KitchenAid Artisan KSM150PSMC Instruction And Recipe Book page 78

CHOCOLATE CAKE
YI EL D: 12 TO 16 S ERV IN GS
2 cups all-purpose flour
1
1 ⁄ cups sugar
3
1 teaspoon baking powder
1
⁄ teaspoon baking soda
2
1
⁄ teaspoon salt
2
1
⁄ cup shortening
2
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
YI ELD: 12 TO 16 S ERV IN GS ( FR O ST IN G FOR 2-LAYE R
OR 13 9 2- IN C H CAK E)
⁄ cup butter, softened
1
3
⁄ cup cream or evaporated milk
1
4
1 teaspoon vanilla
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 1
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
CAKES AND FROSTINGS
76
1 cup low-fat milk
1 teaspoon vanilla
2 eggs
2 squares (1 ounce each)
unsweetened chocolate,
melted
⁄ teaspoon salt
1
4
4 cups powdered sugar, divided
Low-fat milk, if necessary
1 ⁄ minutes, or
2