GE 106602, 840104500 manual Creamy Peanut Butter Pie, Angel Food Cake, Pineapple Cream Cake

840104500 ENv00 8/12/02 1:47 PM Page 9

Creamy Peanut Butter Pie

1 cup butter	9-inch graham crust
1 cup brown sugar, packed	2 ounces semi-sweet baking chocolate
1 cup peanut butter	2 tablespoons butter
12-ounce container frozen	1 tablespoon milk
whipped topping, thawed

In a medium saucepan, combine 1 cup butter and brown sugar. Cook over medium heat until butter is melted and mixture is smooth, stirring frequently. Refrigerate 10 minutes. Using the flat beater attachment, beat peanut butter and brown sugar mixture at setting 4 until blended. Increase speed and beat one minute at setting 8. Reduce to setting 1 and add whipped topping; beat one additional minute. Pour into graham crust and refrigerate. In a small saucepan over low heat, melt chocolate,

2 tablespoons butter, and milk. Stir constantly until smooth. Cool slightly then spread over top of pie. Refrigerate for several hours or overnight before serving. Makes one 9-inch pie, cut into 8 servings.

Angel Food Cake

11⁄4 cups confectioners sugar	11⁄2	teaspoons of cream of tarter
1 cup cake flour	1⁄2 teaspoon salt
1 2⁄3 cups egg whites,	11⁄4	cup sugar
at room temperature (12 to 14 eggs)	21⁄2	teaspoons vanilla

Preheat oven to 375ºF. In a small bowl, mix confectioners sugar and cake flour; set aside. In the mixing bowl, mix egg whites and cream of tarter until soft peak forms. Add salt, reduce to medium setting and gradually add sugar. Mix on highest setting until sugar is dissolved and stiff peaks form. With rubber spatula, fold in flour mix- ture and extracts just until they disappear. Pour mixture into an ungreased 10-inch tube pan. Bake 30-35 minutes until cake springs back when lightly touched. Invert cake in pan on bottle. Cool completely. Loosen side of cake from pan to remove.

Pineapple Cream Cake

8 ounces cream cheese, softened	3.4-ounce package instant vanilla pudding
15-ounce can crushed pineapple,	1⁄2 cup vegetable oil
undrained	3 eggs
18.25-ounce package yellow cake mix

Preheat oven to 350ºF. In the mixing bowl, use the flat beater attachment to combine cream cheese and pineapple on speed 2. Add cake mix, pudding, oil, and eggs. Mix on setting 2 until mixed, then on speed 4 for 2 minutes. Pour batter into greased tube or Bundt pan. Bake for 1 hour or until tests done. Let cool in pan 10 minutes then remove and let cool. Makes 12 servings.

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