This sneaky swap is all over the internet, and for good reason too! Swapping the eggs, water, and oil in a cake recipe with pumpkin is science & nature at it's best =) And it yields impressively delicious results! Have you tried it for yourself yet?
In this particular version, I decided to toss one egg back into the mix for a little extra fluff factor and also because I was missing a few tablespoons from my can of pumpkin. [Where did they go? This recipe!] Here's how it all went down!
What's in it?
1 box of Devils Food Cake mix
1 can of pumpkin [minus the missing spoonfuls I mentioned earlier]
1 cup of Hershey's Special Dark chocolate chips
1 large organic egg [or1-2 flax eggs!]
Get Baking!
Preheat your oven to 350F. Mix together cake mix, pumpkin, and the egg until incorporated. Fold in chocolate chips and walnuts. Pour into two lightly greased 8x8 baking dishes. Bake for approx 25-30 minutes or until a toothpick comes out clean from the center of the cake. Try not to stick your toothpick into a chocolate chip or it'll trick ya =) Vegansaurus chefs - skip the egg silly! <3
So... How was it?
Fluffy + chocolatey! I'll make this once or twice a year for a special treat and enjoy each slice [or muffin] warmed for 20 seconds in the microwave. This way the chocolate chips melt and it is EXTRA decadent. If you haven't already tried this trick, by all means, go get your pumpkin on =)
Now let's get back to our regularly scheduled What I Ate Wednesday!
What is your favorite baking swap of all time?
And, more importantly, can you teach me how to BAKE bake. For real? =) I'm challenged!
What is your favorite baking swap of all time?
And, more importantly, can you teach me how to BAKE bake. For real? =) I'm challenged!
Thanks for this tip. I'd heard about swapping oil for apple sauce but not pumpkin. I'm totally going to try it. Does it turn out pretty much as it would have if you'd used oil? Just wondering because I want to try it on the whooppie pies I need to make.
ReplyDeleteJessica @ Runningtobeskinny.com
That's a great idea! I've heard of swapping applesauce or Greek yogurt for the oil, but never pumpkin. But given all of the great pumpkin recipes I've seen lately, it doesn't surprise me!
ReplyDeleteI haven't tried this, but I definitely will soon! I usually swap the oil in a recipe for apple sauce, but that's about as far as I've gone w/ swaps. Fun idea!
ReplyDeleteI'm totally baking challenged too, it's okay! I just gawk at everyone else's amazing concoctions... like this! Looks heavenly.
ReplyDeleteI've been wondering about this trick! I do the diet coke (or champagne) thing where you use a box of mix and one soda (or 1 C of bubbly) rather than the oil and egg. Pumpkin is next on the list! :)
ReplyDeletemmm yum! sounds delicious! xoxo jillian:: cornflake dreams
ReplyDeleteI do like this swap-especially if it plays a part in creating this delicious cake. The suggestion of warming a slice does make it drool worthy. Great post.
ReplyDeleteLove love it! Looks amazing girly :)
ReplyDeleteIs it bad that I rarely make swaps?
ReplyDeleteMy secret to baking? More butter...
Seriously. It's important. :p
YES please... I love this healthy swap!!
ReplyDeleteThank you for posting this today!!!! i need to make something for my moms club meeting tomorrow and i know the ladies will love this!!!
ReplyDeleteThis is a great idea! Will definitely be trying pumpkin over oil & eggs next time!
ReplyDeleteOh...that sounds so good, Jenn!!
ReplyDeleteI love using pumpkin in my baking, and this cake looks so much more like what I crave from when I grew up - we have denser, moister cakes that are less fluffy than yours (with MUCH less icing) in germany. Melted chocolate chips make me swoon :)
ReplyDeletehaha what icing? =) no icing here!
ReplyDeleteyum yum and more yum! i put this on my 'must make' list. although i'm not sure who much more chocolate i need at the moment :)
ReplyDeletealso - notice dyou have >1,000 followers! how freaking awesome!!! congrats!!!
OK, Where do you live? I'm coming over....NOW!
ReplyDeletexxoo
I love swapping out apple sauce too!
ReplyDeleteThat looks super moist...is the pumpkin flavor strong?
ReplyDeleteI have always been a huge fan of this swap! Pumpkin and a brownie mix makes for delicious fudgy result! :)
ReplyDeleteOhh my this looks {and sounds} AMAZING!! What a great recipe! :)
ReplyDeleteSo can you actually taste the pumpkin? I can maybe fool my husband with this if there is no pumpkin taste- just chocolate goodness!
ReplyDeletehttp://aroundthetableri.blogspot.com/
I definitely prefer homemade cake but sometimes you have to do the box. Love the addition of the pumpkin - makes it healthy right? At least added vitamins, etc.
ReplyDeleteWhat a great substitute! I just have to try this
ReplyDeleteGiiiirl if I had the measuring skills to bake I'd ditch the box entirely. haha I only make this 2x a year so I justify it that way =) and LOOOTs of fiber and vitamins in that pumpkin! yay!
ReplyDeletean entire squadron of marines inlcuding my hubs couldn't tell there was pumpkin =) the chocolate chips mask it <3
ReplyDeleteHey Kelly! Thanks!!! =) I *WISH* I had your baking skills! <3
ReplyDeletethe chocolate chips mask it! i serve it warm so the pumpkin doesn't come through at all. which is good for me!
ReplyDeleteThat's what I like to hear. Trying this! Especially since canned pumpkin has been on sale!
ReplyDeleteYes! I did that earlier with a scone recipe that required applesauce and I just subbed the pumpkin instead and threw in some chocolate chips - voila, moist and yum (low-fat) pumpkin chocolate chip scones, they were the best! But I love how sneaky the pumpkin is in this recipe of yours - you can't even tell it's in there! Love it!
ReplyDeleteYum!!!!
ReplyDeleteWhat a lovely and easy recipe! My husband would adore this!
ReplyDeleteI LOOOOOVE baking. Like alot ;)
ReplyDeleteSome of my favorite subs are applesauce or yogurt for the oil, flax for the eggs and chocolate chips for the nuts. Oh wait, that ones isnt a subsition, more of a preferance ;)
IM A FAN. Duh I will teach you how to bakey poo!
ReplyDeleteThat looks absolutely luscious. I occasionally substitute applesauce for some of the fat in recipes.
ReplyDeleteYeah, this is pretty much genius. nom nom.
ReplyDeleteYUM!!!!! I can't wait to try this!!
ReplyDeleteLove the swap idea! And, nope...can't teach ya to bake. :-(
ReplyDeleteLove this swap...I'm always looking for other baking substitutions!
ReplyDeleteOh goodness that looks completely amazing and so light and fluffy! LOVE! Learning to be a good baker would end up me having no self-control. I prefer to go to the bakery to treat myself. HA! Hope you had a wonderful Thursday! :)
ReplyDeleteYum!! Looks awesome! I'm definitely learning to be a better baker, but I'm certainly not 100% there yet. ;) The more research I do, the more I think I need to invest in a food scale. You need to be SO precise when it comes to baking, and I think you can be more precise when you use a food scale. We actually got one when we got married, but we returned it to the store. Oops!
ReplyDeletepumpkin chocolate love! I have done this before with squash too. I bet yours is better. why? cause its made with more LOOOOVVEEE! <3
ReplyDeleteso interesting and simple. pumpkin to the rescue. I love it. Happy fall while it lasts!
ReplyDeleteWhat an interesting idea! I would love to try this and see if anyone could even tell. It looks great!
ReplyDeleteI've made Pumpkin muffins the same way, only using yellow cake mix. They are really yummy and moist. I'll have to give this a try, I like chocolate cake!!
ReplyDeletePaul has a scale! I never thought to use it for baking! brilliant! though i would still probably stink at baking =)
ReplyDeleteeeeee thank you! I still can't believe it!!!!!!
ReplyDeletemmmmm butter! I would give my left leg right now for a crusty baguette with salty butter
ReplyDeleteIt won't have the exact same consistency so i'm not 100% on whoopie pies... but I don't bake! So I'm clueless about anything baking related. haha sorry i'm not more help!!! Maybe do 1/2 and 1/2?
ReplyDeleteI keep hearing about this and I have yet to try it! I think I will try it soon as I have a lot of pumpkin leftover!
ReplyDeleteThis sounds amazing! I love pumpkin in just about anything---I'll have to give this a try.
ReplyDelete