Mocha Chiffon Cake
1-1/3 cup hot water
1 tablespoon instant coffee
2/3 cup oil
4 whole large eggs
1 teaspoon cream of tartar
2 cups all purpose flour
2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2/3 cup cocoa unsweetened powder
DIRECTIONS:
1. Mix hot water with instant coffee.
2. Pre-Mix all ingredients in order.
3. Remove bread pan; attach kneading blade.
Spray pan with vegetable oil.
4. Place mixture in bread pan. Insert bread pan,
close lid and plug in.
5. Press SELECT until setting number
➉
is displayed.
Press START.
6. Check after 1 minute to see if mixture is well blended.
7. When cake cycle stops, remove cake to cooling rack.
8. Let cool completely before cutting.
Carrot Cake
3 large eggs
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
3/4 cup soft margarine
2 cups sugar
2 cups all purpose flour
2 cups grated carrots (about 3 large)
1/4 cup water
DIRECTIONS:
1. Pre-Mix all ingredients in order.
2. Remove bread pan; attach kneading blade.
Spray pan with vegetable oil.
3. Place mixture in bread pan. Insert bread pan,
close lid and plug in.
4. Press SELECT until setting number
➉
is displayed.
Press START.
4. Check after 1 minute to see if mixture is well blended.
5. When cake cycle stops, remove cake to cooling rack.
6. Let cool completely before cutting.
Cocoa Mocha Icing:
1 tablespoon hot water
1 teaspoon instant coffee
1 tablespoon melted margarine
1 tablespoon unsweetened cocoa powder
3/4 cup sifted powdered sugar
Dissolve coffee into hot water. Add sugar, cocoa
and melted margarine. Stir in additional sugar
if necessary for drizzling consistency.
Cream Cheese Icing:
12 ounces cream cheese
1-1/2 teaspoons vanilla extract
6 tablespoons margarine
6 cups of sifted powdered sugar
Beat cream cheese, margarine, and vanilla with
an electric mixer on high speed until fluffy.
Gradually add 3 cups of powdered sugar.
Gradually add 2-3/4 to 3 cups more depending
on spreading consistency.
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