A cure for the common cake
By NATALIE MIKLES World Scene Writer - 10/21/2009
It used to be there were two types of cooks. One considered cake mixes tasteless shortcuts for 1950s housewives. The other had a pantry shelf full of them, from devil's food to pineapple upside down.
The Cake Mix Doctor changed all of that.
Anne Byrn, better known as the Cake Mix Doctor, gave good cooks permission to call a cake from a box homemade by adding a few ingredients to the basic mix. And those who were already using mixes made their cakes even better by punching up the flavor with fresh ingredients.
Doctoring a cake mix isn't déclassé. It's practical, time-saving and still allows a cook to feel like she's cooked.
And if you do still have a hang-up about the box, just throw away the evidence. Believe us, no one will ever know you started with a mix when they taste these recipes.
Try this one for a fall birthday or Halloween party.
PUMPKIN SPICE CAKE
1 (18.25-ounce) package plain spice cake mix
1 cup canned pumpkin
1/2 cup vegetable oil
1/2 cup water
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3 large eggs
Cream Cheese Frosting
1. Place a rack in the center of the oven, and preheat the oven to 350 degrees. Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust with flour. Shake out the excess flour, and set the pans aside.
2. Place the cake mix, pumpkin, oil, water, cinnamon, ginger and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are moistened, 30 seconds. Stop and scrape the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl again if needed. The batter should be well blended and smooth. Divide the cake batter evenly between the two prepared cake pans, smoothing the tops with the rubber spatula. Place the pans in the oven side by side.
3. Bake the cake layers until the tops spring back when lightly pressed with a finger, 25 to 30 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack. Let the layers cool completely, 20 minutes or longer.
4. Meanwhile, make the frosting.
5. To assemble the cake, transfer one layer, right side up, to a cake plate and spread about a cup of the frosting over the top. Place the second layer, right side up, on top of the first, then frost the top and side of the cake with the remaining frosting, working with smooth, clean strokes. Garnish with candied zest or toasted nuts just before serving.
CREAM CHEESE FROSTING
1 (8-ounce) package cream cheese, at room temperature
4 tablespoons butter, at room temperature
3 1/2 cups confectioners' sugar, sifted
2 teaspoons pure vanilla extract
1. Place the cream cheese and butter in a medium-size bowl and beat with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the confectioners' sugar a bit at a time, beating with the mixer on low speed until the confectioners' sugar is well incorporated, 1 minute. Add the vanilla, then increase the mixer speed to medium and beat the frosting until fluffy, 1 minute longer. Use the frosting at once.
You can also turn the batter of this cake into cupcakes.
CLASSIC DARN GOOD CHOCOLATE CAKE
1 (18.25-ounce) plain chocolate cake mix
1 (3.9-ounce) chocolate instant pudding mix
4 large eggs
1 cup reduced-fat sour cream or plain or vanilla yogurt
2/3 cup water
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
1 1/2 cups semisweet chocolate chips
1. Place a rack in the center of the oven, and preheat the oven to 350 degrees. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour, and set the pan aside.
2. Place the cake mix, pudding mix, eggs, sour cream or yogurt, water, oil and vanilla in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium, and beat the batter for 1 1/2 minutes longer, scraping down the side of the bowl again if needed. The batter should look smooth and thick. Fold in the chocolate chips. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place in the oven.
3. Bake the cake until the top springs back when lightly pressed with a finger, 55 to 60 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 15 to 20 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake to a wire rack. To let the cake cool completely, allow 25 to 30 minutes.
Since this recipe makes two cakes, you can bake one and freeze the other for another day. Or, make just one cake by pouring all the batter in a 9-by-13-inch pan, and baking for 50 to 55 minutes.
NANCY'S CINNAMON SWIRL COFFEE CAKE
1 (18.5-ounce) plain butter recipe golden cake mix
1 cup sour cream
3/4 cup vegetable oil
1/4 cup granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
For the topping
1/2 cup packed light brown sugar
1/4 cup finely chopped pecans (optional)
1 tablespoon ground cinnamon
1. Make the cakes: Place a rack in the center of the oven, and preheat the oven to 325 degrees. Lightly mist two 9-inch (or one 9-by-13-inch) metal cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.
2. Place the cake mix, sour cream, oil, granulated sugar, eggs and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium, and beat until the mixture lightens and is smooth, 2 minutes longer, scraping down the side of the bowl again if needed. Pour half the cake batter into the two prepared cake pans, dividing it evenly between them. Smooth the tops with the rubber spatula.
3. Make the topping: Combine the brown sugar, pecans, if using, and cinnamon in a small bowl. Spoon half of the topping over the batter in the cake pans. Pour the remaining cake batter over the topping in the two cake pans, dividing it evenly between them. Spoon the rest of the topping over the cake batter.
4. Place the pans in the oven side by side. Bake the cakes until they are golden brown and the tops spring back when lightly pressed with a finger, 40 to 45 minutes. Transfer the cake pans to wire racks and let the cakes sit until nearly cool, 20 minutes. Slice and serve the cakes while still a bit warm.
Note: Freeze the cakes in the pans, covered with aluminum foil, for up to three months. Let the cakes thaw overnight on the counter before serving.
Buy the book
These recipes come from the new book “The Cake Mix Doctor Returns” by Anne Byrn. Byrn’s book includes 160 recipes for layer cakes, cupcakes, sheet cakes, Bundt cakes, muffins and cookies that all start with a mix.
The book, published by Workman, sells for $15.95.
Natalie Mikles 581-8486
natalie.mikles@tulsworld.com
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Tulsa World Reader Comments
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PeeGee, (10/21/2009 8:13:41 AM)
Natalie, I have made a cinnamon swirl cake using a yellow cake mix for years, and it is one of my husband's favorites. I enjoy the challenge of making a cake from scratch, but it is nice to have a delicious "go to" recipe such as the one you printed today. Thanks. Patty
Thunder196, Tulsa (10/21/2009 5:09:08 PM)
I like most of the cake mixes. When it comes to angel food cake, I usually make it from scratch. To me the box mix is not as good. Seems like the scratch cake is much lighter in texture. . I always make cheese cake from scratch. Time consuming but well worth it.
Centrist, the burbs (10/26/2009 2:52:47 AM)
Always fun to try to recipes but my all time favorite is my grandmothers carrot cake from scratch with creme cheese frosting that I make every year for the holiday and reminds me of her.
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