Chocolate Pumpkin Bundt Cake – Sedona Divine Olive Oils

Ingredients

• 1 15-ounce can Pumpkin Puree (not pumpkin pie filling)
• 1 ½ cups All Purpose Flour
• 1 ½ tsp Baking Powder
• ½ tsp Baking Soda
• 1 tbsp Cinnamon
• 2 tsp Freshly Grated Nutmeg
• ¾ tsp Kosher Salt
• 3 Eggs
• 1 ⅓ cups Sugar
• 1 cup (plus 1 tbsp) Sedona Divine Butter Olive Oil
• 1 tbsp Sedona Divine Dark Chocolate Balsamic
• 8 ounces Bittersweet Chocolate (chopped)
• Unsalted Butter (for greasing the tin)
• 1 ¼ cups Confectioner’s Sugar
• 2 tbsp Hot Water
• 3 tbsp Butter Olive Oil