KitchenAid Classic Série Mode D'emploi page 76

QUICK YELLOW CAKE
YI EL D: 12 TO 16 S ERV IN GS
2 ⁄ cups all-purpose flour
1
4
1
1 ⁄ cups sugar
3
3 teaspoons baking powder
1
⁄ teaspoon salt
2
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. 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 272 CAL, 4 G PRO, 42 G CARB, 10 G FAT, 37 MG CHOL,
175 MG SOD
CAKES AND FROSTINGS
74
1
⁄ cup shortening
2
1 cup low-fat milk
1 teaspoon vanilla
2 eggs