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 Butter Cakes

Use butter, margarine or solid shortening. Don't substitute oil, even if the recipe calls for the shortening to be melted.

Use solid shortening to prepare the pan. Grease the bottom and sides of the pan with solid vegetable shortening (butter, margarine and oil don't coat as evenly). Use a paper towel or pastry brush to spread the shortening. Then dust the greased pan with flour, shaking it until the bottom and sides are well coated. (If you're baking a chocolate cake, you can use cocoa instead of flour.) Tap out the excess flour. For nonstick pans, follow the manufacturer's instructions.

Instead of greasing and flouring pans, you also may use pan inserts made of parchment paper. The inserts are available at many cooking specialty stores. Use paper or foil baking cups to line cupcake pans.

Make a hollow. After filling the pans with batter, make a slight hollow in the center of the batter with the back of a spoon or spatula. This will give the cake a nicely rounded, rather than humped, top.

Cool cake in the pan. Cool cake on a wire rack for 5 to 20 minutes before removing it from the pan. To remove a cake, carefully run a knife along the edge to loosen it from the pan. Place another wire rack on top of the pan. With the pan sandwiched between the two racks, turn it over. Carefully lift the pan from the cake. So that the top of the cake will be facing up, once again sandwich the cake between two racks and turn it over. Remove the top rack.

If the cake sticks to the pan, return it to the oven and heat for 1 minute. Remove it from the pan.

Cut the cake with a thin, sharp knife. Use a sawing, back-and-forth motion. If the frosting sticks, dip the knife in hot water and wipe it with a damp towel after cutting each slice. An electric knife also works well for cutting most layer cakes.

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.