Page 220 - Chocolate Cake Doctor

202 S H E E T C A K E S

electric mixer on low speed for 1 minute. over the top of the batter. Place the pan in
Stop the machine and scrape down the the oven.
sides of the bowl with a rubber spatula.
4. Bake the cake until it springs back
Increase the mixer speed to medium and
when lightly pressed with your finger, 38
beat 2 minutes more, scraping the sides
to 42 minutes. Remove the pan from the
down again if needed. The batter should
oven and place it on a wire rack to cool for
look well combined. Pour the batter into
20 minutes. Slice and serve.
the prepared pan, smoothing it out with
the rubber spatula.
Store this cake, covered with aluminum
3. Drizzle the chocolate syrup over the foil, at room temperature for 3 days or in
top of the cake, and swirl it through the the refrigerator for up to 1 week. Or freeze
batter with a dinner knife to create a it, wrapped in foil, for up to 6 months.
marbled effect. (Be careful not to scrape Thaw the cake overnight in the refrigerator
the bottom of the pan.) Scatter the pecans before serving.