lumicero/recipes-ing2inst huggingface dataset:
Title: Master Cookie
Ingredients:
- 16 all-purpose flour
- 1 1/4 baking soda
- 1 1/2 baking powder
- 1 1/2 kosher salt
- 1 1/4 table salt
- 10 unsalted butter
- 8 dark brown sugar
- 2 granulated sugar
- 2 eggs
- 1 1/4 vanilla extract
- chocolate chips
Instructions:
1. Sift (or whisk together) flour, baking soda, baking powder, and salt into a bowl. Set aside.
2. Using a mixer with a paddle attachment, cream butter and both sugars together until blended. Don't go crazy here, just make sure everything is incorporated.
3. Add eggs, one at a time, mixing well after each addition.
4. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined. Stir in chocolate chips.
5. Preheat oven to 350 degrees. Using a size 20 ice cream scoop (approximately ¼ cup) form dough into balls, *place on cookie sheet and bake 18 to 20 minutes, or until light golden brown but still soft.
6. Let cookies rest on cookie sheet for only 1 or 2 minutes, then gently remove from tray and place directly on counter top until set enough to eat. Don't even bother with a cooling rack.
Title: Pecan Sandies - Melt in Your Mouth
Ingredients:
- 1 butter
- 1 granulated sugar
- 1 confectioners' sugar
- 1 eggs
- 2 vanilla extract
- 1 all-purpose flour
- 4 baking soda
- 1 cream of tartar
- 1 salt
- 1 pecans
- 2 granulated sugar
- 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. In a large bowl, cream together the butter, vegetable oil, 1 cup of white/granulated sugar and confectioners sugar until smooth.
3. Beat in eggs one at a time.
4. Add vanilla. Stir until blended.
5. Combine flour, baking soda, cream of tartar and salt.
6. Stir into the creamed mixture. Mix until completely blended.
7. Mix in the pecans.
8. Roll dough into 1 inch balls and roll each ball in remaining white sugar.
9. Place cookies 2 inches apart onto ungreased cookie sheet. (you may top each cookie with a pecan half if you like).
10. Bake for 11 to 13 minutes in the preheated oven, or until the edges are golden.
11. Remove from cookies sheet to cool on wire racks.
Title: Purse Cake
Ingredients:
- 1 water
- 1 1/4 butter
- 1/3 eggs
- 3
- 1
Instructions:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of two 9-inch round cake pans with shortening or cooking spray. Make cake mix as directed on box, Pour into pans.
2. Bake as directed on box for 9-inch round cake pans. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
3. Use serrated knife to cut one-fourth off each cake to form a straight edge about 7 inches long. Use the small pieces of cake to form the change purse. Spread about 2 tablespoons frosting on bottom side of 1 cake. Place bottom side of other cake on frosting, matching cut edges. On serving plate or tray, stand cake, cut side down. Cover; freeze 1 hour or until firm.
4. In small bowl, mix remaining frosting and food color until desired shade. Frost cake.
5. Use peelable string licorice for handle and candy for clasp. Decorate purse as desired with assorted candies. Store loosely covered at room temperature.
Title: Ricotta Cake
Ingredients:
- 2 ricotta cheese
- 3/4 sugar
- 3 eggs
- 1 water
- 1 1/3 eggs
- 1/3 powdered sugar
- 3
Instructions:
1. Mix together ricotta cheese, sugar and eggs; set aside.
2. Prepare cake mix according to package instructions, and pour into a greased and floured pan 13x9-inch baking pan.
3. Carefully spoon ricotta mixture over the batter. Bake at 350°F for 60 to 65 minutes, or until done.
4. Cool on rack, sprinkle with powdered sugar, cut into squares and serve.
Title: Holiday Fruitcake (Fruit Cake)
Ingredients:
- 27 sweetened condensed milk
- 1 eggs
- 3 walnut halves
- 1 dates
- 1 all-purpose flour
- 2 baking soda
- 1/2
- 2 1/2
- 1
Instructions:
1. Preheat oven to 300 degrees. Grease and flour a 10-inch bundt pan.
2. Combine flour and baking soda; set aside.
3. In a large bowl combine mincemeat and sweetened condensed milk. Stir in beaten eggs then the fruit and walnuts. Add the flour/baking soda mixture and stir until combined.
4. Spoon batter into the prepared bundt pan and bake approximately 1 hour 20 minutes or until test in middle of cake comes out clean. (I cook to 1 hour 10 minutes then start testing every 10 minutes until cake tests for doneness. If it's over baked it will be dry, otherwise the cake will come out perfectly moist. Be diligent with your testing.).
5. Cool 15 minutes. Turn out of pan onto a wire rack. Cool completely. Cake may be cut into individual portions and wrapped in foil and frozen.
6. To make in loaf pans, spoon 3/4 full. Bake 300 degrees for 1 hour or until test in middle of cake comes out clean.
Title: Sugar Cookie Perfection
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 2 flour
- 2 baking powder
- 1/2 salt
- 1/2 vanilla
Instructions:
1. Cream together butter and sugar.
2. Add egg and continue creaming until well combined.
3. Sift together flour, baking powder and salt.
4. Stir into butter mixture.
5. Add vanilla.
6. Roll out on lightly floured surface to a little over 1/4 inch thick. Cut into shapes.
7. Bake on parchment @ 400 for 8-10minutes, depending on size.
8. Let cool and then frost.
9. To frost: I use 1 cup powdered sugar(sifted), 1 tsp corn syrup and enough milk to make a nice spreadable consistancy.
Title: Key Lime Cake (Three Layers)
Ingredients:
- 1 granulated sugar
- 1 1/3 all-purpose flour
- 2 salt
- 1/2 baking powder
- 1 baking soda
- 1 eggs
- 5 lemon juice
- 1 1/2 vanilla extract
- 3/4 lime juice
- 1 confectioners' sugar
- 1/2 butter
- 1/2 cream cheese
- 1/2 confectioners' sugar
- 1/2
- 1
Instructions:
1. Preheat the oven to 350 degrees.
2. Grease and flour three 9-Inch round cake pans.
3. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder and baking soda. Stir to mix well.
4. Add the eggs, oil, orange juice, lemon juice and vanilla.
5. Divide the batter evenly among the three pans and bake for 35-40 minutes.
6. Test for doneness by lightly touching the tops of the layers or inserting a toothpick.
7. Cool the layers in the pans for 5 minutes then turn them out onto racks.
8. While the layers are still hot mix the lime juice and 1/2 cup confectioners' sugar and pour it over the layers on the racks.
9. You can pierce the layers with a fork to allow the glaze to soak in better.
10. Allow the layers to cool completely as you prepare the icing.
11. For the icing Cream the butter and cream cheese.
12. Beat in the confectioners' sugar until the mixture is smooth and easy to spread.
13. Spread the icing between the layers and on the top and sides of the cake.
Title: Sunshine Mousse Pie
Ingredients:
- 1 unflavored gelatin
- 1/4 water
- 1 heavy cream
- 1 cream cheese
- 1 confectioners' sugar
- 3/4 vanilla
- 1 1/2 graham cracker pie crust
- 1
Instructions:
1. Pour the cold water into a blender and sprinkle with the gelatin.
2. Let stand for 1 minute.
3. Add the hot cream and process at low speed until gelatin is completely dissolved, about 2 minutes.
4. Add the cream cheese, juice concentrate, sugar and vanilla; process until blended.
5. Chill until mixture is slightly thickened, about 15 minutes.
6. Pour into crust and chill until firm.
7. Garnish with slices of orange, lime, or other fresh fruit.
8. (If you take a slice of fruit and make a cut in it from the center to the outside, you can then twist it to make a pretty garnish.) NOTE: Instead of orange, you can make this with frozen lemonaide, limeaide, tangerine juice, frozen pina colada mix, strawberry concentrate, etc.
9. If you do use a sweetened concentrate like lemonaide, cut the added confectioner's sugar in half.
Title: Cranberry Lime Pistachio Shortbread Cookies
Ingredients:
- 1 1/4 powdered sugar
- 1 flour
- 2 1/2 dried cranberries
- 3/4 roasted pistachios
- 1/2 lime, juice and zest of
- 1
Instructions:
1. Preheat oven to 350°F.
2. Line baking sheets with parchment paper.
3. Using a mixer, cream margarine and sugar. Add flour till dough forms.
4. Stir in cranberries, pistachios, zest, and juice.
5. Let dough rest in fridge for a few minutes. To form cookies, roll 1 tablespoons dough into a ball, then flatten. Place on cookie sheet.
6. Bake cookies for 11 minutes or till the bottoms are just turning golden and the tops look dry-ish. Cool on wire racks.
Title: Basic Trifle Recipe
Ingredients:
- 1 instant pudding mix
- 2 sugar
- 2 water
- 1/3
- 1/2
- 1/3
Instructions:
1. Prepare pudding or custard according to directions and let cool.
2. Mix the fruit with the sherry.
3. Cut the cake into 1" chunks and place 1/2 of the chunks in the bottom of a trifle bowl.
4. Layer 1/2 of the fruit on top of the cake layer and top with 1/2 the pudding.
5. Repeat layering.
6. Top with whipped cream and garnish with fresh fruit.
7. Chill well before serving.
8. Variations.
9. To make a low fat trifle, use angel food cake, fat-free pudding and low fat whipped cream.
10. Strawberry Shortcake Trifle- Yellow or Angel food cake, custard and strawberries.
11. Black Forest Trifle- Chocolate cake, raspberries and custard.
12. Tropical Trifle- Angel food cake, mixed pineapple, mangoes, papayas, vanilla or lemon pudding. Sprinkle with shredded coconut.
13. Apples and cream Trifle- Spice Cake, Apple pie filling and custard.
14. Banana Creme Trifle- White or chocolate cake, Sliced Bananas, Custard.
Title: Mini Pumpkin Whoopie Pies
Ingredients:
- 1 3/4 all-purpose flour
- 3/4 baking soda
- 1 1/2 coarse salt
- 1/2 unsalted butter
- 1 vegetable shortening
- 1/4 granulated sugar
- 1/2 dark brown sugar
- 1/2 egg
- 1 pure vanilla extract
- 1 cream cheese
- 1 unsalted butter
- 4 confectioners' sugar
- 1/2 canned solid-pack pumpkin
- 1/2 cinnamon
- 1/4 nutmeg
- 1
Instructions:
1. Prepare cookies; Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.
2. Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
3. Drop about 2 teaspoons dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.
4. Prepare filling; In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter and confectioners' sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary.
5. Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.
Title: Sugar Cookie Crisps
Ingredients:
- 1/2 margarine
- 3/4 sugar
- 1 egg
- 1 vanilla
- 1 1/2 flour
- 1/4 baking powder
- 1/2 salt
Instructions:
1. Melt margarine. Remove from heat. Add sugar, egg, vanilla. Beat smooth for one minute. Sift dry ingredients over and blend well.
2. Cover and chill for 30 minutes. Shape into two 1 1/2 inch thick rolls. Wrap in wax paper.
3. Chill one hour.
4. Slice and bake on a greased cookie sheet at 350*F for 10 to 12 minutes.
Title: Apple Snack Cake
Ingredients:
- 3 eggs
- 2 1/4 sugar
- 1 evaporated milk
- 1 vanilla extract
- 2 1/4 flour
- 1 cinnamon
- 2 1/4 baking powder
- 1/2 salt
- 2 tart apples
- 1 1/2 walnuts
Instructions:
1. Set onen to 350 degrees.
2. Set rack to second bottom position.
3. Grease a 13x9 pan.
4. In a mixing bowl, combine the eggs, sugar, milk and vanilla.
5. Combine the flour, cinnamon, baking powder and salt; add to egg mixture and mix well.
6. Stir in the apples and walnuts.
7. Transfer to a greased baking pan.
8. Bake at 350 degrees for 40-45 minutes, or until cake tests done.
9. Serve with whipped cream.
Title: Swedish Sandwich Creams
Ingredients:
- 2 flour
- 1 butter
- 1/3 margarine
- 1/2 heavy whipping cream
- 1/4 salt
- 3/4 sugar
- 1 confectioners' sugar
- vanilla
Instructions:
1. Mix thoroughly butter, cream, and flour. Cover and chill.
2. Heat oven to 375 degrees. Roll about 1/3 of dough at a time 1/8-inch thick on floured cloth-covered board (keep remaining dough chilled). Cut into 1 ½ inch rounds.
3. Transfer rounds with spatula to a piece of waxed paper that is heavily coated with sugar. Place on ungreased baking sheet. Prick rounds with fork about 4 times each.
4. Bake 7-9 minutes or just until set, but not browned. Cool. Put cookies together in pairs with creamy filling.
5. Creamy filling:.
6. Cream 1/4 cup soft margarine, 3/4 cup confectioners' sugar, and 1 teaspoons Vanilla until smooth and fluffy. Tint with a few drops food color. Add a few drops water if necessary for proper consistency.
Title: Christmas Plum Pudding
Ingredients:
- 3/4 raisins
- 3/4 golden raisin
- 3/4 currants
- 1/2 apple
- 1/2 beef suet
- 1 flour
- 1 brown sugar
- 1/2 allspice
- 2/3 salt
- 1 1/4 eggs
- 1/2 brandy
- 1/4 lemon juice
- 3
- 2
- 1
Instructions:
1. Combine raisins, golden raisins, currants, candied orange peel, chopped almonds and shredded apple.
2. Combine suet, flour, brown sugar, breadcrumbs, allspice and salt.
3. Beat eggs and add to flour mixture.
4. Stir brandy and lemon juice into fruit mixture.
5. Stir fruit into batter.
6. Pack into greased, heat-proof bowl (or several smaller bowls, or straight-sided canning jars for gifting).
7. Steam for 3-6 hours (depending on size of container) until the dough portion of the pudding is firm (test with toothpick, like a cake).
8. Cool and sprinkle with more brandy. Cover tightly and refrigerate until Christmas. (can be made far in advance).
9. To serve, steam again until warm, turn out onto a heat-proof plate, and if you are really adventurous, pour brandy over pudding and light!
Title: Raspberry Rhubarb Pie
Ingredients:
- 1 1/2 frozen rhubarb
- 3/4 frozen raspberries
- 1/2 applesauce
- 1 1/3 brown sugar
- 1/4 cornstarch
- 1 tapioca
- 1 butter
- 1
Instructions:
1. Preheat oven to 425°F.
2. Line a small, 8-inch pie tin with one of the pastry crusts.
3. Combine all ingredients except butter in bowl and mix well to blend. Puor into pastry-lined tin.
4. Dot with butter. Place other crust on top of the pie and crimp edges. Cut slits to vent or use a lattice top.
5. Bake for 40-50 minutes, until bubbly and crust is brown. If you dislike dark edges, cover pie crust rim with foil for the last 15 minutes of baking.
6. OPTION: Brush top crust with cream or milk prior to baking, for a golden color. I like to sprinkle some granulated sugar on the pie as soon as it comes out of the oven if doing a lattice top. It won't adhere to a mostly-crust top.
7. I highly recommend serving this pie cold, with whipped cream, or slightly warm, with a scoop of vanilla ice cream.
Title: Honey Chocolate Chip Oatmeal Cookies
Ingredients:
- 2 1/2 whole wheat pastry flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 cinnamon
- 1 butter
- 1 1/4 honey
- 2 -3 eggs
- 1 vanilla
- 1 rolled oats
- 1 1/2 walnuts
- 1 chocolate chips
- 1
Instructions:
1. Cream together butter and honey.
2. Add beaten eggs, vanilla, and melted chocolate. Mix well.
3. In a separate container, mix together all dry ingredients except the oatmeal, coconut, and nuts. (You may wish to sift the flour.).
4. Add the dry ingredients to the wet ingredients and mix well.
5. Add the coconut, nuts, and chocolate chips.
6. The mixture will probably be a bit more gooey than your standard cookie recipe -- don't worry.
7. Place dough in the fridge while you preheat the oven to 350 degrees.
8. Drop by spoonfuls onto a greased cookie sheet.
9. Bake for about 14 minutes.
10. Let cool and enjoy!
Title: Pao De Lo De Ovar
Ingredients:
- 6 eggs
- 2 sugar
- 100 flour
- 50
Instructions:
1. Beat the 2 eggs with the sugar till very creamy.
2. Slowly add in the 6 egg yolks, that have been slightly beaten.
3. Beat for about 10-15 minutes. (longer its beaten the better it is.).
4. Now slowly fold in the flour a little at a time, until complety done.
5. Line the cake pan with wax papper, butter and flour wax paper and place inside cake pan.
6. Pour the cake batter in pan.
7. Place in preheated oven 180ºc Bake for 15min.
8. Enjoy.
Title: Sweet Sweet Mini Sundae
Ingredients:
- 1 pineapple ice cream
- 1 cherries
- 1 banana
- 1
- 1/4
- 4
Instructions:
1. Slice the banana in half, hot dog-style and then cut it in half, burger style.
2. Place the banana into a cup, and place the scoop of ice cream on top.
3. Spray whipping cream around the ice cream and banana.
4. Drizzle the chocolate syrup on the whipping cream. Top it off with nuts.
5. Add the cherry on top. ENJOY!
Title: Sugar Cookies and Icing
Ingredients:
- 2 sugar
- 1 butter
- 2 eggs
- 3 milk
- 2 vanilla
- 1/2 butter
- 1 confectioners' sugar
- 5 milk
- 1 vanilla
Instructions:
1. For Cookies:.
2. Mix butter and sugar.
3. Add eggs, milk and vanilla.
4. Add 4-5 cups of flour (start with 4 and add until dough is stiff).
5. Roll out on a floured surface and cut.
6. Bake at 350 for 8 minute.
7. ***It helps to chill the dough before rolling***.
8. For Icing:.
9. Beat all ingredients and add food coloring as desired.
Title: White Chocolate Fruit and Nut Bars
Ingredients:
- 1 1/2 flour
- 1/2 salt
- 1/4 powdered sugar
- 3/4 unsalted butter
- 3/4 light corn syrup
- 1/3 light brown sugar
- 1 salt
- 3 eggs
- 3/4 white chocolate
- 3/4
- 8
Instructions:
1. Preheat oven to 350°F.
2. Line bottom of a 13x9-inch rimmed baking pan or jelly roll pan with parchment paper (sprinkle a little water on bottom of pan to help parchment stay in place).
3. To make crust, add flour, salt and sugar to work bowl of a food processor. Pulse to combine.
4. Add butter and pulse until texture resembles coarse breadcrumbs. (Alternately, whisk dry ingredients together in a mixing bowl. Cut in butter by hand using two knives or a pastry cutter.).
5. Spread crust mixture into baking pan, using hands to press evenly. Bake for 20-30 minutes, or until golden brown. Remove from oven.
6. While crust is baking, whisk together corn syrup, brown sugar, salt and eggs.
7. Spread nuts, fruit and chocolate evenly over crust.
8. Pour corn syrup mixture over top and let it spread (gently tilt pan to get mixture into corners of crust if necessary).
9. Reduce oven temperature to 325°F Bake for 20-30 minutes, or until just set.
10. Remove from oven and cool completely before cutting.
Title: Three-Layer Italian Coconut Cream Cake
Ingredients:
- 1 buttermilk
- 1 baking soda
- 1/2 butter
- 1/2 shortening
- 1 pure vanilla extract
- 2 sugar
- 5 eggs
- 2 all-purpose flour
- 1 baking powder
- 1 flaked coconut
- 1 1/2 flaked coconut
- 1 cream cheese
- 1/2 butter
- 1 vanilla
- 1 half-and-half cream
- 2 confectioners' sugar
- 3 1/2 sweetened flaked coconut
- 1
Instructions:
1. Set oven to 350 degrees F.
2. Grease three 9-inch round cake pans.
3. For cake; in a small bowl combine 1 cup buttermilk with 1 teaspoon baking soda; set aside.
4. In a large bowl cream the butter and shortening with sugar and vanilla until fluffy.
5. Add in eggs and the buttermilk/soda mixture; beat until well combined.
6. In a small bowl combine the flour with baking powder then add to the creamed mixture; beat until just combined.
7. Mix in 1 cup coconut.
8. Divide into prepared baking pans.
9. Bake for about 30-35 minutes or until the cakes test done.
10. Allow to cool in pans then remove to a wire rack/s to cool completely.
11. Place 1 cake layer on a plate, then spread about 3/4 cup of the raspberry preserves on top (can use more or less).
12. Place the second cake layer over the top, then spread the top of cake layer with remaining 3/4 cup preserves.
13. Top with remaining third cake layer.
14. For the frosting; in a bowl combine the cream cheese with soft butter, cream and both extracts; beat until combined.
15. Add in confectioners sugar and beat until smooth adding in more cream or confectioners sugar if needed to achieve desired spreading consistancy.
16. Mix in 1 cup coconut.
17. Spread on top and sides of the cooled cake.
18. Sprinkle flaked coconut over the top of the cake (use as much as desired).
Title: Double Ginger Crackle Cookies
Ingredients:
- 3/4 shortening
- 1 sugar
- 1 egg
- 1/4 molasses
- 2 all-purpose flour
- 2 baking soda
- 1/4 salt
- 1/2 candied ginger
- 1 ground ginger
- 1 cinnamon
- 1 clove
- granulated sugar
Instructions:
1. Cream together shortening and sugar; add egg and molasses and mix well.
2. Stir together the flour, soda, salt, spices and candied ginger. Blend into the creamed mixture.
3. Shape into balls about 1-inch in diameter. Roll balls in granulated sugar. Place about 2-inches apart on greased cookie sheets.
4. Bake at 350°F for 8-10 minutes or until golden. Careful not to overbake. Cookies should be slightly soft when removed from the oven.
5. Allow to cool on cookie sheet for a few minutes before removing to racks to complete cooling.
Title: Potato Chip Cookies
Ingredients:
- 1 chocolate chips
- 1
- 2
Instructions:
1. place 2 cups crushed potato chips in microwave.
2. for 3 minutes.
3. remove and add chocolate and butterscotch.
4. spoon unto wax paper and chill.
Title: Caramel Bread Pudding
Ingredients:
- 1 brown sugar
- 5 butter
- 2 walnuts
- 1/2 pecans
- 1/2 cinnamon
- 2 1/2 milk
- 1/2 heavy cream
- 2 eggs
- 1 vanilla extract
Instructions:
1. Preheat oven to 350°F
2. Press sugar into the bottom of a baking dish.
3. Place bread on top of sugar tearing to fit. Drizzle bread with melted butter. Sprinkle with nuts and cinnamon.
4. Combine remaining ingredients and pour over bread.
5. Bake 35-40 minutes or until tester comes out clean when inserted in center.
Title: Pineapple Upside-Down Cake
Ingredients:
- 1 maraschino cherries
- 10 butter
- 1/2 brown sugar
- 1 eggs
- 1 water
- 3
- 1/3
- 1 1/3
Instructions:
1. Preheat over to 350 degrees.
2. Melt the butter in a 9x13 pan. Sprinkle the brown sugar in an even layer all over the bottom of the pan. Arrange as many pineapple slices on top of this. Dot the maraschino cherries all around.
3. In a separate bowl, blend the cake mix with the eggs, vegetable oil, and water. Pour this over the pineapple/cherry mix.
4. Bake for approximately 30 minutes, or until cake tester comes out clean. Cool for 10 minutes.
5. ** Note: One can also drain the pineapple juice as use it as a portion of the water that is used in the cake mix.
Title: Makeover White Christmas Cake
Ingredients:
- 1/2 water
- 2 white chocolate baking squares
- 1/4 butter
- 1 sugar
- 2 eggs
- 1/2 unsweetened applesauce
- 1/8 all-purpose flour
- 1 1/3 cake flour
- 1 baking powder
- 3/4 baking soda
- 3/4 buttermilk
- 1 pecans
- 1/3 flaked coconut
- 1/4 reduced-fat cream cheese
- 1 white chocolate baking squares
- 2 butter
- 1/3 confectioners' sugar
- 3 1/2
Instructions:
1. In small saucepan, bring water to a boil.
2. Remove from the heat; stir in chocolate until melted.
3. Cool for 20 minutes.
4. Line 2 9-inch round baking pans with waxed paper and coat the paper with cooking spray; set aside.
5. Meanwhile, in large mixing bowl, beat butter and sugar until crumbly, about 2 minutes.
6. Add eggs, one at a time, beating well after each addition.
7. Beat in the applesauce, extract and reserved chocolate mixture (batter will appear curdled).
8. Combine the flours, baking powder and baking soda; add to butter mixture alternately with buttermilk, beating well after each addition.
9. Stir in pecans and coconut.
10. Transfer to prepared pans.
11. Bake at 350 degrees for 22-27 minutes or until a toothpick inserted near the center comes out clean.
12. Cool for 10 minutes before removing from pans to wire racks to cool completely.
13. For frosting, in large mixing bowl, beat the cream cheese, butter and chocolate until blended.
14. Add confectioners' sugar; beat until smooth.
15. Spread frosting between layers and over top and sides of cake.
16. Refrigerate for at least 2 hours.
17. Remove from the refrigerator 15 minutes before serving.