lumicero/recipes-ing2inst huggingface dataset:
Title: Teisin Dros Nos.....Overnight Cake
Ingredients:
- 1/2 flour
- 4 butter
- 4 sugar
- 1 cinnamon
- 4 dried ginger
- 1 milk
- 1 vinegar
- 1 bicarbonate of soda
- 1/2
Instructions:
1. Rub the butter into the flour and add the sugar, cinnamon, dried fruit and ginger.
2. Add the milk to bring it all to a soft, but not liquidy, consistency.
3. Quickly mix the vinegar and bicarbonate of soda and pour into the mixture and mix thoroughly.
4. Cover and leave in the fridge overnight.
5. Bake the next day in a greased and lined tin for 60- 90 minutes in a moderate oven.
Title: Lemon-Glazed Candied-Ginger Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 baking powder
- 3/4 salt
- 1 unsalted butter
- 1/2 light brown sugar
- 1 candied ginger
- 2 egg
- 4 vanilla
- 2 confectioners' sugar
- 2 lemon zest
- 2 fresh lemon juice
- 1/3 honey
- water
Instructions:
1. Sift flour, baking powder and 1/4 teaspoons salt into bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add candied ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined. Add flour mixture, then beat on medium-low speed until dough just comes together.
2. Shape dough into two 1-inch thick disks. Wrap tightly in plastic and refrigerate for at least 1 hour, or up to 3 days.
3. Preheat oven to 350°F Roll out 1 disk on a lightly floured surface to 1/4 inch thickness, and cut out 2-inch circles. Place rounds 1/2 inch apart on parchment-lined baking sheets. Rolls out scraps. Refrigerate rounds for 10 minutes.
4. Bake rotating sheets halfway through, until cookies are set and edges are bright gold, 12-14 minutes. Transfer parchment with cookies to wire racks. Let cook completely. Repeat with remaining dough. Cookies can be stored for up to 3 days.
5. Whisk confectioners' sugar, lemon zest and juice, honey, water, and pinch of salt in a bowl until smooth. Drizzle glaze over the cooked cookies. Let stand until glaze is set, at least 20 minutes. Glazed cookies can be stored overnight.
Title: Old-Time Molasses Cookies
Ingredients:
- 2 1/4 flour
- 2 baking soda
- 1 cinnamon
- 1 ginger
- 1/2 clove
- 1/4 nutmeg
- 1/4 salt
- 1/2 shortening
- 1/2 sugar
- 2/3 unsulphured molasses
- 1/4 water
- 1 egg
Instructions:
1. Combine flour, and next ingredients. Set aside.
2. Beat shortening and 1/2 cup sugar until smooth. Beat in molasses, water and egg. Stir in flour mixture until well blended. Cover and chill at least 2 hours.
3. Preheat oven to 350°F Place remaining 3 tablespoons of sugar on wax paper. To prepare cookies, shape heaping tablespoons of dough into balls and roll in sugar. Place about 2-inches apart on ungreased cookie sheet.
Title: Caramel Pecan Dream Bars
Ingredients:
- 1 margarine
- 1/3 butter
- 1 egg
- 1 sweetened condensed milk
- 1 egg
- 1 vanilla
- 1 pecans
- 1/2
Instructions:
1. Heat oven to 350 degrees F.
2. Grease 13x9 inch pan.
3. In large bowl, combine cake mix, margarine and egg.
4. Mix at highest speed until crumbly.
5. Press into prepared pan.
6. In small bowl, beat milk, egg and vanilla until blended.
7. Stir in pecans and toffee bits chips.
8. Pour over base in pan; spread to cover.
9. Bake at 350 degrees for 25-35 minutes or until light and golden brown.
10. Center may appear loose but will set upon cooling.
11. Allow bars to cool completely before cutting.
Title: Rhubarb Crisp
Ingredients:
- 1/2 butter
- 1 1/2 old-fashioned oatmeal
- 2/3 brown sugar
- 1/2 flour
- 3 rhubarb
- 1 sugar
- 1 1/2 flour
Instructions:
1. Mix the 4 first ingredients. Put 3/4 of the mixture in the bottom of a deep medium dish. Cover with the rhubarb.
2. Mix sugar and flour and sprinkle on the rhubarb. Spread the remaining (1/4) of the first mixture on top of the rhubarb.
3. Cook in oven at 350 F for 45 minutes.
Title: Anise-Scented Fig and Date Swirls
Ingredients:
- 1 dried fig
- 1 pitted dates
- 1/3 water
- 1/2 granulated sugar
- 2 granulated sugar
- 1 3/4 all-purpose flour
- 2 anise seeds
- 1/4 baking powder
- 1/4 baking soda
- 1/4 salt
- 1/2 unsalted butter
- 4 cream cheese
- 1 vanilla
- 1 raw sugar
- 1/4
Instructions:
1. Purée figs and dates with water and 2 tablespoons granulated sugar in a blender or food processor until almost smooth.
2. Whisk together flour, anise, baking powder and soda, and salt in a bowl. Beat together butter, cream cheese, and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in vanilla and yolk until combined well. Add flour mixture and mix at low speed until just combined.
3. Halve dough and form each half into a rectangle. Chill, wrapped in plastic wrap, until firm, about 1 hour.
4. Roll out 1 piece of dough between 2 sheets of wax paper into a 9- by 7-inch rectangle, about 1/3 inch thick. Remove top sheet of wax paper and drop half of fig mixture by spoonfuls onto dough, then gently spread in an even layer, leaving a 1/4-inch border around edges. Starting with a long side and using wax paper as an aid, roll up dough jelly-roll style into a log. Roll log in raw sugar to coat completely. Make another log in same manner. Chill logs, wrapped in wax paper, until firm, at least 4 hours.
5. Preheat oven to 350°F.
6. Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets. Bake in batches in middle of oven until pale golden, 15 to 17 minutes, then transfer to racks to cool.
7. Logs can be chilled up to 3 days.
8. Cookies keep, layered between sheets of wax or parchment paper in an airtight container at room temperature, 1 week.
Title: Oatmeal Raisin Cookies
Ingredients:
- 3/4 butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 2 eggs
- 1 vanilla
- 1 1/4 flour
- 1 baking soda
- 1 cinnamon
- 1/2 salt
- 2 3/4 quick oats
- 1 raisins
Instructions:
1. Preheat oven to 375.
2. In large bowl mix together butter and sugars until smooth.
3. Add eggs one at a time and vanilla until. Mix well.
4. In separate bowl combine flour, baking soda, cinnamon, and salt.
5. Gradually add to sugar mixture. Mix well.
6. Stir in remaining ingredients.
7. Drop by spoonfuls onto ungreased cookie sheet.
8. Bake for 8-10 minutes.
Title: Nigella Lawson's Cut-Out Cookies
Ingredients:
- 90 unsalted butter
- 100 caster sugar
- 1 egg
- 1/2 pure vanilla extract
- 200 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 2 -3 water
- 150 confectioners' sugar
Instructions:
1. Preheat the oven to 180°C.
2. Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.
3. Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/2 cm. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.
4. Bake for 8 to 12 minutes; obviously it depends on the shape you're using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they're ready expect them to be tinged a pronounced gold around the edges; they'll be softish still in the middle, but set while they cool.
5. Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. Nigella thinks pastes are much better than liquid, not just because the range of colors is better but because they don't dilute the icing as they tint. Ice cooled cookies, as desired.
Title: Individual Blackberry Souffles
Ingredients:
- 1 butter
- 1 1/4 sugar
- 24 blackberries
- 3/4 frozen blackberries
- 2/3 butter
- 5 flour
- 2 Chambord raspberry liquor
- 5 cranberry juice
Instructions:
1. Preheat oven to 400 degrees F. Butter 6 8 ounce ramekins or a 2 quart souffle dish, then sprinkle with about 1/4 cup sugar.
2. Place blackberries in a food processor or blender and pulse until pureed. Squeeze through a sieve or strainer to extract juice, discard solids. Add enough water so that you have 2 cups liquid. Add 1/2 cup sugar to juice and heat in a medium saucepan over medium high heat until boiling; remove from heat.
3. Melt butter in another large saucepan over medium heat. Add flour and whisk thoroughly. Slowly pour hot juice mixture into flour mixture while whisking vigorously. Cook 1 minute, remove from heat. Whisk in egg yolks, then Chambord.
4. In a clean, dry bowl, beat egg whites with a mixer until frothy. Gradually add remaining 1/2 cup sugar until soft peaks are fomed. Stir 1 cup of the egg whites into blackberry mixture. Fold remaining egg whites into blackberry mixture.
5. Spoon into ramekins or souffle dish making sure to fill only 3/4 full. Bake 20 to 25 minutes for ramekins or 30 to 40 minutes for large souffle. Carefully remove from oven once it has risen. Serve immediately.
Title: Cranberry White Chocolate Treats
Ingredients:
- 1/4 unsalted butter
- 1 miniature marshmallows
- 4 white chocolate
- 1/4 vanilla extract
- 1 1/2 dried cranberries
- 1/4
- 7
- 1
Instructions:
1. Line a 13x9 inch baking dish with non-stick aluminum foil which extends the 2 inches beyond the edges.
2. In a saucepan, melt the butter over medium low heat; stir in marshmallows, with a rubber spatula, and continue stirring until almost melted.
3. Stir in chocolate, jam, extract, and food coloring until blended and smooth; remove from heat.
4. Stir in cereal and cranberries and press mixture into the prepared baking dish.
5. Let cool completely, peel off foil; cut into 24 squares.
Title: Gluten-Free No-Bake Toblerone Cheesecake
Ingredients:
- 125 butter
- 60 caster sugar
- 1/8 cream cheese
- 2
- 500
- 300
- 200
Instructions:
1. Grease and Line the base and sides of a 22cm springform round pan with good quality baking paper.
2. Crush the cookies finely using a food processor or as finely as possible using a rolling pin.
3. In a medium sized bowl, combine all of the cheesecake base ingredients and mix until well combined.
4. Press the biscuit base mixture evenly into the base of the prepared pan. (If the mixture was not firm enough to hold together in the base, add a vary small amount of water and mix through). Refrigerate.
5. For the cheesecake layer- blend the two packets of cream cheese using a mixer for approximately 3 minutes until soft and creamy.
6. Add in the cream and melted chocolate and slowly blend until thoroughly combined and colour is even.
7. Pour the chocolate cheese mixture over the base and smoothe over the top.
8. Topping layer- coarsely grate the remaining 200 grams of Toblerone chocolate and gently sprinkle over the top of the cheesecake until even and total coverage is obtained.
9. Refrigerate the cheesecake for 4 hours or overnight.
10. Remove from tin and serve (I placed small candy coated Easter eggs around the top of the cheesecake for Easter - be sure any decorations used are gluten-free if required for diet).
Title: Puppy Chow
Ingredients:
- 9 peanut butter
- 1 butter
- 1/2 margarine
- 1/4 vanilla
- 1 powdered sugar
- 1 1/2
Instructions:
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Title: Yummy Pecan Cookie Bars (Blondies)
Ingredients:
- 1 1/2 flour
- 1/2 salt
- 1 1/2 baking powder
- 8 butter
- 1 1/2 light brown sugar
- 2 eggs
- 1 1/2 vanilla
- 3/4 pecans
Instructions:
1. Preheat oven to 325.
2. Melt butter (I toss it in a bowl and zap it in the microwave if I'm in a rush).
3. Beat brown sugar and butter and let cool.
4. In a separate bowl, mix flour, baking powder, and salt.
5. Add eggs one at a time and beat into butter/sugar mixture, then stir in vanilla.
6. Add flour mix to sugar mix, mix well.
7. Fold in pecans.
8. Spray/grease 9x13 pan and dump in the mix.
9. Bake at 325 for 45-50 minute or until the edges pull away from the pan.
10. If you like your bars chewy, remove them from the oven sooner.
11. Sprinkle with confectioner's sugar, or cut up and eat as is.
12. Note: Add some chocolate chips or any mix in of your choice for a little spin the recipe. ENJOY!
Title: Rugelach
Ingredients:
- 1 cream cheese
- 2 all-purpose flour
- 1/2 unsalted butter
- 1/4 ground cinnamon
- 1 granulated sugar
- 1/3 dark raisins
- 1 2/3 walnuts
- 1/2 granulated sugar
- 1 ground cinnamon
- 1
Instructions:
1. Mix cream cheese, flour & butter, then divide into 4 balls & wrap inaluminum foil ~ Refrigerate at least 6 hours.
2. When ready to work the dough, preheat oven to 375 degrees F (or 190 degrees C) & lightly grease & flour a cookie sheet (or enough to bake 24 rugelach).
3. Roll out each ball to 1/4" (or 6mm) thickness & about 10" (25 cm) in diameter or more.
4. Cut each circle into 10-12 wedges, then spread wedges thinly with jam.
5. Mix together cinnamon, sugar, raisins & walnuts, then spread this mixture over the jam on each wedge.
6. Mix together 1 tablespoon each of sugar & cinnamon & set aside.
7. Roll each wedge gently, starting at the wide part & ending at the point.
8. Place each rolled wedge on prepared cookie sheet(s), & sprinkle LIGHTLY with sugar/cinnamon mix.
9. Bake 30 minutes or untl golden brown, then cool before serving.
Title: Nutmeg Meltaways
Ingredients:
- 1 butter
- 1/2 sugar
- 1 vanilla
- 2 flour
- 3/4 icing sugar
- 1 nutmeg
- 1
Instructions:
1. Set oven to 300 degrees.
2. Grease a large baking sheet.
3. In a mixing bowl cream butter, sugar and vanilla until fluffy.
4. Gradually add flour and mix well.
5. Stir in ground almonds.
6. Shape into 1-inch balls.
7. Place 2 inches apart on baking sheet/s.
8. Bake for about 18-20 minutes, or until bottoms are lightly browned.
9. Cool on wire racks.
10. In a small bowl combine icing sugar and nutmeg.
11. Gently roll cooled cookies in the sugar mixture.
Title: Gooey Butter Cake
Ingredients:
- 1 butter
- 1/2 margarine
- 4 eggs
- 1 cream cheese
- 1 1/4 powdered sugar
- 1 pecans
- 1
Instructions:
1. Beat cake mix, butter, and 2 eggs at medium speed with an electric mixer until smooth.
2. Pour batter into a lightly greased 13x9 inch pan.
3. Beat remaining 2 eggs, cream cheese, and 1 cup powdered sugar at medium speed until smooth.
4. Pour over cake batter; sprinkle evenly with pecans and chocolate morsels.
5. Bake at 350 degrees for 30-40 minutes or until a wooden pick inserted in the center comes out clean.
6. Cool cake in pan on a wire rack.
7. Sprinkle cake evenly with remaining 1/4 cup powdered sugar.
Title: Baked Apples
Ingredients:
- 10 apples
- 1 1/3 sugar
- 1 flour
- 1 cinnamon
- 6 butter
Instructions:
1. Heat oven to 350 degrees.
2. peel apples and slice into thin pieces into a deep baking dish. Fill 2/3 full and cover with 2/3 cups sugar and 1 teaspoon cinnamon.
3. Fill the rest of the dish with apple pieces. Top apples with flour, 2/3 cup sugar. Then put slabs of butter on top.
4. Bake for 1 hour and 15 minutes.
Title: Irish Whiskey-Glazed Cake
Ingredients:
- 1 sweet potato
- 1/2 butter
- 3/4 sugar
- 1/2 light brown sugar
- 1/2 dark brown sugar
- 4 eggs
- 3 flour
- 1 baking powder
- 1 salt
- 1/2 milk
- 1 brown sugar
- 2 confectioners' sugar
- 2 butter
- 1
Instructions:
1. Preheat oven to 325°F Grease and flour a standard tube pan.
2. Cook sweet potato in boiling water until tender; or, for richer flavor, bake in the oven. Cool, peel and mash until you have 1 cup puree.
3. Cream butter together with sugars in a large mixing bowl. Mix in sweet potato puree. Add eggs, 1 at a time, beating well after each addition.
4. Sift flour, baking powder and salt together and add alternately with milk. Pour into pan and bake 60 to 70 minutes.
5. While cake is baking, make Irish Whiskey Glaze:
6. Combine whiskey, sugar and butter in a small saucepan. Bring to a boil to dissolve sugar.
7. When cake tests done remove to a rack. Pour a portion of glaze over hot cake in pan. Let soak in a little before adding all the glaze. Cool completely in pan and gently remove to a plate.
Title: Coca Cola Cake
Ingredients:
- 18 1/4 eggs
- 1 buttermilk
- 2 butter
- 1/2 vanilla extract
- 1/2 miniature marshmallows
- 1/4 butter
- 1 confectioners' sugar
- 1 1/2 pecans
- 1/4
- 1/2
- 1/3
- 4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl combine cake mix, cola, buttermilk, melted butter, cocoa, and vanilla extract.
3. Beat on medium speed for 3 minutes.
4. Fold marshmallows into batter.
5. Grease a 13 x 9 pan.
6. Pour batter into pan.
7. Bake for 35-40 minutes or until a toothpick inserted near the center comes out clean.
8. Cool in pan on a wire rack for 15 minutes.
9. In the meantime, combine cocoa and butter in a saucepan.
10. Cook over low heat until butter melts.
11. Stir in cola and stir until blended.
12. Bring to a boil, stirring constantly.
13. Remove from heat and add confectioners sugar.
14. Stir until smooth.
15. Fold in pecans if using.
16. Spread over cake.
17. Let stand 20 minutes before cutting.
Title: Heavenly Light Yellow Cake
Ingredients:
- 1 water
- 1/2 mandarin oranges
- 1 Egg Beaters egg substitute
- 4 Cool Whip Free
- 1 pineapple
- 1 sugar-free instant vanilla pudding mix
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Place all the cake ingredients in a bowl and mix until well blended.
3. Spray a 9 X 13 cake pan with cooking spray.
4. Pour cake mixture into the cake pan.
5. Bake for 35-40 minutes, or until toothpick inserted comes out clean.
6. Let cake cool completely.
7. In a bowl, mix all the frosting ingredients until just combined, do not over mix.
8. Spread frosting mixture over cooled cake.
9. Refrigerate remaining cake.
Title: Peppered Strawberries
Ingredients:
- 2 strawberries
- 1/2 fresh ground pepper
- 2
- 1/4
Instructions:
1. wash, hull and cut strawberries in half lengthwise.
2. Mix all ingredients together.
3. Chill One hour and serve.
Title: German Chocolate Cake
Ingredients:
- 1 water
- 1/2 all-purpose flour
- 2 baking soda
- 1 salt
- 1/4 margarine
- 1 butter
- 2 sugar
- 4 vanilla
- 1 buttermilk
- 1 evaporated milk
- 4 sugar
- 1 1/2 margarine
- 1 1/2 butter
- 4 vanilla
- 3/4 angel flake coconut
- 1 1/2 pecans
- 2
- 1 1/2
Instructions:
1. Heat oven to 350 degrees and line bottoms of 3 9-inch pans with waxed paper.
2. Microwave chocolate and water in large microwavable bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted.
3. Stir until chocolate is completely melted.
4. Mix flour with baking soda and salt; set aside.
5. Beat margarine and sugar until light and fluffy.
6. Add egg yolks, one at a time, beating well after each addition.
7. Stir in melted chocolate and vanilla.
8. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
9. Beat egg white until they form stiff peaks.
10. Gently stir into batter.
11. Pour batter into prepared pans.
12. Bake for 30 minutes or until cake springs back when lightly touched.
13. Remove from oven, immediately run spatula between cake and sides of pans.
14. Cool in pans 15 minutes.
15. Remove from pans; peel off waxed paper.
16. Cool on wire racks.
17. Spread Coconut-Pecan Frosting between layers and over top of cake.
18. Coconut-Pecan Frosting: Combine milk, sugar, egg yolks, margarine or butter and vanilla in saucepan.
19. Cook over medium heat, stirring constantly, until mixture thickens and is golden brown, about 12 minutes.
20. Remove from heat.
21. Stir in 2 cups Bakers Angel Flake Coconut and chopped pecans.
22. Beat until cool and of spreading consistency.
23. Makes about 4 1/4 cups.
Title: Banana-Nut Buttermilk Cake
Ingredients:
- 1 3/4 bananas
- 3 fresh lemon juice
- 3 flour
- 1 1/2 baking soda
- 1/4 salt
- 3/4 butter
- 2 white sugar
- 3 eggs
- 3 vanilla
- 1 1/2 buttermilk
- 1 walnuts
Instructions:
1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking dish.
3. In a small bowl mix together the mashed bananas with lemon juice; set aside.
4. In a bowl, sift together flour, baking soda and salt.
5. In a large bowl, cream together the 3/4 cup butter and 2 cups sugar until light and fluffy (about 3-4 minutes) or until no sugar granules remain.
6. Add in eggs one at a time with vanilla, beating well after each addition.
7. Beat in flour mixture alternately with buttermilk.
8. Stir in banana mixture with a wooden spoon (do not beat).
9. Add in walnuts; stir to combine.
10. Transfer to prepared baking pan.
11. Bake for about 50 minutes to 1 hour, or until cake tests done.
12. Cool completely, and frost with cream cheese, or desired icing.
Title: Fiesta Fantasy Cake
Ingredients:
- 2 cake flour
- 1/2 all-purpose flour
- 2 baking soda
- 1/4 salt
- 2 light brown sugar
- 2/3 butter
- 3 eggs
- 1 vanilla extract
- 1/2 sour cream
- 8 boiling water
- 3/4 sugar
- 2 vanilla extract
- 1 1/3 powdered sugar
- 3 vanilla extract
- 1/4 milk
- 1
- 1 1/2
- 2/3
- 1 1/2
- 1
Instructions:
1. MAKE CAKE:.
2. Heat oven to 350°F
3. Grease and flour two 9-inch round cake pans.
4. Combine flour, cocoa, baking soda and salt.
5. Set aside.
6. Beat brown sugar and butter in large bowl on low to medium speed of mixer until combined.
7. Add eggs, one at a time, beating well after each addition.
8. Beat in coffee liqueur or coffee and vanilla.
9. Add flour mixture and sour cream alternately to sugar mixture, beating after each addition just until combined.
10. Stir in boiling water until blended.
11. Pour into prepared pans.
12. Bake 30 to 35 minutes or until wooden pick inserted near centers comes out clean.
13. Cool in pans on wire racks 10 minutes; remove from pans to wire racks.
14. Cool completely.
15. CHOCOLATE MOUSSE:
16. Split each cake layer horizontally to make four layers total.
17. Place one layer on serving plate; spread with one-third of the mousse (about 1 cup).
18. Repeat layering with two of the remaining layers and remaining mousse.
19. Place remaining cake layer on top.
20. CHOCOLATE MOUSSE:.
21. Place HERSHEY'S Semi-Sweet Chocolate Chips in a food processor bowl; cover and process until finely ground.
22. Mix 1/3 cup whipping cream and 3 tablespoons granulated sugar in 1-quart saucepan.
23. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture is just boiling.
24. With food processor running, pour hot cream through feed tube, processing 10 to 20 seconds or until chocolate is completely melted.
25. Scrape side of food processor bowl.
26. Add coffee liqueur or strong coffee and vanilla extract through feed tube; process 10 to 20 seconds or until smooth.
27. Pour into large bowl; cool about 10 minutes or until mixture is room temperature.
28. Beat 1 cup whipping cream in chilled medium bowl on high speed of mixer just until soft peaks form.
29. Fold whipped cream into chocolate mixture.
30. Cover; refrigerate at least 30 minutes.
31. CHOCOLATE FROSTING:.
32. Stir together sifted powdered sugar and HERSHEY'S SPECIAL DARK Cocoa in medium bowl.
33. Add whipping cream and vanilla extract.
34. Beat on low speed of mixer until stiff peaks form, scraping side of bowl constantly. (Mixture will be very stiff.) By hand, stir in milk, one tablespoon at a time, to make desired spreading consistency.
35. Frost cake top and sides.
36. Cover; refrigerate at least 2 hours before serving.
37. Enjoy!