KitchenAid K4SSWH Use & Care Guide - Page 34

Chocolate Cake 2 cups all-purpose flour 11/3 cups sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup shortening 1 cup low-fat milk 1 teaspoon vanilla 2 eggs 2 squares (1 oz 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" round baking pans. Bake at 350°F for 30 to 35 minutes, or until toothpick inserted in center 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 protein, 41 g carb, 12 g fat, 37 mg chol, 185 mg sodium. Sunshine Chiffon Cake 2 cups all-purpose flour 11/2 cups sugar 1 tablespoon baking powder 1/2 teaspoon salt 3/4 cup cold water 1/2 cup oil 7 egg yolks, beaten 1 teaspoon vanilla 2 teaspoons grated lemon rind 7 egg whites 1/2 teaspoon cream of tartar Combine flour, sugar, baking powder, and salt in mixer bowl. Add water, oil, egg yolks, vanilla, and lemon rind. Attach bowl and Wire Whip* to mixer. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl. Continuing on Speed 4, beat about 15 seconds. Pour mixture into another bowl. Clean mixer bowl and Wire Whip*. Place egg whites and cream of tartar in mixer bowl. Attach bowl and Wire Whip* to mixer. Turn to Speed 8 and whip 2 to 21/2 minutes, or until whites are stiff but not dry. Remove bowl from mixer. Gradually add flour mixture to egg whites. Fold in gently with spatula, just until blended. Pour batter into ungreased 10" tube pan. Bake at 325°F for 60 to 75 minutes, or until top springs back when lightly touched. Immediately invert cake onto funnel or soft drink bottle. Cool completely. Remove from pan. Drizzle with Lemon Glaze. Lemon Glaze 1 cup powdered sugar 1 tablespoon butter or margarine, softened 2-3 tablespoons lemon juice Combine powdered sugar and butter in small bowl. Stir in lemon juice, 1 tablespoon at a time, until glaze is of desired consistency. Yield: 16 servings. Per serving: About 256 cal, 4 g protein, 38 g carb, 10 g fat, 93 mg chol, 152 mg sodium. *Wire Whip sold separately for model K4SS. 32