I am about to show you how to make the easiest chocolate cake in the world. It is light, fluffy, and versatile. Without frosting, it is even good for people on weight reduction diets (portion control is key, of course - you can't have a huge chunk).
1 package chocolate cake mix - I like the ones that have pudding in the mix.
1 15 oz can of pumpkin (the pure pumpkin puree, not the "pumpkin mix" with sugar and spices)
1/2 cup of liquid egg whites, or egg whites from 4 eggs
Grease 9 x 13 pan
Preheat oven to 350 degrees
Mix all ingredients together. It will be a bit hard to work this batter, but you only need to make sure all the lumps are out of it. But do make sure all the lumps are out of it.
Spread (this will take a bit of patience) into the pan. Bake about 30 minutes or until done. And that's it!
There are those who frost this, and those who will add chocolate chips
or other add ins. I don't. In the Weight Watchers program, the only
points are from the cake mix, and the egg whites (and four egg whites
spread into a 9 x 13 pan pointwise are negligible.) It
doesn't get better than this.
Don't like pumpkin? Well, I don't like pumpkin. I can't tell it's in there.
There are those who don't add the egg whites, and you are welcome not to, but I think the texture is better with them.
Dear readers, that is it! Have these three ingredients on hand, and you are ready for company or any occasion. And, with the pumpkin, it is perfect for fall baking. Thanksgiving, anyone? (No, not me. But just about any other time, yes.)
By the way, I like this warmed up in the microwave.
Do you have a favorite, easy recipe?