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Chocolate Cake
2 cups all-purpose
flour
1
1
⁄3 cups sugar
1 teaspoon baking
powder
1
⁄2 teaspoon baking
soda
1
⁄2 teaspoon salt
1
⁄2 cup shortening
1 cup low-fat milk
1 teaspoon vanilla
2 eggs
2 squares (1 oz each)
unsweetened
chocolate, melted
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
and chocolate. 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" 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.
Yield: 12 to 16 servings.
Per serving: About 285 cal, 4 g protein, 41 g
carb, 12 g fat, 37 mg chol, 185 mg sodium.
Apple Cake
1
1
⁄2 cups all-purpose
flour
1 cup whole-wheat
flour
1
1
⁄2 cups sugar
1 teaspoon baking
powder
1 teaspoon baking
soda
1
⁄2 teaspoon salt
1
1
⁄2 teaspoons
cinnamon
1
⁄2 teaspoon nutmeg
1
1
⁄2 cups applesauce
1
⁄2 cup butter or
margarine, melted
2 eggs
1 cup chopped,
peeled apple
1
⁄2 cup chopped
walnuts
Caramel Creme
Frosting, if desired
(see the “Caramel
Creme Frosting”
section)
Combine dry ingredients in mixer bowl. Add
applesauce, butter, and eggs. Attach bowl and
flat beater to mixer. Turn to Speed 2 and mix
about 1 minute. Stop and scrape bowl. Turn to
Speed 4 and beat about 30 seconds. Add apple
and walnuts. Turn to STIR Speed and mix just
until blended.
Pour batter into greased and floured 13 x 9 x
2" baking pan. Bake at 350°F for 35 to
40 minutes, or until toothpick inserted in center
comes out clean. Cool completely on wire rack.
Frost with Caramel Creme Frosting, if desired.
Yield: 12 to 16 servings.
Per serving: About 318 cal, 5 g protein, 51 g
carb,
11 g fat, 36 mg chol, 315 mg sodium.
VARIATION
Apple Cake Made Ahead
Double all ingredients and prepare in 6 qt mixer
bowl. Bake in two pans. Enjoy one cake now;
freeze the second and frost when ready to serve.
Yield: 24 to 32 servings.