Are you already thinking “NO WAY”. This is one of the many MOM tips I discovered during my visit to Nestle with the Kitchen mangers. These ladies know how to be creative cooks.
TWO-INGREDIENT CHOCOLATE CAKE
(Makes 15 servings)
Preparation Time: 10 minutes
Baking Time: 20 minutes
Cooling Time: 30 minutes
- Nonstick cooking spray
- 1 box (18.25 ounces) devil’s food cake mix
- 1 can (15 ounces) LIBBY’S 100% Pure Pumpkin
PREHEAT oven to 350° F. Spray 13 x 9-inch baking pan with nonstick cooking spray.
COMBINE cake mix and pumpkin in large bowl; stir until completely combined (mixture will be very thick). Spread into prepared pan; smooth down top.
BAKE for 20 minutes or until wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack.
Cooks Tip: Make mini cupcakes! Line 36 mini muffin cups with paper liners. Using small ice cream scoop, drop batter into each cup and bake for 15 to 20 minutes.
This recipe can also be baked in a 400 degree oven. It all comes down to testing the cake/cupcakes for doneness (toothpick should come out almost dry – a few moist crumbs are fine)
I've done this!! I think I've also used pumpkin with the spice cake recipe too. It makes such a great-tasting moist cake.
Wow, I wouldn't have thought of this- thanks for the tip, will have to try!
okay, I gotta try it 🙂
Tried it–only added white chocolate chips to the batter–and everybody loved it! Oh yeah, and I served it with vanilla ice cream. What can I say; we are sweetaholics! It would have been good without the added ingredients too though.