lumicero/recipes-ing2inst huggingface dataset:
Title: Poppy Seed Cake
Ingredients:
- 1 eggs
- 4 vanilla instant pudding mix
- 1 hot water
- 1 poppy seed
- 1
Instructions:
1. Mix all ingredients together (do not follow directions on cake mix box).
2. Pour into greased,floured bundt pan.
3. Bake at 350 degrees for 50 minutes.
Title: Betty's Blueberry Cobbler
Ingredients:
- 21 brown sugar
- 18 1/2 butter
- 1
- 1/2
Instructions:
1. Pour pie filling into a greased 9-inch baking dish.
2. Mix remaining ingredients until crumbly. Sprinkle over filling.
3. Bake at 350 for 50 minutes.
Title: Light Lemon Bars
Ingredients:
- 3/4 all-purpose flour
- 3 granulated sugar
- 1/4 margarine
- 1 egg
- 1 granulated sugar
- 2/3 all-purpose flour
- 2 lemon peel
- 1/4 lemon juice
- 2 water
- 1 baking powder
- 1/4 powdered sugar
- 1
Instructions:
1. Spray an 8x8x2-inch baking pan with nonstick spray; set pan aside.
2. In a small mixing bowl combine 3/4 cup flour and 3 tablespoons granulated sugar. Cut in margarine until crumbly. Pat mixture onto the bottom of the prepared pan. Bake in a 350 degree F oven for 15 minutes.
3. Meanwhile, in the same bowl combine egg and egg white. Beat with an electric mixer on medium speed until frothy. Add 2/3 cup granulated sugar, 2 tablespoons flour, lemon peel, lemon juice, water, and baking powder. Beat on medium speed for 3 minutes or until slightly thickened. Pour mixture over baked layer in pan. Bake for 20 to 25 minutes more or until edges are light brown and center is set. Cool in pan on a wire rack.
4. Sift powdered sugar over top. Cut into bars. Store in refrigerator. Makes 16 bars.
Title: "oops! There It Is!" Chocolate Cake-Low Fat
Ingredients:
- 1 all-purpose flour
- 1/3 baking powder
- 1 1/2 baking soda
- 1 cinnamon
- 3/4 salt
- 1/4 brown sugar
- 1 1/4 egg
- 1 canola oil
- 2 vanilla
- 3 low-fat sour cream
- 1
- 1/4
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In a small bowl, mix together flour, cocoa, baking powder, baking soda, cinnamon, and salt.
3. In a medium bowl, blend together brown sugar, whole egg, egg whites, and oil with an electric mixer over medium speed. Add vanilla, almond extract, and sour cream. Beat on low speed until well blended.
4. Gradually add flour mixture to sour cream mixture, beating on medium speed. Fold in chocolate chips with a spoon.
5. Spray and 8X8 pan with non-stick spray. Spread batter evenly in pan. Bake for 40-45 minutes, until wooden toothpick inserted in center comes out clean. Be sure to chekc cake after 40 minutes, as you don't want to overbake it. Remove from oven and let cool in pan for 15 minutes. Cut into 12 squares. For maximum moistness, store at room temperature in an air tight container.
Title: Chocolatey Chocolate Cupcakes
Ingredients:
- 3 brewed coffee
- 1 1/2 sugar
- 3 unbleached all-purpose flour
- 2 1/2 baking soda
- 1 1/2 baking powder
- 2 salt
- 3/4 eggs
- 1 1/4 canola oil
- 3 buttermilk
- 3/4 pure vanilla extract
- 1 1/2 heavy cream
- 3/4 sugar
- 1 light corn syrup
- 1 unsalted butter
- 2
- 1/4
Instructions:
1. Preheat oven to 300 degrees. If you’re making cupcakes, line the wells of your pans with fluted paper liners, or grease and dust them with flour or cocoa. If you’re making larger cakes, grease pans and line bottoms with rounds of wax paper. Grease paper.
2. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
3. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another (very) large bowl, beat eggs with an electric mixer until thickened slightly and lemon-colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
4. Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed, bracing yourself against puffs of cocoa-and-flour dust, until just combined well.
5. Divide batter between pans. Bake in middle of oven 20 to 25 minutes for cupcakes, or 50 to 70 minutes for larger cakes, until a tester inserted in center comes out clean.
6. Cool cakes completely in pans on racks. Run a thin knife around edges of pans and remove cupcakes, or invert larger cakes onto racks. If making larger cakes, carefully remove wax paper. Cakes may be made one day ahead and kept, wrapped well in plastic wrap, at room temperature.
7. For the ganache frosting- Finely chop chocolate. In a 1 ½- to 2-quart saucepan, bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
8. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
9. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable. You may want to place the bowl in the fridge for a bit, but stir it now and then until it cools to your desired consistency. Then spread on your cupcakes!
Title: Deluxe Strawberry Shortcake
Ingredients:
- 1 water
- 1 sour cream
- 1/2 canola oil
- 1/3 eggs
- 3 vanilla extract
- 1 cream cheese
- 1 sugar
- 1/3 fresh strawberries
- 1
- 3
Instructions:
1. In a large bowl, combine first 6 ingredients, and beat on low for 30 seconds.
2. Switch to medium speed, and beat for 2 minutes.
3. Pour into two floured ,and greased 9 inch round baking pans.
4. Bake 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean.
5. Cool for 10 minutes, then remove from pans to wire racks to completely cool.
6. In a small bowl, beat cream cheese, and sugar until smooth.
7. Fold in whipped topping,
8. Place one cake on a serving plate, and top with half of the cream cheese mixture and strawberries.
9. Repeat with other 9 inch cake.
10. Store in refrigerator.
Title: Brown Butter Berry Tart
Ingredients:
- 8 unsalted butter
- 1/2 sugar
- 1/4 vanilla extract
- 1 1/4 flour
- 1 salt
- 1/2 sugar
- 2 eggs
- 1 salt
- 1/4 all-purpose flour
- 1 vanilla extract
- 1/2 unsalted butter
- 2 fresh blueberries
- berries
Instructions:
1. Preheat the oven to 375 degrees with a rack in the center.
2. Using a fork, mix together the melted butter, sugar and vanilla. Add the flour and salt and stir. As the butter cools, the mixture will become crumbly. Using your fingertips, press small pieces of dough into the sides of the pan. Spread crumbles of dough in the center of the tart pan, then use your fingers to fuse the pieces together and press it into an even layer. Bake for 18 minutes, until the crust is slightly puffed and light golden brown. Set the crust aside to cool while you work on the filling. Maintain the oven temperature.
3. Whisk the eggs, sugar, and pinch of salt in a medium bowl until smooth, then add the flour and vanilla and whisk until smooth again. Set aside.
4. Have a glass measuring cup ready. In a small sauce pan with a light colored bottom, melt the butter, stirring with a wooden spoon. It will foam and then the foam will subside. You will be able to see the milk solids on the bottom of the pan, keep stirring so they no longer stick. The solids will start to turn brown, but watch them carefully. They'll go from deep nutty brown, which you want, to burnt in a matter of seconds. When the butter has browned, remove from heat and immediately transfer it to the glass measuring cup. Gradually whisk the browned butter into the egg mixture, a little at a time so as not to scramble the eggs.
5. Place the berries in the cooled crust. The berries should be standing shoulder-to-shoulder and upright for prettier presentation. Carefully and evenly pour the egg and butter mixture over the berries.
6. Bake the tart until the filling is puffed and golden and a tester inserted into the center comes out clean, 40-45 minutes. Cool the tart completely in the pan on the rack. When the tart is cool, remove the sides of the pan and cut the tart into wedges and serve.
Title: Donut Muffins
Ingredients:
- 3/4 sugar
- 1 egg
- 1/4 milk
- 3/4 vanilla
- 1 flour
- 1 1/2 baking powder
- 2 salt
- 1/4 ground nutmeg
- 1/4 butter
- 2 powdered sugar
- 1/2
Instructions:
1. Lightly grease a muffin tin with vegetable oil or spray. preheat oven to 350f.
2. In a large bowl, beat together sugar and egg until light in color. Add vegetable oil, milk, and vanilla to sugar mixture and combine.
3. In a separate bowl, combine flour, baking powder, salt, and nutmeg. Then pour into liquid mixture and stir to combine.
4. Fill muffin cups 3/4 full, and bake for 18-20 minutes, or until a toothpick inserted in the middle comes out clean.
5. coat with melted butter, then sugar.
Title: SALMON PINWHEELS
Ingredients:
- 200 cream cheese
- 4 lemon juice
- 1/2 fresh black pepper
- 250 salmon
- 100 rocket
Instructions:
1. Step 1. Mix 200g of cream cheese, juice of half a lemon and a good lashing of freshly ground pepper.
2. Step 2. Spread evenly across a fajita wrap.
3. Step 3. Place rocket across the wrap - you do not need to cover the whole thing just spread evenly, a small handful will be fine.
4. Step 4. Place the salmon around the wrap, again you don't need to go crazy, there can be gaps I put around six small pieces.
5. Step 5. Roll it up! Then cut diagonally into 1 or 2 CM slices.
6. Easy as a piece of pie or a salmon pinwheel!
Title: Spekulatius 1 (Cinnamon, Almond & Ginger Butter Cookies)
Ingredients:
- 18 flour
- 1 cinnamon
- 2 baking powder
- 2 sugar
- 9 eggs
- 2 vanilla
- 1 butter
- 7 ground cardamom
- 1/2 ground hazelnuts
- 4 ground cloves
- 1/2 ground ginger
- 1/3
Instructions:
1. Preheat oven to 400 Fahrenheit (200 Centigrade / Gas Mark 6).
2. Grease a baking sheet.
3. Mix the flour and Baking powder together in a bowl.
4. Make a well in the middle and put in the egg, sugar and spices and slowly work it all into a thick dough.
5. Cut the cold butter into pieces and together with the ground almonds put on top of dough.
6. Cover it all with a little more flour and knead it well to form a smooth dough. Note: If the dough is too sticky or gets warm, cool it a little in the refrigerator.
7. Some recipes call for the dough to be left to rest for an hour in the refrigerator at this point.
8. Roll out the dough nice and thin (they *are supposed* to be about 1/8th inch thick). If using flaked almonds on the top, sprinkle a few over the dough and pat into it very lightly.
9. Cut out the cookies with Christmas Cookiecutters.
10. Put Cookies onto greased baking sheet.
11. Bake at 400F / 200C (Gas Mk 6) on the top slot in the Oven for about 15 minutes.
12. Normally cut into Christmas tree, people, partridge and gift parcel shapes.
13. Lightly Adapted From recipe posted by : Brigitte Sealing, Cyberealm BBS, Watertown, NY 315-786-1120.
14. These are known as Speculaas or Speculoos in Belgium and the Belgians claim to have invented them :) Some German recipes call for ground hazelnuts rather than ground almonds but Belgian recipes don't. I've had them with hazelnuts in and they're very nice, so given the price of ground almonds -- :).
Title: Pound Cake
Ingredients:
- 2 butter
- 2 sugar
- 9 eggs
- 1 vanilla
- 1/2 mace
- 2 brandy
- 4 rose water
- 1/2 cake flour
- 1/2 cream of tartar
- salt
Instructions:
1. Cream thoroughly with electric mixer, butter, (when you think you have creamed it enough, cream it some more!).
2. Slowly dribble in the sugar, beating and creaming well.
3. Cream for a couple of minutes after the sugar is all inches.
4. Beat in one at a time the 9 eggs, beating well after each addition.
5. Add the vanilla and mace.
6. Add brandy if using.
7. Resift the flour with the cream of tartar and salt.
8. Dribble in the sifted ingredients slowly, at lowest speed, mixing until thoroughly blended only.
9. Pour the batter into 2 greased 9 x 5-inch loaf pans lined with buttered, heavy waxed paper.
10. Allow the paper to project over the sides of the pan, for easy removal.
11. Bake the cake in a slow oven 325°F for about 1 hour.
12. Tester inserted in centre should come out clean.
13. Variation: Add to half the mixture 1/2 cup each of floured candied cherries, pineapple, citron and white raisins and have a delicious fruit cake.
Title: Lower Fat Chocolate Brownies
Ingredients:
- 1/3 whole wheat pastry flour
- 1/2 table salt
- 1 brown sugar
- 1 prune baby food
- 1/2 vanilla extract
- 3
- 2
- 1
Instructions:
1. Preheat oven to 325 degrees farenheit
2. combine first 3 ingredients in bowl
3. using a mixer blend together all other ingredients until combined.
4. Gradually add flour mix
5. Spray an 8x8-inch baking pan with pam
6. pour batter into pan, spread evenly.
7. bake about 20-22 mins or until edges feel dry to the touch but the centre is still fudgy.
8. Remove pan from oven and let cool before slicing
9. Store squares in an airtight container.
Title: Chambers Never Fail Pie Crust
Ingredients:
- 1 1/2 flour
- 1 salt
- 1/2 shortening
- 1/4 cold water
Instructions:
1. Mix first three ingredients well.
2. Add cold water.
3. Roll on floured board.
Title: Rhubarb Pie
Ingredients:
- 9 eggs
- 4 brown sugar
- 1 1/2 - 2 all-purpose flour
- 1/3 butter
- 1/4 rhubarb
- 5 cream of tartar
- 1 brown sugar
- 1/3
Instructions:
1. Place one oven rack at the lowest level of the oven and preheat to 425 degrees
2. Separate eggs, place whites in medium-size mixing bowl.
3. In large mixing bowl, stir 1 1/2 cups brown sugar with flour. Stir in yolks and butter until blended. Stir in rhubarb, then turn into pie shell. Smooth top.
4. Bake uncovered, on lowest oven rack for 10 minutes. Then, without opening oven door, reduce heat to 350 degrees and continue baking until filling is bubbly and golden-topped like a butter tart (about 45 to 50 minutes. Remove to a cooling rack.
5. Using electic mixer, beat egg whites and cream of tartar (about 1 minute). Continue beating, gradually crumble in 1/3 cup of brown sugar. Beat until stiff peaks form (about 1-2 minutes) Immediately turn mixture onto warm pie filling. Spread meringue over filling. Place on bottom rack at 350 degrees until meringue is golden topped (about 6 minutes).
Title: Super Fast & Easy Frostings
Ingredients:
- 1 milk
- 1 instant pudding mix
- 1/4 powdered sugar
- 1 Cool Whip
- 1 confectioners' sugar
- 2 sour cream
- 2 Cool Whip
- 1 vanilla extract
- 1 coconut
- 3 cream cheese
- 1 powdered sugar
- 1 Cool Whip
- 2
Instructions:
1. Pudding Frosting----------------------.
2. Pour cold milk into medium bowl, add pudding mix and sugar.
3. Beat with wire whisk 2 minutes.
4. Gently stir in Cool Whip.
5. Spread on cooled cake.
6. Cool Whip Frosting-------------.
7. Combined ingredients.
8. And use on cake as needed.
9. Cool Whip Frosting 2-------------.
10. Combine ingredients and fold in gently.
11. Creamy'Cool' Frosting-----------.
12. Cream together cream cheese and powdered sugar.
13. Blend in Cool Whip.
14. ----------------.
15. You can make the frostings low-cal by substituting low-fat cream cheese, sour cream, and no-fat or low-fat milk.
16. Endless possibilities with flavorings!
Title: Chocolate Ricotta Tart
Ingredients:
- 1 1/2 all-purpose flour
- 2 cornmeal
- 3/4 pine nuts
- 1/4 sugar
- 3/4 sugar
- 1 salt
- 1/2 unsalted butter
- 1/2 water
- 1 1/3 ricotta cheese
- 3/4 cream cheese
- 3 egg
- 1
- 3
Instructions:
1. Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt in a food processor until finely ground. Add the butter and pulse, just until the dough forms. Press the dough over the bottom and about 2 inches up the sides of an 11-inch-diameter tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes.
2. Preheat the oven to 350 degrees F.
3. Line the tart dough with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake the shell until golden, about 10 minutes longer. Cool completely.
4. Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Cool the sugar syrup slightly.
5. In a double boiler, melt the chocolate over very softly simmering water.
6. Pulse the ricotta cheese and cream cheese in a food processor until smooth. Add the egg and egg yolks, 1 at a time, and process until smooth. Add the melted chocolate and process until combined. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.
7. Pour the custard into the tart shell and bake until the filling is almost set, about 30 minutes or until the custard has set. Scatter the remaining 3/4 cup toasted pine nuts on top of the filling. Let the tart cool completely before serving.
8. The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.
Title: Banana Cake With Brown Sugar Frosting
Ingredients:
- 1/2 butter
- 1 banana
- 1 baking soda
- 3 eggs
- 1 1/2 sugar
- 1 3/4 flour
- 4 buttermilk
- 1 walnuts
- 2 butter
- 2 milk
- 5 brown sugar
- 1 powdered sugar
- 1 vanilla
Instructions:
1. cream butter and sugar -- add mashed ripe banana -- set aside.
2. whisk together flour, baking powder,.add to banana mixture --
3. add buttermilk, baking soda and chopped walnuts -- beat well.
4. add one egg at a time, mixing well after each egg --
5. pour into a greased 13x9" baking pan --
6. bake at 350* for 30-35 minutes -- test with toothpick inserted near the center .cool on wire rack.
7. to prepare BROWN SUGAR FROSTING:.
8. combine brown sugar, milk, and butter and boil 1 minute -- let cool --
9. the beat till creamy -- adding vanilla and enough powdered sugar till easily spreadable --
10. frost cake when cool -- .
Title: Barazek
Ingredients:
- 2 sesame seeds
- 1/3 honey
- 2 eggs
- 1 ghee
- 3/4 sugar
- 1 baking powder
- 1 3/4 flour
- 2 semolina
- 1 salt
- 3 milk
- 1/2 pistachios
Instructions:
1. Heat oven to 375°F.
2. In a mixer, cream together the eggs, ghee and sugar until light and fluffy.
3. Sift together the baking powder, flour, semolina and salt.
4. Add this to the egg mixture and blend thoroughly.
5. Add enough warm milk to form a soft dough.
6. In a separate bowl, mix together the sesame seeds and honey.
7. Cut dough into small'walnut-sized' pieces.
8. Dip each ball into the chopped pistachios, then flatten to form a 2 inch round cookie.
9. Place each cookie on a greased sheet.
10. Cover each cookie with a drizzle of the sesame seed and honey mixture.
11. Bake for 15 minutes or until golden.
Title: Warm Chocolate Melting Cups
Ingredients:
- 1 1/4 sugar
- 1/2 all-purpose flour
- 2 salt
- 1/8 water
- 3/4 brewed coffee
- 3/4 vanilla extract
- 1 eggs
- 1
- 2
- 1
Instructions:
1. In small saucepan, combine 3/4 cup sugar, cocoa, flour and salt.
2. Gradually stir in water.
3. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Remove from the heat; stir in the chocolate chips, coffee and vanilla until smooth.
5. Transfer to a large bowl.
6. In another bowl, beat eggs and egg white until slightly thickened.
7. Gradually add remaining sugar, beating until thick and lemon-colored.
8. Fold into chocolate mixture.
9. Transfer to 10 (4 ounces each) ramekins coated with cooking spray.
10. Place ramekins in a baking pan; add 1 inch of boiling water to pan.
11. Bake, uncovered, at 350 degrees for 20-25 minutes or just until centers are set.
12. Serve immediately.
Title: Cherry Chocolate Kisses
Ingredients:
- 1 powdered sugar
- 1 butter
- 2 margarine
- 1/2 maraschino cherry juice
- 3 flour
- 2 1/4 salt
- 1/2 maraschino cherry
- 1/2
- 48
Instructions:
1. Heat oven to 350°F.
2. In large bowl, combine powdered sugar, butter, cherry juice, almond extract and food coloring; blend well.
3. Lightly spoon flour into measuring cup; level off. Stir in flour and salt; mix well. Stir in cherries. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets.
4. Bake at 350F for 8-10 minutes or until edges are light golden brown.
5. Immediately top with chocolate kiss.
6. Remove from cookie sheets.
Title: Banana Split Yum
Ingredients:
- 16 low-fat graham crackers
- 1 2% evaporated milk
- 1/4 skim milk
- 2 fat-free sugar-free instant vanilla pudding mix
- 2 bananas
- 1 Cool Whip Lite
- 1 fresh cherries
- 3
- 2
Instructions:
1. Place 8 graham crackers on the bottom of a 9x13 pan.
2. In a bowl, mix together the milks and pudding mix until slightly thickened.
3. Stir in the Cool Whip.
4. Stir in the bananas and pineapple.
5. Spread half the mixture over the crackers.
6. Layer 8 more graham crackers over the pudding mix.
7. Spread the second half of the pudding mixture over the graham crackers.
8. Sprinkle the top with the cherries.
9. Drizzle the chocolate sauce over the top.
10. Refrigerate a few hours or more before serving.
Title: Chocolate Hazelnut Brownies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 eggs
- 1/4 vanilla
- 2 salt
- 1 flour
- 1/2
- 3/4
- 1/2
Instructions:
1. Preheat oven to 350°. Generously butter 8 muffin cups.
2. Microwave 1/2 cup butter in a heatproof bowl to melt. Add chocolate, stirring until melted, then add sugar and cocoa and stir to blend. Whisk in eggs, vanilla, and salt. Add flour and stir until smooth. Spoon batter evenly into muffin cups.
3. Using a small spoon, make a depression in each portion of batter 1 inches wide and 1/2 inches deep. Spoon 1 tablespoons chocolate hazelnut spread into each.
4. Bake until a toothpick inserted into brownie part comes out with just a few moist crumbs, 20 to 24 minutes. Let cool on a rack about 10 minutes. Using a small metal spatula, loosen brownies from pans, move to rack, and cool completely.
5. Make ahead: Up to 1 day.
Title: Spotted Dog
Ingredients:
- 1 flour
- 2 sugar
- 1/4 suet
- 1 egg
- 1 milk
- 1 raisins
- 1
Instructions:
1. Combine flour, bread crumbs and sugar.
2. Add suet. Mix in egg and enough milk to make a workable dough - add raisins.
3. Roll dough into a thick sausage and wrap in a moist, floured cloth (I use cheesecloth)
4. Tie ends securely and put into a large pot of boiling water.
5. Cover.
6. Steam for 2 to 2 1/2 hours. Serve with lemon sauce, or custard sauce or applesauce.
Title: Red Velvet Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 sugar
- 1 baking soda
- 1 fine salt
- 1 cocoa powder
- 1 1/2 buttermilk
- 1 eggs
- 2 white distilled vinegar
- 2 vanilla extract
- 1 cream cheese
- 1 confectioners' sugar
- 1 unsalted butter
- 4 vanilla extract
- 1
Instructions:
1. Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
5. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
6. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
7. Cream Cheese Frosting:
8. In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.).
9. Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.