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PEANUT CAKE
! !/2 cups all purpose flour
1 tsp. baking powder
3/4 tsp, baking soda
1/4 tsp, salt
1/2 cup white sugar
2 eggs, large
1/2 cup low-fat yogurt
1/2 cup crunchy peanut butter, softened
!/4 cup apple sauce
1/4 cup water
1 tsp. vanilla extract
Combine first four ingredients and mix wel!, Set aside, Place eggs, yogurt, peanut butter,
apple sauce, water, vanilla extract and sugar in the baking pan in that order. Close the lid
and start the cake cycle, When continuous mixing begins, add the flour mixtu're in a slow,
steady stream. Close the lid. Allow the cake to coo! uncovered in the refrigerator for
25-30 minutes before attempting to remove it from the pan.
PINEAPPLE-COCONUT CLAFOUTI CAKE
1 1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp, baking soda
1/2 tsp, salt
3/4 cups white sugar
2 eggs, large
1/2 cup milk, whole
1/2 cup canned pineapple chunks, drained
!/4 cup pineapple juice (from can)
t/2 cup sweetened shredded coconut
1 tsp. vanilla extract
Combine first four ingredients and mix well. Set aside, Place pineapple, pineapple juice,
eggs, milk, coconut, sugar, and vanilla in the baking pan and place it in the machine.
Close the lid and start the cake cycle. When continuous mixing begins, add the flour
mixture in a slow, steady stream, Close the lid. Allow the cake to cool uncovered in the
refrigerator for 25-30 minutes before attempting to remove it from the pan.
DEVIL'S FOOD POUND CAKE
! 1/2 cups all purpose flour
1 cup cocoa powder
1/4 tsp. nutmeg
1 tsp, baking powder
3/4 tsp. baking soda
1/2 tsp, salt
1 cup white sugar
!/2 cup low-fat yogurt, plain
1/2 cup farmer's cheese, softened
1/2 cup semi-sweet chocolate chips
! egg, large
1 oz, (shot glass) whiskey or rum
In a small bow!, combine the first six ingredients and mix well, Set aside. Place the egg,
yogurt, cheese, whiskey, chocolate chips and sugar in the baking pan in that order, Place
the pan in the machine and close the lid. Start the cake cycle, When continuous mixing
begins, add the flour mixture in a slow, steady stream, Close lid. Allow the cake to cool
uncovered in the refrigerator 25-30 minutes before attempting to remove it from the
baking pan, Use a spatula to help loosen the cake if necessary.