Hamilton Beach 63225 manual Italian Cream Cake, Country Carrot Cake, Cream Cheese Frosting

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Italian Cream Cake
1 cup (250 ml) buttermilk		5 eggs
1 teaspoon (5 ml) baking soda		1 teaspoon (5 ml) vanilla extract
1⁄2	cup (125 ml) butter	1 cup (250 ml) flaked coconut
1⁄2	cup (125 ml) shortening	1 teaspoon (5 ml) baking powder
2 cups (500 ml) sugar		2 cups (500 ml) all-purpose flour

Preheat oven to 350ºF (180ºC). Grease and flour three 9x11⁄2-inch (23x3 cm) round cake pans; set aside.

In a small bowl, dissolve the baking soda in the buttermilk; set aside.

Using flat paddle attachment, cream together butter, shortening, and sugar on medium speed until light and fluffy. Mix in eggs one at a time. Add buttermilk mixture, vanilla extract, coconut, and baking powder. Reduce speed to low and gradually add flour. Mix until just combined.

Bake in the preheated oven for 30 to 35 minutes or a toothpick inserted into the center of the cake comes out clean. Cool in pans on wire racks for 10 minutes. Invert onto wire racks to cool completely. When cool frost with Cream Cheese Frosting. Makes one 3-layer cake.

Cream Cheese Frosting
2 8-ounce (225 g) packages	1 tablespoon (15 ml) vanilla extract
cream cheese, softened	2 pounds (900 g) confectioners sugar
1⁄2 cup (125 ml) butter, softened

Using flat paddle, beat cream cheese, butter, and vanilla on medium speed until light and fluffy. On the lowest speed, gradually add confectioners sugar until well blended. Turn mixer on high and beat until frosting is light and fluffy. Spread frosting over the cooled cake.

Country Carrot Cake

2 teaspoons (10 ml) baking powder

2 teaspoons (10 ml) baking soda

1⁄2 teaspoon (2.5 ml) salt

2 teaspoons (10 ml) ground cinnamon

1 teaspoon (5 ml) ground nutmeg

1⁄2 teaspoon (2.5 ml) ground cloves

1⁄4 cup (60 ml) vegetable oil

11⁄2 (375 ml) cups sugar

1⁄2 cup (125 ml) brown sugar

2 teaspoons (10 ml) vanilla

3 eggs

1 cup (250 ml) crushed pineapple with juice

11⁄2 cups (375 ml) chopped toasted pecans or English walnuts

1⁄2 (125 ml) cup shredded coconut

2 cups (500 ml) shredded carrots

1 cup (250 ml) raisins

3 cups (750 ml) flour

Preheat oven 350ºF (180ºC). Grease and flour a 13x9x2-inch (33x25x5 cm) pan; set aside.

In a medium bowl, mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; set aside. Using flat paddle, mix oil, sugar, brown sugar, vanilla, and eggs on medium speed until smooth. Reduce speed to low, add pineapple, walnuts, coconut, carrots, and raisins until well blended. Gradually add flour mix- ture. Mix until well combined. Pour batter into prepared pan and bake for about 40 to 50 minutes or a toothpick inserted into the center of the cake comes out clean. Cool on wire rack until completely cool. Frost with Cream Cheese Frosting (see recipe above). Makes one 13 x 9-inch sheet cake.

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