Chocolate Pumpkin Bundt Cake
Preheat oven to 325F. Generously spray a 10 or 12 cup Bundt pan with cooking spray then flour.
Sift together all the dry ingredients into a bowl. Set aside.
In the large bowl of an electric mixer, cream the butter with the olive oil and then with the sugar and vanilla. Mix well. Add the eggs, one at a time, scraping the bowl with a rubber spatula and beating well after each addition. On low speed add half of the dry sifted ingredients, then the pumpkin, and finally the remaining dry ingredients. Do your best not to over mix.
Turn the batter into the prepared pan. Smooth the top. Bake for 1 hour or until a cake tester comes out clean and dry. Remove from oven and cool in the pan for 15-20 minutes. Cover with a rack and invert. Remove the pan and allow the cake to cool on the rack. Let it stand for several hours or overnight before serving. Dust with confectioner's sugar before serving.
Tastes even better the next day.