All-New Cake Mix Doctor - Anne Byrn [103]
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.
Recipe Reminders
MADE FOR
___________________
___________________
___________________
___________________
PREP NOTES
___________________
___________________
___________________
___________________
DON’T FORGET
___________________
___________________
___________________
___________________
SPECIAL TOUCHES
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
AIMEE’S ALMOND CHOCOLATE CHIP CAKE
serves:
12 to 16
prep:
15 minutes
bake:
45 to 50 minutes
cool:
35 to 45 minutes
NASHVILLE RESIDENT Aimee Lurey is a good cook who had told me about her favorite chocolate cake—a dense no-oil cake with loads of chocolate. I baked it and loved the heavy, fudgy dense texture as well as the abundance of chocolate chips! Whereas Aimee bakes her cake with two eggs, I prefer four to make a bigger cake. And, I have also baked it using an egg substitute, so if you are trying to cut back on fat and cholesterol, this is a cake to try. The almond flavor improves with sitting, so bake the cake a day ahead of when you plan to serve it to the chocolate lovers on your list.
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 package (18.25 ounces) plain chocolate cake mix
1 package (3.9 ounces) chocolate instant pudding mix
1 package (12 ounces; 2 cups) semisweet chocolate chips
4 large eggs (see Note)
1¾ cups milk or water
2 teaspoons pure almond extract
1 tablespoon confectioners’ sugar or
2 tablespoons sliced almonds, 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 it with flour. Shake out the excess flour and set the pan aside.
2. Place the cake mix, pudding mix, chocolate chips, eggs, milk, and almond extract in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1½ minutes longer, scraping down the side of the bowl again if needed. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.
3. Bake the cake until the top springs back when lightly pressed with a finger, 45 to 50 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 to 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, 25 to 30 minutes longer. Sift the confectioners’ sugar over the cake or top it with the sliced almonds. 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 one week. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving.
Note: You can use 1 cup of egg substitute to take the place of the 4 eggs. The egg substitute I used was Egg Beaters. Egg substitutes are easy to use—just read the label and see how much you need to measure for each egg the recipe requires.
Recipe Reminders
MADE FOR
___________________
___________________
___________________
___________________
PREP NOTES