Chocolate Cake

2cups all-purpose flour

113 cups sugar

1teaspoon baking powder

12 teaspoon baking soda

12 teaspoon salt

12 cup shortening

1cup low-fat milk

1teaspoon vanilla

2eggs

2squares (1 oz. 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-inch round baking pans. Bake at 350°F 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 pro, 41 g carb, 12 g fat, 37 mg chol, 185 mg sod.

Sunshine Chiffon Cake

2cups all-purpose flour

112 cups sugar

1tablespoon baking powder

12 teaspoon salt

34 cup cold water

12 cup oil

7egg yolks, beaten

1teaspoon vanilla

2teaspoons grated lemon rind

7 egg whites

12 teaspoon cream of tartar

Lemon Glaze

1 cup powdered sugar

1tablespoon butter or margarine, softened

2-3 tablespoons lemon juice

Combine flour, sugar, baking powder, and salt in mixer bowl. Add water, oil, egg yolks, vanilla, and lemon rind. Attach bowl and wire whip to mixer.

Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl. Continuing on Speed 4, beat about 15 seconds. Pour mixture into another bowl. Clean mixer bowl and wire whip.

Place egg whites and cream of tartar in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip 2 to 212 minutes, or until whites are stiff but not dry.

Remove bowl from mixer. Gradually add flour mixture to egg whites. Fold in gently with spatula, just until blended.

Pour batter into ungreased 10-inch tube pan. Bake at 325°F for 60 to 75 minutes, or until top springs back when lightly touched. Immediately invert cake onto funnel or soft drink bottle. Cool completely.

Remove from pan. Drizzle with Lemon Glaze.

To make Lemon Glaze, combine powdered sugar and butter in small bowl. Stir in lemon juice, 1 tablespoon at a time, until glaze is of desired consistency.

Yield: 16 servings.

Per serving: About 256 cal, 4 g pro, 38 g carb, 10 g fat, 93 mg chol, 152 mg sod.

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KitchenAid KSM50P, KP50PS manual Chocolate Cake, Sunshine Chiffon Cake

KP50PS, KSM5, KSM50P specifications

KitchenAid has long been synonymous with quality and performance in the realm of kitchen appliances. Among its renowned offerings are the KitchenAid KSM5, KP50PS, and KSM50P stand mixers, each designed to cater to various culinary needs while showcasing powerful technology and innovative features.

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