It’s all in the title. I kid you not. This simple recipe is a 2-ingredient, deliciously moist and dense chocolate cake. The Little Yellow Kitchen usually doesn’t take shortcuts when baking or cooking, but once I heard of this recipe, my curiosity got the best of me and away we went.
Let me provide you with a little background as to what inspired this recipe, in the first place. At my awesome church, called C3, I have been preparing and serving breakfast with a small team, to “fuel’ the volunteers, worship band and pastors, on Sunday mornings. It has been a really awesome experience so far, and I will continue to serve my church and its passionate members in this way. This past Sunday, I was able to serve with an awesome girl named Andra. Among many things, she brought a killer homemade granola and prepared the tastiest slow-cooked oatmeal, in all the land. And I am an oatmeal connoisseur.
Well, you know how it is with foodies… when they get chatting about yummy food and recipe favorites, its hard to stop. It’s even harder to resist the urge to run home to go cook, or bake, all of the wonderful new ideas that just left you drooling. When Andra and I were discussing our love of pumpkin, she opened my eyes to a great new way to use canned pumpkin. This was helpful because I may have come down with a slight pumpkin fever over the holidays and decided it was necessary to stock up, while they were still on sale.
Even though all you really need are the two ingredients–which are canned pumpkin and chocolate cake mix–there is plenty of room to get creative and toss in some tasty additions, such as chocolate chips! Nuts would also be great; and, maybe in the future a teaspoon of pumpkin spice would help to play up the pumpkin flavor, because sadly it is not as pumpkin-ey once baked.
Andra, thanks so much for the inspiration! Now, here’s the cake execution:
Gather your two ingredient essentials, and maybe some more.
Add the canned pumpkin and chocolate cake mix to a mixing bowl. Sprinkle in some semi-sweet chocolate chips, if you would like.
Fold ingredients together. It may take some arm power, but it shouldn’t take that long.
BOOM! It’s ready for the floured pan to bake for 40-50 minutes.
Just look at the beautifully moist cake this turns out to be! No eggs, no oils, no water, no pudding necessary…just a can of pure pumpkin, which is loaded with fiber, vitamins and minerals, and some good carbs.
You may want to share this loaf with friends or co-workers… otherwise it is way too tempting to eat it all in one sitting. Especially when it’s warm…
1 (15 oz) can of pure pumpkin
1 box of chocolate cake mix
2/3 cup semi-sweet chocolate chips
Combine all ingredients with spatula/spoon, by hand. Transfer into greased and floured loaf pan. Put into the preheated oven at 355 degrees F for 40-50 minutes. It is done when toothpick comes out of the middle, (fairly) clean.
From the Little Yellow Kitchen,