Page 172 - Chocolate Cake Doctor

154 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 3 tablespoons Kahlúa over the cake, let-
cream, melted butter, oil, eggs, 4 table- ting it seep down into the holes. Let the
spoons of the Kahlúa, and the vanilla in cake cool completely, 20 minutes more.
a large mixing bowl. Blend with an electric
5. Place the cake on a serving platter and
mixer on low speed for 1 minute. Stop the
dust with confectioners’ sugar. Slice and
machine and scrape down the sides of
serve.
the bowl with a rubber spatula. Increase
the mixer speed to medium and beat 2 Store this cake, wrapped in aluminum
minutes more, scraping the sides down foil or plastic wrap, or in a cake saver,
again if needed. The batter should look at room temperature for up to 1 week. Or
thick and well combined. Fold in the freeze it, wrapped in foil, for up to 6 months.
chocolate chips, making sure they are Thaw the cake overnight in the refrigerator
well distributed throughout the batter. before serving.
Pour the batter into the prepared pan,
smoothing it out with the rubber spatula. R
Place the pan in the oven.
the Cake Mix Doctor says
3. Bake the cake until it springs back
when lightly pressed with your finger and
The best way to let a liqueur seep
is just starting to pull away from the sides
down into a warm cake is to poke
of the pan, 55 to 60 minutes. Remove the
holes in the top and then spoon the
pan from the oven and place it on a wire
liqueur over the cake.A wooden
rack to cool for 20 minutes. Run a long,
skewer makes nice thin holes,
sharp knife around the edge of the cake
chopsticks larger holes. As for
and invert it onto a rack.
topping this cake, just a dusting of
4. With a wooden skewer, poke holes in confectioners’ sugar is all you need.
the top of the cake. Spoon the remaining