Hamilton Beach 63220 Guía De Uso página 18

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Cakes and Frostings
Chocolate Velvet Layer Cake
2 cups (500 ml) cake flour
1 ⁄ cup (125 ml) unsweetened
2
baking cocoa
2 teaspoons (10 ml) baking soda
1 ⁄ teaspoon (1.25 ml) salt
4
10 tablespoons (185 ml) butter,
room temperature
Preheat oven to 350ºF (180ºC). In a small bowl stir together flour, cocoa,
baking soda, and salt. Set aside. Using flat beater attachment, cream butter
and sugar on setting 4. Add eggs 1 at a time beating well after each addition.
Add vanilla. Reduce speed to setting 2. Add half of flour mixture, then all of
sour cream. Add remaining flour mixture. Then slowly pour in coffee. Mix on
setting 2 about 30 seconds. Turn off mixer and scrape sides and bottom of
bowl. Turn mixer on to setting 4 and mix until thoroughly blended. Divide batter
between 2 greased and wax paper lined 9-inch (23x3 cm) round cake pans.
Bake 30 to 35 minutes or until tests done. Cool in pan for 5 minutes then
remove from pans and cool on racks. Frost with Bittersweet Chocolate
Frosting. Makes one 2-layer cake.
Bittersweet Chocolate Frosting
1 ⁄ cup (80 ml) butter, room temperature
3
2 1 ⁄ cups (625 ml) confectioners sugar
2
3 ⁄ cup (175 ml) unsweetened
4
baking cocoa
Using flat beater attachment, beat butter on setting 4 until smooth. Add
confectioners sugar and cocoa alternately with milk and continue beating
until smooth. Add vanilla and beat until smooth and blended.
Danish Apple Cake
2 eggs, separated
1 ⁄ cup (60 ml) butter, room temperature
4
1 ⁄ cup (125 ml) sugar
2
⁄ cup (125 ml) light brown sugar,
1
2
packed
1 teaspoon (5 ml) vanilla
Preheat oven to 325ºF (160ºC). Using whisk attachment, beat 2 egg whites
on setting 12 until stiff. Remove from bowl and set aside. Using same bowl
(not necessary to wash) and flat beater, beat egg yolks, butter, sugars, and
vanilla on setting 4 until mixed. Add flour, baking powder, and cinnamon. Mix
on setting 2 until blended. Add apples and beaten egg whites and stir on set-
ting 2 just until mixed. Pour into a greased 9-inch (23 cm) pie plate and bake
for 45 minutes or until browned. Serve topped with vanilla ice cream. Makes
6 to 8 servings.
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2 cups (500 ml) light brown sugar,
2 eggs
1 teaspoon (5 ml) vanilla
⁄
3
3 ⁄
1 ⁄
1 to 2 tablespoons (15 to 30 ml) cold
1 teaspoon (5 ml) vanilla
1 cup (250 ml) flour
2 teaspoons (10 ml) baking powder
1 ⁄
2 cups (750 ml) apple, peeled and
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packed
cup (175 ml) sour cream
4
cup (175 ml) cold brewed coffee
4
cup (60 ml) milk
4
brewed coffee
teaspoon (2.5 ml) cinnamon
2
finely chopped