All-New Cake Mix Doctor - Anne Byrn [40]
3. Bake the cake layers until they are golden brown and spring back when lightly pressed with a finger, 25 to 30 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake and give the pans a good shake to loosen the cakes. Invert each layer on a wire rack, then invert it again onto another rack so that the layers are right side up. Let the layers cool completely, 20 minutes longer.
4. After the layers have cooled, make the caramel frosting.
5. While the frosting is warm, assemble the cake. Transfer one cake layer, right side up, to a serving plate. Spoon about a cup of the warm frosting over the top and spread it out with a long metal spatula, working quickly because the frosting will firm up as it cools. Place the second cake layer, right side up, on top of the first and frost the top and side of the cake with the remaining frosting, making sure to work quickly with smooth, clean strokes. Slice the cake and serve.
Keep It Fresh! Store this cake, in a cake saver or loosely covered with plastic wrap, at room temperature for up to three days. Freeze the cake, wrapped in foil, for up to six months. Let the cake thaw overnight on the counter before serving.
SOUR CREAM CAKE WITH LEMON FILLINGAND CREAM CHEESE FROSTING
AFTER THIS TRIPLE-LAYER sour cream white cake was filled with lemon curd and frosted with cream cheese frosting, it looked so stunning, I thought about calling it the “wedding cake.” But if I had, only a handful of folks might have tried the recipe thinking it was too precious or time-consuming to make for everyday gatherings. So, instead I named it as is, and it is up to you to find the right time to bake and serve it to friends.
serves:
12 to 16
prep:
35 minutes
bake:
17 to 19 minutes
cool:
20 minutes
For the cake
Vegetable oil spray, for misting the pans
Flour, for dusting the pans
1 package (18.25 ounces) plain white cake mix
½ cup granulated sugar 1 cup sour cream
¾ cup water
¼ cup vegetable oil
½ teaspoon pure almond extract
4 large egg whites
For the cream cheese frosting and lemon filling
4 ounces reduced-fat cream cheese, at room temperature
4 tablespoons (½ stick) butter, at room temperature
3 cups confectioners’ sugar, sifted
1 jar (8 to 12 ounces) lemon curd, at room temperature
Recipe Reminders
MADE FOR
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PREP NOTES
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SPECIAL TOUCHES
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1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Generously mist three 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.
2. Place the cake mix, granulated sugar, sour cream, water, oil, almond extract, and egg whites 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 2 minutes longer, scraping down the side of the bowl again