Page 124 - Chocolate Cake Doctor

106 C H O C O L A T E P O U N D C A K E S

ing it out with the rubber spatula. Place
R the pan in the oven.

the Cake Mix Doctor says 3. Bake the cake until it springs back
when lightly pressed with your finger and
is just starting to pull away from the
One orange will yield about 1 teaspoon
sides of the pan, 60 to 65 minutes.
of zest. So you will need two oranges
Remove the pan from the oven and place
for the zest called for in this cake and
it on a wire rack to cool for 25 minutes.
drizzle. If those oranges don’t yield
Run a long, sharp knife around the edge
enough juice, add a bit of carton orange
of the cake and invert it onto a rack, then
juice to make up the difference.
invert it onto another rack so the cake is
large side up. Allow to cool for 25 minutes
more.
1. Place a rack in the center of the oven
and preheat the oven to 325°F. Lightly 4. Meanwhile, prepare the Fresh Orange
mist a 10-inch tube pan with vegetable oil Drizzle.
spray, then dust with flour. Shake out the
5. Spoon the glaze over the cooled cake,
excess flour. Set the pan aside.
letting it drizzle down the sides and center
2. Place the cake mix, cream cheese, of the cake. Let the cake rest for 10 min-
orange juice, oil, sugar, eggs, vanilla, and utes before slicing.
orange zest in a large mixing bowl. Blend
6. Slide the cake onto a serving platter.
with an electric mixer on low speed for
Slice and serve.
1 minute. Stop the machine and scrape
down the sides of the bowl with a rub - Store this cake, wrapped in aluminum
ber spatula. Increase the mixer speed to foil or plastic wrap, or in a cake saver,
medium and beat 2 minutes more, scrap- at room temperature for up to 1 week. Or
ing the sides down again if needed. The freeze it, wrapped in foil, for up to 6 months.
batter should look well combined. Pour Thaw the cake overnight in the refrigerator
the batter into the prepared pan, smooth- before serving.