KitchenAid KV25G0XER Instructions Manual page 32

2 cups all-purpose
flour
1 1 ⁄ cups sugar
3
1 teaspoon baking
powder
1 ⁄ teaspoon baking
2
soda
1 ⁄ teaspoon salt
2
⁄ cup shortening
1
2
1 cup low-fat milk
1 teaspoon vanilla
2 eggs
2 squares (1 oz. each)
unsweetened
chocolate, melted
1 1 ⁄ cups all-purpose
2
flour
1 cup whole wheat
flour
1 1 ⁄ cups sugar
2
1 teaspoon baking
powder
1 teaspoon baking
soda
1 ⁄ teaspoon salt
2
1 1 ⁄ teaspoons cinnamon
2
1 ⁄ teaspoon nutmeg
2
1 1 ⁄ cups applesauce
2
1 ⁄ cup butter or
2
margarine, melted
2 eggs
1 cup chopped, peeled
apple
1 ⁄ cup chopped
2
walnuts
Caramel Creme
Frosting, if desired
(see page 38)
Chocolate Cake
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.
Yield: 12 to 16 servings.
Per serving: About 285 cal, 4 g pro, 41 g carb,
12 g fat, 37 mg chol, 185 mg sod.
Apple Cake
Combine dry ingredients in mixer bowl. Add
applesauce, butter, and eggs. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about
1 minute. Stop and scrape bowl. Turn to Speed 4
and beat about 30 seconds. Add apple and
walnuts. Turn to STIR Speed and mix just until
blended.
Pour batter into greased and floured 13x9x2-inch
baking pan. Bake at 350°F for 35 to 40 minutes, or
until toothpick inserted in center comes out clean.
Cool completely on wire rack. Frost with Caramel
Creme Frosting, if desired.
Yield: 12 to 16 servings.
Per serving: About 318 cal, 5 g pro, 51 g carb,
11 g fat, 36 mg chol, 315 mg sod.
VARIATION
Apple Cake Made Ahead
Double all ingredients and prepare in 6 quart mixer
bowl. Bake in two pans. Enjoy one cake now; freeze
the second and frost when ready to serve.
Yield: 24 to 32 servings.
30