Page 194 - Chocolate Cake Doctor

176 S H E E T C A K E S

3. Place the cake mix, sour cream, water, (no need to wash the processor after grat-
oil, eggs, vanilla, and grated chocolate in a ing the chocolate). Pulse 20 times, or until
large mixing bowl. Blend with an electric the mixture is coarse and crumbly.
mixer on low speed for 1 minute. Stop the
6. Preheat the broiler to medium-high.
machine and scrape down the sides of
the bowl with a rubber spatula. Increase the 7. Scatter the topping over the cake and
mixer speed to medium and beat 2 min- broil 4 inches from the heat until the
utes more, scraping the sides down again topping is bubbly and the pecans have
if needed. The batter should look well com - browned, 1 to 2 minutes. Remove the cake
bined. Pour the batter into the prepared from under the broiler and let it rest for
pan, smoothing it out with the rubber 10 minutes. Then slice and serve.
spatula. Place the pan in the oven.
Store this cake, covered with aluminum
4. Bake the cake until it springs back foil, at room temperature for 3 days or in
when lightly pressed with your finger, 35 the refrigerator for up to 1 week. Or freeze
to 38 minutes. Remove the pan from the it, wrapped in foil, for up to 6 months.
oven and place it on a wire rack to cool Thaw the cake overnight in the refrigerator
while you assemble the topping. before serving.

5. Place the pecans, brown sugar, coco -
nut, and cold butter in the food processor