All-New Cake Mix Doctor - Anne Byrn [96]
Pecans: Pecan halves will be deep brown in 4 to 5 minutes. Chopped pecans take 2 to 3 minutes to toast.
Walnuts: Walnut halves will be golden brown in 7 to 8 minutes. Chopped walnuts take 3 to 4 minutes to toast.
PUMPKIN SPICE CAKE WITH WHITE CHOCOLATE GLAZE
A CUP OF CANNED PUMPKIN is an easy addition to just about any Bundt cake, and it is a natural for the spice flavors in this cake that are so appealing in the fall. This is an incredibly simple cake, and you can make it your own by adjusting the spices to your liking, placing chopped pecans in the bottom of the pan, or possibly by folding in miniature chocolate chips. I add only a cup of pumpkin because adding any more makes a gummy cake. Save the rest of the can for another recipe by placing it in a glass dish in the refrigerator where it will keep for up to a week.
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
½ cup finely chopped pecans (optional)
1 package (18.25 ounces) plain spice cake mix
1 cup canned pumpkin
2/3 cup milk
1/3 cup vegetable oil
4 large eggs
1 teaspoon ground cinnamon
White Chocolate Glaze (page 488)
serves:
12 to 16
prep:
25 minutes
bake:
45 to 50 minutes
cool:
50 to 60 minutes
When You’re in the Mood for Dark Chocolate
It’s easy for chocolate-lovers to adapt this pumpkin spice cake. Add 1½ cups of miniature semisweet chocolate chips to the batter before baking. Then, pour Martha’s Chocolate Icing (page 480) over the top after the cake cools.
1. 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. Scatter the pecans, if using, in the bottom of the pan. Set the pan aside.
2. Place the cake mix, pumpkin, milk, oil, eggs, and cinnamon 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 beat the batter for 1½ minutes longer, scraping down the side of the bowl again if needed. The batter should look smooth and thick. 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 the top springs back when lightly pressed with a finger, 45 to 50 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, and invert the cake onto a wire rack. Let the cake cool completely, 25 to 30 minutes longer.
4. Meanwhile, make the White Chocolate Glaze. When the cake has cooled, slide the cake onto a serving plate and spoon the warm glaze over the top. Let the glaze set for 15 minutes, then slice and serve the cake.
Keep It Fresh! Store this cake, in a cake saver, at room temperature for up to one week. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving.
Recipe Reminders
MADE FOR
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SPECIAL TOUCHES
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CHOCOLATE FLAN CAKE
CAROLYN KIMBLE, who lives in Pearland, Texas, told me about a flan cake her neighbor baked because she enjoyed flan so much. She prepared a cake mix following the package directions, then poured an egg and milk mixture over that, which would sink and create a flan in the bottom of the