Page 205 - Chocolate Cake Doctor

S H E E T C A K E S 187

ASSEMBLY TIME: 5 MINUTES
R

1. Place a rack in the center of the oven
the Cake Mix Doctor says
and preheat the oven to 350°F. Lightly
mist a 13- by 9-inch pan with vegetable
Yes, this cake contains a lot of oil,
oil spray. Set the pan aside.
which means it doesn’t rise a lot, but it
2. Place the cake mix, pudding mix, oil, does create a nicely browned top.
ginger ale, and eggs in a large mixing You can vary the cake by folding
bowl. Blend with an electric mixer on low miniature chocolate chips into the
speed for 1 minute. Stop the machine and batter, and you could use a lemon-lime
scrape down the sides of the bowl with a type of soda instead of ginger ale—it’s
rubber spatula. Increase the mixer speed a nice complement to the pistachio
to medium and beat 2 minutes more, flavor.And here is a fun twist: Bake the
scraping down the sides again if needed. cake in a tube pan at 350°F for 50 to 55
minutes. Cool, unmold, and slice the
The batter should look well combined.
cake in half horizontally. Fill the center
Pour the batter into the prepared pan,
and frost the sides and top with the
smoothing the top with the rubber spat-
Cover-up Frosting. Cover the cake with
ula. Place the pan in the oven.
grated coconut.
3. Bake the cake until it springs back
when lightly pressed with your finger, 35
topping. Spread the frosting over the top
to 40 minutes. Remove the pan from the
of the cake.
oven and place it on a wire rack to cool
completely, 30 minutes. 5. Sprinkle the crushed chocolate

wafers and toasted almonds over the top
4. Meanwhile, prepare the frosting:
of the cake. Slice and serve.
Whisk together the pudding mix and
milk in a large mixing bowl. It should Store this cake, lightly covered with
thicken up (but not set) in 2 to 3 min- waxed paper, in the refrigerator for up to 1
utes. Then gently fold in the whipped week.