Page 72 - Chocolate Cake Doctor

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

the oven and place them on wire racks to
R cool for 10 minutes. Run a dinner knife
around the edge of each layer and invert
the Cake Mix Doctor says each onto a rack, then invert again onto
another rack so that the cakes are right
For a richer cake, use whole milk. For a side up. Allow to cool completely, 30 min-
more tender cake, use melted butter utes more.
1
(12 tablespoons; 1 ⁄2 sticks) instead of
oil.And you can easily use a devil’s 4. Meanwhile, prepare the Cinnamon-
l
food mix, but the cake won’t be as Choco ate Cream Cheese Frosting.
dark in color.
5. Place one cake layer, right side up, on
a serving platter. Spread the top with
frosting. Place the second layer, right side
scrape down the sides of the bowl with a up, on top of the first layer and frost the
rubber spatula. Increase the mixer speed top and sides of the cake with clean,
to medium and beat 2 minutes more, smooth strokes.
scraping down the sides again if needed.
Place this cake, uncovered or in a cake
The batter should look well combined.
saver, in the refrigerator until the frosting
Divide the batter evenly between the pre-
sets, 20 minutes. Then store it in a cake
pared pans, smoothing it out with the
saver or under a glass dome at room tem-
rubber spatula. Place the pans in the oven
perature for up to 3 days, or in the refriger-
side by side.
ator for up to 1 week. Or freeze it, wrapped
3. Bake the cakes until they spring back in aluminum foil or in a cake saver, for up
when lightly pressed with your finger, 28 to 6 months. Thaw the cake overnight in
to 32 minutes. Remove the pans from the refrigerator before serving.