• February 2010: First Slice
• December 2009: Fifth Slice
• November 2009: Fourth Slice
• August 2009: Third Slice
• June 2009: Second Slice
• March 2009: First Slice
• December 2008: Fourth Slice
• September 2008: Third Slice
• May 2008: Second Slice
• February 2008: First Slice

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This is your chance to think red, white and blue—or chocolate, vanilla, lemon, or strawberry—and win some green for the charity of your choice, as well as some great Cake Mix Doctor prizes.

To enter, all you need to do is submit an original cake mix recipe that is well suited to your region of the United States—where you live now or where you grew up. Perhaps it is a childhood favorite that you've figured out how to make using a cake mix, or it might be a cake mix classic from your part of the country that uses seasonal ingredients you have on hand. As long is it is original, includes a cake mix, and has some local "flavor," send it in!

A Note from the Doctor
Bits & Bytes
Q & A
Recipe Swap
Doctor the Doctor
Do Share
Next Issue: June

Spring ushers in birthday season at our house. We begin celebrating in late March and blow out candles through August, which means if cake pans could accumulate frequent baking miles my beloved 9-inch rounds would approach their million mile mark by then. Why, just this past weekend we staged a cowboy birthday party for my four-year-old son and his school chums, and of course, I made the cake. It was a triple-decker chocolate banana cake made from the same batter as the Chocolate Banana Cupcakes in book two, and frosted with that yummy cream cheese frosting. My husband rigged a fence around the top layer using the ends of rod pretzels and that long chewy rope candy. Then we corralled inside some plastic cowboy and Indian figures from the party store and four candles. After John finally blew out that last candle, I didn't know who was anticipating the first slice more, the birthday boy or the parents.

"Isn't it tough," one mother asked, pulling me aside, "to be the Cake Mix Doctor? I mean, we are all here just waiting to eat your cake."

Honestly, I bake just like so many of you. But I have learned that for birthdays you want to rely on your tried-and-true cake and frosting combinations. Just vary the pan and the decorations to suit the recipient. And this cake was a winner, moist, fresh, a good balance of chocolate and banana flavors and a rich but not too sweet frosting. Better yet, I was able to assemble it the night before. One party down, on to Cookies and Cream cake, the current passion of my 12-year-old.
Happy Baking,
Anne

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Telling When a Cake Is Done

I test recipes in calibrated ovens and try to give you an accurate baking time. But with all the variation of ovens out there, not to mention high altitude baking conditions tossed in, it is doubtful we are all going to bake cakes in the same amount of time. That is why I give you a range of times. With a range of baking time, say 30 to 35 minutes, you are supposed to check the cake at 30 minutes to see if it tests for doneness, and if not, keep on baking a few minutes more, up until 35, or until done.

What is more important than an estimated baking time, I believe, are signs of doneness that you can anticipate.

*First, the cake should smell done. The kitchen should smell good.
*Secondly, with lighter colored cakes some color change will take place on top, such as browning.
*Finally, with all cakes the cake should feel slightly firm to the touch if you carefully reach your arm into the oven and lightly touch the top of the cake with your fingertip. If it is soft, carefully remove your arm, close the oven door gingerly, and cook a few more minutes, then test again. If the cake does not test done in the center, do not remove it even if the time is up. Keep on baking until it is done. Cakes will dip in the center as they cool if they have not been baked through.

How to Frost Like a Pro

When in doubt, choose cream cheese frostings. They are sturdy and easy to work with. Make sure your layers are cool. Make sure your cake plate or stand has a flat surface without a dip in the center so that the cake rests flat. Always frost a thin coat around the edges to seal the crumbs, then go back over with a second heavier coat. Pile extra frosting in the center top of the cake, and swirl decoratively with a dinner knife. For smooth sides, use a flat metal spatula and press gently into the cake as you move the spatula around the cake.

Red Velvet Cake Frosting Part 2

Terry Goans of Oak Ridge, TN, read with interest the cooked frosting shared in the last newsletter by Jo Ellen Helmlinger. But rather than covering and chilling the cooked flour and milk mixture, he developed a shortcut so you can bake and frost the cake on the same day. After removing the cooked milk and flour mixture from the heat, he let it cool in the saucepan for a few minutes, stirring with a heavy-duty wire whisk to prevent the skin from forming on the top. He then places the pan in a water and ice bath in the kitchen sink. Stir this often, as it will cool quickly. After the mixture is cooled, proceed with the recipe and add sugar, butter, and vanilla, and prepare it as directed. "This is one of my family's favorite frostings, and is heavenly on your favorite devil's food cake recipe… Its creamy, buttery flavor makes a nice contrast to the intense chocolate flavor of the devil's food cake."

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Q. Does adding gelatin to a cake mix do more than just flavor it? —Janet Kerr, San Diego, CA

A. The gelatin contains a lot of sugar, so it sweetens and tenderizes the cake. Plus, the gelatin contains coloring, so this changes the color of the batter, too.

Q. I thought when I was studying The Cake Mix Doctor that I read a reference you made to butter recipe cake mixes. You said you needed to adjust something when you use this type of cake mix. What is it? —Mimi Gallagher, SC

A. When you bake with a plain butter recipe golden cake mix instead of a plain yellow cake mix, for example, you need to decrease the liquid by about 1/2 cup. It was explained to me that these mixes are formulated differently and need less liquid.

Q. How do I ensure a moist and delicious cake? —LaFaun Davis, Baltimore, MD

A. Never overbake a cake. See the baking tips in both of my books. Never let the cakes sit on cooling racks too long before frosting, glazing or just wrapping for storage. Some bakers place inverted cake pans over the layers as they cool on racks so they don't dry out.

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Tres Leches Cake

I am embarrassed how much time has passed since I started testing this recipe. I want to thank Laura Teague of Austin, TX, for sending me a scratch recipe she had tried and liked and for explaining the Tres Leches cake to me. After many requests from you, and finally a request from Judy Matejowsky, also of Texas, I am putting this recipe to paper. It is Nicaraguan in origin, a moist and rich cake served in or out of the pan. You poke a lot of holes in the baked cake, then pour a great deal of milk syrup (made with three milks, and thus the name) over so that it seeps down into the cake. If desired, try a 15-ounce can of cream of coconut instead of the sweetened condensed milk and fold in a well pureed banana. Spoon sweetened whipped cream and fresh berries over the top or enjoy as is.

Makes 16 to 20 servings
Preparation time: 15 minutes
Baking time: 32 to 34 minutes

Cake:
Vegetable oil spray for misting the pan
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup milk
1 cup vegetable oil
4 large eggs

Milk syrup:
1 can (12 ounces) evaporated milk
1 can (14 ounces) sweetened condensed milk
1 cup heavy cream
1 teaspoon vanilla
1 tablespoon rum, if desired

1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.

2. Place the cake mix, pudding mix, milk, 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 well blended. 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 is golden brown and springs back when lightly pressed with your finger, 32 to 34 minutes. Remove the pan from the oven and place it on a wire rack to cool for 2 hours.

4. When cake has thoroughly cooled, pierce it all over the top with the tines of a fork or a wooden skewer. The holes should completely cover the top.

5. For the syrup, whisk together the milks, cream, vanilla, and rum (okay to omit) in a medium bowl. With a large spoon or ladle, spoon this milk syrup over the cake and let it soak into the cake before spooning on more. Continue spooning on syrup until all has been used.

6. Cover the cake with plastic wrap and chill for 2 hours before serving. Slice and serve with a dollop of sweetened whipped cream, or just as is.

Moravian Sugar Cake

Quite a while ago Muriel Hendricks of Lakewood, NJ, asked for us to share recipes using instant potatoes. JoAnn Lockhart of Narvon, PA, sent this one to me, and it sat and sat until that rainy afternoon when I thought of it, dashed to the supermarket to get powdered milk and instant potato flakes and set to work. This is a delightful coffee cake to bake for your grandchildren, co-workers, or just yourself! It contains no cake mix, but a hot roll mix. It is best warm from the oven, but we were able to reheat squares, lightly covered with a paper napkin, the next day in the microwave oven for 10 to 15 seconds on high power. Pour a cup of tea and enjoy!

Makes 16 to 20 servings
Preparation time: 12 minutes
Rising time: 1 1/2 to 2 hours
Baking time: 15 to 20 minutes

1 package (16 ounces) hot roll mix
3/4 cup hot water
1/3 cup butter, melted
1/3 cup sugar
1/3 cup nonfat dry milk
1/3 cup instant potato flakes
2/3 cup light brown sugar
1 teaspoon cinnamon
1 stick (8 tablespoons) butter, melted

1. Place the yeast from the hot roll mix in a large glass bowl and pour hot water over it. Stir with a wooden spoon until the yeast dissolves. Stir in half of the flour from the mix, the melted butter, sugar, dry milk, and potato flakes. Add the remaining flour, and with an electric hand mixer set on low speed mix until just well combined. Remove the beaters, and pull down the dough that clings to them and add it to the bowl. Cover the bowl with a clean kitchen towel and let rise in a warm place until doubled in bulk, 45 minutes to 1 hour.

2. Punch down dough. Spread a 13- by 9-inch pan lightly with melted butter. Spread the dough into the pan, pressing it out evenly with your fingertips. Cover the pan with the same towel and place it back in a warm place to rise until doubled in bulk, 45 minutes to 1 hour. Preheat the oven to 375 degrees.

3. When dough has risen, press dough with your fingertip to make deep pockets across the top. Combine the brown sugar and cinnamon and sprinkle this mixture over the dough. Drizzle with melted butter. Place the pan in the oven.

4. Bake the cake until the top sizzles and the cake is done in the center, from 15 to 20 minutes. Remove the pan from the oven and let it rest 5 minutes, then slice and serve warm.

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Heidi Deering is attending Davenport University in Michigan, but when she is not studying her sales courses, she is fiddling with my recipes! She changed the Poke Cake (using gelatin) a bit by pouring brewed coffee and chocolate syrup into the holes of a baked chocolate sheet cake. Then she froze the cake, slathered whipped cream on it, and she re-froze it. For garnish, she swirled on chocolate syrup and crushed toffee bits. "Everyone loved it. I really like your book because you can use your creativity."
(And that, Heidi, is what I love about Doctor the Doctor, reading just how creative all you readers are!)

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Sean Flynn of Fortuna, CA, is searching for a cake recipe in which Dream Whip is added to the cake batter to make the cake more dense for decorating. "I took cake decorating classes. Hope you can find that Dream Whip recipe for me. It really worked."
Okay, cake decorators out there, we know you've got this recipe, so please share with Sean and others. Send it to anne@cakemixdoctor.com.

Wedding cake ideas.

We have had so many requests from readers who want to bake their own wedding cake or bake one for a close friend or relative. If you are a proficient wedding cake baker and would like to share your favorite cake recipe, as well as ways to doctor this recipe so that it become a cherry nut cake or an almond-flavored wedding cake, many readers will appreciate your generosity. Send your recipes/ideas for wedding cakes to anne@cakemixdoctor.com.

Chocolate Sour Cream Doughnut recipe.

Katie Hughes of Brownwood, TX, is looking for this recipe. "Our local bakery has quit making
them!" Please help Katie find this recipe and satisfy her chocolate doughnut craving. Send it to anne@cakemixdoctor.com.

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We announce the winners of our All-America Cake Mix Doctor Bake-for-Charity Contest, just in time for July 4.