KITCHENAID 400 - Manual (Page 36)

34
2 cups all-purpose
flour
1 1 ⁄
3
cups sugar
1 teaspoon baking
powder
1 ⁄
2
teaspoon baking
soda
1 ⁄
2
teaspoon salt
1 ⁄
2
cup shortening
1 cup low-fat milk
1 teaspoon vanilla
2 eggs
2 squares (1 oz. each)
unsweetened
chocolate, melted
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 and
chocolate. 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 285 cal, 4 g pro, 41 g carb,
12 g fat, 37 mg chol, 185 mg sod.
Chocolate Cake
1 1 ⁄
2
cups all-purpose
flour
1 cup whole wheat
flour
1 1 ⁄
2
cups sugar
1 teaspoon baking
powder
1 teaspoon baking
soda
1 ⁄
2
teaspoon salt
1 1 ⁄
2
teaspoons cinnamon
1 ⁄
2
teaspoon nutmeg
1 1 ⁄
2
cups applesauce
1 ⁄
2
cup butter or
margarine, melted
2 eggs
1 cup chopped, peeled
apple
1 ⁄
2
cup chopped
walnuts
Caramel Creme
Frosting, if desired
(see
page ?? )
Combine dry ingredients in mixer bowl. Add
applesauce, butter, and eggs. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about
1 minute. Stop and scrape bowl. Turn to Speed 4
and beat about 30 seconds. Add apple and
walnuts. Turn to STIR Speed and mix just until
blended.
Pour batter into greased and floured 13x9x2-inch
baking pan. Bake at 350°F for 35 to 40 minutes, or
until toothpick inserted in center comes out clean.
Cool completely on wire rack. Frost with Caramel
Creme Frosting, if desired.
Yield: 12 to 16 servings.
Per serving: About 318 cal, 5 g pro, 51 g carb,
11 g fat, 36 mg chol, 315 mg sod.
Apple Cake