Page 254 - Chocolate Cake Doctor

236 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

machine and scrape down the sides of 4. Spoon the warm pudding cake into
the bowl with a rubber spatula. bowls, and top with peppermint ice cream.
Increase the mixer speed to medium
Store this cake, covered with aluminum
and beat 2 minutes more, scraping the
foil, at room temperature for up to 3 days or
sides down again if needed. The batter
in the refrigerator for up to 1 week.
should look well combined. Pour the
batter into the prepared pan, smooth-
ing it out with the rubber spatula. R
Sprinkle the brown sugar and cocoa
powder evenly over the batter. Pour the the Cake Mix Doctor says
boiling water over the top. Carefully
place the pan in the oven. This cake is a little different in that the
batter contains no oil and it is baked at
3. Bake the cake until it is firm around a higher temperature—375°F. Don’t be
the edges, is still jiggly in the middle, dismayed at the large amount of brown
and the sauce is starting to bubble up sugar—there is a lot of unsweetened
around the edges, 45 to 50 minutes. Re - cocoa to sweeten up! If you want, cut
1
move the pan from the oven and place it the brown sugar back by ⁄4 cup.
on a wire rack to cool for 20 minutes.