All-New Cake Mix Doctor - Anne Byrn [49]
serves:
12 to 16
prep:
30 minutes
bake:
18 to 22 minutes
cool:
25 minutes
For the cake
Vegetable oil spray, for misting the pans
Flour, for dusting the pans
1 package (18.25 ounces) plain yellow or vanilla cake mix
4 ounces reduced-fat cream cheese, at room temperature
¼ cup granulated sugar
¼ cup all-purpose flour 1 cup water
½ cup vegetable oil
½ teaspoon pure vanilla extract
1 teaspoon pure almond extract
4 large eggs
3 tablespoons amaretto or other almond liqueur (optional; see Note), for brushing the tops of the cake layers
For the frosting and garnish
½ cup sliced almonds (optional)
8 tablespoons (1 stick) butter, at room temperature
4 ounces reduced-fat cream cheese, at room temperature
2 teaspoons amaretto (optional; see Note)
4 to 4½ cups confectioners’ sugar, sifted
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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1. Make the cake: Place a rack in the center of the oven and preheat the oven to 325°F. Lightly 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, 4 ounces of cream cheese, granulated sugar, flour, water, oil, vanilla, almond extract, 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. Divide the cake batter evenly among the 3 prepared cake pans, about 1¾ cups of batter per pan, smoothing the tops with the rubber spatula. Place the pans in the oven. If your oven is not large enough to hold 3 pans on the center rack, place 2 pans on that rack and one in the center of the rack above.
3. Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 18 to 22 minutes. The cake layer on the higher rack may bake faster so test it for doneness first. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. If you are using the almonds, leave the oven on for toasting them. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another rack so that the cakes are right side up. If desired, brush the warm cakes with the 3 tablespoons of amaretto, using about 1 tablespoon for each layer, and set them aside to cool, 20 minutes longer.
4. Meanwhile, make the garnish, if using, and frosting: Spread the almonds, if using, out in a small baking pan and place it in the oven. Toast the almonds until they are light brown, 3 to 4 minutes. Immediately transfer the toasted almonds from the baking pan to a small bowl and set them aside.
5. Place the butter and 4 ounces of cream cheese in a mediumsize bowl. Beat with an electric mixer on medium speed for 1 minute. Add the 2 teaspoons of amaretto, if using, and slowly beat in 4 cups of the confectioners’ sugar with the mixer on medium speed. Stop the machine and scrape down the side of the bowl with a rubber spatula. Add the remaining ½ cup of confectioners’ sugar