lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Sour Cream Cinnamon Walnut Bundt Cake
Ingredients:
- 2 1/2 walnuts
- 2 -3 cinnamon
- 1/2 sugar
- 1/4 butter
- 2 flour
- 1 baking soda
- 1 baking powder
- 3/4 salt
- 1 1/4 sugar
- 1 butter
- 2 eggs
- 1 1/4 sour cream
- 2 vanilla extract
- 2 granny smith apples
Instructions:
1. Set oven to 350°F.
2. Set oven rack to second-lowest position.
3. Generously butter a bundt pan and then flour (shaking out excess flour).
4. In a bowl mix together flour, baking soda, baking powder and salt.
5. In a small food processor, PULSE the walnuts, 2-3 teaspoons cinnamon and 1/2 cup sugar until the nuts are chopped.
6. Add in 1/4 cup melted butter and pulse once or twice to combine; set aside.
7. To make the cake: In a large bowl beat the 1 cup softened butter with 1-1/4 cups sugar at high speed with an electric mixer for about 5 minutes.
8. Add in eggs and beat well.
9. Beat in sour cream and vanilla until smooth and fluffy (about 3 minutes).
10. Reduce the speed to low and add in the flour mixture, mixing just until blended (the batter will be thick).
11. Add in the chopped apples; mix to combine.
12. Sprinkle half of the nut mixture evenly into bottom of the bundt pan.
13. Spoon half of the batter on top of the nut mixture, spreading out with a spatula, then sprinkle the remaining nut mixture on top of the batter, then top/dollop with remaining cake batter, spreading out with a spoon.
14. Bake for about 50 minutes, or until cake tests done.
15. Cool cake in the pan on a rack for about 1 hour, then run a thin knife around the inner edges.
16. Place rack on top of the pan, then flip to invert onto rack.
17. Cool completely.
18. *NOTE* this cake can be baked in a tube pan, just layer the cinnamon/nut mix twice between three layers of cake batter instead of sprinkling on the bottom of the pan. Layer as follows.
19. A third of the cake batter in the bottom of the pan then sprinkle with half of the nut mixture, then another third batter on top, the the remaining nut mixture then the remaining third of cake batter.
20. This method works quite well, but will produce a higher cake that might take a longer time to bake.
Title: One Step Angel Food
Ingredients:
- 1 crushed pineapple
- 1 vanilla
- 1
Instructions:
1. Mix altogether the angel food cake mix, pineapple and vanilla.
2. Stir well.
3. Place in 13x9 baking pan.
4. Bake at 350 degrees for 35-40 minutes.
Title: Baklava Mini Bites
Ingredients:
- 1/2 butter
- 1/2 honey
- 1 lemon juice
- 1/4 ground cinnamon
- 2 walnuts
- 1 raisins
- 5 phyllo dough
- 1 butter
- 1 honey
Instructions:
1. Melt 1/2 cup butter in 1-quart saucepan.
2. Stir in 1/2 cup honey, lemon juice and cinnamon.
3. Cook over medium heat, stirring occasionally, until mixture is thickened (18 to 20 minutes).
4. Remove from heat.
5. Combine thickened honey mixture, walnuts and raisins in small bowl; mix well.
6. Cool to room temperature (1 hour).
7. Heat oven to 350°F.
8. Cut phyllo sheets in half crosswise (14x9-inch rectangle).
9. Place 1 1/2 cups filling on end of each phyllo rectangle.
10. Roll up, starting at long (14-inch) edge.
11. Combine all glaze ingredients; brush over top of dough.
12. Cut into 1-inch slices with sharp knife.
13. Repeat with remaining phyllo dough.
14. Place baklava slices onto ungreased baking sheet, cut-side down.
15. Bake for 8 to 10 minutes or until lightly browned.
16. Let stand 1 to 2 minutes; remove from baking sheet.
17. Serve warm or cool.
Title: Raw Vegan Oatmeal Cookies
Ingredients:
- 2 granola cereal
- 1 cranberries
- 1/2 raisins
- 1/2 walnuts
- 1/2 banana
- 1/4 peanut butter
- 1
- 2
- 1
Instructions:
1. Mix the bran cereal, granola, cranberries, raisins, almonds and walnuts together in a large bowl. Crush any large pieces of cereal. Set aside.
2. Add the banana and the jam to the mix.
3. Melt the peanut butter in the microwave for about 20 seconds or until fully melted.
4. Quickly add the peanut butter to the mixture and mix thoroughly; messy part!
5. Scoop handful (or however big you want individual cookie to be) into tray and form into a cookie shape. Press firmly together.
6. Wrap each individual cookie with cling wrap and mould into cookie shape again, making sure it's nice and firm.
7. Put in the freezer overnight.
8. (For better results, keep in freezer and take out when wanting a snack, cooling cookie for maybe 10 minutes.).
Title: Sugar Cookies
Ingredients:
- 2 3/4 flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1 butter
- 1 1/2 sugar
- 1 1/4 vanilla extract
- 1 egg
- sugar
Instructions:
1. Set out butter to bring temperature down.
2. Preheat oven to 365 degrees.
3. Whisk together flour, baking powder, and baking soda.
4. Beat egg lightly.
5. Beat butter in a electric mixer on low for 1 minute.
6. Add sugar slowly to butter while mixing.
7. Add vanilla to butter (still mixing!).
8. Add egg to the butter-sugar mixture while mixing. Scrape the sides of the mixing bowl and mix a little more to ensure everything is mixing well.
9. Add flour mixture in batches to the cookie dough. Once it is all incorporated, scrape the bowl again and mix a tad more.
10. Roll cookie dough into 1 1/4 inch balls (give or take, depending on your cookie size preference), roll in sugar, and place 2 inches apart on an ungreased cookie sheet.
11. Bake cookies for 8 - 9 minutes.
12. Cool for 1 - 2 minutes on cookie sheet, then transfer to a wire rack to finish cooling.
13. Serve!
Title: Best Ever Butter Pound Cake
Ingredients:
- 1 1/2 real butter
- 3 sugar
- 9 eggs
- 4 1/2 flour
- 1 milk
- 3 -4
Instructions:
1. Preheat oven to 350.
2. Cream butter and sugar.
3. Add eggs one at a time.
4. Add sifted flour a cup at a time.
5. Add milk and flavoring.
6. Pour into a greased bundt cake pan.
7. Bake about 1 hour.
Title: Kids Favorite Honey Baked Bananas
Ingredients:
- 4 bananas
- 4 brown sugar
- 4 honey
- 1 lemon
Instructions:
1. Preheat oven to 325°F.
2. Peel the bananas, cut in half and place in a baking dish.
3. Sprinkle the bananas with brown sugar.
4. Cut the lemon in half and squeeze a little juice over each banana.
5. Drizzle a teaspoon of honey over EACH banana (2 halves).
6. Bake for 20-30 minutes or until well browned.
Title: Passover Fruit Cobbler
Ingredients:
- 1 matzo meal
- 1/2 potato starch
- 1/2 brown sugar
- 1/4 salt
- 1 cinnamon
- 1/4 butter
- 2 margarine
- 5 granny smith apples
- 1 rhubarb
- 3/4 sugar
- 1/2 sour pitted cherries
- 1/4 potato starch
- 2 cinnamon
- 1/2
Instructions:
1. Preheat oven to 350°.
2. For the topping: Mix together the first 5 ingredients with a whisk.
3. Cut in butter with a pastry blender until it resembles coarse meal.
4. Stir in orange juice.
5. For filling: Combine apples and the rest of the filling ingredients; toss gently.
6. Spray a 11x7-inch baking dish.
7. Spread 1 1/2 cups of topping on the bottom of the dish to form a crust and then spoon filling over crust.
8. Top evenly with remaining topping.
9. Bake for 45 minutes until bubbling and light brown.
10. Let it stand 10 minutes before serving.
Title: Grasshopper Bars
Ingredients:
- 1 water
- 1/3 egg
- 2 powdered sugar
- 1 cream cheese
- 3 butter
- 1 milk
- 1/4 butter
- 2
- 1/4
- 3 -4
- 1
Instructions:
1. Heat oven to 350°F Spray bottom of 13x9-inch pan with cooking spray.
2. In large bowl, stir all Bar ingredients until soft dough forms. Press into pan; bake 15 minutes. Cool about 10 minutes.
3. In large bowl, stir all Frosting ingredients until smooth. Spread over bars.
4. In small microwavable bowl, microwave all Glaze ingredients on High 30 seconds; stir until smooth. Drizzle over frosting. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Title: Pumpkin Pecan Cheesecake
Ingredients:
- 15 graham crackers
- 1/3 sugar
- 1/4 salt
- 6 unsalted butter
- 3 cream cheese
- 1 Libby's canned pumpkin
- 3 all-purpose flour
- 1/2 pecans
- 1 sugar
- 1/2 salt
- 4 eggs
- 1 vanilla extract
- 2 sour cream
- 1/3 sugar
- 1 vanilla extract
- 2 Libby's canned pumpkin
- pecans
Instructions:
1. To prepare the crust, preheat the oven to 375°F and butter a 10-inch spring-form pan.
2. Combine the graham crackers, sugar and salt in the bowl of a food processor. Process until the mixture is finely ground. Add the melted butter and pulse several times to combine. Press the mixture over the bottom and about one inch up the sides of the pan. Bake until firm and lightly browned around the edges, about 15 minutes. Cool on wire rack and reduce the oven temperature to 325°F
3. For the filling, combine the cream cheese, Libby’s pumpkin, flour, pecans, sugar and salt in the bowl of a standing electric mixer fitted with the paddle attachment. Mix well and add the eggs one at a time, beating well after each addition. Beat in the vanilla.
4. Prepare a water bath by bringing a large pot of water to a boil. Completely wrap the bottom of the spring-form pan in heavy-duty foil. Pour the filling over the crust in the pan and place in the center of a large roasting pan. Carefully pour enough of the boiling water into the roasting pan to come halfway up the sides of the spring-form pan. Bake until set and firm in the center, about 1 hour and 50 minutes.
5. To make the topping, mix the sour cream, sugar and vanilla in a small bowl. Remove the cheesecake from the water bath and increase the oven temperature to 400°F Spread the topping evening over the surface of the cheesecake. Use a small spoon to drop small amounts of the Libby’s canned pumpkin haphazardly over the top. Make small decorative swirls with the tip of a knife. Sprinkle over chopped pecans. Return to the oven and bake until the topping is set, about 10 minutes. Remove from the water bath and cool for 30 minutes. Cover and refrigerate for at least 12 hours before serving.
Title: Dinosaur Birthday Cake
Ingredients:
- 370 butter
- 4 vanilla extract
- 1 1/2 caster sugar
- 6 eggs
- 2 1/2 plain flour
- 4 1/2 baking powder
- 1/2 unsalted butter
- 3/4 icing sugar
- 250 milk
- 3 mini marshmallows
- 1 1/2
- 50
- 1/2
- 12
- 2
Instructions:
1. Preheat oven to 160°C Grease two 7.5 cm deep 24cm (base) round spring form cake pans and line their bases with a circle of baking paper.
2. Using an electric mixer, cream butter, vanilla and sugar in a large bowl until pale. Add eggs 2 at a time beating well after each addition.
3. Sift the flour and baking powder together into the same bowl. Add in sprinkles and chocolate chips and gently fold mixture until just combined.
4. Pour half of the mixture into each cake tin and bake for 40-45 or until a skewer inserted into the middle comes out mostly clean.
5. When cooked, allow cakes to cool in tins for five minutes before turning out onto wire racks to cool completely.
6. When cakes are at room temperature, slice the top off both so that they have a flat surface and set the tops aside.
7. Out of one cake cut out an oval (for the body) and a banana-shape for the tail. Reserve remaining cake.
8. Out of the second cake cut out a piece for the head connected to the neck (small oval for head and curved shape for neck- I followed the curve along the outside of the cake for the neck) and 4 small rectangles for the legs. Reserve remaining cake.
9. Out of leftover cake cut-offs, cut out six small triangles for the spikes along the dinosaurs back.
10. Assemble the pieces together on a cake board or desired serving platter to get the rough shape of your dinosaur, shaping and sizing where necessary until you're satisfied with the shape. Remember you can perfect the shape with icing.
11. Dust off any crumbs and set dinosaur aside.
12. To make the icing beat the butter with an electric mixer until white and creamy. Add icing sugar 1/2 a cup at a time and beat well. Add in milk and beat for a further 1-2 minutes. Lastly, stir in enough food coloring to achieve your desired colour.
13. To ice the cake, start by spreading icing on the tops of each spike that goes along the dinosaurs back. Pour some sprinkles in a shallow bowl so that you can’t see the bottom of the bowl. Press the iced top of each spike onto the sprinkles carefully so that it is covered in sprinkles. Return spikes to their position on the dinosaur and continue icing the cake.
14. Spread and even, smooth layer of icing all over the cake using dobs of icing to connect each section of the cake if necessary. When cake is completely covered in every nook and cranny and icing is used up you are ready to decorate.
15. Place 3 mini m&m’s on each foot of the dinosaur to create toes.
16. Place the mini marshmallows on the head for eyes and dot the black writing icing on each marshmallow to make pupils.
17. Draw a smile on the face of the dinosaur using the red writing icing.
18. Lastly place the smarties on the dinosaur’s back and neck for spots.
19. Chill cake for at least 1 hour or until icing is set and ENJOY!
Title: Raspberry and Cream Cheese Cake
Ingredients:
- 1 1/4 all-purpose flour
- 1 1/4 baking powder
- 1 lemon peel
- 1/4 baking soda
- 1/4 salt
- 1/4 granulated sugar
- 1/2 Splenda granular
- 3 unsalted butter
- 1/4 margarine
- 1 vanilla
- 1/2 low-fat buttermilk
- 2 reduced-fat cream cheese
- 1/4 Splenda granular
- 2 raspberries
- 1 raspberries
- 2 powdered sugar
Instructions:
1. Lightly coat a 9x1-1/2-inch round baking pan with cooking spray; set aside.
2. In a medium bowl stir together the flour, baking powder, lemon peel, and baking soda, set aside.
3. In a medium mixing bowl beat the 1/4 cup granulated sugar and 1/2 cup Splenda and butter with an electric mixer on medium to high speed until combined.
4. Add the 1/4 cup egg whites and the vanilla. Beat on low to medium speed for 1 minute. Alternately add the flour mixture and buttermilk to the egg mixture, beating just until combined after each addition. Pour into prepared pan.
5. In a small mixing bowl beat the cream cheese and the 1/4 cup Splenda on medium to high speed until combined. Add the 2 tablespoons egg product. Beat until combined. Arrange the 1 cup raspberries over the batter in the pan. Pour the cream cheese mixture over all.
6. Bake in a 375 degree F oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly on wire rack. Serve warm. If desired, top with additional fruit. Sprinkle with powdered sugar.
Title: Brenda's Whoopie Pies
Ingredients:
- 1/2 margarine
- 1 sugar
- 1 egg
- 1 milk
- 1 vanilla
- 2 flour
- 1 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2 margarine
- 1/2 confectioners' sugar
- 1 marshmallow creme
- 1 vanilla
- 1
Instructions:
1. To make cakes:
2. Preheat oven to 350F.
3. Cream margarine and sugar.
4. Add egg, vanilla and milk.
5. Mix in dry ingredients.
6. Beat well.
7. Drop by tablespoons onto an ungreased cookie sheet.
8. Bake at 350F for 7 minutes.
9. To make filling:
10. Mix all ingredients together, adding a few drops of milk so that the mixture had a speadable consistency.
Title: Cholly's World -Famous Gingerbread Cake
Ingredients:
- 1 dark molasses
- 1 baking soda
- 2 1/2 all-purpose flour
- 1 baking powder
- 1 1/2 ground cinnamon
- 1 ground ginger
- 1/2 salt
- 1/8 ground cloves
- 1/2 butter
- 1 brown sugar
- 2 eggs
Instructions:
1. In a 2-quart pan over high heat, bring 1 cup water to a boil.
2. Remove from heat and stir in molasses and baking soda.
3. After mixture stops foaming, stir in 1/2 cup cold water; let cool to room temperature, stirring often (about 10 minutes).
4. (This can also be done easily in microwave).
5. In a small bowl, whisk together dry ingredients.
6. Preheat oven to 325 degrees F.
7. In mixing bowl, with an electric mixer on high speed, beat butter and brown sugar until well blended.
8. Beat in eggs until blended.
9. Reduce speed and add flour and molasses mixtures alternately until incorporated, then beat on high spped until well blended.
10. Pour into a buttered and floured 9-inch square pan.
11. Bake in a 325 oven until a toothpick inserted in center of thickest part comes out clean, 45 to 50 minutes.
12. Let cool on pan on a rack for at least an hour.
13. Serving suggestion: Pour about 1/4 cup creme anglaise onto each plate.
14. Cut cake into pieces and set them in sauce on plates.
15. If desired, lightly sift unsweetened cocoa and/or powdered sugar over each plate and garnish with a mint sprig.
16. Offer additional creme anglaise at table.
Title: Chocolate Haystacks (No Bake--For the Kids)
Ingredients:
- 1 chocolate chips
- 2 1/2 walnuts
- 3/4
Instructions:
1. Melt the chocolate bits in a double boiler and add the rice crispies and nuts.
2. Put in little stacks on waxed paper and refrigerate till hard.
Title: Butter Almond Cookies
Ingredients:
- 1 1/2 butter
- 1/2 sugar
- 1 flour
- 3
- 1 1/2
Instructions:
1. blend butter and sugar.
2. add extract.
3. then flour.
4. work fast, shape into logs and roll into grated almonds.
5. bake at 350 for 15 to 20 minutes.
Title: Mrs. Truman's Coconut Balls
Ingredients:
- 1 1/2 coconut
- 2/3 sweetened condensed milk
- 1 salt
- 1 vanilla
- 1/4
Instructions:
1. Mix all ingredients and form into 18 balls.
2. Place on a greased baking sheet.
3. Bake at 350 degrees for 15 minutes, or until brown.
4. Enjoy!
Title: Burnt Sugar Cake
Ingredients:
- 3 cake flour
- 3 baking powder
- 1/2 salt
- 3/4 butter
- 1 1/4 sugar
- 3 eggs
- 1 vanilla
- 3/4 milk
- 1 cream cheese
- 1/2 butter
- 2 confectioners' sugar
- 2 -3 vanilla
- 1 pecan halves
- 1/2 - 1 pecans
- 1 sugar
- 1 boiling water
Instructions:
1. Burnt Sugar Syrup:
2. Heat 1 cup sugar in a large skillet over low heat.
3. until melted and amber colored;.
4. remove from heat.
5. Carefully stir in 1 cup boiling water until sugar is disolved; cool.
6. Pepare burnt sugar syrup, cool.
7. Measure 1/2 for cake.
8. Reserve 3 tablespoons or more for frosting.
9. Sift flour, salt and baking powder onto wax paper.
10. Grease two 9 by 1 1/2 inch layer cake pans.
11. line with wax paper.
12. grease wax paper.
13. Preheat oven to moderate (350 degrees).
14. Beat butter with one cup of the sugar, egg yolks and vanilla in a large bowl.
15. Beat until fluffy.
16. Beat in the 1/2 cup burnt sugar syrup.
17. Stir in flour mixture alternately with the milk.
18. beating after each addition.
19. until batter is smooth.
20. Beat egg whites in a medium size bowl.
21. until foamy.
22. Beat in the remaining 1/4 cup of sugar slowly.
23. until meringne forms soft peaks.
24. Fold meringne into batter until no streaks of white remain.
25. Pour into prepared pans.
26. Bake in preheated moderate (350 degree) oven.
27. for 25 minutes or.
28. until center springs back when lightly touched with fingertip.
29. cool pans on wire rack 5 minutes.
30. Remove from pans.
31. Peel off paper.
32. cool completely.
33. Fill and frost with Burnt Sugar Frosting.
34. Garnish with pecan halves and chopped pecans.
35. Burnt Sugar Frosting:
36. Mix cream cheese and butter together until well blended.
37. Gradually add confectioners sugar, burnt sugar syrup and vanilla.
38. Frost layers, top and sides with frostin.
39. Garnish top with pecan halves around the rim of cake.
40. Press chopped pecans arounds sides of cake.
Title: Harvest Dumplings
Ingredients:
- 4 apples
- 1/2 egg
- 8 water
- 1
Instructions:
1. Hollow out the core of the apples and fill with SNICKERS® Bars.
2. Unfold the pie dough. Cut two 4-inch circles from each round of pie dough. Lay the circle flat on the counter; make five 2-inch slits towards the center of the circle.
3. Lay the dough over the apple, shingling the slits for ease in covering the apple. Tuck edges of dough underneath apple.
4. Beat the egg and water together and brush the pie dough with egg & water mixture.
5. Gather up the dough scraps and re-roll them flat. Roll dough into a sausage shape and cut into 1½-inch pieces. Put one piece on top of each apple for a stem. Refrigerate while the oven is preheating to 350°F
6. Bake for approximately 20 minutes.
Title: Coffee Angel Food Cake
Ingredients:
- 1 cold water
- 2 instant coffee
- 1 cocoa powder
- 2 powdered sugar
- 3 instant coffee
- 1
- 1/4
Instructions:
1. Move oven rack to lowest position. Preheat oven to 350 degrees F.
2. Combine the water coffee liqueur, and instant coffee in a mixing bowl. Stir until coffee is dissolved.
3. Add cake mix and cocoa powder using a electric mixer on low for 30 seconds, then beat on medium for 1 minute. Pour into an ungreased 10 by 4 inch tube pan. Bake in preheated oven for 37 to 47 minutes or until top it a dark golden brown, cracked and not sticky.
4. Remove from oven and turn pan upside down onto a bottle until completely cooled. Run a knife around edges of pan and remove cake from pan.
5. Icing: stir together all ingredients in a bowl until smooth. Pour over the top of the cake and let it run down the sides. Let icing set for 1 hour.
Title: Nicky-L-G's Orange Cake
Ingredients:
- 1 caster sugar
- 1/2 milk
- 125 butter
- 1 salt
- 2 eggs
- 1 1/2 self raising flour
- 1 orange, rind of
Instructions:
1. Put sugar and milk into bowl and leave for 30 minutes.
2. Add remaining ingredients and beat for 6 minutes on high speed.
3. Cook in a well greased 20cm cake tin in a moderate oven (180-200 degrees C) for 60minutes.
4. Variation: sub 1 teaspoon vanilla for orange rind.
Title: Tropical Fritter Snacks
Ingredients:
- 1 crushed pineapple
- 1/4 coconut
- 1/4 flour
- 3 sugar
- 1/2 baking soda
- 2 salt
- 1 cinnamon
- 1 sugar
- 1/4
Instructions:
1. Mix 1/4 c.
2. sugar with cinnamon and put aside.
3. This will be sprinkled on top of the fritters after they are fried.
4. Heat oil to about 350 degrees Fahrenheit While oil is heating, In a medium bowl, mix pineapple (don't drain), coconut, Macadamia nuts, flour, 1/2 c.
5. sugar, baking soda and salt.
6. Dough will be thick.
7. Using a tablespoon, drop dough into oil.
8. Fry until golden (about 2 minutes per side) Place on paper towel to drain and sprinkle with cinnamon-sugar.
9. These are best served warm.
10. If serving cold make sure to sprinkle the cinnamon-sugar on while they are still warm.
11. Could also be sprinkled with confectioners' sugar (10x).
Title: Cinnamon Orange Juice Cake
Ingredients:
- 2 sugar
- 1/2 butter
- 1 salt
- 3 eggs
- 4 flour
- 4 baking powder
- 2 butter
- 1/4 sugar
- 1/2 cinnamon
- 1
Instructions:
1. Heat oven to 350 degrees. Grease and flour a 10" x 15" cake pan. Cream together the sugar, butter, salt and eggs. Add the dry ingredients alternately with the orange juice; mixing well after each addition. Bake for 30 minutes, or until toothpick inserted in center comes out clean. NOTE: The cake will have a very light appearance after baking.
2. While cake is baking, blend together the sugar and cinnamon for the topping.
3. When the cake is done, remove from oven and immediately rub the 1/2 stick of butter over the top of cake until butter is completely melted. Then sprinkle the cinnamon-sugar mixture evenly on top. Cool before cutting.
Title: Chocolate Truffles
Ingredients:
- 3 butter
- 1/4 powdered sugar
- 2 ground hazelnuts
- 7 pecans
- coconut
- cinnamon
Instructions:
1. Chop chocolate; melt with butter over low heat; add cream. Gradually stir in sugar until lump free.
2. Cover and refridge 12-24 hours. Make individual balls by rolling them between palms of hands. Roll balls in any of the nuts, cocoa or any of the other topping type ingredients listed. Refrigerate 2 hours before serving.
Title: Off the Wall German Chocolate Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/2 flaked coconut
- 3 pecans
- 1
- 3/4
- 1/3
- 12
Instructions:
1. Mix cake mix, water, oil and eggs in a large bowl with electric mixer at low speed until moistened.
2. Beat for 2 minutes at medium speed.
3. Pour into 2 greased and floured 9-inch round cake pans.
4. Bake at 350° for 25-35 minutes or until toothpick inserted near center comes out clean.
5. Cool in pans on wire racks for 10 minutes; remove from pans.
6. Cool completely.
7. Mix frosting, coconut, pecans and caramel topping.
8. Place 1 cake layer on serving plate; spread with half the frosting mixture. Top with 1/2 cup chopped cookies, pressing gently into frosting.
9. Top with remaining cake layer; spread top with remaining frosting mixture.
10. Sprinkle with remaining chopped cookies, pressing gently into frosting.