lumicero/recipes-ing2inst huggingface dataset:
Title: Paula Deen's Rich Chocolate Caramel Peanut Brownies
Ingredients:
- 1 evaporated milk
- 1 butter
- 1 brown sugar
- 8 sugar
- 2 eggs
- 1 1/4 flour
- 5 vanilla extract
- 2 salted peanuts
- 1
Instructions:
1. Preheat oven to 350 degrees. Line 9x13 pan with foil and grease.
2. Melt caramels with milk over low heat, stirring occasionally. Set aside.
3. Melt chocolate and butter over low heat, stirring occasionally. Let cool.
4. Beat sugars and eggs on medium-high speed until fluffy. Gradually beat in flour and vanilla. Stir in chocolate.
5. Pour half the batter into pan, top with melted caramels, sprinkle with chopped nuts, and pour the rest of the batter over top the nuts.
6. Bake at 350 degrees for 35-40 minutes, cool and drizzle with caramel sauce if you want to.
Title: Semi-Homemade Pumpkin Cake
Ingredients:
- 1 water
- 3 canned pumpkin
- 1/3 pumpkin pie spice
- 1 1/4 vanilla
- 1
- 2 1/2
- 1
Instructions:
1. Preheat oven to 350 Degrees.
2. Prepare cake as directed on box.
3. Add Pumpkin, blend until evenly distributed.
4. Add Pumpkin Pie Spice and Vanilla, again blend until evenly distributed.
5. Pour into 13x9 or two 8" round pan(s).
6. Bake 30-35 minutes or until toothpick inserted in center comes out clean.
Title: Cinnamon-Orange Crème Brûlée
Ingredients:
- 1 2% low-fat milk
- 6 salt
- 1 cinnamon stick
- 1 vanilla extract
- 1 granulated sugar
- 1/4
- 2
Instructions:
1. Preheat oven to 300°.
2. Combine milk, dry milk, and salt in a small saucepan over medium heat. Heat to 180° or until tiny bubbles form around the edge (do not boil), stirring occasionally. Remove from heat; stir in orange rind and cinnamon stick. Cover and let steep 10 minutes. Strain milk mixture through a sieve into a bowl; discard solids. Stir in vanilla extract.
3. Combine 2 tablespoons sugar and egg yolks in a medium bowl; stir well with a whisk to combine.
4. Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Divide milk mixture evenly between 2 shallow (6-ounce) dishes.
5. Place dishes in a 13 x 9–inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 40 minutes or until center barely moves when dish is touched. Remove dishes from pan; cool completely on a wire rack.
6. Cover and chill at least 4 hours or overnight.
7. Sift remaining 2 tablespoons sugar evenly over the top of brûlées.
8. Holding a kitchen blowtorch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Serve within 1 hour.
Title: Limoncello Tiramisu
Ingredients:
- 3 eggs
- 1 powdered sugar
- 1 lemon zest
- 2 heavy cream
- 1 mascarpone cheese
- 1 milk
- 2 french-style ladyfinger cookie
- 2 -3 white chocolate
Instructions:
1. In the bowl of a stand mixer using the whisk attachment, or in a large bowl using a hand mixer, beat together egg yolks, powdered sugar and lemon zest until light and pale, 3 to 5 minutes. If using a stand mixer, switch to the paddle attachment Add cream and mascarpone; beat until fluffy. If using a stand mixer, transfer the mixture to a large bowl.
2. In a clean bowl, whip egg whites until stiff peaks form. Gently fold the whites into the mascarpone base. Set aside.
3. In a medium bowl, whisk together limoncello and milk.
4. Quickly soak ladyfingers in the limoncello mixture and use them to line the bottom of a 13-by-9-inch baking dish. Gently spoon in about half of the whipped mascarpone mixture, smoothing it over the soaked ladyfingers.
5. Add another layer of soaked ladyfingers, then cover with the remaining whipped mascarpone mixture.
6. Refrigerate just until chilled, about 2 hours. Serve within a few hours of assembly. Before serving, sprinkle with cocoa powder and top with shaved white chocolate.
Title: Name Yer Poison Liqueur Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 4 cold water
- 1/2 butter
- 1/2 water
- 1/2 sugar
- 1/2
- 1/4
- 1
- 1/2
Instructions:
1. Cake: Beat the cake mix, pudding mix, eggs, oil, water and liqueur in a mixing bowl. Pour into a greased and floured bundt pan. Bake at 325 degrees for 55 minutes or until the cake tests done. Remove to a wire rack to cool completely.
2. Invert onto a serving plate and poke holes over the cake with a fork or wooden pick.
3. Glaze: Melt the butter in a saucepan over medium heat. Stir in the water and sugar. Bring to a boil and boil for 5 minutes, stirring constantly.
4. Remove from the heat and stir in the liqueur. Drizzle over the cake, allowing it to soak in before adding more glaze. Repeat to use all of the glaze.
Title: Stuffed Chocolate Dates
Ingredients:
- 200 dark chocolate
- 10 dates
- 10 peanuts
- coconut
- cashews
Instructions:
1. Melt the chocolate in a water bath (by indirect heating).
2. Stuff the de-seeded dates with peanuts or almonds.
3. Dip the dates, one by one, in melted hot chocolate.
4. Remove them using a fork.
5. Place them in a bowl of either icing sugar or coconut powder or cashewnut powder.
6. Gently roll the dates.
7. Refrigerate for 15-20 minutes to harden the chocolate coating.
8. Remove them from the bowl and serve.
Title: Utterly Peanut-Buttery Bars
Ingredients:
- 1/2 butter
- 1/2 peanut butter
- 1 1/2 sugar
- 1/2 vanilla extract
- 1 1/2 flour
- 2 eggs
- 2 peanut butter
- 1/2 sugar
- 1/2 light brown sugar
Instructions:
1. Preheat oven to 375*.
2. Crust: In a medium bowl mix butter, pb, and sugar until well blended.
3. Add flour and stir in vanilla, mix well-will be crumbly.
4. Reserve about 1 Cup for topping.
5. Firmly press the remaining crumbs into the bottom of a 9x13 baking pan.
6. Filling:
7. Beat eggs, pb, granulated sugar, and light brown sugar together.
8. Spread over unbaked crust.
9. Sprinkle with reserved crust mixture.
10. Bake about 20 minutes or until set and top is golden.
11. Cool in pan and cut into bars.
12. Makes 2 dozen bars.
Title: Sherry-Pecan Balls
Ingredients:
- 1 flour
- 1 1/2 pecans
- 1/2 butter
- 1/2 margarine
- 2 sugar
- 1 vanilla extract
- 1/2 dry sherry
- 2
Instructions:
1. In a bowl stir together flour and 1/2 cup of the pecans to combine thoroughly; set aside. Spread remaining 1 cup pecans in a shallow pan; set aside.
2. In mixer bowl combine butter and sugar; beat until fluffy. Add egg yolks, one at a time, beating well after each addition. Blend in orange rind and vanilla.
3. To butter mixture add flour mixture alternately with sherry, mixing to blend after each addition. Gather dough into a ball and enclose in plastic wrap. Refrigerate until dough is firm enough to shape (about 45 minutes).
4. Preheat oven to 350°F Shape dough into 1-inch balls; roll balls in pecans to coat evenly. Place about 1 inch apart on ungreased baking sheets.
5. Bake until cookies are golden brown and feel firm when touched lightly (15 to 20 minutes). Transfer to wire racks to cool.
Title: Maple Chiffon Cake
Ingredients:
- 2 all-purpose flour
- 3/4 brown sugar
- 1 salt
- 7 cream of tartar
- 2 white sugar
- 1/2 baking powder
- 3/4 cold water
- 1
- 1/2
- 3/4
- 7
- 1
Instructions:
1. In a large bowl, stir dry ingredients thoroughly.
2. Make a well and add, in order, the salad oil, yolks, cold water and maple flavoring.
3. Stir until smooth.
4. In large bowl of electric mixer, beat egg whites with cream of tartar until stiff peaks form.
5. Gradually pour egg yolk mixture over egg whites.
6. Fold gently until just blended.
7. Gently fold in nuts.
8. Pour into an angel food baking pan and bake for 1 hour at 350°F.
Title: Chocolate Delight
Ingredients:
- 1 flour
- 1 pecans
- 1/2 margarine
- 1 cream cheese
- 1 confectioners' sugar
- 1 1/2 Cool Whip
- 2 instant chocolate pudding mix
- 3 milk
Instructions:
1. Mix flour, chopped pecans, and margarine together. Press into a baking dish and bake at 350 degrees for 20 minutes.
2. Mix cream cheese, confectioners sugar, and cool whip. Spread mixture on cooled crust, set aside.
3. Mix instant pudding with milk. Put this mixture on top of cream cheese mixture. Top with cool whip (as much as you want) and a few chopped pecans.
4. (Any type of pudding will do, but since it's called chocolate delight, I went with chocolate pudding.).
Title: Chocolate Espresso Cake (flourless)
Ingredients:
- 12 unsalted butter
- 4 golden brown sugar
- 1 eggs
- 1
- 8
Instructions:
1. Preheat oven to 350F; line bottom of 9" springform pan with non-stick foil or parchment paper, and wrap outside of pan with a layer of heavy-duty aluminim foil.
2. Place chocolate in large bowl; set aside, In medium saucepan bring butter, sugar, and espresso to a boil, stirring to dissolve sugar; once melted and blended, add to chocolate, whisking until smooth; cool slightly.
3. Lightly beat eggs together; whisk in some of chocolate mixture, then add egg mixture into remainder of chocolate mixture, whisking until smooth.
4. Pour batter into springform pan, place pan in a large roasting pan, pouring enough hot water to come halfway up the sides of the pan.
5. Bake for approximately one hour, or until a cake tester comes out with a few moist crumbs attached; remove cake from pan and chill overnight.
6. Cut around sides of pan with butter knife to loosen cake.
Title: Savti Cake
Ingredients:
- 1/2 lemon
- 1 sugar
- 6 eggs
- 1/2 dark chocolate
- 100 ground walnuts
- 100 brandy
- 2
Instructions:
1. Beat egg whites until stiff, and gradually add sugar until stiff and shiny.
2. Squeeze the juice from the lemon and mix with the egg yolks, then gently add to egg whites.
3. Mix dry ingredients and fold gently into egg mixture.
4. Pour batter into a greased springform pan and bake for 45 minutes at 325 degrees.
5. Drizzle brandy on top of the baked cake.
6. Once the cake is cold, you can coat it with a layer of dark chocolate or dak chocolate melted with margarine.
Title: Raspberry Jam Cake
Ingredients:
- 18 1/4 water
- 1 eggs
- 1/4 instant vanilla flavor pudding and pie filling
- 3
- 1
- 1/3
- 16
- 1/2
Instructions:
1. Grease and flour 2 (9-inch) round cake pans.
2. Prepare Cake mix according to package directions using 1 cup water, 1/4 cup oil, 3 eggs and 1 pkg (4-serving size) Jell-o French Vanilla Flavor Instant Pudding & Pie Filling.
3. Place one baked layer on plate.
4. Spread 1/3 cup seedless raspberry jam to within 1 inch of edge.
5. Top with second layer.
6. Spread 1 can Creamy Supreme Vanilla Frosting over sides of cake, bringing frosting just over top edge.
7. Top with 1/2 cup seedless raspberry jam; spread evenly.
8. Garnish with fresh raspberries.
Title: Chocolate Glaze
Ingredients:
- 1/2 butter
- 1/4 water
- 8
Instructions:
1. Combine chocolate, butter and water in bowl.
2. Microwave on high for 2-3 minutes, stirring once a minute until smooth.
Title: Chocolate Meringue Pavlova -- Carrie Sheridan
Ingredients:
- 6 cream of tartar
- 1 sugar
- 1 1/2 cocoa powder
- 1/4 chocolate chips
- 1/4 chocolate
- 1
- 1/2
Instructions:
1. Break eggshell of each egg and separate each yolk from each eggs white into a small bowl and add to a large mixing bowl. this ensures that if some yolk escapes into the white, it only ruins 1 egg.
2. Place egg whites into a large mixing bowl with a pinch of cream of tartar and mix on high until the peaks are soft and satiny.
3. Add sugar very slowly, and continue mixing on high for a few minutes until stiff peaks form.
4. Sift in the cocoa powder.
5. Add chopped chocolate chips and use a spatula to gently fold these in the stiff peaks. of you donT know how to fold something into egg whites, there are youtube videos on how it is done so you can watch how to do it.
6. draw 2 8-inch circles pn a piece of parchment paper and place the paper on a baking sheet.
7. Spoon the mixture onto the paper circles.
8. Keep each circle the same size and leave a little extra space at the edge for expansion.
9. Bake at 300F for 60-75 minutes. Do not overbake.
10. Remove from oven and let cool.
11. Top first layer with whipped cream.
12. top with 2nd layer of meringue and frost with whipped cream.
13. Garnish with chopped chocolate or a shaved chocolate bar.
14. Drizzle with Hershey's chocolate syrup - or a hot fudge sauce, if desired.
Title: Ice Cream Crunch
Ingredients:
- 1 all-purpose flour
- 1/4 quick-cooking oats
- 1/4 brown sugar
- 1/2 butter
- 1/2 pecans
- 1/2 vanilla ice cream
- 1/2
- 1
Instructions:
1. Combine flour, oats, and brown sugar. Stir well. Cut in butter with a pastry blender until the mixture resembles coarse meal. Stir in pecans. Spray a 13x9x2 inch pan with cooking spray. Press the crumb mixture in the bottom of the pan. Bake at 400 degrees for 10 minutes. Stir the crumb mixture, and let cool in the pan.
2. Sprinkle half of the crumb mixture into a 9 inch square pan. Drizzle 1/4 cup chocolate syrup and 1/4 cup caramel topping over the crumb mixture in the pan. Spoon the ice cream into the pan, spreading evenly.
3. Top with the remaining crumb mixture, chocolate syrup, and caramel topping Cover and freeze until smooth. Cut into squares and serve.
4. Cooking time does not include freezer time.
Title: Triple-Chocolate Cookies
Ingredients:
- 3 bittersweet chocolate chips
- 1 1/2 unsalted butter
- 7 instant coffee
- 2 vanilla extract
- 2 eggs
- 3 sugar
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1/2
- 1 1/2
Instructions:
1. Melt unsweetened chocolate, bittersweet chips, and butter in heatproof bowl set over saucepan of simmering water, stirring frequently, until completely smooth and glossy. Remove bowl from pan and set aside to cool slightly.
2. Stir coffee powder and vanilla extract together in small bowl until disolved. Beat eggs and sugar in large bowl with electric mixer at medium high speed until very thick and pale, about 4 minutes. Add vanilla/coffee mixture and beat until incorporated, 20 seconds. Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds.
3. Whisk flour, baking powder and salt together in medium bowl. Using large rubber spatula, fold flour mixture and semisweet chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until batter firms up (it will look more like thick brownie batter than cookie dough).
4. Meanwhile adjust two oven racks to upper and lower middle positions and heat oven to 350°F.
5. Line two large baking sheets with parchment paper. Using 1 heaping tablespoon batter per cookie, place cookies 2 inches apart on prepared sheets. Bake until cookies are shiny and cracked on top, 11 to 14 minutes, rotating baking sheets top to bottom and front to back halfway through the baking time. Transfer baking sheets to racks and cool completely, on baking sheets, before serving.
Title: Orange Pineapple Salad
Ingredients:
- 2 seedless oranges
- 4 crushed pineapple
- 2/3
- 2
Instructions:
1. Slice both stem and blossom ends off of orange.
2. Stand the orange on a cutting board, cut side down. Run the blade of the knife between the flesh of the orange and the white pith, slicing off all of the pitch.
3. Segment the peeled orange into eight pieces. Cut off any remaining pith from the inside of the orange.
4. In a medium bowl mix oranges, pineapple, and whipped topping.
5. Spoon over slices of angel food cake.
Title: Boston Babies
Ingredients:
- 1 eggs
- 3 unsweetened applesauce
- 1/2 sugar-free vanilla pudding mix
- 1 1% low-fat milk
- 2 nonfat milk
- 1/3 sugar
- 1/3 cornstarch
- 1 water
- 1 1/2 vanilla
- 1 1/2
Instructions:
1. Line 24 (2 1/2 inch) muffin cups with paper liners; set aside.
2. Prepare cake mix according to lower fat directions, using 3 eggs and applesauce Pour batter into prepared muffin cups.
3. Bake according to package directions; cool completely.
4. Freeze 12 cupcakes for future use.
5. Prepare pudding mix according to package directions, using 2 cups milk; cover and refrigerate.
6. Combine sugar, cocoa cornstarch and water in a large microwaveable bowl; whisk until smooth Microwave at high 4 to 6 minutes, stirring ever 2 minutes, until slightly thickened Stir in vanilla.
7. To serve, drizzle 2 tablespoons chocolate glaze over each dessert plate.
8. Cut cupcakes in half; place 2 halves on top of chocolate on each dessert plate Top each with about 2 heaping tablespoons of pudding.
Title: My Favorite Pie Crust
Ingredients:
- 3 flour
- 1 salt
- 1 1/2 cold water
- 1/2 vinegar
- 1
Instructions:
1. Blend first three ingredients with a pastry blender.
2. Mix vinegar with water.
3. Add to rest of ingredients with pastry blender until blended.
4. Refrigerate for a couple hours to make it roll easier.
Title: Carrot Cake With Baby Food Carrots
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 1 canola oil
- 4 eggs
- 2 carrots
- 1/2 salt
- 2 baking soda
- 2 cinnamon
- 2 vanilla
- 1 cream cheese
- 1 powdered sugar
- 1 vanilla
Instructions:
1. Cake method: Preheat oven to 350ºF.
2. Grease and flour a 9x13 baking pan.
3. Place first 9 ingredients (through 2 teaspoons vanilla) in a large mixing bowl.
4. Beat with electric beaters or mixer paddle for 2 minutes on medium speed.
5. Pour the batter into the prepared pan.
6. Bake in 350ºF oven for 30 minutes, until a toothpick inserted into the center of the cake comes out clean.
7. Allow the cake to cool completely; prepare icing in the meantime.
8. ------.
9. Icing Method: In a medium bowl, combine final three ingredients.
10. Beat until smooth and fluffy.
11. Ice completely cooled cake.
12. Grab your own piece before anyone else knows it's done!
Title: Cream Cheese Brownies
Ingredients:
- 250 butter
- 250 dark cooking chocolate
- 2 brown sugar
- 6 eggs
- 2/3 plain flour
- 2/3 baking soda
- 1/2 cream cheese
- 500 caster sugar
- 1/2
Instructions:
1. Grease and line with baking paper extending over sides a bit - a lamington size tin.
2. Melt the chocolate butter and brown sugar over a VERY low heat, then allow to cool a bit and whisk in the eggs one at a time.
3. Fold in the sifted together flour, soda and cocoa and pour in to the prepared tin.
4. Beat the cheese and caster sugar together till creamy, you will probably need to use a electric beater here unless you are a glutton for punishment, as its hard work by hand! Spoon in blobs on to the mixture in the tin, and swirl round a bit with a knife in random spots.
5. Bake at 180 degrees for about 45 minutes. This can depend a bit on your oven, but don't try to hurry it by turning your oven up too much or the texture will be a bit tough.
6. This mix has a soft fudgy texture and when cooked, will have a firm top, but a few crumbs will stick when tested with a skewer.
7. Leave in tin and chill overnight, but do loosen the sides a bit with a knife first.
8. Lift out of tin using the paper, onto a flat surface, and cut into squares, dipping knife in HOT water after each cut and wiping on paper towel.
9. ENJOY -- and remember that old adage, any chocolate eaten standing up, has no calories.
Title: Melting Moments Biscuits/Cookies
Ingredients:
- 180 unsalted butter
- 60 icing sugar
- 60 baking powder
- 1 plain flour
- 180 butter
- 100 vanilla bean paste
- 2 icing sugar
- 1
Instructions:
1. Preheat oven to 180C fan forced and line two oven trays with baking paper.
2. For biscuits, cream butter and for two minutes in an electric mixer with paddle attachment and then add icing sugar and custard powder and mix until combines.
3. Sift the baking powder and flour together and then add to the dough and mix well.
4. Roll dough into 40 grams balls, place on the baking paper lined trays and press each ball with a fork to leave an indent.
5. Bake biscuits for 15 minutes or until light golden.
6. Stand trays for 5 minutes to cool and then transfer to a wire rack to cool completely.
7. For buttercream - whisk butter and vanilla until smooth and the add icing sugar and beat until mixture forms a paste, the consistency is thick icing.
8. Spoon into a piping bag fitted with a small star (I just spread the mix on with a knife and consequently had some left over even though I put a fairly thick layer on).
9. To assemble, pipe buttercream in a circle onto the base of one half and then gently press the other half of onto the cream to make a full biscuit and to form a melting moment.
10. Dust with icing sugar just before serving.
Title: Kourambies (Greek Christmas Cookies) With Cashew Nuts
Ingredients:
- 600 unsalted butter
- 250 cashew nuts
- 1/2 baking powder
- 220 icing sugar
- 50 dark rum
- 1000 brandy
- plain flour
- icing sugar
Instructions:
1. Beat the butter with the icing sugar with a whisker or kitchen machine for 15-20 until they become creamy and fluffy (you will notice that the volume will be doubled).
2. Sift the flour and baking powder.
3. Add flour mixture to the butter and stir with the hand until all the flour is absorbed. You will notice that the dough will become very fragile and it should be like that.
4. Add the nuts and the rum (or brandy) and continue mixing well with your hand.
5. The right kourambies dough should just hold itself together.
6. Form round cookies 1 inch diameter and press them softly with your finger at the top. Don't worry if it gets easily destroyed. That's the way it should be. Apply small pressure and everything will go fine :).
7. Place in a baking sheet (keep some distance between them as they will rise softly).
8. Bake in preheated oven at 200°F (390°F) for 15 minutes. They should become lightly golden. I like mine baked until golden brown, but the traditional ones shouldn't have color. Try for yourself and pick your favorite.
9. Let them cool completely. Arrange a layer in a dish and sift icing sugar on top. Repeat with the next layer. The amount of icing sugar really depends on your taste. I recommend a 3mm layer of icing sugar on top but again find your favorite quantity.
10. Keep them airtight because they become soft very easily when left exposed in humidity and that's something terrible for a kourambies cookie.
11. This recipe requires some kitchen experience so don't be easily disappointed if at first you don't succeed.
Title: Butter-Fudge Fingers
Ingredients:
- 3/4 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1/3 butter
- 2 sugar
- 1 eggs
- 2 pecans
- 1/2 butter
- 1/4 confectioners' sugar
- 2 heavy whipping cream
- 2 vanilla extract
- 1 butter
- 1
Instructions:
1. Chocolate Layer: Heat oven to 350 degrees.
2. Line an 8 inch baking pan with foil.
3. Grease foil.
4. Whisk together flour, baking powder and salt in a medium bowl.
5. Set both aside.
6. Melt butter and chocoalte in a large microwave bowl on high 1 1/2 to 2 minutes until melted.
7. Transfer to a large mixer bowl and beat in sugar and eggs on medium high speed until well combined, 2 to 3 minutes.
8. Reduce speed to low; beat in flour mixture just until combined.
9. Fold in pecans.
10. Pour batter into prepared pan.
11. Bake until just set in middle and sides just begin to pull away from the pan, 22 to 26 minutes.
12. Cool completely on wire rack.
13. Buttercream Topping: Beat butter, confectioner's sugar, cream and vanilla in a large mixer bowl on medium speed until smooth, about 1 minute.
14. Reduce speed to low and beat until fluffy and smooth, 1 to 2 minutes more.
15. Chocolate Drizzle: Stir chocolate and butter together in small bowl until smooth.
16. Cool slightly and transfer to a heavy duty plastic storage bag.
17. Lift chocolate layer out of pan.
18. Peel off foil.
19. Transfer to a flat surface lined with waxed paper.
20. Spread buttercream evenly over top of cookie.
21. Snip one tiny corner of plastic bag and drizzle chocolate glaze over top as desired.
22. Let stand until chocolate is set, 30 to 60 minutes.
23. Cut into 3 1/2 x 1 inch bars.
Title: Piggy Cake
Ingredients:
- 1 mandarin oranges in juice
- 1 eggs
- 4 crushed pineapple
- 1 Cool Whip
- 1 French vanilla instant pudding
- 8
- 1
Instructions:
1. Preheat oven 350'.
2. In large bowl combine yellow cake mix, mand. oranges, eggs, and oil.(Do Not drain juice from oranges). Mix well.
3. Pour into greased and lightly floured 9x13 cake pan.
4. Bake for 30min.
5. While cake is baking, combine in large bowl, crushed pineapple,(Do Not drain juice),coolwhip, and pudding. Mix well. Put in refrigerator.
6. After cake is done and completely cooled, frost with coolwhip,pudding, p/a mixture. Place finished cake into refrigerator for 1-2hrs. and serve.