Mexican Chocolate Cake
1/4 c. almonds, chopped 6 oz. chocolate chips (can be flavored) 3 eggs 2 tsp. Korintje Cinnamon
1 16 oz. container sour cream 1 TBS sugar 1 pkg. devils food cake mix 4oz. cool whip
Lightly spray Stoneware Fluted Pan with vegetable oil using Kitchen Spritzer. Chop almonds using Food Chopper, set aside. In Classic Batter Bowl, whisk eggs and sour cream using Stainless Steel Whisk until smooth. Add cake mix,
almonds, half of the chocolate chips and 1 1/2 tsp. of the cinnamon; mix until smooth using Mix 'N Scraper. Spoon batter in pan, spreading evenly. Microwave cake in High 11-14 minutes or until Cake Tester inserted in center
comes out clean. (cake will be slightly moist on top near center). Remove to Stackable Cooling Rack, let stand for 10 minutes. Loosen cake from sides of Pan; invert onto serving plate. Cool 20 minutes. Combine sugar and remaining cinnamon in Flour/Sugar Shaker; sprinkle over cake. Place remaining choc. chips and cool whip in Small Batter Bowl. Microwave on High 15-30 seconds or until smooth. Drizzle glaze over cake.
Here are some hints:
Okay....Don't give up on the cake!! When you check for doneness, insert the tester in the center of the cake not the center nearest the post. It WILL look undone on the top of the cake, Kind of glossy, wet looking, and sometimes around the post it will appear raw looking. So check the cake in the center of the mass piece. Remember it still has to rest before inverting so it will still be cooking after removing from the microwave because the pan is still hot.
Through hit and miss... I found I'm having been trouble with Duncan Hines cake mixes sticking. Betty Crocker and Pillsbury do the best for me. Had a host say her cake stuck, asked what brand mix she used, she said DH, told her I was having same problem she switched to Pillsbury and she AND her family are happy campers now!!
Another thing I noticed when doing the 10 minute cake anyway...is to add the cake mix THEN the wet ingredients. When I mix the wet ingredients together first then add the mix the cake seems tougher to me. Don't ask me why. I'm not a chef, I only play like one at my fun job!!!
For the Lemon cake...I had one stick for me this weekend. I used a Lemon crème pie filling instead of the just regular Lemon pie filling made by Comstock that I have been using all along. I made a second one using the regular filling that I have been using in the past and it came out fine. Again - a lesson learned.
All microwaves are different. At my shows I do the 10 minute cake using a yellow cake mix and a can of chocolate frosting. It works the best for demonstration purposes. I've only had one hosts microwave where I needed to add additional minutes to the cook time. Her microwave was very old and had lost some of it's power. All the other homes I've made it in was for 10 minutes, and never had a problem.
I have heard...that overbaking can cause sticking. If your pan is new make sure you are oiling every nook and cranny.
Don't give up!!! It really does work!!! Please email me if you have more questions, or call me personally at 260-625-6513. I'll help you the best I can.
Have fun with your cakes.
