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A Piece of Cake
September 2003: Fourth Slice
Newsletter written by Anne Byrn September 03, 2003
A Word from the Doctor
Your children may have back-to-school blues. You may wish you had another week of vacation. But it's time to dust off your beaters and rev up your mixers as we roll into prime cake baking season. And it's time to announce the winners of the Second Annual All-America Cake Mix Doctor Bake-for-Charity Contest. Drum roll, please . . .
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Maryann's Chocolate Layer Cake is our grand prize winning recipe. One bite of this moist and creamy, dark and sassy layer cake from Maryann Wilkerson of Little Rock, AR, and you'll be kissing those September blues goodbye. Maryann's cake is based on a yellow cake mix that you doctor up with cocoa powder and chocolate syrup, and more cocoa and syrup go into the ultra-creamy frosting that is a dream to spread between, on top, and all around the layers. "I entered this contest not thinking I would win," admitted Maryann, "but just to share this recipe." It is a recipe Maryann has been perfecting for 15 years and one always requested at her summer family reunions. A mother of a 17-year-old son and 26-year-old daughter, Maryann works at Arkansas Children's Hospital and enjoys baking in her spare time. She is an eight-year breast cancer survivor and volunteers with the Witness Project, a breast and cervical cancer awareness program for African-American women started in 1990 in Little Rock, which has now expanded to 32 sites nationwide. Maryann wants her $1,000 prize money to go to the Witness Project.
Runners-up, and equally delicious recipes, include the Miami Beach Birthday Cake, a luscious layer cake with walnuts, chocolate chips, and graham cracker crumb topping, from Jane Frank of Mesa, AZ. It was originally a scratch cake that Jane converted to a mix for her daughter's birthday. Also a finalist is the heavenly Chocolate Espresso Biscotti with Walnuts from Janice Elder of Charlotte, NC. Janice makes hundreds of these during the winter holidays for gifts, adding dried fruit and mini chocolate chips to further dress them up. Those who like the chocolate and peanut butter connection will adore Chocolate Peanut Butter Torte from Pamela Cooper of Mount Ayr, IA. I would suggest assembling it in a glass trifle dish and serving it to company. And Italian Love Cake from Lori Spooner-Porter of Hopedale, MA, is a true crowd pleaser. All these winners will receive a Cake Mix Doctor apron and a copy of [The Dinner Doctor] when it is released next month.
The luscious winning recipes follow in Recipe Swap. I've always said cake bakers are the most charitable people, and you have proven this true again this year. Thanks to all of you for the nearly 200 recipes submitted. Enjoy these winning recipes as you bake them for others and even save a warm slice for yourself.
Anne
A Word from Workman
The Cake Mix Doctor's office will soon be writing prescriptions for dinner! Yes, our resident doctor's house call to the whole meal--THE DINNER DOCTOR--is barely a month away. On Tuesday, October 21, 2003, wherever books are sold on or offline. (Visit the Books page on this site for more information.) For cooks who enjoy making meals from scratch, but who are short on time, THE DINNER DOCTOR offers recipes for delicious family-style dishes: Fast and kid-friendly recipes for appetizers, salads, soups, sides, pasta and polenta, main dishes (including one-dish and vegetarian options), and desserts--of course. There are 200 full recipes (and hundreds of short takes) to help get tasty, homemade meals on the table in no time flat.
Want a sneak preview? Anne will be visiting QVC in September and October to promote THE DINNER DOCTOR (books will ship to arrive October 21) and we have the first official dates . . . Why not call in!? (All times are EST, check local listings for channel numbers for QVC.)
*9/21 noon - In The Kitchen with Bob
*9/22 10:00 pm - Now You're Cooking
*9/27 7:00 pm - Now You're Cooking
Want more? In 2003 and 2004, Anne will be touring the country to promote the book. Check back in the What's New on the home page for official dates in October, November, and December with visits in Nashville, Raleigh, Atlanta, Dallas, Houston, Minneapolis, Chicago, Lexington/Louisville, Cincinnati/Dayton and more! Official tour stops along with events will be available by the end of the month!
A Word from Info at Workman
Thanks to all of you who helped us test the new Community Board. We're going to be upgrading the board soon to make way for discussions of the new Dinner Doctor, as well as continuing our lively chat about all things cake mix. Keep checking back at cakemixdoctor.com for updates, and if you've not joined us at the Community Board before, please do so!
Recipe Swap: Contest-winning Recipes
Maryann's Chocolate Layer Cake
From Maryann Wilkerson, Little Rock, AR
Serves 12
Preparation time: 20 minutes
Baking time: 30 to 35 minutes
Cake:
1 package (18.25 ounces) plain yellow cake mix
1 1/3 cups water
1 cup chocolate syrup
1 package (3.9 ounces) chocolate instant pudding mix
1/2 cup unsweetened cocoa powder
1/3 cup vegetable oil
3 large eggs
Frosting:
1 stick (8 tablespoons) butter, softened
1/2 cup unsweetened cocoa powder
1/2 cup chocolate syrup
1 package (16 ounces; about 4 cups) confectioners' sugar, sifted
2 tablespoons whole or 2 percent milk
1 teaspoon pure vanilla extract
Dash of salt
1. Place a rack in the center of the oven, and preheat the oven to 350 degrees. Mist two 9-inch round cake pans with vegetable oil spray or brush them with vegetable shortening and dust with flour. Shake out the excess flour and set the pans aside.
2. Place the cake mix, water, chocolate syrup, pudding mix, cocoa powder, oil, and eggs in a large mixing bowl. Blend on low speed of an electric mixer for 30 seconds to 1 minute, until the ingredients are incorporated, then stop the machine and scrape down the sides. Blend again on medium speed for 1 1/2 to 2 minutes, or until the batter is smooth and thickened. Pour the batter into the prepared pans, dividing it equally. Place the pans in the oven side by side.
3. Bake the cake until the center springs back when lightly pressed with your finger, 30 to 35 minutes. Remove the layers from the oven, and place them on a wire rack to cool 15 minutes.
4. Meanwhile, prepare the frosting. Place the butter, cocoa powder, and chocolate syrup in a large mixing bowl. Blend on low speed until just combined. Add the sifted sugar, milk, vanilla, and salt, and blend on low until the sugar is combined, then increase the mixer to medium-high speed and blend 1 minute longer, until smooth and spreadable. Add a little more milk if needed. Set the frosting aside.
5. Run a sharp knife around the edges of the layers, and invert them once onto a rack, then again onto another rack so that the layers cool right side up for 15 more minutes. Place one layer on a cake platter or stand, and frost the top of it. Place the second layer on top of the first and frost the top of the cake. Spread the remaining frosting around the sides of the cake in long, smooth strokes. Slice and serve.
Miami Beach Birthday Cake
From Jane Frank, Mesa, AZ
Serves 12
Preparation time: 20 minutes
Baking time: 23 to 28 minutes
Cake:
1 package (18.5 ounces) plain butter recipe golden cake mix
1 cup sour cream
1 stick (8 tablespoons) butter, softened
3 large eggs
1/3 cup vegetable oil
1/4 cup water
1/4 cup granulated sugar
1/3 cup semisweet chocolate chips, melted
Topping:
1/2 cup graham cracker crumbs
1/2 cup finely chopped walnuts
2/3 cup semisweet chocolate chips, regular or mini
1/3 cup melted butter
Frosting:
1 cup heavy cream, chilled
1 package (8 ounces) frozen whipped topping, thawed
1. Place a rack in the center of the oven, and preheat the oven to 350 degrees. Mist three 9-inch round cake pans with vegetable oil spray and dust with flour. Shake out the excess flour, and set the pans aside.
2. For the cake, place the cake mix, sour cream, softened butter, eggs, oil, water, sugar, and melted chocolate in a large mixing bowl. Blend on low speed of an electric mixer for 30 seconds, until the ingredients are just combined. Stop the machine, and scrape down the sides of the bowl with a rubber spatula. Blend on medium for 1 1/2 minutes, or until the batter is well combined. Pour the batter into the prepared pans, dividing it evenly. Set the pans aside.
3. For the topping, place the graham cracker crumbs, walnuts, chocolate chips, and melted butter in a small mixing bowl, and with a fork stir to combine the topping. With your fingers, distribute the topping evenly over the tops of the cake layers. Place the pans in the oven. If you cannot fit three pans on one rack, place two on the center rack, and the third on a rack above. This top rack will cook more quickly than the center rack, so watch carefully.
4. Bake the cake until it springs back when lightly touched with your finger, 23 to 28 minutes. Remove the pans from the oven and set them on a wire rack to cool 15 minutes, then run a sharp knife around the edges, and invert the layers once, then again onto the rack to cool completely right side up, 15 minutes more. Place clean mixer beaters and a large mixing bowl in the freezer for 5 minutes to chill.
5. Meanwhile, prepare the frosting. Remove the beaters and bowl from the freezer. Pour the chilled cream into the bowl, and beat on high speed of an electric mixer until stiff peaks form. Fold in the thawed whipped topping just to combine.
6. Assemble the cake on a platter and frost between the layers, on top, and around the sides in long, smooth strokes. Place the cake under a glass dome or cake saver in the refrigerator to chill until time to serve.
Chocolate Espresso Biscotti with Walnuts
From Janice Elder, Charlotte, NC
Makes 24 to 30 biscotti
Preparation time: 25 minutes
Baking time: 26 to 30 minutes
1 package (19.8 ounces) fudge brownie mix
3/4 cup finely chopped walnuts
2 tablespoons instant espresso granules (or instant coffee
1/3 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
Toppings of your choice:
1 cup confectioners' sugar
1 cup white or semisweet chocolate chips, melted
1. Place a rack in the center of the oven, and preheat the oven to 350 degrees. Line a 12- by 18-inch baking sheet with parchment paper or mist with nonstick cooking spray. Set the pan aside.
2. Place the brownie mix, walnuts, espresso granules, flour, and baking powder in a large mixing bowl, and stir to combine. Make a well in the center and add the oil, eggs, and vanilla. With a wooden spoon stir together the liquid ingredients and gradually stir the dry into the wet. Stir until the batter is well combined. The dough will become very stiff, and you may need to use your hands to combine it. Divide the dough into thirds.
3. With your hands, shape each third of dough into an 8-inch log. Place each log on the baking sheet and flatten them into rectangular loaves about 2 1/2 inches wide. The loaves need to be 2 to 3 inches apart on the pan. Place the pan in the oven. Bake until the biscotti loaves are almost done but still soft, 18 to 20 minutes. Remove the pan from the oven and let the loaves cool on the pan for 5 minutes. Transfer them with a metal spatula to a cutting board and cut diagonally with a bread knife into 3/4-inch slices. Turn the slices cut side down on the baking pan and return the pan to the oven to bake 8 to 10 minutes longer, or until crisp.
4. Remove the pan from the oven, and transfer the biscotti to wire racks to cool, 20 minutes. You may serve them as is, or dust them with confectioners' sugar (place the sugar in a large zipper-lock bag, add a few biscotti at a time, shake, then remove). Or you may dip an end of each biscotti into melted chocolate, or drizzle melted chocolate over the tops of biscotti.
Chocolate Peanut Butter Torte
From Pamela Cooper, Mount Ayr, IA
Serves 12 to 16
Preparation time: 20 minutes
Baking time: 35 to 38 minutes
Chilling time: At least 2 hours
1 package (18.25 ounces) plain devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
4 ounces (half of an 8-ounce package) cream cheese, softened
1/2 cup chunky peanut butter
1 package (8 ounces) frozen whipped topping, thawed
1/2 cup confectioners' sugar
1/2 cup dry roasted peanuts
1/4 cup mini semisweet chocolate chips
1. Place a rack in the center of the oven, and preheat the oven to 350 degrees. Mist a 9- by 13-inch baking pan with vegetable oil spray and dust with flour. Shake out the excess flour and set the pan aside. Set aside an 8- by 5-inch footed glass trifle dish.
2. Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed until the ingredients are just combined. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Continue to blend on medium speed for 1 1/2 to 2 minutes or until the batter is smooth. Pour into the prepared pan, and place the pan in the oven. Bake the cake until the top springs back when lightly pressed with your finger, 35 to 38 minutes. Remove the pan from the oven and let it cool completely on a wire rack, 30 minutes.
3. Meanwhile, place the cream cheese, peanut butter, whipped topping, and confectioners' sugar in a large bowl and blend on medium speed for 30 seconds or until well combined. Set this mixture aside.
4. Run a sharp knife around the edges of the pan, and invert the cake onto a cutting board. Cut it into 1-inch strips lengthwise, then widthwise so that you have 1-inch squares. Layer a third of the squares in the bottom of the glass trifle dish or a large glass serving bowl. Press down gently. Dollop a third of the peanut butter mixture on top and spread it across the top of the cake with the back of a spoon. Repeat the cake and topping two more times, until you have the topping mixture on top. Sprinkle the peanuts and chips evenly over the top. Place plastic wrap over the top, then chill until time to serve, at least 2 hours. To serve, spoon into serving dishes.
Italian Love Cake
From Lori Spooner-Porter, Hopedale, MA
Makes 16 to 20 servings
Preparation time: 20 minutes
Baking time: 55 to 65 minutes
Cake:
1 package (18.25 ounces) plain devil's food cake mix
1/2 cup vegetable oil
3 large eggs
Filling:
1 large container (1 pound, 14 ounces) whole ricotta cheese
3 large eggs
1 cup sugar
1 teaspoon almond extract, optional (see Note)
Frosting:
1 cup whole milk
1 package (3.9 ounces) chocolate instant pudding mix
1 package (8 ounces) frozen whipped topping, thawed
1. Place a rack in the center of the oven, and preheat the oven to 350 degrees. Mist a 9- by 13-inch baking pan with vegetable oil spray and dust with flour. Shake out the excess flour and set the pan aside.
2. Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed until the ingredients are just combined. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Continue to blend on medium speed for 1 1/2 to 2 minutes or until the batter is smooth. Pour into the prepared pan, and set the pan aside.
3. For the filling, place the ricotta cheese, eggs, and sugar (and almond extract, if desired) in a medium mixing bowl, and mix on medium speed with an electric mixer for 30 seconds or until well blended. Dab the ricotta mixture onto the top of the cake and swirl it in with a dinner knife. There will be a lot of ricotta mixture. Place the pan in the oven. Bake the cake until the top springs back when lightly pressed with your finger, 55 to 65 minutes. Remove the pan from the oven and let it cool on a wire rack for 20 minutes. Turn the cake out onto a serving platter to cool completely.
4. For the frosting, place the milk and pudding mix in a large bowl and blend with an electric mixer for 30 seconds to combine. Add the thawed topping and beat 30 seconds more, or until smooth. Spread the frosting over the top and down the sides of the cooled cake. Chill in a cake saver or lightly covered with waxed paper until time to serve.
Note: I baked this again several times, and found an alteration I enjoyed--instead of 1 1/3 cup water in the batter I used 1 cup of water and 1/3 cup of Amaretto. To keep that flavor going, I also added 1 teaspoon almond extract to the filling.
Next Issue: October 2003
Back to the usual newsletter format with your questions and my answers, fall baking ideas, and a preview recipe from The Dinner Doctor.
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