Quick Yellow Cake

CAKES

21⁄4 cups (550 mL) all-purpose flour

11⁄3 cups (325 mL) sugar

3teaspoons (15 mL) baking powder

1⁄2 teaspoon (2 mL) salt

1⁄2 cup (125 mL) short- ening

1cup (250 mL) low-fat milk

1teaspoon (5 mL) vanilla

2eggs

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. 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-inch (20- or 23-cm) round baking pans. Bake at 350°F (180°C) 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 272 cal, 4 g pro, 42 g carb, 10 g fat, 37 mg chol, 175 mg sod.

AND FROSTINGS

Easy White Cake

2cups (500 mL) all-purpose flour

11⁄2 cups (375 mL) sugar

3teaspoons (15 mL) baking powder

1⁄2 teaspoon (2 mL) salt

1⁄2 cup (125 mL) shortening

1cup (250 mL) low-fat milk

1teaspoon (5 mL) vanilla

4 egg whites

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 egg whites. Turn to Speed 6 and beat about 1 minute, or until smooth and fluffy.

Pour batter into two greased and floured 8- or 9- inch (20- or 23-cm) round baking pans. Bake at 350°F (180°C) 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 267 cal, 4 g pro, 42 g carb, 9 g fat, 2 mg chol, 183 mg sod.

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KitchenAid 4KSMC50S manual Quick Yellow Cake, Easy White Cake, 11⁄3 cups 325 mL sugar, 11⁄2 cups 375 mL sugar
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4KSMC50S specifications

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