lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin and Chocolate Layer Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 brown sugar
- 1/4 sugar
- 1 baking soda
- 1/2 baking powder
- 1 ground cinnamon
- 1/4 salt
- 2 eggs
- 1/4 olive oil
- 1/4 butter
- 3/4 pumpkin puree
- 1/2 milk
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 1/2 brown sugar
- 1/4 sugar
- 1 baking soda
- 1/2 baking powder
- 1/4 salt
- 2 cocoa powder
- 2 eggs
- 1/4 olive oil
- 1/4 butter
- 3/4 pumpkin puree
- 1/2 milk
- 1 vanilla extract
- 2 bittersweet chocolate
- 2 cream cheese
- 1/2 butter
- 1/4 maple syrup
- 1/3 milk
- 1 vanilla extract
- 3 -4 confectioners' sugar
Instructions:
1. Preheat oven to 350°F Line two 8-inch round cake pans with parchment paper and lightly grease the bottom and sides of both.
2. Set up two large mixing bowls so that the batter for both cakes can be prepared at the same time.
3. For the pumpkin cake:.
4. In a large bowl, whisk together flour, sugars, baking powder, baking soda, spices and salt.
5. In a large measuring cup, or a medium bowl, whisk together eggs, vegetable oil, melted butter, pumpkin puree, milk and vanilla extract until all ingredients are well combined.
6. Pour pumpkin mixture into dry ingredients and stir until no streaks of flour remain visible. Pour into a prepared pan.
7. For the chocolate cake:.
8. In a large bowl, whisk together flour, sugars, baking powder, baking soda, spices and salt. Sift in cocoa powder and whisk to combine.
9. In a large measuring cup, or a medium bowl, whisk together eggs, vegetable oil, melted butter, pumpkin puree, milk and vanilla extract until all ingredients are well combined. Whisk in melted chocolate.
10. Pour pumpkin mixture into dry ingredients and stir until no streaks of flour remain visible. Pour into a prepared pan.
11. Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed. The baking time is the same for one cake as it is for two cakes in the oven at the same time.
12. Turn cakes out of their pan and onto wire racks to cool completely before frosting.
13. For the Maple Cream Cheese Frosting.
14. Combine all ingredients in a large bowl and beat at high speed until smooth, gradually adding the confectioners’ sugar until a thick and spreadable consistency is reached. Additional confectioners sugar may need to be added to thicken frosting, especially if humidity is high in your area.
15. To assemble the cake, slice both the pumpkin cake and the chocolate cake in half horizontally. Place a chocolate round on a cake stand or serving platter, spread with a thin layer of cream cheese icing, and place a pumpkin layer on top. Make sure to spread the frosting all the way to the edges of the cake rounds. Spread the pumpkin layer with frosting and repeat with remaining chocolate and pumpkin layers.
16. Use remaining frosting to cover the top and sides of the cake.
Title: Portzelky (New Year's Cookies)
Ingredients:
- 1 sugar
- 1/2 water
- 2 active dry yeast
- 1/2 milk
- 1/2 water
- 1/2 salt
- 1 sugar
- 2 baking powder
- 2 raisins
- 3 flour
- 3
Instructions:
1. Dissolve sugar in lukewarm water in a small bowl. Sprinkle with yeast and let stand.
2. Combine milk, water, salt, sugar, baking powder, and raisins in a large bowl or in the bowl of a stand mixer.
3. Beat in egg yolks and yeast.
4. Stir in flour to make a heavy (rather stiff) batter.
5. Fold in egg whites.
6. Cover and set in a warm place until well risen (at least double in bulk). This should take about 2 hours. The end result is a fairly sticky dough.
7. Drop by tablespoonfuls into hot oil (375F) and fry until golden brown.
Title: Georgia Pecan Mist Cake
Ingredients:
- 12 eggs
- 3 1/2 powdered sugar
- 1/2 salt
- 3 pecans
Instructions:
1. Beat the egg whites and salt together until foamy. Gradually add the sugar and beat until stiff, but not too dry.
2. Beat the egg yolks until thick.
3. Fold the egg yolks into the whites, then gently fold in the pecans.
4. Bake in a tube pan in a preheated 350 F oven for 50 minutes.
5. This cake freezes well.
Title: Chocolate Marble Cake
Ingredients:
- 1/3 butter
- 1/8 salt
- 1 sugar
- 2 eggs
- 1 1/2 flour
- 2 baking powder
- 1/2 milk
- 1 butter
- 1 chocolate
- 1 vanilla extract
Instructions:
1. Line an 8 x 4" loaf pan with waxed paper and preheat oven to 350°F.
2. Cream butter, salt and sugar together until fluffy; add eggs and mix well.
3. Add flour and baking powder mixture to batter alternately with milk.
4. Blend thoroughly; remove 1/3 of the batter to another bowl and add melted butter and chocolate.
5. To remaining batter, add vanilla.
6. Drop white batter and chocolate batter alternately by spoonfuls into prepared pan and bake for about 40 minutes or until cake tests done.
7. Let rest for ten minutes, turn cake out onto cooling rack and peel waxed paper.
Title: Strawberry Poppers
Ingredients:
- 1 fresh strawberries
- 8 cream cheese
- 1/2 powdered sugar
- 1/4 vanilla
- 1/4 walnuts
- 1/4 pecans
Instructions:
1. Cut the stem end off each berry, so that it will stand on end.
2. Cut a 't' into the other end, about 3/4 through.
3. Combine the cream cheese, powdered sugar, vanilla and almond extract; whip with mixer. Pipe into strawberries.
4. Sprinkle with nuts and enjoy!
Title: Spritz Butter Cookies
Ingredients:
- 3/4 butter
- 1 sugar
- 2 eggs
- 1 3/4 flour
- 1 powdered sugar
- 2 -3 fresh lemon juice
Instructions:
1. in large bowl, cream butter with sugar, till light and fluffy -- add egg and vanilla.beat well.
2. gradually add flour, mixing till well combined --
3. chill dough 30 minutes in refrigerator.
4. mix together powdered sugar, and lemon juice, set icing aside.
5. preheat oven to 375*.
6. pack dough into a cookie press and press out different shapes -- using assorted discs.
7. arrange on greased cookie sheet --
8. bake 8-10 minutes or light brown.
9. when done, remove from oven and brush with lemon icing --
10. transfer to racks and let cool.
Title: Chocolate Cream Cheese Crescents
Ingredients:
- 1/4 powdered sugar
- 4 cream cheese
- 2 Kahlua
- 1/2 coffee
- 1/4 vanilla extract
- 1 white chocolate chips
- 1/4 vegetable shortening
- 1/8 vegetable shortening
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Lightly butter baking sheet.
3. In small bowl, combine powdered sugar, cream cheese, Kahlua or coffee and vanilla.
4. Melt white chocolate chips in small bowl over saucepan with 1/4 teaspoon vegetable oil, until smooth.
5. Add to cream cheese mixture and blend well.
6. Stir in nuts.
7. Separate dough into 8 triangles.
8. Spoon 1 heaping tablespoon cream cheese mixture onto the shortest side of each triangle.
9. Loosley roll up; starting at shortest side and rolling to opposite point.
10. Place point side down on buttered cookie sheet; curve into a crescent shape.
11. Bake for 12-15 minutes or until golden brown.
12. Cool 5 minutes.
13. Glaze:
14. Meanwhile, in a small bowl over low heat, melt glaze ingredients; stir until smooth.
15. Drizzle over warm rolls.
16. Serve warm or cool.
17. Store in refrigerator.
Title: Doctor Bird Cake
Ingredients:
- 3 all-purpose flour
- 1 baking soda
- 1 ground cinnamon
- 2 white sugar
- 1 salt
- 2 bananas
- 1 vanilla extract
- 1 1/2 eggs
- 3 crushed pineapple
- 1 walnuts
- 1/2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour a 10 inch tube pan.
3. Into a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt.
4. Make a well in the flour mixture.
5. Add the mashed bananas, oil, vanilla, eggs and pineapple with juice.
6. Fold in the nuts.
7. Pour batter into prepared pan.
8. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow to cool completely on wire rack.
Title: American Persimmon Pie
Ingredients:
- 2 egg
- 1 milk
- 1 sugar
- 1/2 salt
- 1/8 cornstarch
- 1
Instructions:
1. Preheat oven to 450°F.
2. Mix persimmon pulp, egg and milk.
3. Mix dry ingredients together and add to first mixture.
4. Pour into unbaked pastry shell and bake for ten minutes; reduce to 350F and bake for 50 to 60 minutes longer.
5. Cool and serve garnished with lightly sweetened whipped cream or vanilla ice cream.
Title: Chef Lyle’s Cappuccino Mousse in Chocolate Cups
Ingredients:
- 4 white chocolate
- 2 1/2 instant coffee
- 1 heavy whipping cream
- 1 vanilla extract
- 1/4 cinnamon
- 6 shortening
- 1 sugar
- 1/4 chocolate curls
Instructions:
1. Chill clean mixing bowl and balloon whip in freezer for whipping cream.
2. Heat white chocolate in a medium microwaveable bowl, uncovered, on High 1 minute; stir. Microwave 30 seconds at a time until mixture can be stirred smooth.
3. Dissolve instant coffee in 1 teaspoon hot water.
4. Add dissolved coffee, ¼ cup heavy cream, vanilla, and cinnamon to chocolate and stir until smooth. Set aside to cool completely.
5. Place semi-sweet chocolate and shortening in a small microwave-safe bowl, and microwave as described in step 2.
6. Place foil muffin liners in eight muffin tins. Working on one chocolate cup at a time, spoon about 1 tablespoon melted chocolate into foil liner, and, using a small pastry brush, "paint" chocolate about half-way up each liner.
7. Chill in refrigerator or freezer until hardened, about 10-15 minutes.
8. While chocolate cups are chilling, whip remaining ¾ cup heavy cream in chilled bowl until soft peaks form. Add sugar gradually and whip to very stiff peaks.
9. Very gently fold whipped cream into the cooled chocolate mixture, taking care to maintain the fluffiness of the whipped cream.
10. Remove chocolate cups from refrigerator and carefully peel off foil liners. If chocolate becomes too soft, return to refrigerator for a few minutes.
11. Fill each chocolate cup with about 4 tablespoons of the cappuccino mousse mixture. Garnish with whipped cream, sprinkle with cinnamon and add chocolate curls if desired.
12. Refrigerate; let stand about 5 minutes at room temperature before serving.
Title: Pecan Pumpkin Cake
Ingredients:
- 2 instant butterscotch pudding mix
- 1 eggs
- 4 water
- 1/4 pumpkin
- 1/4 pumpkin pie spice
- 1 powdered sugar
- 2 cream cheese
- 1 1/2 egg
- 1 flour
- 1 brown sugar
- 2 cinnamon
- 1/2 butter
- 2 pecans
- 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease 13" x 9" pan.
3. Combine cake ingredients (cake mix, pudding mix, 4 eggs, water, oil, pumpkin, & pumpkin pie spice).
4. Beat 4 minutes on medium.
5. Set aside.
6. In separate bowl, combine filling ingredients (powdered sugar, cream cheese and egg).
7. Pour half of cake batter in bottom of pan.
8. Spread filling over batter.
9. Pour remaining batter over filling.
10. Blend together topping ingredients until crumbly. (flour, brown sugar, cinnamon, butter, and pecans).
11. Sprinkle over top.
12. Bake 50-55 minutes or until toothpick inserted into center comes out clean.
13. Serve warm or cold.
Title: Butter Walnut Cookies
Ingredients:
- 1 1/2 butter
- 1 sugar
- 1 egg
- 2 vanilla
- 1/4 salt
- 4 unbleached all-purpose flour
- 1 walnuts
Instructions:
1. Preheat oven to 375 degrees F.
2. In a mixing bowl, beat your butter, sugar, egg, vanilla, and salt until light and fluffy.
3. In another bowl combine flour and finely ground walnuts.
4. Little by little add flour mixture to butter mixture; mix until thoroughly combined.
5. Cover your dough and refrigerate it for at least 1 hour.
6. Take a quarter of your dough at a time out of your refrigerator, and roll it out to a quarter inch thickness.
7. With a lightly floured glass rim, or any other desired shape you wish to use, and cut your cookies out and place on an parchment lined cookie sheet and bake in preheated oven for 8-10 minutes until they are just lightly browned.
8. Remove the tray from the oven and immediately remove the cookies to a wire rack to cool completely.
Title: Vanilla Pudding Mix
Ingredients:
- 4 instant nonfat dry milk powder
- 4 sugar
- 1 1/3 cornstarch
- 1/2 salt
- 2 milk
- 1 butter
- 1/2 vanilla
Instructions:
1. Combine first 4 ingredients into a large bowl, mixing well with each addition. Pour into a food processor and process until a fine powder.
2. At this stage you can put it into a jar with a good seal, label and add a card with the following instructions for gifting, or label it for your own future use.
3. Over double boiler, with water to boiling stage, put 1 cup of powdered pudding mix into saucepan, slowly adding milk while you stir (I used a whisk for lighter fluffier pudding) Stir constantly for approximately 10-15 minutes or until pudding comes to thickness of your liking. Remove from double boiler, add vanilla and butter, whisk or stir until throughly blended.
4. Pour into individual serving dishes and refrigerate.
5. NOTE:
6. Due to DH illness I used reconstituted dry milk for the 2 c milk, this does affect the flavor slightly.
Title: Tasty Cupcakes
Ingredients:
- 1 1/8 all-purpose flour
- 7/8 sugar
- 1 1/2 baking powder
- 5/8 salt
- 1/3 shortening
- 3/4 milk
- 1/4 vanilla extract
- 1/4 egg
- 1 honey
- 1/8
Instructions:
1. Set oven to 350°F
2. In a large bowl, mix together the flour with sugar, baking powder and salt until combined.
3. Add in the shortening cream or milk, vanilla, honey, almond extract, and eggs; beat on medium speed of an electric mixer scraping the bowl constantly until just blended (the batter will be thick, if desired you may add in a few more tablespoons cream or milk).
4. Pour into paper-lined regular size muffin tins filling under just three-quarters full.
5. Bake for 20-22 minutes or until the cupcakes test done (do not overbake as they will be dry).
6. Immediately remove from pans.
7. Cool completely before frosting.
Title: Mom's Sour Cream Chocolate (Sheet) Cake
Ingredients:
- 2 sugar
- 1/2 butter
- 1 sour cream
- 1/2 boiling water
- 2/3 flour
- 2 eggs
- 3 baking soda
- 1 pecans
- 1 walnuts
Instructions:
1. Preheat oven to 350 degrees F.
2. Dissolve cocoa in the boiling water.
3. Dissolve soda in a little water.
4. Cream sugar and butter.
5. Add sour cream to sugar and butter, mix, then add cocoa and water and mix.
6. Add 1 C flour, the eggs, the other C of flour, then water with soda.
7. Mix well.
8. Pour into 8"x13" sheet pan.
9. Bake at 350 F for about 1/2 hour to 40 minutes.
Title: Vanilla Crescents
Ingredients:
- 2 3/4 butter
- 1 sugar
- 4 vanilla
- 1/4 icing sugar
- 1
Instructions:
1. Combine the cake flour, almonds, and sugar. Mix well.
2. Add vanilla, and cut in butter until the mixture resembles coarse oatmeal. Using hands form into a dough.
3. Chill covered in the fridge for at least 1/2 hour.
4. Remove from fridge and cut off pieces the size of a pecan and roll between palms to the width of a little finger. Don't let the ends taper. Bend into a crescent moon shape and place on baking sheet.
5. Bake at 350 for 12 - 15 minutes. Remove from baking sheet onto wire rack.
6. While still warm, roll in icing sugar. Chill for 24 hours.
Title: Cherry Balls
Ingredients:
- 1 butter
- 1/4 vanilla
- 1 flour
- 2 flour
- 1/2 granulated sugar
- 1
Instructions:
1. Cream butter till fluffy.
2. Add berry sugar, mix well with electric mixer.
3. Add vanilla.
4. Mix in 2 Celsius flour until dough is easy to handle by hand to form cookies. If necessary add more flour.
5. Form 1/3 teaspoons dough around a glazed cherry. Form a ball.
6. Bake on a cookie sheet at 325 for 30-35 min, until light brown.
7. Remove from oven.
8. Roll in granulated sugar while still warm.
Title: Apricot and Custard Pudding
Ingredients:
- 2 sugar
- 3/4 walnuts
- 1/2 milk
- 1 heavy cream
- 5 -6 walnut halves
- 1 mint leaves
- 2
- 6
Instructions:
1. Remove the seeds and set the apricot kernels aside.
2. Make custard using the milk and custard powder. Keep it aside to cool.
3. Combine soaked apricots and sugar in a non stick pan. Cook on low-medium heat, stirring constantly, mashing the apricots as they cook.
4. When the sugar melts and you get a thick mixture, add walnuts and remove from heat immediately. Mix well and set aside to cool.
5. In a large glass serving bowl, spoon out the apricot mixture to make a base layer.
6. Next, pour the custard over it to make the middle layer.
7. Then pour the heavy cream and immediately refrigerate to set.
8. Finally decorate with walnut halves, apricot kernels and mint leaves.
Title: Our Favorite Brazilian Flan
Ingredients:
- 2 white sugar
- 3 sweetened condensed milk
- 3 milk
- 6 eggs
Instructions:
1. Make the Caramel: Pour sugar into a medium sauce pan set over medium heat. Cook, stirring constantly, until it melts and become golden brown; about for 12 to 15 minutes. Pour the caramel into a 10-inch mold pan and swirl the caramel to completely cover the base and about 1 1/2-inch up the sides. Allow to cool and harden.
2. Make the flan: Preheat the oven to 350 degrees F. Mix the condensed milk, whole milk, and eggs in a large blender. Blend for about 20 seconds. If the ingredients do not fit all at once, divide them equally into 2 batches. Strain the milk mix into a large bowl, removing the foam that forms on the surface.
3. Pour the milk mix into the mold pan (make sure the caramel is firm so it does not incorporate into the flan) and cover with aluminum foil.
4. Place the mold pan in a large ovenproof dish filled up with warm water. Carefully transfer to the oven and bake for about 50 minutes. The flan is ready when you stick a knife in it and it turns out clean when you remove it.
5. Refrigerate and serve cold.
Title: Strawberry Jam Cake
Ingredients:
- 1/4 butter
- 1 sugar
- 3 eggs
- 2 1/4 flour
- 2 cinnamon
- 1 clove
- 1 nutmeg
- 1 baking powder
- 1 baking soda
- 3 buttermilk
- 3
- 1
Instructions:
1. Cream together the butter,sugar and eggs.
2. Sift together all dry ingredients.
3. Add to mixture,and stir until smooth.
4. Add coffee,buttermilk and jam and mix well.
5. Bake at 350 for 40 minutes.
Title: Mexican Tres Leche Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1 sugar
- 1/2 unsalted butter
- 5 eggs
- 1 1/3 milk
- 1 sweetened condensed milk
- 1 evaporated milk
- 1 rum
- 1 heavy cream
- 1 vanilla extract
- 1 sugar
Instructions:
1. Sift together the flour and baking powder.
2. In another bowl, cream 1 cup of sugar and the butter until well blended.
3. Add the eggs and ½ teaspoon vanilla extract and beat until foamy.
4. Gently fold in the flour mixture, gently mixing until the batter is smooth.
5. Pour into a lightly greased square cake pan and bake in a preheated oven (350°F) for 30 minutes; allow cake to cool.
6. Whisk the condensed milk, evaporated milk, milk and rum together until well blended.
7. Pour mixture over the cake.
8. Cover with plastic wrap and refrigerate for 3 hours.
9. Whisk the heavy cream until it begins to thicken.
10. Add 1 teaspoon sugar and vanilla extract, and continue whisking until stiff peaks form.
11. Spread this cream over the top and sides of the cake.
12. Cut into squares.
Title: Patchwork Cobbler
Ingredients:
- 2 all-purpose flour
- 3 sugar
- 1/4 salt
- 1 butter
- 1 milk
- 3 plums
- 8 blueberries
- 5 vanilla extract
- 2 sugar
- 2 all-purpose flour
- 1 3/4 butter
- 1/2 egg
- 1/4
- 1
Instructions:
1. For crust: stir together first three ingredients. Cut butter into flour mixture. Whisk together egg yolk and milk. Stir into butter/flour mixture. Shape into a flat disc, wrap in plastic wrap, and chill at least 1 hour.
2. For filling: Preheat oven to 425 degrees. Mix peaches, plums and blueberries in a bowl. Stir together sugar and flour. Stir into peach mixture. Pour fruit into a 9x13 inch pan. Drizzle with melted butter.
3. Roll dough for crust to 1/4 inch thickness. Cut into 2 inch squares. Lay squares in a patchwork pattern over peach mixture. Whisk together egg and water. Brush over crust. Sprinkle with sanding sugar if desired.
4. Bake 40 to 55 minutes. Cool 1 hour.
Title: Pecan and Biscoff Cookie Crust
Ingredients:
- 90 pecans
- 10 ground cinnamon
- 1 brown sugar
- 3 granulated sugar
- 1 table salt
- 1/2 butter
- 2 pure vanilla extract
- 1/2
Instructions:
1. Preheat oven to 375 degrees F.
2. Lightly coat a 9-inch pie plate with nonstick cooking spray. Set aside.
3. Combine pecans and cookies in blender or food processor. Blend into crumb consistency.
4. Add cinnamon, brown sugar, granulated sugar and salt to mixture. Blend.
5. Combine butter and vanilla extract. Add to mixture and blend.
6. Once all ingredients are thoroughly mixed, transfer mixture to prepared pie plate.
7. Cover mixture with plastic food wrap. Use the bottom of another pie plate, a bowl, or hands to flatten the mixture into and up the side the the pie plate. Remove plastic wrap.
8. Use a spoon or spatula to create a clean edge along the side of the crust.
9. Bake the crust in preheated oven for 9-12 minutes. Monitor carefully to prevent scorching.
10. When tiny bubbles appear on the crust, remove from the oven and allow to cool.
11. If using crust for baking a pie, slightly underbake the crust. It will continue to brown with additional baking.
Title: Easy Bibingka
Ingredients:
- 2 Bisquick reduced-fat baking mix
- 1 1% low-fat milk
- 2 eggs
- 1/2 sugar
- 1 vanilla extract
- 3 medium cheddar
- 1 butter
Instructions:
1. Preheat oven 400°F.
2. Lightly grease a 8x13 pan, set aside.
3. With a spatula, blend Bisquick mix, milk, eggs, sugar, and vanilla extract. Pour mixture into the greased baking pan.
4. Sprinkle grated cheese on top.
5. Bake for 13 minutes.
6. Take pan out of oven.
7. Brush top of cake with melted butter.
8. Broil at 350°F for 2-3 minutes until top is golden brown.
9. Leave oven door slightly open while broiling.
10. Remove from oven and let cool.
Title: Pumpkin Pie Cake
Ingredients:
- 15 pumpkin
- 15 evaporated milk
- 4 eggs
- 1 sugar
- 1 salt
- 3 pumpkin pie spice
- 1/2 margarine
- 2 Cool Whip
- 16 walnuts
- 1/2
Instructions:
1. Mix all of the above ingedients together.
2. Pour into a greased 13 x 9 glass baking dish.
3. Sprinkle 2 cups of yellow cake mix on top.
4. Drizzle with 1 stick of melted margarine.
5. Bake at 325 degrees for 75 minutes.
6. Test with tooth pick to be sure it is set.
7. Cool completely.
8. Top with Cool Whip and walnuts (optional).
Title: Banana-Sour Cream Cake
Ingredients:
- 1 eggs
- 3 banana
- 1 sour cream
- 1 cream cheese
- 1/4 butter
- 1 powdered sugar
- 1/2 walnut pieces
- 4
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Beat cake mix, eggs, banana, sour cream and oil with mixer on low until moistened, scraping bottom of bowl often.
3. Beat on medium 2 minutes.
4. Pour into greased and floured 13x9-inch pan.
5. Bake 35 minutes or until toothpick inserted in center comes out clean.
6. Cool cake completely in pan on wire rack.
7. Beat cream cheese and butter with mixer on medium until blended.
8. Gradually add sugar, beating well after each addition.
9. Remove cake from pan.
10. Carefully cut cake crosswise in half using serrated knife.
11. Place 1 cake half, top-side down, on plate; spread top with frosting.
12. Top with remaining cake half, top-side up.
13. Frost top and sides.
14. Press nuts onto sides.
15. Refrigerate leftovers.
16. Special extra: Sprinkle top with additional chopped nuts.
Title: Cake Decorating Icing
Ingredients:
- 1/2 butter
- 1/2 shortening
- 4 powdered sugar
- 2 -4 milk
- 1 vanilla
Instructions:
1. Cream butter and shortening, and add vanilla.
2. Gradually add powdered sugar.
3. Add milk by the TBSP until icing is desired consistency.
4. Color with food coloring, or icing dye.