All-New Cake Mix Doctor - Anne Byrn [61]
5. To assemble the cake, using a long, serrated knife, carefully slice each cake layer in half horizontally, to make 4 layers (see page 129). Place the bottom half of one layer, cut side up, on a cake plate and spoon about 1 cup of the frosting on top, spreading it evenly to the edge. Place the top half of this layer, right side up, over the frosting. Add another cup of the frosting and spread it to the edge. Place the bottom of the remaining cake layer on top and spread it with another cup of frosting. Place the top half of the second layer, right side up, on top of the frosting and pile the remaining frosting on top of the cake, spreading it out evenly and leaving the side bare. Slice and serve the cake.
Keep It Fresh! Store this cake, in a cake saver, at room temperature for up to three days or one week in the refrigerator. Freeze the cake, wrapped in foil, for up to six months.
MIAMI BEACH BIRTHDAY CAKE
JANE FRANK, who lives in Mesa, Arizona, wanted to streamline her daughter’s favorite birthday cake recipe, so she started using a cake mix. Packed with walnuts, chocolate chips, and graham cracker crumbs, this cake is elegant and easy. Why Miami Beach Birthday Cake? That’s where the recipe originated.
serves:
12 to 16
prep:
25 minutes
bake:
23 to 28 minutes
cool:
25 minutes
For the cake
Vegetable oil spray, for misting the pans Flour, for dusting the pans
1/3 cup semisweet chocolate chips, melted
1 package (18.5 ounces) plain butter recipe golden cake mix
1 cup reduced-fat sour cream
8 tablespoons (1 stick) butter, at room temperature
1/3 cup vegetable oil
¼ cup water
¼ cup granulated sugar
3 large eggs
For the topping
½ cup graham cracker crumbs
½ cup finely chopped walnuts
2/3 cup regular or miniature semisweet chocolate chips
1/3 cup butter, melted
For the frosting
1 cup heavy (whipping) cream
1 package (8 ounces) frozen whipped topping, thawed
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 350°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. Place a large mixing bowl and a set of mixer beaters in the refrigerator to chill.
2. Place the chocolate chips in a small microwave-safe bowl and microwave on high power until melted, 30 to 45 seconds, stirring every 15 seconds.
3. Place the cake mix, sour cream, softened butter, oil, water, granulated sugar, melted chocolate, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just combined, 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 well combined, 1½ minutes longer, scraping down the side of the bowl again if needed. Divide the cake batter evenly among the 3 prepared cake pans, 1½ to 1¾ cups of batter per pan, smoothing the tops with the rubber spatula. Set the cake pans aside.
4. Make the topping: Place the graham cracker crumbs, walnuts, chocolate chips, and melted butter in a small mixing bowl and stir with a fork to combine. Using your fingers, distribute the topping evenly over the tops of the cake layers. Place the pans in the oven. If your oven is not large