lumicero/recipes-ing2inst huggingface dataset:
Title: Abraham Lincoln's " Best Cake I Ever Tasted" - a White
Ingredients:
- 1 1/2 granulated sugar
- 1 butter
- 1 vanilla
- 2 3/4 cake flour
- 1 baking powder
- 1 1/3 milk
- 1 sugar
- 6 water
- 1 cream of tartar
- 1/3 salt
- 1/4 vanilla
- 1
- 2
- 1
Instructions:
1. Preheat oven to 375°.
2. Beat the 6 eggs whites until stiffly beaten.
3. Cream together the softened butter, sugar and vanilla.
4. Sift together the cake flour and baking powder.
5. Add flour mixture alternately with milk to the creamed butter and sugar.
6. Stir in the finely chopped almonds.
7. Gently fold in the egg whites.
8. Pour into 2 greased and floured 9-inch cake pans.
9. Bake at 375° for 28-30 minutes.
10. Cool 10 minutes and remove from pans.
11. Frost with White Frosting.
12. WHITE FROSTING: In a saucepan combine 1 cup sugar and 1/3 cup water and 1/4 tsp cream of tartar and dash of salt.
13. Bring mixture to boiling, stirring until the sugar dissolves.
14. Place 2 egg whites in a mixing bowl and very slowly pour the hot sugar syrup over, beating CONSTANTLY with a mixer until stiff peaks form - this takes about 7 minutes. Beat in vanilla and frost cake.
Title: Blender Lemon Pie
Ingredients:
- 4 eggs
- 1/2 butter
- 2 sugar
- 1 1/4 flour
- 3 cornstarch
- 3 vanilla extract
- 1 powdered sugar
- 1 sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Place eggs, butter, lemon juice, sugar mixture and vanilla extract in blender and pulse until smooth.
3. Pour into frozen pie shell and bake for 40-45 minutes or until set. I always put my pie on a cookie sheet to bake.
4. Remove from oven and let cool completely.
5. Dust with powdered sugar.
Title: Realemon Lemon Squares
Ingredients:
- 2 flour
- 1 butter
- 1/2 powdered sugar
- 4 eggs
- 2 sugar
- 4 flour
- 1/4 salt
- 4 ReaLemon juice
Instructions:
1. Cream together ingredients for crust and press into 9 x 13-inch pan.
2. Bake for 20 minutes at 350 degrees.
3. Mix together filling ingredients and pour over first layer.
4. Bake 25 minutes.
5. Sprinkle with powdered sugar while warm.
Title: Orange Sponge Tube Cake
Ingredients:
- 6 orange zest
- 1 sugar
- 1/2 salt
- 1 flour
- 1/4 cream of tartar
- 1 1/3 sugar
- 6
- 1
- 1/2
Instructions:
1. Pre-heat the oven to 325º.
2. Beat the egg yolks until very thick and light-colored.
3. Add the orange peel and the juice and continue to beat until very thick.
4. Beat in 1 cup of sugar and the salt.
5. Gently fold in the flour.
6. In a separate bowl, beat the egg whites and cream of tartar until they reach the soft-peak stage.
7. Gradually add the remaining 1/2 cup of sugar.
8. Gently fold the egg whites into the egg yolk mixture.
9. Spoon into ungreased 10-inch tube pan.
10. Bake 55 minutes, or till done.
11. Invert pan to cool.
Title: Skillet Cookies
Ingredients:
- 1/2 butter
- 1 egg
- 1 dates
- 1 sugar
- 1 pecans
- 2 vanilla
- 1
Instructions:
1. Melt butter in iron skillet.
2. Add egg (egg must not cook), chopped dates, sugar. Cook five minutes, stirring CONSTANTLY.
3. Add nuts, rice cereal and vanilla.
4. Shape into balls and roll in coconut while mixture is still hot.
Title: Cream Cheese Balls - Sugar Free
Ingredients:
- 8 cream cheese
- 6 artificial sweetener
- 1/4 pecans
- 1 butter
- 2 heavy cream
- 2 vanilla
- 1/2 artificial sweetener
- 6
Instructions:
1. Cream the cream cheese and six packets of sweetener. Add pecans. Chill.
2. until cheese will form balls.
3. Melt the chocolate and butter together, slowly. Take off heat and add heavy.
4. cream, vanilla and sweetener. When you have rolled the cream cheese into.
5. balls, drizzle chocolate mixture over each. Chill until chocolate hardens.
6. enough to pick up (about 30 minutes).
Title: Milk Chocolate Fudge Layer Cake
Ingredients:
- 1 vegetable shortening
- 1 Carnation Evaporated Milk
- 1 vinegar
- 1/2 brown sugar
- 3/4 granulated sugar
- 3/4 eggs
- 4 vanilla
- 2 cake-and-pastry flour
- 2 1/2 cocoa powder
- 1/2 baking soda
- 2 baking powder
- 1 cream cheese
- 1/2 butter
- 8 icing sugar
- 1/2 vanilla
- 6
- 1
- 2
Instructions:
1. Preheat oven to 350°F Grease two 9-inch cake pans.
2. CAKE: Melt chocolate and shortening together. Cool.
3. In a separate bowl, combine evaporated milk and vinegar Reserve.
4. In a medium bowl, beat sugars, eggs and vanilla until mixture is thick, about 3-5 minutes,. Fold in chocolate mixture. Beat until combined.
5. Mix next 4 ingredients together. Add half of dry mixture to wet ingredients. Add milk mixture and then remaining dry mixture. Fold in chocolate chips. Divide batter between the two prepared cake pans.
6. Bake in preheated oven 45-50 minutes or until a toothpick inserted in center of cakes comes out clean.
7. FROSTING: Beat cream cheese and butter until light and well combined. Add icing sugar 1 cup at a time, beating well after each addition. Beat in vanilla and chocolate. Thin out with 1-2 Tbsp, of milk if necessary.
8. ASSEMBLY: Slice each cake in half horizontaly to create 4 layers. Spread first layer with about 1 cup frosting, continue with each layer, icing top and sides of cake, Refrigerate until ready to eat.
Title: Carrot Cake
Ingredients:
- 3 carrots
- 2 sugar
- 1 1/2 shortening
- 4 eggs
- 1/2 water
- 2 all-purpose flour
- 1 ground cinnamon
- 2 baking soda
- 1 salt
- 8 cream cheese
- 1/2 shortening
- 1 icing sugar
- 1 vanilla
- 1/4 salt
- carrot curls
Instructions:
1. Heat oven to 350°F.
2. Spray a 9x13x2-inch pan with non-stick cooking spray; set aside.
3. CAKE: Combine sugar and vegetable shortening; beat at medium speed until creamy. Beat in eggs until blended. Beat in water at low speed until blended.
4. In medium bowl, combine flour, cinnamon, baking soda and salt; add to shortening mixture. Beat at low speed untl blended. Beat 2 minutes at medium speed.
5. Add carrots. Beat until blended. Pour into prepared pan. Bake 40-50 minutes, or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan.
6. Invert on wire rack. Cool completely. Place on serving tray.
7. FROSTING: Combine cream cheese and shortening; beat at medium speed until blended. Reduce speed to low.
8. Add icing sugar, vanilla extract and salt,. Beat until blended. Beat at medum speed until frosting is of desired consistency.
9. Frost top and sides of cake.
10. For optional garnish, place nuts and carrot curls on each serving.
Title: Peanut Butter and Jelly Sandwich Cookies
Ingredients:
- 1/2 light brown sugar
- 1/2 unsalted butter
- 1/3 honey
- 1/4 egg
- 1 flour
- 2 salt
- 1/4 baking powder
- 1 1/2
Instructions:
1. MIX peanut butter, brown sugar, butter, honey and egg in large bowl. In a separate bowl, whisk together flour, salt and baking powder; add to the peanut butter mixture and mix well. Divide the dough into 4 equal portions. Wrap each portion in plastic wrap or waxed paper and refrigerate 2 hours or overnight.
2. REMOVE portions from refrigerator and place each portion between 2 sheets of plastic wrap or waxed paper. Roll each portion into a “sheet” about 1/8-inch thick (refrigerate dough again if it becomes too soft to handle).
3. HEAT oven to 350ºF. Using a drinking glass or cookie cutter, cut the dough into circles. Using a smaller drinking glass or cookie cutter, cut smaller circles or “windows” in the center of half of the circles. Transfer cookies to a nonstick baking sheet, leaving 1/2 inch between them.
4. BAKE all cookies 5 to 6 minutes or just until they begin to brown. Using a spatula, transfer the cookies to a cooling rack. When cookies have cooled, spread the jelly on the plain cookies and top with the “window” cookies.
Title: Cookie Dough
Ingredients:
- 2 1/4 - 2 1/3 flour
- 1 salt
- 1 baking soda
- 1 shortening
- 1/2 - 3/4 butter
- 3/4 - 1 brown sugar
- 1 -2 white sugar
- 2 pure vanilla extract
- 1 1/2 - 3 eggs
- chocolate chips
Instructions:
1. Preheat your oven to 350ºF.
2. In a medium bowl, combine flour, salt, and baking soda. Gently mix these together and then set this bowl aside.
3. In a large bowl, beat together shortening, brown sugar, white sugar, and pure vanilla. When those are completely mixed together, add eggs and mix again until completely combined.
4. Slowly add the dry ingredients from the medium bowl to the wet ingredients in the large bowl, mixing until the dry ingredients are totally combined. At this point you should have a moderately thick cookie dough.
5. Add chocolate chips, M&M's or almonds or whatever you prefer. Mix together.
6. Scoop up a golf ball size amount of dough with a spoon and drop in onto a cookie sheet. Leave at least an inch of space between the cookies because they'll spread out when they cook. You can usually fit 12 cookies on a cookie sheet at a time.
7. Put the cookies in the oven and bake for about 8-10 minutes. You'll want to check them after 8 minutes, but if they look doughy, you'll want to cook them for another couple of minutes. After 10 minutes, remove the pan from the oven and let the cookies sit on the pan for 3-5 minutes.
8. Using a spatula, lift cookies off onto wax paper or tin foil. Let cool for about 5 more minutes.
9. Eat and enjoy!
Title: Lemon Velvet Cake
Ingredients:
- 2 1/4 cake flour
- 2 1/2 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 1 lemon, zest of
- 1/2 orange zest
- 1 1/3 sugar
- 3 eggs
- 1/3 water
- 3 fresh lemon juice
- 1/4 confectioners' sugar
- 2 butter
- 1 confectioners' sugar
- 2 fresh lemon juice
- 1 hot water
- 1/2 vanilla extract
Instructions:
1. Preheat oven to 350°.
2. Butter and flour a 9 x 13 cake pan.
3. Mix together flour, baking powder and salt.
4. Cream butter in large bowl with mixer.
5. Add lemon and orange zest.
6. Cream until smooth and light, about 2 minutes.
7. Slowly add sugar, blending well and scraping sides of bowl.
8. Add eggs, one at a time.
9. In a small bowl, combine water, lemon and orange juices.
10. Add the dry ingredients alternating with the liquids.
11. Mix well until smooth.
12. Spoon into prepared pan--smoothing the surface.
13. Bake for 30 to 35 minutes until golden on top and springy to the touch.
14. Remove from oven and cool on a rack.
15. Sprinkle with confectioners' sugar before serving.
16. A thin lemon glaze also works nicely.
Title: Caramel Nut Wedges
Ingredients:
- 1 eggs
- 3/4 butter
- 2 vanilla extract
- 2
- 1
Instructions:
1. Heat oven to 450 degrees; line a 9 inch round cake pan w/ foil, letting ends extend about 2in.
2. above pan.
3. Unfold pie crust into pan; press into pan, folding edges down slightly to make a 1 inch high lip; press edges gently with a fork, then prick crust all over with a fork.
4. Press a sheet of foil snugly onto crust and bake for 12 minutes; remove foil and bake for 6 minutes more until lightly browned; remove from oven and set aside;.
5. reduce oven heat to 350 degrees.
6. Whisk ice cream topping, eggs, butter and vanilla in a medium bowl until well blended; pour into crust; scatter nuts evenly across top of filling.
7. Bake 25 to 30 minutes until puffed, lightly browned and a knife inserted near center comes out clean.
8. Remove to a wire rack to cool; refrigerate at least fours hours to firm; when firm lift foil by edges to rack to cut; cut into 24 wedges.
Title: TANGERINE SOUR CREAM POUND CAKE
Ingredients:
- 3 all-purpose flour
- 1/2 baking soda
- 1/2 kosher salt
- 1 unsalted butter
- 6 sugar
- 1 eggs
- 2 sour cream
- 1 tangerine zest
- 1/2 vanilla extract
- 2 lemon juice
- 1/4 sugar
- 2 powdered sugar
Instructions:
1. To make the cake.
2. Position a rack in the center of the oven and heat the oven to 325 degrees. Coat the inside of a tube pan with nonstick baking spray or butter.
3. Sift together the flour, baking soda and salt into a medium bowl.
4. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), cream the butter on medium speed until light and fluffy, about 3 minutes.
5. Add the sugar and beat until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each. Add the dry ingredients, 1 cup at a time, mixing well after each addition. Scrape the sides of the bowl.
6. Mix the sour cream, tangerine zest and vanilla together in a small bowl with a fork or small whisk. Add to the batter and mix until smooth. Fill the prepared tube pan with the batter and smooth the surface with an offset spatula. Bake for 45 minutes, then rotate the cake and bake for an additional 30 minutes, or until the top of the cake is cracked and golden brown and a toothpick inserted in the middle of the cake comes out clean. Cool the cake in the pan on a cooling rack for 45 minutes.
7. Invert the cake onto a cooling rack set on top of a baking sheet, to catch any glaze drippings. The cake should still be a little warm to the touch.
8. To make the first glaze.
9. Mix 1/4 cup of the tangerine juice, the lemon juice and granulated sugar together in a small bowl. Using a pastry brush, pain the entire surface of the cake with this clear glaze, continuing until all the glaze has been used. Let the cake cool completely, about 1 hour.
10. To make the second glaze.
11. Whisk together the powdered sugar and the remaining 1/4 cup of tangerine juice in a bowl. Let sit at room temperature for 10 minutes.
12. Pour the glaze very slowly over the top of the cake, so it drips down the sides. Leave the cake uncovered until the glaze sets, about 20 minutes.
13. The cake can be stored, in a cake box or under a cake dome, at room temperature for up to three days; the unglazed cake can be wrapped well in plastic wrap and frozen for up to two months.
Title: Fudge Frosting
Ingredients:
- 2 sugar
- 1/2 butter
- 3/8 pure vanilla extract
- 1 milk
- 1/2 marshmallows
- 5 -6
Instructions:
1. Combine all indgredients except marshmallows in a medium saucepan. Stire well before putting on heat. Bring to a boil and boil 2 minutes. Add the marshmallows and cook until they dissolve. Boil approximately 1 minute. Remove from heat and let cool for 1 minute before putting on cake.
2. Note: Prepare cake prior to making the frosting by putting holes in it using the drinking straw. The frosting will run into the holes creating pockets of fudge.
Title: Peanut Butter Cake
Ingredients:
- 3/4 butter
- 1/4 creamy peanut butter
- 4 eggs
- 1/2 buttermilk
- 2 sugar
- 3 baking powder
- 3 flour
- 1 vanilla
- 1/2 water
Instructions:
1. Let butter, peanut butter, eggs and buttermilk come to room temperature for easy mixing - butter should be vey soft.
2. Grease and flour a 12-cup Bundt pan or a 10 inch tube pan. Preheat oven to 350 degrees.
3. Cream butter, peanut butter and eggs; add buttermilk and cream throughly.
4. Add remaining ingredients. Beat a low speed with electric mixer for 30 seconds, then at medium speed for 2 minutes, scraping sides of bowl often. Pour into prepared pan.
5. Bake at 350 degrees for 45 minutes, then lower heat to 325 degrees and bake 20 minutes more or until top springs back when lightly pressed with fingertips.
6. Cool on wire rack 10 minutes. Turn out and cool completely before frosting.
7. PEANUT BUTTER TOPPPING: Combine 1/4 cup creamy peanut butter, 1 cup powdered sugar and 4 to 5 T. buttermilk.
Title: Rene's Chocolate Cake
Ingredients:
- 125 cocoa powder
- 250 hot water
- 4 eggs
- 375 sugar
- 125 vanilla essence
- 5 cake flour
- 450 baking powder
- 15 salt
- 2
Instructions:
1. Heat oven to 180 degrees Celsius.
2. Prepare two cake pans of 20 to 23 cm diameter.
3. Mix cocoa en hot water until smooth and set aside to cool.
4. Mix egg yolks together.
5. Mix sugar together a little at a time and keep mixing until light yellow and spongy thick.
6. Mix the cocoa water, cooking oil and vanilla in to the egg mixture.
7. Sift the cake flour, baking powder and salt together and mix in to the liquid.
8. Beat egg whites until stiff and mix in to the dough mixture.
9. Place mixture in cake pans and bake for 20 to 30 minutes until done.
Title: Pineapple Rings
Ingredients:
- 1 egg
- 1/4 all-purpose flour
- 1/2 nutmeg
- 1 pineapple rings
- 1
Instructions:
1. Whisk together egg and pineapple juice.
2. Lightly stir in flour and nutmeg to make a thick batter.
3. Dip pineapple rings into batter.
4. Fry in hot oil until lightly browned about 350 degrees Fahrenheit.
Title: Black Cake
Ingredients:
- 3 buttermilk
- 1 flour
- 1 baking soda
- 2 cocoa powder
- 1 salt
- 1/2 sugar
- 1/2
- 2
Instructions:
1. Mix first 3 ingredients together well. Mix next 5 ingredients together and add to first 3. Pour batter into greased and floured 9 x 9' pan. Bake at 350* for 25-30 minutes or until toothpick comes out clean. Cool for about 1 hour.
2. Note: Pan size is a guess.
Title: Apple Noodle Kugel
Ingredients:
- 16 sugar
- 1 eggs
- 21 sour cream
- 5 vanilla extract
- 8 ground cinnamon
- 1 raisins
- 1 1/2 ground cinnamon
- 1 sugar
- 1 butter
- 1
- 1/2
- 3
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Cook noodles according to package directions.
3. Place cooked noodles in a 9x13 pan sprayed with cooking spray.
4. Combine 1 cup sugar, apple pie filling, eggs, sour cream, vanilla and 1 1/2 teaspoons ground cinnamon.
5. Pour apple mixture over noodles and sprinkle with raisins.(I lightly stir mixture at this time).
6. In a medim bowl, combine cornflakes, 1 teaspoon ground cinnamon and 1/2 cup sugar.
7. Sprinkle over entire top of noodles.
8. Top with butter pieces.
9. Bake 45 minutes or until brown and bubbly.
Title: Apricot Yoghurt Ice
Ingredients:
- 200 mixed spice
- 2 water
- 1 honey
- 1 low-fat yogurt
- 1 walnuts
- 200 walnuts
- 1
Instructions:
1. Place the dried apricots, orange zest and mixed spices in a microwave safe glass jug and pour water over.
2. Leave uncovered and cook on HIGH (100%) for 7 minutes.
3. Allow to cool, add the honey to the yoghurt and then add to the apricot mix and then using a food processor, blender or stick blender puree till smooth.
4. Place the apricot puree in a freezer proof bowl (or muffin tins), lined with plastic wrap on the inside of each mould.
5. Sprinkle a few pieces of walnuts into the plastic lined moulds.
6. Pour yoghurt puree into each mould halfway up.
7. Sprinkle remaining walnuts evenly amongst the moulds onto the yoghurt puree.
8. Pour remaining yoghurt into each mould.
9. Seal with another layer of plastic wrap over the top.
10. Cover and freeze the apricot yoghurt until required.
11. Serve prinkled with extra crushed nuts.
12. CONVENTIONAL METHOD -.
13. If you don't have a microwave - Place dried apricots, orange zest and mixed spices in a saucepan and cover with boiling water, leaving them to soak overnight.
14. Next day check that there is enough water in the pan (add more if necessary to cover the fruit), cover with lid and cook on stove top on medium heat until apricots are soft.
15. Continue from step 3 as above.
Title: Strawberry Trifle (Diabetic)
Ingredients:
- 1 sugar-free strawberry gelatin
- 3 frozen strawberries
- 10 bananas
- 2 sugar-free instant vanilla pudding mix
- 2
- 9
Instructions:
1. Tear cake into bite size pieces and place in bottom of ungreased 9" x 13" pan.
2. Dissolve gelatin in 1 cup boiling water- no cold water. Add strawberries and their juice to gelatin.
3. Spoon evenly over cake pieces.
4. Slice bananas on top and refrigerate while you prepare the pudding, which should be made with skim milk.
5. Pour pudding over the bananas and top with lite whipped topping. Refrigerate 1 to 2 hours.
6. Cut into squares to serve.
7. Garnish with a slice of fresh strawberry, if available.
Title: Almond Cardamom Cookies
Ingredients:
- 1 flour
- 3/4 butter
- 1/2 - 1 sugar
- 1/4 vanilla
- 1 ground cardamom
- 1/2 orange zest
- 1/2 salt
- 1 powdered sugar
Instructions:
1. Preheat oven to 325F degrees.
2. In a food processor, combine flour and next 7 ingredients.
3. Process until mixture resembles fine meal and dough starts forming.
4. Shape into 1" balls, place on cookie sheet and bake until firm to the touch, about 20 minutes.
5. Sprinkle with powdered sugar, cool.
Title: Individual Strawberry Trifle
Ingredients:
- 1 fresh strawberries
- 1/3 heavy cream
- 3 vanilla extract
- 2 confectioners' sugar
- 1/4 amaretto liqueur
- 1 amaretti cookies
- 1/3 demerara sugar
- 6
Instructions:
1. Place strawberries in a bowl and toss with vinegar.
2. Let stand for 15- 20 minutes at room temperature.
3. Check for sweetness and add sugar if desired.
4. Place heavy cream in a separate large bowl.
5. Whisk with electric mixer to soft peaks.
6. Add vanilla and confectioners' sugar.
7. Whip until stiff peaks.
8. Set aside.
9. Slice pound cake into 1/2 inch slices.
10. Using a cookie cutter, cut out circles from each cake slice the diameter of the glass.
11. Place 1 circle in bottom of each glass.
12. Brush cakes with amaretto liqueur.
13. Spread 2 tablespoons of marinated strawberries on each cake.
14. Using a different spoon, spread a large dollop of whipped cream on strawberries.
15. Add a second layer of cake and press down lightly.
16. Repeat the strawberries and whipped cream.
17. Cover with plastic wrap and refrigerate till needed.
18. Will keep up to two days.
19. To serve: remove plastic wrap, grate amaretto cookie on top and sprinkle with demerara sugar.
20. Use left over ingredients in one larger bowl for seconds.
Title: Grilled Cinnamon Peaches
Ingredients:
- 1/2 ground cinnamon
- 4
Instructions:
1. Off heat, lightly coat grill grate with cooking spray; preheat grill to medium-high heat.
2. Sprinkle cinnamon evenly over cut sides of peaches; lightly coat with cooking spray.
3. Place peaches on grill, cut side down. Grill until browned and slightly softened, about 5 minutes. (For best results, do not move the peaches during grilling; this will ensure the attractive grill marks and keep the peaches from sticking to the grill.).
4. Turn peaches over and grill on other side for about 3 minutes more; serve warm. Yields 2 peach halves per serving.
Title: Died and Went to Heaven Chocolate Cake,diabetic Version
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 Splenda granular
- 1/2 cocoa powder
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1/2 low-fat buttermilk
- 1 1/4 Egg Beaters egg substitute
- 1/4 vanilla extract
- 1/2 strong black coffee
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease a deep cake pan or bundt with non-stick cooking spray, set aside.
3. Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
4. Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl.
5. Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
6. Pour batter into cake pan or bundt pan.
7. Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
8. Note.
9. Exchanges per Serving: 2 Starches, 2 Fats.
Title: Delicious Peanut Butter Chocolate Chip Cake! :d
Ingredients:
- 1 all-purpose flour
- 1 butter
- 1 eggs
- 1 1/4 sour cream
- 3 peanut butter
- 1/4 powdered sugar
- 1 light corn syrup
- 1 1/3 milk
- 3 peanuts
- 1
- 1 1/4
Instructions:
1. Preheat oven to 350 degrees F Coat 2 (9 inch) cake pans with cooking spray.
2. Mix 1/2 cup chips with flour: reserve.
3. on medium speed, beat cake mix, 2/3 cup water, 1/4 cup butter, eggs, and sour cream until thickened and smooth.
4. Stir in peanut butter until blended. Stir in reserved chip mixture.
5. Evenly divide batter between pans. Bake 28-30 min or until cake tester comes out clean.
6. Cool until no heat can be felt on the top or the bottom. (put in fridge to go faster).
7. Transfer from pans.
8. While cooling, you can start on the icing. In microwave safe bowl, microwave remaining chips on High in 30 second intervals, stirring until smooth: cool to room temperature. (put in fridge and check on in 5 minute to speed up).
9. on medium speed, beat remaining 1 cup butter until light and fluffy; stir in chocolate until smooth. On low, gradually beat in sugar, corn syrup and milk until smooth.
10. Place one cake layer on serving plate; spread one cup frosting then top with other cake. use remaining frosting to coat outside of cake!
11. (optional) press peanuts on outside of cake.