Page 120 - Chocolate Cake Doctor

102 C H O C O L A T E P O U N D C A K E S

making sure they are well distributed
R throughout the batter. Pour the batter
into the prepared pan, smoothing it out
the Cake Mix Doctor says with the rubber spatula. Place the pan in
the oven.
To me, nuts taste better when they are
3. Bake the cake until it is golden brown
toasted and when they have some
and springs back when lightly pressed
crunch to them. The only problem
with your finger, 55 to 60 minutes. Re -
with adding nuts to a cake batter is
move the pan from the oven and place it
that they get lost and soggy and have
on a wire rack to cool for 20 minutes. Run
no chance to toast. And they just
a long, sharp knife around the edge of the
interfere with the crumb of the cake.
But when the nuts are tossed onto the cake and invert it onto a rack to cool com-
bottom of the pan before you pour in pletely, 20 minutes more.
the cake batter, they form the most
4. Slide the cake onto a serving platter,
delicious crust on top of the cake. This
dust with confectioners’ sugar if desired,
way they take on flavor and crunch
and slice.
and make a real contribution.
Store this cake, wrapped in aluminum
foil or plastic wrap, or in a cake saver,
medium and beat 2 to 3 minutes more, at room temperature for up to 1 week. Or
scraping the sides down again if needed. freeze it, wrapped in foil, for up to 6 months.
The batter should look thick and well Thaw the cake overnight in the refrigerator
combined. Fold in the chocolate chips, before serving.