Page 15 - Chocolate Cake Doctor
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C H O C O L A T E  F O R  T H E  S O U L                xiii

                  I  have  determined  which  are  the  easy  yet  sophisticated  brownies.  And
              best-tasting  chocolate  cake  mixes  and  as always, I have stuck to my mother’s
              which  are  the  best  ingredients  with  advice: “You can get away with a cake-

                  which to doctor them. I have discov-  mix  cake,  but  you  must  make  your
                               ered  that  you  don’t  frostings  from  scratch.”  Sample  the
                                  need  to  use  fancy  easy White Chocolate Glaze on chiffon
                                  European  choco-     cake,  the  German  Chocolate  Cream
                                late  to  create  these  Cheese  Frosting,  the  Pineapple  Cream
                              desserts—supermarket     Cheese  Frosting,  Martha’s  Chocolate
              chocolate works just fine! In the process,  Icing, and the Warm Lemon Curd Sauce
              I have baked and tasted cakes so memo-   on white chocolate cake, and see what
              rable that I have a whole new repertoire  I mean.

              of  favorites:  The  Ever-So-Moist  Choco-   For those of you who don’t know the
              late  Cake  with  Chocolate  Sour  Cream  story, The Cake Mix Doctor began as an
              Frosting will be our family’s new birth-  article  I  wrote  in  the  summer  of  1998
              day  cake.  The  humble  yet  substantial  while working for Nashville’s newspaper,
              Triple-Chocolate To-Live-For Muffins will  The Tennessean. I shared family recipes
              be toted on our car trips. The unbeliev-  for  doctoring  cake  mixes,  and  I  asked
              ably  moist  German  Chocolate  Sheet    readers to send in their favorites. Within

              Cake with Rocky Road Frosting will be a  a week, more than 500 recipes arrived.
              potluck  mainstay.  And  this  is  just  the  Dumbfounded,  I  wrote  a  sequel.  Then
              beginning!                               people  wanted  more,  and  I  ended  up
                  With  devil’s  food,  German  choco-  writing  a  book.  Cake  mixes  are  time-
              late, white, angel food, and a few yellow    saving and reliable, but left alone, pre-
              cake mixes, I have created warm pud-     pared  using  the  package  instructions
              ding cakes and elegant terrines, choco-  and  frosted  with  the  canned  stuff
              late  cheesecakes  in  springform  pans,  (heaven forbid!), they are ho-hum. What
              chiffons and cookies, more angels, new   I  proposed  in  that  first  book  was  to

              mini  cakes,  scrumptious  bars,  and      doctor  mixes  with  mashed  bananas,
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