All-New Cake Mix Doctor - Anne Byrn [52]
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1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist two 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, flour, sour cream, water, 1 tablespoon of vanilla, and the eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients come together, 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 batter is smooth and thickened, 1½ minutes longer, scraping down the side of the bowl again if needed. Divide the cake batter evenly between the 2 prepared cake pans, smoothing the tops with the rubber spatula. Place the pans in the oven side by side.
3. Bake the cake layers until they are lightly browned and the tops spring back when lightly pressed with a finger, 25 to 28 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 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. Let the layers cool completely, 20 minutes longer.
4. Meanwhile, make the brown butter cream cheese frosting: Place the butter in a small saucepan over medium heat and heat until the butter melts and then browns, about 4 minutes. Place the cream cheese in a large mixing bowl. Pour the hot butter over the cream cheese and add the 1 teaspoon of vanilla. Beat with an electric mixer on low speed until the butter and cream cheese are smooth and combined. Add the confectioners’ sugar, a little at a time, beating on low speed until the sugar is incorporated. Once all of the sugar has been added, increase the mixer speed to medium and beat until the frosting is fluffy, 20 seconds.
5. Make the topping: Combine the toffee bits and pecans, if using.
6. To assemble the cake, transfer one layer, right side up, to a serving plate and top it generously with frosting, smoothing it out with a metal spatula. Add a generous, even coating of the topping. Place the second layer, right side up, on top of the first, then frost the top and side of the cake. Sprinkle the remaining topping over the cake. To make slicing easier, place the uncovered cake in the refrigerator until the frosting sets, 20 minutes.
Keep It Fresh! Store this cake, in a cake saver or loosely covered with waxed paper, in the refrigerator for up to one week. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight in the refrigerator before serving.
Variation: You can split the cake layers in half horizontally to make a four-layer cake; spread the frosting very thinly between the layers. You can also add ½ cup (4 ounces) of miniature semisweet chocolate chips to the toffee and pecan topping mixture.
Toffee or “Toughy”?
Toffee, the beloved English candy made of sugar and butter, was first spelled “toughy” and “tuffy,” no doubt because of the workout it gave your mouth!
THE BEST RED VELVET CAKE
A RED VELVET CAKE ON A POTLUCK TABLE is like a rock star on tour. People gravitate toward it, swoon over it, fight for a slice. Shocking red with just a hint of chocolate, this cake seems all flash. What is it about the red velvet that warrants so much attention? The moist cake? The rich cream cheese frosting? Guess you have to answer that yourself. This version from a reader in Nashville is one of my favorites. It will be the star of your next party.
serves:
12 to 16
prep:
30 minutes
bake:
17 to 21 minutes
cool:
20 minutes
For the cake
Solid vegetable oil shortening, for greasing the pans
Flour, for dusting the pans
1 package (18.5 ounces) plain butter recipe golden cake mix
2½ tablespoons unsweetened cocoa powder
11/3 cups buttermilk
1 bottle (1 ounce) red food coloring
8 tablespoons