Birthday cake can be a major challenge for families dealing with an egg allergy. But no one will feel like they are missing out when this moist chocolate cake is served! The secret ingredient works better than anything else tested and no one can ever seem to guess what it is.
1 1/2 c flour
1 1/4 c sugar
1/2 c cocoa powder
2 tsp cornstarch
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 c minus 1 tbsp canned pumpkin*
3/4 c water
1/2 c oil
1 tsp vanilla
- Preheat the oven to 350°. Prepare the pans. Either grease and flour 2 – 9” round cake pans, or grease the bottom of a 9 x 13 glass pan and do not flour, or place paper liners in 18 cupcake spaces.
- Combine the 1st group of ingredients in a large bowl. In a separate bowl, mix the 2nd group of ingredients together. Add to the dry ingredients and stir well with a spoon until the lumps are gone.
- Pour into the pan(s) or cupcake liners. Spread flat with a spatula. Bake 25 minutes for cakes, or 20 minutes for cupcakes or until a toothpick inserted in the center comes out clean.
- Allow to cool completely on wire racks. Frost as desired. A great alternative to heavy sugary frosting? Cool whip®!
*Removing 1 tbsp makes the recipe use one half of a 15 oz can. This makes it easy to make a double batch, or to save just the right amount for a another cake later. To store, put in a plastic sandwich baggie, spread flat and freeze.