lumicero/recipes-ing2inst huggingface dataset:
Title: Eggless Rhubarb Cake
Ingredients:
- 2 flour
- 1 baking soda
- 2 baking powder
- 1/4 salt
- 1/2 butter
- 1 vanilla extract
- 1 sweetened condensed milk
- 1 vinegar
- 1 flour
- 2 sugar
- 1/4 rhubarb
- 2 brown sugar
- 2 cinnamon
- 2
Instructions:
1. Preheat oven to 350 degree.
2. Grease 8" by 8" pyrex pan.
3. Combine first 4 ingredients (dry ingredients) in a large bowl.
4. Create a well in the centre and add condensed milk, vanilla extract, melted butter, orange juice and vinegar. Mix thoroughly.
5. Toss rhubarb with remaining flour and sugar and add to the mixture.
6. Mix well and pour into baking pan.
7. Combine brown sugar and cinnamon and sprinkle on top.
8. Bake for 40 - 60 minutes until a toothpick inserted comes our clean.
Title: Little Lemon Drops
Ingredients:
- 2 butter
- 1 caster sugar
- 1 egg
- 1 lemon zest
- 1 flour
- 4
Instructions:
1. Preheat oven to 180degrees celsius.
2. In a large bowl, mix butter until creamy. Gradually add sugar; cream until light and fluffy. Add egg and beat well; stir in lemon zest and lemon extract. Gradually add flour to mixture, beating well after each addition.
3. Pack the dough into a cookie press fitted with desired template or a piping bag.
4. Begin cranking and twisting (if you use a cookie presspress) the cookie dough through cookie press, forming desired shapes, or pipe with piping bag onto chilled ungreased cookie sheets about 1-inch apart. (I made mine tiny).
5. Bake for around 8-9 mins, depending on the size, and let cool on baking sheet for 10-15 minutes Remove and cool completely on a wire rack.
Title: Peanut Butter Blossoms
Ingredients:
- 1/2 shortening
- 3/4 creamy peanut butter
- 1/3 sugar
- 1/3 brown sugar
- 1 egg
- 3 milk
- 1 vanilla
- 1 1/2 flour
- 1/2 baking soda
- 1/2 salt
- 36 sugar
- 1/4
Instructions:
1. Combine shortening, peanut butter and 1/3 cup of sugar with the 1/3 cup brown sugar and beat well in mixer.
2. Add egg, milk and vanilla to the peanut butter mixture and beat well.
3. In a separate bowl, combine flour, baking soda, and salt. Mix well.
4. Gradually add dry mixture to peanut butter mixture while mixing at the same time. Let beat for about 10 minutes. Mixture will get very thick and stiff.
5. Once all blended, using a melon baller or your hands, form small balls approximately 1 in by 1 in out of the batter. Roll them in the 1/4 cup of sugar bowl and place them on a well sprayed cookie sheet couple inches apart. Bake at 350 degrees for 10-11 minutes.
6. Place a kiss in the middle of each cookie pressing down gently. Cool and enjoy!
Title: Easy and Fun Brownie-In-A-Mug
Ingredients:
- 2 water
- 2 vanilla extract
- 1/8 salt
- 1/8 instant coffee
- 1/8 granulated sugar
- 3 flour
- 2 ice cream
- 2
Instructions:
1. wisk vegeteble oil, water, vanill extract, salt, and instant coffee together in 12 ounce mug.
2. add the suger, cocoa powder, and flour; wisk together.
3. heat in microwave for 60-75 seconds.
4. serve with ice cream on top.
Title: Decorative Chocolate Leaves
Ingredients:
- 3 white chocolate
- 12 basil leaves
Instructions:
1. Dip a small brush in the melted chocolate (keep correct spreading consistency by placing small bowl of melted chocolate over larger container of hot water).
2. Thinly coat the underside of the leaves.
3. Run you finger along the edge of the leaves to remove any chocolate. This will make it easier to separate the leaf from the hardened chocolate.
4. Place the leaves on a tray or plate covered with wax paper, chocolate side up.
5. Place in fridge for about 15 minutes or until the chocolate has set.
6. Hold each leaf by the stem, give stem a little twist to loosen chocolate and very slowly and carefully peel off the chocolate.
7. NOTES:
8. Don't use the chocolate if it's too hot. Allow it to cool of a bit after melting.
9. If the chocolate leaf is weak along the middle because of a large vein, repaint it and rechill it.
10. Spread a thicker coat of chocolate over large veins.
11. Failures can be remelted.
Title: No Bake Apple Pie Lasagna
Ingredients:
- 4 cream cheese
- 4 butter
- 3 graham crackers
- 5 apple
- 1 Cool Whip Topping
- 4 cinnamon
- 1
Instructions:
1. Beat the cream cheese with half of the caramel sauce until smooth and free of lumps. Set aside.
2. Mix the graham cracker crumbs with the melted butter and spread half of it in the bottom of a 4"x4" baking dish. Press down to form a crust.
3. Top the crust with a layer of the apples, being careful not to overlap. Spread half of the cream cheese mixture over the apples and drizzle the remaining caramel on top.
4. Add another layer of graham cracker crumbs, apples, and cream cheese mixture. Top with cool whip and cinnamon. Set in freezer for at least 45 minutes.
5. Serve cold with extra caramel sauce, if so desired.
Title: Spicy Chocolate Strawberries
Ingredients:
- 2 heavy whipping cream
- 1/4 cayenne pepper
- 1/4 strawberries
- 15
Instructions:
1. Combine chocolate and cream in a double broiler.
2. With wooden spoon, stir constantly until mixed, melted and smooth.
3. Stir in cayenne pepper, use less at first then add more to your liking.
4. Serve in bowl and dip strawberries.
Title: Banana Bread With Pecans
Ingredients:
- 1 1/4 sugar
- 1/2 butter
- 2 margarine
- 1 1/2 eggs
- 1/2 bananas
- 1 bananas
- 2 1/2 buttermilk
- 1 vanilla
- 1 all-purpose flour
- 1 baking soda
- salt
Instructions:
1. 1Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. t2Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. t3Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Title: Gumdrop Cookies
Ingredients:
- 4 eggs
- 2 1/4 brown sugar
- 1/2 salt
- 1 baking powder
- 2 1/4 flour
- 1
- 18
Instructions:
1. beat eggs until very light.
2. add brown sugar
3. mix cut up gum drops or candied orange slices in 1/4 cup flour
4. add rest of ingredients.
5. bake in 2 8x12 pans at 325 degrees for 25 minutes.
Title: The Ultimate Sugar Cookies
Ingredients:
- 1 1/4 sugar
- 1 butter flavor shortening
- 2 eggs
- 1/4 light corn syrup
- 1 vanilla
- 3 all-purpose flour
- 3/4 baking powder
- 1/2 baking soda
- 1/2 salt
Instructions:
1. Heat oven to 375.
2. Combine sugar and shortening in large bowl.
3. Beat at medium speed of electric mixer until well blended.
4. Add eggs, syrup, and vanilla and beat well.
5. Combine flour, baking powder, baking soda, and salt. Add gradually to creamed mixture at low speed.
6. Mix until well blended.
7. Divide dough into quarters.
8. Refrigerate 1 hour.
9. Keep refrigerated until ready to roll.
10. Spread 1 tablespoon of flour on large sheet of waxed paper.
11. Flatten dough slightly, turn over, and cover with another sheet of waxed paper.
12. Roll dough into 1/4 inch thickness.
13. Cut out with floured cutter.
14. Transfer to ungreased baking sheet, 2 inches apart.
15. Sprinkle with decors or leave plain to frost when cooled.
16. Bake for 5 to 9 minutes (bake smaller, thinner cutouts closer 5 minutes and larger cutouts closer to 9 minutes).
17. Cool 2 minutes on baking sheet.
18. Remove to counter, cool, and frost if desired.
Title: Apple Galette
Ingredients:
- 1 puff pastry
- 2 golden delicious apples
- 1 egg
- 1 white sugar
- 1/2 flour
- 1 butter
- 2 cinnamon
- 5
- 2
- 1
Instructions:
1. Preheat the oven to 400. First roll out the dough on a large baking sheet greased.
2. Make the frangipane: mix butter with sugar. Add the egg, flour, almond extract and almond flour. Spread this mixture over the puff pastry. Slice the apples about 1/8 inches think and arrange them in a circle. Fold over the dough that it covers at least 2 inches. Brunch the galette with agave and sprinkle cinnamon. Bake for 20min.
Title: No Bake Peanut Butter Cookies
Ingredients:
- 2 sugar
- 1/4 peanut butter
- 1/2 milk
- 2 1/2 oats
- 1/4 butter
- 1 Amaretto
- 1/2 peanut butter
- 1 salt
Instructions:
1. Mix sugar, 1/4 peanut butter, milk, and butter for about 1 min or untill well blended.
2. Bring to a boil on medium for 1 minute.
3. Wile the peanut butter mixture is on the heat in a medium bowl put dash of salt 1/2 peanut, armaretto, and oats.
4. Pour peanut butter mixture that was boiling into medium boil of the other peanut butter mixture and stir for 2 minutes quickly.
5. Drop mixture onto wax paper by spoon and flaten to about a DVD case.
6. Let it cool on the counter for about 15- 20 minutes or untill cool enough to eat.
Title: Vanilla Cut-Out Cookies
Ingredients:
- 1 unsalted butter
- 1 1/2 granulated sugar
- 2 eggs
- 1 vanilla
- 1 salt
- 3/4 baking powder
- 3/4 flour
- 4 - 4 1/2
Instructions:
1. Preheat oven to 375°F Line baking sheets with silicone baking mats or parchment paper.
2. Cream butter and sugar together. Add eggs, vanilla, and almond extract. Mix well. Add baking powder and salt and mix again.
3. Add flour 1 cup at a time.
4. IF YOU ARE GOING TO MAKE THESE COOKIES RIGHT AWAY, add 4 1/2 cups flour and go for it. No need to chill the dough. If you are not going to use the dough within 4-6 hours -- stop at 4 cups of flour.
5. Bake at 375°F If you roll to 1/4" thick, bake for about 7 minutes. If you roll to 3/8" thick, bake for about 9-11 minutes.
Title: Blueberry Pumpkin Pound Cake
Ingredients:
- 3 all-purpose flour
- 2 all-purpose flour
- 4 baking powder
- 1 1/2 cinnamon
- 1/2 nutmeg
- 1/4 salt
- 1/4 baking soda
- 1/4 ground cloves
- 3/4 butter
- 1 granulated sugar
- 3/4 brown sugar
- 1 vanilla
- 3 eggs
- 1 1/3 canned pumpkin
- 1/3 sour cream
- 1/2 1% low-fat milk
- 2 blueberries
- 1 powdered sugar
- 1 canned pumpkin
- 2 1/4 1% low-fat milk
- 1/4 vanilla
Instructions:
1. Pre-heat oven to 325 degrees. -To prepare cake, coat 10 inch bunt pan with cooking spray; dust with 2 teaspoons flour, set aside. -Lightly spoon 3 cups flour into dry measuring cups, and level with a knife.
2. Combine 3 cups flour and next 6 ingredients (through cloves), stirring with a whisk. Place butter in a large bowl; beat with a mixer at medium speed 1 minute or until light and fluffy.
3. Gradually add granulated and brown sugars and 1 teaspoon vanilla, beating until light and fluffy (about three minutes).
4. Add eggs, 1 at a time, beating well after each addition.
5. Add pumpkin and sour cream, and beat well. Beating at low speed, add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture.
6. Fold in blurberries. -Pour batter into prepared pan. Bake at 325 degrees for 1 hour and 15 minutes or until a wooden toothpick insterted comes out clean.
7. Cool in pan 15 minutes. After 15 cool on a wire rack or cutting board. -To prepare glaze, combine powdered sugar and remaining ingredients, stirring until well blended, drizzle over cooled cake.
Title: Christmas Punch Bowl Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 crushed pineapple
- 1 1/3 pistachio pudding mix
- 1 non-dairy whipped topping
- 1 red maraschino cherry
- 1 green maraschino cherry
- 1 pecan halves
- 1 walnut halves
- 1
Instructions:
1. Make cake according to package directions.
2. Cool completely.
3. Crumble cake.
4. Place half of crumbled cake in a large punch bowl.
5. Prepare pistachio pudding according to package directions.
6. Pour half of prepared pistachio pudding over cake, spreading evely over cake.
7. Spoon half of undrained pineapple over pistachio pudding.
8. Poke holes in cake to allow pineapple juice to seep through.
9. Pour half of the strawberry pie filling over the pineapple mixture.
10. Spread half of the nondairy whipped topping over the strawberry pie filling.
11. Begin another layer by adding the remaining cake, pudding, pineapple, pie filling and finally ending with the nondairy whipped topping.
12. Garnish with the maraschino cherries and walnut halves, in an alternating pattern.
13. Refrigerate until you serve it to your guests.
Title: Triple Chocolate Brownies
Ingredients:
- 1 1/2 butter
- 2 butter
- 12 bittersweet chocolate
- 6 eggs
- 1 3/4 vanilla extract
- 1 flour
- 1 1/2 flour
- 2 salt
- 1 white chocolate chips
- 1/2 powdered sugar
- 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Generously grease a 9 x 11 1/4 baking dish and line with parchment paper.
3. Melt the butter and bittersweet chocolate in a large heavy saucepan over low heat.
4. Remove from heat and let cool slightly.
5. In a large bowl beat the eggs with the sugar and vanilla extract.
6. Add the slightly cooled chocolate mixture to the eggs and sugar and beat well.
7. Fold in the flour and salt.
8. Stir in the white chocolate chips and the semisweet chocolate chips.
9. Pour batter into prepared pan.
10. Bake for about 25 minutes or until the top dries to a slightly paler brown speckle with the middle remains dark, dense and gooey.
11. Do not overbake.
12. The difference between gooey brownies and dry ones is only a few minutes.
13. Sprinkle with powdered sugar.
Title: Lofthouse Frosting
Ingredients:
- 4 confectioners' sugar
- 1/2 shortening
- 5 milk
- 1 vanilla extract
Instructions:
1. In a large bowl, cream together the confectioners' sugar and shortening until smooth.
2. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes.
3. Color with food coloring if desired.
Title: Rich Chocolate Frosting
Ingredients:
- 24 heavy cream
- 1 1/2 light corn syrup
- 2 pure vanilla extract
- 1/2 unsalted butter
- 4
Instructions:
1. Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted.
2. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature.
3. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
Title: Molasses Cookies
Ingredients:
- 1 sugar
- 1 molasses
- 1 egg
- 1 ginger
- 1 cinnamon
- 1 baking soda
- 2 hot water
- 1/2 flour
- 4 1/2
Instructions:
1. Mix all ingredients and chill over night. If you need to chill it less, make sure it is cold all the way through.
2. Roll out dough and use cookie cutters to make shapes. I have made it by forming balls and flattening them but you need to flatten them with a glass or plate. They expand very little during baking and need to be at least a 1/4 inch thick. You can roll out remaining dough as many times as it takes to use it all.
3. Bake for 10 minutes at 350 degrees. I would check them at 8 minutes if you have a hot oven.
Title: Devil's Food Cupcakes
Ingredients:
- 2 1/4 all-purpose flour
- 1 2/3 sugar
- 2/3 baking soda
- 1/2 baking soda
- 1 salt
- 3/4 shortening
- 2 eggs
- 1 1/2 water
- 1 vanilla
Instructions:
1. Preheat oven to 350 degrees. Line cupcake pans with paper liners or skip the liners and just grease the pan.
2. Combine all ingredients in a large mixing bowl. Mix at low speed for 30 seconds, scraping bowl constantly while mixing. Mix at high speed for 3 minutes, scraping bowl every minute.
3. Pour batter into cupcake liners until they are 1/2 to 2/3 full.
4. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
5. Cool 10 minutes in pans then move to wire rack to cool completely.
6. Frost Devil's Food Cupcakes as desired. These are even good just drizzled with chocolate syrup.
Title: Stroopwafels (uses yeast)
Ingredients:
- 500 flour
- 100 soft brown sugar
- 200 butter
- 1 egg
- 50 butter
- 200 soft brown sugar
- 250 cinnamon
- 200
- 1
Instructions:
1. Mix all the wafer ingredients together together, knead, and then make little balls.
2. Put the little balls in a wafer iron (you'll need to experiment with the balls to find the right amount to put into the wafer iron) The temperature of the wafer iron also needs a bit of experimentation as the vary from one to another.
3. Put all the syrup ingredients together in a saucepan and mix on a low temperature until smooth and liquid.
4. Spread the syrup mixture between two wafers and your stroopwafels are ready.
Title: Poppy Seed Plum Cake
Ingredients:
- 62 poppy seeds
- 30 milk
- 1/2 vanilla extract
- 12 butter
- 25 sugar
- 140 butter
- 80 sugar
- 1/4 vanilla extract
- 1 salt
- 3 eggs
- 250 flour
- 2 baking powder
- 400 plums
Instructions:
1. To make the poppy seed filling place ground poppy seeds in a bowl and add the hot milk and vanilla extract. Allow to steep for 15 minutes, then add the butter and sugar. Mix well and set aside.
2. For the cake batter cream butter and sugar in a big bowl for 6 minutes. Add vanilla extract and salt.
3. Beat in each egg separately for 30 seconds.
4. Then fold in the poppy seed filling mix.
5. In a second bowl combine flour and baking powder. Add this to the butter mixture and stir to combine using a wooden spoon.
6. Spread batter in a paper-lined or greased springform pan (26 cm/10 in in diameter).
7. Stick the plum quarters into the dough arranging them in circles on the batter.
8. Bake in the preheated oven at 180°C/350°F for 65 minutes or until tester inserted in the centre comes out clean.
9. Allow to cool in the pan for 10 minutes, then remove to a wire rack to cool completely or serve at room temperature.
10. Enjoy!
Title: Cinnamon-Pumpkin Custard
Ingredients:
- 1 canned pumpkin
- 1/2 Egg Beaters egg substitute
- 1/3 eggs
- 3/4 brown sugar
- 1/8 ground cinnamon
- 1 ground allspice
- 1/4 evaporated milk
- granulated sugar
Instructions:
1. In a medium bowl combine pumpkin, eggs, brown sugar, cinnamon, and allspice.
2. Stir in evaporated milk and pour into a 9-inch quiche dish.
3. Bake in a 300 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean.
4. Cool on a wire rack.
5. Cover and chill for at least 2 hours or up to 24 hours.
6. BEFORE SERVING: let custard stand at room temperature for 20 minutes.
7. Meanwhile, for caramelized sugar, in a heavy 8-inch skillet heat the granulated sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
8. Do not stir!.
9. Once sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all of the sugar is melted and golden, now stirring as needed with a wooden spoon.
10. Quickly drizzle caramelized sugar over the custard.
11. Serve immediately.
Title: Bleeding Cupcakes
Ingredients:
- 1 egg
- 8 cream cheese
- 1/3 sugar
- 6 white chocolate baking squares
- 1 eggs
- 3 water
- 1/3
- 1 1/4
Instructions:
1. Preheat the oven to the specified temperature in your cupcake recipe.
2. Line muffin tins with foil or paper liners.
3. Beat the egg in a medium bowl.
4. Beat in the softened cream cheese and mix until smooth.
5. Add the sugar and mix until smooth.
6. Add the coloring until the desired color is reached. Make the color several shades darker than the desired end result as the color will lighten as it bakes.
7. Fold in the white chocolate chunks.
8. Prepare the cupcake batter.
9. Fill the cups 2/3 full with the cake batter.
10. Place about 1½ teaspoonful of the filling in the center of each cupcake.
11. Bake, cool, and frost as directed in the cupcake recipe.
Title: Zucchini Cake
Ingredients:
- 3 eggs
- 3/4 all-purpose flour
- 2 sugar
- 2 baking powder
- 2 salt
- 1 1/2 cinnamon
- 1 zucchini
- 2 cream cheese
- 1 butter
- 2 vanilla extract
- 1 confectioners' sugar
- 3 milk
- 2 -3
Instructions:
1. In a mixing bowl, beat eggs anad oil. Combine the flour, sugar, baking powder, salt and cinnamon; add to egg mixture and mix well. Stir in zucchini. Spread into a greased 15-in X 10-in X 1-in. baking pan. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
2. In a small mixing bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Add enough milk to achieve spreading consistency. Frost cake and cut into squares. Store leftovers in the refrigerator.
Title: Sweet Apple Danish
Ingredients:
- 2 1/2 flour
- 1 salt
- 1 milk
- 1 apples
- 3/4 granulated sugar
- 7 -9 flour
- 3/4 ground cinnamon
- 2 confectioners' sugar
- 1 1/2 water
- 1 vanilla extract
- 2
- 1
Instructions:
1. Using a food processor, attach dough blade (if you do not have a food processor, mix by hand in bowl). Add all purpose flour, salt, canola margarine, egg yolk, and milk. Pulse until dough is smooth. Roll into a ball on a floured surface.
2. Place apple slices into a large bowl. In a small bowl, mix together sugar, flour and cinnamon. Add to apple slices. Mix well.
3. Divide pastry into two sections. Roll one section out into a large greased cookie sheet (does not have to take up the entire space). Add apple mixture. Roll out second half of pastry and place on top. Whip the egg white with a fork. Brush o top of danish.
4. Bake at 375F for 20 minute or until lightly golden.
5. To make glaze, combine icing sugar, water and vanilla in a small bowl. Mix well. Drizzle on top of hot danish.
Title: Birthday Cake
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking powder
- 1/4 salt
- 12 unsalted butter
- 1 3/4 granulated sugar
- 2 vanilla extract
- 3 eggs
- 1 1/3 milk
- 1 1/2 unsalted butter
- 4 cream cheese
- 1 confectioners' sugar
- 2 1/2 vanilla extract
- 2 salt
- 1/4 heavy cream
- 2
Instructions:
1. Before you start.
2. Be sure an adult is nearby to help.
3. Preheat an oven to 350°F Grease 2 round cake pans with butter.
4. Make 2 circles on a piece of parchment paper by tracing the bottom of the cake pan. Cut out the circles and press 1 circle into the bottom of each pan. Grease the paper with more butter.
5. Sprinkle some flour in each pan, and shake and tilt the pans to coat the bottom and sides evenly. Turn the pans upside down and tap out the extra flour.
6. Mix the dry ingredients.
7. To make the cake, put the flour, baking powder and salt into a sifter and sift into a bowl.
8. Make the batter.
9. In a large bowl, using an electric mixer, beat the butter, granulated sugar and vanilla on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the eggs one at a time, beating well after each one is added.
10. Turn off the mixer, add about one-third of the flour mixture and beat on low speed just until blended. Pour in 2/3 cup of the milk and beat just until blended. Repeat, adding about one-third of the flour, the remaining 2/3 cup milk and then the rest of the flour, beating after each addition just until blended.
11. Fill the pans
12. Turn off the mixer and scrape down the bowl with the rubber spatula. Pour half of the batter into one prepared pan and the other half into the second pan. Using the rubber spatula, spread the batter evenly and smooth the top.
13. Bake and cool the cake.
14. Put the pans in the oven and bake until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Using oven mitts, remove the pans from the oven and set them on wire cooling racks to cool for 20 minutes.
15. Turn each pan upside down onto the rack and lift off the pan. Peel off the parchment and let the cakes cool completely.
16. Melt the chocolate.
17. To make the frosting, melt the chocolate chips in a heatproof bowl set over simmering water in a saucepan, stirring often with a wooden spoon until smooth, about 4 minutes. Turn off the heat. Using oven mitts, remove the bowl and set aside to let the chocolate cool slightly.
18. Combine the frosting ingredients
19. In a bowl, using the electric mixer, beat the butter and cream cheese on medium-low speed until the mixture is smooth and no lumps remain. Turn off the mixer and scrape down the bowl with the rubber spatula. Add the confectioners' sugar, vanilla and salt, and beat on low speed until smooth and fluffy.
20. Add the chocolate and cream and beat on low until well blended. Frost and decorate the cake as desired (see tip at right). Serves 12.