All-New Cake Mix Doctor - Anne Byrn [104]
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DON’T FORGET
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SPECIAL TOUCHES
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MORE AMAZING GERMAN CHOCOLATE CAKE
serves:
12 to 16
prep:
10 minutes
bake:
42 to 47 minutes
cool:
35 to 40 minutes
THIS CRAZY BUT DELICIOUS CAKE has become my exception to the rule—the rule being that I never use store-bought frosting and always make my own from scratch. In this cake, however, the tub of frosting goes in the cake batter. I know it is shocking and I didn’t believe it either when I first heard about this cake while on a Raleigh, North Carolina, radio show. But then I baked it and agreed it was amazing. However, one flaw of the original recipe was that when it cooled the cake often shrunk back and sunk in the pan. I was out to solve this dilemma when I retested the recipe for this book. And I came up with a solution—add a little flour to the batter. This makes the batter more substantial and with the added structure the cake doesn’t sink. You have the same great flavor, moist texture, lightning fast prep time, plus a taller cake. And so I dub this cake “more amazing.”
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 package (18.25 ounces) plain German chocolate cake mix
1 container (14.5 ounces) coconut pecan frosting (see Note)
1 cup water
1/3 cup all-purpose flour
1/3 cup vegetable oil
3 large eggs
1 tablespoon confectioners’ sugar (optional)
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, frosting, water, flour, oil, and eggs 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 the batter for 1½ minutes longer, scraping down the side of the bowl again if needed. The batter should look smooth and thick. 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, 42 to 47 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 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, 20 to 25 minutes longer. Sift the confectioners’ sugar over the cake, if desired, 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.
Note: Purists might need some help as to how to find frosting in the supermarket. It is sold right next to the cake mix! Those containers are shrinking, however; there is a little less frosting in them than when I first published this recipe in Chocolate from the Cake Mix Doctor. Even if the containers continue to get smaller this recipe should still work.
Recipe Reminders
MADE FOR
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PREP NOTES
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DON’T FORGET
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SPECIAL TOUCHES
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