KitchenAid 9706634D manual Old-Fashioned Pound Cake, Double Chocolate Pound Cake

Old-Fashioned Pound Cake

3cups all-purpose flour

2 cups sugar

3teaspoons baking powder

1⁄2 teaspoon salt

2cups butter, softened

1⁄2 cup low-fat milk

1 teaspoon vanilla

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.

1teaspoon almond extract

6 eggs

Pour batter into greased and floured 10" tube pan. Bake at 350°F 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 protein, 44 g carb, 25 g fat, 143 mg chol, 378 mg sodium.

Double Chocolate Pound Cake

3cups all-purpose flour

2 cups sugar

1⁄2 cup unsweetened Dutch-processed cocoa powder

3teaspoons baking powder

1⁄2 teaspoon salt

1cup butter, softened

11⁄4 cups low-fat milk

1teaspoon vanilla

5 eggs

Chocolate Glaze

2squares (1 oz each) unsweetened chocolate

3tablespoons margarine or butter

1cup powdered sugar

3⁄4 teaspoon vanilla

2tablespoons 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" tube pan. Bake at 325°F 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 Chocolate 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 at a time, until glaze is of desired consistency.

Yield: 16 servings.

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

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