KITCHENAID KSMc50 - Manual (Page 30)

28
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 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 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 0 minutes. Remove from pans. Cool completely on
wire rack. Frost if desired.
Yield: 2 to 6 servings.
Per serving: About 272 cal, 4 g pro, 42 g carb,
0 g fat, 37 mg chol, 75 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 minute. Stop and scrape
bowl. Add egg whites. Turn to Speed 6 and beat about
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
0 minutes. Remove from pans. Cool completely on wire
rack. Frost if desired.
Yield: 2 to 6 servings.
Per serving: About 267 cal, 4 g pro, 42 g carb,
9 g fat, 2 mg chol, 83 mg sod.
easy white cake
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