Page 107 - Chocolate Cake Doctor

L U S C I O U S L A Y E R S 89

rubber spatula. Place the pans in the oven
R side by side.

the Cake Mix Doctor says 3. Bake the cakes until they spring back
when lightly pressed with your finger, 28
to 30 minutes. Remove the pans from the
Don’t be alarmed by the two bottles
oven and place them on wire racks to cool
of red food coloring. Yes, each is a
for 10 minutes. Run a dinner knife around
1-ounce bottle, but this is a really red
the edge of each layer and invert each onto
cake! Want it less red? Use just one
a rack, then invert again onto another rack
bottle.
so that the cakes are right side up. Allow
to cool completely, 30 minutes more.
ously grease two 9-inch round cake pans
4. Meanwhile, prepare the Cream Cheese
with solid vegetable shortening, then dust
Frosting.
with flour. Shake out the excess flour. Set
the pans aside. 5. Place one cake layer, right side up, on
a serving platter. Spread the top with
2. Place the cake mix, buttermilk, melted
frosting. Place the second layer, right side
margarine, cocoa powder, eggs, red food
up, on top of the first layer and frost the
coloring, and vanilla in a large mixing
top and sides of the cake with clean,
bowl. Blend with an electric mixer on low
smooth strokes.
speed for 1 minute. Stop the machine and
scrape down the sides of the bowl with a Store this cake, in a cake saver or
rubber spatula. Increase the mixer speed under a glass dome, at room temperature
to medium and beat 2 minutes more, for up to 3 days, or in the refrigerator for up
scraping down the sides again if needed. to 1 week. Or freeze it, wrapped in alu-
The batter should look well combined. minum foil or in a cake saver, for up to
Divide the batter evenly between the pre- 6 months. Thaw the cake overnight in the
pared pans, smoothing it out with the refrigerator before serving.