lumicero/recipes-ing2inst huggingface dataset:
Title: Soul Scout
Ingredients:
- 4 1/2 unsalted butter
- 1 eggs
- 3 dark brown sugar
- 1 spiced rum
- 1 granulated sugar
- 3/4 all-purpose flour
- 1 salt
- 1 granulated sugar
- 1/2 light corn syrup
- 3/4 butter
- 1/4 heavy cream
- 1/2 vanilla
- 1/2 salt
- 1 flaked coconut
- peanuts
- chocolate
Instructions:
1. Make brownies:
2. Pre-heat oven to 350°F.
3. Melt chocolate and butter in double boiler.
4. Set aside to cool.
5. Beat eggs until light.
6. Add sugars and beat until thick and smooth.
7. Stir in rum.
8. Stir in flour and salt just until mixed, add melted chocolate and stir.
9. Spread into a 9-inch springform pan lined with parchment paper, bake about 30-35 minutes until a tester comes out clean.
10. Cool.
11. Make vanilla caramel:
12. Combine all of the ingredients (except vanilla) in a sauce pan.
13. Over a low heat, stir constantly until mixture reaches 250°F or the soft ball stage.
14. Add the vanilla and mix thoroughly.
15. Pour over baked brownies.
16. Let set 2-3 minutes and sprinkle with sweetened flaked coconut and toasted peanuts.
17. Cool completely.
18. Stripe with melted semi-sweet chocolate.
Title: Bleedy Cake
Ingredients:
- 1 - 18 1/4 water
- 1 eggs
- 1/3 Southern Fluffy Frosting
- 3
- 5 -6
- 1
Instructions:
1. Preheat the oven to 350.
2. Prepare two heart shaped or two 8" round pans by coating the bottom and sides with shortening and a light dusting of flour.
3. Mix the cake mix, water, oil, and eggs in a large bowl.
4. Beat on low speed for two minutes.
5. Evenly seperate the mix into the two pans.
6. Bake for 32 to 36 minutes, or until a toothpick inserted in the middle comes out clean.
7. Cool for 10-15 minutes before removing from pans.
8. Allow the cakes to cool completely.
9. Place the bottom layer on a serving platter.
10. Hollow out the bottom layer of the cake by using a knife and a spoon.
11. Frost the entire crater with frosting(this prevents the syrup from soaking into the cake).
12. Fill the frosted crater with red syrup.
13. If the syrup reaches the top of the crater, spread a thin layer of frosting on the bottom of the top layer (to prevent the syrup from soaking into the top layer of the cake).
14. Place the top layer over the bottom layer.
15. Frost the entire cake and decorate as desired.
16. Cut, with the traditional hacking of a clever, and serve immediately!
Title: Bourbon Cherry Crisp
Ingredients:
- 2/3 dried cherries
- 2/3 Bourbon
- 2 1/2 flour
- 2/3 sugar
- 1 dark brown sugar
- 1/2 salt
- 1/2 ground cinnamon
- 1/2 nutmeg
- 1 butter
- 6 cherries
- 3 sugar
- 3
Instructions:
1. Make Bourbon Cherries: Pour bourbon (or SC) over dried cherries in a small bowl and let sit for at least 4 hours.
2. Make Crumble topping: Mix all dry ingredients together. Chill 30 minutes before baking.
3. Preheat oven to 350 degrees.
4. Spray 9x13 pan with cooking spray. Mix bourbon cherries, pitted cherries, sugar and orange juice in baking pan.
5. Top with crumble topping.
6. Bake until crumble topping is golden brown and cherry filling is bubbling (30-40 minutes).
Title: Pudding & Cream Frosting
Ingredients:
- 1 instant pudding mix
- 1 milk
- 1
Instructions:
1. In bowl, beat cream to stiff peaks.
2. Set aside.
3. In another bowl, beat pudding mix with milk on low speed for 1 minute.
4. Let set 1 minute.
5. Fold in whipped cream.
6. Chill until ready to use.
Title: 4-Ingredient Sugar Cookies
Ingredients:
- 2 margarine
- 2 confectioners' sugar
- 4 flour
- 1 vanilla
Instructions:
1. Cream together the margarine and sugar.
2. Stir in vanilla and flour.
3. Roll small walnut-sized pieces into balls and flatten with a fork on a cookie sheet.
4. Bake at 350° until brown.
Title: The Best Chocolate Oatmeal Cookies... Ever!
Ingredients:
- 2 1/2 oatmeal
- 1 butter
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 2 flour
- 1/2 salt
- 1 baking powder
- 1 baking soda
- 2 chocolate chips
- 4 pecans
- 1 1/2
Instructions:
1. Place oatmeal in a food processor and blend into a fine powder.
2. Cream butter, sugars, eggs and vanilla.
3. Add flour, oatmeal, salt, baking powder and baking soda to butter/sugar mixture. Mix well.
4. Add in Chocolate chips, grated chocolate and nuts. Mix until all ingredients are well combined.
5. Roll into balls and place 2 inches apart on an ungreased cookie sheet. Don't press down!
6. Bake 10 to 12 minutes at 375'.
Title: State Fair Cream Puffs (Recipe from Yahoo! Food)
Ingredients:
- 1 water
- 1/2 butter
- 1/4 salt
- 1 all-purpose flour
- 4 eggs
- 2 milk
- 1 heavy whipping cream
- 2 confectioners' sugar
- 1/4 vanilla extract
- 1/2 confectioners' sugar
Instructions:
1. In a large saucepan, bring the water, butter and salt to a boil, over medium heat.
2. Once boiling, add flour all at once and stir until a smooth ball forms. Make sure you get all the flour clumps out.
3. Remove from heat; let it stand for 5 minutes.
4. Once this has cooled for 5 minutes, add eggs, one at a time, beating well with mixer after each addition. Continue beating minxture until smooth and shiny.
5. Get an ice cream scooper and grease it lightly with cooking spray.
6. Drop about 1/4 cupfuls 3 inches apart onto a greased baking sheet.
7. Combine milk and egg yolk, and brush very nicely over the puff. Don't worry if the egg mixture fell over a little.
8. Bake at 400 degrees F for 30-35 minutes or until golden brown.
9. Cool on cooling rack and slit each puff so the steam can escape.
10. Let them cool compltely.
11. In a chilled large mixing bowl, beat heavy whipping cream with a mixer on high until it begins to thicken. Add sugar and vanilla. Mix on high until cream is almost stiff.
12. Split cream puff; discard any soft dough from inside.
13. Fill the cream in cooled puffs just before serving.
14. Dust the top with confectioner's sugar. Refrigerate leftovers. Makes 10 servings!
Title: Raspberry Coconut Cake
Ingredients:
- 1 water
- 3 flaked coconut
- 1/3 heavy whipping cream
- 1 1/3 butter
- 3 confectioners' sugar
- 6
- 1/4
- 3/4
- 1
Instructions:
1. Prepare cake batter according to package directions; fold in 2/3 cup coconut.
2. Pour into two greased 9-in. round baking pans.
3. Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
4. Cool for 10 minutes removing from pans to wire racks to cool completely.
5. In a microwave-safe bowl, combine white chocolate and cream.
6. Microwave, uncovered, on high for 1 minute (mine took 30 seconds) or until chocolate is almost melted; stir until smooth. (Please adjust the time in microwave according to your micro's power).
7. Cool to room temperature. In a small bowl, combine jam and 1 cup coconut.
8. Spread over one cake layer; top with second layer.
9. In a small mixing bowl, cream butter and confectioners' sugar until light an d fluffy; gradually beat in white chocolate mixture.
10. Spread over top and sides of cake.
11. Toast remaining coconut; sprinkle over cake.
Title: Martin's Mum's Gingernuts
Ingredients:
- 1 self-raising flour
- 6 unsalted butter
- 1/2 granulated sugar
- 1 egg
- 1 baking soda
- 1 salt
- 4 ground ginger
- 8 golden syrup
- light corn syrup
Instructions:
1. Melt the butter and syrup and allow to cool slightly.
2. Sift the dry ingredients thoroughly, add the egg and lastly the melted butter and syrup.
3. Mix thoroughly, and then chill the dough until it is fairly stiff.
4. Divide the mixture into pieces the size of a small walnut, place on a greased baking sheet and flatten very slightly.
5. NOTE: Place them a few inches apart on the baking sheet (s) as they will expand during the baking process.
6. Bake for 15 minutes at 175C/350F degrees.
7. Store in a cookie tin at room temperature.
Title: Holiday Jam Cake
Ingredients:
- 3 all-purpose flour
- 1 1/2 ground cinnamon
- 1 ground cloves
- 1 ground allspice
- 1/2 salt
- 1 buttermilk
- 1 baking soda
- 1 unsalted butter
- 2 granulated sugar
- 4 eggs
- 1 vanilla extract
- 1 1/2 pecans
- 1 confectioners' sugar
Instructions:
1. Heat oven to 350 degrees. Generously grease and flour a 10-inch-by-4-inch tube pan. In a large bowl, stir together 3 cups flour, cinnamon, cloves, allspice and salt. Pour buttermilk into 2-cup glass measure or bowl. Stir in baking soda and set aside; it will foam slightly.
2. In a large bowl, using an electric mixer at medium speed, beat butter until creamy. Gradually beat in sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
3. With mixer at low speed, gradually beat in flour mixture, alternating with buttermilk, until just blended. Beat in preserves and pecans until just mixed, then finish mixing by hand with a spatula.
4. Scrape batter into pan and smooth top. Bake until cake is springy to the touch and shrinks from sides, and a toothpick inserted into the middle comes out clean, 65 to 70 minutes. (If baking as holiday gifts, pour into three smaller pans and begin checking for doneness after 30 minutes.).
5. Transfer to wire rack and cool completely in pan. To remove from pan, run a knife or thin spatula around the edges and center tube. Turn cake onto plate and lift off pan. If desired, dust with confectioners' sugar before serving.
Title: Incredible and Easy Chocolate-Coffee Frosting
Ingredients:
- 1/3 butter
- 4 1/2 cocoa powder
- 3/4 confectioners' sugar
- 2 1/4 salt
- 1 vanilla extract
- 3/4 dry instant coffee
- 3
Instructions:
1. Place butter, milk, and cocoa powder in a saucepan over low heat.
2. Stir mixture until all the butter has just melted.
3. Remove from heat and add the vanilla and salt.
4. Sift in the confectioner's sugar and ground coffee.
5. Mix until smooth.
6. Cool to room temperature and frost away!
Title: Baked Apples and Blueberries
Ingredients:
- 8 apples
- 1/2 fresh blueberries
- 1/4 dark brown sugar
- 2 butter
- 4 cinnamon
- 3 water
Instructions:
1. Preheat oven to 350°F.
2. Core apples with end of peeler.
3. Generously sprinkle cinnamon in each apple, reserving some for topping.
4. Place a few blueberries in each apple.
5. Sprinkle dark brown sugar on top of blueberries.
6. Layer with 1/2 pat of butter.
7. Mound more blueberries on top.
8. Sprinkle with remaining cinnamon.
9. Place stuffed apples on glass baking dish and put a couple spoonfuls of water on bottom of dish.
10. Bake for approximately 35 minutes or until fork soft.
11. Serve whole or cut half way down into a fanning presentation.
12. Substitute margarine for low-fat option.
Title: Ginger Icebox Cookies
Ingredients:
- 1 shortening
- 1 butter
- 1/2 sugar
- 4 1/2 molasses
- 3 flour
- 1 ginger
- 2 salt
- eggs
Instructions:
1. Cream sugar, shortening, add eggs.
2. Beat well.
3. Add molasses and dry ingredients to make a stiff dough.
4. Form into 3 or 4 rolls about 2 1/2 inches in diameter.
5. Wrap dough in waxed paper and put in icebox to chill for atleast 2 hours.
6. Slice dough into 1/8-inch slices or larger, place on greased baking sheet.
7. Bake in 375°F oven for 8-10 minutes or until done.
8. Remove from pans and cool on wire racks.
Title: Layered Lemon Pies
Ingredients:
- 1 1/2 sugar
- 6 cornstarch
- 1/4 salt
- 2 cold water
- 3 lemon juice
- 1/3 butter
- 1/4 lemon peel
- 1 cream cheese
- 1 powdered sugar
- 3 milk
- 1 instant lemon pudding mix
- 1 cream cheese
- 1 1/2 powdered sugar
- 2
- 1
Instructions:
1. Prepare pie crusts as package directs. Set aside to cool.
2. In a large suacepan, combine sugar, cornstarch and water. Cook and stir over medium-high heat until thickened and bubbly.
3. Reduce heat and cook two minutes more. remove from heat.
4. Stir a small amount of hot filling into the egg yolks; return yolks to pan and stir constantly.
5. Bring to a gentle boil; cook and stir 2 minutes longer.
6. Remove from heat. Add lemon juice, cubed butter, lemon peel, extract and food coloring.
7. Cool to room temperature without stirring. Spread lemon mixture into two pie shells. Refrigerate for 30 minutes.
8. In a large bowl, beat cream cheese and powdered sugar unitl smooth. Gradually add milk.
9. Addd pudding mix. Beat for two minutes. Let stand for 2 more minutes.
10. Gently spread on top of pies. Refrigerate 30 more minutes.
11. For topping, beat cream cheese with powdered sugar until smooth. Fold in whipped topping. Spread over top of pies. Refrigerate until set.
12. Add slivered almonds, if desired.
Title: Kayley's Addictive Frosted Sugar Cookies
Ingredients:
- 1 sugar
- 1 powdered sugar
- 1 butter
- 2 eggs
- 1 vanilla
- 1 baking soda
- 1 cream of tartar
- 4 1/2 flour
- 4 powdered sugar
- 1/4 milk
- 1/4 butter
- 1/2 vanilla
- 1/8 salt
- 1/8
- 1
Instructions:
1. In a large mixing bowl, cream together (with mixer on high speed) until fluffy (about 3 minutes) : 1 cup sugar, 1 cup powdered sugar, and 1 cup butter, softened.
2. Add and blend with mixer on high for 2 minutes: 2 eggs and 1 Tb vanilla.
3. In a separate large bowl, mix together thoroughly with a spoon or fork:
4. 1 t. sifted baking soda, 1 t. sifted cream of tarter , and 4 1/2 cups flour.
5. Slowly add the flour mixture (1 cup at a time) to the butter-sugar-egg mixture using a mixer on low speed until all the flour mixture is well incorporated.
6. Divide dough in 4-6 equal flattened, round discs, wrap in plastic and chill approximately 1 hour.
7. Preheat oven to 350 degrees F.
8. Take a chilled dough disc out of the fridge and roll out the dough to 1/4 - 1/3 inch thickness, with a rolling pin between 2 large sheets of plastic wrap (or you can roll out the dough with a lighly floured rolling pin on a lightly floured large cutting board) then cut into desired shapes and place the shapes onto cookie sheets covered with parchment paper.
9. Place cookie sheet on a rack in the middle part of the oven and bake for approximately 8-10 minutes or until cookies appear dry and are just beginning to turn golden around the edges. Carefully remove the parchment paper with the cookies still on it to a cooling rack and then remove them from the paper when they are cooled.
10. Frost the cookies when they are room temperature. If you want your frosted cookies with sprinkles on top then you need to put them on immediately after frosting each cookie, when the icing is still wet, so the sprinkles will stick securely to the frosting.
11. Directions for making the frosting:
12. While the cookies are cooling to room temperature, mix together the frosting ingredients (except the sprinkles) in a large bowl with a mixer on the slowest speed until all the powdered sugar is moistened. Then increase the speed and mix until the frosting is smooth, with no lumps.
13. Note:
14. You want the frosting to be a spreadable consistentcy (comparable to the consistency of pudding). So if it comes out too thick then add more milk by small amouts (a few drops at a time) until you obtain a spreadable consistentcy. If it is too thin then add more sifted powdered sugar.
15. When the frosting on the cookies is dry then tranfer them to a container with a lid. Be sure to put waxed paper, parchment, or plastic wrap between layers so the frosted cookies don't become all stuck together.
Title: Kittencal's Simply Perfect Whipped Cream
Ingredients:
- 1 powdered sugar
- 1/4 - 1/3 cornstarch
- 1/8 pure vanilla extract
- 1
Instructions:
1. Place your beaters and bowl in the freezer for about 15-20 minutes.
2. Pour the whipping cream into the cold bowl and beat at medium speed with an electric mixer until soft peaks form.
3. Add in the powdered sugar, pinch cornstarch and vanilla (if using) continue beating until stiff peaks form (do not overbeat).
Title: Danish Apple Cake
Ingredients:
- 1/2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 3/4 granulated sugar
- 3 sweet unsalted butter
- 1 egg
- 1 apple
- 3/4 pecans
- 1 vanilla extract
- cheddar cheese
- Cool Whip
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease a 9" square glass baking dish well.
3. Mix together dry ingredients (flour, baking powder, salt, sugar).
4. Stir in slightly melted butter.
5. Add beaten egg,apples,nuts, and vanilla and stir to combine.
6. Bake 30 minutes in prepared pan or until toothpick tests done.
7. Serve warm with a bit of shredded Cheddar cheese sprinkled over the top and a dollop of whipped cream.
8. I know the cheese part sounds strange, but it is the secret ingredient!
Title: The Rock's Favourite Chocolate Chip Cookies
Ingredients:
- 1 unsalted butter
- 1 granulated sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla extract
- 2 flour
- 2 1/2 quick oatmeal
- 1/2 salt
- 1 baking powder
- 1 1/2 chocolate chips
- 4
- 1 1/2
Instructions:
1. Preheat oven to 375°F Cream butter, granulated sugar and brown sugar. Stir in eggs and vanilla. Blend in flour, oatmeal, salt, and baking powder. Add chocolate chips, grated chocolate and nuts.
2. Roll dough into 3/4- to 1-inch balls and place them 2 inches apart on a lightly greased cookie sheet. Bake 20 minutes or until browned to suit.
Title: Applesauce Cake in a Jar
Ingredients:
- 3 1/3 flour
- 1/2 baking powder
- 1 1/2 salt
- 1 baking soda
- 1 ground cloves
- 1 cinnamon
- 2 2/3 sugar
- 2/3 shortening
- 4 eggs
- 2/3 water
- 2 applesauce
- 2/3
Instructions:
1. Mix together dry ingredients & set aside.
2. Cream together sugar & shortening, beat in eggs, water & applesauce. Add dry ingredients.
3. Stir in nuts.
4. Pour in well-greased pint jars, ones with wide mouths & no necks. (Use a pastry brush to reach all spaces.) Fill 1/2 full.
5. Bake at 325F for 45 minutes.
6. Wipe lips of jars clean, put canning lids & rings on, screw tight. Jars will seal as they cool.
7. Decorate tops of jars. Stores in cupboard for up to one year (in theory.) Makes 12-14 pint jars. (Double recipe makes 3 dozen 1/2-pint jars. If using this size, adjust cooking time.).
Title: Fresh Peach or Berry Cobbler
Ingredients:
- 1 butter
- 1/2 sugar
- 1/2 milk
- 1 flour
- 2 baking powder
- 2 sugar
- 1 3/4 boiling water
- 2 salt
- 1/2 - 3/4
- 1
Instructions:
1. Cream together butter and sugar.
2. Add milk and mix with creamed mixture.
3. Add flour and baking powder (mixed).
4. Spread batter into bottom of square baking pan.
5. Mix fruit, remaining sugar and Karo syrup.
6. Place on top of batter.
7. Pour boiling water (less for berries than for peaches) overall.
8. Bake at 425°F for 10 minutes.
9. Lower to 375°F and bake for 1/2 hour or until brown.
Title: Pumpkin Spice Pound Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 sugar
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 cinnamon
- 1/4 ground nutmeg
- 1/4 ground ginger
- 1/2 unsalted butter
- 2 eggs
- 1 3/4 pumpkin puree
- 1 vanilla
Instructions:
1. Grease and flour a standard loaf pan.
2. Preheat oven to 350°F.
3. Combine first 7 ingredients in bowl of food processor and pulse a few times to mix.
4. Add butter and one egg.
5. Process until mixture is moistened.
6. With machine running, add remaining ingredients, scraping bowl as necessary.
7. Bake for 1 hour and 10 minutes, or until tester comes out clean.
8. Cool in pan 10 minutes.
9. Remove from pan and cool on rack.
Title: Scooter Pie
Ingredients:
- 4 all-purpose flour
- 1 1/2 graham cracker crumbs
- 1 salt
- 1 baking soda
- 1 baking powder
- 1/2 cinnamon
- 1/2 brown sugar
- 1/4 molasses
- 1/4 milk
- 1/4 vanilla extract
- 1 butter
- 1 1/2 unflavored gelatin
- 3/4 cold water
- 1 granulated sugar
- 12 kosher salt
- 1 pure vanilla extract
- 1/4
- 2
- 20
Instructions:
1. Mix first six ingredients in a large bowl until thoroughly incorporated.
2. In stand mixer beat butter until fluffy. Add sugar and extract to butter mixture and beat until incorporated. Add dry ingredients and beat until a crumbly mixture evolves. Add molasses and 1/4 cup cane syrup, then milk until the dough comes together so it is stiff. Chill dough for an hour.
3. Preheat oven to 350 degrees. Turn out chilled dough onto a flour-dusted surface, then roll it until it is ¼ inch thick. Cut circles out with a cookie cuter or any implement that will give the size of the scooter pie you want.
4. Bake until edges brown.about 15 minutes. Let cool completely.
5. For the marshmallow filling:
6. Place ½ cup of the water and the gelatin in the bowl of a stand mixer (use the whisk attachment for making the marshmallows).
7. Combine the remaining ½ cup water, granulated sugar, 1 cup cane syrup and salt in a small saucepan. Place over medium-high heat, cover and let cook 3-4 minutes. Uncover, clip a candy thermometer to the pan and allow to cook until it reaches soft ball stage, or about 240’F (about 10 min).
8. Once you reach this temperature, immediately remove the pan from the heat. Turn the mixer on low speed, and carefully pour the sugar syrup down the side of the mixer bowl into the gelatin. After adding all of the syrup increase the speed to high and continue to mix until it becomes very thick and fluffy (about 10 minutes). Add the vanilla about one minute before you are done beating the mixture.
9. Give the mixture about 20 minutes to set up to the point where the weight of the top cookie will rest on the marshmallow without it oozing over the sides.
10. Transfer the marshmallow filling to a large (gallon size) resealable plastic bag. Snip off one corner with scissors. Place half of the cooled cookies onto a sheet of parchment paper, and have the remaining cookies standing by.
11. Squeeze a dollop of the filling onto each of the cookies on the parchment paper.
12. Top with the remaining cookies, pressing lightly. Let set at room temperature for about two hours, or until the filling has set up.
13. For the chocolate coating:
14. Follow the directions on the melting wafers, or use 1 lb. bittersweet chocolate (61%–70% cacao) and find some instruction on tempering chocolate. (This is pretty hard to get right, so dipping chocolate can make a big difference).
15. Submerge chilled cookies in the chocolate, using 2 forks to gently lift the sandwiches out of the bowl. Let stand until shell hardens.
Title: Orange-Pear Bundt Cake
Ingredients:
- 3 1/2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1 sugar
- 1/3 light brown sugar
- 1 vanilla
- 2 cinnamon
- 1/2 cardamom
- 1/2 low-fat sour cream
- 1 orange zest
- 6 confectioners' sugar
- 1 1/2 ground nutmeg
- 2 1/2
- 1 1/2
- 1/8
- 2
- 1 1/2
Instructions:
1. Cake:.
2. Preheat oven to 350 degrees and Spray a 12-cup bundt pan.
3. In a medium bowl, add the flour, baking powder, baking soda,cinnamon, cardamon, and salt. Stir to blend together. Reserve.
4. In a large bowl, add the sugars, oil, and pear baby food. Stir to blend together.
5. Add the egg whites and vanilla. Using a mixture on medium, beat together.
6. Add the flour mixture; stir gently then use low speed to beat 1 minute.
7. Add the sour cream and orange zest. Beat 1 minute using low speed.
8. Pour into bundt pan. Bake 55 minutes or until toothpick inserted into middle comes out clean.
9. Remove; place on wire rack to cool about 12 minutes. Remove from pan and cool on rack again.
10. Glaze:.
11. 5 cups confectionary sugar.
12. 1/8 teaspoons ground nutmeg.
13. 2 tablespoons orange juice, freshly squeezed.
14. 2 teaspoons orange zest, freshly grated.
15. In a small bowl, mix all ingredients together using a mixer on low.If desired, add 1-2 drops of yellow food coloring. Pour over cooled cake.
Title: Chocolate Cake With 2 Icings
Ingredients:
- 1 eggs
- 3 water
- 1/3
- 1 1/3
- 1
Instructions:
1. Mix cake by directions on box.
2. Bake in 9x13 cake pan.
3. Cool and cut cake in half-lengthwise.
4. Frost bottom of cake with cream cheese icing.
5. Cover with top of cake and frost with the milk chocolate icing.
6. (I put both icings in the microwave for a few seconds before putting on the cake.) This cake is wonderful and people will think you have spent much time preparing.
7. Enjoy.
Title: Pineapple Sour Cream Cake
Ingredients:
- 1 sour cream
- 1/2 instant vanilla pudding
- 1 eggs
- 1 crushed pineapple
- 4 sugar
- 1 cinnamon
- 1
Instructions:
1. Mix cake ingredients above and pour HALF of mixture in 9x13 pan.
2. Mix middle layer ingredients together and spread over first batter layer.
3. Spread remaining batter over pineapple layer.
4. Sprinkle 1 T sugar and 1 T cinnamon over very top.
5. Bake at 350 for 45 minutes.