lumicero/recipes-ing2inst huggingface dataset:
Title: Praline Topped Oatmeal Cake
Ingredients:
- 1 quick oats
- 1 1/3 boiling water
- 1/2 butter
- 1 brown sugar
- 1 white sugar
- 2 eggs
- 1 vanilla
- 1 1/2 flour
- 1 baking soda
- 1/2 salt
- 3 cocoa powder
- 1/2 brown sugar
- 2 flour
- 1/4 butter
- 2 water
- 1/2 walnuts
- 3/4 coconut
Instructions:
1. Grease 9x13 pan.
2. Preheat oven to 350°.
3. Combine oatmeal and boiling water in small bowl; cover and set aside 10 minutes.
4. Cream butter and sugars till fluffy; beat in eggs and vanilla.
5. Add oatmeal to mixture stirring to incorporate.
6. Add dry ingredients, blending well.
7. Pour into pan. Bake 30-40 minutes (ovens vary).
8. While cake bakes, prepare topping: Combine all topping ingredients in bowl.
9. When cake tests done spread topping evenly over cake. Broil till just bubbly, about 5-6 minutes.
10. Watch this last step carefully to prevent over browning.
Title: Mocha Choux Buns
Ingredients:
- 4 butter
- 2/3 all-purpose flour
- 2 eggs
- 3 sugar
- 3 instant coffee
- 7/8
- 1
Instructions:
1. Place the butter and 2/3 cup water in a pan and bring to a boil. Tip in the flour and beat thoroughly with a wooden spoon. Add the eggs a little at a time, beating thoroughly.
2. Place in a pastry bag fitted with a star tip and pipe 12 or 16 swirls onto a lightly greased cookie sheet.
3. Cook in a preheated oven at 400 degrees F for 20 to 25 minutes. Remove from the oven and immediately slit with a sharp knife to allow the steam to escape.
4. Place chocolate in a pan saucepan with 2/3 cup water and heat gently to dissolve. Add the sugar and stir to dissolve. Bring to a boil and simmer for 7-10 minutes, until thickened. Leave to cool.
5. Beat 2/3 cup cream and remaining sugar together until stiff. Beat in the coffee. Pipe into the cool puffs.
6. Pour the chocolate sauce onto 4 plates, pour remaining cream over the sauce and pull a skewer through the sauce to marble.
7. Place 3 or 4 buns on each plate and serve.
Title: Crock Pot Sweet Potatoes W/Marshmallows
Ingredients:
- 3 sweet potatoes
- 1 butter
- 1/4 butter
- 1 ground cinnamon
- 1/2 salt
- 1/4 ground nutmeg
- 3 mini marshmallows
Instructions:
1. Lightly butter the inside of your crock pot with the tablespoon of butter.
2. Beat sweet potatoes, melted butter, cinnamon, salt and nutmeg with electric mixer.
3. Spoon into crock pot.
4. Cook on low for 2 to 2 1/2 hours.
5. Add marshmallows about 15 to 20 minutes before you are ready to eat. so they have enough time to melt slightly. if they are in too long, they will melt too much.
Title: Soft Eggnog Cookies
Ingredients:
- 1 1/3 butter
- 1 brown sugar
- 4 all-purpose flour
- 2 confectioners' sugar
- 1/2 butter
- 3 ground nutmeg
- 4 1/2 ground cinnamon
- 3/4
- 1
- 1/2
- 1/4
- 2 -3
Instructions:
1. Preheat oven to 325°F. Line baking sheets with parchment paper.
2. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks, eggnog and rum extract. Gradually mix in the flour. Chill for two hours.
3. Shape into 1.5 inch balls and bake until bottoms are golden brown, about 10 minutes - tops won't brown much. Cool completely.
4. For the Frosting: Beat In a large bowl, beat the first five frosting ingredients until blended; Mix in additional eggnog to reach desired consistency. Frost cookies and sprinkle with nutmeg if desired. Store in airtight containers.
Title: Lemon Butter Cookies
Ingredients:
- 1 butter
- 2 sugar
- 2 eggs
- 1/4 milk
- 2 salt
- 1/2 all-purpose flour
- 4 1/2 baking powder
- 2 baking soda
- 1/4
Instructions:
1. In a bowl, cream butter and sugar. Add eggs, milk and extract. Combine dry ingredients; gradually add to creamed mixture. Cover and chill for 2 hours.
2. Roll out on a lightly floured surface to 1/8-in. thickness. Cut with a 2-in. cookie cutter dipped in flour. Place 2 inches apart on ungreased baking sheets. Sprinkle with colored sugar if desired.
3. Bake at 350° for 8-9 minutes or until the edges just begin to brown. Remove to wire racks to cool. Yield: about 13 dozen.
Title: New Orleans Style Bread Pudding With Rum Sauce
Ingredients:
- 12 -14 unsalted butter
- 1 heavy cream
- 2 eggs
- 4 brown sugar
- 6 vanilla extract
- 1 7/8 cinnamon
- 4 1/2 nutmeg
- 1 1/2 salt
- 1/2 raisins
- 1/4 confectioners' sugar
- 1/2 heavy cream
- 2 sugar
- 1/2 cornstarch
- 1/2 rum
- 2 salt
- 3/4 unsalted butter
- 1
- 2
Instructions:
1. Using the first 12 ingredients (from bread cubes down to confectioner's sugar) prepare the bread pudding by following the steps below:
2. Preheat oven to 350 â„‰. Grease a 9x13 inch baking pan with the butter. Set aside.
3. Place the bread cubes in a large bowl.
4. Combine the cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt and raisins in a large bowl. Stir to combine and then pour over the bread cubes. Allow to sit at room temperature for 30 to 45 minutes.
5. Transfer to the prepared pan and bake until the center of the pudding is set, 50 to 60 minutes.
6. Garnish with the confectioner's sugar and serve with Rum Sauce - directions below:
7. In a one quart saucepan over medium heat, combine the cream milk and sugar. Place the cornstarch and 1/4 cup of the rum in a small bowl and whisk into a slurry.
8. Pour the slurry into the cream sauce and bring to a boil. Once the sauce boils, reduce the heat to a gentle simmer and cook, stirring occasionally for 5 minutes.
9. Remove the sauce from heat. Stir in the salt, butter, and remaining 1/2 cup of rum. Serve warm.
Title: Strawberry Parade
Ingredients:
- 150 whole wheat flour
- 1 baking powder
- 8 Splenda granular
- 3 powdered milk
- 3 milk
- 8 eggs
- 2 vanilla essence
- 7 strawberries
- 1 cream cheese
- 500 Splenda granular
- 500 vanilla extract
- 5
- 1
Instructions:
1. For the sponge cake:
2. Preheat the oven to 180ºC fan.
3. Line the bases of 2 round cake tins and grease the sides with low fat cooking spray.
4. Sift flour, baking powder into a bowl. Stir in the Splenda, dried milk and ground almonds.
5. Add eggs, oil, milk with water, vanilla essence and salt.
6. Mix this into the dry ingredients using a wooden spoon. The mixture should have a soft dropping consistency. If not, add another tbsp of water.
7. Spoon into the prepared tins.
8. Bake for 25 minutes or until a tooth pick inserted comes out clean. Turn out onto a wire rack to cool completely --
9. For the strawberry cream cheese filling:
10. Lightly stew half a box of fresh strawberries and mash to make a paste. Add 2½tbs Splenda.
11. Beat together cream cheese, remaining Splenda and vanilla extract.
12. .
13. Layer middle of cake with stewed mashed strawberries and cream cheese mix.
14. Garnish with sliced strawberries, almonds and cover cake with remaining cream cheese mixture.
Title: Blender Chocolate Mousse
Ingredients:
- 1/3 coffee
- 1 eggs
- 4 Creme de Cacao
- 2
Instructions:
1. Combine coffee and chocolate chips in container of blender.
2. Process until smooth.
3. Add egg yolks and Creme de Cacao.
4. Process one minute.
5. Beat egg whites until stiff peaks form; fold in chocolate mixture.
6. Spoon into stemmed glasses, and chill until firm.
7. Top with whipped cream and almonds.
8. Recipe can easily be doubled.
Title: Butternut Squash Cake Roll
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 flour
- 3/4 baking soda
- 1 ground cinnamon
- 1/2 walnuts
- 1 confectioners' sugar
- 1 cream cheese
- 2 butter
- 1 confectioners' sugar
- 3/4 vanilla extract
- confectioners' sugar
Instructions:
1. In a large mixing bowl, beat eggs; gradually beat in sugar. Add squash and mix well. Combine the flour, baking soda and cinnamon; add to squash mixture and mix well.
2. Line a 15 x 10 x 1 inch baking pan with waxed paper; grease and flour the paper. Spread batter evenly into pan. Sprinkle with walnuts. Bake at 375 for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.
3. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side. Cool completely on wire rack.
4. In a small mixing bowl, beat cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly over cake within 1 inch of edges. Roll up again. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners' sugar if desired.
Title: Banana Cake
Ingredients:
- 125 butter
- 1/2 caster sugar
- 2 eggs
- 1 vanilla essence
- 1 1/2 bananas
- 1 bicarbonate of soda
- 1/2 milk
- 2 self-rising flour
- 125 butter
- 3/4 icing sugar
- 1 lemon juice
Instructions:
1. Preheat oven to 180 degrees celcius.
2. Grease a 20cm round springform tin.
3. Cream butter and sugar and slowly add the eggs and vanilla.
4. Add the bananas.
5. Dissolve soda in milk and mix into the mixture.
6. Fold in flour with a metal spoon.
7. Cook for about 70 minutes or until the cake springs back when tapped gently.
8. Leave in tin for 10 minutes then turn out.
9. To make the icing: Cream the butter and then add the icing sugar; add the lemon to taste (I often use more as I like it really lemony!).
Title: Walnut Sandwich Cookies
Ingredients:
- 3/4 butter
- 1 sugar
- 1 1/2 flour
- 1/2 salt
- 1 water
- 3/4 ground walnuts
- 1 sugar
- 1 cream cheese
- 1 1/2 butter
- 1/2 confectioners' sugar
Instructions:
1. In a mixing bowl, cream butter and sugar. Combine the flour and salt; gradually add to creamed mixture. Add water. Stir in walnuts. Roll into 1 inch balls. Place 1 inch apart on ungreased baking sheets; flattn slightly with a glass dipped in sugar. Bake at 350 for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes. Remove to wire racks; cool completely.
2. For filling, in a small mixing bowl, beat cream cheese and butter. Add sugar and orange peel; beat until smooth. Spread over the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator.
Title: Blueberry Upside Down Cake
Ingredients:
- 2 butter
- 1 brown sugar
- 1 blueberries
- 3 granulated sugar
- 1 all-purpose flour
- 1 baking powder
- 1 salt
- 1
- 3
Instructions:
1. In a saucepan, combine butter, brown sugar, and 1/2 cup of the juice from canned blueberries; cook until sugar is dissolved. Cover bottom of a buttered 9-inch square baking pan with the drained blueberries; pour cooked syrup over them.
2. In a mixing bowl, beat together the egg yolks, granulated sugar, and 5 more tablespoons of the blueberry liquid. Sift together the flour, baking powder, and salt; stir into the egg yolk mixture. Fold in egg whites. Pour batter over the blueberries in baking dish. Bake in a preheated 350° oven for 45 minutes. Remove cake from oven; immediately run spatula around edge of pan and invert onto a serving plate. Before lifting the pan off, let syrup drain onto the cake for a few minutes. Cut while still warm; top each serving with whipped cream, if desired.
Title: Depression-Era Orange Date Cake
Ingredients:
- 1/2 butter
- 3/4 - 1 sugar
- 1 egg
- 1 -2 vanilla
- 1 baking soda
- 1 warm water
- 1 buttermilk
- 2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 orange, zest of
- 1/2 - 3/4 walnuts
- 1 dates
- 1 orange, juice of
- 1/2 sugar
Instructions:
1. Set oven to 350 degrees F.
2. Grease a 9 x 9-inch glass baking pan.
3. In a bowl cream the butter with egg and vanilla until light and fluffy.
4. Place the buttermilk into a bowl.
5. In a small cup or bowl dissolve the baking soda in warm water and stir into the buttermilk.
6. In another bowl sift the flour with baking powder, salt and orange zest; add into creamed mixture alternately with the buttermilk mixture; stir until blended.
7. Mix in the nuts and raisins.
8. Transfer to prepared baking pan.
9. Bake for about 40-45 minutes or until the cake tests done.
10. For the glaze; in a bowl mix orange juice with 1/2 cup sugar and pour over the hot cake while still in the pan to form a glaze.
11. Cool before slicing.
Title: Cannoli Cake
Ingredients:
- 3/4 sugar
- 3 cornstarch
- 3/4 ricotta cheese
- 1 orange zest
- 1 sweet marsala wine
- 1 vanilla extract
- 1 1/2 butter
- 1/2 eggs
- 1 vanilla extract
- 1 butter
- 8 confectioners' sugar
- 3 milk
- 2 vanilla extract
- 8
- 3 3/4
- 3 -4
- 2
Instructions:
1. For filling, place sugar and cornstarch in saucepan and stir in the milk. Cook over low heat, whisking constantly, until mixture thickens and is bubbly, 5 minutes. Remove pan from heat and let mixture cool slightly. Place ricotta cheese in large bowl and blend with mixer on low speed until creamy, 1 minute. Fold in cooled milk and sugar mixture, orange zest, Marsala wine, if desired, and vanilla. Blend with mixer on low speed until well combined, 1 minute. Fold in chocolate chips. Set bowl in refrigerator, covered, while you bake the cake.
2. Preheat oven to 350°F Generously grease and flour two 9 inch round cake pans.
3. Place cake mix, milk, melted butter, eggs, and vanilla in large mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium, beat 2 minutes more, scraping sides down again if needed. The batter should look well combined. Divide the batter between the prepared pans. Place pans in oven.
4. Bake cakes until they look golden brown and spring back when lightly pressed with your finger, 27-29 minutes. Remove pans from oven and place on wire rack to cool for 10 minutes. Run a dinner knife around the edge of each layers and invert each onto wire rack. Allow to cool completely, 30 minutes more.
5. Meanwhile, prepare buttercream frosting.
6. Place butter in mixing bowl, blend with mixer on low speed until fluffy, 30 seconds. Stop machine and add confectioners' sugar, 3 T. milk, and vanilla. Blend with mixer on low speed until sugar is incorporated, 1 minute. Increase mixer speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 T. milk if the frosting seems too stiff.
7. When the cake layers are cool, slice each in half horizontally using a serrated bread knife. Place the bottom of one layer, cut side up, on platter and frost with a third of the Cannoli filling. Top with the top of the first layer, cut side down, and frost with another third of Cannoli filling. Top with the bottom of the second layer, cut side up, and frost with the remaining third of the Cannoli filling. Place the top of the second layers, cut side down, on top of the filling. Spread the frosting on the top and sides of the filled cake with clean, smooth strokes. Chill at least 30 minutes before slicing and serving.
Title: Pam Najera's Mom's Devils Food Cake and Frosting
Ingredients:
- 2 flour
- 1 3/4 sugar
- 1/3 baking powder
- 1 3/4 baking soda
- 1 salt
- 2/3 water
- 2/3 vanilla
- 1 eggs
- 1 milk
- 3 flour
- 1 butter
- 5 sugar
- 1/2 vanilla
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. To make cakes - Sift dry ingredient together in large bowl. Add Crisco, water and vanilla, beating until well mixed.
3. Add eggs and beat well.
4. Pour into 2 9" round pans that have been greased and floured well. May also use 8" pans.
5. Bake 30-35 minutes for 9" pans or 35-40 minutes for 8" pans.
6. Cool in pans for about 10 minutes and then turn onto rack and cool completely.
7. To make frosting - combine milk and flour in a saucepan. Cook until thick. Cover and refrigerate. In a mixing bowl, beat butter, Crisco, sugar and vanilla until creamy. Add chilled flour mixture and beat 10 minutes.
8. Frost the cake and enjoy!
Title: Moist Healthy Cupcakes (Perfect for Cupcake Menorah)
Ingredients:
- 1 all-purpose flour
- 1/2 baking powder
- 1/4 baking soda
- 1 granulated sugar
- 1/4 butter
- 1/2 vanilla
- 2 plain yogurt
- 2/3
Instructions:
1. Preheat the oven to 350° F (180° C). Line 10 muffin cups with foil or paper liners.
2. In a bowl, stir together the flour, baking powder and baking soda. Set aside.
3. In a large mixing bowl with an electric mixer, beat together the sugar, butter and vanilla on high speed for about 2 minutes, or until well mixed. Add the egg whites, one at a time, beating for about a minute after each one. Now add the flour mixture alternately with the yogurt, in about 3 portions each, beating after each addition just until combined, and scraping down the sides to make sure everything is well mixed.
4. Pour batter into the prepared cupcake pan and place in the oven. Bake for 20-25 minutes or until lightly browned on top and a toothpick poked into the middle of a cupcake comes out clean. Let cool completely on a rack.
5. To assemble the Cupcake menorah, frost all the cupcakes with your choice of icing and decorate in any way your heart desires. Place 9 cupcakes in a row on a platter or foil-covered cardboard base. Raise the middle cupcake up higher than the others — the "shamash" or leader. Stick candles into each of the 9 positions. When it’s time to light the candles — enjoy the flickering flames while you eat dinner, then eat the menorah for dessert!
Title: Coconut Mocha Topping (Vegan)
Ingredients:
- 8 vegan margarine
- 8 coffee
- 3 powdered sugar
- 6
- 1 2/3
- 1/2
Instructions:
1. Mix all ingredients and heat in a saucepan.
2. Pour over (chilled) cake.
3. Allow to cool before serving.
Title: Angel Coconut Torte
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/3 butter
- 1/2 brown sugar
- 5 cream of tartar
- 1/2 sugar
- 1 sugar
- 2 powdered sugar
- 1 vanilla
- 1 coconut
- 1 pecans
- 1/2
- 1/4
Instructions:
1. Mix crust ingredients and press into a 9x13 pan.
2. Beat 5 egg whites, add cream of tartar at high speed until they hold a peak.
3. Add sugar gradually.
4. Beat until stiff peaks are formed.
5. Pile into unbaked cracker crust.
6. Bake at 250 for 1 hour.
7. Put topping on 1 hour before serving.
8. TOPPING:.
9. Mix ingredients together and spread over top.
10. After topping is on sprinkle with coconut and nuts.
Title: Rich Raspberry Swirl Brownies
Ingredients:
- 3/4 all-purpose flour
- 3/4 salt
- 1/4 butter
- 1/2 sugar
- 1/2 brown sugar
- 1/2 vanilla extract
- 2 eggs
- 3 pecans
- 1/2
- 1
Instructions:
1. Preheat the oven to 350 degrees.
2. Grease a 9" square baking pan.
3. Stir together the cocoa, flour and salt in a small bowl; set aside.
4. Combine the butter, sugar, brown sugar and vanilla in a large bowl.
5. Beat with a mixer until creamy.
6. Add 2 of the eggs, one at a time, and beat well after adding each.
7. Gradually add in the flour/cocoa mixture and mix well.
8. Spread 1 cup of the batter in the baking pan.
9. Sprinkle the pecans evenly in the pan.
10. Stir the jam until smooth and drizzle over the pecans.
11. Add the remaining 1 egg to the remaining batter in the bowl and beat until mixed well.
12. Add in 1 c of the swirled morsels.
13. Spread evenly over the jam.
14. Top with the remaining swirled morsels.
15. Bake at 350 degrees for 30-33 minutes or until the center is set.
16. Cool completely in the pan on a wire rack.
17. Cut into squares and enjoy.
Title: Joan's Quick Chocolate Fondue
Ingredients:
- 12 chocolate chips
- 1/2 light corn syrup
- 1/4 milk
- 2 cinnamon
- 1/8
Instructions:
1. Microwave chocolate chips & syrup at 50% power for 1 1/2 - 2 minutes in a heat proof serving bowl.
2. Stir in milk, liqueur and cinnamon.
3. Microwave 3 additional minutes on medium heat, stirring after each minute.
4. Keep warm over candle or in chafing dish. Serve with fruit, cookies, pound cake, or anything you wish to dip in warm chocolate.
Title: Chocolate-Pecan Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 pecans
- 1 1/3 pecan halves
- 1
- 3
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Coat two 9-inch round cake pans with cooking spray.
3. Prepare cake mix according to package directions; stir in 1/2 cup chocolate chips and 1/2 cup chopped pecans.
4. Divide batter between pans; sprinkle with remaining chips.
5. Bake 30 minutes on until toothpick inserted into centers comes out clean. Cool 10 minutes.
6. Remove from pans; cool completely on wire racks.
7. Combine 1 cup frosting, grated chocolate, and remaining chopped pecans.
8. Place 1 cake layer on serving plate; spread with frosting mixture.
9. Top with remaining cake layer; spread top and sides with remaining frosting.
10. Garnish with pecan halves.
Title: Ice Box Cake
Ingredients:
- 1 butter
- 1 icing sugar
- 2 eggs
- 4 heavy cream
- 250 cocoa powder
- instant coffee powder
Instructions:
1. Cut cake to fit a bowl.
2. Blend butter & sugar, beat until creamed.
3. Add eggs one by one.
4. Add cream.
5. Add coco powder or coffee powder at this point for choc OR coffee flavoured ice.
6. Beat until thick & stiff.
7. Put cake at bottom layer of bowl.
8. Layer of icing.
9. Layer of fruit.
10. Layer of cake, layer of icing, layer of fruit etc.
11. Finishing with top layer of cream.
12. Decorate top with fruit.
13. Refrigerate -- to be kept in fridge.
Title: Banana-Pineapple Cake With Broiled Coconut Frosting
Ingredients:
- 1 milk
- 1 eggs
- 1/2 brown sugar
- 3 butter
- 3 milk
- 1 pecans
- 3/4
- 1/3
- 2
- 1
- 1/2
Instructions:
1. In a large bowl, combine cake mix, pineapple with juice, milk. eggs and oil.
2. Beat on low speed to blend, about 1 minute.
3. Add bananas and beat on medium speed for 2 minutes.
4. Pour batter into a greased and floured 9 X 13 inch baking pan and bake at 350 degrees for 30 -35 minutes.
5. During last 5 minutes of baking, prepare frosting. Frost the cake while it's hot from the oven.
6. Frosting:
7. In medium saucepan, cook brown sugar, butter and milk over low to medium heat for 2 minutes or until butter melts.
8. Remove from heat and stir in coconut and pecans.
9. Set oven temperature to broil.
10. Spread mixture over hot cake and return cake to oven for 2-3 minutes or until light brown on top. ( watch carefully so frosting will not burn, check after 1 1/2 minutes.).
Title: Caramel Baby Cakes - Rachael Ray
Ingredients:
- 1/4 sugar
- 1/2 heavy cream
- 2
- 3/4
- 1 1/2
Instructions:
1. Preheat oven to 300°F.
2. Using a food processor, finely grind the sugar set 3 tablespoon aside, leaving 1 tablespoon in the food processor. Add the nuts and pulse until finely chopped.
3. Using a handheld mixer, beat the egg whites on medium speed until thick and foamy. Gradually add the reserved 3 tablespoons sugar, beating until the meringue is thick and glossy.
4. Line a baking sheet with parchment paper, fold half of the nut mixture into the merinque and transfer to a 1/2 gallon plastic bag. Cut a 1/4 inch hold in a corner of the bag and pipe for 3 inch rounds onto the lined baking sheet, filling the center in a cicular motion. bake until crisp about 30 minutes. let cool completely.
5. In a medium bowl, combine the heavy cream and caramel sauce. Using a handheld mixer, whip until stiff peaks form.
6. Place 1 meringue round on a plate, top with a large dollop of caramel whipped cream, sprinkle with some of the nut mixture, then top with another meringue, more cream and another sprinkle of the nut mixture. Repeat to make a second meringue stack. Refrigerate for 15 minutes or up to 2 hours.
Title: Chess Cake
Ingredients:
- 1 margarine
- 1/2 egg
- 1 powdered sugar
- 2 1/2 cream cheese
- 1 eggs
- 2
Instructions:
1. Mix together cake mix, margarine, and 1 egg;.
2. pat in 9x13 inch pan.
3. Beat remaining ingredients and poor on crust mixture.
4. Bake at 325 degrees for 40 minutes.
5. (Do not open door while baking).