Page 224 - Chocolate Cake Doctor

206 S H E E T C A K E S

1. Place a rack in the center of the oven to 35 minutes. Remove the pan from the
and preheat the oven to 350°F. Lightly oven and place it on a wire rack to cool for
mist a 13- by 9-inch pan with vegetable oil 20 minutes. Serve slightly warm.
spray. Set the pan aside.
Store this cake, covered with aluminum
2. Place the cake mix, yogurt, water, oil, foil, at room temperature for 3 days or in
and eggs in a large mixing bowl. Blend the refrigerator for up to 1 week. Or freeze
with an electric mixer on low speed for 1 it, wrapped in foil, for up to 6 months. Thaw
minute. Stop the machine and scrape the cake overnight in the refrigerator before
down the sides of the bowl with a rub - serving.
ber spatula. Increase the mixer speed to
medium and beat 2 minutes more, scrap-
R
ing the sides down again if needed. The
batter should be stiff but smooth. Pour
the Cake Mix Doctor says
the batter into the prepared pan, smooth-
ing it out with the rubber spatula. Set the
pan aside. One of Theresa Hart’s favorite
ingredients is yogurt. She uses
3. Stir together the pecans, brown sugar,
different flavors of yogurt to add
and chocolate chips in a small bowl. richness to cake batter. I call for vanilla
Sprinkle the mixture over the top of the yogurt in this recipe, but you could
cake batter. Place the pan in the oven. just as easily use coffee-flavored or
chocolate yogurt.
4. Bake the cake until it springs back
when lightly pressed with your finger, 30