Page 44 - Chocolate Cake Doctor

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10 Things to Remember

About Baking Chocolate Cakes

1. Don’t buy expensive chocolate for lump up if cold ingredients are
doctoring up a cake mix. It loses its added, so when making a
flavor when baked. The bar cheesecake, it’s best to have all the
chocolate, cocoa, and chips from the ingredients at room temperature.
super market work just fine.
4. Stock up on vanilla extract. (At the
2. Chocolate likes acidic flavors. It wholesale clubs you can buy it in
marries well with sour cream, yogurt, 16-ounce bottles for a huge
and buttermilk. savings.) It is a marvelous chocolate
flavor enhancer.
3. Don’t worry about the temperature
of the ingredients you add to the 5. The devil’s food cake mix is both easy
mix. Unlike scratch cakes, cake mix and difficult to doctor. The problem is
cakes turn out well when all the that it is a good mix and doesn’t need
ingredients—room temperature or a lot of doctoring—perhaps just some
cold—are put in the bowl at one coffee, cinnamon, or bananas. But
time. Unlike scratch cakes that call it can be powerful in flavor, too. If
for cocoa, the water does not have to you want to showcase more subtle
be boiling before it is added. The flavors, such as zucchini, you’re
only exception is when you are better off using a milder-flavored mix
working with cream cheese: It will like the German chocolate.

A. Yes, you can use Egg Beaters as an egg A. Yes. Melt 6 ounces (1 cup) semisweet
substitute. Use ⁄4 cup per egg in the recipe. chocolate chips with a 14 ⁄2-ounce can of
1
1
sweetened condensed milk over low
Q. I can’t find chocolate heat. Allow to cool, and proceed with the
sweetened condensed recipe.
milk in the local super-
market. Are there any substi- Q. I am a little confused about the Dun-
tutions? can Hines cake mix label. It says “moist