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A Word from Anne
Fourth Annual Cake Mix Doctor Bake for Charity Event
A Word from Workman
Recipe Swap
Hot Tip
Do Share
Next Issue: November

In light of this tragedy, we realized that this year's Bake for Charity contest needed to be different. In the past, contestants competed against each other with their favorite recipes, and the winner designated a local charity of choice to receive the prize money. This year Workman and I have decided the $1,000 prize money will go to the Red Cross to help the victims of Katrina. It will also set the stage for our Fourth Annual Cake Mix Doctor Bake for Charity Event. We challenge all of you to stage a bake sale in your community to raise money for relief efforts, or just to bake a cake or loaf of bread for a displaced individual or family to welcome them to your community. You could even bake cupcakes for a blood drive. The possibilities are limitless.

Please see the complete details of how to participate below. At the end of the October we'll draw five names at random from those participants and send them autographed copies of Cupcakes from the Cake Mix Doctor. And we'll share some of the recipes and stories from those winning sales in the next newsletter.

We can help make a difference by reaching out and baking together!

Anne

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1. Go to the Community Board on this site and register. Those who are already registered are automatically eligible. There will be a special forum created called Bake for Charity, available only to registered users. All information about the event can be found here.

2. If you would like a free brochure giving you tips for staging a bake sale, send a 7- by 10-inch, self-addressed, stamped envelope to:

Workman Publishing
c/o Elisha Seaton, Bake Sale Brochure
708 Broadway
New York, NY 10003

3. Bake your favorite cakes, pies, cupcakes, brownies, coffee cakes, you name it. For a successful sale, stage it in a visible location, publicize it beforehand, wrap foods attractively, and tell your customers how you are donating the proceeds to the hurricane relief efforts.

4. Take photos from the bake sale and post them on the Bake for Charity forum, along with favorite original recipes, how much money you raised, and with which charity you decided to share your donation.

5. On October 31, 2005, five names will be selected at random from the contest participants, and they'll each receive one autographed copy of Cupcakes from the Cake Mix Doctor.

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Cocoa Cake Roll with Peanut Butter Filling

Makes one 15-inch roll, serving 10

Cake:
3 large eggs, separated
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/3 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup water
1 teaspoon pure vanilla extract
1 tablespoon granulated sugar
2 tablespoons confectioners' sugar

Peanut Butter Filling:
3/4 cup peanut butter chips
1 cup miniature marshmallows
1/4 cup milk
1 cup heavy (whipping) cream, chilled

1/2 teaspoon pure vanilla extract

Chocolate Glaze:
2 tablespoons butter
2 tablespoons unsweetened cocoa powder
2 tablespoons water
1 cup confectioners' sugar
1 teaspoon vanilla

1. Preheat the oven to 350 degrees. Line a 15 1/2-inch by 10 1/2- by 1-inch jellyroll pan with parchment paper.

2. Beat the egg yolks in a large bowl on high speed of electric mixer for 3 minutes, or until lemon colored. Add the cup of sugar, and continue beating for 2 minutes. In another bowl, stir together the flour, cocoa, 1/3 cup sugar, baking soda, and salt. Add dry ingredients alternately with water and vanilla, beginning and ending with dry ingredients, beating on low speed until just smooth.

3. Beat the egg whites in a small bowl until they are foamy. Add 1 tablespoon sugar and beat until stiff peaks form. Carefully fold the beaten whites into the chocolate mixture. Spread the batter evenly into the prepared pan.

4. Bake the cake until the top springs back when lightly touched, 13 to 16 minutes. Invert the pan on a kitchen towel sprinkled with 2 tablespoons confectioners' sugar. Carefully remove the parchment paper and immediately roll the cake and towel together from the narrow end. Place on a wire rack to cool 1 hour.

5. Prepare the Peanut Butter Filling: Place the peanut butter chips, marshmallows, and milk in a medium microwave-safe bowl. Microwave at high power for 1 minute and stir. Microwave on high for 30 seconds or until the mixture is smooth when stirred. Cool to room temperature. Beat the heavy cream in another medium bowl until stiff peaks form. Fold cream into peanut butter mixture along with the vanilla.

6. Unroll the cake and spread it with the filling. Re-roll the cake, and cover loosely with plastic wrap and chill while you prepare the Chocolate Glaze.

7. Chocolate glaze: Place the butter in a small saucepan over low heat. Add the cocoa and water and stir constantly until the mixture thickens. Don't boil. Remove from the heat and cool slightly. Gradually add the confectioners' sugar and vanilla, beating with a whisk until the glaze is smooth and slightly thickened. Remove the cake from the refrigerator and drizzle with the glaze. Chill, uncovered, for 1 hour before serving. Refrigerate leftover cake.

Cocoa Cake Roll from a Mix

Makes one 15-inch roll,
serving 10

Cake:
1 package (9 ounces) Jiffy yellow cake mix
4 tablespoons unsweetened cocoa
3 large eggs, separated

1 tablespoon vegetable oil
1 teaspoon pure vanilla extract
1/2 cup water
2 tablespoons confectioners' sugar for dusting the towel

Filling:
(Same recipe as above)

Glaze:
(Same recipe as above)

1. Preheat the oven to 375 degrees. Line a 15 1/2-inch by 10 1/2- by 1-inch jellyroll pan with parchment paper.

2. Place the cake mix and cocoa in a mixing bowl. Set this aside.

3. Beat the egg yolks in a large bowl on high speed of electric mixer for 3 minutes, or until lemon colored. Add the oil, vanilla, and half of the water to the yolks and beat on low until just combined. Slowly add the cake mix and cocoa mixture, alternating with the remaining water, beating on medium speed just until the batter is smooth. Beat the egg whites in a small bowl until stiff peaks form. Carefully fold the beaten whites into the chocolate mixture. Spread the batter evenly into the prepared pan.

4. Bake the cake until the top springs back when lightly touched, 12 to 15 minutes. Invert the pan on a kitchen towel sprinkled with 2 tablespoons confectioners'sugar. Carefully remove the parchment paper and immediately roll the cake and towel together from the narrow end. Place on a wire rack to cool 1 hour.

5. Follow steps 5 through 7 in the recipe above for making the filling and glaze and assembling.

Jane's Birthday Frosting

Jane Martineau of Oakdale, MN, looked at my Cupcakes cookbook and thought about a frosting recipe her mother always made on birthdays. Uncertain of the origin of the recipe, Jane says, "I don't know where she found it, but it's so good!"

Makes enough to frost 24 cupcakes or one 9-inch layer cake

1 cup (6 ounces) semisweet chocolate chips
2 cups (1 pint) heavy (whipping) cream

1. Melt the chocolate chips over low heat or in the microwave oven, and let them cool.

2. Whip the cream to firm peaks, and gently fold in the cooled melted chocolate. (No need to sweeten the cream as the chips do that.)

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And coconut-cookie-lover Kathy Nelson of Buffalo, NY, is searching for two cookie recipes. She wants a recipe for a soft chocolate cookie with a coconut center like she ate on Nantucket, and she would also like what is called a coconut meltaway cookie recipe. "I was in Albany, NY, at David's, a deli-type restaurant. The cookie is semi-flat, round and consists of coconut and maybe white chocolate. It is soft and absolutely delicious!"

Know of these recipes? Send them to anne@cakemixdoctor.com and we'll test them and share these recipes in an upcoming issue.

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