All-New Cake Mix Doctor - Anne Byrn [149]
___________________
___________________
ROCKY ROAD CAKE
Bake the Mississippi Mud Cake but, after adding the marshmallows, sprinkle ½ cup of chopped dry-roasted peanuts on top. Pour the warm Chocolate Pan Frosting over the marshmallows and peanuts and gently smooth the top. Let the frosting set for 30 minutes before slicing and serving the cake.
TEXAS (OR GEORGIA) SHEET CAKE
Bake the Old-Fashioned Chocolate Sheet Cake as directed. After pouring the frosting over the cake, immediately sprinkle the top with ½ cup of chopped toasted pecans.
How to Turn a White Cake Mix into a Chocolate Cake Mix
Life is all about substitutions, isn’t it? The older you get the wiser you become and you learn how to make do, combining what is in the pantry so you don’t have to make a trip to the store. If you want chocolate cake but only have a white or yellow cake mix on the shelf, here are ways you can turn that cake into chocolate.
• Add ¼ cup of unsweetened cocoa powder.
• Add one small package (3.9 ounces) chocolate instant pudding mix.
• Fold 1 cup of miniature semisweet chocolate chips or grated semisweet chocolate into the batter.
• Spoon the batter into the pan, but before baking, drizzle chocolate syrup over the top to create marbled swirls as it bakes.
WARM CHOCOLATE PUDDING CAKE
THIS CAKE IS UNBELIEVABLY DELICIOUS; as it bakes, pudding forms in the bottom of the pan. Spoon it warm into bowls and serve it with mint chocolate chip, vanilla, or coffee ice cream. To reheat servings, spoon them into serving bowls, drizzle a little heavy cream (two teaspoons per serving) on top, and put them in the microwave until heated through, thirty to forty seconds. The cake lends itself to all sorts of variations—a drizzle of amaretto or rum by chance?
serves:
16 to 20
prep:
15 minutes
bake:
35 to 40 minutes
For the cake
1 package (18.25 ounces) plain chocolate cake mix
¾ cup buttermilk
½ cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
For the topping
½ cup packed light brown sugar
¼ cup unsweetened cocoa powder
¼ cup miniature semisweet chocolate chips
1 teaspoon instant coffee granules
2¼ cups boiling water
1. Make the cake: Place a rack in the center of the oven and preheat the oven to 325°F.
2. Place the cake mix, 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-low and beat until the batter is smooth, 1½ minutes longer, scraping down the side of the bowl again if needed. Pour the batter into a 13 by 9–inch glass baking pan.
3. Make the topping: Mix the brown sugar, cocoa powder, chocolate chips, and coffee granules in a small bowl and sprinkle the topping evenly over the batter in the baking pan. Pour the boiling water over the batter and carefully place the pan in the oven.
4. Bake the cake until the edges are firm but the center still jiggles when you shake the pan, 35 to 40 minutes. Remove the cake pan from the oven and spoon the warm pudding cake into bowls. Serve with ice cream.
Keep It Fresh! Store this cake, covered with plastic wrap, 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.
Recipe Reminders
MADE FOR
___________________
___________________
___________________
___________________
PREP NOTES
___________________
___________________
___________________
___________________
DON’T FORGET
___________________
___________________
___________________
___________________
SPECIAL TOUCHES
___________________
___________________
___________________
___________________
___________________
___________________
___________________