Page 174 - Chocolate Cake Doctor

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

with the rubber spatula. Place the pan in
R the oven.

the Cake Mix Doctor says 3. Bake the cake until it springs back
when lightly pressed with your finger and
Want to make a White Russian Cake? is just starting to pull away from the sides
Heat 2 tablespoons Kahlúa and 2 of the pan, 60 to 65 minutes. Remove the
tablespoons heavy cream until warm. pan from the oven and place it on a wire
Stir in ⁄2 cup confectioners’ sugar, and rack to cool for 20 minutes. Run a long,
1
spoon this glaze over the cooled cake. sharp knife around the edge of the cake
and invert it onto a rack to cool com-
pletely, 20 minutes more.
1. Place a rack in the center of the oven
and preheat the oven to 350°F. Lightly 4. For the glaze, place the confectioners’
sugar in a small bowl and stir in the
mist a 12-cup Bundt pan with vegetable
oil spray, then dust with flour. Shake out Kahlúa. Spoon this over the cooled cake
so that it drips down the sides and is
the excess flour. Set the pan aside.
absorbed into the cake. Let the cake rest
2. Place the cake mix, pudding mix, oil,
for 10 minutes.
water, sugar, eggs, Kahlúa, and vodka in a
large mixing bowl. Blend with an electric 5. Slide the cake onto a serving platter.
mixer on low speed for 1 minute. Stop the Slice and serve.
machine and scrape down the sides of
the bowl with a rubber spatula. Increase Store this cake, wrapped in aluminum
the mixer speed to medium and beat foil or plastic wrap, or in a cake saver,
2 minutes more, scraping the sides down at room temperature for up to 1 week. Or
again if needed. The batter should look freeze it, wrapped in foil, for up to 6 months.
thick and well combined. Pour the batter Thaw the cake overnight in the refrigerator
into the prepared pan, smoothing it out before serving.