All-New Cake Mix Doctor - Anne Byrn [67]
12 ounces reduced-fat cream cheese, at room temperature
½ cup granulated sugar
1 cup confectioners’ sugar, sifted
1 container (16 ounces) frozen whipped topping, thawed but still cold
4 Hershey’s milk chocolate bars (1.55 ounces each), cut into thin shavings (about 1½ cups)
For the garnish
¾ cup toasted slivered almonds (see page 204) and/or 5 or 6 maraschino cherries with stems, drained
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.
2. Place the cake mix, sour cream, water, oil, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are moistened, 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 for 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well combined. Divide the cake batter among the 3 prepared cake pans, about 1½ cups of batter per pan, smoothing the tops with the rubber spatula. Place the pans in the oven. If your oven is not large enough to hold 3 pans on the center rack, place 2 pans on that rack and one in the center of the rack above.
3. Bake the cake layers until the tops spring back when lightly pressed with a finger, 18 to 20 minutes. The cake layer on the higher rack may bake faster so test it for doneness first.
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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4. Meanwhile, make the shaved chocolate frosting: Place the cream cheese and granulated and confectioners’ sugars in a large mixing bowl and beat on medium speed until creamy, 1 to 2 minutes, scraping down the side of the bowl often. Stop the machine and add the whipped topping and chocolate. Beat on low speed until well combined and smooth, about 2 minutes. Set the frosting aside.
5. 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, 15 minutes longer. (This is a good time to place the almonds in the oven to toast.)
6. When the cake layers have cooled, assemble the cake. Transfer one layer, right side up, to a cake plate. Top it generously with 1½ to 2 cups of frosting, spreading it evenly. Place a second cake layer right side up, on top of the first and frost it generously. Place the third layer on top, right side up, and frost the top and side of the cake generously. Garnish the cake with the toasted almonds and/or maraschino cherries.
Keep It Fresh! Store this cake, in a cake saver or under a glass dome, in the refrigerator for up to one week. Freeze only the 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.
Even Steven—How to Make Even Layers Every Time
Do you ever bake layers and find that one bakes up larger than the other? Well there are ways to prevent that, ways to make sure that your layers, be they two or three, are equal.
1. You can eyeball the amount of batter, which is my favorite method, used day in and day