Moist Chocolate Cake

Halloween is my son's birthday so we had a busy weekend of trick or treating and birthday celebrations. This was the first year I had a party with his classmates and friends. It was at a local Children's museum that also allowed me to bring my own food. Since he has quite a few friends with some combination of the same food allergies I made cupcakes using this chocolate cake recipe I adapted. Everyone enjoyed them and even the parents were even asking me for the recipe which is a huge compliment!



Chocolate Cake

1 Duncan Hines devil's food cake mix
1 15 oz. can of pumpkin
1/2 cup warm water
1 tsp. vanilla
Your favorite brand of milk/nut free chocolate chips

Preheat oven to 350 degrees.

In a large bowl add all ingredients except for the chocolate chips. Using a hand mixer. Mix on low speed for 30 seconds, then up the speed to medium and mix for 2 minutes. Do not overmix. I usually set the timer on my stove or microwave to keep track for me. Add batter to cake or cupcake pan. Sprinkle chocolate chips over the top. Bake according to cake mix package directions for whichever pan you chose or until a toothpick comes out clean. My cupcakes took about 20 - 25 minutes. Remove from oven to cool and either frost with your favorite icing or sprinkle with powdered sugar.

We decorated ours with a spiderman theme for his birthday, using my buttercream icing and a cute spider ring.