Page 207 - Chocolate Cake Doctor

S H E E T C A K E S 189

2. Place a rack in the center of the oven the mixer on low speed until the frosting
and preheat the oven to 350°F. Lightly lightens and becomes fluffy, 2 to 3 min-
mist a 13- by 9-inch pan with vegetable oil utes. Add more milk or rum if the frosting
spray. Set the pan aside. is too thick, or confectioners’ sugar, 1 table -
spoon at a time, if it is too thin.
3. Place the cake mix, sour cream, water,
oil, and eggs in a large mixing bowl. Blend 6. When the cake has cooled, spread the
with an electric mixer on low speed for 1 top with the frosting, using clean, smooth
minute. Stop the machine and scrape down strokes. Let the cake rest for 20 minutes
the sides of the bowl with a rubber spat- before slicing.
ula. Increase the mixer speed to medium
Store this cake, covered with aluminum
and beat 2 minutes more, scraping the
foil or plastic wrap, at room temperature
sides down again if needed. The batter
for 3 days or in the refrigerator for up to 1
should look well combined. Fold in the
week. Or freeze it, wrapped in foil, for up to
raisins and rum until well distributed.
6 months. Thaw the cake overnight in the
Pour the batter into the prepared pan,
refrigerator before serving.
smoothing it out with the rubber spatula.
Place the pan in the oven.

4. Bake the cake until it springs back
when lightly pressed with your finger, 38 R
to 42 minutes. Remove the pan from the
the Cake Mix Doctor says
oven and place it on a wire rack to cool
for 20 minutes.
You can frost this cake in the pan or
5. Meanwhile, prepare the frosting: Place out of the pan. If you want to turn
the butter and cocoa powder in a large the cake out, make sure it has cooled
mixing bowl. Blend with an electric mixer completely before inverting it onto
on low speed until the mixture is soft a long serving platter. There will be
and well combined, 30 seconds. Stop the plenty of frosting to coat the top
machine. Place the rum, confectioners’ and sides.
sugar, and milk in the bowl, and beat with