lumicero/recipes-ing2inst huggingface dataset:
Title: Debbies Apple Dapple Cake
Ingredients:
- 3 eggs
- 2 sugar
- 1 all-purpose flour
- 3 salt
- 1 baking soda
- 1 pecans
- 1 vanilla
- 2 apples
- 3 cinnamon
- 1 clove
- 1/2 buttermilk
- 1 brown sugar
- 1 1/2 butter
- 1/2 milk
- 1/4
Instructions:
1. Cream eggs, sugar and oil.
2. Sift dry ingredients: flour, salt, soda, cinnamon and cloves.
3. Add 1/3 cup dry mixture to egg mixture then 1/2 cup buttermilk then.
4. add another 1/3 cup dry mixture and another 1/2 cup buttermilk.
5. ending with 1/3 cup dry mixture. Mix just until all flour is incorporated (do not overmix).
6. Stir in vanilla, nuts and apples.
7. Pour into greased and floured tube or bundt cake pan.
8. Bake 350 degrees for 1 hour.
9. Pour glaze over hot cake.
10. Let cool in pan for 1 hour.
11. Invert cake onto cake plate.
12. Dust with powdered sugar if desired.
13. Glaze:.
14. Place all glaze ingredients in saucepan. Bring to a boil and boil for 3 minutes. Remove from heat and stir in 1 tsp vanilla.
15. Pour over hot cake.
Title: Blueberry Bundt Cake
Ingredients:
- 7 white sugar
- 1 3/4 vanilla
- 4 lemon
- 3 flour
- 1 baking powder
- 1 fresh blueberries
- 2 1/4 icing sugar
- 2 water
- 1
Instructions:
1. Beat egg whites till very stiff.
2. Add sugar gradually.
3. In a separate bowl, beat together egg yolks, oil, vanilla, lemon juice and grated rind.
4. Gradually fold this mixture into the egg whites with a spatula.
5. Sift together flour, baking powder and fold carefully into above mixture.
6. Gently fold in blueberries and pour into a greased bundt pan that has been sprinkled with a few more blueberries.
7. Bake at 325°F oven.
8. Turn out onto a plate and drizzle a thin mixture of icing over top, letting it run down the sides.
Title: Chewy Almond Cookies...wow!
Ingredients:
- 3/4 almond paste
- 1 sugar
- 2
Instructions:
1. Blend almond paste and sugar in the food processor until it is completely combined.
2. Add egg white and blend until smooth.
3. Transfer mixture to a pastry bag and make small dallops on a greased cookie sheet (parchment paper is even better).
4. With a wet finger, smooth out the tops of the cookies.
5. bake at 300 for 15 to 20 minutes, or until they start to get a golden color.
Title: Aztec Gold Brownies
Ingredients:
- 4 salted butter
- 1/2 sugar
- 1 1/4 cinnamon
- 1 all-purpose flour
- 1 eggs
- 1 1/2 vanilla extract
- 1/4
- 2
- 3
- 1
Instructions:
1. Preheat oven to 325°F
2. Line 8-inch glass baking pan with foil, grease and flour.
3. In a glass bowl, melt butter and chocolate in 10 seconds increments. If chocolate is well-grated, this should take about 40 seconds-stir after 30 seconds.
4. Place sugar, cinnamon, espresso powder, and chipotle pepper in a mixing bowl and stir well.
5. Put flour and cocoa in another bowl and mix well.
6. Scrape chocolate into sugar mixture and beat on medium speed about 30 seconds.
7. Scrape sides and bottom of bowl and beat another 20 seconds or so.
8. Add eggs, beat to incorporate, scraping as needed.
9. Add vanilla and stir to incorporate.
10. Add half of flour mixture, and stir on low speed until mostly mixed it.
11. Scrape bowl and add rest of flour, mixing until incorporated.
12. Scrape bowl. Beat on medium high speed for about 45 seconds, or until mixture lightens visibly. This is to incorporate air, which is the only leavening in the batter.
13. Scrape into prepared pan and bake at 325°F for 30-35 minutes.
14. Allow to cool in pan for 15 minutes.
15. Lift out foil and lay on a wire rack and allow to cool completely before cutting.
16. If you cut them too soon, they will be gooey in the middle and crackle too much on the top and fall apart.
17. They should be fudgy in the middle with a bit of a crispy crust on top.
18. Take them over the top by sprinkling with edible gold leaf.
Title: Rhubarb Strawberry Summer Pudding
Ingredients:
- 3/4 rhubarb
- 3 strawberries
- 1 sugar
- 1 1/2 lemons, zest of
- 21 strawberries
- mint leaf
Instructions:
1. In medium sized saucepan, stir together rhubarb, strawberries, sugar and lemon zest.
2. Bring to a simmer, cover and cook over low heat for 3 minutes.
3. Set aside.
4. For each of six 3/4 cup capacity ramekins or custard cups, cut a circle of bread the same diameter as the bottom of the ramekin.
5. Place a bread circle in the bottom of each ramekin.
6. Cut 9 slices of the bread in half lengthwise and fit the strips horizontally around the inside of each ramekin, using 2 1/2 or 3 strips for each one and trimming to fit.
7. Spoon about 1/3 cup of the rhubarb mixture into each of the lined ramekins, filling them to the top.
8. Cut circles from the remaining bread slices to fit the tops of the ramekins; place over the fruit.
9. Wrap each pudding in plastic and set three of them on a plate.
10. Stack the other three puddings on top of them.
11. Set something small, round and heavy on top of each pudding stack to weigh it down.
12. Refrigerate overnight.
13. To serve, remove weights and unwrap the ramekins.
14. Run a small knife around the inside edge of each one and invert onto dessert plates.
15. Garnish with red currants, strawberries or mint.
16. Serves 6.
17. 170 calories per serving.
18. Eating Well.
Title: Carly's Homemade White Cake
Ingredients:
- 4 egg substitute
- 1 1/2 all-purpose flour
- 1 1/2 Splenda sugar substitute
- 1 vanilla
- 1 baking powder
- 2 light cream cheese
- 1 non-fat soymilk
Instructions:
1. Sift all dry ingredients in mixing bowl. If using egg replacer (powder form) mix with four teaspons of water and beat until stiff then add to dry ingreidents along with sugar. Finally, add wet ingredients last and mix together thoroughly.
2. Bake at 350°F.
Title: Lisa's Lemon Loaf
Ingredients:
- 1 instant lemon pudding mix
- 1 eggs
- 4 warm water
- 1
- 1/2
Instructions:
1. Combine all ingredients until well blended.
2. Divide into 2 (8 inch) bread loaf pans.
3. Bake 350 degrees for 35-40 minutes.
4. Cool in pan 10 minutes then cool completely on cooling rack.
Title: Lemon Tea Cookies
Ingredients:
- 3/4 butter
- 1/2 sugar
- 1 vanilla extract
- 1/2 all-purpose flour
- 2 walnuts
- 1/4 butter
- 3 lemon juice
- 4 1/2 confectioners' sugar
- 3/4
- 1 1/2
- 2
Instructions:
1. In a mixing bowl, cream butter and sugar.
2. Beat in egg yolk and vanilla.
3. Gradually add flour.
4. Shape into two 14 inch rolls; reshape each roll into a 14 inch x 1 1/8 inch x 1 1/8 inch block.
5. Wrap each in plastic wrap.
6. Refrigerate overnight.
7. Unwrap and cut into 1/4 inch slices.
8. Place 2 inches apart on ungreased baking sheets.
9. Sprinkle half of the cookies with nuts, gently pressing into dough.
10. Bake at 400 for 8-10 minutes or until golden brown around the edges.
11. Remove to wire racks to cool.
12. In a small mixing bowl, cream butter, lemon juice and orange peel.
13. Gradually add confectioners' sugar.
14. Tint yellow if desired.
15. Spread about 1 t.
16. on bottom of the plain cookies; place nut topped cookies over filling.
Title: Sweet & Salty Peanut Butter Chocolate Pretzel Bars
Ingredients:
- 1 creamy peanut butter
- 1/2 butter
- 1 vanilla extract
- 3/4 confectioners' sugar
- 1/4 brown sugar
- 2 chocolate chips
- 1
Instructions:
1. Line an 8x8 or 9x9 inch baking dish with aluminum foil and spray with non-stick cooking spray. (I used the butter wrappers to grease but did not put any foil in the pan).
2. In the bowl of a stand mixer or with an electric mixer, beat together 3/4 cup peanut butter, butter, and vanilla extract until creamy.
3. Add confectioners' sugar and brown sugar.
4. Slowly beat sugars into peanut butter until well-combined. Add 1 1/2 cup pretzels and beat to combine.
5. Press mixture into the bottom of prepared baking dish.
6. In a microwave safe bowl, melt together chocolate chips and remaining 1/4 cup peanut butter.
7. Stir until smooth. Pour over the top and smooth with a spatula. Sprinkle with remaining 1/2 cup of crushed pretzels. Press down lightly.
8. Refrigerate for at least 3 hours before cutting into bars and serving.
Title: Molten Chocolate Espresso
Ingredients:
- 6 bittersweet chocolate
- 1/4 unsalted butter
- 1 sugar
- 2 eggs
- 1/2 heavy cream
- 1 heavy cream
- 1 pure vanilla extract
- 1 salt
- 1/4 all-purpose flour
- 1
Instructions:
1. Preheat the oven to 350 degrees F.
2. Melt the chocolate with the butter in the top of a double boiler; set aside to cool.
3. In an electric mixer with a paddle attachment (or by hand, with a spoon), mix the sugar and eggs until lightened in color, about 1 minute.
4. Pour in the cooled chocolate-butter mixture, then beat or stir in the 1/2 cup cream, vanilla, and salt. Beat well, scraping down the sides of the bowl as you go.
5. Add the flour and mix just until blended.
6. Divide the mixture between 4 (6-ounce) oven-proof cappuccino cups. (They should be filled to 1/4-inch below the rim of the cup.) Put them on a baking sheet and bake for 27 minutes, just until the tops begin to crack. Do not over bake (the top should be crisp but the interior soft). Let them cool for about 15 minutes while you make the whipped cream.
7. Dissolve the espresso powder in the remaining 1 cup of heavy cream, then whip the cream until it forms soft peaks. Put a dollop of the flavored whipped cream on each warm "cappuccino" and garnish with a dusting of cocoa. Serve warm.
Title: FIG NEWTONS COOKIES
Ingredients:
- 1 fig
- 1 water
- 1 unbleached all-purpose flour
- 1 1/3 baking powder
- 1/2 sea salt
- 1/4 unsalted butter
- 6 brown sugar
- 3/4 egg
- 1 vanilla extract
- 1 orange zest
- 1/2
Instructions:
1. In a medium saucepan over medium heat, add figs, water and orange juice. Bring to a simmer and cook for about 30 minutes or until figs are tender and the liquid is almost evaporated.
2. Transfer the fig mixture to the bowl of a food processor and blend to a paste, stopping to scrape the sides if needed. Transfer the paste to a bowl to cool off.
3. Meanwhile, combine flour, baking powder and salt in a big bowl; whisk well.
4. In the bowl of a stand mixer, add butter and brown sugar. With the paddle attachment on, process until creamy. Add egg, vanilla and orange zest; process until well mixed, about 30 seconds.
5. Add flour mixture and on low speed, process until the dough comes together, about 1 minute. Transfer the dough onto a work surface and form 3 equal balls. Place them in a bowl and transfer to the fridge to chill, at least 15 minutes.
6. Preheat oven to 350ºF and line a large baking sheet with parchment paper; set aside.
7. When chilled, working in batches, place one ball on a parchment paper and form a small rectangle. Place another parchment paper on top and flatten it out with a rolling pin to about 5-inches wide x 12-inches long and a little less than ¼-inch thick. Scoop 1/3 fig paste in the center of dough and spread it out evenly, leaving some space around the edges.
8. Bring one side of the cookie dough over the paste using the parchment paper to help fold it over. Gently peel off the dough from the paper; repeat with the other side. Cut the ends of the log to make it neater and even. Measure the width of the log and cut the same measurement lengthwise so the cookies are square. Place them on the prepared baking sheet, leaving some space in between each cookie.
9. Transfer to the preheated oven and bake for 16 to 18 minutes or until golden on the bottom. Remove from the heat and place them on a wire rack to cool. Makes 2 dozen.
Title: Gravenstein Apple Cake
Ingredients:
- 3 all-purpose flour
- 2 baking powder
- 2 ground cinnamon
- 2 sugar
- 3 eggs
- 1 1/4 vanilla
- 1 gravenstein apples
- 1/4 walnuts
- 2 flaked coconut
- 1 granulated sugar
- 1 butter
- 1 baking soda
- 1/2 buttermilk
- 1/2
Instructions:
1. Preheat oven to 325 degrees F.
2. Generously spray a 10-inch tube pan with cooking spray.
3. Sift together flour, baking powder, and cinnamon and set aside.
4. Combine 2 c sugar, eggs, oil, vanilla and orange juice in a large bowl and beat with electric mixer until well blended.
5. Stir in the flour mixture until blended.
6. Fold in grated apple, walnuts and coconut.
7. Put into tube pan and bake 1 1/2 hours, or until top springs back when lightly pressed.
8. Cool in pan on wire rack for 15 minutes.
9. Combine 1 c sugar, butter 1/2 tsp baking soda and buttermilk in saucepan.
10. Cook over medium heat, stirring constantly until mixture comes to boil.
11. Remove from heat and let cool slightly.
12. Sauce should still be warm, but not boiling.
13. Remove cake onto serving plate with raised edge.
14. Puncture top of cake all over with skewer.
15. Spoon hot sauce over warm cake several times until cake absorbs most of it.
16. Let stand at least an hour before serving.
Title: Chocolate Chip Cookie S'mores
Ingredients:
- 3 bananas
- 10 graham cracker crumbs
- 1 small marshmallow
- 1 chocolate chips
- 1 canola oil
Instructions:
1. Preheat the grill to medium high and brush with canola oil.
2. Cut the bananas in half, lengthwise and grill, skin side down just till warm; remove warmed banana and cut again to make slices to fit cookie.
3. ASSEMBLY:
4. On a piece of aluminum foil, place one cookie.
5. Top evenly with banana slices, a few marshmallows, chocolate chips, crumble graham cracker crumbs on top, and then another cookie.
6. Wrap foil around the sandwich and place on the grill till warmed through and melted (about five minutes).
7. Eat and enjoy!
Title: Apple and Berries Crunch Crumble (Croustarde Aux Pommes Et Baies
Ingredients:
- 4 frozen mixed berries
- 4 apples
- 2 quick oats
- 1 brown sugar
- 1 vanilla
- 1/2 flour
- 1/4 butter
Instructions:
1. Preheat oven to 350 degrees.
2. Mix all ingredients but the fruits.
3. Use a 13 X 9 po dish.
4. Put berries still frozen in the bottom of the dish, add chopped apples.
5. Sprinkle fruits with vanilla sugar if you like.
6. Add dry mix on top of the fruits.
7. Bake about 45 minutes, until the fruits are bubbling and that the center is cooked. Serve warm with ice cream!
Title: Grandma's German Chocolate Cake
Ingredients:
- 1 margarine
- 2 sugar
- 2 eggs
- 1 buttermilk
- 2 1/2 flour
- 2 baking soda
- 1/2 salt
- 1/2 baking powder
- 1/2 boiling water
- 1 evaporated milk
- 1 sugar
- 1 margarine
- 3 imitation vanilla
- 1/4 coconut
- 1 black walnuts
- 1 1/3
- 1 1/2
Instructions:
1. I make this in either a greased and floured 9 x 12 inch pan or 2 9-inch round pans. For the 9 inch pans I also add wax paper cut to the pan size in the bottom of the pan.
2. I start checking for doneness after 40 minutes for a 9 x 12 pan, and 25 minutes for the 2 9-inch pans. When a toothpick inserted into the middle of the cake comes out clean it's done.
3. Cream margarine and sugar.
4. Add eggs, one at a time, and beat well.
5. Add buttermilk and dry ingredients.
6. Add boiling water and beat until mixed.
7. Bake in a preheated 350 degree oven for 45-55 minutes or until done.
8. For Icing- Combine milk, sugar, egg yolks, margarine and vanilla.
9. Cook and stir over medium heat until thickened, about 15 minutes.
10. Add coconut and nuts.
11. Beat until thick enough to spread.
Title: Chocolate Espresso Puddings
Ingredients:
- 100 dark chocolate
- 100 butter
- 2 espresso coffee
- 4 eggs
- 100 caster sugar
- 40 plain flour
- chocolate-covered coffee beans
Instructions:
1. Butter 4 individual pudding moulds,or ovenproof teacups, and line the bases with parchment.
2. Put the chocolate, butter and 2 tbsp espresso in a small pan and heat gently until melted.
3. Whisk eggs and sugar together until thick and pale and fold into the chocolate mixture, followed by the flour.
4. Fill the cups or moulds to about 1cm of the tops, cover with clingfilm and chill in the fridge for upto 24hours.
5. Heat the oven to 200ºC/fan 180ºC/gas6.
6. Bake puddings for 12-14 minutes, the outside should be cooked while the inside will be liquid; they may take a minute or two longer if the cups are very thick.
7. Leave to stand for a minute, then turn each out on a plate and peel off the parchment.
8. Serve immediately with cream or ice-cream and a few chocolate coffee beans.
9. Enjoy!
Title: Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 6 butter
- 3 confectioners' sugar
- 1 vanilla extract
- 1/2
Instructions:
1. Cream together cream cheese and butter.
2. Slowly add confectioners sugar. Beat.
3. Stir in vanilla extract and lemon juice.
4. Frost!
Title: Yellow Layer Cake
Ingredients:
- 1/3 sugar
- 1/2 water
- 1/2 eggs
- 4 sour cream
- 6 butter
- 1 1/2 powdered sugar
- 1 1/2 milk
- 1
- 4
- 1/2
Instructions:
1. FOR CAKE:.
2. Grease and flour two 9" round cake pans. Combine sugar, oil, water, eggs and cake mix in a large bowl. Add sour cream and mix thoroughly. Pour batter into the prepared cake pans. Back at 350 for 45-55 minutes, or until toothpick inserted in center comes out celan. Cool layers in pans on a wire rack for 5 minutes; remove from pans by inverting onto wire rack, and continue to cool.
3. Makes one double layer cake.
4. FOR FROSTING:.
5. Cream butter well in a large bowl. Add cocoa and powdered sugar, mix at low speed and add milk. Beat until creamy. Place on cake layer on a plate and spread icing evenly over the top. Set the second layer on top of the first and spread icing on the sides and top of the cake.
Title: V's White Chocolate Macadamia Cookies
Ingredients:
- 1 1/2 - 2 flour
- 1 egg
- 1 vanilla
- 1/2 granulated sugar
- 1/2 light brown sugar
- 1/4 butter
- 8 white chocolate bark
- 1/2
Instructions:
1. Preheat Oven to 325 degrees.
2. In large bowl combine flour, egg, vanilla, sugars and butter; mix well with an electric mixer.
3. Melt chocolate in a glass bowl in the microwave or double boiler according to package directions, be careful not to scorch.
4. Add melted chocolate and nuts to mixture. Drop tablespoons full onto greased baking sheet and bake for 15 - 20 minutes.
Title: Pineapple Snow
Ingredients:
- 2 graham cracker crumbs
- 1/2 butter
- 6 icing sugar
- 1 crushed pineapple
- 1 Carnation instant milk
- 1 Jello gelatin
- 1/2 white sugar
Instructions:
1. Mix above three ingredients and put in a 13 x 9 pan (save some to sprinkle on top).
2. Drain pineapple well.
3. Heat juice and add enough hot water to make 1 cup liquid.
4. Pour over jello and dissolve well.
5. Add sugar.
6. Stir well and let cool.
7. Whip chilled milk until thick.
8. Add jello mixture and whip again.
9. Add crushed pineapple.
10. Pour over graham wafer base and cover with remaining crumbs.
11. Chill several hours or overnight.
Title: Fall Pumpkin Cookies
Ingredients:
- 1 1/2 brown sugar
- 1/2 shortening
- 2 eggs
- 1 3/4 canned pumpkin
- 2 3/4 flour
- 1 baking powder
- 1 cinnamon
- 1/2 nutmeg
- 1/2 salt
- 1/4 ginger
- 1 raisins
- 1 pecans
- 3 3/4 butter
- 2 1/4 confectioners' sugar
- 2 1/4 vanilla
- 1
Instructions:
1. Mix sugar, shortening, eggs and pumpkin thoroughly.
2. Blend dry ingredients; add to pumpkin mixture stirring until well blended.
3. Add raisins and pecans.
4. Drop batter by teaspoonfuls on ungreased baking sheet.
5. Bake at 400 degrees (moderately hot) 12-15 minutes or until lightly browned.
6. ICING.
7. Blend butter and sugar together.
8. Stir in cream and vanilla until smooth; add a few drops of food coloring, stirring until desired color is reached.
9. Ice tops and sides of cooled cookies.
Title: House Ravenclaw Earl Grey Doughnut
Ingredients:
- 2 tea bags
- 2 vanilla pudding mix
- 1 canola oil
- 1 cream cheese
- 1 sugar
- 4 salt
- 1/3 heavy whipping cream
- 1/8
- 2
Instructions:
1. Add milk and tea bags to a small saucepan over low heat. Heat gently for 10-15 minutes, stirring occasionally. Do not let boil. Remove tea bags. Pour milk into a bowl over ice bath and let cool, about 10 minutes.
2. Remove the bowl from the ice bath and add vanilla pudding mix. Whisk for 2-5 minutes until thickened. Transfer to a pastry bag fitted with a round tk tip and set aside in fridge.
3. Add candy melts to a microwave-safe bowl and microwave in 30 second intervals, whisking in between, until melted. Transfer to a piping bag. Pipe out 8 pairs of wings onto parchment-lined baking sheet, using a template if needed. Chill in fridge until set, about 10 minutes. Spray with edible gold spray and let set.
4. Add about 4 inches of oil in a heavy-bottomed pot and attach a thermometer. Heat oil to 350 degrees F. Fry biscuits in batches until golden brown and transfer to a paper towel-lined plate to drain.
5. Insert a chopstick in the side of each doughnut and wiggle around to hollow some space. Fill with chilled pudding mixture.
6. Add the cream cheese, sugar, and salt to the bowl of a standing mixer fitted with a whisk attachment. Beat until fluffy and transfer to a large bowl.
7. Add the heavy whipping cream and several drops of blue gel food coloring to the standing mixer and whip to stiff peaks.
8. Fold the whipped cream into the cream cheese mixture in 3 batches.
9. Transfer mixture to a piping bag fitted with an 826 star tip.
10. Pipe a swirl of frosting on top of each doughnut. Sprinkle silver stars over the frosting. Insert the wings into the frosting and enjoy!
Title: Hot Buttered Apricots for 2
Ingredients:
- 1 butter
- 1 margarine
- apricots
- ground nutmeg
Instructions:
1. Melt butter in small skillet.
2. Add apricots.
3. Heat 3 to 4 minutes.
4. Sprinkle lightly with ground nutmeg.
5. Serve warm with ice cream or Eggo waffles.
Title: Three-Fruit Dump Cake
Ingredients:
- 1 pears
- 1 unsalted butter
- 1
- 1/4
Instructions:
1. Preheat the oven to 350 degrees F & grease an 8"x8" baking dish.
2. In a large bowl, combine the pie filling, pears & peaches, then spoon this fruit mixture into the prepared baking dish.
3. Sprinkle the cake mix over the fruit, then dot the dried mix with butter.
4. Bake for 45 to 50 minutes or until golden brown. Serve warm.
Title: Pavlova
Ingredients:
- 5 white sugar
- 8 white vinegar
- 1 butter
Instructions:
1. Beat egg whites until stiff peaks, should be able to turn bowl upside down.
2. Add teaspoon of white vinegar and mix in(a couple of seconds).
3. Fold in half the sugar, very lightly the more you work the mixture the flatter it gets.
4. Fold in the other half.
5. Grease baking paper sheet with butter and place on top of baking pan.
6. Pour mixture onto sheet, use a spoon to make it into a pie shape, about inch or 2 high and 10 -12 inches diameter(should be firm enough to hold shape).
7. Put in oven at 160 celsius for about 10 minutes or until the top is lightly browned.
8. Turn oven down to 100 celsius and leave for an hour.
9. Remove from oven and flip it over and remove baking sheet to dry bottom.
10. Serve when cool. Enjoy.
Title: Mardi Gras Party Cake
Ingredients:
- 2/3 water
- 1/4 all-purpose flour
- 2 1/4 unbleached flour
- 1 1/4 sugar
- 1 baking soda
- 1 salt
- 1/2 baking powder
- 1 buttermilk
- 1/2 shortening
- 3 eggs
- 1/2 sugar
- 1 cornstarch
- 1/2 half-and-half
- 1/3 evaporated milk
- 1/3 water
- 1 egg
- 2 margarine
- 1 butter
- 1 coconut
- 1 brown sugar
- 1 vanilla extract
- 1/2
Instructions:
1. For the cake:
2. Heat oven to 350 degrees F Generously grease and flour two 9-inch round cake pans. In small saucepan over low heat, melt 2/3 cup butterscotch chips in 1/4 cup water, stirring until smooth. Cool slightly.
3. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, all remaining cake ingredients and cooled butterscotch mixture; beat at low speed until moistened. Beat 3 minutes at medium speed. Pour batter into greased and floured pans.
4. Bake at 350°F. for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool 30 minutes or until completely cooled.
5. For the filling:
6. In medium saucepan, combine 1/2 cup sugar and cornstarch; stir in half-and-half, 1/3 cup water, 1/3 cup butterscotch chips and 1 egg. Cook over medium heat until mixture thickens, stirring constantly. Remove from heat. Stir in margarine or butter, coconut and nuts; cool slightly.
7. For the seafoam cream:
8. In small bowl, beat whipping cream until soft peaks form. Gradually add brown sugar and vanilla, beating until stiff peaks form.
9. To Assemble:
10. Place 1 cake layer, top side down, on serving plate. Spread with half of filling mixture. Top with second layer, top side up; spread remaining filling on top to within 1/2 inch of edge. Frost sides and top edge of cake with seafoam cream. Refrigerate at least 1 hour before serving. Store in refrigerator.