It's that time of year when the grocery store displays are brimming with items that only make an appearance during the Holiday season. Fruitcake ingredients, anyone? But it's also the time of year when you find giant pyramids of canned pumpkin in every store. Looking for a way to put that pumpkin to use, beyond the usual pumpkin pie? This oh-so-simple dessert makes a moist cake that not only tastes delicious, but also cuts out almost all the fat without sacrificing flavor.
1 box chocolate cake mix
1 can packed pumpkin
1 cup chocolate chips
Mix all ingredients, stirring until completely blended.
Bake at 350 degrees for 30-35 minutes.
You can dress up this cake by frosting it, but I like to serve it warm with a dollop of whipped cream and a handful of fresh berries.
Enjoy!
A couple of notes:
I like to use organic ingredients whenever possible, but have found that organic canned pumpkin is a little too strong tasting for this recipe.
I have also seen this recipe substitute spice cake mix for the chocolate. Haven't tried it yet, but it sounds good.
Do you have any simple and/or healthy dessert recipes that your family loves? If so, please share them here! All contributors will receive a small token of appreciation at Thursday's meeting.
I've done the Spice Cake/Pumpkin recipe . . . it's awesome! Super moist and you *feel* like you're eating healthy (whether you are or not you'll have to decide for yourself :) Also . . try adding cranberries to the dough for another fall treat.
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