KitchenAid K4SSWH Use & Care Guide - Page 33

Old-Fashioned Pound Cake 3 cups all-purpose flour 2 cups sugar 3 teaspoons baking powder 1/2 teaspoon salt 2 cups butter, softened 1/2 cup low-fat milk 1 teaspoon vanilla 1 teaspoon almond extract 6 eggs Combine dry ingredients in mixer bowl. Add butter, milk, vanilla, and almond extract. Attach bowl and Flat Beater to mixer. Turn to Stir Speed and mix about 1 minute. Stop and scrape bowl. Turn to Speed 6 and beat about 2 minutes. Stop and scrape bowl. Turn to Speed 2 and add eggs, one at a time, mixing about 15 seconds after each addition. Turn to Speed 4 and beat about 30 seconds. Pour batter into greased and floured 10" tube pan. Bake at 350°F for 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack. Remove cake from pan. Yield: 16 servings. Per serving: About 419 cal, 5 g protein, 44 g carb, 25 g fat, 143 mg chol, 378 mg sodium. Double Chocolate Pound Cake 3 cups all-purpose flour 2 cups sugar 1/2 cup unsweetened Dutch-processed cocoa powder 3 teaspoons baking powder 1/2 teaspoon salt 1 cup butter, softened 11/4 cups low-fat milk 1 teaspoon vanilla 5 eggs Chocolate Glaze 2 squares (1 oz each) unsweetened chocolate 3 tablespoons margarine or butter 1 cup powdered sugar 3/4 teaspoon vanilla 2 tablespoons hot water Combine dry ingredients in mixer bowl. Add butter, milk, and vanilla. Attach bowl and Flat Beater to mixer. Turn to Stir Speed and mix about 1 minute. Stop and scrape bowl. Turn to Speed 6 and beat about 2 minutes. Stop and scrape bowl. Turn to Speed 2 and add eggs, one at a time, mixing about 15 seconds after each addition. Turn to Speed 4 and beat about 30 seconds. Pour batter into greased and floured 10" tube pan. Bake at 325°F for 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack. Remove cake from pan and drizzle with Chocolate Glaze. Melt chocolate and margarine in small saucepan over low heat. Remove from heat. Stir in powdered sugar and vanilla. Stir in water, 1 teaspoon at a time, until glaze is of desired consistency. Yield: 16 servings. Per serving: About 390 cal, 6 g protein, 55 g carb, 18 g fat, 99 mg chol, 289 mg sodium. 31