KitchenAid 9708307C manual Chocolate Cake, Apple Cake Made Ahead

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Chocolate Cake

2cups all-purpose flour

11⁄3 cups sugar

1teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

1⁄2 cup shortening

1cup low-fat milk

1teaspoon vanilla

2 eggs

2squares (1 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 9" 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 protein, 41 g carb, 12 g fat, 37 mg chol, 185 mg sodium.

Apple Cake

11⁄2 cups all-purpose flour

1cup whole-wheat flour

11⁄2 cups sugar

1teaspoon baking powder

1teaspoon baking soda

1⁄2 teaspoon salt

11⁄2 teaspoons cinnamon

1⁄2 teaspoon nutmeg

11⁄2 cups applesauce

1⁄2 cup butter or margarine, melted

2 eggs

1cup chopped, peeled apple

1⁄2 cup chopped walnuts

Caramel Creme Frosting, if desired (see the “Caramel Creme Frosting” section)

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 13 x 9 x 2" 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 protein, 51 g carb,

11 g fat, 36 mg chol, 315 mg sodium.

VARIATION

Apple Cake Made Ahead

Double all ingredients and prepare in 6 qt 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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