lumicero/recipes-ing2inst huggingface dataset:
Title: Vanilla Crispies
Ingredients:
- 1 sugar
- 1 unsalted butter
- 1 egg
- 2 vanilla
- 2 all-purpose flour
- 1/2 baking soda
- 1/2 cream of tartar
Instructions:
1. Mix sugar, butter, egg and vanilla in a large bowl.
2. In another, medium-sized bowl, mix the dry ingredients.
3. Gradually add this mixture to the larger bowl, beating with a hand-held mixer.
4. Cover and refrigerate for a minimum of one hour.
5. Heat the oven to 375°.
6. Shape the dough into 1-inch balls.
7. If you want to add sprinkles, place the balls into a shallow pan, such as a pie pan, that has a layer of sprinkles on the bottom.
8. Gently flatten the dough into the sprinkles using the bottom of a glass.
9. If you are not using sprinkles, dip the bottom of the glass in granulate sugar.
10. Line a cookie sheet with parchment paper.
11. Bake until barely browned (these cookies are meant to be soft) or about 8 minutes.
12. Immediately remove from the cookie sheet and lay on aluminum foil.
Title: Excellent Sponge
Ingredients:
- 5 sugar
- 30 salt
- 1/4 vanilla essence
- 1/2 milk
- 60 plain flour
- 80 cornflour
- 20 baking powder
- 1/2 butter
- 2 sugar
- 4 cream of tartar
- 50
- 1
Instructions:
1. Beat yolks and sugar till smooth.
2. Mix in the rest stopping at the egg whites.
3. Separately beat whites with cream of tartar.
4. Add sugar to beat till stiff and firm but not dry.
5. Mix the 2 together and bake till done.
6. Temperature 160°C/170C in 8" round tin.
7. Remove from the tin immediately.
Title: Glorious Treats Vanilla Cream Cheese Frosting
Ingredients:
- 1/2 unsalted butter
- 8 cream cheese
- 1 vanilla extract
- 4 confectioners' sugar
- 1 -4 heavy whipping cream
- milk
Instructions:
1. Directions:
2. *Place butter in a large mixing bowl and beat until smooth. Add cream cheese and blend until fully combined and smooth, about 30 seconds.
3. *Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
4. *Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.).
5. *Beat until fluffy, about 1 minute.
6. *Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.).
7. The recipe above will produce a delicious VANILLA flavored frosting, here are a couple of other options to try….
8. For a Stronger Cream Cheese Flavor: Use an additional 4 oz. (½ block) of cream cheese. This is good for any cake/cupcake recipe that is traditionally topped with Cream Cheese Frosting, like Carrot Cake, or Red Velvet Cake.
9. For Chocolate Frosting: (my favorite!) add ½ cup unsweetened cocoa (I use Ghirardelli brand, it’s really good). Add the cocoa powder before adding the powdered sugar, so it gets fully incorporated into the butter and cream cheese.
10. Recipe by GloriousTreats.com.
Title: Chocolate Chip Biscotti
Ingredients:
- 1 3/4 all-purpose flour
- 1 sugar
- 1/2 baking powder
- 1 chocolate chips
- 4 butter
- 1/4 salt
- 1 vanilla extract
- 2 eggs
Instructions:
1. Preheat oven to 350°F.
2. In a food processor, combine sugar, flour, baking powder and salt, process for a few seconds.
3. Add butter and vanilla, process until mixture resembles coarse cornmeal.
4. Add chocolate chips and eggs and pulse until dough is evenly moistened.
5. Divide dough into 4 equal pieces, press onto pans as logs.
6. Bake for 25 minutes, then remove from oven and cut into diagonal 1" slices.
7. Turn slices on sides and return to oven for 5-10 minutes.
8. Let cool.
Title: Divine Truffle Brownies
Ingredients:
- 1 butter
- 1/4 margarine
- 3/4 sugar
- 3 eggs
- 1 flour
- 2/3 heavy cream
Instructions:
1. Heat oven to 350 F degrees (325 F for glass baking dish).
2. Line 8-inch baking pan with foil extending over edges to form handles.
3. Grease foil.
4. Microwave 2 squares chocolate and butter in medium microwavable bowl on HIGH 1 1/2 minutes or until butter is melted.
5. Stir until chocolate is melted.
6. Stir in 1/2 cup of the sugar.
7. Stir in 1 egg until well blended.
8. Stir in flour.
9. Spread batter in pan.
10. Microwave remaining chocolate (6 squares if using semi-sweet, 4 squares if using bittersweet) and the cream in microwavable bowl on HIGH 1 1/2 minutes; stir until chocolate is melted.
11. Beat remaining 1/4 cup sugar and 2 eggs in small bowl with mixer on high speed 1 minute until thick and lemon-yellow colored; beat in chocolate/cream mixture.
12. Pour over batter in pan.
13. Bake 35 to 40 minutes or until mousse topping is set and the edges begin to pull away from sides of pan.
14. Cool in pan.
15. Run knife around edge of pan to loosen brownies from sides.
16. Lift from pan using foil as handles.
17. Decorate with powdered sugar, if desired (see tip).
18. Cut into 16 fudgy brownies.
19. For an extra special touch, garnish with fresh red raspberries and whipped cream!
Title: Bob's Carrot Halva...
Ingredients:
- 6 carrots
- 3 milk
- 8 whole cardamom pods
- 6 ghee
- 6 sugar
- 2 sultanas
- 1 pistachios
- 1/2 heavy whipping cream
Instructions:
1. Peal and grate carrots.
2. Put carrots, milk, and cardamom pods in a heavy pot and bring to a boil.
3. Lower heat to medium and slowly cook and stir until no liquid is left. (about 45 minutes to 1 hour, you may need to adjust heat).
4. Heat ghee in pan over medium heat.
5. When this is hot, put in carrot mixture.
6. Stir and fry until carrots no longer have a wet, milky look. (they will be a rich reddish brown about 10-15 minutes).
7. Add the sugar, sultanas, and pistachios.
8. Stir and fry another 2 minutes.
9. Serve with whipped cream warm, or at room temperature.
Title: Pink Almond Party Cake
Ingredients:
- 1 water
- 1 1/4 butter
- 1/3 margarine
- 3 shortening
- 2 powdered sugar
- 6 milk
- 4
- 2
- 1 -2
- 1/2
- 1/4
- 1
- 4
- 4 -5
Instructions:
1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 2 (9- or 8-inch) round cake pans with baking spray with flour. In large bowl, beat cake ingredients, including 2 teaspoons almond extract and 6 drops food color, as directed on box. Pour into pans.
2. Bake as directed on box for 9- or 8-inch rounds pans or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
3. Meanwhile, in small microwavable bowl, microwave candy coating uncovered on High 1 minute, stirring twice, until melted and smooth. Stir in 2 teaspoons oil. Spoon about half the melted coating into another bowl; stir in 2 or 3 drops food color to tint it light pink.
4. Line 6-ounce custard cup or other small bowl with foil. Pour half of the untinted coating into foil-lined bowl. Drop half of the pink coating on top; pull a knife through coatings to make marbled design. Repeat with remaining untinted and tinted coatings, adding on top of marbled coatings. Refrigerate about 20 minutes or until set; remove from refrigerator. (If refrigerated longer, let stand at room temperature 10 minutes to soften.).
5. In large bowl, beat butter, shortening, 1 teaspoon almond extract, the powdered sugar and 4 tablespoons of the milk with electric mixer on low speed until well blended. Beat on medium speed, adding enough of the remaining 1 tablespoon milk until fluffy and spreadable.
6. Place 1 cake layer, rounded side down, on serving plate; frost top. Top with second layer, rounded side up. Frost side and top of cake.
7. Remove coating from bowl; peel off foil. With vegetable peeler, make urls by pulling peeler around the outside edge of block of coating. Place curls on top of cake.
Title: Fiber One Pie Crust
Ingredients:
- 2 margarine
- 1/4 butter
- 1 vanilla extract
- 1 cinnamon
- 2 artificial sweetener
Instructions:
1. Preheat oven to 350°F.
2. Crush the Fiber One cereal in a sealed bag or process in a food processor until a crumb consistency.
3. Melt butter and combine all ingredients.
4. Mix thoroughly.
5. Press mixture firmly into a 9" pie dish or springform pan.
6. Bake for 8-10 minutes. Do not brown.
7. Remove and let cool.
Title: Ladyfinger Dessert
Ingredients:
- 2 ladyfingers
- 1 cream cheese
- 1 milk
- 2 instant vanilla pudding
- 2 vegetarian vanilla pudding mix
- 1 Cool Whip
Instructions:
1. Brush the cut side of the ladyfingers with about 1/4 cup of the coffee.
2. Place ladyfingers on bottom and up the sides of a 2-quart serving bowl or dish.
3. In a large mixing bowl, with a whisk, beat cream cheese and remaining 3/4 cup of coffee until smooth.
4. Gradually whisk milk in, until smooth.
5. Add pudding mixes; beat with whisk for one minute or until well blended.
6. Gently fold in half of the Cool Whip, which would be 1 1/2 cups in case you want to substitute real whipped cream.
7. Spoon into the ladyfinger-lined bowl and cover; refrigerate for at least one hour.
8. To serve, top with remaining Cool Whip.
Title: Mini Pound Cake Banana Pudding
Ingredients:
- 6 bananas
- 5 banana cream instant pudding
- 1 French vanilla instant pudding
- 1 milk
- 3 sweetened condensed milk
- 1 Cool Whip
- 1
Instructions:
1. Slice each pound cake into 4 slices and place in the bottom of a 9 X 13 inch pan.
2. Slice the bananas and place them on top of the pound cake slices.
3. In a medium sized bowl, combine the 2 pudding mixes and the 3 cups milk and mix well.
4. Stir in the sweetened condensed milk and mix well.
5. Pour this liquid mixture over the cake and banana slices.
6. Refrigerate for one hour until set.
7. Top with Cool Whip and serve.
Title: Easy Chocolate Cake
Ingredients:
- 2 margarine
- 2 sugar
- 1 self raising flour
- 1 milk
- 1/2 eggs
- 2 vanilla extract
- 1/2
Instructions:
1. Line 20 tin with baking paper, preheat oven to 180C (350F).
2. Cream margarine and sugar.
3. Add all other ingredients.
4. Beat with electric mixers for 3 minutes.
5. Pour into tin and bake about 30 minutes.
Title: Raspberry Streusel Bars
Ingredients:
- 2 1/2 unbleached all-purpose flour
- 2/3 granulated sugar
- 1/2 salt
- 16 unsalted butter
- 2 unsalted butter
- 1/4 brown sugar
- 1/2 old fashioned oats
- 1/2 pecans
- 3/4 fresh raspberry
- 3/4 lemon juice
- 1
Instructions:
1. Adjust oven rack to middle position; heat oven to 375 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet. (If using extra-wide foil, fold second sheet lengthwise to 12-inch width.) Spray foil-lined pan with nonstick cooking spray.
2. In bowl of standing mixer fitted with flat beater, mix flour, granulated sugar, and salt at low speed until combined, about 5 seconds. With machine on low, add 16 tablespoons butter one piece at a time; then continue mixing on low until mixture resembles damp sand, 1 to 1 1/2 minutes. (If using food processor, process flour, granulated sugar, and salt until combined, about 5 seconds. Scatter 16 tablespoons butter pieces over flour mixture and pulse until mixture resembles damp sand, about twenty 1-second pulses.).
3. Measure 1 1/4 cups flour mixture into medium bowl and set aside; distribute remaining flour mixture evenly in bottom of prepared baking pan. Using hands or flat-bottomed measuring cup, firmly press mixture into even layer to form bottom crust. Bake until edges begin to brown, 14 to 18 minutes.
4. While crust is baking, add brown sugar, oats, and nuts to reserved flour mixture; toss to combine. Work in remaining 2 tablespoons butter by rubbing mixture between fingers until butter is fully incorporated. Pinch mixture with fingers to create hazelnut-sized clumps; set streusel aside.
5. Combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.
6. Spread filling evenly over hot crust; sprinkle streusel topping evenly over filling (do not press streusel into filling). Return pan to oven and bake until topping is deep golden brown and filling is bubbling, 22 to 25 minutes. Cool to room temperature on wire rack, 1 to 2 hours; remove from baking pan by lifting foil extensions. Using chef's knife, cut into squares and serve.
Title: Fig, Walnut, and Chunky Chip Sugar Cookies
Ingredients:
- 8 unsalted butter
- 1 3/4 light brown sugar
- 3 eggs
- 1 pure vanilla extract
- 2 3/4 all-purpose flour
- 1 baking soda
- 1 ground cinnamon
- 1/2 salt
- 2 dried calimyrna figs
- 2 walnuts
- 2
Instructions:
1. Preheat oven to 350°; lightly butter two large baking sheets or line them with parchment paper.
2. In a big bowl, cream the butter using an electric mixer.
3. Add in the sugar; beat until light and fluffy, scrapping down the sides of the bowl with a rubber spatula as needed.
4. Beat in the eggs, one at a time, beating well after each addition; add in the vanilla; beat until blended.
5. Sift the flour, baking soda, cinnamon, and salt together in another bowl; gradually beat the flour mixture into the butter mixture on low speed, just until combined; finish combining with a rubber spatula.
6. Add in the figs, walnuts, and chocolate; stir just until blended.
7. Using a heaping tablespoon, drop the batter onto the prepared baking sheets, placing the cookies at least 2 inches apart.
8. Bake until the edges of the cookies are golden and the tops are set (13-15 minutes); cool slightly on the cookie sheet before removing to a wire rack to cool.
Title: Eggnog Bundt Cake
Ingredients:
- 1 eggs
- 1/4 nutmeg
- 2 powdered sugar
- 1 1/2 butter
- 1 vanilla
- 2
- 1
- 3
Instructions:
1. Preheat oven to recommended temperature on cake mix package.
2. Spray sides and bottom of bundt pan with vegetable cooking spray, or grease with butter or margarine.
3. Combine dry cake mix with required oil, eggs and nutmeg.
4. OMIT THE REQUIRED WATER, adding the same amount of Egg Nog in its place.
5. Mix and bake according to package directions.
6. Cool.
7. Top with eggnog glaze.
8. For glaze: In medium bowl, combine ingredients, adding enough eggnog for desired consistency.
Title: Easy Chocolate Mud Recipe
Ingredients:
- 3 eggs
- 340 evaporated milk
- 6 -7 butter
- 5 -6 cocoa powder
- 500 sugar
- 1
Instructions:
1. Note: cooking time for microwave oven will vary according to your microwave model.
2. beat the eggs, evaporated milk, butter and sugar in a bowl
3. put in microwave oven and cook for one minute.
4. take out bowl and beat the mixture again.
5. put back in microwave for one minute.
6. do this three more times.
7. the liquid should get thick and gooey.
8. in a chopper, chop biscuits away till finely chopped (should be fine crumbs).
9. add the cocoa powder to this.
10. slowly add the bowl contents to this and mix.
11. Optional: top with whipped cream and sprinkle Hershey's (or any brand) chocolate powder.
Title: Blueberry Cobbler (Raw Food)
Ingredients:
- 1 dates
- 1 ground nutmeg
- 1 ground cinnamon
- 1 salt
- 1/4 maple syrup
- 1/4 blueberries
- 4
Instructions:
1. Combine first 5 ingredients, almonds through salt, in food processor and process until crumbly, not pasty. Set aside.
2. Combine blueberries and maple syrup.
3. Combine about 3/4 of the almond mixture into the blueberry mixture.
4. Put into serving bowl or pan and top with remaining almond mixture.
Title: Toffee Sauce
Ingredients:
- 1 butter
- 2 dark brown sugar
- 2
Instructions:
1. Put butter, dark brown sugar and syrup into a pan; dissolve.
2. Simmer for a few minutes until thicker, about 2 minutes approximately.
3. Pour over popped popcorn or pour over ice cream, cake or fruit.
Title: Peanut Butter Cookies
Ingredients:
- 1 brown sugar
- 1 white sugar
- 1 eggs
- 2 flour
- 2 peanut butter
- 1 baking soda
- 1 chocolate chips
- 0.5 white chocolate chips
- 0.5
Instructions:
1. Mix together Crisco and both sugars until smooth,.
2. Add eggs and mix.
3. Add peanut butter.
4. In another bowl, mix together dry ingredients and slowly add to batter.
5. When mixed, add chocolate chips.
6. Spoon drops of dough onto a parchment papered tray and bake 5-10 minutes in a 325° oven.
Title: Brownie Mix Double Chocolate Chip Cookies
Ingredients:
- 21 all-purpose flour
- 1/2 canola oil
- 6 eggs
- 2 water
- 2
- 6
- 3/4
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, combine all ingredients. Stir until well blended. I do not use the nuts.
3. Drop mix from a teaspoon onto a cookie sheet lightly sprayed with cooking spray. Bake for 9 to 10 minutes.
4. Once cookies have lost their gloss, yet still feel soft to the touch, remove from oven. DO NOT OVER BAKE THESE COOKIES.
5. Let cool 1 minute, then remove to racks to finish cooling. Store in airtight container for up to 1 week.
Title: S'more Fondue
Ingredients:
- 1 marshmallows
- 2 milk
Instructions:
1. Combine frosting & milk in microwave safe bowl.
2. Zap on high about 40 seconds, stirring every 10 sec until melted.
3. serve with marshmallows and grahams.
Title: Scrumptious Chocolate Peanut Butter Cottage Cheese
Ingredients:
- 1/2 nonfat cottage cheese
- 1 vanilla extract
- 1 peanut butter
- 1 Splenda sugar substitute
- 1 cocoa powder
Instructions:
1. Mix all of the ingredients in a bowl, and stir until well combined.
2. You can even toss it in the microwave for a few seconds if you prefer it to be warm.
3. Enjoy! (Add more peanut butter or Splenda to your liking.).
Title: Fresh Peach Cake
Ingredients:
- 1 1/2 sugar
- 3/4 eggs
- 2 flour
- 1 1/3 baking soda
- 2 cinnamon
- 1 salt
- 1 sugar
- 1/4 flour
- 1 butter
- 1 evaporated milk
- 1 vanilla
- 1/2
- 2/3
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Use blender to mash the peaches.
3. For the cake, combine sugar, oil, eggs, peaches, flour, baking soda, cinnamon, salt, and chopped nuts.
4. Pour batter into greased 9 x 13 inch pan.
5. Bake in a preheated 350 degree fahrenheit oven for 40 minutes.
6. For frosting, combine sugar, flour, butter, evaporated milk and egg yolks in a sauce pan.
7. Bring to a boil, stirring constantly.
8. Cook until thick, about 10 minutes.
9. Add vanilla.
10. Cool frosting and frost the cake.
11. This is great for a Spring party.
Title: Egg Dairy Nut Free Carrot Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 caster sugar
- 1 bicarbonate of soda
- 1/2 salt
- 1 ground cinnamon
- 1/2 ground nutmeg
- 3/4 carrot
- 1/2 sultana
- 1/4 white vinegar
- 1 water
- 1
Instructions:
1. Add the ingredients into a mixing bowl in the same order as listed.
2. Mix with a wooden spoon for 1 - 2 minutes.
3. Pour into a small round or loaf tin (use non stick tin and cooking spray).
4. Bake at 180 degrees C for 40 mins or until a skewrer comes out clean.
5. Make fine cup cakes - reduce cooking time to 15-20 minutes.
Title: Frosted Mint Delight
Ingredients:
- 1/3 crushed pineapple
- 1
Instructions:
1. Melt the mint apple jelly in saucepan.
2. add the crushed pineapple; cool.
3. Add the whipped cream.
4. Pour into a container of your choice and freeze.
Title: The Quintessential Chocolate Cake!
Ingredients:
- 2 white sugar
- 1 3/4 all-purpose flour
- 3/4 cocoa powder
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1 salt
- 2 eggs
- 1 milk
- 1/2 vanilla extract
- 2 boiling water
- 1 butter
- 6 confectioners' sugar
- 2 2/3 cocoa powder
- 1/2 milk
- 1/3 vanilla extract
- 1
Instructions:
1. Heat oven to 350 F.
2. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
3. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
4. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes.
5. Stir in boiling water (batter will be thin).
6. Pour batter into prepared pans.
7. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.
8. Cool 10 minutes; remove from pans to wire racks.
9. Cool completely.
10. (Cake may be left in rectangular pan, if desired.) Frost with One-Bowl Buttercream Frosting.
11. To make One-Bowl Buttercream Frosting: Beat butter in medium bowl.
12. Add confectioners' sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed).
13. Stir in vanilla.
Title: Jelly Whip
Ingredients:
- 1 Jello gelatin
- 1/2 evaporated milk
Instructions:
1. Make jelly as per packet.
2. refrigerate.
3. when its nearly set, slowly add the evaporated milk in and beat till frothy with electric beaters.
4. chill till set.
Title: Frosted Triple Orange Squares
Ingredients:
- 2 boiling water
- 1 crushed pineapple
- 6 mandarin oranges
- 1 instant lemon pudding
- 1 milk
- 1
Instructions:
1. Dissolve jello in boiling water.
2. Stir in frozen OJ, mix until thawed.
3. Stir in undrained pineapple.
4. Chill in bowl until partially set, approximately 1- 1 1/2 hours.
5. Gently fold in drained oranges, and pour into 13 X 9 pan.
6. Chill until firm.
7. Beat whipping cream until soft peaks form.
8. Set aside.
9. Beat pudding and milk until smooth, gently fold in whipping cream.
10. Frost top of jello with whipped cream and pudding mixture.
11. Chill until firm.
Title: Raspberry Date Torte
Ingredients:
- 1 1/4 raspberries
- 1/2 unsalted peanuts
- 1 pitted dates
- 1/2 sugar
- 2 flour
- 1/8 salt
- 2 eggs
- 1/8 cream of tartar
- 1/2
Instructions:
1. Preheat oven to 325°F.
2. Butter 8" or 9" round baking dish.
3. In food processor or blender, chop peanuts until very fine - WATCH CAREFULLY OR YOU'LL GET PEANUT BUTTER!
4. Add dates, half the sugar, flour and salt and process until combined.
5. Turn into large mixing bowl.
6. Add egg yolks and mix until blended.
7. In medium or large clean bowl beat egg whites with cream of tartar until foam begins to form.
8. Fold about 1/3 of the whites into the date mixture, to lighten it, then gently but thoroughly fold in remaining whites.
9. Gently fold in 1/2 cup of the raspberries.
10. Turn into prepared baking dish.
11. Bake 40-45 minutes or until wooden pick inserted near center comes out clean.
12. Cool torte on rack.
13. To serve cut and top with whipped cream and all remaining raspberries.
Title: Simple Chocolate Sour Cream Cake
Ingredients:
- 1 chocolate instant pudding
- 1 eggs
- 4 sour cream
- 1 warm water
- 1/2
- 1 1/2
Instructions:
1. Preheat the oven to 350°F.
2. Lightly mist a 12-cup Bundt pan with Pam, then dust with flour.
3. Shake out excess flour; set pan aside.
4. In a large mixing bowl blend the cake mix, pudding mix, eggs, sour cream, warm water and oil with an electric mixer at low speed for 1 minute.
5. Scrape down the sides of the bowl with a rubber spatula.
6. Mix for 3 more minutes at medium speed, stopping to scrape down the sides of the bowl again.
7. The batter should be thick and well mixed.
8. Fold in chocolate chips, distributing them well throughout the batter.
9. Pour the batter into the prepared pan, smoothing it out with the spatula.
10. Place the pan on the middle rack of the oven.
11. Bake until the cake springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45 to 50 minutes.
12. Place the cake on a wire rack to cool for 30 minutes.
13. Run a long, sharp knife around the edge of the cake and invert it onto the rack to cool completely, 20 minutes more.
Title: Extra Creamy Fluffy White Frosting
Ingredients:
- 1 Crisco shortening
- 1/4 salt
- 1 vanilla
- 4 icing sugar
- 1/3 heavy whipping cream
Instructions:
1. In a bowl using an electric mixer, beat together the shortening, salt, vanilla and half of the icing sugar; beat until very smooth.
2. Add in whipping cream; beat well.
3. Add in remaining icing sugar to desired texture; beat until fluffy and creamy.