Cuisinart SmartPower CountUp HTM-9LB Series, Инструкция/Рецепты

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Classic Yellow Cake
This is the basic yellow cake everyone
remembers and loves, and is nearly as
simple as making one from a package. Pair
with Chocolate Fudge Frosting to make a
great cake for any occasion.
Preparation: 10 – 15 minutes, plus baking and
cooling times.
Makes two eight or nine–inch layers or one 13
x 9–inch rectangular cake
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, cut in 16 pieces
1-1/3 cups granulated sugar
3 large eggs
2/3 cup evaporated fat free milk (not
reconstituted) or whole milk
1 tablespoon vanilla extract
Preheat oven to 350° F. Prepare baking
pan(s). Lightly butter or spray two 8 or
9-inch round cake pans with cooking
spray; cut rounds of parchment to fit the
bottoms of the pans and place in pans;
butter or spray again. Or line 24 stan-
dard muffin cups with cupcake liners,
or lightly coat a 13 x 9 x 2-inch pan with
cooking spray.
Place flour, baking powder, and salt in a
medium bowl. Mix, using speed 1 for 15
seconds to combine and aerate.
Reserve.
Place butter and sugar in a large mixing
bowl. Mix on speed 1 for 40 seconds,
then cream on speed 3 for 2-1/2 min-
utes, until light and fluffy. Add eggs one
at a time, mixing on speed 2 for 20 sec-
onds after adding each egg. Add flour
mixture, milk, and vanilla on speed 1;
mix until blended and smooth, 1 minute.
Divide batter evenly among prepared
pans. Bake in preheated oven until a
cake tester comes out clean when
inserted in the center of the pan: 30 to
32 minutes for 8-inch layers; 25 to 28
minutes for 9-inch layers; 30 to 35
minutes for a 13 x 9-inch cake.
Cool in pan for 10 minutes; loosen
sides of cake from pans with a thin
knife, then remove from pans and place
on a wire rack; remove parchment. Cool
completely before frosting.
Nutritional information per serving
(cake with frosting):
Calories 594 (37% from fat) • carb. 93g • pro. 6g •
fat 26g • sat. fat 15g • chol. 97mg • sod. 207mg •
calc. 87mg • fiber 3g
To assemble layer cakes:
Place 1 cake layer on plate. Spread 1/3 of
frosting over cake. Top with second layer;
spread remaining frosting over top and sides
of cake. Allow cake to stand 2 hours before
serving. (Can be prepared 1 day ahead.
Cover and refrigerate. Bring to room temper-
ature before serving.)
Variation:
24 Cupcakes: Place paper liners in 24 regu-
lar muffin cups. Divide the batter among the
prepared cups. Bake in the preheated 350° F
oven for 18 to 20 minutes. Remove from the
pans and cool on a wire rack completely
before frosting.
Chocolate Fudge Frosting
This recipe makes 3-3/4 cups frosting,
enough to generously frost a two-layer cake
or a rectangular cake; cut recipe in half if
making cupcakes.
Preparation: 10 minutes.
5 cups powdered sugar
5 ounces unsweetened chocolate,
melted and cooled
2 ounces semi-sweet chocolate,
melted and cooled
1/2 cup unsalted butter, cut into 8 pieces
2 teaspoons vanilla extract
1/4 teaspoon salt
10 - 12 tablespoons milk or cream
Place all ingredients except the milk
in a large bowl. Beat on speed 1 for
2 minutes. Add 8 tablespoons of
the milk and beat on speed 4 for 4
minutes until smooth and fluffy,
adding the remaining milk as
needed for spreadability.
Sunshine Chiffon Cake
Made with oil rather than butter or
shortening, chiffon cakes are moist and
light in texture. With flecks of fresh citrus,
this one is good on its own, or served
with sliced fresh fruit.
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