ENGLISH

CHOCOLATE CAKE

YIELD: 12 TO 16 SERVINGS

2

cups all-purpose flour

1

cup low-fat milk

11⁄3

cups sugar

1

teaspoon vanilla

1

teaspoon baking powder

2

eggs

1⁄2

teaspoon baking soda

2

squares (1 ounce each)

1⁄2

teaspoon salt

 

unsweetened chocolate,

1⁄2

cup shortening

 

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.

PER SERVING: ABOUT 285 CAL, 4 G PRO, 41 G CARB, 12 G FAT, 37 MG CHOL, 185 MG SOD

BUTTERCREAM FROSTING

YIELD: 12 TO 16 SERVINGS (FROSTING FOR 2-LAYER OR 13￿9￿2-INCH CAKE)

1⁄3

cup butter, softened

1⁄4

teaspoon salt

1⁄4

cup cream or evaporated milk

4

cups powdered sugar, divided

1

teaspoon vanilla

 

Low-fat milk, if necessary

Place butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute, or until creamy. Stop and scrape bowl. Add cream, vanilla, salt, and 1 cup powdered sugar. Turn to Stir Speed and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 2 and mix about 11⁄2 minutes, or until well blended. Stop and scrape bowl.

Turn to Stir Speed. Gradually add remaining 3 cups powdered sugar and mix until blended. Stop and scrape bowl, if necessary. Add milk, 1 teaspoon at a time, if necessary. Turn to Speed 4 and beat about 1 minute, or until smooth.

PER SERVING: ABOUT 208 CAL, 0 G PRO, 40 G CARB, 6 G FAT, 16 MG CHOL, 99 MG SOD

76CAKES AND FROSTINGS