Page 61 - Chocolate Cake Doctor

L U S C I O U S L A Y E R S 43

EASY AND ELEGAN
EASY AND ELEGANT T

DEVIL’S FOOD CAK
DEVIL’S FOOD CAKE E

WITH WHIPPED CHOCOLATE GANACHE

here’s nothing fancy in this Whipped Chocolate Ganache (page 442)

cake, and yet the results are Solid vegetable shortening for greasing
the pans
memorable. It’s moist but
Flour for dusting the pans
understated, just the right partner 1 package (18.25 ounces) plain devil’s food
for an elegant frosting made by cake mix
3 ⁄4 cup milk (see “The Cake Mix Doctor says”)
whipping up a chocolate ganache.
3 ⁄4 cup vegetable oil
And, it’s a real eye-catcher.
3 large eggs
The dark flecks of 2 teaspoons pure vanilla extract

chocolate sus-
1. Prepare the Whipped Chocolate Ga-
pended in the
n ache as described in Step 1 of the recipe,
frosting match the and chill it uncovered in the refrigerator
while you prepare the cake.
deep chocolate cake.
It’s birthday and dinner party mate- 2. Place a rack in the center of the oven
and preheat the oven to 350°F. Gener-
rial, without a doubt.
ously grease two 9-inch round cake pans
with solid vegetable shortening, then dust
with flour. Shake out the excess flour. Set
SERVES: 16
the pans aside.
PREPARATION TIME: 8 MINUTES
3. Place the cake mix, milk, oil, eggs, and
BAKING TIME: 28 TO 32 MINUTES
vanilla in a large mixing bowl. Blend
ASSEMBLY TIME: 10 MINUTES
with an electric mixer on low speed for 1