Saturday, November 17, 2007

Mocha Skillet Cake


1/2 cup (1 stick) softened butter, divided (do not substitute margarine)

1 container (8 ounces) sour cream

4 eggs

2 tablespoons instant coffee granules

1 package (18.25 ounces) devil's food cake mix

1 package (3.8 ounces) instant chocolate pudding mix

1 tablespoon instant coffee granules

1/3 cup heavy whipping cream

1 package (12 ounces) white chocolate morsels

2 toffee bars (1.4 ounces each)

1/2 cup coffee liqueur or strong brewed coffee

1. Preheat oven to 350°F. For cake, evenly rub bottom and sides of (12-in.) Skillet with 1 tablespoon of the butter. In Stainless (6-qt.) Mixing Bowl, whisk together sour cream, eggs and instant coffee using Stainless Whisk (coffee granules may not completely dissolve).

2. Microwave remaining butter in Small Micro-Cooker(R) on HIGH 30-60 seconds or until melted. Whisk butter into egg mixture until well blended. Add cake mix and pudding mix; mix well using Classic Scraper. Pour batter into Skillet, spreading evenly. Bake, uncovered, 33-35 minutes or until center feels firm to the touch.

3. Meanwhile, for ganache, combine instant coffee and cream in Prep Bowl. Microwave on HIGH 30-45 seconds or until hot; stir until dissolved. Place chocolate morsels into Classic Batter Bowl. Pour hot cream over chocolate. Microwave, uncovered, on HIGH 30-60 seconds or until melted and smooth, stirring after each 30-second interval; set aside.

4. Using Oven Mitts, carefully remove Skillet from oven to Stackable Cooling Rack; cool 5 minutes. Meanwhile, chop toffee bars using Chef's Knife. Carefully invert cake onto Large Round Platter. Brush coffee liqueur over top and sides of cake. Spread ganache over top of cake using Large Spreader, allowing to drip down sides. (If ganache becomes too thick to spread, warm slightly in microwave on HIGH 15-30 seconds.) Sprinkle toffee along bottom edge of cake, pressing against sides.

Yield: 16 servings

Nutrients per serving: Calories 440, Total Fat 21 g, Saturated Fat 14 g, Cholesterol 85 mg, Carbohydrate 52 g, Protein 5 g, Sodium 490 mg, Fiber less than 1 g

Cook's Tip: When testing for doneness, do not use a wooden pick, because the pick will come out clean a few minutes before the cake is completely set in the center.

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