lumicero/recipes-ing2inst huggingface dataset:
Title: Fresh Apricot Tart
Ingredients:
- 6 unsalted butter
- 3 granulated sugar
- 2 granulated sugar
- 1/4 all-purpose flour
- 1 salt
- 1 granulated sugar
- 1/4 salt
- 3 all-purpose flour
- 1/2 baking powder
- 1 eggs
- 6 unsalted butter
- 6 half-and-half
- 1/2 fresh apricots
- 2 confectioners' sugar
- 1 1/2
- 6
- 10 -12
Instructions:
1. To make the crust: Preheat oven to 350 degrees.with rack in center. Brush and 8-by-11-inch tart pan with removable bottom with butter.
2. Place the almonds and 1 tablespoon sugar in the bowl of a food processor, and pulse until the almonds are finely ground. Add the butter, and process until combined. Pulse in the flour, the remaining 1 tablespoon plus 1/4 teaspoon sugar, and the almond extract until combined.
3. Transfer the crumbly dough to the prepared pan. Using your fingers, pat out dough evenly to make a thin crust along the bottom and up the sides of the pan. Chill the crust 30 minutes.
4. Bake crust until golden, 20 to 25 minutes. Transfer to a wire rack to cool.
5. To make the filling and assemble the tart: Preheat oven to 350 degrees. Spread the almond slices in a single layer in a rimmed baking sheet; toast in oven until golden, about 10 minutes. Shake the pan halfway through baking to make sure the nuts toast evenly. Set aside.
6. In a large bowl, combine 1/2 cup granulated sugar, salt, all-purpose flour, almond flour, and baking powder; whisk together. Whisk in the eggs, melted butter, and half-and-half until well combined. Pour the filling into the baked crust.
7. Arrange the apricot halves, cut-sides up, on top of the filling, packing the fruit closely together. Sprinkle the tops of the apricots with the remaining 1 tablespoon granulated sugar. Sprinkle the toasted almonds over the entire tart.
8. Bake the tart until the filling is puffed and golden brown, 60 to 70 minutes, rotating the pan after 30 minutes for even browning. Transfer tart to a wire rack to cool. Unmold, and sprinkle with confectioners' sugar just before serving.
Title: Pumpkin Cake and Frosting
Ingredients:
- 2 sugar
- 2 canned pumpkin
- 2 flour
- 1 salt
- 2 cinnamon
- 1/2 pecans
- 1 1/2 eggs
- 4 baking soda
- 2 baking powder
- 2 coconut
- 1/2 butter
- 1/2 cream cheese
- 8 vanilla
- 1 powdered sugar
- 1 pecans
- 1/2 coconut
- 1/2
Instructions:
1. Combine sugar,pumpkin,oil and eggs.
2. Add flour,salt,cinnamon,pecans,baking soda,baking powder and coconut.
3. Stir well.
4. Pour into 9x13 inch pan sprayed with cooking spray.
5. Bake at 350 defrees for 55 minutes.
6. For frosting -- blend butter,cream cheese,powdered sugar and vanilla.
7. Stir in pecans and coconut.
8. Frost the cake when it's cooled.
Title: Lower Fat Tres Leches Cake
Ingredients:
- 5 eggs
- 1 sugar
- 1 butter
- 1/3 nonfat milk
- 1 vanilla extract
- 1 all-purpose flour
- 1 baking powder
- 1 fat-free evaporated milk
- 1 vanilla extract
- 1 fresh strawberries
- 3
- 15
Instructions:
1. Let egg whites stand at room temperature for 30 minutes. Coat a 13x9 baking dish with nonstick cooking spray and dust with flour; set aside.
2. In a large mixing bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon colored. Gradually beat in 3/4 cup sugar and butter. Stir in milk and vanilla. Sift flour and baking powder; gradually add to yolk mixture and mix well(batter will be thick).
3. In a small mixing bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually fold into the batter.
4. Spread evenly into prepared dish. Bake at 350 for 18-22 minutes or until cake springs back when lightly touched. Place on a wire rack.
5. In a large saucepan, combine the condensed milk, evaporated milk and half and half. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool slightly.
6. Cut cake into 15 pieces, leaving cake in the baking dish. Poke holes in the cake with a skewer. Slowly pour a third of the milk syrup over the cake, allowing syrup to be absorbed into the cake. Repeat twice. Let stand for 30 minutes.
7. Cover and refrigerate for 2 hours before serving. Top each piece with whipped topping and strawberry.
Title: Perfect Sand Cake
Ingredients:
- 1 sugar
- 2 1/2 eggs
- 5 all-purpose flour
- 3 plain yogurt
- 1/2 water
- 1/2 baking powder
- 1 baking soda
- 1/2 vanilla
- 1 ground cardamom
- 1 orange, juice and zest of
- 1 golden raisin
- 1/2 vanilla
- 1 anise seed
- 1 orange, juice and zest of
- 1 golden raisin
- 1/2 vanilla
- 1 cocoa powder
- 1/2 vanilla
- 1 golden raisin
- 1/2 vanilla
- 1 ground cardamom
- 1 golden raisin
- 1/2 walnuts
- 1/2
Instructions:
1. Put the oil in electric mixer bowl, put in sugar, beat the mixture until blended.
2. Add the eggs one at a time, beating well after each addition.
3. Mix yogurt with water.
4. Add flour in thirds alternating with yogurt and water mixture.
5. Add baking powder, baking soda and one of the variations mentioned above (or you can be creative and add whatever you like).
6. Pour the cake mixture (the mixture shouldn't be thick, it is almost watery in consistency).
7. In greased, floured cake pan (I prefer the one with the whole in the middle or a loaf pan for easy cutting).
8. Put the cake in COLD oven, set the heat at 180°C, let the cake in the oven until a toothpick inserted in the center comes out clean, about 1 hour.
9. Remove the cake from the oven,let it sit for about 10 minutes, remove from pan.
10. Let the cake cool on wire rack (or I put the cake in plastic bag and close it while the cake in it so the outer surface of the cake won't be hard, it will be soft instead.
11. Optional: You may sprinkle icing sugar on the face before cutting into pieces.
12. Serve the cake with orange juice, coffee or hot tea.
Title: Silver Palate Oatmeal Raisin Cookies
Ingredients:
- 1 butter
- 1 3/4 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1 1/4 brown sugar
- 1/2 granulated sugar
- 2 eggs
- 2 vanilla
- 2 oatmeal
- 1 raisins
Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, beat the butter/margarine/Smart Balance on medium to high speed for 30 seconds.
3. In a smaller bowl, stir together 1 cup of flour, baking soda, salt and cinnamon. Add mixture to the buttery mix.
4. Add brown sugar, white sugar, eggs, and vanilla to mix. Blend 1--2 minutes, or until all ingredients are thoroughly mixed.
5. Stir in Silver Palate Thick and Rough Oatmeal and the remaining flour. Fold in the raisins.
6. Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake at 350 degrees F for 10--12 minutes or until the edges are lightly browned. Cool on rack.
Title: Strawberry Thumbprint Anzac Biscuits
Ingredients:
- 1 rolled oats
- 1 flour
- 1 sugar
- 3/4 vegan butter
- 125 golden syrup
- 2 baking soda
- 1/2 water
- 1
- 1/4
Instructions:
1. Heat the oven to 150°C.
2. Place the oats, flour, sugar and coconut in a large mixing bowl. Whisk together.
3. Melt the vegan butter and golden syrup together in a sauce pan.
4. Place the baking soda in a tiny bowl and add the boiling water. Add this into the melted butter/syrup mixture.
5. Combine all the ingredients together in the large mixing bowl. Stir until thoroughly combined - adding a bit more water if the dough feels too dry.
6. Place the dough in tablespoon sized balls on parchment paper lined baking sheets. Flatten slightly and make a dent in the center of each with the thumb.
7. Put a dab of strawberry jelly in each dent, cover with sprinkles.
8. Bake for 18 minutes or until dark brown.
Title: Jam Thumbprint Cookies
Ingredients:
- 1/2 butter
- 1/4 margarine
- 1 brown sugar
- 1/2 egg
- 1 vanilla extract
- 1/4 all-purpose flour
- 1 salt
- walnuts
Instructions:
1. Preheat oven to 350 degrees F.
2. In a medium bowl, cream the butter with brown sugar until light and fluffy, then add the egg yolk and vanilla extract, mixing well.
3. Add the flour and salt to the creamed mixture, and mix just until the ingredients form a ball.
4. In a shallow dish, beat egg white slightly. Shape dough into 1 inch balls then roll in the egg white, then the nuts.
5. Place the cookies on an ungreased cookie sheet then bake for 5 minutes. Remove from the oven then make the indentation, then bake an additional 7 to 10 minutes.
6. Remove the cookies to a cooling rack. Once cool, fill with the jam of your choice,.
Title: Pumpkin Chip Whoopie Pies
Ingredients:
- 1 pumpkin
- 2 eggs
- 3/4 sugar
- 2 vanilla
- 2 cinnamon
- 2 nutmeg
- 1/2 flour
- 4 baking powder
- 4 baking soda
- 2 salt
- 1 chocolate chips
- 1 1/2 margarine
- 1 marshmallow cream
- 1 confectioners' sugar
- 2 salt
- 2 water
- 1/2 vanilla
- 2 confectioners' sugar
- 2 1/2
- 2 -3
Instructions:
1. Preheat oven to 375.
2. mix well pumpkin, oil, sugar, vanilla, cinnamon, and nutmeg.
3. Blend in: flour, powder, soda, salt then add the cocolate chips.
4. Batter will be thick.
5. I usalluy use a mixer for this recipe.
6. grease cookie sheets, shape batter into a perfect flat circle (note: cookies will rise).
7. makes 20 large cookies, bake at 375 for 15-18 minutes.
8. cool and fill.
9. Filling:
10. Cream together margarine, crisco, fluff, 2 cups confect.
11. Sugar.
12. Beat in salt dissolved in water, and vanilla.
13. Gradually beat in remaidning confect sugar till peaks are formed.
Title: Nana's Reese Cup Dessert
Ingredients:
- 1 oleo
- 1/2 fat free cream cheese
- 8 Cool Whip
- 2 chocolate instant pudding
- 1 milk
- 3
- 1
Instructions:
1. Layer in order given.
2. Bottom Layer (Crust).
3. Crush Vanilla Waffers and mix with melted oleo. Spread into 9x13 dish.
4. 2nd Layer (White Layer).
5. Soften Cream Cheese and beat in Cool Whip with electric mixer. Spread over cookie crust.
6. 3rd Layer (Reese Layer).
7. Spread out chopped Reese Cup candies.
8. 4th Layer (Chocolate Layer)
9. Prepare pudding with 3 cups milk. Spread over Reese Cup layer.
10. 5th Layer.
11. Spread all the remaining cool whip over the pudding layer and sprinkle with a few reese cup pieces.
12. Cover and let sit in refrigerator over night.
Title: Lemon Curd Cookies
Ingredients:
- 50 rolled oats
- 50 caster sugar
- 100 unsalted butter
- 100 lemon, zest of
- 100 plain flour
- 1
- 150
- 25
Instructions:
1. Measure the oats, cream and lemon curd into a small bowl and mix until combined. Cover the bowl with clingfilm until ready to use.
2. Mix the sugar and butter with the lemon zest for a couple of minutes until fluffy, then add the flour and ground rice, mix until you have a soft dough.
3. Roll into a cylinder about 5cm by 20cm long and wrap in cling film. Chill for at least an hour until firm.
4. Heat the oven to 180C/350F/Gas 4-5, line a large baking sheet with baking parchment and slice the dough into 1cm discs. They may crumble as you cut them but you can just press the dough back together again. Space them well apart as they will spread a bit.
5. Spoon a teaspoon of the oaty/lemon mixture on each circle of dough and spread it to the edges.
6. Bake for 20-25 minutes or until the cookies have just risen and the tops are browning, you may need less time - keep your eye on them. Cool for a few minutes until placing on a wire rack to go cold.
Title: Pepernoten (Dutch Christmas Cookies)
Ingredients:
- 4 eggs
- 2 brown sugar
- 4 flour
- 1 ground cloves
- 1 nutmeg
- 1 cinnamon
- 1/2 baking soda
Instructions:
1. Beat eggs in a mixer. Add brown sugar and beat.
2. Sift the spices with the flour.
3. Mix dry ingredients with wet ingredients using mixer.
4. Refrigerate dough for 1 hour.
5. Roll out dough to 1/2 inch thickness and cut with small round cutter.
6. Let stand on an oiled cookie sheet overnight to ripen.
7. Bake 10 minutes at 325°F.
8. If desired, frost cookies with powdered sugar frosting when cool.
Title: Grammie Bea's Chopped Apple Cake
Ingredients:
- 2 apples
- 1 sugar
- 1 1/2 flour
- 1/2 salt
- 1 baking soda
- 1 cinnamon
- 1/2 nutmeg
- 1/2 egg
- 1
Instructions:
1. Preheat oven to 350°.
2. Grease and flour a loaf pan, or 9x9" cake pan, or makes 18 cup cakes.
3. Cut apples, and peel and chop into small pieces.
4. Add sugar, and mix and let set for 10 minutes while mixing dry ingredients.
5. Sift flour, salt, baking soda, cinnamon and nutmeg together well.
6. Add oil mixed with beaten egg, to apples.
7. Mix in dry ingredients, and pour into pan.
8. Bake at 350° for 30-45 minutes. Test at 30 minutes with a tooth pick in center of cake -- When it comes out clean, cake is done. DO NOT overbake.
Title: No Bake Coconut Cake
Ingredients:
- 1 instant vanilla pudding
- 2 coconut
- 2 Cool Whip
- 1 milk
- 4
Instructions:
1. Crumble angle food cake in large dish.
2. Mix instant pudding& milk according to the instructions on the package.
3. Add coconut.
4. Pour over cake and mix thoroughly.
5. Top with cool whip, chill.
Title: Kanellas Hazelnut Tea Cookies
Ingredients:
- 1 1/4 butter
- 1/2 sugar
- 3/4 dark brown sugar
- 3 eggs
- 4 sour cream
- 1/2 maple syrup
- 2 vanilla
- 6 flour
- 2 baking powder
- 2 cinnamon
- 1 salt
- 1 hazelnuts
Instructions:
1. Preheat oven to 350°F.
2. In large bowl, cream together butter and sugars. Beat in eggs, cream, maple syrup and vanilla.
3. In a medium bowl, sift together flour, baking powder, cinnamon, and salt. In 3 batches, beat into wet ingredients. Stir in nuts with a wooden spoon.
4. Roll the dough into 1-inch balls, then roll out into fingers roughly the size of your pinkie, and lay out on ungreased baking sheets in the shape of a crescent. (If dough starts to get sticky, chill it for a few minutes; it will be easier to work with.).
5. Bake cookies until they’re medium brown underneath and on edges, 20-25 minutes, switching position of pans halfway through baking. (It took less time than that overall with my oven, so check early.).
6. Let cool on racks.
Title: Honey Spice Cake
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 baking powder
- 1/2 baking soda
- 1/8 salt
- 1 ground cinnamon
- 3/4 ground allspice
- 2 eggs
- 1/4 sugar
- 2 canola oil
- 1/2 honey
- 1/4 unsweetened applesauce
- 1 lemon zest
- 1/4
Instructions:
1. Preheat oven to 350°F
2. Coat metal or glass loaf pan with cooking spray.
3. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and allspice; set aside.
4. In another large bowl, beat eggs with electric mixer; add sugar, oil and honey.
5. Beat until combined and mixture is pale yellow; stir in applesauce and lemon zest.
6. Slowly incorporate flour mixture into egg mixture using electric mixer; mix thoroughly but do not over beat.
7. Spoon batter into prepared pan; sprinkle with almonds.
8. Bake in middle of oven until toothpick inserted in center of cake comes out clean, about 40 to 45 minutes.
9. Cool cake in pan for about 15 to 20 minutes and then cool cake completely on a wire rack.
10. Slice into 12 pieces and serve.
Title: Saveur's Gingerbread Cookies
Ingredients:
- 3/4 butter
- 3/4 dark brown sugar
- 1 egg
- 1/2 unsulphured molasses
- 3 all-purpose flour
- 1 ground ginger
- 1/2 ground cloves
- 1 ground cinnamon
- 1/2 baking powder
- 1/4 baking soda
- 1/4 salt
Instructions:
1. Cream butter and sugar together in a large bowl. Stir egg and molasses into mixture.
2. Sift flour, ginger, cloves, cinnamon, baking powder, baking soda, and salt together into another bowl, then beat into creamed mixture one-third at a time until well mixed.
3. Wrap dough in plastic wrap and refrigerate at least 3 hours.
4. Preheat oven to 350°. Roll out dough 1/8" thick on a floured surface and cut out. Bake till browned, 12–18 minutes.
Title: Apple & Almond Teacake
Ingredients:
- 125 butter
- 2/3 caster sugar
- 2 eggs
- 1/2 self raising flour
- 1/2 plain flour
- 1/3 milk
- 1 apple
- 1/4
Instructions:
1. Pre-heat oven to 180 Deg C (350 Deg F or Gas Mark 4). Grease then line a 20cm deep round cake pan with baking paper.
2. Using an electric mixer cream butter and sugar in a small bowl, until pale in colour and light and fluffy.
3. Beat in eggs, one at a time, until combined.
4. Transfer mixture to a large bowl. Stir in half of the milk and half of the sifted flours. Then stir in the remaining milk and flour.
5. Spread into prepared pan. Sprinkle evenly with the apple then top with the almonds.
6. Bake for about 45 minutes or until a skewer inserted into the cake comes out clean. Stand for 5 minutes then carefully turn onto a wire rack to cool.
Title: Grandma's Jello Salad
Ingredients:
- 1 lime Jell-O gelatin
- 1 cottage cheese
- 1 mandarin oranges
- 2 walnuts
- 1
- 1/2
Instructions:
1. Mix jello powder and whipped cream in bowl until jello is evenly dissolved.
2. Add cottage cheese, 1/2 mandarin oranges (1 can), whole can of fruit cocktail, and walnuts stir until well mixed.
3. Garnish top with remaining mandarin oranges and a sprinkle of walnuts.
4. Refrigerate for about 1 hour before serving.
Title: Godiva Biscotti
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1 salt
- 3 eggs
- 1/4 sugar
- 3/4 brown sugar
- 1 orange, rind of
- 4 hazelnuts
- 1 pine nuts
- 3/4 egg
- 3/4
- 1
Instructions:
1. Sift together the flour, baking powder, and salt; set aside.
2. Beat the eggs until light, add the sugar gradually and beat until the mixture is ribbony, about 10 minutes.
3. Stir in the orange rind and Godiva Liqueur.
4. Add the sifted ingredients and blend on low speed until incorporated.
5. Fold in the almonds, hazelnuts, and pine nuts until blended.
6. With lightly floured hands, form 3 loaves, each 12 inches long and 2 inches wide; place on a buttered baking sheet and brush with egg wash.
7. Bake in a preheated 350-degree oven for 20 minutes until lightly golden. Remove from the oven, and using a serrated knife, immediately cut diagonally into 3/4 inch slices.
8. Lay the slices on their sides on a sheet pan, return to the oven and bake for 6 minutes on each side or until golden brown. Remove from the oven, cool and store in a tightly covered container.
9. Serve drizzled with additional Godiva Liqueur.
Title: Forevermama's Shortbread Potato Chip Cookies
Ingredients:
- 1 butter
- 1/2 granulated sugar
- 1 3/4 all-purpose flour
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 F degrees. Lightly grease or parchment line a cookie sheet.
2. In a bowl, combine the flour and the crushed potato chips, set aside.
3. In another bowl, cream together the butter, sugar and vanilla.
4. Incorporate the dry ingredients into the butter and sugar mixture until just combined.
5. Using a teaspoon, scoop out the dough and roll into a ball with your hands.
6. Roll the balls into granulated sugar. Place prepared cookie sheet. Press each ball down lightly with your fingers.
7. Bake for 12 minutes or until the edges are nice and golden. Store in airtight container.
8. NOTE: If you taste the cookie dough before baking, don't be alarmed if it doesn't taste sweet or good enough. You'll be surprised how good they turn out once rolled in sugar and baked. They are yummy.
Title: Chocolate Brownie
Ingredients:
- 2 1/4 butter
- 2 flour
- 4 caster sugar
- 10 eggs
- 1 cocoa powder
- 3 1/4 walnuts
- 1/2 baking powder
- 1/2 salt
- 2 vanilla essence
Instructions:
1. sift flour , baking powder n cocoa together.
2. in a seperate bowl mix butter ,essence and sugar until creamed add salt.
3. gradually mix in the eggs one by one
4. add the flour mixture n fold well to forma smooth mix.
5. fold in the nuts.
6. pour in a greased pan n bake in a moderately hot oven for abt 35-40 min or until done.
Title: Grandpa's Chocolate Rum Cake
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 1/2 dark rum
- 2 flour
- 1 baking powder
- 1 baking soda
- 1 salt
- 1/2 ground nutmeg
- 1/8 hot water
- 1 vanilla extract
- 1 powdered sugar
- 1 vanilla extract
- 2 dark rum
- 1
- 1/2
Instructions:
1. Beat butter until fluffy, gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each. Add rum. Beat till blended.
2. Combine flour, cocoa, powder, soda, salt and nutmeg. Add to sugar mixture alternately with hot water, beginning and ending with dry things. Beat at low until blended after each addition; stir in extracts.
3. Pour into 2 greased and floured 9-inch round cakepans. Bake at 350 for 27 minutes. It will test not quite done. Cool in pans on rack 10 min; Remove from pans and then cool completely on them.
4. Spread 1 cup frosting between layers; frost top and sides with rest. Cover and chill 8 hours. Store in fridge.
5. Frosting: Beat cream until foamy. Gradually add powdered sugar, cocoa and extracts, beating until blended. Add rum; beat until thick and smooth.
Title: Cinnamon Dip for Apples
Ingredients:
- 1/4 brown sugar
- 1/2 cinnamon
- 1 honey
- 1 butter
- 1/2 plain fat-free yogurt
Instructions:
1. Put brown sugar, cinnamon, honey, and butter in a microwave-safe container. No need to mix yet.
2. Microwave for 20 seconds, until butter melts. Remove and mix together.
3. Add yogurt and mix very well.
4. Served with apples. Haven't tried any other fruits!
Title: Mango Sweet Cream
Ingredients:
- 2 alphonso mangoes
- 3 sugar
Instructions:
1. Put the cream in a blender bowl.
2. Cover.
3. Process until smooth.
4. Transfer to a mixing bowl.
5. Add sugar.
6. Now beat it well.
7. Add chopped mangoes and mix well.
8. Transfer this mixture to a serving bowl.
9. Use a glass bowl, preferably, so that you can later admire the dish once its ready.
10. Pour chocolate syrup over it.
11. Spread it well with the back of a spoon.
12. Refrigerate for 20-30 minutes.
13. Serve chilled.
Title: Junior's Fresh Strawberry Sauce
Ingredients:
- 3 strawberries
- 1 1/4 cold water
- 1 1/2 sugar
- 3 cornstarch
- 3 pure vanilla extract
- 1
Instructions:
1. Wash, sort through, hull, and slice the berries 1/2 inch thick.
2. Bring 1 cup of the water and the sugar to a boil in a medium sized sauce pan over high heat.
3. Boil for 5 minutes.
4. Mix cornstarch and the remaining 1/4 cup water together in a cup until the cornstarch throughly dissolves.
5. Slowly whisk this mixture into the boiling syrup.
6. Return to a full boil and boil for 2 minutes.
7. Remove the syrup from the heat and whisk in the food coloring if you wish.
8. Stir in the vanilla and gently fold in the strawberries.
9. Store in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Title: Weight Watchers Raspberry Zinger Cake
Ingredients:
- 1 raspberry Jell-O gelatin
- 10 boiling water
- 2 Cool Whip
- 1 flaked coconut
- 1 1/2
- 8
- 1/4
Instructions:
1. Take dry cake mix and add the 2 egg whites and soda. Mix well with electric mixer. Pour into ungreased 9x13 dish and bake as directed on the box. Let cool for 15 minutes.
2. Then take the boiling water and add the jello. Stir till jello is disolved.
3. Poke holes into your cake with end of wooden spoon. Then pour jello mixture over the cake. Cover and referigerate 2 hrs or overnight. Then spread on the cool whip and top with coconut.
Title: The BEST Red Velvet Cake from Divas Can Cook
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1 salt
- 2 sugar
- 2 eggs
- 1 buttermilk
- 2 vanilla extract
- 1 white distilled vinegar
- 2 coffee
- 1 -2
- 1
- 1/2
Instructions:
1. Preheat oven to 325.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
3. In a large bowl, combine the sugar and vegetable oil.
4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
5. Stir in the coffee and white vinegar.
6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
7. Generously grease and flour two round cake pans with crisco and flour.
8. Pour the batter evenly into each pan.
9. Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
10. Let cool on a cooling rack until the pan are warm to the touch.
11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
12. Remove the cakes from the pan and let them cool.
13. Frost the cake with cream cheese frosting when the cakes have cooled completely.