Page 297 - Chocolate Cake Doctor

C H O C O L A T E A N G E L F O O D A N D C H I F F O N C A K E S 279

and cinnamon in a large mixing bowl. 5. Run a long, sharp knife around the
Beat with an electric mixer on low speed edge of the cake and invert it onto a rack,
for 30 seconds. Stop the machine and then invert it again onto a serving platter
scrape down the sides of the bowl with a so that it is right side up.
rubber spatula. Increase the mixer speed
6. Prepare the Coffee Buttercream Frost-
to medium and beat for 1 minute more,
ing. Spread the frosting on the top and
scraping the sides down again if needed.
sides of the cake with smooth, clean
The batter should look well blended. Pour
strokes. Sprinkle the top with the toasted
the batter into the ungreased pan. Smooth
almond slices. Slice and serve.
the top with the rubber spatula. Place the
pan in the oven. Store this cake in a cake saver at room
temperature for up to 3 days or in the refrig-
3. Bake the cake until it is lightly
erator for up to 1 week. Or freeze it, in a cake
browned and the crust feels firm to the
saver, for up to 6 months. Thaw the cake
touch when lightly pressed with your fin-
overnight in the refrigerator before serving.
ger, 38 to 42 minutes. Remove the pan
from the oven (leave the oven on), and
immediately turn it upside down over the
neck of a glass bottle. Allow to cool for R
1 hour.
the Cake Mix Doctor says
4. Meanwhile, toast the almonds: Place the
almonds on a cookie sheet and spread them To give the frosting a true mocha flavor,
out well. Place the sheet in the hot oven and add 2 tablespoons unsweetened cocoa
toast until the almonds are golden brown, 4 powder to the butter and sugar, then
to 6 minutes. Remove the sheet from the proceed as directed.
oven and let the al monds cool.