The usual taste of Halloween is super-sweet and sticky, so this cake is a refreshing change.
2 cups organic flour
1 cup Splenda-sugar blend
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon nutmeg
1/8 tsp ground ginger
1/2 teaspoon salt
4 organic or vegetarian-fed cage free eggs
1 can organic pumpkin
1 cup canola oil
6 tbs organic unsalted butter
1 package Pamela’s dark chocolate frosting mix
4 tbs water
How I Made It:
Preheat the oven to 350 degrees. Prepare two 9 inch cake pans with Baker’s Secret or use nonstick pans.
Combine the dry ingredients in a large bowl. Beat the eggs, adding the pumpkin and canola oil and mixing thoroughly. Add the wet mixture to the dry and mix on medium-slow speed until completely combined and smooth.
Pour the batter into the cake pans and bake for 35-40 minutes or until a cake tester comes out clean. Cool cakes completely. Using a serated knife, cut just enough off the top of one of the cakes to make it flat.
Make the frosting according to the directions on the package. Spread a layer of frosting on the top of the flat cake. Add the next cake layer and frost completely. There will be just enough frosting for the cake, so frost carefully (don’t sneak too many tastes).
How It Turned Out:
The ginger gives the cake just a little bite, balancing the dark sweet frosting. It’s dense, moist and full of vitamins. Add a little homemade whipped cream if you want.