Okay, so my husband and son are out of town, and life is a lot simpler this weekend. It's just me and the 3 1/2 year old, who still takes naps. Today, we had no external agenda. I got to decide what to do with my day. After having coffee and a little orange juice for breakfast, doing yard work, and having a super-healthy lunch, I decided it was time for chocolate. But by that time, O was yawning for a nap, and a trip to the store would have ended up being punishment for me. So I started to consider what I already had in the house that was made out of chocolate. There had to be something! Was there anything hidden in the back of the freezer? No. Behind the spices? No. Sugar-free Jello Pudding, yes, but that wasn't going to cut it today. I should have known right away I wouldn't have any chocolate. If I keep chocolate too handy, I just eat all of it anyway, so there is never any around.
But I did have cocoa powder. I thought about making those brownies that my old college roomie used to make us. Those used cocoa, and those were good. Very good, and definitely chocolate. But then I realized how gross I would feel eating all of that, because I very well know I will eat at least 1/4 of the recipe as soon as they cool enough. At this point I realized I still had about six frozen bags of cooked pumpkin in the freezer. And pumpkin is healthy. What could I make with pumpkin and chocolate? A cake? I scoured the internet for cake recipes, and found one that looked good. I printed it, salivating already. I went to make it, though, and found that I only had two eggs, and the recipe called for five eggs. Rgh.
Once I made chocolate pumpkin muffins, which only needed one egg... so I went to get my old buddy, the red and white checked cookbook. To find the muffin recipe that I bastardize every time I use it. The muffin recipe that only uses one egg. I have pushed the limits of that recipe for years, adding extra blueberries, oat bran, dried apricots, cutting the fat out. I flipped the book open to a page marked by an index card which bears a handwritten copy of my Grandma Hinton's boiled custard recipe, and assumed it was stuck into the "Bread" section, because that's where the pancake and muffin recipes are, and that's what I'm usually making for me and the kids. So I started flipping page by page, but as luck would have it, I was in the "Cake" section, and came across an "Easy" One Layer Chocolate Cake recipe. Which would probably work, but as I was figuring out how I would have to adjust the moisture to include the pumpkin, I noticed the Banana Cake recipe. Now we were in business... I had a recipe to mangle. And it only took two eggs.
So here is how I made my chocolate-craving inspired cake, complete with fudge sauce since I didn't make brownies and I didn't have any chocolate chips to add to the cake. I guess it would have been easier in the end to just make the brownies. But then I wouldn't have used up any pumpkin.
No Trip to the Store One Bowl Pumpkin Chocolate Cake
With Thanks to Deva Chan, who Taught Me How to Cook and Freeze Pumpkin.
And Thanks to Mrs. Wilson, who Sent Us Home With Seven Pumpkins Last October From Her Garden in Willcox!
1 1/2 c. all purpose flour
1/2 c. cocoa, sifted
1 1/2 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 c. pureed cooked pumpkin w/ juice (I used a hand-blender to puree it nice & smooth)
1-2 tsp. honey (totally optional-- I threw it in b/c I thought I might need to make up for the fact that bananas are sweet and pumpkin is not.)
1/2 c. lowfat plain yogurt (because I didn't have buttermilk and the red and white checked cookbook said I could substitute-- it tasted great!)
1/2 c. butter, soft (original called for shortening)
1 tsp. vanilla
Preheat oven to 350 degrees
In a bowl, combine flour, cocoa, sugar, baking powder, baking soda, and 1/2 teaspoon salt. Add pumpkin, yogurt, butter, eggs and vanilla. Beat with an electric mixer on low speed till combined. Beat on medium speed for three minutes.
Pour batter into a greased and floured 9x13 pan and spread evenly. Lick the beaters and the bowl. Bake in a 350 degree oven for 35-40 minutes or till a toothpick comes out clean. Cool on rack as long as you can stand it while you make the fudge sauce, then dig in even though the piece you cut will fall apart if the cake is still warm.
Stupid Fudge Sauce
So, once you figured out you were making something out of chocolate, even though the cake might have been a smarter choice than making brownies, you lost your mind and wanted something richer. You can make this sauce to serve with your cake:
1 can of sweetened condensed milk
1-2 tsp. dark or regular corn syrup
1/4-1/3 c. of cocoa powder (I didn't really measure, but that's what it looked like)
2 T. of butter
1 tsp. of vanilla (eyeball)
Put everything except the butter and the vanilla in a small saucepan and whisk to get the cocoa incorporated. Heat to a slow boil and boil for two minutes. Remove from heat and add the butter and vanilla, stirring to incorporate. Way too easy.