KITCHENAID 9706634D - Manual (Page 29)

29
Double Chocolate Pound Cake
3 cups all-purpose
flour
2 cups sugar
1 ⁄
2
cup unsweetened
Dutch-processed
cocoa powder
3 teaspoons baking
powder
1 ⁄
2
teaspoon salt
1 cup butter,
softened
1 1 ⁄
4
cups low-fat milk
1 teaspoon vanilla
5 eggs
Chocolate Glaze
2 squares (1 oz each)
unsweetened
chocolate
3 tablespoons
margarine or butter
1 cup powdered
sugar
3 ⁄
4
teaspoon vanilla
2 tablespoons hot
water
Combine dry ingredients in mixer bowl. Add
butter, milk, and vanilla. Attach bowl and flat
beater to mixer. Turn to Stir Speed and mix
about 1 minute. Stop and scrape bowl. Turn to
Speed 6 and beat about 2 minutes. Stop and
scrape bowl.
Turn to Speed 2 and add eggs, one at a time,
mixing about 15 seconds after each addition.
Turn to Speed 4 and beat about 30 seconds.
Pour batter into greased and floured 10" tube
pan. Bake at 325°F for 1 hour 20 minutes, or
until toothpick inserted in center comes out
clean. Cool completely on wire rack. Remove
cake from pan and drizzle with Chocolate Glaze.
3 cups all-purpose
flour
2 cups sugar
3 teaspoons baking
powder
1 ⁄
2
teaspoon salt
2 cups butter,
softened
1 ⁄
2
cup low-fat milk
1 teaspoon vanilla
1 teaspoon almond
extract
6 eggs
Combine dry ingredients in mixer bowl. Add
butter, milk, vanilla, and almond extract. Attach
bowl and flat beater to mixer. Turn to Stir Speed
and mix about 1 minute. Stop and scrape bowl.
Turn to Speed 6 and beat about 2 minutes. Stop
and scrape bowl.
Turn to Speed 2 and add eggs, one at a time,
mixing about 15 seconds after each addition.
Turn to Speed 4 and beat about 30 seconds.
Pour batter into greased and floured 10" tube
pan. Bake at 350°F for 1 hour 15 minutes, or
until toothpick inserted in center comes out
clean. Cool completely on wire rack. Remove
cake from pan.
Yield: 16 servings.
Per serving: About 419 cal, 5 g protein, 44 g
carb, 25 g fat, 143 mg chol, 378 mg sodium.
Old-Fashioned Pound Cake
To Make Chocolate Glaze:
Melt chocolate and margarine in small saucepan
over low heat. Remove from heat. Stir in
powdered sugar and vanilla. Stir in water,
1 teaspoon at a time, until glaze is of desired
consistency.
Yield: 16 servings.
Per serving: About 390 cal, 6 g protein, 55 g
carb, 18 g fat, 99 mg chol, 289 mg sodium.