Page 299 - 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 281

CHOCOLATE WHIPPED CREAM: beaters and a large bowl in the refrigerator
to chill.
2 cups heavy (whipping) cream
2 to 3 tablespoons chocolate syrup 5. When the cake has cooled, break it into
1 ⁄3 cup grated semisweet chocolate 1-inch pieces. Scatter half of the pieces in
the bottom of a clean 13- by 9-inch baking
dish. Drizzle a tablespoon of amaretto over
1. Place a rack one position lower than
the cake if desired. Spoon both of the ice
center in the oven, and preheat the oven to
creams, alternately, over the cake pieces.
350°F. Set aside an ungreased 13- by 9-
Smooth the ice cream out with a rubber
inch pan.
spatula. Cover the ice cream with the
2. Place the cake mix, water, cocoa pow- remaining cake pieces. Drizzle another
der, and almond extract in a large mixing tablespoon of amaretto over the cake if
bowl. Beat with an electric mixer on low desired. Cover the dish with foil and place it
speed for 30 seconds. Stop the machine in the freezer for 15 minutes.
and scrape down the sides of the bowl with
6. Meanwhile, prepare the chocolate
a rubber spatula. Increase the mixer speed
whipped cream: Remove the beaters and
to medium and beat for 1 minute more,
bowl from the refrigerator. Pour the cream
scraping the sides down again if needed.
into the bowl. Using the chilled beaters,
The batter should look well combined. Pour
beat on high speed for 2 to 3 minutes, or
the batter into the ungreased pan. Smooth
until the mixture thickens to soft peaks.
the top with the rubber spatula. Place the
Drizzle the chocolate syrup over the cream.
pan in the oven.
Continue beating on high speed until the
3. Bake the cake until it is lightly browned cream forms stiff peaks.
and the crust feels firm to the touch when
lightly pressed with your finger, 35 to 40
minutes. Remove the pan from the oven R
and place it on a wire rack. Immediately
run a sharp knife around the edges of the the Cake Mix Doctor says
cake to separate the cake from the pan.
To soften ice cream in a jiffy, place the
Allow to cool for 30 minutes.
opened carton in the microwave oven
on high power for 30 seconds.
4. Meanwhile, remove the ice cream from
the freezer to let it soften. Place clean mixer