"America's Favorite" Chocolate Cake Day

Today is National Chocolate Day, and in celebration, I knew I needed to bake a cake.  As much as I enjoy my drinking chocolates and chocolate croissants, I have to admit that there's something about a good chocolate cake that satisfies me.
Even a "not so good" chocolate cake can hit the spot when the cravings come.  And I must confess that I've given into the temptation and indulged in Safeway double chocolate muffins just because I was in the mood!

Recently, someone at work mentioned a fast and healthy chocolate cake recipe.  Add canned pumpkin to a box chocolate cake mix, and voila!  A chocolate cake that is low in fat, high in fiber, and good for you -- I was intrigued.  Thus, in celebration of National Chocolate Cake, I decided to give it a try. 

Searching on line to verify that it could be so simply, I found that it was.  15 ounces of canned pumpkin (not pumpkin pie filling) and a standard box cake mix were all that were required. I located all the ingredients from Safeway for under $4.00, which was about the same price I paid for the 4 chocolate muffins a few days earlier.

For ingredients, I chose the Duncan Hines Devil's Food "Moist Deluxe" cake mix, not because it was labeled "America's Favorite Cake!" but because it was on sale and the cheapest.  And I chose Libby's 100% Pure Pumpkin, not because it was labeled "America's Favorite Pumpkin," but because it was the only brand they had.

With "America's Favorite Pumpkin," mixed with "America's Favorite Cake," this was bound to be a winner, "America's Favorite", right?

As I opened the package of cake mix, the fresh smell of chocolate was intoxicating and sent me into a momentary chocolate high.  I was in heaven.  When I opened the canned pumpkin, however, the earthy pungancy brought me back to reality and I had serious doubts about whether these two flavors would mix.  Visually, it also didn't look all that appealing.

In combining the pumpkin and the chocolate cake mix with a spoon, I had been warned that the batter would be thick.  And it was.  No mixer here as my arms were getting tired.  As I continued to mix and do my best to break down the lumps of dry cake mix, the batter took on a red velvet color.  It was actually looking pretty good.

With my arm feeling like it was going to come off, I knew I had mixed long enough.  I then attempted to pour the batter into a greased bundt cake pan.  It was not working.  Thus, I scooped out the batter and then spread it in the pan to even it out.  It looked like a brownie mix in a bundt pan.  I was again having my doubts about this but I pressed on.

Into a 350 degree pre-heated oven, and with fingers crossed, the cake began its baking transformation as I licked the bowl and spoon.  The batter tasted good, and with no raw eggs to worry about, I licked everything clean.

Because this cake has no water, oil, or liquid, I was worried about overbaking it and drying it out. Thus, I set the time for 45 minutes.  The sweet smell of chocolate cake soon filled the kitchen, but when the timer went off, 45 minutes wasn't long enough; the toothpick didn't come out clean.  The cake did rise, however, and actually looked like a chocolate cake.  I was hopeful.

After another 4 minutes, then another 4, then another 4, the toothpick finally emerged clean.  I was getting worried.  The total baking time -- 57 minutes, nearly 1 hour. 

I allowed the cake to cool.  And after about 30 minutes, removed it from the pan to cool on a plate.  It looked and smelled good.  But it needed to cool so I could top it with some powdered sugar before the real test: the taste test.

And the result?  I was very surprised.  It's actually very much YUM!  Though not light and fluffy, the cake has a thick, muffin-like consistency. But unlike the Safeway muffins which were dry and a bit one-note (even with chocolate chips), it is moist, and has a complexity of flavor.  It's hard to describe but it's sort of bright, floral, and fruity.  It has that American, "Hershey-inspired", chocolate taste that European's look down upon.  Thus, for our American, "National' Chocolate Cake Day, it is a winner, full of "America's favorites".

Though this cake does not have a deep, rich, dark chocolate flavor, it's not pumpkin-flavored either.  If I didn't know there was pumpkin in the mix, I probably wouldn't have guessed.

And in reading through the ingredients, I discovered that this cake is vegan!  There are no animal products in the boxed cake mix, nor in the canned pumpkin.  Thus, this cake is definitely a winner.  It is fast, simple, healthy, and VEGAN.  I will definitely try it again, and when I do, I'm adding some good quality chocolate chips!

Give it a try today and let me know what you think.
Happy National Chocolate Cake Day!