Page 389 - Chocolate Cake Doctor

C O O K I E S , B A R S , A N D B R O W N I E S 371

out the excess flour. Set the pans aside. boil, 4 to 5 minutes. Remove the pan from
the heat and stir in the butter, chocolate
2. Place the cake mix, water, oil, and eggs
chips, and vanilla until melted. Fold in the
in a large mixing bowl. Blend with an electric
almonds. Place the pan over low heat to
mixer on low speed for 1 minute. Stop the
keep the mixture pourable.
machine and scrape down the sides of
the bowl with a rubber spatula. In crease the 6. To assemble the bars, divide the coco-
mixer speed to medium and beat for 2 nut filling between the two cakes, and
minutes more, scraping down the sides spread it out with a metal spatula so that it
again if needed. The batter should look reaches the edges of the pans. Imme diately
thick and well combined. Divide the batter pour on the chocolate topping and spread it
between the prepared pans, smoothing it out with a metal spatula so that it reaches
out with the rubber spatula. Place the pans the edges. Place the cakes, uncovered, in
in the oven. the refrigerator to set, 2 hours.
3. Bake the cakes until they spring back 7. Cut the cakes into bars—I cut them
when lightly pressed with your finger, 15 to large, to get 24 bars per pan—and serve.
20 minutes. Remove the pans from the
Store these bars, covered in plastic wrap
oven and place them on wire racks to cool
or aluminum foil, at room temperature for up
for 20 minutes.
to 3 days or in the refrigerator for up to 1
4. Meanwhile, prepare the filling: Measure week. Or freeze them, wrapped in foil, for up
out 1 cup of the evaporated milk; set the to 6 months. Thaw the bars overnight on the
rest aside for the topping. Place the 1 cup counter before serving.
evaporated milk and the sugar in a
medium-size saucepan over medium-high
R
heat, and stir constantly until it comes to a
boil, 7 to 8 minutes. Remove the pan from
the heat and stir in the marshmallows until the Cake Mix Doctor says
they melt, returning them to low heat if
needed. Fold in the coconut and set aside. It may seem strange to bake this cake

in two pans, but you will see that you
2
5. For the topping, place the remaining ⁄3
need the space in the pans to layer on
cup evaporated milk and the sugar in a
the filling and then the topping.
medium-size saucepan over medium-high
heat, and stir constantly until it comes to a