Page 293 - Chocolate Cake Doctor

C H O C O L A T E A N G E L F O O D A N D C H I F F O N C A K E S 275

2. Place the cake mix, pineapple and from the oven and immediately turn it
juice, and cocoa powder in a large mixing upside down over the neck of a glass bottle.
bowl. Beat with an electric mixer on low Allow to cool for 1 hour.
speed for 30 seconds. Stop the machine
4. Remove the pan from the bottle. Run a
and scrape down the sides of the bowl with
a rubber spatula. Increase the mixer speed long, sharp knife around the edge of the
cake and invert it onto a rack, then invert it
to medium and beat for 1 minute more,
scraping the sides down again if needed. again onto a serving platter so that it is
right side up. Dust with confectioners’
The batter should look well combined. Pour
the batter into the ungreased pan, smooth- sugar, slice, and serve.
ing the top with the rubber spatula. Place
Store this cake in a cake saver at room
the pan in the oven.
temperature for up to 1 week. Or freeze it in
3. Bake the cake until the crust feels firm a cake saver for up to 6 months. Thaw the
to the touch when lightly pressed with your cake overnight in the refrigerator before
finger, 40 to 45 minutes. Remove the pan serving.

Angels in a 13- by 9-inch Pan

can’t tell you how many people have was cooked through, it didn’t sink in the
Ie-mailed me about turning all sorts of center. When you try this with one of the
cakes into sheet cakes in a 13- by 9-inch recipes, take care to press the top of the
pan. So I figured I’d be prepared this time cake to make sure it is crusty and firm. Do
and I’d test an angel food cake in this pan. I not stick a toothpick in the center to check
prepared the Deep Chocolate Almond Angel for doneness, or the cake will sink. As soon
Icebox Cake (see page 280), poured it into as the pan is out of the oven and on a rack
an ungreased 13- by 9-inch pan, and to cool, run a sharp knife around the edges
placed it on the center rack in a preheated of the cake to loosen it from the sides. Let
350°F oven. The cake baked up beautifully, the cake cool in the pan for 30 minutes,
rising high above the 2-inch sides of the then remove it with a long, flat metal
pan, but about the time it was done—35 to spatula, as you would with any sheet cake.
40 minutes—it settled back down a bit. It Then frost it with a buttercream or whipped
was still a pretty cake, and since the cake cream frosting, slice, and serve.