KitchenAid KSM100PSWW Use & Care Guide - Page 78

ENGLISH CHOCOLATE CAKE YIELD: 12 TO 16 SERVINGS 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 ounce 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 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. PER SERVING: ABOUT 285 CAL, 4 G PRO, 41 G CARB, 12 G FAT, 37 MG CHOL, 185 MG SOD BUTTERCREAM FROSTING YIELD: 12 TO 16 SERVINGS (FROSTING FOR 2-LAYER OR 13ϫ9ϫ2-INCH CAKE) 1⁄3 cup butter, softened 1⁄4 cup cream or evaporated milk 1 teaspoon vanilla 1⁄4 teaspoon salt 4 cups powdered sugar, divided Low-fat milk, if necessary Place butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute, or until creamy. Stop and scrape bowl. Add cream, vanilla, salt, and 1 cup powdered sugar. Turn to Stir Speed and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 2 and mix about 11⁄2 minutes, or until well blended. Stop and scrape bowl. Turn to Stir Speed. Gradually add remaining 3 cups powdered sugar and mix until blended. Stop and scrape bowl, if necessary. Add milk, 1 teaspoon at a time, if necessary. Turn to Speed 4 and beat about 1 minute, or until smooth. PER SERVING: ABOUT 208 CAL, 0 G PRO, 40 G CARB, 6 G FAT, 16 MG CHOL, 99 MG SOD 76 CAKES AND FROSTINGS