Page 201 - Chocolate Cake Doctor

S H E E T C A K E S 183

low speed for 1 minute. Stop the machine the top of the cake. Cover the pan with
and scrape down the sides of the bowl waxed paper or plastic wrap and chill for 1
with a rubber spatula. Increase the mixer hour. Then spoon onto plates and serve.
speed to medium and beat 2 minutes
Store this cake, covered with plastic
more, scraping the sides down again if
wrap, in the refrigerator for up to 1 week.
needed. The batter should look well com-
bined. Pour the batter into the prepared
pan, smoothing it out with the rubber R
spatula. 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, 33 This is a recipe that lets you use what
to 38 minutes. Remove the pan from the you have on hand. Use any plain
oven and place it on a wire rack. Immedi- chocolate cake mix you have on the
pantry shelf. Use that large box of
ately poke holes, 1 inch apart, in the cake
pudding mix—chocolate or vanilla.
with the handle of a wooden spoon.
Use the milk you have in the refrig -
4. Quickly prepare the topping by com- erator, and don’t fret if it’s skim!
bining the pudding mix, confectioners’ This simple cake pulls together with
sugar, cold milk, and vanilla in a large any number of flavor combinations.
mixing bowl. Whisk for 1 minute, or until Substitute a little almond extract for
the mixture just begins to thicken. Spoon the vanilla in the cake and topping,
3
half of the mixture (1 ⁄4 cups) down into garnish the top with sliced toasted
the holes of the cake. While you are doing almonds, and you’ve got an Easy
this, the remaining pudding will thicken. Chocolate Almond Poke Cake.
Spread the thickened pudding evenly over