Page 56 - Chocolate Cake Doctor

38 L U S C I O U S L A Y E R S

1. Place a rack in the center of the oven
and preheat the oven to 350°F. Gener- R
ously grease two 9-inch round cake pans
the Cake Mix Doctor says
with solid vegetable shortening, then dust
with flour. Shake out the excess flour. Set
If you are trying to cut calories and fat,
the pans aside.
substitute plain yogurt for the sour
2. Place the cake mix, sour cream, water, cream in the cake batter. But be
oil, eggs, and vanilla in a large mixing forewarned that the sour cream
bowl. Blend with an electric mixer on low produces a far moister cake than one
speed for 1 minute. Stop the machine and with yogurt.
scrape down the sides of the bowl with a
rubber spatula. Increase the mixer speed
to medium and beat 2 minutes more, 4. Meanwhile, prepare the Chocolate Sour
scraping down the sides again if needed. Cream Frosting.
The batter should look well combined.
5. Place one cake layer, right side up, on
Divide the batter between the prepared
a serving platter. Spread the top with
pans, smoothing it out with the rubber
frosting. Place the second layer, right side
spatula. Place the pans in the oven side
up, on top of the first layer and frost the
by side.
top and sides of the cake with clean,
3. Bake the cakes until they spring back smooth strokes.
when lightly pressed with your finger, 28
Store this cake in a cake saver or under
to 32 minutes. Remove the pans from the
a glass dome, in the refrigerator for up to 1
oven and place them on wire racks to cool
week. Or freeze it, in a cake saver, for up to
for 10 minutes. Run a dinner knife around
6 months. Thaw the cake over night in the
the edge of each layer and invert each onto
refrigerator before serving.
a rack, then invert again onto another rack
so that the cakes are right side up. Allow
to cool completely, 30 minutes more.