Page 216 - Chocolate Cake Doctor

198 S H E E T C A K E S

2. Place the cake mix, sour cream, water, To make slicing easier, store this cake,
oil, eggs, and vanilla in a large mixing lightly covered with waxed paper, in the
bowl. Blend with an electric mixer on low refrigerator until the frosting sets, 1 hour.
speed for 1 minute. Stop the machine and Then wrap it in aluminum foil and store in
scrape down the sides of the bowl with a the refrigerator for up to 1 week. Or freeze
rubber spatula. Increase the mixer speed it, wrapped in foil, for up to 6 months.
to medium and beat 2 minutes more, Thaw the cake overnight in the refrigerator
scraping the sides down again if needed. before serving.
The batter should look well combined. Pour
the batter into the prepared pan, smooth-
ing it out with the rubber spatula. Place
R
the pan in the oven.

3. Bake the cake until it springs back the Cake Mix Doctor says
when lightly pressed with your finger, 38
to 42 minutes. Remove the pan from the The pudding-in-the-mix cake mix adds
oven and place it on a wire rack to cool for moisture to this recipe, but it will still
20 minutes. be moist and delicious if you only
have a plain cake mix in the cup -
4. Meanwhile, prepare the Fresh Orange
board. Choose devil’s food or the
Cream Cheese Frosting.
dark chocolate fudge mix for an even
5. Frost the top of the cake with smooth, deeper color.
clean strokes.