If you’re looking for a canned pumpkin recipe, this recipe is for you. The chocolate cake features canned pumpkin, perfect to make when pumpkin is on sale at Halloween and Thanksgiving.
I have a confession. There are days that I bake and photograph food, but ultimately forget I’ve either baked or photographed it. Early Alzheimer’s? I’m not ruling it out. Take these moist sesame and chocolate snack cakes which I made … months ago, maybe even a year ago. They’ve remained hidden in my folder system until I stumbled across them the other day.
At the time, it’s possible I decided not to publish the photos for fear of being linked to Sandra Lee due to the nature of the recipe. You see, this isn’t really a snack cake ‘recipe’ but instead a non-recipe. I discovered it a few years ago when starting to eat healthier and have made them a few times since.
The surprise in this snack cake is that it utilizes that wayward can of pumpkin we all seem to have stashed in the back of our pantry. Simply take a box of your favorite chocolate cake or brownie mix and add to it one 16 ounce can of pumpkin. You will not need to add any eggs, oil or anything else. Bake in a pan or in muffin cups as normal.
The result is a moist, slightly dense cake that I find mildly addictive. It’s more healthy than a traditionally prepared cake mix in that the pumpkin adds fiber and reduces the level of fat. The flavor is ‘ok’ and I’m not gonna lie to you, you can taste a hint of pumpkin in the background. If you didn’t know it contained pumpkin, you might not jump to that conclusion … you’d just know that something was different than normal.
Since this snack cake is about being healthy, frosting is not allowed. But, I do think a rich cream cheese frosting would knock this one out of the park. You wouldn’t even think twice about it containing pumpkin. You could add ground worms to it and you’d still be happy. Cream cheese frosting does make everything better.
I opted to sprinkle mine with toasted sesame seeds which add a nutty flavor without many calories.
All this talk of cake, now has me hungry. I haven’t made this cake in so long and find myself without a can of pumpkin or a prepared cake mix. Drat. I’ll have to suffice with eating toasted sesame seeds on my morning bowl of cereal instead. It’s just not the same.
If you’re looking for more canned pumpkin recipes, try these: Pumpkin Nut Bars Using a Cake Mix
Now that I’ve come forward with my confession, it’s time for you to do the same. Occasionally, I receive emails from readers whom admittedly never comment on my blog, but enjoy reading along. I appreciate everyone’s readership but must admit, I am curious and want to know more about my readers.
How many readers are hidden to me? Well, based on my subscription statistics … there a good thousand people out there whom I don’t know very well. Please don’t feel the need to comment on every post – reading from the sidelines is definetly ok. I do it too.
But, maybe – just this once, you could leave a brief comment telling me a little about yourself, what part of the world you live in, have you been reading my blog long, what sorts of foods do you like to make (or not make). If there’s something you’d like to see me make, I’d love to know that as well.
Anyone can leave a comment, whether or not you are a blogger yourself. You can even make up a fun and creative name if you’d like! And rest assured, your email address will not display publicly so your privacy is maintained.
So, with all that said … the confessional is now open …