All-New Cake Mix Doctor - Anne Byrn [64]
To easily slide one layer onto another use a cardboard cake round or the bottom of a springform pan. When stacking split layers, usually it’s best to match the bottom with the top of each layer, sandwiching them back together. The exception is when you want the filling or frosting to really sink into the layers as in the coconut refrigerator cake. In this cake you should stack all the layers cut side up.
CHOCOLATE SWIRLED CANNOLI CAKE
WHEN HER DAUGHTER asked for a cake that tasted like a cannoli, Ann Readshaw of Huntington Beach, California, came up with a chocolate marbled cake with a cannoli-style frosting. I loved her idea and added a little almond extract to her cake layers. And, I lightened up the ricotta frosting by folding in whipped topping. You could use whipped cream instead of the topping if you like. Since Ann’s recipe started with a marble cake mix, and they are often hard to find, I am sharing a way to create a chocolate marble beginning with a yellow mix. Feel free to doctor up this recipe, possibly by adding a little orange zest, pistachios, or any other Italian flavor that says cannoli to you!
serves:
12 to 16
prep:
25 minutes
bake:
28 to 32 minutes
cool:
20 to 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
1¼ cups milk
½ cup vegetable oil
4 large eggs
1 teaspoon pure almond extract
½ cup (3 ounces) miniature semisweet chocolate chips
1 tablespoon unsweetened cocoa powder
For the frosting
1 container (15 ounces) part-skim ricotta cheese
¼ cup confectioners’ sugar, or more to taste, sifted
1 container (8 ounces) frozen whipped topping, thawed
1 teaspoon pure vanilla extract
¼ teaspoon ground cinnamon
½ cup (3 ounces) miniature semisweet chocolate chips
For the garnish (optional)
Dusting of ground cinnamon
Dusting of unsweetened cocoa powder Candied orange zest (page 42)
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, milk, oil, eggs, and almond extract 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. The batter should look smooth and thick.
3. Measure out 1 cup of cake batter and place it in a small bowl. Stir in the ½ cup of chocolate chips and cocoa powder. Divide the remaining cake batter evenly between the 2 prepared cake pans, smoothing the tops with the rubber spatula. Drop the chocolate cake batter by teaspoonfuls over the batter in both pans. Using a dinner knife, swirl the chocolate batter through the plain batter to marble it. Take care not to scrape the bottom of the pans. Place the pans in the oven side by side.
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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