Page 151 - Chocolate Cake Doctor

C H O C O L A T E P O U N D C A K E S 133

Sour Cream

our cream could be called the silent and wet and quenching. And in baked
Shero of this book. Why is it so goods it adds moisture to the batter and
delicious added to a chocolate cake makes the result more dense and rich
batter? Like buttermilk, sour cream and palatable. Light or reduced-fat sour
works well with chocolate because it is cream, made from half-and-half,
acidic, as is chocolate. Sour cream is contains 40 percent less fat than regular
made from light cream (18 to 20 percent sour cream. Reduced-fat sour cream will
fat) that is pasteurized and treated with work in recipes that call for sour cream—
lactic acid–producing bacteria that give it the outcome just won’t be as rich. Fat-
that distinctive tang. It is delicious atop free sour cream, on the other hand,
baked potatoes or tortilla soup because it should not be substituted for regular
is a foil to hot and spicy foods, being cool sour cream.

GLAZE: speed to medium and beat 2 to 3 minutes
1 ⁄2 cup miniature semisweet more, scraping the sides down again if
chocolate chips needed. The batter should look thick
and well combined. Fold in the chocolate
2 tablespoons milk
chips, making sure they are well distrib-
1. Place a rack in the center of the oven uted throughout the batter. Pour the bat-
and preheat the oven to 350°F. Lightly ter into the prepared pan, smoothing it
mist a 12-cup Bundt pan with vegetable out with the rubber spatula. Place the pan
oil spray, then dust with flour. Shake out in the oven.
the excess flour. Set the pan aside.
3. Bake the cake until it springs back
2. Place the cake mix, pudding mix, sour when lightly pressed with your finger and
cream, water, oil, and eggs in a large mix- is just starting to pull away from the sides
ing bowl. Blend with an electric mixer on of the pan, 58 to 62 minutes. Remove the
low speed for 1 minute. Stop the machine pan from the oven and place it on a wire
and scrape down the sides of the bowl rack to cool for 20 minutes. Run a long,
with a rubber spatula. Increase the mixer sharp knife around the edge of the cake