KitchenAid 4KSMC50S User Manual

STAND MIXER/BATTEURS SUR SOCLE

INSTRUCTIONS AND RECIPES/INSTRUCTIONS ET RECETTES

FOR THE WAY IT’S MADE.

BIEN PENSÉ. BIEN FABRIQUÉ.

™

1-800-461-5681

Call our Consumer Interaction Centre

with questions or comments

Website: www. KitchenAid.ca

1-800-461-5681

Des questions ? des commentaires ?

Appelez notre centre du service à la clientèle.

Site Web : www.KitchenAid.ca

Product Registration Card

Before you use your stand mixer, please fill out and mail your product registration card packed with the Instructions and Recipes manual. This card will enable us to contact you in the unlikely event of a product safety notification and assist us in complying with the provisions of the Consumer Product Safety Act. THIS CARD DOES NOT VERIFY YOUR WARRANTY.

KEEP A COPY OF THE SALES RECEIPT SHOWING THE DATE OF PURCHASE OF YOUR STAND MIXER. PROOF OF PURCHASE WILL ASSURE YOU OF IN-WARRANTY SERVICE.

Please complete the following for your personal records:

Model Number _______________________________________________________ Date Purchased _______________________________________________________ Dealer's Name ________________________________________________________ Address______________________________________________________________ Phone _______________________________________________________________

Table of Contents

Product Registration Card ........................................................Inside Front Cover

Important Safeguards........................................................................................2

Electrical Requirements......................................................................................3

About Your Mixer

Bowl-Lift Models................................................................................................4

Tilt-Head Models ...............................................................................................6

Using Your KitchenAid

Attachments.................................................................8

Mixing Time ......................................................................................................8

Mixer Use ..........................................................................................................8

Care and Cleaning .............................................................................................9

Beater to Bowl Clearance...................................................................................9

Speed Control Guide - 10 Speed Mixers ..........................................................10

Mixing Tips......................................................................................................11

Attachments and Accessories - General Information........................................13

Speed Control Guide - Commercial Mixers.......................................................14

Warranty .........................................................................................................15

How To Arrange For Warranty Service - Canada........................................15

How To Arrange For Out-Of-Warranty Service ...........................................16

Troubleshooting...............................................................................................16

Recipes............................................................................................................17

Appetizers, Entrees, and Vegetables..........................................................17

Cakes and Frostings ..................................................................................25

Cookies, Bars, and Candies........................................................................35

Pies and Desserts ......................................................................................41

Yeast Breads and Quick Breads..................................................................46

General Instructions for Mixing and Kneading Yeast Dough ......................46

Bread Making Tips ....................................................................................47

KitchenAid®Attachments and Accessories .......................................................64

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including the following:

1. Read all instructions.

2. To protect against risk of electrical shock, do not put mixer in water or other liquid.

3. Close supervision is necessary when this or any appliance is used near children.

4. Unplug mixer from outlet when not in use, before putting on or taking off parts and before cleaning.

5. Avoid contacting moving parts. Keep hands, hair, clothing, as well as spatulas and other utensils away from beater during operation to reduce the risk of injury to persons and/or damage to the mixer.

6. Do not operate mixer unattended or near edge of work surface. When used for heavy loads or at high speeds, mixer may move on work surface.

7. Do not operate mixer with a damaged cord or plug or after the mixer malfunctions, or is dropped or damaged in any manner. Call the KitchenAid Consumer Interaction Centre at 1-800-461-5681 for more information.

8. The use of attachments not recommended or sold by KitchenAid may cause fire, electrical shock or injury.

9. Do not use the mixer outdoors.

10. Do not let the cord hang over edge of table or counter.

11. Remove flat beater, wire whip or dough hook from mixer before washing.

12. This product is designed for household use only. (Except Model 4KSMC50S which is designed for commercial use.)

SAVE THESE INSTRUCTIONS

Your safety and the safety of others are very important.

We have provided many important safety messages in this manual and on your

appliance. Always read and obey all safety messages. This is the safety alert symbol. This symbol alerts you to potential hazards that can kill or hurt you

and others. All safety messages will follow the safety alert symbol and either the

word “DANGER”or “W ARNING.” These words mean:

You can be killed or seriously injured if you don’t immediatel

y follow

instructions. You can be killed or seriously injured if

you don’t follow instructions.

All safety messages will tell you what the potential hazard is, tell you how to reduce the chance of injury, and tell you what can happen if the instructions are not followed.



WARNING



DANGER

Electrical Requirements

Electrical Shock Hazard Plug into a grounded 3 prong outlet. Do not remove ground prong. Do not use an adapter. Do not use an extension cord. Failure to follow these instructions can result in death, fire or electrical shock.

WARNING



Volts: 120 A.C. only. Hertz: 60 The wattage rating for your mixer is printed on the trim band or on the serial plate.

Model 4KSMC50S Only:

Watts 350 Volts 120 Amps 3.0 Horsepower 2/5 Hertz 60

Bowl-Lift Models*Stand Mixer Features

Motor Head

Beater Height Adjustment Screw

(not shown, see page 9)

Bowl Lift Handle

(not shown)

Spring Latch and Bowl Pin

(not shown)

Attachment Knob

Attachment Hub

(see page 13)

Locating Pins

Wire Whip

(see page 8)

Flat Beater

(see page 8)

Dough Hook

(see page 8)

Speed Control Lever

(see page 7)

Bowl Support

Beater Shaft

5 Quart Stainless Steel Bowl

*Bowl-Lift models include 4K5SS, 4KSM5, 4KSM50P, 4KSMC50S Commercial model not shown.

Overload Reset Button Model 4KSMC50S only

(not shown)

Solid State Speed Control

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Heavy Duty

Assembling Your Bowl-Lift Mixer

** See page 3.

To Attach Bowl

1. Be sure speed control is OFF and mixer is unplugged.

2. Place bowl lift handle in down position.

3. Fit bowl supports over locating pins.

4. Press down on back of bowl until bowl pin snaps into spring latch.

5. Raise bowl before mixing.

6. Plug mixer in proper electrical outlet.**

To Remove Bowl

1. Be sure speed control is OFF and mixer is unplugged.

2. Place bowl lift handle in down position.

3. Remove flat beater, wire whip, or dough hook.

4. Grasp bowl handle and lift straight up and off locating pins.

To Raise Bowl

1. Rotate handle to straight-up position.

2. Bowl must always be in raised, locked position when mixing.

To Lower Bowl

1. Rotate handle back and down.

Injury Hazard Unplug mixer before inserting or removing beaters. Unplug mixer before cleaning. Failure to do so can result in broken bones or cuts.

WARNING



To Attach Flat Beater, Wire Whip, or Dough Hook

1. Turn speed control to OFF and unplug.

2. Slip flat beater on beater shaft and press upward as far as possible.

3. Turn beater to right, hooking beater over the pin on shaft.

4. Plug mixer in proper electrical outlet.**

To Remove Flat Beater, Wire Whip, or Dough Hook

1. Turn speed control to OFF and unplug.

2. Press beater upward as far as possible and turn left.

3. Pull beater from beater shaft.

4. Plug mixer in proper electrical outlet.**

Household mixer SPEED Control

Plug mixer in proper electrical outlet.** Speed control lever should always to be set on lowest speed for starting, then gradually moved to desired higher speed to avoid splashing ingredients out of bowl. See pages 10, 14 for Speed Control Guide.

Overload Reset Button

Model 4KSMC50 only

If the mixer is overloaded, the Overload Reset Button

will pop out and the mixer will shut off. Turn the Speed Control Lever to OFF. Wait a few minutes, then push in the Reset Button. Turn the Speed Control Lever to the desired speed and continue mixing.

RAISE

Solid State Speed Control

Off Stir 2 4 6 8 10

rlo

Tilt-Head Models*Stand Mixer Features

Motor Head

Beater Height Adjustment Screw

(see page 9)

Motor Head Locking Lever

(not shown)

Attachment Knob

Attachment Hub

(see page 13)

Flat Beater

(see page 8)

Wire Whip

(see page 8)

Dough Hook

(see page 8)

Speed Control Lever (see

page 7)

Bowl Clamping Plate

Beater Shaft

⁄2 or 5 Quart Stainless Steel Bowl

*41⁄2 Quart models include 4K45, 4KSM90, 4KSM110PS *5 Quart model 4KSM150

Solid State Speed Control

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St. Joseph, Michigan USA

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To Remove Flat Beater, Wire Whip or Dough Hook

1. Turn speed control to OFF and unplug.

2. Press beater upward as far as possible and turn left.

3. Pull beater from beater shaft.

4. Plug mixer in proper electrical outlet.**

To Lock Motor Head

1. Make sure motor head is completely down.

2. Place locking lever in LOCK position.

3. Before mixing, test lock by attempting to raise head.

To Unlock Motor Head

1. Place lever in UNLOCK position.

NOTE: Motor head should always be kept in LOCK position when using mixer.

To Operate Speed Control

Plug mixer in proper electrical outlet.** Speed control lever should always be set on lowest speed for starting, then gradually moved to desired higher speed to avoid splashing ingredients out of bowl. See page 10 for Speed Control Guide.

To Attach Bowl

1. Be sure speed control is OFF and mixer is unplugged.

2. Tilt motor head back.

3. Place bowl on bowl clamping plate.

4. Turn bowl gently in clockwise direction.

5. Plug mixer in proper electrical outlet.**

To Remove Bowl

1. Be sure speed control is OFF and mixer is unplugged.

2. Tilt motor head back.

3. Turn bowl in counterclockwise direction.

To Attach Flat Beater, Wire Whip, Or Dough Hook

1. Turn speed control to OFF and unplug.

2. Raise motor head.

3. Slip beater onto beater shaft and press upward as far as possible.

4. Turn beater to right, hooking beater over pin on shaft.

5. Plug mixer in proper electrical outlet.**

Assembling Your Tilt-Head Mixer

** See page 3.

USA

OFF

Injury Hazard Unplug mixer before inserting or removing beaters. Unplug mixer before cleaning. Failure to do so can result in broken bones or cuts.

WARNING



Joseph, Michigan

St.

Lock Unlock

Solid State Speed Control

Off Stir 2 4 6 8 10

Using Your KitchenAid®Attachments

Flat Beater for normal to heavy mixtures:

cakes biscuits creamed frostings quick breads candies meat loaf cookies mashed potatoes pie pastry

Wire Whip for mixtures that need air incorporated:

eggs sponge cakes egg whites angel food cakes heavy cream mayonnaise boiled frostings some candies

Dough Hook for mixing and kneading yeast doughs:

breads coffee cakes rolls buns

Mixing Time

Your KitchenAid®Mixer will mix faster and more thoroughly than most other electric mixers. Therefore, the mixing time in most recipes must be

adjusted to avoid overbeating. With cakes, for example, beating time may be half as long as with other mixers.

Mixer Use

NOTE: Do not scrape bowl while

mixer is operating.

The bowl and beater are designed to provide thorough mixing without frequent scraping. Scraping the bowl once or twice during mixing is usually sufficient. Turn unit off before scraping.

The mixer may warm up during use. Under heavy loads with extended mixing time, you may not be able to comfortably touch the top of the unit. This is normal.

Bowl, white flat beater and white dough hook may be washed in an automatic dishwasher. Or, clean them thoroughly in hot sudsy water and rinse completely before drying.

Care and Cleaning

Beater To Bowl Clearance

Your mixer is adjusted at the factory so that the flat beater just clears the bottom of the bowl. If for any reason, the flat beater hits the bottom of the bowl or is too far away from the bowl, clearance can be corrected as follows:

Wire whip, burnished dough hook and burnished flat beater should be hand washed and dried immediately. Do not wash wire whip, burnished dough hook and burnished flat beater in a dishwasher. Do not store beaters on shaft. NOTE: Always be sure to unplug mixer before cleaning. Wipe mixer with a soft, damp cloth. Do not use household/commercial cleaners. Do not immerse in water. Wipe off beater shaft frequently, removing any residue that may accumulate.

Injury Hazard Unplug mixer before inserting or removing beaters. Unplug mixer before cleaning. Failure to do so can result in broken bones or cuts.

WARNING



Tilt-Head models

• Unplug mixer.

• Lift motor head.

•Turn screw (A) SLIGHTLY counter clockwise (left) to raise flat beater or clockwise (right) to lower flat beater.

• Make adjustment with flat beater, so it just clears surface of bowl.

If you over adjust the screw, the bowl lock lever

may not lock into place.

Bowl-Lift models

• Unplug mixer.

• Place bowl lift handle in down position.

•Turn screw (B) SLIGHTLY counter clockwise (left) to raise flat beater and clockwise (right) to lower flat beater.

• Make adjustments with flat beater, so it just clears surface of bowl.

NOTE: When properly adjusted, the flat beater will not strike on bottom or side of bowl. If beater or wire whip is adjusted too close so that it strikes bottom of bowl, coating may wear off beater or wires may wear through on wire whip.

Speed Control Guide – 10 Speed Mixers

Number of Speed

Stir Speed STIR For slow stirring, combining, mashing,

starting all mixing procedures. Use to add flour and dry ingredients to batter, add liquids to dry ingredients, and combine heavy mixtures.

2SLOW MIXING For slow mixing, mashing, faster

stirring. Use to mix heavy batters and candies, start mashing potatoes or other vegetables, cut shortening into flour, mix thin or splashy batters, and mix and knead yeast dough. Use with Can Opener attachment.

4 MIXING, For mixing semi-heavy batters, such as

BEATING cookies. Use to combine sugar and

shortening and to add sugar to egg whites for meringues. Medium speed for cake mixes. Use with: Food Grinder, Rotor Slicer/Shredder, and Fruit/Vegetable Strainer.

6 BEATING, For medium fast beating (creaming) or

CREAMING whipping. Use to finish mixing cake,

doughnut, and other batters. High speed for cake mixes. Use with Citrus Juicer attachment.

8FAST BEATING, For whipping cream, egg whites, and

WHIPPING boiled frostings.

10 FAST WHIPPING For whipping small amounts of cream

or egg whites. Use with Pasta Maker and Grain Mill attachments.

NOTE: Will not maintain fast speeds under heavy loads, such as when using Pasta Maker or Grain Mill attachments.

NOTE: The Speed Control Lever can be set between the speeds listed in the above chart to obtain speeds 3, 5, 7 and 9 if a finer adjustment is required. Do not exceed Speed 2 when preparing yeast doughs as this may cause damage to the mixer.

Mixing Tips

Converting Your Recipe for the Mixer

The mixing instructions for recipes in this book can guide you in converting your own favourite recipes for preparation with your KitchenAid

mixer. Look for recipes similar to yours and then adapt your recipes to use the procedures in the similar KitchenAid recipes.

For example, the "quick mix" method (sometimes referred to as the "dump" method) is ideal for simple cakes, such as the Quick Yellow Cake and Easy White Cake included in this book. This method calls for combining dry ingredients with most or all liquid ingredients in one step.

More elaborate cakes, such as Caramel Walnut Banana Torte, should be prepared using the traditional cake mixing method. With this method, sugar and the shortening, butter or margarine are thoroughly mixed (creamed) before other ingredients are added.

For all cakes, mixing times may change because your KitchenAid

mixer works more quickly than other mixers. In general, mixing a cake with the KitchenAid®mixer will take about half the time called for in most cake recipes.

To help determine the ideal mixing time, observe the batter or dough and mix only until it has the desired appearance described in your recipe, such as "smooth and creamy."

To select the best mixing speeds, use the Speed Control Guide on pages 10 and 14.

Adding Ingredients

Always add ingredients as close to side of bowl as possible, not directly into moving beater. The Pouring Shield can be used to simplify adding ingredients. NOTE: If ingredients in very bottom of bowl are not thoroughly mixed, then the beater is not far enough into the bowl. See "Beater to Bowl Clearance," page 9.

Cake Mixes

When preparing packaged cake mixes, use Speed 2 for low speed, Speed 4 for medium speed, and Speed 6 for high speed. For best results, mix for the time stated on the package directions.

Adding Nuts, Raisins or Candied Fruits

Follow individual recipes for guidelines on including these ingredients. In general, solid materials should be folded in the last few seconds of mixing on Stir Speed. The batter should be thick enough to prevent the fruit or nuts from sinking to the bottom of the pan during baking. Sticky fruits should be dusted with flour for better distribution in the batter.

Liquid Mixtures

Mixtures containing large amounts of liquid ingredients should be mixed at lower speeds to avoid splashing. Increase speed only after mixture has thickened.

Egg Whites

Place room temperature egg whites in clean, dry bowl. Attach bowl and wire whip. To avoid splashing, gradually turn to designated speed and whip to desired stage. See chart below.

AMOUNT SPEED

1 egg white........GRADUALLY to 10

2-4 egg whites ........GRADUALLY to 8

6 or more

egg whites ........GRADUALLY to 8

Whipping Stages

With your KitchenAid®mixer, egg whites whip quickly. So, watch carefully to avoid overwhipping. This list tells you what to expect.

Frothy

Large, uneven air bubbles.

Begins to Hold Shape

Air bubbles are fine and compact; product is white.

Soft Peak

Tips of peaks fall over when wire whip is removed.

Almost Stiff

Sharp peaks form when wire whip is removed, but whites are actually soft.

Stiff but not Dry

Sharp, stiff peaks form when wire whip is removed. Whites are uniform in colour and glisten.

Stiff and Dry

Sharp, stiff peaks form when wire whip is removed. Whites are speckled and dull in appearance.

Whipped Cream

Pour cold whipping cream into chilled bowl. Attach bowl and wire whip. To avoid splashing, gradually turn to designated speed and whip to desired stage. See chart below.

AMOUNT SPEED

⁄4 cup (50 mL)........GRADUALLY to 10

⁄2 cup (125 mL)......GRADUALLY to 10

1 cup (250 mL) ........GRADUALLY to 8

1 pint (500 mL)........GRADUALLY to 8

Whipping Stages

Watch cream closely during whipping. Because your KitchenAid

mixer whips so quickly, there are just a few seconds between whipping stages. Look for these characteristics:

Begins to Thicken

Cream is thick and custard-like.

Holds Its Shape

Cream forms soft peaks when wire whip is removed. Can be folded into other ingredients when making desserts and sauces.

Stiff

Cream stands in stiff, sharp peaks when wire whip is removed. Use for topping on cakes or desserts, or filling for cream puffs.

Attachments and Accessories

To Attach

1. Turn mixer off and unplug.

2. Loosen attachment knob by turning it counterclockwise.

3. Remove attachment hub cover.

4. Insert attachment shaft housing into attachment hub, making certain that attachment power shaft fits into square attachment hub socket. It may be necessary to rotate attachment back and forth. When attachment is in proper position, the pin on the attachment will fit into the notch on the hub rim.

5. Tighten attachment knob by turning clockwise until attachment is completely secured to mixer.

6. Plug mixer in proper electrical outlet.**

To Remove

1. Turn mixer off and unplug.

2. Loosen attachment knob by turning it counterclockwise. Rotate attachment slightly back and forth while pulling out.

3. Replace attachment hub cover. Tighten attachment knob by turning it clockwise.

General Information

KitchenAid

attachments are designed to assure long life. The attachment power shaft and hub socket are of a square design, to eliminate any possibility of slipping during the transmission of power to the attachment. The hub and shaft housing are tapered to assure a snug fit, even after prolonged use and wear. KitchenAid®attachments require no extra power unit to operate them; the power unit is built in.

General Instructions

** See page 3.

Hub

Attachment Hub Socket

Attachment Knob

Notch

Attachment Shaft Housing

‡

Attachment Power Shaft

‡

Not part of mixer.

(Attachments not NSF Approved for 4KSMC50S)

Number of Speed

Stir Speed STIR For slow stirring, combining, mashing,

starting all mixing procedures.

1SLOW MIXING For slow beating, mashing and kneading

yeast doughs.

2MIXING, For mixing cookie and cake batters.

BEATING

3 BEATING, For beating, creaming and medium fast

CREAMING whipping.

4FAST BEATING, For whipping heavy cream, egg whites,

WHIPPING and boiled frostings.

5FAST WHIPPING For whipping small amounts of heavy

cream or egg whites.

Do not exceed Speed 1 when preparing yeast doughs as this may cause damage to the mixer.

Speed Control Guide – Commercial Mixers

Solid State Speed Control

Off Stir 1 2 3 4 5

*Commercial model 4KSMC50S

KitchenAid®Mixer Warranty

Length of Warranty:

One Year Full Warranty from date of purchase.

KitchenAid Canada Will Pay For:

Replacement parts and repair labour costs to correct defects in materials and workmanship. Service must be provided by a designated KitchenAid Service Centre.

KitchenAid Canada Will Not Pay For:

A. Repairs when mixer is

used in other than normal single-family household use.

B. Damage resulting

from accident, alteration, misuse or abuse, fire, floods, acts of God, or use of products not approved by KitchenAid Canada.

C. Any incidental

shipping or handling costs to deliver your mixer to a designated KitchenAid Service Centre.

D. Replacement parts or

repair labour costs for mixer operated outside Canada.

KITCHENAID CANADA DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES. Some provinces do not allow

the exclusion or limitation of incidental or consequential damages, so this exclusion may not apply to you. This warranty gives you specific legal rights and you may also have other rights which vary from province to province.

How To Arrange For Warranty Service – Canada

First review the Troubleshooting section, to possibly avoid the need for service.

One Year Full warranty from date of purchase KitchenAid Canada will pay for replacement parts and repair labour costs to correct defects in materials and workmanship. Service must be provided by a designated KitchenAid Service Centre.

Take the mixer or ship prepaid and insured to a designated KitchenAid Service Centre. Your repaired mixer will be returned prepaid and insured.

If you are unable to obtain satisfactory service in this manner, contact KitchenAid Canada, 1901 Minnesota Court, Mississauga, Ontario L5N 3A7. Telephone 1-800-807-6777.

How To Arrange For Out-Of-Warranty Service

Troubleshooting

• First review the Troubleshooting

section below.

• Then, consult your telephone

directory for a designated KitchenAid Service Centre near you. If one is not listed contact KitchenAid Service from anywhere in Canada at 1-800-807-6777.

•Take the mixer or ship prepaid and insured to a designated KitchenAid Service Centre. Your repaired mixer will be returned prepaid and insured.

•All out-of-warranty service should be handled by a designated KitchenAid Service Centre.

First try the solutions suggested here and possibly avoid the cost of service.

If your mixer should malfunction or fail to operate, check the following:

- Is the mixer plugged in?

- Is the fuse in the circuit to the mixer in working order? If you have a circuit breaker box, be sure the circuit is closed.

- Try unplugging and waiting 15-20 minutes before re-plugging the mixer.

- If the problem is not due to one of the above items, see "How to Arrange For Service" sections.

- DO NOT return the mixer to the retailer as they do not provide service.

-For assistance throughout Canada call KitchenAid Consumer Interaction Centre toll-free 8:30 a.m.

- 5:30 p.m. (EST): 1-800-461-5681. or write to: Consumer Relations Centre KitchenAid Canada 1901 Minnesota Court Mississauga, ON L5N 3A7

Electrical Shock Hazard Unplug before servicing. Failure to do so can

result in death or electrical shock.



WARNING

Crabmeat Dip

1 package (8 oz. [250

g]) light cream cheese

1 cup (250 mL)

reduced-fat cottage cheese

⁄4 cup (50 mL) reduced-

calorie mayonnaise

1 can (6

⁄2 oz. [195 g])

crabmeat, flaked

1 tablespoon (15 mL)

lemon juice

3 tablespoons (45 mL)

chopped green onions

⁄2

teaspoon (2 mL) garlic salt

3 drops hot pepper

sauce

Place cream cheese, cottage cheese, and mayonnaise in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 1 minute, or until well blended. Stop and scrape bowl. Add all remaining ingredients. Turn to Speed 6 and beat about 1 minute, or until all ingredients are combined.

Refrigerate until well chilled. Serve with assorted crackers or raw vegetables.

Yield: 24 servings (2 tablespoons [30 mL] per serving).

Per serving: About 42 cal, 4 g pro, 1 g carb, 3 g fat, 12 mg chol, 180 mg sod.

Creamy Pineapple Fruit Dip

4 ounces (120 g) light

cream cheese

⁄

2 cup (125 mL)

marshmallow cream

1 can (8 oz. [250 g])

crushed pineapple, well drained

2 teaspoons (10 mL)

grated orange peel

Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Add marshmallow cream, pineapple, and orange peel. Turn to Speed 4 and beat about 30 seconds. Stop and scrape bowl. Turn to Speed 4 and beat about 30 seconds. Refrigerate at least 2 hours. Serve with sliced fresh fruit, if desired.

Yield: 12 servings (2 tablespoons [30 mL] per serving).

Per serving: About 61 cal, 1 g pro, 11 g carb, 2 g fat, 3 mg chol, 58 mg sod.

APPETIZERS, ENTREES, AND VEGETABLES

Layered Mexican Dip

1 package (8 oz. [250

g]) light cream cheese

⁄2 cup (125 mL)

shredded hot pepper Monterey Jack cheese

⁄4 cup (50 mL) bean or

black bean dip

⁄2 cup (125 mL) thick

and chunky salsa

⁄2

cup (125 mL) chopped green onions

⁄4 cup (50 mL) sliced

pitted ripe olives

Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Add Monterey Jack cheese. Turn to Speed 2 and mix about 30 seconds.

Spread cheese mixture on 10-inch (25-cm) serving plate to within 1 or 2 inches (2.5 or 5 cm) of edge. Spread bean dip over cheese. Spread salsa over bean dip. Top with onions and olives. Refrigerate until ready to serve. Serve with tortilla chips, if desired.

Yield: 12 servings (1⁄4 cup [50 mL] per serving). Per serving: About 70 cal, 4 g pro, 3 g carb, 5 g fat,

12 mg chol, 265 mg sod.

Nutty Cheese Ball

1 cup (250 mL)

shredded sharp Cheddar cheese

1 cup (250 mL)

shredded Swiss cheese

1 package (8 oz.

[250 g]) light cream cheese

2 tablespoons (30 mL)

chopped fresh chives

2 teaspoons (10 mL)

Worcestershire sauce

⁄4 teaspoon (1 mL)

paprika

⁄2 teaspoon (2 mL)

garlic powder

⁄4 cup (50 mL) finely

chopped pecans

Place all ingredients, except pecans, in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute, or until well blended.

On waxed paper, shape mixture into a ball. Roll ball in chopped pecans. Wrap in waxed paper. Refrigerate until serving time. Serve with assorted crackers or raw vegetables.

Yield: 24 servings (2 tablespoons [30 mL] per serving). Per serving: About 65 cal, 4 g pro, 1 g carb, 5 g fat,

13 mg chol, 109 mg sod.

Spinach and Cheese Crostini

1 baguette loaf,

cut into

⁄2-inch (1.25-

cm) slices

2 teaspoons (10 mL)

butter or margarine

⁄2 cup (125 mL) finely

chopped onion 1 clove garlic, minced 1 package (9 oz.

[270 g]) frozen

chopped spinach,

thawed and

squeezed dry 1 package (8 oz.

[250 g]) light cream

cheese

⁄4 cup (50 mL) roasted

red peppers

⁄2 cup (125 mL)

shredded Cheddar

cheese

Place baguette slices on baking sheet. Bake at 375°F (190°C) for 4 to 6 minutes, or until toasted. Set aside.

Melt butter in 10-inch (25-cm) skillet over medium heat. Add onion and garlic. Cook and stir 2 to 3 minutes, or until softened. Add spinach. Cook and stir 30 to 60 seconds, or until warm. Cool slightly.

Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2, mix about 30 seconds. Add spinach mixture. Continuing on Speed 2, mix about 30 seconds. Add red peppers. Continuing on Speed 2, mix about 30 seconds. Spread spinach mixture on toasted baguette slices. Top each slice with about 1 teaspoon (5 mL) Cheddar cheese. Bake at 375°F (190°C) for 5 to 8 minutes, or until thoroughly heated and cheese is melted. Serve warm.

Yield: 12 servings (2 crostini per serving). Per serving: About 141 cal, 6 g pro, 16 g carb,

6 g fat, 12 mg chol, 324 mg sod.

Meatballs with Salsa

⁄

4 cup (50 mL) fat-free

egg substitute or 1

egg

⁄3 cup (75 mL) fresh

bread crumbs

⁄2 teaspoon (2 mL)

chili powder

⁄

4 teaspoon (1 mL)

garlic powder

⁄

8 teaspoon (.5 mL)

cayenne pepper 1 pound (500 g)

ground turkey

⁄2 cup (125 mL) thick

and chunky salsa

⁄2 cup (125 mL)

chili sauce

⁄2 cup (125 mL) water

Place egg substitute, bread crumbs, chili powder, garlic powder, pepper, and ground turkey in mixer bowl. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 30 seconds.

Form turkey mixture into 1-inch (2.5-cm) balls. Spray 12-inch (30-cm) skillet with no-stick cooking spray. Cook meatballs over medium–high heat until well browned; drain.

Mix salsa, chili sauce, and water in small bowl. Add to meatballs and stir. Reduce heat to low. Cook, covered, about 10 minutes, or until meatballs are thoroughly cooked, stirring frequently. Serve warm.

Yield: 12 servings (3 meatballs per serving). Per serving: About 84 cal, 8 g pro, 5 g carb, 3 g fat,

30 mg chol, 280 mg sod.

Mushroom-Onion Tartlets

Pastry Crusts

4 oz. (120 g) light

cream cheese 3 tablespoons (45 mL)

butter or margarine,

divided

⁄4 cup plus 1 teaspoon

(180 mL) all-purpose

flour 8 oz. (250 mL) fresh

mushrooms, coarsely

chopped

⁄2 cup (125 mL)

chopped green

onions

Filling

1 egg

⁄4 teaspoon (1 mL)

dried thyme leaves

⁄2 cup (125 mL)

shredded Swiss

cheese

To make Pastry Crusts, place cream cheese and 2 tablespoons (30 mL) butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl. Add

⁄4 cup (175 mL) flour. Turn to Speed 2 and mix about 1 minute, or until well blended. Form mixture into a ball. Wrap in waxed paper and chill 1 hour. Clean mixer bowl and beater.

To make Filling, melt remaining 1 tablespoon (15 mL) butter in 10-inch (25-cm) skillet over medium heat. Add mushrooms and onions. Cook and stir until tender. Remove from heat. Cool slightly.

Divide chilled dough into 24 pieces. Press each piece into miniature muffin cup (greased, if desired).

For Filling, place egg, remaining 1 teaspoon (5 mL) flour, and thyme in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and beat about 30 seconds. Stir in cheese and cooled mushroom mixture. Spoon into pastry-lined muffin cups. Bake at 375°F (190°C) for 15 to 20 minutes, or until egg mixture is puffed and golden brown. Serve warm.

Yield: 12 servings (2 tartlets per serving). Per serving: About 98 cal, 4 g pro, 8 g carb, 6 g fat,

33 mg chol, 83 mg sod.

Stuffed New Potatoes

8 small new red

potatoes, boiled in skins

⁄4 cup (50 mL) reduced-

fat sour cream

1 tablespoon (15 mL)

margarine or butter, melted

⁄4

teaspoon (1 mL) garlic salt

⁄4 teaspoon (1 mL)

dried thyme leaves

⁄4 cup (50 mL) finely

chopped green onions

⁄4

cup (50 mL) finely shredded Cheddar cheese

Paprika, if desired

Cut potatoes in half. Scoop out insides of potatoes, leaving 1⁄8-inch (3-mm) shells. Place insides of potatoes in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Add sour cream, margarine, garlic salt, and thyme. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 2 and mix about 30 seconds. Turn to Stir Speed and add onions, mixing just until blended.

Spoon or pipe potato mixture into potato shells. Place filled shells in shallow baking dish. Bake at 375°F (190°C) for 20 to 25 minutes, or until thoroughly heated. Sprinkle with cheese and paprika, if desired. Bake 5 minutes longer, or until cheese is melted. Serve warm.

Yield: 8 servings (2 potato halves per serving). Per serving: About 58 cal, 2 g pro, 6 g carb, 3 g fat,

5 mg chol, 108 mg sod.

Sweet Potato Puff

2 medium sweet

potatoes, cooked and peeled

⁄2 cup (125 mL) low-fat

milk

⁄3 cup (75 mL) sugar 2 eggs 2 tablespoons (30 mL)

butter or margarine

⁄2 teaspoon (2 mL)

nutmeg

⁄2 teaspoon (2 mL)

cinnamon

Crunchy Praline Topping

2 tablespoons (30 mL)

butter or margarine, melted

⁄4 cup (175 mL) corn

flakes

⁄4 cup (50 mL) chopped

walnuts or pecans

⁄4 cup (50 mL) firmly

packed brown sugar

Place potatoes in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Add milk, sugar, eggs, 2 tablespoons (30 mL) butter, nutmeg, and cinnamon. Turn to Speed 4 and beat about 1 minute. Spread mixture in greased 9-inch (23-cm) pie plate. Bake at 400°F (200°C) for 20 minutes, or until set. Clean bowl and beater.

Place all Topping ingredients in mixer bowl. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 15 seconds. Spread on hot puff. Bake 10 minutes longer.

Yield: 6 servings (1⁄2 cup [125 mL] per serving). Per serving: About 268 cal, 6 g pro, 35 g carb,

12 g fat, 2 mg chol, 176 mg sod.

Mashed Potatoes

5 large potatoes (about

⁄2

lbs. [1250 g]), peeled, quartered, and boiled

⁄2

cup (125 mL) low-fat milk, heated

2 tablespoons (30 mL)

butter or margarine

1 teaspoon (5 mL) salt

⁄8 teaspoon (.5 mL)

black pepper

Warm mixer bowl and flat beater with hot water; dry. Place hot potatoes in bowl. Attach bowl and flat beater to mixer. Gradually turn to Speed 2 and mix about 1 minute, or until smooth.

Add all remaining ingredients. Turn to Speed 4 and beat about 30 seconds, or until milk is absorbed. Gradually turn to Speed 6 and beat about 1 minute, or until fluffy. Stop and scrape bowl. Exchange flat beater for wire whip. Turn to Speed 10 and whip 2 to 3 minutes.

Yield: 9 servings (3⁄4 cup [175 mL] per serving). Per serving: About 111 cal, 2 g pro, 19 g carb, 3 g

fat, 8 mg chol, 296 mg sod.

VARIATIONS Garlic Mashed Potatoes

Substitute 1 teaspoon (5 mL) garlic salt for salt. Per serving: About 111 cal, 2 g pro, 19 g carb, 3 g

fat, 8 mg chol, 239 mg sod.

Parmesan Mashed Potatoes

Increase milk to 3⁄4 cup (175 ml). Add 1⁄3 cup (75 mL) grated Parmesan cheese with milk.

Per serving: About 205 cal, 6 g pro, 32 g carb, 6 g fat, 7 mg chol, 524 mg sod.

Sour Cream-Chive Mashed Potatoes

Substitute 1⁄

4 cup (50 mL) reduced-fat sour cream for

⁄4 cup (50 mL) milk. Add 2 tablespoons (30 mL)

chopped fresh chives. Per serving: About 178 cal, 4 g pro, 32 g carb,

4 g fat, 2 mg chol, 417 mg sod.

Herbed Whipped Squash

1 large butternut

squash, baked (about 3 cups [750 mL] cooked)

⁄4

cup (50 mL) butter or margarine, melted

⁄2 teaspoon (2 mL)

dried tarragon leaves

⁄8 teaspoon (.5 mL) salt

⁄8 teaspoon (.5 mL)

black pepper

Scoop cooked squash out of shell and place in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 4 and beat about 30 seconds. Add all remaining ingredients. Turn to Speed 2 and mix about 30 seconds. Turn to Speed 4 and beat about 2 minutes.

Yield: 6 servings (1⁄2 cup [125 mL] per serving). Per serving: About 107 cal, 1 g pro, 11 g carb,

7 g fat, 0 mg chol, 137 mg sod.

Black Bean Frittata

2 cups (500 mL) fat-

free egg substitute or 8 eggs

⁄4 cup (50 mL) low-fat

milk

1 tablespoon (15 mL)

oil

⁄2 medium red bell

pepper, chopped

4 green onions, sliced 1 can (16 oz.) (500 g)

black beans, rinsed and drained

1 cup (250 mL)

shredded Monterey Jack cheese

Place egg substitute and milk in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix about 30 seconds. Set aside.

Heat oil in large skillet over medium heat until oil sizzles. Add bell pepper and onions. Cook about 1 minute, or until slightly tender. Stir in beans. Cook about 1 minute, or until thoroughly heated.

Reduce heat to medium-low. Pour egg mixture over vegetables. Cook about 6 minutes, or until almost set. As bottom of egg mixture sets, carefully lift edges with spatula and let uncooked egg run to the bottom of the pan. Cook, covered, about 2 minutes, or until top is set but still shiny. Sprinkle with cheese. Cook, covered, about 1 minute, or until cheese melts.

Yield: 6 servings. Per serving: About 208 cal, 18 g pro, 15 g carb,

8 g fat, 18 mg chol, 463 mg sod. Tip: For browned top on frittata, place under broiler

about 1 minute, or until cheese is browned and bubbly.

Garden Quiche

Baked Pastry Shell (see page 41)

1 tablespoon (15 mL)

oil

1 small onion,

chopped

1medium green bell

pepper, chopped

8 oz. (250 g) sliced

fresh mushrooms

6 eggs

⁄3

cup (75 mL) low-fat milk

1 tablespoon (15 mL)

chopped fresh parsley

1 teaspoon (15 mL)

salt

5 drops hot pepper

sauce

1 cup (4 oz. [120 g])

reduced-fat shredded Swiss cheese

Follow procedure for Baked Pastry Shell. Cool 10 minutes.

Meanwhile, heat oil in large non-stick skillet over medium-high heat. Add onion and bell pepper. Cook about 1 minute, stirring frequently. Add mushrooms. Cook and stir about 2 minutes, or until vegetables are tender. Set aside.

Place eggs, milk, parsley, salt, and hot pepper sauce in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix 1 to 2 minutes.

Sprinkle half of cheese in pastry shell. Top with vegetables. Pour egg mixture over vegetables. Top with remaining cheese. Bake at 350°F (180°C) for 30 to 35 minutes, or until knife inserted in center comes out clean. Let stand about 5 minutes before serving.

Yield: 8 servings. Per serving (filling and crust): About 264 cal, 12 g

pro, 17 g carb, 16 g fat, 172 mg chol, 561 mg sod.

Cheese-Stuffed Shells

⁄2 cup (125 mL) fat-

free egg substitute or 2 eggs

1 container (15 oz.)

(450 g) no-fat ricotta cheese

2 cups (500 mL)

shredded part-skim mozzarella cheese

⁄4 cup (50 mL) grated

Parmesan cheese

2 teaspoons (10 mL)

dried parsley leaves

2 teaspoons (10 mL)

no-salt herb and garlic seasoning

24 jumbo pasta shells,

cooked and drained

2 cups (500 mL)

prepared Marinara Sauce

Place egg substitute, ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, and seasoning in mixer bowl. Attach bowl and flat beater to mixer. Tu rn to Speed 2 and mix about 30 seconds, or until combined.

Fill each shell with 2 to 3 tablespoons (30-45 mL) cheese mixture. Place filled shells in 13x9x2-inch (33x23x5-cm) baking pan. Pour Marinara Sauce over shells. Cover pan with foil. Bake at 350°F (180°C) for 30 to 35 minutes, or until bubbly.

Yield: 4 to 6 servings. Per serving: About 527 cal, 46 g pro, 56 g carb,

15 g fat, 57 mg chol, 865 mg sod.

Quick Yellow Cake

21⁄4 cups (550 mL)

all-purpose flour

⁄3 cups (325 mL) sugar

3 teaspoons (15 mL)

baking powder

⁄2 teaspoon (2 mL) salt

⁄2 cup (125 mL) short-

ening

1cup (250 mL) low-fat

milk

1 teaspoon (5 mL)

vanilla

2 eggs

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 (20- or 23-cm) round baking pans. Bake at 350°F (180°C) 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 272 cal, 4 g pro, 42 g carb,

10 g fat, 37 mg chol, 175 mg sod.

Easy White Cake

2 cups (500 mL)

all-purpose flour

⁄2

cups (375 mL) sugar

3 teaspoons (15 mL)

baking powder

⁄

2 teaspoon (2 mL) salt

⁄2 cup (125 mL)

shortening

1cup (250 mL) low-fat

milk

1 teaspoon (5 mL)

vanilla

4 egg whites

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 egg whites. Turn to Speed 6 and beat about 1 minute, or until smooth and fluffy.

Pour batter into two greased and floured 8- or 9inch (20- or 23-cm) round baking pans. Bake at 350°F (180°C) 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 267 cal, 4 g pro, 42 g carb,

9 g fat, 2 mg chol, 183 mg sod.

CAKES AND FROSTINGS

Caramel Walnut Banana Torte

Topping

1 cup (250 mL) firmly

packed brown sugar

⁄2 cup (125 mL) butter

or margarine

⁄4 cup (50 mL)

whipping cream

1 cup (250 mL)

chopped walnuts

Cake

⁄2 cups (375 mL) sugar

⁄2 cup (125 mL) butter

or margarine, softened

1 cup (250 mL)

(2 medium) mashed ripe banana

1 teaspoon (5 mL)

vanilla

3 eggs

⁄2 cups (625 mL)

all-purpose flour

⁄4 teaspoons (6 mL)

baking powder

1 teaspoon (5 mL)

baking soda

⁄2 teaspoon (2 mL) salt

⁄4 cup (175 mL)

buttermilk

Filling

⁄2 cup (125 mL) sugar

3 tablespoons (45 mL)

all-purpose flour

⁄4 teaspoon (1 mL) salt

1cup (250 mL) low-fat

milk

1 egg, beaten 1 teaspoon (5 mL)

vanilla

1 tablespoon (15 mL)

butter or margarine

2 medium bananas,

thinly sliced

⁄

2 cup (125 mL)

whipping cream, whipped

To make Topping, place brown sugar, butter, and cream in small saucepan. Heat over low heat just until butter melts, stirring constantly. Pour over bottoms of three 8- or 9-inch (20- or 23-cm) round baking pans. Sprinkle with walnuts.

To make Cake, place sugar and butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Add banana and vanilla. Continuing on Speed 2, mix about 30 seconds. Continuing on Speed 2, add eggs, one at a time, mixing about 15 seconds after each addition. Stop and scrape bowl.

Combine flour, baking powder, baking soda, and salt in small bowl. Add half of flour mixture to sugar mixture in mixer bowl. Turn to Speed 2 and mix about 30 seconds. Add buttermilk and remaining flour mixture. Gradually turn to Speed 6 and beat about 30 seconds. Spread batter evenly over nut mixture in pans. Bake at 350°F (180°C) for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool in pans about 3 minutes. Remove from pans and cool completely on wire racks.

Meanwhile, to make Filling, combine sugar, flour, and salt in medium saucepan. Gradually stir in milk. Heat to boiling over medium heat, stirring constantly. Stir about 1⁄4 cup (50 mL) hot mixture into beaten egg in separate bowl. Pour egg mixture into saucepan. Cook until mixture is bubbly, stirring constantly. Remove from heat. Stir in vanilla and butter. Cool slightly. Refrigerate 1 hour while cake is cooling.

To assemble torte, place one cake layer, nut side up, on large plate. Spread with half of Filling. Arrange half of banana slices over Filling. Top with second layer, nut side up. Spread with remaining Filling and banana slices. Top with remaining cake layer, nut side up. Top torte with whipped cream. Store in refrigerator.

Yield: 16 to 20 servings. Per serving: About 451 cal, 7 g pro, 65 g carb,

19 g fat, 58 mg chol, 384 mg sod.

Angel Food Cake

11⁄4 cups (300 mL)

all-purpose flour

⁄2 cups (375 mL) sugar,

divided

⁄2 cups (375 mL) egg

whites (about 12 to 15 egg whites)

⁄2 teaspoons (7 mL)

cream of tartar

⁄4 teaspoon (1 mL) salt

⁄2 teaspoons (7 mL)

vanilla or

⁄2 teaspoon (2 mL) almond extract

Mix flour and 1⁄2 cup (125 mL) sugar in small bowl. Set aside.

Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to Speed 6 and whip 30 to 60 seconds, or until egg whites are frothy.

Add cream of tartar, salt, and vanilla. Turn to Speed 8 and whip 2 to 21⁄2 minutes, or until whites are almost stiff but not dry. Turn to Speed 2. Gradually add remaining 1 cup (250 mL) sugar and mix about 1 minute. Stop and scrape bowl.

Remove bowl from mixer. Spoon flour-sugar mixture, one-fourth at a time, over egg whites. Fold in gently with spatula, just until blended.

Pour batter into ungreased 10-inch (25-cm) tube pan. With knife, gently cut through batter to remove large air bubbles. Bake at 375°F (190°) for 35 minutes, or until crust is golden brown and cracks are very dry. Immediately invert cake onto funnel or soft drink bottle. Cool completely. Remove from pan.

Yield: 16 servings. Per serving: About 124 cal, 4 g pro, 27 g carb,

0 g fat, 0 mg chol, 79 mg sod.

Old-Fashioned Pound Cake

3 cups (750 mL) all-

purpose flour

2cups (500 mL) sugar 3 teaspoons (15 mL)

baking powder

⁄2 teaspoon (2 mL) salt

2 cups (500 mL) butter,

softened

⁄2 cup (125 mL) low-fat

milk

1 teaspoon (5 mL)

vanilla

1 teaspoon (5 mL)

almond extract

6 eggs

Combine dry ingredients in mixer bowl. Add butter, milk, vanilla, and almond extract. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 1 minute. Stop and scrape bowl. Turn to Speed 6 and beat about 2 minutes. Stop and scrape bowl.

Tu rn to Speed 2 and add eggs, one at a time, mixing about 15 seconds after each addition. Turn to Speed 4 and beat about 30 seconds.

Pour batter into greased and floured 10-inch (25-cm) tube pan. Bake at 350°F (180°C) for 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack. Remove cake from pan.

Yield: 16 servings. Per serving: About 419 cal, 5 g pro, 44 g carb,

25 g fat, 143 mg chol, 378 mg sod.

Double Chocolate Pound Cake

3 cups (750 mL)

all-purpose flour

2 cups (500 mL) sugar

⁄2 cup (125 mL)

unsweetened Dutchprocessed cocoa powder

3 teaspoons (15 mL)

baking powder

⁄2 teaspoon (2 mL) salt

1 cup (250 mL) butter,

softened

⁄

4 cups (300 mL)

low-fat milk

1 teaspoon (5 mL) vanilla 5 eggs

Chocolate Glaze

2 squares (1 oz. [30 g]

each) unsweetened chocolate

3 tablespoons (45 mL)

margarine or butter

1 cup (250 mL)

powdered sugar

⁄4 teaspoon (3 mL) vanilla

2 tablespoons (30 mL)

hot water

Combine dry ingredients in mixer bowl. Add butter, milk, and vanilla. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 1 minute. Stop and scrape bowl. Turn to Speed 6 and beat about 2 minutes. Stop and scrape bowl.

Turn to Speed 2 and add eggs, one at a time, mixing about 15 seconds after each addition. Turn to Speed 4 and beat about 30 seconds.

Pour batter into greased and floured 10-inch (25-cm) tube pan. Bake at 325°F (160°C) for 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack. Remove cake from pan and drizzle with Chocolate Glaze.

To make Glaze, melt chocolate and margarine in small saucepan over low heat. Remove from heat. Stir in powdered sugar and vanilla. Stir in water, 1 teaspoon (5mL) at a time, until glaze is of desired consistency.

Yield: 16 servings. Per serving: About 390 cal, 6 g pro, 55 g carb,

18 g fat, 99 mg chol, 289 mg sod.

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