Page 149 - Chocolate Cake Doctor

C H O C O L A T E P O U N D C A K E S 131

2. Peel the bananas and place them in a cooled cake. Let the cake rest for 10 min-
large mixing bowl. With the electric mixer utes before slicing.
on low speed, blend them until mashed.
5. Place the cake on a serving platter,
Add the cake mix, buttermilk, oil, eggs,
slice, and serve.
and vanilla to the bananas. Blend with an
electric mixer on low speed for 1 minute.
Store this cake, wrapped in aluminum
Stop the machine and scrape down the
foil or plastic wrap, or in a cake saver,
sides of the bowl with a rubber spatula.
at room temperature for up to 1 week. Or
Increase the mixer speed to medium and
freeze it, wrapped in foil, for up to 6 months.
beat 2 minutes more, scraping the sides
Thaw the cake overnight in the refrigerator
down again if needed. The batter should
before serving.
look thick and well combined. Fold in the
cinnamon chips, making sure they are
well distributed throughout the batter.
Pour the batter into the prepared pan, R
smoothing it out with the rubber spatula.
Place the pan in the oven. the Cake Mix Doctor says

3. Bake the cake until it springs back Cinnamon chips, made by Hershey’s,
when lightly pressed with your finger and are wonderful folded into chocolate
cookies and cakes, but when combined
is just starting to pull away from the sides
with bananas, their intensity is near
of the pan, 38 to 40 minutes. Remove the
magical. A 10-ounce bag of these chips
pan from the oven and place it on a wire
will yield about 1 ⁄3 cups, enough for
2
rack to cool for 20 minutes. Run a long,
both the cake and the glaze.
sharp knife around the edge of the cake
Cinnamon chips melt more quickly
and invert it onto a rack to cool com-
than chocolate chips, so they dissolve
pletely, 20 minutes more.
into the cake batter instead of firming
4. Meanwhile, prepare the Chocolate up on cooling.
Cinnamon Glaze. Spoon the glaze over the