lumicero/recipes-ing2inst huggingface dataset:
Title: Butterscotch Torte
Ingredients:
- 6 eggs
- 1 1/2 sugar
- 2 vanilla extract
- 2 graham cracker crumbs
- 1 pecans
- 1 baking powder
- 1 brown sugar
- 1 all-purpose flour
- 1 salt
- 1/4 water
- 2 egg
- 1 butter
- 1/4 vanilla extract
- 1 confectioners' sugar
- 2
- 1/4
Instructions:
1. Line 3 greased 9" round baking pans with waxed paper and grease the paper; set aside.
2. In a small mixing bowl, beat egg whites on high speed until stiff peaks form; set aside.
3. In a large mixing bowl, beat egg yolks and sugar until thick and lemon-colored.
4. Add vanilla and mix well.
5. Combine cracker crumbs, nuts and baking powder.
6. Fold in egg yolk mixture.
7. Gradually fold in egg whites.
8. Pour equally into prepared pans.
9. Bake at 325°F for 20-25 minutes or until lightly browned.
10. Cool for 10 minutes before removing from pans to wire racks.
11. Topping: Combine brown sugar, flour and salt in saucepan.
12. Stir in orange juice and water until smooth; bring to a boil.
13. Reduce heat; cook and stir for 2 minutes or until slightly thickened.
14. Stir some of the hot mixture into beaten egg; return to pan stirring constantly.
15. (Mix quite a bit of hot mixture to egg and pour slowly into pan otherwise you will have scrambled looking eggs in your caramel sauce- not pretty! I've learned this from experience.) Cook and stir until nearly boiling; reduce heat.
16. Cook and stir 1-2 minutes longer (do not boil). Remove from the heat; stir in butter and vanilla.
17. Cool completely.
18. Assembly In a mixing bowl, beat cream until soft peaks form.
19. Beat in confectioners sugar until stiff.
20. Place one cake layer on a serving plate; spread with one third of the whipped cream.
21. Repeat layers twice.
22. The whipped cream is only on the tops of the cakes- not on the sides.
23. Drizzle some of the topping over cake.
24. Serve remaining topping with cake.
25. Refrigerate leftovers.
Title: Chilled Chocolate Eclair Dessert
Ingredients:
- 24 low-fat graham crackers
- 2 sugar-free instant vanilla pudding mix
- 3 skim milk
- 1 fat-free cool whip
- 1 fat-free sugar-free instant chocolate pudding mix
- 1 1/2 skim milk
Instructions:
1. Place 8 graham crackers in bottom of 9x13<U+0094> baking dish.
2. Mix vanilla pudding and 3 cups skim milk, let sit 2 minutes.
3. Gently fold in Cool Whip.
4. Pour half of vanilla pudding on graham crackers.
5. Top with another 8 graham crackers.
6. Pour remaining vanilla pudding over graham crackers.
7. Top with last 8 graham crackers.
8. Mix the chocolate pudding mix with 1 1/2 cups skim milk, let sit 2 minutes.
9. Spread over graham crackers.
10. Let sit overnight in refrigerator to soften the graham crackers.
Title: Date, Pecan & Chocolate Cake
Ingredients:
- 6 caster sugar
- 1 chocolate chips
- 1 1/2 dates
- 1 1/4 walnuts
- 1/2 pecans
- 1/4 plain flour
Instructions:
1. Preheat oven to 180.C.
2. Grease and line a 23cm springform pan.
3. Beat eggwhites with a mixer until firm peaks form, gradually beat in sugar, until thick & glossy.
4. Lightly fold in remaining ingredints and pour into prepared pan.
5. Bake 50-60 mins, until firm.
6. Turn off oven leaving cake to cool completely & chill until required.
Title: Coconut-Rum Whipped Cream
Ingredients:
- 1 1/2 heavy cream
- 1 sugar
- 1 1/2 dark rum
- 1 1/2 coconut milk
Instructions:
1. In a bowl, whip the cream until soft peaks start to form.
2. Add the sugar and whip until stiff peaks form.
3. Whip in the coconut milk.
4. Gently fold in the rum.
5. NOTE: The whipped cream will lose some of its volume with the addition of coconut milk; do not be alarmed. This is meant to be a loose whipped cream.
Title: Mom's Apple Crisp
Ingredients:
- 8 apples
- 2 cinnamon
- 1 salt
- 1/2 water
- 1 1/2 flour
- 2 sugar
- 2/3 butter
- margarine
Instructions:
1. Butter a 9x13 baking dish. Spread sliced apples over the bottom of the dish. Add water. Sprinkle with cinnamon and salt.
2. Using a pastry cutter: blend flour, sugar, and butter until mixture is pea-sized and crumbly. Drop the mixture evenly over the apples.
3. Bake at 350 degrees for 40-60 minutes. Make sure it is bubbly and lightly browned before removing from the oven.
4. Serve while warm with vanilla ice cream.
Title: Lemon Butter Souffle with Warm Caramel Sauce
Ingredients:
- 9 sugar
- 1 lemon, zest of
- 4 butter
- 1/4 fresh lemon juice
- 1/4 icing sugar
- 2 sugar
- 7 water
- 1 salt
- 1/4 vanilla extract
- 1
- 1/4
- 1/2
Instructions:
1. Mix sugar and lemon zest in a small bowl.
2. Whisk yolks with 5 tblsps lemon sugar in small bowl until thick and pale.
3. Bring butter and juices to boil in small saucepan, stirring frequently.
4. Gradually whisk into yolk mixture.
5. Return to saucepan and whisk over medium-low heat until mixture resembles thick custard, about 4 minutes.
6. Do not let boil.
7. Pour into bowl and cool completely (can be prepared up to 1 day ahead and refrigerated. Bring to room temperature and whisk before continuing.).
8. Position rack in center of oven and preheat to 350F.
9. Butter 2 ½ quart soufflé dish.
10. Sprinkle 1 tblsp sugar over bottom and up sides of dish.
11. Beat whites until soft peaks form.
12. Gradually add remaining lemon sugar and beat until stiff but not dry.
13. Fold ¼ of whites into yolk mixture to lighten.
14. Gently fold in remaining whites.
15. Transfer to prepared dish.
16. Bake until soufflé rises but center is not firm to touch, about 20 minutes.
17. Sift icing sugar over top.
18. Serve immediately, passing Warm Caramel Sauce separately.
19. For Warm Caramel Sauce (about 1 ½ cups): Cook sugar and water in medium saucepan over low heat, stirring until sugar dissolves.
20. Increase heat and boil without stirring until sugar turns a deep golden-brown.
21. Reduce heat to low.
22. Add whipping cream, salt and vanilla extract and stir until smooth.
23. Can be prepared 1 week ahead.
24. Cool, cover and refrigerate.
25. Rewarm over low heat before serving.
Title: Carrot Cake With Brown Sugar Sauce
Ingredients:
- 2 granulated sugar
- 1/2 butter
- 1 vegetable shortening
- 2 eggs
- 3 apples
- 1 carrot
- 4 boiling water
- 2 all-purpose flour
- 2 baking soda
- 2 cinnamon
- 1 nutmeg
- 1/2 salt
- 1 1/2 brown sugar
- 1 vanilla
- 4 butter
- 4 cornstarch
- 1 nutmeg
- 4 boiling water
Instructions:
1. Cream butter, shortening and eggs, beat till fluffy --
2. Mix in apple and carrot.
3. Sift dry ingredients together and add to creamed mizture.
4. Bake in a greased 13x9 pan -- at 350* for 30-45 minutes.until toothpick tests clean when inserted near the center --
5. May be served warm or cold.
6. to prepare BROWN SUGAR SAUCE:.
7. Boil water in a seperate pan -- Mix sugar and cornstarch in another pan and add boiling water slowly, bring to a boil.
8. Stirring constantly for 5 minutes.
9. Remove from heat and add vanilla.butter and nutmeg.
10. Serve warm, ovr carrot cake.
Title: Salted Pecan Bars With Pretzel Crust
Ingredients:
- 1 1/2 butter
- 1/2 sugar
- 3 milk
- 1 vanilla extract
- 2 pecans
- 40 coarse salt
- 1
- 3/4
- 1/4
Instructions:
1. Preheat oven to 375. Line bottom and sides of a 8 inch square pan with aluminum foil, allowing 2-3 inches to extend over sides. Coat foil with cooking spray.
2. Stir together crushed pretzels, melted butter, sugar and egg white. Press mixture on bottom of pan. Bake for 11 minutes.
3. While crust is baking, combine milk and caramels in a medium saucepan. Cook over low heat, stirring occasionally for 5 minutes or until melted. Remove from heat. Stir in vanilla.
4. Remove crust from oven. Pour caramel mixture over hot crust. Sprinkle with pecans and salt. Cool in pan on a wire rack 10 m inutes. Chill at least 30 minutes.
5. Left mixture from pan, using foil sides as handles. Cut into 20 bars. Store in refrigerator up to 1 week. Serves 20.
Title: Honey Rosemary Peach Shortcakes #RSC
Ingredients:
- 1 sugar
- 2 unsalted butter
- 4 honey
- 1/4 fresh rosemary
- 1 ground cardamom
- 1/8 kosher salt
- 1 heavy cream
- 5 lemon zest
- 1 1/2 vanilla extract
- 1 sugar
- 1/2
- 1/4
Instructions:
1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Place the biscuits on the baking sheet and sprinkle each with sugar. Bake the biscuits until golden brown, about 15 minutes. Cool the biscuits completely on a wire rack.
3. Increase the oven temperature to 400 degrees F. Mix the butter, honey, rosemary, cardamom and salt in a small bowl until combined. Spoon the butter mixture into the cavities of each peach half. Wrap two peach halves in a foil packet. Repeat with the remaining peach halves, two per foil packet. Place the packets on a sheet pan and bake until the peaches are softened and the butter is melted, about 20 minutes. Cool the peaches for 15 minutes. Peel the skin of off each half. Discard the skin. Cut each half into four wedges and place in a medium bowl. Set aside to cool completely.
4. To make the whipped cream, beat the heavy cream, lemon zest, vanilla and sugar in an electric mixer fitted with a whisk attachment until soft peaks form.
5. To assemble the shortcakes, cut the biscuits in half horizontally. Place each biscuit bottom in a bowl. Top each bottom with peaches, 2 heaping tablespoons whipped cream and then cover each with a biscuit top. Spoon another dollop of whipped cream on each biscuit. Serve immediately.
Title: Chocolate Raspberry Torte
Ingredients:
- 1 1/3 all-purpose flour
- 1 sugar
- 1 1/2 baking powder
- 1/2 salt
- 2 eggs
- 1
- 1/2
- 8
- 4
Instructions:
1. Heat oven to 350°F Grease and flour two 8 or 9-inch round baking pans.
2. Stir together flour, 1/2 cup sugar, baking powder and salt; set aside. Beat egg whites in large bowl until foamy; gradually add 1/4 cup sugar, beating until stiff peaks form. Beat 1 cup whipping cream in small bowl until stiff; fold into beaten egg whites.
3. Combine egg yolks, remaining 1/4 cup sugar and almond extract in clean small bowl; beat on medium speed of mixer 3 minutes until thick and lemon-colored. Gently fold into whipped cream mixture. Gradually fold flour mixture into whipped cream mixture just until ingredients are blended (mixture will be thick). Divide batter evenly between prepared pans; smooth surface.
4. Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. Cool completely.
5. Prepare CHOCOLATE FILLING & FROSTING. Split each cake layer in half horizontally. Place one layer on serving plate; spread with 2/3 cup CHOCOLATE FILLING. Sprinkle with 1 tablespoon almonds; repeat with two more layers. Top with last layer; spread with raspberry preserves. Frost sides of cake with remaining filling. Garnish top edge with whipped cream, if desired. Sprinkle edge and center with remaining almonds; refrigerate until ready to serve. Cover; refrigerate leftover torte. 16 servings.
6. CHOCOLATE FILLING & FROSTING: Stir together 2/3 cup sugar and 1/3 cup HERSHEY'S Cocoa in medium bowl. Add 1-1/2 cups cold whipping cream and 1-1/2 teaspoons vanilla extract; beat until stiff. About 3 cups filling and frosting.
Title: Lemon Dessert
Ingredients:
- 1 flour
- 1/2 margarine
- 1 pecans
- 1/4 powdered sugar
- 1 3/4 powdered sugar
- 1 cream cheese
- 1 Cool Whip
- 2 lemon flavor instant pudding and pie filling
- 1/2 pecans
Instructions:
1. Bottom Crust: Mix flour, 1/4 cup powdered sugar and margarine together.
2. Press lightly into greased 11x14 dish.
3. Cook 15 minutes on 350 degrees F.
4. Cool completely.
5. Middle Layer:Mix softened cream cheese, 1 3/4 cup powdered sugar and Cool Whip (even better if you whip heavy cream).
6. When crust is cooled, spread mixture on top.
7. Refrigerate overnight.
8. Top Layer: (Best if made the night before) Make lemon pie filling by directions on box.
9. After cooking pour in a bowl and refrigerate overnight.
10. Next morning stir lemon pie filling and spoon over top of middle layer.
11. Sprinkle with chopped pecans.
Title: Ahu
Ingredients:
- 12 tapioca starch
- 14 sugar
- 1 1/2 water
- 4
Instructions:
1. Boil water and add sugar.
2. Extract coconut meat from shell and grind into chunk-sized pieces. Add tapioca starch to coconut meat and mix thoroughly.
3. Slowly add coconut mixture to the pot of boiling sugar water, stirring constantly. Allow contents to reach a rolling boil and then remove the pot from heat immediately.
Title: Peter Paul Mounds Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 2 sugar
- 1 butter
- 5 eggs
- 2 vanilla
- 3 buttermilk
- 1 milk
- 1 sugar
- 1 marshmallows
- 1 butter
- 24 marshmallows
- 1/2 confectioners' sugar
- 2 vanilla
- 16 milk
- 1
Instructions:
1. For the Cake: Preheat oven to 350 degees. Grease and flour three 9" cake pans. (Or see recipe #452719.).
2. Cream butter and sugar in large mixing bowl until very light and fluffy (this could take 5-7 minutes). Add the eggs one at a time, making sure to beat well after each addition and scraping sides of bowl. Blend in vanilla and chocolate.
3. Sift together the flour, baking powder, baking soda and salt. Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating remaining ingredients just until mixed. Pour batter into prepared cake pans; batter will be thick.
4. Bake in preheated oven for about 25-30 minutes until pick in center comes otu clean. Cool. (Mine took 27 minutes.).
5. For the filling: In a saucepan cook milk, sugar and marshmallows until melted. Add coconut; spread between layers.
6. For the Chocolate Topping: Melt together the butter, chocolate and marshmallows. Beat in confectioners' sugar and vanilla. Add enough milk to spread. Spread over cake.
Title: Mini Strawberry Caramel Cakes
Ingredients:
- 12 strawberries
- 6 chocolate
- 1/4 icing sugar
- 1/4
- 1/2
Instructions:
1. Slice strawberries thinly (or in quarters) and soak in liquor for 10-15 minutes.
2. Stack a few slices on top of each cake or brownie.
3. Melt chocolate in microwave until pourable.
4. Drizzle chocolate over strawberries, to taste.
5. Sprinkle lightly with icing sugar.
6. If the cakes you are using are a bit dry, add a dollop of whipped cream or dulce de leche on top or serve along side the cakes.
Title: Anne's Teacakes (Tea Cakes)
Ingredients:
- 1 1/4 sugar
- 1/2 buttermilk
- 1/2 vanilla
- 1 egg
- 1 baking powder
- 1/2 baking soda
- 1/2 flour
- 4
Instructions:
1. In a large bowl, beat sugar and crisco until smooth and creamy.
2. Add egg, buttermilk, and vanilla, and beat until mixed.
3. In a separate bowl, sift together baking powder, baking soda, and flour.
4. Add a little of the flour mixture at a time to the sugar mixture stirring by hand until it is thick, smooth, and easy to roll out.
5. Sprinkle wax paper with flour, and place 1/2 of the dough onto the wax paper. Flatten out and sprinkle with a touch more flour to keep from sticking.
6. Roll dough thin. Cut with 2 inch cookie cutter.
7. Repeat with remaining dough until all dough has been used.
8. Bake on cookie sheet for 10-12 minutes at 375 degrees.
9. Can be eaten plain or made into sandwich cookies with Chocolate icing or Sweet Milk and Sugar icing.
Title: Giant Chocolate Chip Cookies
Ingredients:
- 150 butter
- 2 butter
- 150 caster sugar
- 2 caster sugar
- 1 egg
- 1/2 vanilla essence
- 200 plain flour
- 1 baking powder
- 150 chocolate chips
- 3 chocolate chips
Instructions:
1. Preheat oven to 180°C.
2. Beat together the butter and sugar with wooden spoon or mixer until pale and fluffy.
3. Beat in egg and vanilla essence.
4. Sieve flour and baking powder together and add to the mixture.
5. Add choc chips and stir until well combined.
6. With large metal spoon, place 8 large spoonfuls of mixture onto lightly oiled baking sheet.
7. Make sure you leave plenty of space between them as the mixture will spread.
8. Bake in the oven for 12 - 15 minutes until golden.
9. Allow to cool on baking sheet for 2 - 3 minutes then transfer to a wire rack to cool completely.
10. Store in an upright container for up to 5 days.
Title: Cranberry Cream Delight
Ingredients:
- 2 cream cheese
- 1/2 confectioners' sugar
- 2 sugar
- 2 mayonnaise
- 1 vanilla extract
- 1 whole berry cranberry sauce
- 1 walnuts
- 1
- 1/2
Instructions:
1. In a large mixing bowl, beat the first five ingredients until smooth. Stir in cranberry sauce and pineapple. Fold in whipped topping and nuts.
2. Pour into a freezer-proof serving bowl. Cover and freeze for up to 3 months. Remove from the freezer 10 to 15 minutes before serving.
Title: Miss Jan's Fantasy Apple Cake
Ingredients:
- 3 unbleached flour
- 1 baking soda
- 1 cinnamon
- 1 salt
- 2 sugar
- 3 eggs
- 1 1/4 canola oil
- 1 vanilla
- 1/4 apples
- 2 walnuts
- 1 flaked coconut
- 1 buttermilk
- 1/2 butter
- 1/2 sugar
- 1 baking soda
- 1/2
Instructions:
1. preheat 325°F.
2. sift together flour, baking soda, cinnamon, and salt.
3. In a large bowl combine sugar, eggs, oils, vanilla and orange juice- beat until well-belnded.
4. stir in flour mix, fold in apple, nuts and coconut.
5. spoon batter into well-greased and floured 10x4inch angel cake tube pan.
6. bake 90 minutes.
7. mix butternilk saucewhen cake in oven- heavy-bottomed saucepan, combine buttermilk, butter and sugar and heat over medium heat, stirring constantly until it boils. Add baking soda and stir like crazy! Careful it doesn't overflow! Turn off heat and allow sauce to sit.
8. when cake is done, remove and cool in pan 15 minutes.
9. reheat sauce on low.
10. puncture cake deeply top to bottom all over with spoon handle- go crazy!
11. Paint entire surface of cake until all used and let absorb sauce at least 1 hour before cutting.
Title: Vegan Oatmeal Cookies
Ingredients:
- 1 tofu
- 1/2 brown sugar
- 1/2 white sugar
- 1/3 canola oil
- 1 vanilla extract
- 1/4 rolled oats
- 1 1/2 all-purpose flour
- 1 salt
- 1/2 ground cinnamon
- 1 1/2 baking powder
- 1 raisins
- 1/2
Instructions:
1. Preheat oven to 375. Lightly coat a baking sheet with canola oil or line with non-stick baking mat.
2. Puree tofu in a blender or food processor. Transfer to a mixing bowl and add sugars and oil. Add extracts and mix well. Add oatmeal and stir to combine.
3. Combine flour, salt, ground cinnamon and baking powder in a medium bowl and mix well. Add dry ingredients to tofu mixture in thirds, mixing after each addition until all ingredients are moistened. Add raisins last.
4. Roll about 2 tablespoons of dough into a ball and set on baking sheet. Repeat for remaining dough. Wet hands lightly and flatten cookies before baking. Bake for 10-15 minutes or until golden.
Title: No Bake Peanut Butter Pie
Ingredients:
- 1 1/4 graham cracker crumbs
- 1/4 butter
- 1 peanut butter
- 4 white chocolate
- 1 Jello Instant Vanilla Pudding Mix
- 1 1/2 milk
- 1 Cool Whip Topping
- 1 banana
Instructions:
1. Combine the 1 1/4 cup graham cracker crumbs with 1/4 cup melted butter.
2. Press into bottom and side of pie plate.
3. Melt 1 cup peanut butter and 4 squares chopped Bakers white chocolate on medium in microwave for 2 1/2 minutes.
4. Stir until smooth.
5. Whisk 1 package {4serving size} Jell-o vanilla instant pudding with 1 1/2 cups milk.
6. Beat in chocolate mixture.
7. Fold in 1 cup thawed Cool Whip Whipped topping.
8. Place 1 sliced banana on bottom of crust and spoon pudding on top.
9. Chill 1 hour.
10. Garnish with the Cool Whip topping.
Title: Amy's Coconut Pecan Cake
Ingredients:
- 1 coconut cream pudding mix
- 1 eggs
- 4 water
- 1 1/3 coconut
- 1/4 pecans
- 1 1/3
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.
2. With a mixer on low, blend together cake mix, pudding, eggs, oil, and water.
3. When blended, beat for 4 minutes.
4. Fold in coconut and nuts.
5. Divide batter between 3 cake pans. Bake for 35 minutes or a toothpick comes out clean.
6. Ice with cream cheese icing.
Title: Apricot Bread Pudding
Ingredients:
- 4 eggs
- 3 1/2 milk
- 1/2 sugar
- 1 1/2 vanilla
- 5 currants
- 12 sugar
- 1/4 ground cardamom
- 2 butter
- 1/2 margarine
- 1 maple syrup
Instructions:
1. In a medium mixing bowl beat together eggs, milk, 1/2 cup sugar, and vanilla.
2. In a large mixing bowl combine bread pieces, apricots, and currants.
3. Place in a greased 2 quart rectangular baking dish.
4. Pour milk mixture over bread mixture and press bread with the back of a spoon to soak up milk.
5. In a small bowl, stir together 2 Tbsps.
6. sugar, and cardamom.
7. Sprinkle over top of pudding.
8. Dot with butter or margarine.
9. Bake at 325ºF for 55 to 60 minutes, or until it tests clean.
10. Serve warm with maple syrup, if desired.
Title: South Carolina Fresh Peach Cake
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1 salt
- 1 cinnamon
- 3 eggs
- 1 3/4 sugar
- 1 pecans
- 2
- 1/2
Instructions:
1. Combine 1 1/2 cups flour,soda,salt and cinnamon,mix well and set aside.
2. Combine eggs,sugar and oil,beat until smooth.
3. Add flour mixture.
4. Beat at low speed on mixer just until blended (batter will be thick).
5. Dredge peaches and pecans in remaning flour gently fold into batter.
6. Spoon batter into a greased and floured 13x9x2 inch baking pan.
7. Bake at 375 for 50 minutes or until toothpick comes out clean.
8. Cool completely.
9. Cut into squares and garnish each with a dollop of whipped cream.
Title: Double Chocolate Mocha Pudding
Ingredients:
- 1/3 cocoa powder
- 3/4 sugar
- 1/4 sea salt
- 1/4 cornstarch
- 1 instant coffee
- 3 chocolate milk
- 3 salted butter
- 1 1/2 vanilla
- 1/4
Instructions:
1. In medium saucepan: combine cocoa, sugar, salt, cornstarch, and coffee. Mix well.
2. Add chocolate milk, whipping continuously. Over medium heat, bring mixture to boil, whipping continuously.
3. Reduce heat, cover, and let simmer gently for 5-10 minutes.
4. Remove from heat and whip in butter, vanilla and almond extract.
5. Pour into heat-proof dish, cover and refrigerate until completely cooled.
Title: Pink Lemonade Cake
Ingredients:
- 1 1/2 butter
- 1 1/4 sugar
- 1/2 eggs
- 4 cake flour
- 1/2 baking powder
- 4 salt
- 4 milk
- 1/4
- 2 1/2
Instructions:
1. Preheat oven to 350. Spray 3 nine inch round cake pans with baking spray with flour.
2. In a large bowl beat butter, sugar and lemonade drink mix at medium speed with a mixer until fluffy. Add eggs one at a time, beating well after each addition. Beat in lemon extract.
3. In a medium bowl combine cake flour, baking powder and salt. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture.
4. Spoon batter into prepared pans, dividing evenly among all three pans. Bake cakes for 24-30 minutes or until a wooden pick inserted in center of cake comes out clean. DO NOT OVERBAKE. Let cakes cool in pans for 10 minutes. Remove from pans and let cool on counter or on wire racks.
5. Frost with Lemonade Butter Cream Frosting.
Title: Pina Colada Bundt Cake
Ingredients:
- 12 unsalted butter
- 1 1/2 sugar
- 3 eggs
- 2 vanilla
- 1 flour
- 3 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1/2 vanilla yogurt
- 1 crushed pineapple
- 1 unsweetened coconut
- 1
Instructions:
1. Cream together the sugar and butter.
2. Add the eggs one at a time and beat well until the mixtures is light and fluffy.
3. Add the extracts and mix.
4. Alternate adding half the dry ingredients then mix and then half of the yogurt and mix. Then add the rest of the dry ingredients and mix. Finish with the rest of the yogurt and mix.
5. Fold in the crushed pineapple and coconut and gently stir until combined.
6. Grease and flour a large bundt pan. Spoon into pan and distribute batter evenly.
7. Bake in a 350 degree oven for 55-60 minutes.
8. Let cool in pan and then invert on to serving dish to cool completely.