KITCHENAID ACCOLADE 400 - Manuel (Page 32)

30
Chocolate Cake
2 cups (475 ml)
all-purpose flour
1 1 ⁄
3
cups (315 ml) sugar
1 teaspoon (5 ml)
baking powder
1 ⁄
2
teaspoon (2 ml)
baking soda
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
2 squares (1 oz. [30 g]
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 (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 285 cal, 4 g pro, 41 g carb,
12 g fat, 37 mg chol, 185 mg sod.
Apple Cake
1 1 ⁄
2
cups (355 ml)
all-purpose flour
1 cup (235 ml) whole
wheat flour
1 1 ⁄
2
cups (355 ml) sugar
1 teaspoon (5 ml)
baking powder
1 teaspoon (5 ml)
baking soda
1 ⁄
2
teaspoon (2 ml) salt
1 1 ⁄
2
teaspoons (7 ml)
cinnamon
1 ⁄
2
teaspoon (2 ml)
nutmeg
1 1 ⁄
2
cups (355 ml)
applesauce
1 ⁄
2
cup (120 ml) butter
or margarine, melted
2 eggs
1 cup (235 ml)
chopped, peeled
apple
1 ⁄
2
cup (120 ml)
chopped walnuts
Caramel Creme
Frosting, if desired
(see page 36)
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
(33x23x5-cm) baking pan. Bake at 350°F (177°C) for
35 to 40 minutes, or until toothpick inserted in
centre 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.