lumicero/recipes-ing2inst huggingface dataset:
Title: Apricot Orange Bundt Cake
Ingredients:
- 1 granulated sugar
- 1/4 unsalted butter
- 2 eggs
- 2 vanilla extract
- 1 1/2 dates
- 1 walnuts
- 1/2 orange zest
- 1 all-purpose flour
- 2 baking soda
- 1/2 salt
- 1/4 buttermilk
- 3/4 granulated sugar
- 1/2 orange zest
- 1 lemon juice
- 1/3
- 1
Instructions:
1. Preheat the oven to 350 degrees F, then grease & flour a 6-cup Bundt pan.
2. In a large mixing bowl, on high speed, beat the sugar & butter 5 minutes or until light & fluffy.
3. Add the eggs, one at a time, beating well after each, & scraping down the sides of the bowl.
4. On low speed, add vanilla, dates, apricots, nuts & zest, mixing well.
5. In a medium bowl, whisk together the flour, soda & salt.
6. Into the original large mixing bowl, with the mixer on low speed, alternate beating, the flour in fourths & the buttermilk in thirds, into the batter, beginning & ending with flour, & mixing well.
7. Pour the batter into the Bundt pan & bake 45-55 minutes or until a toothpick in the center comes out clean.
8. Cool in the pan on a wire rack for 10 minutes before inverting cake onto a wire rack over a sheet of foil & remove the pan.
9. Meantime, for the glaze, in a small saucepan, stir together all the glaze ingredients.
10. Bring to a boil & cook for 3 minutes, stirring constantly, until the mixture thickens slightly.
11. Poke holes in the top of the cake with a long, thick skewer at about 1" intervals.
12. Brush the HOT glaze over the top & sides of the cake, then cool completely.
13. Store at room temperature, tightly covered, for up to 3 days. The cake, tightly wrapped, can also be frozen.
Title: Banana Donuts
Ingredients:
- 5 all-purpose flour
- 3 baking powder
- 1 baking soda
- 2 salt
- 1 nutmeg
- 1/4 butter
- 1 sugar
- 1 1/2 vanilla extract
- 3 eggs
- 3/4 buttermilk
- 1/2 flour
- 1/2
Instructions:
1. Sift flour, measure and resift 3 times with baking powder, soda, salt, and nutmeg.
2. Cream butter then blend in sugar, add vanilla, and eggs, and beat until light and fluffy.
3. Add combined bananas and buttermilk, and stir until well mixed.
4. Add flour mixture in 3 or 4 portions, stirring thoroughly after each addition.
5. Chill for at least 2 hours before rolling.
6. Remove 1/4 of dough from refrigerator at a time, knead it lightly 4 or 5 times, roll to 3/8 inch thickness, and cut with floured 2-1/2 inch doughnut cutter.
7. Liberally sprinkle rolling surface with flour so dough won't get claggy and stick.
8. Fry in deep oil heated to 375 ° F. until golden brown, then lift out and drain on absorbent paper.
9. If desired, the dough may be covered tightly and kept in the refrigerator for 1 to 2 days, to be fried as needed.
10. Sprinkle with brown sugar or powdered sugar, or if you have the tools, put whipped cream inside.
Title: Saucy Chocolate Pudding Cake
Ingredients:
- 3 butter
- 1/2 flour
- 1/2 baking powder
- 1/4 baking soda
- 1/4 ground cinnamon
- 1 powdered sugar
- 1/4 egg
- 1 dark brown sugar
- 2 pecans
- 1/4 walnuts
- 1 1/4 honey
- 1/4
Instructions:
1. Grease a shallow 5 cup ovenproof dish with a little butter. Sift the flour, baking powder, baking soda, cocoa, and cinnamon in a large bowl. Add the butter, powdered sugar, and egg, and beat until well blended. Turn into prepared dish and sprinkle with the brown sugar and nuts.
2. Pour the tea into a large pitcher, stir in the honey, and carefully pour over the pudding.
3. Bake in a preheated oven, 325F/160C for 50 to 60 minutes, until firm to the touch in the center.
Title: Hershey's St. Patrick's Day Parfaits
Ingredients:
- 3 miniature marshmallows
- 1/2 milk
- 2 green creme de menthe
- 1 confectioners' sugar
- 1/4 heavy cream
- 1 1/2
Instructions:
1. Combine marshmallows and milk in a saucepan over low heat; stir until mixture is smooth.
2. Measure one cup into a bowl, add creme de menthe.
3. Add melted chocolate chips and sugar to remaining marshmallow mixture.
4. Leave to cool to room temperature.
5. Whip cream until stiff, divide into 2.
6. You can also use 3 cups of whipped topping, divided.
7. Fold half into creme de menthe mixture, and the other half into the chocolate mixture.
8. Alternately spoon mixtures into parfait glasses.
9. Chill, garnish with mint leaves or shaved chocolate.
Title: Chocolate Orange Marquise
Ingredients:
- 1 sugar
- 1/4 dark chocolate
- 12 unsalted butter
- 1 eggs
- 5 orange, zest of
- 1 flour
- 3 powdered sugar
- 1 orange zest
Instructions:
1. Preheat oven to 350F, grease a 9" cake pan to the depth of 2", line bottom with parchment.
2. Place 1/2 c of sugar in a saucepan, add orange juice and stir over gentle heat until sugar has dissolved completely.
3. Remove from heat and stir in the chocolate until melted, then add butter, cube by cube until melted and thouroghly mixed.
4. Whisk the eggs into the remaining sugar in a large bowl until very thick, add the orange zest.
5. Using a metal spoon, fold the chocolate mixture into the egg mixture lightly and evenly.
6. Sift the flour over the top and fold in.
7. Scrape the mixture into the prepared pan.
8. Place in a rosting pan, transfer to the oven and pour hot water into the roasting pan to abut halfway up the sides of the cake pan.
9. Bake for about 1 hour or until the cake is firm to the touch.
10. Remove the cake from the water bath and place on a wire rack to cool for 10-15 minutes.
11. To turn out, invert the cake onto a baking sheet, place a serving plate upside down on top, then turn plate and baking sheet over together so the cake is transferred to the plate.
12. Dust with confectioners sugar and decorate with stips of pared orange zest.
Title: Raspberry Linzer Cookie Cups
Ingredients:
- 1 1/2 unsalted butter
- 1 confectioners' sugar
- 2 vanilla extract
- 1/2 salt
- 3 all-purpose flour
- 2 all-purpose flour
- 1 1/2 pecans
- 2
Instructions:
1. Finely grind/chop the toasted pecans in your food processor. In the bowl of a stand mixer, beat the butter and ground pecans on medium speed until very soft and light, about 3 minutes. Beat in the confectioners sugar and vanilla extract until well combined. Scrape down the sides of your bowl and add the dry ingredients. Beat for about 30 seconds, or until well combined (dough will pull away from the sides of the bowl).
2. Roll the dough into 1" balls and place in an UNgreased miniature cupcake pan. Find something in your kitchen that is the same diameter as the cupcake hole (I used a shot glass), and press gently down on each ball to make an indentation.
3. Place a rounded half teaspoon of raspberry jam in each depression and bake at 350F for 20 minutes. The jam will melt and spread out evently.
4. Keep the baked cookies IN the pan, but on a cooling rack for TEN MINUTES. After 10 minutes, you will be able to VERY GENTLY lift the cookie cups out of the pan. You can use the tip of a knife to help, but it shouldn't be necessary -- just lift with a steady, gentle pressure and they will pop out. I've also had luck turning the pan upside down on a soft towel and tapping it gently -- they should pop out.
Title: 3 Day Cake
Ingredients:
- 1 eggs
- 3 butter
- 1/2 water
- 1 1/4 sugar
- 2 flaked coconut
- 2 Cool Whip
- 8 sour cream
- 2
Instructions:
1. Prepare cake mix as directed using the 3 eggs, 1 1/4 cup of water and 1/2 cup of butter, then pour into 8" or 9" pans. **depending on what brand of cake mix you buy the amount of eggs, butter, water may be different - just use the ingredients listed on your box of yellow cake and omit any of mine that aren't needed. I used Betty Crocker butter recipe yellow, but it doesn't not matter which one you use**.
2. Meanwhile, mix together the sugar, coconut and sour cream.
3. Set aside 1 cup of the coconut mixture.
4. After the cake has cooled split the layers using a serrated knike, so you have 4 layers.
5. On a covered cake dish begin layering the cake with the coconut mixture, leave the top layer unfrosted.
6. Take the remaining cup of coconut mixture and mix with the cool whip.
7. Frost the top and the sides of the cake.
8. Cover the cake and refrigerate for 3 days before serving.
9. LOVE IT!
Title: Italian Wedding Cookies
Ingredients:
- 1 1/2 butter
- 3/4 margarine
- 3/4 confectioners' sugar
- 1 1/2 salt
- 1 vanilla
- 3 all-purpose flour
- confectioners' sugar
Instructions:
1. Preheat oven to 325°F (165°C).
2. Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy.
3. Add almonds and vanilla.
4. Blend in flour gradually and mix well.
5. Shape into balls (or crescents) using about 1 teaspoon for each cookie.
6. Place on ungreased cookie sheets, and bake for 15-20 minutes. Do not brown.
7. Cool slightly, then roll in the extra confectioners' sugar.
Title: Aunt Nell's Ginger Cookies
Ingredients:
- 3/4 sugar
- 1 egg
- 1 molasses
- 4 baking soda
- 2 1/4 salt
- 1 1/2 ground cloves
- 1/4 ginger
- 1/2 cinnamon
- 1
Instructions:
1. Thoroughly beat together Crisco, sugar, egg and molasses.
2. Mix together remaining ingredients and then blend into the first mixture.
3. Chill dough for 3 hours or overnight.
4. Shape dough into small balls.
5. Roll each ball in sugar. Using a glass covered with a wet towel, flatten each ball then sprinkle a little sugar on top.
6. Bake at 375 degrees for 10 to 11 minutes.
Title: Guava Soudhlay
Ingredients:
- 4 guavas
- 2 strawberry Jell-O gelatin dessert
- 1 sugar
- 1 strawberries
- 1 kiwi fruits
- 2 -3
- 3 -5
Instructions:
1. Follow the instructions on the packet of the strawberry jelly and prepare it.
2. Keep aside.
3. In a blender, prepare the guava milkshake.
4. To prepare the same, add milk and sugar to the guavas and process until smooth.
5. Keep aside.
6. Prepare whip cream in a bowl by adding 1/2 cup milk and a pkt.
7. of Dream Whip and mixing them together.
8. Add the guava milkshake, chilled jelly, Nestle cream and Dream whip.
9. Mix well in a blender.
10. Pour the mixture in a serving bowl.
11. Freeze for 3 hours before serving.
12. Garnish with strawberry and kiwi fruit slices.
13. Serve chilled on a hot summer afternoon and enjoy this treat.
Title: Double Chocolate Dessert Brownie
Ingredients:
- 1 1/4 all-purpose flour
- 1/4 sugar
- 3/4 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 instant coffee
- 1 milk
- 1/2 butter
- 3 margarine
- 1/2 vanilla extract
- 1 1/3 hot water
- 1 sugar
- 1/8 brown sugar
- 1/4 instant coffee
- 1 salt
- 1/4
Instructions:
1. preheat oven to 350 degrees. combine flour, cocoa, sugar, baking powder, baking soda, and salt.
2. dissolve coffee in milk and add to dry ingredients. add melted butter and mix all together. mix well until batter is even and has no lumps; should be thick.
3. combine sauce dry ingredients making sure of no brown sugar lumps.
4. spread batter evenly in lightly greased square 8in. brownie dish(glass is best).
5. cover top of batter evenly with sauce mixture; do not mix in with batter.
6. bring 1 1/3 cup water to a boil on stove, or microwave. pour into measuring cup and check if additional water is needed(may have evaporated from boiling). pour water carefully over sugar mixture; should cover entirely.
7. bake for 35-45 mins or until cake sets firm. serve hot with vanilla ice cream.
Title: Brownie Baklava
Ingredients:
- 3/4 unsalted butter
- 4 granulated sugar
- 1 1/2 eggs
- 4 vanilla
- 1 all-purpose flour
- 1 salt
- 1/2 ground cinnamon
- 2 walnuts
- 1 pistachios
- 3/4 phyllo dough
- 1 unsalted butter
- 2/3 honey
- 1/3
Instructions:
1. For the brownie batter:
2. Melt the butter and chocolate squares in a double boiler, stirring every 30 seconds, until completely melted. Let cool slightly before stirring in the sugar. Beat in the eggs and vanilla until well combined. Sift in the flour and cinnamon and mix. Fold in 1 cup chopped walnuts and 1/2 chopped pistachios. Set brownie batter aside.
3. For the brownie batter:
4. In a large bowl set over a pan of simmering water, melt the butter and chocolate together over a low heat, stirring constantly until melted.
5. Take off the heat and stir in the sugar, eggs and vanilla until smooth. Fold in the flour, salt, cinnamon, walnuts and 1/2 a cup of the pistachios.
6. For assembly:
7. Unroll the phyllo dough out on a work surface. Place a 9-inch spring form cake pan on the center of the pastry. Use a sharp knife to cut all the way around the cake tin to make circle-shaped pieces of dough. Keep the phyllo covered with a damp cloth while you are assembling the baklava.
8. Brush the base and sides of the springform pan with melted butter. Place one circle of phyllo dough at the bottom of the cake pan. Brush with melted butter. Repeat this so you have a total of 7 layers of phyllo in the cake pan, each layer having been brushed with butter.
9. Spread half of the brownie batter evenly over the phyllo dough in the cake pan.
10. Layer 7 more sheets of phyllo dough over the brownie batter, brushing each with a layer of butter before laying on the next.
11. Spread the remaining brownie batter over the phyllo.
12. Top this with the remaining phyllo sheets, brushing each layer with melted butter before laying on the next. This will be quite a thick section of phyllo layers!
13. Chill the whole thing for 2 hours, so the brownie batter has firmed up which will make it easier to cut.
14. Once it has been chilled, preheat the oven to 350 degrees F.
15. Using a sharp knife, cut the unbaked baklava into the chevron star pattern (as shown in the video) going all the way through the top layers of phyllo.
16. Bake for 50-60 minutes, until a skewer inserted into the center of the brownie, comes out with some moist crumbs and a bit of batter clinging to it (it shouldn’t be completely gooey in the middle, but it also shouldn’t be completely cooked through or the brownie will be dry).
17. Remove from the oven and pour the honey over the top of the brownie. Top with the remaining chopped pistachios.
18. Let cool completely, for 2-3 hours, before removing from the spring form pan and cutting into pieces.
Title: Brown Betty
Ingredients:
- 2 butter
- 1/3 sliced apples
- 5 brown sugar
- 1/2 nutmeg
- 1/2 cinnamon
- 1 lemon rind
- 1 lemon juice
- 2
- 4
Instructions:
1. Combine corn flakes and butter. Spoon 1/3 of corn flakes mixture in dish.
2. Cover with half of the apples.
3. In a separate bowl, mix sugar, spices and lemon rind. Spread half of mixture on top of apples.
4. In a third bowl, combine lemon juice and apple juice. Pour half over apples.
5. Top with corn flakes.
6. Cover and bake 20 minutes at 375°F.
7. Uncover and bake another 20-30 minutes or until soft and brown.
Title: Empire Biscuits (a/k/a "Cookies" to non-Brits)
Ingredients:
- 8 plain flour
- 3 caster sugar
- 6 butter
- cherries
Instructions:
1. Mix flour and sugar in a bowl, rub in the butter.
2. Knead well to form a smooth paste.
3. Roll out to about ¼-inch thickness and cut out round shapes with pastry cutters.
4. Place on a greased baking tray.
5. Cook in a slow 300°- 325° degree oven for about 30 minutes.
6. Once cooled, sandwich 2 biscuits together with strawberry or raspberry jam.
7. Decorate top with icing and half a cherry.
Title: White Chocolate Cake
Ingredients:
- 3 white chocolate
- 2 milk
- 1/2 vanilla
- 1 cake flour
- 1 baking powder
- 1 1/2 salt
- 1/4 butter
- 4 1/2
Instructions:
1. Melt the white chocolate in a double boiler. Keep it at a simmer so it stays melted, and stir occasionally while following the other steps to keep it from seizing up.
2. Meanwhile preheat oven to 350. Generously grease and flour a 7-inch springform pan.
3. Combine egg, 2 tbsp of the milk, and vanilla in a medium bowl and set aside.
4. Combine flour, baking powder, and salt in a stand mixer with a beater attachment. Mix until combined.
5. Add the butter and the unused milk to the mixer and beat on low until combined. Then beat on medium for 1.5 minutes to form the batter.
6. Scrape the sides down with a spatula, then add the egg mixture in 3 batches while continuing to mix on medium.
7. Scrape the sides again and add the melted chocolate, beating on medium.
8. Transfer to spring-form and bake 40-45 minutes or until a toothpick comes out clean.
9. Cool on a wire rack for 10 minutes, then using a knife to loosen the sides. Remove the sides of the pan. Allow to cool another 10 minutes, then use a knife to loosen the base and remove the cake from the base of the pan.
10. Allow to cool completely on a wire rack before frosting. This cake can be cut into two layers to make a multi-layer cake.
Title: Nana's Fruitcake
Ingredients:
- 1 sultana
- 3 eggs
- 3/4 sugar
- 1/2 butter
- 3/4 flour
- 1 baking powder
- 1 salt
Instructions:
1. put sultannas in a saucepan, cover with water and boil.
2. beet eggs, add sugar.
3. cut butter and add to eggs and sugar.
4. strain sultannas, add to egg mixture and stir.
5. add flour, baking powder and salt.
6. bake for 1 1/4 - 1 1/2 hours at 350 degrees.
7. add essence if wanted.
8. check at 1 hour.
Title: Peg Broken Cookies
Ingredients:
- 1 butter
- 1 white sugar
- 1/2 brown sugar
- 1 egg
- 1 1/2 flour
- 1 salt
- 1 baking soda
- 1 cinnamon
- 1 1/2 oatmeal
- 1 chocolate chips
- raisins
Instructions:
1. Cream butter and sugars.
2. Add eggs and mix.
3. Add salt, baking soda, and cinnamon and mix well.
4. Add flour gradually and mix.
5. Add oatmeal gradually and mix. Add raisins or chips and mix well.
6. Chill dough for 1 hour.
7. Break off into small pieces and roll into balls. Flatten with glass dipped in butter (to make sugars stick) and sugar.
8. Bake at 350 for 10 minutes.
Title: Chocolate Cola Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 4 butter
- 1/2 margarine
- 1 3/4 powdered sugar
- 1/2 vanilla extract
- 3 pecans
- 1
Instructions:
1. BEAT first 4 ingredients at low speed with an electric mixer until blended.
2. Gradually add 11/4 cups cola.
3. Increase speed to medium, and beat 2 minutes.
4. Pour into a greased and floured 13- x 9-inch pan.
5. BAKE at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean.
6. Cool in pan on a wire rack 10 minutes.
7. COOK butter, remaining 1/2 cup cola soft drink, and cocoa in a large saucepan over medium heat, stirring constantly, until butter melts.
8. (Do not boil.) Remove from heat; stir in powdered sugar and vanilla.
9. Stir in pecans.
10. SPREAD warm frosting over top of warm cake; cool completely on wire rack.
Title: Silky Chocolate Pudding (Vegan)
Ingredients:
- 1 pitted dates
- 2 1/2 coconut milk
- 1/4 salt
- 1/2 avocado
- 1 vanilla
- 1
Instructions:
1. In a blender, pour the hot water over the dates and let them stand 10-15 minutes or so to soften. (you can use a hot non-dairy milk, but it tasted just great using only water).
2. After they have soaked, add the flesh of the avocado and all remaining ingredients. Blend on high, scraping down sides as necessary, until smooth.
3. You can eat it warm, but it tastes best if you can refrigerate it for 2 to 3 hours in an airtight container. Nice with raspberries on top. You can also freeze to make fudgiscles, we were told.
Title: Maple Frosted Applesauce Cake
Ingredients:
- 2 whole wheat flour
- 1 all-purpose flour
- 2 granulated sugar
- 1 1/2 baking soda
- 1 1/2 salt
- 1 ground cinnamon
- 1/2 nutmeg
- 1/4 clove
- 2 1/2 applesauce
- 1/2 margarine
- 2 eggs
- 1/2 walnuts
- 1/2 golden raisin
- 1/4 butter
- 1/4 maple syrup
- 1 - 1 3/4 confectioners' sugar
- 1 light corn syrup
- 1/2 vanilla extract
- walnut halves
Instructions:
1. For the cake:
2. Preheat oven to 350F and lightly grease a bundt pan.
3. Sift the dry ingredients together into a bowl.
4. Add applesauce, butter or shortening, and eggs; beat for three minutes.
5. Stir in nuts and raisins.
6. Pour batter into prepared pan and bake for 50 to 55 minutes or until the cake tests done.
7. Let stand for ten minutes; invert onto a cooling rack to complete cooling.
8. For the frosting:
9. Heat butter in a small saucepan until lightly golden brown, taking care not to scorch.
10. Stir in maple syrup, sugar, corn syrup, and vanilla.
11. Heat and beat until frosting is smooth.
12. Frost cake and garnish, if desired.
Title: Brown Sugar Cookies
Ingredients:
- 1 white sugar
- 1/2 brown sugar
- 1 shortening
- 1 egg
- 2 flour
- 2 baking soda
- 2 cream of tartar
- 1 vanilla
- 1/2 salt
- pecan halves
Instructions:
1. Chill dough; make into balls.
2. Dip each ball into white sugar and place on greased cookie sheet, sugar side up.
3. Optional: place a pecan half on each cookie.
4. Bake at 350 degrees for 10- 12 minutes.
5. If they are underbaked, they are chewy.
6. If they are baked longer, they are nice and crisp.
Title: Delicious Pumpkin Dessert
Ingredients:
- 3 eggs
- 1 sugar
- 1 evaporated milk
- 1 pumpkin
- 1 butter
- 3/4 - 1 1/2 cinnamon
- 1 ginger
- 1/4 clove
- 1/8 salt
- 1/2
- 3/4
Instructions:
1. Mix eggs, milk, sugar, spices, and pumpkin.
2. Pour into 9x13 inch baking pan.
3. Sprinkle dry cake mix evenly over top of pumpkin mixture.
4. Sprinkle nuts evenly over cake mix.
5. Drizzle melted butter evenly over top.
6. Bake at 350 degrees for 1 hour.
7. Serve with whipped topping, if desired.
Title: Glazed Ribbon Dessert
Ingredients:
- 19 1/4 strawberries
- 3/4
- 6
- 2
- 1
Instructions:
1. Preheat oven to 350*. Grease and flour 13x9 inch pan.
2. Prepare and bake and cool cake following package directions for no cholesterol recipe. Remove from pan.
3. Split cake in half horizontally --
4. Place bottom cake layer on serving plate.
5. Spread with strawberry preserves. Place top cake layer on top of strawberry preserves.
6. Score top with knife to make 24 servings.
7. Alternate strawberry halves and peach slices to form desired design.
8. Heat peach preserves, press through a sieve.
9. Brush frusit and top of cake with warmed preserves to glaze.
10. Garnish with mint leaves, if desired.
Title: Chocolate Broiler Cake
Ingredients:
- 1 German cooking chocolate
- 1/2 butter
- 1/2 sugar
- 1 vanilla
- 7 flour
- 2/3 cornstarch
- 3 sugar
- 7 butter
- 1/4 powdered sugar
- 3 boiling water
- 2
Instructions:
1. grease and line bottom of 8x8 inch pan with wax paper.
2. melt half the chocolate and set aside.
3. beat 1/2 cup sugar for 30 sec, add vanilla and beat till fluffy.
4. add egg yolks one at a time, beating well.
5. mix flour and cornstarch together, then stir into beaten mixture.
6. divide batter in half.
7. add melted chocolate to ONE half, stirring well.
8. wash beaters VERY WELL.
9. beat egg white in separate bowl until soft peaks form.
10. gradually add 1/4 cup sugar, beating till stiff peaks form.
11. divide egg whites in half and fold the halves, one at a time (chocolate second), into divided batters with a spatula. Batter may appear curdled at
12. this point but that is normal.
13. spread scant 1/2 cup of chocolate batter evenly in prepared pan.
14. Place pan approx 5 inches from flame in broiler and cook 1-2 minutes.
15. Spread scant 1/2 cup plain batter on top of cooked chocolate cake, bake under broiler flame 1-2 minutes.
16. repeat steps with remaining batter, trying to keep all additions 5 inches from flame. If this cannot be done simply reduce cook time by a few seconds for each additional layer.
17. When done you should have around 10 layers.
18. cool in pan 10 minutes, loosen side with butter knife, invert onto wire rack, remove wax paper and cool.
19. ICING DIRECTIONS.
20. melt together remaining chocolate and 3 tbsp butter.
21. Stir in powdered sugar until crumbly.
22. pour in enough boiling water to make drizzling consistency (about 1/4 cup).
23. cut cake and drizzle each piece with chocolate.