Chocolate from the cake mix doctor [Pap ed.] 0761125388, 0761122710, 9780761122715, 9780761125389

Citation preview

e k a C tor... c o D

from the

mix

BY ANNE BYRN Photographs by Anthony Loew

Wo r k m a n P u b l i s h i n g • N e w Yo r k

Copyright © 2001 by Anne Byrn Photographs copyright © 2001 by Anthony Loew Page 125: Hershey is a registered trademark of the Hershey Corporation; page 139: Milky Way is a registered trademark of Mars, Inc.; page 261: Cream Cheese Brownie Pie copyright © The Pillsbury Company and used with permission. Bake-Off is a registered trademark of Pillsbury.

All rights reserved. No portion of this book may be reproduced— mechanically, electronically, or by any other means, including photocopying— without written permission of the publisher. Published simultaneously in Canada by Thomas Allen & Sons Limited.

Library of Congress Cataloging-in-Publication Data Byrn, Anne. Chocolate from the cake mix doctor/by Anne Byrn; photographs by Anthony Loew p. cm. Includes index. ISBN 0-7611-2538-8 (hc) — ISBN 0-7611-2271-0 (pb) 1. Cake. 2. Cookery (Chocolate) I. Title. TX771.B98 2001 641.8'653—dc21 2001026781

Cover design by Paul Hanson Book design by Lisa Hollander and Adriana Cordero Cakes baked by Lauren Huber

Workman books are available at special discounts when purchased in bulk for premiums and sales promotions as well as for fund-raising or educational use. Special editions or book excerpts can be created to specification. For details, contact the Special Sales Director at the address below.

Workman Publishing Company, Inc. 225 Varick Street New York, NY 10014-4381 www.workman.com First printing, October 2001 10

For John . . . and in loving memory of Poppy and Spires

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Acknowledgments •••

t just doesn’t seem possible that

children, Kathleen, Litton, and John, for

The Cake Mix Doctor was published

understanding that cake would not per-

less than two years ago. I am

manently be on your mother’s mind. A

still amazed at the overwhelming

warm hug goes to my mother, Bebe, who

response I have received from family,

encourages

friends, and people I didn’t even know.

courage. Thanks also to my sisters, Gin-

me

with

her

personal

One of my Web page readers said in

ger Byrn and Susan Anderson, for just

an e-mail that she never dreamed she

being there. It wasn’t easy losing our

would be able to chat with a cookbook

father just days after Christmas. Poppy,

author. I, too, am astounded that I can

as the grandchildren called him, adored

chat with readers! And to these devoted

chocolate cake, and he will be forever

readers, I offer my sincere thanks. Your

missed. And while Martha Bowden isn’t

keen observations, intelligent questions,

family, she might as well have been. I

creative ideas, and heartwarming stories

found a diligent, caring, and creative

have opened my eyes.

cook in Martha, and her recipe testing

At home, this sequel would not have

was invaluable. A big hug goes to Kathy

been possible without my husband, John.

Sellers, who tested pound cakes in the

Thanks for taking charge again—feeding,

summertime and baked casseroles to

bathing, reading to, hiking with, and

feed the troops when I couldn’t cook.

driving our children through the snow

To my agent, Nancy Crossman, thank

for quesadillas and new shoes while I

you for believing in me again. For their

retreated upstairs to write. Thanks to my

generous taste buds and honest feed-

vi

A

C K N O W L E D G M E N T S

back, I appreciate the teachers of

Workman. Jim says if these books are

Granbery Elementary School and the

my babies, then he is their godfather!

employees of AmSouth Bank, both in

Jim and his staff have done a stupen-

Nashville. And to Diane Hooper and

dous job spreading the word from coast

Dorothy Dearth, thank you for keeping

to coast; he even appeared on QVC as

things running smoothly in the midst

what he calls the “cake mix intern.”

of joyous chaos!

And if Jim is the godfather, then Jenny

To my colleagues in the media, thank

Mandel in Workman’s special markets

you for embracing The Cake Mix Doctor.

department is the fairy godmother, for

They

she made QVC happen.

include

Candy

Sagon,

Linda

Cicero, Cathy Thomas, Barbara Gibbs

Sincere thanks to Suzanne Rafer,

Ostmann, Judy Walker, Susan Puckett,

my meticulous and thoughtful editor

Regan Walker, Beverly Mills, Alicia Ross,

who continues to teach me well, and to

Janice Okun, Carol Ward, Natalie Haugh-

her assistant Beth Doty. Many thanks

ton, Jo Ellen O’Hara, Allison Campbell,

to Peter and Carolan Workman for their

Mary Scourtes, Teresa Gubbins, Bev-

generosity. To design director Paul

erly Bundy, Judy Evans, Ann Criswell,

Hanson, thank you for another deli-

Barbara Houle, and Jann Malone. It was

cious cover. And thanks to Lisa Hollan-

fun being on the other side for a change!

der and Adriana Cordero for seeing the

To Linda Wertheimer and Carol Klinger,

design through to the finished book.

I offer my heartfelt appreciation. To Margo

My warm thanks to Kathie Ness for

Baumgart, Wow. To Mary Harrison,

her copyediting skills. And to David

come back to Nashville anytime. And to

Schiller,

Tim Brennan, thanks for sharing your

Upton, thanks for your continued hard

St. Louis kitchen and your wisdom.

work on the Web site. To Lauren Huber,

Amy

Hayworth,

and

Pat

But no one has talked up The Cake

who baked these chocolate cakes for

Mix Doctor and Chocolate from the

photography, and to Anthony Loew,

Cake Mix Doctor more than Jim Eber,

who photographed them so beautifully,

the cake-crazed publicity director at

a big chocolate hug. And once more, to

A

vii

C K N O W L E D G M E N T S

makeup master Mark Lindsey, thanks for years of experience and concealer!

To the generous cooks who shared recipes for this book, to the escorts who

Harley Blaisdell, Doug Thompson,

accompanied me around the country

and Rachel Stevenson made QVC worth-

and listened as I rambled, and to book-

while and fun. Dave Sweeney at Her-

sellers nationwide, I happily offer you

shey’s, Bonnie West in Denver, Sandy

this latest slice of cake. It’s chocolate,

Carpenter and Preston Elliott, formerly

and it’s warm from the oven.

with Duncan Hines, radio’s Stephen Witzenberg in Des Moines, and Alison Bodor at the Chocolate Manufacturers Association—I thank you all.

Anne Byrn Nashville, Tennessee

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Contents •••

Luscious Layers PAGE 32

T Introduction PAGE xi

C HOCOLATE

FOR THE

here is no dessert more delectable than a mile-high layer cake topped with thick swirls of frosting. Enjoy The Perfect Chocolate Cake, Old-Fashioned Devil’s Food Cake, Peanut Butter Cake with Fluffy Chocolate Frosting, and White Chocolate Peach Cake. So rich, so delicious.

S OUL

Chocolate Cake Mix 101

Chocolate Pound Cakes PAGE 96

PAGE 2

T

he ABCs of baking chocolate cakes from a mix, including preparation tips, pantry essentials, cool baking tools, and a chocolate primer.

J

ust the cakes to serve with scoops of ice cream and icy cold milk. Pumpkin Chocolate Chip Cake, Amazing German Chocolate Cake, Almond Marbled Chocolate Pound Cake, and Boston Cream Pie Cake are all baked in Bundt or tube pans so there’s plenty to go around.

Sheet Cakes

Muffins, Cupcakes, and Little Cakes

PAGE 160

W

hen you’re baking for a chocolateloving crowd, these are the cakes to turn to. For potlucks and picnics, you can’t beat the Easy Chocolate Poke Cake, Chocolate Zucchini Raisin Cake, Banana Split Fudge Cake, or The Watergate Cake.

PAGE 300

C

hocolate Surprise Muffins, White Chocolate Muffins with Cinnamon Streusel, Chocolate Cherry Chip Cupcakes, Baby Chocolate Pistachio Cakes— tempting little cakes with great big flavors.

Cheesecakes, Pudding Cakes, and So Much More Cookies, Bars, and Brownies

PAGE 210

C

reamy and chocolaty cheesecakes, comforting pudding cakes, and cakes with a sophisticated twist. The Key Lime Chocolate Cheesecake, Mocha Brownie Cheesecake, Pear and Chocolate Terrine, and dense Kentucky Bourbon Pecan Fudge Pie are just a few of the surprises in this chapter.

PAGE 350

F

inger food of the highest caliber— Chocolate Chunk Walnut Chewies, Devil’s Food Hearts, Jessica’s Caramel Chocolate Brownies, and a Sunday Fudge Cake for any day of the week.

Frostings

Chocolate Angel Food and Chiffon Cakes PAGE 266

D

elicate, with just the right texture to sop up juicy sliced peaches and berries. End your meal with a heavenly Chocolate Pineapple Angel Food Cake, Chocolate-Swirled Apricot Angel Food Cake, and Frozen Chocolate Neapolitan Cake.

PAGE 407

E

asy from-scratch frostings, icings, glazes, and fillings to turn your cake mix cake into a visual and irresistibly tasty masterpiece.

C

H A P T E R

Conversion Table PAGE 462

Chocolate Cake Glossary PAGE 463

Bibliography PAGE 469

Index PAGE 471

T

I T L E

xi

Chocolate for the Soul •••

hey say there are smells of

frosting

childhood, scents so strongly

pecans. You want to teach children

rooted

that

patience? Leave an impeccably frosted

decades later a whiff of that

chocolate cake resting on the kitchen

aroma immediately takes you back. For

counter until dinnertime. For us, it was

me, the strong, profound, and pro-

torturous. My sisters and I would sneak

vocative scent of chocolate cake is

into the kitchen, stick a finger into the

in

your

soul

so deeply etched in my psyche that my mind shifts to the past whenever there’s a choco-

and

topped

with

toasted

frosting, and then run like crazy. What my mother didn’t know!

late cake baking in the

The same unbridled joy

oven: My mother has just

I felt as a chocolate-snatch-

frosted a chocolate layer cake for my tenth birthday. The cake is

ing child accompanied me as I tested, wrote, and assembled

warm, the milk is cold, and life is good.

this book on how to doctor a cake mix to

In my house, birthdays, visiting rel-

create stupendous chocolate desserts,

atives, a sister coming home from col-

ranging from dark deep chocolate to

lege were all occasions for a dark choco-

pale sweet German to creamy white. If

late layer cake or a buttermilk chocolate

this is work, then I am the luckiest

sheet cake, coated in chocolate pan

working stiff alive.

xii

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H O C O L A T E

F O R

T H E

S

O U L

What’s All the Buzz About Chocolate?

W

e love chocolate, and chocolate seems to love us back.

It has that smooth and creamy texture

once it melts in our mouths, and that rich

zone known as “runner’s high.” Recently researchers have discovered that chocolate contains flavonoids. Flavonoids are beneficial compounds

flavor in our favorite devil’s food cake, and

also found in tea, red wine, fruits, and

that memorable aroma when baking . . .

vegetables that act as antioxidants and

but are there hidden reasons why we’re so crazy about it?

reduce the risk of developing cancer and heart disease. In the

According to chemists

bloodstream they mop up

and sensory researchers,

substances called free

chocolate is a highly concentrated, satisfying,

radicals, small reactive molecules that can cause damage to

and mysterious food. It

the body. You receive the most pronounced

contains stimulants: theobromine and

effect from unsweetened cocoa, followed by

caffeine. Theobromine and caffeine dilate

dark chocolate and then milk chocolate.

our blood vessels and stimulate our heart

White chocolate contains no flavonoids,

muscles. And chocolate contains small

however, and thus no antioxidant

amounts of anandamide, the same

properties.

compound the brain normally produces to signal pleasure.

If we love chocolate, is it possible that chocolate helps us to love? According to

Chocolate also triggers our bodies to

Canadian researcher Joseph Schwarcz,

produce serotonin and endorphin, neuro-

chocolate does contain tiny amounts of

transmitters that act as antidepressants

phenylethylamine, an amphetamine-like

and help us feel calm and relaxed. Sero-

substance known as the “chemical of love.”

tonin production is triggered by eating

People who are in love have high levels of

carbohydrates, and endorphin production

phenylethylamine in their brains. But

by eating fat. Researchers say the lift-your-

chocolate is the food of love, and the food

spirits feeling that endorphins provide is

we love, most likely, he says, because we

somewhat similar to that pleasurable

can’t resist it.

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H O C O L A T E

F O R

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S

O U L

I have determined which are the

easy yet sophisticated brownies. And

best-tasting chocolate cake mixes and

as always, I have stuck to my mother’s

which are the best ingredients with

advice: “You can get away with a cake-

which to doctor them. I have discov-

mix cake, but you must make your

ered that you don’t

frostings from scratch.” Sample the

need to use fancy

easy White Chocolate Glaze on chiffon

European

choco-

cake, the German Chocolate Cream

late to create these

Cheese Frosting, the Pineapple Cream

desserts—supermarket

Cheese Frosting, Martha’s Chocolate

chocolate works just fine! In the process,

Icing, and the Warm Lemon Curd Sauce

I have baked and tasted cakes so memo-

on white chocolate cake, and see what

rable that I have a whole new repertoire

I mean.

of favorites: The Ever-So-Moist Choco-

For those of you who don’t know the

late Cake with Chocolate Sour Cream

story, The Cake Mix Doctor began as an

Frosting will be our family’s new birth-

article I wrote in the summer of 1998

day cake. The humble yet substantial

while working for Nashville’s newspaper,

Triple-Chocolate To-Live-For Muffins will

The Tennessean. I shared family recipes

be toted on our car trips. The unbeliev-

for doctoring cake mixes, and I asked

ably moist German Chocolate Sheet

readers to send in their favorites. Within

Cake with Rocky Road Frosting will be a

a week, more than 500 recipes arrived.

potluck mainstay. And this is just the

Dumbfounded, I wrote a sequel. Then

beginning!

people wanted more, and I ended up

With devil’s food, German choco-

writing a book. Cake mixes are time-

late, white, angel food, and a few yellow

saving and reliable, but left alone, pre-

cake mixes, I have created warm pud-

pared using the package instructions

ding cakes and elegant terrines, choco-

and frosted with the canned stuff

late cheesecakes in springform pans,

(heaven forbid!), they are ho-hum. What

chiffons and cookies, more angels, new

I proposed in that first book was to

mini cakes, scrumptious bars, and

doctor mixes with mashed bananas,

xiii

xiv

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H O C O L A T E

F O R

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S

O U L

cinnamon, coffee, yogurt, and myriad

cakes—not from a bakery, but from

other ingredients to make them better:

their own ovens. The most gratifying

cures for the otherwise common cake.

part of writing The Cake Mix Doctor has

In this sequel I zero in on chocolate cake

been helping these first-timers. In this

because so many of us are just plain

chocolate book, too, there are recipes to

crazy about chocolate. Whether flavored

build confidence. But, there are also

with sour cream, grated German choco-

recipes to challenge.

late, puréed canned apricots, straw-

It isn’t surprising that many from-

berry preserves, melted white chocolate,

scratch cooks e-mailed me or pulled

crushed

granules,

me aside at a book signing and con-

Kahlúa, frozen raspberries, orange juice,

fessed that they had contemplated try-

or other ingredients found close at hand,

ing the “M” word, but they didn’t know

these chocolate cakes are magnificent.

which mix to buy. I advise these more

pineapple,

coffee

And they don’t look or taste as if they came from a box.

accomplished cooks to begin with chocolate cake mix.

My mission remains the

That’s because the choco-

same as in the first book: to

late mixes, devil’s food in

help busy cooks find the time to

particular, taste the least arti-

bake even when company is not com-

ficial. It is easy to add a few key ingredi-

ing. And, to help people who have never

ents, like sour cream and cinnamon,

baked a cake. In spite of what cooking

and turn out fabulous cakes that will

teachers and many cookbook authors

please the well-traveled palate. One

say, scratch cakes are not that easy to

chapter in particular—Chocolate Cheese-

pull off. Many people never had a

cakes, Pudding Cakes, and So Much

mother or grandmother close by to

More—is perfect for these cooks. The

show them how to bake a cake. They

Guatemalan Wedding Cake, Pear and

have never attended cooking school.

Chocolate Terrine, Luscious Lemon

And yet they want to celebrate holidays

White Chocolate Terrine, the roulades,

and special days with terrific-tasting

and Key Lime Chocolate Cheesecake

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H O C O L A T E

R

F O R

T H E

S

O U L

from these recipes as my family did. I’ll share a quick story: My slim younger sister, Susan, sauntered through my kit-

the Cake Mix Doctor says

chen the weekend after Thanksgiving.

Visit me at www.cakemixdoctor.com, where you can pass along a favorite recipe, ask about one you’ve heard of but can’t find, ask baking questions, or just share your latest baking adventure. You can also read back issues of the bimonthly newsletter “A Piece of Cake” on the Web site, where in each issue I share tested, but unpublished, recipes.

The counters were lined with chocolate cupcakes and stacked with sheet cakes. “I don’t know if I could live in a house where there was this much chocolate cake baking going on,” she said coyly, eyeing each dessert like a cat ready to pounce on a fat mouse. “It would be such a temptation.” Then she spotted a stillwarm Chocolate Cherry Chip Cupcake and popped it into her mouth. I smiled.

will rocket your fine-tuned taste buds into orbit. I hope you get as much pleasure

The aroma and appearance of a chocolate cake are tempting, but its taste is good for our soul. Visit me at Visit me at www.cakemixdoctor.com, www.cakemixdoctor.com, where where you can can pass pass along along aa favorite favorite recipe, you recipe, ask ask about about one you’ve heard of but can’t find, ask baking one you’ve heard of but can’t find, ask baking questions, or or just just share share your your latest latest baking baking questions, adventure. You can also read back issues of the the adventure.You can also read back issues of bimonthly newsletter, newsletter,“A “A Piece Piece of of Cake, Cake,”” on on the the bimonthly Web site, where in each issue I share tested, Web site, where in each issue I share tested, but unpublished, unpublished, recipes. recipes. but

xv

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e k a C tor... c o D

from the

mix

Chocolate Cake Mix 101 •••

ou may be anx-

pantry, freezer, refrigera-

ious to get to

tor, and cupboard. I also

the

share my favorite tools for

recipes,

in

the same way you’re anxious to flip to the end of a mystery

the job and answer some frequently asked questions.

novel to find out “who done it.” But if

One thing I know to be true—myster-

you skip this crash course in how to put

ies may be fun to read, but they are no fun

together a chocolate cake, an unneces-

to experience in the kitchen. Read on,

sary mystery might take place in your

then enjoy the recipes.

kitchen as you wonder how to tell if the cake is done, or what type of cocoa to use for the frosting. These following pages should take

The ABCs of Cake Mix Baking

the mystery out of cake baking for you.

I

Take a look at the how-to section—my

the teacher neatly and concisely lays out the

tips on turning that box of cake mix into

answers. That’s how I’d like you to look at

a masterpiece. Note the types of choco-

magine you’re about to take a school exam. And on the first page of the exam

this section—the answers to your questions. In this crash course I have culled the most

late that work best in cake baking plus

important information from The Cake Mix

review my suggested list of essential

Doctor, have added what I have learned this

ingredients to keep on hand in the

year, and have focused just on chocolate.

C

1. C HOOSE

A

H O C O L A T E

C HOCOLATE C AKE M IX

• Size: Unlike brownie mixes, which range in size from slightly over a pound to nearly a pound and a half, chocolate cake mixes come in one size. You can occasionally find the smaller one-layer chocolate mixes, but most mixes are 18.25 ounces. That makes for easy substituting between brands.

C

A K E

M

I X

101

sons I have included more of them in this book. You can also save a step by using a pudding cake mix in a recipe that calls for plain mix plus a package of pudding, although for some reason these cakes don’t rise as well as the plain-plus-pudding-mix combination.

• Flavor: When making chocolate

• Plain vs. pudding: That said,

cakes, devil’s food and chocolate can be

there is a crucial difference among

used interchangeably. Dark chocolate

those mixes: Duncan Hines and the

mix is just that—very dark in color. Save

generics are plain cake mix; Betty

it for those recipes where you want a bold

Crocker and Pillsbury mixes contain

color contrast. The German chocolate is

pudding. In The Cake Mix Doctor I said

an excellent mix and better suited to

you should not use them interchange-

combinations of flavors, such as when

ably, but I have relaxed my rule a bit.

adding zucchini or making orange or

You should not use a pudding cake mix

strawberry cheesecakes. White mixes can

when the recipe calls for a package of

be turned into chocolate by adding a

instant pudding. You should not use a

square of melted chocolate or 1 ⁄ 4 cup of

pudding cake mix if the recipe calls for

cocoa. There are also fudge marble mixes

plain mix and contains a lot of heavy

and pound cake mixes, but I call for them

ingredients like sour cream, nuts, and

only a few times. Both yellow and spice

chocolate chips, because the pudding

mixes can be used along with chocolate.

mix will make the cake even heavier.

Brownie mixes, on the other hand,

But you can use a pudding cake mix in

are a confusing lot. Your best bet is to

many layer recipes that call for plain

buy as big a box as possible, with few

mix. Just be forewarned that pudding

frills (no fudge packets or add-ins); you’ll

mixes do not rise as much as plain; they

be doing the doctoring yourself. I have

don’t dome but bake flat; and they will

tried to be as consistent as possible in

shrink back from the sides of the pan on

brownie testing so that my recipes will

cooling. However, they do make an

work with a range of package sizes. As far

incredibly moist cake and they are

as various brands go, the flavors differ.

widely available, and for those two rea-

To decide which brand you prefer, bake

3

4

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H O C O L A T E

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M

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101

What’s in a Cake Mix?

T

he manufacturers might like you to

Undoctored, they deliver the least “cake

believe that cake mixes are some great

mix taste” of all, no matter what brand.

mystery and that their recipes are closely

All you need to add to a cake mix is

guarded corporate secrets, but they’re not

liquid (water or buttermilk, for example),

that complicated.

vegetable oil (this varies from 2 table-

They are like any other baking mix in

spoons to 1 ⁄ 2 cup or more), and eggs. The

that they contain flour, sugar, and the

number of eggs affects the texture and

leavening needed to make the cake rise.

appearance of the cake. One-egg batters

In addition, they contain shortening,

will yield a dry and tender cake, perfect

emulsifiers, flavorings such as chocolate,

for pressing into the bottom of a spring-

and colorings. The shortening makes the

form pan as the base for a cheesecake.

cake tender, the chocolate is for flavor and

Two-egg batters make dense sheet cakes,

color, and the emulsifiers make the cake

three-egg batters are just right for spongy

moist. Emulsifiers bind the fat and the

layer cakes, and four-egg batters turn

liquid together; soy lecithin is the most

into those sturdy and well-formed Bundt

common emulsifier.

and pound cakes.

Mixes also contain flavorings like

You will, of course, want to add more to

vanillin, which is an artificial vanilla

a cake mix, and that is why you’re reading

flavoring, thought by many to be the

this book! On these pages I will show you

source of “cake mix taste,” an aftertaste

how to incorporate mashed ripe bananas

you get from cake mix. Yellow cake mixes

and other fruit, sour cream, chopped

suffer the most from “cake mix taste,” I

nuts, brewed coffee, and a pantry of other

think, and they contain a heavy hand of

ready ingredients into chocolate cake mix

artificial colorings, too. Chocolate mixes,

batters to turn them into your signature

on the other hand, are less cluttered.

desserts.

directions (no doctoring) and sample

2. R EADY THE O VEN • Temperature: Oven temperature

them. Then choose the brand you like

is the variable that I just cannot help you

the brownies according to the package

best, and use that one in the recipes fea-

with, although I wish I could. No matter

tured here.

how carefully you follow my recipes, if

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H O C O L A T E

C

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M

I X

see

101

if

the

5

your oven is not baking true, your cakes

and

measurements

are

will not turn out right. If in doubt, buy

inscribed on the bottom. If not, measure

an inexpensive oven thermometer at the

across the bottom of the pan with a ruler

hardware store, place it in the oven, and

or measuring tape. If yours is not the right

set the temperature to 350°F. The oven

size, you may want to borrow a pan, buy a

should cycle up and down and reach

new one, or decide on another recipe.

350°F in about 15 minutes. If not, you

If you decide to purchase pans, buy

should have your oven checked and pos-

good ones. Good doesn’t necessarily mean

sibly calibrated by an appliance expert.

the most expensive. I don’t like the heavy,

Always preheat the oven for 15 minutes

dark (and expensive) type of bakeware

before you bake. Most cakes bake at

because they overbrown cakes. I prefer

350°F, but you’ll find some recipes, such

shiny, heavy-weight, moderately priced

as the cheesecakes, call for a 325°F oven.

aluminum pans for layers, sheet cakes,

If you are using pans with a dark finish

and roulades. (Stainless steel doesn’t con-

or glass baking pans, reduce the temper-

duct heat as well as aluminum.) You can

ature by 25 degrees. Do the same if the

find these pans at cooking stores and in

layers are larger than 9 inches in

housewares departments, and if they are

diameter.

washed and dried well

• Rack position: Place the oven rack

before being stored

in the center position for most cakes,

in a cool, dark place,

slightly lower for angel foods. For three-

they will last for a

layer cakes, stagger the pans so two are on

very long time.

the middle rack, set slightly apart, and

• Grease the pan:

one is in the center on the next-higher

Prepare cake pans according to the recipe

rack. Take care that there is plenty of air

instructions. Layers will release best if the

circulation around the three pans, and be

pans are lightly misted with vegetable oil

aware that the top layer will bake more

spray and dusted with flour. Tap out the

quickly.

excess flour over the sink or trash can. They will release even better if the pans are

3. P REPARE THE PAN • Use the right pan: Many cake dis-

dusted with flour. Wilton makes a wonder-

asters can be averted right here. Read

ful shortcut called Cake Release, a blend of

through the recipe to see if you have the

vegetable oil and flour that you can brush

correct pan. To check a pan, turn it over

on the pan with a pastry brush. For choco-

lightly spread with vegetable shortening and

6

C

H O C O L A T E

C

M

A K E

I X

101

Substituting Pans

C

an you use a different size pan than called for in the recipe? The pan called for is always the best, but in a pinch, you can substitute:

Recipe pan

Your pan

Layers

Bundt or tube

What to do Choose sturdy cakes containing 3 to 4 eggs. Will bake in 50 to 60 minutes at 350°F.

Cupcake/muffin

Bundt or tube

Look for moist recipes with plenty of oil or liquid, containing 3 to 4 eggs.

Sheet cake

Bundt or tube

Look for moist recipes with plenty of oil or liquid, containing 3 to 4 eggs. Will bake in 50 to 60 minutes at 350°F.

Bundt or tube

Layers

Choose a lighter-weight cake with 3 eggs and few added ingredients. Bake 28 to 32 minutes at 350°F.

Cupcake/muffin

Layers

Choose a lighter-weight cake with 3 eggs and few added ingredients. Bake 28 to 32 minutes at 350°F. Omit the toppings.

Sheet cake

Layers

Make sure these lighter cakes don’t have a lot of addins like chocolate chips, which will weigh down a layer cake and cause it to sink.

late cakes, you can dust the pans with

Bundt pans are best prepared with a

unsweetened cocoa instead of flour. Do not

misting of oil and a dusting of flour. For

use the aerosol cooking sprays to mist pans.

some

They have an odd flavor, and they contain

release a cake better than the heavier

reason,

lighter-weight

Bundts

propellants (alcohol), which will cause your

types. Tube pans are sold shiny or non-

cake to bake quickly at the edges and over-

stick. Nonstick is fine for pound cakes,

brown. Instead, invest in a mister that you

but you will need a shiny pan for angel

fill with your own vegetable oil. You’ll find

food cakes and chiffons, which are

them in housewares departments.

poured into an ungreased pan and must

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Recipe pan

Your pan

Bundt or tube

Cupcake/muffin

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What to do A good conversion. Bake for 20 to 25 minutes at 350°F.

Layer

Cupcake/muffin

If the cake is lighter, the baking time will be less—only 20 minutes.

Sheet cake

Cupcake/muffin

Also a good conversion. Bake for 20 to 25 minutes at 350°F.

Bundt or tube

Sheet cake

Look for cakes that aren’t heavy with sour cream, oil, or chocolate chips—they tend to sink in the center. Bake about 40 minutes at 350°F.

Layers

Sheet cake

Use the 3-egg cakes for sheet cakes; even 2 eggs work well.

Cupcake/muffin

Sheet cake

Use the less heavy recipes, and scatter the add-ins or toppings over the top before baking, or on the bottom of the pan before pouring in the batter to create an upside-down cake.

before slicing. Brownie pans need just a

4. M IX THE B ATTER • Measure: Bless the resilient cake

misting of oil or a light spreading of but-

mix. It has been formulated to work in

ter on the bottom of the pan. Roulades

spite of our foibles, in spite of our cold or

are poured onto buttered parchment

hot ovens, our wrong pan sizes. But your

paper lining the bottom of a jelly-roll pan.

cake will taste better and look better if you

A washable and reusable parchment

carefully follow the recipe. And measur-

cool upside down over the neck of a bottle

paper called Super Parchment is now

ing is critical. Pour liquids into liquid

available and works great.

measuring cups (typically Pyrex) and

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check the measurement at eye level.

until it has those grand tunnels going

Spoon dry ingredients like chocolate

through. Use a hand mixer so you are less

chips, raisins, or nuts into dry measuring

likely to overbeat, and save the big turbo

cups and level off the top with the flat side

mixer for scratch cakes and breads. Just

of a dinner knife. Brown sugar should be

be sure to stir once or twice along the bot-

packed lightly into a dry measuring cup

tom of the bowl with a rubber spatula,

and leveled off with a knife. For butter

because cake mix can cling to the bottom.

and margarine, use the tablespoon indica-

5. T EST

tors on the wrapper.

• The dump method: Unless

a

FOR

D ONENESS

• The spring test: If you bake enough

recipe specifies folding in whipped egg

cakes, you will be able to look at a cake

whites, chips, or nuts at the end of the

and smell a cake and know that it is done.

recipe, you can pretty much

Until this epiphany, there are plenty of

dump all the ingre-

other cues for determining doneness. The

dients in the bowl at

most reliable is the spring test: When you

one time and turn on

think the cake might be done, open the

the mixer. The ingredi-

oven door and lightly press the top of the

ents can be right out of the refrigerator

cake with your finger. The cake should

unless stated “at room temperature”—

spring back. If your finger leaves an in-

important when working with cream

dentation, it’s not done.

cheese because it tends to lump when

• Other signs: Other cues of done-

combined with cold ingredients. Turn the

ness might be the cake pulling away from

mixer on low speed to moisten the ingredi-

the sides of the pan; this is helpful in the

ents; the recipe will tell you how long to

larger cakes like Bundts and tubes. If in

blend—from 30 seconds to 1 minute.

doubt with these big cakes, gently stick a

Then, in the case of most layer, pound,

toothpick or wooden skewer into the cen-

and sheet cakes, mix for 2 minutes at

ter of the cake. It should come out clean.

medium speed. Angel food cakes need just

(The toothpick test isn’t the right one for

1 minute of mixing. Brownies need only 1

layers because the hole it creates is just

minute at low, or they can be stirred by

enough to deflate the layer if the cake is

hand.

not yet done.) Brownies are tough to call.

• Don’t overbeat: One of the great-

Always check at the first time indicated,

est injustices you can do your chocolate

and if in doubt, pull them out sooner

cake mix cakes is to overbeat the batter

rather than later. Angel foods are done

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when darkened and crusty on top. Take

on the top of the cake as it cools and the

care not to underbake an angel food cake

cake sticking to the rack. Invert cakes

or it will fall while it cools. Cheesecakes

baked in tube pans again, too, for they are

look glossy in the center when they have

served large side up, or the way they

cooked through, and they will still be a lit-

baked in the oven.

tle jiggly when you gently shake the pan; the center will firm up as the cake cools.

7. F ROST

6. O UT

When I see a leveled cake, I think it came

THE

C AKE

• To level or not to level: Don’t! OF THE

O VEN

• Cool the cake: Carefully place the

from a bakery. It appears dry and hard to

cake pan on a wire rack or the stovetop

me and doesn’t evoke any of those warm

grate to cool. Allow 10 minutes for cake

and comforting feelings you get when you

layers, 20 minutes for tubes, Bundts, and

see a slightly domed cake, what I call the

sheet cakes. Angels and chiffons cool for a

grandmother look. Plus, if you slice the top

full hour, upside down over a bottle or

off the cake to level it, you will be spread-

resting on the feet built into the pan.

ing the frosting on cake crumbs, and this

Always allow a cake to cool before you try

is very difficult unless you freeze the cake

to move it or frost it; otherwise, it might

layer first. I understand that some bakers

tear.

insist on leveled cakes because they are you

easier to transport and display. If the cake

invert the cake to remove it from the pan,

does dome and you really want it to be flat,

run a sharp knife around the edges to

while it is cooling in the pan, place a clean

loosen them. Then give the pan—layer,

kitchen towel over the layer and press

•

Loosen

the

cake: Before

Bundt, tube, or sheet—a good shake.

down firmly with your hand to flatten the

Rotate it a quarter turn and give it

cake in the center.

another shake. Continue to do this until

• Icings: In this book I make a dis-

you can see that the cake has left the pan

tinction between fluffy uncooked frostings

sides all the way around.

and what I like to call cooked icings. The

• Turn the cake out of the pan:

icings need to go on warm; they set up

Place the rack or serving platter upside

hard as they cool on the cake. Mix and

down on top of the cake pan, and then

match them, or use my suggestions for

invert the two together. Layer cakes need

which icings go with which cakes. Cakes

to be inverted again so they are top side

with icings are easily stored at room tem-

up. This will prevent lines from forming

perature, and they tote well in warm

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High-Altitude Baking: What You Need to Know

I

living at high altitude. Because there is

delicate structure, as do peanut butter,

less air pressure at these altitudes, cakes

melted chocolate, and melted butter.

f you are living in a place that is 3,500

more delicate. More sugar in the form of

feet or more above sea level, you are

gelatin and pudding creates an even more

may rise higher than they would at sea

So what can you do? Learn to spot the

level. And if cakes do not have the struc-

high-risk cakes and avoid them. Learn to

tural strength to support the additional

boost the structure of the cake you are

height, they fall. So, if you are baking at

baking. Here are some steps for high-

high altitudes, what you need to do is to

altitude success from Bonnie West:

strengthen the structure of your cake, or 1. Choose the right pan. Bundt pans have at least choose a cake recipe wisely. lots of sides for the cake to cling to as it According to Bonnie West, a home rises and bakes, so Bundt cakes tend economist and consultant in sky-high to bake up dense and fall less. On the Denver, Colorado, some cakes are just other hand, 13- by 9-inch sheet pans more risky to bake at high altitudes. provide the least support. If additional If cakes were made up of just flour, sugar or fat is added to the cake mix, eggs, and water, they would perform well you will notice that the center of a at high altitudes. But we all know that is sheet cake dips. High-altitude bakers not the case. Sugar, oil, butter, even cocoa, say that if a cake works in a sheet pan, tenderizes a cake, making it taste better, it will work in any pan. but they also make the cake’s structure

weather because the icing doesn’t run.

• Frostings: Most

can tear the top of the cake as you spread

buttercreams—

it. Look at the chocolate cake flavor and

made with just butter, confectioners’

pick a frosting that is compatible in fla-

sugar, and a liquid—work well on any

vor—peppermint, orange, white choco-

cake.

late—and compatible in texture.

The

heavier

buttercreams—the

cream cheese frostings—need a denser

• Glazes: Glazes are easy last-

cake to support the weight, or the frosting

minute additions to a cake. I love all of the

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2. Follow the high-altitude directions on the cake mix box; they are there to

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the maximum time called for in a recipe is acceptable.

boost the structure of the cake. Often 6. If your baked cakes have large air they call for adding a little extra flour holes or pockets, the next time, before (2 tablespoons to 1 ⁄ 3 cup), using baking, hold the batter-filled pan 1 slightly less oil (if I call for 1 ⁄ 2 cup of oil inch above the counter and drop it in a recipe, reduce that amount to 1 ⁄ 3 onto the counter. This will break up cup, for example), and/or baking at a those bubbles. higher temperature. 7. And don’t fret if your cakes crack on 3. Higher oven temperatures are helpful top. “I don’t really consider this a in setting the structure of the highproblem. It comes from the air here altitude cake, but take care not to being extra-dry,” says Bonnie. “Adding overbake it. “An overdone cake that is a little more liquid may help, or try dry,” says Bonnie, “is much worse baking on a humid day—but I wouldn’t than one that falls slightly.” worry about it.” 4. Use plain cake mixes rather than ones Keep in mind that adjusting a cake for with pudding included. high altitudes is for visual purposes, not 5. Make sure you beat the cake for the

flavor. “Most family members will be so

maximum time recommended. Beating

glad you’ve baked a cake,” says Bonnie,

develops the gluten in the flour, which

“they won’t care if it dips a little in the

is what provides structure. Bonnie

middle. For those of us who grew up at

recommends at least 3 minutes of

high altitude, we believe frosting was

beating time. Overbeating makes a

invented to fill the dip!”

tougher cake, says Bonnie, but usually

chocolate glazes in this book, from the

And some cakes need to be poked with a

thin Shiny Chocolate Glaze to the seduc-

chopstick or skewer before pouring the

tive White Chocolate Glaze. Glazes will

glaze over.

differ in thickness a bit. Unless the recipe

• Cake stands: Cakes are easier to

says so, let the cake cool before glazing.

frost if they are raised a bit. Frost the

Some cakes, however, need to be glazed

cake on a cake stand, and turn it a quar-

while warm to allow the glaze to seep in.

ter turn as you go. Or place the cake on a

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How Much Frosting Is Enough? One 13- by 9-inch layer, top only . . . . . . . . . . . . . . . . . .11 ⁄ 4 to 21 ⁄ 4 cups One 13- by 9-inch layer, top and sides . . . . . . . . . . . . . .21 ⁄ 2 cups Two 8-inch layers, top and sides . . . . . . . . . . . . . . . . . .11 ⁄ 4 to 21 ⁄ 4 cups Three 8-inch layers, top and sides . . . . . . . . . . . . . . . . .21 ⁄ 2 cups Two 9-inch layers, top and sides . . . . . . . . . . . . . . . . . .21 ⁄ 2 cups Three 9-inch layers, top and sides . . . . . . . . . . . . . . . . .3 to 4 cups 10-inch tube pan, top and sides . . . . . . . . . . . . . . . . . . .3 to 4 cups 12-cup Bundt pan, top and sides . . . . . . . . . . . . . . . . . .3 to 4 cups 12 cupcakes, tops only . . . . . . . . . . . . . . . . . . . . . . . . . .1 cup

cardboard round on top of an upside-

leftover cake, be reassured that it will last

down cake pan. This elevates the cake a

at room temperature or in the refrigerator

couple of inches, and you can turn the

(check the recipe suggestions) for a week.

cardboard as you work.

Longer than that, and you will need to

• No frosting: In a hurry? Nothing is

freeze the cake. Cakes can be covered with

as pretty on a chocolate cake as a dusting

a cake dome or bell, be placed in a cake

of confectioners’ sugar. Spoon some into a

saver, or be lightly covered with waxed

small sifter or strainer and gently tap it

paper, plastic wrap, or aluminum foil.

over the top of the cake. For a correspond-

• Freezing cake: If wrapped prop-

ing look, sift on a little sweetened cocoa.

erly, cake will freeze well for up to 6

See Fast Decorations (page 163).

months. Some cakes are better freezers than others. The denser the cake, the bet-

8. S TORING

C AKE

ter it will freeze. Thawed unfrosted cakes

• Leftovers: Understandably, people

taste better than thawed frosted cakes.

don’t need to research storage too much

Heavy frostings like cream cheese frost-

with chocolate cake because leftovers are

ings will freeze better than the cooked

seldom an issue! But should you have

icings, but whipped cream frostings don’t

THE

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freeze well at all. Any cake must be thor-

plete the thawing. This allows the layers

oughly cooked before it heads for the

to dry out so the frosting will stick to

freezer. You must wrap cakes in the right

them.

material or the freezer will rob them of moisture and flavor. Since it’s easier to wrap a cake if the frosting is hard, chill cakes with buttercream and cream cheese frostings, uncovered, for at least 20 minutes before covering them; then the wrap

Chocolate Primer: What You Need to Know About Working with Chocolate

the cake on a cake round and cover it with

C

heavy-duty aluminum foil (never plastic

celebration, looks elegant, and brings to

wrap). Or, if your freezer is large enough,

mind all sorts of pleasant taste memories.

place it in a plastic cake saver. Cakes

But chocolate, for all its good, is a tempera-

stored in deep chest freezers that are not

mental ingredient. Fortunately, when we

won’t pull the frosting off the cake. Place

hocolate is one of our most pleasur-

able foods. It lifts our spirits, signals

opened routinely will freeze better than

stir it into cake batter or prepare a basic

cakes frozen in refrigerator/freezer com-

frosting using it, we don’t have to take it

binations, which are opened many times

through a lot of fancy processes. All we

during the day.

need to do is buy the right kind of choco-

•

Thawing

frozen

cakes: Most

late, store it under optimum conditions so

cakes—the Bundts, tubes, sheet cakes,

that it stays fresh, and melt it properly.

and unfrosted layers—thaw just fine

If we do these three things,

overnight

rarely will we experience

on

the

kitchen

counter.

Depending on the temperature of your

a bump along the way.

kitchen, some cakes with cream cheese frostings thaw better in the refrigerator than on the counter. And if the frozen cake has a creamy frosting or filling con-

TYPES OF CHOCOLATE

taining eggs, it absolutely must be thawed

Read my lips: no fancy chocolate. First

in

to

and foremost, don’t use hoity-toity, expen-

overnight. By the way, if you plan on

sive chocolate for baking. Save it for eating

frosting those unfrosted layers, thaw

out of the box with your sweetheart on

them three quarters of the way covered in

Valentine’s Day. Chocolate is a delicate

aluminum foil, then uncover and com-

and delicious foodstuff, and its flavor is

the

refrigerator

for

8

hours

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volatile. The strong, irresistible smell that

snaps,

smells

chocolaty,

and

melts

chocolate gives off while baking is your

smoothly in your mouth. It can be eaten

clue that flavors are being baked away. Any

out of hand, chopped and melted into

subtle nuances in that precious European

frostings, or grated into cake batter for

chocolate that you paid so dearly for will

extra chocolate flavor.

be but history when it is blasted in a 350°F

• Couverture

chocolate: Contains

oven. Shop at your local supermarket for

more cocoa butter than semisweet, so it

all the chocolate you’ll need in this book.

melts better. It is used primarily in candy

Buy real chocolate. There is choco-

making and is not called for in this book.

late, and there is the imitation stuff that

• Milk chocolate: Contains more

doesn’t contain cocoa butter. Look for real

sugar than semisweet, and of course milk

chocolate, which isn’t hard to find on your

is added. It is delicious eaten out of hand,

supermarket shelf.

and will melt and fold into frostings. Milk chocolate chips can be added to cake

The basics

•

and cookie batters. Be careful when melting milk chocolate; it doesn’t take as long

Unsweetened chocolate: Also known

as semisweet. Because of the extra sugar

as bitter or baking chocolate. It contains

added, you cannot substitute milk choco-

cocoa particles, ground very fine and

late for semisweet chocolate.

smooth, an emulsifier, pure or artificial

• White chocolate: For something

vanilla, but no sugar. It is sold most often

so simple in flavor, this is a mighty com-

in 1-ounce squares in an 8-ounce box,

plicated confection. It is made from the

but you can also buy it melted in a conve-

cocoa butter pressed from the cacao

nient plastic pouch.

bean, with sugar, milk solids, vanilla,

•

Semisweet or bittersweet choco-

and lecithin added. Because it contains

late: Sugar is added to unsweetened

no chocolate liquor, its flavor comes from

chocolate, and the amount of sugar varies

the cocoa butter. And that is why the

with the manufacturer. The names of this

Food and Drug Administration (FDA)

chocolate will vary, too; it’s often called

considers it “an infringement on the

extra-bittersweet. Taste it first to find

standard

your preference. This is especially impor-

according to the Chocolate Manufacturers

of

identity

for

chocolate,”

tant when making ganache, a frosting that

Association (CMA). Some white choco-

relies solely on the flavor of the semisweet

lates are labeled “white confectionary

chocolate. Look for shiny chocolate that

coating.” Others are called “white choco-

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15

late” on the package, which means the

• Chocolate chips: An invaluable

manufacturers have received special per-

cake-doctoring tool for folding into muffins,

mission from the FDA to do so. The FDA

cupcakes, Bundt cakes, layers, sheet

is being petitioned by the CMA to relax

cakes, brownies, and cookies. But be

the standard because the same product

careful when you melt chips: They may

can be called “white chocolate” in Europe.

be melted before your realize, because

(It is fine to use the term “white choco-

they tend to hold their shape. Chips are

late” in a recipe title because the FDA

most often semisweet chocolate, but they

does not regulate food made at home or

come in all sorts of flavors, such as cinna-

foods in cookbooks.) To make matters

mon, white chocolate, milk chocolate,

even more complicated, some brands are

and peanut butter.

• Chocolate

made with vegetable oils, like palm ker-

syrup: S w i r l

this

nel oil, instead of cocoa butter. Look for

through a Bundt cake or cheesecake.

the words “cocoa butter” on the label,

Drizzle it into cream as you are whipping

and if you have a chance, look at the

it.

product itself. If it is made with a veg-

• Chocolate

ice

cream

sauce:

etable oil, it will be bright white, whereas

Thicker than the syrup, this can be used

with cocoa butter it is a more yellowish

between layers of cake and ice cream in

ivory color.

making frozen desserts. And it is turned

White chocolate is delicate and very

into the batter of the Banana Split Fudge

sensitive to heat, and it won’t substitute

Cake (page 199) to create just that—a

for dark chocolate in recipes. But it can be

banana split taste and texture.

carefully melted and added to cake mix recipes in order to give the cake flavor and a rich, crumblike texture.

In addition to chocolate, cocoa is a popular addition to cake mix recipes and frostings. Look for two types:

• Regular

unsweetened

cocoa:

Other types of chocolate • German sweet chocolate: A

Pressed chocolate with most of the cocoa

sweeter chocolate than semisweet, and the

and then put through a sieve to

basis for the famous German chocolate

make this basic cocoa pow-

butter removed is finely ground

cake. It is sold in a 4-ounce bar, and can be

der. This is what your

grated or melted and added to cake batters,

grandmother baked with: It

or melted and turned into frostings.

is slightly acidic and there-

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fore gives cakes a reddish-brown color. It

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humid climate and have no other choice.

was the ingredient behind the first devil’s

• Wrap it well: Wrap the chocolate

food cake (see Chocolate Cake Glossary,

first in foil, then in plastic wrap or a plas-

page 463).

tic bag. Chocolate needs to be on its own,

• Dutch-process unsweetened cocoa: This cocoa is treated with an alkaline solu-

away from foods with strong odors, as it will pick up those odors like a sponge.

• Bloom: I was dismayed to find

tion that darkens the color and mellows the flavor. Dutch-process cocoa is easier

that the chocolate I had been storing in a

to dissolve in liquids. Use this type of cocoa,

cupboard for less than a month had gray-

which can be found in many supermar-

ish-white blotches and streaks all over it.

kets, in cakes and frost-

This was fat bloom, a sign that the choco-

ings where you want

late had been stored in too warm a place. Then I figured out why. The fluorescent

a deep, dark color.

lights that lit my counters so well Breakfast

cocoa,

which

were mounted at the base of the

is

richer and contains more cocoa butter, is

overhead cabinets. If I left them on a

used in chocolate milk powders. It and

great deal, which I was doing as a night-

other sweetened cocoas can be sifted on

light, the bottom cabinet shelf, where my

top of cakes for a pretty effect.

chocolate was stored, became warm to the touch. I quickly remedied this by

STORING CHOCOLATE

switching the chocolate to another cabi-

Chocolate is not the sort of friend you’d

net. Rest assured, fat bloom will dis-

want to take on a beach vacation. While

appear when the chocolate is melted. It

you were preparing for the outdoors, for

just doesn’t look nice. There is another

some fresh air and sunshine, chocolate

bloom, called sugar bloom, which occurs

would be wrapping itself up in foil, finding

when chocolate is stored in too damp

the nearest cold, dark pantry, and seques-

conditions. This leaves the chocolate feel-

tering itself in a corner so as not to mix

ing rough, and if it forms, the chocolate

and mingle with the other ingredients.

should be discarded.

• A cool, dark place: Choose a cool

• Shelf life: Under good conditions

(65°F) room temperature and a dark place

at

with

good

air

circulation.

home,

semisweet

chocolate

and

Chocolate

unsweetened chocolate will last up to a

shouldn’t be stored in the refrigerator

year, and milk and white chocolate will

unless you happen to live in a hot and

last 7 to 8 months.

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MELTING CHOCOLATE

Use high (100 percent) power, but take

My mother still melts chocolate on the

care not to microwave too long. Check the

stovetop. She is untrusting of the micro-

container a few times, stir, and restart the

wave oven, and I’ll admit I used to be. But

microwave as needed. Even if the choco-

there is no reason not to microwave cho-

late still keeps its shape, it may just need

colate. Both unsweetened and semisweet

a stir to be melted.

bar chocolates melt beautifully this way.

• Microwave 4 ounces of chopped

The chips are a little trickier, and you have

unsweetened or sweetened chocolate on

to stir them well. White chocolate chips are

high for 1 minute. If not melted, stir and

the trickiest. They contain the least amount

microwave another 30 seconds.

of cocoa butter, and they don’t ever seem to completely melt in appearance. Here are a few tips, whether you use the microwave or stovetop:

• Microwave 6 ounces of chopped white chocolate on high for 1 minute. If not melted, stir and microwave another 15 seconds.

• Microwave 2 cups of semisweet chocolate chips on high for 11 ⁄ 2 minutes.

• Chop chocolate into 1-inch or smaller pieces for more even melting.

• Stir during the melting process to keep the temperature even.

Stir and microwave another 15 seconds if not melted. For 1 cup of chips, microwave for 1 minute to 1 minute, 15 seconds.

• Microwave 2 cups of milk chocolate

• Chocolate is finicky about liquid.

chips or other chips on high for 1 minute.

Avoid contact with droplets of water or

For 1 cup of chips, microwave for 45 sec-

steam during the melting process, or the

onds. If additional time is needed, stir and

chocolate can seize up or harden. If you

heat again for 5 seconds.

must add liquid, use at least 1 tablespoon liquid for every 2 ounces of chocolate for it

Stovetop

to combine smoothly.

Use very low heat and a heavy saucepan,

• Melted chocolate does not mind

and stir constantly with a wooden spoon

large amounts of liquid as long as when

so the chocolate does not stick and burn.

you combine the ingredients, the liquid is

(If it does, it must be thrown out, as there

warm.

is no resurrecting it.) When the chocolate looks melted, remove the pan from the

Microwaving

heat and stir until it is completely melted.

Melt chocolate in a microwave-safe con-

White chocolate burns very easily on the

tainer placed in the center of the oven.

stovetop; stay with it.

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The Dump Method and Ingredient Temperature

I

don’t think you’ll find the term “the

whip to a greater volume than cold egg

dump method” outlined in any

whites.

culinary reference book, and I wasn’t

But take the most care when you are

trying to be irreverent when I used it in

working with cream cheese. Not only

The Cake Mix Doctor. How best to describe

should cream cheese be at room

the ease with which these cakes are

temperature (or softened in the microwave

prepared? Dump the ingredients into the

oven if your kitchen is cold), but the

bowl, rev up the mixer, and you’re

ingredients added to it should be around

baking!

the same temperature, or they might cause

But, as is often the case when I

the cream cheese to lump up. And you can

oversimplify, questions do arise. If one

beat the batter blue with an electric

dumps ingredients in the bowl, should the

mixer—those lumps will never disappear.

ingredients be at room temperature or

I find, too, that when assembling

straight out of the fridge? In most recipes,

buttercream frostings with softened

those ingredients can be right out of your

butter, the frosting will pull together more

refrigerator. The exceptions are recipes that

easily if the liquid you are adding is at room temperature. Cold liquids, and even

specifically call for butter to be softened or

a cold mixing bowl, can cause that butter

melted, and recipes that call for beaten egg

to firm up and make the frosting more

whites. Room-temperature egg whites will

difficult to spread.

Chocolate Cake Mix Pantry

right. Keep these on hand and you’ll be all set for spur-of-the-moment baking.

W

hether you’re assembling a layer

cheesecake, cookies, or biscotti, certain

THE ESSENTIALS • Cake mixes: Devil’s food, chocolate

ingredients are essential to the process.

fudge, butter recipe chocolate fudge, Ger-

cake, pudding cake, chiffon cake,

Cake mix baking is easy, but just because

man chocolate, fudge marble, brownie

the cake goes together simply doesn’t

mix, as well as angel food, white, yellow,

mean the ingredients don’t have to be just

butter recipe golden, and spice cake

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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

chocolate 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-

(semisweet and milk, or miniature semi-

dings and fillings 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 powder 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

cake texture. For more on chocolate, 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 add to cakes and muffins. • Peaches: The riper the better in frostings and batters.

• Pears: Slice, sauté, and layer in a chocolate terrine.

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• Butter: Unless the recipe states “unsalted,”

use

lightly

salted

butter.

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mixed with water as directed on the label.

• Heavy

(whipping)

cream: For

Lightly salted, I found, can offset the

sweetened cream frosting, fillings, and

sweetness of many cake recipes. However,

chocolate ganache.

unsalted is needed when baking with

• Sour cream: Makes cakes moister.

brownie mixes, for they taste saltier than

You can substitute the lower-fat version,

cake mix. Don’t substitute margarine for

but don’t use the fat-free.

butter unless it is called for in the recipe.

•

• Cream cheese: Critical to cheese-

Vegetable oil: Use light, unfla-

cakes, and it adds interest to brownies.

vored vegetable oils such as canola, corn,

You can get by with lower-fat, but not fat-

safflower, soybean, and sunflower. Don’t

free. Full-fat is best.

• Yogurt: Use plain yogurt as a sub-

use olive oil.

• Sugar: The recipe will specify

stitute for sour cream. Experiment with

types of sugar if more than one kind is

vanilla, coffee, and chocolate flavors, too.

called for in that recipe. If the recipe sim-

Low-fat and nonfat yogurt work as well as

ply lists sugar, it means granulated sugar.

full-fat.

Besides granulated, you’ll need confectioners’ (powdered) sugar and light and

cakes.

• Citrus fruit: Oranges, limes, and

dark brown sugars.

•

• Ricotta cheese: Fold into pound

Extracts and spices: Always use

“pure” vanilla, almond, orange, and lemon

lemons provide juice and grated zest to flavor cakes, frostings, and glazes.

extracts. For other flavorings that are not available in pure form, such as coconut flavoring, use what you can find. The most used

spices

are

ground

Freezer

• Unsweetened

grated

coconut:

cinnamon, allspice,

Available regionally, mostly in the South.

and ginger.

Use to make the Chocolate Coconut Icebox Cake and in bars and cookies.

THE EXTENDED PANTRY Refrigerator

•

Buttermilk: If you can’t find the

liquid form, then use powdered buttermilk

• Pecans, walnuts, sliced almonds, and other nuts: Keep a supply in the freezer (it extends their shelf life, too).

• Whipped topping: Certain recipes, like the Watergate Cake (page 186), call for this. Thaw before using.

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21

Cool It! f you are in a real hurry to finish up a

I

Allison Campbell, we found something

layer cake, here’s how to cool it down

cooler than her freezer. It was bitterly cold

pronto: Transfer the warm layers onto

outside and had been snowing. I had a

cardboard rounds and place them in the

plane to catch and needed to frost a warm

freezer for just under 5 minutes before

cake in a hurry for a photo shoot. Allison

frosting it. (When it’s warm in the kitchen

and I remembered the one place guaran-

and the frosting is soft, professional pas-

teed to cool down most anything—her

try chefs run those layers in and out of

back porch! Those yellow layers cooled

the freezer to help set the frosting.)

down in no time, the chocolate frosting

When I was in St. Paul, Minnesota, baking in the kitchen of food writer

• Frozen sweetened raspberries: Thaw and purée; strain to remove seeds, if desired; then add to cake batter.

went on like a dream, the photographer snapped her photo, and I made my plane.

angel food cakes, syrups, frostings, and dark chocolate cake.

• Red food coloring: For Red Velvet Cake, of course.

Cupboard

• Dried coconut: Found at natural

• Instant pudding mixes: Vanilla, chocolate, pistachio, and banana puddings

foods stores; sprinkle atop cookies and bars before baking.

• Sweetened

marry well with chocolate.

• Canned fruits: Crushed pineapple and apricot halves add moisture to the bat-

flaked

coconut:

Sweeter than frozen coconut, but fine for frostings and fillings.

• Marshmallow creme: Use in fill-

ter.

• Sweetened condensed milk: Adds sweetness and consistency to cheesecakes.

• Dried

fruit: Raisins,

sweetened

cranberries, sweetened cherries, and pitted prunes are delicious folded into batters or fillings.

• Instant coffee powder: Add to

ings and frostings.

• Chocolate

sandwich

cookies:

Crush and fold into whipped cream for sandwiching between layer cakes.

• Chocolate mint candies: Fold into pound cake batter or brownies.

• Amaretto, rum, Kahlúa, sherry,

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brandy: These and other liquors, liqueurs,

ing the cake batter, the medium is right

and fortified wines add flavor, moisture,

for making frostings, and the baby bowl

and spirit to cakes and frostings.

holds glazes or chopped nuts and other

•

Peppermint candy: Crush and stir

into buttercream frosting.

add-ins.

4. Rubber spatulas: Whether scraping the last bit of batter out of the bowl or

Cool CakeBaking Tools

smoothing the top of the batter before it goes into the oven, rubber spatulas are so useful. If you want to use them over the heat when making a frosting or stirring

H

ere are the dozen kitchen gizmos, gadgets, and basics I could not bake

a cake without. You might call these my dirty dozen! To find them, shop in housewares departments, at cookware shops, or in restaurant supply stores.

1. Wooden spoon: Not just one—I have a crock full of spoons of all widths and lengths. They feel good in your hand when you mix up brownie and cake batters, and they allow you to stir an icing over the heat.

melted butter or chocolate, you will need to buy heat-tolerant spatulas. Especially handy are the spoon spatulas; their cupped edges make stirring brownies or getting the last bit of frosting out of the bowl a breeze.

5. Palette knife: Also known as an icing spreader, this 6- to 10-inch-long narrow metal spatula not only spreads frostings and icings effortlessly onto baked cakes, but it is also great for wedging under bars

2. A seven-speed hand mixer: I love this

to lift them out of a 13- by 9-inch pan.

little machine. On low speed it is silent and gentle, combining dry ingredients

6. Microplane: This handy grater is

without leaving me in the dust. On high it

found at cookware shops and gets the

beats the heck out of heavy cream, and

most zest from an orange, lemon, or lime

somewhere in between it knowingly blends

without any of the bitter pith underneath.

a cake batter. And the beaters go right into

It also is a fine tool for grating chocolate to

the dishwasher.

garnish the top of a cake.

3. Stainless-steel nesting mixing bowls:

7. Tiny hand sifter/strainer: For dusting

These lightweight but durable bowls fit

just a tablespoon of confectioners’ sugar

nicely inside each other for convenient

atop a cake, for removing the seeds from

storage. The large bowl is perfect for mix-

fresh lemon juice, or for straining tiny

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seeds from raspberries, a small fine-mesh

Not only do these cups hold liquids (oil,

strainer comes in handy.

milk, juices) for measuring, they are just

8. Carbon steel chopping knife: You want the sharpness of carbon steel to

the right size for melting butter and chocolate in the microwave.

chop pecans and dried fruit quickly, to

11. Vegetable oil mister: You put your

slice into the top of a cake mix pouch, or

own oil in these misters, found in house-

to chop chocolate into pieces for melting.

wares departments. They mist the hills and

9. Ruler or small tape measure: When

valleys of the Bundt pan easily and without

in doubt, measure the size of your pans.

the propellants found in aerosol sprays.

For perfect splitting, measure to find the

12. Reusable parchment paper: It is

midpoint of a cake layer.

called Super Parchment, and it is a super

10. Quart-size glass measuring cup:

and nominal investment if you bake a lot

A Quick Note on Pans

M

y favorite baking pans—whether layer, sheet cake, springform,

might need to be reheated, it just makes sense to bake them in glass so you can

or cookie—are heavy, shiny aluminum.

reheat them in the microwave. If you use

Bundt pans come in a variety of mate-

glass or dark pans, don’t spray them with

rials, but I find the lighter-weight pans

an aerosol baking spray that contains

the easiest to unmold. Tube pans can

propellants, for this will make that cake

be either shiny for angel foods or

bake darker. And lower the oven tem-

coated with a nonstick surface for most

perature 25 degrees for these dark and

pound cakes. Most of the recipes in this

glass pans.

book were tested with shiny aluminum pans.

Many people like to bake with insulated pans. They are fine for sheet

Dark pans and glass pans will cause

cakes, but I find they don’t brown cookies

your cakes to bake more quickly and to

well, and for that reason I don’t use them.

darken on the bottom and the edges.

If you must bake with insulated pans, be

However, when you are baking the pud-

aware that the cakes and cookies might

ding cakes that taste best warm and

need 5 minutes more baking time.

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of cookies or roulades. It can be wiped

porting, should you need to travel with a

clean and used time and time again.

cake. And many are decorative, should

OTHER COOL TOOLS

cake round. They also make for easy stor-

you want to serve the cake right from the Here is other equipment you should have on hand:

age if you want to freeze unbaked layers— just cover the layers with heavy-duty

• Pans: You will need two or three 9-

aluminum foil and pop in the freezer.

inch pans, a 13- by 9-inch pan, a 10-inch

• Shakers: These small stainless-

tube pan, a 12-cup Bundt pan, and some

steel canisters fit neatly into your hand,

other pans—such as a 10-inch spring-

and they have holes at the top for shaking

form pan and

21 ⁄ 2-inch

cupcake pans—for

preparing the recipes in this book. Choose heavy, shiny aluminum pans or alu-

out flour for dusting pans or confectioners’ sugar for garnishing a roulade.

• Sharp serrated knife: So useful

minized steel pans for even heat distribu-

for splitting cake layers or for cutting

tion. The best bakeware has a folded

angel food cake with a sawing motion.

construction to prevent warping.

•

• Ice cream scoop: Not only will the

Pastry brush: To brush melted

scoop make serving up ice cream a breeze,

butter onto parchment paper, or liqueurs

but the hinge attachment makes ladling

onto just-baked cake layers to moisten

muffin/cupcake batter into tins

and flavor them.

much easier.

• Cooling racks: The heavy wire racks are best because the flimsy light-

• Cake

savers

weight racks will bend with constant use.

and carriers: Plastic trays with snap-on

Buy one long rack that will hold two cake

plastic lids that will hold a cake for toting

layers and at least one smaller rack for in-

and traveling as well as storing and freez-

verting a layer at a time onto this larger

ing right at home.

• Waxed paper: This is just the right

rack.

•

Cake stands: Beautiful pedestals

wrap to lay across the top of a cream

on which to showcase your cakes. Choose

cheese frosting while it firms up in the

from stainless steel, pottery, wood, or

refrigerator. Waxed paper keeps moisture

glass. See Standing Tall (page 288).

in, but it won’t stick to the frosting. Unfor-

• Cardboard cake rounds: Useful

tunately, waxed paper doesn’t stick to the

rounds of many sizes that fit underneath

sides of a plate, so you’ll need to tape it to

cake layers. They make for easy trans-

the plate for a secure fit. And waxed paper

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doesn’t provide an effective moisture bar-

Q. What is the best way to store cake

rier, so it’s useless for freezing cakes. But

mixes? And how long do they last? I’d like to

it’s just right for lining a shirt box so that

take advantage of the sales and stock up.

you can lay bars, brownies, and cupcakes

A. Believe it or not, cake mixes have a shelf

inside for toting to a bake sale.

life of up to 2 years if they’re kept in a cool,

• Aluminum foil: The best protector in

dry place. Some climates are just naturally

the freezer, especially when you use heavy-

suited to keeping cake mixes fresh longer—

duty foil. Foil will neatly cover a 13- by 9-

where there is cooler, drier weather. But if

inch cake pan for keeping the cake fresh.

you live in Houston, or Tampa, or even in

• Plastic wrap: This wrap is fine for cakes with no glaze or frosting. But it is

Memphis, don’t stock up on cake mixes for the long haul.

best used at room temperature or in the refrigerator. In the freezer it offers the cake no protection from drying out.

• White aprons: I like plain white

“The important thing is not to stop questioning. Curiosity has its own reason for existing.”

aprons for cake baking, the kind chefs

—ALBERT EINSTEIN

use in a restaurant kitchen. I buy a pack of them at a restaurant supply store and

Q. I am watching the amount of sugar in

keep them in a bottom kitchen drawer.

recipes. Can I omit sugar, since cake mix

Their bib will cover my nicest blouse, and

already contains sugar?

they are long enough to nearly touch my

A. Yes, you can omit the sugar in most

knees, covering my slacks. And with white,

recipes. Cake mixes do contain sugar on

you know when the apron needs to be

their own, and whereas added sugar does

laundered, which keeps the cake-baking

help to make the cake more tender in tex-

process a hygienic one.

ture, it is not mandatory. Q. Several of your cake recipes call for buttermilk. Can buttermilk powder be

Chocolate Cake Mix Doctor Q&A

T

substituted? A. Absolutely. Following the directions on the package, add enough dry powder and liquid

hese questions and answers have to equal the amount of buttermilk in the recipe. appeared in issues of my newsletter,

A Piece of Cake. My thanks to the readers

Q. May I substitute Egg Beaters for eggs

who posed the questions.

in your recipes? How much should I use?

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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.

supermarket 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 1 ⁄ 4 cup per egg in the recipe.

chocolate chips with a 141 ⁄ 2-ounce can of sweetened condensed milk over low

Q. I can’t find chocolate

heat. Allow to cool, and proceed with the

sweetened

recipe.

condensed

milk in the local supermarket. Are there any substitutions?

Q. I am a little confused about the Duncan Hines cake mix label. It says “moist

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6. Plain chocolate mixes and pudding

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for layers, Bundts, tubes, and sheet

mixes bake differently. The plain mix

cakes: Press lightly with your finger,

bakes up more beautifully. The

and the cake should spring back.

chocolate pudding mix bakes flatter.

With brownies, you must rely on

The plain mix is softer in texture, the

timing. If in doubt, pull them out a

pudding mix denser and wetter.

few minutes before you think they are done.

7. Use shiny pans. If your pans are dark, the edges of your chocolate cakes will darken and harden as they bake.

10. Use your nose. When chocolate cake is done, it smells done. You can train your nose to pick up on that strong

8. Don’t overbake. Cocoa has a drying effect aroma of chocolate and cooked eggs. on cake batters, causing them to bake It is an intoxicating smell, and you more quickly. Be cautious. Get to know will remember it all your life. In fact, your oven, whether it underbakes or researchers have found that students overbakes. Use a kitchen timer or write exposed to the smell of chocolate down the exact time the cake went in the while studying for exams can then oven. A dry chocolate cake will not taste recall the material better if they are as delicious as a moist chocolate cake. exposed to the smell of chocolate 9. You can’t rely on visual doneness as easily with chocolate cakes. They don’t

while taking the exam. SATs in pastry kitchens, perhaps?

turn golden brown, and by the time the layers pull away from the sides of the pan, they might be overdone. The fingertip press test is most reliable

deluxe.” Does this mean it contains pud-

The doctoring improves the flavor, but a

ding in the mix?

lot of times the crumb is too smooth and

A. Duncan Hines cake mixes do not con-

the cake is almost too moist.

tain pudding, even though the label says

A. Substitute butter for vegetable oil.

“moist.”

Increase the amount of fat in the recipe.

Q. What is the best way to get a crumb

should be heavier. Also, omit the sugar in

that closely resembles a homemade cake?

the recipes, as sugar acts as a tenderizer.

The cake will be a bit flatter, but the crumb

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Q. Cakes seem to stick to the bottom of

Q. I made a cake in a 13- by 9-inch glass

my tube pan. This doesn’t happen with

pan. The cake tasted really great, but I

my Bundt pan. Can I substitute the

just didn’t like the way it looked. The bot-

Bundt when the recipe calls for the tube

tom looked too well done. Would a metal

pan?

pan give me better results?

A. Yes, but watch the Bundt edges so they

A. Glass bakes hotter than metal and

don’t overbrown. I find that Bundts cook a

causes cakes to burn on the bottom and

little faster than tubes. As for keeping the

darken in the corners. I like shiny metal

cake from sticking to a tube pan, try greasing

pans. The cake will bake more evenly in

with vegetable shortening, dusting with

metal, and it will rise better, too.

flour, and when it’s baked, letting the cake rest in the pan for about 20 minutes before

Q. I am ready to bake a cake in a tube

unmolding. Run a long, sharp knife around

pan. When the cake is inverted over the

the exterior and interior edges of the cake,

neck of a bottle, what happens to the cake

shake the pan firmly with both hands to

during the hour-long cooling process?

loosen the cake from the pan, then invert it

Won’t it fall out of the pan?

onto a rack to cool.

A. First of all, not all cakes baked in a tube pan need to be inverted over the neck of a

Q. I often burn the bottom of a cake, or at

glass bottle to cool. Regular pound cakes

least it is drier than the rest of the cake.

can be baked in a greased and floured tube

Any suggestions?

pan, left to cool in the pan for 20 minutes,

A. First, check the oven rack position.

and then turned out and cooled completely

Make sure it is as close to the center as

on a rack. But angel food and chiffon bat-

possible and not at the bottom of the oven.

ters need to be poured into an ungreased

Check your oven temperature with an oven

shiny tube or angel food cake pan before

thermometer from the hardware store. Let

baking. The angel and chiffon cakes cling to

the oven fully preheat before adding the

the sides of the ungreased pan as they

cake. And don’t bake light-battered cakes

bake. Their volume relies on egg whites,

in dark pans. Also, don’t spray dark pans

which expand in the hot oven and cause

with vegetable oil sprays that contain pro-

the cake to rise tall. You want to invert these

pellants (alcohol). These

cakes in midair over a bottle neck because

will cause the edges of

letting them cool on a rack would deflate

the cake to bake more

much of that hard-earned volume. And no,

quickly than the center.

they won’t fall out of the pan. Because you

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didn’t grease the pan, the cake sticks to the

pan for 20 minutes, then turn it out and let

sides until it’s cool and you run a sharp

it cool completely on a rack.

knife around the edges to release it. The only exception is when you bake an angel

Q. How can I store cakes that are frosted

or chiffon cake in a pan with a slippery non-

with buttercream frosting? Do they need

stick surface. I have done this and my

to be refrigerated, or are they safe to leave

cakes still held fast, but some readers have

at room temperature?

told me they have inverted cakes in non-

A. Buttercream frosting made with butter,

stick pans and the cakes have slid out. To

confectioners’ sugar, flavorings, and liquid

be on the safe side, let the cake cool in the

can be stored in a cool place outside of the

Chocolate Statistics • Americans eat more than 12 pounds of chocolate per person per year.

• More than 35 million heart-shaped boxes of chocolates are sold for Valentine’s Day. But ironically,

• More than half of Americans prefer Valentine’s is only the fourth top candy chocolate-flavored desserts. The holiday, preceded by Halloween, the next favorite flavor is a tie between winter holidays, then Easter, according strawberry and other berries and to the Chocolate Manufacturers vanilla. Association. • More women than men choose • Older but wiser? Men over age fifty are chocolate desserts. more likely to request chocolate than • Twice as many people prefer milk

flowers for Valentine’s Day.

chocolate to dark. • Chocolate manufacturers use 40 per• The older we get, the more we like dark chocolate.

cent of the world’s almond supply, 20 percent of the world’s peanut crop, and 8 percent of the world’s sugar.

• The first Valentine’s box of chocolates was developed in England in 1868 by Richard Cadbury.

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How Chocolate Is Made

C

hocolate comes from the fruit of the cacao tree, which grows in rain

forests primarily in West Africa—in Ghana,

and the recipe of the manufacturer. 5. Cooling. The beans are cooled down and the thin shells removed.

the Ivory Coast, and Nigeria. Since the tree will thrive only in hot and rainy climates, it is cultivated within 20 degrees north or

6. Nibs crushed into chocolate liquor. The very essence of the bean is crushed to

south of the Equator. Here is the journey

form a chocolate liquid, which can then

the cream-colored cocoa beans take after

be poured into molds and solidified to

they are removed from the large pods of

make unsweetened or bitter chocolate.

the cacao tree and before they wind up in your chocolate layer cake: 1. Fermentation. The creamy beans are

7. Separating cocoa particles and cocoa butter. If the chocolate liquor is placed in a giant press, the cocoa butter

put into boxes or thrown on heaps

drains away, leaving a pressed cake

and covered. They ferment for up to

that is cooled, pulverized, and sifted

a week. The raw, bitter flavor dis-

to form cocoa powder.

appears and the new flavor develops as the beans turn a rich brown color. 2. Drying. So they won’t spoil during

8. Making semisweet, milk, and other eating chocolate. Sugar, cream or milk, spices or other flavorings, an

shipping, the beans are dried in the

emulsifier, and more cocoa butter are

sun or in a heated indoor area. Then

combined with the chocolate liquor

they are bagged for shipping.

and kneaded (called conching) to

3. Cleaning. A machine removes dried pulp and other materials before the beans are roasted. 4. Roasting. This develops the beans’ flavor, aroma, and color. The cocoa beans are roasted in large rotary cylinders, the amount of time depending on the variety of bean

make sweet and creamy chocolate. 9. Tempering and molding. The chocolate is heated, cooled, and reheated—or tempered—and then poured into molds, from small candy bars to large 10-pound blocks. 10. The chocolate is cooled, wrapped, and shipped.

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101

refrigerator for 2 or 3 days. After that, you

Q. When you make a glaze with confec-

will want to wrap and refrigerate the cake.

tioners’ sugar and a liquid, such as orange

Cakes frosted with a French buttercream

juice, is there a way of getting rid of the

frosting containing eggs, however, must be

confectioners’ sugar taste and intensify-

refrigerated at once. Use your head when

ing the orange flavor?

making food safety decisions. If it’s sum-

A. Be sure to add some of the grated

mertime and the kitchen is hot, go ahead

orange zest to the glaze. The oil in the

and refrigerate leftover cake with any but-

zest has an intense flavor and will mask

tercream frosting.

that sugary taste. No fresh oranges? Try orange oil. It’s available in specialty shops

Q. When I make chocolate frostings using

and through food catalogs,

cocoa, they turn out darker than yours. Is

but it is quite expen-

this because I use a Dutch-process cocoa?

sive. Or you can heat

A. Precisely. Dutch-process cocoas produce

the glaze in a double

beautiful but darker frostings compared

boiler over simmering

with those made with regular cocoa. Suit

water for 10 to 15 min-

yourself. And did you know that the longer

utes and then cool it slightly before using.

you beat a chocolate frosting, the lighter in color it gets?

31

Luscious Layers •••

hen we think of birthday cake,

we

see

layers

hefty loaves into heavenly layers. Resembling

the

famed

sponge

stacked one on top of the

cakes of Europe, these lighter, airier

other, with a wonderfully

cakes were baked in white, yellow,

creamy frosting sandwiched between

chocolate, and shades in between. They

and spread around the sides and over

were filled with custards and creams,

the top. It seems inconceivable that

and they were spread with fluffy but-

cake has ever been anything

tercream frostings or cooked

but soft and spongy layers.

icings. Some of the most

But layer cakes weren’t

famous American cakes—

always

the

norm.

The

1860s wedding cake recipe Henrietta Dull includes in her book

the devil’s food cake, the carrot cake, the coconut cake,

the

German

chocolate

Southern Cooking contains a pound of

cake—have sprung from layer pans.

flour, a pound of sugar, whites of six-

Today they celebrate holidays, wed-

teen eggs, and twelve ounces of butter,

dings, anniversaries, and christenings

and is baked in a loaf in a slow oven.

as well as birthdays.

Her Twentieth Century Pound Cake, on

Much of the allure of the layer cake

the other hand, is lighter and is baked

is the surprise that lies within. When

in layers in a hotter oven. With the new,

you cut into a layer cake, you have an

easier-to-control ovens, cakes in the

inkling of what may be inside, but

last century were transformed from

you’re never quite sure. Thus, the

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appeal of marbled cakes, checkerboard

more suited to a particular season,

cakes, contrasting cakes, and those

such as the peach cake in the summer-

eye-popping Red Velvets.

time and the German Chocolate Spice Cake in the depths of winter. You’ll

“As for chocolate and strawberries, we could all survive without them and they don’t form the backbone of any cuisine, but now that we have them, they brighten our lives, add whole dimensions of delight to the ends of meals all over the planet. . . .”

have a hard time deciding which devil’s

—RAYMOND SOKOLOV

erated (Martha’s Chocolate Cherry Ice

food cake to try first. Don’t pass by the old standbys, such as Yellow Pound Cake with Chocolate Pan Frosting, which I’d be happy to fork into any day. And don’t forget that some layer cakes can be made ahead and frozen or refrig-

Cream Cake, the Cookies and Cream The possibility of surprise is also

Cake, the Chocolate Coconut Icebox

what makes it fun for the cook, who

Cake, Natalie’s fabulous Chocolate Café

can experiment and be creative: Try

au Lait Cake) for easier entertaining.

lemon curd, jam, or a whipped-cream

Layer cakes are a diverse and deli-

filling, for example, and sandwich it

cious lot. They are fun and festive, but

between four instead of two layers.

not fussy. Oh sure, they take a bit

There isn’t a layer cake here that

longer to prepare than pouring a hot

wouldn’t be appreciated at a special

glaze over a Bundt. But aren’t they

celebration. Some of the cakes are

worth it?

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THE PERFECT C H O C O L AT E C A K E his is our family’s Christmas

Southerners love. It’s delicious

cake, and it is truly perfect

with vanilla or peppermint ice

for the special birthdays and

cream, too. Make sure you place

holidays in your home, too. It

this cake on a special platter or

seems that by the time our Christ-

cake stand, perhaps one that

mas dinner rolls around, everyone

belonged to your grandmother.

is so exhausted from the festivities that unless a cake is already made

SERVES: 16 PREPARATION TIME: 10 MINUTES

or in progress, it might not be

BAKING TIME: 20 TO 25 MINUTES

served! Well, this cake is a snap to

ASSEMBLY TIME: 15 MINUTES

prepare the day before Christmas, and you can make the filling a day

CAKE:

ahead as well, so all that’s left on

Solid vegetable shortening for greasing the pans

Christmas afternoon is to make

Flour for dusting the pans

the satiny choco-

1 package (18.25 ounces) devil’s food

late frosting and assemble the cake. We

cake mix with pudding 1 cup sour cream 3⁄ 4

cup water

1⁄ 2

cup vegetable oil

serve it alongside ambrosia, that

4 large eggs

wonderful orange compote that

1 teaspoon pure vanilla extract

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How to Cut the First Slice of Cake Like a Pro

A

ll eyes are on you. Can you lift that

the cake at one time, then you pinch the

first piece of birthday cake from the

handle together like a tweezer and pull

platter to the plate without it collapsing in

out the slice. Release the handle and the

midair? Well, you can if you slice it with

slice drops onto the serving plate. This

the right knife.

gizmo is not suited for ganache-topped

Choose a long, thin, sharp blade for

cakes because it just presses the cake

slicing layer cakes with soft buttercream

down and can’t cut through the sticky

or cream cheese frostings. Cut into the

ganache.

cake, and as it reaches the platter, wiggle

For angel food and chiffon cakes, use a

the knife and slide it out at the bottom.

long, sharp serrated knife. Cheesecakes

Don’t run the knife back up through the

need a long, sharp knife or unflavored

slice or it will drag frosting onto the sides

dental floss.

of the cake and the second slice won’t look as pretty. For layer cakes with hard frostings,

Remember that cake slices easiest when it has cooled. If frosting builds up on the knife as you cut your way around

use a long, sharp knife. Or use one of the

the cake, dip the knife into a tall glass of

specially designed wedge-shaped cake

hot water, wipe it dry, and resume slicing.

cutters. Both sides of the slicer cut into

FILLING:

Sweetened Cream (page 445)

2. Place the cake mix, sour cream, water, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer

FROSTING:

Perfect Chocolate Frosting (page 436)

on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase

1. Place a rack in the center of the oven

the mixer speed to medium and beat 2

and preheat the oven to 350°F. Lightly

minutes more, scraping down the sides

grease three 9-inch round cake pans

again if needed. The batter should look

with solid vegetable shortening, then

well combined. Divide the batter among

dust with flour. Shake out the excess

the prepared pans, smoothing it out with

flour. Set the pans aside.

the rubber spatula, and place them in

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4. Meanwhile, prepare the Sweetened

R the Cake Mix Doctor says Vary this recipe by filling the layers with half a recipe of the Crushed Peppermint Buttercream Frosting (page 414) instead of the Sweetened Cream.

Cream.

5. To assemble, place one cake layer, right side up, on a serving platter. Spread the top with half of the whipped cream, spreading it to within 1 ⁄ 2 inch of the sides. Place the second layer, right side up, on top of the first layer and spread with the remaining whipped cream, spreading it to within 1 ⁄ 2 inch of the sides. Place the third layer on top,

the oven. If your oven is not large enough

and cover the cake lightly with waxed

to hold them on one rack, place two pans

paper. Place it in the refrigerator to chill.

on the center rack and the third in the

6. Prepare the Perfect Chocolate Frost-

center of the highest rack.

3. Bake the cakes until they spring back when lightly pressed with your finger, 20 to 25 minutes. Be careful not to overcook the layer on the highest oven rack.

ing.

7. To finish the assembly, spread the top and the sides of the cake with the frosting, using clean, smooth strokes. Slice and serve.

Remove the pans from the oven and place them on wire racks to cool for 10

✹ Store this cake, in a cake saver or

minutes. Run a sharp knife around the

under a glass dome, in the refrigerator for

edge of each layer and invert each onto a

up to 1 week.

rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes.

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E V E R -S O -M O I S T C H O C O L AT E C A K E W I T H C H O C O L AT E S O U R C R E A M F R O S T I N G

y daughters had a wonder-

theme into a dandy of a frosting—

ful teacher named Sandy

something I am sure Sandy will

Stringfellow, who mentioned

agree deserves an A+.

to me one day that she loves her SERVES: 16

chocolate cakes really moist. I told

PREPARATION TIME: 10 MINUTES

her to try the

BAKING TIME: 28 TO 32 MINUTES

Chocolate-

ASSEMBLY TIME: 10 MINUTES

Covered Cherry

Solid vegetable shortening for greasing the pans

Cake—the wettest, moistest cake I could think of in The

Flour for dusting the pans 1 package (18.25 ounces) devil’s food cake mix with pudding

Cake Mix Doctor. When it came time to develop recipes for this book, I still had Sandy in the back of my

1 cup sour cream 3⁄ 4

cup water

1⁄ 2

cup vegetable oil

mind, so I combined a devil’s food

3 large eggs

mix that contains pudding with sour

1 teaspoon pure vanilla extract Chocolate Sour Cream Frosting

cream and a few other ingredients to (page 410)

make this incredibly moist cake. And I carried over that sour cream

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1. Place a rack in the center of the oven

R

and preheat the oven to 350°F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.

2. Place the cake mix, sour cream, water, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and

the Cake Mix Doctor says If you are trying to cut calories and fat, substitute plain yogurt for the sour cream in the cake batter. But be forewarned that the sour cream produces a far moister cake than one 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. Divide the batter between the prepared

5. Place one cake layer, right side up, on 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 when lightly pressed with your finger, 28

smooth strokes.

✹ 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.

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M Y F AV O R I T E B I R T H D AY C A K E YELLOW POUND CAKE W I T H C H O C O L AT E PA N F R O S T I N G

any readers asked what

ing. I don’t know why

cake I was holding in the

I didn’t put the

cover photo of The Cake

instructions for how

Mix Doctor. It was the Yellow Pound

to turn that pound cake

Cake baked into layers and then

into layers in the first book, but I’m

frosted with Fluffy Chocolate Frost-

making up for it by including them

now. This is not only a pretty cake to

R the Cake Mix Doctor says The beauty of this cake is that it is a keeper, should there be any leftovers. It will stay moist for a week stored at room temperature (the hard frosting seals in the moisture). If you want to add some chopped nuts, such as chopped toasted pecans or slivered toasted almonds, on top of the cake, do so while the frosting is still warm.

slice into (or photograph!), it is moist and all ages love it. My frosting of choice for birthdays, however, would be a Chocolate Pan Frosting, an easy cooked frosting my mother always spread on our childhood birthday cakes. A little nostalgia in every bite. SERVES: 16 PREPARATION TIME: 8 MINUTES BAKING TIME: 30 TO 35 MINUTES ASSEMBLY TIME: 10 MINUTES

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Easy Ways to Decorate a Birthday Cake

Y

ou have never taken a cake-

the cake with a necklace of blossoms, or

decorating class in your life, but you

poke a small hole in the top of the cake

want to dress up the birthday cake with

and stick a cluster of sweetheart roses,

more than supermarket candles? Here are

or one large beautiful peach rose

some ideas:

snipped off its stem, in the hole. Be sure to choose nonpoisonous flowers

• Choose a fluffy frosting. Fluffy looks

like hibiscus, honeysuckle, daylilies,

more festive than the sleek ganache or pansies, lilacs, nasturtiums, roses, silky glaze. Apply it first with a metal tulips, and violets. icing spatula, then create a decorative effect on top by spreading more frosting

• Chopped candies. Scatter the birth-

on in circles with the spatula, as

day boy’s or girl’s favorite candies on

though you were waxing a car. Or, for a

top of the cake, be they M&Ms, crushed

different effect, spread on more frosting

peppermints, or crushed toffee bars.

and with the back of a teaspoon make small indentations or grooves in the

• Make a letter cake. Bake the cake in a 13- by 9-inch pan. When the cake is

frosting. cool, invert it onto a cutting board and • Fresh flowers. Surround the base of

Solid vegetable shortening for greasing the pans Flour for dusting the pans

cut the cake to form the honoree’s first

3 large eggs 1 teaspoon pure vanilla extract Chocolate Pan Frosting (page 434)

1 package (18.25 ounces) plain yellow cake mix 1 package (3.4 ounces) vanilla instant pudding mix

1. Place a rack in the center of the oven and preheat the oven to 350°F. Generously grease two

11 ⁄ 4 cups whole milk 1⁄ 2

cup vegetable oil

9-inch

round

cake

pans with solid vegetable shortening, then dust with

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initial. Then frost the cake and cover it

gift stores and where silver and crystal

with grated chocolate or candy

are sold. They make a nice birthday gift

sprinkles.

to a child.

• Spell it out. Pipe on a happy birthday

Other Fun, Fast Decorations

greeting using the supermarket squeeze • Mint leaves tubes of icing or a thick cream cheese frosting that has been well chilled.

• Fruit leathers cut into shapes

Don’t own a pastry bag? Place icing in a • Coconut, plain or toasted clean zipper-lock food bag. Seal, snip off a tiny corner, and squeeze out the frosting. Practice writing first on a piece

• Sliced toasted almonds pressed onto the sides of the cake

of waxed paper. • Rose petals on the platter • Ribbon. Waterproof ribbon is best.

• Fruit slices and spirals when fruit is

Run it along the bottom of the cake, used in the recipe pressing it into the frosting. Remove the ribbon before slicing the cake. • Candle holders. Pretty holders raise

• Grated chocolate • Chocolate curls

the candles off the cake and add a decorative effect. They can be found at

flour. Shake out the excess flour. Set the pans aside.

2. Place the cake mix, pudding mix,

look well combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.

milk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric

3. Bake the cakes until they turn

mixer on low speed for 1 minute. Stop

golden brown and spring back when

the machine and scrape down the sides

lightly pressed with your finger, 30 to 35

of the bowl with a rubber spatula.

minutes. Remove the pans from the oven

Increase the mixer speed to medium and

and place them on wire racks to cool for

beat 2 minutes more, scraping down the

10 minutes. Run a dinner knife around

sides again if needed. The batter should

the edge of each layer and invert each

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onto a rack, then invert again onto

side up, on top of the first layer and frost

another rack so that the cakes are right

the top and sides of the cake with clean,

side up. Allow to cool completely, 30

smooth strokes.

minutes more.

✹ Store this cake, in a cake saver or

4. Meanwhile, prepare the Chocolate

under a glass dome, at room temperature

Pan Frosting.

for up to 1 week. Or freeze it, wrapped in

5. Place one cake layer, right side up,

aluminum foil or in a cake saver, for up to 6 months. Thaw the cake overnight in the

on a serving platter. Spread the top with refrigerator before serving. frosting. Place the second layer, right

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EASY AND ELEGANT DEVIL’S FOOD CAKE W I T H W H I P P E D C H O C O L AT E G A N A C H E

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 cake mix

for an elegant frosting made by whipping up a chocolate ganache. And, it’s a real eye-catcher. The dark flecks of

3⁄ 4

cup milk (see “The Cake Mix Doctor says”)

3⁄ 4

cup vegetable oil

3 large eggs 2 teaspoons pure vanilla extract

chocolate suspended in the frosting match the deep chocolate cake. It’s birthday and dinner party material, without a doubt.

1. Prepare the Whipped Chocolate Ganache as described in Step 1 of the recipe, and chill it uncovered in the refrigerator while you prepare the cake.

2. Place a rack in the center of the oven and preheat the oven to 350°F. Generously 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 BAKING TIME: 28 TO 32 MINUTES ASSEMBLY TIME: 10 MINUTES

3. Place the cake mix, milk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1

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It’s My Party

I

t should come as no surprise to learn

congregate with the honoree and bring

that the wealthy were the first to

only good thoughts and wishes to protect

celebrate their birthdays in ancient times.

the child. Presents and happy foods

On their birthdays, the pharaohs fed their

reinforced the cheerful mood and shielded

servants lavish meals. Cleopatra is said to

the child from harm. Many people still

have given Antony such an extravagant

believe that the candles on a birthday

birthday party that many guests arrived

cake carry good wishes up to God.

penniless but left wealthy. Persian

Different cultures have their own ways

nobility marked their birthdays by

of celebrating a birthday—flying a flag

cooking an ox and serving small cakes.

outside the birthday house in Denmark,

And in Rome, the emperor would host a

blindfolding and cracking open a piñata in

party on his birthday, complete with

Mexico, passing out chocolates to friends

food, parade, gladiators, and circus. The

in India. Some cultures place special

usual stuff!

importance on certain birthdays: the

The birthday party as Americans know

thirteenth birthday of a Jewish child, the

it is said to have come from German

fifteenth birthday of a Mexican girl, and

traditions, where the birthday child was

the sixtieth birthday of a Chinese man or

presented with gifts, selected his or her

woman are celebrated with ritual and

favorite foods to eat for the day, and was

fanfare.

given a butter or jam cake ringed with

And what naturally goes along with

candles. It is thought that the lighted

candles, cake, and ice cream? The “Happy

candles symbolized the birthday of the

Birthday to You” song, composed by two

Greek moon goddess Artemis, who was

sisters, Mildred and Patty Hill, in 1893. It

honored with moon-shaped honey cakes

has changed slightly from their original

surrounded by lighted tapers. Some say

words: “Good Morning to You.” If this is

that because people were once fearful that

your special day, then by all means

evil spirits might prey on the birthday

“Happy Birthday to You”!

child, friends and family members would

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minute. Stop the machine and scrape

7. Place one cake layer, right side up, on

down the sides of the bowl with a rubber

a serving platter. Spread the top with

spatula. Increase the mixer speed to

frosting. Place the second layer, right side

medium and beat 2 minutes more, scrap-

up, on top of the first layer and frost the

ing down the sides again if needed. The

top and sides of the cake with clean,

batter should look well combined. Divide

smooth strokes.

the batter evenly between the prepared

✹ Store this cake, in a cake saver or

pans, smoothing it out with the rubber under a glass dome, in the refrigerator for spatula. Place the pans in the oven side up to 1 week. by side.

4. Wash the electric mixer beaters and place them in the refrigerator to chill.

5. Bake the cakes until they spring back when lightly pressed with your finger, 28 to 32 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.

6. Meanwhile, remove the chilled beaters and the bowl of chilled Whipped Chocolate Ganache from the refrigerator. Whip the ganache on high speed for 2 to 3 minutes, or until it lightens in color and triples in volume.

R the Cake Mix Doctor says This cake contains a little more vegetable oil than other chocolate cakes. It is also better when made with whole milk, although you can use lowfat milk.The added oil and whole milk make the cake moister, but the added fat causes the cake to bake flatter. Many cooks consider this a blessing because they prefer a level cake to stack and frost. If you want a domed look, try the Old-Fashioned Devil’s Food Cake (page 48)—or just pile extra frosting on top of this cake to give it added height.

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C H O C O L AT E S O U R C R E A M MARBLE CAKE W I T H C H O C O L AT E S O U R C R E A M F R O S T I N G

s a teenager I loved

And whatever you do,

to experiment with

don’t forget the sour cream frosting.

cake recipes by marbling them. I’d spoon out a

SERVES: 16

cupful of batter and stir in melted

PREPARATION TIME: 10 MINUTES

chocolate to color it brown and give it a chocolate flavor. Then I’d swirl that

BAKING TIME: 26 TO 30 MINUTES ASSEMBLY TIME: 10 MINUTES

chocolate batter through the vanilla batter and create a truly beautiful birthday cake.

Solid vegetable shortening for greasing the pans Flour for dusting the pans

Nowadays I can buy a “marble” cake mix, but I don’t stop there! And I encourage you not to as well. This recipe takes that box mix a step fur-

1 package (18.25 ounces) plain fudge marble cake mix 1 cup water 1 cup sour cream 3 large eggs

ther, adding sour cream to enrich it.

1 teaspoon pure vanilla extract

If you’re feeling fancy, add a teaspoon

Chocolate Sour Cream Frosting (page 410)

of grated orange zest to the yellow batter, or add a tablespoon of espresso powder to the chocolate.

1. Place a rack in the center of the oven and preheat the oven to 350°F. Generously grease two 9-inch round cake pans

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with solid vegetable shortening, then dust

rack so that the cakes are right side up.

with flour. Shake out the excess flour. Set

Allow to cool completely, 30 minutes more.

the pans aside.

2. Place the cake mix, water, sour cream, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more,

5. Meanwhile, prepare the Chocolate Sour Cream Frosting.

6. Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes.

scraping down the sides again if needed. The batter should look well combined.

✹ Store this cake, in a cake saver or under a glass dome, in the refrigerator for

3. Spoon a cup of batter into a small mix-

up to 1 week. Or freeze it, in a cake saver,

ing bowl. Stir in the packet of cocoa that

for up to 6 months. Thaw the cake over -

came with the cake mix until well com-

night in the refrigerator before serving.

bined. Divide the plain batter evenly between the prepared pans, smoothing it out with the rubber spatula. Drop the chocolate batter by tablespoonfuls over the plain batter in both pans, and using the blunt end of a wooden skewer or a dinner knife, swirl the chocolate batter through the plain batter to marble it. Take care not to scrape the bottom of the pans. Place the pans in the oven side by side.

4. Bake the cakes until they spring back when lightly pressed with your finger, 26 to 30 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another

R the Cake Mix Doctor says You don’t have to have a marble cake mix to do the marble thing. Begin with a white or yellow cake mix and prepare it as this recipe suggests, adding water, sour cream, eggs, and vanilla. Measure out a cupful of batter and stir in about 2 ounces of melted semisweet chocolate. Drop your chocolate batter by spoonfuls onto the plain batter in the cake pans. Swirl, bake, frost, and eat!

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O L D -F A S H I O N E D DEVIL’S FOOD CAKE W I T H F L U F F Y C H O C O L AT E F R O S T I N G

wish there were only one type of

went ahead with my

cake mix on the market; things

recipe, using the

would be much simpler. But

wrong mix.

there are both plain mixes and pud-

The students

ding-in-the-mix mixes, and they

raved about the

bake up differently. In the following

cake! It is, in fact, the beautiful cake

recipe you may use either type of

featured on the cover of this book.

devil’s food cake mix, and when it’s SERVES: 16

frosted with a dandy of a chocolate

PREPARATION TIME: 8 MINUTES

buttercream frosting, you will have

BAKING TIME: 28 TO 30 MINUTES

a winner of a cake. The plain mix

ASSEMBLY TIME: 10 MINUTES

will bake up domed, whereas the pudding-in-the-mix cake will be flat-

Solid vegetable shortening for greasing the pans

ter and heavier. I learned this lesson in front of seventy-five students in a

Flour for dusting the pans 1 package (18.25 ounces) plain devil’s food cake mix or devil’s food cake mix

St. Louis pastry kitchen. Instead of

with pudding

the plain mix I’d asked for, the pud-

2 tablespoons unsweetened cocoa powder

ding type was placed before me. I had no time to dash to the store, so I

11 ⁄ 3 cups buttermilk 1⁄ 2

cup vegetable oil

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3 large eggs

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1 teaspoon pure vanilla extract Fluffy Chocolate Frosting (page 408)

the Cake Mix Doctor says 1. Place a rack in the center of the oven and preheat the oven to 350°F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.

2. Place the cake mix, cocoa, buttermilk, oil, eggs, and vanilla in a large mixing bowl.

Adding extra cocoa to a devil’s food cake recipe can crank up the flavor immensely, but I must play the devil’s advocate, so to speak, here. Cocoa has a drying effect on cake batter. Adding 1 to 2 tablespoons of cocoa to this batter improves the flavor. A full 3 tablespoons of cocoa provides a real punch, but also a drier cake.

Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to

4. Meanwhile, prepare the Fluffy Choco-

medium and beat 2 minutes more, scraping

late Frosting.

down the sides again if needed. The batter should look well combined. Divide the bat-

5. Place one cake layer, right side up, on a

ter evenly between the prepared pans,

serving platter. Spread the top with frost-

smoothing it out with the rubber spatula.

ing. Place the second layer, right side up, on

Place the pans in the oven side by side.

top of the first layer and frost the top and sides of the cake with clean, smooth

3. Bake the cakes until they spring back

strokes.

when lightly pressed with your finger, 28 to 30 minutes. Remove the pans from the

✹ Store this cake, in a cake saver or under

oven and place them on wire racks to cool

a glass dome, at room temperature for up to

for 10 minutes. Run a dinner knife around

3 days, or in the refrigerator for up to 1

the edge of each layer and invert each onto

week. Or freeze it, wrapped in aluminum

a rack, then invert again onto another rack

foil or in a cake saver, for up to 6 months.

so that the cakes are right side up. Allow to

Thaw the cake overnight in the refrigerator

cool completely, 30 minutes more.

before serving.

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EBONY AND IVORY CAKE his cake is like that per-

garnish the cake with a

fect little black dress:

necklace of edible flower buds around the base, a string

simple but stunning. The

of red raspberries, sprigs of fresh

ganache drapes over the cake much the way a pearl necklace slides over silk. Depending on the season,

mint from the garden, rosy peach slices, or crisp Bosc pear wedges.

SERVES: 16

R

PREPARATION TIME: 10 MINUTES BAKING TIME: 28 TO 32 MINUTES

the Cake Mix Doctor says A fast and memorable way to decorate this cake is to toast sliced almonds for 1 to 2 minutes in a 350°F oven, just until they develop some color. Let them cool, and then carefully scatter them over the top and along the sides of the cake. It gives the cake a more rustic look and another flavor dimension. Or, if you want to keep in the black-and-white theme, shower the cake with white and dark chocolate curls or arrange chocolate leaves on top (see How to Make Chocolate Curls, page 250).

ASSEMBLY TIME: 10 MINUTES

Solid vegetable shortening for greasing the pans Flour for dusting the pans 6 ounces white chocolate, coarsely chopped 1 package (18.25 ounces) plain white cake mix 2⁄ 3

cup water

1⁄ 3

cup vegetable oil

3 large eggs 2 large egg whites Chocolate Ganache (page 441)

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White-on-White Cake

W

hen I was a child, family birthday

you mean white chocolate or vanilla?” I

celebrations were a big deal. My

asked. “No, just white,” she proclaimed

mother always asked us kids what kind of

confidently. For the yummy white chocolate

birthday cake we’d like. After deliberating

cake with white chocolate frosting that

as to whether it should be double choco-

I baked for Litton—and for all those folks

late or chocolate marbled or chocolate

who just like white cake—prepare the

baked in the shape of the letter of our first

white chocolate chiffon cake in the Ebony

name (yes, we did that), we’d announce

and Ivory recipe, and instead of frosting

our decision, greeted by oohs and aahs

it with Chocolate Ganache, make up

from the others at the dinner table. So

the White

you can imagine my disappointment when

Chocolate

I asked my younger daughter, Litton,

Cream Cheese

what flavor cake she would like for her

Frosting

birthday party and she just deadpanned

(page 425)!

“White cake with white frosting.” “Do

1. Place a rack in the center of the oven

3. Place the cake mix, water, oil, whole

and preheat the oven to 350°F. Gener-

eggs, and egg whites in a large mixing

ously grease two 9-inch round cake

bowl. Pour in the slightly cooled white

pans with solid vegetable shortening,

chocolate. Blend with an electric mixer

then dust with flour. Shake out the

on low speed for 1 minute. Stop the

excess flour. Set the pans aside.

machine and scrape down the sides of

2. Melt the white chocolate in a small saucepan over low heat, stirring constantly, 3 to 4 minutes. Or microwave the white chocolate in a small glass bowl on high power for 1 minute, then stir with

a

small

rubber

spatula

until

smooth. (See Melting White Chocolate, page 92.)

the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.

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4. Bake the cakes until they are golden

ganache frosting. Place the second layer,

brown and spring back when lightly

right side up, on top of the first layer

pressed with your finger, 28 to 32 min-

and frost the top and sides of the cake

utes. Remove the pans from the oven

with clean, smooth strokes.

and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.

✹ Place this cake, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. Then cover the cake with waxed paper, or place in a cake saver or under a glass dome, and store in the refrigerator for up to 1 week. Or freeze it in a cake saver for up to 6

5. Meanwhile, prepare the Chocolate

months. Thaw the cake overnight in the

Ganache.

refrigerator before serving.

6. Place one cake layer, right side up, on a serving platter. Spread the top with

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C H O C O L AT E SNICKERDOODLE CAKE W I T H C I N N A M O N - C H O C O L AT E CREAM CHEESE FROSTING

nickerdoodles are a crisp

Solid vegetable shortening for greasing the pans

cinnamon cookie first baked

Flour for dusting the pans

in New England in the nine1 package (18.25 ounces) plain dark

teenth century. Today the term is used to describe a variety of sweets starring cinnamon. Chocolate and

chocolate fudge cake mix 3⁄ 4

cup milk

3⁄ 4

cup vegetable oil

3 large eggs

cinnamon have

2 teaspoons ground cinnamon

been partners

1 teaspoon pure vanilla extract

for hundreds

Cinnamon-Chocolate Cream Cheese Frosting (page 423)

of years, and the combination is

1. Place a rack in the center of the oven

deeply rooted in Mexican cuisine.

and preheat the oven to 350°F. Gener-

However, this cake is purely Ameri-

ously grease two 9-inch round cake pans with solid vegetable shortening, then dust

can, and purely delicious.

with flour. Shake out the excess flour. Set the pans aside.

SERVES: 16 PREPARATION TIME: 8 MINUTES

2. Place the cake mix, milk, oil, eggs, cin-

BAKING TIME: 28 TO 32 MINUTES

namon, and vanilla in a large mixing

ASSEMBLY TIME: 10 MINUTES

bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and

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R the Cake Mix Doctor says For a richer cake, use whole milk. For a more tender cake, use melted butter (12 tablespoons; 11⁄ 2 sticks) instead of oil. And you can easily use a devil’s food mix, but the cake won’t be as dark in color.

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the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.

4. Meanwhile, prepare the CinnamonChocolate Cream Cheese Frosting.

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 presets, 20 minutes. Then store it in a cake pared pans, smoothing it out with the saver or under a glass dome at room temrubber spatula. Place the pans in the oven perature for up to 3 days, or in the refrigerside 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.

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C H O C O L AT E MIDNIGHT CAKE W I T H VA N I L L A B U T T E R C R E A M F R O S T I N G

he devil’s food cake has

to offset the richness of the cake

developed a reputation as an

and to contrast with its lights-out

incredibly dark chocolate

hue.

cake. But its name comes from the SERVES: 16

reddish color that the cocoa powder

PREPARATION TIME: 8 MINUTES

in the recipe provides. If you want a cake that is not only intensely fla-

BAKING TIME: 28 TO 32 MINUTES ASSEMBLY TIME: 10 MINUTES

vored but also amazingly moist, then this Chocolate Midnight

Solid vegetable shortening for greasing the pans Flour for dusting the pans

Cake is for you. The secret ingredient is mayonnaise. Don’t look so sur-

1 package (18.25 ounces) plain dark chocolate fudge cake mix 1 cup water 1 cup mayonnaise 3 large eggs

prised! Mayonnaise has long been

2 teaspoons pure vanilla extract

used to moisten chocolate layer

Vanilla Buttercream Frosting

cakes. Be sure to use a real mayo— such as Hellmann’s—here. I chose a bright white, slightly sweet frosting

(page 412)

1. Place a rack in the center of the oven and preheat the oven to 350°F. Gener-

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Mayonnaise, the Secret Ingredient

I

naise to a chocolate cake batter:

American recipes, when they learned that

1 package (18.25 ounces) of chocolate

n 1937 the makers of Hellmann’s mayonnaise were searching for more

ways to incorporate mayonnaise into

Here is a very basic way to add mayonChocolate Mayonnaise Cake: Combine

the wife of one of their sales distributors

cake mix with pudding, 1 cup mayon-

was baking cakes with mayonnaise! Her

naise, 1 cup water, and 3 eggs. Proceed

cake was chocolate, filled with walnuts

with the package directions for a layer

and dates, and oh so moist. A blend of

cake. Bake at 350°F for about 30

vegetable oil, eggs, and seasonings,

minutes. Sprinkle individual layers with

mayonnaise can replace oil in many cake

confectioners’ sugar, and cut into wedges,

recipes. Hellmann’s says that mayonnaise

or stack the layers, with the frosting of

can be added to scratch or cake mix cakes.

your choice in between them.

ously grease two 9-inch round cake pans

it out with the rubber spatula. Place the

with solid vegetable shortening, then

pans in the oven side by side.

dust with flour. Shake out the excess flour. Set the pans aside.

3. Bake the cakes until they spring back when lightly pressed with your fin-

2. Place the cake mix, water, mayon-

ger, 28 to 32 minutes. Remove the pans

naise, eggs, and vanilla in a large mixing

from the oven and place them on wire

bowl. Blend with an electric mixer on

racks to cool for 10 minutes. Run a din-

low speed for 1 minute. Stop the

ner knife around the edge of each layer

machine and scrape down the sides of

and invert each onto a rack, then invert

the bowl with a rubber spatula. Increase

again onto another rack so that the

the mixer speed to medium and beat 2

cakes are right side up. Allow to cool

minutes more, scraping down the sides

completely, 30 minutes more.

again if needed. The batter should look well combined. Divide the batter evenly

4. Meanwhile,

between the prepared pans, smoothing

Buttercream Frosting.

prepare

the

Vanilla

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R the Cake Mix Doctor says It’s tough to frost a dark chocolate cake with a white frosting without getting some of the dark cake crumbs in the frosting. Personally, I like the attractive speckled look that the frosting then takes on. But if it bothers you, here are two possible solutions: The first is to carefully frost the cake sides and top with a thin, or skim, coat of frosting to seal those crumbs so they don’t move.Then go back over the cake with a thicker and more decorative coat.The second way to avert cake crumbs in the frosting is to partially freeze the cake layers before frosting them. Let them cool about 15 minutes on the counter, then pop them, uncovered, into the freezer for about 30 minutes; they will firm up and become a cinch to frost. Remove them from the freezer and frost as directed.

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5. Place one cake layer, right side up, on a serving platter. Spread the top carefully with frosting, making sure you don’t drag any of the chocolate crumbs into the frosting (see “the Cake Mix Doctor says”). Place the second layer, right side up, on top of the first layer and carefully frost the top and sides of the cake with clean, smooth strokes.

✹ Store this cake, in a cake saver or under a glass dome, at room temperature for up to 4 days, or in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cake over night in the refrigerator before serving.

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C H O C O L AT E C I N N A M O N BANANA CAKE WITH A QUICK CARAMEL FROSTING

ruit is a terrific way of adding

R

moisture and flavor to a cake, so when you’ve got a couple of overripe bananas on the kitchen counter, don’t toss them out! Combine them with some cinnamon and whip up a luscious chocolate cake. The flavor of this cake improves each day, but don’t expect leftovers to last past day one.

the Cake Mix Doctor says When I was testing this recipe, we had a family debate as to which frosting suited it best. I was in favor of the caramel, as were my mother and my cousin Joe. But my husband and children preferred a cream cheese frosting. It’s a tough but delicious decision—an old-fashioned hard caramel frosting versus the likable soft cream cheese frosting. If you choose the latter, either spice it up with cinnamon or make it with crushed pineapple (see Pineapple Cream Cheese Frosting, page 431).

SERVES: 16 PREPARATION TIME: 10 MINUTES BAKING TIME: 28 TO 32 MINUTES ASSEMBLY TIME: 10 MINUTES

Solid vegetable shortening for greasing the pans Flour for dusting the pans 2 ripe bananas, sliced ( 3⁄ 4 cup)

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Round Pans, Square Pans

I

was once foolish enough to suggest

differently, too. Round pans bake more

to my readers that round and square

evenly. Cakes baked in square pans are

pans hold the same amount of cake

more likely to dome up in the center

batter. My cousin Joe Brady, a mathe-

because the batter in the corners cooks

matician, set me straight. He said the best

quickly. This doming in square pans, and

way to calculate how much one pan holds

in the large round pans used for wedding

versus another is to measure by volume.

cakes, can be prevented if you wrap Teflon

Fill the pans with water, measuring it as

baking strips (found at stores where cake-

you go along. I found that a 9-inch round

decorating supplies are sold) around the

and an 8-inch square, both 2 inches deep,

outside of the pans before they go into the

will hold about 7 cups of water. A 9-inch

oven. If you can’t find these strips, cut old

square pan, on the other hand, holds

bath towels into strips, wet them, and use

more. And round and square pans bake

them around the pans instead.

1 package (18.25 ounces) plain devil’s food cake mix 1 cup buttermilk 1⁄ 2

cup vegetable oil

3 large eggs

2. Place the bananas in a large mixing bowl. Blend with an electric mixer on low speed for 45 seconds, or until smooth. Add the cake mix, buttermilk, oil, eggs, vanilla, and cinnamon. Blend with the electric mixer on low speed for 1

1 teaspoon pure vanilla extract

minute. Stop the machine and scrape 1 teaspoon ground cinnamon Quick Caramel Frosting (page 440)

down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more,

1. Place a rack in the center of the oven

scraping down the sides again if needed.

and preheat the oven to 350°F. Gener-

The batter should look well combined.

ously grease two 9-inch round cake

Divide the batter evenly between the

pans with solid vegetable shortening,

prepared pans, smoothing it out with

then dust with flour. Shake out the

the rubber spatula. Place the pans in

excess flour. Set the pans aside.

the oven side by side.

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3. Bake the cakes until they spring

Place the second layer, right side up, on

back when lightly pressed with your fin-

top of the first layer and frost the top

ger, 28 to 32 minutes. Remove the pans

and then the sides of the cake with

from the oven and place them on wire

clean, smooth strokes.

racks to cool for 10 minutes. Run a din-

✹ Store this cake, in a cake saver or

ner knife around the edge of each layer under a glass dome, at room temperature and invert each onto a rack, then invert for up to 1 week. Or freeze it, wrapped in again onto another rack so that the aluminum foil or in a cake saver, for up to cakes are right side up. Allow to cool 6 months. Thaw the cake overnight in the completely, 30 minutes more. refrigerator before serving.

4. Meanwhile,

prepare

the

Quick

Caramel Frosting.

5. Place one cake layer, right side up, on a serving platter. While the frosting is still warm, spread the top with frosting.

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COOKIES CREAM CAKE

his is hands down the most

18 chocolate sandwich cookies, plus additional if needed

kid-friendly cake recipe I know.

Solid vegetable shortening for greasing

Then again, adults smile when the pans

they eat it, too. Who wouldn’t like

Flour for dusting the pans

crushed chocolate sandwich cookies

1 package (18.25 ounces) white cake mix with pudding

folded into cake layers that are sand-

1 cup water

wiched together with whipped cream

1⁄ 2

cup vegetable oil

containing more crushed cookies?

3 large eggs

Leigh Anne McInerney, of Liberty-

2 cups heavy (whipping) cream

ville, Illinois, gets the credit for this recipe. She makes

1. Place the chocolate sandwich cookies, in batches, in a food processor and process until you have crumbs. You should have

hers in two

21 ⁄ 4 cups crumbs. If not, process more

layers, while

cookies until you have the correct amount.

I slice the layers

Set aside.

in half to create a four-layer cake.

2. Place a rack in the center of the oven and preheat the oven to 350°F. Generously

Either way—delicious.

grease two 9-inch round cake pans with solid vegetable shortening, then dust with

SERVES: 16 PREPARATION TIME: 15 MINUTES

flour. Shake out the excess flour. Set the pans aside.

BAKING TIME: 28 TO 32 MINUTES ASSEMBLY TIME: 10 MINUTES

3. Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an elec-

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R the Cake Mix Doctor says Because chocolate sandwich cookies are sweet (they contain that creamy sugary filling), you don’t need to add any sugar to the whipped cream.

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cool completely, 30 minutes more.

6. Prepare the whipped cream: Remove the chilled bowl and beaters from the refrigerator. Pour the cream into the bowl and beat with the electric mixer on high speed until it forms stiff peaks, 21⁄ 2 to 31⁄ 2 minutes. Gently fold in 1 cup of the remaining cookie crumbs, distributing them well (see How to Fold, page 445). Chill the whipped cream until the cake has cooled completely.

tric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of

7. Carefully slice the cake layers in half horizontally, using a large, sharp serrated

the bowl with a rubber spatula. Increase bread knife or a long piece of unflavored the mixer speed to medium and beat 2 dental floss. You will have four layers. Place minutes more, scraping down the sides the bottom half of a cake layer on a serving again if needed. The batter should look well platter, cut side up. Spread with some of combined. Fold in 1 cup of the cookie the whipped cream. Top with the matching crumbs until well distributed. Divide the top half of the layer, cut side down. Spread batter evenly between the prepared pans, with whipped cream. Next, add the bottom smoothing it out with the rubber spatula. half of the second layer, cut side up, and Place the pans in the oven side by side. spread with whipped cream. Top with the

4. Place a clean, large mixing bowl and

matching top half of the layer, cut side

clean electric mixer beaters in the refriger-

down. Spread the top and sides of the

ator while the cake bakes. You will use

entire cake with the remaining whipped

these to prepare the whipped cream.

cream using clean, smooth strokes.

5. Bake the cakes until they spring back when lightly pressed with your finger, 28 to

8. Sprinkle the remaining 1⁄ 4 cup cookie crumbs on top of the cake. Place the cake

32 minutes. Remove the pans from the in a cake saver or under a glass dome and oven and place them on wire racks to cool chill until time to serve. for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto

✹ Store this cake, in a cake saver, under a

a rack, then invert again onto another rack

glass dome, or lightly covered with waxed

so that the cakes are right side up. Allow to

paper, in the refrigerator for up to 5 days.

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PEANUT BUTTER CAKE WITH FLUFFY C H O C O L AT E F R O S T I N G

onfession time. One morning SERVES: 16

when Chocolate from the

PREPARATION TIME: 5 MINUTES

Cake Mix Doctor was nearly

BAKING TIME: 23 TO 28 MINUTES ASSEMBLY TIME: 10 MINUTES

completed, I was testing recipes for my newsletter. One was a peanut butter sheet cake with a wonderful

Solid vegetable shortening for greasing the pans

crunchy topping that bubbled up

Flour for dusting the pans

under the broiler. I took a single

1 package (18.25 ounces) plain yellow

bite and knew I had to make this cake in layers and frost it with a

cake mix 11 ⁄ 3

cups water

1⁄ 3

cup smooth peanut butter

1⁄ 3

cup vegetable oil

creamy chocolate buttercream frosting. Since I had no peanut but-

3 large eggs

ter layer cake on my recipe list, I

1 teaspoon pure vanilla extract

suppose this

Fluffy Chocolate Frosting (page 408)

cake was meant to be!

1⁄ 2

cup chopped dry-roasted peanuts, for garnish

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly grease two 9-inch round cake pans with solid vegetable shortening, then dust with

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15 Great Chocolate Birthday Cakes 1. The Perfect Chocolate Cake

9. Triple-Decker Raspberry Chocolate Cake with Chocolate Ganache

2. Ever-So-Moist Chocolate Cake with Chocolate Sour Cream Frosting

10. Martha’s Chocolate Cherry Ice Cream Cake with Hot Fudge Sauce

3. My Favorite Birthday Cake 11. Dark Chocolate Roulade with 4. Old-Fashioned Devil’s Food Cake with Chocolate Cream Filling Fluffy Chocolate Frosting 12. White Chocolate Angel Food Mousse 5. Chocolate Snickerdoodle Cake with Cake Cinnamon-Chocolate Cream Cheese Frosting

13. Chocolate Chiffon Cake with Crushed Peppermint Buttercream Frosting

6. Cookies and Cream Cake 14. Debbie’s Dazzling Red Velvet Cake 7. Peanut Butter Cake with Fluffy Chocolate Frosting

15. White-on-White Cake

8. German Chocolate Cake with PecanCoconut Frosting

flour. Shake out the excess flour. Set the

bined. Divide the batter evenly between

pans aside.

the prepared pans, smoothing it out with

2. Place the cake mix, water, peanut but-

the rubber spatula. Place the pans in the oven side by side.

ter, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low

3. Bake the cakes until they spring back

speed for 30 seconds. Stop the machine

when lightly pressed with your finger, 23

and scrape down the sides of the bowl

to 28 minutes. Remove the pans from the

with a rubber spatula. Increase the mixer

oven and place them on wire racks to cool

speed to medium and beat 2 minutes

for 10 minutes. Run a dinner knife around

more, scraping the sides down again if

the edge of each layer and invert each onto

needed. The batter should look well com-

a rack, then invert again onto another rack

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5. Place one cake layer, right side up, on

R the Cake Mix Doctor says If you like a crunchy texture, use crunchy peanut butter instead of smooth in this cake.

a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes. Scatter the chopped peanuts on top of the cake, then slice and serve.

✹ Store this cake, in a cake saver or under a glass dome, at room temperature for up to 3 days, or in the refrigerator for up so that the cakes are right side up. Allow to 1 week. Or freeze it, wrapped in aluto cool completely, 30 minutes more. minum foil or in a cake saver, for up to

4. Meanwhile, prepare the Fluffy Choco-

6 months. Thaw the cake overnight in the

late Frosting.

refrigerator before serving.

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G E R M A N C H O C O L AT E C A K E WITH PECAN-COCONUT FROSTING

his is the beloved classic cake

SERVES: 16

that many of us remember

PREPARATION TIME: 30 MINUTES

from sometime in our past.

BAKING TIME: 32 TO 34 MINUTES ASSEMBLY TIME: 5 MINUTES

But who makes German Chocolate Cake from scratch anymore? Here PECAN-COCONUT FROSTING:

is a fast and delicious way to put the cake back into your repertoire.

11 ⁄ 2 cups chopped pecans 1 package (7 ounces; 2 1 ⁄ 3 cups) sweetened flaked coconut

And just wait until you taste the real star—the frosting. It’s a

1 can (12 ounces) evaporated milk 11 ⁄ 2 cups sugar

humdinger, with pecans and

12 tablespoons (11 ⁄ 2 sticks) unsalted butter

coconut folded into it once it’s

4 large egg yolks, slightly beaten

been cooked and thickened. With

11 ⁄ 2 teaspoons pure vanilla extract

a frosting like this, the cake stays moist for days, and no one will ever

CAKE:

Solid vegetable shortening for greasing

know it started with a box!

the pans Flour for dusting the pans 1 package (18.25 ounces) plain German chocolate cake mix 1 cup buttermilk 1⁄ 2

cup vegetable oil

3 large eggs 1 teaspoon pure vanilla extract

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constantly, until thickened and golden

R

from the heat. Stir in the toasted pecans

the Cake Mix Doctor says

spreading consistency, 30 minutes (see “the

The pecans and coconut need to be toasted, and the cooked frosting needs to cool down for 30 minutes before you are able to spread it on the cake. If you need to speed the cooling process, place the pan of frosting in a bowl of ice water. Stir constantly, and the frosting will cool in 15 minutes. Or pour the frosting out into a shallow pan and stir until cool.The increased surface area will speed cooling. And since it is easier to frost cooled cake layers, place the layers in the refrigerator to chill if they are not completely cool.

brown in color, 10 to 12 minutes. Remove and coconut. Cool to room temperature and Cake Mix Doctor says” on this page).

4. Meanwhile, generously grease two 9inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.

5. Place the cake mix, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans

1. Place a rack in the center of the oven

in the oven side by side.

and preheat the oven to 350°F.

2. For the frosting, spread the pecans and coconut on a baking sheet, and toast in the oven for 7 minutes, or until the pecans deepen in color and the coconut turns golden brown. Remove the baking sheet from the oven and set aside.

6. Bake the cakes until they spring back when lightly pressed with your finger, 32 to 34 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto

3. Place the evaporated milk, sugar, but-

another rack so that the cakes are right

ter, egg yolks, and vanilla in a large sauce-

side up. Allow to cool completely, 30 min-

pan over medium heat. Cook, stirring

utes more.

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German Chocolate Cake n the 1950s a spectacular layer cake

I

cake, although this has confused some

was making the rounds at Texas and

people because of Texas’s German

Oklahoma parties and picnics. It was

immigrant heritage. The cake was named

based on Baker’s German sweet chocolate

for the German chocolate that went into

and was frosted with a gooey coconut and

it, and the chocolate was named for

pecan–filled frosting. According to the Dallas Morning News,

Samuel German—an Englishman who emigrated to Boston and worked at the

the first recipe for this German Chocolate

Walter Baker Chocolate Company in the

Cake was printed in that newspaper in

mid-1800s. German was intrigued by

1957. It came from a Texas homemaker.

the sweet smell of chocolate, and he

Amazingly, that recipe drove Texas sales

developed his own particular style in

of German chocolate through the roof. So

1852. It would be named for him but

Baker company executives, realizing they

manufactured by Baker, which is now

were in the midst of a public relations

owned by Kraft Foods.

dream, sent the recipe to more than one

I have found that the classic recipe

hundred newspaper food editors. U.S.

adapts well to a cake mix as long as you

sales of German chocolate shot up 73

use buttermilk in the cake batter and as

percent that year. The cake was on course

long as you make the original homemade

to become an American classic.

frosting. To intensify the frosting flavor,

There is nothing German about this

I toast the pecans and coconut first.

7. Place one cake layer, right side up, on

for up to 3 days, or in the refrigerator for up

a serving platter. Spread the top with

to 1 week. Or freeze it, wrapped in alu-

frosting. Place the second layer, right side

minum foil or in a cake saver, for up to 6

up, on top of the first layer and frost the

months. Thaw the cake overnight in the

top with the remaining frosting, leaving

refrigerator before serving.

the sides unfrosted.

✹ Store this cake, in a cake saver or under a glass dome, at room temperature

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G E R M A N C H O C O L AT E SPICE CAKE WITH FRUIT AND NUT FILLING

his wonderful cake has an

3 large eggs, separated

Old World charm about it. The

1 package (18.25 ounces) plain German

earthy flavors of prunes, chocolate cake mix

raisins, and nuts marry beautifully

1 cup buttermilk

with the spiced batter and the sweet

1⁄ 2

richness of German chocolate. For a

cup vegetable oil

1 teaspoon ground cinnamon

decorative look, sift confectioners’ sugar over a cake stencil, then care-

1⁄ 2

teaspoon ground allspice

1 teaspoon pure vanilla extract

fully lift the stencil from the cake. Or FRUIT AND NUT FILLING:

add a dollop of Sweetened Cream. 2 large eggs 1⁄ 2

cup granulated sugar

SERVES: 16

1 cup chopped pitted prunes PREPARATION TIME: 30 MINUTES 1⁄ 2

cup raisins

BAKING TIME: 28 TO 30 MINUTES

4 tablespoons (1 ⁄ 2 stick) butter, chopped ASSEMBLY TIME: 5 MINUTES 1⁄ 2

cup chopped pecans, walnuts, or almonds

1⁄ 4

cup heavy (whipping) cream

CAKE:

Solid vegetable shortening for greasing the pans Flour for dusting the pans 1 bar (4 ounces) German chocolate

1 tablespoon confectioners’ sugar, sifted, for garnish Sweetened Cream, optional (page 445)

1. Place a rack in the center of the oven

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and preheat the oven to 350°F. Gener-

R

ously grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.

2. Break the German chocolate bar into small pieces. Turn on a food processor and drop the pieces, a few at a time, into the processor through the feed tube. Process until the chocolate is finely grated. Set aside.

3. Turn the egg whites into a mediumsize mixing bowl and beat with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes. Set the bowl aside.

4. Place the egg yolks, cake mix, butter-

the Cake Mix Doctor says By separating the eggs and folding stiffly beaten whites into the batter, you will get a taller and lighter cake. There’s no need to add a pinch of cream of tartar to stabilize the whites, but if you are in the habit of doing so, go ahead.The baked layers are able to stand up to the rich and heavy cooked filling, and they look beautiful when presented unfrosted, with just a sprinkling of confectioners’ sugar on the top and sides.

milk, oil, cinnamon, allspice, and vanilla in a large mixing bowl. Blend with an elechighest rack. tric mixer on low speed for 30 seconds. Stop the machine and scrape down the

5. Bake the cakes until they spring back

sides of the bowl with a rubber spatula.

when lightly pressed with your finger, 28

Increase the mixer speed to medium and

to 30 minutes. Check the pan on the high-

beat 2 minutes more, scraping down the

est rack first, as it will bake the quickest.

sides again if needed. The batter should look well combined. Fold the beaten egg

6. Meanwhile, prepare the filling: Place the eggs and sugar in a medium-size sauce-

whites and grated German chocolate into pan off the heat. Whisk until the mixture the batter with the rubber spatula. Divide is lemon-colored and slightly thickened. the batter among the prepared pans, Add the prunes and raisins. Place the smoothing it out with the rubber spatula. saucepan over medium-low heat and cook, Place the pans in the oven side by side; if stirring constantly with a wooden spoon, your oven is not large enough to accomountil the mixture thickens, 6 to 8 mindate them, place two pans on the center utes. Remove the pan from the heat and rack and the third pan in the center of the

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add the butter and nuts. Stir until the

8. Place one cake layer on a serving plat-

butter has melted. Let the filling cool in

ter. Spread with half of the filling. Top

the pan for 5 minutes; then add the cream

with a second layer, and spread with the

and stir until smooth. Let the filling cool

remaining filling. Finally, top with the third

to room temperature.

cake layer. Sprinkle the confectioners’

7. Remove the cake pans from the oven

sugar over the top.

and place them on wire racks to cool for

9. Slice the cake, and serve with Sweet-

10 minutes. Run a dinner knife around

ened Cream if desired.

the edge of each layer and invert each onto

✹ Store this cake, in a cake saver, under a

a rack, then invert again onto another rack glass dome, or lightly covered with waxed so that the cakes are right side up. Allow paper, for 3 days at room temperature or to cool completely, 30 minutes more. up to 1 week in the refrigerator. Or freeze it, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

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C H O C O L AT E C O C O N U T ICEBOX CAKE his coconut refrigerator cake

box Cake. You can’t substitute the

is a mainstay down South,

sweetened stuff from the baking

where we have easy access to

aisle because the frosting contains

frozen unsweetened coconut, an

all the sugar the cake needs. For those lucky enough to find

ingredient I sometimes wish I had never mentioned in my first book!

the right coconut, you’re in for a treat. For those who can’t, I

Finding the fragrant and

say it’s worth petitioning

powerfully flavorful shredded unsweetened

your local market to

coconut in other areas of

carry it.

the country is like searching

Note that you need to

for a wool sweater in the tropics.

let this cake rest for 3 days before

Some people have found it at health

you serve it. It takes willpower, I

food stores, Asian markets, even

know, not to slice into it ahead of

Wal-Mart. A couple of supermarket

time, but it certainly builds charac-

chains in the Northeast carry it.

ter.

And you do need it if you want to make the Coconut Icebox Cake in

SERVES: 20

The Cake Mix Doctor or its chocolate

PREPARATION TIME: 5 TO 7 MINUTES

cousin, this Chocolate Coconut Ice-

BAKING TIME: 28 TO 32 MINUTES

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beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter

CAKE:

between the prepared pans, smoothing it

Solid vegetable shortening for greasing the pans

out with the rubber spatula. Place the pans in the oven side by side.

Flour for dusting the pans 1 package (18.25 ounces) plain German chocolate cake mix

3. Bake the cakes until they spring back when lightly pressed with your finger, 28 to 32 minutes.

11 ⁄ 4 cups water 1⁄ 4

4. Meanwhile, prepare the frosting: Com-

cup vegetable oil

bine the sugar, sour cream, and thawed 3 large eggs

coconut in a medium-size bowl. Let the mixture rest in the refrigerator, stirring it COCONUT FROSTING:

occasionally, until the sugar dissolves,

2 cups granulated sugar

30 minutes.

2 cups (16 ounces) sour cream

5. Remove the cake pans from the oven

1 package (12 ounces;

31 ⁄ 2

cups) frozen

unsweetened grated coconut, thawed

and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto

1. Place a rack in the center of the oven and preheat the oven to 350°F. Generously grease two 9-inch round cake pans

a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.

with solid vegetable shortening, then dust

6. When the frosting is ready, assemble

with flour. Shake out the excess flour. Set

the cake: Carefully slice the cake layers in

the pans aside.

half horizontally, using a large, sharp ser-

2. Place the cake mix, water, oil, and eggs

rated bread knife or a long piece of unfla-

in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and

vored dental floss. You will have 4 layers. Place the bottom half of a cake layer on the base of a cake saver or on a serving platter, cut side up. Spread with some of the coconut frosting. Top with the matching top half of the layer, cut side down.

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entire cake with the remaining coconut

R the Cake Mix Doctor says For an even more spectacular presentation, pat on sweetened flaked coconut just before serving.You can also garnish the top with some German chocolate shavings. Make these shavings ever so carefully by running a bar of German chocolate along the side of a cheese grater.

frosting using clean, smooth strokes. The frosting will be loose.

7. Place the top of the cake saver over the cake, or cover the platter with a glass dome. Chill the cake until the frosting sets up, about 4 hours. Pull the frosting back up the sides of the cake with a metal spatula. (If you do not have a cake saver or a glass cake dome, chill the cake uncovered until the frosting is firm. Pull the frosting back up the sides of the cake, if needed. Then lightly cover the cake with waxed paper, taped down along the underside of the platter to keep it snug.)

Spread with frosting. Next, add the bottom half of the second layer, cut side up,

8. Chill the cake for 3 days before

and spread with frosting. Top with the

serving.

matching top half of the layer, cut side

✹ Store this cake, in a cake saver, under a

down. Spread the top and sides of the glass dome, or lightly covered with waxed paper, in the refrigerator for up to 1 week.

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T R I P L E -D E C K E R R A S P B E R R Y C H O C O L AT E CAKE W I T H C H O C O L AT E G A N A C H E

hen strawberry season

SERVES: 16

has waned, when fresh

PREPARATION TIME: 10 MINUTES

blackberries are but a

BAKING TIME: 25 TO 28 MINUTES ASSEMBLY TIME: 10 MINUTES

distant memory, when the regal red raspberries look shriveled, head to

Solid vegetable shortening for greasing

the freezer case. Oh, you might wish for a handful of fresh raspberries to garnish this cake, but for the intense

the pans Flour for dusting the pans 1 package (10 ounces) frozen raspberries packed with sugar, thawed

flavor and moist texture, all you need

1 package (18.25 ounces)

is a package of frozen raspberries in

devil’s food cake mix

juice. Folded into an intense choco-

with pudding 1 cup sour cream

late and sour cream batter, the berries

1⁄ 2

cup vegetable oil

add a mysterious flavor and a delight-

3 large eggs

ful texture. This showstopper cake

Chocolate Ganache (page 441)

bakes up tall and impressive for a

1 tablespoon Chambord (raspberry liqueur; optional)

dinner party, that significant birthday, or even Valentine’s Day.

1⁄ 2

cup fresh raspberries, for garnish (optional)

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1. Place a rack in the center of the oven

mesh sieve if you don’t want the seeds in

and preheat the oven to 350°F. Gener-

your cake. (I like the bit of crunch they

ously grease three 9-inch round cake

add.) Place the cake mix, raspberries and

pans with solid vegetable shortening, then

their juice, sour cream, oil, and eggs in a

dust with flour. Shake out the excess

large mixing bowl. Blend with an electric

flour. Set the pans aside.

mixer on low speed for 1 minute. Stop the

2. Strain the raspberries through a fine-

machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2

R the Cake Mix Doctor says If you have only two cake pans, you can still make this cake. Divide the batter between the two pans (it won’t overflow), and bake for 32 to 35 minutes. I adore this cake enrobed in Chocolate Ganache flavored with Chambord, but you could substitute rum for the Chambord or you could omit the liqueur altogether. If you’re in the market for a softer or sweeter frosting, here are some ideas: Add about 1⁄ 4 cup sifted confectioners’ sugar to the ganache to make it more child-friendly. Or use the Chocolate Sour Cream Frosting (page 410), which is rich and creamy.The Chocolate Pan Frosting (page 434) is another alternative. It hardens on the cake, making it less messy for toting.

minutes more, scraping down the sides again if needed. The batter should look well blended. Divide the batter evenly among the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side, or if your oven is not large enough, place two pans on the center rack and the third pan in the center of the highest rack.

3. Bake the cakes until they spring back when lightly pressed with your finger, 25 to 28 minutes. Check the pan on the highest rack first, as it will bake the quickest. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.

4. Meanwhile, prepare the Chocolate Ganache, adding the Chambord, if desired, after all the chocolate has melted.

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15 Cakes for Your Valentine’s Sweetheart 1. Triple-Decker Raspberry Chocolate

9. Chocolate Strawberry Cheesecake

Cake with Chocolate Ganache 10. White Chocolate Angel Food Mousse 2. Debbie’s Dazzling Red Velvet Cake 3. Easy and Elegant Devil’s Food Cake

Cake 11. Chocolate Shortbread Hearts

with Whipped Chocolate Ganache 12. Guatemalan Wedding Cake 4. Chocolate Love Cake 13. Raspberry Brownies with Creamy 5. Lemon Lovers’ White Chocolate Cake 6. The Perfect Chocolate Cake

Chocolate Frosting 14. Good-for-You Chocolate Pound Cake with Shiny Chocolate Glaze

7. Strawberry Brownie Torte 15. Red Velvet Cupcakes with White 8. Pear and Chocolate Terrine Chocolate Cream Cheese Frosting

5. Place one cake layer, right side up, on a

✹ Place this cake, uncovered or in a cake

serving platter. Spread the top with gan-

saver, in the refrigerator until the frosting

ache frosting. Place the second layer, right

sets, 20 minutes. Then cover the cake with

side up, on top of the first layer. Spread

waxed paper, or place it in a cake saver or

the top with ganache. Place the third

under a glass dome, and store in the refrig-

layer, right side up, on top of the second

erator for up to 1 week. Or freeze it in a cake

layer and frost the top and sides of the

saver for up to 6 months. Thaw the cake

cake. Work with clean, smooth strokes.

overnight in the refrigerator before serving.

6. Decorate the top attractively with the fresh raspberries, if desired.

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M A R T H A ’ S C H O C O L AT E CHERRY ICE CREAM CAKE WITH HOT FUDGE SAUCE

y friend and diligent recipe

SERVES: 12

tester Martha Bowden

PREPARATION TIME: 15 MINUTES

remembers her sister Eliz-

BAKING TIME: 35 TO 37 MINUTES ASSEMBLY/FREEZING TIME: 2 HOURS

abeth requesting a chocolate ice AND 20 MINUTES

cream cake whenever her birthday rolled around. So Martha had a

CAKE:

good time testing this recipe, which

Solid vegetable shortening for greasing the pan

is based on a small chocolate cake mix—the perfect size for assembling

Flour for dusting the pan 1 small package (9 ounces) devil’s food

into this loaf-shaped layer cake. When it’s sliced, the cake reveals stripes of chocolate brown, creamy

cake mix 1⁄ 2

cup buttermilk or plain milk

1 egg 1⁄ 2

teaspoon pure vanilla

white, and cherry red. For birthdays extract or pure

it looks festive sealed in whipped

almond extract

cream and showered with chocolate curls. Or for other occasions yearround, omit the cream coating and

FILLING:

1 can (12 ounces) cherry filling, or 11 ⁄ 2 cups cherry preserves

just pour the easy Hot Fudge Sauce over the slices.

1 gallon vanilla ice cream, in rectangular block

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Sweetened Cream (page 445)

it. Invert it over one hand and then invert

Chocolate Curls, for garnish (optional; see

again onto a rack so that the cake is right

How to Make Chocolate Curls, page 250) Hot Fudge Sauce (page 456) Maraschino cherries, for garnish (optional)

side up. Allow to cool completely, 30 minutes more.

5. Slice the cake lengthwise into 3 equal layers. Place a sheet of waxed paper

1. Place a rack in the center of the oven

between the layers, and cover the cake

and preheat the oven to 350°F. Gener-

with plastic wrap. Place it in the freezer

ously grease a 9- by 5-inch loaf pan with

for 1 hour, or until firm. At the same time,

solid vegetable shortening, then dust with

place the can of cherry filling, a large mix-

flour. Shake out the excess flour. Set the

ing bowl, and the electric mixer beaters in

pan aside.

the refrigerator to chill.

2. Place the cake mix, 1 ⁄ 4 cup of the buttermilk, the egg, and the vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Add the remaining 1 ⁄ 4 cup buttermilk. Increase the

6. Remove the cherry filling from the refrigerator and divide it in half. Remove the cake from the freezer. Lift off the top 2 layers and the waxed paper. Place the bottom layer on a piece of cardboard covered with aluminum foil or on a serving platter that will fit in the freezer.

mixer speed to medium and beat 2 minutes more, scraping down the sides again

7. Place a clean sheet of waxed paper on

if needed. The batter should look well com-

the counter, or work on a clean cutting

bined. Pour the batter into the prepared

board. Remove the ice cream from the

pan, smoothing it out with the rubber

freezer. Working carefully and quickly, un-

spatula. Place the pan in the oven.

fold the cardboard from around the top

3. Bake the cake until it springs back

and sides of the ice cream. Using a sharp serrated knife, cut off a 1 ⁄ 2-inch-thick slice

when lightly pressed with your finger, 35 of ice cream. Place the ice cream slice on to 37 minutes. the cake layer. Trim off any ice cream that

4. Remove the pan from the oven and

extends beyond the edges of the layer.

place it on a wire rack to cool for 10 min-

Cover the cake layer completely with slices

utes. Run a dinner knife around the edge

of ice cream. Spread one half of the cherry

of the cake and shake the pan to release

filling over the ice cream, just to the

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the last layer of ice cream. Cover the

R the Cake Mix Doctor says Save pieces of sturdy cardboard that you can cover with foil to make an impromptu platter for freezing desserts like this one. To make the assembly of this cake as effortless as possible, make sure all the ingredients are cold. Cut the ice cream when it is cold, and lay the slices onto cold cake.This helps the cake hold its shape and shortens the freezing time.

assembled cake with plastic wrap, and immediately return it to the freezer for 1 hour.

9. Meanwhile, prepare the Sweetened Cream.

10. Remove the frozen cake from the freezer. Spread a thin layer of Sweetened Cream on the top and sides of the cake. Sprinkle with the Chocolate Curls, if desired. Return the cake to the freezer, uncovered, for a few hours, or preferably overnight.

11. When you are ready to serve the cake, prepare the Hot Fudge Sauce. edges. Cut more slices of ice cream, and arrange them in a layer over the cherry

12. To serve, slice the cake crosswise

filling, just to the edges of the cake.

and drizzle each slice with Hot Fudge Sauce. Garnish with a maraschino cherry,

8. Gently place the middle layer of the

if desired. Lightly wrap any leftover cake

cake on top of the ice cream and repeat

in aluminum foil and return it to the

the layers of ice cream, the remaining

freezer.

cherry filling, and more ice cream. (Place the unused ice cream in an airtight con-

✹ Store this cake, wrapped in aluminum

tainer back in the freezer for future use.)

foil or in a cake saver, in the freezer for

Gently place the top cake layer on top of

2 weeks.

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C H O C O L AT E O R A N G E C A K E WITH ORANGE-COCOA CREAM CHEESE FROSTING

his is one of the easiest and

ASSEMBLY TIME: 10 MINUTES

most effective ways to doctor up a cake mix: Simply sub-

Solid vegetable shortening for greasing the pans

stitute good-quality orange juice for the water in the batter, add a little

Flour for dusting the pans 1 package (18.25 ounces) plain devil’s food cake mix

orange zest, and voilà—a spectacular cake in

11 ⁄ 3 1⁄ 2

cups orange juice

cup vegetable oil

both taste and

3 large eggs

appearance. The

1 teaspoon grated orange zest

dark, deep, moist

Orange-Cocoa Cream Cheese Frosting (page 429)

orange-flavored cake reminds me

1. Place a rack in the center of the oven

of those orange-shaped chocolates from England—the ones that open

and preheat the oven to 350°F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust

into wedges. Delicious anytime,

with flour. Shake out the excess flour. Set

but especially in the depths of

the pans aside.

winter.

2. Place the cake mix, orange juice, oil, eggs, and orange zest in a large mixing SERVES: 16

bowl. Blend with an electric mixer on low

PREPARATION TIME: 8 MINUTES

speed for 1 minute. Stop the machine and

BAKING TIME: 30 TO 32 MINUTES

scrape down the sides of the bowl with a

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rubber spatula. Increase the mixer speed

up, on top of the first layer and frost the

to medium and beat 2 minutes more,

top and sides of the cake with clean,

scraping down the sides again if needed.

smooth strokes.

The batter should look well combined.

✹ Store this cake, in a cake saver or

Divide the batter evenly between the preunder a glass dome, at room temperature pared pans, smoothing it out with the for up to 3 days, or in the refrigerator for up rubber spatula. Place the pans in the oven to 1 week. Or freeze it, wrapped in aluside by side. minum foil or in a cake saver, for up to

3. Bake the cakes until they spring back

6 months. Thaw the cake overnight in the

when lightly pressed with your finger, 30

refrigerator before serving.

to 32 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.

4. Meanwhile, prepare the Orange-Cocoa Cream Cheese Frosting.

5. Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side

R the Cake Mix Doctor says About that orange zest: Did you know you can grate the zest from oranges ahead of time and freeze it in little plastic bags? That’s what my clever friend Martha Bowden does. I have found the best tool for zesting is the Microplane (see Cool Cake-Baking Tools, page 22). It grates only the zest, leaving the bitter white part behind, and the bald orange is smooth and ready for eating or juicing.

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N ATA L I E ’ S C H O C O L AT E CAFÉ AU LAIT CAKE atalie Haughton is a Los

SERVES: 16

Angeles food writer and

PREPARATION TIME: 20 MINUTES

cookbook author who knows

BAKING TIME: 32 TO 35 MINUTES ASSEMBLY TIME: 5 MINUTES

how to put together a great recipe, and this cake is no exception. The

CAKE:

recipe first appeared in Natalie’s

Solid vegetable shortening for greasing the pans

book 365 Great Chocolate Desserts.

Flour for dusting the pans

She recommended that I try it when 8 tablespoons (1 stick) margarine

she was interviewing me for a story in the Los Angeles Daily News. What I love about this cake is that it

11 ⁄ 2 cups graham cracker crumbs 1 cup semisweet chocolate chips 1⁄ 2

cup chopped walnuts

1 package (18.25 ounces) plain dark

has such complex flavors—coffee,

chocolate fudge or devil’s

chocolate, and walnuts—and yet it’s a breeze to assemble. For parties it

food cake mix 11 ⁄ 3 1⁄ 2

cups water

cup vegetable oil

can be prepared a day in advance 3 large eggs

and refrigerated. Just before serving, dust the top with powdered

WHIPPED CREAM FROSTING:

sweetened cocoa, if desired.

11 ⁄ 2 cups heavy (whipping) cream 1 tablespoon instant coffee powder 1⁄ 3

cup sifted confectioners’ sugar, or to taste

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1. Place a rack in the center of the oven and preheat the oven to 350°F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.

2. Place a large mixing bowl and electric mixer beaters in the refrigerator to chill.

3. Place the margarine in a mediumsize saucepan over low heat and melt it, or place it in a medium-size glass bowl and melt it in the microwave on high power for 1 minute. Fold in the graham cracker crumbs and let cool, about 15 minutes. When the mixture is cool, fold in the chocolate chips and walnuts. Set

R the Cake Mix Doctor says You can alter this recipe to suit your palate by using a devil’s food cake mix instead of the dark chocolate fudge, butter instead of margarine, and black walnuts instead of regular walnuts. And you can add as much coffee powder to the frosting as you like. Natalie’s original recipe calls for 11⁄ 2 tablespoons, but 1 tablespoon was enough for me. If your instant coffee is the freeze-dried granules, process it for 10 seconds in a coffee grinder or food processor to make it finer in texture.

aside.

4. Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with

press the mixture into the batter so it

an electric mixer on low speed for 1

sticks, but not so hard as to let it sink

minute. Stop the machine and scrape

into the batter. Place the pans in the

down the sides of the bowl with a rubber

oven side by side.

spatula. Increase the mixer speed to medium and beat 2 minutes more,

5. Bake the cakes until they spring

scraping down the sides again if needed.

back when lightly pressed with your fin-

The batter should look well combined.

ger, 32 to 35 minutes. Remove the pans

Divide the batter evenly between the

from the oven and place them on wire

prepared pans, smoothing it out with

racks to cool for 30 minutes. Run a din-

the rubber spatula. Sprinkle the choco-

ner knife around the edge of each layer

late chip–walnut mixture evenly over the

and invert each onto a rack, then invert

cake batter in both pans. Using your fin-

again onto another rack so that the

gertips or the back of a spoon, lightly

cooled cakes are right (topping) side up.

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6. For the frosting, remove the chilled

layer, right side up, on top of the first

bowl and beaters from the refrigerator.

layer. Frost the sides of the cake with

Pour the cream into the chilled bowl and

the remaining frosting. Do not frost the

beat with the electric mixer on high

top of the cake.

speed until it begins to thicken, 1 minute. Add the coffee powder and con-

8. Place the cake in a cake saver or under a glass dome, and chill until time

fectioners’ sugar. Continue beating on to serve. high speed until the cream forms stiff peaks, 11 ⁄ 2 to 2 minutes longer.

7. Place one cake layer, right side up,

✹ Store this cake, in a cake saver, under a glass dome, or lightly covered with waxed paper, in the refrigerator for up to

on a serving platter. Spread the top with 5 days. half of the frosting. Place the second

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B U T T E R M I L K C H O C O L AT E SPICE CAKE W I T H C H O C O L AT E PA N F R O S T I N G

pice cake mix is one of the

SERVES: 16

easiest varieties to doctor

PREPARATION TIME: 10 MINUTES

up. With the flavorings built

BAKING TIME: 26 TO 28 MINUTES ASSEMBLY TIME: 10 MINUTES

in, you just need to add oil, eggs, and some kind of liquid. I tend to

Solid vegetable shortening for greasing

favor buttermilk with spice cake mix. And I have come to like the combination of chocolate and spice

the pans Flour for dusting the pans 1 package (18.25 ounces) plain spice cake mix

cake, especially when the chocolate is swirled into the batter so that the cake bakes up into a

11 ⁄ 3 1⁄ 3

cups buttermilk

cup vegetable oil

3 large eggs 1 ounce semisweet chocolate, coarsely

beautiful tan and brown marble

chopped Chocolate Pan Frosting (page 434)

pattern. All you need is a simple topper—the Chocolate Pan Frosting—and you have a remarkable cake with little effort!

1. Place a rack in the center of the oven and preheat the oven to 350°F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.

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2. Place the cake mix, buttermilk, oil,

a rack, then invert again onto another rack

and eggs in a large mixing bowl. Blend

so that the cakes are right side up. Allow

with an electric mixer on low speed for 1

to cool completely, 30 minutes more.

minute. Stop the machine and scrape down the sides of the bowl with a rubber

6. Meanwhile, prepare the Chocolate Pan Frosting.

spatula. Increase the mixer speed to medium and beat 2 minutes more, scrap-

7. Place one cake layer, right side up, on

ing down the sides again if needed. The

a serving platter. Spread the top with

batter should look well combined. Divide

frosting. Place the second layer, right side

the batter between the prepared pans,

up, on top of the first layer and frost the

smoothing it out with the rubber spatula.

top and sides of the cake with clean,

3. Melt the chocolate in a small

smooth strokes.

saucepan over low heat for 2 minutes,

✹ Store this cake, in a cake saver or

stirring constantly, or in a small glass

under a glass dome, at room temperature

bowl in the microwave at high power for

for up to 1 week. Or freeze it, wrapped in

45 seconds. Stir with a small rubber

aluminum foil or in a cake saver, for up to

spatula until the chocolate is smooth and

6 months. Thaw the cake overnight in the

thoroughly melted.

refrigerator before serving.

4. Drizzle the melted chocolate over the batter in both pans. With the blunt end of a wooden skewer or with a dinner knife, swirl the chocolate through the batter to marble it. Take care not to scrape the bottom of the pan. Place the pans in the oven side by side.

5. Bake the cakes until they spring back when lightly pressed with your finger, 26 to 28 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto

R the Cake Mix Doctor says This is a dark and elegant cake.When cut open, it looks like marble. If you want to lighten its appearance, omit the chocolate frosting and opt for a creamy White Chocolate Cream Cheese Frosting (page 425) or the Quick Caramel Frosting (page 440).

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DEBBIE’S DAZZLING R E D V E LV E T C A K E met Debbie Mays at a Birming-

delicious—and if you top it with a

ham book signing. A caterer

Cream Cheese Frosting and bright

and cake baker, she raved

red raspberries, you have the most

about her Red Velvet Cake, telling

camera-ready cake I know.

me that people order one from her SERVES: 16

as much as a year in advance for Christmas. Well, she had me so curious that I tracked her down as I

PREPARATION TIME: 8 MINUTES BAKING TIME: 28 TO 30 MINUTES ASSEMBLY TIME: 10 MINUTES

prepared to write this book. VariaSolid vegetable shortening for greasing

tions abound on the legendary Red

the pans

Velvet Cake, and let’s face it, you

Flour for dusting the pans

either love (as most people do) or

1 package (18.25 ounces) white cake mix with pudding

hate this scarlet confection. Debbie 1 cup buttermilk

gets the vivid red color in her cake by beginning with a white cake mix

8 tablespoons (1 stick) margarine, melted 3 tablespoons unsweetened cocoa powder 3 large eggs 2 bottles (1 ounce each) red food coloring

and adding cocoa plus two bottles of red food coloring. It is

1 teaspoon pure vanilla extract Cream Cheese Frosting (page 420)

1. Place a rack in the center of the oven and preheat the oven to 350°F. Gener-

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rubber spatula. Place the pans in the oven

R the Cake Mix Doctor says Don’t be alarmed by the two bottles of red food coloring.Yes, each is a 1-ounce bottle, but this is a really red cake! Want it less red? Use just one bottle.

side by side.

3. Bake the cakes until they spring back when lightly pressed with your finger, 28 to 30 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.

ously grease two 9-inch round cake pans with solid vegetable shortening, then dust

4. Meanwhile, prepare the Cream Cheese Frosting.

with flour. Shake out the excess flour. Set the pans aside.

2. Place the cake mix, buttermilk, melted

5. Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side

margarine, cocoa powder, eggs, red food up, on top of the first layer and frost the coloring, and vanilla in a large mixing top and sides of the cake with clean, bowl. Blend with an electric mixer on low smooth strokes. speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a

✹ Store this cake, in a cake saver or

rubber spatula. Increase the mixer speed

under a glass dome, at room temperature

to medium and beat 2 minutes more,

for up to 3 days, or in the refrigerator for up

scraping down the sides again if needed.

to 1 week. Or freeze it, wrapped in alu-

The batter should look well combined.

minum foil or in a cake saver, for up to

Divide the batter evenly between the pre-

6 months. Thaw the cake overnight in the

pared pans, smoothing it out with the

refrigerator before serving.

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W H I T E C H O C O L AT E PEACH CAKE WITH FRESH PEACH BUTTERCREAM FROSTING AND SLICED SUMMER PEACHES

ake this white chocolate

Solid vegetable shortening for greasing the pans

cake with ripe summer

Flour for dusting the pans

peaches and it will taste 8 large fresh peaches

extraordinarily peachy. But it’s also

1⁄ 4

delicious made with ordinary, not-

6 ounces white chocolate, coarsely chopped

so-sweet, out-of-season peaches.

cup sugar

1 package (18.25 ounces) plain white cake mix

They’ll contribute moisture and

1⁄ 3

cup vegetable oil

tenderness to the cake, if not that

3 large eggs

memorable flavor. Be careful to

2 large egg whites Fresh Peach Buttercream Frosting (page 418)

measure out just 1 cup of peach purée for the cake. Ripe peaches have more juice and may produce

1. Place a rack in the center of the oven and preheat the oven to 350°F. Generously grease two 9-inch round cake

more purée than is needed.

pans with solid vegetable shortening, then dust with flour. Shake out the excess

SERVES: 16

flour. Set the pans aside.

PREPARATION TIME: 15 MINUTES BAKING TIME: 30 TO 33 MINUTES ASSEMBLY TIME: 10 MINUTES

2. Peel, pit, and slice 4 of the peaches. Place the peach slices in a small glass bowl, add the sugar, and toss to coat the

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slices well. Cover the bowl with plastic

R

wrap and chill.

3. Peel, pit, and quarter the remaining 4 peaches. Place the peach quarters in a food processor and process until puréed. You should have about 11 ⁄ 4 cups. Pour 1⁄ 4

cup of the purée into a small glass

bowl, cover with plastic wrap, and reserve in the refrigerator. Pour 1 cup of the purée into a large mixing bowl. Set aside.

4. Melt the white chocolate in a small saucepan over low heat, stirring constantly, 3 to 4 minutes. Or microwave the white chocolate in a small glass bowl on high power for 1 minute, then stir

the Cake Mix Doctor says Adding white chocolate to cake batter is tricky. It is so rich that it can weigh down batter and make a cake much too oily. But if you add extra egg whites, they seem to lighten the load and add loft, producing a tall and gorgeous cake. You don’t even need to beat them to peaks as you might in a chiffon cake batter. If you need to prepare those sweetened peach slices early in the day, add 1 tablespoon of lemon juice to keep them looking pretty.

with a small rubber spatula until smooth. (See Melting White Chocolate, page 92.)

5. Place the cake mix, oil, whole eggs,

6. Bake the cakes until they are golden

and egg whites in the mixing bowl with

brown and spring back when lightly

the peach purée. Pour in the slightly

pressed with your finger, 30 to 33 min-

cooled white chocolate. Blend with an

utes. Remove the pans from the oven

electric mixer on low speed for 1 minute.

and place them on wire racks to cool for

Stop the machine and scrape down the

10 minutes. Run a dinner knife around

sides of the bowl with a rubber spatula.

the edge of each layer and invert each

Increase the mixer speed to medium and

onto a rack, then invert again onto

beat 2 minutes more, scraping down the

another rack so that the cakes are right

sides again if needed. The batter should

side up. Allow to cool completely, 30

look well combined. Divide the batter

minutes more.

evenly

between

the

prepared

pans,

smoothing it out with the rubber spatula. Place the pans in the oven side by side.

7. Meanwhile, prepare the Fresh Peach Buttercream Frosting.

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Melting White Chocolate

W

hen it comes to melting chocolate,

melted, so watch the time and then stir it

white or dark, there is no safer

for 30 to 40 seconds until smooth.

place than the microwave. Keep the time

Should you want to forgo the micro-

short, the setting on high, and stir fre-

wave, place white chocolate pieces in a

quently, and you’ll have a creamy mass of

nonstick saucepan over low heat. Stir

chocolate in no time. Chop the chocolate

constantly for 3 to 4 minutes, and then

into pieces before melting and you’ll have

remove the pan from the heat and

that mass in even less time. The tricky

continue stirring until it is thoroughly

part about melting white chocolate is that

melted and smooth.

it will still hold its shape when it has

8. Place one cake layer, right side up,

✹ Store this cake, in a cake saver or

on a serving platter. Spread the top with

under a glass dome, at room temperature

frosting. Place the second layer, right

for up to 4 days, or in the refrigerator for up

side up, on top of the first layer and frost

to 1 week. Or freeze it, wrapped in alu-

the top and sides of the cake with clean,

minum foil or in a cake saver, for up to

smooth strokes.

6 months. Thaw the cake overnight in the

9. Slice and serve the cake, topped with the sweetened sliced peaches.

refrigerator before serving.

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LEMON LOVERS’ W H I T E C H O C O L AT E C A K E hen I offered my hus-

Solid vegetable shortening for greasing the pans

band, John, a piece of

Flour for dusting the pans

this lemon cake after 6 ounces white chocolate, coarsely chopped

dinner one night, he said with a

1 package (18.25 ounces) plain white cake mix

grin, “This is incredible, but too bad you can’t use it in the chocolate book.” Well, of course I can. Here it

2⁄ 3

cup water

1⁄ 3

cup vegetable oil

3 large eggs

is—lemon, white chocolate (the

2 large egg whites

unexpected secret ingredient), and

2 tablespoons fresh lemon juice 1 teaspoon grated lemon zest

all. This is just the delicious sort of Lemony White Chocolate Cream Cheese

cake to serve on birthdays and special occasions like christenings and showers. Lemon curd is sandwiched between white chocolate layers and all is covered with a lemon-flavored

Frosting (page 427) 1⁄ 2

cup store-bought lemon curd (half of a 10-ounce jar)

1. Place a rack in the center of the oven and preheat the oven to 350°F. Generously grease two 9-inch round cake pans

white chocolate frosting.

with solid vegetable shortening, then dust with flour. Shake out the excess

SERVES: 16

flour. Set the pans aside.

PREPARATION TIME: 10 MINUTES BAKING TIME: 28 TO 32 MINUTES ASSEMBLY TIME: 12 MINUTES

2. Melt the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl

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Toting a Cake

I

t’s the journey that matters, as

The latter even flips over

the saying goes. So to give your

to hold cupcakes.

gorgeous triple-decker chocolate cake or

(Tupperware products

perfectly mounded coffee cake a suitable

are available online at

ride, you may need a proper carrying

www.Tupperware.com.)

case. Now, this might range from the

Another option is

basic shirt box lined with waxed paper for

the fun Piatto Bakery

a sheet cake, to a cardboard cake box

Box, which is collapsible,

from a cake decorating store, to a hat box

has a handle, and has the bonus of a

lined with waxed or tissue paper. Rub-

slide-in shelf that divides the

bermaid makes a simple and inexpensive

compartment into two sections so you can

cake carrier with a snap-on lid, but it has

carry two layers, two pies, or thirty-six

no handle. If you want a sturdier carrier—

cupcakes. Piatto boxes are less expensive

with both a handle and a lid lock—look at

than Tupperware, come in various colors,

the pricier Tupperware carriers; they

and are sold through the Home Shopping

come in layer cake and sheet cake sizes.

Network (Website www.hsn.com).

from the oven and stir with a small rub-

The batter should look well combined.

ber spatula until it is smooth, (see Melt-

Divide the batter evenly between the pre-

ing White Chocolate, page 92).

pared pans, smoothing it out with the

3. Place the cake mix, water, oil, whole

rubber spatula. Place the pans in the oven side by side.

eggs, egg whites, lemon juice, and lemon zest in a large mixing bowl. Pour in the

4. Bake the cakes until they are golden

slightly cooled white chocolate. Blend

brown and spring back when lightly

with an electric mixer on low speed for 1

pressed with your finger, 28 to 32 min-

minute. Stop the machine and scrape

utes. Remove the pans from the oven and

down the sides of the bowl with a rubber

place them on wire racks to cool for 10

spatula. Increase the mixer speed to

minutes. Run a dinner knife around the

medium and beat 2 minutes more,

edge of each layer and invert each onto a

scraping down the sides again if needed.

rack, then invert again onto another rack

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so that the cakes are right side up. Allow to cool completely, 30 minutes more.

5. Meanwhile, prepare the Lemony White Chocolate Cream Cheese Frosting.

6. Place one cake layer, right side up, on a serving platter. Spread the top with the lemon curd. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with frosting.

✹ Place this cake, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. Then store it, in a cake saver or under a glass dome, at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

R the Cake Mix Doctor says You’ve got lots of room to improvise with this recipe. Use a lemon cake mix instead of white. Or try it with a yellow mix if that’s what you have on hand. Add more lemon zest. Or use lime curd, lime juice, and lime zest. Experiment with lemon oil, lime oil, or orange oil in the frosting. How about filling the center of the cake with the White Chocolate Cream Cheese Frosting swirled with the lemon curd for effect? Save a little lemon curd to swirl on the top of the cake, too. And for garnish, surround the cake with lemon slices or, better yet, candied lemon peel (see How to Make Candied Orange Zest, page 228).

Chocolate Pound Cakes •••

eet the big boys: sturdy,

Bundt hadn’t knocked anyone’s socks

moist, sensible pound cakes,

off when it first appeared in the 1950s.

traditionally baked in tube

Then in 1966, Ella Rita Helfrich, of

and Bundt pans, needing lit-

Texas, entered her Bundt-baked Tunnel

tle fuss and feeding many. They’re at

of Fudge Cake in the Pillsbury Bake-Off

home in the morning, at mid-

and won $5,000. The Bundt rose

day, for dessert, or even

to stardom and Bundt-mania

just before bedtime. In

spread in the United States.

both the straight-sided

Cakes

tube pan and the fluted

baked

in

Bundts

became symbols of domesticity. No

Bundt pan, the thick and dense cake

suburban coffee klatch or office potluck

bakes evenly because of the hollow center

lunch was complete without one. And

tube. It allows heat to come up through

today these Bundts have branched out

the middle of the cake, which shortens

into miniature sizes and even star-

the baking time of these thick batters and

shaped pans.

allows them to rise more dramatically.

As you can see from the scope of

Tube pans have been around for-

this chapter, I could have written an en-

ever, but it was the Bundt that made

tire book on the versatile pound cake.

cake-baking history. Based on the de-

Although there are pound cake mixes on

sign of the German kugelhopf pan, the

the market, you can use almost any mix

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to get started—yellow, white, devil’s

a chocolate ganache, or cover it with a

food, or German chocolate cake. Stud

spoonful of warm lemon curd sauce.

it with chocolate chips or chopped

And it is delicious soaked in amaretto,

candy bars, or fill it with rings of pud-

rum, or Kahlúa.

ding or chewy coconut macaroon. Cre-

the Chocolate Cream Cheese Pound

“Research tells us fourteen out of any ten individuals like chocolate.”

Cake, or something a little less heavy

—SANDRA BOYNTON

ate a dark, dense, intense beauty like

like A Lighter Chocolate Pound Cake, made with yogurt.

Chocolate pound cakes are versa-

The pound cake needs no topping

tile, and they’re good keepers. You can

to finish it off, but that shouldn’t stop

freeze them for up to 6 months if you

you from coating it with a thin shiny

like to bake ahead. And they ship

glaze or a sturdier frosting made from

well—just in case the lucky recipients

cocoa and marshmallow. Seal it in

aren’t living close to home.

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QUICK TUNNEL OF FUDGE CAKE hen Ella Rita

but it kept sinking to the

Helfrich won

bottom of the pan. Pills-

$5,000 in

bury suggested pudding

the 1966 Pillsbury

mix, and that’s what I set-

Bake-Off for her chocolate and wal-

tled on. The results aren’t as glori-

nut Tunnel of Fudge Cake, the

ously gooey as in the original, but

fluted Bundt pan immediately rose

the “tunnel” is definitely fudgy and

to stardom. The Texan’s catchy title

satisfying. If you serve the cake

aptly described the gooey center of

warm, the filling will be runny, but

fudge that lay buried in the middle

when cool, it firms up.

of the cake. Many people asked me to come up with a cake mix version of this

SERVES: 16 PREPARATION TIME: 10 MINUTES BAKING TIME: 45 TO 50 MINUTES

legend. The cake was the easy part. ASSEMBLY TIME: 2 MINUTES

The difficult task lay within. How to develop a fudgy interior when the

FILLING:

Pillsbury chocolate frosting mix

11 ⁄ 2 cups milk

called for in that early recipe was

1 package (3.4 ounces) chocolate fudge pudding and pie filling mix (not instant)

no longer available? I tried it with another brand of dry frosting mix,

1 cup semisweet chocolate chips 1 tablespoon butter

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CAKE:

Vegetable oil spray for misting the pan Flour for dusting the pan 1 package (18.25 ounces) devil’s food cake mix with pudding 1⁄ 2

cup vegetable oil

1⁄ 2

cup sour cream

1⁄ 2

cup water

4 large eggs 1 teaspoon pure vanilla extract 2 cups finely chopped walnuts Martha’s Chocolate Icing (page 433)

1. Place the milk in a medium-size saucepan and whisk in the pudding mix. Cook, stirring, over medium heat until the mixture comes to a boil, 4 to 5 minutes. Remove the pan from the heat and stir in the chocolate chips and butter. Stir until the pudding is smooth and thickened and the

R the Cake Mix Doctor says This cake contains a lot of walnuts simply because that’s how Ella Rita Helfrich created it. If you want to cut back to 112⁄ cups, that’s fine. Just make sure the nuts are finely chopped so they don’t interfere with the crumb of the cake.You can do this easily in a food processor, or with a good sharp knife and a cutting board. Pour your favorite chocolate glaze over the cake, or Martha’s Chocolate Icing as I recommend here. Or just dust it with some confectioners’ sugar and leave it as is.With the pudding inside, this cake needs little adornment. Note that I call for regular pudding mix here, not the instant kind.

chocolate has melted. Set the pan aside.

2. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly

rubber spatula. Increase the mixer speed to

mist a 12-cup Bundt pan with vegetable

medium and beat 2 minutes more, scraping

oil spray, then dust with flour. Shake out

the sides down again if needed. The batter

the excess flour. Set the pan aside.

should look thick and well combined. Fold in the walnuts, making sure they are well

3. Place the cake mix, oil, sour cream,

distributed throughout the batter.

water, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low

4. Reserve 2 cups of the batter. Pour the

speed for 1 minute. Stop the machine and

remaining batter into the prepared pan.

scrape down the sides of the bowl with a

Spoon the pudding filling in a ring on

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top of the batter, making sure it does not

6. Meanwhile, prepare Martha’s Choco-

touch the sides of the pan. Spoon the

late Icing.

reserved batter over the filling, smoothing it out with the rubber spatula. Place the

7. Place the cake on a serving platter and pour the warm icing over it. Let the cake

pan in the oven. rest for 10 minutes before slicing.

5. Bake the cake until it springs back when lightly pressed with your finger and

8. Slice and serve.

is just starting to pull away from the sides

✹ Store this cake, wrapped in aluminum

of the pan, 45 to 50 minutes. Remove the

foil or plastic wrap, or in a cake saver,

pan from the oven and place it on a wire

at room temperature for up to 1 week. Or

rack to cool for 20 minutes. Run a long,

freeze it, wrapped in foil, for up to 6 months.

sharp knife around the edge of the cake

Thaw the cake overnight in the refrigerator

and invert it onto a rack to cool com-

before serving.

pletely, 20 minutes more.

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101

C H O C O L AT E C H I P PECAN COFFEE CAKE he older I get, the more I’m willing to allow myself a little

Vegetable oil spray for misting the pan Flour for dusting the pan 1⁄ 2

cup finely chopped pecans

chocolate at breakfast. Don’t 1 package (18.25 ounces) plain yellow

tell my children! Seriously, chocolate is superb

cake mix 1 package (3.4 ounces) vanilla instant pudding mix

woven into coffee

1 cup whole milk

cakes (or folded into waffles or pancakes or muffins). If you are of a similar bent,

3⁄ 4

cup vegetable oil

4 large eggs 1 cup semisweet chocolate chips 1 tablespoon confectioners’ sugar, for

then bake on with this friendly garnish (optional)

recipe. It is suitable for most crowds and can be toted to breakfasts,

1. Place a rack in the center of the oven and

coffees, luncheons, even served for

cup Bundt pan with vegetable oil spray,

dessert.

then dust with flour. Shake out the excess

preheat the oven to 350°F. Lightly mist a 12-

flour. Sprinkle the pecans evenly over the SERVES: 16

bottom of the pan. Set the pan aside.

PREPARATION TIME: 10 MINUTES

2. Place the cake mix, pudding mix, milk,

BAKING TIME: 55 TO 60 MINUTES

oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to

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making sure they are well distributed

R the Cake Mix Doctor says To me, nuts taste better when they are toasted and when they have some crunch to them.The only problem with adding nuts to a cake batter is that they get lost and soggy and have no chance to toast.And they just interfere with the crumb of the cake. But when the nuts are tossed onto the bottom of the pan before you pour in the cake batter, they form the most delicious crust on top of the cake.This way they take on flavor and crunch and make a real contribution.

throughout the batter. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 55 to 60 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.

4. Slide the cake onto a serving platter, dust with confectioners’ sugar if desired, and slice.

✹ Store this cake, wrapped in aluminum foil or plastic wrap, or in a cake saver, medium and beat 2 to 3 minutes more,

at room temperature for up to 1 week. Or

scraping the sides down again if needed.

freeze it, wrapped in foil, for up to 6 months.

The batter should look thick and well

Thaw the cake overnight in the refrigerator

combined. Fold in the chocolate chips,

before serving.

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C H O C O L AT E C R E A M C H E E S E POUND CAKE aybe I should call this

future! Should I add that this cake

the “Chocolate Mailbox

is best served warm, or at summer-

Masterpiece.” When my

morning mailbox temperature?

friend Kathy Sellers was testing recipes for me, she would drive by early in the morning and place slices of the ones that she gave thumbsup to in my mailbox. What a treat it SERVES: 16

was to hurry down to the mailbox

PREPARATION TIME: 8 MINUTES

those July mornings to see if a sam-

BAKING TIME: 58 TO 62 MINUTES

ple had arrived. Oh yes, I know it’s against the law to place anything

Vegetable oil spray for misting the pan

but mail in the box, but I am sure

Flour for dusting the pan

that if the mail carrier had come

1 package (18.25 ounces) plain butter recipe fudge cake mix

earlier than his usual time, he might 1 package (8 ounces) cream cheese,

have forgiven the plate of warm, moist, cream-cheese-laden chocolate pound cake. Or more likely, he might have helped himself to a slice and rescheduled his route for the

at room temperature 1⁄ 2

cup water

1⁄ 2

cup vegetable oil

1⁄ 4

cup sugar

4 large eggs 2 teaspoons pure vanilla extract

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1. Place a rack in the center of the oven

R

and preheat the oven to 325°F. Lightly mist a 10-inch tube pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

2. Place the cake mix, cream cheese, water, oil, sugar, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides

the Cake Mix Doctor says Notice the lower oven temperature for baking this cake.That’s because it is in a tube pan and needs to be baked slowly to cook through. Also, if you cook a cake this big at 350°F, it will darken and get crusty on the top and sides. You must use room-temperature, or soft, cream cheese in this batter or it will lump up.To quickly soften cold cream cheese, unwrap it, place it on a microwave-safe plate, and microwave on high power for 30 seconds. If you can’t find the butter recipe fudge cake mix in your supermarket, use a plain devil’s food cake mix, but increase the water to 3⁄ 4 cup.

of the pan, 58 to 62 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long,

✹ Store this cake, wrapped in aluminum

sharp knife around the edge of the cake

foil or plastic wrap, or in a cake saver,

and invert it onto a rack, then invert it

at room temperature for up to 1 week. Or

onto another rack so that it is large side

freeze it, wrapped in foil, for up to 6 months.

up. Allow to cool for 20 minutes more.

Thaw the cake overnight in the refrigerator before serving.

4. Slide the cake onto a serving platter. Slice and serve.

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C H O C O L AT E -O R A N G E CREAM CHEESE POUND CAKE WITH FRESH ORANGE DRIZZLE y family was obsessed with

orange juice because you need the

cakes from scratch, pies

oranges anyway for the zest.

from scratch, custards, SERVES: 16

puddings, cookies, and meringues—

PREPARATION TIME: 10 MINUTES

whether or not there was a special

BAKING TIME: 60 TO 65 MINUTES

occasion! But while I vividly recall

ASSEMBLY TIME: 5 MINUTES

my grandmother’s fresh orange cake Vegetable oil spray for misting

at one end of the Christmas

the pan

table and a triple-decker

Flour for dusting the pan

chocolate cake at the

1 package (18.25 ounces) plain

other end, I cannot think

butter recipe fudge cake mix 1 package (8 ounces) cream cheese,

of a single family dessert that com-

at room temperature

bined chocolate with orange. That

1⁄ 2

cup fresh orange juice

was a taste combination I would be

1⁄ 2

cup vegetable oil

introduced to later in Paris while at

1⁄ 4

cup sugar

cooking school. And merging those

4 large eggs 2 teaspoons pure vanilla extract

two was a taste revelation! This cake

1 teaspoon grated orange zest

is a superb example. It calls for fresh

Fresh Orange Drizzle (page 453)

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ing it out with the rubber spatula. Place

R the Cake Mix Doctor says One orange will yield about 1 teaspoon of zest. So you will need two oranges for the zest called for in this cake and drizzle. If those oranges don’t yield enough juice, add a bit of carton orange juice to make up the difference.

the pan in the oven.

3. Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 60 to 65 minutes. Remove the pan from the oven and place it on a wire rack to cool for 25 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert it onto another rack so the cake is large side up. Allow to cool for 25 minutes

1. Place a rack in the center of the oven

more.

and preheat the oven to 325°F. Lightly

4. Meanwhile, prepare the Fresh Orange

mist a 10-inch tube pan with vegetable oil

Drizzle.

spray, then dust with flour. Shake out the excess flour. Set the pan aside.

5. Spoon the glaze over the cooled cake, letting it drizzle down the sides and center

2. Place the cake mix, cream cheese,

of the cake. Let the cake rest for 10 min-

orange juice, oil, sugar, eggs, vanilla, and

utes before slicing.

orange zest in a large mixing bowl. Blend with an electric mixer on low speed for

6. Slide the cake onto a serving platter. Slice and serve.

1 minute. Stop the machine and scrape down the sides of the bowl with a rub-

✹ Store this cake, wrapped in aluminum

ber spatula. Increase the mixer speed to

foil or plastic wrap, or in a cake saver,

medium and beat 2 minutes more, scrap-

at room temperature for up to 1 week. Or

ing the sides down again if needed. The

freeze it, wrapped in foil, for up to 6 months.

batter should look well combined. Pour

Thaw the cake overnight in the refrigerator

the batter into the prepared pan, smooth-

before serving.

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M I N T C H O C O L AT E CREAM CHEESE POUND CAKE int and chocolate

Vegetable oil spray for misting the pan

are one of the

Flour for dusting the pan

best flavor duos 1 package (18.25 ounces) plain

in the world. This cake combines both and is extremely easy,

butter-recipe fudge cake mix 1 package (8 ounces) cream cheese, at room temperature

but the results are subtle because 1⁄ 2

cup water

1⁄ 2

cup vegetable oil

in the baking. “What did you put

1⁄ 4

cup sugar

in here? Mint extract? Fresh mint?

4 large eggs

the Andes mints almost disappear

1 teaspoon pure vanilla extract

Mint ice cream?” You don’t have to 11 ⁄ 4 cups (about 28) Andes chocolate mint

reveal your secret. Rustle up some fresh mint from the garden or at

candies, broken in half 1 tablespoon confectioners’ sugar, for garnish

the market for garnish, and leave 12 ⁄

cup fresh mint sprigs, for garnish

them wondering.

1. Place a rack in the center of the oven and preheat the oven to 325°F. Lightly SERVES: 16

mist a 10-inch tube pan with vegetable oil PREPARATION TIME: 15 MINUTES

spray, then dust with flour. Shake out the BAKING TIME: 58 TO 62 MINUTES

excess flour. Set the pan aside.

ASSEMBLY TIME: 2 MINUTES

2. Place the cake mix, cream cheese,

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until they are well incorporated. Pour the

R the Cake Mix Doctor says Andes chocolate mints are thin, individually wrapped after-dinner candies, found in boxes in most supermarkets. For an incredibly easy and oh-sodecadent dessert, serve this cake with mint chocolate chip ice cream, or what is known simply as “green ice cream” at our house. It’s what my children request for St. Patrick’s Day!

batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 58 to 62 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert it onto another rack so the cake is large side up. Allow to cool for 20 minutes more.

4. Slide the cake onto a serving platter, dust it with the confectioners’ sugar, and water, oil, sugar, eggs, and vanilla in a garnish with the mint sprigs. Slice and large mixing bowl. Blend with an electric serve. mixer on low speed for 1 minute. Stop the machine and scrape down the sides of

✹ Store this cake, wrapped in aluminum

the bowl with a rubber spatula. Increase

foil or plastic wrap, or in a cake saver,

the mixer speed to medium and beat 2

at room temperature for up to 1 week. Or

minutes more, scraping the sides down

freeze it, wrapped in foil, for up to 6 months.

again if needed. The batter should look

Thaw the cake overnight in the refrigerator

well combined. Fold in the candy pieces

before serving.

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A L I G H T E R C H O C O L AT E POUND CAKE hen it’s summertime and

R

the living isn’t easy in the

the Cake Mix Doctor says

sweltering heat, I still have cake on the brain. And this is

The lower baking temperature keeps the edges from getting too dark and crusty. If you want to enrich it, go ahead and add a cup of semisweet chocolate chips. Or if you want to add an exotic touch, use almond extract instead of vanilla and scatter sliced toasted almonds on top of the cake and over the frozen yogurt you serve alongside.Yum.

the one that often comes to mind. It has all the richness of the best pound cakes, but it is lighter on the palate. The secret is the vanilla yogurt, which adds body and depth but less fat than if you prepared the cake with sour cream. Serve it with vanilla frozen yogurt and sliced fresh

Vegetable oil spray for misting the pan

peaches and you’ll have a

Flour for dusting the pan

refreshing, comforting

1 package (18.25 ounces) plain devil’s food cake mix

dessert that all

1 package (3.9 ounces) chocolate instant

ages will enjoy.

pudding mix 1 cup vanilla low-fat yogurt

SERVES: 16 PREPARATION TIME: 10 MINUTES BAKING TIME: 48 TO 52 MINUTES

1⁄ 2

cup water

1⁄ 2

cup vegetable oil

4 large eggs 1 teaspoon pure vanilla extract

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Special Diets airy-free: For dietary and religious

them with sugar-free puddings. Or to cut

reasons many people forgo dairy

back on sugar, omit any sugar that is

products. It can be difficult finding a

added to cake mix recipes in this book.

substitute for sour cream and buttermilk,

Instead of frosting the cake, dust it with

but here are some suggestions from readers:

cocoa powder before serving.

• Add white vinegar to a nondairy creamer to make buttermilk.

Low-cholesterol: Egg substitutes can be used instead of eggs. Consult the package directions for making this

• Tofutti makes a dairy-free sour cream and cream cheese. Sugar-free: Sugar-free cake mixes are available in most supermarkets. Frost

substitution. When melted butter is called for, substitute canola oil. And if desired, omit half the oil and use applesauce, pumpkin, or mashed banana instead.

1. Place a rack in the center of the oven

3. Bake the cake until it springs back

and preheat the oven to 325°F. Lightly

when lightly pressed with your finger, 48 to

mist a 12-cup Bundt pan with vegetable

52 minutes. Remove the pan from the oven

oil spray, then dust with flour. Shake out

and place it on a wire rack to cool for 20

the excess flour. Set the pan aside.

minutes. Run a long, sharp knife around

2. Place the cake mix, pudding mix,

the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.

yogurt, water, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric

4. Slide the cake onto a serving platter

mixer on low speed for 1 minute. Stop the

and slice.

machine and scrape down the sides of the bowl with a rubber spatula. Increase the

✹ Store this cake, wrapped in plastic

mixer speed to medium and beat 2 minutes

wrap or aluminum foil, or in a cake saver

more, scraping the sides down again if

or under a glass dome, at room tempera-

needed. The batter should look thick and

ture for up to 1 week. Or freeze it,

well combined. Pour the batter into the pre-

wrapped in foil, for up to 6 months. Thaw

pared pan, smoothing it out with the rub-

the cake overnight in the refrigerator

ber spatula. Place the pan in the oven.

before serving.

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G O O D - F O R -Y O U C H O C O L AT E P O U N D C A K E W I T H S H I N Y C H O C O L AT E G L A Z E

veryone should be able to enjoy

R

chocolate cake. This unbelievably moist pound cake is perfect

the Cake Mix Doctor says

for the cholesterol-conscious who

When substituting Egg Beaters for whole eggs, figure on 14⁄ cup per egg. If you are using another brand of egg substitute, check the label to see how much you need to use for each egg. (This is a three-egg cake, should you want to bake it with real eggs.) The chocolate glaze is shiny, sticky, and low-fat. It is delicious, but it will not set up hard like some glazes. So you can glaze and slice without waiting!

can’t eat eggs. It calls for egg substitute and for unsweetened applesauce, which keeps it so moist that you don’t need to add oil.

SERVES: 16 PREPARATION TIME: 8 MINUTES BAKING TIME: 37 TO 40 MINUTES 1⁄ 2

cup unsweetened applesauce

3⁄ 4

cup Egg Beaters (or other

ASSEMBLY TIME: 5 MINUTES

egg substitute; see “the Cake Mix Vegetable oil spray for misting the pan Flour for dusting the pan

Doctor says”) Shiny Chocolate Glaze (page 450)

1 package (18.25 ounces) plain devil’s food cake mix 1 cup water

1. Place a rack in the center of the oven and preheat the oven to 325°F. Lightly

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If the Cake Sticks to the Pan

H

elp! What a horrible situation. You’ve baked this magnificent

cake, and when you go to invert the cake

onto a rack to cool, nothing happens. The

cakes are even easier to patch back together, since you’re covering them with frosting—if necessary, a lot of frosting! The next time you’re about to invert a

cake will not budge. So you shake a little

cake, run a knife around the edge of the

harder, getting aggravated by this point,

pan first and give the cake quarter-turn

and only a portion of the cake lets go. The

shakes to loosen it. Place the rack or

rest hangs onto the pan. Believe me, I’ve

serving platter upside down on top of the

been there.

cake pan, then invert both with one final

If half the cake is on the rack and the other half remains glued to the pan, run a

shake so the cake lands right side up. You can reduce the chances of sticking

metal spatula underneath the remaining

if you prepare the pan the right way first.

cake to help it give way, then piece the

For layers, grease the pan with solid

cake back together on the platter. If you

vegetable shortening and dust them with

pour enough glaze over the top of a

flour. For Bundts and tubes, mist well

patched Bundt or tube cake, you can hide

with a vegetable oil spray, making sure

the damage. (I have even done this right

the spray gets between all the grooves,

before appearing on television!) Layer

and dust well with flour. The same applies

mist a 12-cup Bundt pan with vegetable

more, scraping the sides down again if

oil spray, then dust with flour. Shake out

needed. The batter should look thick and

the excess flour. Set the pan aside.

well combined. Pour the batter into the

2. Place the cake mix, water, applesauce,

prepared pan, smoothing it out with the rubber spatula. Place the pan in the

and Egg Beaters in a large mixing bowl. oven. Blend with an electric mixer on low speed for 1 minute. Stop the machine

3. Bake the cake until it springs back

and scrape down the sides of the bowl

when lightly pressed with your finger, 37

with a rubber spatula. Increase the mixer

to 40 minutes. Remove the pan from the

speed to medium and beat 2 minutes

oven and place it on a wire rack to cool for

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to miniature Bundts and tubes, which can

dish. You can also use chocolate cake,

be frustrating to unmold because the

brushing it with an orange- or coffee-

surfaces are so much smaller. If you will be

flavored liqueur first.

113

unmolding a sheet cake, mist the pan with vegetable oil spray, then dust with flour.

• Terrines. Following the instructions for the Pear and Chocolate Terrine

Angel foods and chiffon cakes are different (page 241), layer strips of cake with creatures: Their batters should be poured sautéed fruit and a cream cheese filling into ungreased, unfloured pans so they in a loaf pan. Place heavy canned goods rise up tall. Just run a long sharp knife on top of the terrine for 24 hours to around the inside and outside edges of the weight it down. Slice the compressed pan and give that cake a good shake. It will terrine, and serve it with whipped come out. cream or a chocolate sauce. And if not? Here are some ways to create an incredible layered dessert out of those pieces, hunks, or strips of cake.

• Icebox cakes. See the Deep Chocolate Almond Angel Icebox Cake (page 280). Tear off chunks of angel food or chiffon

• Trifles. As in the Brownie Chocolate

cake, and layer them with ice cream

Mousse Trifle (page 251), layer 1-inch and whipped cream in a pretty dish. pieces of brownies, chocolate mousse, Cover and freeze until firm. Let soften thawed whipped topping, and toffee a bit before spooning into bowls. chips in a large glass bowl or trifle

20 minutes. Run a long, sharp knife

✹ Store this cake, in a cake saver or

around the edge of the cake and invert it

under a glass dome, at room temperature

onto a rack to cool completely, 20 minutes

for up to 1 week. Or freeze it, wrapped in

more.

foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

4. Meanwhile, prepare the Shiny Chocolate Glaze.

5. Pour the glaze over the cake on the rack, then slide the cake onto a serving platter and slice.

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INCREDIBLE MOCHA MELTED ICE CREAM CAKE W I T H C H O C O L AT E M A R S H M A L L O W F R O S T I N G

othing pleases me more than for someone to adapt one of my recipes, adding their own

SERVES: 16 PREPARATION TIME: 7 MINUTES BAKING TIME: 40 TO 45 MINUTES ASSEMBLY TIME: 5 MINUTES

choice of ingredients, and turning out a fun and different cake. That’s

Vegetable oil spray for misting the pan

precisely what happened with this

Flour for dusting the pan

talked-about recipe, which usually

1 package (18.25 ounces) plain white

is made with Ben & Jerry’s Cherry

cake mix 2 cups best-quality coffee ice cream, melted

Garcia Ice Cream. A meeting was scheduled at my publisher’s office in New York, and those clever peo-

3 large eggs 1 tablespoon instant coffee powder or espresso powder Chocolate Marshmallow Frosting (page 439)

ple at Workman folded coffee ice cream into my ice cream cake, added a dash of espresso powder,

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable

and enrobed it in Chocolate Marsh-

oil spray, then dust with flour. Shake out

mallow Frosting. That cake had us

the excess flour. Set the pan aside.

all sitting up and

2. Place the cake mix, melted ice cream, eggs, and coffee powder in a

paying attention!

large mixing bowl. Blend with an electric mixer on low speed for

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1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 to 3 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 40 to 45 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.

4. Meanwhile, prepare the Chocolate Marshmallow Frosting.

5. Slide the cake onto a serving platter, and pour the warm frosting over the cake. Let the cake rest for 10 minutes before slicing.

6. Slice and serve. ✹ Store this cake, in a cake saver or under a glass dome, at room temperature for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

R the Cake Mix Doctor says You will find espresso powder at most supermarkets and in specialty markets. If not, just grind instant coffee granules in a coffee grinder or food processor until smooth. Make sure you use super-premium ice cream in this recipe. Not only do you want the pure and simple ingredients that it offers, but you will find that it melts true.That is, 2 cups of ice cream will melt into 2 cups liquid ice cream. (And you know, it doesn’t matter if it isn’t completely melted. I’ve mixed up plenty of these cakes on television when the ice cream was semi-melted, and they turned out beautifully!) I have tested this recipe with other flavors of cake mix, but I don’t find the consistency as good as it is with a white cake mix. Above all, make sure the mix doesn’t contain pudding.This is a heavy cake on its own and has been known to sink around the center as it is removed from the oven.You don’t want pudding in this recipe!

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DARN GOOD C H O C O L AT E C A K E W I T H M A R T H A’ S C H O C O L AT E I C I N G

reat recipes need repeating.

cake gets a warm reception no mat-

When this book was in the

ter where you call home. So why in

planning stages, I was

the world would I bother to gild the

thinking of the handful of recipes

lily and suggest you frost this per-

I wanted to carry over from book

fection of a chocolate cake? Well,

one to book two. Surely some of

just in case you want to dress it up

the frostings, and most definitely

for a dinner party or a birthday—

the Darn Good Chocolate Cake, I thought. It’s a classic in

instead of sprinkling it with a tablespoon of confectioners’

our family. While in col-

sugar, pour Martha Bow-

lege, a cousin of mine

den’s terrific cooked icing

used to call her Aunt

over the cake. Chocolate

Louise a week or so before she

on chocolate, and chocolate inside

planned a visit home just to make

chocolate. Serious stuff, indeed!

sure there would be a Darn Good Chocolate Cake ready and waiting

SERVES: 16

on the kitchen counter. And from

PREPARATION TIME: 10 MINUTES

the looks of the letters and e-mail

BAKING TIME: 58 TO 62 MINUTES ASSEMBLY TIME: 5 MINUTES

messages that have poured in, this

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Vegetable oil spray for misting the pan

R

Flour for dusting the pan 1 package (18.25 ounces) plain devil’s food or dark chocolate fudge cake mix 1 package (3.9 ounces) chocolate instant pudding mix 1 cup sour cream 1⁄ 2

cup water

1⁄ 2

cup vegetable oil

the Cake Mix Doctor says What makes this cake so irresistible is its intense flavor. But should you want to tame that a bit, substitute milk chocolate chips for the semisweet.

4 large eggs 11 ⁄ 2 cups semisweet chocolate chips

3. Bake the cake until it springs back

Martha’s Chocolate Icing (page 433)

when lightly pressed with your finger and is just starting to pull away from the sides

1. Place a rack in the center of the oven

of the pan, 58 to 62 minutes. Remove the

and preheat the oven to 350°F. Lightly

pan from the oven and place it on a wire

mist a 12-cup Bundt pan with vegetable

rack to cool for 20 minutes. Run a long,

oil spray, then dust with flour. Shake out

sharp knife around the edge of the cake

the excess flour. Set the pan aside.

and invert it onto a rack to cool completely, 20 minutes more.

2. Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mix-

4. Meanwhile, prepare Martha’s Choco-

ing bowl. Blend with an electric mixer on

late Icing.

low speed for 1 minute. Stop the machine

5. Place the cake on a serving platter and

and scrape down the sides of the bowl with

pour the warm icing over it. Let the cake

a rubber spatula. Increase the mixer speed

rest for 10 minutes before slicing, then

to medium and beat 2 to 3 minutes more,

slice and serve.

scraping the sides down again if needed. The batter should look thick and well com-

✹ Store this cake, wrapped in aluminum

bined. Fold in the chocolate chips, making

foil or plastic wrap, or in a cake saver,

sure they are well distributed throughout

at room temperature for up to 1 week. Or

the batter. Pour the batter into the pre-

freeze it, wrapped in foil, for up to 6 months.

pared pan, smoothing it out with the rub-

Thaw the cake overnight in the refrigerator

ber spatula. Place the pan in the oven.

before serving.

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K AT H Y ’ S C H O C O L AT E C H O C O L AT E C H I P C A K E ere’s another lip-smacking

SERVES: 16

chocolate pound cake and a

PREPARATION TIME: 10 MINUTES

slightly different way of

BAKING TIME: 50 TO 55 MINUTES ASSEMBLY TIME: 5 M FINUTES

arriving at it. This recipe is a bit lighter than the Darn Good Choco-

Vegetable oil spray for misting the pan

late Cake. It uses milk instead of

Flour for dusting the pan

sour cream, and it incorporates

1 package (18.25 ounces) plain devil’s food

miniature chocolate chips, which

or dark chocolate fudge cake mix 1 package (3.9 ounces) chocolate instant

suspend better in this batter.

pudding mix

There’s no need to frost the cake—

1 cup whole milk

it’s that rich and good. If you want

1 cup vegetable oil 4 large eggs

to dress it up, however, dust it with

11 ⁄ 2 cups miniature semisweet chocolate chips

a bit of confectioners’ sugar or pour the Simple Sugar Glaze (page 455)

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly

over it. My friend Kathy Sellers, who created this recipe, suggests serving it with peppermint ice cream and hot fudge sauce. Go ahead—

mist a 10-inch tube pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

2. Place the cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl. Blend with

I dare you!

an electric mixer on low speed for

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119

scraping the sides down again if needed.

R

The batter should look thick and well combined. Fold in the chocolate chips,

the Cake Mix Doctor says

making sure they are well distributed

Many experienced bakers believe that Bundt and tube cakes bake up more moist and tender when they cook at 325° instead of 350°F. This recipe was tested at both temperatures and with different amounts of chocolate chips. The lower temperature did produce a moist cake, but it was not enough of a difference to warrant the longer cooking time. So I settled for 350°F. To make sure your chocolate cakes that bake at 350°F for nearly an hour don’t overbrown, place the rack near the center of the oven and not higher. If your oven tends to bake hot, bake at 325°F. (See “The Ideal Temperature,” page 149.)

into the prepared pan, smoothing it out

throughout the batter. Pour the batter with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 50 to 55 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert it onto another rack so the cake is large side up. Allow to cool for 20 minutes more.

4. Slide the cake onto a serving platter and slice.

✹ Store this cake, wrapped in aluminum foil or plastic wrap, or in a cake saver, 1 minute. Stop the machine and scrape

at room temperature for up to 1 week. Or

down the sides of the bowl with a rub-

freeze it, wrapped in foil, for up to 6 months.

ber spatula. Increase the mixer speed to

Thaw the cake overnight in the refrigerator

medium and beat 2 to 3 minutes more,

before serving.

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C H O C O L AT E M A C A R O O N RING CAKE eanne Taylor, who lives in

CAKE:

Florida, sent in this wonderful

Vegetable oil spray for misting the pan

recipe for a chocolate cake filled

Flour for dusting the pan 1 package (18.25 ounces) devil’s food cake

with a chewy almond and coconut macaroon. I added a simple almond glaze to give a crowning touch to

mix with pudding 1 large egg 1 cup water 1⁄ 3

this special cake.

cup vegetable oil

ALMOND GLAZE:

11 ⁄ 4 cups confectioners’ sugar, sifted 1 to 2 tablespoons milk 1⁄ 2

SERVES: 16 PREPARATION TIME: 20 MINUTES

teaspoon pure almond extract

1. Prepare the filling: Separate the eggs, placing the whites in a medium-size

BAKING TIME: 53 TO 57 MINUTES

mixing bowl and the yolks in a large mix-

ASSEMBLY TIME: 5 MINUTES

ing bowl. Set the yolks aside. Add the almond extract to the egg whites and beat

MACAROON FILLING:

with an electric mixer on high speed until frothy, 30 seconds. Gradually add the

2 large eggs

sugar while beating at high speed until

1⁄ 2

teaspoon pure almond extract

soft peaks form, 1 to 11 ⁄ 2 minutes. Fold in

1⁄ 2

cup granulated sugar

the coconut and flour until just incor-

2⁄ 3

cup sweetened flaked coconut

porated. Set the bowl aside while you pre-

1⁄ 4

cup all-purpose flour

pare the cake.

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2. Place a rack in the center of the oven

6. For the glaze, place the confection-

and preheat the oven to 350°F. Lightly

ers’ sugar in a small bowl and whisk in

mist a 12-cup Bundt pan with vegetable

enough milk to make a spoonable mix-

oil spray, then dust with flour. Shake out

ture. Whisk in the almond extract.

the excess flour. Set the pan aside.

7. Place the cake on a serving platter and

3. Place the cake mix in the bowl with the

spoon the glaze over it. Let the cake rest

reserved egg yolks. Add the whole egg,

for 10 minutes before slicing.

water, and oil. Blend with an electric mixer on low speed for 30 seconds. Stop

8. Slice and serve.

the machine and scrape down the sides of

✹ Store this cake, in a cake saver or

the bowl with a rubber spatula. Increase the

under a glass dome, at room temperature

mixer speed to medium and beat 2 min-

for up to 1 week. Or freeze it, wrapped in

utes more, scraping the sides down again

foil, for up to 6 months. Thaw the cake

if needed. The batter should look thick

overnight in the refrigerator before serving.

and well combined.

4. Pour half of the batter into the prepared pan. Spoon the macaroon filling in a ring on top of the batter, making sure it does not touch the sides of the pan. Spoon the remaining batter over the filling, smoothing it out with the rubber spatula. Place the pan in the oven.

5. Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 53 to 57 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.

R the Cake Mix Doctor says If you want to pull out all the stops, toast a handful of sliced almonds and flaked coconut and sprinkle the mixture on the cake while the glaze is still sticky. Remember that egg whites will whip to a greater volume if they are at room temperature. So if you have a chance to remove the eggs from the refrigerator an hour before baking, do so.

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M I L K C H O C O L AT E CHERRY POUND CAKE W I T H M I L K C H O C O L AT E G L A Z E

hen I first prepared this

SERVES: 16

cake with chocolate

PREPARATION TIME: 10 MINUTES

chips in the batter, and

BAKING TIME: 55 TO 60 MINUTES ASSEMBLY TIME: 5 MINUTES

a yummy milk chocolate glaze, I kept tasting the flavor of cherry. And I liked it. And I wanted more of

Vegetable oil spray for misting the pan Flour for dusting the pan

that taste. So the next version of the

1 package (18.25 ounces) plain Swiss

recipe contained just what the cake needed: chopped maraschino cher-

chocolate or devil’s food cake mix 1 package (3.9 ounces) chocolate instant pudding mix

ries. If you are not a cherry fan, you can omit them. But you still may

3⁄ 4

cup water

2⁄ 3

cup vegetable oil

taste them—the Swiss chocolate

4 large eggs

mix plus the milk chocolate chips

11 ⁄ 2 cups milk chocolate chips 1⁄ 2

equals a faint cherry flavor.

cup chopped maraschino cherries

Milk Chocolate Glaze (page 448)

1. Place a rack in the center of the oven and preheat the oven to 325°F. Lightly mist a 10-inch tube pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

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123

All About Pudding Mix

I

am often asked which type of

time required, and give the support

pudding mix to add to cake batters—

needed to suspend chocolate chips, nuts,

instant or cook-and-serve? (The instant pudding is assembled with cold milk; the

and dried fruit in the batter. Why add pudding mix to a plain cake

cook-and-serve is made with hot milk,

mix when you can buy a cake mix with

and then the mixture is chilled.) When

the pudding already inside? The plain

adding dry pudding mix to a cake mix

cake mix will bake up taller and is less

batter, I find little difference between the

likely to shrink back from the edges as it

two types (although what I have read

cools. You can use the mix with pudding

suggests the instant should dissolve

inside, but the cake will not rise as much.

better in cold batters). The real difference

And what about preparing the pudding

here is selection: There are more flavors

mix with milk as the package directs and

of instant pudding mix (banana, pistachio,

then folding the pudding into the cake

white chocolate, as well as the usual

batter? I have tried this, but I find the

vanilla and chocolate) than there are of

cakes too heavy. What does work is the

cook-and-serve.

pudding cake method, in which prepared

Why add pudding mix? It makes a cake

pudding is poured over the batter before

more moist, makes the crumb more dense,

the cake goes into the oven and the cake

and gives the cake more structure. That’s

bakes up with a moist and gooey center

why pudding mix cakes are especially

(see the Molten Chocolate Pudding Cake,

suited to Bundt and tube pans—they hold

page 230, and the Chocolate-Cinnamon

their shape, withstand the longer baking

Banana Pudding Cake, page 233).

2. Place the cake mix, pudding mix,

scraping the sides down again if needed.

water, oil, and eggs in a large mixing bowl.

The batter will be very thick. Fold in the

Blend with an electric mixer on low

chocolate chips and cherries, making

speed for 1 minute. Stop the machine and

sure they are well distributed throughout

scrape down the sides of the bowl with a

the batter. Pour the batter into the pre-

rubber spatula. Increase the mixer speed

pared pan, smoothing it out with the rub-

to medium and beat 2 minutes more,

ber spatula. Place the pan in the oven.

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of the pan, 55 to 60 minutes. Remove the

R the Cake Mix Doctor says It’s funny how one brand or flavor of cake mix will be available in your market but may never appear in the stores in a neighboring state. It has to do with which mixes sell best in your area. If you cannot find the Swiss chocolate cake mix in your store, just use devil’s food. And if you want a more upscale cake, substitute dried cherries that you have soaked in a little kirsch or cherry liqueur.

pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert it onto another rack so the cake is large side up. Allow to cool for 20 minutes more.

4. Meanwhile, prepare the Milk Chocolate Glaze.

5. Place the cake on a serving platter and pour the warm glaze over it. Let the cake rest for 10 minutes before slicing.

6. Slice and serve. ✹ Store this cake, wrapped in aluminum foil or plastic wrap, or in a cake saver, at room temperature for up to 1 week. Or

3. Bake the cake until it springs back

freeze it, wrapped in foil, for up to 6 months.

when lightly pressed with your finger and

Thaw the cake overnight in the refrigerator

is just starting to pull away from the sides

before serving.

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EASY HERSHEY BAR SWIRL CAKE ® ®

ccording to the folks at Her-

SERVES: 16

®

shey’s, the Hershey Bar

PREPARATION TIME: 15 MINUTES

Swirl Cake has been a most-

BAKING TIME: 43 TO 47 MINUTES ASSEMBLY TIME: 5 MINUTES

requested recipe for a long time. To simplify the recipe, Hershey’s

CAKE:

came up with a cake mix version

Vegetable oil spray for misting the pan

not too long ago. This is one fun

Flour for dusting the pan

cake, and I have tweaked Her-

1 package (18.25 ounces) yellow cake mix with pudding

shey’s recipe only slightly, reducing the number of pecans in the swirl and adding vanilla to the

11 ⁄ 3 1⁄ 2

cups water

cup vegetable oil

3 large eggs 1 teaspoon pure vanilla extract

cake and the glaze. Two gargan-

1⁄ 4

cup light corn syrup

tuan Hershey

1⁄ 2

cup finely chopped pecans

bars, as

1 large Hershey’s milk chocolate bar (7 ounces)

well as 1⁄ 2

cup chocolate syrup

half a cup of chocolate syrup, went into this cake and glaze. Do I

E A S Y M I L K C H O C O L AT E G L A Z E :

1 large Hershey’s milk chocolate bar (7 ounces)

need to say that this is a very sweet cake?

2 tablespoons solid vegetable shortening 1 teaspoon pure vanilla extract

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1. Place a rack in the center of the oven

4. Break the chocolate bar into pieces,

and preheat the oven to 350°F. Lightly

and place those pieces in a small micro-

mist a 12-cup Bundt pan with vegetable

wave-safe bowl along with the chocolate

oil spray, then dust with flour. Shake

syrup. Microwave the chocolate at high

out the excess flour. Set the pan aside.

power for 1 minute and then stir until smooth; return the bowl to the micro-

2. Place the cake mix, water, oil, eggs,

wave for a few seconds if needed. Fold

and vanilla in a large mixing bowl. Blend

the melted chocolate into the remaining

with an electric mixer on low speed for

plain batter until well incorporated.

1 minute. Stop the machine and scrape down the sides of the bowl with a rubber

5. Pour the chocolate batter into the

spatula. Increase the mixer speed to

prepared pan, smoothing it out with the

medium and beat 2 minutes more,

rubber spatula. Spoon the pecan batter

scraping the sides down again if needed.

evenly over the top. Place the pan in the

The batter should look thick and well

oven.

combined.

6. Bake the cake until it springs back

3. Measure out 2 cups of the batter and

when lightly pressed with your finger

place it in a medium-size mixing bowl.

and is just starting to pull away from the

Stir in the corn syrup and pecans. Set

sides of the pan, 43 to 47 minutes.

the bowl aside.

Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.

R the Cake Mix Doctor says This glaze is incredibly easy, but you must use vegetable shortening, not butter, margarine, oil, or any of the blends or spreads. The light corn syrup in the batter allows the pecan batter to swirl perfectly throughout the cake.

Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.

7. To prepare the glaze, break the chocolate bar into pieces, and place those pieces and the shortening in a small microwave-safe bowl. Microwave at high power for 1 minute, and then stir until the chocolate has melted; return the bowl to the microwave for a few more seconds if needed. Stir in the vanilla. Spoon the glaze over the cooled cake,

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127

Chocolate Whipped Cream

T

here are several ways to add the flavor

powder. Beat on highest speed until

of chocolate to whipped cream.

thickened but not stiff, 3 to 4 minutes.

Remember that it is better to slightly • Fold whipped cream into cooled melted underwhip cream than to overwhip it. semisweet chocolate. Use about 2 • Whip 1 cup heavy cream until soft peaks just begin to form. Drizzle

ounces of chocolate for every 2 cups whipped cream.

1 tablespoon chocolate syrup over it. • And for a chocolate chip appearance, Continue whipping until soft peaks drizzle just-melted semisweet chocolate have formed. into very cold whipped cream, then fold • For every 1 cup heavy cream, add 1⁄4

cup confectioners’ sugar and

1 tablespoon Dutch-process cocoa

to combine. The chocolate cap cools and breaks into small pieces when folded in. Use 1 ounce of chocolate for every 2 cups whipped cream.

allowing it to drip down the sides of the

✹ Store this cake, in a cake saver or

cake. Let the cake rest for 10 minutes

under a glass dome, at room temperature

before slicing.

8. Slide the cake onto a serving platter. Slice and serve.

for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

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AMAZING GERMAN C H O C O L AT E C A K E have a special affinity

book signing. And this

for Raleigh, North Car-

was a cake I had never laid eyes on. Well, I realized I

olina, and it all has to do with this recipe. Before I was to make

had to get back in my kitchen and try

a scheduled book publicity visit to

to come up with that recipe. And I

Raleigh, I was the guest on a local

must tell you it’s worth all the commo-

radio program. A woman called and

tion. It’s a dandy of a Bundt cake,

asked if I had ever heard of a German

containing just five ingredients. And

chocolate cake recipe in which you

no one would ever believe the amazing

dump a container of store-bought

“secret” ingredient!

frosting into the bowl with the rest of SERVES: 16

the ingredients. At first, I was aghast!

PREPARATION TIME: 8 MINUTES

After all, I’m a believer in from-scratch

BAKING TIME: 48 TO 52 MINUTES

frosting on my cake mix cakes. Why Vegetable oil spray for misting the pan

would I want store-bought frosting in Flour for dusting the pan

my cake? And then people called in

1 package (18.25 ounces) plain German chocolate cake mix

and chatted about this cake and desperately wanted the recipe. When I

1 container (15 ounces) coconut pecan frosting 1 cup water

finally arrived in Raleigh, people were still talking about that cake at my

1⁄ 3

cup vegetable oil

3 large eggs

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129

minute. Stop the machine and scrape

R the Cake Mix Doctor says This is a super-moist cake, obviously, with all the fat in the frosting! So you really don’t want a glaze on it at all. If anything, dust it with confectioners’ sugar just before serving. If you have a little extra grated German chocolate on hand, add up to 12⁄ cup to the batter. German chocolate is easily grated in a food processor, and it keeps in a cool dry place in a zipper-lock bag. Add it to German chocolate cake batters to intensify the flavor.

down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it springs back when lightly pressed with your finger, 48 to 52 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.

4. Slide the cake onto a serving platter 1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly

and slice.

✹ Store this cake, wrapped in plastic

mist a 12-cup Bundt pan with vegetable wrap or aluminum foil, or in a cake saver oil spray, then dust with flour. Shake out or under a glass dome, at room temperathe excess flour. Set the pan aside. ture for up to 1 week. Or freeze it,

2. Place the cake mix, frosting, water, oil,

wrapped in foil, for up to 6 months. Thaw

and eggs in a large mixing bowl. Blend

the cake overnight in the refrigerator

with an electric mixer on low speed for 1

before serving.

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C H O C O L AT E B A N A N A POUND CAKE W I T H C H O C O L AT E C I N N A M O N G L A Z E

ow you see them, now you

SERVES: 16

don’t. That applies to the

PREPARATION TIME: 8 MINUTES BAKING TIME: 38 TO 40 MINUTES

cinnamon chips, which dis-

ASSEMBLY TIME: 5 MINUTES

appear as they bake into this cake, and it also Vegetable oil spray for misting

describes how slices

the pan

of this moist banana-

Flour for dusting the pan 2 ripe bananas

fragrant cake will disappear as soon as they are served. But that’s

1 package (18.25 ounces) plain German chocolate cake mix

hardly surprising. Begin with a German chocolate cake mix, add buttermilk, ripe bananas, and

3⁄ 4

cup buttermilk

1⁄ 2

cup vegetable oil

3 large eggs 1 teaspoon pure vanilla extract

cinnamon chips, and top the cake with a cocoa and cinnamon chip

1 cup cinnamon chips Chocolate Cinnamon Glaze (page 451)

glaze, and, well, you have magic flavors in the mouth!

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

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2. Peel the bananas and place them in a

cooled cake. Let the cake rest for 10 min-

large mixing bowl. With the electric mixer

utes before slicing.

on low speed, blend them until mashed. Add the cake mix, buttermilk, oil, eggs,

5. Place the cake on a serving platter,

and vanilla to the bananas. Blend with an

slice, and serve.

electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should

✹ Store this cake, wrapped in aluminum foil or plastic wrap, or in a cake saver, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

look thick and well combined. Fold in the cinnamon chips, making sure they are well distributed throughout the batter. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 38 to 40 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.

4. Meanwhile, prepare the Chocolate Cinnamon Glaze. Spoon the glaze over the

R the Cake Mix Doctor says Cinnamon chips, made by Hershey’s, are wonderful folded into chocolate cookies and cakes, but when combined with bananas, their intensity is near magical. A 10-ounce bag of these chips will yield about 12⁄ 3 cups, enough for both the cake and the glaze. Cinnamon chips melt more quickly than chocolate chips, so they dissolve into the cake batter instead of firming up on cooling.

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G E R M A N C H O C O L AT E C H I P POUND CAKE his cake had barely a moment

combination of German chocolate

to cool on my kitchen counter

batter and semisweet chips is intoxi-

when it was sliced into by my

cating. Especially when chased by a

cousin Joe. The Brady boys are

glass of cold milk.

notorious for diving into hot bread right from the oven, so how could I

SERVES: 16 PREPARATION TIME: 10 MINUTES

have expected Joe to resist hot

BAKING TIME: 58 TO 62 MINUTES

chocolate cake? And I will admit the ASSEMBLY TIME: 3 MINUTES

R the Cake Mix Doctor says This recipe conveniently uses up a large bag of miniature chocolate chips: 11⁄ 2 cups in the cake batter and the remaining 1⁄ 2 cup in the glaze. In a rush? Forgo the glaze, and use a German chocolate cake mix with pudding instead of adding pudding mix. In the mood for almond? Add 1 teaspoon pure almond extract to the batter.

CAKE:

Vegetable oil spray for misting the pan Flour for dusting the pan 1 package (18.25 ounces) plain German chocolate cake mix 1 package (3.9 ounces) chocolate fudge instant pudding mix 1 cup sour cream 1⁄ 2

cup water

1⁄ 2

cup vegetable oil

4 large eggs 11 ⁄ 2 cups miniature semisweet chocolate chips

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133

Sour Cream

S

our cream could be called the silent

and wet and quenching. And in baked

hero of this book. Why is it so

goods it adds moisture to the batter and

delicious added to a chocolate cake

makes the result more dense and rich

batter? Like buttermilk, sour cream

and palatable. Light or reduced-fat sour

works well with chocolate because it is

cream, made from half-and-half,

acidic, as is chocolate. Sour cream is

contains 40 percent less fat than regular

made from light cream (18 to 20 percent

sour cream. Reduced-fat sour cream will

fat) that is pasteurized and treated with

work in recipes that call for sour cream—

lactic acid–producing bacteria that give it

the outcome just won’t be as rich. Fat-

that distinctive tang. It is delicious atop

free sour cream, on the other hand,

baked potatoes or tortilla soup because it

should not be substituted for regular

is a foil to hot and spicy foods, being cool

sour cream.

GLAZE:

speed to medium and beat 2 to 3 minutes

1⁄ 2

more, scraping the sides down again if

cup miniature semisweet chocolate chips

2 tablespoons milk

needed. The batter should look thick and well combined. Fold in the chocolate chips, making sure they are well distrib-

1. Place a rack in the center of the oven

uted throughout the batter. Pour the bat-

and preheat the oven to 350°F. Lightly

ter into the prepared pan, smoothing it

mist a 12-cup Bundt pan with vegetable

out with the rubber spatula. Place the pan

oil spray, then dust with flour. Shake out

in the oven.

the excess flour. Set the pan aside.

2. Place the cake mix, pudding mix, sour

3. Bake the cake until it springs back when lightly pressed with your finger and

cream, water, oil, and eggs in a large mix-

is just starting to pull away from the sides

ing bowl. Blend with an electric mixer on

of the pan, 58 to 62 minutes. Remove the

low speed for 1 minute. Stop the machine

pan from the oven and place it on a wire

and scrape down the sides of the bowl

rack to cool for 20 minutes. Run a long,

with a rubber spatula. Increase the mixer

sharp knife around the edge of the cake

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and invert it onto a rack to cool completely, 20 minutes more.

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6. Slice and serve. ✹ Store this cake, wrapped in aluminum

4. For the glaze, combine the chocolate

foil or plastic wrap, or in a cake saver, at

chips and milk in a small saucepan over

room temperature for up to 1 week. Or

low heat. Stir until the chocolate has

freeze it, wrapped in foil, for up to 6 months.

melted and the mixture has thickened

Thaw the cake overnight in the refrigerator

slightly, 1 to 2 minutes.

before serving.

5. Place the cake on a serving platter and spoon the warm glaze over it. Let the cake rest for 10 minutes before slicing.

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135

BOSTON CREAM PIE CAKE ohn Mariani writes in The Dictio-

FILLING:

nary of American Food and Drink

2 cups milk

that if a Boston Cream Pie is

1 package (3.4 ounces) vanilla instant pudding mix

topped with a chocolate glaze, it should not be called a Boston Cream

1 tablespoon butter, melted 1 teaspoon pure vanilla extract

Pie, but rather a Parker House Chocolate Pie, after the Boston hotel where it was first bedecked with

CAKE:

Vegetable oil spray for

chocolate. Since I have seldom seen misting the pan

a Boston Cream Pie that hasn’t been

Flour for dusting the pan

topped with chocolate, I’ve decided to

1 package (18.25 ounces) plain butter recipe golden cake mix

call the following chocolate-glazed 2⁄ 3

and pudding-filled cake a Boston Cream Pie Cake. It may be a misnomer, but it’s easier this way.

cup water

8 tablespoons (1 stick) butter, at room temperature 3 large eggs Rich Chocolate Glaze (page 449)

SERVES: 16

1. Prepare the filling: Pour the milk into a

PREPARATION TIME: 15 MINUTES

large mixing bowl. Add the pudding mix.

BAKING TIME: 33 TO 35 MINUTES

Blend with an electric mixer on medium-

ASSEMBLY TIME: 15 MINUTES

low speed for 2 minutes, or until well combined. Stir in the melted butter and the

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vanilla until incorporated. Cover the bowl

R

with plastic wrap and place in the refrigerator to chill for 1 hour.

2. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

3. Place the cake mix, water, butter, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 3 to 4 minutes more, scraping the sides down again if needed. The batter

the Cake Mix Doctor says I first tested this cake with a harder, more candy-like topping, Martha’s Chocolate Icing (page 433).While the flavor was superb, Boston Cream Pie devotees yearned for a softer, thinner chocolate glaze, and thus this rendition.To make this an authentic Boston Cream Pie, however, you should forgo the glaze completely and dust confectioners’ sugar on top. But then the cake wouldn’t be as luscious—and it wouldn’t be in this book!

should look thick and well combined. Pour the batter into the prepared pan,

zontal layers. Place the bottom layer on a

smoothing it out with the rubber spatula.

serving platter and spread half of the

Place the pan in the oven.

chilled pudding over it. Place the middle

4. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 33 to 35 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the

layer on top, and spread it with the remaining pudding. Place the top layer of cake on top. Spoon the glaze over the cake so that it falls down the sides and the middle of the cake. Place the cake in the refrigerator to chill for at least 20 minutes before serving.

cake and invert it onto a rack to cool completely, 20 minutes more.

7. Remove the cake from the refrigerator, slice, and serve.

5. Meanwhile, prepare the Rich Chocolate Glaze.

✹ Store this cake, in a cake saver or under a glass dome, in the refrigerator for

6. Slice the cooled cake into three hori-

up to 1 week.

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ALMOND MARBLED C H O C O L AT E P O U N D C A K E break with my own tradition here

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and begin this recipe with a pound cake mix. Make that two pound cake mixes. You get incredible volume with this cake. It bakes up beautifully and is easily marbled with

the Cake Mix Doctor says No chocolate syrup? You could just as easily melt 1 cup of semisweet chocolate chips and fold that into the batter.

store-bought chocolate syrup. The almond extract adds a flavor punch. To glaze or not to glaze? I think this one can stand alone.

2 teaspoons pure almond extract 2⁄ 3

cup chocolate syrup

1. Place a rack in the center of the oven and preheat the oven to 325°F. Lightly

SERVES: 16

mist a 10-inch tube pan with vegetable oil

PREPARATION TIME: 20 MINUTES

spray, then dust with flour. Shake out the

BAKING TIME: 65 TO 70 MINUTES

excess flour. Set the pan aside.

Vegetable oil spray for misting the pan

2. Place the cake mixes, sour cream, water, melted butter, eggs, and almond

Flour for dusting the pan 2 packages (16 ounces each) pound cake mix 1 cup sour cream 1⁄ 2

cup water

extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber

8 tablespoons (1 stick) butter, melted

spatula. Increase the mixer speed to

4 large eggs

medium and beat 2 minutes more, scraping

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the sides down again if needed. The batter

pan from the oven and place it on a wire

should look thick and well combined.

rack to cool for 20 minutes. Run a long,

3. Divide the batter in half. Add the choco-

sharp knife around the edge of the cake and invert it onto a rack, then invert it

late syrup to one half of the batter, and onto another rack so that the cake is large stir until well combined. Pour the batters, side up. Allow to cool for 20 minutes more. alternating plain and chocolate, into the prepared pan. With a dinner knife, swirl through the batter to create a marbled

5. Slide the cake onto a serving platter. Slice and serve.

effect. Be careful not to scrape the bottom of the pan. Smooth out the top with the rubber spatula. Place the pan in the oven.

✹ Store this cake, wrapped in plastic wrap or aluminum foil, or in a cake saver

4. Bake the cake until it springs back

or under a glass dome, at room temperature

when lightly pressed with your finger and

for up to 1 week. Or freeze it, wrapped in

is just starting to pull away from the sides

foil, for up to 6 months. Thaw the cake

of the pan, 65 to 70 minutes. Remove the

overnight in the refrigerator before serving.

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M I L K Y W AY SWIRL CAKE ®

®

have looked for this recipe for

candy bar to make up the difference,

years and finally found a version

eat what’s left over!

of it in an issue of Vogue magaSERVES: 16

zine, of all places. The cake is a sinful

PREPARATION TIME: 15 MINUTES

combination of Milky Way bars and your usual cake ingredients, topped

BAKING TIME: 45 TO 50 MINUTES ASSEMBLY TIME: 5 MINUTES

with a creamy glaze made with more Milky Way bars. The only problem is

CAKE:

that candy bars are like many other

Vegetable oil spray for misting the pan

products on the grocery store shelf—

Flour for dusting the pan 21 ⁄ 2 Milky Way bars (2.05 ounces each), sliced

they are forever shrinking in size. The

2 tablespoons plus 1 cup water

original recipe called for four 2.23-

1 package (18.25 ounces) yellow cake mix

ounce bars, but by the time I adapted

with pudding 8 tablespoons (1 stick) butter, melted

the cake, they were down to 2.05 ounces each, and by the time this

3 large eggs 1 tablespoon all-purpose flour

recipe reaches you, they may very well weigh slightly less. So do a little math,

GLAZE:

21 ⁄ 2 Milky Way bars (2.05 ounces each), sliced

and if you need

2 tablespoons butter

to buy an extra

2 teaspoons water

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1. Place a rack in the center of the oven

is just starting to pull away from the sides

and preheat the oven to 325°F. Lightly

of the pan, 45 to 50 minutes. Remove the

mist a 12-cup Bundt pan with vegetable

pan from the oven and place it on a wire

oil spray, then dust with flour. Shake out

rack to cool for 20 minutes. Run a long,

the excess flour. Set the pan aside.

sharp knife around the edge of the cake

2. Place the Milky Way bars and 2 table-

and invert it onto a rack to cool com-

spoons water in a medium-size saucepan

pletely, 20 minutes more.

over medium-low heat. Heat, stirring, until

6. For the glaze, rinse out the saucepan

the candy bars melt and the mixture is

and wipe it dry. Place the Milky Way bars

smooth, 3 to 4 minutes. Remove the pan

in the saucepan over medium-low heat.

from the heat and set it aside.

Add the butter and water. Cook, stirring,

3. Place the cake mix, 1 cup water, melted

until smooth, 3 to 4 minutes. Let the glaze

butter, and eggs in a large mixing bowl.

cool for 10 minutes.

Blend with an electric mixer on low speed

7. Slide the cake onto a serving platter.

for 1 minute. Stop the machine and scrape

Spoon the glaze over the cake so that it

down the sides of the bowl with a rubber

drips down the sides. Let the cake rest for

spatula. Increase the mixer speed to

10 minutes, then slice and serve.

medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined.

✹ Store this cake, in a cake saver or under a glass dome, at room temperature for up to 1 week. Or freeze it, wrapped in

4. Measure out 2⁄3 cup of the batter and pour it into the cooled candy bar mixture.

foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

Add the flour and stir until the mixture is smooth. Pour the plain cake batter into the prepared pan. Spoon the Milky Way mixture in a ring on top of the batter, making sure not to touch the sides of the pan. With a dinner knife, swirl through the batter to create a marbled effect. Do not scrape the bottom of the pan. Smooth out the top with the rubber spatula. Place the pan in the oven.

5. Bake the cake until it springs back when lightly pressed with your finger and

R the Cake Mix Doctor says You could dust the cake with confectioners’ sugar instead of making the glaze. But who wants to miss making a glaze out of candy bars?

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W H I T E C H O C O L AT E POUND CAKE W I T H S T R AW B E R R I E S A N D WA R M L E M O N S A U C E

hy is it that

number. Music for the

when you’re

mouth.

asked to bring dessert to a picnic, SERVES: 16

your mind freezes and the only

PREPARATION TIME: 10 MINUTES

thing you can think of is brownies?

BAKING TIME: 45 TO 50 MINUTES ASSEMBLY TIME: 5 MINUTES

Never again. This is the dessert to bring to the next movable feast. The cake can be made ahead of time and wrapped in foil, the sauce

Vegetable oil spray for misting the pan Flour for dusting the pan 6 ounces white chocolate, coarsely

can be stored in a jar to be poured on-site, and those strawberries or

chopped 1 package (18.25 ounces) plain white cake mix

raspberries can be prepared and 3⁄ 4

tucked inside a sturdy plastic

cup whole milk

8 tablespoons (1 stick) butter, melted

container until it’s dessert time.

4 large eggs

Then, when everyone thinks that

2 teaspoons pure vanilla extract

you’re reaching into the basket for

Warm Lemon Curd Sauce (page 457) 2 cups rinsed, sliced or whole, and lightly

brownies, you pull out the compo-

sweetened strawberries, for garnish

nents and assemble this little

(see “the Cake Mix Doctor says”)

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large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of

the Cake Mix Doctor says

the bowl with a rubber spatula. Increase the

To sweeten the strawberries, sprinkle 2 tablespoons sugar over them, stir, and let sit for 15 to 20 minutes before serving. Substitute almond extract for vanilla and you have an entirely different cake. This cake is also delicious cut into thirds, sandwiched with softened ice cream, and frozen.

utes more, scraping the sides down again

mixer speed to medium and beat 2 minif needed. The batter should look thick and well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

4. Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 45 to 50 minutes. Remove the pan from the oven and place it on a wire

1. Place a rack in the center of the oven

rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake

and preheat the oven to 350°F. Lightly and invert it onto a rack, then invert it mist a 10-inch tube pan with vegetable oil onto another rack so the cake is large side spray, then dust with flour. Shake out the up. Allow to cool for 20 minutes more. excess flour. Set the pan aside.

2. Melt the white chocolate in a small

5. Meanwhile, prepare the Warm Lemon Curd Sauce.

saucepan over low heat, stirring constantly, 3 to 4 minutes. Or microwave the

6. Slice the cake, and serve it with the

white chocolate in a small glass bowl on

sweetened strawberries and lemon sauce.

high power for 1 minute, then stir with a

✹ Store this cake, wrapped in aluminum

small rubber spatula until smooth. (See foil or plastic wrap, or in a cake saver, Melting White Chocolate, page 92.) Let it at room temperature for up to 1 week. Or cool slightly. freeze it, wrapped in foil, for up to 6 months.

3. Place the cake mix, milk, melted but-

Thaw the cake overnight in the refrigerator

ter, eggs, vanilla, and white chocolate in a

before serving.

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143

P U M P K I N C H O C O L AT E CHIP CAKE ere is a delicious example of

SERVES: 16

how a puréed vegetable—

PREPARATION TIME: 10 MINUTES

canned pumpkin—creates

BAKING TIME: 42 TO 46 MINUTES

a cake so moist that it needs no oil. The recipe comes from Rebecca

Vegetable oil spray for misting the pan

Robb, of Fremont, California,

Flour for dusting the pan

and it is a favorite that her

1 package (18.25 ounces) plain yellow cake mix

mother, Lillah, likes to

1 can (15 ounces; 13 ⁄ 4 cups)

make in the fall—it’s per-

pumpkin

fect for Halloween. If you want to

1⁄ 4

cup water

top this cake with a glaze, the Choco-

2 large eggs

late Cinnamon Glaze (page 451),

2 teaspoons pumpkin pie spice 2 teaspoons baking soda

Chocolate Dream Glaze (page 447),

1 cup semisweet chocolate chips

or Chocolate Marshmallow Frosting

1 cup finely chopped pecans

(page 439) would carry on that good

1 tablespoon confectioners’ sugar,

chocolate flavor. Or just dust it with some confectioners’ sugar as I do here. This cake is scrumptious warm, when the chocolate chips are

for garnish

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out

still melted, gooey, and wonderful.

the excess flour. Set the pan aside.

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2. Place the cake mix, pumpkin, water,

R

eggs, pumpkin pie spice, and baking soda in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Fold in the chocolate chips and pecans, making sure they are well distributed throughout the batter. Spoon the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

the Cake Mix Doctor says The chocolate chips suspend beautifully in this cake because the batter is thick enough to support them.Yet the final result isn’t overly dense—the baking soda helps lighten it. Make sure to chop the pecans fine so that they blend into the texture of the cake. If you don’t have pumpkin pie spice, add 1 teaspoon ground cinnamon, 1⁄ 2 teaspoon ground nutmeg, and 1⁄2 teaspoon ground allspice.

3. Bake the cake until it is lightly browned and springs back when lightly pressed with your finger, 42 to 46 min-

✹ Store this cake, wrapped in aluminum

utes. Remove the pan from the oven and

foil or plastic wrap, or in a cake saver,

place it on a wire rack to cool for 20 min-

at room temperature for up to 1 week. Or

utes. Run a long, sharp knife around the

freeze it, wrapped in foil, for up to 6 months.

edge of the cake and invert it onto a rack

Thaw the cake overnight in the refrigerator

to cool completely, 20 minutes more.

before serving.

4. Slide the cake onto a serving platter, dust with confectioners’ sugar, and slice.

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145

W H I T E C H O C O L AT E POUND CAKE W I T H R I C O T TA A N D O R A N G E

f you think cake mixes can only

Vegetable oil spray for misting the pan

produce soft, spongy cakes, try

Flour for dusting the pan 2 large oranges

this recipe. The texture is akin Carton orange juice as needed

to from-scratch pound cake, with

6 ounces white chocolate, coarsely chopped

the dense crumb coming from the

1 package (18.25 ounces) plain white cake mix

combination of white chocolate, oil, and ricotta. But don’t think for a moment that this cake tastes greasy. The fresh orange juice and

2⁄ 3

cup ricotta cheese

1⁄ 3

cup vegetable oil

3 large eggs 2 large egg whites 1⁄ 2

teaspoon pure almond extract

zest make it pleasing and light. Fresh Orange Drizzle (page 453) SERVES: 16 PREPARATION TIME: 12 MINUTES

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly

BAKING TIME: 38 TO 42 MINUTES ASSEMBLY TIME: 5 MINUTES

mist a 10-inch tube pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

2. Zest the oranges, and measure out 2 teaspoons grated zest for the cake batter. (If you have extra, save it for making the Fresh Orange Drizzle.) Juice the oranges. You will need 1 ⁄ 2 cup juice; add

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carton orange juice as needed to make up

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the 1 ⁄ 2 cup. Set the juice aside. (If you have more than 1 ⁄ 2 cup juice, save it for making the Fresh Orange Drizzle.)

3. Melt the white chocolate in a small saucepan over low heat, stirring constantly, 3 to 4 minutes. Or microwave the white chocolate in a small glass bowl on high power for 1 minute, then stir with a small rubber spatula until smooth. (See Melting White Chocolate, page 92.) Let it cool slightly.

4. Place the cake mix, ricotta, oil, eggs, egg whites, almond extract, reserved 1⁄ 2

cup orange juice, reserved 2 teaspoons

orange zest, and the white chocolate in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2

the Cake Mix Doctor says This is a good time to talk about the tube pans that have dark interiors, as opposed to shiny silver-colored interiors. Usually they are treated so as to be nonstick. For lighter-colored batters such as the one I use in the White Chocolate Pound Cake, the dark pans spell trouble. (This cake has little chance of sticking if you prep the pan correctly with oil and flour, anyway.) The darker color causes a concentration of heat on the edges, and thus the edges of the cake will bake up more browned than if you had used a shiny pan that reflected the heat. If all you have is a dark pan, go ahead and use it, but reduce the oven temperature to 325°F and bake the cake about 15 minutes more.

minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Pour the batter into the prepared pan, smoothing it out

it on a wire rack to cool for 20 minutes.

with the rubber spatula. Place the pan in

Run a long, sharp knife around the edge

the oven.

of the cake and invert it onto a rack, then invert it onto another rack so the cake is

5. Bake the cake until it springs back when lightly pressed with your finger and

large side up. Allow to cool for 20 minutes more.

is just starting to pull away from the sides of the pan, 38 to 42 minutes.

6. Meanwhile, prepare the Fresh Orange

Remove the pan from the oven and place

Drizzle.

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147

7. Spoon the drizzle over the cake so that

✹ Store this cake, wrapped in aluminum

it runs down the sides of the cake. Let the

foil or plastic wrap, or in a cake saver,

cake rest for 10 minutes.

8. Slide the cake onto a serving platter.

at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator

Slice and serve. before serving.

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L I B B I E ’ S C H O C O L AT E AMARETTO CAKE ibbie Jae was my

too boozy—you can tote

book tour escort on

it to that church supper without a worry.

a particularly humid Florida morning. As we whizzed

SERVES: 16

along the highways between Tampa

PREPARATION TIME: 12 MINUTES

and St. Petersburg, keeping an eye BAKING TIME: 53 TO 56 MINUTES

on the sliding fresh strawberry cakes baked for a television appear-

Vegetable oil spray for misting the pan

ance, we talked about children,

Flour for dusting the pan

traffic, and invariably cakes. Libbie

1 package (18.25 ounces) plain devil’s food cake mix

promised to send me her favorite

1 package (3.9 ounces) chocolate instant

chocolate cake mix creation. Well, the recipe was well worth the wait. Libbie begins with a devil’s food

pudding mix 3⁄ 4

cup whole milk

1⁄ 2

cup vegetable oil

1⁄ 2

cup water

1⁄ 4

cup mayonnaise

cake mix, to which she adds pudding mix and a little mayonnaise to

4 large eggs

keep things moist. Then she pours

1⁄ 4

in both amaretto and almond

cup amaretto (almond liqueur)

1 teaspoon pure almond extract 1 cup semisweet chocolate chips

extract, plus a handful of chocolate chips. It is a powerful cake, but not

1 tablespoon confectioners’ sugar, for garnish

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The Ideal Temperature

I

had heard from a couple of veteran

for cheesecakes because it produces a

bakers that you get moister cakes

more tender and uniform cake. It is also

if you bake at 325°F rather than 350°F.

recommended for cake layer pans that

So when I was testing these recipes,

are larger than 10 inches because the

I gave the lower temperature a try on

layer will rise more evenly at the lower

some of my basic cakes—devil’s food,

temperature. And when a tube or Bundt

for example. Two 9-inch round layers

cake takes a long time to bake through

took 32 minutes to bake at 325°F and

and you don’t want to overbrown the top,

28 minutes at 350°F. If there was any

baking at 325°F is preferable. On the

structural difference in the cakes, I could

other hand, for pudding cakes, such as

not see or taste it. So, I chose to stick

the Chocolate Soufflé Pudding Cake on

with 350°F for layer cakes and most

page 235, where you want the edges crisp

other cakes, for the time saved.

and the center moist and gooey, sometimes

A few exceptions do call for 325°F,

375°F is the right temperature.

however. The lower temperature is better

1. Place a rack in the center of the oven

The batter should look thick and well

and preheat the oven to 350°F. Lightly

combined. Fold in the chocolate chips,

mist a 12-cup Bundt pan with vegetable

making sure they are well distributed

oil spray, then dust with flour. Shake out

throughout the batter. Pour the batter

the excess flour. Set the pan aside.

into the prepared pan, smoothing it out

2. Place the cake mix, pudding mix, milk,

with the rubber spatula. Place the pan in the oven.

oil, water, mayonnaise, eggs, amaretto, and almond extract in a large mixing

3. Bake the cake until it springs back

bowl. Blend with an electric mixer on low

when lightly pressed with your finger and

speed for 1 minute. Stop the machine and

is just starting to pull away from the sides

scrape down the sides of the bowl with a

of the pan, 53 to 56 minutes. Remove the

rubber spatula. Increase the mixer speed

pan from the oven and place it on a wire

to medium and beat 2 minutes more,

rack to cool for 20 minutes. Run a long,

scraping the sides down again if needed.

sharp knife around the edge of the cake

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and invert it onto a rack to cool completely, 20 minutes more.

4. Place the cake on a serving platter. Sprinkle with confectioners’ sugar, slice, and serve.

✹ Store this cake, wrapped in aluminum foil or plastic wrap, or in a cake saver, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

R the Cake Mix Doctor says I liked this cake plain and simple, with just a sprinkling of confectioners’ sugar on top. And that is how Libbie Jae serves it. If you want more of an amaretto flavor, stir together 1⁄ 2 cup confectioners’ sugar and 1⁄ 4 cup amaretto, and pour this over the cake.

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R I C K ’ S C H O C O L AT E R U M BUNDT CAKE ick Delaney, of Warner Rob-

SERVES: 16

bins, Georgia, has been mak-

PREPARATION TIME: 8 MINUTES BAKING TIME: 43 TO 47 MINUTES

ing this cake for more than

ASSEMBLY TIME: 5 MINUTES

fifteen years, adjusting it a tad every so often. He says he has it where he wants it now and has

Vegetable oil spray for misting the pan Flour for dusting the pan 1 package (18.25 ounces) plain

passed it along to share. The

yellow cake mix

cake is delicious, but of

1 package (3.9 ounces)

course I like to tinker and

chocolate instant

have added a bit more rum

pudding mix 1 cup sour cream

than in Rick’s version. And I included chocolate chips because

1⁄ 2

cup vegetable oil

1⁄ 3

cup light rum

they work so well with the rum.

4 large eggs

Try it and see for yourself, then

1 teaspoon pure vanilla extract

make your own adjustments. But

1 cup semisweet chocolate chips Rich Chocolate Glaze (page 449)

don’t change one thing: Rick says to serve the cake with cold milk!

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

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2. Place the cake mix, pudding mix, sour cream, oil, rum, eggs, and vanilla in a

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6. Slice and serve. ✹ Store this cake, in a cake saver or

large mixing bowl. Blend with an electric under a glass dome, at room temperature mixer on low speed for 1 minute. Stop the for up to 1 week. Or freeze it, wrapped in machine and scrape down the sides of foil, for up to 6 months. Thaw the cake the bowl with a rubber spatula. Increase the overnight in the refrigerator before serving. mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Fold in the chocolate chips, making sure they are well distributed throughout the batter. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 43 to 47 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.

4. Meanwhile, prepare the Rich Chocolate Glaze.

5. Place the cake on a serving platter and pour the warm icing over it. Let the cake rest for 10 minutes.

R the Cake Mix Doctor says There’s something about the structure of a cake with pudding added to it, or a cake that doesn’t contain too much liquid, that makes it just right for chocolate chips.The batter keeps the chips from sinking to the bottom while the cake bakes. If you have a cake recipe in which the chips tend to sink, see if you can thicken up the batter: Reduce the liquid slightly. Add a box of pudding mix. Reduce the amount of oil slightly. The results may be just right for you.

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153

C H O C O L AT E KAHLÚA CAKE ois Anne Holley, of Morehead,

SERVES: 16

Kentucky, jokingly says that

PREPARATION TIME: 10 MINUTES

her hometown is known for its

BAKING TIME: 55 TO 60 MINUTES ASSEMBLY TIME: 2 MINUTES

natural beauty and for its good cooks with short memories. Well,

Vegetable oil spray for misting the pan

she is surely joking, because Lois

Flour for dusting the pan 1 package (18.25 ounces) plain butter-recipe

Anne quickly recalled and shared fudge cake mix

with me the chocolate cake recipe

1 package (3.9 ounces) chocolate instant pudding mix

she loves best. It begins with a butter-recipe fudge cake mix, to

1 cup sour cream 8 tablespoons (1 stick) butter, melted

which you add all kinds of goodies,

1⁄ 2

cup vegetable oil

particularly Kahlúa. I liked the

4 large eggs

coffee liqueur taste so much that

7 tablespoons Kahlúa or other coffee liqueur 1 teaspoon pure vanilla extract

I drizzled a little over the cake while 1 cup semisweet chocolate chips

it was cooling. This is one rich cake worth remembering!

1 tablespoon confectioners’ sugar, sifted, for garnish

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

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2. Place the cake mix, pudding mix, sour

3 tablespoons Kahlúa over the cake, let-

cream, melted butter, oil, eggs, 4 table-

ting it seep down into the holes. Let the

spoons of the Kahlúa, and the vanilla in

cake cool completely, 20 minutes more.

a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the

5. Place the cake on a serving platter and dust with confectioners’ sugar. Slice and

machine and scrape down the sides of serve. the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2

✹ Store this cake, wrapped in aluminum

minutes more, scraping the sides down

foil or plastic wrap, or in a cake saver,

again if needed. The batter should look

at room temperature for up to 1 week. Or

thick and well combined. Fold in the

freeze it, wrapped in foil, for up to 6 months.

chocolate chips, making sure they are

Thaw the cake overnight in the refrigerator

well distributed throughout the batter.

before serving.

Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 55 to 60 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack.

4. With a wooden skewer, poke holes in the top of the cake. Spoon the remaining

R the Cake Mix Doctor says The best way to let a liqueur seep down into a warm cake is to poke holes in the top and then spoon the liqueur over the cake. A wooden skewer makes nice thin holes, chopsticks larger holes. As for topping this cake, just a dusting of confectioners’ sugar is all you need.

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BLACK RUSSIAN CAKE hile I was on my book

me her recipe. No more guessing—

tour with The Cake Mix

this is one awesome cake.

Doctor, conversations SERVES: 16

understandably centered on cake.

PREPARATION TIME: 10 MINUTES

Did I have this recipe or that one? It BAKING TIME: 60 TO 65 MINUTES

was fun because it gave me a

ASSEMBLY TIME: 5 MINUTES

chance to find out what people in different regions of the country are

CAKE:

baking and what they’d like to be

Vegetable oil spray for misting the pan

baking. The topic of Black Russian

Flour for dusting the pan 1 package (18.25 ounces) plain

Cake came up more yellow cake mix

than once. (A Black

1 large package (5.9 ounces) chocolate instant pudding mix

Russian is a cocktail

1 cup vegetable oil

consisting of two parts vodka and one part coffee liqueur—dan-

3⁄ 4

cup water

1⁄ 2

cup granulated sugar

gerously delicious.) Did I have a

4 large eggs

recipe? Could I find a recipe? Well,

1⁄ 4

cup Kahlúa or other coffee liqueur

1⁄ 4

cup vodka

to be honest, I had never given any thought to a Black Russian Cake. Fortunately, Carolyn Kent, of Danville, Virginia, had. She e-mailed

GLAZE: 1⁄ 2

cup confectioners’ sugar, sifted

1⁄ 4

cup Kahlúa or other coffee liqueur

155

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with the rubber spatula. Place the pan in

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the oven.

the Cake Mix Doctor says

3. Bake the cake until it springs back

Want to make a White Russian Cake? Heat 2 tablespoons Kahlúa and 2 tablespoons heavy cream until warm. Stir in 1⁄ 2 cup confectioners’ sugar, and spoon this glaze over the cooled cake.

is just starting to pull away from the sides

when lightly pressed with your finger and of the pan, 60 to 65 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly

4. For the glaze, place the confectioners’

mist a 12-cup Bundt pan with vegetable

sugar in a small bowl and stir in the

oil spray, then dust with flour. Shake out

Kahlúa. Spoon this over the cooled cake

the excess flour. Set the pan aside.

so that it drips down the sides and is absorbed into the cake. Let the cake rest

2. Place the cake mix, pudding mix, oil,

for 10 minutes.

water, sugar, eggs, Kahlúa, and vodka in a large mixing bowl. Blend with an electric

5. Slide the cake onto a serving platter.

mixer on low speed for 1 minute. Stop the

Slice and serve.

machine and scrape down the sides of the bowl with a rubber spatula. Increase

✹ Store this cake, wrapped in aluminum

the mixer speed to medium and beat

foil or plastic wrap, or in a cake saver,

2 minutes more, scraping the sides down

at room temperature for up to 1 week. Or

again if needed. The batter should look

freeze it, wrapped in foil, for up to 6 months.

thick and well combined. Pour the batter

Thaw the cake overnight in the refrigerator

into the prepared pan, smoothing it out

before serving.

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C H O C O L AT E F O U R -S E A S O N S WINE CAKE ashville cook Stacey Romo

CAKE:

makes this sherry-soaked

Softened butter for greasing the pan

cake during the winter holi-

1 jar (6 ounces) maraschino cherries 1⁄ 2

days. It is an adaptation of one

1 package (18.25 ounces) plain

made with a white cake mix by her aunt in New Orleans. Stacey

devil’s food cake mix 1 package (3.4 ounces) vanilla instant pudding mix

switched to chocolate! As if the duo of sweet cream sherry and chocolate weren’t enough, this cake is enhanced by a topping of pecans

cup cream sherry

1⁄ 2

cup water

1⁄ 2

cup vegetable oil

4 large eggs 1⁄ 2

cup chopped pecans

and marinated maraschino cherries. It’s one impressive and easy

GLAZE:

cake, perfect for serving or giving

4 tablespoons (1 ⁄ 2 stick) butter

during the winter holidays or for

1⁄ 2

cup sugar

1⁄ 4

cup cream sherry

surprising someone on a birthday.

2 tablespoons water

SERVES: 16

1. Place a rack in the center of the oven

PREPARATION TIME: 20 TO 25 MINUTES

and preheat the oven to 325°F. Gener-

BAKING TIME: 50 TO 55 MINUTES

ously grease a 12-cup Bundt pan with butter. Set the pan aside.

ASSEMBLY TIME: 2 MINUTES

2. Drain the cherries and cut them in

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15 Cakes to Tote to a Potluck 1. Chocolate Four-Seasons Wine Cake

8. Chocolate Zucchini Raisin Cake

2. Amazing German Chocolate Cake

9. The Watergate Cake

3. Mint Chocolate Cream Cheese Pound Cake 4. Deep Chocolate Almond Angel

10. White Chocolate Banana-Macadamia Cheesecake 11. Mocha Brownie Cheesecake

Icebox Cake 12. Dark Chocolate Roulade with 5. Chocolate-Cinnamon Banana Cake

Chocolate Cream Filling

with a Quick Caramel Frosting 13. Chocolate Potluck Cake 6. Peanut Butter Cake with Fluffy 14. White Chocolate Pineapple UpsideChocolate Frosting Down Cake 7. Chocolate Cherry Chip Cupcakes 15. Cream Cheese Brownie Pie with Martha’s Chocolate Icing

half. Place the cherries and the sherry

needed. The batter should look thick

in a small bowl. Let the cherries soak for

and well combined.

10 minutes.

4. Arrange 3 or 4 cherry halves, round 3. Place the cake mix, pudding mix,

side down, in the large indentations at

water, oil, and eggs in a large mixing

the bottom of the Bundt pan. Place 1 or 2

bowl. Drain the sherry from the cherries

cherries in the small indentations. Sprin-

and add it to the mixing bowl. Blend

kle the chopped pecans over the bottom of

with an electric mixer on low speed for

the pan, including the cherries. Pour the

30 seconds. Stop the machine and

batter into the prepared pan, smoothing it

scrape down the sides of the bowl with a

out with the rubber spatula. Place the pan

rubber spatula. Increase the mixer

in the oven.

speed to medium and beat 2 minutes more, scraping the sides down again if

5. Bake the cake until it springs back

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when lightly pressed with your finger and

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is just starting to pull away from the sides of the pan, 50 to 55 minutes. Remove the pan from the oven and place it on a wire rack to cool for 10 minutes.

6. While the cake is cooling, prepare the glaze: Place the butter, sugar, sherry, and water in a small saucepan over medium heat. Bring to a boil, then reduce the heat and simmer the mixture until it reduces by a third and thickens slightly, stirring often, 6 to 8 minutes. Remove the pan from the heat. Run a long, sharp knife

the Cake Mix Doctor says You are going to love how the pecans toast in the butter on the bottom of the pan and then, when the cake is unmolded, create a crunchy topping. Add 14⁄ cup more pecans for an even more delicious crust. And, for added holiday color, alternate red and green maraschino cherry halves in the bottom of the pan.

around the edge of the cake and invert it onto a serving platter. Spoon the warm glaze over the warm cake. Let the cake at room temperature for up to 1 week. Or rest for 10 minutes. freeze it, wrapped in foil, for up to 6 months.

7. Slice and serve. ✹ Store this cake, wrapped in aluminum foil or plastic wrap, or in a cake saver,

Thaw the cake overnight in the refrigerator before serving.

Sheet Cakes •••

he chocolate layer cake may be

sale, church supper, and neighborhood

America’s most beloved cake,

picnic—but seldom at a yard sale be-

aglow with candles and sur-

cause these pans don’t wear out!

rounded by birthday nostalgia,

Before going further, I want to say for

but the flatter, larger chocolate sheet

the record that the name “sheet cake”

cake is certainly the most versatile.

may not be technically correct. The first

Baked in pans that range from 13 to 16 inches long and from 9

sheet cakes were wafer-thin cakes baked in what resembled a

to 12 inches wide, this is

jelly-roll pan. They were

the cake that America

frosted and sliced. But

bakes most often. The cake

through the years “sheet

mix companies know that from

cake” has come to describe any

consumer research. And no doubt just a

large flat cake, served as is or frosted.

quick look in anyone’s pantry will most

And although pan sizes may vary, you’ll

likely turn up that rectangular pan.

be able to fill up to a 151 ⁄ 4- by 101 ⁄ 2-inch

It was our brownie passion that

pan with any of these recipes. Go any

placed that pan in so many cupboards,

larger and you’ll need a recipe and a

as well as the clever marketing efforts of

half. If in doubt, check the side panel of

housewares folks who made it afford-

white cake mix boxes for information on

able and totable to gatherings with a

how much batter fits into wedding and

snap-on cover. Its presence in every kit-

larger pan sizes. But remember that the

chen led to its presence at every bake

larger the pan, the shorter the baking

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161

time because of more surface area and

Cake, the Watergate Cake, and the Ba-

less height.

nana Split Fudge Cake are sliced and

Those of you who live at higher

served right from the pan. Dust the pan

altitudes (over 3,500 feet) should be

with a little flour if you want to invert

forewarned that sheet cake cooking in

the cake and frost it—like the Choco-

your territory is risky business. There

late Coconut Cream Cake with German

is less structural support for the cake

Chocolate Frosting or the Chocolate

batter, and because cakes at higher

Eggnog Cake with Eggnog Buttercream

altitudes tend to bake higher than

Frosting. (If you’ll want to unmold the

they might at sea level, sheet cakes

cake, don’t bake it in a glass pan. Glass

rise and then sink in the middle. Con-

pans cook more quickly and the cake

sult the cake mix box for advice or see

will stick to the corners.) Some cakes

my High-Altitude Baking tips (pages

are inverted because there are goodies

10 to 11). The good news is, you can

on the bottom—for example, the Ger-

always fill the dip with extra frosting!

man Chocolate Upside-Down Cake and the White Chocolate Pineapple Upside-

“Chocolate: It flatters you for a while, it warms you for an instant; then all of a sudden, it kindles a mortal fever in you.” —MARIE, MARQUISE DE SÉVIGNÉ

Down Cake. You don’t have to be a math whiz to figure out that the sheet cake is the cake that feeds the crowd. These cakes will generously feed sixteen, amply feed twenty, easily feed twenty-four,

With your sheet pan lightly misted

and I know my frugal grandmother

with vegetable oil spray, you’re ready to

could stretch one to feed an entire

bake any of the cakes in this chapter.

school! And I know she’d approve of

The German Chocolate Velvet Crumb

every one of these versatile and crowd-

Cake, the Chocolate Zucchini Raisin

pleasing recipes!

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G E R M A N C H O C O L AT E U P S I D E -D O W N C A K E pside-down cakes are often

SERVES: 20

made in skillets: Pineapple

PREPARATION TIME: 12 MINUTES BAKING TIME: 43 TO 48 MINUTES

upside-down cake and the classic French apple tarte tatin

Softened butter for greasing

are great examples. But if you’re

the pan

thinking bottoms up, don’t rule out

Flour for dusting the pan 1 cup sweetened flaked coconut

the 13- by 9-inch pan! In this rich

1 cup finely chopped pecans

and memorable chocolate cake,

31 ⁄ 2 cups confectioners’ sugar

coconut and pecans form the bottom

1 cup (2 sticks) margarine, melted

layer, followed by German chocolate

1 package (8 ounces) cream cheese, at room temperature

batter and then a sweet creamy top-

1 package (18.25 ounces) German chocolate

ping—then the cake is turned upside down, and on top you have those toasted pecans and sweet coconut

cake mix with pudding 11 ⁄ 4 1⁄ 3

cups water

cup vegetable oil

3 large eggs

flakes with cream cheese–filled cake below! My friend Kathy Sellers

1. Place a rack in the center of the oven and preheat the oven to 375°F. Gener-

passed along this recipe from her

ously grease a 13- by 9-inch pan with

friend Jana Capello, and now I pass

butter, then dust with flour. Shake out the excess flour. Sprinkle the coconut and

it along to you.

pecans evenly over the bottom of the pan, and set the pan aside.

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163

Fast Decorations

D

ress up that simple cake with these goodies:

• Chocolate shavings. Run a sharp

• Cocoa powder. Sift it over a white chocolate frosting. • Confectioners’ sugar. Dust dark

knife down the side of a bar of chocolate

chocolate cakes at the last minute, or

(white or semisweet) and scatter the

the sugar will be absorbed into the

shavings evenly across the top of the

cake. Buy stencils in cookware shops

cake, or pile them in the center.

and sift on polka dot and other patterns. Or to create a filigree pattern,

• Candied almonds. Buy these in the

sift the sugar over a paper doily placed

candy store; they come in bright colors. on top of the cake. Scatter them around a simple white chocolate cake.

• Melon ball chocolate curls. Warm a semisweet block of chocolate and run a

• Candied violets. Buy these at a

melon baller against it. The colder the

gourmet shop or where cake-decorating chocolate, the smaller and flakier the supplies are sold. curls.

2. Place the confectioners’ sugar, melted

with a rubber spatula. Increase the

margarine, and cream cheese in a large

mixer speed to medium and beat 2 min-

mixing bowl. Blend with an electric mixer

utes more, scraping the sides down

on low speed for 30 seconds, then in-

again if needed. The batter should look

crease the mixer speed to medium and

well combined. Pour the batter over the

beat 30 seconds more, or until smooth.

coconut and pecans in the prepared

Set the bowl aside.

pan, smoothing it out with the rubber

3. Place the cake mix, water, oil, and

spatula. Spoon the cream cheese mix-

eggs in a large mixing bowl. Blend with

ture on top of the batter, leaving a 1-

an electric mixer (using the same beat-

inch border of cake mix on all sides.

ers—no need to wash them) on low

Spread out the cream cheese mixture

speed for 1 minute. Stop the machine

with the rubber spatula until smooth.

and scrape down the sides of the bowl

Place the pan in the oven.

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golden brown, 43 to 48 minutes. Remove

R

the pan from the oven and place it on

the Cake Mix Doctor says

sharp knife around the edge of the cake

If you want to bake this cake ahead and tote it to a party or gathering, leave it in the pan. Cut the cooled cake into squares on-site, then flip them upside down onto serving plates.

cake rest 20 minutes more. Slice into

a wire rack to cool for 20 minutes. Run a and invert it onto a serving platter. Let the squares and serve.

✹ Store this cake, wrapped in aluminum foil or plastic wrap, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake over-

4. Bake the cake until it springs back when lightly pressed with your finger and the cream cheese mixture has turned

night in the refrigerator before serving.

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W H I T E C H O C O L AT E PINEAPPLE U P S I D E -D O W N C A K E artha Bowden, my friend

SERVES: 20

and recipe tester, comes

PREPARATION TIME: 25 MINUTES

from serious upside-down

BAKING TIME: 43 TO 48 MINUTES

cake people. Her family raises this Softened butter for greasing the pan

modest type of cake to an art form— blending crushed pineapple into melted

12 tablespoons (11 ⁄ 2 sticks) butter 3⁄ 4

cup (packed) light brown sugar

1 can (20 ounces) crushed pineapple 1 jar (6 ounces) maraschino cherries, drained

butter and brown

6 ounces white chocolate, finely chopped

sugar, arranging maraschino cher-

1 package (18.25 ounces) plain white

ries just so, and then pouring a rich

cake mix 3 large eggs

batter over all. So when Martha and

2 teaspoons pure vanilla extract

I talked about a white chocolate version of the old standby, I knew I

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly

could count on her to create it. And

grease a 13- by 9-inch pan with butter.

boy, did she ever, assembling this

Set the pan aside.

modest but sinful chocolate version

2. Place 6 tablespoons of the butter in a

of the American classic. Her response? “Yummy.”

small microwave-safe bowl and microwave at high power until melted, 45 seconds. Or melt the butter in a small saucepan

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over low heat. Stir the brown sugar into

white chocolate in a small microwave-safe

the melted butter. Turn this mixture into

bowl and microwave on high power until

the prepared baking pan, and spread it

the butter has melted, 1 minute. Stir until

with the back of a wooden spoon until

the white chocolate is thoroughly melted

it completely covers the bottom. Allow the

and the mixture is smooth.

mixture to cool for 2 to 3 minutes.

6. Place the cake mix, reserved 1 cup 3. Drain the pineapple in a fine-mesh

pineapple juice, eggs, vanilla, and melted

strainer, reserving the liquid. Press on the

white chocolate mixture in a large mixing

pineapple with a rubber spatula to extract

bowl. Blend with an electric mixer on low

as much liquid as possible. Measure out 1

speed for 1 minute. Stop the machine and

cup of the liquid and set it aside.

scrape down the sides of the bowl with a

4. Pour the drained pineapple onto the

rubber spatula. Increase the mixer speed

brown sugar mixture, and spread it out evenly with the rubber spatula. Pat the cherries dry and arrange them randomly on top of the pineapple. Set the pan aside.

to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined and thick. Pour the batter over the pineapple and cherries, smoothing it out with the

5. Cut the remaining 6 tablespoons but-

rubber spatula. Place the pan in the oven.

ter into pieces. Place the butter and the

7. Bake the cake until it springs back

R the Cake Mix Doctor says Allowing the brown sugar mixture to cool and harden a bit on the bottom of the pan makes it easier to spread the crushed pineapple over it. Instead of using 1 cup reserved pineapple juice, use 1⁄ 2 cup pineapple juice and 1⁄ 2 cup milk. It makes a richer batter.

when lightly pressed with your finger, 43 to 48 minutes. Remove the pan from the oven and place it on a wire rack to cool for 10 minutes. Run a sharp knife around the edge of the cake and invert it onto a serving platter so the cherries and pineapple are on top. Slice, and serve warm.

✹ Store this cake, wrapped in aluminum foil or plastic wrap, at room temperature for 3 days or in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

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C H O C O L AT E C O C O N U T CREAM CAKE W I T H G E R M A N C H O C O L AT E CREAM CHEESE FROSTING

oconut is a natural partner

Vegetable oil spray for misting the pan

to German chocolate—you

Flour for dusting the pan 1 package (18.25 ounces) German chocolate

don’t have to look any furcake mix with pudding

ther than the classic German

1 can (8.5 ounces; about 1 cup) cream of coconut

chocolate layer cake to figure that out. But in this cake those flavors

1 cup sour cream 1⁄ 4

combine in a different way. If you serve this incredibly moist cake at a gathering, people will

cup vegetable oil

3 large eggs German Chocolate Cream Cheese Frosting (page 421) 1 cup sweetened flaked coconut, for garnish

plead with you for the recipe. Or

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly

they may

mist a 13- by 9-inch pan with vegetable oil

insist you bake

spray, then dust with flour. Shake out the

the cake again!

excess flour. Set the pan aside.

2. Place the cake mix, cream of coconut, SERVES: 20

sour cream, oil, and eggs in a large mixing

PREPARATION TIME: 8 MINUTES

bowl. Blend with an electric mixer on low

BAKING TIME: 40 TO 45 MINUTES

speed for 1 minute. Stop the machine and

ASSEMBLY TIME: 3 MINUTES

scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed

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to medium and beat 2 minutes more,

R

scraping the sides down again if needed. The batter should look well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it springs back when lightly pressed with your finger, 40 to 45 minutes. Remove the pan from the

the Cake Mix Doctor says Suit yourself: Frost this cake in the pan, or turn it out as I suggest and then frost the top and sides.You will not need as much frosting if you leave it in the pan and just frost the top.

oven and place it on a wire rack to cool for 20 minutes. Run a sharp knife around the edge of the cake and invert it onto a

✹ To make slicing easier, store this cake,

serving platter. Let the cake rest 20 min-

lightly covered with waxed paper, in the

utes before frosting.

4. Meanwhile, prepare the German Chocolate Cream Cheese Frosting.

refrigerator until the frosting sets, 1 hour. Then wrap it in aluminum foil and store it in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months.

5. Frost the top and sides of the cake

Thaw the cake overnight in the refrigerator

with smooth, clean strokes. Sprinkle the

before serving.

coconut on top.

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G E R M A N C H O C O L AT E C H I P ZUCCHINI CAKE hat’s not to like about

SERVES: 20

this sheet cake? It

PREPARATION TIME: 20 MINUTES

begins with a German

BAKING TIME: 38 TO 42 MINUTES

chocolate cake mix, but it doesn’t Vegetable oil spray for misting the pan

stop there. Buttermilk, cinnamon, 1 large zucchini

grated zucchini, pecans, and semi-

1 package (18.25 ounces) plain German chocolate cake mix

sweet chocolate chips are folded into the batter. The zucchini adds

1 ⁄ 2 cup 1⁄ 2

moisture and texture to the cake,

buttermilk

cup vegetable oil

3 large eggs

and it complements the German

1 teaspoon pure vanilla extract

chocolate mix nicely. What you

1 teaspoon ground cinnamon 1 cup semisweet chocolate chips

wind up with is a rich, moist cake 1 cup chopped pecans or walnuts

that doesn’t need frosting and stays right in its pan—perfect for

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly

traveling or for weekend guests.

mist a 13- by 9-inch pan with vegetable oil spray. Set the pan aside.

2. Rinse and pat dry the zucchini. Grate the zucchini and measure out 2 cups, lightly packed. Set it aside.

3. Place the cake mix, buttermilk, oil, eggs, vanilla, and cinnamon in a large mixing

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scraping the sides down again if needed.

R

The batter will be thick. Fold in the zucchini until well distributed. Pour the bat-

the Cake Mix Doctor says

ter into the prepared pan, smoothing it

This is a very chocolaty cake. For a less intense cake, and one in which the zucchini shines through, try the Chocolate Zucchini Raisin Cake (facing page), which begins with a white cake mix.To dress this up, dust the cake with confectioners’ sugar before slicing.

chocolate chips and nuts evenly over the

out with the rubber spatula. Sprinkle the top. Place the pan in the oven.

4. Bake the cake until it springs back when lightly pressed with your finger, 38 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes, then serve.

✹ Store this cake, covered with aluminum bowl. Blend with an electric mixer on low

foil, at room temperature for 3 days, or in

speed for 1 minute. Stop the machine and

the refrigerator for up to 1 week. Or freeze

scrape down the sides of the bowl with a

it, wrapped in foil, for up to 6 months. Thaw

rubber spatula. Increase the mixer speed

the cake overnight in the refrigerator before

to medium and beat 2 minutes more,

serving.

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C H O C O L AT E Z U C C H I N I RAISIN CAKE lighter version of a chocolate zucchini cake, here the fla-

1⁄ 2

cup buttermilk

1⁄ 2

cup vegetable oil

3 large eggs

vors of the cinnamon and 1 teaspoon pure vanilla extract

zucchini are more pronounced than

1 teaspoon ground cinnamon

in the cake on page 169. In fact, this

1⁄ 2

cup raisins

1⁄ 2

cup semisweet chocolate chips

1⁄ 2

cup chopped pecans or walnuts

is more like zucchini bread than chocolate cake. The raisins

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly

marry well with the zucchini and chocolate.

mist a 13- by 9-inch pan with vegetable oil spray. Set the pan aside.

This is one moist, memorable cake for picnics and casual suppers.

SERVES: 20 PREPARATION TIME: 20 MINUTES BAKING TIME: 38 TO 42 MINUTES

Vegetable oil spray for misting the pan 1 large zucchini 1 bar (4 ounces) German chocolate 1 package (18.25 ounces) plain white cake mix

R the Cake Mix Doctor says Remember that glass pans cook more quickly than metal pans.To use a glass pan with this recipe, reduce the oven temperature to 325°F. For variations, try golden raisins or chopped dried sweetened cherries instead of the dark raisins.

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Hot Tips (from “A Piece of Cake,” My Newsletter)

“T

o make cakes bake with more

granulated sugar instead of flour. It comes

level tops, I wrap a water-soaked

out of the pan just as easily.”

strip of heavy fabric around the pan and

—Sandra Swan, Andover, New York

secure it with a pin before I pop the pan in the oven. These work because the sides

“Years ago a friend told me she made

of the cake do not bake before the center

petits fours by freezing the pieces of cake

of the cake. I bought strips at a cake-

on a cookie sheet first and then frosting

decorating store, but they are just worn

them while still frozen.”

out with years of use, and I’m going to

—Anita Nelson, Georgetown, Texas

make replacements by cutting up an old bath towel in strips about 11 ⁄ 2 inches wide

“If I am preparing a recipe that calls for

and sewing about three layers together.”

sour cream and I do not have any, I have

—Sue Buchanan, Jefferson City,

substituted yogurt and it works just fine.”

Missouri

—Ingrid Hall, Kettering, Ohio

“I mash a ripe banana in the bowl

“I have found that the recent humid

before I start mixing a cake. This is

days in Florida have given my chocolate

especially good with chocolate mixes, but I

frostings a fit unless I set them first. I put

have tried it with other flavors. Then I add

the frosted cake in my cake carrier in the

chocolate chips and ground walnuts. I get

freezer for 15 minutes. That is enough

rave reviews. People can’t believe I use

time to set the frosting but not harden the

mixes.”

cake. Then I take it out and remove the

—Lois Takach, Cottonwood, Arizona

cover so I can wipe out the excess moisture from inside the carrier. I replace the

“When baking a cake that doesn’t need

cover and tote it to the party, where it sits

frosting, I grease the cake pan with

at room temperature.”

vegetable shortening and then dust it with

—Margo Pope, St. Augustine, Florida

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173

2. Rinse and pat dry the zucchini. Grate

Fold in the zucchini and raisins until well

the zucchini and measure out 2 cups,

distributed. Pour the batter into the pre-

lightly packed. Set it aside.

pared pan, smoothing it out with the rub-

3. Chop the German chocolate, place it

ber spatula. Sprinkle the chocolate chips and nuts evenly over the top. Place the

in a glass measuring cup, and melt it in a pan in the oven. microwave oven on high power for 1 minute; stir until the chocolate is thoroughly

5. Bake the cake until it springs back

melted and smooth.

when lightly pressed with your finger, 38

4. Place the cake mix, buttermilk, oil, eggs,

to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for

vanilla, cinnamon, and melted chocolate 20 minutes, then serve. in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop

✹ Store this cake, covered with aluminum

the machine and scrape down the sides of

foil, at room temperature for 3 days, or in

the bowl with a rubber spatula. Increase

the refrigerator for up to 1 week. Or freeze

the mixer speed to medium and beat 2

it, wrapped in foil, for up to 6 months.

minutes more, scraping the sides down

Thaw the cake overnight in the refrigerator

again if needed. The batter will be thick.

before serving.

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G E R M A N C H O C O L AT E V E LV E T C R U M B C A K E ne of the best things about

golden. I took that idea and came

traveling as a cookbook

up with my own version for a Ger-

author is venturing into new

man chocolate sheet cake. This is

territory and finding out about new

one fabulous cake that I will share

cakes. I had heard of Velvet Crumb

in Des Moines anytime!

Cakes (cakes with a buttery, crunchy topping that are broiled before serving) when I was in St. Louis on my book tour, and I heard about them again as a guest on WHO radio in Des Moines with host Stephen Winzenburg. Stephen told me that his mother makes a brown sugar, butter, and coconut topping, spreads it over a freshly baked cake, and then places the cake under the broiler until the topping bubbles and turns

R the Cake Mix Doctor says Feel free to experiment with the topping combinations. Stephen’s family recipe calls for more butter, a little heavy cream, and vanilla in addition to the coconut and brown sugar. It does not include pecans. If you cannot find the frozen unsweetened coconut in your market, substitute sweetened flaked coconut.This type of topping works well on just about any sheet cake. I think the combination is perfect with the mildness of German chocolate, but you could just as easily use it on a white or yellow cake as well as a devil’s food cake.

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175

My 10 Top Chocolate Cake Add-Ins (in no particular order) 1. Sour cream

6. Pecans and walnuts

2. Ripe bananas

7. Vanilla

3. Ground cinnamon

8. Cherries (pie filling, sweetened dried, or maraschino)

4. Semisweet chocolate 9. Peanut butter

chips

10. Peppermint

5. Coffee

TO P P I N G : SERVES: 20 PREPARATION TIME: 10 MINUTES BAKING TIME: 35 TO 38 MINUTES ASSEMBLY TIME: 10 MINUTES

1⁄ 2

cup pecans

1⁄ 2

cup (packed) light brown sugar

1⁄ 4

cup frozen unsweetened grated coconut (see “the Cake Mix Doctor says”)

2 tablespoons cold butter, CAKE:

cut into 4 pieces

Vegetable oil spray for misting the pan 2 ounces German chocolate

1. Place a rack in the center of the oven

1 package (18.25 ounces) plain German

and preheat the oven to 350°F. Lightly

chocolate cake mix

mist a 13- by 9-inch pan with vegetable oil

1 cup sour cream

spray. Set the pan aside.

1 cup water

2. Break the chocolate in half. Turn on a

1⁄ 2

cup vegetable oil

food processor and drop the chocolate

3 large eggs

through the feed tube, one piece at a time.

1 teaspoon pure vanilla extract

Process until finely grated.

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3. Place the cake mix, sour cream, water,

(no need to wash the processor after grat-

oil, eggs, vanilla, and grated chocolate in a

ing the chocolate). Pulse 20 times, or until

large mixing bowl. Blend with an electric

the mixture is coarse and crumbly.

mixer on low speed for 1 minute. Stop the machine and scrape down the sides of

6. Preheat the broiler to medium-high.

the bowl with a rubber spatula. Increase the

7. Scatter the topping over the cake and

mixer speed to medium and beat 2 min-

broil 4 inches from the heat until the

utes more, scraping the sides down again

topping is bubbly and the pecans have

if needed. The batter should look well com-

browned, 1 to 2 minutes. Remove the cake

bined. Pour the batter into the prepared

from under the broiler and let it rest for

pan, smoothing it out with the rubber

10 minutes. Then slice and serve.

spatula. Place the pan in the oven.

✹ Store this cake, covered with aluminum

4. Bake the cake until it springs back

foil, at room temperature for 3 days or in

when lightly pressed with your finger, 35

the refrigerator for up to 1 week. Or freeze

to 38 minutes. Remove the pan from the

it, wrapped in foil, for up to 6 months.

oven and place it on a wire rack to cool

Thaw the cake overnight in the refrigerator

while you assemble the topping.

before serving.

5. Place the pecans, brown sugar, coconut, and cold butter in the food processor

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C H O C O L AT E C A R R O T C A K E WITH PINEAPPLE CREAM CHEESE FROSTING

his cake is so much more than

5 to 6 carrots

just a carrot cake. In fact, it’s a

1 package (18.25 ounces) German chocolate cake mix with pudding

carrot, pineapple, raisin, wal1⁄ 2

nut, and choco-

cup vegetable oil

3 large eggs 2 teaspoons ground cinnamon

late cake, and it’s topped with one of the most delicious cream cheese

1⁄ 2

cup raisins

1⁄ 2

cup finely chopped walnuts

Pineapple Cream Cheese Frosting (page 431)

frostings around. And it’s just the earthy, substantial sort of dessert you hope someone’s brought to a potluck supper. Why take chances? Next time you be the one to bring it!

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13- by 9-inch pan with vegetable oil spray. Set the pan aside.

2. Drain the pineapple, reserving 2 ⁄ 3 cup of the juice. Set the juice aside, and reserve the drained crushed pineapple

SERVES: 20

for the frosting. Grate the carrots to PREPARATION TIME: 15 MINUTES

measure 3 cups. Set the carrots aside.

BAKING TIME: 40 TO 45 MINUTES ASSEMBLY TIME: 5 MINUTES

3. Place the cake mix, oil, eggs, cinnamon, and reserved pineapple juice in a large mixing bowl. Blend with an electric

Vegetable oil spray for misting the pan

mixer on low speed for 1 minute. Stop

1 can (151 ⁄ 4 ounces) crushed pineapple in its

the machine and scrape down the sides

own juice

of the bowl with a rubber spatula.

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15 Patriotic Cakes for the Fourth of July

F

ree up your imagination and you’ll

find that many cakes in this book can

8. (I Pledge Allegiance) Pear and Chocolate Terrine

star on the July 4 buffet table. Yes, I’m 9. Lemon Lovers’ (Very Washingtonian)

taking creative license, but humor and White Chocolate Cake patriotism go hand in hand. 10. (Patriotic) White Chocolate Peach 1. (Oh, Beautiful!) White Chocolate Cake Pound Cake with Blueberries and Strawberries and Warm Lemon Curd Sauce

11. Red (White and Blue) Velvet Cupcakes with White Chocolate Cream Cheese Frosting

2. Boston (Tea Party) Cream Pie Cake 12. (Colonial) Chocolate Pineapple Angel 3. (Red), White (and Blue) Chocolate Food Cake Banana-Macadamia Cheesecake 13. (Fourth of July) Frozen Chocolate 4. (Francis Scott) Key Lime Chocolate Neapolitan Cake (made with Cheesecake blueberry and strawberry ice creams) 5. Chocolate (All-American) Carrot Cake 14. (South Carolina) with Pineapple Cream Cheese Frosting Strawberry Brownie 6. (Betsy Ross) Chocolate Biscotti with

Torte

Dried Sweet Cherries (on a blue plate) 15. (Star-Spangled) Fudge 7. (Old Glory) Kentucky Bourbon Pecan

Snowtops

Fudge Pie

Increase the mixer speed to medium and

pared pan, smoothing it out with the

beat 2 minutes more, scraping the sides

rubber spatula. Place the pan in the

down again if needed. The batter should

oven.

look well combined. Fold in the grated carrots, raisins, and walnuts until well

4. Bake the cake until it springs back

distributed. Pour the batter into the pre-

when lightly pressed with your finger, 40

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to 45 minutes. Remove the pan from the oven and place it on a wire rack to cool completely, 20 minutes.

5. Meanwhile, prepare the Pineapple Cream Cheese Frosting.

6. Frost the top of the cake with smooth, clean strokes. Slice and serve.

✹ To make slicing easier, store this cake, lightly covered with waxed paper, in the refrigerator until the frosting sets, 1 hour. Then wrap it in aluminum foil and store in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

R the Cake Mix Doctor says You will need only 1⁄ 3 cup of the drained crushed pineapple in the frosting; reserve the remainder to add to fruit salad.Want a less substantial cake? Just omit the walnuts and raisins. Should you want to forgo the pineapple flavor, substitute orange or apple juice in the cake batter, and make a simple cream cheese frosting without the pineapple. This cake also bakes well in layers. Allow about 30 minutes for 9-inch layers to bake at 350°F.

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G E R M A N C H O C O L AT E SHEET CAKE WITH ROCKY ROAD FROSTING

aybe I’m sticking my neck

SERVES: 20

out, but I do believe that

PREPARATION TIME: 10 MINUTES

this recipe alone is worth

BAKING TIME: 35 TO 38 MINUTES ASSEMBLY TIME: 5 MINUTES

the price of the book! It’s the cake that had my finicky family lining up

Vegetable oil spray for misting the pan

for seconds. Yes, the frosting is

2 ounces German chocolate

incredible. But so is the cake: flecks

1 package (18.25 ounces) plain German chocolate cake mix

of German chocolate baked into a

1 cup sour cream

sour cream–enriched German chocolate batter. This is the cake you tote to the office for a potluck

1 cup water 1⁄ 2

cup vegetable oil

3 large eggs 1 teaspoon pure vanilla extract

lunch, and it’s the one you make for

Rocky Road Frosting (page 438)

the Fourth of July picnic, too. After all, what could be more American

1. Place a rack in the center of the oven

than peanuts and marshmallows?

mist a 13- by 9-inch pan with vegetable oil

and preheat the oven to 350°F. Lightly spray. Set the pan aside.

2. Break the chocolate in half. Turn on a food processor and drop the chocolate through the feed tube, one piece at a time. Process until finely grated.

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181

smoothing it out with the rubber spat-

R the Cake Mix Doctor says Change the roasted peanuts in the frosting to toasted pecans, and this cake becomes Mississippi Mud Cake!

ula. Place the pan in the oven.

4. Bake the cake until it springs back when lightly pressed with your finger, 35 to 38 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.

5. Meanwhile, prepare the Rocky Road Frosting.

3. Place the cake mix, sour cream, water, oil, eggs, vanilla, and grated

6. While the frosting is still warm, spread it over the cake in the pan. Let

chocolate in a large mixing bowl. Blend the cake rest another 20 minutes before with an electric mixer on low speed for 1 slicing. minute. Stop the machine and scrape down the sides of the bowl with a rubber

✹ Store this cake, covered with alu-

spatula. Increase the mixer speed to

minum foil, at room temperature for 3

medium and beat 2 minutes more,

days or in the refrigerator for up to 1

scraping the sides down again if needed.

week. Or freeze it, wrapped in foil, for up

The batter should look well combined.

to 6 months. Thaw the cake overnight in

Pour the batter into the prepared pan,

the refrigerator before serving.

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E A S Y C H O C O L AT E POKE CAKE y daughters, Litton and

CAKE:

Kathleen, loved helping to

Vegetable oil spray for misting the pan

make this cake. And I’ll

1 package (18.25 ounces) plain devil’s food cake mix

admit it was fun to jab the handle of

11 ⁄ 3

cups buttermilk

a wooden spoon into a freshly baked

1⁄ 4

cake and then pour warm pudding

3 large eggs

into the holes. You’ve got to work

cup vegetable oil

1 teaspoon pure vanilla extract

quickly here, because the instant

1 tablespoon unsweetened cocoa powder

pudding will set up and thicken too much if you start discussing the

TO P P I N G :

weather or the state of the economy.

1 large package (5.1 ounces) vanilla instant pudding mix

My husband, John, who likes 1⁄ 2

cup confectioners’ sugar

desserts that have to be scooped onto

3 cups cold milk

plates, declared the result was pure

1 tablespoon pure vanilla extract

and delicious comfort food.

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist SERVES: 20

a 13- by 9-inch pan with vegetable oil spray. PREPARATION TIME: 15 MINUTES

Set the pan aside.

BAKING TIME: 33 TO 38 MINUTES CHILLING TIME: 1 HOUR

2. Place the cake mix, buttermilk, oil, eggs, vanilla, and cocoa powder in a large mixing bowl. Blend with an electric mixer on

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low speed for 1 minute. Stop the machine

the top of the cake. Cover the pan with

and scrape down the sides of the bowl

waxed paper or plastic wrap and chill for 1

with a rubber spatula. Increase the mixer

hour. Then spoon onto plates and serve.

speed to medium and beat 2 minutes

✹ Store this cake, covered with plastic

more, scraping the sides down again if wrap, in the refrigerator for up to 1 week. needed. The batter should look well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it springs back when lightly pressed with your finger, 33 to 38 minutes. Remove the pan from the oven and place it on a wire rack. Immediately poke holes, 1 inch apart, in the cake with the handle of a wooden spoon.

4. Quickly prepare the topping by combining the pudding mix, confectioners’ sugar, cold milk, and vanilla in a large mixing bowl. Whisk for 1 minute, or until the mixture just begins to thicken. Spoon half of the mixture (13 ⁄ 4 cups) down into the holes of the cake. While you are doing this, the remaining pudding will thicken. Spread the thickened pudding evenly over

R the Cake Mix Doctor says This is a recipe that lets you use what you have on hand. Use any plain chocolate cake mix you have on the pantry shelf. Use that large box of pudding mix—chocolate or vanilla. Use the milk you have in the refrigerator, and don’t fret if it’s skim! This simple cake pulls together with any number of flavor combinations. Substitute a little almond extract for the vanilla in the cake and topping, garnish the top with sliced toasted almonds, and you’ve got an Easy Chocolate Almond Poke Cake.

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MARCIA’S EASY C H O C O L AT E T O F F E E C R U N C H POKE CAKE arcia LeVake, of West Allis,

SERVES: 20

Wisconsin, told me that

PREPARATION TIME: 15 MINUTES

she always has to give

BAKING TIME: 32 TO 37 MINUTES

people a copy of this recipe once Vegetable oil spray for misting the pan

they taste a bite. So I tasted, and

1 package (18.25 ounces) plain devil’s food

knew immediately that she wasn’t joking. The cake is easy to prepare, but the flavors of chocolate, caramel,

cake mix 11 ⁄ 3 1⁄ 2

cups water

cup vegetable oil

3 large eggs

whipped topping, and crushed toffee create quite an intricate combination. My children

1 cup caramel or butterscotch ice cream topping 1 small container (8 ounces) frozen whipped topping, thawed

adore this cake, and they

1 cup toffee-flavored chips (see “the Cake Mix Doctor says”)

request it over

1. Place a rack in the center of the oven and over again. As Marcia

and preheat the oven to 350°F. Lightly

says, it’s a crowd-pleaser, and no

mist a 13- by 9-inch pan with vegetable oil spray. Set the pan aside.

need to worry about storage suggestions: There probably won’t be any left.

2. Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1

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185

3. Bake the cake until it springs back

R the Cake Mix Doctor says There are several types of toffeeflavored chips in the baking aisle. Heath is one brand name; Skorr is another. One is chocolate-coated, one contains almonds. It’s your choice!

when lightly pressed with your finger, 32 to 37 minutes. Remove the pan from the oven and place it on a wire rack to cool completely, 30 minutes.

4. Poke holes, 1 inch apart, in the cake with the handle of a wooden spoon. Fill each hole with caramel ice cream topping. Let the topping settle into the holes, then go back and fill them once again. Using a rubber spatula, spread the whipped top-

minute. Stop the machine and scrape

ping smoothly over the top of the cake.

down the sides of the bowl with a rubber

Sprinkle the toffee-flavored chips evenly

spatula. Increase the mixer speed to

over the top. Cover the pan lightly with

medium and beat 2 minutes more, scrap-

waxed paper and place it in the refrigera-

ing the sides down again if needed. The

tor to chill until it’s time to serve.

batter should look well combined. Pour the batter into the prepared pan, smooth-

✹ Store this cake, covered with waxed

ing it out with the rubber spatula. Place

paper or plastic wrap, in the refrigerator for

the pan in the oven.

up to 1 week.

Lumps in the Cake Mix

C

ake mix manufacturers say not to

you add the rest of the ingredients. Should

worry about some lumps in the cake

lumps still be present after mixing the

mix. The lumps are normal—they form

batter, don’t fret. They will bake out, and

when the cake mix settles during shipping

it’s better to have a few lumps than to

and will bake out. But if lumps in the cake

overbeat the batter. Overbeating causes

mix do worry you, go ahead and work

big holes—tunneling—to form while the

them out with a whisk, the back of a

cake bakes.

wooden spoon, or a pastry blender before

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T H E W AT E R G AT E C A K E lthough this cake was born

yummy cake in this book!

in the 1970s—about the SERVES: 20

time of the real Watergate PREPARATION TIME: 10 MINUTES

intrigue, when pistachio pud-

BAKING TIME: 35 TO 40 MINUTES

ding mix was all the rage—it

CAKE:

Vegetable oil spray for

didn’t come my way until

misting the pan

recently. Someone had men-

1 package (18.25 ounces) plain

tioned that The Cake Mix Doctor didn’t include a recipe for the famed

white cake mix 1 package (3.4 ounces) pistachio instant pudding mix

Watergate Cake. Having never heard

1 cup vegetable oil

of it,

1 cup ginger ale

I asked my newsletter readers

3 large eggs

whether they had, and if so, would they share the recipe. Well, they

C OV E R - U P F RO S T I N G :

1 package (3.4 ounces) pistachio instant pudding mix

shared it all right— by the hun-

11 ⁄ 2 cups milk

dreds! I chose a handful to test and 1 small container (8 ounces) frozen whipped

this one, from Ruth Duncan, of

topping, thawed

Whitehall, Michigan, was my TO P P I N G :

favorite. I added the topping, which

1⁄ 2

cup crushed chocolate wafers

gives it some chocolate and some

1⁄ 3

cup slivered almonds, toasted (see

crunch and justifies including this

Toasting Nuts, page 196)

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ASSEMBLY TIME: 5 MINUTES

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13- by 9-inch pan with vegetable oil spray. Set the pan aside.

2. Place the cake mix, pudding mix, oil, ginger ale, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.

R the Cake Mix Doctor says Yes, this cake contains a lot of oil, which means it doesn’t rise a lot, but it does create a nicely browned top. You can vary the cake by folding miniature chocolate chips into the batter, and you could use a lemon-lime type of soda instead of ginger ale—it’s a nice complement to the pistachio flavor. And here is a fun twist: Bake the cake in a tube pan at 350°F for 50 to 55 minutes. Cool, unmold, and slice the cake in half horizontally. Fill the center and frost the sides and top with the Cover-up Frosting. Cover the cake with grated coconut.

3. Bake the cake until it springs back when lightly pressed with your finger, 35 to 40 minutes. Remove the pan from the oven and place it on a wire rack to cool completely, 30 minutes.

4. Meanwhile, prepare the frosting: Whisk together the pudding mix and milk in a large mixing bowl. It should

topping. Spread the frosting over the top of the cake.

5. Sprinkle

the

crushed

chocolate

wafers and toasted almonds over the top of the cake. Slice and serve.

✹ Store this cake, lightly covered with

thicken up (but not set) in 2 to 3 min-

waxed paper, in the refrigerator for up to 1

utes. Then gently fold in the whipped

week.

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C H O C O L AT E RUM RAISIN CAKE eople frequently ask me, “How

CAKE:

do you come up with so many

1⁄ 4

cup dark rum

1⁄ 2

cup golden raisins

new recipes?” And I say, “It’s

Vegetable oil spray for misting the pan

easy when you think about cake as

1 package (18.25 ounces) devil’s food cake

much as I do!” But I guess I should rephrase that answer: It gets easier when you learn which flavors belong together. And two of those flavor-

mix with pudding 1 cup sour cream 1⁄ 2

cup water

1⁄ 2

cup vegetable oil

3 large eggs

mates are in this cake: rum and raisins. Pair them with chocolate and

FLUFFY C H O C O L AT E R U M

you’ve got a winner—no, make that a triple crown! To quickly infuse the

FROSTING:

8 tablespoons (1 stick) butter, at room

raisins with rum flavor, heat them together in a microwave oven. To top

temperature 2⁄ 3

cup unsweetened cocoa powder

1 tablespoon dark rum

this cake? What else—a Fluffy Chocolate Rum Frosting.

3 cups confectioners’ sugar, sifted 1⁄ 4

cup milk

SERVES: 20

1. Combine the rum and raisins in a small

PREPARATION TIME: 20 MINUTES

glass bowl and place in the microwave.

BAKING TIME: 38 TO 42 MINUTES ASSEMBLY TIME: 3 MINUTES

Heat on high power for 45 seconds. Set the bowl aside so the raisins can soak in the rum for 10 minutes.

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2. Place a rack in the center of the oven

the mixer on low speed until the frosting

and preheat the oven to 350°F. Lightly

lightens and becomes fluffy, 2 to 3 min-

mist a 13- by 9-inch pan with vegetable oil

utes. Add more milk or rum if the frosting

spray. Set the pan aside.

is too thick, or confectioners’ sugar, 1 table-

3. Place the cake mix, sour cream, water,

spoon at a time, if it is too thin.

oil, and eggs in a large mixing bowl. Blend

6. When the cake has cooled, spread the

with an electric mixer on low speed for 1

top with the frosting, using clean, smooth

minute. Stop the machine and scrape down

strokes. Let the cake rest for 20 minutes

the sides of the bowl with a rubber spat-

before slicing.

ula. Increase the mixer speed to medium

✹ Store this cake, covered with aluminum

and beat 2 minutes more, scraping the foil or plastic wrap, at room temperature sides down again if needed. The batter for 3 days or in the refrigerator for up to 1 should look well combined. Fold in the week. Or freeze it, wrapped in foil, for up to raisins and rum until well distributed. 6 months. Thaw the cake overnight in the Pour the batter into the prepared pan, refrigerator before serving. smoothing it out with the rubber spatula. Place the pan in the oven.

4. Bake the cake until it springs back when lightly pressed with your finger, 38 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.

5. Meanwhile, prepare the frosting: Place the butter and cocoa powder in a large mixing bowl. Blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine. Place the rum, confectioners’ sugar, and milk in the bowl, and beat with

R the Cake Mix Doctor says You can frost this cake in the pan or out of the pan. If you want to turn the cake out, make sure it has cooled completely before inverting it onto a long serving platter. There will be plenty of frosting to coat the top and sides.

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C H O C O L AT E A P R I C O T C A K E ears ago one of my favorite

Vegetable oil spray for misting the pan

desserts was a nearly flourless

1 can (15 ounces) apricot halves, packed in their own juice

chocolate cake that 1 package (18.25 ounces) devil’s food cake

contained slivers

mix with pudding 3 large eggs

of dried apricots. The combi-

1 teaspoon pure almond extract Martha’s Chocolate Icing (page 433)

nation of semisweet chocolate and apricots was irresistible!

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly

Here the chocolate and apricots are in

mist a 13- by 9-inch pan with vegetable oil

a cake that is much, much easier to

spray. Set the pan aside.

assemble. The chocolate is in the cake

2. Drain the apricot halves, reserving the

mix, and the apricots are simply the

juice. Purée the apricots in a food processor or blender until smooth. Place the

canned variety, puréed in your food

apricot purée, reserved juice (3 ⁄ 4 to 1 cup),

processor or blender. The apricots add

cake mix, eggs, and almond extract in a large mixing bowl. Blend with an electric

flavor, negate the need for oil in the

mixer on low speed for 30 seconds. Stop the

batter, and add a lot of moisture—so

machine and scrape down the sides of the bowl with a rubber spatula. Increase the

this cake stays fresh for days.

mixer speed to medium and beat 2 minutes more, scraping the sides down again

SERVES: 20

if needed. The batter should look thick

PREPARATION TIME: 8 MINUTES

and well combined. Pour the batter into

BAKING TIME: 38 TO 42 MINUTES

the prepared pan, smoothing it out with

ASSEMBLY TIME: 3 MINUTES

the rubber spatula. Place the pan in the oven.

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3. Bake the cake until it springs back when lightly pressed with your finger, 38 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.

4. Meanwhile, prepare Martha’s Chocolate Icing.

5. While the frosting is still warm, spread it over the cake in the pan. Let the cake rest for 20 minutes before slicing.

✹ Store this cake, covered with aluminum foil, at room temperature for 3 days or in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

R the Cake Mix Doctor says This cake is pretty low in fat, but if you want to make it even lower, use egg substitute for the eggs and dust the top with confectioners’ sugar instead of cloaking it in frosting. On the other hand, if you want to crank it up a notch, sprinkle it with toasted sliced almonds after frosting it with the warm icing. Be sure to sprinkle those almonds on while the frosting is warm so they will stick.

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C H O C O L AT E E G G N O G C A K E WITH EGGNOG BUTTERCREAM FROSTING

y children anticipate

SERVES: 20

eggnog season with the

PREPARATION TIME: 15 MINUTES

same eager-

BAKING TIME: 38 TO 42 MINUTES ASSEMBLY TIME: 5 MINUTES

ness they have for peaches in the

CAKE:

summertime. And

Vegetable oil spray for misting the pan

you know the cartons of eggnog

Flour for dusting the pan 2 ounces semisweet chocolate

will be displayed in the supermar1 package (18.25 ounces) plain German

ket dairy case about the same time that candied cherries, nuts, raisins, and foil pans are placed at the front of the store. Definite sig-

chocolate cake mix 1 cup eggnog 1⁄ 3

cup brandy or water

1⁄ 4

cup vegetable oil

3 large eggs

nals of fruitcake season. When

1 teaspoon pure vanilla extract

you can get your hands on pre-

1⁄ 2

pared eggnog, it is time to make

EGGNOG BUTTERCREAM FROSTING:

this great cake. I can’t think of a

teaspoon ground nutmeg

8 tablespoons (1 stick) butter, at room temperature

better choice for toting to parties during the winter holidays.

31 ⁄ 2 to 4 cups confectioners’ sugar, sifted 3 to 4 tablespoons eggnog 2 teaspoons brandy or pure vanilla extract 1⁄ 8

teaspoon ground nutmeg, for garnish (optional)

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1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13- by 9-inch pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

2. Carefully rub the chocolate along the largest holes of a cheese grater to make 1 tablespoon grated chocolate; set it aside. Break the remaining chocolate into 5 or 6 pieces and place them in a small glass bowl. Microwave for 1 minute at high power. Stir to melt any remaining lumps.

3. Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg, and melted chocolate in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer

R the Cake Mix Doctor says You can just as well fold grated chocolate instead of melted chocolate into the cake batter. But rather than grate that much chocolate on a grater (and chance scraped knuckles), use a food processor. With the motor running, drop pieces of the chocolate through the feed tube, one at a time; process until ground. Reserve 1 tablespoon for the garnish, and fold the remainder into the batter instead of the melted chocolate.When grating the chocolate with a cheese grater, be sure it is a little soft to make the job easier on your knuckles! Feel free to substitute bourbon or rum for the brandy in this recipe.

speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Pour the batter into the pre-

around the edge of the cake, and invert

pared pan, smoothing it out with the

it onto a serving platter to cool com-

rubber spatula. Place the pan in the

pletely, 20 minutes.

oven.

5. Meanwhile, prepare the frosting: 4. Bake the cake until it springs back

Place the butter and 1 cup of the confec-

when lightly pressed with your finger, 38

tioners’ sugar in a large mixing bowl.

to 42 minutes. Remove the pan from the

Blend with an electric mixer on low

oven and place it on a wire rack to cool

speed for 30 seconds to incorporate.

for 10 minutes. Run a sharp knife

Stop the machine and add the remaining

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confectioners’

S H E E T

sugar,

eggnog,

and

brandy. Increase the speed to medium and beat until light and fluffy, 1 minute.

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reserved grated chocolate, and with a little nutmeg if desired. Slice and serve.

✹ Store this cake, covered with aluminum

Add more confectioners’ sugar if the foil or plastic wrap, at room temperature frosting is too runny to spread. Add a for 3 days or in the refrigerator for up to 1 touch more eggnog if it is too stiff. week. Or freeze it, wrapped in foil, for up to

6. Spread the frosting over the top and

6 months. Thaw the cake overnight in the

sides of the cake, using smooth, clean

refrigerator before serving.

strokes. Sprinkle the top lightly with the

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C H O C O L AT E P U M P K I N SPICE CAKE W I T H C I N N A M O N - C H O C O L AT E CREAM CHEESE FROSTING

toted this sheet cake to a family

As for the cinnamon taste in the

Halloween party, and it

frosting, it comes from cinna-

was the perfect

mon chips. The perfect

dessert for the occa-

last touch? Chopped

sion! Not only was it festive, containing pumpkin and spices, but

toasted pecans scattered over the top.

it was moist and mess-free, brought SERVES: 20

right in its pan. Pumpkin is a yummy PREPARATION TIME: 8 MINUTES

cake addition, and you don’t need to

BAKING TIME: 35 TO 40 MINUTES

use vegetable oil when you include it.

ASSEMBLY TIME: 3 MINUTES

R the Cake Mix Doctor says In a hurry? Make a plain cream cheese frosting.Want to turn this into a fun summertime cake? Frost it with the Pineapple Cream Cheese Frosting (page 431).

Vegetable oil spray for misting the pan 1 package (18.25 ounces) plain German chocolate cake mix 1 can (15 ounces; 13 ⁄ 4 cups) pumpkin 3 large eggs 1 teaspoon ground cinnamon 1⁄ 2

teaspoon ground nutmeg

1⁄ 2

cup cinnamon chips

Cinnamon-Chocolate Cream Cheese Frosting (page 423)

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Toasting Nuts

f you have a few extra minutes,

toasting nuts really brings out their

flavor. Begin with a 350°F oven. Spread the

Almonds: Whole, about 10 minutes; slivered, 2 to 3 minutes, until light brown. Hazelnuts (filberts): 20 minutes; rub

nuts out in one layer in a baking pan and

off the skins with a clean kitchen towel

place in the oven. Stir once or twice with a

while the nuts are warm.

metal spatula or long wooden spoon while they are toasting. Remove the nuts just when you smell the sweet toasty aroma and before their color deepens too much. Take care not to overcook chopped nuts; they

1⁄ 2

C

Macadamia nuts: 8 minutes, or until golden brown. Pecans: 4 to 5 minutes, or until deep brown. Walnuts: 10 minutes, or until golden

take less time to toast than whole nuts.

brown.

cup chopped toasted pecans

out with the rubber spatula. Place the pan in the oven.

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly

3. Bake the cake until it springs back when lightly pressed with your finger, 35 to

mist a 13- by 9-inch pan with vegetable oil 40 minutes. Remove the pan from the oven spray. Set the pan aside. and cool it on a wire rack for 20 minutes.

2. Place the cake mix, pumpkin, eggs, cinnamon, and nutmeg in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and

4. Meanwhile, prepare the CinnamonChocolate Cream Cheese Frosting.

5. Spread the frosting over the cake in the

scrape down the sides of the bowl with a

pan with smooth, clean strokes. Sprinkle

rubber spatula. Increase the mixer speed

the pecans over the top.

to medium and beat 2 minutes more, scraping the sides down again if needed. The batter will be thick and should look well combined. Fold in the cinnamon chips until well distributed. Pour the batter into the prepared pan, smoothing it

✹ To make slicing easier, store this cake, lightly covered with waxed paper, in the refrigerator until the frosting sets, 1 hour. Then wrap it in aluminum foil and store in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months.

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D A R K C H O C O L AT E SHEET CAKE WITH FRESH ORANGE CREAM CHEESE FROSTING

almost named this cake “Ver-

black dress or the dark suit, no

satile Chocolate Sheet Cake,”

matter what its name, this delicious

but that doesn’t make you

cake can be taken anywhere.

hungry or paint a mouthwatering SERVES: 20

picture. Let me just say PREPARATION TIME: 8 MINUTES

that when spread

BAKING TIME: 38 TO 42 MINUTES

with the orange

ASSEMBLY TIME: 3 MINUTES

frosting, it’s perVegetable oil spray for misting the pan

fect for Halloween. When

1 package (18.25 ounces) devil’s food cake

topped with Crushed Peppermint Buttercream Frosting (page 414), it’s ready for Christmas. If you like

mix with pudding 1 cup sour cream 1 cup water 1⁄ 2

cup vegetable oil

cakes plain and simple, crown it

3 large eggs

with White Chocolate Cream

1 teaspoon pure vanilla extract

Cheese Frosting (page 425) or

Fresh Orange Cream Cheese Frosting (page 428)

Martha’s Chocolate Icing (page 433)—but do throw on a handful of

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly

chopped toasted pecans or walnuts for good measure. Like the little

mist a 13- by 9-inch pan with vegetable oil spray. Set the pan aside.

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2. Place the cake mix, sour cream, water,

✹ To make slicing easier, store this cake,

oil, eggs, and vanilla in a large mixing

lightly covered with waxed paper, in the

bowl. Blend with an electric mixer on low

refrigerator until the frosting sets, 1 hour.

speed for 1 minute. Stop the machine and

Then wrap it in aluminum foil and store in

scrape down the sides of the bowl with a

the refrigerator for up to 1 week. Or freeze

rubber spatula. Increase the mixer speed

it, wrapped in foil, for up to 6 months.

to medium and beat 2 minutes more,

Thaw the cake overnight in the refrigerator

scraping the sides down again if needed.

before serving.

The batter should look well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it springs back when lightly pressed with your finger, 38 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.

4. Meanwhile, prepare the Fresh Orange Cream Cheese Frosting.

5. Frost the top of the cake with smooth, clean strokes.

R the Cake Mix Doctor says The pudding-in-the-mix cake mix adds moisture to this recipe, but it will still be moist and delicious if you only have a plain cake mix in the cupboard. Choose devil’s food or the dark chocolate fudge mix for an even deeper color.

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BANANA SPLIT FUDGE CAKE ssemble the

Vegetable oil spray for misting the pan

same ingredients

1 package (18.25 ounces) yellow cake mix

you might use for a banana with pudding

split, and you have the makings of a stellar sheet cake! This recipe is adapted from one devised by Natalie

1 cup mashed ripe bananas (3 medium or 2 large bananas) 1 cup buttermilk 4 tablespoons (1 ⁄ 2 stick) butter, melted

Haughton for her cookbook 365

3 large eggs

Great Chocolate Desserts. The

1 cup chopped walnuts

bananas are mashed and added to

1 cup chocolate topping for ice cream (see “the Cake Mix Doctor says”)

the cake batter, then the nuts and chocolate sauce are sprinkled in the middle and on top before baking. To

1. Place a rack in the center of the oven and preheat the oven to 325°F. Lightly mist a 13- by 9-inch pan with vegetable oil

complete the banana split theme,

spray. Set the pan aside.

serve this with vanilla ice cream,

2. Place the cake mix, mashed bananas,

more chocolate topping, whipped

buttermilk, melted butter, and eggs in a large mixing bowl. Blend with an electric

cream, and maraschino cherries.

mixer on low speed for 1 minute. Stop the machine and scrape down the sides of

SERVES: 20

the bowl with a rubber spatula. Increase the

PREPARATION TIME: 12 MINUTES

mixer speed to medium and beat 2 min-

BAKING TIME: 42 TO 47 MINUTES

utes more, scraping the sides down again if needed. The batter should look well

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3. Melt the chocolate ice cream topping

R the Cake Mix Doctor says Chocolate ice cream topping is the thick topping sold in glass jars in the ice cream aisle. It is thicker than chocolate syrup. Make sure that you microwave the topping for a minute so that it is slightly runny and you are able to spoon it over the batter.

in a glass bowl in the microwave oven on high power for 1 minute, or until slightly runny. Spoon the chocolate topping evenly over the nuts.

4. Pour the remaining batter over the topping, and spread it out evenly with the rubber spatula to cover the chocolate topping. Sprinkle the remaining walnuts over the batter. Place the pan in the oven.

5. Bake the cake until it springs back when lightly pressed with your finger, 42 to 47 minutes. Remove the pan from the oven and place it on a wire rack to cool slightly, 10 minutes. Slice, and serve warm.

combined. Pour two thirds of the batter into the prepared pan, smoothing it out

✹ Store this cake, covered with waxed

with the rubber spatula. Sprinkle half of

paper or plastic wrap, in the refrigerator for

the nuts over the batter.

up to 1 week.

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C H O C O L AT E S Y R U P COFFEE CAKE love this dense, homey cake

SERVES: 20

with its near-pound-cake con-

PREPARATION TIME: 15 MINUTES

sistency. And I love the versa-

BAKING TIME: 38 TO 42 MINUTES

tility of this Vegetable oil spray for misting the pan

recipe— 1 package (18.25 ounces) plain yellow

perfect for

cake mix

breakfast,

1 package (3.4 ounces) vanilla instant pudding mix

afternoon tea, or dessert. Bake

1 cup sour cream

this cake to tote to new neighbors.

3⁄ 4

cup water

They’ll be glad they moved to your

1⁄ 2

cup vegetable oil

neighborhood!

3 large eggs 1 teaspoon pure vanilla extract

R the Cake Mix Doctor says Scatter miniature chocolate chips over the top of the batter along with the pecans for an even more chocolaty taste!

1⁄ 2

teaspoon ground cinnamon

1⁄ 2

cup chocolate syrup

1⁄ 2

cup chopped pecans or walnuts

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13- by 9-inch pan with vegetable oil spray. Set the pan aside.

2. Place the cake mix, pudding mix, sour cream, water, oil, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an

202

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electric mixer on low speed for 1 minute.

over the top of the batter. Place the pan in

Stop the machine and scrape down the

the oven.

sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Pour the batter into the prepared pan, smoothing it out with

4. Bake the cake until it springs back when lightly pressed with your finger, 38 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Slice and serve.

the rubber spatula.

✹ Store this cake, covered with aluminum

3. Drizzle the chocolate syrup over the

foil, at room temperature for 3 days or in

top of the cake, and swirl it through the

the refrigerator for up to 1 week. Or freeze

batter with a dinner knife to create a

it, wrapped in foil, for up to 6 months.

marbled effect. (Be careful not to scrape

Thaw the cake overnight in the refrigerator

the bottom of the pan.) Scatter the pecans

before serving.

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C H O C O L AT E T I R A M I S Ù ’ll never forget a cooking class I

SERVES: 20

attended 20 or more years ago

PREPARATION TIME: 15 MINUTES

when our teacher, Nathalie

BAKING TIME: 32 TO 35 MINUTES ASSEMBLY TIME: 5 MINUTES

Dupree, told twelve of us to make chicken soup, all following the same recipe. In 2 hours, we uncovered our pots and tasted

CAKE:

Vegetable oil spray for misting the pan 1 package (18.25 ounces) plain devil’s food or German chocolate cake mix

the results. 11 ⁄ 4 cups water

Not one of the soups tasted or looked

1⁄ 3

cup vegetable oil

3 large eggs 1 teaspoon pure vanilla extract

the same! Nathalie explained that

SYRUP:

this exercise was to illustrate that we

3⁄ 4

all cook subjectively, without think-

cup hot water

2 tablespoons instant coffee powder 3 tablespoons granulated sugar

ing—blending, seasoning, and

1⁄ 4

cup Kahlúa or other coffee-flavored liqueur

chopping in our own way, so that in the end the recipe is all our own.

TO P P I N G :

2 cups low-fat or nonfat vanilla yogurt

That’s how it goes with tiramisù.

2 packages (8 ounces each) cream cheese, at

Here are the ingredients and the proportions I use. Now, go ahead and make it your own. Enjoy!

room temperature 1⁄ 4

cup confectioners’ sugar

1 teaspoon unsweetened or sweetened cocoa powder (see “the Cake Mix Doctor says”)

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1. Place a rack in the center of the oven

bined. Pour the batter into the prepared

and preheat the oven to 350°F. Lightly

pan, smoothing it out with the rubber

mist a 13- by 9-inch pan with vegetable oil

spatula. Place the pan in the oven.

spray. Set the pan aside.

3. Bake the cake until it springs back

2. Place the cake mix, water, oil, eggs,

when lightly pressed with your finger, 32

and vanilla in a large mixing bowl. Blend

to 35 minutes. Remove the pan from the

with an electric mixer on low speed for 1

oven and place it on a wire rack to cool.

minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well com-

4. Meanwhile, prepare the syrup: Place the hot water, coffee powder, and sugar in a small bowl and stir until the coffee and sugar dissolve. Stir in the Kahlúa.

5. Using a chopstick or a drinking straw, poke holes in the cake. Spoon the syrup

R the Cake Mix Doctor says In The Cake Mix Doctor I also offered up a creamy mixture of vanilla yogurt and cream cheese as a substitute for the traditional mascarpone cheese, which may be hard to find outside of an upscale grocery or Italian market. Suit yourself here, using the mock mascarpone or real mascarpone if you can locate it. For those of you who do not like bitter chocolate, use sweetened cocoa powder instead of unsweetened for dusting on top.

over the cake so that it seeps down into the holes. Set the cake aside.

6. Prepare the topping: Place the yogurt, cream cheese, and confectioners’ sugar in a large mixing bowl and blend with an electric mixer on low speed until the mixture is well combined and thick, 1 to 2 minutes. Spread the topping over the syrup-soaked cake, using the rubber spatula to spread it out to the edges of the cake.

7. No more than an hour before serving, sift the cocoa powder over the topping so that it covers the top of the cake. Cut the cake into squares, and serve.

✹ Store this cake, covered in plastic wrap, in the refrigerator for up to 3 days.

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C H O C O L AT E P O T L U C K CAKE heresa Hart and her daughter

needed, and this cake is true to its

Madeline attended my book

name—as Theresa says, “It is easy

signing in Lexington, Ken-

to make, easy to carry, and easy to

tucky, but I didn’t know at the time

serve right out of the pan!” Vanilla

that Theresa was a cake mix skep-

ice cream makes a great addition.

tic. She had bought The Cake Mix Doctor for Madeline, and many

SERVES: 20 PREPARATION TIME: 10 MINUTES

months later she e-mailed me a

BAKING TIME: 30 TO 35 MINUTES

note saying she was now a cake mix convert and that both she and Madeline were cooking up a storm from the book. The Harts

CAKE:

Vegetable oil spray for misting the pan 1 package (18.25 ounces) plain devil’s food

concocted this

cake mix

wonderful top-

1 cup vanilla low-fat or nonfat yogurt 1⁄ 2

ping of pecans, chocolate chips, and brown sugar

1⁄ 2

cup water

cup vegetable oil

3 large eggs

that they scatter on cake batter before it goes into the oven. They begin with yellow, white, or coffeeflavored cake, but I couldn’t wait to try it with chocolate. No frosting is

TO P P I N G : 1⁄ 3

cup finely chopped pecans

1⁄ 3

cup (packed) light brown sugar

1⁄ 3

cup miniature semisweet chocolate chips

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1. Place a rack in the center of the oven

to 35 minutes. Remove the pan from the

and preheat the oven to 350°F. Lightly

oven and place it on a wire rack to cool for

mist a 13- by 9-inch pan with vegetable oil

20 minutes. Serve slightly warm.

spray. Set the pan aside.

✹ Store this cake, covered with aluminum 2. Place the cake mix, yogurt, water, oil,

foil, at room temperature for 3 days or in

and eggs in a large mixing bowl. Blend

the refrigerator for up to 1 week. Or freeze

with an electric mixer on low speed for 1

it, wrapped in foil, for up to 6 months. Thaw

minute. Stop the machine and scrape

the cake overnight in the refrigerator before

down the sides of the bowl with a rub-

serving.

ber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should be stiff but smooth. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Set the pan aside.

3. Stir together the pecans, brown sugar, and chocolate chips in a small bowl. Sprinkle the mixture over the top of the cake batter. Place the pan in the oven.

4. Bake the cake until it springs back when lightly pressed with your finger, 30

R the Cake Mix Doctor says One of Theresa Hart’s favorite ingredients is yogurt. She uses different flavors of yogurt to add richness to cake batter. I call for vanilla yogurt in this recipe, but you could just as easily use coffee-flavored or chocolate yogurt.

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W H I T E C H O C O L AT E WEDDING CAKE ccasions do exist when you

SERVES: 20

need that white cake—a wed-

PREPARATION TIME: 15 MINUTES

ding reception, a wedding

BAKING TIME: 28 TO 32 MINUTES ASSEMBLY TIME: 5 MINUTES

shower, a spring birthday. But white doesn’t have to mean chocolate-free. Vegetable oil spray for misting

Here is a dandy, flavored the pan

with white chocolate. To

Flour for dusting the pan

top the white cake, I sug-

6 ounces white chocolate, finely chopped

gest a delicious white chocolate cream cheese frosting. Or if you

5 tablespoons butter, cut into pieces 1 package (18.25 ounces) plain white cake

aren’t as set on white, try the Quick

mix or white cake mix with pudding

Caramel Frosting (page 440), sprin-

11 ⁄ 4 cups milk or water

kled with toffee chips or finely

3 large eggs

chopped pecans while the frosting is

2 teaspoons pure vanilla extract White Chocolate Cream Cheese Frosting

still hot. Note the number of servings

(page 425)

here: This cake will yield twenty ample pieces in a 13- by 9-inch pan;

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly

when baked in the larger-size pan, it

mist a 151 ⁄ 4- by 101 ⁄ 2-inch pan with veg-

will easily feed thirty.

etable oil spray and dust with flour. Shake

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Chocolate Groom’s Cakes

C

ake decorators are seeing a trend

Here are half a dozen suggestions for

away from one big glorious white

groom’s cakes. They are so delicious, they

wedding cake to a number of smaller,

just might steal the show:

more interesting cakes, often with some • Guatemalan Wedding Cake containing chocolate. A chocolate cake has frequently been used as a groom’s

• Debbie’s Dazzling Red Velvet Cake

cake, as a foil for the snowy white • Chocolate Love Cake bride’s cake. Groom’s cakes derive from English wedding cakes, spirited with whiskey

• German Chocolate Spice Cake with Fruit and Nut Filling

and filled with fruits and nuts. • Triple-Decker Chocolate marries well, so to Raspberry Chocolate speak, with these flavors. Cake with Chocolate Ganache

out the excess flour, and set the pan

machine and scrape down the sides of the

aside.

bowl with a rubber spatula. Increase the

2. Place the white chocolate and the

mixer speed to medium and beat 2 minutes

butter in a small microwave-safe bowl

more, scraping the sides down again if

and microwave on high power until the

needed. The batter should look thick and

butter has melted, 1 minute. Stir until

well combined. Pour the batter into the

the white chocolate is thoroughly melted

prepared pan, smoothing it out with the

and the mixture is smooth.

rubber spatula. Place the pan in the oven.

3. Place the cake mix, milk, eggs, vanilla,

4. Bake the cake until it springs back

and melted white chocolate mixture in a

when lightly pressed with your finger and

large mixing bowl. Blend with an electric

is golden brown, 28 to 32 minutes. Remove

mixer on low speed for 1 minute. Stop the

the pan from the oven and place it on a

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wire rack to cool for 20 minutes.

5. Meanwhile,

prepare

the

White

Chocolate Cream Cheese Frosting.

6. When the cake has cooled, invert it onto a serving platter. Spread the frosting over the top and sides of the cake with smooth, clean strokes.

7. Slice and serve. ✹ To make slicing easier, store this cake, lightly covered with waxed paper, in the refrigerator until the frosting sets, 1 hour. Then wrap it in aluminum foil and store in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

R the Cake Mix Doctor says You can bake this cake in a 13- by 9inch pan, allowing 32 to 37 minutes’ baking time. Microwaving white chocolate and butter together is a good idea. But take care not to overcook the mixture; stir when the butter has melted, even if the white chocolate doesn’t look melted. It will be after you stir! You can reduce the time it takes for these two to melt by cutting the butter into pieces and chopping the chocolate beforehand.

Chocolate Cheesecakes, Pudding Cakes, and So Much More •••

elcome

to

In my first book, all

the world of

of the cheesecakes were

the mostly dark

baked in a 13- by 9-inch

and always delicious. I

pan, but here I offer cheesecakes in

could have called these cakes “What Ifs”

both the 13- by 9-inch and the more

because that is what I muttered more

classic 10-inch springform. The recipes

and more as my testing progressed:

can be baked in either size pan at

“What if I turned the Key Lime Cheese-

325°F; the springform cheesecake will

cake into a Double-Chocolate Lime

simply take longer to cook, about an

Cheesecake

semisweet

hour. I am sure that once you try some

chocolate?” Or “What if I turned the

of my suggestions, you’ll have many

Double-Chocolate Lime Cheesecake into

more good ideas of your own, using

Mocha Brownie Cheesecake by adding

your

coffee-flavored yogurt and a little cinna-

panache.

by

adding

mon?” This is the chapter that really got my creative juices flowing.

local

ingredients

and

your

If you work your way past the cheesecakes (and you’re still hungry!),

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A N D

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211

don’t pass up the pudding cakes. Two of

desserts around. Sliced and served

these are made by covering cake batter

with a little sweetened whipped cream,

with an instant pudding and then bak-

the intricate flavors will captivate your

ing the mixture until the center is still

guests and your family.

soft. Another is made by covering cake

Then, for the sweethearts on your

batter with brown sugar, cocoa, and

list, bake up the Chocolate Love Cake

boiling water. The latter is a favorite,

or a fast brownie torte or trifle. The first

served

ice

is shaped into a heart, and the latter is a

cream, at a ladies’ club in Nashville,

fast dessert the children will whole-heart-

Tennessee (and shared with me by a

edly assemble from a simple brownie mix.

club staff member), but don’t be con-

But the surprises don’t end there.

cerned that this is kid-glove stuff. It

I’m also offering two roulades based on

even tastes great as a weeknight dessert

chocolate cake batters, gooey fillings,

served up by the kids on paper plates!

and a foolproof dark chocolate frosting

warm

with

peppermint

that spreads with ease. And to prove that “Life is like a box of chocolates. You never know what you’re gonna get.” —ERIC ROTH (from the screenplay for Forrest Gump)

cakes can turn into pies, there’s the Pillsbury Bake-Off winner Cream Cheese Brownie Pie and a bourbon-spiked pecan and chocolate fudge pie to serve on Kentucky Derby day—or any day.

The more challenging recipes in

These recipes aptly illustrate the

this chapter follow those wiggly, jiggly

adaptability of the cake mix. And while

pudding cakes—the terrines. You may

you may need a few different pans—the

very well discover the architect hidden

10-inch springform for the cheese-

in you as you stack layers of baked

cakes, a 9-inch loaf pan for the terrines,

cake and creamy fillings into a loaf

and a jelly-roll pan for the roulades—

pan, weight it down to compress both

mostly all you need is a little time and a

flavors and size, and then unmold it to

hankering for chocolate cake!

produce one of the most elegant

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C H O C O L AT E S T R A W B E R R Y CHEESECAKE oving the combination of

of the preserves goes into the filling,

strawberries and dark choco-

and the remainder is warmed and

late, I wondered how to incor-

spread on top of the cake once it

porate that strawberry flavor and

has baked and cooled. For a

yet arrive at a cheesecake with the

Valentine’s cake, garnish this

right creamy consistency. It took a

with curls of

number of tries—from adding

semisweet

mashed fresh berries, to frozen, and

chocolate.

finally to preserves, which proved to be the answer. You want to buy the

SERVES: 16

preserves that are called “all fruit,”

PREPARATION TIME: 18 MINUTES

made with the fruit juice. A portion

BAKING TIME: 60 TO 65 MINUTES

R the Cake Mix Doctor says Briefly microwaving the strawberry preserves makes them easier to incorporate into the cheesecake filling and easier to spread onto the cooled cheesecake.

ASSEMBLY TIME: 2 MINUTES

C R U S T:

1 package (18.25 ounces) plain devil’s food cake mix 6 tablespoons (3 ⁄ 4 stick) butter, melted 1 large egg

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Cheesecake Tips • Use either a 10-inch springform pan

directs. It may still be a little jiggly in

(with removable side and bottom) or a

the center. You do not want to overbake

13- by 9-inch pan.

cheesecake—it will set up as it cools.

• Melt the butter for the crust in a small

• Baked cheesecake without topping

glass bowl in the microwave oven on

freezes well. Cool it completely, then

high power for 45 seconds to 1 minute.

wrap it in heavy-duty foil and freeze for up to 2 months.

• Don’t overbeat the filling. This will cause cracking on the surface while the cheesecake bakes.

• Cool the cheesecake first on a wire rack at room temperature; then cover and chill it in the refrigerator for at least 1

• Make sure the cream cheese is soft hour, or preferably before you begin. 24 hours. • Bake the cheesecake until it looks glossy in the center, or as the recipe

F I L L I N G A N D TO P P I N G :

2 packages (8 ounces each) cream cheese,

melted butter, and 1 egg in a large mixing bowl. Blend with an electric mixer on low speed for 2 minutes. Stop the machine

at room temperature

and scrape down the sides of the bowl 1 can (14 ounces) sweetened condensed milk 1 jar (10 ounces) strawberry preserves made with fruit juice

with a rubber spatula. The batter should come together into a ball. With your fingertips, pat the batter evenly over the

1 tablespoon fresh lemon juice

bottom and up the sides of the springform

3 large eggs, at room temperature

pan, spreading it out with your fingers until smooth. Set the pan aside.

1. Place a rack in the center of the oven and preheat the oven to 325°F. Set aside a

3. Place the cream cheese and sweetened condensed milk in the same mixing bowl

10-inch springform pan. that was used for the crust. With the

2. Prepare the crust: Place the cake mix,

same beaters (no need to clean them

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either), blend with an electric mixer on

6. Place the remaining strawberry pre-

low speed until just combined, 30 sec-

serves in the same small glass bowl and

onds. Increase the mixer speed to medium

heat them in the microwave on high power

and beat 1 minute more to thoroughly

for 15 seconds. Stir with a small rubber

cream the mixture. Stop the machine.

spatula, and spread this mixture over the

4. Measure out 1 ⁄ 2 cup of the strawberry

cooled cheesecake. Lightly cover the pan with plastic wrap and place it in the refrig-

preserves and place it in a small glass erator to chill for at least 1 hour, and prefbowl. Heat in the microwave oven on high erably 24 hours, for the flavors to meld. power for 15 seconds. Stir in the lemon juice. Add the preserves mixture and the

7. Remove the outside rim from the spring-

3 eggs to the batter, and beat on medium

form pan. Either cut the cheesecake into

speed for 1 minute. Stop the machine and

slices and serve right from the base of

scrape down the sides of the bowl with the

the pan, or run a long sharp knife under the

rubber spatula. Pour the filling onto the

cheesecake crust to separate it from the base

crust and spread it out with the rubber

and carefully transfer the cheesecake to a

spatula so that it is smooth. Place the pan

serving platter, then slice and serve.

in the oven.

✹ Store this cake, covered first in plastic

5. Bake the cheesecake until it looks

wrap and then in aluminum foil, in the refrig-

shiny and the center barely jiggles when

erator for up to 1 week. Or freeze it, wrapped

you shake the pan, 60 to 65 minutes. Re-

in foil, for up to 2 months. Thaw the cake

move the pan from the oven and place it

overnight in the refrigerator before serving.

on a wire rack to cool for 30 minutes.

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W H I T E C H O C O L AT E B A N A N A -M A C A D A M I A CHEESECAKE ne bite of this white choco-

Softened butter for greasing the pan

late cheesecake and you

1 package (18.25 ounces) plain white cake mix

would swear you were sitting 1⁄ 2

cup finely chopped macadamia nuts

in some trendy restaurant eating it.

4 tablespoons (1 ⁄ 2 stick) butter, melted

The macadamias add crunch to the

4 large eggs, at room temperature

crust, and the bananas meld beau-

6 ounces white chocolate, chopped 2 packages (8 ounces each) cream cheese,

tifully with the white chocolate.

at room temperature

Because of the crowd appeal, bake

1 can (14 ounces) sweetened condensed milk

this in a 13- by 9-inch pan so you

2 small ripe bananas, peeled and mashed (about 3 ⁄ 4 cup)

can get more servings and take it to 1⁄ 2

potluck suppers and parties. But

teaspoon pure vanilla extract

you can just as easily bake it in a 10-inch springform pan, allowing about an hour’s baking time.

1. Place a rack in the center of the oven and preheat the oven to 325°F. Lightly grease a 13- by 9inch pan with softened butter. Set the pan

SERVES: 20

aside. PREPARATION TIME: 15 MINUTES BAKING TIME: 45 TO 50 MINUTES

2. Measure out 1 ⁄ 2 cup of the cake mix and set it aside for the filling.

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milk in the same mixing bowl that was

R

used for the crust. With the same beaters (no need to clean them either), blend with

the Cake Mix Doctor says

an electric mixer on low speed until just

Remember that when making cheesecakes, all your ingredients should be at room temperature. If they are not, they might cause the cream cheese to lump, and you won’t be able to remove those lumps with a mixer.

and add the reserved cake mix, the re-

combined, 30 seconds. Stop the machine maining 3 eggs, the mashed bananas, and the vanilla. Beat on medium speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Pour the filling onto the crust, and spread it out with the rubber

3. Place the remaining cake mix, the

spatula so that it covers the entire surface

macadamias, the melted butter, and 1 egg

and reaches the sides of the pan. Place

in a large mixing bowl. Blend with an

the pan in the oven.

electric mixer on low speed for 2 minutes.

6. Bake the cheesecake until it looks

Stop the machine and scrape down the

shiny and golden brown and the center no

sides of the bowl with a rubber spatula.

longer jiggles when you shake the pan, 45

The batter should come together into a

to 50 minutes. Remove the pan from the

ball. With your fingertips, pat the batter

oven and place it on a wire rack to cool for

evenly over the bottom and 1 inch up the

30 minutes. Lightly cover the pan with

sides of the prepared pan, spreading it

plastic wrap and place it in the refriger-

out with your fingers until smooth. Set

ator to chill for at least 1 hour, or prefer-

the pan aside.

ably 24 hours, for the flavors to meld. Cut

4. Place the white chocolate in a small

into squares and serve.

glass bowl and heat in the microwave oven on high power for 1 minute. Remove

✹ Store this cake, covered first in plastic

the bowl from the oven and stir with a

wrap and then in aluminum foil, in the refrig-

small rubber spatula until it is melted.

erator for up to 1 week. Or freeze it, wrapped

(See Melting White Chocolate, page 92.)

in foil, for up to 2 months. Thaw the cake

Let it cool slightly.

overnight in the refrigerator before serving.

5. Place the melted white chocolate, cream cheese, and sweetened condensed

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KEY LIME C H O C O L AT E C H E E S E C A K E adore this cheesecake, and I’ve

SERVES: 16

got three good reasons why: the

PREPARATION TIME: 15 MINUTES

pungent lime juice flavor has me

BAKING TIME: 58 TO 62 MINUTES

dreaming of the beach, the dark C R U S T:

contrast of the chocolate crust 1 package (18.25 ounces) plain devil’s food

reminds me of a buttery chocolate

cake mix

wafer, and the velvety creaminess

6 tablespoons (3 ⁄ 4 stick) butter, melted

of the filling comes together and

1 large egg

bakes so perfectly. Use the bottled Key lime juice in this recipe; you

FILLING:

2 packages (8 ounces each) cream cheese, at room temperature

can find it at most supermarkets. Or if you actually are at the beach

1 can (14 ounces) sweetened condensed milk

and find those marvelous tiny Key limes at a roadside market, buy a

3 large eggs, at room temperature 1⁄ 2

cup Key lime juice, at room temperature

sackful, juice them, and bake TO P P I N G :

cheesecake! Do make sure your 1 cup Sweetened Cream (page 445) or

ingredients are at room tempera-

frozen whipped topping, thawed

ture, for cream cheese will lump up if it gets cold.

1. Place a rack in the center of the oven and preheat the oven to 325°F. Set aside a 10-inch springform pan.

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Softening Cream Cheese

N

othing could be easier than

of cream cheese in the batter, and they

assembling a cheesecake that

will never disappear. If you want to make

begins with a cake mix. But you must

cheesecake but your cream cheese has

remember to use soft, room-temperature

been in the refrigerator, warm it up in the

cream cheese when blending the filling.

microwave oven: Unwrap the block of

Unless that cream cheese is soft, and

cream cheese, place it on a microwave-

the ingredients added to it are at room

safe plate, and microwave on high power

temperature, you will wind up with lumps

for 20 to 30 seconds.

2. Place the cake mix, melted butter, and

oughly cream the mixture. Stop the

1 egg in a large mixing bowl. Blend with

machine and add the 3 eggs and the lime

an electric mixer on low speed for 2 min-

juice to the batter. Beat on medium speed

utes. Stop the machine and scrape down

for 1 minute. Stop the machine and

the sides of the bowl with a rubber spat-

scrape down the sides of the bowl with

ula. The batter should come together into

the rubber spatula. Pour the filling onto

a ball. With your fingertips, pat the batter

the crust and spread it out with the rub-

evenly over the bottom and up the sides

ber spatula so that it is smooth. Place the

of the springform pan, spreading it out

pan in the oven.

with your fingers until smooth. Set the pan aside.

4. Bake the cheesecake until it looks shiny and the center barely jiggles when

3. Place the cream cheese and sweet-

you shake the pan, 58 to 62 minutes.

ened condensed milk in the same mixing

Remove the pan from the oven and place

bowl that was used for the crust. With the

it on a wire rack to cool for 30 minutes.

same beaters (no need to clean them

Then lightly cover the pan with plastic

either), blend with an electric mixer on

wrap and place it in the refrigerator to

low speed until just combined, 30 sec-

chill for at least 1 hour, or preferably 24

onds.

hours, for the flavors to meld.

Increase

the

mixer

speed

to

medium and beat 1 minute more to thor-

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219

5. Meanwhile, prepare the Sweetened

R

Cream.

6. Remove the outside rim from the springform pan. Either cut the cheesecake into slices and serve right from the base of the pan, or run a long sharp knife under the cheesecake crust to separate it from the base and carefully transfer the

the Cake Mix Doctor says Can’t get enough of that great lime flavor? Add 1 teaspoon grated lime zest to the filling.

cheesecake to a serving platter, then slice. Serve with a dollop of Sweetened refrigerator for up to 1 week. Or freeze it, Cream. wrapped in foil, for up to 2 months. Thaw

✹ Store this cake, covered first in plastic

the cake overnight in the refrigerator before

wrap and then in aluminum foil, in the

serving.

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D O U B L E -C H O C O L AT E LIME CHEESECAKE emember those fussy

FILLING:

little desserts called

2 cups semisweet chocolate chips

pots de crème,

2 packages (8 ounces each) cream

where you got this eensy portion of ultra-rich chocolate in a demitasse cup? The hostess said it was “just enough,” and you muttered under

cheese, at room temperature 1 can (14 ounces) sweetened condensed milk 3 large eggs, at room temperature 1 ⁄ 2 cup

Key lime juice, at room temperature

your breath, “Enough for whom?” TO P P I N G :

Well, consider this dessert your great 1 cup Sweetened Cream (page 445) or

chocolate revenge.

frozen whipped topping, thawed 1 teaspoon grated lime zest

SERVES: 16

1. Place a rack in the center of the oven

PREPARATION TIME: 15 MINUTES

and preheat the oven to 325°F. Set aside a

BAKING TIME: 58 TO 62 MINUTES

10-inch springform pan.

2. Place the cake mix, melted butter, and 1 egg in a large mixing bowl. Blend with an electric mixer on low speed for 2 minutes.

C R U S T:

1 package (18.25 ounces) plain devil’s food cake mix

Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together into a ball.

6 tablespoons (3 ⁄ 4 stick) butter, melted

With your fingertips, pat the batter evenly

1 large egg

over the bottom and up the sides of the

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springform pan, spreading it out with your

5. Meanwhile, prepare the Sweetened

fingers until smooth. Set the pan aside.

Cream. Fold in the grated lime zest.

3. Place the chocolate chips in a medium-

6. Remove the outside rim from the

size glass bowl and heat in the microwave

springform pan. Either cut the cheese-

oven on high power for 11 ⁄ 2 minutes. Re-

cake into slices and serve right from the

move the bowl from the oven and stir with

base of the pan, or run a long sharp knife

a small rubber spatula until they are

under the cheesecake crust to separate it

melted. Let the chocolate cool slightly.

from the base and carefully transfer the

Place the melted chocolate, cream cheese,

cheesecake to a serving platter, then slice.

and sweetened condensed milk in the same

Serve the cheesecake with a dollop of the

mixing bowl that was used for the crust.

whipped cream.

With the same beaters (no need to clean

✹ Store this cake, covered first in plastic

them either), blend with an electric mixer

wrap and then in aluminum foil, in the refrig-

on low speed until just combined, 30 sec-

erator for up to 1 week. Or freeze it, wrapped

onds. Increase the mixer speed to

in foil, for up to 2 months. Thaw the cake

medium and beat 1 minute more to thor-

overnight in the refrigerator before serving.

oughly cream the mixture. Stop the machine and add the 3 eggs and the lime juice to the batter. Beat on medium speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Pour the filling onto the crust and spread it out with the rubber spatula so that it is smooth. Place the pan in the oven.

4. Bake the cheesecake until it looks shiny and the center barely jiggles when you shake the pan, 58 to 62 minutes. Remove the pan from the oven and place it on a wire rack to cool for 30 minutes. Then lightly cover the pan with plastic wrap and place it in the refrigerator to chill for at least 1 hour, or preferably 24 hours, for the flavors to meld.

R the Cake Mix Doctor says If you ever run into a recipe that calls for chocolate sweetened condensed milk and you can’t find any, here’s the solution: Melt 1 cup semisweet chocolate chips with a 14-ounce can of regular sweetened condensed milk and voilà. I took that substitution to heart in devising this recipe, but the outcome just wasn’t chocolaty enough for me. So I took the plunge and tried using twice as much chocolate—perfect.

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MOCHA BROWNIE CHEESECAKE his dense and fudgy cake is a

little wobbly in the center. It will

cross between a cheesecake

firm up as it cools.

and a brownie, and it is SERVES: 20

another crowd-pleaser. The intense

PREPARATION TIME: 15 MINUTES

chocolate flavor comes from 2 cups

BAKING TIME: 45 TO 50 MINUTES

of semisweet chocolate chips, which are melted and added to the filling. The cake is also flavored

C R U S T:

1 package (18.25 ounces) plain devil’s food cake mix

with coffee yogurt, and thus its name. If the subtle coffee flavor

6 tablespoons (3 ⁄ 4 stick) butter, melted 1 large egg

isn’t strong enough for you, sip a

1⁄ 2

teaspoon ground cinnamon

cup alongside or see “the Cake Mix Doctor says,” page 224. Unlike

FILLING:

some of the other cheesecakes, this

2 cups semisweet chocolate chips 2 packages (8 ounces each) cream cheese,

one contains no cake mix in the filling, so it has a creamier consistency. You will need to remove it from the oven sooner than

at room temperature 1 can (14 ounces) sweetened condensed milk 3 large eggs, at room temperature

the others—it should look shiny but still be a

1⁄ 2

cup coffee or vanilla nonfat yogurt

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for 2 minutes. Stop the machine and scrape

TO P P I N G :

1 cup Sweetened Cream (page 445) or

down the sides of the bowl with a rubber spatula. The batter should come together

frozen whipped topping, thawed

into a ball. With your fingertips, pat the Ground cinnamon, instant coffee powder, or grated chocolate, for garnish (optional)

1. Place a rack in the center of the oven

batter evenly over the bottom and 1 inch up the sides of the pan, spreading it out with your fingers until smooth. Set the pan aside.

and preheat the oven to 325°F. Set aside a 13- by 9-inch pan.

3. Melt the chocolate chips in a medium-

2. Place the cake mix, melted butter, 1 egg,

size glass bowl in the microwave oven on

and cinnamon in a large mixing bowl.

high power for 11 ⁄ 2 minutes. Remove the

Blend with an electric mixer on low speed

bowl from the oven and stir with a small

15 Cakes to Bake for Your Dad 1. Old-Fashioned Devil’s Food Cake with

8. Rick’s Chocolate Rum Bundt Cake

Fluffy Chocolate Frosting 9. Chocolate Banana Cupcakes with 2. German Chocolate Cake with Toasted Pecan-Coconut Frosting 3. Mocha Brownie Cheesecake 4. Chocolate Snickerdoodle Cake with Cinnamon-Chocolate Cream Cheese Frosting 5. Kathy’s Chocolate Chocolate Chip Cake

Pineapple Cream Cheese Frosting 10. German Chocolate Upside-Down Cake 11. German Chocolate Chip Zucchini Cake 12. Chocolate Eggnog Cake with Eggnog Buttercream Frosting 13. Molten Chocolate Pudding Cake

6. Chocolate Macaroon Ring Cake

14. Joy of Almond Bars

7. Boston Cream Pie Cake

15. Texas Sheet Cake

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medium speed for 1 minute. Stop the ma-

R the Cake Mix Doctor says If you want to add more mocha flavor to this cheesecake, fold in some instant coffee powder. To make this powder, place a tablespoon of instant coffee granules in a coffee grinder or food processor and process until fine. Measure out about 1 teaspoon of this powder and fold it into the filling and/or crust of this recipe.You might think,“Why not brewed coffee?” Because you don’t want to add any more liquid to this batter—it would become too watery and not bake evenly.

chine and scrape down the sides of the bowl with the rubber spatula. Pour the filling onto the crust and spread it out with the rubber spatula so that it covers the entire surface and reaches the sides of the pan. Place the pan in the oven.

5. Bake the cheesecake until it looks shiny and the center jiggles only slightly when you shake the pan, 45 to 50 minutes (it will firm up after cooling). Remove the pan from the oven and place it on a wire rack to cool for 30 minutes. Then lightly cover the pan with plastic wrap and place it in the refrigerator to chill for at least 1 hour, or preferably 24 hours, for the flavors to meld.

6. Meanwhile, prepare the Sweetened Cream. rubber spatula until the chocolate is

7. Cut into squares and serve with a dol-

melted. Let it cool slightly.

lop of Sweetened Cream and a sprinkling

4. Place the melted chocolate, cream

of cinnamon, instant coffee powder, or grated chocolate if desired.

cheese, and sweetened condensed milk in the same mixing bowl that was used for

✹ Store this cake, covered first in plastic

the crust. With the same beaters (no need

wrap and then in aluminum foil, in the

to clean them either), blend with an elec-

refrigerator for up to 1 week. Or freeze it,

tric mixer on low speed until just com-

wrapped in foil, for up to 2 months. Thaw

bined, 30 seconds. Stop the machine, add

the cake overnight in the refrigerator before

the 3 eggs and the yogurt, and beat on

serving.

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PUMPKIN SPICE G E R M A N C H O C O L AT E CHEESECAKE ave 13- by 9-inch pan, will

CRUST AND FILLING:

travel! For autumn potlucks

Softened butter for greasing the pan 1 package (18.25 ounces) plain German

and dinner parties, prepare chocolate cake mix

this easy cheesecake ahead of time,

4 tablespoons (1 ⁄ 2 stick) butter, melted

happy in the knowledge that it will

4 large eggs, at room temperature

feed twenty people. The flavor of

2 packages (8 ounces each) cream cheese, at room temperature

the German chocolate mix goes

1 can (14 ounces) sweetened condensed milk

well with the canned pumpkin and

1 cup canned pumpkin

spices, making the cake both homey

1 ⁄ 2 cup

and spectacular. The sour cream

(packed) light brown sugar

1 teaspoon ground cinnamon 1⁄ 2

teaspoon ground ginger

topping may add a little baking time, but it dresses

TO P P I N G :

1 cup sour cream

the cake up

1⁄ 4

cup (packed) light brown sugar

ever so nicely.

1. Place a rack in the center of the oven and preheat the oven to 325°F. Lightly SERVES: 20

grease a 13- by 9-inch pan with softened PREPARATION TIME: 15 MINUTES

butter. Set the pan aside.

BAKING TIME: 52 TO 57 MINUTES ASSEMBLY TIME: 2 MINUTES

2. Measure out 1 ⁄ 2 cup of the cake mix and set it aside for the filling.

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3. Place the remaining cake mix, the

6. For the topping, place the sour cream

melted butter, and 1 egg in a large mixing

and brown sugar in a small mixing bowl

bowl. Blend with an electric mixer on low

and stir with a spoon until well combined.

speed for 2 minutes. Stop the machine

Spread the topping over the cheesecake,

and scrape down the sides of the bowl

and return the pan to the oven.

with a rubber spatula. The batter should come together into a ball. With your fin-

7. Bake until the topping sets, 7 to 8 minutes. Remove the pan from the oven

gertips, pat the batter evenly over the and place it on a wire rack to cool for 30 bottom and 1 inch up the sides of the preminutes. Then lightly cover the pan with pared pan, spreading it out with your plastic wrap and place it in the refrigerafingers until smooth. Set the pan aside. tor to chill for at least 1 hour, or prefer-

4. Place the cream cheese and the sweetened condensed milk in the same mixing bowl that was used for the crust, and with

ably 24 hours, for the flavors to meld.

8. Cut into squares and serve.

the same beaters (no need to clean them either), blend with an electric mixer on

✹ Store this cake, covered first in plastic

low speed until just combined, 30 sec-

wrap and then in aluminum foil, in the refrig-

onds. Stop the machine and add the

erator for up to 1 week. Or freeze it, wrapped

reserved cake mix, the remaining 3 eggs,

in foil, for up to 2 months. Thaw the cake

the pumpkin, brown sugar, cinnamon,

overnight in the refrigerator before serving.

and ginger. Beat on medium speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Pour the filling onto the crust and spread it out with the rubber spatula so that it covers the entire surface and reaches the sides of the pan. Place the pan in the oven.

5. Bake the cheesecake until it looks shiny and the center no longer jiggles when you shake the pan, 45 to 49 minutes. Remove the pan from the oven while you prepare the topping. Leave the oven on.

R the Cake Mix Doctor says Yes, there’s cream cheese and butter in this recipe, but the pumpkin is a high-fiber food and makes a healthy addition . . . right? For more chocolate flavor, fold 4 ounces grated German chocolate into the filling.

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O R A N G E -G I N G E R G E R M A N C H O C O L AT E CHEESECAKE hen ground ginger meets

C R U S T:

German chocolate cake

Softened butter for greasing the pan

mix and butter in this

1 package (18.25 ounces) plain German chocolate cake mix

crust, it takes on the flavor of gingerbread. And envision for a moment how nice a creamy orange filling will be on top of this crisp gingery crust. Bake this cheesecake for cheesecake lovers of all ages. And if the occasion

4 tablespoons (1 ⁄ 2 stick) butter, melted 1 large egg 1 teaspoon grated orange zest 1⁄ 2

F I L L I N G A N D TO P P I N G :

2 packages (8 ounces each) cream cheese, at room temperature

calls for fancy, garnish it with candied orange zest (see page 228).

teaspoon ground ginger

1 can (14 ounces) sweetened condensed milk 3 large eggs, at room temperature

SERVES: 16 1⁄ 2

cup fresh orange juice, at room

PREPARATION TIME: 20 MINUTES

temperature BAKING TIME: 75 TO 80 MINUTES

2 teaspoons grated orange zest ASSEMBLY TIME: 2 MINUTES

1 cup sour cream 1⁄ 2

cup (packed) light brown sugar

1⁄ 2

teaspoon ground ginger

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1. Place a rack in the center of the oven

zest, and ginger in a large mixing bowl.

and preheat the oven to 325°F. Lightly

Blend with an electric mixer on low speed for

grease a 10-inch springform pan with

2 minutes. Stop the machine and scrape

softened butter. Set the pan aside.

down the sides of the bowl with a rubber

2. Measure out 1 ⁄ 2 cup of the cake mix

spatula. The batter should come together into a ball. With your fingertips, pat the bat-

and set it aside for the filling. ter evenly over the bottom and up the sides

3. Prepare the crust: Place the remaining

of the prepared pan, spreading it out with

cake mix, the melted butter, 1 egg, orange

your fingers until smooth. Set the pan aside.

How to Make Candied Orange Zest

O

ne of the prettiest ways to dress up cake, whether it’s a chocolate layer

Place 2 cups sugar and 11 ⁄ 4 cups water in a medium-size saucepan over medium

cake, a cheesecake, or a chocolate

heat. Stir until the sugar dissolves and

roulade, is to surround it with candied

the syrup comes to a simmer. Drop the

orange zest. Lucille Osborn, a Phila-

orange zest into the pan, and stir so that

delphia food stylist, garnished my cakes

all the strands are covered in syrup. Let

on a Discovery Channel show not too long

this barely simmer for 1 to 11 ⁄ 2 hours, or

ago. The zest cascaded down the cake

until the zest is translucent. Simmering

in magnificent sparkling spirals. And

it the full amount of time will yield a

Lucille revealed her secrets for making

crunchy zest; the shorter time, a softer

candied zest.

zest. With metal tongs, transfer the zest to

First, scrub and dry the oranges. Then

a wire rack, and leave to dry for several

cut the zest in long strands, using a zester.

hours or overnight. While the zest is still

(This gadget cuts long, narrow strands.

pliable, curl it or twist it to your liking. If

You can also run a sharp vegetable peeler

desired, coat the zest in additional sugar.

around the orange, creating long 1-inchwide strips, and then slice those into 1 ⁄ 4-

When the candied zest has dried, store it in a tightly covered plastic container.

inch-wide strands.) Two medium oranges

Use it as a garnish around or on top of

will yield about 1 cup of loosely packed

cakes. Or dip it into melted semisweet

strands.

chocolate for an extra-special treat!

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4. For the filling, place the cream cheese and the sweetened condensed milk in the same mixing bowl that was used for the crust. With the same beaters (no need to clean them either), blend with an electric mixer on low speed until just combined, 30 seconds. Stop the machine and add the reserved cake mix, the 3 eggs, orange juice, and orange zest to the batter. Beat on medium speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Pour the filling onto the crust and spread it out

R the Cake Mix Doctor says The orange juice in this cheesecake adds flavor, but it also increases the time it takes for the cake to bake. Even if a cheesecake jiggles slightly in the center of the springform pan when the baking time has been reached, remove it. The cheesecake will firm up as it cools.

with the rubber spatula so that it is smooth. Place the pan in the oven.

5. Bake the cheesecake until it looks

tor to chill for at least 1 hour, or prefer-

browned and shiny, and the center still

ably 24 hours, for the flavors to meld.

jiggles slightly when you shake the pan, 68 to 72 minutes. Remove the pan from

8. Remove the outside rim from the

the oven while you prepare the topping.

springform pan. Either cut the cheesecake

Leave the oven on.

into slices and serve right from the base of the pan, or run a long sharp knife under the

6. For the topping, place the sour cream,

cheesecake crust to separate it from the

brown sugar, and ginger in a small mix-

base and carefully transfer the cheesecake

ing bowl and stir with a spoon until well

to a serving platter, then slice and serve.

combined. Spread the topping over the cheesecake, and return the pan to the

✹ Store this cake, covered first in plastic

oven.

wrap and then in aluminum foil, in the refrig-

7. Bake until the topping sets, 7 to 8

erator for up to 1 week. Or freeze it, wrapped in foil, for up to 2 months. Thaw the cake

minutes. Remove the pan from the oven overnight in the refrigerator before serving. and place it on a wire rack to cool for 30 minutes. Then lightly cover the pan with plastic wrap and place it in the refrigera-

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M O L T E N C H O C O L AT E PUDDING CAKE ensory experts tell us we need

SERVES: 16

liquid to help transport fla-

PREPARATION TIME: 10 MINUTES

vors to the tongue so we can

BAKING TIME: 55 TO 60 MINUTES

enjoy them. And so you can see the attraction of pudding cake. However, there is so much liquid here that you may say to yourself, “This is never going to work,” but it does. Much of the liquid is absorbed and makes the cake moist; the remainder forms a wonderful chocolate sauce on the bottom of the pan. Eaten together, the cake takes on a pudding quality. My children and my nephews love this cake served warm with vanilla ice cream. We have even reheated it in the microwave the next day for round two! (Reheating keeps the sauce saucy.)

R the Cake Mix Doctor says Use whatever milk you have on hand—whole, 2 percent, or skim. I used 2 percent milk in testing this recipe, and it was plenty rich. Bake this cake until it is firm around the edges but still jiggly in the middle. Don’t bake it until firm! And one last word: You can bake this in a glass pan (which makes for easy reheating in the microwave), but you will need to reduce the oven temperature to 325°F and extend the baking time slightly.

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Baking in Glass Pans

A

s much as I don’t like to bake in

Prepare the cake in a glass pan and bake

glass pans (they cook quickly and

it for about 70 minutes. When it comes

can overbrown the corners of a cake), it’s

time to reheat it, just pop it in the micro-

the best choice if you’ll need to reheat

wave on high power for 11 ⁄ 2 to 2 minutes,

the cake.

checking every 15 seconds. Of course, if

Let’s say you want to take a pudding cake to a party or a potluck supper, or

you bake the cake in a metal pan, you can still reheat it, but you’ll need to do so in a

simply want to bake the cake ahead of

regular oven. If you use a regular oven,

time. Preheat the oven to 325˚F (25

just be sure to cover the cake first with

degrees lower than if you bake it in metal).

aluminum foil.

Vegetable oil spray for misting the pan

2. Place the cake mix, water, oil, and eggs

1 package (18.25 ounces) plain devil’s food

in a large mixing bowl. Blend with an elec-

cake mix 11 ⁄ 3 cups water 1⁄ 2

cup vegetable oil

tric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 min-

3 large eggs

utes more, scraping the sides down again 1 large package (5.9 ounces) instant chocolate pudding mix

if needed. The batter should look well combined. Pour the batter into the pre-

3 cups milk

pared pan, smoothing it out with the rub-

1 teaspoon pure vanilla extract

ber spatula. Set the pan aside.

1 cup semisweet chocolate chips Vanilla or peppermint ice cream, for serving

3. Empty the package of pudding mix into a medium-size bowl and whisk in the

1. Place a rack in the center of the oven

milk and vanilla until smooth and thick-

and preheat the oven to 350°F. Lightly

ened, 1 to 2 minutes. Pour the pudding

mist a 13- by 9-inch pan with vegetable oil

over the batter, taking care not to let it

spray. Set the pan aside.

touch the sides of the pan. Scatter the

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chocolate chips evenly over the top. Place

5. Spoon the warm pudding cake into

the pan in the oven.

bowls, and top with vanilla or peppermint

4. Bake the cake until it is firm around the edges but still wiggles in the middle,

ice cream.

✹ Store this cake, covered with aluminum

55 to 60 minutes. A crack will run through

foil, at room temperature for up to 3 days or

the center. Remove the pan from the

in the refrigerator for up to 1 week.

oven and place it on a wire rack to cool for 20 minutes.

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C H O C O L AT E -C I N N A M O N BANANA PUDDING CAKE ou’ll love the flavor combination

2 packages (3.4 ounces each) banana instant pudding mix

of chocolate, bananas, pud23 ⁄ 4

cups milk

ding, and cinnamon in this 1 teaspoon pure vanilla extract

comforting pudding cake. Serve it

1 cup semisweet chocolate chips

warm, with ice cream alongside.

Vanilla or butter pecan ice cream, for serving

SERVES: 16

1. Place a rack in the center of the oven

PREPARATION TIME: 15 MINUTES

and preheat the oven to 350°F. Lightly

BAKING TIME: 55 TO 60 MINUTES

mist a 13- by 9-inch pan with vegetable oil spray. Set the pan aside.

ASSEMBLY TIME: 2 MINUTES

2. Place the cake mix, water, oil, mashed banana, eggs, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, Vegetable oil spray for misting the pan 1 package (18.25 ounces) plain devil’s food cake mix 11 ⁄ 3 cups water 1⁄ 2

cup vegetable oil

scraping the sides down again if needed. The batter should look well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Set the pan aside.

1 ripe banana, peeled and mashed (1 ⁄ 2 cup)

3. Empty the packages of pudding mix

3 large eggs

into a medium-size bowl and whisk in the

1⁄ 2

milk and vanilla until smooth and thick-

teaspoon ground cinnamon

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ened, 1 to 2 minutes. Pour the pudding

✹ Store this cake, covered with aluminum

over the batter, taking care not to let it

foil, at room temperature for up to 3 days or

touch the sides of the pan. Scatter the

in the refrigerator for up to 1 week.

chocolate chips evenly over the top. Place the pan in the oven.

4. Bake the cake until it is firm around the edges but still wiggles in the middle, 55 to 60 minutes. A crack will run through the center. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.

5. Spoon the warm pudding cake into bowls, and top with vanilla or butter pecan ice cream.

R the Cake Mix Doctor says The riper the banana, the more flavorful this cake will be.

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C H O C O L AT E S O U F F L É PUDDING CAKE yriad variations of this cake

SERVES: 16

are out there—in books, on

PREPARATION TIME: 10 MINUTES

recipe cards, on the Inter-

BAKING TIME: 45 TO 50 MINUTES

net, even committed to memory. Most of the scratch versions resem-

Vegetable oil spray for misting the pan 2 cups miniature marshmallows

ble the Hot Fudge Pudding Cake that

1 package (18.25 ounces) plain devil’s food

was printed in the 1954 Betty Crocker Cookbook: a chocolate cake

cake mix 11 ⁄ 3

cups water

3 large eggs

topped with cocoa, brown sugar, and 2 cups (packed) light brown sugar

a lot of boiling water before it is

1⁄ 2

baked. Well, this is a quicker ver-

31 ⁄ 2

sion, and it has its own twist—

cup unsweetened cocoa powder cups boiling water

Peppermint ice cream, for serving

miniature marshmallows that melt

1. Place a rack in the center of the oven

into the cake, giving it a soufflé-like

and preheat the oven to 375°F. Lightly mist a 13- by 9-inch pan with vegetable oil

quality. Don’t be distressed at all the boiling water. It will form a delicious chocolate sauce on the bottom

spray. Scatter the marshmallows evenly over the bottom of the pan and set it aside.

2. Place the cake mix, water, and eggs in a large mixing bowl.

of the pan. Serve this warm.

Blend with an electric mixer on low speed for 1 minute. Stop the

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machine and scrape down the sides of

4. Spoon the warm pudding cake into

the

bowls, and top with peppermint ice cream.

bowl

with

a

rubber

spatula.

Increase the mixer speed to medium

✹ Store this cake, covered with aluminum

and beat 2 minutes more, scraping the foil, at room temperature for up to 3 days or sides down again if needed. The batter in the refrigerator for up to 1 week. should look well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Sprinkle the brown sugar and cocoa powder evenly over the batter. Pour the boiling water over the top. Carefully place the pan in the oven.

3. Bake the cake until it is firm around the edges, is still jiggly in the middle, and the sauce is starting to bubble up around the edges, 45 to 50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.

R the Cake Mix Doctor says This cake is a little different in that the batter contains no oil and it is baked at a higher temperature—375°F. Don’t be dismayed at the large amount of brown sugar—there is a lot of unsweetened cocoa to sweeten up! If you want, cut the brown sugar back by 1⁄ 4 cup.

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G U AT E M A L A N WEDDING CAKE n the 1980s I used to fre-

said the recipe began with

quent a dessert shop

a chocolate cake mix,

in Atlanta that was

which was swabbed with

appropriately called The

amaretto and layered with a

Dessert Place. It served huge slices

cream cheese and coffee filling. Rob

of the most wonderful chocolate

suggested assembling the cake in a

layer cakes, poured fashionable cof-

9- or 10-inch loaf pan instead of a

fees before they came into vogue,

bowl. With his guidance and my

and served as a late-night hangout

experimentation I have re-created

for everyone with a sweet tooth. One

that cake, and it is one dandy

of their specialties was this layered

dessert. The loaf is weighted down

dessert, which they would make in

and chilled for at least 24 hours,

a large bowl, invert, and then

and as it compresses, the flavors

slather with whipped cream. People

grow more intense. Sliced and

would order it as the groom’s cake

served as is, or with a dollop

for weddings and surround it with

of whipped cream, this cake comes

fresh flowers.

across as if you had spent a lot of

I had forgotten all about this cake until I heard from Rob Medley, a former pastry chef in Atlanta. He

time in the kitchen—but you haven’t!

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mist a 13- by 9-inch pan with vegetable oil SERVES: 12 TO 16

spray. Set the pan aside. Line the bottom

PREPARATION TIME: 30 MINUTES

and up the sides of a 9- to 10-inch loaf

BAKING TIME: 32 TO 35 MINUTES

pan with waxed paper. Set the loaf pan

ASSEMBLY TIME: 20 MINUTES CHILLING TIME: 24 HOURS

aside.

2. Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an elec-

CAKE:

tric mixer on low speed for 1 minute. Stop the machine and scrape down the sides

Vegetable oil spray for misting the pan

of the bowl with a rubber spatula. In1 package (18.25 ounces) plain devil’s food cake mix

crease the mixer speed to medium and beat 2 minutes more, scraping the sides

11 ⁄ 3 cups water

down again if needed. The batter should

1⁄ 2

look well combined. Pour the batter into

cup vegetable oil

3 large eggs

the prepared 13- by 9-inch pan, smoothing it out with the rubber spatula. Place

FILLING:

the pan in the oven.

1 package (8 ounces) cream cheese, at room

3. Bake the cake until it springs back

temperature

when lightly pressed with your finger, 32

3 tablespoons butter, melted

to 35 minutes. Remove the pan from the

3 tablespoons strong brewed coffee

oven and place it on a wire rack to cool

3⁄ 4

cup confectioners’ sugar

completely, 40 minutes.

1 teaspoon pure vanilla extract

4. Meanwhile, prepare the filling: Place

1⁄ 2

the cream cheese, melted butter, brewed

cup chopped pecans

3 tablespoons amaretto (almond liqueur)

coffee, confectioners’ sugar, and vanilla in a medium-size mixing bowl. Blend with a

TO P P I N G :

Sweetened Cream (page 445) 1⁄ 4

cup grated semisweet chocolate

wooden spoon until the mixture is combined. Fold in the pecans. Set the filling aside. Reserve the amaretto.

5. When the cake has cooled, run a knife 1. Place a rack in the center of the oven

around the edges of the pan and invert

and preheat the oven to 350°F. Lightly

the cake onto a cutting board. Carefully

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slice the cake in half horizontally so you have 2 slabs of cake, each about 1 inch thick. Measure 9 or 10 inches down each slab of cake, depending on which size loaf pan you are using. Cut through the cake crosswise at this mark. Save the cut-off 4-inch ends for patching. Slice each of the 9- or 10-inch slabs of cake into 6 lengthwise strips. You will have 12 strips of cake in all.

6. Arrange 3 strips in the bottom of the prepared loaf pan. Fill in any gaps with leftover cake. Brush the layer with amaretto, then spread one third of the reserved filling on top. Place 3 more strips of cake on top, filling any gaps as needed and pressing down as you work. Brush the cake with amaretto, then spread on another third of the filling. Place three more strips of cake on top, filling any gaps as needed and pressing down as you work. Brush the cake with amaretto, then spread the remaining filling on top. Place the last 3 strips of cake on top, filling any gaps as needed and pressing down as you work. Cover the cake with waxed paper, and place a smaller loaf pan or a small cutting board on top of the terrine. Weight it down

R the Cake Mix Doctor says As complicated as this recipe may look, it really is not.You just layer in the goodies, weight it down well, chill it long enough, and voilà, a fabulous dessert. Make sure you cook the cake long enough, even overbake it, says Rob Medley. This makes it easier to cut into strips.The amaretto and mocha filling will moisten up that dry cake in a jiffy! Should you want to make this as a groom’s cake, double the cake recipe, double the filling, and have plenty of Sweetened Cream prepared. Layer the cake, amaretto, and filling in a large mixing bowl, first lining the bowl with waxed paper, then cake strips. Brush the strips with amaretto and spread them with some of the filling. Repeat, beginning with the cake strips, and continue layering until the bowl is filled.Weight down this bombe-shaped cake for 24 hours. Unmold, spread with Sweetened Cream, and decorate with fresh flowers and/or chocolate curls. Spectacular!

with at least 3 pounds of canned goods. Place the weighted-down pan in the refrigerator for 24 hours. The height of the cake

7. The next day, prepare the Sweetened

should shrink by 2 inches after the weight-

Cream. Cover with plastic wrap and place

ing-down time is over.

in the refrigerator.

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15 Dinner Party Dazzlers 1. Guatemalan Wedding Cake 2. Strawberry Brownie Torte 3. Luscious Lemon White Chocolate Terrine 4. Chocolate Kahlúa Roulade with Espresso Cream Filling 5. Cream Cheese Brownie Pie 6. Key Lime Chocolate Cheesecake

9. Raspberry Swirl Brownies 10. White Chocolate Pineapple UpsideDown Cake 11. Chocolate Four-Seasons Wine Cake 12. Darn Good Chocolate Cake with Martha’s Chocolate Icing 13. Cappuccino Angel Food Mousse Torte 14. Chocolate Rum Raisin Cake

7. Chocolate Brownie Mousse Trifle 15. Chocolate Coconut Cream Cake with 8. Little White Chocolate Lemon Drizzle Cakes

8. Remove the terrine from the refrigera-

German Chocolate Cream Cheese Frosting

✹ Store this cake, covered with plastic

tor, and invert it onto a serving platter. Peel

wrap, in the refrigerator for up to 1 week.

off the waxed paper. Spread the Sweetened

Or freeze it, wrapped in foil, for up to 2

Cream on top of the terrine, and garnish

months. Thaw the cake overnight in the

with the grated chocolate. (Or if desired,

refrigerator before serving.

frost the entire terrine with a thin coat of Sweetened Cream and garnish with the grated chocolate.) Slice and serve.

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A N D C H O C O L AT E TERRINE

ere is another delicious

CAKE:

example of how an ordinary

Vegetable oil spray for misting the pan

cake can become extraordi-

1 package (18.25 ounces) plain devil’s food cake mix

nary. Strips of chocolate cake are

11 ⁄ 3 cups water

layered in a loaf pan with a cream cheese, brandy, and spice mixture, plus spoonfuls of freshly sautéed

1⁄ 2

cup vegetable oil

3 large eggs 1⁄ 2

teaspoon ground cinnamon

pears. Make sure the pears are ripe CREAM CHEESE FILLING:

for best flavor, but not too soft or 1 package (8 ounces) cream cheese, at room

they will fall apart as they cook. Slice and serve as is, with a warm chocolate sauce such as Hot Fudge

temperature 3 tablespoons butter, melted 3 tablespoons brandy 2⁄ 3

cup confectioners’ sugar

1⁄ 2

teaspoon pure vanilla extract

late Glaze (page 449), or with a dol-

1⁄ 2

teaspoon ground cinnamon

lop of Sweetened Cream (page 445).

1⁄ 4

teaspoon ground nutmeg

1⁄ 2

cup chopped pecans

Sauce (page 456), or Rich Choco-

SERVES: 12 TO 16 PREPARATION TIME: 30 MINUTES

PEAR FILLING:

BAKING TIME: 32 TO 35 MINUTES

4 large ripe pears ASSEMBLY TIME: 20 MINUTES

4 teaspoons butter CHILLING TIME: 24 HOURS

4 teaspoons (packed) light brown sugar

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1. Place a rack in the center of the oven

5. For the pear filling, peel, core, and

and preheat the oven to 350°F. Lightly

quarter the pears. Carefully slice each quar-

mist a 13- by 9-inch pan with vegetable oil

ter into 3 or 4 slivers. Melt 1 teaspoon of

spray. Set the pan aside. Line the bottom

the butter in a small skillet over medium

and up the sides of a 9- to 10-inch loaf pan

heat. Stir in 1 teaspoon of the brown sugar.

with parchment paper (see the Cake Mix

Place the slivers from 1 pear in the skillet,

Doctor says). Set the loaf pan aside.

and sauté until they soften a bit and begin to caramelize, 3 to 4 minutes. Remove the

2. Place the cake mix, water, oil, eggs,

pear slices to a serving plate, and continue

and cinnamon in a large mixing bowl.

with the remaining pears, butter, and

Blend with an electric mixer on low speed

brown sugar.

for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber

6. When the cake has cooled, run a knife

spatula. Increase the mixer speed to

around the edges of the pan and invert it

medium and beat 2 minutes more, scrap-

onto a cutting board. Carefully slice the

ing the sides down again if needed. The

cake in half horizontally so you have 2 slabs

batter should look well combined. Pour

of cake, each about 1 inch deep. Measure

the batter into the prepared 13- by 9-inch

9 or 10 inches down each slab of cake,

pan, smoothing it out with the rubber

depending on which size loaf pan you are

spatula. Place the pan in the oven.

using. Cut through the cake crosswise at this mark. Save the cut-off 4-inch ends

3. Bake the cake until it springs back

for patching. Slice each of the 9- or 10-inch

when lightly pressed with your finger, 32

slabs of cake into 6 lengthwise strips. You

to 35 minutes. Remove the pan from the

will have 12 strips of cake in all.

oven and place it on a wire rack to cool completely, 40 minutes.

7. Spread one fourth of the sautéed pears evenly over the parchment paper in the

4. Meanwhile, prepare the fillings: Place

bottom of the loaf pan. Pour a little liquid

the cream cheese, melted butter, brandy,

from the pears over them. Spoon one fourth

confectioners’ sugar, vanilla, cinnamon,

of the cream cheese filling over the pears,

and nutmeg in a medium-size mixing bowl.

spreading it out evenly. Place 3 cake

Blend with a wooden spoon until the

strips over the filling, pressing down gen-

mixture is combined. Fold in the pecans.

tly with your fingers, and fill any gaps

Set the filling aside.

with leftover cake. Repeat the layers of

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pears, cream cheese filling, and cake strips three more times, ending with the cake. Press down as you work.

8. Cover the cake with parchment or waxed paper and place a smaller loaf pan or a small cutting board on top of the terrine. Weight it down with at least 3 pounds of canned goods. Place the weighted-down pan in the refrigerator for 24 hours. The

R the Cake Mix Doctor says Because the pears contain a lot of moisture, waxed paper will get soggy. You will find parchment paper easier to work with in this recipe.

height of the cake should shrink by 2 inches after the weighting-down time is over.

9. The next day, remove the terrine from the refrigerator and invert it onto a serving platter. Peel off the parchment paper. Slice and serve.

✹ Store this cake, covered with plastic wrap, in the refrigerator for up to 1 week.

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LUSCIOUS LEMON W H I T E C H O C O L AT E TERRINE fter one bite, my Aunt Eliza-

SERVES: 12 TO 16

beth wanted this recipe. She

PREPARATION TIME: 30 MINUTES

didn’t believe the cake, with

BAKING TIME: 35 TO 40 MINUTES ASSEMBLY TIME: 20 MINUTES

lemon curd and white chocolate CHILLING TIME: 24 HOURS

sandwiched between, started from a mix. But it did. This winner is a

CAKE:

white chocolate and lemon sheet

Vegetable oil spray for misting the pan

cake that you cool and cut into

6 ounces white chocolate, coarsely chopped

strips before layering with lemon 1 package (18.25 ounces) plain white

curd and a quick ganache made of melted white chocolate and heavy cream. Okay, it’s not for dieters, but

cake mix 2⁄ 3

cup water

1⁄ 3

cup vegetable oil

3 large eggs

a little bite can’t hurt. And it’s

2 large egg whites

stunning when served with a

2 tablespoons fresh lemon juice

spoonful of fresh blueberries or

1 teaspoon grated lemon zest

strawberries and curls of white chocolate.

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and up the sides of a 9- to 10-inch loaf pan

FILLING:

1 jar (10 ounces) lemon curd, or 1 recipe Julie’s Lemon Curd (page 459) White Chocolate Ganache (page 444)

with waxed paper. Set the loaf pan aside.

2. Melt the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a small rubber

TO P P I N G :

spatula until smooth. (See Melting White

1 cup fresh blueberries or sweetened sliced fresh strawberries (see “the Cake Mix Doctor says”)

Chocolate, page 92.) Let the white chocolate cool slightly.

3. Place the cake mix, water, oil, whole eggs, egg whites, lemon juice, and lemon

1. Place a rack in the center of the oven

zest in a large mixing bowl. Pour in the white

and preheat the oven to 350°F. Lightly

chocolate. Blend with an electric mixer on

mist a 13- by 9-inch pan with vegetable oil

low speed for 1 minute. Stop the machine

spray. Set the pan aside. Line the bottom

and scrape down the sides of the bowl with

Chocolate-Dipped Fruit

E

ver wonder how to make those

strawberries—rinsed and dried, with the

gorgeous white- or dark-chocolate-

hulls still attached—halfway into the

dipped strawberries? It’s pretty easy. Just

chocolate. Transfer the berries to a waxed

chop about 8 ounces of white or semi-

paper–lined tray and allow the chocolate

sweet chocolate, place it in a glass bowl,

to set, about 30 minutes at room temper-

and microwave on high power for 2 to 3

ature or quicker in the refrigerator. Chill

minutes, removing the chocolate from the

the berries, lightly covered with plastic

oven every 20 seconds to stir it. The white

wrap, until ready to use. They will keep,

chocolate will melt more quickly than the

chilled, for 2 days. You can also dip other

dark chocolate. Or you can carefully melt

fruits in chocolate. Try fresh cherries on

the chocolate in a saucepan over low heat,

the stem, apple wedges, sliced kiwi and

stirring constantly.

star fruit, even pineapple sticks.

With your fingers, dip about 24

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a rubber spatula. Increase the mixer speed to

7. Arrange 3 cake strips on the bottom

medium and beat 2 minutes more, scraping

of the prepared loaf pan. Fill in any gaps

down the sides again if needed. The batter

with leftover cake. Spread one fourth of

should look well blended. Pour the batter

the lemon curd over the cake, then drizzle

into the prepared 13- by 9-inch pan,

it with one fourth of the ganache. Place 3

smoothing it out with the rubber spatula.

more strips of cake on top, filling any gaps

Place the pan in the oven.

as needed and pressing down as you work.

4. Bake the cake until it is golden brown

lemon curd and drizzle with another fourth

Spread the cake with another fourth of the and springs back when lightly pressed with your finger, 35 to 40 minutes. Remove the pan from the oven and place it on a wire rack to cool completely, 40 minutes.

5. Meanwhile, prepare the fillings: If you

of the ganache. Repeat the layers of cake, lemon curd, and ganache two more times, ending with the ganache and pressing down as you work. Cover the cake with waxed paper and place a smaller loaf pan or a

are using store-bought lemon curd, spoon it into a small glass bowl and place it in the microwave to warm for 1 minute on high power. Set the bowl aside. If you are preparing Julie’s Lemon Curd, do so now. Prepare the White Chocolate Ganache, and set the bowl aside to cool.

6. When the cake has cooled, run a knife around the edges of the pan and invert the cake onto a cutting board. Carefully slice the cake in half horizontally so you have 2 slabs of cake, each about 1 inch thick. Measure 9 or 10 inches down each slab of cake, depending on which size loaf pan you are using. Cut through the cake crosswise at this mark. Save the cut-off 4-inch ends of cake for patching. Slice each of the 9- or 10-inch slabs of cake into 6 lengthwise strips. You will have 12 strips of cake in all.

R the Cake Mix Doctor says To sweeten the berries, sprinkle 1 tablespoon sugar over them, stir, and let sit for 15 to 20 minutes before serving. If you want to substitute the flavors of lime or orange, it is simple to do: Use lime or orange juice and zest in the cake, and buy or make your own lime or orange curd. Homemade citrus curd is a delicious addition to this cake, and it’s easy to prepare if you follow Julie’s Lemon Curd recipe (page 459). Poured into a glass jar, citrus curd also makes a wonderful gift.

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small cutting board on top of the terrine.

ing platter. Peel off the waxed paper.

Weight it down with at least 3 pounds of

Slice, and serve with a spoonful of berries

canned goods. Place the weighted-down pan

alongside.

in the refrigerator for 24 hours. The height

✹ Store this cake, covered with plastic

of the cake should shrink by 2 inches wrap, in the refrigerator for up to 1 week. after the weighting-down time is over.

8. The next day, remove the terrine from the refrigerator and invert it onto a serv-

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C H O C O L AT E L O V E C A K E mixture is chilled, and

ou don’t really need a heart-shaped cake to

then it is whipped like

express feelings of

cream. Garnish this pretty cake with white and

admiration for someone. A cake made by you is certainly enough. But when you want that fes-

dark chocolate curls, fresh cherries on the stem, even rose petals.

tive presentation—for a Valentine’s SERVES: 12 TO 16

Day party, a birthday, a coming-home PREPARATION TIME: 10 MINUTES

fête—then this is it. The batter is baked in an 8-inch round and an 8-

BAKING TIME: 30 TO 35 MINUTES ASSEMBLY TIME: 10 MINUTES

inch square pan. To make a heart, FROSTING:

the round layer is cut in half and these semicircles are placed on

Whipped Chocolate Ganache (page 442), flavored with kirsch if desired

adjoining sides of the square and covered with frosting. The cake has a

CAKE:

Solid vegetable shortening for greasing

wonderfully subtle flavor of cherries.

the pans

And the frosting . . . well, the frosting

Flour for dusting the pans

is special because it is a whipped

1 package (18.25 ounces) devil’s food cake

ganache: Heavy cream is heated and

mix with pudding 1 can (21 ounces) cherry pie filling

poured over semisweet chocolate, a

2 large eggs

cherry liqueur is added if you like, the

1 teaspoon pure almond extract

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GARNISH:

White and dark chocolate curls (see page 250) 1 cup fresh cherries with stems, or 1 cup rose petals

1. Prepare the ganache, adding 1 tablespoon kirsch or other cherry liqueur if desired. Cover the bowl with plastic wrap and place it in the refrigerator to chill for 1 hour.

2. Meanwhile, place a rack in the center of the oven and preheat the oven to 350°F.

R the Cake Mix Doctor says The storage dilemma with this cake is that it is large and it won’t fit in a cake saver, so you have to cover it with waxed paper. It will freeze well unfrosted, if you like: Bake the layers ahead of time, cool, then freeze them for up to 2 months in heavy-duty aluminum foil. Thaw the layers, then arrange and frost as directed.

Generously grease one 8-inch round and one 8-inch square cake pan with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.

to 35 minutes. Remove the pans from the oven and place them on wire racks to cool

3. Place the cake mix, cherry pie filling,

for 10 minutes. Run a sharp knife around

eggs, and almond extract in a large mixing

the edge of each layer and invert each onto

bowl. Blend with an electric mixer on low

a rack, then invert again onto another

speed for 1 minute. Stop the machine and

rack so that the cakes are right side up.

scrape down the sides of the bowl with a

Allow to cool completely, 30 minutes.

rubber spatula. Increase the mixer speed to medium and beat 2 minutes more,

5. When the ganache is nearly chilled,

scraping down the sides again if needed.

place the electric mixer beaters in the

The batter should look well combined.

refrigerator to chill for 10 minutes. Remove

Divide the batter between the prepared

the beaters and the bowl of ganache. Whip

pans, smoothing it out with the rubber

the ganache on high speed for 2 to 3 min-

spatula. Place the pans in the oven side

utes, or until the frosting lightens in color

by side.

and triples in volume.

4. Bake the cakes until they spring back

6. Place the square cake layer on a large

when lightly pressed with your finger, 30

serving platter so that one point faces

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How to Make Chocolate Curls

T

o make curls, you’ll need to begin with

an 8-ounce block of semisweet or

side (no ridges or brand name in it) of the chocolate block in one motion from top

white chocolate purchased from a

to bottom, so you create curls. They will

specialty shop or your local bakery. (Most

vary in size, but that doesn’t matter. Use

supermarkets don’t stock these large

several handfuls of these curls on top of

blocks, and you need this size to create

your frosted cake, then make some more

ribbon-like curls.) Place the chocolate

curls to freeze in a zipper-lock bag for up

block on a plate in a warm spot—by a

to 1 month. The remaining chocolate

sunny window, at the back of a gas stove,

block can be wrapped tightly and chilled,

on top of the refrigerator—for about an

then kept in a cool place to use on future

hour, just to lightly soften it. Then drag a

desserts.

sharp vegetable peeler down the smooth

you. Cut the round cake layer in half, and

7. Scatter the chocolate curls on top of

place the halves on adjoining sides of the

the cake, and the cherries or rose petals

square, to form a heart shape. Spread the

around it. Slice and serve.

frosting over the top and sides of the cake

✹ Store this cake, covered in waxed

with clean, smooth strokes. paper, in the refrigerator for up to 1 week.

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B R O W N I E C H O C O L AT E MOUSSE TRIFLE y friend Kathy Sellers

SERVES: 16

passed along a recipe for a

PREPARATION TIME: 25 MINUTES

brownie trifle, and it was

BAKING TIME: 25 TO 30 MINUTES CHILLING TIME: 1 HOUR

the beginning of this fabulous ASSEMBLY TIME: 10 MINUTES

recipe in which crumbled brownies are layered with chocolate mousse

C H O C O L AT E M O U S S E :

and whipped topping. Unlike

1 cup semisweet chocolate chips

Kathy’s recipe, which uses a choco-

1 cup heavy (whipping) cream

late mousse mix, I make a supereasy mousse of my own. I also

BROWNIES:

Vegetable oil spray for misting the pan

added pecans and chocolate chips to the brownies, but I didn’t tinker

1 package (19.8 ounces) brownie mix 8 tablespoons (1 stick) unsalted butter, melted

with the frozen whipped topping. I knew this dessert was going to be

1 ⁄ 4 cup

buttermilk or milk

2 large eggs

so rich, that I needed a sweet and creamy layer that didn’t add to the

1 cup semisweet chocolate chips 1⁄ 2

cup chopped pecans

richness in a big way—Cool Whip. If you must, go ahead and whip your

TO P P I N G :

1 container (12 ounces) frozen whipped

own cream for this layer. You’ll need topping, thawed

about 2 cups.

1 cup toffee chips or almond brickle chips

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the hot cream over the chocolate chips,

R the Cake Mix Doctor says It’s tough to tell when brownies are done, and unfortunately they overbake easily. It’s even tougher to tell when you scatter chips and nuts on top, because then you can’t see the center of the cake and if you stick a toothpick in the cake, it will come up wet with melted chocolate! So use your nose. In about 20 minutes the brownies will smell very good. Let them bake another few minutes, and pull them out of the oven at 25 minutes. Let them go another minute if you are unsure. The nice thing about this dessert is that you can overbake the brownies a bit and not worry because so many delicious things are on top! One last note: If you want to turn this into a totally decadent confection, drizzle a little Kahlúa or orangeflavored liqueur, such as Cointreau, over the brownies after you crumble them into the dish.

1. For the chocolate mousse, place the

and with a wooden spoon stir the mixture until the chocolate melts. Place the bowl, uncovered, in the refrigerator to chill completely, 1 hour.

2. Meanwhile, place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist the bottom of a 13- by 9-inch pan with vegetable oil spray. Set the pan aside. Set aside a glass trifle dish or a large glass salad bowl.

3. Place the brownie mix, melted butter, buttermilk, and eggs in a large mixing bowl. Stir with a wooden spoon until all the ingredients are incorporated, about 50 strokes. Pour the batter into the prepared pan, smoothing it out with a rubber spatula. Scatter the chocolate chips and the pecans evenly over the top of the batter. Place the pan in the oven.

4. Bake the cake until the outside 2 inches have formed a crust and it feels firm, 25 to 30 minutes (see “the Cake Mix Doctor says”). Remove the pan from the oven and place it on a wire rack to cool completely, 30 minutes.

5. Meanwhile, place the electric mixer beaters in the refrigerator to chill.

chocolate chips in a medium-size mixing bowl and set aside. Place the cream in a

6. Remove the chilled chocolate mixture

small saucepan over medium heat. Bring

and the chilled beaters from the refrigerator.

to a boil, then remove from the heat. Pour

Beat the chocolate mixture on medium-high

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speed until it forms stiff peaks, 1 to 2 min-

ter half of the toffee chips on top. Crumble

utes, and is quite thick and mousse-like.

the remaining brownies and repeat the

7. Cut the pan of brownies into two por-

layers, finishing by scattering the rest of the toffee chips evenly over the top. Cover

tions. Crumble one half of the brownies the dish with plastic wrap and chill until into 1 ⁄ 2-inch pieces and scatter them evenly serving time. over the bottom of the reserved serving dish. Spoon large blobs of the chocolate

8. To serve, spoon the brownie trifle into

mousse over the brownie layer, and then

serving bowls.

use a rubber spatula to spread the mousse out evenly. Spread half of the thawed

✹ Store the trifle, covered with plastic

frozen topping over the mousse, and scat-

wrap, in the refrigerator for up to 1 week.

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STRAWBERRY BROWNIE TORTE hen strawberries come

BROWNIES:

into season—and you

Vegetable oil spray for misting the pan

know when this is

Flour for dusting the pan 1 package (19.8 ounces) brownie mix

because the prices drop and they look so irresistible—this is a great dessert to prepare. It’s a bit of a twist on the traditional strawberry

1⁄ 2

cup vegetable oil

1⁄ 4

cup water

3 large eggs 1⁄ 4

cup strawberry preserves, at room temperature

shortcake, using layers of brownie instead of a sweet biscuit or sponge cake. And the whipped cream, too,

C H O C O L AT E W H I P P E D C R E A M :

2 cups heavy (whipping) cream 2 tablespoons unsweetened cocoa powder

de rigueur in shortcake, has been tinted chocolate. SERVES: 16

2 tablespoons confectioners’ sugar, or more as needed

S T R AW B E R R I E S :

PREPARATION TIME: 25 MINUTES

1 pint fresh strawberries

BAKING TIME: 15 TO 20 MINUTES

1 tablespoon granulated sugar

ASSEMBLY TIME: 10 MINUTES

6 whole strawberries, for garnish

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line the bottom of a 161 ⁄ 2- by 111 ⁄ 2- by 1-inch jellyroll pan with waxed or parchment paper. Mist the paper with vegetable oil spray,

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then dust with flour. Shake out the excess flour. Set the pan aside. Place the electric mixer beaters in the refrigerator to chill.

2. Place the brownie mix, oil, water, and eggs in a large mixing bowl. Stir with a wooden spoon until all the ingredients are incorporated, about 50 strokes. Pour the batter into the prepared pan, smoothing it out with a rubber spatula. Place the pan in the oven.

3. Bake the cake until the outside 2 inches have formed a crust and it feels firm, 15 to 20 minutes. Remove the pan

R the Cake Mix Doctor says This is one brownie recipe in which you don’t need to worry about overbaking. Even if you slightly overbake them, they will be moistened from the whipped cream and strawberries. It’s a little easier to handle the brownie rectangles if they are slightly frozen: Place the 4 pieces of brownie, lightly covered with foil, in the freezer for 30 minutes to firm up.

from the oven and place it on a wire rack. While the brownies are still hot, spread the strawberry preserves over

6. To assemble, cut the pan of brownies

them. Let the brownies cool completely,

crosswise into 4 pieces, cutting through the

30 minutes.

waxed paper. Carefully place 1 brownie piece on a serving platter. Remove the

4. Meanwhile, prepare the whipped

chocolate whipped cream from the refriger-

cream: Place the heavy cream, cocoa pow-

ator. Spread 3⁄ 4 cup of the whipped cream

der, and confectioners’ sugar in a large

over the brownie, and top with one third of

mixing bowl. Remove the beaters from the

the strawberries and juice. Repeat the lay-

refrigerator, and whip the mixture with an

ers of brownie, whipped cream, and berries

electric mixer on high speed for 2 to 3

twice. Top with the last piece of brownie,

minutes, or until stiff peaks form. Cover

and either leave as is or frost the torte with

the bowl with plastic wrap and chill until

any remaining chocolate whipped cream.

it’s time to assemble the torte.

7. Garnish the torte with the whole straw-

5. Rinse the strawberries and pat them

berries. Then slice and serve.

dry. Remove the hulls and slice the berries

✹ Store this cake, covered with waxed

lengthwise into a small bowl. Toss with the

paper or under a glass dome, in the refrig-

sugar and set aside.

erator for up to 1 week.

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D A R K C H O C O L AT E R O U L A D E W I T H C H O C O L AT E C R E A M F I L L I N G

ince I became the “Cake Mix

Softened butter for greasing the pan

Doctor,” many people have

1 package (18.25 ounces) plain dark chocolate fudge cake mix

asked me for a variety of dif1⁄ 2

cup water

ferent kinds of cake, including one

1⁄ 3

cup vegetable oil

with a chocolate cream filling. When

4 large eggs

Leah Paley, of Richmond, Virginia,

2 tablespoons unsweetened cocoa powder Chocolate Cream Filling (page 461)

shared her recipe for a chocolate sponge roll, I thought it would be

Chocolate Dream Glaze (page 447)

just the right type of cake for the requested cream filling. And so, here it is. This roulade packs serious

1. Place a rack in the center of the oven chocolate flavor and makes a stun-

and preheat the oven to 350°F. Lightly

ning presentation on birthdays and

butter the bottom of a 161 ⁄ 2- by 111 ⁄ 2- by

anniversaries. Children love the fill-

1-inch jelly-roll pan, and line it with enough parchment paper to cover the bot-

ing, by the way, which is even more

tom and still have a couple of inches

delicious after it has been chilled.

extending at each end. Lightly butter the parchment paper, but do not butter the sides of the pan. Set the pan aside.

SERVES: 16 PREPARATION TIME: 25 MINUTES BAKING TIME: 15 TO 20 MINUTES ASSEMBLY TIME: 20 MINUTES

2. Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of

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the bowl with a rubber spatula. Increase the

Gently roll the cake back into its roulade

mixer speed to medium and beat 2 minutes

shape, carefully pulling the kitchen towel out

more, scraping the sides down again if

from under it. Place the roulade, seam side

needed. The batter should look thick and

down, on a serving platter. Cover it with plas-

well combined. Pour the batter evenly into

tic wrap and place the platter in the refriger-

the prepared pan, smoothing it out with a

ator to chill while you prepare the glaze.

rubber spatula. Place the pan in the oven.

3. Bake the cake until it springs back when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Remove the pan from the oven and place it on a wire

6. Prepare the Chocolate Dream Glaze. 7. Remove the roulade from the refrigerator and spread the glaze to completely cover it, using smooth, clean strokes. Slice and serve.

rack while you dust a clean kitchen towel

✹ Store the roulade, covered in plastic

(thin cotton or linen) with the cocoa pow-

wrap, in the refrigerator for up to 1 week.

der. Immediately invert the pan onto the towel and carefully peel off the parchment that clings to the bottom of the cake. While the cake is still hot, use the towel to help you carefully roll the cake into a jelly roll, or roulade: Begin with the long side next to you and roll away from you. Don’t worry if the roulade splits while you are rolling it because you will cover up these blemishes with the filling. Place the roulade, seam side down, wrapped in the kitchen towel or in parchment paper, on the counter to cool for 30 minutes.

4. Meanwhile, prepare the Chocolate Cream Filling. Set it aside.

5. When the cake is cool, you are ready to assemble the roulade. Carefully unroll the cake just enough so that you can spread the inside surface generously with the filling.

R the Cake Mix Doctor says Take care when making roulades, for once you roll up the warm cake in the kitchen towel dusted with cocoa, you must not let it rest more than 30 to 45 minutes before you fill it. Longer than that and it will crack. If you wish, use confectioners’ sugar instead of the cocoa to dust the kitchen towel. Either one adds flavor and prevents the cake from sticking to the towel. And be careful not to roll up the towel in the roulade.

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C H O C O L AT E K A H L Ú A ROULADE WITH ESPRESSO CREAM FILLING

cross between a roulade and

ESPRESSO CREAM FILLING:

a tiramisù, this is

1 cup vanilla low-fat yogurt, at room temperature

the dessert

1 package (8 ounces) cream cheese,

to prepare when

at room temperature

you crave that mocha flavor. A few

1⁄ 3

cup confectioners’ sugar

11 ⁄ 2 to 2 teaspoons coffee powder (see “the Cake Mix Doctor says”)

of us tested this roulade several 1⁄ 2

teaspoon pure vanilla extract

times to get just the right filling, and we finally settled on adding

CAKE:

coffee powder—it provides the right

Softened butter for greasing the pan

kick but allows the filling to stay

1 package (18.25 ounces) plain devil’s food cake mix

firm. Kahlúa is a wonderful addition, 1⁄ 2

cup water

1⁄ 3

cup vegetable oil

brushed onto the baked roulade and whisked into the hot glaze.

4 large eggs 1⁄ 2

teaspoon ground cinnamon

2 to 3 tablespoons Kahlúa or other coffee SERVES: 16

liqueur (optional) PREPARATION TIME: 20 MINUTES

2 tablespoons unsweetened BAKING TIME: 15 TO 20 MINUTES

cocoa powder ASSEMBLY TIME: 20 MINUTES

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C H O C O L AT E K A H L U A DREAM GLAZE:

batter should look thick and well com-

1 cup semisweet chocolate chips

pared pan, smoothing it out with a rubber

3 tablespoons butter

spatula. Place the pan in the oven.

2 tablespoons light corn syrup

4. Bake the cake until it springs back

1 tablespoon Kahlúa or other coffee liqueur

when lightly pressed with your finger and

bined. Pour the batter evenly into the pre-

a toothpick inserted in the center comes

1. For the filling, place the yogurt, cream

out clean, 15 to 20 minutes. Remove the

cheese, confectioners’ sugar, coffee pow-

pan from the oven and place it on a wire

der, and vanilla in a medium-size mixing

rack. Brush it with the Kahlúa, if desired.

bowl and blend with an electric mixer on

Dust a clean kitchen towel (thin cotton or

low speed for 1 to 2 minutes. The mixture

linen) with the cocoa powder, and immedi-

should look well combined. Cover the

ately invert the pan onto the towel. Care-

bowl with plastic wrap and place it in the

fully peel off the parchment that clings

refrigerator to thicken up.

to the bottom of the cake. While the cake is still hot, use the towel to help you

2. Meanwhile, place a rack in the center

carefully roll the cake into a jelly roll, or

of the oven and preheat the oven to 350°F.

roulade. Begin with the long side next to

Lightly butter the bottom of a 161 ⁄ 2- by

you and roll away from you. Don’t worry if

111 ⁄ 2- by 1-inch jelly-roll pan and line it

the roulade splits while you are rolling it

with enough parchment paper to cover

because you will cover up these blemishes

the bottom and extend over each end by a couple of inches. Lightly butter the parchment paper, but do not butter the sides of the pan. Set the pan aside.

3. Place the cake mix, water, oil, eggs, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The

R the Cake Mix Doctor says To make the coffee powder, begin with 1 tablespoon instant coffee granules. Place these in a food processor and process for 1 minute or until a powder forms.This will make about 2 teaspoons powder.

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with the filling. Place the roulade, seam

6. For the glaze, place the chocolate chips,

side down, wrapped in the kitchen towel

butter, and corn syrup in a large glass bowl.

or in parchment paper, on the counter to

Place in the microwave oven on high power

cool for 30 minutes.

for 1 to 11 ⁄ 2 minutes. Remove the bowl and

5. When the cake is cool, you are ready to

stir with a wire whisk until the butter and chocolate have melted and the glaze is

assemble the roulade. Carefully unroll the smooth. Whisk in the Kahlúa, and set the cake just enough so that you can spread bowl aside. the inside surface generously with the filling. Gently roll the cake back into its

7. Remove the roulade from the refrigera-

roulade shape, carefully pulling the kit-

tor and spread the glaze to completely

chen towel out from under it. Place the

cover it, using smooth, clean strokes.

roulade, seam side down, on a serving

Slice and serve.

platter. Cover it with plastic wrap and place the platter in the refrigerator to chill

✹ Store the roulade, covered in plastic

while you prepare the glaze.

wrap, in the refrigerator for up to 1 week.

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CREAM CHEESE BROWNIE PIE love trying Pillsbury Bake-Off

made it, we gorged on it at picnics

winning recipes. When my

and parties, and now it comes in this

daughters ask if there is any

streamlined prize-winning cake mix

dessert after dinner, I glibly reply,

version.

“Only some million-dollar pie.” Is any SERVES: 8

recipe worth a million dollars? Since PREPARATION TIME: 15 MINUTES

that has been the grand-prize kitty

BAKING TIME: 40 TO 45 MINUTES

for the most recent Bake-Offs, it is a

ASSEMBLY TIME: 2 MINUTES

question to ponder. I do recall that the last few winners have contained

1 store-bought refrigerated 9-inch pie crust 1 package (8 ounces) cream cheese,

chocolate—no doubt to justify that

at room temperature

premium price tag! This 2000 grand

3 tablespoons sugar

prize–winning recipe comes from

1 teaspoon pure vanilla extract 3 large eggs

Roberta Sonefeld, of Hopkins, South 1 package (15.1 ounces) hot fudge swirl

Carolina, and is based on a Pillsbury brownie mix. Leave it to a Southerner to enter a fudge pie recipe in

deluxe brownie mix 1 ⁄ 4 cup

2 tablespoons water 1⁄ 2

the Bake-Off—fudge pie is sacred stuff south of the Mason-Dixon line. Our grandmothers and mothers

vegetable oil

cup chopped pecans

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1. Place a rack in the center of the oven

the crust. Spoon the cream cheese mix-

and preheat the oven to 350°F. Place the

ture over this, and carefully spread it over

pie crust in a 9-inch pie pan. Flute the

the brownie layer with a rubber spatula.

edges as desired (see “the Cake Mix Doc-

Top with the remaining brownie mixture,

tor says,” page 265).

spreading it evenly to smooth the top.

2. Place the cream cheese, sugar,

Sprinkle the pecans on top of the pie. Place the pan in the oven.

vanilla, and 1 egg in a medium-size mixing bowl. Blend with an electric mixer on

4. Bake the pie until the crust is deep

low speed until smooth, 1 minute. Set the

golden brown, the center has puffed up,

bowl aside.

and the nuts have toasted, 40 to 45 min-

3. Set aside the hot fudge packet from

utes. Remove the pan from the oven, and place it on a wire rack to cool for

the brownie mix (you’ll use it for the top30 minutes. ping). Place the brownie mix, oil, 1 tablespoon of the water, and the remaining 2

5. Before serving, squirt the reserved hot

eggs in a large mixing bowl. Beat with a

fudge sauce from the packet into a small

wooden spoon until just incorporated and

glass bowl. Place in the microwave oven

smooth, about 50 strokes. Spread 1 ⁄ 2 cup

on high power to warm, 30 seconds. Stir

of the brownie mixture in the bottom of

in the remaining 1 tablespoon water. Driz-

What to Drink with Chocolate Cake

D

epending on the time of day and the occasion, and possibly the

locale, I can think of only three beverages

• Coffee. Better suited to mornings and after dinner, on any occasion, and in any venue.

to drink with a slice of chocolate cake. • Port. Best poured after dinner, on festive And I know much depends on what type occasions, at home—port prices in of chocolate cake it is, but speaking in restaurants are ridiculous! very general terms, here are my choices: • Milk. Suitable any time of the day, on any occasion, and in any venue.

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zle this fudge sauce over the top of the pie. Serve warm, or place in the refrigerator, uncovered, until chilled, 3 hours. Slice and serve.

✹ Store this pie, covered in aluminum foil, at room temperature for up to 1 day or in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 2 months. Thaw the pie overnight in the refrigerator before serving.

R the Cake Mix Doctor says This pie is good with or without the fudge sauce on top. And it is delicious warm, although the Pillsbury recipe calls for chilling it. Actually, there is nothing more delicious than roomtemperature fudge pie!

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KENTUCKY BOURBON PECAN FUDGE PIE own Kentucky way, good

bourbon and use buttermilk or

cooks know how to combine

water instead. It will be a delicious

the flavors of their local

pecan fudge pie, but don’t tell the

bourbon with pecans and chocolate.

folks in Kentucky!

I remember a Kentucky bourbon SERVES: 8

chocolate candy that my parents PREPARATION TIME: 10 MINUTES

used to eat. It was called Rebecca

BAKING TIME: 42 TO 47 MINUTES

Ruth’s, I think, and you couldn’t get the stuff in Nashville—you had to drive across the state line into Kentucky just to buy it (because it was so boozy, I guess!). I recall sneaking a bite once, and finding that it had

1 store-bought refrigerated 9-inch pie crust

the strongest taste I could imagine.

1 package (19.8 ounces) brownie mix

The flavor was intense bourbon, 8 tablespoons (1 stick) unsalted butter,

and obviously not meant for children! This pie is for adults, too,

melted 1⁄ 4

cup bourbon, buttermilk, or water

because the bourbon flavor comes

2 large eggs

sailing through. If you want to teetotal the recipe, simply omit the

1⁄ 2

cup semisweet chocolate chips

1⁄ 4

cup finely chopped pecans

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1. Place a rack in the center of the oven and preheat the oven to 350°F. Place the pie crust in a 9-inch pie pan. Flute the edges as desired (see “the Cake Mix Doctor says”).

2. Place the brownie mix, melted butter, bourbon, and eggs in a large mixing bowl. Beat with a wooden spoon until just incorporated and smooth, about 50 strokes. Pour the batter onto the prepared crust, smoothing the top with a rubber spatula. Sprinkle the chocolate chips and pecans on top of the pie. Place the pie in the oven.

3. Bake the pie until the crust is deep golden brown, the center has puffed up, and the nuts have toasted, 42 to 47 minutes. Remove the pan from the oven, and place it on a wire rack to cool for 30 minutes.

4. Slice and serve. ✹ Store this pie, covered in aluminum foil, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 2 months. Thaw the pie overnight in the refrigerator before serving.

R the Cake Mix Doctor says It’s easy to make a refrigerated pie crust look homemade. Place it in your own pie pan and gently press it into the pan with your fingertips. If any crust overlaps the edge of the pan, fold it underneath and press down gently to create a clean, even line. Now, create a fluted (ruffled) edge: Place the thumb and index finger of your left hand on the edge of the crust so they form a U shape.With the index finger of your right hand push the edge of the crust gently into that U, creating an indentation. Do this every 2 inches around the crust. Or, to take an easier route, simply press into the edge of the crust with the tines of a fork all the way around. If the crust on this pie gets too brown for your liking, cover it with strips of aluminum foil, taking care not to cover the pie filling, and let it continue to bake.

265

Chocolate Angel Food and Chiffon Cakes •••

hen you take egg yolks

end of 2000 the Dallas Morning News

and fat out of a cake

surveyed sixteen cookbook authors and

recipe, you remove a lot of

food experts to determine the top cakes of

flavor. So what is the

the last century. Angel food was men-

allure of angel food cakes? They seem to be just sugar and hot air, as their high egg white ratio drives them upward in the pan. Yet a lot of folks out there are big fans. In fact, my mother and grandmother would choose angel food before any other cake.

tioned more than any other cake. Chocolate angel food? Now this is a slightly different creature. And constructing one used to mystify me until I discovered Dutch-process cocoa powder. Its deep color and rich flavor are just the ingredients

They say the key is the cake’s delicacy, its

to turn an angel food mix into a chocolate

ability to satisfy and yet not fill us up,

angel. Add the flavoring of your choice—

and its spongy texture that sops up juicy

apricot, orange, peppermint, coffee—and

peaches and berries. And they’re right—

you have a mighty interesting cake.

it’s for those reasons that angel food is a

But go carefully. The angel food mix

beloved American classic. In fact, at the

is resilient enough to withstand tempera-

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ture differences, overbaking, and under-

shiny tube pans are best. Some of the

baking, but it will not stand up to too

nonstick pans have too slippery a sur-

much fat. When I folded in yogurt, milk,

face, preventing the cakes from rising as

or ice cream, I tossed those sunken

well as they should and—worse—allow-

experiments into the garbage. Even too

ing the cakes to fall out of the pan while

much peppermint oil or dried coconut

cooling upside down. So the cake doesn’t

sent the cake southward. Watch the

overbrown, set the oven rack one or two

sugar, too, because angel food mixes are

positions below the center.

extremely sweet. Yet the juice from the

It’s not always what you add to the

crushed pineapple in the Chocolate

cake batter, but what you do with the

Pineapple Angel Food Cake seems to be

angel food cake after it is baked, that cre-

just the right partner—it doesn’t interfere

ates the impact. Try the Frozen Chocolate

with the cake’s ability to build height, but

Neapolitan Cake or the White Chocolate

it does cut its inherent sweetness.

Angel Mousse Cake to see what I mean.

As long as you follow my directions,

Have fun with these angelic recipes,

you will bake up a beautiful cake. Take

like Barbara’s Chocolate Marble Angel

care to just combine the ingredients in

Food Cake, Chocolate-Swirled Apricot

the beginning and then beat them for no

Angel Food Cake, or the Chocolate Coco-

longer than 1 minute before turning the

nut Macaroon Cake.

batter into an ungreased pan. The angel

And don’t forget the angel’s cousin,

needs the ungreased edges to pull itself

the chiffon. Although light in texture,

up to the highest heights. And to main-

chiffon cakes contain egg yolks and veg-

tain that height after it has baked, imme-

etable oil. They, too, should be baked

diately turn the pan upside down over a

in ungreased pans for optimum rise.

long-neck bottle and let the cake cool in

Whether glazed with white chocolate or

that position for at least an hour.

enrobed in peppermint frosting, these

Many people have asked me what

chiffons, like the angels, offer a light

type of pan is best for baking an angel

taste as long as you use a light touch

food cake, and I’ve concluded that the

when preparing them.

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B A R B A R A ’ S C H O C O L AT E MARBLE ANGEL FOOD CAKE W I T H S H I N Y C H O C O L AT E G L A Z E

hen Barbara Weindling,

SERVES: 16

of Nashville, Tennessee,

PREPARATION TIME: 10 MINUTES

is cooking a big meal,

BAKING TIME: 38 TO 42 MINUTES ASSEMBLY TIME: 2 MINUTES

she plans on a lighter cake for dessert. This is the angel food cake

1 package (16 ounces) angel food cake mix

she bakes every Thanksgiving and

11 ⁄ 4 cups water

for Hanukkah celebrations. And

1 tablespoon Dutch process unsweetened cocoa powder

did I mention that it’s easy and

Shiny Chocolate Glaze (page 450)

beautiful as well as low in fat? It

1. Place a rack one position lower than looks like a lot more trouble than it is, with that gossamer-thin glaze

center in the oven (see “the Cake Mix Doctor says”), and preheat the oven to 350°F. Set aside an ungreased 10-inch

coating the top and sides. Barbara modestly admits: “I am a from-

tube pan.

2. Place the cake mix and water in a

scratch kind of girl, but one of my

large mixing bowl. Beat with an electric

family’s favorite cakes is doctored.”

mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1 minute more, scraping the sides down again if needed. The batter should look well combined. Pour half of

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the batter into a medium-size mixing

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ger, 38 to 42 minutes. Remove the pan

bowl, and fold the cocoa powder into it

from the oven and immediately turn it

until just incorporated. Drop the white

upside down over the neck of a glass bot-

and chocolate batters, alternately, by

tle. Allow to cool for 1 hour.

generous tablespoons into the ungreased pan. Smooth the top with the rubber

4. Remove the pan from the bottle. Run a long, sharp knife around the edge of the

spatula. Place the pan in the oven. cake and invert it onto a rack, then invert

3. Bake the cake until it is lightly

it again onto a serving platter so that it is

browned and the crust feels firm to the

right side up.

touch when lightly pressed with your fin-

15 Cakes to Bake for Your Mom 1. White Chocolate Chiffon Cake with White Chocolate Glaze

9. Chocolate Cinnamon Banana Cake

2. Chocolate Chiffon Cake with Crushed with Quick Peppermint Buttercream Frosting Caramel Frosting 3. Frozen Chocolate Neapolitan Cake 10. Ebony and Ivory Cake 4. Barbara’s Chocolate Marble Angel 11. My Favorite Birthday Cake Food Cake with Shiny Chocolate Glaze

12. White Chocolate Banana-Macadamia Cheesecake

5. Chocolate Cream Cheese Pound Cake 13. Luscious Lemon White Chocolate 6. Chocolate Macaroon Ring Cake Terrine 7. German Chocolate Chip Pound Cake 14. Chocolate Love Cake 8. White Chocolate Pound Cake with 15. Baby Chocolate Pistachio Cakes Strawberries and Warm Lemon Curd Sauce

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5. Prepare the Shiny Chocolate Glaze. Spoon the glaze over the cooled cake, allowing it to drizzle down the sides. Slice and serve.

✹ Store this cake in a cake saver at room temperature for up to 1 week. Or freeze it in a cake saver for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

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R the Cake Mix Doctor says Cakes get too brown if you bake them in the center of the oven. Just move the rack a notch or two down from the center, and your cake should rise and brown just fine.

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C H O C O L AT E -O R A N G E ALMOND MARBLE ANGEL FOOD CAKE n The Cake Mix Doctor I had a

SERVES: 16

recipe for doctoring up angel

PREPARATION TIME: 20 MINUTES

food batter with orange juice

BAKING TIME: 38 TO 42 MINUTES ASSEMBLY TIME: 2 MINUTES

concentrate. Here I take that recipe a step further. Almond flavoring and orange zest

CAKE:

1 package (16 ounces) angel food

are added to the batter, and half of

cake mix 1 cup water 1⁄ 4

cup frozen orange juice concentrate,

it is also flavored thawed

with chocolate. The combination is pleasing to the palate and to the eye. Dollop the

1 teaspoon pure almond extract 1 teaspoon grated orange zest 2 tablespoons Dutch-process unsweetened cocoa powder

batters haphazardly in the pan, or spoon them in neat alternating

GLAZE:

rows of orange and chocolate—

1⁄ 2

whatever suits your personality!

cup semisweet chocolate chips

2 tablespoons butter 2 tablespoons light corn syrup

To glaze? A simple chocolate-orange syrup, of course.

2 teaspoons frozen orange juice concentrate, thawed

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Angel Food Tips

M

ixes have pretty much taken the mystery out of preparing an

• Don’t underbake the angel. Lightcolored batters are done when they turn

angel food cake. However, there are still

golden brown. Both light and chocolate

some things you need to know about

batters are done when the crust is

baking these light-as-a-feather cakes.

cracked and feels firm to the touch

• Use an ungreased shiny aluminum pan. The batter needs to grasp the sides of the pan in order to rise. Nonstick slippery surfaces may cause your cake

when pressed gently with your finger. • Let the cakes hang upside down

to fall out of the pan when cooling

to cool. No, this isn’t

upside down.

for their bad backs—it is to preserve

• Be sure your mixing bowl and beaters are clean and free of grease.

precious volume. Choose a long-neck bottle, such as a vinegar or wine bottle, that fits inside the center of the tube

• Don’t overbeat the batter. Combine for just 30 seconds at low speed to moisten the ingredients, then beat for 1 minute at medium to build volume. • Bake on the next-to-lowest oven rack.

pan. Or use a metal funnel. After baking, immediately turn the pan upside down over the bottle. Let it cool this way for at least an hour. To unmold, loosen the edges with a long

You may need to remove the top oven

sharp knife and invert the cake onto a

rack, depending on the size of your

rack, and again to right-side-up

oven, to allow room for the tube pan.

position on a serving platter.

1. Place a rack one position lower than

and orange zest in a large mixing bowl.

center in the oven, and preheat the oven

Beat with an electric mixer on low speed

to 350°F. Set aside an ungreased 10-inch

for 30 seconds. Stop the machine and

tube pan.

scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed

2. Place the cake mix, water, thawed

to medium and beat for 1 minute more,

orange juice concentrate, almond extract,

scraping the sides down again if needed.

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The batter should look well combined.

R

Pour half of the batter into a medium-size mixing bowl, and fold the cocoa powder into it until just incorporated. Drop the orange and chocolate batters, alternately, by generous tablespoons into the ungreased pan. Smooth the top with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it is lightly browned and the crust feels firm to the touch when lightly pressed with your finger, 38 to 42 minutes. Remove the pan from the oven and immediately turn it upside down over the neck of a glass bottle. Allow to cool for 1 hour.

4. Remove the pan from the bottle. Run a long, sharp knife around the edge of the

the Cake Mix Doctor says You can create a checkerboard effect in this cake: Alternate 4 dollops of chocolate batter with 4 dollops of orange batter in the bottom of the pan. For the second layer of batter, start by spooning a chocolate dollop on top of an orange dollop, then an orange dollop on top of a chocolate dollop, and continue around. Continue with a third layer, alternating the batters again. Although the dollops will bake together and lose some of their definition, you will see a checkerboard pattern when you slice into the cake.

cake and invert it onto a rack, then invert it again onto a serving platter so that it is right side up.

5. Prepare the glaze: Place the chocolate

allowing it to drizzle down the sides. Slice and serve.

chips, butter, and corn syrup in a small

✹ Store this cake in a cake saver at room

saucepan over low heat. Stir until the but-

temperature for up to 1 week. Or freeze it

ter melts, 2 to 3 minutes. Stir in the

in a cake saver for up to 6 months. Thaw

thawed orange juice concentrate. Immedi-

the cake overnight in the refrigerator

ately spoon the glaze over the cooled cake,

before serving.

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C H O C O L AT E P I N E A P P L E ANGEL FOOD CAKE e had fun discussing a

1 package (16 ounces) angel food cake mix

non-chocolate version of

1 can (20 ounces) crushed pineapple in its own juice

this recipe in my 1⁄ 4

cup Dutch-process unsweet-

newsletter. When I first

ened cocoa powder (see “the

heard about the cake, I

Cake Mix Doctor says”) 1 teaspoon sifted confectioners’

tested it in a tube pan (it is an

sugar, for dusting

angel food cake, after all). But when I ran it in my newsletter, readers wrote

1. Place a rack one position lower than center in the oven, and preheat the oven to

to say they baked it in a 13- by 9-inch pan. I prefer the classic shape, and

350°F. Set aside an ungreased 10-inch tube pan.

that’s what I suggest here. However, for this book I added dark Dutchprocess cocoa powder to the batter, and this miraculous and moist cake took on a whole new identity. You could frost this cake, but I prefer just a dusting of confectioners’ sugar. SERVES: 16 PREPARATION TIME: 10 MINUTES BAKING TIME: 40 TO 45 MINUTES

R the Cake Mix Doctor says Dutch-process unsweetened cocoa powder can be found in many supermarkets. It is darker in color and smoother in flavor than regular cocoa powder. I like it in angel food cake batters because it is so dark and because it seems to cut through the sweetness of the batter.

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2. Place the cake mix, pineapple and

from the oven and immediately turn it

juice, and cocoa powder in a large mixing

upside down over the neck of a glass bottle.

bowl. Beat with an electric mixer on low

Allow to cool for 1 hour.

speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with

4. Remove the pan from the bottle. Run a

a rubber spatula. Increase the mixer speed

long, sharp knife around the edge of the

to medium and beat for 1 minute more,

cake and invert it onto a rack, then invert it

scraping the sides down again if needed.

again onto a serving platter so that it is

The batter should look well combined. Pour

right side up. Dust with confectioners’

the batter into the ungreased pan, smooth-

sugar, slice, and serve.

ing the top with the rubber spatula. Place

✹ Store this cake in a cake saver at room

the pan in the oven. temperature for up to 1 week. Or freeze it in

3. Bake the cake until the crust feels firm

a cake saver for up to 6 months. Thaw the

to the touch when lightly pressed with your

cake overnight in the refrigerator before

finger, 40 to 45 minutes. Remove the pan

serving.

Angels in a 13- by 9-inch Pan

I

can’t tell you how many people have

was cooked through, it didn’t sink in the

e-mailed me about turning all sorts of

center. When you try this with one of the

cakes into sheet cakes in a 13- by 9-inch

recipes, take care to press the top of the

pan. So I figured I’d be prepared this time

cake to make sure it is crusty and firm. Do

and I’d test an angel food cake in this pan. I

not stick a toothpick in the center to check

prepared the Deep Chocolate Almond Angel

for doneness, or the cake will sink. As soon

Icebox Cake (see page 280), poured it into

as the pan is out of the oven and on a rack

an ungreased 13- by 9-inch pan, and

to cool, run a sharp knife around the edges

placed it on the center rack in a preheated

of the cake to loosen it from the sides. Let

350°F oven. The cake baked up beautifully,

the cake cool in the pan for 30 minutes,

rising high above the 2-inch sides of the

then remove it with a long, flat metal

pan, but about the time it was done—35 to

spatula, as you would with any sheet cake.

40 minutes—it settled back down a bit. It

Then frost it with a buttercream or whipped

was still a pretty cake, and since the cake

cream frosting, slice, and serve.

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C H O C O L AT E -S W I R L E D APRICOT ANGEL FOOD CAKE s long as you are gentle with

GLAZE:

angel food batter and you

1⁄ 2

keep within the amount of

cup sugar

4 tablespoons (1 ⁄ 2 stick) butter or margarine 1⁄ 2

cup semisweet chocolate chips

liquid needed in the recipe, you can add wonderful flavors. This cake is a good example of how you can easily flavor the cake with a fruit juice. I add the chocolate flavor with just a simple swirl of chocolate syrup.

1. Place a rack one position lower than center in the oven, and preheat the oven to 350°F. Set aside an ungreased 10-inch

SERVES: 16

tube pan. PREPARATION TIME: 10 MINUTES BAKING TIME: 45 TO 50 MINUTES ASSEMBLY TIME: 2 MINUTES

2. Measure out 1 ⁄ 3 cup of the apricot nectar and set it aside for the glaze. Add water as needed to the remaining apricot nectar so that it measures 11 ⁄ 4 cups. Place the

CAKE:

apricot nectar mixture and the cake mix in a large mixing bowl. Beat with an elec-

1 can (11.5 ounces) apricot nectar

tric mixer on low speed for 30 seconds.

2 tablespoons water, or as needed

Stop the machine and scrape down the

1 package (16 ounces) angel food cake mix

sides of the bowl with a rubber spatula.

1⁄ 3

Increase the mixer speed to medium and

cup chocolate syrup

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beat for 1 minute more, scraping the sides

5. Remove the angel food pan from the

down again if needed. The batter should

bottle. Run a long, sharp knife around

look well combined. Pour the batter into

the edge of the cake and invert it onto a

the ungreased pan. Pour the chocolate

rack, then invert it again onto a serving

syrup evenly over the top of the batter,

platter so that it is right side up. Spoon

and using a dinner knife, swirl the syrup

the glaze over the cooled cake, allowing

into the batter, creating a marbled

it to drizzle down the sides. Slice and

effect. Place the pan in the oven.

serve.

3. Bake the cake until it is lightly

✹ Store this cake in a cake saver at room temperature for up to 1 week. Or

browned and the crust feels firm to the freeze it in a cake saver for up to 6 touch when lightly pressed with your months. Thaw the cake overnight in the finger, 45 to 50 minutes. Remove the refrigerator before serving. pan from the oven and immediately turn it upside down over the neck of a glass

R

bottle. Allow to cool for 1 hour.

4. Meanwhile, prepare the glaze: Place the sugar, butter, and reserved

1⁄ 3

cup

apricot nectar in a small saucepan over medium-low heat. Cook, stirring constantly, until the mixture comes to a boil. Let boil for 1 minute, stirring. Then remove the pan from the heat and stir in the chocolate chips until they have melted. Set the glaze aside to cool slightly.

the Cake Mix Doctor says You’ll find apricot nectar in the fruit juice section of the supermarket. The flavor really goes well with chocolate. You could fold in a little freshly grated lemon zest if you want to add some punch to this cake.

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C H O C O L AT E C O F F E E ANGEL FOOD CAKE ita Bagby, of Russiaville,

chocolate-covered coffee beans, if

Indiana, jokingly says,

you can get hold of some.

“When I’m not watching the SERVES: 16

corn grow, I bake!” This good Mid-

PREPARATION TIME: 8 MINUTES

western cook sent me one of her

BAKING TIME: 38 TO 42 MINUTES ASSEMBLY TIME: 5 MINUTES

favorite recipes, a coffee angel food cake with a coffee buttercream

2 teaspoons instant coffee granules

frosting— delicious. I

11 ⁄ 4 cups hot water 1 package (16 ounces) angel food cake mix

decided to

2 tablespoons Dutch-process unsweetened

create a mocha variation by adding some cocoa and a pinch of cinnamon—also delicious! The toasted almond slices are pretty

cocoa powder 1⁄ 4

teaspoon ground cinnamon

1⁄ 2

cup sliced almonds

Coffee Buttercream Frosting (page 416)

1. Place a rack one position lower than center in the oven, and preheat the oven

scattered on top of the cake; you

to 350°F. Set aside an ungreased 10-inch

might save a handful to press into a

tube pan.

single row around the bottom of the

2. Stir the instant coffee granules into

cake, too. And for a truly festive touch, surround the cake with

the hot water in a glass measuring cup until the coffee has dissolved. Place the cake mix, coffee mixture, cocoa powder,

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and cinnamon in a large mixing bowl.

5. Run a long, sharp knife around the

Beat with an electric mixer on low speed

edge of the cake and invert it onto a rack,

for 30 seconds. Stop the machine and

then invert it again onto a serving platter

scrape down the sides of the bowl with a

so that it is right side up.

rubber spatula. Increase the mixer speed to medium and beat for 1 minute more,

6. Prepare the Coffee Buttercream Frosting. Spread the frosting on the top and

scraping the sides down again if needed. sides of the cake with smooth, clean The batter should look well blended. Pour strokes. Sprinkle the top with the toasted the batter into the ungreased pan. Smooth almond slices. Slice and serve. the top with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it is lightly

✹ Store this cake in a cake saver at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze it, in a cake

browned and the crust feels firm to the saver, for up to 6 months. Thaw the cake touch when lightly pressed with your finovernight in the refrigerator before serving. ger, 38 to 42 minutes. Remove the pan from the oven (leave the oven on), and immediately turn it upside down over the neck of a glass bottle. Allow to cool for 1 hour.

4. Meanwhile, toast the almonds: Place the almonds on a cookie sheet and spread them out well. Place the sheet in the hot oven and toast until the almonds are golden brown, 4 to 6 minutes. Remove the sheet from the oven and let the almonds cool.

R the Cake Mix Doctor says To give the frosting a true mocha flavor, add 2 tablespoons unsweetened cocoa powder to the butter and sugar, then proceed as directed.

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D E E P C H O C O L AT E A L M O N D ANGEL ICEBOX CAKE s I spooned into this cake

bake the cake—in a 13- by 9-inch

for my second helping, I

pan, not a tube pan—and frost it with

couldn’t decide what part

the whipped cream topping, bypass-

I liked best—the soft, torn pieces of chocolate

ing the ice cream and the freezing. It’s delicious that way, too.

angel food cake, or SERVES: 16

the rich ice creams

PREPARATION TIME: 10 MINUTES

soaked into them,

BAKING TIME: 35 TO 40 MINUTES

or the chocolate-

ASSEMBLY TIME: 30 MINUTES

flavored whipped cream smothering it all! This is a terrific

CAKE:

do-ahead company dessert, made

1 package (16 ounces) angel food cake mix

by layering and then freezing angel 11⁄ 4

food cake, ice cream, and whipped

1⁄ 4

cream. You can add a drizzle of amaretto or other almond liqueur to

cups water

cup Dutch-process unsweetened cocoa powder

1⁄ 2

teaspoon pure almond extract

dress it up, and garnish it with FILLING:

grated chocolate and toasted 1 pint chocolate almond ice cream

almonds if you really want to im-

1 pint vanilla ice cream

press. Or if you are impatient, simply

2 tablespoons amaretto (optional)

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CHOCOLATE WHIPPED CREAM:

2 cups heavy (whipping) cream

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beaters and a large bowl in the refrigerator to chill.

2 to 3 tablespoons chocolate syrup

5. When the cake has cooled, break it into

1⁄ 3

1-inch pieces. Scatter half of the pieces in

cup grated semisweet chocolate

the bottom of a clean 13- by 9-inch baking

1. Place a rack one position lower than center in the oven, and preheat the oven to 350°F. Set aside an ungreased 13- by 9inch pan.

dish. Drizzle a tablespoon of amaretto over the cake if desired. Spoon both of the ice creams, alternately, over the cake pieces. Smooth the ice cream out with a rubber spatula. Cover the ice cream with the

2. Place the cake mix, water, cocoa pow-

remaining cake pieces. Drizzle another

der, and almond extract in a large mixing

tablespoon of amaretto over the cake if

bowl. Beat with an electric mixer on low

desired. Cover the dish with foil and place it

speed for 30 seconds. Stop the machine

in the freezer for 15 minutes.

and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed

6. Meanwhile, prepare the chocolate whipped cream: Remove the beaters and

to medium and beat for 1 minute more, bowl from the refrigerator. Pour the cream scraping the sides down again if needed. into the bowl. Using the chilled beaters, The batter should look well combined. Pour beat on high speed for 2 to 3 minutes, or the batter into the ungreased pan. Smooth until the mixture thickens to soft peaks. the top with the rubber spatula. Place the Drizzle the chocolate syrup over the cream. pan in the oven. Continue beating on high speed until the

3. Bake the cake until it is lightly browned

cream forms stiff peaks.

and the crust feels firm to the touch when lightly pressed with your finger, 35 to 40 minutes. Remove the pan from the oven and place it on a wire rack. Immediately run a sharp knife around the edges of the cake to separate the cake from the pan. Allow to cool for 30 minutes.

4. Meanwhile, remove the ice cream from the freezer to let it soften. Place clean mixer

R the Cake Mix Doctor says To soften ice cream in a jiffy, place the opened carton in the microwave oven on high power for 30 seconds.

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7. Remove the dish from the freezer.

8. Remove the dish from the freezer 15

Spread the chocolate whipped cream over

minutes before serving. Scatter the grated

the cake mixture, spreading it out to the

chocolate on top, and spoon onto serving

edges. Cover the dish with foil and return it

dishes.

to the freezer. Let freeze for 1 hour, or until hard.

✹ Store this cake in the freezer for up to 1 week.

Cool Tips for Building Ice Cream Cakes • Begin with a completely cooled cake.

cream from its carton and slice it, patching these pieces on the cake until

• Freeze the cake to make slicing easier. the layer is covered. • Slice the cake with a sharp serrated • Return the cake to the freezer between knife. layers if the kitchen is warm. • Slice round layers horizontally into • When the last layer of cake is on top, halves, angel foods horizontally into wrap the cake with foil and freeze until three tiers, and loaves horizontally into it is firm. three or four slices. Cut sheet cakes vertically into three sections.

• An hour before serving, prepare the frosting, such as a whipped cream

• Choose ice creams with attractive color frosting, and coat the top and sides of contrasts. If the cake is chocolate, the cake. Garnish the top of the cake choose vanilla, strawberry, or mint with toasted sliced almonds, chocolate chip ice cream, for example. maraschino cherry halves, or grated Alternate colors by placing a different chocolate. Return the cake to the ice cream on top of each layer. Allow at freezer, uncovered, until serving time. least 1 cup of each flavor ice cream, and up to a pint of each for larger cakes.

• After serving, place the cake in a cake saver, and return it to the freezer.

• The finished cake takes less time to freeze through if the ice cream is frozen

• Ice cream cakes will keep for up to a

when it is placed on the cake, instead of

week in the freezer. After that, they tend

softened and spread. Remove the ice

to lose moisture and dry out.

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F R O Z E N C H O C O L AT E N E A P O L I TA N C A K E t is 15°F outside as I am writing

CAKE:

this recipe, and the instructions

1 package (16 ounces) angel food cake mix

are making me colder. Brrr! 11 ⁄ 4

But this spectacular cake is worth it—tall, bright

1⁄ 4

cups water

cup Dutch-process unsweetened cocoa powder

with ice cream TO P P I N G :

inside, slathered 1 cup sliced almonds

with a sweetened whipped cream frosting, and garnished with toasted almonds and sliced strawberries. It

2 recipes Sweetened Cream (page 445) 1 teaspoon pure almond extract FILLING:

2 pints strawberry ice cream

may take a little extra effort, with all

1 pint vanilla ice cream

the in and out of the freezer to keep

1 cup fresh strawberries, stems left on

the ice cream solid, but you will

1. Place a rack one position lower than

enjoy it whether the weather is

center in the oven, and preheat the oven to 350°F. Set aside an ungreased 10-inch

warm or cold!

tube pan.

SERVES: 16

2. Place the cake mix, water, and cocoa

PREPARATION TIME: 10 MINUTES

powder in a large mixing bowl. Beat with

BAKING TIME: 35 TO 40 MINUTES

an electric mixer on low speed for 30 sec-

ASSEMBLY TIME: 2 HOURS

onds. Stop the machine and scrape down the sides of the bowl with a rubber spat-

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ula. Increase the mixer speed to medium

7. Remove the cake from the freezer. With

and beat for 1 minute more, scraping the

a sharp serrated knife, slice the cake hori-

sides down again if needed. The batter

zontally into four equal layers. Remove 1

should look well combined. Pour the bat-

pint of the strawberry ice cream from the

ter into the ungreased pan. Smooth the

freezer. Carefully peel off the cardboard

top with the rubber spatula, and place the

carton, and slice the ice cream crosswise

pan in the oven.

into 1 ⁄ 2-inch-thick slices. Place the bottom

3. Bake the cake until it is lightly

layer of cake on a serving platter or cake round, and cover it with flat slices of

browned and the crust feels firm to the strawberry ice cream, patching it to cover touch when lightly pressed with your finthe entire surface. Use up the entire pint. ger, 35 to 40 minutes. Remove the pan Place the next layer of cake on top. Cover from the oven (leave the oven on), and the cake with the same piece of foil and immediately turn it upside down over the return it to the freezer for 15 minutes. neck of a glass bottle. Allow to cool for 1 Cover the remaining two layers of cake hour. with a fresh piece of foil or plastic wrap.

4. Meanwhile, spread the sliced almonds out on a baking sheet and toast them in

8. Remove the cake from the freezer. Also remove the vanilla ice cream from the

the oven until lightly browned, 6 to 7 minfreezer. Carefully peel off the cardboard utes. Remove the pan from the oven and carton, and slice the ice cream crosswise let the almonds cool. into 1 ⁄ 2-inch-thick slices. Cover the top of

5. Prepare the 2 recipes of Sweetened

the second cake layer with vanilla slices,

Cream, adding the almond extract when

patching it to cover the entire surface. Place

you add the confectioners’ sugar. Cover

the next layer of cake on top. Re-cover the

the bowl with plastic wrap and place it in

cake with the foil and return it to the

the refrigerator to chill.

freezer for 15 minutes.

6. Remove the cake pan from the bottle.

9. Remove the cake from the freezer.

Run a long, sharp knife around the edge

Remove the last pint of strawberry ice

of the cake and invert it onto a rack, then

cream from the freezer. Carefully peel off

invert it again onto a plate so that it is

the cardboard carton, and slice the ice

right side up. Cover the cake lightly with

cream crosswise into 1 ⁄ 2-inch-thick slices.

foil, and place it in the freezer to firm up

Cover the top of the third cake layer with

for 1 hour.

strawberry slices, patching it to cover the

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285

entire surface. Place the last layer of cake

on their stems. Arrange them on the top of

on top. Cover the cake with the same

the cake and on the plate around it. Slice

piece of foil and return it to the freezer for

and serve.

15 minutes.

10. Remove the cake from the freezer.

✹ Store this cake in a cake saver in the freezer for up to 1 week.

Frost the top and sides of the cake with a layer of the reserved Sweetened Cream, working quickly and using clean, smooth strokes. Garnish the sides of the cake with the toasted almond slices. Cover the cake lightly with waxed paper or place it in a cake saver. Return it to the freezer, preferably overnight.

11. Just before serving, partially slice the strawberries so you can fan them out

R the Cake Mix Doctor says Freezing the cooled angel food cake for 1 hour makes it easier to slice it into layers.

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W H I T E C H O C O L AT E ANGEL FOOD MOUSSE CAKE his cake might appear com-

grated white and dark chocolate,

plicated, but the time is in

lemon slices, or candied citrus (see

the assembly. The cake

How to Make Candied Orange Zest,

bakes quickly, the white chocolate

page 228).

mousse is fast (really a super-thick SERVES: 16

cream), and the buttercream frostPREPARATION TIME: 20 MINUTES

ing is made in minutes—the day ahead, if you like. Yes, you do have to squeeze in 4 hours for the nearly finished cake to chill before you can

BAKING TIME: 20 TO 25 MINUTES ASSEMBLY TIME: 30 MINUTES CHILLING TIME: 4 HOURS

Quick White Chocolate Mousse (page 460)

frost it. The recipe idea and the one

1 package (16 ounces) angel food cake mix

for the Cappuccino Angel Food

11 ⁄ 4 cups water

Mousse Torte (page 289) are based

1 teaspoon pure vanilla extract Vanilla Buttercream Frosting (page 412)

on recipes I saw in Southern Living magazine many months ago.

1 cup fresh strawberries, for garnish (dipped in white chocolate if desired; see Chocolate-Dipped Fruit, page 245) 1 cup grated white chocolate (see “the Cake

Garnish this Mix Doctor says”) for garnish

cake with big red strawberries, either plain or

1. Prepare the Quick White Chocolate Mousse up to the chilling point. While it

dipped in white chocolate, or with

is chilling over ice, proceed with the cake

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287

(remembering to stir the mousse every

R

5 minutes).

2. Place a rack in the center of the oven and preheat the oven to 350°F. Line three 9-inch round cake pans with waxed or parchment paper.

3. Place the cake mix, water, and vanilla in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1 minute more, scraping the sides down again if needed. The batter should

the Cake Mix Doctor says An easy way to grate white chocolate is to let a bar come to room temperature, then run it down the largest holes of a cheese grater, being careful not to grate your knuckles! You can also run a sharp vegetable peeler against the bar for larger curls. Make sure you use the side that is smooth, with no ridges or brand name stamped in it.

look well combined. Divide the batter among the prepared pans, and smooth the tops with the rubber spatula. Place the pans in the oven; if your oven is not large enough to hold them on one rack, place two pans on the center rack and the third pan in the center of the highest rack.

4. Bake the cakes until they are golden brown and the crust feels firm to the touch when lightly pressed with your finger, 20 to 25 minutes.

the chilled beaters from the refrigerator. Remove

the

Quick

White

Chocolate

Mousse from the ice bath, and with the chilled beaters, beat it on medium-high speed until nearly stiff peaks form. Don’t overbeat this mousse.

8. When the cakes have cooled, invert one layer onto a serving platter and peel off the waxed paper. Spread with half of

5. Meanwhile, place clean mixer beaters

the mousse. Invert a second layer on top,

in the refrigerator to chill.

and gently peel off the paper. Spread it

6. Remove the pans from the oven and place them on a wire rack to cool for 20 minutes.

7. While the cakes are cooling, remove

with the remaining mousse. Invert the third layer onto one hand, and with your other hand peel off the paper. Place this third layer right side up on top of the cake. Cover the cake with plastic wrap

288

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Standing Tall

I

have learned a lot from the television

stand and pop that cake plate on top.

appearances I’ve made since pub-

Have a selection of cake stands available.

lication of my first book. The most im-

The layers look best way up in the air, on

portant thing is that both the cake and I

the highest and widest stands, whereas

look better if we stand up straight! I’ll

the Bundt cakes look nicer on shorter

work on me, but you can work on your

stands. Bars and brownies are pretty cut

cakes, even if they’re never going before

and stacked on a small stand that isn’t

a camera.

too wide.

Cakes look best when you raise them

Line the cake stands with lace paper

up on a cake stand instead of serving

doilies, which you can buy at party stores

them on a plate. They look important up

and most supermarkets. But take care

there. They look large. They look ready

not to frost the cake right on the doily, as

to eat!

smudges are hard to clean up: Either line

The next time you plan to serve a

the doily with waxed paper strips before

selection of cakes on a buffet table at a

frosting, or frost the cake on a cardboard

picnic or family gathering, take care to

round and then transfer this round to the

arrange those cakes with height in mind.

doily-lined stand. Cakes that need glazing

If the cake is brought on a pretty plate,

should be placed on wider cake stands;

place that plate on top of a small glass

some stands have a rim that will catch

bowl to raise it up. Or find a pretty plant

any glaze runoff.

and place in the refrigerator to chill for at

Garnish with the strawberries and grated

least 4 hours.

white chocolate. Slice and serve.

9. Meanwhile, prepare the frosting, rinse

✹ Store this cake, under a cake saver or

and dry the strawberries (and dip them in

lightly wrapped in plastic wrap, in the

white chocolate, if you like).

refrigerator for up to 1 week.

10. Remove the cake from the refrigerator. Spread the top and sides with the frosting, using smooth, clean strokes.

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CAPPUCCINO ANGEL FOOD MOUSSE TORTE ere I go again—another

SERVES: 16

seemingly complicated tower

PREPARATION TIME: 20 MINUTES

of angel food cake. But once

BAKING TIME: 20 TO 25 MINUTES ASSEMBLY TIME: 30 MINUTES

you’ve got the system down—make CHILLING TIME: 4 HOURS

the white chocolate mousse and chill it, bake the cake, assemble and

Quick White Chocolate Mousse (page 460)

chill, then frost the cake—that’s it.

1 package (16 ounces) angel food cake mix

This time we’re making rectangular

11 ⁄ 4 cups cold brewed coffee 1⁄ 2

teaspoon ground cinnamon

layers out of angel food cake baked

Coffee Buttercream Frosting (page 416)

in a jelly-roll pan. It makes for a

1 cup grated semisweet chocolate

nice, light torte. Coffee is the perfect

1. Prepare the Quick White Chocolate

flavoring for this chocolate log, not

Mousse up to the chilling point. While it

only blended right into the angel

is chilling over ice, proceed with the cake (remembering to stir the mousse every 5

food batter but folded into the buttercream frosting as well. Serve this after a nice dinner with—what else?—a cup

minutes).

2. Place a rack in the center of the oven and preheat the oven to 350°F. Line a 161 ⁄ 2- by 111 ⁄ 2 -inch or 15- by 10-inch jellyroll pan with parchment or waxed paper.

of coffee.

(The larger the pan, the less time the cake will take to bake).

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3. Place the cake mix, brewed coffee, and

8. When the cake has cooled, loosen the

cinnamon in a large mixing bowl. Beat

edges with a knife. Cut the cake length-

with an electric mixer on low speed for

wise into thirds with a sharp, serrated

30 seconds. Stop the machine and scrape

knife, cutting through the parchment.

down the sides of the bowl with a rub-

Invert one layer onto a serving platter and

ber spatula. Increase the mixer speed

peel off the paper. Spread with half of the

to medium and beat for 1 minute more,

mousse. Place a second layer on top, and

scraping the sides down again if needed.

spread it with the remaining mousse.

The batter should look well blended. Pour

Place the third layer of cake on top. Cover

the batter into the prepared pan. Smooth

the cake with plastic wrap and place it in

the top with the rubber spatula. Place the

the refrigerator to chill for at least 4 hours.

pan in the oven.

4. Bake the cake until it is lightly browned and the crust feels firm to the touch when lightly pressed with your fin-

9. Meanwhile, prepare the Coffee Buttercream Frosting.

10. Remove the cake from the refrigerator. Spread the top and sides with the

ger, 20 to 25 minutes. frosting, using smooth, clean strokes.

5. Meanwhile, place clean mixer beaters

Garnish with the grated chocolate. Slice

in the refrigerator to chill.

and serve.

6. Remove the pan from the oven and

✹ Store this cake, lightly wrapped in plas-

place it on a wire rack to cool for 30 min-

tic wrap, in the refrigerator for up to 1 week.

utes.

7. While the cake is cooling, remove the chilled beaters from the refrigerator. Remove the Quick White Chocolate Mousse from the ice bath, and with the chilled beaters, beat it on medium-high speed until nearly stiff peaks form. Don’t overbeat this mousse.

R the Cake Mix Doctor says Cinnamon is a subtle way to boost the flavor of coffee.

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C H O C O L AT E C O C O N U T MACAROON CAKE ou’ve heard of fallen choco-

R

late cakes, those cakes that sink when they come out of

the Cake Mix Doctor says

the oven and reveal a wondrously

Dried coconut is critical to this cake. You can find it where you buy dried fruits and grains at the natural foods store. It gives this cake a chewy, macaroonlike consistency.

gooey center when you fork into them? Well, this is the angel food version. The dried coconut contains just enough oil to make this cake chewy and macaroonlike,

1 package (16 ounces) angel food cake mix 11 ⁄ 4 cups water 1⁄ 4

cup Dutch-process unsweetened cocoa powder

but keeps it from rising more than 1⁄ 2

halfway. It’s different and delicious, especially when served with a spoonful of vanilla ice cream.

cup plus 1 tablespoon dried coconut (see “the Cake Mix Doctor says”)

1 tablespoon miniature semisweet chocolate chips Vanilla ice cream, for serving

SERVES: 16 PREPARATION TIME: 10 MINUTES BAKING TIME: 40 TO 45 MINUTES

1. Place a rack one position lower than center in the oven, and preheat the oven to 350°F. Set aside an ungreased 10-inch tube pan.

ASSEMBLY TIME: 2 MINUTES

2. Place the cake mix, water, cocoa pow-

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15 Fast Ways to Jazz up Vanilla Ice Cream

S

8. Crushed Girl Scout Thin Mint cookies

tir in, refreeze until firm, then serve: 9. Miniature semisweet chocolate chips

1. Crushed peppermint candy 2. Ground cinnamon

and dried coconut 10. Chopped fresh mango and grated lime zest

3. Kahlúa or other coffee liqueur 11. Almond brickle chips 4. Mashed sweetened peaches and toasted chopped pecans

12. Crumbled baked brownies

5. Crushed peanut brittle

13. Finely ground coffee powder

6. Crème de menthe

14. Orange marmalade

7. Chopped fresh pineapple and dark

15. Chocolate syrup and toasted slivered

rum

almonds

der, and 1⁄ 2 cup dried coconut in a large

lightly pressed with your finger, 40 to 45

mixing bowl. Beat with an electric mixer on

minutes. Remove the pan from the oven and

low speed for 30 seconds. Stop the machine

immediately turn it upside down over the

and scrape down the sides of the bowl with

neck of a glass bottle. Allow to cool for 1 hour.

a rubber spatula. Increase the mixer speed to medium and beat for 1 minute more,

4. Remove the pan from the bottle. Run a long, sharp knife around the edge of the

scraping the sides down again if needed. cake and invert it onto a rack, then invert it The batter should look well blended. Pour again onto a serving platter so that it is the batter into the ungreased pan. Smooth right side up. the top with the rubber spatula. Sprinkle the remaining 1 tablespoon coconut and the chocolate chips evenly over the batter.

5. Slice, and serve with vanilla ice cream. ✹ Store this cake in a cake saver at room

Place the pan in the oven. temperature for up to 1 week. Or freeze it in a

3. Bake the cake until it is lightly browned

cake saver for up to 6 months. Thaw the cake

and the crust feels firm to the touch when

overnight in the refrigerator before serving.

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W H I T E C H O C O L AT E CHIFFON CAKE W I T H W H I T E C H O C O L AT E G L A Z E

dding white chocolate to a batter is tricky. It’s so full of

2⁄ 3

cup water

1⁄ 3

cup vegetable oil

3 large egg yolks

fat that you can easily make 2 teaspoons pure vanilla extract

the cake greasy. The solution is to

White Chocolate Glaze (page 452)

add extra egg whites, which help in a couple of ways. They produce

1. Place a rack in the center of the oven and preheat the oven to 325°F. Set aside

a higher and lighter cake, and they

an ungreased 10-inch tube pan.

have a drying effect on the white

2. Melt the white chocolate in a small

chocolate. So here is one great

glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from

cake, topped with a simple and elegant glaze.

the oven and stir with a small rubber spatula until it is smooth. (See Melting White Chocolate, page 92.) Let it cool

SERVES: 16

slightly. Set the bowl aside.

PREPARATION TIME: 12 MINUTES BAKING TIME: 50 TO 55 MINUTES

3. Place the egg whites and the cream of tartar in a medium-size mixing bowl. Beat

ASSEMBLY TIME: 5 MINUTES

with an electric mixer on high speed until 6 ounces white chocolate, coarsely chopped 5 large egg whites 1 ⁄ 2 teaspoon

cream of tartar

1 package (18.25 ounces) plain white cake mix

stiff peaks form, 2 to 3 minutes. Set the bowl aside.

4. Place the cake mix, water, oil, egg yolks, vanilla, and melted white chocolate in a large mixing bowl, and with the same

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beaters used to beat the egg whites (no need to clean them), blend with the electric mixer on low speed for 1 minute. Stop

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7. Prepare the White Chocolate Glaze. 8. Spoon the glaze over the top of the cake, and let it run down the sides. Let

the machine and scrape down the sides the cake rest for 10 minutes, then slice of the bowl with a rubber spatula. Increase and serve. the mixer speed to medium and beat 2 minutes more, scraping the sides down

✹ Store this cake, wrapped in aluminum

again if needed. The batter will be very

foil or plastic wrap, or in a cake saver,

thick and should look well blended. Turn

at room temperature for up to 1 week. Or

the beaten egg whites out on top of the

freeze it, wrapped in foil, for up to 6 months.

batter, and with the rubber spatula fold

Thaw the cake overnight in the refrigerator

the whites into the batter until the mix-

before serving.

ture is light but well combined (see How to Fold, page 445). Pour the batter into the ungreased pan, smoothing the top with the rubber spatula. Place the pan in the oven.

5. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 50 to 55 minutes. Remove the pan from the oven and immediately turn it upside down over the neck of a glass bottle. Allow to cool for 1 hour.

6. Remove the pan from the bottle. Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert it again onto a serving platter so that it is right side up.

R the Cake Mix Doctor says The egg whites will beat to higher peaks if they are at room temperature. The glaze can be prepared while the cake is cooling. If it cools and hardens too much before you are ready to spoon it over the cake, return it to low heat and stir until it is smooth and pourable.

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RASPBERRY SWIRL W H I T E C H O C O L AT E CHIFFON CAKE WITH RASPBERRY GLAZE

rozen raspberries are one of

CAKE:

the busy cook’s best secrets.

6 ounces white chocolate, coarsely chopped

Purée them, strain out the

5 large egg whites 1⁄ 2

seeds, and you have an elegant

1 package (12 ounces) frozen sweetened

sauce for any chocolate cake. Or drain the thawed raspberries and

raspberries 1 package (18.25 ounces) plain white cake mix

use them in this simple chiffon cake. The juice is saved and thick-

teaspoon cream of tartar

1⁄ 2

cup water

1⁄ 4

cup vegetable oil

ened with a little cornstarch to

3 large egg yolks

pour over the cake. This cake is for

2 teaspoons pure vanilla extract

raspberry lovers. It is bright with raspberry color and flavor.

RASPBERRY GLAZE: 1⁄ 4

SERVES: 16 PREPARATION TIME: 20 MINUTES

cup sugar

11 ⁄ 2 teaspoons cornstarch 1 teaspoon fresh lemon juice

BAKING TIME: 55 TO 60 MINUTES ASSEMBLY TIME: 5 MINUTES

1. Place a rack in the center of the oven and preheat the oven to 325°F. Set aside an ungreased 10-inch tube pan.

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2. Melt the white chocolate in a small

needed. The batter will be very thick and

glass bowl in the microwave oven on high

should look well combined. Turn the beaten

power for 1 minute. Remove the bowl

egg whites out on top of the batter, and

from the oven and stir with a small rub-

with the rubber spatula fold the whites

ber spatula until it is smooth. (See Melt-

into the batter until the mixture is light

ing White Chocolate, page 92.) Set the

but well combined (see How to Fold, page

bowl aside.

445). Pour the batter into the ungreased pan, smoothing the top with the rubber

3. Place the egg whites and cream of tar-

spatula. Place the pan in the oven.

tar in a medium-size mixing bowl. Beat with an electric mixer on high speed until

6. Bake the cake until it is golden brown

stiff peaks form, 2 to 3 minutes. Set the

and springs back when lightly pressed

bowl aside.

with your finger, 55 to 60 minutes. Remove the pan from the oven and immediately

4. Drain the raspberries in a fine-mesh sieve or colander set over a small bowl, reserving the juice. Set aside 2 ⁄ 3 cup of the

turn it upside down over the neck of a glass bottle. Allow to cool for 1 hour. (See “the Cake Mix Doctor says”)

juice for the glaze. Mash the raspberries with a fork until you have about 3 ⁄ 4 cup,

7. Remove the pan from the bottle. Run a

then strain them through a fine-mesh

long, sharp knife around the edge of the

sieve and drain them again if needed.

cake and invert it onto a rack, then invert

Measure out

1⁄ 2

cup mashed berries;

it again onto a serving platter so that it is

reserve the remainder for another use.

right side up.

5. Place the cake mix, water, oil, egg

8. Prepare the glaze: Strain the reserved

yolks, vanilla, melted white chocolate, and

2⁄ 3

1⁄ 2

cup mashed raspberries in a large mix-

seeds. Place the sugar and cornstarch in a

ing bowl, and with the same beaters used

small saucepan and stir. Pour in the rasp-

to beat the egg whites (no need to clean

berry juice and lemon juice, and stir to

them), blend with the electric mixer on

combine. Place the pan over medium

low speed for 1 minute. Stop the machine

heat, and stir constantly until the mixture

and scrape down the sides of the bowl

boils and thickens slightly, 2 minutes.

cup raspberry juice to remove any

with a rubber spatula. Increase the mixer

Remove from the heat, and let the glaze

speed to medium and beat 2 minutes

cool in the pan for 15 minutes. It will con-

more, scraping the sides down again if

tinue to thicken.

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9. Spoon the glaze over the top of the cake, and let it run down the sides. Let the cake rest for 10 minutes, then slice and serve.

✹ Store this cake, wrapped in aluminum foil or plastic wrap, or in a cake saver, at room temperature for 3 days or in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

R the Cake Mix Doctor says If you are nervous about turning this cake upside down over a bottle, let it cool in the pan for 20 minutes.Then run a long sharp knife around the edge and invert it onto a rack, then invert it again so that it cools right side up.

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C H O C O L AT E C H I F F O N C A K E WITH CRUSHED PEPPERMINT BUTTERCREAM FROSTING

very time I think about makSERVES: 16

ing a chiffon cake, I want to

PREPARATION TIME: 10 MINUTES

put on a certain frilly lime

BAKING TIME: 60 TO 65 MINUTES ASSEMBLY TIME: 5 MINUTES

green polka-dot apron that my Aunt Elizabeth gave me. It has that June

5 large egg whites

Cleaver look that you’d expect from

1⁄ 2

a woman who was about to bake

1 package (18.25 ounces) plain chocolate fudge or devil’s food cake mix

such a nostalgic 1960s cake. And if this is

teaspoon cream of tartar

3⁄ 4

cup water

1⁄ 2

cup vegetable oil

retro, then trans-

3 large egg yolks

port me back to

2 teaspoons pure vanilla extract Crushed Peppermint Buttercream Frosting

that magic decade, for (page 414)

I love the simplicity of this cake, its high stature, and how

1. Place a rack in the center of the oven and preheat the oven to 325°F. Set aside

great it looks with a dusting of con-

an ungreased 10-inch tube pan.

fectioners’ sugar or a spreading of

2. Place the egg whites and cream of tar-

creamy peppermint frosting. In fact,

tar in a medium-size mixing bowl. Beat with an electric mixer on high speed until

I’m off to find that apron . . .

stiff peaks form, 2 to 3 minutes. Set the bowl aside.

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299

3. Place the cake mix, water, oil, egg

cake and invert it onto a rack, then invert

yolks, and vanilla in a large mixing bowl,

it again onto a serving platter so that it is

and with the same beaters used to beat

right side up.

the egg whites (no need to clean them), blend with the electric mixer on low speed

6. Prepare the Crushed Peppermint Buttercream Frosting.

for 1 minute. Stop the machine and scrape down the sides of the bowl with a rub-

7. Spread the frosting over the top and

ber spatula. Increase the mixer speed to

sides of the cake with smooth, clean

medium and beat 2 minutes more, scrap-

strokes. Let the cake rest for 10 minutes,

ing the sides down again if needed. The

then slice and serve.

batter will be very thick and should look

✹ Store this cake in a cake saver at room

well combined. Turn the beaten egg whites temperature for 3 days or in the refrigeraout on top of the batter, and with the rubtor for up to 1 week. Or freeze it in a cake ber spatula fold the whites into the batter saver for up to 6 months. Thaw the cake until the mixture is light but well comovernight in the refrigerator before serving. bined (see How to Fold, page 445). Pour the batter into the ungreased pan, smoothing the top with the rubber spatula. Place the pan in the oven.

4. Bake the cake until it springs back when lightly pressed with your finger, 60 to 65 minutes. Remove the pan from the oven and immediately turn it upside down over the neck of a glass bottle. Allow to cool for 1 hour.

5. Remove the pan from the bottle. Run a long, sharp knife around the edge of the

R the Cake Mix Doctor says Whereas you should bake angel food cakes on a lower rack level, you can bake chiffon cakes on the center rack of the oven. But if in doubt as to which level is correct, bake this cake lower, not higher.

Muffins, Cupcakes, and Little Cakes •••

n the train ride from

It goes way back, as they

Philadelphia to New

say. I like small bites. I

York City, I was working feverishly

this

assortment of appetizers than sit down to

book manuscript, typing in muffin, cup-

a massive main course. And this chap-

cake, and little cake recipes on my lap-

ter allows you to graze your way through

top

of

dessert, taking a small portion and sav-

Workman Publishing, was sitting next

ing the rest for later. These smaller cakes

to me, and she would periodically lean

are perfect for food writers as well as

over and look at whatever I was typing.

children, the elderly, and smaller house-

“Oooh” was her response to Little White

holds.

computer.

to

complete

would rather graze through an

Jenny

Mandel,

Chocolate Lemon Drizzle Cakes. Another

I can’t tell you how many requests I

time it was Baby Chocolate Pistachio

had for smaller cakes after The Cake Mix

Cakes and “Aaah.” It went on like this

Doctor was published. People wanted a

for several hours, what with an unex-

slice or two of chocolate cake, but not the

pected delay in New Jersey, and the

entire cake. So with recipes like Triple-

passengers around us must have thought

Chocolate To-Live-For Muffins, you get

we had gone mad.

that quick chocolate fix, whether it’s

Just mad about muffins, cupcakes, and all those little cakes!

midmorning or late at night. The rest of the muffins can go into the freezer and

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stay there until you pull another one

time of the day, such as the Chocolate

out, pop it in the microwave, and get

Peanut Butter Muffins with Peanut But-

another chocolate fix.

ter Drizzle, and the Pumpkin German

How to turn your favorite cake recipe

Chocolate Chip Muffins. Cupcakes, on

into muffins or cupcakes? It’s possible

the other hand, would be frosted and

with almost any recipe, but you’ll have

festive, perfect for parties. Some of my

the best results if the cake is sturdy in

favorites are the Chocolate Banana Cup-

structure, containing 3 to 4 eggs, possi-

cakes with Pineapple Cream Cheese

bly a package of pudding mix, not too

Frosting, the Red Velvet Cupcakes with

much liquid, and just a few add-ins like

White Chocolate Cream Cheese Frost-

chocolate chips and nuts. Yet the only

ing, and the Little White Chocolate Pound

way to know for sure is to just give the

Cakes with Quick Caramel Frosting.

recipe a go. I prefer to line muffin pans with paper liners, but you can spray

“Chocolate is a permanent thing.”

them with a misting of vegetable oil

—MILTON S. HERSHEY

spray. Fill the cups from two-thirds to three-quarters full, and bake at 350°F.

Not falling into either category are

The little baked cakes need to rest in the

the other little cakes—the miniature

pan for about 5 minutes before you turn

loaves, baby Bundts, and baby angel food

them out onto a rack to cool completely.

cakes. (These baby angels are baked in

Then eat for instant pleasure or freeze for

mini angel or tube pans, but their bat-

future gratification!

ter may contain whole eggs. So, they’re

So, what makes a muffin a muffin

not actually angel food cakes.) You can

and a cupcake a cupcake? Generally,

buy these pans at houseware and cook-

muffins tend to be less sweet and more

ware stores, and they are so much fun

dense in texture than cupcakes. Because

to use. They make beautiful presenta-

my editor, Suzanne Rafer, begs for con-

tions for special occasions—or just any

sistency, I decided that muffins would

occasion, such as sharing with a friend

be those unfrosted cakes you eat any

on a longer-than-planned train ride.

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T R I P L E -C H O C O L AT E T O -L I V E -F O R M U F F I N S have a confession to make here,

muffins you want to live, not die, for.

and I know this will come back to

Bake them for adult birthdays, for

haunt me. . . . In response to a

traveling, for a handy hostess gift, for

late-night urge, I have been known to

the bake sale—and

traipse out to the chest freezer in the

for after-hours

garage in my socks, pluck a frozen

emergencies.

muffin out of the plastic bag, and munch on it while I fold laundry. Not MAKES 24 MUFFINS (21⁄ 2 INCHES EACH)

glamorous stuff, I’ll admit, but

PREPARATION TIME: 10 MINUTES

mighty satisfying. These are precisely

BAKING TIME: 23 TO 27 MINUTES

the type of sturdy, chunky chocolate

R the Cake Mix Doctor says Vary the type of chocolate chips in this easy muffin recipe. Instead of all semisweet chips, use half milk chocolate or half white chocolate.You’ll love the color variation, and there will be a surprise in every bite!

24 paper liners for muffin pans (21 ⁄ 2-inch size) 1 package (18.25 ounces) plain devil’s food cake mix 1 package (3.9 ounces) chocolate instant pudding mix 1 cup sour cream 1 ⁄ 2 cup 1⁄ 2

water

cup vegetable oil

4 large eggs 11 ⁄ 2 cups semisweet chocolate chips Confectioners’ sugar, for dusting (optional)

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Chocolate Substitutions • When the recipe calls for 1 ounce of

commercial ones, but they’ll work in a

semisweet chocolate and you have

pinch. Chop the chocolate into 1 ⁄ 4-inch

none, add about

1⁄ 2

ounce unsweetened

pieces, either by dicing it as you would

chocolate plus 21 ⁄ 3 teaspoons sugar, or

a block of cheese or by creating choco-

add 1 tablespoon plus 2 teaspoons

late flakes. To make flakes, starting at

unsweetened cocoa powder, 1 table-

one end of the chocolate square or

spoon plus

1⁄ 2

teaspoon sugar, and

11 ⁄ 2 teaspoons butter.

block, cut 1 ⁄ 8-inch-thick shavings, using a rocking motion with your knife. Keep this motion going, firmly pressing the

• When the recipe calls for semisweet

chocolate against the knife, until all the

chips and all you have is semisweet

chocolate has been shaved into flakes.

bar chocolate, don’t run out to the

Use these flakes or the diced chocolate

supermarket! If you have a sharp knife,

on top of brownies or pies, in cakes, or

you can make your own. The chips

in frosting or glaze recipes that call for

won’t be as heat-tolerant as the

semisweet chocolate chips.

1. Place a rack in the center of the oven

look thick and well combined. Fold in

and preheat the oven to 350°F. Line 24

the chocolate chips, making sure they

muffin cups with paper liners. Set the

are well distributed throughout the bat-

pans aside.

2. Place the cake mix, pudding mix,

ter. Spoon the batter into the lined muffin cups, filling each liner three quarters of the way full. Place the pans in the

sour cream, water, oil, and eggs in a oven. large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop

3. Bake the muffins until they spring

the machine and scrape down the sides

back when lightly pressed with your fin-

of the bowl with a rubber spatula.

ger and a toothpick inserted in the center

Increase the mixer speed to medium and

comes out clean, 23 to 27 minutes.

beat 2 minutes more, scraping the sides

Remove the pans from the oven and place

down again if needed. The batter should

them on wire racks to cool for 5 minutes.

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Run a dinner knife around the edges of

✹ Store the muffins, wrapped in alu-

the muffin liners, lift the muffins up from

minum foil or plastic wrap, or in a cake

the bottom of the pan using the end of the

saver, at room temperature for up to 1 week.

knife, and pick them out of the cups care-

Or freeze them, wrapped in foil, for up to

fully with your fingertips. Place them on a

6 months. Thaw the muffins overnight on

wire rack to cool for 15 minutes before

the counter before serving.

serving. Dust with confectioners’ sugar, if desired.

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PUMPKIN GERMAN C H O C O L AT E C H I P M U F F I N S ot too long ago I was shop-

24 paper liners for muffin pans (21 ⁄ 2-inch size)

ping for peaches at my

1 package (18.25 ounces) plain German chocolate cake mix

favorite produce market here 1 can (15 ounces; 13 ⁄ 4 cups) pumpkin

in Nashville, my stomach rumbling

2 large eggs

from hunger, and at the checkout

1 teaspoon pure vanilla extract

counter I spotted some huge and

1 teaspoon ground cinnamon 1 cup semisweet chocolate

tempting pumpkin chocolate chip

chips

muffins. Chocolate in the morning? You bet. I’ll never forget that first taste experience of pumpkin plus

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line

chocolate. Sheer heaven. Pumpkin

24 muffin cups with paper liners. Set the

provides substance and moisture,

pans aside.

so you don’t need to add oil. Choco-

2. Place the cake mix, pumpkin, eggs,

late comes through with flavor.

vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer on low

And a smidgen of cinnamon seals

speed for 1 minute. Stop the machine and

the deal.

scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed MAKES 24 MUFFINS (21⁄ 2 INCHES EACH)

to medium and beat 2 minutes more,

PREPARATION TIME: 10 MINUTES

The batter should look thick and well

BAKING TIME: 20 TO 25 MINUTES

scraping the sides down again if needed. combined. Fold in the chocolate chips, making sure they are well distributed

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3. Bake the muffins until they spring back when lightly pressed with your finger and a toothpick inserted in the center

the Cake Mix Doctor says

comes out clean, 20 to 25 minutes. Re-

Add 1⁄ 2 cup minced sweetened dried cranberries to the batter when the leaves change color and you’re looking for a fun, fast autumn snack.Want to gild the lily and turn these muffins into cupcakes? Add a handful of cinnamon chips and frost with Pineapple Cream Cheese Frosting (page 431). Or spread on Martha’s Chocolate Icing (page 433). But be forewarned: People will beg for the recipe!

them on wire racks to cool for 5 minutes.

move the pans from the oven and place Run a dinner knife around the edges of the muffin liners, lift the muffins up from the bottom of the pan using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before serving.

✹ Store the muffins, wrapped in alu mi num foil or plastic wrap, or in a cake saver, at room temperature for up to 1 week. Or freeze them, wrapped in foil, for up to

throughout the batter. Spoon the batter

6 months. Thaw the muffins over night on

into the lined muffin cups, filling each

the counter before serving.

liner two thirds of the way full. Place the pans in the oven.

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M E X I C A N C H O C O L AT E CINNAMON MUFFINS hocolate and cinnamon have

24 paper liners for muffin pans (21 ⁄ 2-inch size)

long been paired in Mexican

1 package (18.25 ounces) plain devil’s food

cooking. They are natural cake mix

companions, as shown in this easy

1 package (3.9 ounces) chocolate instant pudding mix

muffin recipe using cinnamon chips and miniature chocolate chips. Not only do they create music for the

1 cup sour cream 1⁄ 2

cup water

1⁄ 2

cup vegetable oil

mouth, but they offer an elaborate

4 large eggs

symphony for the nose as the

1 cup miniature semisweet chocolate chips 1 cup cinnamon chips

chocolate and cinnamon smells waft through your kitchen. Bake these muffins when you want to

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 muffin cups with paper liners. Set the

surprise someone.

pans aside.

They’re festive, fun, and sure to be gobbled up! MAKES 24 MUFFINS (21⁄ 2 INCHES EACH) PREPARATION TIME: 10 MINUTES BAKING TIME: 23 TO 27 MINUTES

R the Cake Mix Doctor says For a dressy look, dust these muffins with confectioners’ sugar just before serving.

308

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2. Place the cake mix, pudding mix, sour

comes out clean, 23 to 27 minutes. Remove

cream, water, oil, and eggs in a large mix-

the pans from the oven and place them on

ing bowl. Blend with an electric mixer on

wire racks to cool for 5 minutes. Run a

low speed for 1 minute. Stop the machine

dinner knife around the edges of the muf-

and scrape down the sides of the bowl

fin liners, lift the muffins up from the bot-

with a rubber spatula. Increase the mixer

tom of the pan using the end of the knife,

speed to medium and beat 2 minutes

and pick them out of the cups carefully

more, scraping the sides down again if

with your fingertips. Place them on a wire

needed. The batter should look thick and

rack to cool for 15 minutes before serving.

well combined. Fold in the chocolate chips and cinnamon chips, making sure they are well distributed throughout the batter. Spoon the batter into the lined muffin cups, filling each liner three quarters of the way full. Place the pans in the oven.

3. Bake the muffins until they spring back when lightly pressed with your finger and a toothpick inserted in the center

✹ Store the muffins, wrapped in aluminum foil or plastic wrap, or in a cake saver, at room temperature for up to 1 week. Or freeze them, wrapped in foil, for up to 6 months. Thaw the muffins overnight on the counter before serving.

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C H O C O L AT E S U R P R I S E MUFFINS y friend Martha Bowden

R

created these fun muffins,

the Cake Mix Doctor says

modeled after a muffin with a surprise inside that her

These are delicious covered with the Shiny Chocolate Glaze (page 450). You only need half of the glaze recipe.

mother used to bake. I, too, remember making muffins with a filling— for me it was a teaspoon of jam—when I was little. In this version, what hides inside is a creamy,

FILLING:

1 package (8 ounces) cream cheese, at room temperature

almost cheesecake-like filling studded with chocolate chips. Yum!

1⁄ 3

cup sugar

1 teaspoon pure vanilla extract 1 large egg MAKES 24 MUFFINS (21⁄ 2 INCHES EACH)

1 cup miniature semisweet chocolate chips

PREPARATION TIME: 20 MINUTES BAKING TIME: 23 TO 27 MINUTES

CAKE:

24 paper liners for muffin pans (21 ⁄ 2-inch size) 1 package (18.25 ounces) plain devil’s food cake mix 11 ⁄ 3 cups water 1⁄ 2

cup vegetable oil

3 large eggs

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15 Cakes the Kids Will Want to Bake for You 1. Cookies and Cream Cake

8. Marcia’s Easy Chocolate Toffee Crunch Poke Cake

2. Incredible Mocha Melted Ice Cream Cake with Chocolate Marshmallow

9. Banana Split Fudge Cake

Frosting 10. Chocolate Strawberry Cheesecake 3. Easy Hershey Bar Swirl Cake 11. Chocolate Soufflé Pudding Cake 4. Milky Way Swirl Cake 12. Chocolate Love Cake 5. Chocolate Surprise Muffins 13. Fudge Snowtops 6. Chocolate Peanut Butter Muffins with 14. Quick Peanut Butter Kiss Cookies Peanut Butter Drizzle 15. Chocolate Mint Brownies 7. Easy Chocolate Poke Cake

1. Place the cream cheese and sugar in a

minute. Stop the machine and scrape

large mixing bowl. Beat with an electric

down the sides of the bowl with a rubber

mixer on low speed until combined, 30

spatula. Increase the mixer speed to

seconds. Add the vanilla and egg. Beat

medium and beat 2 minutes more, scrap-

another 30 seconds on low, or until the

ing the sides down again if needed. The

egg is incorporated. Stir in the chocolate

batter should look thick and well com-

chips. Set the filling aside.

bined. Spoon the batter into the lined muffin cups, filling each liner two thirds

2. Place a rack in the center of the oven

of the way full. Spoon a heaping teaspoon

and preheat the oven to 350°F. Line 24

of the filling onto the center of each muf-

muffin cups with paper liners. Set the

fin. The filling will sink into the batter as

pans aside.

the muffins bake. Place the pans in the

3. Place the cake mix, water, oil, and

oven.

eggs in a large mixing bowl. Blend with

4. Bake the muffins until they spring

an electric mixer on low speed for 1

back when lightly pressed with your fin-

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ger, 23 to 27 minutes. Remove the pans

✹ Store the muffins, wrapped in alu-

from the oven and place them on wire

minum foil or plastic wrap, or in a cake

racks to cool for 5 minutes. Run a din-

saver, at room temperature for up to

ner knife around the edges of the muffin

1 week. Or freeze them, wrapped in

liners, lift the muffins up from the bot-

foil, for up to 6 months. Thaw the muffins

tom of the pan using the end of the

overnight in the refrigerator before serving.

knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before serving.

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LOADED G E R M A N C H O C O L AT E CREAM CHEESE MUFFINS ike the Chocolate Surprise

MAKES 24 MUFFINS (21⁄ 2 INCHES EACH)

Muffins, these have secret con-

PREPARATION TIME: 20 MINUTES

tents of cream cheese and BAKING TIME: 23 TO 27 MINUTES

chocolate . . . plus coconut and pecans. And like the Chocolate Surprise Muffins, you spoon the filling

FILLING:

1 package (8 ounces) cream cheese,

onto the batter just before the muffins go in the oven. The filling

at room temperature 1⁄ 3

cup sugar

1 teaspoon pure vanilla extract

sinks into these gooey muffins. I 1 large egg

made these for my daughter’s sixth

1⁄ 2

cup miniature semisweet chocolate chips

birthday party in the school cafe-

1⁄ 2

cup sweetened flaked coconut

1⁄ 4

cup finely chopped pecans

teria. I thought the kids might whine because there wasn’t any frosting on top. They did whine, but because

CAKE:

24 paper liners for muffin pans (21 ⁄ 2-inch size)

I brought only one apiece!

1 package (18.25 ounces) plain German chocolate cake mix 11 ⁄ 4 cups water 1⁄ 3

cup vegetable oil

3 large eggs

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the machine and scrape down the sides

R the Cake Mix Doctor says Some children refuse to eat dark chocolate; they favor the milder flavor and lighter color of the German mix. If nuts are an issue, just omit them. And if the birthday boy or girl insists on frosting, go with Fluffy Chocolate Frosting (page 408), perfect for licking off the top!

of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Spoon the batter into the lined muffin cups, filling each liner two thirds of the way full. Spoon a tablespoon of filling onto the center of each muffin. Place the pans in the oven.

4. Bake the muffins until they spring back when lightly pressed with your finger, 23 to 27 minutes. Remove the pans

1. Place the cream cheese and sugar in a

from the oven and place them on wire racks to cool for 5 minutes. Run a din-

large mixing bowl. Beat with an electric ner knife around the edges of the muffin mixer on low speed until combined, 30 liners, lift the muffins up from the botseconds. Add the vanilla and egg. Beat tom of the pan using the end of the another 30 seconds on low, or until the knife, and pick them out of the cups egg is incorporated. Stir in the chocolate carefully with your fingertips. Place chips, coconut, and pecans. Set the filling them on a wire rack to cool for 15 minaside. utes before serving.

2. Place a rack in the center of the oven

✹ Store the muffins, wrapped in alu-

and preheat the oven to 350°F. Line 24 minum foil or plastic wrap, or in a cake muffin cups with paper liners. Set the saver, at room temperature for up to 1 week. pans aside. Or freeze them, wrapped in foil, for up to

3. Place the cake mix, water, oil, and eggs

6 months. Thaw the muffins overnight in

in a large mixing bowl. Blend with an elec-

the refrigerator before serving.

tric mixer on low speed for 1 minute. Stop

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C H O C O L AT E P E A N U T BUTTER MUFFINS WITH PEANUT BUTTER DRIZZLE

thought about naming these

MAKES 24 TO 28 MUFFINS (21⁄ 2 INCHES EACH)

“Melt-in-Your-Mouth” peanut

PREPARATION TIME: 15 MINUTES

butter muffins, but I figured I’d BAKING TIME: 22 TO 25 MINUTES

get into all kinds of legal trouble

ASSEMBLY TIME: 2 MINUTES

toying with that phrase. So I’ll stick to just what they are: chocolate

CAKE:

muffins studded with peanut butter

24 to 28 paper liners for muffin pans (21 ⁄ 2-inch size)

and chocolate chips, and drizzled

1 package (18.25 ounces) plain devil’s food

with just a smidgen of melted cake mix

peanut butter. They’re not only my

1 package (3.9 ounces) chocolate instant pudding mix

kind of muffin to pack on a long car trip, they’re also great for lunch boxes and for shipping off to the college dorm.

11 ⁄ 2

cups buttermilk

1⁄ 2

cup creamy peanut butter

1⁄ 2

cup vegetable oil

4 large eggs 1 cup peanut butter chips 1⁄ 2

cup semisweet chocolate chips

PEANUT BUTTER DRIZZLE: 2⁄ 3

cup creamy peanut butter

1 tablespoon confectioners’ sugar

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One Muffin Recipe, Three Different Pans

H

ere is how you can begin with one muffin recipe—the Chocolate

• For standard muffins/cupcakes. These measure from 21 ⁄ 2 inches to 3

Peanut Butter Muffins, for example—and

inches across. You can make 24 to 28 of

bake them in three different size pans:

these muffins, and they take from 22 to 25 minutes at 350°F.

• For little Bundt muffins/cupcakes. About 1 ⁄ 2 cup of batter goes into each of

• Miniature muffins/cupcakes. These

these little Bundt pans, which measure

are 2 inches or less in diameter. A

about 2 inches across. You can make

muffin recipe will yield from 4 to 5

about 36 of these little fluted cupcakes,

dozen of these tiny muffins. They need

and they take from 18 to 20 minutes

just 12 to 15 minutes at 350°F.

at 350°F.

1. Place a rack in the center of the oven

the batter. Spoon the batter into the lined

and preheat the oven to 350°F. Line 28

muffin cups, filling each liner three quar-

muffin cups with paper liners. Set the

ters of the way full (you will get between

pans aside.

2. Place the cake mix, pudding mix, but-

24 and 28 muffins; remove the empty liners, if any). Place the pans in the oven.

termilk, peanut butter, oil, and eggs in a

3. Bake the muffins until they spring

large mixing bowl. Blend with an electric

back when lightly pressed with your fin-

mixer on low speed for 1 minute. Stop the

ger and a toothpick inserted in the center

machine and scrape down the sides of

comes out clean, 22 to 25 minutes. Remove

the bowl with a rubber spatula. Increase the

the pans from the oven and place them on

mixer speed to medium and beat 2 min-

wire racks to cool for 5 minutes. Run a

utes more, scraping the sides down again

dinner knife around the edges of the muf-

if needed. The batter should look thick

fin liners, lift the muffins up from the bot-

and well combined. Fold in the peanut

tom of the pan using the end of the knife,

butter chips and chocolate chips, making

and pick them out of the cups carefully

sure they are well distributed throughout

with your fingertips. Place them on a wire

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rack to cool for 15 minutes before serving.

4. For the drizzle, place the peanut butter and sugar in a small microwave-safe bowl. Microwave at high power until the peanut butter is just melted, for 30 seconds. Stir to combine well. With a dinner knife, drizzle this glaze over the top of the muffins. Let the muffins rest for 10 minutes before serving.

✹ Store the muffins, wrapped in aluminum foil or plastic wrap, or in a cake saver, at room temperature for up to 1 week. Or freeze them, wrapped in foil, for up to 6 months. Thaw the muffins over night on the counter before serving.

R the Cake Mix Doctor says If you love the combination of peanut butter, chocolate, and bananas, add a mashed banana to the batter and reduce the peanut butter to 1⁄ 4 cup.

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C I N N A M O N -C H O C O L AT E ANGEL FOOD MUFFINS ho says muffins have to

28 paper liners for muffin pans (21 ⁄ 2-inch size)

be loaded with fat? These

1 package (16 ounces) angel food cake mix

trim little gems are based 11 ⁄ 4 cups water

on angel food cake mix, which is

1⁄ 4

powder

free of fat. You just add Dutchprocess cocoa, which is deep and

cup Dutch-process unsweetened cocoa

1⁄ 2

teaspoon ground cinnamon

dark in color but mellow in flavor, a

1. Place a rack in the center of the oven

smidgen of cinnamon, and water to

and preheat the oven to 350°F. Line 28 muffin cups with paper liners. Set the

make the mix rise, and voilà! Deli-

pans aside.

cious, guilt-free muffins that rise

2. Place the cake mix, water, cocoa, and high and crack beautifully on top,

cinnamon in a large mixing bowl. Beat

perfect for gifts or for serving

with an electric mixer on low speed for 1 minute. Stop the machine and scrape

alongside some sweetened fresh strawberries.

down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1 minute more, scraping the sides down again if needed. The batter should look well combined. Spoon the batter into the lined

MAKES 28 MUFFINS (21⁄ 2 INCHES EACH) PREPARATION TIME: 10 MINUTES

muffin cups, filling each liner two thirds of the way full. Place the pans in the oven.

BAKING TIME: 15 TO 18 MINUTES

3. Bake the muffins until they are firm

318

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on top and spring back when lightly pressed with your finger, 15 to 18 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the muffin liners, lift the muffins up from the bottom of the pan using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before serving.

✹ Store the muffins, wrapped in aluminum foil or plastic wrap, or in a cake saver, at room temperature for up to 1 week. Or freeze them, wrapped in foil, for up to 6 months. Thaw the muffins over night on the counter before serving.

R the Cake Mix Doctor says If you like, go ahead and frost these muffins. I would choose the Shiny Chocolate Glaze (page 450), Martha’s Chocolate Icing (page 433), or for something totally pristine, the Chocolate Ganache (page 441). But you can’t go on touting how heart-healthy these muffins are if you frost them! This recipe shows Dutch-process cocoa at its finest.The dark color deepens the angel food cake batter, and the smooth flavor nicely rounds out what can often be a too-sweet cake.

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W H I T E C H O C O L AT E MUFFINS WITH CINNAMON STREUSEL

ust right for

MAKES 24 MUFFINS (21⁄ 2 INCHES EACH)

sharing with friends

PREPARATION TIME: 15 MINUTES

over a cup of hot tea, the secret ingredient in these rich, but-

BAKING TIME: 20 TO 25 MINUTES

tery little cakes is no secret at all— white chocolate. Some people may say you can’t taste white chocolate

CAKE:

24 paper liners for muffin pans

and therefore they don’t care for it, but in baking it can make a real

(21 ⁄ 2-inch size) 6 ounces white chocolate, coarsely chopped 6 tablespoons (3 ⁄ 4 stick) butter

difference. White chocolate adds

1 package (18.25 ounces) plain white

flavor and a nice, rich crumb to these muffins, making them closely resemble a from-scratch

cake mix 3⁄ 4

cup milk

3 large eggs 1 teaspoon pure vanilla extract

pound cake. And with the cinnamon and pecan streusel sprinkled

CINNAMON STREUSEL:

on top, they bake up fragrant and

1⁄ 3

slightly crunchy.

cup finely chopped pecans

1 tablespoon light brown sugar 1⁄ 2

teaspoon ground cinnamon

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1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 muffin cups with paper liners. Set the pans aside.

2. Place the white chocolate and the butter in a small saucepan over low heat. Stir constantly until both melt and the mixture is smooth, 3 to 4 minutes. Let cool slightly.

R the Cake Mix Doctor says If fresh berries are in season—blueberries, blackberries, or raspberries— scatter a few rinsed and well-drained berries on top of each muffin before sprinkling on the streusel.

3. Place the cake mix, milk, eggs, vanilla, and white chocolate mixture in a large mixing bowl. Blend with an electric

6. Bake the muffins until they spring

mixer on low speed for 1 minute. Stop

back when lightly pressed with your fin-

the machine and scrape down the sides

ger and a toothpick inserted in the center

of the bowl with a rubber spatula.

comes out clean, 20 to 25 minutes.

Increase the mixer speed to medium and

Remove the pans from the oven and place

beat 2 minutes more, scraping the sides

them on wire racks to cool for 5 minutes.

down again if needed. The batter should

Run a dinner knife around the edges of

look thick and well combined. Set the

the muffin liners, lift the muffins up from

batter aside.

the bottom of the pan using the end of the

4. For the streusel, combine the pecans,

knife, and pick them out carefully with your fingertips. Place them on a wire rack

brown sugar, and cinnamon in a small to cool for 15 minutes before serving. bowl. Stir well.

5. Spoon the batter into the lined muf-

✹ Store the muffins, wrapped in aluminum foil or plastic wrap, or in a cake

fin cups, filling each liner no more than saver, at room temperature for up to 1 week. two thirds of the way full. Sprinkle 1 ⁄ 2 Or freeze them, wrapped in foil, for up to teaspoon of the streusel mixture on top 6 months. Thaw the muffins over night on of each muffin. Place the pans in the the counter before serving. oven.

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C H O C O L AT E C H E R R Y CHIP CUPCAKES W I T H M A R T H A’ S C H O C O L AT E I C I N G

he first time I tasted Chocolate-Covered Cherry Cake

MAKES 24 CUPCAKES (21⁄ 2 INCHES EACH) PREPARATION TIME: 10 MINUTES

for The Cake Mix Doctor, I BAKING TIME: 20 TO 25 MINUTES

remarked that it would make great

ASSEMBLY TIME: 5 MINUTES

cupcakes. The cake batter combines cherry pie filling and a little almond flavor with a devil’s

24 paper liners for muffin pans (21 ⁄ 2-inch size) 1 package (18.25 ounces) plain devil’s food

food mix, and it is one of the moist-

cake mix or devil’s food cake mix

est chocolate cakes I have ever tasted.

with pudding

Fast forward. . . . I am testing the

1 can (21 ounces) cherry pie filling 2 large eggs

cupcake and muffin chapter for this 1 teaspoon pure almond extract

book. My sister Susan is visiting

1 cup semisweet chocolate chips

from Atlanta, and I bake these fra-

Martha’s Chocolate Icing (page 433)

grant cupcakes and top them with an easy cooked chocolate icing that hardens while the cupcakes cool.

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 muffin cups with paper liners. Set the pans aside.

Needless to say, after three

2. Place the cake mix, cupcakes Susan demands

cherry pie filling, eggs, and

the recipe to take home!

almond extract in a large

322

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Filling Cupcake Pans

C

athi Williams, of Powhatan, Virginia, was searching for a gizmo to help her

• A 4-cup measuring cup: It has a pour spout for easy filling.

fill muffin cups neatly. Our readers came • A ladle.

to the rescue with these great ideas: • Or, don’t worry about different-size • The ice cream scoop with lever: It pushes cupcakes or muffins. Kids don’t care! the cake batter out. You can use a smaller cookie scoop for miniature muffins.

mixing bowl. Blend with an electric mixer

dinner knife around the edges of the cup-

on low speed for 1 minute. Stop the

cake liners, lift the cupcakes up from the

machine and scrape down the sides of the

bottom of the pan using the end of the

bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined, with pieces of brokenup cherries throughout. Fold in the chocolate chips, making sure they are well distributed throughout the batter. Spoon the batter into the lined muffin cups, filling each liner three quarters of the way full. Place the pans in the oven.

3. Bake the cupcakes until they spring back when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a

R the Cake Mix Doctor says If you think kids will be squeamish about these cherries, don’t fret. The cherries blend into the batter, making an incredibly moist cake with a faint cherry taste—and one that needs no oil. If you want more cherry taste, fold in 1⁄ 2 cup chopped maraschino or fresh cherries.These cupcakes are elegant enough for dinner parties and are just right for Valentine’s Day or Presidents’ Day parties at school.

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323

knife, and pick them out of the cups care-

cupcake until smooth. Let the cupcakes

fully with your fingertips. Place them on

rest for 10 minutes before serving.

a wire rack to cool for 15 minutes before

✹ Store the cupcakes, wrapped in alu-

frosting. minum foil or plastic wrap, or in a cake

4. Meanwhile, prepare Martha’s Choco-

saver, at room temperature for up to 1 week.

late Icing.

Or freeze them, wrapped in foil, for up to

5. With a long metal spatula, spread a heaping tablespoon of icing onto each

6 months. Thaw the cupcakes over night on the counter before serving.

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C H O C O L AT E CREAM CUPCAKES

WITH TEN DIFFERENT BUTTERCREAM FROSTINGS

lease don’t take the title of

22 to 24 paper liners for muffin pans (21 ⁄ 2-inch size)

this recipe too literally—I

1 package (18.25 ounces) devil’s food cake

don’t want you to spread ten mix with pudding

different types of frosting onto each cupcake. I just want to show you how versatile the little chocolate

3⁄ 4

cup water

1 cup sour cream 1⁄ 2

cup vegetable oil

3 large eggs

cupcake is when spread with your choice of frosting. Think of this as a frosting for every mood, like search-

1 teaspoon pure vanilla extract Your Choice of Ten Frostings (see Ten Toppers, facing page)

ing for a radio station as you drive home. Will it be country, classical, or rock? Or just the news? Only you have control of that radio dial, and of the choice of frosting! MAKES 22 TO 24 CUPCAKES (21⁄ 2 INCHES EACH) PREPARATION TIME: 10 MINUTES BAKING TIME: 20 TO 25 MINUTES ASSEMBLY TIME: 5 MINUTES

R the Cake Mix Doctor says Cupcakes can be frozen with frosting. But they freeze better if frozen without frosting because the frosting becomes watery as the cupcakes thaw. Besides, frosting is easy enough to assemble once those frozen cupcakes have come to room temperature.

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Ten Toppers 1. Orange-Cocoa Cream Cheese Frosting (page 429) 2. Chocolate Sour Cream Frosting (page 410) 3. Vanilla Buttercream Frosting (page 412) 4. Crushed Peppermint Buttercream Frosting (page 414) 5. Lemon Buttercream Frosting, ⁄2 recipe (page 419)

1

1. Place a rack in the center of the oven

6. Cinnamon-Chocolate Cream Cheese Frosting (page 423) 7. Fluffy Chocolate Frosting (page 408) 8. White Chocolate Cream Cheese Frosting (page 425) 9. Pineapple Cream Cheese Frosting, ⁄2 recipe (page 431)

1

10. Fresh Peach Buttercream Frosting (page 418)

lined muffin cups, filling each liner three

and preheat the oven to 350°F. Line 24

quarters of the way full. (You will get

muffin cups with paper liners. Set the

between 22 and 24 cupcakes; remove the

pans aside.

empty liners, if any.) Place the pans in

2. Place the cake mix, water, sour cream, oil, eggs, and vanilla in a large

the oven.

3. Bake the cupcakes until they spring

mixing bowl. Blend with an electric mixer

back when lightly pressed with your finger

on low speed for 1 minute. Stop the

and a toothpick inserted in the center

machine and scrape down the sides of

comes out clean, 20 to 25 minutes. Remove

the bowl with a rubber spatula. Increase

the pans from the oven and place them on

the mixer speed to medium and beat 2

wire racks to cool for 5 minutes. Run a din-

minutes more, scraping down the sides

ner knife around the edges of the cupcake

again if needed. The batter should look

liners, lift the cupcakes up from the bottom

well combined. Spoon the batter into the

of the pan using the end of the knife, and

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pick them out of the cups carefully with

✹ Store these cupcakes, in a cake saver

your fingertips. Place them on a wire rack

or under a glass dome, for up to 3 days at

to cool for 15 minutes before frosting.

4. Meanwhile, prepare the frosting of your

room temperature or in the refrigerator for up to 1 week. Or freeze them, in a cake saver, for up to 6 months. Thaw the cup-

choice. cakes overnight in the refrigerator before

5. Spread the tops of the cupcakes with frosting, and serve.

serving.

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C H O C O L AT E B A N A N A CUPCAKES WITH PINEAPPLE CREAM CHEESE FROSTING

hen you combine

22 to 24 paper liners for muffin pans (21 ⁄ 2-inch size)

bananas and chocolate,

2 ripe bananas, sliced (3 ⁄ 4 cup)

you’ve got a winner. One 1 package (18.25 ounces) plain devil’s food

of my favorite doctoring tricks is to begin a chocolate cake with mashed banana in the bowl. The

cake mix 1 cup buttermilk 1⁄ 2

cup vegetable oil

3 large eggs

banana adds moisture and flavor, and the riper the banana the better. Kids and adults love these

1 teaspoon pure vanilla extract 1⁄ 2

recipe Pineapple Cream Cheese Frosting (page 431)

cupcakes, and the frosting is so terrific that you can’t help licking it off before you take a bite!

MAKES 22 TO 24 CUPCAKES (21⁄ 2 INCHES EACH) PREPARATION TIME: 10 MINUTES BAKING TIME: 20 TO 25 MINUTES ASSEMBLY TIME: 5 MINUTES

R the Cake Mix Doctor says Since these cupcakes need only half a recipe of the Pineapple Cream Cheese Frosting, you will need to cut the frosting recipe in half.

327

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1. Place a rack in the center of the oven

the pans from the oven and place them on

and preheat the oven to 350°F. Line 24

wire racks to cool for 5 minutes. Run a

muffin cups with paper liners. Set the

dinner knife around the edges of the cup-

pans aside.

cake liners, lift the cupcakes up from the

2. Place the banana slices in a large

bottom of the pan using the end of the knife, and pick them out of the cups care-

mixing bowl. Blend with the electric mixer fully with your fingertips. Place them on a on low speed for 30 seconds or until they wire rack to cool for 15 minutes before are mashed. Add the cake mix, butterfrosting. milk, oil, eggs, and vanilla. Blend with the electric mixer on low speed for 1 minute.

4. Meanwhile, prepare half a recipe of the

Stop the machine and scrape down the

Pineapple Cream Cheese Frosting.

sides of the bowl with a rubber spatula. Increase the mixer speed to medium and

5. With a long metal spatula, spread a

beat 2 minutes more, scraping the sides

heaping tablespoon of frosting on each

down again if needed. The batter should

cupcake until smooth. Serve.

look thick and well combined. Spoon the

✹ Place these cupcakes, uncovered or in

batter into the lined muffin cups, filling a cake saver, in the refrigerator until the each liner two thirds of the way full. (You frosting sets, 20 minutes. Then store them, will get between 22 and 24 cupcakes; rein a cake saver or under a glass dome, at move the empty liners, if any.) Place the room temperature for up to 3 days or in the pans in the oven. refrigerator for up to 1 week. Or freeze them,

3. Bake the cupcakes until they spring

wrapped in aluminum foil or in a cake

back when lightly pressed with your fin-

saver, for up to 6 months. Thaw the cup-

ger and a toothpick inserted in the center

cakes overnight in the refrigerator before

comes out clean, 20 to 25 minutes. Remove

serving.

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329

ORANGE SWIRL C H O C O L AT E C U P C A K E S WITH ORANGE-COCOA CREAM CHEESE FROSTING

eft alone, marble cake mixes

24 paper liners for muffin pans (21 ⁄ 2-inch size)

are pretty ho-hum. But here is

1 package (18.25 ounces) plain fudge marble

a way to jazz one up using cake mix

orange juice and grated orange zest.

11 ⁄ 3

In fact, this makes one terrific cup-

1⁄ 3

cake for Halloween parties because

cups fresh orange juice

cup vegetable oil

3 large eggs 1 teaspoon grated orange zest

the colors of the finished cupcake are orange and dark brown. If

Orange-Cocoa Cream Cheese Frosting (page 429)

you’re feeling festive, decorate the

1. Place a rack in the center of the oven top of each cupcake with a minia-

and preheat the oven to 350°F. Line 24

ture candy pumpkin

muffin cups with paper liners. Set the pans aside.

or a few candy

2. Place the cake mix, orange juice, oil,

corns.

and eggs in a large mixing bowl. Blend with the electric mixer on low speed for 1 minute. Stop the machine and scrape MAKES 24 CUPCAKES (21⁄ 2 INCHES EACH)

down the sides of the bowl with a rub-

PREPARATION TIME: 20 MINUTES

medium and beat 11 ⁄ 2 minutes more,

BAKING TIME: 18 TO 22 MINUTES

scraping the sides down again if needed.

ASSEMBLY TIME: 5 MINUTES

The batter should look thick and well

ber spatula. Increase the mixer speed to

combined. Measure out 1 cup of the bat-

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ter and put it in a small mixing bowl. Add

R

the orange zest to the remaining batter in the large bowl. Mix on low speed for 30 seconds. Add the chocolate package from the cake mix to the smaller amount of batter and mix on low until just combined, 30 seconds.

3. Spoon the plain orange batter into the lined muffin cups, filling each liner two thirds of the way full. Spoon a heaping teaspoon of the chocolate batter on top of

the Cake Mix Doctor says You can control the darkness of the frosting by using either regular or Dutch-process cocoa powder. The regular makes a lighter brown frosting, whereas the Dutch-process cocoa creates a darker, more intimidating Halloweeny color.

each cupcake. With a dinner knife, swirl the chocolate batter into the orange batter, creating a marbled effect. Place the pans in the oven.

6. With a long metal spatula, spread a heaping tablespoon of frosting on each

4. Bake the cupcakes until they spring

cupcake until smooth. Serve.

back when lightly pressed with your finger, 18 to 22 minutes. Remove the pans

✹ Place these cupcakes, uncovered or in

from the oven and place them on wire

a cake saver, in the refrigerator until the

racks to cool for 5 minutes. Run a dinner

frosting sets, 20 minutes. Then store them,

knife around the edges of the cupcake lin-

in a cake saver or under a glass dome, at

ers, lift the cupcakes up from the bottom

room temperature for up to 3 days or in the

of the pan using the end of the knife, and

refrigerator for up to 1 week. Or freeze

pick them out of the cups carefully with

them, wrapped in aluminum foil or in a

your fingertips. Place them on a wire rack

cake saver, for up to 6 months. Thaw the

to cool for 15 minutes before frosting.

cupcakes overnight in the refrigerator before serving.

5. Meanwhile, prepare the Orange-Cocoa Cream Cheese Frosting.

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R E D V E LV E T C U P C A K E S W I T H W H I T E C H O C O L AT E CREAM CHEESE FROSTING

here might be only a few staid

MAKES 24 CUPCAKES (21⁄ 2 INCHES EACH)

occasions when these cup-

PREPARATION TIME: 10 MINUTES

cakes wouldn’t seem approBAKING TIME: 20 TO 25 MINUTES

priate, mostly because of their vivid

ASSEMBLY TIME: 5 MINUTES

fire-engine-red color. But on Valentine’s Day, the Fourth of July,

24 paper liners for muffin pans (21 ⁄ 2-inch size)

Christmas, and especially for birthday parties, these cupcakes are

1 package (18.25 ounces) German chocolate cake mix with pudding

downright fun. And, skeptics, once you taste a bite of their tangy German chocolate flavor and the

1 cup sour cream 1⁄ 2

cup water

1⁄ 4

cup vegetable oil

3 large eggs

creamy richness of the white choco-

1 bottle (1 ounce) red food coloring

late frosting, you will wonder why

1 teaspoon pure vanilla extract

you ever disapproved! Red Velvet

White Chocolate Cream Cheese Frosting

Cake is a staple in the South and is finding a following in other regions as well.

(page 425)

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 muffin cups with paper liners. Set the pans aside.

2. Place the cake mix, sour cream, water,

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oil, eggs, food coloring, and vanilla in a

✹ Place these cupcakes, uncovered or in

large mixing bowl. Blend with an electric

a cake saver, in the refrigerator until the

mixer on low speed for 1 minute. Stop the

frosting sets, 20 minutes. Then store them,

machine and scrape down the sides of

in a cake saver or under a glass dome, at

the bowl with a rubber spatula. Increase the

room temperature for up to 3 days or in

mixer speed to medium and beat 2 min-

the refrigerator for up to 1 week. Or freeze

utes more, scraping the sides down again

them, wrapped in aluminum foil or in a

if needed. The batter should look well

cake saver, for up to 6 months. Thaw the

combined. Spoon the batter into the lined

cupcakes overnight in the refrigerator before

muffin cups, filling each liner two thirds

serving.

of the way full. Place the pans in the oven.

3. Bake the cupcakes until they spring back when lightly pressed with your finger, 20 to 25 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottom of the pan using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.

4. Meanwhile, prepare the White Chocolate Cream Cheese Frosting.

5. With a long metal spatula, spread a heaping tablespoon of frosting on each cupcake until smooth. Serve.

R the Cake Mix Doctor says If you want to crank up the red color, add another bottle of food coloring. Be forewarned, however, that using a German chocolate cake mix instead of the traditional white mix means the cupcakes will have much more flavor but will be less brilliant in color. For a stellar look, top the frosted cupcakes with whole fresh raspberries.

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R A S P B E R R Y -P E A C H W H I T E C H O C O L AT E CUPCAKES WITH LEMON BUTTERCREAM FROSTING

resh raspberries and peaches

MAKES 24 CUPCAKES (21⁄ 2 INCHES EACH)

are a mighty fine duo, and

PREPARATION TIME: 10 MINUTES

when they are folded into a BAKING TIME: 20 TO 25 MINUTES

rich white chocolate–enhanced

ASSEMBLY TIME: 5 MINUTES

cake batter, well, the results are as delicious as you might expect.

24 paper liners for muffin pans (21 ⁄ 2-inch size)

I made these cupcakes for a neigh-

6 ounces white chocolate, finely chopped

bor who had just had a new baby,

6 tablespoons (3 ⁄ 4 stick) butter, cut into pieces

and although I also brought over

1 package (18.25 ounces) plain white cake mix

a pan of meat loaf, some mashed

1 cup milk

potatoes, and green beans, it was 3 large eggs

the cupcakes she thanked me for

1 teaspoon pure vanilla extract

first! You can serve these soft and delicate cupcakes as is or frosted

1 cup fresh raspberries 1⁄ 2

with a light lemon buttercream. For a special occasion, top with candied citrus zest (see page 228).

cup peeled, chopped fresh peaches, well drained

1⁄ 2

recipe Lemon Buttercream Frosting (page 419)

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Fitting Muffin Pans in the Oven

W

hen your oven isn’t wide enough

the center rack and one pan on the left

to place two muffin pans side by

side of the rack one notch higher. Watch

side on one rack, you’ll have to stagger

the higher pan, as it will bake and brown

them. Place one pan on the right side of

more quickly.

1. Place a rack in the center of the oven

4. Bake the cupcakes until they spring

and preheat the oven to 350°F. Line 24

back when lightly pressed with your fin-

muffin cups with paper liners. Set the

ger and a toothpick inserted in the center

pans aside.

comes out clean, 20 to 25 minutes. Remove the pans from the oven and

2. Place the white chocolate and the

place them on wire racks to cool for 5

butter in a small saucepan over low heat.

minutes. Run a dinner knife around the

Cook, stirring, until both have melted, 3

edges of the cupcake liners, lift the cup-

to 4 minutes. Let cool slightly.

cakes up from the bottom of the pan using the end of the knife, and pick them

3. Place the cake mix, milk, eggs,

out of the cups carefully with your fin-

vanilla, and white chocolate mixture in a

gertips. Place them on a wire rack to cool

large mixing bowl. Blend with the electric

for 15 minutes before frosting.

mixer on low speed for 1 minute. Stop the machine and scrape down the sides

5. Meanwhile, prepare half a recipe of

of the bowl with a rubber spatula.

the Lemon Buttercream Frosting.

Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should

6. With a long metal spatula, spread a heaping tablespoon of frosting on each cupcake until smooth. Serve.

look well combined. Fold in the raspberries and peaches. Spoon the batter into

✹ Place these cupcakes, uncovered or in

the lined muffin cups, filling each liner

a cake saver, in the refrigerator until the

two thirds of the way full. Place the pans

frosting sets, 20 minutes. Then store

in the oven.

them, in a cake saver or under a glass

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dome, at room temperature for up to 3

R the Cake Mix Doctor says This is a rich and tender cake batter because of the fat from the butter and white chocolate, and because of the sugar in the white chocolate and the cake mix. Make sure that those peaches aren’t watery—drain them well. If the fruit is especially ripe and juicy, cut back on the milk by 1⁄ 4 cup. As a time-saver, melt the butter and white chocolate in the microwave oven on high power for about a minute. Stir until all the white chocolate has melted. Instead of frosting these cupcakes, you can serve them as is or top them with finely chopped pecans just before baking.

days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.

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L I T T L E W H I T E C H O C O L AT E POUND CAKES WITH QUICK CARAMEL FROSTING hese are remarkable little

MAKES 20 TO 22 CUPCAKES (21⁄ 2 INCHES EACH)

cakes, not only because they

PREPARATION TIME: 10 MINUTES

are rich and sturdy enough BAKING TIME: 20 TO 25 MINUTES

to mimic from-scratch pound cake,

ASSEMBLY TIME: 5 MINUTES

but also because they don’t taste heavy. The extra egg whites not only

20 to 22 paper liners for muffin pans (21 ⁄ 2-inch size)

add volume but also seem to coun-

6 ounces white chocolate, finely chopped

terbalance the fat in the white

1 package (18.25 ounces)

chocolate. Baked in muffin pans,

plain yellow

these are cupcakes gone uptown!

cake mix

Topped with the warm caramel

2⁄ 3

cup water

1⁄ 3

cup vegetable oil

frosting that sets in a minute, these

3 large eggs

cupcakes are what you carry over to

2 large egg whites

the new neighbor or prepare for the

2 teaspoons pure vanilla extract Quick Caramel Frosting (page 440)

school bake sale. Everyone will swoon over the frosting, and just wait until they bite into the white

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 22 muffin cups with paper liners. Set the

chocolate cake . . .

pans aside.

2. Melt the white chocolate in a small

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glass bowl in the microwave oven on high

of the cups carefully with your fingertips.

power for 1 minute. Remove the bowl from

Place them on a wire rack to cool for 15

the oven and stir with a small rubber spat-

minutes before frosting.

ula until it is smooth. (See Melting White Chocolate, page 92.) Let it cool slightly.

6. Meanwhile, prepare the Quick Caramel Frosting.

3. Place the cake mix, water, oil, whole eggs, egg whites, vanilla, and melted white

7. Ladle a couple of tablespoons of warm frosting over each cupcake, and with a

chocolate in a large mixing bowl. Blend long metal spatula, spread the frosting with the electric mixer on low speed for until smooth. Let the cupcakes rest for 10 1 minute. Stop the machine and scrape minutes, then serve. down the sides of the bowl with a rubber spatula. Increase the mixer speed to me-

✹ Place these cupcakes in a cake saver

dium and beat 2 minutes more, scraping

or under a glass dome and store at room

the sides down again if needed. The batter

temperature for up to 1 week. Or freeze

should look well combined.

them, wrapped in aluminum foil or in a

4. Spoon the batter into the lined muffin

cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator

cups, filling each liner two thirds of the before serving. way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.

5. Bake the cupcakes until they spring back when lightly pressed with your finger and are golden brown, 20 to 25 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottom of the pan using the end of the knife, and pick them out

R the Cake Mix Doctor says For extra chocolate flavor, fold 2 tablespoons semisweet chocolate chips into the caramel frosting just before frosting the cupcakes. Voilà! Chocolate-caramel frosting!

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L I T T L E C H O C O L AT E A L M O N D CREAM CHEESE CAKES W I T H M A R T H A’ S C H O C O L AT E I C I N G

ased on one of my favorite MAKES 24 BUNDT CUPCAKES (2 INCHES EACH)

chocolate pound cake

PREPARATION TIME: 8 MINUTES

recipes, this simple method

BAKING TIME: 14 TO 17 MINUTES

for making cupcakes is sure to

ASSEMBLY TIME: 5 MINUTES

please. I have made these in the 2-inch cupcake-size Bundt pans

Vegetable oil spray for misting the pans

(12 cups to the pan) as well as the

1 package (18.25 ounces) plain butter recipe fudge cake mix

slightly larger miniature Bundt

1 package (8 ounces) cream cheese, at room

pans. Whatever the size of the pan, temperature

this little cake turns out moist and

1⁄ 2

cup water

memorable. These gems are deli-

1⁄ 2

cup vegetable oil

1⁄ 4

cup sugar

cious as is, or even better when

4 large eggs

frosted with a spoonful of shiny chocolate icing.

1 teaspoon pure almond extract Martha’s Chocolate Icing (page 433)

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R the Cake Mix Doctor says One trick to this recipe is that the cream cheese needs to be soft, at room temperature, in order for the batter to blend evenly with no lumps. Don’t worry if your cream cheese is still in the refrigerator! Just unwrap it and place it on a microwave-safe plate. Microwave at high power for 30 seconds, or until soft. If you want to bake these cakes in the 4-inch miniature Bundt pans, fill them two thirds full and bake for 18 to 20 minutes. One recipe makes about 12 miniature Bundt cakes.

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again if needed. The batter should look well combined. Spoon the batter into the prepared pans, filling each cup two thirds of the way full. Place the pans in the oven.

3. Bake the cupcakes until they spring back when lightly pressed with your finger, 14 to 17 minutes. Remove the pans from the oven and place them on a wire rack to cool for 10 minutes. Then run a sharp knife around the edge of each cupcake and invert them onto a rack to cool for 20 minutes more.

4. Meanwhile, prepare Martha’s Chocolate Icing.

5. Spoon warm icing over each cupcake, and use a long metal spatula to smooth the icing. Let the cupcakes rest for 20 minutes, then serve.

✹ Store these cupcakes, wrapped in alu1. Place a rack in the center of the oven

minum foil or plastic wrap, or in a cake

and preheat the oven to 350°F. Lightly

saver, at room temperature for up to 1 week.

mist the Bundt cupcake pans with veg-

Or freeze them, wrapped in foil, for up to

etable oil spray. Set the pans aside.

6 months. Thaw the cupcakes over night in the refrigerator before serving.

2. Place the cake mix, cream cheese, water, oil, sugar, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down

340

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L I T T L E W H I T E C H O C O L AT E LEMON DRIZZLE CAKES hen this book was in the testing phase, these cakes appeared in a beautiful color photograph in the Washington Post. A photographer had come to the house to take a

MAKES 12 MINIATURE ANGEL CAKES (4 INCHES EACH) PREPARATION TIME: 10 MINUTES

photo of me, and he couldn’t help but notice these little lemon cakes

BAKING TIME: 20 TO 25 MINUTES

cooling on the kitchen counter. It ASSEMBLY TIME: 2 MINUTES

didn’t seem to matter that this recipe didn’t appear in The Cake Mix Doctor. Garnished with sprigs of

CAKES:

mint and fresh berries, they certainly

Vegetable oil spray for misting the pans

were stunning on that silver platter!

Flour for dusting the pans 6 ounces white chocolate, finely chopped

I am just glad that no one requested 1 package (18.25 ounces) plain yellow

a recipe I wasn’t able to share. Until now! The miniature angel cakes are baked 6 to a pan. But as angelic as they are, they are not angel food— this batter contains egg yolks.

cake mix 1⁄ 2

cup fresh lemon juice, from 4 large lemons

1⁄ 2

cup vegetable oil

1⁄ 3

cup water

4 large eggs 2 teaspoons grated lemon zest

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Little Pans: How Much Batter Should You Use? • For the Nordic Ware Bundtlette (1-cup capacity), use 3 ⁄ 4 cup batter (makes 12).

• And for the Nordic Ware Angelette (1-cup capacity), use 3 ⁄ 4 cup batter (makes 12).

• For the Nordic Ware Bundt cupcake (1 ⁄ 2-cup capacity), use 1 ⁄ 4 cup batter (makes 24).

LEMON DRIZZLE:

1 cup confectioners’ sugar, sifted

• One recipe of cake mix batter will fill about 6 miniature (6-inch) loaf pans.

with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rub-

2 tablespoons fresh lemon juice

ber spatula. Increase the mixer speed to 1 teaspoon grated lemon zest

medium and beat 2 minutes more, scraping the sides down again if needed. The

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist 12 miniature (4-inch) angel pans with vegetable oil spray, then dust with

batter should look well combined. Spoon the batter into the prepared pans, filling each pan two thirds of the way full. Place the pans in the oven.

flour. Shake out the excess flour. Set the pans aside.

4. Bake the cakes until they spring back

2. Melt the white chocolate in a small

when lightly pressed with your finger, 20

glass bowl in the microwave oven on high

to 25 minutes. Remove the pans from the

power for 1 minute. Remove the bowl

oven and place them on a wire rack to cool

from the oven and stir with a small rub-

for 10 minutes. Run a sharp knife around

ber spatula until it is smooth. (See Melt-

the edge of each cake, and invert them

ing White Chocolate, page 92.) Let it cool

onto a rack. Invert again and allow to cool

slightly.

completely, 20 minutes.

3. Place the cake mix, lemon juice, oil,

5. Meanwhile, prepare the Lemon Drizzle:

water, eggs, lemon zest, and melted white

Place the confectioners’ sugar in a small

chocolate in a large mixing bowl. Blend

mixing bowl and whisk in enough of the

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R the Cake Mix Doctor says Vary the batter in this recipe by using a white cake mix instead of yellow. And vary it once again by using fresh lime juice and zest in the cake and the drizzle. This recipe is amazingly adaptable!

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6. Spoon the drizzle over each cake, allowing it to run down the middle and sides. Let the cakes rest for 20 minutes before serving.

✹ Store these little cakes, wrapped in aluminum foil or plastic wrap, or in a cake saver, at room temperature for up to 1 week. Or freeze them, wrapped in foil, for up to 6 months. Thaw the cakes overnight in the refrigerator before serving.

lemon juice to make the glaze smooth and easy to spoon. Fold in the zest.

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B A B Y C H O C O L AT E P I S TA C H I O C A K E S classic recipe in The Cake Mix Doctor is the chocolate

MAKES 12 MINIATURE BUNDT CAKES (4 INCHES EACH) PREPARATION TIME: 25 MINUTES

and pistachio Bundt cake. BAKING TIME: 20 TO 25 MINUTES

That recipe also works well as little

ASSEMBLY TIME: 5 MINUTES

cakes, such as these miniature Bundts. It’s a little fussy layering

Vegetable oil spray for misting the pans

the chocolate chips and pecans in

Flour for dusting the pans

the bottom of the pans, then the two batters, but the consolation is that this recipe makes 12 cakes!

1⁄ 2

cup chopped pecans or pistachios

1⁄ 2

cup semisweet chocolate chips

1 package (18.25 ounces) plain white cake mix

You don’t need to serve them at 1 package (3.4 ounces) pistachio

one time—they freeze for up to 6 months. For a fancier presentation with not a lot of work, spoon a little

instant pudding mix 1⁄ 3

1 cup water 1⁄ 2

vanilla ice cream on each cake and drizzle chocolate syrup over the top.

cup sugar

cup vegetable oil

4 large eggs 1⁄ 2

cup chocolate syrup

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist 12 miniature (4-inch) Bundt pans with vegetable oil spray, then dust with flour. Shake out the excess flour. Sprinkle

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Ode to Chocolate Chips

T

hey were first sold in grocery stores in 1939, six years after Massachusetts

• Because they’re everywhere. Chocolate chips are sold in every supermarket in

innkeeper Ruth Wakefield baked the first

every state in the nation. They are as

chocolate chip cookie by accident. She

accessible as the apple. While no doubt

didn’t want to wait for the chunk of

not as good for our teeth, they have made

semisweet chocolate to melt, so she

brownies and chocolate chip cookies

figured she’d just chop it up and fold it

more American than apple pie.

into her cookie dough. And the rest is • Because they’re not perfect. They’re history. Chocolate chips are old enough to temperamental at times, sinking to the be senior citizens. And I cannot imagine bottom of the cake if the batter is too baking, or even life, without them. Why do thin, or seizing up if some liquid creeps I love chocolate chips the way I do? into the pot when you’re trying to melt • Because they’re easy. Stick your hand

them. And yet they fold into sensuous

in the bag for a midafternoon snack, or

mousses, frostings, and glazes. A

pour them on top of a last-minute batch

chocolate ganache made with

of brownies.

semisweet chocolate chips not only pulls together like a dream, it also isn’t

• Because they’re bold. Heat doesn’t bitter, as ganache can be with a darker scare these tough chips. They don’t chocolate. melt away in a hot oven. No, they soften and leave little pools of chocolate,

I love chocolate chips because they are

should you be so lucky as to bite into

like confetti at the dawn of a New Year, like

them while they are warm, and then

popcorn at the movies, like rice at a wed-

they firm up into solid chunks when

ding. They are a constellation of earnest

they’re left to cool.

chocolate flavor to savor every day.

the pecans and chocolate chips evenly in

ing bowl. Blend with an electric mixer on

the bottom of the pans. Set the pans aside.

low speed for 1 minute. Stop the machine

2. Place the cake mix, pudding mix,

and scrape down the sides of the bowl

sugar, water, oil, and eggs in a large mix-

with a rubber spatula. Increase the mixer

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345

speed to medium and beat 2 minutes more. The batter should look thick and well combined. Transfer 1 cup of the batter to a small bowl, add the chocolate syrup, and stir until the mixture is well combined. Set the small bowl aside.

3. Pour the remaining batter into the prepared pans. Pour the chocolate batter over the top to form a second layer. Place the pans in the oven.

4. Bake the cakes until they spring back when lightly pressed with your finger, 20 to 25 minutes. Remove the pans from the

R the Cake Mix Doctor says You can make these little cakes smaller, as 21⁄ 2-inch cupcakes; the baking time will be slightly shorter. Frost them with a spoonful of Martha’s Chocolate Icing (page 433).You can also use a yellow cake mix. And to turn this into a spectacular dessert, spoon Hot Fudge Sauce (page 456) over the cakes just before serving.

oven and place them on wire racks to cool for 15 minutes. Run a sharp knife around the edges of the cakes, and invert them onto a rack to cool completely, 15 minutes more.

✹ Store these cakes, wrapped in aluminum foil or plastic wrap, or in a cake saver, at room temperature for up to 1 week. Or freeze them, wrapped in foil, for up to

5. To serve, slide the cakes onto a serving

6 months. Thaw the cakes overnight in the

platter.

refrigerator before serving.

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S TA C Y ’ S M I N I C H O C O L AT E C H I P L O AV E S am frequently asked how to

the flavor, but it does make the

turn a pound cake recipe into

loaves less tender.

miniature loaves. The recipes M A K E S 6 M I N I L O AV E S (6 INCHES EACH)

that do this best are sturdy cakes such as this one—cakes with 4

PREPARATION TIME: 15 MINUTES

eggs and often a package of instant

BAKING TIME: 35 TO 40 MINUTES

pudding. One recipe will yield about 6 miniature loaves. Stacy Ross, of Nashville, Tennessee, was the originator of this family-favorite recipe. I told Stacy that I have Vegetable oil spray for misting the

reduced the amount of vegetable oil

pans

in her recipe, but I don’t think she

Flour for dusting the pans

likes me messing with a good thing!

1 bar (4 ounces) German chocolate 1 package (18.25 ounces) plain yellow

And she’s probably right, so for both the purists out there and

cake mix 1 package (3.4 ounces) vanilla instant pudding mix

those looking for a way to cut the fat, I’ve given a range for the veg-

1 cup whole milk 3⁄ 4

to 1 cup vegetable oil (see headnote)

etable oil and you can decide. Cut-

4 large eggs

ting back on the oil doesn’t change

1 cup semisweet chocolate chips

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1. Place a rack in the center of the oven

for 10 minutes. Run a long, sharp knife

and preheat the oven to 350°F. Lightly

around the edges of each loaf, invert them

mist six 6-inch loaf pans with vegetable oil

onto your hand, then invert again onto the

spray, then dust with flour. Shake out the

rack so that they are right side up. Allow

excess flour. Set the pans aside.

the loaves to cool completely, 20 minutes.

2. Grate the chocolate using a food

Then serve.

processor or hand grater until it is finely

✹ Store these miniature loaves, wrapped

grated. Set the grated chocolate aside.

in aluminum foil or plastic wrap, or in a cake

3. Place the cake mix, pudding mix, milk,

saver, at room temperature for up to 1 week. Or freeze them, wrapped in foil, for up to

oil, and eggs in a large mixing bowl. Blend 6 months. Thaw the loaves overnight in the with an electric mixer on low speed for 1 refrigerator before serving. minute. Stop the machine, fold in the grated chocolate, and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. Fold in the chocolate chips. The batter should look well combined, and the chocolate chips should be evenly distributed. Pour the batter into the prepared pans, dividing it equally. Place the pans in the oven.

4. Bake the loaves until they spring back when lightly pressed with your finger, 35 to 40 minutes. Remove the pans from the oven and place them on wire racks to cool

R the Cake Mix Doctor says Try this recipe with a German chocolate cake mix and use miniature chocolate chips.This is a glorious, adaptable recipe, but one that is very rich. Because it is so rich, it keeps well and freezes well, making it perfect for gift giving.

348

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M I N I G E R M A N C H O C O L AT E B A N A N A L O AV E S y children love miniature

Vegetable oil spray for misting the pans

anything—toys, cookies—

Flour for dusting the pans

and these loaves are just 2 ripe bananas, sliced (3 ⁄ 4 cup)

their size. The German chocolate

1 package (18.25 ounces) plain German chocolate cake mix

has a softer flavor than devil’s food, making it perfect for many children

1 cup buttermilk 1⁄ 2

who don’t like the taste of dark

cup vegetable oil

3 large eggs

chocolate. (They don’t live in our

1 teaspoon pure vanilla extract

house!) Plus, kids love cinnamon,

1 cup cinnamon chips

and these loaves contain cinnamon

1. Place a rack in the center of the oven

chips, an easy add-in at the end of

and preheat the oven to 350°F. Lightly

the recipe. And to please the par-

mist six 6-inch loaf pans with vegetable oil spray, then dust with flour. Shake out the

ents, I’ve squeezed some healthy

excess flour. Set the pans aside.

bananas into the batter, which

2. Place the banana slices in a large mixmakes the loaves not only better for

ing bowl. Blend with an electric mixer on

you, but fragrant and moist.

low speed for 30 seconds or until they are mashed. Add the cake mix, buttermilk,

M A K E S 6 M I N I L O AV E S (6 INCHES EACH) PREPARATION TIME: 10 MINUTES

oil, eggs, and vanilla. Blend with the electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. In-

BAKING TIME: 30 TO 35 MINUTES

crease the mixer speed to medium and beat

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2 minutes more, scraping the sides down

✹ Store these miniature loaves, wrapped

again if needed. Fold in the cinnamon

in aluminum foil or plastic wrap, or in a cake

chips. The batter should look well com-

saver, at room temperature for up to 1 week.

bined, and the cinnamon chips should

Or freeze them, wrapped in foil, for up to

be evenly distributed. Pour the batter into

6 months. Thaw the loaves overnight in the

the prepared pans, dividing it equally.

refrigerator before serving.

Place the pans in the oven.

3. Bake the loaves until they spring back when lightly pressed with your finger, 30 to 35 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a long, sharp knife around the edges of each loaf, invert them onto your hand, then invert again onto a rack so that they are right side up. Allow the loaves to cool completely, 20 minutes. Then serve.

R the Cake Mix Doctor says To dress up these simple loaves, drizzle them with the Cinnamon Chip Glaze (page 454).The recipe is also delicious when made with a really dark chocolate cake mix, such as the chocolate fudge cake mix.

Cookies, Bars, and Brownies •••

on’t think this chapter is low

made in bulk, baked, and stashed in the

priority just because it is posi-

freezer for later parties, bake sales, and

tioned at the back of the book.

lunch boxes. Other new favorites this

In fact, you could say I’ve saved

go-around include the Fudge Snowtop

the best for last because making a bar

and its cousin the Almond Chocolate

or cookie or brownie is so simple and

Chip Fudge Snowtop. These most excel-

fast. You can squeeze it in between other

lent cookies contain, of all

tasks, like roasting a chicken or

ingredients, a container

sorting laundry or finishing up

of

the chapter on layer cakes!

topping. My children

Of all the cookies in my first book, it was the chocolate cookies that I found myself making time and

thawed

whipped

love to watch them puff up like snowy hilltops as they bake. They, too, freeze well.

time again. So, I wasn’t surprised to

The bars, as well, are both comfort-

find myself looking forward to creating

ing and decadent to eat. We are partial

the recipes for this chapter. Like, for

to the Peanut Butter Chocolate Bars in

example, the Chocolate Chunk Walnut

the first book, so I had to include them

Chewies and the Chocolate Cinnamon

this time—in a variation using chunky

Chip Chewies, which have

become

peanut butter. They are so deliciously

favorites in our house. They can be

rich! My new favorites include the

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Chocolate Hello Dollies, a takeoff on a

coffee in your own kitchen or wrapping

1960s favorite down South; Joy of

as gifts for your friends.

Almond Bars, so named because they

And then there are the brownies.

resemble a famous candy bar; and Sarah’s

Now, I have a slight confession to make.

Chocolate Peppermint Sticks, a delight-

Up until this book, I never bought a

fully thin bar made by a Texas cake deco-

package

of

brownie

mix

because

scratch brownies are so simple to prepare. Yet I wanted to explore the mixes “What use are cartridges in battle? I always carry chocolate instead.”

to find out if they really made simple

—GEORGE BERNARD SHAW

doctor them up into fabulous brownies

even simpler and whether you could

that tasted as if they were made from rator named Sarah Goodenough (yes,

scratch. The answers are yes and yes.

that is her real name!).

My delicious results lie in this chapter,

People are amazed that something

and I think differently about brownie

as sophisticated as biscotti can be

mixes now. Just try the Pecan Chip

started with cake mix. You bet! Stir in

Buttermilk Brownies, the Marbled Cream

dried cherries, chopped almonds, choco-

Cheese and Kahlúa Brownies, the

late flakes, and hazelnuts and you have

Chocolate Mint Brownies, the Banana

biscotti perfect for dunking into hot

Black Walnut Brownies. . . . Heck, all the brownies are yummy. I would not have included them if they weren’t!

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FUDGE SNOWTOPS leveland, Ohio, writer Phillip

1 package (18.25 ounces) plain devil’s food cake mix

Iannarelli first wrote asking

2 large eggs

me for a certain cookie 13 ⁄ 4 cups thawed frozen whipped topping

recipe he was trying to remember

1⁄ 2

cup confectioners’ sugar, sifted

from his past, and then as we began exchanging e-mails, Phillip recalled that the recipe

1. Place the cake mix, eggs, and whipped topping in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spat-

given to him many years ago con-

ula. Increase the mixer speed to medium and beat 1 to 2 minutes more, or until the dough is smooth and thick. Cover the

tained a cake mix, 2 eggs, and 4

bowl with plastic wrap and place it in the

ounces of Cool Whip. I took it

refrigerator to chill for 30 minutes.

from there, and here are the results: cookies that puff up and then crack like white tundra. They taste like chewy brownies, so Phillip and I settled on the name Fudge Snowtops. MAKES: 5 DOZEN 2-INCH COOKIES PREPARATION TIME: 5 MINUTES BAKING TIME: 10 TO 12 MINUTES

R the Cake Mix Doctor says If you want to offer the Snowtops in a non-fudge variation as well,make a batch with yellow or white cake mix. If your kitchen is warm, keep the extra dough—whether fudge, yellow, or white—in the refrigerator between batches.

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2. Place a rack in the center of the oven

4. Bake the cookies until they puff up and

and preheat the oven to 350°F. Set aside

are firm around the edges but still soft in

two ungreased cookie sheets.

the middle, 10 to 12 minutes. Remove the

3. Spoon the confectioners’ sugar into a

sheets from the oven. Let the cookies rest on the cookie sheets for 2 minutes. Then

shallow dish. Remove the dough from use a metal spatula to transfer them to the refrigerator. Spoon out teaspoonfuls wire racks and allow them to cool comof the batter and gently roll them into pletely, 15 minutes. balls between your palms. Place these balls in the dish of confectioners’ sugar

5. Repeat the process with the remaining

and roll them around with your finger-

cookie dough.

tips until they are coated with sugar.

✹ Store the cookies in an airtight con-

Coat only as many cookies as you’ll bake tainer at room temperature for up to 1 week. at one time. Place the balls about 2 Or freeze them, wrapped in foil and placed inches apart on the ungreased cookie in a plastic freezer bag, for up to 3 months. sheets. Place the sheets in the oven. (If Thaw the cookies overnight on the counter your oven cannot accommodate both before serving. cookie sheets on the center rack, place one on the top rack and one on the center

rack

and

rotate

them

through the baking time.)

halfway

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A L M O N D C H O C O L AT E C H I P FUDGE SNOWTOPS hen I tasted the Fudge

1 package (18.25 ounces) plain devil’s food cake mix

Snowtops (page 352), I

2 large eggs

immediately blurted out, 13 ⁄ 4 cups thawed frozen whipped topping

“These are incredible,” then won-

1⁄ 2

teaspoon pure almond extract

dered how they would taste with

1⁄ 4

cup miniature chocolate chips

1⁄ 4

cup finely chopped almonds

1⁄ 2

cup confectioners’ sugar, sifted

lots of almond flavor. So it goes with recipe testing—you’re constantly on the lookout for another successful variation. The addition of almond

1. Place the cake mix, eggs, whipped topping, and almond extract in a large mixing bowl. Blend with an electric mixer on low

extract, finely chopped almonds,

speed for 30 seconds. Stop the machine

and miniature

and scrape down the sides of the bowl with a rubber spatula. Increase the mixer

chocolate

speed to medium and beat 1 to 2 minutes

chips

more, or until the dough is smooth and

turns the

thick. Fold in the chocolate chips and chopped almonds until well incorporated.

plain Snowtop

Cover the bowl with plastic wrap and

into a party atop a Snowtop!

place it in the refrigerator to chill for 30 minutes.

2. Place a rack in the center of the oven MAKES: 5 DOZEN 2-INCH COOKIES PREPARATION TIME: 5 MINUTES

and preheat the oven to 350°F. Set aside two ungreased cookie sheets.

BAKING TIME: 10 TO 12 MINUTES

3. Spoon the confectioners’ sugar into a

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355

shallow dish. Remove the dough from the

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refrigerator. Spoon out teaspoonfuls of the batter and gently roll them into balls between your palms. Place these balls in the dish of confectioners’ sugar and roll them around with your fingertips until they are coated with sugar. Coat only as many cookies as you’ll bake at one time. Place the balls about 2 inches apart on the ungreased cookie sheets. Place the sheets in the oven. (If your oven cannot accommodate both cookie sheets on the center rack, place one on the top rack and one on the center rack and rotate them halfway through the baking time.)

the Cake Mix Doctor says These cookies are easy enough to remove from the cookie sheet, but if you want to make cookie removal truly a breeze, invest in a nonstick Silpat mat.This is a flexible baking mat made of glass fibers coated with silicone. It fits right on your cookie sheet, and the cookies do not stick to the pan. The Silpat is found at Williams-Sonoma stores, among others.

4. Bake the cookies until they puff up and are firm around the edges but still soft in

✹ Store the cookies in an airtight con-

the middle, 10 to 12 minutes. Remove the

tainer at room temperature for up to 1 week.

sheets from the oven. Let the cookies rest

Or freeze them, wrapped in foil and placed

on the cookie sheets for 2 minutes. Then

in a plastic freezer bag, for up to 3 months.

use a metal spatula to transfer them to

Thaw the cookies overnight on the counter

wire racks and allow them to cool com-

before serving.

pletely, 15 minutes.

5. Repeat the process with the remaining cookie dough.

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Some Cookie Baking Tips (or ,what your mother never told you and you had to learn on your own . . .) • Cookie dough needs to just pull together. Unlike cake batters, it doesn’t need beating.

in the refrigerator for 5 minutes so the cookie shapes can set. This is especially important when baking in a hot kitchen.

• Cookie dough can be made, covered with plastic wrap, and chilled for up to 1 day in advance of baking. • Cookie dough can be frozen in a sturdy plastic container for up to 2 months. Let it thaw in the refrigerator, then bring it to room temperature. • Line cookie sheets with parchment paper or special baking liners, such as the Silpat liner, for easy removal and cleanup.

• Shiny aluminum pans will trigger browning and crispness on the bottom of a cookie. And this adds to a cookie’s flavor. Insulated pans, on the other hand, prevent browning. • Don’t let cookies rest on the sheet for more than 1 minute after they have been pulled from the oven. They will continue to cook on the hot surface, and the longer they remain, the more difficult they are to remove.

• Drop cookie dough onto cold baking sheets using a soupspoon or, for larger cookies, using a small ice cream scoop. • If the cookie sheets are warm, let them cool on the counter or under cold

• Use a metal spatula to transfer cookies to a wire rack to cool. • Store cooled cookies in airtight metal tins if you want them to stay crisp, or

running water before dropping dough

in plastic containers if you want them

onto them.

to stay soft and chewy.

• Rolled cookies should be placed on cold baking sheets and then, ideally, placed

• Cooled baked cookies may also be frozen in zipper-lock bags for up to 6 months.

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C H O C O L AT E C H U N K WA L N U T C H E W I E S his is a great chocolate cookie

1 package (18.25 ounces) plain devil’s food cake mix

recipe not only because it is a

8 tablespoons (1 stick) butter, melted

cinch to throw together but

1⁄ 4

cup (packed) light brown sugar

also because these cookies bake up

2 large eggs

chewy and moist, just like a

2 teaspoons pure vanilla extract 1 cup coarsely chopped semisweet

brownie. Instead of the usual chocolate chips, I fold in larger

chocolate 3⁄ 4

cup finely chopped walnuts

chunks of semisweet chocolate. And what better accompaniment to

1. Place a rack in the center of the oven and preheat the oven to 350°F. Set aside

those chunks than chopped wal-

two ungreased cookie sheets.

nuts? Unless, that is, you hail from

2. Place the cake mix, melted butter,

Georgia or Texas, then by all means

brown sugar, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer

use pecans!

on low speed for 1 minute. The dough will be smooth and thick. Fold in the chocolate until well distributed.

3. Drop heaping teaspoons of the dough 2 inches apart on the ungreased cookie sheets. Sprinkle a little of the walnuts on MAKES: 4 DOZEN 2-INCH COOKIES

top of each cookie. Place the sheets in the

PREPARATION TIME: 10 MINUTES

oven. (If your oven cannot accommodate

BAKING TIME: 10 TO 12 MINUTES

both cookie sheets on the center rack, place one on the top rack and one on the center

358

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rack and rotate them halfway through the

R

baking time.)

the Cake Mix Doctor says

4. Bake the cookies until they have set

You can buy chocolate chunks in the bag at the grocery store, or if you want to use the semisweet chocolate on your pantry shelf, just get out a sharp knife and a cutting board. Chop the chocolate into 1⁄ 2-inch pieces, scraping all the shavings into the mixing bowl as well. In a hurry? Fold the walnuts into the dough instead of sprinkling them on top. I love to sprinkle nuts right on top of cookies and brownies before they go into the oven. Not only does this save time, but it allows the nuts to toast, which deepens the flavor of the cookie.

the walnuts have toasted, 10 to 12 min-

but are still a little soft in the center and utes. Remove the sheets from the oven. Let the cookies rest on the cookie sheets for 2 minutes. Then use a metal spatula to transfer them to wire racks and allow them to cool completely, 20 minutes.

5. Repeat the process with the remaining cookie dough.

✹ Store the cookies, wrapped in aluminum foil or in an airtight container, at room temperature for up to 1 week. Or freeze them, wrapped in foil and placed in a plastic freezer bag, for up to 3 months. Thaw the cookies overnight on the counter before serving.

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C H O C O L AT E CINNAMON CHIP CHEWIES he test kitchen at Hershey’s

4 tablespoons (1 ⁄ 2 stick) butter, melted

concocted this recipe using

1 large egg

the chocolate

1 cup cinnamon chips 1⁄ 2

cookie I created

cup chopped pecans

Cinnamon Chip Glaze (page 454)

with their new cinnamon

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly

chips mixed in. It’s a

mist two cookie sheets with vegetable oil

winner. Cinnamon goes so well with

spray. Set the pans aside.

chocolate, and these special cookies

2. Place the cake mix, water, melted butter, and egg in a large mixing bowl. Blend

make a nice gift around the holi-

with an electric mixer on low speed for

days. For an added touch, drizzle them with Cinnamon Chip Glaze. MAKES: 4 DOZEN 2-INCH COOKIES PREPARATION TIME: 10 MINUTES BAKING TIME: 8 TO 10 MINUTES ASSEMBLY TIME: 2 MINUTES

Vegetable oil spray for misting the pans 1 package (18.25 ounces) plain devil’s food cake mix 1⁄ 3

cup water

R the Cake Mix Doctor says Hershey’s cinnamon chips should be in supermarkets nationwide by now. They come in a 10-ounce bag that yields 12⁄ 3 cups. Use 1 cup in the cookie dough, then use the remaining 2 ⁄ 3 cup to make the glaze.

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1 minute. Stop the machine and scrape

oven. Let the cookies rest on the cookie

down the sides of the bowl with a rubber

sheets for 2 minutes. Then use a metal

spatula. Increase the speed to medium

spatula to transfer them to wire racks

and beat for 1 minute more. The dough

and allow them to cool completely, 20

will be smooth and thick. Fold in the

minutes.

cinnamon chips and the pecans until

5. Repeat the process with the remain-

well distributed.

ing cookie dough.

3. Drop heaping teaspoons of the dough 2 inches apart on the prepared cookie

6. Meanwhile, prepare the Cinnamon

sheets. Place the sheets in the oven. (If

Chip Glaze. Drizzle over the cooled

your oven cannot accommodate both

cookies.

cookie sheets on the center rack, place one on the top rack and one on the center

rack

and

rotate

them

halfway

through the baking time.)

✹ Store the cookies, wrapped in aluminum foil or in an airtight container, at room temperature for up to 1 week. Or freeze them, wrapped in foil and placed

4. Bake the cookies until they have set

in a plastic freezer bag, for up to 3

but are still a little soft in the center, 8 to

months. Thaw the cookies overnight on

10 minutes. Remove the sheets from the

the counter before serving.

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361

QUICK PEANUT BUTTER KISS COOKIES his cookie recipe

1 package (18.25 ounces) plain butter recipe golden

has been around

cake mix

for a long time in 1 can (14 ounces) sweetened

a from-scratch version; here is how to make the cookie quickly using a cake mix. It’s per-

condensed milk 1 cup creamy peanut butter 1 large egg 1 teaspoon pure vanilla extract

fect for bake sales and gift giving,

72 Hershey’s Kisses, unwrapped

when you need a big bunch of cookies all at once. P.S.: Children can

1. Place a rack in the center of the oven and preheat the oven to 350°F. Set aside

help in the production—unwrapping the candy, pressing the Kiss into place, and of course eating them! One 13-ounce bag will give

two ungreased cookie sheets.

2. Place the cake mix, sweetened condensed milk, peanut butter, egg, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 to 11 ⁄ 2

you enough Kisses.

minutes. The dough will be thick and will come together in a ball.

MAKES: 6 DOZEN 1-INCH COOKIES

3. Pinch off pieces of the dough and roll them into 1-inch balls. Place them 1

PREPARATION TIME: 20 MINUTES

inch apart on the ungreased cookie sheets. Place the sheets in the oven. (If

BAKING TIME: 8 TO 10 MINUTES

your oven cannot accommodate both cookie sheets on the center rack, place one on the top rack and one on the cen-

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from the oven, and immediately place a

R

chocolate Kiss in the center of each cookie and press it down lightly. Let the cookies

the Cake Mix Doctor says

rest on the sheet for 1 minute. Then use a metal spatula to transfer them to wire racks and allow them to cool completely,

For a crunchy texture, use chunky peanut butter instead of smooth.

15 minutes.

5. Repeat the process with the remaining ter

rack

and

rotate

them

halfway

through the baking time.)

cookie dough.

✹ Store these cookies, in a cake saver or

4. Bake the cookies until they puff up

in a plastic container, at room temperature

and lightly brown, 8 to 10 minutes. The

for up to 1 week. Or freeze them, wrapped

cookies will still be soft, and you don’t

in foil, for up to 6 months. Thaw the cookies

want to overbake them. Remove the pans

overnight on the counter before serving.

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DEVIL’S FOOD HEARTS eems like a dangerous

loween. Or if you don’t want to

thought—that the devil

wait for a holiday, just sprinkle on

might have something to do

some granulated sugar before they

with your heart. But rest assured,

go into the oven.

the only danger with this

M A K E S : 5 D O Z E N 2 1 ⁄ 2- I N C H C O O K I E S PREPARATION TIME: 20 MINUTES

cookie is

BAKING TIME: 8 TO 12 MINUTES

that you might want to eat too

1 package (18.25 ounces) plain devil’s food cake mix

many! Use a plain devil’s food

12 tablespoons (11 ⁄ 2 sticks) unsalted butter,

cake mix, one without pudding

at room temperature

inside. Add only butter, an egg,

1 large egg

and a little vanilla and you have a

11 ⁄ 2 teaspoons pure vanilla extract

wonderful chocolate dough that

Flour for rolling out the cookies 1⁄ 4

cup sugar (optional)

can be rolled thin and cut into shapes. I chose hearts and decorated them with different shades

1. Place the cake mix, butter, egg, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1

of pink icing for Valentine’s Day, but you could just as easily cut

minute. The dough will be thick and will come together into a ball. Cover the bowl with plastic wrap and place it in the

them into pumpkins and pipe on

refrigerator to chill for at least 3 hours,

some orange frosting for Hal-

or preferably overnight.

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R the Cake Mix Doctor says Rolled cookies are a different creature from drop cookies.The dough needs to be cold, so work with only a quarter of it at a time, leaving the rest in the refrigerator. Place the dough on a floured work surface and pound it with a wooden rolling pin until it is shaped like a disk.Then, reflouring the surface and the rolling pin as needed, roll the dough gradually but quickly until it is 1⁄ 4 inch thick. Flip the dough over as you work, so it doesn’t stick on the bottom.Work from the center to the edge, rolling in one direction only, not back and forth. When the dough is the right thickness, flour your cookie cutter and press it down firmly on the dough. Cut out the entire round of dough, making sure your cuts are close together. Run a floured long metal spatula underneath the dough to loosen the cookies and transfer them to an ungreased cookie sheet. If your kitchen is warm, let the cookies chill on the cookie sheet in the refrigerator for 5 minutes before placing it in the hot oven. Always place cookie dough on cool baking sheets so the cookies don’t spread during baking. If the cookie sheet just came out of the oven, hold it under cold running water to cool it off. Then pat it dry before baking the next batch.

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2. Remove the dough from the refrigerator. Dust a work surface with flour. Assemble your cookie cutters, a long metal spatula (to help transfer the cookie dough to the sheets), and a metal pancake spatula (for removing the cookies from the sheets).

3. Place a rack in the center of the oven and preheat the oven to 350°F. Set aside two ungreased cookie sheets.

4. Working with a quarter of the dough at a time, and keeping the remaining dough in the refrigerator, place the dough on the floured surface and pound and roll it out to 1 ⁄ 4-inch thickness (see “the Cake Mix Doctor says”). Cut the dough into the desired shapes and transfer them to the ungreased cookie sheets, using the long metal spatula. If you are not going to frost the cookies (see the box on the facing page), sprinkle them with granulated sugar. Place the cookie sheets in the oven. (If your oven cannot accommodate both cookie sheets on the center rack, place one on the top rack and one on the center rack and rotate them halfway through the baking time.)

5. Bake the cookies until they puff up and then sink back, 8 to 12 minutes. Remove the sheets and let the cookies rest on the cookie sheets for 1 minute.

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Decorating with Icing

F

eeling festive? Use my favorite icing to

icing, which will make your decorating

decorate these cookies: Stir together 1

mess-free!) Pour the icing into the squeeze

cup confectioners’ sugar and 2 table-

bottle with the aid of a funnel or by using

spoons milk. Add enough food coloring to

a tablespoon. Squeeze designs on the

tint the icing to the desired hue, taking

cooled cookies—outlining them, drawing

care to add only a drop at a time (a little

stripes, creating a plaid pattern with two

coloring goes a long way). The icing needs

colors, splashing polka dots, you name it.

to be thick enough so it will set up but

Or spread the frosting all over the cookie,

thin enough to work its way through a

using a dinner knife. For an added touch,

squeeze bottle. (Before you begin, buy

dust the wet icing lightly with colored

a couple of plastic squeeze bottles at a

sugar sprinkles. Let the cookies rest for at

restaurant supply store or discount store.

least 1 hour before you pack them away,

You can fill these with different shades of

so the icing can set.

Then use the spatula to transfer them to

✹ Store these cookies, in a cake saver or

wire racks and allow them to cool com-

in a metal tin, at room temperature for up

pletely and get crisp, 15 minutes.

to 1 week. Or freeze them, wrapped in

6. Repeat the rolling, cutting, and baking process with the remaining dough.

foil, for up to 6 months. Thaw the cookies over night on the counter before serving.

366

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C H O C O L AT E C O O K I E SANDWICHES ngeleen Geddes, of Osceola,

COOKIE:

Iowa, was listening to WHO

1 package (18.25 ounces) plain devil’s food

radio in Des Moines when I was

cake mix 1 ⁄ 3 cup

on the air, and she sent me this recipe,

vegetable oil

2 large eggs

which really belongs to her sister in St. Louis. That’s something a sister would

FILLING:

do, isn’t it? These are soft cookie sand-

1 pint vanilla ice cream, or ice cream of

wiches that you can fill with whipped

your choice

cream, ice cream, or even the Chocolate Cream Filling (page 461). Her husband likes to take them to work

1. Place a rack in the center of the oven and preheat the oven to 350°F. Set aside two ungreased cookie sheets.

because they’re less messy than a slice of frosted cake. But fill them with ice

2. Place the cake mix, oil, and eggs in a large mixing bowl. Blend with an electric

cream, roll them in miniature chocolate

mixer on low speed for 1 to 11 ⁄ 2 minutes.

chips or sprinkles, and they can be

The dough will be smooth and thick. Spoon out teaspoons of the dough and place them

pretty messy and good!

2 inches apart on the ungreased cookie sheets. Place the sheets in the oven. (If your

MAKES: 20 COOKIE SANDWICHES

oven cannot accommodate both cookie

PREPARATION TIME: 15 MINUTES

sheets on the center rack, place one on

BAKING TIME: 8 TO 10 MINUTES

the top rack and one on the center rack

ASSEMBLY TIME: 10 MINUTES

and rotate them halfway through the baking time.)

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3. Bake the cookies until they puff up and

each cookie sandwich in plastic wrap and

are firm around the edges but are still soft

freeze until hard, 30 minutes.

in the middle, 8 to 10 minutes. Remove

✹ Store the cookie sandwiches in an air-

the sheets from the oven and immediately tight container in the freezer for up to 3 flatten each cookie with a metal spatula. months. Let the cookies rest on the cookie sheets for 2 minutes. Then use the spatula to transfer them to wire racks and allow them to cool completely, 15 minutes.

4. Repeat the process with the remaining cookie dough.

5. For the ice cream filling, remove the ice cream from the freezer for about 15 minutes to soften slightly. To fill the cookies, place a tablespoon of ice cream on the flat side of one cookie and sandwich it with a second cookie, flat side in. Wrap

R the Cake Mix Doctor says To make these ice cream cookies look more festive, fill them with mint chocolate chip ice cream. Or let the kids fill them with thawed whipped topping and then roll the sides in colored sprinkles.

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C H U N K Y C H O C O L AT E PEANUT BUTTER BARS he Peanut Butter Chocolate Bars in The Cake Mix Doctor

1 package (18.25 ounces) plain yellow cake mix 1 cup chunky peanut butter

were an instant hit. We 8 tablespoons (1 stick) butter, melted

baked those bars on press stops

2 large eggs

and for book signings from coast

2 cups semisweet chocolate chips

to coast, and they

1 can (14 ounces) sweetened condensed milk

remain a countrywide favorite. When I

2 tablespoons butter 1 cup frozen unsweetened grated coconut, thawed, or sweetened flaked coconut

tried the recipe with chunky 2 teaspoons pure vanilla extract

peanut butter, I found the bars had just the right amount of crunch. The original recipe called

1. Place a rack in the center of the oven and preheat the oven to 325°F. Set aside an ungreased 13- by 9-inch baking pan.

for pecans as well, but I omitted them here. Another winner!

2. Place the cake mix, peanut butter, melted butter, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and

MAKES: 48 BARS

scrape down the sides of the bowl with a

PREPARATION TIME: 20 MINUTES

rubber spatula. The mixture will be satiny

BAKING TIME: 25 TO 30 MINUTES

and thick. Reserve 11 ⁄ 2 cups of the mixture for the topping. Transfer the remaining mixture to the pan. Using your

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369

stir in the coconut and vanilla until well

R

distributed. Pour the chocolate mixture over the crust, and spread it evenly with

the Cake Mix Doctor says

the rubber spatula so that it reaches the

These bars can be baked, sliced, and then frozen in a plastic container. If you need a last-minute gift or a potluck dessert, remove the plastic container from the freezer and let the bars thaw en route!

crumble the reserved crust mixture and

sides of the pan. Using your fingertips, scatter it evenly over the chocolate. Place the pan in the oven.

4. Bake the cake until it is light brown, 25 to 30 minutes. Remove the pan from the oven and place it on a wire rack to cool for 30 minutes.

fingertips, press the mixture evenly over

5. Cut the cake into 48 bars. Remove the

the bottom of the pan so that it reaches

bars from the pan with a metal spatula,

the sides. Set aside.

and serve.

3. For the filling, place the chocolate chips, condensed milk, and 2 table-

✹ Store these bars, covered in plastic

spoons butter in a medium-size heavy

wrap or aluminum foil, at room tempera-

saucepan over low heat. Stir and cook

ture for up to 3 days or in the refrigerator

until the chocolate is melted and the

for up to 1 week. Or freeze them, wrapped

mixture is well combined, 3 to 4 min-

in foil, for up to 6 months. Thaw the bars

utes. Remove the pan from the heat and

overnight on the counter before serving.

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ALMOND BARS

his recipe needs to come with

CAKE:

a disclaimer—actually, a cou-

Vegetable oil spray for misting the pan

ple of disclaimers: Do not

Flour for dusting the pan 1 package (18.25 ounces) plain devil’s food

prepare if you are thinking of diet-

cake mix

ing. Do not prepare unless you have

11 ⁄ 3

at least two dozen people to feed.

1⁄ 2

Now that that’s settled, let’s get on with the good

cups water

cup vegetable oil

3 large eggs

COCONUT FILLING:

news: This

1 can (13 ounces) evaporated milk

recipe is

1 cup sugar

outstanding,

24 large marshmallows 1 package (12 ounces) frozen unsweetened

loved by both children and adults.

grated coconut, thawed

Combining the great flavors of chocolate, coconut, almond, and

C H O C O L AT E T O P P I N G :

more chocolate, the results are deli-

11 ⁄ 2 cups sugar

cious and indeed resemble a candy

8 tablespoons (1 stick) butter 2 cups semisweet chocolate chips

bar with a similar name.

1 teaspoon pure vanilla extract 1⁄ 2

cup sliced almonds

MAKES: 48 BARS PREPARATION TIME: 35 MINUTES

1. Place a rack in the center of the oven

BAKING TIME: 15 TO 20 MINUTES

and preheat the oven to 350°F. Lightly mist

ASSEMBLY TIME: 5 MINUTES

two 13- by 9-inch baking pans with vegetable oil spray, then dust with flour. Shake

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out the excess flour. Set the pans aside.

2. Place the cake mix, water, oil, and eggs

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371

boil, 4 to 5 minutes. Remove the pan from the heat and stir in the butter, chocolate chips, and vanilla until melted. Fold in the

in a large mixing bowl. Blend with an electric almonds. Place the pan over low heat to mixer on low speed for 1 minute. Stop the keep the mixture pourable. machine and scrape down the sides of the bowl with a rubber spatula. Increase the

6. To assemble the bars, divide the coco-

mixer speed to medium and beat for 2

nut filling between the two cakes, and

minutes more, scraping down the sides

spread it out with a metal spatula so that it

again if needed. The batter should look

reaches the edges of the pans. Immediately

thick and well combined. Divide the batter

pour on the chocolate topping and spread it

between the prepared pans, smoothing it

out with a metal spatula so that it reaches

out with the rubber spatula. Place the pans

the edges. Place the cakes, uncovered, in

in the oven.

the refrigerator to set, 2 hours.

3. Bake the cakes until they spring back

7. Cut the cakes into bars—I cut them

when lightly pressed with your finger, 15 to

large, to get 24 bars per pan—and serve.

20 minutes. Remove the pans from the

✹ Store these bars, covered in plastic wrap

oven and place them on wire racks to cool or aluminum foil, at room temperature for up for 20 minutes. to 3 days or in the refrigerator for up to 1

4. Meanwhile, prepare the filling: Measure

week. Or freeze them, wrapped in foil, for up

out 1 cup of the evaporated milk; set the

to 6 months. Thaw the bars overnight on the

rest aside for the topping. Place the 1 cup

counter before serving.

evaporated milk and the sugar in a medium-size saucepan over medium-high heat, and stir constantly until it comes to a boil, 7 to 8 minutes. Remove the pan from the heat and stir in the marshmallows until they melt, returning them to low heat if needed. Fold in the coconut and set aside.

5. For the topping, place the remaining 2⁄ 3 cup evaporated milk and the sugar in a medium-size saucepan over medium-high heat, and stir constantly until it comes to a

R the Cake Mix Doctor says It may seem strange to bake this cake in two pans, but you will see that you need the space in the pans to layer on the filling and then the topping.

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G E R M A N C H O C O L AT E LEMON CRUMB SQUARES emon squares are pretty MAKES: 48 BARS

sacred down South, and

PREPARATION TIME: 12 MINUTES

I know some people will

BAKING TIME: 25 TO 30 MINUTES

not like me tampering with a good thing—especially mixing it with

1 package (18.25 ounces) German chocolate cake mix with pudding

chocolate! But here is a quick and easy way to

2 large eggs 1⁄ 3

cup vegetable oil

1 package (8 ounces) cream cheese, at room temperature

make a light and refreshing bar that’s perfectly

1⁄ 2

cup sugar

2 tablespoons fresh lemon juice 2 teaspoons grated lemon zest

suited for picnics, luncheons, gifts, or just tucking into a brown paper sack. The intense lemon flavor comes from the zest, but you could also use lemon oil, found at cookware stores. These bars freeze well, and you can serve them partially frozen for a lemony chocolate icebox bar.

R the Cake Mix Doctor says Instead of using a pudding-in-the-mix German chocolate cake mix, you can use a plain German chocolate mix and add a small package of vanilla, chocolate, or lemon instant pudding.

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1. Place a rack in the center of the oven

just incorporated, 30 seconds. Pour the

and preheat the oven to 350°F. Set aside

lemon filling over the crust, and spread

an ungreased 13- by 9-inch baking pan.

2. Place the cake mix, 1 egg, and the oil

it out evenly with the rubber spatula so that it reaches the sides of the pan. Using

your

fingertips,

crumble

the

in a large mixing bowl. Blend with an reserved crust mixture and scatter it electric mixer on low speed for 1 to 11 ⁄ 2 evenly over the filling. Place the pan in minutes. Stop the machine and scrape the oven. down the sides of the bowl with a rubber spatula. The mixture will be thick and

4. Bake the cake until it is light brown,

crumbly. Reserve 1 cup of the mixture

25 to 30 minutes. Remove the pan from

for the topping. Transfer the remaining

the oven and place it on a wire rack to

mixture to the pan. Using your finger-

cool for 30 minutes.

tips, press it evenly over the bottom and 1⁄ 2

inch up the sides of the pan. Set the

pan aside.

5. Cut the cake into bars and serve. ✹ Store these bars, covered in plastic

3. For the filling, place the cream

wrap or aluminum foil, at room tempera-

cheese in a medium-size mixing bowl

ture for up to 3 days or in the refrigera-

and blend with the electric mixer on

tor for up to 1 week. Or freeze them,

medium speed until light and fluffy, 1

wrapped in foil, for up to 6 months. Thaw

minute. Stop the machine and add the

the bars overnight on the counter before

remaining egg and the sugar, lemon

serving, or serve them partially frozen as

juice, and zest. Blend on low speed until

an icebox bar.

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C H O C O L AT E HELLO DOLLIES bar cookie similar to this was all the rage when I was growing up. This is a crispy chocolate cake mix version of that

1 package (18.25 ounces) devil’s food cake mix with pudding 8 tablespoons (1 stick) butter, at room temperature, cut into 8 pieces 1 cup butterscotch chips

cookie, and one that takes only 10

1 cup semisweet chocolate chips

minutes to prepare and less than

1 cup sweetened flaked coconut

30 minutes to bake. This bar has all the goodies—butterscotch chips,

1 cup chopped pecans or walnuts 1 can (14 ounces) sweetened condensed milk

chocolate chips, coconut, and chopped pecans or walnuts. It’s so scrumptious, your mouth will

1. Place a rack in the center of the oven and preheat the oven to 350°F. Set aside an ungreased 15- by 10-inch jelly-roll pan.

2. Place the cake mix and butter in a

greet it with

large mixing bowl. Cut the butter into

a big wel-

the cake mix with two knives or a pastry blender until the mixture is crumbly.

coming “Hello!”

Sprinkle this mixture over the bottom of the jelly-roll pan and press it into the pan with your fingertips to form a crust.

MAKES: 48 BARS

3. Sprinkle the top of the crust evenly

PREPARATION TIME: 10 MINUTES

with the butterscotch chips, chocolate

BAKING TIME: 25 TO 30 MINUTES

chips, coconut, and nuts. Pour the sweetened condensed milk evenly over all the

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ingredients. Place the pan in the oven.

4. Bake the bars until they are lightly browned and bubbly all over, 25 to 30 minutes. Remove the pan from the oven and place it on a rack to cool for 30 minutes. Cut into bars.

✹ Store these bars, covered in plastic wrap or aluminum foil, at room temperature for up to 5 days. Or freeze them, wrapped in foil, for up to 6 months. Thaw the bars overnight on the counter before serving.

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R the Cake Mix Doctor says If the butter is soft, the process of cutting it into the cake mix will go a lot faster. And yes, you can substitute stick margarine for the butter.

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S A R A H ’ S C H O C O L AT E PEPPERMINT STICKS his was the last recipe I tested

chocolate glaze. Well, I thought these

for this book, and maybe in

bars were heavenly warm, but once I

some way I was saving the

chilled them and the chocolate set, they tasted just like those

best for last! I met Sarah Goodenough (isn’t that

patty-shaped chocolate

a wonderful name?) at a

peppermint candies. Wow, do those Texans know how to

cake-decorating show in Detroit.

bake!

A cake baker from Arlington, Texas, MAKES: 48 “STICKS” (21⁄ 4 BY 1 INCH)

she mentioned that she had been

PREPARATION TIME: 20 MINUTES

doctoring cake mixes for some time

BAKING TIME: 20 TO 23 MINUTES

and told me that her signature recipe 1 package (18.25 ounces) plain German

was for a bar cookie she called Pepchocolate cake mix

permint Sticks. I jotted down a few of

2 large eggs

the ingredients, and then I tracked

1⁄ 4

Sarah down at home later to help me

cup vegetable oil

1 tablespoon water 2 cups confectioners’ sugar, sifted

fill in the gaps. She makes a crust layer using a German chocolate mix,

2 tablespoons half-and-half or whole milk 4 tablespoons butter (1 ⁄ 2 stick), 2 tablespoons at room temperature

layers on a peppermint-flavored buttercream, then pours over a bitter

1⁄ 2

teaspoon pure peppermint extract

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377

1. Place a rack in the center of the oven

R the Cake Mix Doctor says To save time, use two 1-ounce packets of premelted unsweetened chocolate (found in the baking aisle) in the glaze; melt the butter and combine it with the chocolate. Sarah prevents her cake from developing a crust around the edges by attaching wet terry-cloth baking strips to the outside of the pan.This helps the cake layer to bake flat all the way across.These strips are sold where you find cake-decorating supplies. Take care not to overbake the cake layer in this recipe. It needs to be chewy. Sarah and her family have had fun tinting the peppermint filling in this recipe to suit the season. She adds a drop or two of green food coloring for St. Patrick’s Day, a drop or two of red and yellow to make orange for Halloween, but she wouldn’t advise you to add yellow alone: “One time my daughter added yellow and the filling came out looking like mustard!”

and preheat the oven to 350°F. Set aside an ungreased 13- by 9-inch pan.

2. Place the cake mix, eggs, oil, and water in a large mixing bowl. Blend with an electric mixer on low speed until the dough is well combined, 1 minute. Transfer the batter to the ungreased pan and smooth it evenly to the sides with a rubber spatula. Place the pan in the oven.

3. Bake the cake layer until it puffs up and cracks and the edges look crusty, 20 to 23 minutes. Don’t overbake this layer; it should look jiggly when you shake the pan. Remove the pan from the oven and place it on a rack to cool for 10 minutes. Set aside.

4. For the filling, place the confectioners’ sugar, half-and-half, 2 tablespoons room-temperature butter, and peppermint extract in a medium-size mixing bowl. Blend with an electric mixer on low speed to incorporate, 30 seconds. Increase the mixer speed to medium and beat until fluffy, 11 ⁄ 2 minutes. Spread this filling thinly over the warm cake, using a long metal spatula or dinner knife to reach the edges. Let the cake

2 ounces unsweetened chocolate, coarsely chopped

rest until the filling forms a thin crust on top, 10 minutes.

378

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5. Meanwhile, prepare the glaze: Melt

6. Slice the cake and serve warm, or

the chocolate and remaining 2 table-

cover the pan with aluminum foil and

spoons butter in a small glass bowl in

chill until firm, 2 to 3 hours, then slice

the microwave oven on high power for 45

and serve.

seconds, and stir until the chocolate has

✹ Store these bars, covered in plastic

melted. Pour this warm chocolate glaze wrap or aluminum foil, in the refrigerator over the cake, and spread it with the for up to 1 week. Or freeze them, metal spatula or dinner knife until it wrapped in foil, for up to 3 months. Thaw reaches the edges. the bars over night in the refrigerator before serving.

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379

O R A N G E -C H O C O L AT E BISCOTTI WITH ALMONDS n The Cake Mix Doctor, I did not

1 package (18.25 ounces) plain devil’s food cake mix

know whether to place the biscotti in the “This Can’t Contain

8 tablespoons (1 stick) butter, melted 2 large eggs

Cake Mix” chapter or with the other cookies and bars. I am sure it was a surprise at first for

1 cup all-purpose flour 1⁄ 2

cup finely chopped almonds

2 teaspoons grated orange zest 1⁄ 4

teaspoon orange oil or extract (optional)

readers to see biscotti made with

1. Place a rack in the center of the oven cake mix, but once you see how

and preheat the oven to 350°F. Line a

easy they are to make, you’ll under-

baking sheet with parchment paper and set it aside.

stand why they are so popular. The orange is a natural partner for the chocolate cake batter here.

2. Place the cake mix, melted butter, eggs, flour, almonds, orange zest, and orange oil, if desired, in a large mixing bowl. Blend with an electric mixer on low

MAKES: 18 BISCOTTI PREPARATION TIME: 15 MINUTES BAKING TIME: 30 TO 35 MINUTES FOR FIRST BAKING, 10 MINUTES FOR SECOND RESTING TIME IN OVEN: 30 TO 40 MINUTES

speed until well blended, 3 to 4 minutes. The dough will be thick and come together into a ball. Transfer it to the prepared baking sheet. With floured hands, shape the dough into a rectangle about 14 inches long by 4 inches wide by 1 ⁄ 2 inch thick. Mound the dough so it is slightly higher in the center. Place the baking sheet in the oven.

380

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4. Cutting on the baking sheet, use a

R

sharp, serrated knife to slice the rectangle on the diagonal into 1-inch-thick slices.

the Cake Mix Doctor says

Carefully turn these slices onto their

These biscotti would be delicious with 1 ⁄ 4 cup finely chopped dried sweetened cranberries added to the dough.

them on the same baking sheet. Return

sides, using the slicing knife to arrange the baking sheet to the oven.

5. Bake the biscotti for 10 minutes. Turn the oven off, and let the biscotti remain in the oven until they are crisp, 30 to 40

3. Bake the biscotti rectangle until it

minutes more. Remove the baking sheet

feels firm when lightly pressed with your

from the oven, transfer the biscotti to a

finger and a toothpick inserted in the

rack, and allow them to cool completely,

center comes out clean, 30 to 35 minutes.

2 hours.

Remove the baking sheet from the oven

✹ Store the biscotti in an airtight con-

and let the biscotti cool for 10 minutes.

tainer at room temperature for up to sev-

Leave the oven on.

eral weeks.

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C H O C O L AT E B I S C O T T I WITH WHITE CHIPS AND SWEET CHERRIES

hese biscotti are a visual

1 cup all-purpose flour

treat, the white chocolate

1⁄ 2

cup white chocolate chips

1⁄ 4

cup finely chopped dried sweetened

chips contrasting with the

cherries

dark chocolate cake. And they are

1⁄ 2

teaspoon pure almond extract

delicious dunked into a cup of Darjeeling or a steaming cappuccino.

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.

2. Place the cake mix, melted butter, eggs, flour, white chocolate chips, cherries, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed MAKES: 18 BISCOTTI

until well blended, 3 to 4 minutes. The

PREPARATION TIME: 15 MINUTES

dough will be thick and come together into

BAKING TIME: 30 TO 35 MINUTES FOR FIRST BAKING, 10 MINUTES FOR SECOND

a ball. Transfer it to the prepared baking

RESTING TIME IN OVEN: 30 TO 40 MINUTES

by 4 inches wide by 1 ⁄ 2 inch thick. Mound

sheet. With floured hands, shape the dough into a rectangle about 14 inches long the dough so it is slightly higher in the center. Place the baking sheet in the oven.

1 package (18.25 ounces) plain devil’s food cake mix

3. Bake the biscotti rectangle until it feels firm when lightly pressed with your

8 tablespoons (1 stick) butter, melted

finger and a toothpick inserted in the cen-

2 large eggs

ter comes out clean, 30 to 35 minutes.

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Remove the baking sheet from the oven

✹ Store the biscotti in an airtight con-

and let the biscotti cool for 10 minutes.

tainer at room temperature for up to sev-

Leave the oven on.

eral weeks.

4. Cutting on the baking sheet, use a sharp, serrated knife to slice the rectangle on the diagonal into 1-inch-thick slices. Carefully turn these slices onto their sides, using the slicing knife to arrange them on the same baking sheet. Return the baking sheet to the oven.

5. Bake the biscotti for 10 minutes. Turn the oven off, and let the biscotti remain in the oven until they are crisp, 30 to 40 minutes more. Remove the baking sheet from the oven, transfer the biscotti to a rack, and allow them to cool completely, 2 hours.

R the Cake Mix Doctor says If any white chocolate chips fall out when you slice the biscotti, just gently press them back into the slice before it is turned on its side and the pan is returned to the oven.

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383

C H O C O L AT E C I N N A M O N BISCOTTI W I T H C H O C O L AT E F L A K E S A N D H A Z E L N U T S

hocolate and cinna-

1 package (18.25 ounces) plain German chocolate cake mix

mon talk to each

8 tablespoons (1 stick) butter,

other in this melted

dandy of a biscotti. You can be drinking the most ordinary cup of tea, coffee, or sweet wine, but

2 large eggs 1 cup all-purpose flour 1⁄ 2

cup finely chopped hazelnuts (see “the Cake Mix Doctor says“)

if you dunk this biscotti into the

1⁄ 4

cup or glass, ordinary no more! The chocolate flakes are made by simply

cup flaked or grated semisweet chocolate

1⁄ 2

teaspoon ground cinnamon

running a sharp knife quickly down

1. Place a rack in the center of the oven

the side of a bar of semisweet choco-

and preheat the oven to 350°F. Line a baking sheet with parchment paper and

late, as if you were slicing an onion.

set it aside.

2. Place the cake mix, melted butter, MAKES: 18 BISCOTTI

eggs, flour, hazelnuts, chocolate flakes,

PREPARATION TIME: 15 MINUTES

and cinnamon in a large mixing bowl.

BAKING TIME: 30 TO 35 MINUTES FOR FIRST BAKING, 10 MINUTES FOR SECOND

Blend with an electric mixer on low speed until well blended, 3 to 4 minutes. The dough will be thick and come together into a ball. Transfer it to the prepared

RESTING TIME IN OVEN: 30 TO 40 MINUTES

baking sheet. With floured hands, shape the dough into a rectangle about 14

384

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inches long by 4 inches wide by 1 ⁄ 2 inch

ing sheet from the oven, transfer the bis-

thick. Mound the dough so it is slightly

cotti to a rack, and allow them to cool

higher in the center. Place the baking

completely, 2 hours.

sheet in the oven.

✹ Store the biscotti in an airtight con-

3. Bake the biscotti rectangle until it

tainer at room temperature for up to sev-

feels firm when lightly pressed with your

eral weeks.

finger and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove the baking sheet from the oven and let the biscotti cool for 10 minutes. Leave the oven on.

4. Cutting on the baking sheet, use a sharp, serrated knife to slice the rectangle on the diagonal into 1-inch-thick slices. Carefully turn these slices onto their sides, using the slicing knife to arrange them on the same baking sheet. Return the baking sheet to the oven.

5. Bake the biscotti for 10 minutes. Turn the oven off, and let the biscotti remain in the oven until they are crisp, 30 to 40 minutes more. Remove the bak-

R the Cake Mix Doctor says Hazelnuts are also called filberts or cobnuts.To remove their bitter brown skin, heat them on a baking sheet at 350°F for 10 to 15 minutes, or until the skin starts to flake. Remove the nuts from the pan and rub them vigorously with a clean kitchen towel to remove all the skin.Then proceed with your recipe.

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PECAN CHIP BUTTERMILK BROWNIES his is possibly the

Vegetable oil for misting the pan

easiest and the

1 package (19.8 ounces)

most basic brownie

brownie mix

in this chapter, and when you

8 tablespoons (1 stick) unsalted

read it, you will wonder why I bothered to write such a simple recipe.

butter, melted 1⁄ 3

cup buttermilk

2 large eggs

When you taste them, you’ll see

1 teaspoon pure vanilla extract

that the secret is in the chips and

1⁄ 2

cup semisweet chocolate chips

nuts that are sprinkled on top

1⁄ 2

cup finely chopped pecans

before baking. The chips melt nicely and the pecans toast lightly. My son, John, eats these still frozen, whereas his sisters, Kathleen and Litton, reheat them for 10 to 15 seconds in the microwave and then spoon vanilla ice cream on top.

MAKES: 24 SQUARES PREPARATION TIME: 7 MINUTES BAKING TIME: 20 TO 25 MINUTES

R the Cake Mix Doctor says You can use a larger package of brownie mix—21 to 21.5 ounces— in this recipe. It may need a few tablespoons more buttermilk but otherwise will substitute well. And it may take 2 to 3 minutes longer to bake. The success lies in taking care not to overbake these brownies.

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1. Place a rack in the center of the oven

3. Bake the brownies until the outer

and preheat the oven to 350°F. Lightly

2 inches form a crust and a toothpick

mist the bottom of a 13- by 9-inch pan

inserted in this area comes out clean, 20

with vegetable oil spray. Set the pan

to 25 minutes. Remove the pan from the

aside.

oven and place it on a rack to cool for 30

2. Place the brownie mix, melted butter, buttermilk, eggs, and vanilla in a large mixing bowl. Stir with a wooden spoon

minutes.

4. Cut the brownies into 24 squares. ✹ Store these brownies, covered in plastic

until all the ingredients are incorporated wrap or aluminum foil, at room temperaand the batter lightens in texture, 50 ture for up to 5 days. Or freeze them, strokes. Pour the batter into the prepared wrapped in foil, for up to 6 months. Thaw pan and spread it out evenly with a rubthe brownies overnight on the counter ber spatula. Scatter the chocolate chips before serving. and pecans evenly over the top. Place the pan in the oven.

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JESSICA’S CARAMEL C H O C O L AT E B R O W N I E S essica Brown, of Chandler, Ari-

MAKES: 24 SQUARES

zona, sent me this wonderful

PREPARATION TIME: 15 MINUTES

recipe, and it has become a

BAKING TIME: 28 TO 30 MINUTES

favorite at my house. She says it Vegetable oil spray for misting the pan

has made its way around her home state of Kentucky, and that something similar to it won a blue ribbon at the Kentucky

1 package (18.25 ounces) plain German chocolate cake mix 12 tablespoons (11 ⁄ 2 sticks) butter, at room temperature 1 can (5 ounces) evaporated milk

State Fair many years ago. Jessica

1 bag (14 ounces) caramels (45 small caramels), unwrapped 1 to 2 cups semisweet chocolate chips (see headnote)

has tweaked the

1 cup chopped walnuts or pecans (optional)

recipe through the years to arrive at this basic formula. You can add 1 to 2 cups of the chocolate chips, depending on how rich you want these brownies to be. And I think the nuts add a nice crunch, which balances out the gooey sweetness of the brownies’ center.

R the Cake Mix Doctor says Sizes of caramel bags vary, so it’s best to count the candies.There are about 45 in a 14-ounce bag; a 91⁄ 4-ounce bag contains about 30.

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15 Dark and Devilish Halloween Cakes 1. Pumpkin Spice German Chocolate Cheesecake 2. Chocolate Midnight Cake with Vanilla Buttercream Frosting 3. Dark Chocolate Sheet Cake with Fresh Orange Cream Cheese Frosting 4. Dark Chocolate Roulade with Chocolate Cream Filling

9. Orange-Chocolate Biscotti with Almonds and Cranberries 10. Jessica’s Caramel Chocolate Brownies 11. German Chocolate Sheet Cake with Rocky Road Frosting 12. Chocolate-Orange Cream Cheese Pound Cake with Fresh Orange Drizzle

5. Chocolate Carrot Cake with Pineapple Cream Cheese Frosting

13. Darn Good Chocolate Cake with Martha’s Chocolate Icing

6. Orange Swirl Chocolate Cupcakes with Orange-Cocoa Cream Cheese

14. Black Russian Cake

Frosting 15. Pumpkin German Chocolate Chip 7. Chocolate-Orange Almond Marble

Muffins

Angel Food Cake 8. Chocolate-Swirled Apricot Angel Food Cake

1. Place a rack in the center of the oven

low speed for 1 minute. The batter will be

and preheat the oven to 350°F. Lightly

thick and well combined. Turn half of the

mist the bottom of a 13- by 9-inch pan

batter into the prepared pan, smoothing it

with vegetable oil spray. Set the pan

out with a rubber spatula. Place the pan

aside.

in the oven.

2. Place the cake mix, butter, and 1 ⁄ 3 cup

3. Bake the cake layer until it puffs up

of the evaporated milk in a large mixing

but is still soft, 6 minutes. Remove the

bowl. Blend with an electric mixer on

pan from the oven. Leave the oven on.

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4. Place the caramels in a medium-size

brownies should still be a little soft in

saucepan with the remaining 1 ⁄ 3 cup evap-

the center. Remove the pan from the oven

orated milk. Stir and cook over medium-

and place it on a wire rack to cool com-

low heat until the caramels melt and the

pletely, 30 minutes.

mixture is smooth and thick, 4 to 5 minutes. Remove the pan from the heat and

6. Slice and serve the brownies. To make slicing easier, chill the brownies for 1 hour

pour the hot caramel mixture over the first. cake layer. Scatter the chocolate chips evenly on top. Dollop teaspoonfuls of the

✹ Store these brownies, covered with

remaining cake batter at random over

plastic wrap or aluminum foil, at room

the chocolate chips. Scatter the nuts on

temperature for up to 3 days or in the

top of the batter, if desired. Place the pan

refrigerator for up to 1 week. Or freeze

in the oven.

them, wrapped in foil, for up to 6 months.

5. Bake until the batter on top lightly browns and a crust forms around the edges of the pan, 22 to 24 minutes. The

Thaw the brownies overnight on the counter before serving.

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CHERRY CHEESECAKE BROWNIES ummy. That’s about all that

BROWNIES:

needs to be said about this

Vegetable oil spray for misting the pan

brownie. Sandwiched

1 package (19.8 ounces) brownie mix 1⁄ 3

cup vegetable oil

1⁄ 4

cup water

inside is a

2 large eggs

creamy cheese-

1⁄ 3

cup chopped dried sweetened cherries

1⁄ 2

cup miniature semisweet chocolate chips

cake center that leaves you asking, “Is this a brownie or a cheesecake?”

1. Prepare the filling: Place the cream

It’s both.

cheese, butter, sugar, eggs, and vanilla in a large mixing bowl and blend with an electric mixer on low speed, or with a wooden

MAKES: 24 SQUARES PREPARATION TIME: 15 MINUTES

spoon, until the mixture is smooth and well combined. Set the bowl aside.

BAKING TIME: 25 TO 30 MINUTES

CHEESECAKE FILLING:

2 small packages (3 ounces each) cream cheese, at room temperature 5 tablespoons butter, at room temperature 1⁄ 3

cup sugar

2 large eggs 1 teaspoon pure vanilla extract

R the Cake Mix Doctor says You need to grease only the bottom of the pan when making brownies. Dried sweetened cherries can be found at natural foods markets and gourmet stores.

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How to Turn a Brownie Mix into a Pie

A

9-inch pie crust will hold one recipe

pie bakes through, so you may need to

of brownies made with a 19.8-ounce

cut strips of aluminum foil and place

or smaller brownie mix. Pour the batter

them around the edges to shield the crust

into an unbaked crust, and bake at 350°F

from overbrowning. Let the pie cool well—

until the outside edges are quite firm and

even chill it—before slicing. Brownie pies

the center is still soft, about 45 minutes.

should be soft in the center. Serve with

The crust may darken quite a bit as the

whipped cream or vanilla ice cream.

2. Place a rack in the center of the oven

the filling with a dinner knife to create a

and preheat the oven to 350°F. Lightly

marbled effect. Scatter the chocolate

mist the bottom of a 13- by 9-inch pan

chips evenly on the top. Place the pan in

with vegetable oil spray. Set the pan

the oven.

aside.

3. Place the brownie mix, oil, water, and

4. Bake the brownies until they are lightly browned and the outer 2 inches form a crust, 25 to 30 minutes. Remove

eggs in a large mixing bowl. Stir with a the pan from the oven and place it on wooden spoon until all the ingredients a rack to cool for 30 minutes. Cut the are incorporated and the batter lightens brownies into 24 squares. in texture, 50 strokes. Fold in the dried cherries until they are well incorporated.

✹ Store these brownies, covered with

Pour half of the batter into the prepared

plastic wrap or aluminum foil, at room

pan and spread it out evenly with a rub-

temperature up to 3 days or in the refrig-

ber spatula. Spread the cream cheese

erator for up to 1 week. Or freeze them,

filling over the batter, using the rubber

wrapped in foil, for up to 6 months. Thaw

spatula. Dollop the remaining brownie

the brownies overnight on the counter

batter over the filling, and swirl it into

before serving.

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MARBLED CREAM CHEESE AND KAHLÚA BROWNIES uch like the Cherry Cheesecake Brownies

CHEESECAKE FILLING:

1 package (8 ounces) cream cheese, at room

(page 390), these brownies rely on a layer of cream cheese

temperature 5 tablespoons butter, at room temperature 1⁄ 4

filling, but they also turn to the wonderful flavor of Kahlúa for an

cup sugar

1 large egg 1 tablespoon Kahlúa or other coffee liqueur

added kick. My husband took these brownies to the office and everyone clamored for more . . . and

BROWNIES:

Vegetable oil spray for misting the pan 1 package (19.8 ounces) brownie mix

demanded the recipe! For a childfriendly version, use vanilla instead of Kahlúa in the

1⁄ 3

cup vegetable oil

1⁄ 4

cup Kahlúa or other coffee liqueur

2 large eggs 1⁄ 2

filling, and use

cup miniature semisweet chocolate chips (optional)

water instead of Kahlúa in

1. Prepare the filling: Place the cream cheese, butter, sugar, egg, and Kahlúa in a

the brownies.

large mixing bowl and blend with an electric mixer on low speed, or with a wooden spoon, until the mixture is smooth and well

MAKES: 24 SQUARES

combined. Set the bowl aside.

PREPARATION TIME: 15 MINUTES BAKING TIME: 27 TO 32 MINUTES

2. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist

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393

prepared pan and spread it out evenly with

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a rubber spatula. Spread the cream cheese filling over the top of the batter, and using a

the Cake Mix Doctor says

dinner knife, swirl it into the batter to cre-

An easy trick that makes removing brownies a breeze is to line the 13- by 9-inch pan with aluminum foil, letting some foil hang over the sides of the pan. Lightly mist the bottom of the foil with vegetable oil spray, then proceed with the recipe.

chips evenly over the top if desired. Place

ate a marbled effect. Scatter the chocolate the pan in the oven.

4. Bake the brownies until they are lightly browned and the outer 2 inches form a crust, 27 to 32 minutes. Remove the pan from the oven and place it on a wire rack to cool for 30 minutes. Cut the brownies into 24 squares.

the bottom of a 13- by 9-inch pan with vegetable oil spray. Set the pan aside.

3. Place the brownie mix, oil, Kahlúa, and

✹ Store these brownies, covered with plastic wrap or aluminum foil, at room temperature for up to 3 days or in the refrigera-

eggs in a large mixing bowl. Stir with a

tor for up to 1 week. Or freeze them,

wooden spoon until all the ingredients are

wrapped in foil, for up to 6 months. Thaw

incorporated and the batter lightens in tex-

the brownies overnight on the counter

ture, 50 strokes. Pour the batter into the

before serving.

394

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C H O C O L AT E W A L N U T BROWNIES ackie Garza, of Monterey, Cali-

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fornia, e-mailed the newsletter looking for a brownie recipe that started not with a brownie mix, but with a chocolate cake mix. (After all, when you’re in the mood for brownies, you may have only a regular cake mix on hand.) Several readers quickly responded and I used the recipes as inspiration to come up with this one

the Cake Mix Doctor says Here are a couple of thoughts: You will notice that not all of the brownie recipes call for dusting the pan with flour. I find it is easier to remove a brownie from the pan if the pan has been dusted with flour, but it isn’t always needed. In this recipe, however, the brownies are thinner and chewier, so do flour the pan first for easy removal.

based on a devil’s food cake mix. I increased the amount of butter to make the brownies richer and added vanilla. The generous scoop of

MAKES: 24 SQUARES PREPARATION TIME: 10 MINUTES BAKING TIME: 20 TO 25 MINUTES

walnuts makes the brownies deservVegetable oil for misting the pan

ing of their name. These are wonder-

Flour for dusting the pan

fully chewy squares—

1 package (18.25 ounces) devil’s food cake

delicious served

mix with pudding 5 tablespoons butter, melted

warm with ice cream.

1⁄ 3

cup milk

1 large egg

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395

Brownie Pizza

W

hat do a round shallow pan plus

semisweet chocolate chips, butterscotch

a brownie mix equal? A brownie

chips, milk chocolate chips, white

pizza, that’s what! Just lightly mist a 12-

chocolate chips, toffee chips, sliced fresh

inch round pizza pan with vegetable oil

strawberries . . . the list is endless.

spray, then pour in your favorite brownie

Arrange the toppings as if you were

batter made with 3 eggs. Bake at 350°F

topping individual pieces of pizza, or

for about 20 to 25 minutes, or until the

scatter them randomly over the top. Slice

brownie springs back in the center when

the pizza and serve warm. Or let the

touched. You want a springy brownie,

brownie cool for 20 minutes, spread it

not too gooey, or you won’t be able to

with whipped cream or thawed whipped

pick up a slice. Remove the pan from the

topping, and then scatter with toppings.

oven and place it on a wire rack.

To transport to a party, place the pizza in

Immediately top the pizza with

a clean pizza box lined with waxed paper.

1 teaspoon pure vanilla extract

machine and scrape down the sides of

1 cup semisweet chocolate chips

the bowl with a rubber spatula. Increase

3⁄ 4

the mixer speed to medium and beat 1 to

cup finely chopped walnuts

2 minutes more, or until the batter is

1. Place a rack in the center of the oven

smooth and very thick. Stir in the choco-

and preheat the oven to 350°F. Lightly

late chips and walnuts. Turn the batter

mist the bottom of a 13- by 9-inch pan

into the prepared pan and press it into

with vegetable oil spray and dust it with

place with a fork or your fingertips.

flour. Shake out the excess flour. Set the

Don’t worry if it doesn’t reach all the way

pan aside.

to the sides of the pan, because it will expand as the pan heats. Place the pan

2. Place the cake mix, melted butter,

in the oven.

milk, egg, and vanilla in a large mixing bowl. Blend with an electric mixer on

3. Bake the brownies until they puff

low speed for 30 seconds. Stop the

up in the center and are firm around

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the edges, 20 to 25 minutes. Remove

✹ Store these brownies, covered in plas-

the pan from the oven and place it on a

tic wrap or aluminum foil, at room tem-

wire rack to cool for 20 minutes. The

perature for up to 5 days. Or freeze them,

brownies will fall slightly, becoming

wrapped in foil, for up to 6 months. Thaw

thin and chewy as they cool. Slice into

the brownies overnight on the counter

squares.

before serving.

Brownie Tips and Tricks

F

or something as simple as a brownie

are making brownies using a cake mix).

mix, buying one can be terribly

Overbeating makes the batter tough, so

confusing. Unlike traditional two-layer

you just want to mix the ingredients

cake mixes, where the size of the box is

until they come together and lighten.

pretty consistently 18.25 ounces, brownie

This takes about 50 strokes around the

mixes range from well under a pound

bowl.

to nearly a pound and a half! And it’s

• Use butter instead of oil for a richer

difficult to find a mix that is just mix

flavor. Use unsalted butter because the

because the boxes are crammed with

mix itself is salty.

packets of things to add. • Use buttermilk instead of water if you • Choose the biggest box of mix with the fewest add-in ingredients. • The back of the box will offer you two

have it on hand. • Don’t overbake brownie mixes! They should be pulled from the oven when

methods of preparation: using 2 eggs

they become fragrant, when the outside

for a more fudgy brownie or 3 eggs for

2 inches have formed a crust, and

a more cakey brownie. Choose the

always before the recommended time

former if you like a wetter taste

on the back of the box. Most brownies

texture, but choose the latter if you are

from a mix will be done in 25 minutes

adding bananas, cream cheese, or

at 350°F. Brownies baked in insulated

other wet ingredients.

pans will take 5 minutes longer.

• Blend brownie batter using a wooden spoon, not an electric mixer (unless you

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S U N D AY F U D G E C A K E W I T H C R E A M Y C H O C O L AT E F R O S T I N G

his recipe doesn’t have a

BROWNIES:

fancy bone in it. The brown-

Vegetable oil spray for misting the pan

ies are uncomplicated and

Flour for dusting the pan

nut-free, for people with allergies

1 package (19.8 ounces) brownie mix 8 tablespoons (1 stick) unsalted butter,

or folks who just don’t like crunch. And the frosting—how I love this little bit of frosting, which is creamy

melted 1⁄ 3

cup water

2 large eggs 1 teaspoon pure vanilla extract

and goes on nice and thin. Chill the brownies after frosting to make slicing easier. Make this cake on Saturday for Sunday lunch. And

C R E A M Y C H O C O L AT E F R O S T I N G :

3 tablespoons butter, at room temperature 3 tablespoons unsweetened cocoa powder 1 tablespoon light corn syrup 1 teaspoon pure vanilla extract

it’s just right for packing in a tail-

1 cup confectioners’ sugar, sifted

gate picnic in the fall or for picnics

2 tablespoons milk

in the park in the spring.

1. Place a rack in the center of the oven MAKES: 24 SQUARES PREPARATION TIME: 10 MINUTES

and preheat the oven to 350°F. Lightly mist the bottom of a 13- by 9-inch pan with vegetable oil spray and dust it with

BAKING TIME: 23 TO 27 MINUTES

flour. Shake out the excess flour. Set the pan aside.

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4. Meanwhile, prepare the frosting: Place

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the butter, cocoa powder, corn syrup, and

the Cake Mix Doctor says

Beat on low speed with an electric mixer

If you want to add nuts, why not sprinkle on lightly toasted almond slices after you frost the brownies?

vanilla in a medium-size mixing bowl. until combined, 1 minute. Stop the machine, and scrape down the sides with a rubber spatula. Add the confectioners’ sugar and the milk. Beat on low speed to incorporate the sugar, 30 seconds. Then increase the speed to medium and beat

2. Place the brownie mix, melted butter, water, eggs, and vanilla in a large mixing bowl. Stir with a wooden spoon until all

until lightened and fluffy, 1 minute more.

5. Spread the frosting thinly over the top of the cooled brownies with a metal spatula.

the ingredients are incorporated and the Cover the pan with plastic wrap or alubatter lightens in texture, 50 strokes. minum foil, and place in the refrigerator to Pour the batter into the prepared pan, chill for 1 hour, if possible. Slice and serve. smoothing it out with a rubber spatula. Place the pan in the oven.

✹ Store these brownies, covered with plastic wrap or aluminum foil, at room tem-

3. Bake the brownies until the outer 2

perature for up to 3 days or in the refrigera-

inches have formed a crust and feel

tor for up to 1 week. Or freeze them,

firm, 23 to 27 minutes. Remove the pan

wrapped in foil, for up to 6 months. Thaw

from the oven and place it on a wire rack

the brownies overnight on the counter

to cool completely, 30 minutes.

before serving.

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TEXAS SHEET CAKE takeoff on the famous but-

BROWNIES:

termilk chocolate sheet

Vegetable oil spray for misting the pan

cake made with a pan frost-

Flour for dusting the pan 1 package (18.25 ounces) German chocolate

ing and pecans, this brownie is

cake mix with pudding

compact and thinner, so it’s more

5 tablespoons butter, melted

like a bar than a cake. The frosting

1⁄ 3

is so easy, but make sure you toast

cup milk

1 large egg 1 teaspoon pure vanilla extract

the pecans well and chop them coarsely so there are some big pieces. Add a little salt to those toasted pecans for a delicious con-

T O A S T E D P E C A N PA N F R O S T I N G :

1 heaping cup pecan halves 1⁄ 4

teaspoon salt (optional)

8 tablespoons (1 stick) butter

trast to the sweet chocolate frosting.

4 heaping tablespoons unsweetened cocoa powder 1⁄ 3

cup milk

31 ⁄ 2

to 4 cups confectioners’ sugar, sifted

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly MAKES: 24 SQUARES

mist the bottom of a 13- by 9-inch pan

PREPARATION TIME: 10 MINUTES

with vegetable oil spray and dust it with

BAKING TIME: 20 TO 25 MINUTES

flour. Shake out the excess flour. Set the pan aside.

2. Place the cake mix, melted butter, milk, egg, and vanilla in a large mixing

400

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bowl. Blend with an electric mixer on low

in the milk. Pour in the confectioners’

speed for 30 seconds. Stop the machine

sugar, a little at a time, and stir until the

and scrape down the sides of the bowl

frosting is smooth and satiny. Fold in the

with a rubber spatula. Increase the mixer

pecans.

speed to medium and beat 1 to 2 minutes more, or until the batter is smooth and

6. Pour the frosting over the top of the cooled brownies, and spread it to the edges

very thick. Turn the batter into the prewith a metal spatula. Let the frosting set pared pan and press it into place with a on the cake for 20 minutes or, better yet, fork or your fingertips. Don’t worry if it chill the brownies for 1 hour. Then slice doesn’t reach all the way to the sides of into squares. the pan because it will expand as the pan heats. Place the pan in the oven.

3. Bake the brownies until puffed up in

✹ Store these brownies, covered with plastic wrap or aluminum foil, at room temperature for up to 5 days or in the refrig-

the center and firm around the edges, 20 erator for up to 1 week. Or freeze them, to 25 minutes. Remove the pan from the wrapped in foil, for up to 6 months. Thaw oven and place it on a wire rack to cool the brownies overnight on the counter for 20 minutes. Leave the oven on. The before serving. brownies will fall slightly, becoming thin and chewy as it cools.

4. Meanwhile, prepare the frosting: Place the pecans in a foil pie pan and place it in the oven. Let them toast until deep brown, 5 to 6 minutes. Remove the pan from the oven and let the pecans cool. Lightly sprinkle them with salt if desired. When they are cool, chop coarsely.

5. Place the butter in a medium-size saucepan over medium-high heat. Stir until the butter has melted. Remove the pan from the heat. Stir in the cocoa powder until completely dissolved. Then stir

R the Cake Mix Doctor says If you sprinkle 11⁄ 2 cups of miniature marshmallows over the brownies before you pour on the frosting, this could be called a Mississippi Mud Cake. Or opt for the Rocky Road Frosting (page 438), with the marshmallows already in the frosting.

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401

C H O C O L AT E M I N T BROWNIES t’s not often that a pan of brown-

24 chocolate-covered peppermint-creamfilled candies (11 ⁄ 2-inch size),

ies lasts for any considerable time

such as York Peppermint Patties

at my house. But when I (see “the Cake Mix Doctor says”)

made these, I had also tested some chocolate layer cakes.

Vegetable oil spray for misting the pan 1 package (19.8 ounces) brownie mix 8 tablespoons (1 stick) unsalted butter, melted

What with the

1⁄ 4

cup buttermilk

selection of desserts,

3 large eggs

there were leftovers. And thank good-

1 teaspoon pure vanilla extract

ness for that! Allowing the brownies to

1. Remove the wrappers from the pepper-

sit overnight gave the peppermint fla-

mint candies. Set the candy aside.

vor a chance to seep from the candy

2. Place a rack in the center of the oven

pieces into the brownies. The next

and preheat the oven to 350°F. Lightly mist the bottom of a 13- by 9-inch pan

day, when we bit into the brownie, we

with vegetable oil spray. Set the pan

got a little peppermint flavor tease.

aside.

But when we bit right into the candy,

3. Place the brownie mix, melted butter,

it was full-throttle peppermint!

buttermilk, eggs, and vanilla in a large mixing bowl. Stir with a wooden spoon

MAKES: 24 SQUARES

until all the ingredients are incorporated

PREPARATION TIME: 15 MINUTES

and the batter lightens in texture, 50

BAKING TIME: 25 TO 30 MINUTES

strokes. Pour half of the batter into the prepared pan and spread it out evenly

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with a rubber spatula. Arrange the pep-

R

permint candies in rows of six across and four down on the top of the batter, spacing them evenly. Pour the remaining batter on top of the peppermints, spreading it with the rubber spatula to completely cover them. Place the pan in the oven.

4. Bake the brownies until the top swells up slightly and they are just beginning to pull away from the sides of the pan, 25 to 30 minutes. Remove the pan from the oven and place it on a wire rack to cool for 30

the Cake Mix Doctor says York Peppermint Patties come in 5.3ounce bags.You will need two bags for this recipe—and if luck is with you, you might have a couple extra candies to nibble on while you bake! The candy bakes up hard in this recipe. If you don’t like this texture, coarsely chop the patties and then scatter them over the first layer of batter.

minutes.

5. Cut the brownies into 24 squares, making sure there is a piece of candy in each square.

perature for up to 5 days. Or freeze them, wrapped in foil, for up to 6 months. Thaw

✹ Store these brownies, covered in plas-

the brownies overnight on the counter

tic wrap or aluminum foil, at room tem-

before serving.

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403

B A N A N A B L A C K WA L N U T BROWNIES lack walnuts har-

over black walnuts just to

vested from your

loosen the hull and split

own trees are a lot

the shell, but that was too

of work, but delicious. I remember

reckless for my dad. When a fire

my father silently gathering the

was going in the fireplace, we’d sit

green walnuts from the hillside, let-

around and pick out and eat the

ting them cure through the fall in

sweet meat inside. Black walnuts

plastic barrels in the basement

might have been work (much like

until they turned black as coal, and

raising children), but their flavor

then shooing eager squirrels out of

was sweet and pronounced, unlike

the basement so they didn’t raid his

any other food. I hope you enjoy

stash. But this was just the begin-

them in this easy banana-chocolate

ning. By wintertime, we removed

brownie. You don’t need to harvest

the messy black hulls, which

your own—you can buy black wal-

stained our hands and clothes, and

nuts at the natural foods store.

my father would crack those walnuts purposefully with a hammer

MAKES: 24 SQUARES

on the basement’s cold, hard con-

PREPARATION TIME: 12 MINUTES BAKING TIME: 20 TO 25 MINUTES

crete floor. We heard about people driving their cars back and forth

Vegetable oil spray for misting the pan

404

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1 ripe banana, peeled and mashed (1 ⁄ 2 cup)

with vegetable oil spray. Set the pan

1 package (19.8 ounces) brownie mix

aside.

8 tablespoons (1 stick) unsalted butter, melted 1⁄ 4

2. Place the mashed banana, brownie mix, melted butter, water, and eggs in a

cup water or buttermilk

large mixing bowl. Stir with a wooden

3 large eggs

spoon until all the ingredients are incor-

11 ⁄ 2 cups semisweet chocolate chips

porated and the batter lightens in tex-

1⁄ 2

cup finely chopped black walnuts

ture, 50 strokes. Pour the batter into the prepared pan and spread it out evenly

1. Place a rack in the center of the oven

with a rubber spatula. Scatter the

and preheat the oven to 350°F. Lightly

chocolate

mist the bottom of a 13- by 9-inch pan

evenly on top. Place the pan in the oven.

chips

and

black

walnuts

3. Bake the brownies until the outer 2 inches form a crust and a toothpick in-

R the Cake Mix Doctor says If you can’t find black walnuts, substitute English walnuts.They’re delicious, too! Remember that the riper the banana, the more flavor it will have. And don’t overbake these brownies. Let them cool thoroughly before slicing or you will think they have not cooked through.

serted in this area comes out clean, 20 to 25 minutes. Remove the pan from the oven and place it on a wire rack to cool for 30 minutes.

4. Cut the brownies into 24 squares. They will mellow in flavor if left to rest for 2 hours.

✹ Store these brownies, covered in plastic wrap or aluminum foil, at room temperature for up to 5 days. Or freeze them, wrapped in foil, for up to 6 months. Thaw the brownies overnight on the counter before serving.

C

O O K I E S

,

B

A R S

,

A N D

B

R O W N I E S

405

RASPBERRY SWIRL BROWNIES othing could be easier than

Vegetable oil spray for misting the pan

doctoring up a box of

1 package (19.8 ounces) brownie mix 8 tablespoons (1 stick) unsalted butter,

brownie mix by swirling melted

in some raspberry jam and a few

1⁄ 3

chocolate chips. But let me tell you,

2 large eggs

these humble brownies taste mighty sophisticated! Look for the seedless raspberry jam in the supermarket,

cup water

1 teaspoon pure vanilla extract 1⁄ 2

cup seedless raspberry jam

1⁄ 4

cup semisweet chocolate chips

1⁄ 2

cup finely chopped pecans (optional)

preferably the kind made with all fruit juice and less sugar.

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist the bottom of a 13- by 9-inch pan with vegetable oil spray. Set the pan aside.

2. Place the brownie mix, melted butter, water, eggs, and vanilla in a large mixing bowl. Stir with a wooden spoon until all the ingredients are incorporated and the MAKES: 24 SQUARES

batter lightens in texture, 50 strokes.

PREPARATION TIME: 10 MINUTES

Pour the batter into the prepared pan,

BAKING TIME: 23 TO 27 MINUTES

smoothing it out with a rubber spatula. Drop the raspberry jam by teaspoonfuls onto the batter, and with a dinner knife

406

C

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,

B

A R S

,

A N D

B

R O W N I E S

swirl the jam into the batter. Scatter the

them, wrapped in foil, for up to 6 months.

chocolate chips and the pecans evenly

Thaw the brownies overnight on the

over the top. Place the pan in the oven.

counter before serving.

3. Bake the brownies until the outer 2 inches have formed a crust and feel firm, 23 to 27 minutes. Remove the pan from the oven and place it on a wire rack to cool completely, 30 minutes.

4. Slice and serve the brownies. ✹ Store these brownies, covered with plastic wrap or aluminum foil, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze

R the Cake Mix Doctor says Instead of raspberry jam, swirl in 1 ⁄ 2 cup of orange marmalade before baking; omit the chocolate chips and cover with the Creamy Chocolate Frosting.

Frostings •••

f you think you can spread

When frosting seems too

canned frosting on your glorious

cake,

just

wait

much, go for a glaze—smooth, a

spreadable, and especially easy. Try

minute. My mother has always said

the lighter Shiny Chocolate Glaze, the

that you can get away with cake mix

Chocolate Cinnamon Glaze, the Milk

cake, but your frosting must be home-

Chocolate Glaze, and even the luxurious

made. And I believe that she’s right.

White Chocolate Glaze that is out of this

So, in this chapter you’ll find all the

world spooned over white chocolate cake.

toppings and fillings that you’ll need to

I have found that when making

bedeck that gorgeous chocolate cake. You

toppings and fillings, there is room for

have creamy frostings made with butter

variation, depending on how much con-

and cream cheese, serious and sophisti-

fectioners’ sugar you add, how long you

cated ganache made from heavy cream, a

beat the frosting, or what temperature it

sour cream frosting that tastes scrump-

is before it goes on the cake. It takes a

tious spread on anything, as well as but-

little practice to know when a frosting is

tercream frostings flavored with lemon,

the right consistency to spread, or when

peach, even peppermint. To keep one foot

a glaze is just the right thickness that it

firmly in my grandmother’s kitchen, as

will cloak the cake and not run over the

well, I’ve included some cooked frostings

sides of the plate. Don’t be afraid to ad-

that I call icings. They’re a snap to prepare

just these things as you prepare your

on top of the stove, but taste so delicious,

frostings and sauces. And be sure to

it’ll seem as if you’ve been cooking all day.

enjoy every frosted bite!

408

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R O S T I N G S

F L U F F Y C H O C O L AT E FROSTING he most versatile of any frosting, use this creamy,

MAKES 3 CUPS, ENOUGH TO FROST A 2 - O R 3 - L AY E R C A K E OR 30 CUPCAKES

wonderful chocolaty stuff

PREPARATION TIME: 10 MINUTES

to frost just about any cupcake, layer cake, or sheet cake. The

2⁄ 3

cup unsweetened cocoa powder

6 tablespoons boiling water, plus additional

version here has a stronger, more distinctly chocolate flavor than the one in The Cake Mix Doctor. The secret is in the boiling water,

if needed 8 tablespoons (1 stick) butter, at room temperature 3 cups confectioners’ sugar, sifted, plus additional if needed

which wakes up the taste of cocoa.

1 teaspoon pure vanilla extract

My children squabbled to get the first lick from the bowl!

1. Place the cocoa powder in a large mixing bowl and pour the boiling water over it. Stir with a wooden spoon or rubber spatula until the cocoa comes together into a soft mass. Add the butter

R the Cake Mix Doctor says The longer you beat this frosting, the lighter in color it will get.

and blend with an electric mixer on low speed until the mixture is soft and well combined,

30

seconds.

Stop

the

machine. Place the confectioners’ sugar and vanilla in the bowl, and beat with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the mixer speed to medium and beat until

F

R O S T I N G S

409

Why Sift Confectioners’ Sugar?

I

t may seem like an unnecessary step

strainer for a minute or two, and you’ll

to sift confectioners’ sugar before

have the sifted sugar in the bowl, ready

folding it into your favorite frosting, but

if that sugar has lumps in it, and it

for your recipe. If you want to reduce the number of

invariably does, all the mixing in the

lumps in your confectioners’ sugar, buy

world will not remove them. You can

the sugar packaged in a bag rather than

grate chocolate on top of the cake to

in a box. Reseal the bag tightly with a

disguise the lumps of sugar, or cover

plastic bag clip or a piece of tape.

them with chopped nuts, but it would

Always check the way the recipe

have been easier just to sift the sugar

describes the measurement of sugar:

first.

whether it is “3 cups confectioners’

The easiest way to sift confectioners’

sugar, sifted,” which means to measure,

sugar is to place a large fine-mesh

then sift, or “3 cups sifted confectioners’

strainer or sieve over a medium-size

sugar,” in which case the sugar needs

mixing bowl and pour the measured

to be sifted and then remeasured.

sugar into the strainer; shake the

the frosting lightens and is fluffy, 2 min-

2. Use the frosting to frost the top and

utes more. Add more boiling water, a

sides of the cake or cupcakes of your

teaspoon at a time, or more confection-

choice.

ers’ sugar, a tablespoon at a time, if the frosting is too thick or too thin to your liking.

410

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R O S T I N G S

C H O C O L AT E CREAM FROSTING

love the Fluffy Chocolate

Cake (page 46), the Ever-So-Moist

Frosting, but this new kid on

Chocolate Cake (page 37), burned

the block, a result of sheer

toast, soda crackers, you name it!

experimentation and luck, has stolen my heart! It is much like a basic chocolate pan frosting in that you begin with melted butter and cocoa, but what makes it so luxurious to eat and so pleasurable to work with is the addition of

MAKES 3 CUPS, ENOUGH TO FROST A 2 - O R 3 - L AY E R C A K E OR 30 CUPCAKES

sour cream. Try this frosting on

PREPARATION TIME: 10 MINUTES

the Chocolate Sour Cream Marble 8 tablespoons (1 stick) butter, cut into

R the Cake Mix Doctor says If you make this frosting with regular cocoa, it will have a lighter chocolate color than if you make it with Dutchprocess cocoa. It is perfect for contrasting with deep-chocolate layers.

8 pieces 2⁄ 3

cup unsweetened cocoa powder

3 cups confectioners’ sugar, sifted 1⁄ 3

cup sour cream

1 teaspoon pure vanilla extract

1. Melt the butter in a small saucepan over low heat or melt it in a large glass bowl in the microwave oven on high power for 45 seconds.

F

R O S T I N G S

411

2. Place the melted butter in a large

until incorporated. Stop the machine

mixing bowl and add the cocoa powder.

and add the vanilla. Increase the mixer

Whisk until smooth. Add the confection-

speed to medium and beat until light

ers’ sugar alternately with the sour

and fluffy, 1 minute more.

cream, blending with an electric mixer on low speed

3. Use the frosting to frost the top and sides of the cake or cupcakes of your

for 1 to 11 ⁄ 2 minutes, or choice.

412

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VA N I L L A BUTTERCREAM FROSTING his is the first from-scratch

nately with the liquid. Cranking

frosting I ever made, and

up the mixer speed incorporates

through the years I have

some air and makes the frosting

changed and perfected it. I think

lighter. Use this frosting when you

the frosting works best when you

want the chocolate cake layers to

add a cup of the confec-

shine, or when you’re serving folks

tioners’ sugar up front,

who aren’t that crazy about choco-

then add the rest alter-

late. It’s just right for the Choco-

R the Cake Mix Doctor says Pure vanilla extract adds a lot to this basic frosting. Go ahead and add a full tablespoon (3 teaspoons) if you are crazy about vanilla. And shop around when it comes to purchasing vanilla. Try some of the fun, more upscale vanillas at specialty shops. But if you want the best price around on plain and simple pure vanilla, shop at the warehouse wholesale clubs for the 16-ounce bottles.

late Midnight Cake (page 55), Debbie’s Dazzling Red Velvet Cake (page 88), or any of the cupcakes.

MAKES 31⁄ 2 CUPS, ENOUGH TO FROST A 2 - O R 3 - L AY E R C A K E PREPARATION TIME: 5 MINUTES

8 tablespoons (1 stick) butter, at room temperature 2 teaspoons pure vanilla extract 4 cups confectioners’ sugar, sifted 3 to 4 tablespoons milk

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413

1. Place the butter, vanilla, and 1 cup of

mixer on low speed. Add another 1 table-

the confectioners’ sugar in a large mix-

spoon milk if the frosting seems too stiff.

ing bowl. Blend with an electric mixer on

Increase the mixer speed to medium and

low speed to incorporate, 30 seconds.

beat until light and fluffy, 1 minute more.

Add the remaining confectioners’ sugar alternately with 3 tablespoons milk,

2. Use to frost the top and sides of the

1 tablespoon at a time, blending with the

cake of your choice.

414

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R O S T I N G S

CRUSHED PEPPERMINT BUTTERCREAM FROSTING retty with crushed pepper-

fold the ends over to enclose it,

mint candy folded in, this

then whack the towel several times

frosting can be spread on

with a rolling pin. This is how my

the Chocolate Chiffon Cake (page

grandmother used to crush ice,

298) and the Chocolate Sour

long before there was a button on

Cream Cupcakes (page 324). Then

the freezer door.

make the results even prettier by

It relieves a

topping the cake or cupcakes with

lot of

more crushed candy. The easiest

stress,

way to crush hard candy is to

too!

place it in a clean kitchen towel,

R the Cake Mix Doctor says During the winter holidays you can find chocolate peppermint sticks in the stores. They are a fun substitute, crushed and added to this recipe instead of the regular peppermints.

MAKES 31⁄ 2 CUPS, ENOUGH TO FROST A 2 - O R 3 - L AY E R C A K E OR 36 CUPCAKES PREPARATION TIME: 10 MINUTES

8 tablespoons (1 stick) butter, at room temperature 1⁄ 2

teaspoon pure peppermint extract

31 ⁄ 2

cups confectioners’ sugar, sifted

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R O S T I N G S

415

3 to 4 tablespoons milk

ers’ sugar alternately with 3 tablespoons

1⁄ 2

milk, 1 tablespoon at a time, blending

cup crushed peppermint candy

with the mixer on low speed. Add

1. Place the butter, peppermint extract,

another 1 tablespoon milk if the frosting

and 1 cup of the confectioners’ sugar in a

seems too stiff. Increase the mixer speed

large mixing bowl. Blend with an electric

to medium and beat until light and

mixer on low speed to incorporate, 30

fluffy, 1 minute more. Fold in the pep-

seconds. Add the remaining confection-

permint candy.

2. Use to frost the top and sides of the cake or cupcakes of your choice.

416

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COFFEE BUTTERCREAM FROSTING his recipe comes from Rita Bagby, of Russiaville, Indi-

MAKES 31⁄ 2 CUPS, ENOUGH TO FROST A 2 - O R 3 - L AY E R C A K E PREPARATION TIME: 10 MINUTES

ana, and it is delicious on her Chocolate Coffee Angel Food 1⁄ 4

cup whole milk

Cake (page 278). It is also good 2 tablespoons instant coffee granules

with chocolate added, for a mocha twist. To dress up the sides of the cake, press toasted almond slices

8 tablespoons (1 stick) butter, at room temperature 4 cups confectioners’ sugar, sifted, plus additional if needed

lightly into this frosting. The flavors of almond and coffee are a

1. Pour the milk into a small glass bowl and heat in the microwave oven on high

pleasant match.

power for 30 seconds, or until very hot. Stir in the coffee granules until they dis-

R the Cake Mix Doctor says For a mocha variation, add 2 tablespoons unsweetened cocoa along with the confectioners’ sugar.

solve. Set the mixture aside.

2. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add 1 cup of

the

confectioners’

sugar. Blend with the mixer on low speed until

the

sugar

is

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R O S T I N G S

417

Letting Cakes Rest Before Serving

C

akes are like roasted chicken—they

helps if after frosting or glazing, you let it

are easier to slice if left to rest. Now,

rest at room temperature for at least 10 to

the cake certainly doesn’t need as much

20 minutes before slicing.

resting time as a chicken does, but it

incorporated, 30 seconds. Alternating,

medium and beat until lightened, 1 to

add the coffee mixture and the rest of

2 minutes more.

the sugar, beating on low speed until smooth. Add more sugar if the frosting

3. Use to frost the top and sides of the

seems thin. Increase the mixer speed to

cake of your choice.

418

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FRESH PEACH BUTTERCREAM FROSTING ou get better frosting if you use ripe summer peaches.

MAKES 31⁄ 2 CUPS, ENOUGH TO FROST A 2 - O R 3 - L AY E R C A K E PREPARATION TIME: 10 MINUTES

So, if you’ve frozen sweetened peaches for use all year long, now’s 8 tablespoons (1 stick) butter, at room

the time to pull them out of the

temperature

freezer. Spread this yummy frosting

33⁄ 4 cups confectioners’ sugar, sifted

liberally on the White Chocolate

3 to 4 tablespoons puréed fresh or thawed frozen peaches

Peach Cake (page 90), or for an

1⁄ 2

teaspoon pure vanilla extract

unexpected treat on the Ever-SoMoist Chocolate Cake (page 37).

1. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed

R the Cake Mix Doctor says It’s tricky adding fruit purées to buttercream frostings.You must add just a little—3 to 4 tablespoons—or the frosting will have too much liquid and no amount of confectioners’ sugar will thicken it. Use the best peaches, real butter, not margarine, and pure vanilla extract, not imitation vanilla.

until fluffy, 30 seconds. Stop the machine and add the confectioners’ sugar, 3 tablespoons peach purée, and vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Blend in another 1 tablespoon peach purée if the frosting seems too stiff.

2. Use to frost the top and sides of the cake of your choice.

F

419

R O S T I N G S

LEMON BUTTERCREAM FROSTING his is a pretty frosting, whether spread onto the Raspberry-Peach White Chocolate Cupcakes (page 333), the Chocolate Sour Cream Cupcakes (page 324), or the Little White Chocolate Pound Cakes (page 336). Lemon

R the Cake Mix Doctor says When lemons are cold, they don’t like to give up much juice.To make a refrigerated lemon juicier, warm it under hot tap water before slicing and juicing.

is a versatile flavoring, suitable for any time of the year. Always use fresh lemon juice and zest.

1. Place the butter and 1 cup of the confectioners’ sugar in a large mixing bowl.

MAKES

31⁄ 2

CUPS, ENOUGH TO FROST A 2 - O R 3 - L AY E R C A K E OR 30 CUPCAKES

PREPARATION TIME: 10 MINUTES

Blend with an electric mixer on low speed to incorporate, 30 seconds. Add the remaining confectioners’ sugar alternately with 2 tablespoons milk, 1 tablespoon at a time, and the lemon juice, blending with the mixer on low. Stir in the lemon zest.

8 tablespoons (1 stick) butter, at room temperature 4 cups confectioners’ sugar, sifted 2 to 3 tablespoons milk

Add another 1 tablespoon milk if the frosting seems too stiff. Increase the mixer speed to medium and beat until light and fluffy, 1 minute more.

1 tablespoon fresh lemon juice

2. Use to frost the top and sides of the

1 teaspoon grated lemon zest

cake or cupcakes of your choice.

420

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CREAM CHEESE FROSTING used to think that cream cheese

and the Chocolate Carrot Cake (page

frostings were too heavy, but

177).

now I have discovered this lighter version, using part cream cheese and part butter. The addition of cream cheese makes a frosting less sweet and is a nice complement to cakes, especially chocolate. This is just the right frosting for Debbie’s Dazzling

MAKES 31⁄ 2 CUPS, ENOUGH TO FROST A 2 - O R 3 - L AY E R C A K E PREPARATION TIME: 5 MINUTES

1 package (8 ounces) cream cheese, at room temperature 8 tablespoons (1 stick) butter, at room temperature 33⁄ 4 cups confectioners’ sugar, sifted, plus

Red Velvet Cake (page 88), the Chocolate Midnight Cake (page 55),

additional if needed 2 teaspoons pure vanilla extract

1. Place the cream cheese and butter in a

R

large mixing bowl. Blend with an electric

the Cake Mix Doctor says

onds. Add the confectioners’ sugar, a little

To save fat and calories, use reduced-fat cream cheese. Make sure your cream cheese is soft before beginning this frosting. If it is cold, unwrap the package, remove the foil, and place the cream cheese on a plate in the microwave oven on high for 20 to 30 seconds. Don’t substitute margarine for the butter, however.

speed until the sugar is well incorporated, 1

mixer on low speed until combined, 30 secat a time, blending with the mixer on low minute. Add more sugar as needed to make the frosting spreadable. Add the vanilla, then increase the mixer speed to medium and blend until the frosting is fluffy, 1 minute more.

2. Use this frosting to frost the top and sides of the cake or cupcakes of your choice.

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R O S T I N G S

421

G E R M A N C H O C O L AT E CREAM CHEESE FROSTING hen I was developing the recipe for the Chocolate Coconut Cream Cake

MAKES 31⁄ 2 CUPS, ENOUGH TO FROST A 2 - O R 3 - L AY E R C A K E OR A 13- BY 9-INCH CAKE PREPARATION TIME: 10 MINUTES

(page 167), I thought it made sense to come up with a cream cheese frosting that contained German

1 bar (4 ounces) German chocolate, coarsely chopped 1 package (8 ounces) cream cheese, at room

chocolate as well. This is a silky

temperature

smooth, beautiful frosting, and it

1 tablespoon milk

would be spectacular on any of the

1 teaspoon pure vanilla extract 4 cups confectioners’ sugar, sifted

German chocolate sheet cakes, the German Chocolate Cake (page 66),

1. Place the chocolate in a small glass

or the German Chocolate Spice

bowl in the microwave oven, and melt on high power for 11 ⁄ 2 minutes. Stir until all

Cake (page 69).

the chocolate has melted, and set the bowl aside.

2. Place the cream cheese in a large mixing bowl. Blend with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted chocolate, and blend with the mixer on low speed until the chocolate is incorporated, 30 seconds. Add the milk, vanilla, and 31 ⁄ 2 cups of the confectioners’ sugar,

422

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R O S T I N G S

and blend on low speed until the sugar is incorporated, 30 seconds. Add more sugar as needed to make the frosting spreadable. Increase the mixer speed to medium and blend until the frosting is fluffy, 1 minute more.

3. Use to frost the top and sides of the cake of your choice.

R the Cake Mix Doctor says This is too much frosting to frost just the top of a sheet cake. Invert the cake onto a serving platter and frost the sides, too.

F

423

R O S T I N G S

C I N N A M O N -C H O C O L AT E CREAM CHEESE FROSTING henever I make up this frosting, I can’t decide

MAKES 31⁄ 2 CUPS, ENOUGH TO FROST A 2 - O R 3 - L AY E R C A K E PREPARATION TIME: 5 MINUTES

what to do first— slather it on the Chocolate Pump-

1 package (8 ounces) cream cheese, at

kin Spice Cake (page 195) or pop a big spoonful into my mouth! Fla-

room temperature 8 tablespoons (1 stick) butter, at room temperature

vored with dark Dutch-process cocoa and ground cinnamon, it is a perennial as far as I am concerned, delicious on any dark chocolate

1⁄ 2

cup Dutch-process unsweetened cocoa powder

1 teaspoon ground cinnamon 1 teaspoon pure vanilla extract 4 cups confectioners’ sugar, sifted

layer cake or cupcake in this book.

R the Cake Mix Doctor says To lighten the color of this frosting, use regular unsweetened cocoa powder. Cream cheese frostings are a snap to prepare the day ahead—just chill and then let come to room temperature while the cake bakes.

1. Place the cream cheese and the butter in a large mixing bowl. Blend with an electric mixer on low speed until well combined,

30

seconds.

Stop

the

machine. Add the cocoa powder, cinnamon, vanilla, and 33 ⁄ 4 cups of the confectioners’ sugar. Blend with the mixer

424

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Leaning Tower of Cake

I

f the weather is really warm, the cake

entire cake, then return the cake to the

is warm, and the frosting is gooey and

freezer to firm up for a few more minutes.

warm, well, you have just the right com-

Remove the cake, and store it as the

bination for . . . a leaning tower of cake!

recipe suggests.

Don’t let this happen. When I tested the

Another trick in hot weather is to

layer cake chapter, it was summertime,

assemble the layer cake with bottoms

and I learned to use the freezer to my

facing each other so the cake doesn’t

advantage. (Pastry chefs do this.) Place

slide. Place the first layer bottom side up

the bottom layer of the cake on a card-

on the plate and frost it; then place the

board round and frost the top of it; then

second layer bottom side down on top of

place it in the freezer to firm up for a few

the first layer, and frost it. Frost the top

minutes. Pull the layer out, place the top

and sides of the cake as you normally

layer on, frost the top and sides of the

would.

on low speed until the ingredients are

2. Use to frost the top and sides of the

moistened, 30 seconds. Add more sugar

cake of your choice.

if the frosting seems too thin. Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.

F

425

R O S T I N G S

W H I T E C H O C O L AT E CREAM CHEESE FROSTING his recipe begs repeating. It is one of my favorites from The Cake Mix Doctor, and it is just perfect for all the white chocolate cakes in this book. It’s also delicious on any of the dark chocolate layer cakes or chocolate

1. Place the white chocolate in a small

cupcakes. Add a few drops of food

glass bowl in the microwave oven on high power for 1 minute. Remove the

coloring, and it turns red, green, or orange for holiday parties.

bowl from the oven and stir with a wooden spoon or a rubber spatula until it is smooth. (See Melting White Choco-

MAKES 3 CUPS, ENOUGH TO FROST A 2 - O R 3 - L AY E R C A K E

late, page 92.) Set the chocolate aside to cool.

PREPARATION TIME: 10 MINUTES

6 ounces white chocolate, coarsely chopped 1 package (8 ounces) cream cheese, at room temperature 4 tablespoons (1 ⁄ 2 stick) butter, at room temperature 1 teaspoon pure vanilla extract 3 cups confectioners’ sugar, sifted

R the Cake Mix Doctor says Since cream cheese frostings are so sticky, chill the frosted cake uncovered until the frosting sets, 20 to 30 minutes; then the cake will be easier to tote or to wrap in foil and store.

426

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R O S T I N G S

2. Place the cream cheese and butter in

more sugar as needed to make the

a large mixing bowl. Beat with an elec-

frosting spreadable. Increase the mixer

tric mixer on low speed until well com-

speed to medium and beat

bined, 30 seconds. Stop the machine.

until the frosting is fluffy,

Add the melted white chocolate and

1 minute more.

blend on low speed until just combined, 30 seconds. Add the vanilla and 21 ⁄ 2

3. Use to frost the top and sides of the cake of

cups of the confectioners’ sugar, and your choice. blend on low speed until the sugar is incorporated, 30 seconds more. Add

F

427

R O S T I N G S

L E M O N Y W H I T E C H O C O L AT E CREAM CHEESE FROSTING his frosting for the Lemon Lovers’ White Chocolate Cake

rubber spatula until it is smooth. (See Melting White Chocolate, page 92.) Set the chocolate aside to cool.

(page 93) is also delicious on a

2. Place the cream cheese and butter in a basic angel food cake. One medium

large mixing bowl. Beat with an electric

lemon will yield about 1 tablespoon

mixer on low speed until well combined, 30 seconds. Stop the machine. Add the lemon

juice and 1 teaspoon zest.

juice, lemon zest, and melted white chocolate, and blend on low speed until just com-

MAKES 3 CUPS, ENOUGH TO FROST A 2 - O R 3 - L AY E R C A K E

bined, 30 seconds. Add the confectioners’

PREPARATION TIME: 10 MINUTES

sugar is incorporated, 30 seconds. Increase

sugar and blend on low speed until the the mixer speed to medium and beat until the frosting is fluffy, 1 minute more.

6 ounces white chocolate, coarsely chopped 1 package (8 ounces) cream cheese, at room temperature

3. Use to frost the top and sides of the cake of your choice.

4 tablespoons (1⁄ 2 stick) butter, at room temperature 1 tablespoon fresh lemon juice 1 teaspoon grated lemon zest 3 cups confectioners’ sugar, sifted

1. Place the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a wooden spoon or a

R the Cake Mix Doctor says Instead of fresh lemon juice and zest, substitute fresh lime juice and grated zest and use the frosting on the White Chocolate Chiffon Cake (page 293).

428

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R O S T I N G S

FRESH ORANGE CREAM CHEESE FROSTING ince my grandmother always made a fresh orange layer

1. Place the cream cheese and butter in a large mixing bowl. Blend with an electric

cake for Christmas Eve, I am partial to any cake with an orange

mixer on low speed until well combined, 30 seconds. Add the confectioners’ sugar, a little at a time, blending with the mixer

frosting. This frosting is easy to prepare, using ingredients you likely have on hand. It dresses up the

on low speed until the sugar is well combined, 1 minute. Add the orange juice and zest to the mixture. Increase the mixer speed to medium and beat until the frost-

Dark Chocolate Sheet Cake (page

ing lightens and is fluffy, 1 minute more.

197) as well as the White Chocolate

2. Use to frost the top and sides of the

Wedding Cake (page 207).

cake of your choice.

MAKES 3 CUPS, ENOUGH TO FROST A 2 - O R 3 - L AY E R C A K E OR A 13- BY 9-INCH CAKE PREPARATION TIME: 10 MINUTES

1 package (8 ounces) cream cheese, at room temperature 8 tablespoons (1 stick) butter, at room temperature 3 cups confectioners’ sugar, sifted 2 tablespoons fresh orange juice 1 tablespoon grated orange zest

R the Cake Mix Doctor says No fresh oranges? Good carton orange juice will do, especially if it contains pulp. Just omit the orange zest; or if you have a lemon, add 1 teaspoon grated lemon zest instead. For a totally grown-up cake, use half orange juice and half Grand Marnier or another orange liqueur.

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O R A N G E -C O C O A CREAM CHEESE FROSTING ob Showalter, of Duncan, South Carolina, who

1 package (8 ounces) cream cheese, at room temperature 4 tablespoons (1 ⁄ 2 stick) butter,

loves to bake at room temperature

cakes, sent me this frost-

1⁄ 4

ing recipe one spring. He had

powder

been frosting my devil’s food cakes

cup unsweetened cocoa

1 teaspoon pure orange extract 33 ⁄ 4 cups confectioners’ sugar, sifted

with it, and he promised that the

1 to 2 tablespoons orange liqueur,

chocolate and orange combination

such as Grand Marnier, Cointreau,

would taste very European. Bob

or Triple Sec

was right. And adding that orange liqueur helps, too! This frosting is superb on the Chocolate Orange Cake (page 81); or omit the liqueur and frost the Orange Swirl Chocolate Cupcakes (page 329) for the children’s school parties.

MAKES 31⁄ 2 CUPS, ENOUGH TO FROST A 2 - O R 3 - L AY E R C A K E OR 36 CUPCAKES PREPARATION TIME: 10 MINUTES

R the Cake Mix Doctor says If you don’t want to add alcohol to this recipe, use orange juice instead. And for a powerful flavor punch, instead of orange extract try 1⁄ 2 teaspoon orange oil.This is a highly concentrated flavor distilled from the zest of many, many oranges. It is expensive, and if you can locate it at a specialty shop, enjoy it and use it sparingly.

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R O S T I N G S

Citrus Oils

I

t’s tricky to incorporate flavors into

Massachusetts, produces orange, lemon,

frostings. You need only 3 to 4 table-

and lime oils. The oil is made by cold-

spoons of liquid, total, in most butter-

pressing the rind of the fruit, much like

cream frostings and often none at all in

pressing olives to make fine olive oil.

cream cheese frostings, so how to pass

These oils are pricey, but they pack a lot

along an interesting flavor? Opt for orange,

of flavor into just 1 ⁄ 2 teaspoon. And oils

lemon, or peppermint extract. Or try a

are a good substitute should you not want

citrus oil. Boyajian, of Norwood,

to add grated zest to a frosting or glaze.

1. Place the cream cheese and butter in a

crease the speed to medium and beat

large mixing bowl. Blend with an electric

until light and fluffy, 1 minute more. If the

mixer on low speed until fluffy, 30 sec-

frosting seems too stiff, blend in another 1

onds. Stop the machine and add the cocoa

tablespoon liqueur.

powder, orange extract, confectioners’ sugar, and 1 tablespoon orange liqueur. Blend

2. Use to frost the top and sides of the

with the mixer on low speed until the

cake or cupcakes of your choice.

sugar is well combined, 1 minute. In-

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PINEAPPLE CREAM CHEESE FROSTING hen the frosting is

1 can (8 ounces) crushed pineapple in its own juice, well drained

important—when you

1 package (8 ounces) cream cheese,

want your cake to make at room temperature

a big impression—then this is the

8 tablespoons (1 stick) butter, at room temperature

one to use. Spread it on Chocolate Banana Cupcakes (page 327),

4 cups confectioners’ sugar, sifted

Chocolate Sour Cream Cupcakes (page 324), and sheet cakes like

1⁄ 2

teaspoon ground cinnamon (optional)

the Chocolate Carrot Cake (page 177) and the Chocolate Rum Raisin Cake (page 188). It has a faint island flavor, and in the depths of winter it will have you dreaming of the beach. MAKES 4 CUPS, ENOUGH TO FROST A 2 - O R 3 - L AY E R C A K E , A 13- BY 9-INCH CAKE, OR 36 CUPCAKES PREPARATION TIME: 10 MINUTES

R the Cake Mix Doctor says This recipe makes a lot of frosting.You will need only about half a recipe to frost most cupcake recipes. And the cinnamon flavor is totally optional— you may not want to add it if there is cinnamon in the cake you are frosting.

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R O S T I N G S

1. Pack the well-drained pineapple into

pineapple and the cinnamon, if desired.

a 1 ⁄ 3-cup measure. Set it aside.

Increase the mixer speed to medium and

2. Place the cream cheese and butter in

beat until the frosting lightens and is fluffy, 1 minute more.

a large mixing bowl. Blend with an electric mixer on low speed until combined,

3. Use to frost the

30

top and sides of the

seconds.

Add

the

confectioners’

sugar, a little at a time, blending with

cake or cupcakes of

the mixer on low speed until the sugar is

your choice.

combined, 1 minute. Add the reserved

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R O S T I N G S

433

MARTHA’S C H O C O L AT E I C I N G moother and sleeker than a

Bowden and her mother, Shirley Hut-

frosting, more substantial

son, who shared their cherished

than a glaze, this generous

recipe with me.

chocolate coating, which is briefly cooked, brings glory to the category of “icing.” Pour it over Bundt cakes,

MAKES 11⁄ 2 CUPS, ENOUGH TO FROST A BUNDT OR TUBE CAKE, 24 CUPCAKES, OR A 13- BY 9-INCH CAKE PREPARATION TIME: 8 MINUTES

spread it on cupcakes and sheet cakes, or just spoon it on top of 1 cup granulated sugar

vanilla ice cream. It was Martha

5 tablespoons butter 1⁄ 3

R the Cake Mix Doctor says This icing thickens up as it sits. Hot from the stove, it can be spooned over Bundt cakes—the icing will trickle down the sides. It can be poured on top of sheet cakes and spread with a metal spatula to reach the edges. But wait until it thickens up a bit before icing cupcakes, so the precious icing will be firm enough to stay on top.

cup whole milk

1 cup semisweet chocolate chips

1. Place the sugar, butter, and milk in a medium-size saucepan over medium-high heat. Stir until the mixture comes to a boil, 3 to 4 minutes. Still stirring, let the mixture boil until the sugar dissolves, 1 minute. Remove the pan from the heat.

2. Stir in the chocolate chips, and continue to stir until the mixture is smooth and the chocolate has melted.

3. Spread the icing over the cooled cake or cupcakes of your choice.

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C H O C O L AT E P A N F R O S T I N G f you enjoyed this frosting recipe in my first book, you will notice that the quantities have changed slightly. That’s because people said they wanted more of this fudgy frosting—enough for a thick coat instead of a thin one—and I can’t blame them! Spread Chocolate Pan Frosting onto layer cakes while it is still warm. It will set up as it cools.

MAKES 4 CUPS, ENOUGH TO FROST A 2 - O R 3 - L AY E R C A K E PREPARATION TIME: 10 MINUTES

12 tablespoons (11 ⁄ 2 sticks) butter 1⁄ 2

cup unsweetened cocoa powder

1⁄ 2

cup whole milk

51 ⁄ 2

cups confectioners’ sugar, sifted

R the Cake Mix Doctor says When working with warm frostings, it’s important to have your tools at hand. You will need a ladle for spooning some of the frosting over the first layer of cake. Use a thin metal spatula (not a pancake flipper!) to spread the frosting to the edges. Place the second layer on top of the first and now spoon on more frosting.This will be the top of the cake (unless it’s a three-layer cake), so either make clean, smooth strokes or wiggle the spatula back and forth for a decorative rippled look. Now to the sides: If the frosting starts to harden, place the pan back over low heat and stir until it is soft again.With the metal spatula, transfer the frosting bit by bit to the sides of the cake, first making a thin coat to seal in the crumbs, then a thicker coat to cover the first. Voilà!

1. Melt the butter in a medium-size saucepan over low heat, 2 to 3 minutes. Stir in the cocoa powder and milk. Cook

F

R O S T I N G S

435

5 cups of the confectioners’ sugar, adding

sides of the cake with more frosting,

more if needed, until the frosting is thick-

smoothing it out with a long metal spatula

ened and smooth and the consistency of

as you go. It will harden as it cools. Work

hot fudge sauce.

quickly because this frosting goes on best

2. Ladle the warm frosting liberally over the top of a cooled cake of your choice, spreading it with a metal spatula so that it reaches the edges of the cake. Spread the

while still warm.

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R O S T I N G S

PERFECT C H O C O L AT E F R O S T I N G s a newspaper food editor,

1 cup semisweet chocolate chips

I used to cringe when I saw

1⁄ 2

words like “perfect” in a

cup half-and-half

1 cup (2 sticks) butter, cut into tablespoons 21 ⁄ 2 cups confectioners’ sugar, sifted

recipe because, after all, food is subjective. What is perfect to me

1. Place a large mixing bowl full of ice in the kitchen sink.

might not be to you. But I really must call this frosting perfect. If you follow this

2. Place the chocolate chips, half-and-half, and butter in a medium-size saucepan over medium heat. Stir the mixture constantly until the chips and butter melt and the mixture thickens, 5 to 6 minutes. Do not let it

recipe to the

boil. Remove the pan from the heat.

letter, you will make the most satiny, delicious chocolate frosting imaginable. And yes, it does call for a whole cup of butter. No wonder it tastes so good and spreads on so easily! MAKES 31⁄ 2 CUPS, ENOUGH TO FROST A 2 - O R 3 - L AY E R C A K E PREPARATION TIME: 15 MINUTES

R the Cake Mix Doctor says Since you need to beat the frosting with an electric mixer while it is still in the saucepan, use a pan without a nonstick coating, which might chip. And remember to always measure confectioners’ sugar first, then sift it, unless the recipe calls for “sifted confectioners’ sugar.”

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R O S T I N G S

3. Whisk the confectioners’ sugar into the mixture until it becomes smooth. Then, place the saucepan in the bowl

fudgelike in appearance, 4 to 5 minutes.

4. Spread onto the cake of your choice. The frosting will stiffen up as it sets. If

of ice, taking special care not to it gets too hard to spread, simply let any of the ice water spill place the saucepan back over into the saucepan. Beat the low heat and stir until it reaches mixture with an electric mixer spreading consistency. set on low speed until the frosting thickens and is satiny and

438

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R O S T I N G S

ROCKY ROAD FROSTING se this on the German Chocolate Sheet Cake (page 66), as well as the Dark Chocolate Sheet Cake (page 197). It is also delicious on cupcakes such

chocolate chips, and stir until they are melted.

as the Chocolate Sour Cream Cupcakes (page 324).

2. Let the pan rest off the heat to cool slightly but not completely, 3 to 4 minutes. Fold in the peanuts and marshmal-

MAKES 11⁄ 2 CUPS, ENOUGH TO FROST A 13- BY 9-INCH CAKE OR 24 CUPCAKES

lows until they are well combined and the heat from the frosting begins to melt the marshmallows.

PREPARATION TIME: 10 MINUTES

3. Turn the frosting out onto a cooled sheet cake, then spread evenly with a 1 cup sugar

spatula until the frosting covers the entire

5 tablespoons butter

cake. Or spread on cooled cupcakes.

1⁄ 3

cup whole milk

1 cup semisweet chocolate chips 3⁄ 4

cup chopped dry-roasted peanuts

3⁄ 4

cup miniature marshmallows

1. Place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 3 to 4 minutes. Boil, stirring constantly, for 1 minute. Remove the pan from the heat, add the

R the Cake Mix Doctor says If you don’t have miniature marshmallows but you do have larger marshmallows, snip the marshmallows into 1⁄ 2-inch pieces with clean kitchen scissors.

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R O S T I N G S

439

C H O C O L AT E M A R S H M A L L O W FROSTING se this wonderful frosting on the Incredible Mocha

2 cups confectioners’ sugar 1⁄ 2

cup unsweetened cocoa powder

3⁄ 4

cup marshmallow creme

Melted Ice Cream Cake 4 tablespoons (1⁄ 2 stick) butter

(page 114) and other pound cakes

1⁄ 4

when you want a chocolate topping

1 teaspoon pure vanilla extract

that tastes great, looks elegant, and transports well.

cup whole milk

1. Sift the sugar and cocoa powder together into a large mixing bowl. Set the bowl aside.

MAKES 11⁄ 2 CUPS, ENOUGH TO FROST A BUNDT CAKE, TUBE CAKE, 13- BY 9-INCH CAKE, OR 24 CUPCAKES, OR TO THINLY F R O S T A 2 - L AY E R C A K E PREPARATION TIME: 10 MINUTES

2. Place the marshmallow creme, butter, and milk in a medium-size heavy saucepan over medium-low heat. Stir until the butter and marshmallow creme have melted, 2 to 3 minutes. Remove the pan from the heat. Pour the sugar-cocoa mixture over the

R the Cake Mix Doctor says This frosting needs to be spread on while it is warm, so have your cake ready before getting the frosting started. If it gets hard, return it to low heat and stir until it is spreadable again.

marshmallow mixture. Add the vanilla and stir until the frosting is smooth and satiny.

3. Use to frost the cake or cupcakes of your choice.

440

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R O S T I N G S

QUICK CARAMEL FROSTING ust because this is a chocolate

R

book, don’t think for a minute

the Cake Mix Doctor says

that I would snub my favorite caramel frosting! It is so good cover-

If the frosting hardens, place the pan back over low heat and stir until it softens up. And when measuring the brown sugar, be sure to pack the sugar down into the cup measure.

ing the Chocolate Cinnamon Banana Cake (page 58), the Little White Chocolate Pound Cakes (page 336), and the White Chocolate Chiffon Cake (page 293). Chocolate and caramel are natural partners. The

1⁄ 4

cup whole milk

2 cups confectioners’ sugar, sifted

beauty of this recipe is that you

1 teaspoon pure vanilla extract

start out with brown sugar so you don’t have to go through the labori-

1. Place the butter and both brown sugars in a medium-size heavy saucepan over

ous step of caramelizing white gran-

medium heat. Cook, stirring, until the

ulated sugar.

mixture comes to a boil, about 2 minutes. Add the milk, stir, and bring the mixture back to a boil. Then remove the pan from

MAKES 3 CUPS, ENOUGH TO FROST A 2 - O R 3 - L AY E R C A K E PREPARATION TIME: 10 MINUTES

the heat. Add the confectioners’ sugar and vanilla. Beat with a wooden spoon until the frosting is smooth.

2. Use immediately (while still warm) to 8 tablespoons (1 stick) butter 1⁄ 2

cup (packed) light brown sugar

1⁄ 2

cup (packed) dark brown sugar

frost the cake of your choice.

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C H O C O L AT E G A N A C H E anache tastes like it is a lot more trouble to prepare

stainless-steel mixing bowl. Remove the cream from the heat, and pour it over the chocolate. Stir with a wooden spoon until

than it is. It is the ultimate

the chocolate is melted. Stir in the liqueur

chocolate frosting for those who

if desired.

love the taste of dark bitter choco-

2. To use this ganache as a glaze, let it stand at room temperature for 10 minutes

late. Spread it on the cake just as it is beginning to thicken. Unlike pan frostings, ganache will not set up

before spooning it over a cooled cake. To use the ganache as a frosting, let it stand for 30 minutes at room temperature, or chill it for 10 minutes, until it has thickened

hard. It will continue to have a wet

enough to spread with a metal spatula.

look and a soft texture. MAKES 13⁄ 4 CUPS, ENOUGH TO THINLY FROST A 2 - O R 3 - L AY E R C A K E PREPARATION TIME: 5 MINUTES

3⁄ 4

cup heavy (whipping) cream

8 ounces semisweet chocolate, coarsely chopped 1 tablespoon liqueur of your choice (optional)

1. Place the cream in a small heavy saucepan over medium heat and bring to a boil, stirring. Meanwhile, place the chopped chocolate (or semisweet chocolate chips; see “the Cake Mix Doctor says”) in a large

R the Cake Mix Doctor says To save chopping, and if you like a slightly sweeter ganache, use 11⁄ 3 cups semisweet chocolate chips instead of the chopped chocolate. You can even make this ganache in the food processor: Process the chocolate until it is broken into small pieces; then, with the machine running, pour the hot cream into the feed tube and continue to process until the ganache is smooth.

442

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R O S T I N G S

WHIPPED C H O C O L AT E G A N A C H E ou’ve seen this gorgeous fluffy frosting on wedding

MAKES 3 CUPS, ENOUGH TO FROST A 2 - O R 3 - L AY E R C A K E PREPARATION TIME: 15 MINUTES

cakes and other fancy cakes, CHILLING TIME: 30 MINUTES

and while this recipe may look more elaborate than others, it is quite

3⁄ 4

simple to prepare. You just chill and

8 ounces semisweet chocolate, coarsely

then whip the chocolate ganache as

cup heavy (whipping) cream

chopped, or 11 ⁄ 3 cups semisweet chocolate chips, or 13 ⁄ 4 cups miniature

you would whip cream. What results is a frosting that is lighter in

Hershey’s Kisses 1 tablespoon liqueur of your choice (optional)

color than other chocolate frostings, and often with pretty streaks of dark chocolate. You can begin with semisweet bar chocolate, semisweet chocolate chips, or even miniature Hershey’s Kisses. Should you like a

1. Place the cream in a small heavy saucepan over medium heat, and bring to a

sweeter frosting, taste the ganache

boil, stirring. Meanwhile, place the choco-

before you whip it, and add up to 1 ⁄ 4

late in a large stainless-steel mixing bowl.

cup confectioners’ sugar as it is

2. Remove the cream from the heat, and pour it over the chocolate. Stir with a

being whipped.

wooden spoon until the chocolate is melted. Stir in the liqueur if desired.

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443

R O S T I N G S

3. Place the bowl, uncovered, in the refrigerator to chill for at least 30 minutes, or preferably 1 hour. Place the electric mixer beaters in the refrigerator to chill.

4. Remove the bowl and beaters from the refrigerator. Using the chilled beaters, whip the ganache on high speed for 2 to 3 minutes, or until the frosting lightens in color and triples

in

volume.

Spread on the cake of your choice. Store leftover frosted cake in the refrigerator.

R the Cake Mix Doctor says Tiny dark flecks will appear when the chocolate is melted and chilled, creating an attractive contrast to the overall pale color of the frosting. I like to prepare ganache in a stainless-steel bowl because the metal cools down quickly, unlike glass or ceramic bowls, which tend to retain the heat.

444

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R O S T I N G S

W H I T E C H O C O L AT E GANACHE am stretching things a bit to call this frosting a ganache, as it is

1. Place the cream in a small heavy saucepan over medium heat, and bring to a boil, stirring. Meanwhile, place the chopped

not as thick and rich as the dark

white chocolate in a large stainless-steel

chocolate version. It takes twice as

mixing bowl.

much white chocolate as dark to

2. Remove the cream from the heat, and pour it over the white chocolate. Stir with a

make a ganache, but the taste is

wooden spoon until the white chocolate is

spectacular, and the consistency is

melted.

delicate and transparent. Buy the

3. To use this ganache as a glaze, let it

best white chocolate you can, making

stand at room temperature for 10 minutes before spooning over a cooled cake.

sure it contains cocoa butter. Drizzle this into the Luscious Lemon White Chocolate Terrine (page 244), or spoon it over Little Chocolate Almond Cream Cheese Cakes (page 338) for a memorable topping. MAKES 13⁄ 4 CUPS, ENOUGH TO THINLY FROST A BUNDT CAKE O R A 2 - L AY E R C A K E PREPARATION TIME: 5 MINUTES

3⁄ 4

cup heavy (whipping) cream

1 pound white chocolate, coarsely chopped

R the Cake Mix Doctor says To make whipped white chocolate ganache, chill the bowl of ganache, uncovered, in the refrigerator for 30 minutes to 1 hour.With chilled beaters, whip it on medium speed until thickened, 2 minutes. Spread between chocolate cake layers for a rich and surprising filling.

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R O S T I N G S

SWEETENED CREAM here’s nothing fancy about

MAKES 2 CUPS, ENOUGH TO GENEROUSLY FILL OR T H I N L Y F R O S T A 2 - L AY E R C A K E , A BUNDT CAKE, A TUBE CAKE, OR A 13- BY 9-INCH CAKE

this recipe—heavy cream is whipped with a little sugar and vanilla for flavoring—and yet

PREPARATION TIME: 4 MINUTES

it is so delicious. Use it on top of or between layers

1 cup heavy (whipping) cream

of many

1⁄ 4

cup confectioners’ sugar, sifted, or to taste

cakes in 1⁄ 2

this book.

teaspoon pure vanilla extract or pure almond extract

How to Fold

I

f you’re just coming to baking, to you

“folding” might refer to card tables,

the heavier ingredients. Using a rubber spatula and, beginning at the back of the

or cards, or worse, laundry! But when

bowl, gently cut down through the

it has to do with baking, folding is the

whipped cream or egg whites and the

down-across-up-over motion used to

batter, across the bottom of the bowl, and

incorporate whipped cream or beaten egg

up to the side nearest you. Rotate the

whites into heavier ingredients without

bowl a quarter turn after every few

losing the precious air in the batter. To

strokes. Fold until the batter as a whole

fold properly, as needed for the chiffon

lightens in color and texture, and no

cakes or the Cookies and Cream Cake

traces of whipped cream or egg whites

(page 61), turn the beaten egg whites or

remain.

whipped cream out of the bowl on top of

445

446

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R O S T I N G S

few minutes while you assemble the

R the Cake Mix Doctor says Cream will whip best if the beaters and bowl are chilled.You can do this in the refrigerator for 10 to 15 minutes, or in the freezer for just a few minutes.

ingredients.

2. Pour the cream into the chilled bowl, and beat with the electric mixer on high speed until it thickens, 11 ⁄ 2 minutes. Stop the machine and add the confectioners’ sugar and the vanilla extract. Beat the cream on high speed until stiff peaks form, 1 to 2 minutes more.

1. Chill a large, clean mixing bowl and electric mixer beaters in the freezer for a

3. Use to frost the cake of your choice.

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447

R O S T I N G S

C H O C O L AT E D R E A M GLAZE his glaze goes on like a dream

R

because of the corn syrup. It coats the Dark Chocolate Roulade (page 256) easily, and is delicious on any angel food cake, Bundt cake, or cupcakes. M A K E S 1 C U P, E N O U G H TO FROST THE TOP OF A BUNDT CAKE, ROULADE, TUBE CAKE, OR 24 CUPCAKES

the Cake Mix Doctor says You can also make this glaze on top of the stove: Place the chocolate chips, butter, and corn syrup in a small saucepan and bring to a boil over medium heat. Then remove the pan from the heat and stir until the chocolate and butter have melted and the glaze is smooth.

PREPARATION TIME: 5 MINUTES

1 cup semisweet chocolate chips 4 tablespoons (1 ⁄ 2 stick) butter

butter and chocolate have melted and the glaze is smooth and spreadable.

2 tablespoons light corn syrup

2. Use to frost the cake or cupcakes of 1. Place the chocolate chips, butter, and corn syrup in a large glass bowl and place in the microwave oven on high power for 1 to 11 ⁄ 2 minutes. Remove the bowl from the oven and stir with a wire whisk until the

your choice.

448

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R O S T I N G S

M I L K C H O C O L AT E GLAZE hose of you who don’t like dark chocolate will love the

1. Break up the milk chocolate bars into 1-inch pieces, then place them in a medium-size glass bowl. Microwave them

subtle flavor of this creamy glaze, especially on the Milk

at medium power for 21 ⁄ 2 to

3

minutes, stirring

Chocolate Cherry Pound Cake (page 122). It is also good poured over any dark chocolate pound

until smooth. Or melt the chocolate in a small saucepan over low heat, stirring constantly, until smooth, 2 to 21 ⁄ 2 minutes.

cake or angel food cake.

Stir in the confectioners’ sugar, vanilla, and milk. Mix the frosting until it is

M A K E S 3 ⁄ 4 C U P, E N O U G H T O F R O S T THE TOP OF A BUNDT OR TUBE CAKE PREPARATION TIME: 5 MINUTES

4 bars (1.55 ounces each) milk chocolate 1⁄ 4

cup confectioners’ sugar, sifted

1 teaspoon pure vanilla extract 1⁄ 4

cup whole milk or heavy (whipping) cream

smooth.

2. Spoon this glaze over the cake of your choice.

R the Cake Mix Doctor says Toasted sliced almonds are delicious when pressed into this glaze while it is still warm.

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R O S T I N G S

R I C H C H O C O L AT E GLAZE ou can’t beat baking chocolate for that rich, intense

1. Place the chocolate and butter in a small saucepan over low heat. Stir and cook until both of them melt and the

kick you need in a quick stir-together glaze. The ingre-

mixture is smooth, 3 to 4 minutes.

Remove

the

pan from the heat, and

dients for this fast topping are most likely close at hand— semisweet chocolate, butter, confectioners’ sugar, and milk. It pulls

whisk in the confectioners’ sugar and milk until smooth.

2. Spoon the glaze on top of the cake of your choice. Let it set on the cake for 10

together in 5 minutes and is deli-

minutes before serving.

cious on the Boston Cream Pie Cake (page 135) and Rick’s Chocolate Rum Bundt Cake (page 151). M A K E S 1 ⁄ 2 C U P, E N O U G H T O F R O S T THE TOP OF A BUNDT OR TUBE CAKE PREPARATION TIME: 5 MINUTES

2 ounces semisweet chocolate, coarsely chopped 1 tablespoon butter 1⁄ 2

cup confectioners’ sugar, sifted

3 tablespoons milk

R the Cake Mix Doctor says This glaze is better when made with whole milk, but it will work just fine with any type of milk you’ve got in the refrigerator. For more flavor, add a teaspoon of pure vanilla extract.

450

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R O S T I N G S

S H I N Y C H O C O L AT E GLAZE hen the glaze needs to be both a head-turner and light on fat, choose this topping. It’s just right for the Goodfor-You Chocolate Pound Cake (page 111) and angel food cakes. The glaze

R the Cake Mix Doctor says You can use butter or margarine in this recipe. Add just enough water to make this glaze spoonable or pourable, but not too thin.

gets its intense chocolate flavor from the chocolate chips and its shine

1. Place the chocolate chips, margarine, from the corn syrup.

and corn syrup in a small saucepan over low heat and stir until the chocolate and

M A K E S 1 C U P, E N O U G H T O F R O S T THE TOP OF A BUNDT OR TUBE CAKE PREPARATION TIME: 5 MINUTES

margarine melt, 2 minutes. Add the water, 1 ⁄ 2 teaspoon at a time, until the glaze is of a pouring consistency.

2. Spoon or pour this glaze over the 1 cup semisweet chocolate chips 2 tablespoons margarine or butter 5 tablespoons light corn syrup 21 ⁄ 2 teaspoons water

cake of your choice.

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C H O C O L AT E CINNAMON GLAZE can’t imagine not loving this recipe—it brings together two

1. Place the sugar, butter, and milk in a medium-size saucepan

great flavors, chocolate and cinnamon. Spoon the glaze over any

over

medium-

high heat. Stir until the butter melts and the mixture comes to a boil, 3 to 4 minutes. Still stirring, let the

cake, but keep it in mind especially for the Chocolate Banana Pound Cake (page 130).

mixture boil for 1 minute. Remove the pan from the heat.

2. Stir in the cocoa powder, cinnamon chips, and vanilla until the cinnamon chips

MAKES 11⁄ 2 CUPS, ENOUGH TO FROST A BUNDT CAKE, TUBE CAKE, 24 CUPCAKES, OR A 9- BY 13-INCH CAKE PREPARATION TIME: 10 MINUTES

are melted and the glaze is smooth. Stir, and let the glaze cool for a few minutes, until it thickens slightly.

3. Spoon this glaze over the cake or cupcakes of your choice.

1⁄ 2

cup sugar

5 tablespoons butter 1⁄ 4

cup milk

3 tablespoons unsweetened cocoa powder 2⁄ 3

cup cinnamon chips

1 teaspoon pure vanilla extract

R the Cake Mix Doctor says Cinnamon chips are found next to the chocolate chips in the baking aisle.

452

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R O S T I N G S

W H I T E C H O C O L AT E GLAZE f there is a better glaze for the

R

White Chocolate Chiffon Cake (page 293), or for any chocolate pound cake, than this simple glaze made with white chocolate chips, you’ll have to write and let me know. It is thick enough to coat the top of

the Cake Mix Doctor says White chocolate is fragile. That’s why you just fold it into the heated mixture and do not return the pan to the heat. If overheated, white chocolate can scorch and toughen.

the cake, but it is thin enough not to dominate its flavor.

1. Place the milk, butter, and sugar in a small saucepan over medium heat. Heat,

M A K E S 1 C U P, E N O U G H T O F R O S T THE TOP OF A POUND CAKE

stirring constantly, until the mixture comes

PREPARATION TIME: 8 MINUTES

and stirring until the butter is melted,

to a boil, 2 to 3 minutes. Continue boiling 1 minute more. Remove the pan from the

1⁄ 4

cup milk

5 tablespoons butter 1⁄ 2

cup sugar

1 cup white chocolate chips

heat, add the white chocolate chips, and stir until they are melted.

2. Allow this glaze to cool in the pan for 5 minutes, then spoon it over the cake of your choice.

F

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FRESH ORANGE DRIZZLE hen you crave that cit-

R

rusy, unmistakable orange flavor, stir together this easy drizzle. It’s wonderful over pound cakes, especially the Chocolate-Orange Cream

the Cake Mix Doctor says If you don’t like the raw taste of confectioners’ sugar, bring the ingredients to a simmer over low heat, then allow to cool, and spoon over the cake.

Cheese Pound Cake (page 105).

1. Place the confectioners’ sugar in a

M A K E S 1 C U P, E N O U G H T O F R O S T THE TOP OF A BUNDT OR TUBE CAKE

small mixing bowl and whisk in enough

PREPARATION TIME: 5 MINUTES

orange juice to make the glaze smooth and spoonable. Fold in the zest or extract.

1 cup confectioners’ sugar, sifted 1 to 2 tablespoons fresh orange juice 1 teaspoon grated orange zest, or

2. Spoon the glaze over the cooled cake of your choice, letting it drizzle down the sides and into the center of the cake. Let

1⁄ 4

teaspoon orange extract

the cake rest for 10 minutes before slicing.

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CINNAMON CHIP GLAZE his easy glaze was developed by the Hershey’s kitchens for

microwave oven on high power. Heat until the chips have just melted, 30 seconds. Remove the bowl from the oven and stir

their cinnamon chips.

the glaze until it is smooth. Or melt the chips and

Drizzle it over the Choco-

shortening in a small

late Cinnamon Chip

saucepan over low heat, stirring constantly, 11 ⁄ 2

Chewies (page 359) or

to 2 minutes.

the Mini German Chocolate Banana Loaves (page 348).

2. Drizzle this glaze with a dinner knife, or pour it into a clean plastic squirt bottle and squirt in squiggly lines over the cook-

MAKES ABOUT ENOUGH FOR 7 D O Z E N C O O K I E S O R 6 M I N I L O AV E S

ies or cake.

PREPARATION TIME: 2 MINUTES

2⁄ 3

cup cinnamon chips

11 ⁄ 2 teaspoons solid vegetable shortening

1. Place the cinnamon chips and the shortening in a small glass bowl in the

R the Cake Mix Doctor says Do not use butter or margarine in this recipe—only vegetable shortening.

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SIMPLE SUGAR GLAZE hen you don’t want anything fussy or anything

1. Place the confectioners’ sugar in a small mixing bowl and whisk in enough milk to make the glaze smooth and spoonable.

chocolate, here is what

2. Spoon the glaze over the cake of your the Cake Mix Doctor ordered! It

choice. Let the cake rest for 10 minutes

couldn’t be simpler—just sugar and

before slicing.

milk. Spoon it over Kathy’s Chocolate Chocolate Chip Cake (page 118), or try the coffee variation (see “the Cake Mix Doctor says”). M A K E S 1 C U P, ENOUGH TO FROST THE TOP OF A BUNDT OR TUBE CAKE PREPARATION TIME: 2 MINUTES

1 cup confectioners’ sugar, sifted 1 to 2 tablespoons milk

R the Cake Mix Doctor says To turn this into a coffee glaze, heat 2 tablespoons milk in a small glass bowl in the microwave oven at high power for 30 seconds. Stir in 1 tablespoon instant coffee powder until it dissolves. Pour this over 11⁄ 2 cups confectioners’ sugar (sifted of course), and whisk until the glaze is smooth.

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HOT FUDGE SAUCE very ice cream cake should be blanketed in hot chocolate sauce, right? Here is just the right sauce for those special desserts, ice cream sundaes, and

R the Cake Mix Doctor says For an easy peppermint fudge sauce, add 1 teaspoon peppermint extract.

Martha’s Chocolate Cherry Ice Cream Cake (page 78).

1. Place the cream and MAKES 2 CUPS, ENOUGH FOR 12 SERVINGS OVER ICE CREAM CAKE PREPARATION TIME: 7 MINUTES

corn syrup in a medium-size saucepan over medium-high heat. Bring just to a boil, stirring constantly, 2 to 3 minutes. Stir in the chocolate chips until

1 cup heavy (whipping) cream 1⁄ 3

cup light corn syrup

2 cups semisweet chocolate chips

they are melted and the sauce is smooth.

2. Spoon the warm sauce over ice cream cake or ice cream.

F

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R O S T I N G S

WA R M L E M O N C U R D S A U C E y children were invited to

MAKES 11⁄ 2 CUPS, ENOUGH FOR 16 SERVINGS

a ladies’ luncheon hosted

PREPARATION TIME: 10 MINUTES

by my mother and her sisters. Let’s just say that there was a

3⁄ 4

cup sugar

lot of fidgeting going on as those two

2 tablespoons cornstarch

restless girls had to sit still during

1 cup water

lunch. But when a soft yellow cake

1 large egg 4 tablespoons (1 ⁄ 2 stick) butter

with a warm lemon puddinglike

2 teaspoons grated lemon zest

sauce was served for dessert, you

2 tablespoons fresh lemon juice

would have thought they had been tranquilized. They savored each and every bite of that cake and its

1. Place the sugar and cornstarch in a medium-size saucepan. Whisk in the water. Place the pan over medium-high heat and cook, whisking constantly,

warm, comforting sauce, and I remembered that moment and that

until the mixture just begins to boil, 4 to 5 minutes. Remove the pan from the heat.

sauce! It is so easy to spoon this atop pound cake, gingerbread, or

2. Using a fork, lightly beat the egg in a small mixing bowl. Spoon in 2 tablespoons of the hot sugar mixture and beat vigorously with the whisk to incorporate. Spoon in another 2 tablespoons

ice cream, or just when you want

of the hot mixture and beat vigorously

to leave your guests speechless.

again.

3. Place the saucepan back over medium heat, and pour the beaten egg mixture

458

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into the pan, whisking constantly. Let the mixture boil for 1 minute, whisking. The mixture will be thick. Remove the pan from the heat, and stir in the butter, lemon zest, and lemon juice until they are incorporated.

4. Spoon this warm sauce over cake or ice cream.

✹ Store this sauce in a glass jar in the refrigerator for up to 2 weeks. Reheat it on top of the stove over low heat or in the microwave at medium power for 1 to 2 minutes.

R the Cake Mix Doctor says Substitute lime juice and zest, or orange juice and zest, and you change the flavor of the sauce.

F

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JULIE’S LEMON CURD y friend Julie Buchanan, of Higham Ferrers, En-

sugar and eggs, and beat until well combined, 2 minutes. Whisk in the melted butter until incorporated.

gland, shared this recipe

2. Pour the lemon mixture into a mediumwith me many years ago. It is a

size heavy saucepan set over medium heat.

dandy, and while it takes a little

Whisk constantly until the mixture gradually thickens and comes to a boil, 5 to

time to prepare, it is far more deli-

7 minutes. Remove the pan from the heat.

cious than the lemon curd sold in

Continue to whisk the lemon curd off the

grocery stores.

heat until it cools down, 4 to 5 minutes.

3. Strain the lemon curd through a fineMAKES

11⁄ 3

CUPS

PREPARATION TIME: 20 MINUTES COOKING TIME: 5 TO 7 MINUTES

mesh sieve to remove the zest, if desired. Pour it into a glass bowl or jar, cover with plastic wrap or a lid, and refrigerate.

✹ Lemon curd will keep in the refrigerator 2 large lemons 3⁄ 4

for up to 1 week.

cup sugar

2 large eggs 6 tablespoons (3 ⁄ 4 stick) unsalted butter, melted and slightly cooled

1. Scrub the lemons well with soap and water, then dry them. Grate the zest; you should have about 1 tablespoon. Cut the lemons in half and juice them, removing the seeds; you should have about 1 ⁄ 4 cup juice. Place the juice and the zest in a medium-size mixing bowl. Whisk in the

R the Cake Mix Doctor says To extract as much juice as possible from lemons, roll them against a hard surface, like a table or the kitchen counter, with your palm. Or place them in the microwave oven on high power for 50 seconds.Then juice them.

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QUICK WHITE C H O C O L AT E M O U S S E ust two ingredients are needed for this easy mousse—white chocolate and heavy cream. To speed up the time it takes for the white chocolate to melt, chop it

R the Cake Mix Doctor says Use bar white chocolate for this mousse, not the chips.

first. The mixture will thicken as it cools over the ice bath. Then all you the hot cream over the white chocolate

need to do is whip it until it forms

and stir until all the white chocolate has

stiff peaks, like whipped cream. Use

melted and the mixture is smooth.

this in the White Chocolate Angel

2. Fill a larger glass or stainless-steel bowl with ice, and place it in the sink.

Food Mousse Cake (page 286).

Rest the bowl of mousse on top of the ice. Let it chill for 30 minutes, stirring every

MAKES 5 CUPS

5 minutes to loosen the chilled mousse

PREPARATION TIME: 40 MINUTES

around the edges. At the end of the chilling time, the mixture should be the con-

13 ⁄ 4 cups heavy (whipping) cream 1 pound white chocolate, coarsely chopped

sistency of custard.

3. Beat the mousse at medium speed with an electric mixer until it

1. Place the heavy cream in a small heavy

lightens and then forms stiff

saucepan over low heat, and heat, stirring

peaks. This will take 3 to 4

occasionally, until it is steaming hot but

minutes. Don’t overbeat.

not boiling. Place the white chocolate in

Cover the bowl with plastic

a large stainless-steel mixing bowl. Pour

wrap and chill until needed.

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C H O C O L AT E C R E A M F I L L I N G y children can’t get enough of this filling,

Remove the bowl and stir the chips with a wooden spoon until they are melted.

especially after it has been

2. Add the butter, marshmalchilled. I am sure that’s because it

low creme, and vanilla to the

is ooey-gooey and chocolaty and

chocolate. Beat with an electric mixer on low speed until well combined, 1

sweet! Use this filling in the middle

minute. Stop the machine and scrape

of the Dark Chocolate Roulade

down the sides of the bowl with a rub-

(page 256) and the Chocolate

ber spatula. Add the confectioners’ sugar and beat on low speed to incorporate, 30

Cookie Sandwiches (page 366).

seconds. Then increase the speed to medium and beat for 1 minute, or until

MAKES 3 CUPS PREPARATION TIME: 10 TO 12 MINUTES

light and fluffy. The filling will be quite thick.

3. Use this filling with the cake layers, sandwich cookies, or roulade of your

1⁄ 2

cup semisweet chocolate chips

choice.

8 tablespoons (1 stick) butter, at room temperature 1 jar (7 ounces) marshmallow creme 1⁄ 2

teaspoon pure vanilla extract

11 ⁄ 2

cups sifted confectioners’ sugar

1. Place the chocolate chips in a mediumsize glass bowl and place in the microwave oven on high power for 1 minute.

R the Cake Mix Doctor says Notice that this recipe calls for sifting the confectioners’ sugar first, before measuring.

462

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O N V E R S I O N

A B L E

Conversion Table Liquid Conversions

Oven Temperatures

U.S.

Imperial

Metric

2 Tb 3 Tb 1 ⁄ 4 cup 1 ⁄ 3 cup 1 ⁄ 3 cup + 1 Tb 1 ⁄ 3 cup + 2 Tb 1 ⁄ 2 cup 2 ⁄ 3 cup 3 ⁄ 4 cup 3 ⁄ 4 cup + 2 Tb 1 cup 1 cup + 2 Tb 11 ⁄ 4 cups 11 ⁄ 3 cups 11 ⁄ 2 cups 12 ⁄ 3 cups 13 ⁄ 4 cups 13 ⁄ 4 cups + 2 Tb 2 cups (1 pint) 21 ⁄ 2 cups 33 ⁄ 4 cups 4 cups

1 fl oz 11 ⁄ 2 fl oz 2 fl oz 21 ⁄ 2 fl oz 3 fl oz 31 ⁄ 2 fl oz 4 fl oz 5 fl oz 6 fl oz 7 fl oz 8 fl oz 9 fl oz 10 fl oz 11 fl oz 12 fl oz 13 fl oz 14 fl oz 15 fl oz 16 fl oz 20 fl oz (1 pint) 11 ⁄ 2 pints 13 ⁄ 4 pints

30 ml 45 ml 60 ml 75 ml 90 ml 100 ml 125 ml 150 ml 175 ml 200 ml 250 ml 275 ml 300 ml 325 ml 350 ml 375 ml 400 ml 450 ml 500 ml 600 ml 900 ml 1 liter

Fahrenheit Celsius Gas Mark 250 275 300 325 350 375

1⁄ 2

1 2 3 4 5

120 140 150 160 180 190

Fahrenheit Celsius Gas Mark 400 425 450 475 500

6 7 8 9 10

200 220 230 240 260

Note: Reduce the temperature by 20°C (68°F) for fanassisted ovens.

Approximate Equivalents 1 stick butter = 8 Tb = 4 oz = 1 ⁄ 2 cup 1 cup all-purpose presifted flour or dried bread crumbs = 5 oz 1 cup granulated sugar = 8 oz 1 cup (packed) brown sugar = 6 oz 1 cup confectioners’ sugar = 41 ⁄ 2 oz 1 cup honey or syrup = 12 oz

Weight Conversions

1 cup grated cheese = 4 oz 1 cup dried beans = 6 oz

U.S. 1⁄ 2

oz 1 oz 11 ⁄ 2 oz 2 oz 21 ⁄ 2 oz 3 oz 31 ⁄ 2 oz 4 oz 5 oz 6 oz

Metric

U.S.

Metric

15 g 30 g 45 g 60 g 75 g 90 g 100 g 125 g 150 g 175 g

7 oz 8 oz 9 oz 10 oz 11 oz 12 oz 13 oz 14 oz 15 oz 1 lb

200 g 250 g 275 g 300 g 325 g 350 g 375 g 400 g 450 g 500 g

2 large eggs = about 2 oz = about 1 ⁄ 4 cup 1 egg yolk = about 1 Tb 1 egg white = about 2 Tb

Please note that all conversions are approximate but close enough to be useful when converting from one system to another.

Chocolate Cake Glossary •••

Baker’s: A brand of chocolate,

brands, and some may be

first made in 1764 in a small

called “extra bittersweet.”

mill near Dorchester, Massachusetts, by John Hannon, an Irish-

Bloom: White dots or streaks or a dull

American chocolatier, and James Baker, a

gray appearance that form on the sur-

physician who financed him. It was origi-

face of chocolate after it has been stored

nally called the Hannon Chocolate Com-

in too warm conditions and the cocoa

pany. Baker took over the business after

butter separates. This doesn’t mean it is

Hannon was lost at sea in 1779 en route to

spoiled, and the bloom will disappear

buy cacao beans. The business was

when the chocolate is melted. Also a

named the Walter Baker Chocolate Com-

sugar bloom that occurs when the

pany in 1824, when it was operated by

chocolate

Baker’s grandson, Walter Baker. Baker’s is

causes the chocolate to turn grainy.

now owned by Kraft Foods, Inc.

Chocolate with sugar bloom should be

has

gotten

damp,

which

discarded. Baking chocolate: Unsweetened or bitter chocolate used in both cake batters and

Boston cream pie: A classic American

frostings.

dessert that is more like a cake than a pie. It is said to have originated at the Parker

Bittersweet chocolate: When sugar and

House Hotel in Boston. Layers of yellow

a little cocoa butter are added to baking

sponge cake are filled with a vanilla pastry

chocolate. Can be substituted for semi-

cream or pudding and then all is covered

sweet. Sweetness differs slightly among

in a shiny chocolate glaze.

464

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L O S S A R Y

Nuggets of Chocolate History

C

hocolate has progressed from a

for early chocolate was consumed only

primitive potion enjoyed by Aztec

as a beverage.

royalty, to a luxurious drink sipped solely • Chocolate’s popularity, mostly as a

by wealthy Europeans, to a mainstream beverage, swept across Europe, but foodstuff enjoyed by ordinary people. only after the Spanish added sugar to Whether chocolate appears in the form it to make it more palatable. of baking cocoa, or in a cake mix, or in a milk chocolate candy bar, it transports the eater to someplace sublime. Here are a few interesting notes about chocolate’s colorful history:

• In 1657 chocolate was introduced into England as a beverage, served in a “chocolate house.” It was only afforded by the wealthy, and it was said to be so expensive that it was like “drinking

• It was first brought to Europe in 1528 money.” by the Spanish explorer Hernando Cortez, who had learned about chocolate

• The first American chocolate factory

from the Aztecs in Mexico—specifically

was opened in 1764 near Dorchester,

Emperor Montezuma, who reportedly

Massachusetts, by Irish-American

downed goblets of frothy drinking

John Hannon and his business

chocolate laced with dried chile pep-

partner, Dr. James Baker.

pers. The Aztecs ground the cacao • In 1828 Dutch chocolate maker Conrad beans with corn kernels and seasoned J. van Houten patented a method for them with vanilla, honey, flower petals, pressing the fat from roasted cacao chiles, and other spices. Christopher beans. The pressed mass was dried and Columbus is said to have brought back then ground into cocoa powder, the the first cacao beans, from his fourth forerunner of our instant cocoa. He visit to the New World, but they were found that by adding cocoa butter to overlooked in favor of other treasures. the ground cocoa, along with some • The word “chocolate” is Mexican (from

sugar, the mixture could be molded

the Mayan and Nahuatle languages) in

and cooled in forms. Voilà! Chocolate

origin. It refers to “water” and “foam,”

candy.

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465

Brownies: The dense and fudgy squares

market. Up until that time, chocolate had

first thought to have appeared in print in

been a luxury item enjoyed only by the

1897 in the Sears, Roebuck catalogue.

wealthy. A little more than four decades

The story goes that a forgetful cook left

later (1868), his son, Richard Cadbury,

the baking powder out of a chocolate cake

would place chocolates in a box and start

recipe, and voilà! Success! Brownies are a

a trend that continues each and every

cinch to make from scratch, and you can

Valentine’s Day.

have fun turning box brownie mixes into fabulous treats. They are usually described as either “fudgy” or “cakey,” with

Candy bars: When liquid chocolate is poured into molds and filled with nuts,

the latter containing more egg. fruits, toffee, and other goodies, it is our beloved candy bar. Cacao: The name of the tropical evergreen tree whose beans are dried, partially fermented, and processed to make

Chocolate chips: Tiny pieces

chocolate, cocoa butter, and cocoa pow-

of chocolate formulated

der. Interestingly, the taller trees like

to tolerate heat and not lose

banana, coconut palm, and rubber that

their shape.

grow next to cacao trees and shade them from the sun are called “cacao mothers.” The word was corrupted to form “cocoa,”

Chocolate liquor: The thick ground center of the roasted cacao beans. Present

the term we use today to describe the in dark chocolates but not in white powdered chocolate. chocolate. Cadbury: The largest British chocolate manufacturer, known around the world.

Cocoa butter: The ivory-colored fat in

It was named for John Cadbury, who

cacao beans. It is extracted during the

opened a shop in Birmingham, England,

process of making chocolate, then added

in 1822 and sold coffee, tea, and drinking

back to make chocolate richer and

chocolate. Cadbury would later use Dutch

smoother. It is also used in the cosmetic

machinery to press out all the cocoa but-

and pharmaceutical industries because it

ter from chocolate paste and create the

is solid at room temperature but liquefies

first pure cocoa powder in Britain. Cad-

with body heat. Cocoa butter contributes

bury produced chocolates for the mass

flavor and creaminess to chocolate.

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Cocoa powder: Unsweetened cocoa pow-

candy, usually containing nuts. “Fudge”

der is what is produced when the cacao

has become an adjective describing rich

beans are roasted and ground, the cocoa

and creamy chocolate desserts.

butter has been removed, and the remaining chocolate paste is dried and processed.

Ganache: A frosting or filling made by pouring hot cream over chopped semi-

Compound chocolate: When chocolate is

sweet chocolate. As the chocolate melts,

made with a fat other than cocoa butter. It

the frosting thickens up and can be

doesn’t have the glossy shine of real

spread over cakes. It can also be refriger-

chocolate. It is chewy and won’t melt in

ated until chilled and then whipped and

your mouth.

spread onto cakes.

Compound coatings: Compound choco-

German, or German’s, chocolate: A sweet

late with some cocoa butter added. Also

chocolate containing milk, sugar, and

called summer coatings. They are popular

vanilla, named after Samuel German, an employee of the Walter Baker Chocolate

in making candy.

Company in Boston in the mid-1800s. It Dark chocolate: Chocolate that is bitter-

resembles milk chocolate. It is sold today

sweet or semisweet.

as Baker’s German Sweet Chocolate. Often the possessive “s” is dropped and it

Devil’s

food

cake: A

reddish-brown

is called just “German chocolate.”

chocolate cake that has been an American classic for more than 100 years. So

German chocolate cake: Another classic

named because of its color, which comes

American dessert—a layer cake made

from the reddish-brown cocoa powder.

with German chocolate and a thick, sweet

Also has been called “Satan cake.”

cooked frosting containing pecans and coconut. (See German Chocolate Cake,

Dutch-process

cocoa

powder: Cocoa

page 66.)

that has been treated with an alkaline solution, making it more mellow in flavor

Hershey’s: A name synonymous with

and darker in color than regular unsweet-

chocolate in the United States. Named for

ened cocoa powder.

its creator, Milton S. Hershey, a caramel maker who made his fortune adding milk

Fudge: A creamy and soft chocolate

to chocolate. The company is located in

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G

467

L O S S A R Y

Candy Bars and War

N

othing seems

bar—called the Field Ration

more peaceful

D—that had all the flavor of

than nibbling on a

chocolate candy bar. But

boiled potatoes, designed so the soldiers would eat them only

the candy bar has also played a

when they were on the verge of

role in our country’s wartime efforts.

starvation.

At Hershey, production of the popular

But the flavor returned, for in 1943

Kisses has been interrupted only once

the Army asked Hershey to come up

since they were introduced in 1907.

with a candy bar that tasted better and

Kisses were not produced between 1942

was heat-resistant. Hershey’s Tropical

and 1949 because the silver foil used to

Chocolate Bar was born, and it not only

wrap them was rationed during and

fed servicemen around the globe but

after World War II, and because the

ended up in outer space. In July 1971,

equipment was needed to make the

Apollo 15 astronauts carried along these

chocolate paste for military ration bars.

specially designed chocolate bars.

During World War II, Hershey produced more than 3 billion ration bars

The most recent “war bar” was developed in 1990, after the Army

for the U.S. military around the world.

expressed interest in a heat-resistant

To increase their shelf life, these candy

bar that tasted like commercially

bars contained no cocoa butter. They

available chocolate. Hershey’s Desert

were boosted with thiamine hydro-

Bars, made with pure milk chocolate,

chloride ( a source of vitamin B1) to ward

were sent to Saudi Arabia for taste

off beriberi. The result was a candy

tests a few months later.

Hershey, Pennsylvania, and is one of the

Mars: Another

world’s largest chocolate manufacturers,

chocolate

well-known

candy

bar

American

manufacturer,

most famous for the milk chocolate bar

founded by Frank and Ethel Mars in

(since 1900) and the foil-wrapped Her-

1911. The company is now a snack food

shey’s Kisses (since 1907).

and pet food giant, best known for

468

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L O S S A R Y

M&Ms and the Snickers, Milky Way, and

Tunnel of Fudge Cake: A wildly popular

Twix bars.

Pillsbury Bake-Off winner (1966), this walnut-studded chocolate Bundt cake

Milk chocolate: When sugar and milk

had a ribbon of fudge frosting running

solids are added to baking chocolate.

through it. The center was made by using

Mocha: The name for the combination of

factured. Many renditions of this cake

coffee and chocolate in recipes.

have been born, using pudding mix or by

a dry frosting mix that is no longer manu-

undercooking the cake so that the center Nestlé: A household word when it comes

is still gooey when you slice into it.

to chocolate chips and candy bars. Nestlé is a massive multinational food company

Turtles: Candy made by covering pecan

that originated in 1867.

halves with caramel and then a coating of chocolate. “Turtle” has become a descrip-

Semisweet chocolate: Like bittersweet

tion for a chocolate dessert that contains

chocolate, semisweet chocolate is made

pecans and caramel.

by adding cocoa butter and a little sugar to baking chocolate. The two are interchangeable recipes.

Some

in of

the brands contain milk solids to smooth out the flavor.

White chocolate: A confection usually made from cocoa butter pressed from the cacao bean, along with sugar, butterfat, milk solids, lecithin, and flavorings. However, some white chocolate is made with vegetable oil and not cocoa butter.

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469

Bibliography •••

Beranbaum, Rose Levy. The Cake Bible.

Herbst, Sharon Tyler. Never Eat More

New York: William Morrow and Company,

Than You Can Lift. New York: Broadway

1988.

Books, 1997.

Bloom, Carole. All About Chocolate: The

Mariani, John. The Dictionary of American

Ultimate Resource for the World’s Favorite

Food & Drink. New Haven, CT: Ticknor &

Food. New York: Macmillan, 1998.

Fields, 1983.

Byrn, Anne. Food Gifts for All Seasons.

Pépin, Jacques. The Short-Cut Cook. New

Atlanta: Peachtree Publishers, 1996.

York: William Morrow and Company, 1990.

Coe, Sophie D., and Michael D. Coe. The

Sokolov, Raymond. Why We Eat What We

True History of Chocolate. New York:

Eat: How Columbus Changed the Way the

Thames and Hudson, 1996.

World Eats. New York: Simon & Schuster, 1991.

Corriher, Shirley O. CookWise: The Hows and Whys of Successful Cooking. New York:

Teubner, Christian. The Chocolate Bible.

William Morrow and Company, 1997.

New York: Penguin Putnam, 1997.

Fuchs, Ronald D. You Said a Mouthful!

Trager, James. The Food Chronology: A

Wise and Witty Quotations About Food.

Food Lover’s Compendium of Events and

New York: St. Martin’s Press, 1996.

Anecdotes, from Prehistory to the Present. New York: Henry Holt and Company,

Haughton, Natalie. 365 Great Chocolate 1995. Desserts. New York: HarperCollins, 1991.

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Index ••• dd-ins, top ten, 175 Almond(s): candied, 163 chocolate amaretto pound cake, 148–50 chocolate chip fudge snowtops, 354–55 chocolate cream cheese cakes, little, with chocolate icing, 338–39 chocolate macaroon ring cake, 120–21 deep chocolate angel icebox cake, 280–82 frozen chocolate Neapolitan cake, 283–85 glaze, 120–21 joy of, bars, 370–71 marbled chocolate pound cake, 137–38 orange-chocolate biscotti with, 379–80 orange-chocolate marble angel food cake, 271–73 toasted sliced, decorating cake with, 50 toasting, 196 Aluminum foil, 25 Amaretto chocolate pound cake, 148–50 Angel food cakes, 35, 266–92 cappuccino mousse torte, 289–90 chocolate coconut macaroon, 291–92 chocolate coffee, 278–79 chocolate marble, with shiny chocolate glaze, 268–70 chocolate-orange almond marble, 271–73 chocolate pineapple, 274–75

chocolate-swirled apricot, 276–77 cooling, 9, 28–29, 272 deep chocolate almond icebox, 280–82 doneness of, 8–9, 272 frozen chocolate Neapolitan, 283–85 pans for, 6–7, 267, 272, 275 tips for, 272 white chocolate mousse, 286–88 Angel food muffins, cinnamonchocolate, 317–18 Apricot: chocolate cake, 190–91 chocolate-swirled angel food cake, 276–77 Aprons, 25

aby chocolate pistachio cakes, 343–45 Banana(s), 19 black walnut brownies, 403–4 chocolate cinnamon cake with quick caramel frosting, 58–60 chocolate-cinnamon pudding cake, 233–34 chocolate cupcakes with pineapple cream cheese frosting, 327–28 chocolate pound cake with chocolate cinnamon glaze, 130–31 German chocolate mini loaves, 348–49 macadamia white chocolate cheesecake, 215–16 split fudge cake, 199–200 Bars, 350–51, 368–84

chocolate Hello Dollies, 374–75 chocolate peppermint sticks, 376–78 chunky chocolate peanut butter, 368–69 German chocolate lemon crumb squares, 372–73 joy of almond, 370–71 see also Biscotti; Brownie(s) Birthday cakes, 64 candles on, 41, 44 decorating, 40–41 my favorite (yellow pound cake with chocolate pan frosting), 39–42 see also Layer cakes Birthday parties, 44 Biscotti, 379–84 chocolate, with white chips and sweet cherries, 381–82 chocolate cinnamon, with chocolate flakes and hazelnuts, 383–84 orange-chocolate, with almonds, 379–80 Bittersweet chocolate, 14 Black Russian cake, 155–56 Bloom, 16 Boston cream pie cake, 135–36 Bourbon, Kentucky, pecan fudge pie, 264–65 Bowls, mixing, 22 Brownie(s), 350–51, 385–407 banana black walnut, 403–4 caramel chocolate, 387–89 cherry cheesecake, 390–91 chocolate mint, 401–2 chocolate mousse trifle, 251–53 chocolate walnut, 394–96 cream cheese pie, 261–63

472 Brownie(s) (continued) doneness of, 8, 252 marbled cream cheese and Kahlúa, 392–93 mocha, cheesecake, 222–24 pecan chip buttermilk, 385–86 pizza, 395 preparing pan for, 7, 390, 393 raspberry swirl, 405–6 strawberry torte, 254–55 Sunday fudge cake with creamy chocolate frosting, 397–98 Texas sheet cake, 399–400 tips for, 396 Brownie mixes, 3–4 turning into pie, 391 Brown sugar, measuring, 8 Bundt cakes, 96 see also Pound cakes Bundt pans, 23, 96 pan substitutions and, 6–7, 28 preparing, 6, 112–13 Butter, 19, 27 Buttercream frostings, 10, 412–19 coffee, 416–17 crushed peppermint, 414–15 eggnog, 192–94 lemon, 419 mocha, 416 peach, fresh, 418 storing cakes with, 12, 29–31 vanilla, 412–13 Buttermilk, 20, 25 chocolate spice cake with chocolate pan frosting, 86–87 pecan chip brownies, 385–86 Butterscotch chips, in chocolate Hello Dollies, 374–75

afé au lait chocolate cake, 83–85 Cake batter: adding chocolate chips to, 152 adding white chocolate to, 91 mixing, 7–8, 18 Cake mix baking, 2–13 after cake comes out of oven, 9, 21, 28–29 choosing cake mix, 3–4 doneness tests, 8–9, 27 frosting cake, 9–12

I

N D E X

at high altitude, 10–11, 161 mixing batter, 7–8 preparing pan, 5–7 Q&A, 25–31 readying oven, 4–5 storing cake, 12–13, 29–31 substituting pans, 6–7 Cake mixes, 18–19, 124 choosing, 3–4 ingredients in, 4 lumps in, 185 plain vs. pudding, 3, 27 size of, 3 storing, 25 Cake pans, 5 cake stuck to, 112–13 glass, 23, 28, 231 greasing, 5–7, 112–13 pan substitutions and, 6–7 removing cake from, 9 round vs. square, 59 for sheet cakes, 160–61 see also Bundt pans; Tube pans Cakes: cutting first slice of, 35 letting rest before serving, 417 newsletter readers’ tips for, 172 see also Angel food cakes; Cheesecake(s); Chiffon cakes; Cupcakes; Layer cakes; Little cakes; Marble cake(s); Pound cake(s); Pudding cakes; Sheet cakes Cake savers and carriers, 24, 94 Cake stands, 11–12, 24 Calories, cutting, 38, 420 Candied orange zest, 228 Candies, chopped, decorating birthday cake with, 40 Candles, on birthday cakes, 41, 44 Candy bars, 467 Hershey bar swirl, easy, 125–27 Milky Way swirl, 139–40 Cappuccino angel food mousse torte, 289–90 Caramel: chocolate brownies, 387–89 frosting, quick, 440 Cardboard cake rounds, 24

Carrot chocolate cake with pineapple cream cheese frosting, 177–79 Checkerboard effects, 273 Cheesecake(s), 210–29 cherry, brownies, 390–91 chocolate strawberry, 212–14 doneness tests for, 9 double-chocolate lime, 220–21 Key lime chocolate, 217–19 mocha brownie, 222–24 orange-ginger German chocolate, 227–29 pumpkin spice German chocolate, 225–26 tips for, 213 white chocolate bananamacadamia, 215–16 Cherry(ies): cheesecake brownies, 390–91 chocolate chip cupcakes with chocolate icing, 321–23 chocolate ice cream cake with hot fudge sauce, 78–80 chocolate love cake, 248–50 milk chocolate pound cake with milk chocolate glaze, 122–24 sweet, chocolate biscotti with white chips and, 381–82 Chewies: chocolate chunk walnut, 357–58 chocolate cinnamon chip, 359–60 Chiffon cakes, 35, 266–67, 293–99 chocolate, with crushed peppermint buttercream frosting, 298–99 cooling, 9, 28–29 pans for, 6–7 raspberry swirl white chocolate, with raspberry glaze, 295–97 white chocolate, with white chocolate glaze, 293–94 Chocolate, 13–17 cream filling, 461 -dipped fruit, 245 glossary for, 463–68 grating, 288 history of, 464 making, 30 melting, 17

I pantry items, 19 physiological effects of, xiv statistics on, 29 storing, 16 substitutions, 303 types of, 13–16 see also Angel food cakes; Bars; Biscotti; Brownie(s); Cheesecake(s); Chiffon cakes; Cookie(s); Cupcakes; Dark chocolate; Fudge; German chocolate; Layer cakes; Little cakes; Milk chocolate; Muffins; Pies; Pound cake(s); Pudding cakes; Sheet cakes; White chocolate Chocolate chip(s), 15, 303, 344 almond fudge snowtops, 354–55 baby chocolate pistachio cakes, 343–45 batter consistency and, 152 caramel chocolate brownies, 387 cherry cupcakes with chocolate icing, 321–23 chocolate cake, 118–19 chocolate cake with chocolate icing, darn good, 116–17 chocolate Hello Dollies, 374–75 chocolate peanut butter muffins, 314–16 chocolate surprise muffins, 309–11 chocolate walnut brownies, 394–96 chunky peanut butter bars, 368–69 cinnamon muffins, Mexican, 307–8 cream cheese filling, 309–10 German chocolate pound cake, 132–34 German chocolate zucchini cake, 169–70 loaded German chocolate cream cheese muffins, 312–13 loaves, mini, 346–47 milk chocolate cherry pound cake with milk chocolate glaze, 122–24 pecan buttermilk brownies, 385–86

N D E X

pecan coffee cake, 101–2 pumpkin cake, 143–44 pumpkin German chocolate muffins, 305–6 rum bundt cake, 151–52 triple-chocolate to-live-for muffins, 302–4 Chocolate decorations: curls, 163, 250 shavings, 163 Chocolate frostings, 31 cinnamon cream cheese, 423–24 creamy, 397–98 fluffy, 408–9 ganache, 441 marshmallow, 439 Martha’s chocolate icing, 433 pan, 434–35 perfect, 436–37 rocky road, 438 rum, fluffy, 188–89 sour cream, 410–11 whipped ganache, 442–43 Chocolate glazes, 133–34 apricot, 276–77 cinnamon, 451 dream, 447 Kahlúa dream, 259–60 milk, 126–27, 448 orange, 271–73 rich, 449 shiny, 450 Chocolate syrup, 15 coffee cake, 201–2 Chocolate toppings, 370–71 hot fudge sauce, 456 ice cream sauce, 15 whipped cream, 127, 254–55, 281–82 Cholesterol, reducing, 110, 111 Chunky chocolate peanut butter bars, 368–69 Cinnamon: chocolate angel food muffins, 317–18 chocolate banana cake with quick caramel frosting, 58–60 chocolate banana pound cake with chocolate cinnamon glaze, 130–31

473 chocolate banana pudding cake, 233–34 chocolate biscotti with chocolate flakes and hazelnuts, 383–84 chocolate cream cheese frosting, 423–24 chocolate glaze, 451 chocolate muffins, Mexican, 307–8 chocolate snickerdoodle cake with cinnamon-chocolate cream cheese frosting, 53–54 streusel, white chocolate muffins with, 319–20 Cinnamon chip(s), 130, 359 chocolate chewies, 359–60 glaze, 454 mini German chocolate banana loaves, 348–49 Citrus fruits, 20 Citrus oils, 430 Cocoa (powder), 15–16, 27, 49, 163 dusting cake pan with, 5–6 Dutch-process, 16, 31, 274 orange cream cheese frosting, 429–30 Coconut, 20, 21 chocolate Hello Dollies, 374–75 chocolate icebox cake, 72–74 chocolate macaroon ring cake, 120–21 cream chocolate cake with German chocolate cream cheese frosting, 167–68 frosting, 73 German chocolate upside-down cake, 162–64 joy of almond bars, 370–71 macaroon chocolate cake, 291–92 pecan frosting, 66–67 Coffee, 262 buttercream frosting, 416–17 cappuccino angel food mousse torte, 289–90 chocolate angel food cake, 278–79 chocolate café au lait cake, 83–85 cream cheese filling, 238 espresso cream filling, 258–59 powder, making, 259 see also Kahlúa; Mocha

474 Coffee cakes: chocolate chip pecan, 101–2 chocolate syrup, 201–2 Condensed milk, chocolate sweetened, 26, 221 Confectioners’ sugar, 31, 163, 409 Conversion table, 462 Cookie(s), 350–67 almond chocolate chip fudge snowtops, 354–55 chocolate, sandwiches, 366–67 chocolate chunk walnut chewies, 357–58 chocolate cinnamon chip chewies, 359–60 and cream cake, 61–62 decorating with icing, 365 devil’s food hearts, 363–65 fudge snowtops, 352–53 peanut butter kiss, quick, 361–62 tips for, 356, 364 see also Biscotti Cookie sheets, 355, 356 Cooking sprays, 6 Cooling cakes, 9, 21, 24, 28–29, 272 Couverture chocolate, 14 Cover-up frosting, 187 Cream: cookies and, cake, 61–62 heavy (whipping), 20 sweetened, 445 see also Whipped cream Cream cheese, 20, 26 brandy, and spice filling, 241–42 brownie pie, 261–63 cherry cheesecake brownies, 390–91 chocolate almond cakes, little, with chocolate icing, 338–39 chocolate-orange pound cake with fresh orange drizzle, 105–6 chocolate pound cake, 103–4 chocolate surprise muffins, 309–11 coffee filling, 238 espresso cream filling, 258–59 German chocolate muffins, loaded, 312–13

I

N D E X

and Kahlúa brownies, marbled, 392–93 mint chocolate pound cake, 107–8 softening, 104, 218, 338, 420 Cream cheese frostings, 10, 420–32 basic recipe for, 420 cinnamon-chocolate, 423–24 German chocolate, 421–22 lemony white chocolate, 427 orange, fresh, 428 orange-cocoa, 429–30 pineapple, 431–32 storing cakes with, 12, 13 white chocolate, 426–27 Creamy chocolate frosting, 397–98 Crumb texture, improving, 27–28 Crushed peppermint buttercream frosting, 414–15 Crusts: chocolate, 212–13, 222–23 German chocolate, 225–26, 227–28 refrigerated, giving homemade look to, 265 Cupcake pans, 6–7, 322 Cupcakes, 300–301, 321–35 chocolate banana, with pineapple cream cheese frosting, 327–28 chocolate cherry chip, with chocolate icing, 321–23 chocolate sour cream, with ten different buttercream frostings, 324–26 freezing, 324 orange swirl chocolate, with orange-cocoa cream cheese frosting, 329–30 raspberry-peach white chocolate, with lemon buttercream frosting, 333–35 red velvet, with white chocolate cream cheese frosting, 331–32 Cutting: cake into shape of letter, 40–41 first slice of cake, 35

ad, cakes to bake for, 223 Dairy-free baking, 110

Dark chocolate: cake mixes, 3 midnight cake with vanilla buttercream frosting, 55–57 roulade with chocolate cream filling, 256–57 sheet cake with fresh orange cream cheese frosting, 197–98 see also Devil’s food Decorating: birthday cakes, 40–41 with chocolate curls, 163, 250 cookies with icing, 365 fast, 163 with toasted sliced almonds, 50 Deep chocolate almond angel icebox cake, 280–82 Devil’s food: cake mixes, 3, 26 cake with fluffy chocolate frosting, old-fashioned, 48–49 cake with whipped chocolate ganache, easy and elegant, 43–45 hearts, 363–65 Dinner parties, cakes for, 240 Doming, 59 Doneness tests, 8–9, 27 Double-chocolate lime cheesecake, 220–21 Drinks, for chocolate cake, 262 Drizzles: lemon, 341–42 orange, 453 peanut butter, 314–16 Dump method, 8, 18 Duncan Hines cake mixes, 26–27

bony and ivory cake, 50–52 Eggnog chocolate cake with eggnog buttercream frosting, 192–94 Eggs, 4, 19 Egg substitutes, 25–26, 111, 112 Equipment, 22–25 Espresso cream filling, 258–59 Ever-so-moist chocolate cake with chocolate sour cream frosting, 37–38 Extracts, 20, 26, 412

I

at, cutting, 38, 420 Fillings, 459–61 chocolate cream, 461 cream cheese, brandy, and spice, 241–42 cream cheese coffee, 238 espresso cream, 258–59 fruit and nut, 69–71 fudge, 98–99 lemon curd, 245–46, 459 macaroon, 120 pear, 242 vanilla pudding, 135–36 white chocolate mousse, quick, 460 Flouring pans, 5–6, 112–13 Flowers, decorating cake with, 40 Fluffy: chocolate frosting, 408–9 chocolate rum frosting, 188–89 Folding, 445 Fourth of July, cakes for, 178 Freezing cakes, 12–13, 324 Frosting cakes, 9–12 amount of frosting for, 12 averting dark cake crumbs in, 57 cake stands and, 11–12 decorating birthday cakes, 40 freezing cakes and, 12–13, 29–31 leveling cake before, 9 quick alternatives to, 12 with warm frostings, 434–35 Frostings, 10, 407–44 coconut, 73 cover-up, 187 sweetened cream, 445 whipped cream, 83–85 see also Buttercream frostings; Chocolate frostings; Cream cheese frostings; Drizzles; Fillings; Glazes; Pan frostings; Sauces Frozen desserts, 80 chocolate cherry ice cream cake with hot fudge sauce, 78–80 chocolate Neapolitan cake, 283–85 deep chocolate almond angel icebox cake, 280–82

N D E X

Fruit: canned, 21 chocolate-dipped, 245 and nut filling, 69–71 see also specific fruits Fudge: almond chocolate chip snowtops, 354–55 banana split cake, 199–200 cake, Sunday, with creamy chocolate frosting, 397–98 Kentucky bourbon pecan pie, 264–65 marble cake mixes, 3 sauce, hot, 456 snowtops, 352–53 tunnel of, cake, quick, 98–100

anache: chocolate, 441 chocolate, whipped, 442–43 white chocolate, 444 German chocolate, 15 banana loaves, mini, 348–49 cake, amazing, 128–29 cake mixes, 3 cake with pecan-coconut frosting, 66–68 chip pound cake, 132–34 chocolate chip pumpkin muffins, 305–6 chocolate chip zucchini cake, 169–70 cream cheese frosting, 421–22 cream cheese muffins, loaded, 312–13 heritage of, 68 lemon crumb squares, 372–73 orange-ginger cheesecake, 227–29 peppermint sticks, 376–78 pumpkin spice cheesecake, 225–26 red velvet cupcakes with white chocolate cream cheese frosting, 331–32 sheet cake with rocky road frosting, 180–81 spice cake with fruit and nut filling, 69–71

475 upside-down cake, 162–64 velvet crumb cake, 174–76 Ginger-orange German chocolate cheesecake, 227–29 Glass pans, 23, 28, 231 Glazes, 10–11, 31, 447–55 almond, 120–21 cinnamon chip, 454 Milky Way, 139–40 raspberry, 295–97 sherry, 157–59 sugar, simple, 455 white chocolate, 452 see also Chocolate glazes; Drizzles Good-for-you chocolate pound cake with shiny chocolate glaze, 111–13 Grating: chocolate, 22, 288 white chocolate, 287 Greasing pans, 5–7, 112–13 Groom’s cakes, 208, 237 Guatemalan wedding cake, 237–40

alloween cakes, 195–96, 388 “Happy Birthday to You” song, 44 Hazelnut(s): chocolate cinnamon biscotti with chocolate flakes and, 383–84 toasting, 196 Hershey bar(s), 467 swirl cake, easy, 125–27 High-altitude baking, 10–11, 161 Hot fudge sauce, 456

cebox cakes, 113 chocolate coconut, 72–74 deep chocolate almond angel, 280–82 Ice cream: cake, chocolate cherry, with hot fudge sauce, 78–80 cakes, tips for, 282 chocolate cookie sandwiches, 366–67 deep chocolate almond angel icebox cake, 280–82 frozen chocolate Neapolitan cake, 283–85

476

I

Ice cream (continued) melted, cake, mocha, with chocolate marshmallow frosting, 114–15 softening, 281 vanilla, fast ways to jazz up, 292 Ice cream scoops, 24 Icings, 9–10 chocolate, Martha’s, 433 decorating cookies with, 365 writing with, 41 Icing spreaders, 22 Ingredients, 18–22 temperature of, 8, 18, 26 Insulated pans, 23

oy of almond bars, 370–71

ahlúa: Black Russian cake, 155–56 chocolate cake, 153–54 chocolate dream glaze, 259–60 chocolate roulade with espresso cream filling, 258–60 and cream cheese brownies, marbled, 392–93 Kentucky bourbon pecan fudge pie, 264–65 Key lime chocolate cheesecake, 217–19 Kids, cakes to be baked by, 310 Knives, 23, 24, 35

ayer cakes, 32–95 averting dark cake crumbs on, 57 buttermilk chocolate spice, with chocolate pan frosting, 86–87 chocolate, ever-so-moist, with chocolate sour cream frosting, 37–38 chocolate, perfect, 34–36 chocolate café au lait, 83–85 chocolate cherry ice cream, with hot fudge sauce, 78–80 chocolate cinnamon banana, with quick caramel frosting, 58–60

N D E X

chocolate mayonnaise, 56 chocolate midnight, with vanilla buttercream frosting, 55–57 chocolate orange, with orangecocoa cream cheese frosting, 81–82 chocolate snickerdoodle, with cinnamon-chocolate cream cheese frosting, 53–54 chocolate sour cream marble, with chocolate sour cream frosting, 46–47 coconut icebox, 72–74 cookies and cream, 61–62 cutting first slice of, 35 devil’s food, with fluffy chocolate frosting, old-fashioned, 48–49 devil’s food, with whipped chocolate ganache, easy and elegant, 43–45 ebony and ivory, 50–52 German chocolate, with pecancoconut frosting, 66–68 German chocolate spice, with fruit and nut filling, 69–71 hot weather tricks for, 424 lemon lovers’ white chocolate, 93–95 my favorite birthday (yellow pound cake with chocolate pan frosting), 39–42 peanut butter, with fluffy chocolate frosting, 63–65 red velvet, dazzling, 88–89 triple-decker raspberry chocolate, with chocolate ganache, 75–77 white chocolate peach, with fresh peach buttercream frosting and sliced summer peaches, 90–92 white-on-white, 51 Leftovers, storing, 12 Lemon(s): buttercream frosting, 419 curd, 459 curd filling, 245–46 curd sauce, warm, 457–58 drizzle white chocolate cakes, little, 340–42 extracting juice from, 419, 459

German chocolate crumb squares, 372–73 lovers’ white chocolate cake, 93–95 white chocolate cream cheese frosting, 427 white chocolate terrine, luscious, 244–47 Letter cakes, 40–41 Leveling cakes, 9 Lighter chocolate pound cake, 109–10 Lime: curd sauce, warm, 457 double-chocolate cheesecake, 220–21 Key, chocolate cheesecake, 217–19 white chocolate cream cheese frosting, 427 Liqueurs: helping to seep into cakes, 154 orange-cocoa cream cheese frosting, 429–30 see also Kahlúa Little cakes, 300–301, 336–49 chocolate almond cream cheese, with chocolate icing, 338–39 chocolate chip loaves, mini, 346–47 chocolate pistachio, baby, 343–45 German chocolate banana loaves, mini, 348–49 white chocolate lemon drizzle, 340–42 white chocolate pound, with quick caramel frosting, 336–37 see also Cupcakes; Muffins Little pans, amount of batter to use in, 341 Loaded German chocolate cream cheese muffins, 312–13 Love cake, chocolate, 248–50

acadamia nut(s): banana white chocolate cheesecake, 215–16 toasting, 196

I Macaroon: chocolate ring cake, 120–21 coconut, chocolate cake, 291–92 Marble cake(s), 47 buttermilk chocolate spice, with chocolate pan frosting, 86–87 checkerboard effect in, 273 chocolate almond pound, 137–38 chocolate angel food, with shiny chocolate glaze, 268–70 chocolate-orange almond angel food, 271–73 chocolate sour cream, with chocolate sour cream frosting, 46–47 mixes, 3 Marbled cream cheese and Kahlúa brownies, 392–93 Marshmallow(s): chocolate frosting, 439 creme, in chocolate cream filling, 461 rocky road frosting, 438 Martha’s chocolate icing, 433 Mascarpone topping, mock, 203–4 Mayonnaise chocolate cake, 56 Measuring cups, 23 Measuring ingredients, 7–8 conversion table and, 462 Melon ball chocolate curls, 163 Melting: chocolate, 17 white chocolate, 92 Mexican chocolate cinnamon muffins, 307–8 Microplanes, 22 Microwaving chocolate, 17 Milk, 19, 262 Milk chocolate, 14 cherry pound cake with milk chocolate glaze, 122–24 glaze, 126–27, 448 Milky Way swirl cake, 139–40 Mint: chocolate brownies, 401–2 chocolate cream cheese pound cake, 107–8 see also Peppermint Mississippi mud cake, 181 Misters, vegetable oil, 6, 23 Mixers, 22

477

N D E X

Mocha: brownie cheesecake, 222–24 buttercream frosting, 416 melted ice cream cake with chocolate marshmallow frosting, 114–15 Molten chocolate pudding cake, 230–32 Mom, cakes to bake for, 269 Mousse: cappuccino angel food, torte, 289–90 chocolate, brownie trifle, 251–53 white chocolate, quick, 460 white chocolate angel food, cake, 286–88 Muffin pans, 301, 315 fitting in oven, 334 pan substitutions and, 6–7 Muffins, 300–20 chocolate peanut butter, 314–16 chocolate surprise, 309–11 cinnamon-chocolate angel food, 317–18 loaded German chocolate cream cheese, 312–13 Mexican chocolate cinnamon, 307–8 pumpkin German chocolate chip, 305–6 triple-chocolate to-live-for, 302–4 white chocolate, with cinnamon streusel, 319–20 My favorite birthday cake (yellow pound cake with chocolate pan frosting), 39–42

eapolitan cake, frozen chocolate, 283–85 Nut(s), 20 and fruit filling, 69–71 keeping crunchy, 102 toasting, 196 see also specific nuts

ils, 27 citrus, 430 see also Vegetable oil

Old-fashioned devil’s food cake with fluffy chocolate frosting, 48–49 Orange: almond-chocolate marble angel food cake, 271–73 chocolate biscotti with almonds, 379–80 chocolate cake with orange-cocoa cream cheese frosting, 81–82 chocolate cream cheese pound cake with fresh orange drizzle, 105–6 chocolate glaze, 271–73 cocoa cream cheese frosting, 429–30 fresh, cream cheese frosting, 428 fresh, drizzle, 453 ginger German chocolate cheesecake, 227–29 swirl chocolate cupcakes with orange-cocoa cream cheese frosting, 329–30 white chocolate pound cake with ricotta and, 145–47 zest, candied, 228 zest, freezing, 82 Oven, 4–5 rack position in, 5, 268, 272, 299 Oven temperature, 4–5, 23, 119, 149 Overbeating batter, 8

alette knives, 22 Pan frostings, 434–44 caramel, quick, 440 chocolate, 434–35 chocolate, perfect, 436–37 chocolate ganache, 441 chocolate marshmallow, 439 pecan-coconut, 66–67 rocky road, 438 toasted pecan, 399–400 white chocolate ganache, 444 Pans, 5, 23, 24 cookie sheets, 355, 356 cupcake, 6–7, 322 glass, 23, 28, 231 muffin, 6–7, 301, 315, 334 readying, 5–7, 112–13

478 Pans (continued) shiny vs. dark, 23, 27 substitutions and, 6–7 see also Cake pans Parchment paper, 7, 23–24 Pastry brushes, 24 Peach(es), 19 buttercream frosting, 418 raspberry white chocolate cupcakes with lemon buttercream frosting, 333–35 white chocolate cake with fresh peach buttercream frosting and sliced summer peaches, 90–92 Peanut butter: cake with fluffy chocolate frosting, 63–65 chocolate muffins, 314–16 chunky, chocolate bars, 368–69 drizzle, 314–16 kiss cookies, quick, 361–62 Peanuts, in rocky road frosting, 438 Pear(s), 19 and chocolate terrine, 241–43 filling, 242 Pecan(s): chip buttermilk brownies, 385–86 chocolate chip coffee cake, 101–2 coconut frosting, 66–67 German chocolate upside-down cake, 162–64 Kentucky bourbon fudge pie, 264–65 Mississippi mud cake, 181 toasted, pan frosting, 399–400 toasting, 196 Peppermint: chocolate sticks, 376–78 crushed, buttercream frosting, 414–15 Perfect chocolate cake, 34–36 Perfect chocolate frosting, 436–37 Pies: cream cheese brownie, 261–63 Kentucky bourbon pecan fudge, 264–65 turning brownie mix into, 391

I

N D E X

Pineapple: chocolate angel food cake, 274–75 cream cheese frosting, 431–32 white chocolate upside-down cake, 165–66 Pistachio: chocolate cakes, baby, 343–45 Watergate cake, 186–87 Pizza, brownie, 395 Plastic wrap, 25 Platto Bakery Box, 94 Poke cakes: chocolate, easy, 182–83 chocolate toffee crunch, easy, 184–85 Port, 262 Potluck cake, chocolate, 205–6 Potlucks, cakes for, 158 Pound cake(s), 96–159 almond marbled chocolate, 137–38 Black Russian, 155–56 Boston cream pie, 135–36 chocolate, with chocolate icing, darn good, 116–17 chocolate, with shiny chocolate glaze, good-for-you, 111–13 chocolate amaretto, 148–50 chocolate banana, with chocolate cinnamon glaze, 130–31 chocolate chip pecan coffee cake, 101–2 chocolate chocolate chip, 118–19 chocolate cream cheese, 103–4 chocolate four-seasons wine, 157–59 chocolate Kahlúa, 153–54 chocolate macaroon ring, 120–21 chocolate-orange cream cheese, with fresh orange drizzle, 105–6 chocolate rum bundt, 151–52 German chocolate, amazing, 128–29 German chocolate chip, 132–34 Hershey bar swirl, easy, 125–27 lighter chocolate, 109–10 milk chocolate cherry, with milk chocolate glaze, 122–24 Milky Way swirl, 139–40

mint chocolate cream cheese, 107–8 mixes, 3 mocha melted ice cream, with chocolate marshmallow frosting, 114–15 pumpkin chocolate chip, 143–44 tunnel of fudge, quick, 98–100 white chocolate, little, with quick caramel frosting, 336–37 white chocolate, with ricotta and orange, 145–47 white chocolate, with strawberries and warm lemon sauce, 141–42 White Russian, 156 yellow, with chocolate pan frosting (my favorite birthday cake), 39–42 Pudding cakes, 210–11, 230–36 chocolate-cinnamon banana, 233–34 chocolate soufflé, 235–36 molten chocolate, 230–32 pans for, 23 Pudding mixes, 20, 123 Pumpkin: chocolate chip cake, 143–44 chocolate spice cake with cinnamon-chocolate cream cheese frosting, 195–96 German chocolate chip muffins, 305–6 spice German chocolate cheesecake, 225–26

aisin: chocolate rum cake, 188–89 chocolate zucchini cake, 171–73 Raspberry(ies), 20 chocolate cake with chocolate ganache, triple-decker, 75–77 peach white chocolate cupcakes with lemon buttercream frosting, 333–35 swirl brownies, 405–6 swirl white chocolate chiffon cake with raspberry glaze, 295–97

I Red velvet: cake, dazzling, 88–89 cupcakes with white chocolate cream cheese frosting, 331–32 Ribbon, decorating birthday cake with, 41 Rich chocolate glaze, 449 Ricotta cheese, 20 white chocolate pound cake with orange and, 145–47 Rocky road frosting, 438 Roulades, 7 chocolate Kahlúa, with espresso cream filling, 258–60 dark chocolate, with chocolate cream filling, 256–57 Rum: chocolate bundt cake, 151–52 chocolate frosting, fluffy, 188–89 chocolate raisin cake, 188–89

andwiches, chocolate cookie, 366–67 Sauces: hot fudge, 456 lemon curd, warm, 457–58 Semisweet chocolate, 14, 303 Shakers, 24 Sheet cakes, 160–209 banana split fudge, 199–200 chocolate apricot, 190–91 chocolate carrot, with pineapple cream cheese frosting, 177–79 chocolate coconut cream, with German chocolate cream cheese frosting, 167–68 chocolate eggnog, with eggnog buttercream frosting, 192–94 chocolate poke, easy, 182–83 chocolate potluck, 205–6 chocolate pumpkin spice, with cinnamon-chocolate cream cheese frosting, 195–96 chocolate rum raisin, 188–89 chocolate syrup coffee cake, 201–2 chocolate tiramisù, 203–4 chocolate toffee crunch poke, easy, 184–85 chocolate zucchini raisin, 171–73

N D E X

dark chocolate, with fresh orange cream cheese frosting, 197–98 German chocolate, with rocky road frosting, 180–81 German chocolate upside-down, 162–64 German chocolate velvet crumb, 174–76 pans for, 160–61 Texas, 399–400 Watergate, 186–87 white chocolate pineapple upside-down, 165–66 white chocolate wedding cake, 207–9 Sherry, in chocolate four-seasons wine cake, 157–59 Shiny chocolate glaze, 450 Sifter/strainers, 22–23 Silpat mats, 355 Snickerdoodle chocolate cake with cinnamon-chocolate cream cheese frosting, 53–54 Snowtops, fudge, 352–53 almond chocolate chip, 354–55 Soufflé pudding cake, chocolate, 235–36 Sour cream, 20, 38, 133 chocolate cupcakes with ten different buttercream frostings, 324–26 chocolate frosting, 410–11 chocolate marble cake with chocolate sour cream frosting, 46–47 Spatulas, rubber, 22 Special diets, 110 Spice(s), 20 buttermilk chocolate cake with chocolate pan frosting, 86–87 cake mixes, 3 chocolate pumpkin cake with cinnamon-chocolate cream cheese frosting, 195–96 German chocolate cake with fruit and nut filling, 69–71 pumpkin German chocolate cheesecake, 225–26 Spoons, wooden, 22 Spring test, 8

479 Storing: cakes, 12, 29–31 chocolate, 16 Strawberry(ies): brownie torte, 254–55 chocolate cheesecake, 212–14 white chocolate pound cake with warm lemon sauce and, 141–42 Streusel, cinnamon, white chocolate muffins with, 319–20 Sugar, 20, 27 brown, measuring, 8 confectioners’, 31, 163, 409 glaze, simple, 455 reducing amount of, 25, 110 Sunday fudge cake with creamy chocolate frosting, 397–98 Sweetened cream, 445 Syrup(s): chocolate, 15 chocolate, coffee cake, 201–2 coffee, 203–4

eflon baking strips, 59 Temperature: of ingredients, 8, 18, 26 oven, 4–5, 23, 49, 119 Terrines, 113, 237–47 Guatemalan wedding cake, 237–40 lemon white chocolate, luscious, 244–47 pear and chocolate, 241–43 Texas sheet cake, 399–400 Thawing frozen cakes, 13 Tiramisù, chocolate, 203–4 Toasted pecan pan frosting, 399–400 Toffee crunch chocolate poke cake, easy, 184–85 Toothpick test, 8 Tortes: cappuccino angel food mousse, 289–90 strawberry brownie, 254–55 Transporting cakes, 24, 94 Trifles, 113 brownie chocolate mousse, 251–53

480

I

Triple-chocolate to-live-for muffins, 302–4 Triple-decker raspberry chocolate cake with chocolate ganache, 75–77 Tube pans, 6–7, 23, 96, 267 cooling cakes in, 28–29 greasing and flouring, 112–13 with light vs. dark surfaces, 146 pan substitutions and, 6–7, 28 preparing, 6 Tunnel of fudge cake, quick, 98–100 Tupperware cake carriers, 94

nsweetened chocolate, 14 Upside-down cakes: German chocolate, 162–64 white chocolate pineapple, 165–66

alentine’s Day, cakes for, 77 chocolate love cake, 248–50 Vanilla: buttercream frosting, 412–13 extract, 26, 412 ice cream, fast ways to jazz up, 292 pudding filling, 135–36 Vegetable oil, 19, 27 misters for, 6, 23 Velvet crumb cake, German chocolate, 174–76 Violets, candied, 163 Vodka, in Black Russian cake, 155–56

alnut(s): black, banana brownies, 403–4 chocolate brownies, 394–96 chocolate café au lait cake, 83–85

N D E X

chocolate chunk chewies, 357–58 toasting, 196 tunnel of fudge cake, quick, 98–100 Warm lemon curd sauce, 457–58 Watergate cake, 186–87 Waxed paper, 24–25 Web site address, xvii Wedding cakes: Guatemalan, 237–40 white chocolate, 207–9 Whipped chocolate ganache, 442–43 Whipped cream: chocolate, 127, 254–55, 281–82 frosting, 83–85 storing cakes with, 12–13 sweetened, 445–46 Whipped toppings, 20 White cake mixes, 3 White chocolate, 14–15 adding to cake batter, 91 angel food mousse cake, 286–88 banana-macadamia cheesecake, 215–16 cake, lemon lovers’, 93–95 chiffon cake with white chocolate glaze, 293–94 chips, chocolate biscotti with sweet cherries and, 381–82 cream cheese frosting, 425–26 ebony and ivory cake, 50–52 ganache, 444 glaze, 452 grating, 287 lemon drizzle cakes, little, 340–42 lemon terrine, luscious, 244–47 lemony cream cheese frosting, 427 melting, 92 mousse, quick, 460

muffins with cinnamon streusel, 319–20 peach cake with fresh peach buttercream frosting and sliced summer peaches, 90–92 pineapple upside-down cake, 165–66 pound cakes, little, with quick caramel frosting, 336–37 pound cake with ricotta and orange, 145–47 pound cake with strawberries and warm lemon sauce, 141–42 raspberry-peach cupcakes with lemon buttercream frosting, 333–35 raspberry swirl chiffon cake with raspberry glaze, 295–97 wedding cake, 207–9 white-on-white cake, 51 White-on-white cake, 51 White Russian cake, 156 Wilton Cake Release, 5 Wine cake, chocolate four-seasons, 157–59 Writing, with icing, 41

ellow cake mixes, 3 Yellow pound cake with chocolate pan frosting (my favorite birthday cake), 39–42 Yogurt, 20, 38

est, orange: candied, 228 freezing, 82 Zucchini: chocolate raisin cake, 171–73 German chocolate chip cake, 169–70

THE CAKE MIX DOCTOR GOES CHOCOLATE • • • his colorful display of moist, incredible cakes, cookies, cupcakes, and bars is all chocolate, all cake mix, all easy. Take your pick—dark, white, or some chocolate deli-

THE PERFECT CHOCOLATE CAKE p. 34

ciously in between—then turn to the recipe page, gather your favorite add-ins, and heat up your oven. Now if only these photos were scratch and sniff!

MY FAVORITE BIRTHDAY CAKE p. 39

EBONY

AND IVORY

p. 50

CAKE

EVER-SO-MOIST CHOCOLATE CAKE p. 37

EASY AND ELEGANT DEVIL’S FOOD CAKE p. 43

CHOCOLATE SOUR CREAM MARBLE CAKE p. 46

OLD -FASHIONED DEVIL’S FOOD CAKE p. 48

WHITE- ON-WHITE CAKE

CHOCOLATE SNICKERDOODLE CAKE p. 53

CHOCOLATE MIDNIGHT CAKE

p. 51

p. 55

CHOCOLATE CINNAMON BANANA CAKE p. 58

GERMAN CHOCOLATE SPICE CAKE p. 69

COOKIES

AND

CREAM CAKE

PEANUT BUTTER CAKE p. 63

GERMAN CHOCOLATE CAKE p. 66

TRIPLE-DECKER RASPBERRY CHOCOLATE CAKE p. 75

MARTHA’S CHOCOLATE CHERRY ICE CREAM CAKE p. 78

BUTTERMILK CHOCOLATE SPICE CAKE p. 86

DEBBIE’S DAZZLING RED VELVET CAKE p. 88

QUICK TUNNEL

p. 98

CHOCOLATE CHIP PECAN COFFEE CAKE p. 101

MINT CHOCOLATE CREAM CHEESE POUND CAKE p. 107

A LIGHTER CHOCOLATE POUND CAKE p. 109

p. 61

CHOCOLATE COCONUT ICEBOX CAKE p. 72

CHOCOLATE ORANGE CAKE p. 81

NATALIE’S CHOCOLATE CAFÉ LAIT CAKE p. 83

WHITE CHOCOLATE PEACH CAKE p. 90

LEMON LOVERS’ WHITE CHOCOLATE CAKE p. 93

CHOCOLATE CREAM CHEESE POUND CAKE p. 103

CHOCOLATE-ORANGE CREAM CHEESE POUND CAKE p. 105

AU

OF

FUDGE CAKE

GOOD-FOR-YOU CHOCOLATE POUND CAKE p. 111

INCREDIBLE MOCHA MELTED ICE CREAM CAKE p. 114

DARN GOOD CHOCOLATE CAKE

CHOCOLATE MACAROON RING CAKE p. 120

MILK CHOCOLATE CHERRY POUND CAKE p. 122

EASY HERSHEY BAR SWIRL CAKE

CHOCOLATE BANANA POUND CAKE p. 130

GERMAN CHOCOLATE CHIP POUND CAKE p. 132

BOSTON CREAM PIE CAKE

MILKY WAY SWIRL CAKE p. 139

WHITE CHOCOLATE POUND CAKE WITH STRAWBERRIES p. 141

PUMPKIN CHOCOLATE CHIP CAKE p. 143

WHITE CHOCOLATE POUND CAKE WITH RICOTTA p. 145

RICK’S CHOCOLATE RUM BUNDT CAKE p. 151

CHOCOLATE KAHLÚA CAKE

BLACK RUSSIAN CAKE p. 155

LIBBIE’S CHOCOLATE AMARETTO CAKE p. 148

p. 116

p. 125

p. 135

p. 153

KATHY’S CHOCOLATE CHOCOLATE CHIP CAKE p. 118

AMAZING GERMAN CHOCOLATE CAKE p. 128

ALMOND MARBLED CHOCOLATE POUND CAKE p. 137

CHOCOLATE FOUR-SEASONS WINE CAKE p. 157

GERMAN CHOCOLATE UPSIDEDOWN CAKE p. 162

WHITE CHOCOLATE PINEAPPLE UPSIDE-DOWN CAKE p. 165

CHOCOLATE COCONUT CREAM CAKE p. 167

GERMAN CHOCOLATE CHIP ZUCCHINI CAKE p. 169

CHOCOLATE ZUCCHINI RAISIN CAKE p. 171

GERMAN CHOCOLATE VELVET CRUMB CAKE p. 174

CHOCOLATE CARROT CAKE p. 177

GERMAN CHOCOLATE SHEET CAKE p. 180

EASY CHOCOLATE POKE CAKE

MARCIA’S EASY CHOCOLATE TOFFEE CRUNCH POKE CAKE p. 184

THE WATERGATE CAKE p. 186

p. 182

CHOCOLATE RUM RAISIN CAKE

CHOCOLATE APRICOT CAKE

CHOCOLATE EGGNOG CAKE

CHOCOLATE PUMPKIN SPICE CAKE

p. 188

p. 190

p. 192

p. 195

DARK CHOCOLATE SHEET CAKE

BANANA SPLIT FUDGE CAKE

CHOCOLATE SYRUP COFFEE CAKE

CHOCOLATE TIRAMISÙ p. 203

p. 197

p. 199

p. 201

CHOCOLATE POTLUCK CAKE p. 205

WHITE CHOCOLATE WEDDING CAKE p. 207

CHOCOLATE STRAWBERRY CHEESECAKE p. 212

WHITE CHOCOLATE BANANAMACADAMIA CHEESECAKE p. 215

KEY LIME CHOCOLATE CHEESECAKE p. 217

DOUBLE-CHOCOLATE LIME CHEESECAKE p. 220

MOCHA BROWNIE CHEESECAKE p. 222

PUMPKIN SPICE GERMAN CHOCOLATE CHEESECAKE p. 225

ORANGE-GINGER GERMAN CHOCOLATE CHEESECAKE p. 227

MOLTEN CHOCOLATE PUDDING CAKE p. 230

CHOCOLATE-CINNAMON BANANA PUDDING CAKE p. 233

CHOCOLATE SOUFFLÉ PUDDING CAKE p. 235

GUATEMALAN WEDDING CAKE p. 237

PEAR

p. 241

LUSCIOUS LEMON WHITE CHOCOLATE TERRINE p. 244

BROWNIE CHOCOLATE MOUSSE TRIFLE p. 251

STRAWBERRY BROWNIE TORTE

DARK CHOCOLATE ROULADE

CHOCOLATE KAHLÚA ROULADE

p. 254

p. 256

p. 258

AND

CHOCOLATE TERRINE

CHOCOLATE LOVE CAKE p. 248

CREAM CHEESE BROWNIE PIE p. 261

KENTUCKY BOURBON PECAN FUDGE PIE p. 264

BARBARA’S CHOCOLATE MARBLE ANGEL FOOD CAKE p. 268

CHOCOLATE-ORANGE ALMOND MARBLE ANGEL FOOD CAKE p. 271

CHOCOLATE PINEAPPLE ANGEL FOOD CAKE p. 274

CHOCOLATE-SWIRLED APRICOT ANGEL FOOD CAKE p. 276

CHOCOLATE COFFEE ANGEL FOOD CAKE p. 278

DEEP CHOCOLATE ALMOND ANGEL ICEBOX CAKE p. 280

FROZEN CHOCOLATE NEAPOLITAN CAKE p. 283

WHITE CHOCOLATE ANGEL FOOD MOUSSE CAKE p. 286

CAPPUCCINO ANGEL FOOD MOUSSE TORTE p. 289

CHOCOLATE COCONUT MACAROON CAKE p. 291

WHITE CHOCOLATE CHIFFON CAKE p. 293

RASPBERRY SWIRL WHITE CHOCOLATE CHIFFON CAKE p. 295

CHOCOLATE CHIFFON CAKE

TRIPLE CHOCOLATE TO-LIVE-FOR MUFFINS p. 302

PUMPKIN GERMAN CHOCOLATE CHIP MUFFINS p. 305

MEXICAN CHOCOLATE CINNAMON MUFFINS p. 307

CHOCOLATE SURPRISE MUFFINS

p. 298

p. 309

LOADED GERMAN CHOCOLATE CREAM CHEESE MUFFINS p. 312

CHOCOLATE PEANUT BUTTER MUFFINS p. 314

CINNAMON-CHOCOLATE ANGEL FOOD MUFFINS p. 317

WHITE CHOCOLATE MUFFINS WITH CINNAMON STREUSEL p. 319

CHOCOLATE CHERRY CHIP CUPCAKES p. 321

CHOCOLATE SOUR CREAM CUPCAKES p. 324

CHOCOLATE BANANA CUPCAKES

ORANGE SWIRL CHOCOLATE CUPCAKES p. 329

RED VELVET CUPCAKES p. 331

p. 327

RASPBERRY-PEACH WHITE CHOCOLATE CUPCAKES p. 333

LITTLE WHITE CHOCOLATE POUND CAKES p. 336

LITTLE CHOCOLATE ALMOND CREAM CHEESE CAKES p. 338

LITTLE WHITE CHOCOLATE LEMON DRIZZLE CAKES p. 340

BABY CHOCOLATE PISTACHIO CAKES p. 343

STACY’S MINI CHOCOLATE CHIP LOAVES p. 346

MINI GERMAN CHOCOLATE BANANA LOAVES p. 348

FUDGE SNOWTOPS p. 352

ALMOND CHOCOLATE CHIP FUDGE SNOWTOPS p. 354

CHOCOLATE CHUNK WALNUT CHEWIES p. 357

CHOCOLATE CINNAMON CHIP CHEWIES p. 359

QUICK PEANUT BUTTER KISS COOKIES p. 361

DEVIL’S FOOD HEARTS p. 363

CHOCOLATE COOKIE SANDWICHES p. 366

GERMAN CHOCOLATE LEMON CRUMB SQUARES p. 372

CHOCOLATE HELLO DOLLIES

CHOCOLATE BISCOTTI p. 381

CHOCOLATE CINNAMON BISCOTTI

p. 374

p. 383

CHERRY CHEESECAKE BROWNIES

CHUNKY CHOCOLATE PEANUT BUTTER BARS p. 368

OF

ALMOND BARS p. 370

SARAH’S CHOCOLATE PEPPERMINT STICKS p. 376

ORANGE-CHOCOLATE BISCOTTI WITH ALMONDS p. 379

PECAN CHIP BUTTERMILK BROWNIES p. 385

JESSICA’S CARAMEL CHOCOLATE BROWNIES p. 387

SUNDAY FUDGE CAKE WITH CREAMY CHOCOLATE FROSTING p. 397

MARBLED CREAM CHEESE AND KAHLÚA BROWNIES p. 392

CHOCOLATE WALNUT BROWNIES

p. 390

TEXAS SHEET CAKE p. 399

CHOCOLATE MINT BROWNIES

BANANA BLACK WALNUT BROWNIES p. 403

p. 401

JOY

p. 394

RASPBERRY SWIRL BROWNIES p. 405