Cuisinart SM-35 User Manual - Page 32
Deep Chocolate Layer, Golden Yellow Cake
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before adding the next egg, about 15 seconds. Scrape down the entire bowl after every other addition. Add the vanilla extract and mix to fully incorporate. Continue to mix on Speeds 3 to 4 until fully smooth, about 1½ to 2 minutes. 7. P our the batter into the cooled, prepared crust. 8. D rop melted chocolate onto cream cheese mixture, ¼ cup at a time. Draw swirls with a knife or spatula to create a marbled effect. 9. P ut cheesecake on the middle rack of the preheated oven. Add more water to the roasting pan if necessary. 10. B ake until the edges of the cheesecake start to pull away from the sides of the pan and the center is slightly jiggly, about 45 minutes to 1 hour. 11. R emove from oven and cool in pan on a wire rack until completely cooled. Refrigerate for 6 hours or longer before serving. TIP: The pan of water aids in the gentle baking of the cheesecake and prevents any cracking. Nutritional analysis per serving (based on 12 servings): Calories 399 (49% from fat) • carb. 41g • pro. 10g • fat 22g • sat. fat 13g • chol. 133mg • sod. 404mg • calc. 127mg fiber 1g Deep Chocolate Layer Cake Frost this moist chocolate cake with our Cream Cheese Frosting on page 35. Makes two 9-inch cakes; 16 servings 1 cup buttermilk 4 large eggs, lightly beaten 2 teaspoons pure vanilla extract 1. P reheat oven to 350°F with the rack in the middle position. Grease two 9-inch round cake pans with cooking spray or softened butter and line the bottoms with parchment paper. Reserve. 2. P ut the bittersweet chocolate, cocoa powder, and espresso powder into a small bowl and pour the boiling water over the ingredients. Stir until chocolate has melted. Cool to room temperature and reserve. 3. P ut the flour, sugars, baking soda, baking powder, and salt into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 2 until evenly mixed. 4. Combine the buttermilk, oil, eggs, and vanilla into the cooled chocolate mixture. 5. W ith the mixer on Speed 2, slowly add the liquid mixture to the dry ingredients. Mix until smooth, about 1 minute, stopping as necessary to scrape entire bowl. 6. D ivide the batter evenly between the prepared pans. Bake in preheated oven until a cake tester comes out clean when inserted into the center, about 30 to 35 minutes. 7. R emove from oven and cool into pans on a wire rack until cool to the touch. Cool cakes completely before frosting. Nutritional analysis per serving: Calories 345 (50% from fat) carb. 41g • pro. 6g fat 21g • sat. fat 5g • chol. 47mg sod. 227mg • calc. 30mg • fiber 3g Nonstick cooking spray or unsalted butter, softened Golden Yellow Cake 6 ounces bittersweet chocolate, chopped This is the basic yellow cake everyone remembers ¾ cup cocoa powder, Dutch process and loves, and is nearly as simple as making one 2 teaspoons espresso powder from a package. Pair with our Chocolate Frosting on 1 cup boiling water page 34 to make a great cake for any occasion. 2½ cups unbleached, all-purpose flour 1 cup granulated sugar Makes two 9-inch layers; 12 servings ½ cup packed light brown sugar 1 teaspoon baking soda ¾ teaspoon baking powder ¾ teaspoon kosher salt 1 cup vegetable oil Nonstick cooking spray 3 cups cake flour, not self-rising 1 tablespoon baking powder 2 teaspoons baking soda ½ teaspoon kosher salt 32