lumicero/recipes-ing2inst huggingface dataset:
Title: Banana Cake With Most Excellent Caramel Frosting
Ingredients:
- 2 lemon juice
- 2/3 milk
- 2 bananas
- 18 1/4 baking soda
- 1 butter
- 1/2 eggs
- 3 vanilla
- 1 pecans
- 1/3 brown sugar
- 1 all-purpose flour
- 2 all-purpose flour
- 1 butter
- 3 milk
- 1/4 vanilla
- 1
Instructions:
1. Preheat oven to 375 for glass or light metal pan; 350 for dark metal or coated pan. Position a rack in the middle of the oven.
2. Grease and flour a 9x13" pan.
3. Put 1 tablespoon lemon juice in a measuring cup and fill with milk to the 2/3 cup line. Set aside.
4. Mash bananas with a fork, adding the remaining tablespoon of lemon juice to them as you mash. Set aside.
5. Combine cake mix and baking soda in a large mixer bowl and stir. Add bananas, softened butter, lemon-milk mixture, eggs, and vanilla. Beat at low speed about 30 seconds until moistened. Turn speed to medium and beat another 4 minutes.
6. Pour batter into prepared pan and place in oven.
7. For glass or metal pan, bake at 375 degrees for 28 to 33 minutes. For dark metal or coated pan, bake at 350 degrees for 31 to 33 minutes. Cake should be pulling away slightly from edges of pan when done, and the center should spring back when lightly touched with finger. Check for doneness at lowest time, but don't move cake in oven before then as it may fall.
8. Cool in pan on wire rack, then frost.
9. For frosting:
10. Spread chopped pecans on a baking sheet and bake in 375 degree oven for 5 to 8 minutes until lightly browned. Watch carefully to avoid overcooking! Set aside while you prepare frosting.
11. Have all frosting ingredients ready so you can move quickly while making the frosting, or it may set up before you can smooth it on the cake.
12. In a small saucepan, thoroughly mix brown sugar and flour. Add butter and milk, and set over medium-high heat until mixture comes to a rolling boil. Boil exactly 1 1/2 minutes.
13. Remove from heat; cool 5 minutes. Beat briefly with a wooden spoon until it begins to thicken. Mix in vanilla and continue beating until frosting is the consistency of thick honey, no more than 1 to 2 minutes.
14. Immediately pour frosting onto cooled cake and quickly spread with the back of a warm spoon before frosting begins to set up. Quickly sprinkle with toasted pecans.
15. You can serve immediately; although frosting may take several hours to completely set.
Title: Awesome Country Apple Fritter Bread
Ingredients:
- 1/3 light brown sugar
- 1 ground cinnamon
- 2/3 white sugar
- 1/2 butter
- 2 eggs
- 1 1/2 vanilla extract
- 1 1/2 all-purpose flour
- 1 3/4 baking powder
- 1/2 milk
- 2 apples
- 1/2 powdered sugar
- 1 -3 milk
Instructions:
1. Bread:
2. Preheat oven to 350. Use a 9x5 loaf pan and spray with non-stick spray or line with foil and spray with non-s'ck spray to get out easily.
3. Mix brown sugar and cinnamon together in a bowl; set aside.In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.
4. Beat in eggs, 1 at a time until blended in; add in vanilla.
5. Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.
6. Mix milk into batter until smooth.Pour half the batter into the prepared loaf pan; add half the apple mixture, then half the brown sugar/cinnamon mixture.
7. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer and top with remaining apple mixture then the remaining brown sugar/cinnamon mixture.
8. Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
9. Bake in preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.
10. Glaze:
11. Mix powdered sugar and milk/cream together until well mixed.
12. Let bread cool for about 15 minutes before drizzling with glaze.
Title: Poppy Seed Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 1 egg
- 1 vanilla extract
- 2 all-purpose flour
- 1/2 poppy seed
- 1/2 salt
- 1/4
Instructions:
1. Cream the butter
2. Add the sugar, egg, and vanilla and mix well
3. In a separate bowl mix together the flour, almonds, poppy seeds and salt.
4. Gradually add the to the butter mixture and beat well.
5. Divide the dough in half and roll into logs.
6. Roll the logs in colored sugar if desired.
7. Wrap in wax paper and chill for a few hours.
8. Preheat oven to 325.
9. Slice the logs about 1/4 inch thick and bake at 325 for about 12 minutes or until the edges start to brown.
Title: Creamy Chocolate Raspberry Mousse Pie
Ingredients:
- 32 plain fat-free yogurt
- 4 Splenda sugar substitute
- 3 fresh raspberry
- 1 graham cracker pie crust
- 1
Instructions:
1. Add cocoa and your choice of artificial sweetener to yogurt and stir until well blended.
2. Gently fold in raspberries.
3. Served chilled.
4. Number of Servings: 8.
Title: Candy Cane Lane Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 3/4 unsalted butter
- 1 brown sugar
- 1/2 white sugar
- 1 vanilla extract
- 1 egg
- 1
- 1/4
- 2
Instructions:
1. Preheat the oven to 325°F. Line a baking sheet with a Silpat Non-Stick Baking Mat or parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy.
4. Mix in the sifted ingredients until just blended.
5. Stir in the ¼ cup sprinkles and nonpareils by hand. Using a medium cookie scoop, drop a heaping amount of cookie dough onto the prepared cookie sheets. Cookies should be about 3 inches apart.
6. Bake for 10 to 12 minutes in the preheated oven, or until the edges are lightly toasted. Remove the cookies from the oven, and carefully place the assorted candies on top to decorate each cookie. Cool on baking sheets for several minutes before transferring to wire racks to cool completely.
Title: Honey Baked Apples
Ingredients:
- 6 white wine
- 1 sugar
- 2 ground coriander
- 1/2 golden raisin
- 1/3 butter
- 1 cashews
- 1/2 lemon, juice and zest of
- 1 baking apples
- 3 white wine
- 1 honey
- 1/2 ground coriander
- 1/2 ground nutmeg
- 1/4 vanilla extract
- 1 sour cream
Instructions:
1. Put apricot pieces, wine and sugar in small saucepan; bring to the boil, reduce heat, cover and simmer for 15 minutes; add raisins and continue to simmer for a further 5 minutes; remove from heat and stir in butter until it is melted; stir in lemon zest and cashews and cool completely (can be prepared to this point up to 1 day in advance; cover and refrigerate)
2. Peel and core the apples, then cut in half lengthwise, resulting in 6 halves with an indentation down the length; as each one is peeled and cored, rub with reserved lemon juice to discourage discolouration; place apples, rounded side down, in glass baking dish just large enough to hold them in one layer; evenly distribute apricot filling amongst the 6 apple halves, mounding slightly at middle
3. Preheat oven to 350°F
4. In a small saucepan, bring all the honey syrup ingredients, plus any lemon juice remaining, to the boil; boil rapidly for 5 minutes to thicken syrup slightly, being careful not to let mixture boil over; remove from heat and spoon over apples
5. Bake apples until tender when pierced with a sharp knife, about 45-55 minutes, basting 3-4 times; allow to cool 20 minutes before serving
6. These baked apples are very rich and an excellent contrast would be some crème fraiche, thick greek yoghurt or sour cream; a dollop on each apple, with some of the juices spooned over, is very nice
Title: Apple and Cinnamon Crumble Cake
Ingredients:
- 1 butter
- 2 butter
- 1 1/4 caster sugar
- 4 eggs
- 3 1/2 flour
- 1 baking powder
- 1/2 salt
- 3 tart apples
- 1/2 cinnamon
- 3/4 brown sugar
- 1 flour
- 1 cinnamon
- 1 butter
- 1/2
Instructions:
1. preheat oven to 350.
2. grease a 10-inch round cake pan.
3. To make crumble topping:
4. mix the sugar, flour, cinnamon and coconut in a bowl, rub in butter with fingertips till mixture resembles bread crumbs. set aside.
5. put the butter and sugar in a bowl and cream with an electric mixer till light and fluffy.
6. beat in eggs, one at a time, beating well after each addition, adding a little of the flour if mixture begins to curdle.
7. sift in half of remaining flour, mix well, then add in rest of flour and stir till smooth.
8. Peel and core the apples, then grate them coarsely. Place the grated apples in a bolw and sprinkle with cinnamon, and set aside.
9. spread half the cake mixture evenly over the base of the prepared pan.
10. spoon the apples on top and sprinkle over half the crumb topping.
11. spread the remaining cake mixture over the crumble and finally top with remaining crumble topping.
12. bake for 1 hour and 10 minutes, covering cake with foil if it browns too quickly.
13. leave in pan for about 5 minutes before turning out onto wire rack. serve when cool.
Title: Cranberry Chocolate Biscotti
Ingredients:
- 145 flour
- 10 sugar
- 90 butter
- 60 egg
- 1 cranberries
- 2 walnuts
- 30 chocolate chips
- 20
- 30
Instructions:
1. Cream the butter and add sugar.
2. Whisk in the egg.
3. Add the coffee extract.
4. Sift the flour and cocoa powder and mix with the butter.
5. Put in the walnuts, chocolate chips, and cranberries.
6. Shape and bake under 180"C for 35 minutes.
7. Cool and cut into pieces.
8. Bake under 145"C for 10 minutes on each side.
Title: Ginger Snap Pie Crust - Vegan, Thermomix
Ingredients:
- 240 brown sugar
- 40 salt
- 20
- 1
Instructions:
1. Preheat oven to 350º F (180ºC).
2. Place the ginger snaps in TM bowl. Blitz 10 seconds/speed 10. Scrape down. Re-blitz if there are any large cookie bits left (or pick them out and eat them, like I do).
3. Place all remaining ingredients in TM bowl. Mix 10 seconds/speed 5. Scrape down.
4. Press into pie or tart tin.
5. Bake for 10-15 minutes, just until brown.
6. Allow to cool completely before filling. The crust will get crispier and crispier as it cools.
Title: Almond Sugar Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 1 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/4 sugar
- 1 confectioners' sugar
- 1 1/2 water
- 2 -3
Instructions:
1. In a large mixing bowl, cream butter and sugar.
2. Beat in almond extract.
3. Combine the flour, baking powder and salt; gradually add to creamed mixture.
4. Roll into 1 inch balls.
5. Place 2 inches apart on ungreased baking sheets.
6. Coat bottom of a glass with nonstick cooking spray; dip in sugar.
7. Flatten cookies with prepared glass, dipping glass in sugar again if needed.
8. Bake at 400 for 7-9 minutes or until edges are lightly browned.
9. Cool for 1 minute before removing to wire racks.
10. In a small bowl, whisk together the confectioners' sugar, almond extract and enough water to achieve glaze consistency.
11. Tint with food coloring if desired.
12. Drizzle over cookies.
13. Sprinkle with almonds.
Title: Peaches N' Cream Upside Down Cake #RSC
Ingredients:
- 1 water
- 1 lemon juice
- 1/4 honey
- 1/3 eggs
- 1/4 vanilla
- 3 sugar
- 1 brown sugar
- 4 cinnamon
- 1/3 heavy cream
- 1/3 ice cream
- 1
Instructions:
1. Preheat oven to 350 degrees and line a 9 x 13 baking pan with Reynolds Wrap Foil and lightly spray with cooking oil spray. In mixing bowl mix cake mix, water, lemon juice, oil, honey, eggs, and vanilla, and mix well. Pour over foil. In medium size bowl mix peaches, sugar, brown sugar, and cinnamon, and mix well and dollop over cake mix. Pour cream over peaches.
2. Bake at 350 degrees for 45 minutes. Place Reynolds Wrap Foil over large cookie sheet. Allow cake to cool 15 minutes and then turn upside down onto foil. Serve with optional whipped cream or ice cream. Yields 12 servings.
Title: Rachael Ray's Triple Chocolate Parfaits
Ingredients:
- 1 chocolate ice cream
- 6 ground cinnamon
- 1 cocoa powder
- maraschino cherry
Instructions:
1. Heat hot fudge sauce in microwave -- remove metal lid.
2. In tall glasses or cocktail glasses, layer chocolate liqueur with chocolate ice cream and top with hot fudge, whipped cream, cinnamon or cocoa powder and cherries on top.
Title: Choca Blockas
Ingredients:
- 1 3/4 flour
- 1/2 baking powder
- 1/4 salt
- 1 unsalted butter
- 1/2 sugar
- 3/4 pecans
- 1/2
Instructions:
1. Preheat oven to 275*F.
2. Line two cookie sheets with parchment paper(or leave ungreased).
3. Sift flour, baking powder, and salt together in a small bowl and set aside.
4. Cream the butter and sugar together in a bowl with an electric mixer until light and fluffy, about 1 1/2 minutes. Stop the mixer to scrape the bowl several times with a rubber spatula.
5. Add the dry ingredients and blend on low speed for 10 seconds. Increase the speed to medium high and beat till fluffy, 2- 2 1/2 minutes. Scrape down bowl.
6. Add the chocolate chips and nuts with several turns of the mixer, then mix by hand with a wooden spoon until incorporated.
7. Measure out generously rounded tablespoonfuls of dough and roll them into balls with your hands.
8. Place the balls 1 1/2" apart on cookie sheets, and press them down lightly to form a flat bottom.
9. Bake the cookies until they are crunchy and golden, about 1 hour. To test for doneness, remove one cookie from the cookie sheet and cut it in half. There should be no doughy strip in the center. Allor the cookies to cool on a wire rack.
10. Enjoy!
Title: Amy's Apple Bundt Cake
Ingredients:
- 1 butter
- 2 flour
- 1 flour
- 1 1/2 sugar
- 1 ground cinnamon
- 1 baking soda
- 1 baking powder
- 1/4 salt
- 1/2 canola oil
- 1/2 applesauce
- 3 eggs
- 2 apples
- 2 walnuts
Instructions:
1. Preheat oven to 350 degrees; Grease bundt pan with butter, then dust with the 1 teaspoon flour, tapping out access, and set pan aside.
2. Sift the 2 cups flour, sugar, cinnamon, baking powder, soda, and salt together into a large bowl.
3. Add oil, applesauce, and eggs and stir until combined.
4. Add apples and nuts, gently stir into batter.
5. Pour batter into prepared bundt pan and smooth out with a rubber spatula.
6. Bake until toothpick comes out clean, about 1 hour; set cake aside to cool for 15 to 20 minutes, then invert onto a cooling rack to cool completley.
7. I like to make a powdered sugar glaze using Orange Juice for the liquid to go on the top of cake, Serve warm or at room temperature, Enjoy.
Title: Raisin Pecan Bread Pudding With Brandy Sauce
Ingredients:
- 1 butter
- 2 half-and-half
- 3 eggs
- 3 sugar
- 1/3 vanilla extract
- 1 1/2 raisins
- 2 cinnamon
- 1 nutmeg
- 1/4 brown sugar
- 2 butter
- 2 1/2 pecans
- 1/4 vanilla ice cream
- 1 brandy
- 2
- 1/4
Instructions:
1. Preheat oven to 350º F degrees.
2. Soak bread in one cup of the half and half for one hour.
3. Butter a 1-quart baking dish.
4. Beat remaining half and half with eggs, sugar and vanilla.
5. Add raisin and pour over the soaked bread, combine well.
6. Transfer to prepared 1-quart pan.
7. Combine, cinnamon, nutmeg, brown sugar and pecan. Sprinkle on top of pudding and dot with butter.
8. Bake 1 hour or until set. Allow to cool 30 minutes before cutting.
9. Serve with Brandy sauce or ice cream.
10. (Brandy Ice Cream Sauce).
11. Over medium heat, melt the ice cream in a 10-inch sauté pan.
12. In a separate bowl, lightly beat the egg yolks. Slowly, add 1/4 to 1/3 cup of the hot melted ice cream to the egg yolks, whisk to combine well.
13. Return the egg yolk mixture back into the remaining hot ice cream.
14. Stirring constantly, return the sauce to a strong simmer. 2 to 3 minutes.
15. Add the brandy, mix well.
16. Remove from the heat and serve.
Title: Soft Molasses Cookies
Ingredients:
- 1 unsalted butter
- 1 sugar
- 1/2 molasses
- 2 1/4 baking soda
- 1 salt
- 1 1/4 cinnamon
- 1 1/4 ground cloves
- 3/4 ground ginger
- 2 eggs
- 3 1/2 unbleached all-purpose flour
Instructions:
1. In a large bowl, cream together the butter and sugar until light and fluffy.
2. Add the molasses while mixing at slow speed, then the baking soda, salt, and spices.
3. Add the eggs one at a time, beating well after each addition.
4. Scrape down the sides of the bowl to make sure everything is incorporated.
5. Stir in the flour.
6. Cover the bowl and refrigerate the dough for 1 hour.
7. Preheat oven to 350°; lightly grease (or line with parchment paper) two baking sheets.
8. Shape or scoop the dough into 1 1/2-inch balls; a tablespoon cookie scoop works well here.
9. Roll them in sugar and put them on the prepared baking sheets, leaving about 2 inches between them.
10. Bake for 10 minutes; the centers will look soft and puffy, which is ok.
11. As long as the bottoms are set enough to lift partway off the cookie sheet without bending or breaking, they are ready to come out of the oven.
12. Cool the cookies on the pan for 10 minutes before transferring to a rack to cool completely.
Title: Tart Shell
Ingredients:
- 1 flour
- 1 sugar
- 1/2 kosher salt
- 1/4 lemon zest
- 1/2 butter
- 1/2 vanilla extract
- 1 water
Instructions:
1. In a medium bowl, stir together the flour, sugar, salt, and lemon zest, if using. Work the butter into the flour mixture with your fingertips, pressing and blending, until the butter looks granular and the mixture begins to hold together. Combine 1 Tbsp water and the vanilla and work it into the flour-and-butter mixture with a fork until the ingredients are well combined and the pastry will hold together when pressed. Gather it into a ball and wrap it in plastic.
2. Let the dough rest for 30 minutes to allow the flour to absorb the moisture. Then use your fingertips to press the pastry into the bottom and sides of your tart pan, making sure it is distributed evenly. Cover and place the tart shell in the freezer for 30 minutes to firm.
3. Preheat the oven to 375 degrees F (190 degrees C). Remove the tart shell from the freezer and bake until light golden brown, 20-25 minutes. Let cool to room temperature on a wire rack before filling.
Title: Quick and Easy, Thick and Creamy Rice Pudding
Ingredients:
- 1 cooked rice
- 2 nonfat milk
- 1/4 sugar
- 1 vanilla
- 1 salt
- 1 cornstarch
- 1 water
Instructions:
1. Combine rice, milk, sugar, vanilla, and salt in medium sauce pan.
2. Put on medium-high heat and bring to light/moderate boil. Let boil for about 20 minutes until liquid has cooked down a bit and starts to thicken.(Stir often and be sure to watch so it doesn't boil over!) A little "skin" may form on top. This is what you want- it adds to the creaminess:).
3. In small bowl, combine cornstarch and water. Pour into rice mixture and stir. It should thicken up fairly quickly. If it doesn't thicken immediately, don't worry. Just keep at medium heat and stir frequently until it is of desired consistency.
4. Pour into bowls and serve immediately. You may top with cool whip if desired.
Title: Selection of Spiced Tea Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 1 vanilla
- 1 egg
- 2 1/2 all-purpose flour
- 1/2 baking soda
- 1 salt
- cinnamon
- fresh ginger
- nutmeg
- cardamom
Instructions:
1. Cream butter and sugar in the bowl of an electric stand mixer.
2. In a large bowl, stir together the flour, baking soda and salt.
3. Divide the dough into 4 equal portions.
4. Add to each portion the desired quantity of spieces.
5. Place one portion on a sheet of plastic wrap on a work surface.
6. Using your hands and the plastic wrap, roll the dough into a log 1 inch in diameter, making sure that the plastic wrap covers the entire roll.
7. Flatten the ends of the log by gently tapping them on the work surface, then fold the plastic wrap over the ends.
8. Roll the log a few more times to make as smooth and even a cylinder as possible (for round cookies).
9. Wrap the log in an additional sheet of plastic.
10. Repeat with the remaining 3 dough portions.
11. Lay the four logs in the refrigerator until they are firm, for at least 2 hours or up to overnight.
12. To Bake: Position a rack in mid oven and pre-heat to 350 degrees F (180 degrees C) (heat and timing are basing it on convection oven).
13. Have 2 ungreased baking sheets ready.
14. Remove 2 logs from the fridge and unwrap them.
15. Cut log into 1/4 inch thick slices.
16. Place slices on baking sheet, spacing 1 inch apart; they spread as thy bake.
17. Bake cookies about 10 minutes, until their edges are golden and tops are pale gold.
18. Then transfer the cookies to wire rack(s).
19. Cool completely.
Title: Strawberry Dream Cake
Ingredients:
- 1 water
- 1 1/4 canola oil
- 1/3 eggs
- 3 frozen strawberries
- 2 vanilla instant pudding mix
- 1 milk
- 2
Instructions:
1. Set frozen strawberries out to thaw.
2. Preheat oven to 350°F.
3. Prepare cake (ie beat cake mix, water, oil and eggs in large bowl with mixer for about 2 minutes), or according to package directions.
4. Bake in 13x9-inch glass pan at 350 for about 33 minutes.
5. As soon as the cake is removed from the oven, pierce the top of the cake (all over) with a fork, until the top becomes very crumbly.
6. Spread the strawberries, including juice, over the top of the cake.
7. Refrigerate about 3 hours.
8. Prepare the vanilla pudding with the milk, or according to package directions.
9. Spread on top of cooled cake.
10. Refrigerate again, overnight.
11. Serve with whipped topping.
12. Enjoy!
Title: Fresh Fruit Cake
Ingredients:
- 125 butter
- 125 sugar
- 3 eggs
- 200 self-raising flour
- 2 baking powder
- 2 milk
- 2 vanilla bean paste
- 1 butter
- 1
Instructions:
1. PREHEAT the oven to 180°C.
2. Butter a 23cm cake tin, preferably one with a removable base, and sprinkle with the dried breadcrumbs.
3. Dust off excess crumbs and set tin aside.
4. Cream the butter and sugar together, add the eggs one at a time, beating well after each addition to incorporate the ingredients.
5. Sift in the flour and baking powder together and with a wooden spoon mix the dry ingredients into the creamed mixture with the milk and vanilla paste (and almond extract if using), stirring only enough to incorporate.
6. Spoon half the batter into the tin and carefully spoon in the fresh fruit on top of the batter. Then spoon the second half of the batter over the fruit. Don't worry if the batter does not completely cover the fruit. During the cooking process, it will spread and the fruit will be encased in the cake.
7. Bake in a pre-heated 180C oven for 50 minutes or until a skewer inserted into the cake comes out clean.
8. Remove the cake from the oven and stand for 10 minutes before releasing the sides of the cake tin.
9. Serve warm or at room temperature, dusted with icing sugar.
Title: Peach Upside Down Cake
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1 1/2 baking soda
- 1 nutmeg
- 1 cinnamon
- 1 salt
- 1 1/2 lemon juice
- 5 water
- 3/4 vanilla
- 1/2 margarine
- 1 1/2 brown sugar
- 1/4
- 2
Instructions:
1. In a small saucepan, melt brown sugar and margarine for the topping on medium low until sugar is completely dissolved.
2. In a 9-inch oiled cake pan, pour the topping mixture in the bottom of the pan.
3. Arrange the sliced peaches over the topping mixture, making sure the entire bottom of the pan is covered.
4. Mix flour, sugar, baking soda, nutmeg, cinnamon, and salt in a bowl.
5. In a separate bowl, thoroughly mix the lemon juice, oil, water, peach puree, and vanilla.
6. Pour wet ingredients over dry ingredients and quickly stir together until just combined (note: the batter will be thick); pour batter over the arranged peaches evenly.
7. Bake at 325 in a preheated oven for 40 to 50 minutes or until top feels slightly firm.
8. Let the cake cool for 10-15 minutes and use a knife to loosen the edges; hold a plate firmly over the pan and flip over.
Title: Easy Mix Chocolate Cake
Ingredients:
- 2 self raising flour
- 1 sugar
- 6 cocoa powder
- 1 baking soda
- 1 1/2 milk
- 1 egg
- 90 butter
- 2
Instructions:
1. Place all ingredients in a large bowl and mix using an electric beater until well combined.
2. Pour in to a 20 cm square cake tin and bake for 45 minutes at 190C or until cooked.