All-New Cake Mix Doctor - Anne Byrn [95]
bake:
60 to 65 minutes
cool:
50 to 60 minutes
For the cake
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 package (18 ounces) butter pecan cake mix with pudding
1 package (3.4 ounces) butterscotch instant pudding mix
4 large eggs
1 cup reduced-fat sour cream
½ cup vegetable oil
½ cup water
½ cup finely chopped pecans
For the butterscotch glaze
¼ cup milk
4 tablespoons (½ stick) butter
¼ cup confectioners’ sugar, sifted
1 cup butterscotch chips
1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
2. Place the cake mix, pudding mix, eggs, sour cream, oil, and water in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and continue beating until the batter is thick and well combined, 2 minutes longer, scraping down the side of the bowl again if needed. Fold in the pecans. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.
3. Bake the cake until golden brown and the top springs back when lightly pressed with a finger, 60 to 65 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 to 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, then invert the cake onto a wire rack. Let the cake cool completely, 25 to 30 minutes longer.
4. Make the glaze: Place the milk and butter in a small saucepan over medium heat and let come to a boil, stirring. Remove the pan from the heat and whisk in the confectioners’ sugar and butterscotch chips. Whisk until the chips have melted. If all of the chips do not melt, pour the glaze through a fine-mesh sieve before spooning it over the cooled cake.
5. Slide the cake onto a serving plate and spoon the glaze over. Let the glaze set for 15 minutes, then slice and serve the cake.
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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Keep It Fresh! Store this cake, in a cake saver, at room temperature for up to four days or in the refrigerator for up to one week. Freeze the cake in the cake saver for up to six months. Let the cake thaw overnight on the counter before serving.
I’m Nuts About You
Nuts add flavor and texture to cakes, and they are especially welcome in the big boy recipes of this chapter. And, if you have a few extra minutes, toasting those nuts really brings out their flavor. Begin with a 350°F oven. Spread the nuts evenly in a single layer in a baking pan before toasting. Place the pan in the oven and watch the nuts closely to make sure they don’t burn. Stir the nuts once or twice with a metal spatula or long wooden spoon while they are toasting. Remove the nuts just when you smell the sweet, toasty aroma and before their color deepens too much. Take care not to overtoast chopped nuts; they take less time to toast than whole nuts.
Almonds: Whole almonds will toast in about 10 minutes; slivered almonds take 2 to 3 minutes. They are done when they turn light brown.
Hazelnuts: Hazelnuts take 20 minutes to toast. Rub off the skins with a clean kitchen towel while the nuts are warm.
Macadamia nuts: Whole macadamia nuts will be golden brown in 7 to