KITCHENAID 400 - Manual (Page 31)

29
CAKES AND FROSTINGS
2 1 ⁄
4
cups all-purpose
flour
1 1 ⁄
3
cups sugar
3 teaspoons baking
powder
1 ⁄
2
teaspoon salt
1 ⁄
2
cup shortening
1 cup low-fat milk
1 teaspoon vanilla
2 eggs
Combine dry ingredients in mixer bowl. Add
shortening, milk, and vanilla. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about
1 minute. Stop and scrape bowl. Add eggs.
Continuing on Speed 2, mix about 30 seconds.
Stop and scrape bowl. Turn to Speed 6 and beat
about 1 minute.
Pour batter into two greased and floured 8- or
9-inch round baking pans. Bake at 350°F for 30 to
35 minutes, or until toothpick inserted in center
comes out clean. Cool 10 minutes. Remove from
pans. Cool completely on wire rack. Frost if desired.
Yield: 12 to 16 servings.
Per serving: About 272 cal, 4 g pro, 42 g carb,
10 g fat, 37 mg chol, 175 mg sod.
Quick Yellow Cake
2 cups all-purpose
flour
1 1 ⁄
2
cups sugar
3 teaspoons baking
powder
1 ⁄
2
teaspoon salt
1 ⁄
2
cup shortening
1 cup low-fat milk
1 teaspoon vanilla
4 egg whites
Combine dry ingredients in mixer bowl. Add
shortening, milk, and vanilla. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about
1 minute. Stop and scrape bowl. Add egg whites.
Turn to Speed 6 and beat about 1 minute, or until
smooth and fluffy.
Pour batter into two greased and floured 8- or
9-inch round baking pans. Bake at 350°F for 30 to
35 minutes, or until toothpick inserted in center
comes out clean. Cool 10 minutes. Remove from
pans. Cool completely on wire rack. Frost if desired.
Yield: 12 to 16 servings.
Per serving: About 267 cal, 4 g pro, 42 g carb,
9 g fat, 2 mg chol, 183 mg sod.
Easy White Cake