Here’s my confession: I am not crazy about Thanksgiving desserts. I don’t like pecans, or pumpkin pie, and apple pie is OK but I won’t go out of my way for it. Only chocolate is worth my dessert calories.
Three years ago, while pregnant with the girls, I spotted this recipe in the NYT Dining section and my heart skipped a beat. I made it, and the rest was history. The combination of the pumpkin and spices, and the super rich chocolate frosting is a winner.
This time, I added about a tablespoon of flax seed meal to the batter, and skipped the nuts. It was a hit with both my children. Lucy got up to kiss me twice while she ate a slice tonight. And Daphne finished her slice. While she is not crazy about chocolate like her mother and sister, cake is a texture she can manage and the spices give this cake a little kick the preemie palate appreciates. This preemie also enjoys butter, and this cake has lots of it. Let’s not discuss it.