lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Velvet Cream Cake
Ingredients:
- 1 milk
- 1 cream cheese
- 8 lemon zest
- 1 powdered sugar
- 2 lemon twist
- 2/3
- 1
Instructions:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).
2. Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling.
3. Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
4. Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store covered in refrigerator.
Title: Prize Italian Frosting
Ingredients:
- 5 flour
- 1 milk
- 1 sugar
- 1/2 shortening
- 1/2 margarine
- 1 vanilla
- chocolate
Instructions:
1. Mix flour and milk to a smooth paste in small sauce pan.
2. cook over low heat until very thick, stirring constantly.
3. Remove from heat and set aside to cool.
4. Put sugar and fats into bowl (2 quart size) and beat at highest speed for 10 minute (This is very important- it must be beaten until so smooth that sugar us hardly noticed).
5. When milk and flour paste is cold, beat into sugar mixture until it looks like whipped cream.
6. Beat in flavoring.
7. Tastes like whipped cream or ice cream.
8. Will keep for several weeks in the rer.
9. if covered loosely with waxed paper.
Title: Low Fat Strawberry Cheescake Trifle
Ingredients:
- 1 fresh strawberries
- 2 fat free sugar-free instant cheesecake pudding mix
- 1 fat-free cool whip
- 1 1/2 low-fat vanilla yogurt
- 12
- 1/2
Instructions:
1. Dice up Pound Cake – set aside.
2. Slice up strawberries – set aside (set aside some strawberries to decorate the top).
3. Mix cheesecake packet with yogurt and fold in cool whip.
4. Start layering your cake ( I like to use a clear trifle bowl), starting with the pound cake, then yogurt mixture then strawberries. Use thin layers and repeat 3 times.
5. Top with remaining yogurt, strawberries and almonds. I like to mix some almonds into the layers as well.
6. Enjoy.
Title: Gluten-Free Cherry Icebox Cookies
Ingredients:
- 1 butter
- 2/3 sugar
- 2 eggs
- 1 vanilla
- 1 1/2 potato starch
- 1/2 buckwheat flour
- 1/2
- 1
Instructions:
1. Cream the butter and sugar together.
2. Beat in eggs and vanilla.
3. Work the flour and chopped cherries into the batter, mixing until well combined and evenly coloured.
4. If the dough is a little dry, or not pink enough, add a bit of the liquid from the candied cherries.
5. Roll into logs about 2" in diameter, wrap in plastic wrap and freeze overnight.
6. When ready to bake, slice logs thinly and place on a greased baking sheet.
7. Bake in a preheated 375* oven for 6-8 minutes or until nicely browned along the edges.
8. Enjoy!
Title: Mrs. Woodall's Spice Nuts
Ingredients:
- 3 brown sugar
- 1 butter
- 1 salt
- 2 eggs
- 1 cream of tartar
- 3 flour
- 1 cinnamon
- 1 nutmeg
- 1 clove
- 2 ginger
- 1 baking soda
- 2 hot water
Instructions:
1. Make stiff dough and roll in marbles.
2. Bake in 400° oven, 8 min.
Title: Pumpkin Pudding
Ingredients:
- 1 vanilla pudding mix
- 1 pumpkin
- 1/4 canned pumpkin
- 1/4 nutmeg
- ground cinnamon
Instructions:
1. Combine all the ingredients in a bowl; stir until smooth.
2. Keep refrigerated until ready to serve.
Title: German Stollen (Vegan)
Ingredients:
- 50 fresh yeast
- 100 light brown sugar
- 250 soymilk
- 4 1/4 whole wheat flour
- 1 ground nutmeg
- 1 ground cloves
- 1 salt
- 1 vanilla extract
- 1 margarine
- 1 raisins
- 1/2 currants
- 1 marzipan
- 3/4 olive oil
- 1 icing sugar
- 225
Instructions:
1. Break up the yeast and place in a bowl with 1tsp of the sugar. Gently warm (don't let it get too hot) the milk in a pan and then add to the yeast mixture. Stir and leave to rise.
2. Sift the flour into a large bowl. Add the remaining sugar, ground nutmeg, ground cloves, salt, vanilla and almond extracts and mix all together. Add the vegan margarine and the risen yeast and knead well.
3. Spread out the dough on a floured surface. Mix together the almonds, raisins, currants and peel. Sprinkle over the dough and knead again.
4. Place the dough back in the bowl and cover with cling film. Leave in a warm place for 2 hours to allow to rise.
5. Knead the dough again and roll it out to a rectangle measuring about 45x30cm (18x12inch). Roll out the marzipan to the same size and place in the centre of the dough.
6. Roll up the dough with the marzipan inside. Place on an oiled baking sheet and leave to rise for another 2 hours.
7. Preheat the oven to 190C (375F). Cover the stollen with baking paper and bake for 50-55 minutes.
8. While hot, brush lightly with olive oil and dust with icing sugar. :eave to cool and serve in slices.
Title: The Perfect Chocolate Cake
Ingredients:
- 1 boiling water
- 2 all-purpose flour
- 2 3/4 baking soda
- 2 salt
- 1/2 baking powder
- 1/2 butter
- 1 margarine
- 2 1/2 granulated sugar
- 4 eggs
- 1 1/2 vanilla extract
- 1 butter
- 1/2 regular margarine
- 1 confectioners' sugar
- 2 1/2 heavy cream
- 1 confectioners' sugar
- 1/4 vanilla extract
- 1
Instructions:
1. In medium bowl, combine unsweetened cocoa with 2 cups boiling water, mixing with wire wisk until smooth.
2. Cool completely.
3. Sift flour with soda, salt and baking powder.
4. Preheat oven to 350F.
5. Grease well and lightly flour three 9-by-1 1/2-inch layer-cake pans.
6. In large bowl, with an electric mixer at high speed, beat butter with sugar, eggs and vanilla, scraping bowl occasionally, until light and fluffy-about 5 minutes.
7. At low speed, beat in the flour mixture (in fourths), alternately with the cocoa mixture (in thirds).
8. Begin and end with flour mixture.
9. Do not overbeat.
10. Divide evenly into pans; smooth top with spatula.
11. Bake 25-30 minutes, or until surface springs back when gently pressed with fingertip.
12. Cool in pans 10 minutes.
13. Carefully loosen sides with spatula.
14. Remove from pans; cool on racks.
15. Make frosting: In medium saucepan, combine chocolate pieces, cream butter; stir over medium heat until smooth.
16. Remove from heat.
17. With wisk, blend in 2 1/2 cups confectioner's sugar.
18. Turn into bowl; place over ice set in a larger bowl.
19. Beat until frosting holds shape.
20. Make filling: Whip cream with sugar and vanilla.
21. To assemble: On plate, place a layer, top side down; spread with half of cream.
22. Place second layer, top side down; spread with rest of cream.
23. Place third layer, top side up.
24. To frost cake: With metal spatula, frost sides first, covering whipped cream; use rest of frosting on top, swirling decoratively.
25. Refrigerate at least 1 hour before serving.
26. To cut, use a thin-edged sharp knife; slice with a sawing motion.
Title: Apple and Pear Bundt Cake
Ingredients:
- 1 1/2 apples
- 1 1/2 pears
- 1 raisins
- 2 white sugar
- 3 all-purpose flour
- 3 baking powder
- 1/2 salt
- 1 1/2 cinnamon
- 1/4 clove
- 1/2 nutmeg
- 4 eggs
- 1 vanilla
- 2 pecans
- 1 powdered sugar
- 1/4
Instructions:
1. Preheat oven to 350 degrees. Grease a 9" or 10" bundt pan with oil or butter.
2. Sprinkle diced apples, pears and raisins with the sugar, set aside.
3. In a small bowl, mix the flour, baking powder, salt, cinnamon, cloves and nutmeg.
4. In a large bowl, beat the eggs; add the oil, vanilla and pecans.
5. Stir the flour mixture into the egg mixture, mix well. Add the apples, pears and raisins.
6. Spread batter into the prepared bundt pan.
7. Bake for 55 to 60 minutes, or until the top springs back when lightly touched. Cool in pan for 10 minutes; turn out onto a wire rack and let cake fininsh cooling. Sprinkle with confectioners' sugar. (Tip: If you want to frost your cake, a sour cream frosting is very nice.).
Title: Date Syrup
Ingredients:
- 36 dates
- 2 water
- 1 vanilla
- 1/4 cinnamon
Instructions:
1. dry 36 dates and chopping them in the blender.
2. Combine all ingredients in a saucepan and bring to a boil.
3. Reduce heat to medium-low and simmer, stirring frequently for 1 hour.
4. Cool to room temperature, put in a blender and blend until smooth.
5. Store in refrigerator; heat slightly before using on anything you are serving hot.
6. Use Date Syrup just as you would use maple syrup on pancakes, waffles, French toast, ice cream.
7. It is higher in fiber and lower in calories than maple syrup or honey. Makes about 1 3/4 cups.
Title: Red Velvet Lava Cake
Ingredients:
- 2 eggs
- 1/4 sugar
- 2 white chocolate
- 4 butter
- 6 all-purpose flour
- 5 cocoa powder
- 1 1/2 powdered sugar
- 1 white chocolate
- 4 heavy cream
- 1/4
Instructions:
1. In a bowl, add eggs and sugar, mix well. Then add red food coloring, mix well.
2. Add melted white chocolate & melted butter (made in a double boiler with water).
3. Sift in flour.
4. Add cocoa powder, mix well.
5. Pour the mixture into ramikens.
6. Place a scoop of ganache into the middle of the mixture.
7. Top off with more of the red mixture.
8. Bake 350F for 15-18mins.
9. After cools down a bit, flip over the ramiken on top a small plate.
10. Sift powdered sugar on top.
11. To make white chocolate ganache:
12. In a bowl, add heavy cream and white chocolate.
13. Set up in a double boiler with water.
14. Melt the ingredients.
15. Pour into a small container.
16. Refrigerate until it slightly firm( approx 30mins).
Title: St. Joseph's Day Cream Puffs (Sfingi Di San Giuseppe)
Ingredients:
- 1/2 butter
- 1 salt
- 1 water
- 1 cake flour
- 4 eggs
- 1 sugar
- 1/2 lemon peel
- 1/2 ricotta cheese
- 1 chocolate chips
- 2 sugar
- 1 sugar
- 2 flour
- 3 lemon rind
- 3 vanilla
- 3 milk
- 1/2 butter
- 1/2
- 2
- 1
Instructions:
1. .Combine butter, salt and water in saucepan and bring to a boil. Add flour all at once and mix well until dough leaves sides of pan. Remove from stove and cool.
2. Add eggs one at a time, mixing well after each addition.
3. Add sugar, orange and lemon peel and mix thoroughly.
4. Drop by tablespoonful on a greased baking sheet, leaving 3-inch space between.
5. Bake in 400°oven 10 minutes; reduce heat to 325°and bake 30 minutes or until golden brown.
6. Ricotta Filling: Cream Ricotta well; add chocolate chips, orange peel and sugar. Mix well.
7. Pasticciera Cream: Place sugar, egg yolks, flour, lemon rind and vanilla in saucepan and mix together well.
8. Scald milk and pour over mixture, beating constantly with rotary beater. Continue cooking on low heat, stirring with wooden spoon until mixture reaches the boiling point. Cook four minutes longer stirring constantly.
9. Remove from stove and add butter and mix well.
10. Pour into a bowl and let cool, stirring occasionally to prevent skin from forming over top.
11. Make a slit in the side of each and fill with the Pasticciera Cream or with Ricotta Filling.
Title: Mocha Chocolate Cake for Passover
Ingredients:
- 8 eggs
- 1 sugar
- 3/4 potato flour
- 1 brewed coffee
- 1/2 salt
- 1/4
Instructions:
1. Separate the egg whites and yolks.
2. Beat the whites stiff and add 1/2 cup sugar.
3. Beat until all the sugar is incorporated.
4. Sift the potato flour and cocoa three times.
5. Beat the yolks well.
6. Add the other 1/2 cup sugar, brewed coffee, and salt.
7. While stirring, add the potato flour and cocoa.
8. Fold in the beaten egg whites.
9. Grease a bundt pan. Place batter in pan.
10. Bake for 1 hour at 325 degrees Fahrenheit.
11. Invert the pan on the neck of a bottle until cool.
Title: Pumpkin Cake With Maple Cream Cheese Frosting
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 2 baking powder
- 1/4 salt
- 1 pumpkin pie spice
- 3 eggs
- 1 1/2 granulated sugar
- 1 vanilla
- 1 pumpkin puree
- 1 1/2 cream cheese
- 2 unsalted butter
- 1/2 confectioners' sugar
- 2 pure maple syrup
- 1/4 bittersweet chocolate
- 5
Instructions:
1. Cake:.
2. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Set aside.
3. Sift together flour, baking soda, baking powder, salt and pumpkin pie spice.
4. In another bowl, whisk together eggs, sugar, vegetable oil and vanilla.
5. Slowly whisk flour mixture into egg mixture. Fold in pureed pumpkin.
6. Evenly divide cake mixture between the two prepared cake pans.
7. Bake for 30-40 minutes or until a toothpick inserted in the center comes out with a few crumbs on it.
8. Cool cakes in pans completely before transferring to a cake plate. About 1 hour.
9. Once the cakes are cool, spread a layer of maple cream cheese frosting on the top of one cake layer. Place the other cake layer on top. Use remaining frosting to frost the cake.
10. Frosting:.
11. Beat sugar and butter with mixer or in stand mixer.
12. Gradually add confectioner's sugar and maple syrup while blending.
13. You can put the frosting in the refrigerator to set up a little bit or just let it stand at room temperature so it's ready for you when you need it.
14. Optional: You can chop up some bittersweet chocolate and add it to the batter once it's in the pan and stir just a bit so it doesn't sink to the bottom. Reserve about a third of the chocolate to sprinkle over the frosted cake.
Title: Cream Cheese Frosting
Ingredients:
- 1/2 butter
- 8 cream cheese
- 1 vanilla
- 2 confectioners' sugar
Instructions:
1. Mix cream cheese and butter.
2. Add confectionary sugar little at a time.
3. Add vanilla.
4. Mix well.
Title: Chocolate Chip Cut-Out Cookies
Ingredients:
- 1 unsalted butter
- 1 brown sugar
- 1/2 granulated sugar
- 2 eggs
- 2 vanilla
- 3/4 salt
- 1/2 baking powder
- 3 1/2 - 4 all-purpose flour
- 3/4
Instructions:
1. Preheat oven to 350°F Line baking sheets with silicone baking sheets or parchment paper.
2. Cream the butter and both sugars together. If you have any brown sugar lumps, you should crush them up or pull them out.
3. Add the eggs and the vanilla and mix thoroughly.
4. Add the salt and baking powder and mix again.
5. Add 3 1/2 cups of flour and mix well. Stop here if you are going to chill the dough overnight, or just wait for another day to bake it. If you are going to roll it out right away, add another half of a cup of flour and mix again.
6. Gently stir in the mini chocolate chips.
7. Roll out dough and cut shapes as desired.
8. Bake at 350°F If you roll to 1/4" thick, bake for about 7-8 minutes. If you roll to 3/8" thick, bake for about 10 -12 minutes.
Title: Low-Fat Pineapple Upside Down Cake
Ingredients:
- 1 crushed pineapple
- 1 brown sugar
- 1 eggs
- 2 sugar
- 1 Splenda sugar substitute
- 3/4 vanilla
- 1 all-purpose flour
- 3/4 baking powder
- 1 salt
- 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Line a round 9x1 1/2 inch pan with waxed paper and spray with nonstick cooking spray.
3. Sprinkle brown sugar on waxed paper.
4. Drain pineapple and reserve juice.
5. Spread pineapple evenly in bottom of pan and sprinkle dry gelatin over pineapple.
6. Using an electic hand mixer, beat eggs and egg whites on high until very thick (about 5 minutes).
7. Gradually add sugar.
8. Add 1/3 cup reserved pineapple juice and vanilla and beat on low speed.
9. Gradually add flour, baking powder and salt, blending until batter is smooth.
10. Pour batter into pan.
11. Bake 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
12. When done, immediately loosen cake from edge of pan with a knife and turn the pan over onto a plate.
13. Carefully remove waxed paper.
Title: Banana Pudding
Ingredients:
- 1 evaporated milk
- 4 flour
- 1 vanilla
- 3 sugar
- banana
Instructions:
1. In large bowl layer bananas and vanilla wafers.
2. Mix other ingredients in pan over heat stirring continuously until thick.
3. When thick remove from heat and pour over bananas and wafers.
4. Chill at least 1 hour before serving.
Title: Chocolate Syrup/Sauce
Ingredients:
- 1 sugar
- 3 -4 cocoa powder
- 1/2 butter
- 1 salt
- 1 real vanilla
- 1 evaporated milk
- 2 half-and-half
- 2
Instructions:
1. Mix the cocoa powder, pinch of salt, and the sugar together evenly. Stir in the condensed milk (or half-and-half or cream, whichever one you choose to use). Put in a pan or double boiler along with the butter, and turn on the heat to medium. Bring to boil for a minute or so (the butter will obviously have melted by now). Be sure to stir constantly, or else it will get scorched on the bottom.
2. Turn off the heat and let it cool. As the syrup is cooling down, stir in the teaspoon of real vanilla (hopefully you don't even have any artificial vanilla in the kitchen).
3. Great on ice cream, but this stuff is delicious enough to eat straight. (The site is making me specify "servings" below, but don't pay any attention to that number. There's no such thing as a standard "serving" of chocolate syrup. If you're like me, you'll eat half a cup straight in one serving; if you're more restrained, you might put a few tablespoons on a scoop of ice cream.).
Title: Limoncello Bread Pudding
Ingredients:
- 3/4 heavy cream
- 3/4 milk
- 1 vanilla extract
- 1/4 eggs
- 7 granulated sugar
- 1/2 sugar
- 2
- 1/4
Instructions:
1. Cube bread and place in a 9x9x2 baking dish.
2. In a mixing bowl, wisk together the Heavy Cream, Milk, Eggs, Sugar, Vanilla Extract, and Limoncello. Pour over bread.
3. Cover with foil and bake at 350 for 40-50 minutes, or until pudding is set.
4. In a small sauce pan, bring linomcello and sugar to a boil stirring well to dissolve sugar. Pour over pudding.
5. Top with one scoop of vanilla ice-cream and fresh mint leaf.
Title: Sangria Shortcakes
Ingredients:
- 2 red wine
- 1/3 sugar
- 8 blackberries
- 8 cherries
- 8 strawberries
- 2 nectarines
- 2 1/4 all-purpose flour
- 2 1/4 baking powder
- 1/2 kosher salt
- 1 3/4 heavy cream
- 3 mint sprigs
- 6
Instructions:
1. Combine the red wine and 1/3 cup sugar in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and continue to cook until the liquid is reduced to about 1/4 cup, 10 to 15 minutes. Let cool completely.
2. Combine the cool syrup with the blackberries, cherries, strawberries and nectarines in a large bowl. Let marinate, refrigerated, until the fruit starts to macerate and release juices, about 1 hour and up to 4 hours.
3. Preheat the oven to 400 degrees F.
4. Whisk to combine the flour, baking powder, salt and remaining 3 tablespoons sugar in a large bowl. Add the heavy cream and mix until combined.
5. Press the dough into an 8-inch square baking pan and bake until the edges are golden and the shortcake is cooked through, 18 to 20 minutes. Transfer the pan to a wire rack to cool completely.
6. Cut into 6 pieces and split each shortcake in half horizontally. Spoon fruit on the bottom of each shortcake and top with a generous spoonful of whipped cream. Place the top of each shortcake over the whipped cream, then top with the remaining fruit. Drizzle the fruit sauce over the fruit and garnish each with a dollop of whipped cream and a mint sprig.
Title: Turtle Trifle
Ingredients:
- 8 mascarpone cheese
- 1 1/2 vanilla extract
- 1 1/2 pecans
- 2
- 1/3
- 1/2
Instructions:
1. Beat mascarpone cheese, whipping cream, and vanilla extract in a large bowl at medium speed with a heavy-duty electric stand mixer, using the whisk attachment, 2 to 3 minutes or until smooth and firm.
2. Place half of pie cubes in bottom of a 4-quart trifle dish or tall, clear 4-quart glass bowl.
3. Spread half of whipped cream mixture over pie cubes.
4. Drizzle with half each of chocolate fudge topping and caramel topping. (You might need to zap the fudge and caramel topping in the microwave for 15-25 seconds to get them to drizzling consistency).
5. Sprinkle with half of chopped pecans.
6. Repeat layers.
7. Cover and chill at least 1 hour and up to 8 hours.
8. **Cook time does not include toasting the pecans, defrosting the pie, or refrigeration time.
Title: Frozen Chocolate Rapture Cake
Ingredients:
- 1/2 butter
- 4 sugar
- 2 flour
- 1/2 eggs
- 3 icing sugar
- 4 coffee
- 1 sugar
- 1 light corn syrup
- 1 butter
- 1/2
- 3/4
- 1/2
- 4
- 2
Instructions:
1. Preheat oven to 325.
2. Melt the butter and chocolate in a double boiler. Remove from heat and add sugar, flour and egg yolks to the chocolate.
3. Beat egg whites till stiff peaks form, then gently fold into chocolate. Pour into a prepared 9" springform pan and bake for 25 minutes. Cool, then chill.
4. Beat whipping cream until soft peaks form. Add icing sugar and liqueur to cream and spread over cake. Chill for 2 hours.
5. Spoon hot fudge sauce over the cake and place in freezer for 2 hours or longer. (You may not need to use the whole chocolate sauce) Remove from the freezer 10 minutes before serving.
6. Hot Fudge Sauce: In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth.
7. Place the chocolate and butter in a double boiler set over barely simmering water. When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended.
8. This sauce is best if left to ripen for a full day before serving. Store in a sealed container. This sauce keeps for 3 weeks in the fridge or 3 months in the freezer.
Title: Ultimate Sugar Cookies
Ingredients:
- 1 1/4 sugar
- 1 eggs
- 2 light corn syrup
- 1/4 maple syrup
- 1 vanilla extract
- 3 flour
- 4 all-purpose flour
- 3/4 baking powder
- 1/2 baking soda
- 1/2 salt
- granulated sugar
- raisins
- coconut
Instructions:
1. Heat oven to 375.
2. Place sheets of foil on countertop for cooling cookies. Combine sugar and butter flavor crisco in large bowl. Beat at medium speed of electric mixer until well blended.
3. Add eggs, syrup, and vanilla. Beat until well blended and fluffy.
4. Combine 3 cups flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into 4 quarters.
5. TIP: If dough is too sticky or too soft to roll: Wrap each quarter of dough with plastic wrap.
6. Refrigerate at least 1 hour.
7. Spread 1 T of flour onto large sheet of waxed paper. Place one-fourth of dough on floured paper. Flatten slightly with hands.
8. Turn dough over and cover with another large sheet of waxed paper.
9. Roll dough to 1/4 inch thickness. Cut out with floured cutter. Transfer to ungreased baking sheet. Place 2 inches apart.
10. Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost when cooled.
11. Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost when cooled.Bake one baking sheet at a time at 375 for 5-9 minutes, depending on the size of your cookies[bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes].
12. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely, then frost if desired.
Title: Great Aunt Lola's Chocolate Cake
Ingredients:
- 2 flour
- 1 sugar
- 1 dark brown sugar
- 1 baking soda
- 1/2 cinnamon
- 1 butter
- 4 water
- 1 buttermilk
- 1/2 eggs
- 2 vanilla
- 2 butter
- 1/2 milk
- 4 heavy cream
- 6 powdered sugar
- 1 vanilla
Instructions:
1. In large bowl, mix flour, sugars, soda and cinnamon.
2. In heavy-bottomed saucepan, heat til melted and just UNDER a boil, don't boil!, the 2 sticks butter, 4 Tbl. cocoa and the 1 cup water.
3. Pour over dry ingredients.
4. Stir. Add buttermilk, eggs and vanilla. Stir well til all is combined.
5. I use a large whisk for this.
6. Scrape sides and bottom to incorporate all til smooth, but you don't have to over-mix. Pour into greased and floured 13x9 pan.
7. I use my old metal one for this, *it seems to come out MUCH better than using a glass one.
8. Bake in 350º oven for 35-40 minutes, test with a toothpick.
9. Remove from oven and while cooling, make icing.
10. Fudge Icing:
11. In heavy-bottomed saucepan, melt and bring just UNDER a boil, the butter, cocoa and cream or milk.
12. Stir in quickly the powdered sugar and vanilla til creamy.
13. Then QUICKLY spread/pour over warm cake. Spread icing evenly over top.
14. Chill in fridge til set.
15. *For the icing, it's 3 3/4 cups powdered sugar or 1 (1 lb. ) box. It doesn't want to show up in the recipe.