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C H O C O L A T E C H E E S E C A K E S A N D S O M U C H M O R E 231
Baking in Glass Pans
s much as I don’t like to bake in Prepare the cake in a glass pan and bake
A glass pans (they cook quickly and it for about 70 minutes. When it comes
can overbrown the corners of a cake), it’s time to reheat it, just pop it in the micro -
the best choice if you’ll need to reheat wave on high power for 1 ⁄2 to 2 minutes,
1
the cake. checking every 15 seconds. Of course, if
Let’s say you want to take a pudding you bake the cake in a metal pan, you can
cake to a party or a potluck supper, or still reheat it, but you’ll need to do so in a
simply want to bake the cake ahead of regular oven. If you use a regular oven,
time. Preheat the oven to 325˚F (25 just be sure to cover the cake first with
degrees lower than if you bake it in metal). aluminum foil.
Vegetable oil spray for misting the pan 2. Place the cake mix, water, oil, and eggs
1 package (18.25 ounces) plain devil’s food in a large mixing bowl. Blend with an elec-
cake mix tric mixer on low speed for 1 minute. Stop
the machine and scrape down the sides of
1 ⁄3 cups water
1
the bowl with a rubber spatula. Increase the
1 ⁄2 cup vegetable oil
mixer speed to medium and beat 2 min-
3 large eggs
utes more, scraping the sides down again
1 large package (5.9 ounces) instant
if needed. The batter should look well
chocolate pudding mix
combined. Pour the batter into the pre-
3 cups milk pared pan, smoothing it out with the rub-
1 teaspoon pure vanilla extract ber spatula. Set the pan aside.
1 cup semisweet chocolate chips
3. Empty the package of pudding mix
Vanilla or peppermint ice cream, for serving
into a medium-size bowl and whisk in the
1. Place a rack in the center of the oven milk and vanilla until smooth and thick-
and preheat the oven to 350°F. Lightly ened, 1 to 2 minutes. Pour the pudding
mist a 13- by 9-inch pan with vegetable oil over the batter, taking care not to let it
spray. Set the pan aside. touch the sides of the pan. Scatter the