Carrot Cake - Oster 5844 User Manual

Mocha Chiffon Cake
1-1/3 cup hot water
1 tablespoon instant coffee
2/3 cup oil
4 whole large eggs
1 teaspoon cream of tartar
2 cups all purpose flour
2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2/3 cup cocoa unsweetened powder
DIRECTIONS:
1. Mix hot water with instant coffee.
2. Pre-Mix all ingredients in order.
3. Remove bread pan; attach kneading blade. Spray pan
with vegetable oil.
4. Place mixture in bread pan. Insert bread pan, close lid
and plug in.
5. Press SELECT until setting number 10 is displayed.
Press START.
6. Check after 1 minute to see if mixture is well blended.
7. When cake cycle stops, remove cake to cooling rack.
8. Let cool completely before cutting.

Carrot Cake

3 large eggs
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
3/4 cup soft margarine
2 cups sugar
2 cups all purpose flour
2 cups grated carrots (about 3 large)
1/4 cup water
DIRECTIONS:
1. Pre-Mix all ingredients in order.
2. Remove bread pan; attach kneading blade. Spray pan
with vegetable oil.
3. Place mixture in bread pan. Insert bread pan, close lid
and plug in.
4. Press SELECT until setting number 10 is displayed.
Press START.
4. Check after 1 minute to see if mixture is well blended.
5. When cake cycle stops, remove cake to cooling rack.
6. Let cool completely before cutting.
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Cocoa Mocha Icing:
1 tablespoon hot water
1 teaspoon instant coffee
1 tablespoon melted margarine
1 tablespoon unsweetened cocoa powder
3/4 cup sifted powdered sugar
Dissolve coffee into hot water. Add sugar, cocoa, and melted
margarine. Stir in additional sugar if necessary for drizzling
consistency.
Cream Cheese Icing:
12 ounces cream cheese
1-1/2 teaspoons vanilla extract
6 tablespoons margarine
6 cups of sifted powdered sugar
Beat cream cheese, margarine, and vanilla with an electric
mixer on high speed until fluffy. Gradually add 3 cups of
powdered sugar. Gradually add 2-3/4 to 3 cups more
depending on spreading consistency.