Tuesday, May 01, 2007

It Could Be Worse

Baking is my weakness... or maybe it's eating what I bake, either way - it's not so bad. I recently found this new recipe (another Cake Mix Doctor great!) which seemed to be a hit... what I noticed, however - it freezes amazingly and is just as delicious and moist when defrosted a week later! Perfect... enjoy!!

Fiddler on the Roof Cake

Vegetable oil for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain yellow cake mix
1 cup (8 ounces) sour cream
3/4 cup vegetable oil
1/2 cup sugar
1/2 tsp pure almond extract
1/2 tsp salt
4 large eggs
1/4 cup unsweetened cocoa powder
Chocolate Marshmallow Frosting (recipe follows)

1. Preheat oven to 350 degrees. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour.
2. Place the cake mix, sour cream, oil, sugar, almond extract, salt, 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. The batter should look well-blended. Pour half of the batter into the prepared pan, smoothing it out with the rubber spatula.
3. Add the cocoa powder to the remaining batter and blend with the electric mixer on low speed for 1 minute. Pour this evenly over the batter already in the pan. Run a dinner knife through the batters to swirl them together for a marbleized look. *Run knife through the batter at MOST twice around the pan, otherwise you will just have an ugly light brown cake. Place the pan in the oven.
4. Bake the cake until it is light brown and springs back when lightly pressed with your finger, 60 to 65 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
5. Meanwhile prepare the Chocolate Marshmallow Frosting.
6. Run a long, sharp knife around the edge of the cake and invert it onto a serving platter to frost and serve warm. Or invert it onto a rack to cool completely, 30 minutes more. Regardless of whether you want to serve a warm or cooled cake, frost it while the frosting is still warm, spreading the frosting over the top and partially down the sides of the cake with the rubber spatula.

Chocolate Marshmallow Frosting

2 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
6 large marshmallows (great use for stale, old marshmallows)
4 tbsp butter
1/3 cup plus 1 tbsp milk
1 tsp pure vanilla extract

1. Sift the sugar and cocoa powder together into a large mixing bowl. Set aside.
2. Place the marshmallows, butter, and milk in a medium-size heavy saucepan over low heat. Stir until the marshmallows are melted, 3 to 4 minutes. Remove the pan from the heat. Pour the confectioners' sugar and cocoa mixture over the marshmallow mixture. Add the vanilla and stir until the frosting is smooth and satiny.
3. Use at once. *This can be re-heated over very low heat to regain consistency in order to frost your cake.

*Let me know if you can think of anything else to top with this yummy frosting!

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