Saturday, 18 January 2014

Chocolate-Pumpkin Cake -- a variation on a Wyona classic

Tonight was the second time I have made this cake.  I swap the zucchini with pumpkin in this classic cake of Wyona's.  It turns out great.

Why pumpkin?  Here's a reminder.  Pumpkin snake.

Tomorrow a friend is coming over for dinner who can't have dairy, so this time I substituted canola oil for the butter and crabapple sauce for the buttermilk.  I always throw in a little extra cocoa for good measure.

Here's Wyona's recipe, posted by Laynie.

I decided to bake mine up in some specialty cupcake pans I have -- Valentine hearts and Halloween skulls.  A nice pairing I think.  (I only had to bake them for about 17 minutes)

I had enough batter to also bake two small round cakes.

1 comment :

  1. Catherine's birthday is coming up on the 21st. Could you put a candle in one of the cakes, light it, take a picture, put it on the blog and wish her happy birthday from all of us.

    And Mary? I don't know where you get it from, but you can go into the kitchen, find a recipe, use other ingredients, and still have the product turn out. I was laughing pretty hard when you were describing your method which was mostly about substitute "this" for "that". And not just once, but many times in the recipe.

    Re the specialty cupcake holders? Wyona has some of those as well. I noticed them in Charise's kitchen when I was over there last with Zoe. In between cooking with the molds, Wyona lets Kalina use them for toys. They fold over nicely into tiny chairs for dolls.

    One further comment. I am proud of you for having skull molds. Every family needs a set.