Chocolate Cake
2cups (500 mL)
11⁄3 cups (325 mL) sugar
1tsp (5 mL) baking powder
1⁄2 tsp (2 mL) baking soda
1⁄2 tsp (2 mL) salt
1⁄2 cup (125 mL) shortening
1cup (250 mL) low- fat milk
1tsp (5 mL) vanilla
2 eggs
2squares (1 oz [30 g] each) unsweetened chocolate, melted
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 and chocolate. 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" (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 285 cal, 4 g protein, 41 g carb, 12 g fat, 37 mg chol, 185 mg sodium.
Apple Cake
11⁄2 cups (375 mL)
1cup (250 mL) whole wheat flour
11⁄2 cups (375 mL) sugar
1tsp (5 mL) baking powder
1tsp (5 mL) baking soda
1⁄2 tsp (2 mL) salt
11⁄2 tsp (7 mL) cinnamon
1⁄2 tsp (2 mL) nutmeg
11⁄2 cups (375 mL) applesauce
1⁄2 cup (125 mL) butter or margarine, melted
2 eggs
1cup (250 mL) chopped, peeled apple
1⁄2 cup (125 mL) chopped walnuts
Caramel Creme Frosting, if desired (see “Caramel Creme Frosting”)
Combine dry ingredients in mixer bowl. Add applesauce, butter, and eggs. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and scrape bowl. Turn to Speed 4 and beat about 30 seconds. Add apple and walnuts. Turn to STIR Speed and mix just until blended.
Pour batter into greased and floured 13 x 9 x 2" (33 x 23 x 5 cm) baking pan. Bake at 350°F (180°C) for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack. Frost with Caramel Creme Frosting, if desired.
Yield: 12 to 16 servings.
Per serving: About 318 cal, 5 g protein, 51 g carb, 11 g fat, 36 mg chol, 315 mg sodium.
VARIATION
Apple Cake Made Ahead
Double all ingredients and prepare in 6 qt
(5.68 L) mixer bowl. Bake in two pans. Enjoy one cake now; freeze the second and frost when ready to serve.
Yield: 24 to 32 servings.
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