Cuisinart IB-8005 Kahlúa Fudge Icing, Banana Walnut Torte, Makes two 8-inch layers 10 servings

Preheat oven to 350°F. Coat two 9-inch round layer cake pans with cooking spray, then flour them.

Combine flour, baking soda and salt in small bowl; reserve.

In a medium bowl, beat egg whites on Speed 5/High until soft peaks form, about 1 minute. Gradually add ½ cup sugar (1 tablespoon at a time); beat on Speed 5/High for 10 seconds after each addition until stiff peaks form; reserve.

In a large bowl, cream butter and remaining sugar on Speed 1/Low for 1 minute or until light and fluffy. Add egg yolks and beat on Speed 3/Medium until well blended, about 20 seconds. Add Kahlúa, chocolate, and evaporated milk and continue mixing on Speed 3/Medium until well blended, about 1 minute.

Add flour mixture to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Begin on Speed 1/Low and increase to Speed 3/Medium as flour is mixed in; mixing time should be about 4 minutes.

Using a rubber spatula, fold egg whites into batter until just blended; do not overmix.

Add batter to pan and tap pans gently on counter to remove air bubbles.

Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Cool in pans 15 minutes. Remove from pans and cool completely on wire rack before frosting.

SmartPowerTM Tip:

Whipping Cream: The bowl and beaters/ chef’s whisk do not have to be chilled prior to whipping. Cream should be refrigerated until use. Heavy cream may give slightly better results (i.e. firmer, thicker whipped cream) due to its higher fat content. If spattering occurs, hold the hand mixer steady and do not allow the beaters/chef’s whisk to move around in the bowl. Once the cream begins to thicken, any spatter should be reduced.

Whipping Egg Whites: Egg whites may be used directly from the refrigerator and do not have to be at room temperature prior to whipping.

Kahlúa Fudge Icing

Makes 1¾ cups, enough to frost a 9-inch layer cake

31-ounce squares semisweet chocolate

¼cup butter, softened

3cups sifted confectioners’ sugar

2tablespoons evaporated milk

2tablespoons Kahlúa

1teaspoon vanilla extract

¹⁄8 teaspoon salt

In a small saucepan over low heat, melt chocolate, stirring constantly. Allow to cool.

In a medium mixing bowl, combine butter and remaining ingredients. Beat on Speed 1/Low for 30 seconds. Increase to Speed 3/Medium and beat until smooth, about 20 seconds. Add melted chocolate and continue beating on Speed 3/Medium until mixture is thick enough to spread, about 1 minute.

If icing becomes too thick, gradually add more evaporated milk, 1 teaspoon at a time, to reach desired consistency.

Nutritional information for

Chocolate Kahlúa Cake with Icing per serving:

Calories 662 (35% from fat) • carb. 98g • pro. 8g

• fat 26g • sat. fat 8g • chol. 71mg • sod. 452mg

Banana Walnut Torte

This cake is deceivingly low in fat. Bananas

and walnuts are good partners in this

moist, elegant torte.

Makes two 8-inch layers (10 servings)

cooking spray

2¼ cups unbleached, all-purpose flour

¾teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

¼ cup margarine, slightly softened

1¼ cups sugar

1/2 cup lowfat vanilla yogurt

1 egg, separated