KITCHENAID ACCOLADE 400 - Manuel (Page 27)

25
2 1 ⁄
4
cups (535 ml)
all-purpose flour
1 1 ⁄
3
cups (315 ml) sugar
3 teaspoons (15 ml)
baking powder
1 ⁄
2
teaspoon (2 ml) salt
1 ⁄
2
cup (120 ml)
shortening
1 cup (235 ml) low-fat
milk
1 teaspoon (5 ml)
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 (20- or 23-cm) round baking pans. Bake at
350°F (177°C) for 30 to 35 minutes, or until
toothpick inserted in centre 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 (475 ml)
all-purpose flour
1 1 ⁄
2
cups (355 ml) sugar
3 teaspoons (15 ml)
baking powder
1 ⁄
2
teaspoon (2 ml) salt
1 ⁄
2
cup (120 ml)
shortening
1 cup (235 ml) low-fat
milk
1 teaspoon (5 ml)
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 (20- or 23-cm) round baking pans. Bake at
350°F (177°C) for 30 to 35 minutes, or until
toothpick inserted in centre 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
CAKES AND FROSTINGS