lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Pudding
Ingredients:
- 6 caster sugar
- 2 self-raising flour
- 1 butter
- 1 lemon
- 2 eggs
- 1/4 milk
Instructions:
1. Mix together the sugar and flour, add the butter cut into small pieces, then bind the ingredients together with the lemon juice and rind and the egg yolks. beat the mixture really well and gradually add the milk beating well between each addition.
2. Whisk the egg whites until they are stiff and stand in straight peaks, then carefully and lightly fold them into the mixture using a metal spoon. turn the mixture into the prepared dish and bake the pudding in a fairly hot oven gas mark 6/400F/300C for 35 - 40 minutes until it is golden brown and well risen.
3. Allow the pudding to stand for aboutj5 minutes before it is served, so that can form a lovely lemon sauce below a light sponge. Decorate the top with a few slices of lemon.
Title: Pineapple Upside-Down Minis
Ingredients:
- 2 pineapple slices
- 1/2 margarine
- 2/3 butter
- 9 brown sugar
- 1 maraschino cherries
- 1 butter
- 1/3 eggs
- 3
Instructions:
1. Preheat oven to 325 degrees.
2. Drain pineapple, reserving juice.
3. Mix melted butter or margarine and brown sugar.
4. Evenly divide sugar mixture (about 1 1/2 tsp each) into 18 muffin cups (not minis) sprayed with cooking spray.
5. Press lightly drained pineapple slices into sugar mixture.
6. Place cherries in center of pineapple, cut side up.
7. Prepare cake mix according to box, replacing water with the reserved pineapple juice.
8. Pour 1/3 cup batter into each muffin cup.
9. Bake for 20-25 minutes or until tester inserted comes out clean.
10. Cool 5 minutes or until cool enough to handle.
11. *Use knife to run around edges to loosen cakes and invert onto cookie sheet. -OR- I just let them sit for five minutes and then flipped the pan upside down on a cookie sheet and they fell right out.*.
Title: Crema De Fruita -- Filipino Trifle
Ingredients:
- 1 flour
- 1 baking powder
- 2 eggs
- 1 sugar
- 1 milk
- 2 butter
- 1/2 vanilla extract
- 1/4 sugar
- 1/4 water
- 1 sugar
- 1/2 flour
- 3 milk
- 4 butter
- 1/4 vanilla extract
- 1 unflavored gelatin
- 30
- 1
Instructions:
1. To make the sponge cake: Preheat oven to 350°F
2. Grease and flour a 9 x 13" baking pan.
3. Sift the flour and baking powder together; set to the side.
4. In a mixing bowl, beat the egg yolks until thick then slowly add the sugar.
5. Continue mixing until light and fluffy.
6. Gradually add the flour mixture.
7. In a saucepan, combine milk, butter and vanilla extract; cook just until the butter has melted.
8. Slowly pour into the batter; mix until combined.
9. Pour into prepared pan; bake for 20 to 25 minutes or until golden and cake tests done.
10. Let cool completely.
11. To make the cake syrup: Place sugar and water in a saucepan; cook until the sugar has dissolved.
12. Drizzle lightly over the cooled sponge cake and let the cake absorb the liquid.
13. To make the custard: In a saucepan, combine sugar, flour and milk.
14. Cook in medium-high heat, whisking constantly, until it thickens.
15. Pour some of the mixture over the egg yolks and mix together till combined.
16. Add the egg yolk mixture to the saucepan.
17. Cook for a few more minutes then remove from heat.
18. Stir in butter and vanilla extract.
19. Pour over the sponge cake.
20. Let cool completely.
21. In a large mixing bowl, pour in the fruit cocktail and sprinkle the unflavored gelatin on top.
22. Let the gelatin "bloom" (absorb liquid and expand) about five minutes before stirring it completely into the fruit cocktail.
23. Microwave for 30 seconds to 1 minutes to melt the gelatin.
24. Pour over the custard.
25. Refrigerate for at least 2 hours before serving.
Title: Oreo Banana Dessert
Ingredients:
- 12 Cool Whip
- 12 bananas
- 3
Instructions:
1. Crumble the Oreos in a food processor into small chunks. Reserve 1 cup; Set aside.
2. Spread 1/3 of the Cool Whip into the bottom of large wide-bottomed bowl. (Clear works best, but really, this can be adapted to fit whatever you have on hand.).
3. Spread 1/2 of the remaining Oreo chunks over the Cool Whip.
4. Slice 1-1/2 bananas over the Oreos.
5. Repeat the Cool Whip, Oreo chunks, and banana slice layers.
6. Spread remaining 1/3 of the Cool Whip over the top.
7. Garnish with Oreo crumbs that you set aside in the first step.
8. Chill for 2 hours.
Title: Easy No Bake Graham Cracker Cookies (Vegan)
Ingredients:
- 2 graham cracker crumbs
- 3/4 peanut butter
- 3 1/2 powdered sugar
- 1 margarine
Instructions:
1. Mix all ingredients together in a large bowl.
2. Roll into one inch balls and chill before serving.
Title: 4 Layer Dessert
Ingredients:
- 1/2 butter
- 1 self-rising flour
- 1 cream cheese
- 1 Cool Whip
- 1 powdered sugar
- 2 instant chocolate pudding mix
Instructions:
1. FIRST LAYER:.
2. Mix butter and flour together.
3. Layer in 9x13-inch dish.
4. SECOND LAYER:.
5. Mix cream cheese, 1 cup Cool Whip, and powdered sugar together.
6. Layer over FIRST LAYER.
7. THIRD LAYER:.
8. Mix pudding according to directions.
9. Layer over SECOND LAYER.
10. FOURTH LAYER:.
11. Use rest of Cool Whip on THIRD LAYER.
Title: Gingerbread Pudding Cake
Ingredients:
- 1 1/4 all-purpose flour
- 1 ground ginger
- 3/4 baking soda
- 1/2 cinnamon
- 1/4 nutmeg
- 1/4 allspice
- 1/4 clove
- 1/4 salt
- 1/4 unsalted butter
- 1/4 sugar
- 2 eggs
- 1/2 molasses
- 1/2 water
- 3/4 light brown sugar
- 1 1/2 hot water
- 5 unsalted butter
Instructions:
1. Preheat oven to 350 degrees. Butter an 8x8 inch glass baking dish. Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves and salt in medium bowl.
2. Using an electric mixer, beat 1/4 cup butter and 1/4 cup sugar in large bowl until blended. Beat in egg. Stir molasses and 1/2 cup water in a 1 cup glass measuring cup.
3. Add 1/3 of the flour mixture, butter mixture and molasses mixture together beating to blend. Repeat until all seperate mixtures are now one and transfer to prepared dish. Sprinkle brown sugar over the top.
4. Stir 1 1/2 cups hot water and melted butter in 2 cup glass measuring cup. Carefully pour over top of batter (don't worry, there will be lots of liquid on the top). Bake until gingerbread is cracked on top, about 45 minutes. Serve warm with whipped cream.
Title: Summer Berry Pudding
Ingredients:
- 12 confectioners' sugar
- 1 strawberries
- 1/2 berries
- 1/4
- 4
Instructions:
1. Line 6 half-cup ramekins with enough plastic wrap to hang over sides. Cut bread into rounds and strips to fit bottoms and sides of ramekins.
2. In saucepan over medium heat, bring juice, jam, and sugar to a boil, stirring; cook 3 minutes more.
3. Add half the berries; cook 2 minutes. Remove from heat.
4. Stir in remaining berries; strain, reserving juice.
5. Dip bread in juice and line ramekins. Divide berry mixture evenly among ramekins.
6. Wrap in plastic; chill overnight.
7. Unmold; drizzle with remaining fruit juice.
Title: Decadent and Delicious French Grand Marnier Soufflé
Ingredients:
- 1/2 milk
- 6 caster sugar
- 7 self raising flour
- 4 unsalted butter
- 1 3/4 Grand Marnier
- 2 1/4
- 2
Instructions:
1. Coat six 10-ounce ramekins with butter and dust with caster sugar. Turn them over to remove excess sugar.
2. Heat the milk to boil. Set aside.
3. Whisk the egg yolks and the caster sugar together until fluffy.
4. Fold in the flour and then the melted butter.
5. Gradually add hot milk to the mixture.
6. Add the Grand Marnier.
7. Whip the egg whites and 1 oz sugar until soft peaks form.
8. Slowly fold the egg whites into the hot mixture.
9. Fill prepared ramekins and bake in oven at 175C/350F for 25 minutes.
10. Serve immediately.
Title: Apple Walnut Cake
Ingredients:
- 3 eggs
- 2 sugar
- 1/2 canola oil
- 2 vanilla extract
- 2 flour
- 2 baking soda
- 2 ground cinnamon
- 1/2 nutmeg
- 1/4 salt
- 2 tart apples
- 1 walnuts
- 1 cream cheese
- 1/4 butter
- 1 1/2 powdered sugar
- 1/2 vanilla extract
- milk
Instructions:
1. In a large bowl, beat together eggs, sugar, oil, and vanilla.
2. Sift together the flour, baking soda, cinnamon, nutmeg, and salt, and mix into batter.
3. Fold in apples and nuts, and spread into a 9"x13"x2" baking pan.
4. Bake at 325 degrees F for 50-60 minutes or until cake tests done with a toothpick.
5. Cool, and ice with cream cheese frosting, if desired.
6. It doesn't really need it, but it sure tastes great with it.
7. To make frosting, combine all ingredients in a small mixing bowl, and whip until smooth.
8. If too thick, thin with a little milk.
Title: Panic Solutions (Almond Cookies)
Ingredients:
- 48 butter
- 1 sugar
- 2/3
- 1
Instructions:
1. Spread crackers on baking sheet in single layer, then sprinkle with almonds.
2. In pot, heat butter and sugar until it bubbles, then drizzle over crackers.
3. Bake at 300 degrees for 15 minutes.
Title: Gingersnaps
Ingredients:
- 1 molasses
- 1 sugar
- 1 butter
- 1 shortening
- 1 baking soda
- 1 egg
- 1 ginger
- 1 allspice
- 2 3/4 salt
- flour
Instructions:
1. Heat molasses to the boiling point, add sugar. Remove from the stove, add shortening and dissolve baking soda. Cool. Add egg. Sift dry ingredients and stir. Add more flour in necessary.
2. Chill and roll out (1/8-inch). cut in desired shapes or roll as refrigerated cookies; allow to stand in refrigerator for 24 hours and slice. Bake at 375F until golden brown - 10-12 minutes.
Title: Gianduja Pudding
Ingredients:
- 1 1/2 hazelnuts
- 6 sugar
- 2 1/2 milk
- 4 bittersweet chocolate
- 2 butter
- 2 cornstarch
- 2 salt
- 1/4 egg
- 1 vanilla
- 2
- 1
Instructions:
1. Heat the oven to 300 degrees. Spread the hazelnuts on a baking sheet and toast them in the oven until golden brown, about 15 minutes. Immediately rub the hazelnuts between the folds of a clean kitchen towel to remove their skins, then transfer them to a food processor along with 2 T of the sugar. Pulse until finally chopped. Wipe the food processor clean.
2. In a medium saucepan, bring 2 1/4 cups of the milk and the nut mixture to a boil. Remove from heat and let stand for 5 minutes. Melt the chocolate and the butter in a small saucepan and keep warm.
3. In the food processor, blend the cocoa powder, cornstarch and salt and transfer it to a bowl. Blend the egg, the yolks and the remaining 4 T of sugar for 1 minute. Add the remaining 1/4 cup milk and pulse to blend, then add the cocoa mixture and pulse again. Leave the mixture in the food processor.
4. Strain the mild mixture through a fine-mesh sieve into a bowl, pressing firmly to extract the liquid. Discard the nuts. Wipe the saucepan clean.
5. With the food processor running, add the hot hazelnut milk in a thin, steady stream. Return the mixture to the saucepan, set over medium-low heat and whisk without stopping, scraping the corners of the pan occasionally, until the pudding thickens, 5-7 minutes. (If the pudding clumps, do not panic. It will smooth out later.).
6. Transfer the pudding minus any scorched bits to the processor. Pulse to blend. Add the melted chocolate and Frangelico, and pulse again. Pour the pudding into a 1-quart dish, press a sheet of parchment onto the pudding's surface and refrigerate for at least 4 hours.
Title: Carrot Cake Recipe
Ingredients:
- 180 cake flour
- 10 cinnamon
- 8 bicarbonate of soda
- 5 nutmeg
- 3 salt
- 750 carrots
- 300 sugar
- 250 walnuts
- 100 eggs
- 3
Instructions:
1. . Sift together flour, cinnamon bicarbonate of soda, nutmeg and salt.
2. Set aside.
3. Combine grated carrot, sugar, oil, walnuts and egg, mixing well.
4. Add dry ingredients and mix well.
5. Turn mixture into a deep, greased 25 cm microwave ring pan.
6. Place pan on an inverted saucer and microwave on full power for 10 – 11 minutes.
7. The cake should shrink away slightly from edges of pan.
8. Turn pan during baking if the cake looks as if it is cooking unevenly.
9. Cool slightly before inverting onto a serving plate.
Title: Strawberry Cream Cake
Ingredients:
- 6 eggs
- 1 1/2 sugar
- 3 lemon juice
- 3 water
- 2 flour
- 1 3/4 salt
- 1/2 heavy whipping cream
- 2 confectioners' sugar
- 1/2 vanilla extract
- 1/2 fresh strawberries
- 3 fresh strawberries
- 2
Instructions:
1. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. In another mixing bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon-colored. Beat in the lemon juice, oil and water. Combine flour and salt; add to yolk mixture.
2. Beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 T. at a time, beating on high until stiff glossy peaks form. Fold a fourth of the egg whites into the batter, then fold in remaining whties.
3. Gently spoon into an ungreased 10 inch tube pan; smooth the top. Bake at 325 for 35-40 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely.
4. In a large mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
5. Run a knife around sides and center tube of pan; remove cake. Split into three horizontal layers. Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries.Repeat. Top with remaining cake layer; spread remaining whipped cream over top and sides of cake. Arrange remaining sliced berries on sides of cake.
6. Cut whole berries in half; arrange on cake top. Store in the refrigerator.
Title: Blueberry Bliss
Ingredients:
- 1 1/2 granulated sugar
- 2 eggs
- 3/4 milk
- 1/2 butter
- 3 margarine
- 4 flour
- 3 baking powder
- 1/2 blueberries
- 1/2 brown sugar
- 1/4 ground cinnamon
- 1 butter
- 3 brown sugar
- 1/4 flour
- 2 salt
- 2 boiling water
- 1 1/2 butter
- vanilla
Instructions:
1. CAKE:.
2. Beat together sugar and eggs, until blended. Heat milk and butter until butter is melted. Do not boil. Add all at once to egg mixture.
3. Combine flour and baking soda; gradually stir into mixture, stirring until well blended. Fold in blueberries,. Spread evenly into a greased 13x9 pan.
4. TOPPING:
5. In a bowl, combine brown sugar and cinnamon. Cut in butter until crumbly, and sprinkle evenly over cake. Bake in 350F oven for 45 minutes, or until a toothpick inserted in center comes out dry.
6. BROWN SUGAR SAUCE;.
7. While cake is baking, make the sauce. In a saucepan combine brown sugar, flour and salt. Add boiling water and cook until slightly thickened. Remove from heat and stir in butter and vanilla. Serve warm over individual servings of blueberry cake. Garnish with a dollop of whipped cream or whipped topping.
Title: Lemon Pudding Cake
Ingredients:
- 2 butter
- 1/2 margarine
- 2 sugar
- 3 eggs
- 1 3/4 flour
- 1/4 milk
- 3 non-dairy milk substitute
- lemon juice
- lemons, rind of
- confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large bowl with electric mixer, beat butter with granulated sugar until well blended.
3. Beat in egg yolks until blended.
4. At low speed, blend in flour.
5. Add milk, lemon juice and peel.
6. Beat eggs whites until soft peaks form when beater is raised.
7. Using a wire whisk or rubber scraper, fold egg whites into lemon mixture.
8. Turn mixture into a shallow, 8 1/2 inch baking dish.
9. Set dish in pan, pour boiling water into pan to depth of 1 inch.
10. Bake 40-45 minutes, or until golden brown and knife inserted in center comes out clean.
11. Let stand at least 15 minutes before serving.
12. Sprinkle top lightly with confectioner's sugar.
13. Serve warm or cold, with whipped cream if desired.
Title: Cream-Filled Strawberry-Brownie Cake
Ingredients:
- 1 water
- 1/2 eggs
- 1/4 water
- 3 eggs
- 1 fresh strawberries
- 1/4 cream cheese
- 1/3 butter
- 3 powdered sugar
- 1/2 powdered sugar
- 1 fresh strawberries
- 1/2
- 3
- 1
- 2/3
- 3
Instructions:
1. Heat oven to 350 degrees. Spray 3 9 inch cake pans with cooking spray. Line bottoms of pans with parchment paper and spray paper with cooking spray.
2. In a medium bowl, stir brownie mix, 1/2 cup vegetable oil, 1/4 cup of water and 3 eggs. Stir all brownie layer ingredients 50 strokes iwith a spoon. spread 1 cup of batter in each of the three pans.
3. In a large bowl beat all the cake layer ingredients except the diced strawberries with an electric mixer.
4. mix the strawberry cake mix,1/4 cup of water, 1/3 cup of vegetable oiland 3 eggs. beat on high speed for 2 minutes or until blended. fold in diced strawberries. Pour and spread 1 1/3 cup of mixture over brownie batter in each pan.
5. Bake 20 t0 30 minutes or until a toothpick inserted in the center comes out clean.
6. cool pans 10 minutes. carefully invert cake layers from pans onto a cooling rack. Remove parchment paper.Cool completely 1 hour. Meanwhile to make filling.beat cream cheese and butter at high speed until smooth and creamy. Beat in 3 cups of powdered sugar until creamy . Fold in 8 oz of whipped topping.
7. to make the frosting, in another medium bowl beat 16 oz of whipped topping,2/3 up of powdered sugar with and electric mixer until blended.
8. To assemble. Place 1 cake layer brownie side down on cake plate.spread 1/2 of the filling over cake to within 1/4 in of the edge of cake.top with 3/4 up of strawberry slices. Repeat the second layer with brownie side down, remaining filling and 3/4 cup of strawberry slices. Top with remaining cake layer, top side up.
9. frost top and side of cake with frosting and garnish with remaining strawberries.
Title: Chocolate-Peanut Butter Mousse Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 vanilla extract
- 1 1/3 butter
- 2 1/2 margarine
- 1
- 2
- 1
- 2/3
Instructions:
1. Prepare cake mix according to package directions.
2. Pour into 2 lightly greased 8-inch round cakepans.
3. Bake according to package directions.
4. Cool in pans on wire racks 10 minutes.
5. Remove from pans; cool on wire racks.
6. Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan.
7. Cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat.
8. Stir in vanilla, and cool 25 minutes.
9. Beat 1 1/3 cup whipping cream at high speed with an electric mixer until soft peaks form.
10. Stir one-third of whipped cream into peanut butter mixture.
11. Fold into remaining whipped cream.
12. Spread between cake layers; cover and chill.
13. Bring remaining 1/2 cup whipping cream and butter to a boil in a small saucepen.
14. Add chocolate morsels; remove from heat and let stand 5 minutes.
15. Stir until morsels melt and mixture is smooth.
16. Pour glaze over cake.
17. Serve warm; or chill and serve at room temperature.
Title: Nut Squares
Ingredients:
- 1/2 sugar
- 1 egg
- 1 chunky peanut butter
- 1 vanilla extract
Instructions:
1. Preheat oven to 350.
2. Spray 8 inch pan with non-stick cooking spray and set aside.
3. In small mixing bowl, combine sugar and egg, using an electric mixer.
4. Beat until light and fluffy.
5. Add peanut butter and vanilla, beating until combined.
6. Spread mixture evenly in sprayed pan and bake until top is lightly browned, about 20 minutes.
7. Remove to wire rack, and let cool 5 minutes.
8. Invert pan onto rack to remove mixture. Let cool completely. Cut into 16- 2 inch squares. Wrap squares individually in plastic wrap and store in refrigerator.
Title: Peanut Butter Fudge Cake
Ingredients:
- 1 eggs
- 3 buttermilk
- 1 prepared chocolate pudding
- 1/2 dark chocolate
- 2 heavy cream
- 6 creamy peanut butter
- 8
- 1
- 1/2
Instructions:
1. Heat oven to 350°F Coat two 9-inch round cake pans with nonstick cooking spray. Line with waxed paper; coat paper.
2. In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high; beat for 2 minutes, scraping down side of the bowl after 1 minute. Stir in the pudding. Fold in 2 cups of the chopped peanut butter cups.
3. Divide batter between prepared pans. Bake at 350 degrees F for about 34 minutes, or until a toothpick inserted in the center comes out clean. Let layers cool on a wire rack for 15 minutes. Turn out cakes onto wire racks and cool completely.
4. Place chopped dark chocolate in a medium-size bowl. Bring cream just to a boil and pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.
5. Trim top of cake layers flat with a serrated knife. Put 1 cake layer on cooling rack and place on a baking sheet. Pour 1 cup frosting on top; spread evenly with a spatula. Top with remaining cake layer. Pour remaining frosting over the top, allowing it to spill over the sides. Smooth top and sides with spatula. Refrigerate 1 hour to set. Transfer cake to serving plate and garnish with chopped candy, if desired.
Title: Easy and Healthy Dark Chocolate Mousse
Ingredients:
- 12 1/3 silken tofu
- 3 dark chocolate
- 1/4 water
- 1/4 brandy
- 1 confectioners' sugar
- 1/2
Instructions:
1. In a blender, process tofu until smooth.
2. Combine chocolate, cocoa, water and brandy in a small saucepan over medium heat; stir until melted.
3. Remove from heat; mix in sugar, a little at a time, until smooth.
4. Add chocolate mixture to tofu; process until smooth.
5. Spoon mousse into champagne glasses; cover and refrigerate for at least one hour.
6. Top with whipped cream and shaved chocolate, if desired, and serve!
Title: Jam Cake
Ingredients:
- 2 cloves
- 2 allspice
- 2 cinnamon
- 3 all-purpose flour
- 6 eggs
- 2 sugar
- 1 butter
- 2 baking soda
- 2 buttermilk
- 1 sugar
- 2 butter
- 1 milk
- 1
Instructions:
1. Sift together the flour and the spices, set aside.
2. In the bowl of an electric mixer, beat the eggs.
3. Add the sugar and melted butter, beating until well mixed.
4. Add the jam, blend in.
5. Add the flour mixture in small portions while continuing to mix.
6. Dissolve the baking soda in the buttermilk; mix in.
7. After all ingredients are well mixed, divide the batter among six 9" cake pans which have been greased an floured.
8. (Hand written note on recipe:"Parchment paper rounds in the bottom of cake pan will aid in the removal of the layer after baking.") Bake at 350F for 15 to 20 minutes or until a straw inserted in the center comes out clean.
9. Cool the layers on a wire rack.
10. (Handwritten note on recipe:"Refrigerate before assembly.") Assemble the cake using the filling recipe which follows.
11. To make filling: In a saucepan mix sugar, butter, and milk.
12. Bring to a slow boil.
13. Keep mixture at a slow boil until it thickens.
14. Slowly pour the hot mixture into the stiffly beaten egg white.
15. Stir and fold mixture until thick.
16. (Handwritten notes on recipe:"If you can strike the right balance between cooking and then folding in the beaten egg whites, the finished glaze will be slightly opaque with flecks of egg white visible thoughout.""Glaze will run if layers are warm. Refigera).
17. I will add this comment, I attempted to make this cake in 3 cake pans. It overflowed and I will now spend a lovely afternoon cleaning my oven before I can cook anything else. I would suggest a minimum of 4 cake pans or even the 6 called for above. Gramma knew what she was talking about.
Title: Vegan Burnt Sugar Cake With Icing
Ingredients:
- 1/2 margarine
- 1 1/2 sugar
- 3 egg substitute
- 4 water
- 1 water
- 2 1/2 flour
- 4 vanilla extract
- 1 baking powder
- 2 sugar
- 2 margarine
- 1/2 vanilla
- 1/2
- 1/4
- 1
Instructions:
1. CAKE:
2. Cream the margarine and sugar.
3. Add the egg replacer, water, vanilla and burnt sugar syrup.
4. Mix together then add flour and baking powder.
5. Mix well.
6. Pour batter into a greased and floured 9x13" pan or use 2-9" round pans.
7. Bake at 350'F for 35 minutes.
8. The cake is done when you touch the center and it springs back up.
9. Cool the cake.
10. ICING:
11. Combine the Icing ingredients together in a sauce pan and cook until it forms a hard ball.
12. Ice the cake while it's still warm and it will harden on the cake.
13. Enjoy.