Chocolate from the Cake Mix Doctorby Anne Byrn
It's a marriage made in baker's heaven-150 all-new, all-easy recipes for cakes, starring the ingredient that surpasses all other flavors, including vanilla, by a 3-to-1 margin, and that Americans consume to
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The Cake Mix Doctor goes chocolate! Anne Byrn brings her proven prescription for doctoring cake mix to an ingredient that inspires love bordering on obsession.
It's a marriage made in baker's heaven-150 all-new, all-easy recipes for cakes, starring the ingredient that surpasses all other flavors, including vanilla, by a 3-to-1 margin, and that Americans consume to the tune of 2.8 billion pounds a year. Starting with versatile supermarket cake mixes and adding just the right extras-including melted semisweet chocolate bars, chocolate chips, or cocoa powder, plus fresh eggs or a bit of buttermilk, dried coconut, mashed bananas, or instant coffee powder-a baker at any level of experience can turn out dark, rich, moist, delicious chocolate layer cakes, time and again. Not to mention sheet cakes, pound cakes, cupcakes and muffins, cheesecakes, cookies, brownies, and bars. Rounding out the book are 38 all-new homemade frostings and fillings, and a full-color insert showing every cake in the book.
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Read an Excerpt
Ever-So-Moist Chocolate Cake with Chocolate Sour Cream Frosting
PREPARATION TIME: 10 MINUTES
BAKING TIME: 28 TO 32 MINUTES
ASSEMBLY TIME: 10 MINUTES
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) devil's food cake mix with pudding
1 cup sour cream
3/4 cup water
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
Chocolate Sour Cream Frosting (see below)
1. Place a rack in the center of the oven and preheat the oven to 350ªF. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
2. Place the cake mix, sour cream, water, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
3. Bake the cakes until they spring back when lightly pressed with your finger, 28 to 32 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.
4. Meanwhile, prepare the Chocolate Sour Cream Frosting.
5. Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes.
Chocolate Sour Cream Frosting
MAKES 3 CUPS, ENOUGH TO FROST A 2- OR 3-LAYER CAKE OR 30 CUPCAKES
PREPARATION TIME: 10 MINUTES
8 tablespoons (1 stick) butter, cut into 8 pieces
2/3 cup unsweetened cocoa powder
3 cups confectioners' sugar, sifted
1/3 cup sour cream
1 teaspoon pure vanilla extract
1. Melt the butter in a small saucepan over low heat or melt it in a large glass bowl in the microwave oven on high power for 45 seconds.
2. Place the melted butter in a large mixing bowl and add the cocoa powder. Whisk until smooth. Add the confectioners' sugar alternately with the sour cream, blending with an electric mixer on low speed for 1 to 11/2 minutes, or until incorporated. Stop the machine and add the vanilla. Increase the mixer speed to medium and beat until light and fluffy, 1 minute more.
3. Use the frosting to frost the top and sides of the cake or cupcakes of your choice.
Store this cake in a cake saver or under a glass dome, in the refrigerator for up to 1 week. Or freeze it, in a cake saver, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
Amazing German Chocolate Cake
PREPARATION TIME: 8 MINUTES
BAKING TIME: 48 TO 52 MINUTES
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain German chocolate cake mix
1 container (15 ounces) coconut pecan frosting
1 cup water
1/3 cup vegetable oil
3 large eggs
1. Place a rack in the center of the oven and preheat the oven to 350ªF. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
2. Place the cake mix, frosting, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
3. Bake the cake until it springs back when lightly pressed with your finger, 48 to 52 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.
4. Slide the cake onto a serving platter and slice.
White Chocolate Banana-Macadamia Cheesecake
PREPARATION TIME: 15 MINUTES
BAKING TIME: 45 TO 50 MINUTES
Softened butter for greasing the pan
1 package (18.25 ounces) plain white cake mix
1/2 cup finely chopped macadamia nuts
4 tablespoons (1/2 stick) butter, melted
4 large eggs, at room temperature
6 ounces white chocolate, chopped
2 packages (8 ounces each) cream cheese, at room temperature
1 can (14 ounces) sweetened condensed milk
2 small ripe bananas, peeled and mashed (about 3/4 cup)
1/2 teaspoon pure vanilla extract
1. Place a rack in the center of the oven and preheat the oven to 325ªF. Lightly grease a 13- by 9-inch pan with softened butter. Set the pan aside.
2. Measure out 1/2 cup of the cake mix and set it aside for the filling.
3. Place the remaining cake mix, the macadamias, the melted butter, and 1 egg in a large mixing bowl. Blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together into a ball. With your fingertips, pat the batter evenly over the bottom and 1 inch up the sides of the prepared pan, spreading it out with your fingers until smooth. Set the pan aside.
4. Place the white chocolate in a small glass bowl and heat in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a small rubber spatula until it is melted. (See Melting White Chocolate, page 92.) Let it cool slightly.
5. Place the melted white chocolate, cream cheese, and sweetened condensed milk in the same mixing bowl that was used for the crust. With the same beaters (no need to clean them either), blend with an electric mixer on low speed until just combined, 30 seconds. Stop the machine and add the reserved cake mix, the remaining 3 eggs, the mashed bananas, and the vanilla. Beat on medium speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Pour the filling onto the crust, and spread it out with the rubber spatula so that it covers the entire surface and reaches the sides of the pan. Place the pan in the oven.
6. Bake the cheesecake until it looks shiny and golden brown and the center no longer jiggles when you shake the pan, 45 to 50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 30 minutes. Lightly cover the pan with plastic wrap and place it in the refrigerator to chill for at least 1 hour, or preferably 24 hours, for the flavors to meld. Cut into squares and serve.
Meet the Author
Anne Byrn is the author of the bestselling Cake Mix Doctor series and The Dinner Doctor, with over 3.5 million copies in print. She makes frequent appearances on Good Morning America and QVC. She lives in Nashville, Tennessee, with her family. Her website is www.cakemixdoctor.com.
Most Helpful Customer Reviews
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I've used this book over and over and the cakes are always a big hit. The cakes are easy to make but everyone always thinks you spent hours in the kitchen. Highly reccomend this for any baker who wants to make a quality cake but is short on time.
Absolutely best dessert cookbook I own and I own several. Got it as Christmas gift and it's now a regular bridal shower gift from me. Pictures of each cake are super, directions, and tips and secrets also fantastic and easy to follow. Every cake is a hit! Ingredients are not hard to find and cakes taste like made from scratch.
I just got the new CMD CHOCOLATE book yesterday!!! Anne, my friend, you have OUTDONE yourself!! I am so stunned I can't get past the pictures!! Even my dear husband said 'Let me see what all the fuss is about...WOW, look at THAT one!' I mean, Cappucino Angel Food Mousse Torte?! Frozen Chocolate Neopolitan Cake?! Ooo la la - you really know how to hurt a girl! Thanks Anne for your hard work in turning out another AMAZING book. I especially appreciate the ideas for elegant (but SIMPLE) finishing touches - a real inspiration for those bakers like myself that enjoy 'kicking things up a notch' (can you tell I am a FoodTV junkie?)! The cakes in this book have definite WOW FACTOR and are SURE to be crowd pleasers. I can't wait to get started on the new recipes! THANKS AGAIN! Franny
If you thought CMD couldn't get any better, think again--this book is fantastic!