Page 184 - Chocolate Cake Doctor

166 S H E E T C A K E S

over low heat. Stir the brown sugar into white chocolate in a small microwave-safe
the melted butter. Turn this mixture into bowl and microwave on high power until
the prepared baking pan, and spread it the butter has melted, 1 minute. Stir until
with the back of a wooden spoon until the white chocolate is thoroughly melted
it completely covers the bottom. Allow the and the mixture is smooth.
mixture to cool for 2 to 3 minutes.
6. Place the cake mix, reserved 1 cup
3. Drain the pineapple in a fine-mesh pineapple juice, eggs, vanilla, and melted
strainer, reserving the liquid. Press on the white chocolate mixture in a large mixing
pineapple with a rubber spatula to extract bowl. Blend with an electric mixer on low
as much liquid as possible. Measure out 1 speed for 1 minute. Stop the machine and
cup of the liquid and set it aside. scrape down the sides of the bowl with a
rubber spatula. Increase the mixer speed
4. Pour the drained pineapple onto the
to medium and beat 2 minutes more,
brown sugar mixture, and spread it out
scraping the sides down again if needed.
evenly with the rubber spatula. Pat the
The batter should look well combined and
cherries dry and arrange them randomly
thick. Pour the batter over the pineapple
on top of the pineapple. Set the pan aside.
and cherries, smoothing it out with the
5. Cut the remaining 6 tablespoons but- rubber spatula. Place the pan in the oven.
ter into pieces. Place the butter and the
7. Bake the cake until it springs back
when lightly pressed with your finger, 43
R to 48 minutes. Remove the pan from the
oven and place it on a wire rack to cool for
the Cake Mix Doctor says 10 minutes. Run a sharp knife around the

edge of the cake and invert it onto a serv-
Allowing the brown sugar mixture to
ing platter so the cherries and pineapple
cool and harden a bit on the bottom of
are on top. Slice, and serve warm.
the pan makes it easier to spread the
crushed pineapple over it. Store this cake, wrapped in aluminum
Instead of using 1 cup reserved foil or plastic wrap, at room temperature
pineapple juice, use ⁄2 cup pineapple for 3 days or in the refrigerator for up to 1
1
1
juice and ⁄2 cup milk. It makes a week. Or freeze it, wrapped in foil, for up to
richer batter. 6 months. Thaw the cake overnight in the
refrigerator before serving.