2-Ingredient Fudgy Chocolate Cake
This simple recipe is a 2-ingredient, deliciously moist and dense chocolate cake.
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.
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 and it would be 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.