This week Dustin and I celebrated our 14th Anniversary. Fourteen! Time flies. It seems like just yesterday we were dating, and I cooked him a frozen pizza with the cardboard still attached. True story. Now that I have a food blog, I probably should keep that little gem to myself, but I have a habit of over-sharing.
We had a dinner date later in the week, but spent our anniversary at home with the kids. I made:
- Grilled Kebobs: we had them on our wedding, too. Kebobs are a fun way to change up your dinner rotation. Food on a stick? Way more fun.
- Roast Potatoes: peel, chop, and give ’em a generous sprinkle of S&P and garlic powder. Coat in olive oil and roast 20-25 minutes at 400, or until soft and starting to brown.
- Take n’ Bake bread: did you know many brands are allergy-friendly? They are, and for the longest time, I didn’t even bother checking the ingredients, because I figured they contained milk or eggs. Many don’t, so that might be a good one for your grocery cart.
- (The star of the show…) Chocolate Cake: This is, what I think is, the easiest, best allergy-friendly chocolate cake around.
Healthier Two-Ingredient Chocolate Cake
You know that recipe you’ve seen on Pinterest, where you dump cake mix in a bowl with a can of soda… complete with excess sugar, food dyes, toxins and other (cancer-causing) crap? This is just as easy, but a whole lot healthier, and better tasting. Instead of soda, you’re going to use veggies… yes, veggies. A can of pumpkin, to be specific. (Not the pie filling, just good ‘ol pureed pumpkin.)
Not only does pumpkin make your cake healthier, it makes it more rich and moist, too. If you’re not convinced, you might compare what sources say about drinking soda (click that link above), with what sources say about eating more pumpkin. Pumpkin is high in fiber, vitamin A, beta-carotene and other antioxidants with cancer-protective properties.
So, if you’re going to add a can of something to your cake mix… it might as well be a can of goodness. And, don’t worry, your cake won’t taste like the latest coffee shop fall seasonal blend – not even a hint.
Mix and bake according to the directions on the cake mix package. I like to bake cakes using 2 – 9″ cake pans. Round layer cakes are more elegant, and just as easy to use as your
boring traditional rectangle slab. You don’t see cakes slapped into mom’s pyrex at your local bakery, do you? Of course not. Round cakes are prettier and can quickly cheer up any old ho-hum day. So, if you’re not making cakes in round pans, please give it a whirl next time. Want cupcakes? Those work, too.
To frost it, let your cake cool, then add a layer of frosting (I was short on time and used store-bought frosting, complete with it’s own not-great-for-you ingredients, but let’s just pretend we’re even, thanks to that small dose of veggies in the cake.) Frost between the two layers and then around the whole cake. To dress it up – and hide a mediocre frosting job – I added a few chocolate sprinkles and placed it on a vintage cake stand. (Actually, the cake should be placed on the stand before you frost.) This “recipe” is so easy, pretty and tastes sinful!
Many store-bought frostings and sprinkles are allergy-friendly, but of course, check your labels.
This is my easy, go-to cake recipe. What’s yours?
P.S. I’m fine-tuning my own version of “wacky cake” with veggies, so stay tuned.
- 1 Allergy-Friendly Chocolate Cake Mix (I use Duncan Hines)
- 1 can pumpkin (not pie filling)
- 1 container allergy-friendly cake frosting (I use Duncan Hines or Pillsbury)
- Mix cake mix and pumpkin until well combined
- Bake according to directions on the box of cake mix
- Let cool and frost, if desired.