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196                              S H E E T  C A K E S


                                       Toasting Nuts


                f you have a few extra minutes,       Almonds: Whole, about 10 minutes;
            Itoasting nuts really brings out their  slivered, 2 to 3 minutes, until light brown.
             flavor. Begin with a 350°F oven. Spread the  Hazelnuts (filberts): 20 minutes; rub
             nuts out in one layer in a baking pan and  off the skins with a clean kitchen towel
             place in the oven. Stir once or twice with a  while the nuts are warm.
             metal spatula or long wooden spoon while  Macadamia nuts: 8 minutes, or until
             they are toasting. Remove the nuts just  golden brown.
             when you smell the sweet toasty aroma and  Pecans: 4 to 5 minutes, or until deep
             before their color deepens too much. Take  brown.
             care not to overcook chopped nuts; they  Walnuts: 10 minutes, or until golden
             take less time to toast than whole nuts.  brown.




           1 ⁄2 cup chopped toasted pecans          out with the rubber spatula. Place the pan
                                                    in the oven.
           1. Place a rack in the center of the oven
                                                    3. Bake  the  cake  until  it  springs  back
           and  preheat  the  oven  to  350°F.  Lightly
                                                    when lightly pressed with your finger, 35 to
           mist a 13- by 9-inch pan with vegetable oil
                                                    40 minutes. Remove the pan from the oven
           spray. Set the pan aside.
                                                    and cool it on a wire rack for 20 minutes.
           2. Place  the  cake  mix,  pumpkin,  eggs,
                                                    4. Meanwhile,  prepare  the  Cinnamon-
           cinnamon, and nutmeg in a large mixing
                                                    Chocolate Cream Cheese Frosting.
           bowl. Blend with an electric mixer on low
           speed for 1 minute. Stop the machine and  5. Spread the frosting over the cake in the
           scrape down the sides of the bowl with a  pan  with  smooth,  clean  strokes.  Sprinkle
           rubber spatula. Increase the mixer speed  the pecans over the top.
           to  medium  and  beat  2  minutes  more,
                                                       To make slicing easier, store this cake,
           scraping the sides down again if needed.
                                                    lightly covered with waxed paper, in the
           The batter will be thick and should look
                                                    refrigerator until the frosting sets, 1 hour.
           well  combined.  Fold  in  the  cinnamon
                                                    Then wrap it in aluminum foil and store in
           chips until well distributed. Pour the bat-
                                                    the refrigerator for up to 1 week. Or freeze
           ter  into  the  prepared  pan,  smoothing  it
                                                    it, wrapped in foil, for up to 6 months.
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