Saturday, 17-May-2008 11:08:23 EDT

Picnic Menus and Recipes - Restaurant Recipes - Cake Recipes - Freezer Recipes - Nutrient Look-Up

Daily Recipe Swap - Daily Menus Newspaper Food Columns - New Recipes - Recipes by Week/Month

Cookbook Heaven @ recipelink.com


Featured Cookbook

ORDER/INFO

SAMPLE RECIPES:

1. Ever-So-Moist Chocolate Cake with Chocolate Sour Cream Frosting

2. Amazing German Chocolate Cake

3. White Chocolate Banana-Macadamia Cheesecake


Book Description
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.


Chocolate from the Cake Mix Doctor
by Ann
e Byrn
Workman Publishing Co.
Date: October 2001
ISBN:
0761122710
Paperback
ORDER/INFO

 

Amazing German Chocolate Cake
From: Chocolate from the Cake Mix Doctor by Anne Byrn
(Workman Publishing Co.; October 2001; ISBN: 0761122710; PB)
Cookbook Heaven @ recipelink.com

Serves: 16
Baking Time: 48 To 52 Minutes
Preparation Time: 8 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 350 degrees F. 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.

** Store this cake, wrapped in plastic wrap or aluminum foil, or in a cake saver or under a glass dome, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.





Select  Search 

Daily Menu - Newspaper Food Columns

Copycat Recipes/ Restaurant Recipes - Make Ahead/Freezer Recipes


Recipelink Cooking Club - Favorite Recipe Swap Topics:

Cooking Club All Baking and Breadmaking

What's For Dinner? Copycat Recipe Requests

  Party Planning and Recipes More...


Join Our Daily Recipe Swap! Today's Topic:

 (Topic Calendar - Archive)


 

FIND A RECIPE

Find a Recipe
All Recipes
Recipes Tried

 

 

 
Select:
Search:


Home - Request a Recipe - Index - Women for Women International - Kiva.org - Hunger Relief - Organ Donation  

Copyright 1995 - 2008 The Kitchen Link, Inc. All Rights Reserved

http://www.recipelink.com - Privacy  - Contact