Old-Fashioned Pound Cake, Chocolate Glaze

Old-Fashioned Pound Cake

3cups (750 mL) all- purpose flour

2cups (500 mL) sugar

3teaspoons (15 mL) baking powder

1⁄2 teaspoon (2 mL) salt

2cups (500 mL) butter, softened

1⁄2 cup (125 mL) low-fat milk

1teaspoon (5 mL) vanilla

1teaspoon (5 mL) almond extract

6 eggs

Combine dry ingredients in mixer bowl. Add butter, milk, vanilla, and almond extract. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 1 minute. Stop and scrape bowl. Turn to Speed 6 and beat about 2 minutes. Stop and scrape bowl.

Turn to Speed 2 and add eggs, one at a time, mixing about 15 seconds after each addition. Turn to Speed 4 and beat about 30 seconds.

Pour batter into greased and floured 10-inch

(25-cm) tube pan. Bake at 350°F (180°C) for 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack. Remove cake from pan.

Yield: 16 servings.

Per serving: About 419 cal, 5 g pro, 44 g carb, 25 g fat, 143 mg chol, 378 mg sod.

Double Chocolate Pound Cake

3cups (750 mL) all-purpose flour

2 cups (500 mL) sugar

1⁄2 cup (125 mL) unsweetened Dutch- processed cocoa powder

3teaspoons (15 mL) baking powder

1⁄2 teaspoon (2 mL) salt

1cup (250 mL) butter, softened

11⁄4 cups (300 mL) low-fat milk

1teaspoon (5 mL) vanilla

5eggs

Chocolate Glaze

2squares (1 oz. [30 g] each) unsweetened chocolate

3tablespoons (45 mL) margarine or butter

1cup (250 mL) powdered sugar

3⁄4 teaspoon (3 mL) vanilla

2tablespoons (30 mL) hot water

Combine dry ingredients in mixer bowl. Add butter, milk, and vanilla. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 1 minute. Stop and scrape bowl. Turn to Speed 6 and beat about 2 minutes. Stop and scrape bowl.

Turn to Speed 2 and add eggs, one at a time, mixing about 15 seconds after each addition. Turn to Speed 4 and beat about 30 seconds.

Pour batter into greased and floured 10-inch (25-cm) tube pan. Bake at 325°F (160°C) for 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack. Remove cake from pan and drizzle with Chocolate Glaze.

To make Glaze, melt chocolate and margarine in small saucepan over low heat. Remove from heat. Stir in powdered sugar and vanilla. Stir in water, 1 teaspoon (5mL) at a time, until glaze is of desired consistency.

Yield: 16 servings.

Per serving: About 390 cal, 6 g pro, 55 g carb, 18 g fat, 99 mg chol, 289 mg sod.

4KSMC50S specifications

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KitchenAid 4KSMC50S manual Old-Fashioned Pound Cake, Double Chocolate Pound Cake, Chocolate Glaze

Models: 4KSMC50S