Page 135 - Chocolate Cake Doctor

C H O C O L A T E P O U N D C A K E S 117

Vegetable oil spray for misting the pan
Flour for dusting the pan R
1 package (18.25 ounces) plain devil’s food
the Cake Mix Doctor says
or dark chocolate fudge cake mix
1 package (3.9 ounces) chocolate instant
What makes this cake so irresistible is
pudding mix
its intense flavor. But should you want
1 cup sour cream
to tame that a bit, substitute milk
1 ⁄2 cup water chocolate chips for the semisweet.
1 ⁄2 cup vegetable oil
4 large eggs
1 ⁄2 cups semisweet chocolate chips 3. Bake the cake until it springs back
1
Martha’s Chocolate Icing (page 433) when lightly pressed with your finger and
is just starting to pull away from the sides
1. Place a rack in the center of the oven of the pan, 58 to 62 minutes. Remove the
and preheat the oven to 350°F. Lightly pan from the oven and place it on a wire
mist a 12-cup Bundt pan with vegetable rack to cool for 20 minutes. Run a long,
oil spray, then dust with flour. Shake out sharp knife around the edge of the cake
the excess flour. Set the pan aside. and invert it onto a rack to cool com-
pletely, 20 minutes more.
2. Place the cake mix, pudding mix, sour
4. Meanwhile, prepare Martha’s Choco-
cream, water, oil, and eggs in a large mix-
late Icing.
ing bowl. Blend with an electric mixer on
low speed for 1 minute. Stop the machine
5. Place the cake on a serving platter and
and scrape down the sides of the bowl with
pour the warm icing over it. Let the cake
a rubber spatula. Increase the mixer speed
rest for 10 minutes before slicing, then
to medium and beat 2 to 3 minutes more,
slice and serve.
scraping the sides down again if needed.
The batter should look thick and well com- Store this cake, wrapped in aluminum
bined. Fold in the chocolate chips, making foil or plastic wrap, or in a cake saver,
sure they are well distributed throughout at room temperature for up to 1 week. Or
the batter. Pour the batter into the pre- freeze it, wrapped in foil, for up to 6 months.
pared pan, smoothing it out with the rub- Thaw the cake overnight in the refrigerator
ber spatula. Place the pan in the oven. before serving.