Try doing this Cake

Prep Time:
10 min
Total Time:
1 hr 30 min
Makes:
18 servings, one slice each
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen COOL WHIP Whipped Topping
2 Tbsp. PLANTERS Sliced Almonds

PREHEAT oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.

BAKE 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.

PLACE frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.

Secrets for Foam Cakes

Do not grease or flour the tube pan. During baking, the batter must be able to cling to the sides of the pan and the center tube in order to rise properly.

Beat eggs at room temperature. For the highest volume, bring egg whites to room temperature before beating them. Be sure that no egg yolk remains in the whites, and that the bowl, beaters and rubber scraper are clean and free from any oil or shortening. Even a little bit of grease will prevent the whites from beating properly.

Break bubbles in the batter. So that the cake will have an even texture, cut through the batter with a knife before baking to break large air bubbles and to seal the batter against the sides of the pan and center tube.

Bake on the bottom rack. In some ovens, cakes in the tube pans bake better on the bottom rack, preventing the top from getting too brown. You may need to remove the top oven rack to leave adequate room for the pan or for the cake to expand.

Cool cake in the pan. To prevent this delicate type of cake from collapsing after baking, turn the tube or Bundt® pan upside down on a wire rack, heat proof funnel or the neck of a bottle so the cake doesn't touch the counter.

Remove it carefully from the pan. To remove the cake, use a thin-bladed knife and, with a sawing motion, run it between the cake and the pan. Place the serving plate on top of the pan and turn it upside down. Rap one side of the pan with the flat side of the knife blade, and carefully lift the pan from the cake.

Cut it with a serrated knife. Use a smooth, gentle sawing motion. Or, use an electric knife.

Freeze leftover egg whites. If you have leftover egg whites, lightly beat them, place in a freezer container and freeze. Thaw them in the refrigerator and use them like fresh egg whites in foam cakes, meringues and cooked frostings. One egg white equals 2 tablespoons.

All About Cakes

Starting today I will share to you some of my quick and easy collections of recipes for cakes. I really loved this kind of food that’s why I would like to share some tips and advice and even sharing to you some of my secrets in baking. So to all reader’s out there try to do these recipes and you will never go wrong and for sure your love ones will surely be surprised and will surely loved it too.

So for today let me share to you first the basics about cakes.

Kinds of Cakes

There are two main types of cakes—butter and foam cakes. Butter cakes are those made with solid shortenings and foam cakes are those made with a large number of eggs or egg whites.

Butter

Even though these cakes also may be made with solid shortening or margarine, most people still call them butter cakes. They're moist, light, tender and fine-textured.

Foam

Foam cakes contain a large number of eggs or egg whites. Their light, fluffy texture comes from the air beaten into the eggs and from steam that forms in the batter during baking. The three types of foam cakes are angel food, chiffon and sponge. Angel food cakes contain no shortening or oil and use only egg whites. Chiffon cakes contain oil and use egg yolks and whites. Sponge cakes contain no shortening or oil and use egg yolks and whites.

So there you go next time I will share to some secret to successful cakes. So stick around.