Page 256 - Chocolate Cake Doctor

238 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

mist a 13- by 9-inch pan with vegetable oil
SERVES: 12 TO 16
spray. Set the pan aside. Line the bottom
PREPARATION TIME: 30 MINUTES and up the sides of a 9- to 10-inch loaf
BAKING TIME: 32 TO 35 MINUTES pan with waxed paper. Set the loaf pan
ASSEMBLY TIME: 20 MINUTES aside.
CHILLING TIME: 24 HOURS
2. Place the cake mix, water, oil, and eggs
in a large mixing bowl. Blend with an elec-
CAKE: tric mixer on low speed for 1 minute. Stop
the machine and scrape down the sides
Vegetable oil spray for misting the pan
of the bowl with a rubber spatula. In -
1 package (18.25 ounces) plain devil’s food
crease the mixer speed to medium and
cake mix
beat 2 minutes more, scraping the sides
1
1 ⁄3 cups water down again if needed. The batter should
1 ⁄2 cup vegetable oil look well combined. Pour the batter into
3 large eggs the prepared 13- by 9-inch pan, smooth-
ing it out with the rubber spatula. Place
FILLING: the pan in the oven.
1 package (8 ounces) cream cheese, at room 3. Bake the cake until it springs back
temperature when lightly pressed with your finger, 32
3 tablespoons butter, melted to 35 minutes. Remove the pan from the
3 tablespoons strong brewed coffee oven and place it on a wire rack to cool
3 ⁄4 cup confectioners’ sugar completely, 40 minutes.
1 teaspoon pure vanilla extract 4. Meanwhile, prepare the filling: Place
1 ⁄2 cup chopped pecans the cream cheese, melted butter, brewed
3 tablespoons amaretto (almond liqueur) coffee, confectioners’ sugar, and vanilla in
a medium-size mixing bowl. Blend with a
TOPPING: wooden spoon until the mixture is com-
bined. Fold in the pecans. Set the filling
Sweetened Cream (page 445)
aside. Reserve the amaretto.
1 ⁄4 cup grated semisweet chocolate
5. When the cake has cooled, run a knife
1. Place a rack in the center of the oven around the edges of the pan and invert
and preheat the oven to 350°F. Lightly the cake onto a cutting board. Carefully