All-New Cake Mix Doctor - Anne Byrn [55]
Keep It Fresh! Store this cake, in a cake saver, at room temperature for up for four days or for up to one week in the refrigerator. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving.
SOUR CREAM CHOCOLATE CAKE WITH CHOCOLATE PAN FROSTING
YOU CANNOT GO WRONG with this cake. It is my stand-by, the cake I fall back on when I have little time and little imagination. Moist and full of chocolate, the cake is strong on its own. And when wrapped in my mom’s homemade chocolate frosting, it’s unbeatable. No need for garnish, no need for a fancy cake plate, just slice and serve with cold milk.
Vegetable oil spray, for misting the pans
Flour, for dusting the pans
1 package (18.25 ounces) chocolate cake mix with pudding
1 cup reduced-fat sour cream
¾ cup water
½ cup vegetable oil
1 teaspoon pure vanilla extract
3 large eggs
Chocolate Pan Frosting (page 476)
1. 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.
serves:
12 to 16
prep:
30 minutes
bake:
28 to 32 minutes
cool:
25 minutes
Bake the Cover Cake
If you’d like to make the cover cake, you can use either a chocolate mix with pudding or a plain one. Divide the Sour Cream Chocolate Cake batter among three pans and bake for 23 to 27 minutes. Fill and frost the cake with the Strawberry Cream Cheese Frosting on page 31 and top it with fresh strawberry slices.
Recipe Reminders
MADE FOR
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2. Place the cake mix, sour cream, water, oil, vanilla, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 1 minute. 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 if needed. The batter should look well combined. 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 spring back when lightly pressed with a finger, 28 to 32 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 Chocolate Pan Frosting.
5. To assemble the cake, transfer one cake layer, right side up, to a cake plate. Spread the top with about a cup of the frosting. Place the second layer, right side up, on top of the first and frost the top and side of the cake, working with smooth, clean strokes.
Keep It Fresh! Store this cake, in a cake saver or under a glass dome, in the refrigerator for up to one week. Freeze the cake, in a cake saver, for up to six months. Let the cake thaw overnight in the refrigerator before serving.
CHOCOLATE CHIP LAYER CAKE WITH CHOCOLATE CREAM CHEESE FROSTING
POUR THE COLD MILK, for here is a dandy of a birthday cake for