Page 365 - 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 347

1. Place a rack in the center of the oven for 10 minutes. Run a long, sharp knife
and preheat the oven to 350°F. Lightly around the edges of each loaf, invert them
mist six 6-inch loaf pans with vegetable oil onto your hand, then invert again onto the
spray, then dust with flour. Shake out the rack so that they are right side up. Allow
excess flour. Set the pans aside. the loaves to cool completely, 20 minutes.
Then serve.
2. Grate the chocolate using a food
processor or hand grater until it is finely Store these miniature loaves, wrapped
grated. Set the grated chocolate aside. in aluminum foil or plastic wrap, or in a cake
saver, at room temperature for up to 1 week.
3. Place the cake mix, pudding mix, milk,
Or freeze them, wrapped in foil, for up to
oil, and eggs in a large mixing bowl. Blend
6 months. Thaw the loaves overnight in the
with an electric mixer on low speed for 1
refrigerator before serving.
minute. Stop the machine, fold in the
grated chocolate, and scrape down the
sides of the bowl with a rubber spatula.
Increase the mixer speed to medium and
beat 2 minutes more, scraping the sides R
down again if needed. Fold in the choco-
late chips. The batter should look well the Cake Mix Doctor says
combined, and the chocolate chips should
Try this recipe with a German choco -
be evenly distributed. Pour the batter into late cake mix and use miniature
the prepared pans, dividing it equally. chocolate chips. This is a glorious,
Place the pans in the oven. adaptable recipe, but one that is very
rich. Because it is so rich, it keeps well
4. Bake the loaves until they spring back
and freezes well, making it perfect for
when lightly pressed with your finger, 35
gift giving.
to 40 minutes. Remove the pans from the
oven and place them on wire racks to cool