All-New Cake Mix Doctor - Anne Byrn [100]
6. Make the topping: Place the confectioners’ sugar and 1 teaspoon of cocoa powder in a small bowl and stir to combine. Sift the confectioners’ sugar mixture on top of the cake, then slice and serve.
Keep It Fresh! Store this cake, in a cake saver or loosely covered with plastic wrap, at room temperature for up to five days. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving.
Topping for Chocolate Lovers
If you want a more elaborate topping, make a quick chocolate glaze. Melt 1 cup of semisweet chocolate chips in the microwave on high power, 45 to 50 seconds, stirring it halfway through. Then stir in 2 to 3 tablespoons of confectioners’ sugar and 1 teaspoon of vanilla extract, and then a few tablespoons of milk, cream, or sour cream, 1 tablespoon at a time, to thin out the mixture. Spoon this over the top of the cake and spread it down the side. If glazing, store the cake in the refrigerator.
A LIGHTER STACY’S CHOCOLATE CHIP CAKE
serves:
12 to 16
prep:
20 minutes
bake:
50 to 55 minutes (see Notes)
cool:
35 to 45 minutes
EVER SINCE NASHVILLE COOK Stacy Ross passed along the recipe for this cake ten years ago it has been a favorite of our crowd. But through the years I have sought to lighten it up, mostly in response to your e-mails asking how to make this great cake with less oil. And, since the original recipe used semisweet chocolate chips, often those chips would sink. Switching to miniature chips, I have found, solves that problem—those little chips suspend beautifully in the batter. You can vary this cake even further, omitting the grated chocolate on days when you don’t have a bar of German’s chocolate on hand; it will still be a great cake. One last note; as yellow cake mixes seem to have become more yellow in color through the years, I now prefer a butter recipe golden mix in this recipe. It does not contain the same amount of yellow coloring and is the better backdrop to all of the delicious chocolate chips inside.
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 bar (4 ounces) German’s sweet chocolate
1 package (18.5 ounces) plain butter recipe golden cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1½ cups milk (see Notes)
½ cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract
1 cup (6 ounces) miniature semisweet chocolate chips
Recipe Reminders
MADE FOR
___________________
___________________
___________________
___________________
PREP NOTES
___________________
___________________
___________________
___________________
DON’T FORGET
___________________
___________________
___________________
___________________
SPECIAL TOUCHES
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan (see Notes) with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
2. Break the German’s chocolate bar into four pieces. Finely grate the bar using a food processor or a hand grater (if you are using a food processor, insert the steel blade and drop the chocolate pieces into the processor one at a time). Set the grated chocolate aside.
A Checkerboard Chocolate Chip Cake? No Problem
Divide the cake batter in half before folding in the chocolate chips. Add ½ cup of chocolate syrup to one half of the batter, stirring well, and fold the chocolate chips into the second half. Place a big tablespoon of the chocolate batter in a greased and floured Bundt pan at 12:00, 3:00, 6:00, and 9:00 o’clock, as if the bottom of the pan were a clock. Now place one big tablespoon of the chocolate chip batter halfway between