All-New Cake Mix Doctor - Anne Byrn [143]
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PREP NOTES
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DON’T FORGET
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SPECIAL TOUCHES
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For the cake
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 package (18.25 ounces) vanilla or yellow cake mix with pudding
1¼ cups milk
½ cup vegetable oil
4 large eggs
For the milk syrup
1 can (12 ounces) evaporated milk
1 can (13.4 ounces) dulce de leche, about 1½ cups (see Note)
1 cup heavy (whipping) cream
1 tablespoon rum
1 teaspoon pure vanilla extract
For the garnish
1 cup chopped salted pecans, toasted (optional; see page 204)
2 cups sliced peeled ripe peaches or nectarines (optional)
Sweetened Whipped Cream (optional; page 489)
1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13 by 9–inch glass baking 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, milk, oil, and eggs in a large mixing bowl and 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. The batter should look well blended. Pour the batter into the prepared cake pan, smoothing the top with the rubber spatula, and place the pan in the oven.
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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3. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 32 to 35 minutes. Transfer the cake pan to a wire rack and let the cake cool for 2 hours.
4. When cake has thoroughly cooled, pierce it all over the top with the tines of a fork or a wooden skewer. The holes should completely cover the top.
5. Make the milk syrup: Whisk together the evaporated milk, dulce de leche, cream, rum, and vanilla in a medium-size bowl. Using a large spoon or ladle, spoon the milk syrup over the cake and let it soak before spooning on more. Continue spooning the syrup over the cake until all of it has been used. Cover the cake with plastic wrap and refrigerate it for 2 hours before serving.
6. Garnish the cake with the toasted pecans or sliced peaches, or both. Slice the cake and serve it with a dollop of sweetened whipped cream or just as is.
Keep It Fresh! Store this cake, covered with plastic wrap, in the refrigerator for up to five days. The cake does not freeze well.
Note: If you cannot find dulce de leche, substitute a 14-ounce can of sweetened condensed milk.
Ready, Set, Whipped Cream
Why stabilize whipped cream? The cream will hold up better for longer and not separate if you are serving it to a crowd. Here are two ways to stabilize whipped cream.
• Gently combine whipped cream with an equal amount of thawed whipped topping.
• Soften 1 teaspoon of unflavored gelatin in a tablespoon of cold water and heat in a microwave oven for 8 to 10 seconds on high power,