Since baking is on my mind today, I thought I’d pass along a tip I learned in a cooking class offered by the Ohio State Agricultural Extension. You can replace the eggs and oil with a 15 ounce can of plain pumpkin when baking a cake from a boxed mix.
Pumpkin itself has a subtle flavor that gets lost in a cake. I’ve baked chocolate cake with pumpkin puree, and the cake tasted just as chocolatey as it usually does.
This is an easy way to cut some calories from dessert while adding a vegetable.