All-New Cake Mix Doctor - Anne Byrn [148]
Recipe Reminders
MADE FOR
___________________
___________________
___________________
___________________
PREP NOTES
___________________
___________________
___________________
___________________
DON’T FORGET
___________________
___________________
___________________
___________________
SPECIAL TOUCHES
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
OLD-FASHIONED CHOCOLATE SHEET CAKE
WHEN IN DOUBT, bake this cake. When you can’t decide what to bake for the family picnic, the office potluck, or the neighborhood block party, bake this cake. It was the cake my mother made quite often, using a cake mix to save time and then pouring her famous chocolate pan frosting over the top. Vary it by adding marshmallows or toasted pecans, as you like. This is such a good basic cake, it’s much like that classic little black dress.
serves
16 to 20
prep:
20 mintues
bake:
30 to 35 minutes
cool:
25 to 35 minutes
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 package (18.25 ounces) plain chocolate cake mix or chocolate cake mix with pudding
1 tablespoon unsweetened cocoa powder
11/3 cups buttermilk
½ cup vegetable oil
3 large eggs
1 tablespoon pure vanilla extract
Chocolate Pan Frosting (make the amount for a sheet cake; page 476)
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, cocoa powder, buttermilk, oil, eggs, and vanilla 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 until the mixture lightens and is smooth, about 1½ minutes longer, scraping down the side of the bowl again if needed. 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 the top springs back when lightly pressed with a finger, 30 to 35 minutes. Transfer the cake pan to a wire rack and let the cake cool while you make the Chocolate Pan Frosting, 10 to 15 minutes.
4. Pour the warm frosting over the cake, spreading it with a spatula so that it reaches the edges of the cake. Let the frosting set for 15 to 20 minutes before slicing and serving the cake.
Keep It Fresh! Store this cake, covered with plastic wrap or aluminum foil, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the cake in the pan, covered with aluminum foil, for up to three months. Let the cake thaw overnight on the counter before serving.
MISSISSIPPI MUD CAKE
Bake the Old-Fashioned Chocolate Sheet Cake as directed. When you remove the cake pan from the oven immediately scatter 2 cups of miniature marshmallows over the top of the cake. Let the marshmallows melt while you make the frosting. Pour the warm Chocolate Pan Frosting over the marshmallows and gently smooth the top. Let the frosting set for 30 minutes before slicing and serving the cake.
Recipe Reminders
MADE FOR
___________________
___________________
___________________
___________________
PREP NOTES
___________________
___________________
___________________
___________________
DON’T FORGET
___________________
___________________
___________________
___________________
SPECIAL TOUCHES
___________________
___________________
___________________
___________________
___________________
___________________
___________________