Friday, May 18, 2012

My kind of baking...

I am NOT a baker.  Baking drives me has way too many rules & you need to be precise in measuring things.  I'm a cook...I like to start with the basic idea of a recipe & do my own thing as I go along.  However, the price of store bought cookies & other treats is forcing me to do some baking from time to time. 

The loaf shown above is my idea of baking...quick & easy.  I had some canned pumpkin in the pantry, along with a box of spice cake mix...I'm able to bake boxed cakes & brownies without too many failures, so we buy mixes if they are on sale.  Well, I went to Google & typed in canned pumpkin + spice cake mix & got a recipe called "Two Ingredient Pumpkin Cake".  Sounded good to me...all you needed were the can of pumpkin & box of cake mix.  I read some of the reviews & some people added a few eggs or nuts & other things, so I figured I'd give it a try.

Since the cake needed to be refrigerated after baking, I used some disposable aluminum cake tins...the mini loaf size.  They can be & are washed & reused here unless I'm giving a gift inside.  I set the oven to 350 to preheat,  sprayed the pans with cooking spray, set three of them onto a baking sheet & mixed up the batter by hand.

1 (18.25oz) package spice cake mix
1 (15oz.) can pumpkin
1 egg, lightly beaten

I added the egg because after mixing, the batter seemed a bit dry.  If I had any applesauce around, I might have used some of that instead of the egg.

The batter fit into 3 mini-loaf pans & it took about 40-45 minutes for them to bake.

After cooling, I had to do a taste test.
It was yummy.  I'm not a fan of sweet icings, so I liked the cake just fine as is.  It's also good with a bit of whipped cream, but that's not necessary.  The other 2 loaves were wrapped in plastic wrap & refrigerated.  This cake tastes even better the next day...I'll be making it again.