All-New Cake Mix Doctor - Anne Byrn [146]
3. Combine the light brown sugar and ½ cup of chopped pecans in a small bowl. Sprinkle this mixture on top of the cake. Place the pan in the oven.
4. Bake the cake until the top springs back when lightly pressed with a finger, 40 to 45 minutes.
5. While the cake is baking, make the glaze: Place the butter, granulated sugar, cocoa powder, and milk in a small saucepan over medium heat. Bring to a boil, stirring constantly, and let simmer until the sugar dissolves, 2 minutes. Remove the pan from the heat and stir in the 1 cup of chopped pecans, if using. Keep the glaze warm.
6. Transfer the cake pan to a wire rack and let the cake cool for 10 minutes. Spoon the glaze over the warm cake, spreading it evenly to the sides of the pan, if desired. Slice and serve the cake warm or at room temperature.
Keep It Fresh! Store this cake, covered with plastic wrap, at room temperature for two days or for up to one week in the refrigerator. Freeze the cake in the pan, covered with aluminum foil, for up to one month. Let the cake thaw overnight on the counter before serving.
Recipe Reminders
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A NEW CHOCOLATE-COVERED CHERRY CAKE
serves:
16 to 20
prep:
20 minutes
bake:
30 to 35 minutes
cool:
20 minutes
A NEW AND IMPROVED chocolate-covered cherry cake, this one is just as moist as the one featured in the first Cake Mix Doctor—so don’t worry! But it does have the addition of chocolate chips in the cake batter, making the chocolate flavor even richer. And I do suggest that you add the cherry pie filling to the batter at the end so that some of the cherries remain whole and give the cake more texture. Adding a little light corn syrup makes the glaze nice to work with. The cake bakes up well as a sheet cake or as cupcakes. (If you want to make cupcakes, bake them about twenty minutes.)
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 package (18.25 ounces) chocolate cake mix with pudding
3 large eggs
2 teaspoons pure almond extract
1 cup (6 ounces) semisweet chocolate chips
1 can (21 ounces) cherry pie filling
Martha’s Chocolate Icing (page 480)
1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13 by 9–inch metal cake 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, eggs, and almond extract in a large mixing bowl and beat with an electric mixer on medium speed until the ingredients are incorporated, 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. Add the chocolate chips and beat on low speed for 30 seconds, scraping down the side of the bowl again if needed. Add the cherry pie filling and beat on medium speed until just blended, 20 to 30 seconds. The batter will be thick. Pour the batter into the prepared cake pan, smoothing the top with the rubber spatula, and place the pan in the oven.
3. Bake the cake until it just starts to pull away from the sides of the pan and the top springs back when lightly pressed with a finger,