Page 211 - Chocolate Cake Doctor
P. 211

S H E E T  C A K E S                          193

              1. Place a rack in the center of the oven
              and  preheat  the  oven  to  350°F.  Lightly             R
              mist a 13- by 9-inch pan with vegetable
              oil  spray,  then  dust  with  flour.  Shake  the Cake Mix Doctor says
              out the excess flour. Set the pan aside.
                                                           You can just as well fold grated
              2. Carefully rub the chocolate along the
                                                           chocolate instead of melted chocolate
              largest holes of a cheese grater to make
                                                           into the cake batter. But rather than
              1  tablespoon  grated  chocolate;  set  it   grate that much chocolate on a grater
              aside.  Break  the  remaining  chocolate     (and chance scraped knuckles), use a
              into 5 or 6 pieces and place them in a       food processor.With the motor
              small  glass  bowl.  Microwave  for  1       running, drop pieces of the chocolate
              minute  at  high  power.  Stir  to  melt  any  through the feed tube, one at a time;
              remaining lumps.                             process until ground. Reserve 1
                                                           tablespoon for the garnish, and fold the
              3. Place the cake mix, eggnog, brandy,
                                                           remainder into the batter instead of
              oil,  eggs,  vanilla,  nutmeg,  and  melted
                                                           the melted chocolate. When grating the
              chocolate in a large mixing bowl. Blend
                                                           chocolate with a cheese grater, be sure
              with an electric mixer on low speed for      it is a little soft to make  the job easier
              30  seconds.  Stop  the  machine  and        on your knuckles!
              scrape down the sides of the bowl with a       Feel free to substitute bourbon or
              rubber  spatula.  Increase  the  mixer       rum for the brandy in this recipe.
              speed  to  medium  and  beat  2  minutes
              more,  scraping  the  sides  down  again  if
              needed.  The  batter  should  look  well
              combined. Pour the batter into the pre-  around the edge of the cake, and invert
              pared  pan,  smoothing  it  out  with  the  it  onto  a  serving  platter  to  cool  com-
              rubber  spatula.  Place  the  pan  in  the  pletely, 20 minutes.
              oven.
                                                       5. Meanwhile,  prepare  the  frosting:
              4. Bake  the  cake  until  it  springs  back  Place the butter and 1 cup of the confec-
              when lightly pressed with your finger, 38  tioners’  sugar  in  a  large  mixing  bowl.
              to 42 minutes. Remove the pan from the   Blend  with  an  electric  mixer  on  low
              oven and place it on a wire rack to cool  speed  for  30  seconds  to  incorporate.
              for  10  minutes.  Run  a  sharp  knife  Stop the machine and add the remaining
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