Page 317 - 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 299

3. Place the cake mix, water, oil, egg cake and invert it onto a rack, then invert
yolks, and vanilla in a large mixing bowl, it again onto a serving platter so that it is
and with the same beaters used to beat right side up.
the egg whites (no need to clean them),
6. Prepare the Crushed Peppermint But-
blend with the electric mixer on low speed
tercream Frosting.
for 1 minute. Stop the machine and scrape
down the sides of the bowl with a rub - 7. Spread the frosting over the top and
ber spatula. Increase the mixer speed to sides of the cake with smooth, clean
medium and beat 2 minutes more, scrap- strokes. Let the cake rest for 10 minutes,
ing the sides down again if needed. The then slice and serve.
batter will be very thick and should look
Store this cake in a cake saver at room
well combined. Turn the beaten egg whites
temperature for 3 days or in the refrigera-
out on top of the batter, and with the rub-
tor for up to 1 week. Or freeze it in a cake
ber spatula fold the whites into the batter
saver for up to 6 months. Thaw the cake
until the mixture is light but well com-
overnight in the refrigerator before serving.
bined (see How to Fold, page 445). Pour
the batter into the ungreased pan,
smoothing the top with the rubber spatula. R
Place the pan in the oven.
the Cake Mix Doctor says
4. Bake the cake until it springs back
when lightly pressed with your finger, 60 Whereas you should bake angel food
to 65 minutes. Remove the pan from the cakes on a lower rack level, you can
oven and immediately turn it upside down bake chiffon cakes on the center rack
over the neck of a glass bottle. Allow to of the oven. But if in doubt as to which
cool for 1 hour. level is correct, bake this cake lower,
not higher.
5. Remove the pan from the bottle. Run a
long, sharp knife around the edge of the