Page 126 - Chocolate Cake Doctor

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

until they are well incorporated. Pour the
R batter into the prepared pan, smoothing it
out with the rubber spatula. Place the pan
the Cake Mix Doctor says in the oven.

3. Bake the cake until it springs back
Andes chocolate mints are thin,
when lightly pressed with your finger and
individually wrapped after-dinner
is just starting to pull away from the sides
candies, found in boxes in most
of the pan, 58 to 62 minutes. Remove the
supermarkets.
pan from the oven and place it on a wire
For an incredibly easy and oh-so-
rack to cool for 20 minutes. Run a long,
decadent dessert, serve this cake with
sharp knife around the edge of the cake
mint chocolate chip ice cream, or what
is known simply as “green ice cream” and invert it onto a rack, then invert it
at our house. It’s what my children onto another rack so the cake is large side
request for St. Patrick’s Day! up. Allow to cool for 20 minutes more.
4. Slide the cake onto a serving platter,
dust it with the confectioners’ sugar, and
water, oil, sugar, eggs, and vanilla in a
garnish with the mint sprigs. Slice and
large mixing bowl. Blend with an electric
serve.
mixer on low speed for 1 minute. Stop the
machine and scrape down the sides of Store this cake, wrapped in aluminum
the bowl with a rubber spatula. Increase foil or plastic wrap, or in a cake saver,
the mixer speed to medium and beat 2 at room temperature for up to 1 week. Or
minutes more, scraping the sides down freeze it, wrapped in foil, for up to 6 months.
again if needed. The batter should look Thaw the cake overnight in the refrigerator
well combined. Fold in the candy pieces before serving.