1-1/2 cups All Bran cereal
(4-1/2 ounces, 130g)
1/2 cup sugar (3-3/4 ounces, 105g)
3/4 cup (180ml) buttermilk
1/2 stick unsalted butter
(2 ounces, 55g), melted
2 large eggs
1 teaspoon pure vanilla extract
Fifteen minutes before baking, preheat oven
to 375°F (190°C) and place rack in center
of oven. Spray twelve 1/2-cup (120 ml)
muffin cups.
Insert metal blade. Pulse-chop 1/2 the flour
with the apricots 4 times. Add remaining
ingredients including remaining flour and
pulse only 4 times. Use spatula to scrape
work bowl once or twice do not overprocess
or muffins will be tough. If necessary, blend
batter with spatula.
Divide batter among muffin cups and bake
until golden brown, about 25 minutes. Run
knife around each muffin to loosen it and
remove from pan.
Makes 12 muffins.
CHOCOLATE CAKE
Nonstick cooking spray
2 cups sugar (14 ounces, 400g)
1-3/4 cups all-purpose flour
(8-3/4 ounces, 250g)
3/4 cup unsweetened cocoa
(3 ounces, 85g)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup (240ml) strong coffee
1 cup (240ml) light sour cream
1/2 cup (120ml) vegetable oil
1 teaspoon pure vanilla extract
Dark Chocolate Frosting (recipe follows)
Preheat oven to 350°F (175°C) and place
rack in center of oven. Spray 13" x 9" x 2"
(33 x 22 x 5cm) baking pan.
Insert metal blade and process dry ingredients
until combined, about 5 seconds. Stir remaining
cake ingredients together in 4-cup (1L) liquid
measure. While machine is running, slowly pour
liquid in steady stream through feed tube.
Blend until smooth, about 5 seconds. Scrape
work bowl and mix for 5 seconds more.
Pour into prepared pan and bake in preheated
oven until a cake tester comes out clean, 40 to
45 minutes. Cool in pan on rack. Frost with
Dark Chocolate Frosting.
DARK CHOCOLATE FROSTING
4 ounces (115g) unsweetened chocolate,
broken into 1-inch (2.5cm) chunks
1/3 cups (80ml) water
2 tablespoons unsalted butter
or margarine
1 teaspoon vanilla extract
3 cups confectioners’ sugar
(12 ounces, 340g)
Insert metal blade. Add chocolate and
pulse to break apart, about 5 pulses. Then
let machine run until chocolate is chopped to a
fine powder consistency, about 45 seconds.
Bring water and butter just to boil.
Remove from heat and add vanilla. While
machine is running, pour liquid in slow
steady stream through feed tube. Blend
for 60 seconds. Scrape bowl and add
confectioners’ sugar. Blend until smooth
and glossy, about 10 seconds.
STANDARD CAKE-MIX CAKE
Because cake mixes are so popular, we’re
including the right procedure for preparing a
cake mix in a Cuisinart
®
Food Processor.
1 18-ounce (510g) box of cake mix
Eggs, as called for on package
Oil, as called for on package
Water, as called for on package
Prepare two 8" (20cm) round cake pans and
preheat oven to recommended temperature.
Insert metal blade and empty cake mix into
work bowl. Turn on machine and pour eggs, oil
and water through feed tube while machine is
running. Process for about 60 seconds. Pour
batter into pans. Bake as directed on package.
23
03CU13009 DLC-5 IB REV vert 6/23/03 1:55 PM Page 24
