Loading ...
Loading ...
Loading ...
Preheat oven to 350°F. Coat two 9-inch
round layer cake pans with cooking spray,
then flour them.
Combine flour, baking soda and salt in
small bowl; reserve.
In a medium bowl, beat egg whites on
Speed 5/High until soft peaks form, about
1 minute. Gradually add ½ cup sugar (1
tablespoon at a time); beat on Speed
5/High for 10 seconds after each addition
until stiff peaks form; reserve.
In a large bowl, cream butter and
remaining sugar on Speed 1/Low for 1
minute or until light and fluffy. Add egg
yolks and beat on Speed 3/Medium until
well blended, about 20 seconds. Add
Kahlúa, chocolate, and evaporated milk
and continue mixing on Speed 3/Medium
until well blended, about 1 minute.
Add flour mixture to creamed mixture
alternately with sour cream, beginning and
ending with flour mixture. Begin on Speed
1/Low and increase to Speed 3/Medium
as flour is mixed in; mixing time should be
about 4 minutes.
Using a rubber spatula, fold egg whites into
batter until just blended; do not overmix.
Add batter to pan and tap pans gently on
counter to remove air bubbles.
Bake until a toothpick inserted in the
center comes out clean, about 35 to 40
minutes. Cool in pans 15 minutes.
Remove from pans and cool completely
on wire rack before frosting.
SmartPower
TM
Tip:
Whipping Cream: The bowl and beaters/
chef’s whisk do not have to be chilled prior
to whipping. Cream should be refrigerated
until use. Heavy cream may give slightly
better results (i.e. firmer, thicker whipped
cream) due to its higher fat content. If
spattering occurs, hold the hand mixer
steady and do not allow the beaters/chef’s
whisk to move around in the bowl. Once
the cream begins to thicken, any spatter
should be reduced.
Whipping Egg Whites: Egg whites may be
used directly from the refrigerator and do
not have to be at room temperature prior
to whipping.
Kahlúa Fudge Icing
Makes 1¾ cups, enough to frost a 9-inch
layer cake
3 1-ounce squares semisweet
chocolate
¼ cup butter, softened
3 cups sifted confectioners’
sugar
2 tablespoons evaporated milk
2 tablespoons Kahlúa
1 teaspoon vanilla extract
¹⁄
8
teaspoon salt
In a small saucepan over low heat, melt
chocolate, stirring constantly. Allow to
cool.
In a medium mixing bowl, combine butter
and remaining ingredients. Beat on Speed
1/Low for 30 seconds. Increase to Speed
3/Medium and beat until smooth, about 20
seconds. Add melted chocolate and
continue beating on Speed 3/Medium until
mixture is thick enough to spread, about 1
minute.
If icing becomes too thick, gradually add
more evaporated milk, 1 teaspoon at a
time, to reach desired consistency.
Nutritional information for
Chocolate Kahlúa Cake with Icing per serving:
Calories 662 (35% from fat) • carb. 98g • pro. 8g
• fat 26g • sat. fat 8g • chol. 71mg • sod. 452mg
Banana Walnut Torte
This cake is deceivingly low in fat. Bananas
and walnuts are good partners in this
moist, elegant torte.
Makes two 8-inch layers (10 servings)
cooking spray
2¼ cups unbleached, all-purpose
flour
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¼ cup margarine, slightly
softened
1¼ cups sugar
1/2 cup lowfat vanilla yogurt
1 egg, separated
8
Loading ...
Loading ...
Loading ...