Page 363 - Chocolate Cake Doctor

M U F F I N S , C U P C A K E S , A N D L I T T L E C A K E S 345

speed to medium and beat 2 minutes
more. The batter should look thick and R
well combined. Transfer 1 cup of the bat-
ter to a small bowl, add the chocolate the Cake Mix Doctor says
syrup, and stir until the mixture is well
combined. Set the small bowl aside. You can make these little cakes smaller,
1
as 2 ⁄2-inch cupcakes; the baking time
3. Pour the remaining batter into the
will be slightly shorter. Frost them
prepared pans. Pour the chocolate batter
with a spoonful of Martha’s Chocolate
over the top to form a second layer. Place
Icing (page 433). You can also use a
the pans in the oven. yellow cake mix.And to turn this into
a spectacular dessert, spoon Hot Fudge
4. Bake the cakes until they spring back
Sauce (page 456) over the cakes just
when lightly pressed with your finger, 20
before serving.
to 25 minutes. Remove the pans from the
oven and place them on wire racks to cool
for 15 minutes. Run a sharp knife around
Store these cakes, wrapped in alu-
the edges of the cakes, and invert them
minum foil or plastic wrap, or in a cake saver,
onto a rack to cool completely, 15 minutes
at room temperature for up to 1 week. Or
more.
freeze them, wrapped in foil, for up to
5. To serve, slide the cakes onto a serving 6 months. Thaw the cakes overnight in the
platter. refrigerator before serving.