Page 37 - Chocolate Cake Doctor

C H O C O L A T E C A K E M I X 1 0 1 19

mixes went into this book. I found the recipe that the cake or frosting requires
devil’s food and German chocolate the whole milk, use whatever milk is in your
most versatile. refrigerator. Skim, 1 percent, and 2 per -
• Chocolate: Grate or melt German cent are all fine. Some frostings and
cho colate bars or semisweet chocolate glazes need the extra fat of whole milk to
bars into cake batter. Add chocolate chips make them taste rich, and some pud-
i
(semisweet and milk, or miniature semi - dings and fill ngs need whole milk to firm
sweet) to cakes, cookies, muffins, and them up. The higher-fat the milk, the
bars. They also can be sprinkled on top better-tasting the outcome. When I was
just before baking. And other chips— testing the first book, I had an infant in
peanut butter, toffee, white chocolate, the house and we had a ready stash of
cinnamon—can be folded into or sprin- whole milk. Now that little John has
kled on top of batters. Chocolate chips can moved to 2 percent milk, I
also be melted as the start for a quick miss that whole milk for
frosting. Use either regular unsweetened baking and try to buy a

cocoa pow der or the Dutch-process cocoa, quart every now and then
which is darker in color and milder in fla- to have for frostings. Milk
vor, in frostings and to intensify a cake may be added cold to cake
batter. White chocolate bars can be batter.
melted and folded into white cake mix for • Eggs: Always large. They don’t
rich and memorable cakes with a pound have to be at room temperature. The
l
cake texture. For more on cho co ate, see whites, however, will whip to higher peaks
the Chocolate Primer (page 13). if they are left at room temperature to
• Milk: Unless it is noted in the warm up a bit.

Don’t Forget Fresh Fruit

• Bananas: Select ripe ones, mash, and • Pears: Slice, sauté, and layer in a
add to cakes and muffins. chocolate terrine.

• Peaches: The riper the better in
frostings and batters.