Two Chocolate recipes from TV

Foodie Friday

I can't remember where I saw this idea on TV but I decided to try this Chocolate cake using only canned pumpkin for the ingredients.  So I used a regular cake mix and substituted the eggs, oil and water for just one small can of pumpkin.  It comes out moist, and tastes very chocolaty and I couldn't taste any pumpkin in it.  It does not rise like a regular cake mix cake does but was more like a brownie. The best part about this is that it ends up having only 194 calories and 3.6 grams of fat per serving. (I baked it in a 9 x 12" pan and cut it into 12 pieces).  My family loved it!  Even the one who generally doesn't eat dessert!  Of course, I made a delicious frosting from Ina Gartner's book so that kind of deletes the savings from the cake, but well, it was delicious.  I made it with my granddaughter so we added M&M's on top.

Speaking of Brownies here is a recipe that was featured yesterday on a local TV channel-a gourmet version.
(This sounds like I just sit home and watch TV!  Honestly I don't.  I did have it on all day when I took down my Christmas decorations and that is when I caught the pumpkin chocolate recipe.  I think it was from Rachel Ray)  It uses a spice that you can order on the internet-Ras El Hanout.  It has a combination of cinnamon, pepper, cumin and a couple of other spices. I have never used it.  Have any of you?  It sounds delicious to me.
Moroccan Spiced Brownies
  • 1 cup sugar
  • ½ cup + 2 tbsp Butter
  • 2 eggs
  • 6 tbsp E. Guittard Cocoa Rouge Rare Red Dutch process unsweetened cocoa powder, or
  • other unsweetened cocoa powder
  • 1 ½ tsp Ras El Hanout Moroccan spice blend
  • 1 tsp vanilla extract
  • ½ cup all-purpose flour

Heat oven to 325 degrees. Cream together the butter and sugar until light and fluffy.
Add eggs and blend well.
Mix in vanilla, cocoa, flour, and Ras El Hanout until smooth.
Divide batter evenly into eight 8 oz. ramekins OR an 8x8" greased cake pan.
Place ramekins on a cookie sheet and bake at 325 for 20-25 minutes; or until a toothpick inserted in the center comes out clean.
To serve, dust with powdered sugar and serve with sweetened whipped cream.

Thanks to Michael at Designs by Gollum for hosting Foodie Friday. Check for more good recipes by clicking here.


Sue (Someone's Mom) said...

The brownie/pumpkin recipe is interesting. I'll have to try it. I would want the frosting too...but, I might be able to handle it without to save calories and still get chocolate! Sounds so easy.

I haven't even heard of that spice...something new to look for.


Coralie Cederna Johnson said...

Any kind of brownies are perfect for us! These sound fabulous! Thanks for sharing and have a great day!

Rhonda @ Shellbelle's Tiki Hut said...

I've substituted applesauce and egg whites for the oil and eggs in cake mixes before with great results, so I will definitely try the pumpkin next time. In fact, I have both ingredients so I may make it today. I want to turn the oven on and warm up the house! lol

Beth at Aunties said...
This comment has been removed by the author.
Beth at Aunties said...

We must of have been thinking a like using pumpkin istead of the oil and eggs... and are watching the same shows on TV. I was watching Studio 5 also! The brownie sounded delicious.
Thanks for your sweet message.
I sure wasn't thinking when I injured myself! :-)

Mrs. P. said...

Chocolate and pumpkin sounds like an interesting combo. I'm up for giving this a try :)


Mary said...

We love a tasty brownie. This was a great idea. Thanks for sharing it with us.

The Tablescaper said...

What an interesting idea. I'll have to give it a try.

- The Tablescaper

Michelle said...

The Ras El Hanout sounds interesting. I bet it enhances the chocolate flavor quite well.

Alicia said...

This is the 2nd time in two days that I have heard of someone using pumpkin to bake a cake and it being so low in calories. It does look yummy and juicy. Almost like pumpkin bread or carrot cake. I'll have to try it out. Thank you.

Troy said...

The cake/brownies sound yummy, and of course, they just wouldn't be as ood without the frosting abd wouldn't be complete without the M&M's. But at least you could add them both guilt free thanks to the substitution of pumkin in the original recipe.

Pumpkin and I don't normally play well together, but if you promise that I won't taste it, maybe I will try this.

Troy said...
This comment has been removed by the author.
Michael Lee West said...

Delicious! I'll have to try this.