KitchenAid Professional 5 Manual

							29
Italian Cream Cake
5  eggs, separated1⁄2cup (125 mL) butter
or margarine
1⁄2cup (125 mL)
shortening
1
3⁄4cups (425 mL) sugar
2  cups (500 mL) 
all-purpose flour
1  tsp (5 mL) baking
soda
1  cup ( 250 mL)
buttermilk
1  tsp (5 mL) vanilla
2  cups (500 mL)
coconut
1  cup (250 mL)
chopped pecans
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 8 and whip 21⁄2
to 3 minutes, or until egg whites are stiff but not
dry. Place egg whites in another bowl. 
Place butter, shortening, and sugar in mixer
bowl. Attach bowl and flat beater to mixer. Turn
to Speed 4 and mix about 2
1⁄2minutes, or until
light and fluffy. Continuing on Speed 4, add egg
yolks, one at a time, mixing about 15 seconds
after each addition. Stop and scrape bowl.
Mix flour and baking soda. Add half to sugar
mixture in mixer bowl. Turn to Speed 2 and mix
about 30 seconds. Add buttermilk, vanilla, and
remaining flour mixture. Gradually turn to Speed
4 and beat about 1 minute.
Add coconut and pecans. Turn to STIR Speed and
mix just until blended. Remove bowl from mixer.
Gently fold in beaten egg whites with spatula
just until blended. Pour batter into greased and
floured 13 x 9 x 2" (33 x 23 x 5 cm) baking pan.
Bake at 350°F (180°C) for 40 to 50 minutes, or
until toothpick inserted in center comes out
clean. Cool completely on wire rack. Spread with
Cream Cheese Frosting.
Yield: 15 servings.
NOTE:For best flavor, chill cake in refrigerator
several hours or overnight.
Place all ingredients in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Speed 2 and
mix about 30 seconds, or until blended. Stop and
scrape bowl. Turn to Speed 4 and beat about 
2 minutes, or until smooth and creamy. Spread
on cooled cake.
Per serving: About 626 cal, 7 g protein, 77 g
carb, 33 g fat, 112 mg chol, 351 mg sodium.
Cream Cheese Frosting 
4  cups (1 L)
powdered sugar
1  package (8 oz 
[250 g]) light cream
cheese, softened 
1⁄2cup (125 mL) butter
or margarine,
softened
1  tsp (5 mL) vanilla 
						

							30
Chocolate Cake
2 cups (500 mL) 
all-purpose flour
1
1⁄3cups (325 mL)
sugar
1 tsp (5 mL) baking
powder
1⁄2tsp (2 mL) baking
soda
1⁄2tsp (2 mL) salt1⁄2cup (125 mL)
shortening
1 cup (250 mL) low-
fat milk
1 tsp (5 mL) vanilla
2 eggs
2 squares (1 oz [30 g]
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" (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 285 cal, 4 g protein, 41 g
carb, 12 g fat, 37 mg chol, 185 mg sodium.
Apple Cake
11⁄2cups (375 mL) 
all-purpose flour
1 cup (250 mL) whole
wheat flour
1
1⁄2cups (375 mL) sugar
1 tsp (5 mL) baking
powder
1 tsp (5 mL) baking
soda
1⁄2tsp (2 mL) salt
11⁄2tsp (7 mL)
cinnamon
1⁄2tsp (2 mL) nutmeg
11⁄2cups (375 mL)
applesauce
1⁄2cup (125 mL) butter
or margarine,
melted
2 eggs
1 cup (250 mL)
chopped, peeled
apple
1⁄2cup (125 mL)
chopped walnuts
Caramel Creme
Frosting, if desired
(see “Caramel
Creme Frosting”)
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"
(33 x 23 x 5 cm) baking pan. Bake at 350°F
(180°C) 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 
(5.68 L) mixer bowl. Bake in two pans. Enjoy one
cake now; freeze the second and frost when
ready to serve.
Yield:  24 to 32 servings. 
						

							31
Sunshine Chiffon Cake
2 cups (500 mL) 
all-purpose flour
1
1⁄2cups (375 mL)
sugar
1 tbs (15 mL) baking
powder
1⁄2tsp (2 mL) salt3⁄4cup (175 mL) cold
water
1⁄2cup (125 mL) oil
7 egg yolks, beaten
1 tsp (5 mL) vanilla
2 tsp (10 mL) grated
lemon rind
7 egg whites
1⁄2tsp (2 mL) cream of
tartar
Combine flour, sugar, baking powder, and salt in
mixer bowl. Add water, oil, egg yolks, vanilla,
and lemon rind. Attach bowl and wire whip to
mixer. Turn to Speed 4 and beat about 1 minute.
Stop and scrape bowl. Continuing on Speed 4,
beat about 15 seconds. Pour mixture into
another bowl. Clean mixer bowl and wire whip.
Place egg whites and cream of tartar in mixer
bowl. Attach bowl and wire whip to mixer. Turn
to Speed 8 and whip 2 to 2
1⁄2minutes, or until
whites are stiff but not dry. 
Remove bowl from mixer. Gradually add flour
mixture to egg whites. Fold in gently with
spatula, just until blended.
Pour batter into ungreased 10" (25 cm) tube pan.
Bake at 325°F (160°C) for 60 to 75 minutes, or
until top springs back when lightly touched.
Immediately invert cake onto funnel or soft drink
bottle. Cool completely. Remove from pan.
Drizzle with Lemon Glaze.
Lemon Glaze
1 cup (250 mL)
powdered sugar
1 tbs (15 mL) butter
or margarine,
softened
2-3 tbs (25- 45 mL)
lemon juiceCombine powdered sugar and butter in small
bowl. Stir in lemon juice, 1 tbs (15 mL) at a time,
until glaze is of desired consistency.
Yield: 16 servings.
Per serving: About 256 cal, 4 g protein, 38 g
carb, 10 g fat, 93 mg chol, 152 mg sodium. 
						

							32
Chocolate Almond Brownie Cake
Cake
7 squares (1 oz [30 g]
each) semisweet
chocolate
1⁄2cup (125 mL) butter
or margarine
3 eggs, separated
1⁄2cup (125 mL) sugar1⁄2tsp (2 mL) almond
extract
2 tbs (25 mL) all-
purpose flour
Glaze
1 square (1 oz [30 g] )
semisweet chocolate
1 tsp (5 mL)
shortening
Topping
1⁄2cup (125 mL)
whipping cream
1 tbs (15 mL)
powdered sugar
1⁄4tsp (1 mL) almond
extract
2 tbs (30 mL) sliced
almonds
To make Cake, melt chocolate and butter in
medium saucepan over low heat, stirring
constantly. Remove from heat; cool slightly.
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 8 and whip 1
to 2 minutes, or until stiff peaks form. Place egg
whites in another bowl. Clean mixer bowl and
wire whip.
Place chocolate mixture, sugar, and almond
extract in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 4 and beat about
1 minute. Stop and scrape bowl. Continuing on
Speed 4, add egg yolks, one at a time, beating
about 30 seconds after each addition.
Continuing on Speed 4, add flour and beat
about 15 seconds. Gently fold in egg whites with
spatula.
Spoon batter into 8" (20.3 cm) springform pan
that has been greased and floured on the
bottom only. Bake at 375°F (190°C) for 20 to 
25 minutes, or until set in center. Cool
completely on wire rack before glazing. Clean
mixer bowl.
To make Glaze, melt chocolate and shortening in
small saucepan over low heat, stirring to blend.
Drizzle over cake.
To make Topping, place cream, powdered sugar,
and almond extract in mixer bowl. Attach wire
whip and bowl to mixer. Turn to Speed 10 and
whip 30 to 60 seconds, or until stiff peaks form.
Pipe or spoon whipped cream in ring over top of
cake. Sprinkle with almonds. Store in
refrigerator.
Yield: 16 servings.
Per serving: About 180 cal, 3 g protein, 17 g
carb, 13 g fat, 58 mg chol, 74 mg sodium. 
						

							33
Double Lemon Cake Roll
To make Cake, place eggs in mixer bowl. Attach
bowl and wire whip to mixer. Turn to Speed 8
and whip eggs about 3 minutes, or until very
thick and lemon colored. Continuing on Speed 8,
gradually add sugar, beating about 1 minute.
Stop and scrape bowl.
Add water, vanilla, and lemon extract. Turn to
Speed 4 and beat about 30 seconds. Continuing
on Speed 4, gradually add flour, baking powder,
and salt. Beat about 30 seconds, or until batter is
smooth.
Line a 15
1⁄2 x 101⁄2 x 1" (39.4 x 26.7 x 2.5 cm)
baking pan with waxed paper, aluminum foil, or
parchment paper. Grease well. Pour batter into
pan, spreading to corners. Bake at 375°F (190°C)
for 11 to 13 minutes, or until toothpick inserted
in center comes out clean. Remove from oven
and immediately turn onto a towel sprinkled
with powdered sugar. Remove paper or foil. Roll
cake and towel together. Cool completely on
wire rack.
Meanwhile, to make Lemon Filling, place
ingredients in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 4 and beat about 
1
1⁄2minutes, or until well mixed. Spread on
cooled cake roll.
When cool, unroll cake and spread with Lemon
Filling. Reroll and sprinkle with powdered sugar.
Yield: 10 servings (1" [2.5 cm] slice per serving).
Per serving: About 217 cal, 6 g protein, 35 g
carb, 6 g fat, 96 mg chol, 213 mg sodium.
Cake 
4  eggs
3⁄4cup (175mL)
granulated sugar
1⁄4cup (50 mL) water1⁄2tsp (2 mL) vanilla1⁄2tsp (2 mL) lemon
extract
2⁄3cup (150 mL) 
all-purpose flour
1  tsp (5 mL) baking
powder
1⁄4tsp (1 mL) salt
Lemon Filling
1  package (8 oz 
[250 g] ) light
cream cheese,
softened
1  cup (250 mL)
powdered sugar
1  tbs (15 mL) lemon
juice
2  tsp (10 mL) grated
lemon peel 
						

							34
Gingered Pear Upside-Down Cake
Topping1⁄2cup (125 mL)
packed brown
sugar
1⁄4cup (50 mL) butter
or margarine
1  tbs (15 mL) light
corn syrup
1  tbs(15 mL) finely
chopped
crystallized ginger 
1  large ripe pear
Cake
1  cup (250 mL)
granulated sugar
1⁄2cup (125 mL)
shortening
1  tsp (5 mL) vanilla
2  eggs 
1
1⁄2cups (375 mL) 
all-purpose flour
1⁄2cup (125 mL) low-
fat milk
1  tbs (15 mL) finely
chopped
crystallized ginger 
1
1⁄2tsp (7 mL) baking
powder
1⁄2tsp (2 mL) nutmeg1⁄4tsp (1 mL) salt
To make Topping, combine brown sugar, butter,
and corn syrup in small saucepan. Cook and stir
over medium-low heat for 3 to 5 minutes, or
until smooth. Pour evenly into 9" (23 cm) round
or square cake pan that has been sprayed with
no-stick cooking spray. Sprinkle evenly with
chopped ginger. Set aside.
To make Cake, place granulated sugar,
shortening, and vanilla in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Speed 2
and mix about 45 seconds. Continuing on Speed
2, add eggs and mix about 45 seconds longer.
Continuing on Speed 2, add remaining cake
ingredients and mix about 30 seconds. Stop and
scrape bowl. Turn to Speed 6 and beat about 
1 minute.
Peel, core, and slice pear. Arrange pear slices
evenly over sugar mixture in pan. Spread batter
evenly over pear slices.
Bake at 350ºF (180°C) for 45 to 55 minutes, or
until center springs back when touched lightly.
Let stand in pan about 3 minutes. Invert onto
serving plate. Serve warm or at room
temperature.
Yield: 8 servings.
Per serving: About 462 cal, 5 g protein, 66 g
carb, 21 g fat, 70 mg chol, 210 mg sodium. 
						

							35
Cappuccino Fudge Cupcakes
Cupcakes1⁄2cup (125 mL) butter
or margarine,
softened
1
1⁄2cups (375 mL)
sugar
3 eggs
3⁄4cup (175 mL) milk
1 tbs plus 2 tsp 
(25 mL) instant
espresso or coffee
granules
1
3⁄4cups (425 mL) 
all-purpose flour
1
1⁄2tsp (7 mL) baking
powder
1⁄4tsp (1 mL) salt
Coffee Cream
1
1⁄2cups (375 mL)
heavy cream
1⁄4cup (50 mL) sugar
11⁄2tsp (7 mL) instant
espresso or coffee
granules (optional)
Fudge Sauce
4squares (1 oz [30 g]
each) semisweet
chocolate
1⁄2cup (125 mL)
whipping cream
1⁄4tsp (1 mL)
cinnamon
To make Cupcakes, place butter in bowl. Attach
bowl and flat beater to mixer. Turn to Speed 6
and gradually add sugar, beating about 
3 minutes, or until light and fluffy. Turn to Speed
4 and add eggs, one at a time, beating for 
30 seconds after each addition. Stop and scrape
bowl. Dissolve instant espresso in milk. Set aside.
Combine flour, baking powder, and salt. Turn to
STIR Speed and add 
1⁄3of the flour mixture
alternately with 1⁄2of the milk mixture, mixing 
15 seconds after each addition.
Spoon batter into 8 greased and floured custard
cups. Place cups on baking sheet. Bake at 350°F
(180°C) for 30 to 35 minutes, or until toothpick
inserted into cupcake comes out clean. Remove
from custard cups and cool on wire rack. Top
with Coffee Cream and serve with Fudge Sauce.
To make Coffee Cream, combine cream, sugar,
and espresso in bowl. Attach bowl and wire
whip to mixer. Turn to Speed 8 and whip cream
until stiff.
To make Fudge Sauce, place chocolate, cream,
and cinnamon in small saucepan. Cook and stir
over low heat until chocolate is melted and
mixture is combined.
Yield: 8 servings (8 cupcakes).
Per serving: About 690 cal, 8 g protein, 76 g
carb, 40 g fat, 187 mg chol, 291 mg sodium.
VARIATION
Cupcakes for a Party
Double all ingredients and prepare in 6 qt 
(5.68 L) mixer bowl. Fill paper-lined standard-size
muffin pans two-thirds full. Bake at 350°F
(180°C) for 18 to 22 minutes, or until toothpick
inserted into cupcake comes out clean.
Yield:  48 cupcakes (48 servings).
Per serving: About 227 cal, 3 g protein, 25 g
carb, 14 g fat, 64 mg chol, 59 mg sodium. 
						

							36
Caramel Creme Frosting
1⁄2cup (125 mL) butter
or margarine 
1 cup (250 mL) firmly
packed brown
sugar
1⁄4cup (50 mL) low-fat
milk
1 cup (250 mL)
miniature
marshmallows
2 cups (500 mL)
powdered sugar
1⁄2tsp (2 mL) vanilla
Melt butter in medium saucepan. Add brown
sugar and milk, stirring to blend. Heat to boiling.
Cook about 1 minute, stirring constantly.
Remove from heat. Add marshmallows. Stir until
marshmallows melt and mixture is smooth.
Place powdered sugar in mixer bowl. Add brown
sugar mixture and vanilla. Attach bowl and flat
beater to mixer. Turn to STIR Speed and mix
about 30 seconds. Turn to Speed 4 and beat
about 1 minute, or until smooth and creamy.
Spread on cake while warm.
Yield: 12 to 16 servings (frosting for 2 layer or 
13 x 9 x 2" (33 x 23 x 5 cm) cake).
Per serving: About 228 cal, 0 g protein, 41 g
carb, 7 g fat, 0 mg chol, 98 mg sodium.
Fluffy Frosting
11⁄2cups (375 mL)
sugar
1⁄2tsp (2 mL) cream of
tartar
1⁄2tsp (2 mL) salt1⁄2cup (125 mL) water
11⁄2tbs (20 mL) light
corn syrup
2 egg whites
1
1⁄2tsp (2 mL) vanilla
Place sugar, cream of tartar, salt, water, and corn
syrup in saucepan. Cook and stir over medium
heat until sugar is completely dissolved, forming
a syrup.
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 10 and whip
about 45 seconds, or until whites begin to hold
shape. Continuing on Speed 10, slowly pour hot
syrup into egg whites in a fine stream and whip
1 to 1
1⁄2minutes. Add vanilla and whip about 
5 minutes longer, or until frosting loses its gloss
and stands in stiff peaks. Frost cake immediately.
Yield: 12 to 16 servings (frosting for 2-layer or 
13 x 9 x 2" (33 x 23 x 5 cm) cake).
Per serving: About 109 cal, 1 g protein, 27 g
carb, 0 g fat, 0 mg chol, 101 mg sodium. 
						

							37
Buttercream Frosting
1⁄3cup (75 mL) butter
or margarine,
softened
1⁄4cup (50 mL)
whipping cream or
evaporated milk
1 tsp (5 mL) vanilla
1⁄4tsp (1 mL) salt
4cups (1 L)
powdered sugar,
divided
low-fat milk, if
necessary
Place butter in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 4 and beat about 
1 minute, or until creamy. Stop and scrape bowl.
Add cream, vanilla, salt, and 1 cup (250 mL)
powdered sugar. Turn to STIR Speed and mix
about 30 seconds. Stop and scrape bowl. Turn to
Speed 2 and mix about 1
1⁄2minutes, or until well
blended. Stop and scrape bowl.
Turn to STIR Speed. Gradually add remaining 
3 cups (750 mL) powdered sugar and mix until
blended. Stop and scrape bowl, if necessary. Add
milk, 1 tsp (5 mL) at a time, if necessary. Turn to
Speed 4 and beat about 1 minute, or until
smooth.
Yield: 12 to 16 servings (frosting for 2 layer or 
13 x 9 x 2" (33 x 23 x 5 cm) cake).
Per serving: About 219 cal, 0 g protein, 40 g
carb,7 g fat, 21 mg chol, 103 mg sodium.
VARIATION
Chocolate Buttercream Frosting
Mix 
1⁄3cup (75 mL) cocoa with powdered sugar in
small bowl. Add to softened butter, cream,
vanilla, and salt. Continue as directed above.
Yield 12 to 16 servings (frosting for 2 layer or 
13 x 9 x 2" cake [33 x 23 x 5 cm])
Per serving: About 224 cal, 1 g protein, 41 g
carb, 7 g fat, 21 mg chol, 103 mg sodium.
Orange Cream Cheese Frosting
4cups (1 L)
powdered sugar
1 package (8 oz 
[30 g]) light cream
cheese
1 tsp (5 mL) orange
juice
1⁄2tsp (2 mL) grated
orange peel
Place all ingredients in mixer bowl. Attach bowl
and flat beater to mixer. Turn to STIR Speed and
mix about 30 seconds, or until blended. Turn to
Speed 4 and beat about 2 minutes, or until
smooth and creamy.
Yield: 12 to 16 servings (frosting for 2 layer or 
13 x 9 x 2" cake [33 x 23 x 5 cm]).
Per serving: About 196 cal, 2 g protein, 41 g
carb, 3 g fat, 7 mg chol, 107 mg sodium. 
						

							38
COOKIES, BARS, AND CANDIES
Creamy No-Cook Mints
3 oz (90 g) light
cream cheese
1⁄4tsp (1 mL) mint
flavoring
2 drops green food
color or color of
choice
4
1⁄4-41⁄2cups (1.05-1.125 L)
powdered sugar
superfine sugar
Place cream cheese, flavoring, and food color in
mixer bowl. Attach bowl and flat beater to
mixer. Turn to Speed 2 and mix about 
30 seconds, or until smooth. Continuing on
Speed 2, gradually add powdered sugar and mix
about 1
1⁄2minutes, or until mixture becomes very
stiff.
To make mints, dip individual flexible candy
molds in superfine sugar. Press in mint mixture.
Turn out onto waxed paper covered with
superfine sugar. Repeat until all mixture is used.
OR: Shape mixture into 
3⁄4" (2 cm) balls, using
about 1 tsp (5 mL) for each ball. Roll in superfine
sugar. Place on waxed paper covered with
superfine sugar. Flatten slightly with thumb to
form 
1⁄4" (5 mm) thick patties. If desired, press
back of fork lightly on patties to form ridges.
Store mints, tightly covered, in refrigerator. Mints
also freeze well.
Yield: 42 servings (2 candies per serving).
Per serving: About 54 cal, 0 g protein, 13 g carb, 
0 g fat, 1 mg chol, 12 mg sodium.