Page 147 - Chocolate Cake Doctor

C H O C O L A T E P O U N D C A K E S 129

minute. Stop the machine and scrape
R down the sides of the bowl with a rub -
ber spatula. Increase the mixer speed to
the Cake Mix Doctor says medium and beat 2 minutes more, scrap-
ing the sides down again if needed. The
This is a super-moist cake, obviously, batter should look thick and well com-
with all the fat in the frosting! So you bined. Pour the batter into the prepared
really don’t want a glaze on it at all. If pan, smoothing it out with the rubber
anything, dust it with confectioners’ spatula. Place the pan in the oven.
sugar just before serving.
3. Bake the cake until it springs back
If you have a little extra grated
when lightly pressed with your finger, 48
German chocolate on hand, add
1
up to ⁄2 cup to the batter. German to 52 minutes. Remove the pan from the
chocolate is easily grated in a food oven and place it on a wire rack to cool
processor, and it keeps in a cool dry for 20 minutes. Run a long, sharp knife
place in a zipper-lock bag. Add it to around the edge of the cake and invert it
German chocolate cake batters to onto a rack to cool completely, 20 minutes
intensify the flavor. more.
4. Slide the cake onto a serving platter
1. Place a rack in the center of the oven and slice.
and preheat the oven to 350°F. Lightly
Store this cake, wrapped in plastic
mist a 12-cup Bundt pan with vegetable
wrap or aluminum foil, or in a cake saver
oil spray, then dust with flour. Shake out
or under a glass dome, at room tempera-
the excess flour. Set the pan aside.
ture for up to 1 week. Or freeze it,
2. Place the cake mix, frosting, water, oil, wrapped in foil, for up to 6 months. Thaw
and eggs in a large mixing bowl. Blend the cake overnight in the refrigerator
with an electric mixer on low speed for 1 before serving.