All-New Cake Mix Doctor - Anne Byrn [65]
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4. Bake the cake layers until the tops 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 to 10 minutes.
5. Meanwhile, make the frosting: Place the ricotta cheese, confectioners’ sugar, whipped topping, vanilla, and cinnamon in a large mixing bowl and beat with an electric mixer on low speed until just combined, 15 seconds. Taste for sweetness, adding more confectioners’ sugar if necessary. Using a rubber spatula, fold in the ½ cup of chocolate chips. Refrigerate the frosting until it is time to assemble the cake.
6. 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, 15 minutes longer.
7. To assemble the cake, transfer one layer, right side up, to a cake plate. Spread the top with some of the frosting. Place the second layer, right side up, on top of the first and generously frost the top. Working with smooth, clean strokes, spread the remaining frosting over the side of the cake. Garnish the cake with a sprinkling of cinnamon or cocoa powder or with the candied orange zest.
Keep It Fresh! Store this cake, in a cake saver, in the refrigerator for up to one week. Freeze only the cake layers, wrapped in aluminum foil, for up to six months. Let the layers thaw overnight on the counter, before making the frosting and assembling the cake.
TIRAMISU CAKE
NANCY COPELAND, who lives in Manassas, Virginia, sent me this recipe and said it is her dinner party cake, something she can make in little time and yet people think she has gone to great trouble. Begin with a chocolate cake mix and add the flavors of the classic Italian dessert called tiramisu. Because of the popularity of tiramisu you can find mascarpone cheese in most supermarkets. And either use sweet marsala wine or cream sherry in the frosting and filling.
serves:
12 to 16
prep:
35 minutes
bake:
25 to 30 minutes
cool:
25 minutes
For the cake
Vegetable oil spray, for misting the pans
Flour, for dusting the pans
1 cup water
2 tablespoons instant coffee granules
1 package (18.25 ounces) plain chocolate cake mix
2/3 cup reduced-fat sour cream
3 large eggs
For the frosting
2 cups heavy (whipping) cream
1 tablespoon instant coffee granules
¼ cup granulated sugar
For the filling
8 ounces mascarpone cheese, at room temperature
¼ cup marsala wine or cream sherry
¼ cup granulated sugar
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 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. Bring the water to a boil and stir in the 2 tablespoons of instant coffee until it dissolves. Set the coffee water aside to cool for 5 minutes.
3. Place the cake mix, sour cream, eggs, and cooled coffee water in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are 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 thick and combined, 1½ minutes longer.