Page 162 - Chocolate Cake Doctor

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

2. Place the cake mix, pumpkin, water,
eggs, pumpkin pie spice, and baking soda R
in a large mixing bowl. Blend with an elec-
tric mixer on low speed for 1 minute. Stop the Cake Mix Doctor says
the machine and scrape down the sides of
the bowl with a rubber spatula. Increase the The chocolate chips suspend
mixer speed to medium and beat 2 min- beautifully in this cake because the
utes more, scraping the sides down again batter is thick enough to support
if needed. The batter should look thick them. Yet the final result isn’t overly
and well combined. Fold in the chocolate dense—the baking soda helps lighten
chips and pecans, making sure they are it. Make sure to chop the pecans fine
well distributed throughout the batter. so that they blend into the texture of
Spoon the batter into the prepared pan, the cake. If you don’t have pumpkin
smoothing it out with the rubber spatula. pie spice, add 1 teaspoon ground
1
cinnamon, ⁄2 teaspoon ground nutmeg,
Place the pan in the oven.
and ⁄2 teaspoon ground allspice.
1
3. Bake the cake until it is lightly
browned and springs back when lightly
pressed with your finger, 42 to 46 min- Store this cake, wrapped in aluminum
utes. Remove the pan from the oven and foil or plastic wrap, or in a cake saver,
place it on a wire rack to cool for 20 min- at room temperature for up to 1 week. Or
utes. Run a long, sharp knife around the freeze it, wrapped in foil, for up to 6 months.
edge of the cake and invert it onto a rack Thaw the cake overnight in the refrigerator
to cool completely, 20 minutes more. before serving.
4. Slide the cake onto a serving platter,
dust with confectioners’ sugar, and slice.