Page 170 - Chocolate Cake Doctor

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

2. Place the cake mix, pudding mix, sour 6. Slice and serve.
cream, oil, rum, eggs, and vanilla in a
Store this cake, in a cake saver or
large mixing bowl. Blend with an electric
under a glass dome, at room temperature
mixer on low speed for 1 minute. Stop the
for up to 1 week. Or freeze it, wrapped in
machine and scrape down the sides of
foil, for up to 6 months. Thaw the cake
the bowl with a rubber spatula. Increase the
overnight in the refrigerator before serving.
mixer speed to medium and beat 2 min-
utes more, scraping the sides down again
if needed. The batter should look thick
and well combined. Fold in the chocolate R
chips, making sure they are well distrib-
uted throughout the batter. Pour the bat- the Cake Mix Doctor says
ter into the prepared pan, smoothing it
There’s something about the structure
out with the rubber spatula. Place the pan
of a cake with pudding added to it, or
in the oven.
a cake that doesn’t contain too much
liquid, that makes it just right for
3. Bake the cake until it springs back
chocolate chips. The batter keeps
when lightly pressed with your finger and
the chips from sinking to the bottom
is just starting to pull away from the sides
while the cake bakes. If you have a
of the pan, 43 to 47 minutes. Remove the
cake recipe in which the chips tend to
pan from the oven and place it on a wire
sink, see if you can thicken up the
rack to cool for 20 minutes. Run a long,
batter: Reduce the liquid slightly. Add
sharp knife around the edge of the cake
a box of pudding mix. Reduce the
and invert it onto a rack to cool com-
amount of oil slightly. The results may
pletely, 20 minutes more.
be just right for you.
4. Meanwhile, prepare the Rich Choco-
late Glaze.
5. Place the cake on a serving platter and
pour the warm icing over it. Let the cake
rest for 10 minutes.