Chocolate Cake; Apple Cake - KitchenAid KP26M1XCE5 Instructions And Recipes Manual

Chocolate Cake
2 cups all-purpose
flour
7_ cups sugar
I teaspoon baking
powder
teaspoon baking
soda
teaspoon salt
cup shortening
7 cup low-tat milk
7 teaspoon vanilla
2 eggs
2 squares (7 oz. each)
unsweetened
chocolate, melted
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 9qnch 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
1_ cups all-purpose
flour
? cup whole wheat
flour
7_ cups sugar
? teaspoon baking
powder
? teaspoon baking
soda
teaspoon salt
1_ teaspoons cinnamon
teaspoon nutmeg
1_ cups applesauce
cup butter or
marLqarirTe, melted
2 eggs
7 cup chopped, peeled
apple
cup chopped
walnuts
Caramel Creme
Frosting, if desffed
pee page 38)
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 13xgx2qnch
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.
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