Black and White Pumpkin Cake

1. Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Grease and flour a 10-inch round cake pan and set aside.

2. Whisk together the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl whisk together the eggs and sugar until smooth and lightened in color, about 1 minute. Whisk in the oil, pumpkin, milk, and vanilla until blended. Stir in the flour mixture to incorporate and whisk to smooth.

3. Spoon into prepared cake pan and smooth the top. Bake until a wooden skewer inserted in the center of the cake comes out clean, 20-25 minutes. Let cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.

4. To make the chocolate glaze, melt together the butter and chocolate on the low setting of a microwave or in a double boiler on the stovetop. Stir in the corn syrup and a pinch of salt. The glaze should be smooth and glossy. If the frosting thickens too much, loosen it by putting it in the low microwave for a few seconds.

5. For the maple glaze, in a medium bowl whisk together powdered sugar, maple, salt, vanilla extract and a splash of milk. Add another splash of milk until the mixture is thick but pourable.

6. To glaze the cake, place the cake on a serving platter. Use a butter knife to gently spread the chocolate glaze over one half of the cake, allowing the glaze to drip over the sides. Carefully pour the vanilla glaze over the other half, allowing the glaze to drip over the sides. Refrigerate cake for 30 minutes before serving to allow the frosting to set. The cake can be kept, well wrapped in the refrigerator for up to 3 days.