KitchenAid KMW276 Use & Care Manual page 32

FOOD CATEGORY
RECIPES
P1
Chocolate
cake
P2
3 Cake
Sponge
cake(light)
P3
Carrot cake
32
BAKING MENU
FOOD
AMOUNT ACCESSORY
22cm oven-
proof round
1100g
cake tin on low
rack
22cm
microwave-safe
900g
cake tin on low
rack
20cm
ovenproof
1000g
round cake tin
on low rack
Grease and line the base and sides of 22cm cake tin with
baking paper.
Sift 2 cups (300g) self-raising flour and ½ cup (50g)
cocoa powder into a large mixing bowl and add 1 cup
(220g) brown sugar; mix well.
Whisk 1 cup (250ml) milk, 3 eggs and 1 teaspoon vanilla
extract together and add to flour and cocoa mixture.
Add in 125g melted butter and gently fold mixture until
well combined. Do not overmix. Pour into prepared cake
tin. Select cooking program and oven will preheat. Follow
oven prompts.
To check that cake is cooked insert a skewer into the
centre, if it comes out clean it is cooked through. Allow
cake to stand in tin for 5 minutes before turning out onto
a wire cooling rack. Cool completely.
For the chocolate glaze, place 150g 70% dark cooking
chocolate and 1/3 cup (80ml) cream into a microwave
safe bowl. Select JET START 30 seconds twice. Once
timer has ended, remove bowl and stir until smooth.
Allow glaze to stand for 3 minutes to cool before pouring
over the cake. Spread evenly over top and sides.
Grease and line base of 22cm microwave-safe cake tin.
Beat 3 eggs and 250g caster sugar together in an electric
mixer until light and creamy. Fold through 250g plain flour
sifted together with 2 teaspoons baking powder, then
75g melted butter and 150ml cold water. Spoon into cake
tin and follow oven prompts. Allow cake to stand for 5
minutes before removing from tin.
Grease and line the base 22cm cake tin with baking
paper. Sift 1 cup (150g) wholemeal flour, 120g plain flour,
1 teaspoon baking powder, 2 teaspoons bi-carb soda
and 1 teaspoon ground cinnamon into a large bowl. Add
1 cup (200g) brown sugar and 100g coarsely chopped
walnuts and mix well.
Whisk together 3 eggs and 250ml (1cup) vegetable oil
until well combined; stir in 300g (approx. 3 medium)
carrots, peeled and grated carrot and add to the flour
mixture. Using a large metal spoon or spatula, fold gently
until just combined. Spoon into prepared cake tin and
smooth surface evenly. Select cooking program and
oven will preheat. Follow oven prompts.
To check that cake is cooked insert a skewer into the
centre, if it comes out clean it is cooked through. Allow
cake to stand in tin for 5 minutes before turning out onto
a wire cooling rack. Cool completely.
To make the icing; using electric beaters, cream 250g
softened cream cheese, zest of 1 lemon and ½ teaspoon
of vanilla extract until smooth. Add 1/2 cup (80g) icing
sugar and beat until well combined. Spread over cooled
cake.
HINTS