KitchenAid 4-C Recipes & Instructions page 14

• Quick Plain Cake
• Standard Plain Cake
• Easy White Cake
• Walnut Cake
CAKES
• Chocolate Cake
• Old Fashioned Pound Cake
• Chocolate Pound Cake
• Angel Food Cake
QUICK PLAIN CAKE
2'/4 cups sifted
11/3
cups sugar
cake flour
½ cup shortening
3 teaspoons bak-
1
cup milk
ing powder 1 teaspoon vanilla
1
teaspoon salt 2 eggs
Sift dry ingredients into Bowl. Add shorten-
ing, % cup milk and vanilla. Attach Bowl
and Beater. Turn to Speed 2 and beat 1 min-
ute. Stop.
Add remaining milk and eggs. Turn to
Speed 2 and beat 30 seconds. Stop and
scrape Bowl. Turn to Speed 6 and beat 1
minute.
Pour batter into 2 greased and floured 8 or
9-inch cake pans. Bake at 375°F. for 25 min-
utes or until done. Allow to cool before
frosting.
Yield: One 2-layer cake
EASY WHITE CAKE
½ teaspoon salt
1 cup shortening
1½ cups milk
3 egg whites
1 teaspoon vanilla
Sift dry ingredients into Bowl. Add shorten-
ing and 1 cup milk. Attach Bowl and Beater.
Gradually turn to Speed 6 and beat for 1
minute or until smooth. Stop and scrape
Bowl. Add egg whites, remaining milk and
vanilla. Beat on Speed 6 for 1 minute or un-
til smooth and fluffy. Pour into 2 greased
and floured 8 or 9-inch cake pans. Bake at
350°F. for 35 minutes or until done. Allow to
cool before frosting.
Yield: One 2-layer cake
WALNUT
CAKE
3 cups sifted cake
Hour
13/ 4 cups sugar
3 teaspoons bak-
ing powder
STANDARD PLAIN CAKE
3 cups sifted cake
13/ 4 cups plus 2
9 eggs, separated
1½ cups sugar
2 teaspoons
2 teaspoons
cinnamon
1 teaspoon salt
flour
tablespoons
vanilla 2 cups finely
2½ teaspoons bak-
sugar
~ cup sifted cake chopped
ing powder 2 eggs
flour walnuts
1 teaspoon salt
½ cup plus 2
tablespoons
shortening
Sift together dry ingredients. Place shorten-
ing and sugar in Bowl and attach Bowl and
Beater. Gradually turn to Speed 4 and beat
for 1 minute. Stop and scrape Bowl. Return
to Speed 4 and beat for 1 minute more. Add
eggs, one at a time, beating 30 seconds after
each addition. Stop and scrape Bowl. Return
to Speed 4 and beat until mixture is light
and fluffy, about 1 minute.
Turn to Speed 1 and add a third of the dry
ingredients, half of milk and vanilla, a third
of the dry ingredients, remaining milk and
vanilla and remaining dry ingredients, beat-
ing 15 seconds after each addition. Stop and
scrape Bowl. Turn to Speed 4 and beat 15
seconds. Stop.
Pour batter into 2 greased and floured 9-inch
cake pans. Bake at 350°F. for 35 to 40 min-
utes. Allow to cool before frosting.
Yield: One 2-layer cake
Place egg whites in Bowl. Attach Bowl and
Whip. Gradually turn to Speed 8 and whip
until Soft Peaks form (see page 18), about 1
minute, 45 seconds. Gradually add 3 /4 cup
sugar and continue whipping until very stiff
peaks form, about 1 minute, 15 seconds.
Stop. Transfer egg whites to another large
bowl.
Combine egg yolks, remaining sugar and va-
nilla in Bowl. Attach Bowl and Whip. Beat
on Speed 6 until thick and lemon colored,
about 1 minute. Stop and scrape Bowl. Add
flour, cinnamon and salt and whip on Speed
2 about 30 seconds or until mixed. Stop and
scrape Bowl. Beat on Speed 2 for 15 seconds
longer.
Fold batter gently into egg whites with a
spatula. Then fold in walnuts. Pour into an
ungreased 10-inch tube pan. Bake at 350°F.
for 55 to 65 minutes or until done. Invert pan
and cool completely before removing cake.
Yield: One 10-inch cake
11/ 4 cups milk
11/ 2
teaspoons
vanilla
11