Saturday, April 5, 2014

recipe: dark chocolate bundt cake

Anyone who knows me well knows that I'm not exactly a fan of fruits and veggies. I want to eat healthier, and I've made large strides in the last few years, but I haven't been able to bring myself to eat the proper amounts of fruits and veggies. So when I heard about Green Giant's new Veggie Blend-Ins, I thought they sounded tailor made for me.

I received a multi-pack to review from Vine, and while I'm not required to do anything other than write a review on Amazon, I thought I'd take you on this Blend-Ins journey with me. The package gives three recipes—one for the carrot puree (tacos), one for the butternut squash puree (mac & cheese), and one for the spinach puree (brownies). I would have made the brownie recipe, but I didn't have any brownie mix, so I adapted this recipe that I found through a Google search.

Guess what? It was delicious!!! Granted, this cake is only mildly healthier for you than if you'd make a cake following the package directions, and there's a total of only two or three servings of veggies in the whole thing. (It's pretty hard to tell based on the package.) But ... without the Blend-Ins, I wouldn't have eaten any spinach today, and a little bit of spinach is better than none!

I decided to take the cake to work with me (because even with the added veggies, I probably shouldn't eat the whole thing!). My coworkers loved it! I didn't tell them about the "special" ingredient until they'd already raved over the cake. This recipe is definitely a keeper!

Dark Chocolate Bundt Cake

1 devil's food cake mix
1 (3.4 oz.) box instant chocolate pudding
1-1/4 c water
3 eggs
1 pouch spinach Green Giant Veggie Blend-Ins
1 (10 oz.) pkg dark chocolate chips (or other chips of your choice)

Preheat oven to 350 degrees. Grease and flour a bundt pan. (I use Baker's Joy instead of greasing and flouring by hand.) In a large bowl, beat cake mix, pudding, water, eggs, and spinach with electric mixer on medium speed for about two minutes. Add chips and stir in with a rubber spatula. Pour batter into prepared pan. Bake 40-45 minutes. Remove from oven and cool in pan for 10 minutes. Carefully invert onto a plate to cool completely. Frost or dust with powdered sugar if desired.

Disclosure of Material Connection: I received this product free for review from through its Vine reviewer program. I was not required to write a positive review. The opinions expressed are my own.

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