KitchenAid KP50PS - Page 29

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Double Chocolate Pound Cake
3 cups all-purpose
flour
2 cups sugar
1
⁄2 cup unsweetened
Dutch-processed
cocoa powder
3teaspoons baking
powder
1
⁄2 teaspoon salt
1 cup butter, softened
1
1
⁄
4 cups low-fat milk
1 teaspoon vanilla
5 eggs
Chocolate Glaze
2 squares (1 oz. each)
unsweetened
chocolate
3 tablespoons
margarine or butter
1 cup 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-inch 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.
3 cups all-purpose
flour
2 cups sugar
3teaspoons baking
powder
1
⁄2 teaspoon salt
2 cups butter, softened
1
⁄2
cup low-fat milk
1 teaspoon vanilla
1 teaspoon 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 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 pro, 44 g carb,
25 g fat, 143 mg chol, 378 mg sod.
Old-Fashioned Pound Cake
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 pro, 55 g carb,
18 g fat, 99 mg chol, 289 mg sod.