I had a few ladies over last night to chill and relax and thought to myself "I should make that low-fat chocolate cake with pumpkin puree I heard about. How hard can that be?" Fact is, it sounds incredibly easy…the recipe (which I looked up before I started but I guess I didn't "read" it thoroughly) calls for chocolate cake mix and pumpkin puree. TWO INGREDIENTS!! Now, I ask you, how can that go wrong? Here is how it went down...
I placed the cake mix and in a bowl and mixed in the pumpkin puree. I mixed, and mixed. Then I smell it and it smells like PUMPKIN. Then I taste it and it tastes like RAW PUMPKIN! Panic ensues and I run to the computer to read the incredibly simple recipe again and realize I needed to mix in a 15 ounce can of pumpkin and I mixed in a 29 ounce can instead. In comes my event planner instinct and I aim to fix it. The solution? Pour in another bag of cake mix. Stir, smell, taste. Add water…stir, smell, taste, start feeling sick. Start drinking wine and laughing wildly to myself. Luckily, my fabulously supportive mother tells me it ill be fine and I should just bake it and everything will be ok.
I baked the cake for almost an hour and the outside looked like a black, burnt mess. We didn't eat it, in fact I put it aside and made my guests promise never to speak of what they saw at my house that night.
This morning however, I turned the pan upside down and to my surprise the cake looked normal. To my even greater surprise the cake was good!!! It was moist and fudge like and had no taste of raw pumpkin. I guess mom was right…baking solves all!
Here is the recipe for the low fat, low calorie and low in weight watchers points cake:
1 15 ounce can of pumpkin puree
1 box of chocolate cake mix
Mix two ingredients together. Do NOT put eggs or oil. Place a little water if you feel it is too thick. Place in pan of your choice (I chose the bundt pan) and bake for as long as it says to on the box for that size pan. I just sprinkled powdered sugar on top to keep the calories low. Enjoy! See more nutritional breakdown here.
I baked the cake for almost an hour and the outside looked like a black, burnt mess. We didn't eat it, in fact I put it aside and made my guests promise never to speak of what they saw at my house that night.
This morning however, I turned the pan upside down and to my surprise the cake looked normal. To my even greater surprise the cake was good!!! It was moist and fudge like and had no taste of raw pumpkin. I guess mom was right…baking solves all!
Here is the recipe for the low fat, low calorie and low in weight watchers points cake:
1 15 ounce can of pumpkin puree
1 box of chocolate cake mix
Mix two ingredients together. Do NOT put eggs or oil. Place a little water if you feel it is too thick. Place in pan of your choice (I chose the bundt pan) and bake for as long as it says to on the box for that size pan. I just sprinkled powdered sugar on top to keep the calories low. Enjoy! See more nutritional breakdown here.
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