Chocolate from the Cake Mix Doctor

It’s a marriage made in baker’s heaven – 150 all-new, all-easy recipes for chocolate 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.

Why I wrote this book

You might think there could never be too much chocolate, but in the case of my first book, I had too many chocolate recipes to include in the manuscript. So I left out a lot of chocolate favorites. And when the Cake Mix Doctor’s sales were flying, my editor called to see if I had an idea for a sequel. “Chocolate,” I quickly suggested. “An entire book on chocolate – white, dark, and in-between.” And it made sense because my favorite cake mixes have always been chocolate.

Reviews

“The doctor of all cake mixes is back –this time, with chocolate”
—Newsday

“Chocolate From the Cake Mix Doctor contains more than 150 recipes, as well as some pithy tips”
—The Houston Chronicle