lumicero/recipes-ing2inst huggingface dataset:
Title: Pistachio Dream Cupcakes
Ingredients:
- 1 fat-free sugar-free instant pistachio pudding mix
- 1 non-fat vanilla yogurt
- 3 water
- 1/3
- 1 1/3
- 1
- 2
Instructions:
1. Heat oven to 350 degrees.
2. Place cake mix, pudding mix, egg whites, fresca, and water into a large mixing bowl. Beat with an electric mixer for at least 2 minutes, allowing mix to incorperate.
3. Grease muffin tin. Divide batter evenly in muffin tin, filling 2/3 full. Bake 30 minutes, or til cakes form cracks. Let cakes cool completely on wire rack.
4. Add 1 teaspoon of almond extract at a time and stir to incorperate. Add enough to notice the flavor. Spread frosting evenly over cakes and then you can enjoy!
Title: pudding & oreos
Ingredients:
- 1 instant vanilla pudding
- 4 -5
Instructions:
1. Make the instant pudding.
2. Put in ref for 2minutes and 30seconds.
3. You can crush the oreos while your waiting.
4. When time is up poor the oreos into the pudding.
5. Stir until all oreos are mixed in good.
6. Put pudding back into the ref for 4 minutes.
7. When time is up serve in bowls and add whip cream on top.
Title: Dad's Cookies
Ingredients:
- 1 butter
- 2 white sugar
- 1 1/2 brown sugar
- 1 flour
- 1 1/2 baking soda
- 1 rolled oats
- 1/2 egg
- 1 milk
Instructions:
1. Mix all ingredients together well.
2. Pinch bits of dough and place on a cookie sheet.
3. Flatten with a fork. Bake in 350 oven for 10-12 minutes, or until light brown.
Title: Ukrainian Honey Cake
Ingredients:
- 1 honey
- 3 flour
- 1 baking soda
- 1 baking powder
- 1 cinnamon
- 1/4 salt
- 1/2 orange, juice and zest of
- 1 vanilla
- 1 butter
- 2 sugar
- 1 eggs
- 4 walnuts
- 1
Instructions:
1. Bring honey to a boil, then cool it.
2. Sift flour with baking soda and powder, cinnamon, and salt.
3. Cream butter with sugar.
4. Add the honey.
5. Beat the egg yolks and add to the honey.
6. Add the flour mix alternatively with the coffee mixture.
7. Stir in the nuts.
8. Beat egg whites stiff and fold into the batter.
9. Pour into greased bread mold.
10. Bake 325F 50-60 minutes.
11. Unmold and cool well.
Title: Awesome Oatmeal Cookies
Ingredients:
- 2/3 unsalted butter
- 1/3 shortening
- 1 granulated sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 1 salt
- 1 baking soda
- 3 quick-cooking oatmeal
- 1/2 walnuts
- 1/2 raisins
Instructions:
1. In a large bowl, sift flours, salt, and baking soda; stir to combine; Stir in oatmeal and walnuts. Set aside.
2. With electric mixer, cream butter, shortening, sugar, brown sugar. Add eggs and vanilla. Beat thoroughly.
3. Add beaten butter mixture to flour/oatmeal mixture and stir well with a wooden spoon.
4. If using raisins, remove desired amount of dough to a separate bowl and stir in raisins.
5. Shape dough into 1 1/4 inch to 2 inch diameter logs ( 2 or 3 depending on length). Wrap each in plastic wrap or wax paper. Chill overnight.
6. Slice 1/4 inch thick. Bake on ungreased cookie sheets at 350 for 12 to 14 minutes, or till golden.
Title: Washington Pie (Russian Version) (Custard Filled Cake)
Ingredients:
- 1 Russian Layer Cake
- 1/2 marsala wine
- 1/2 water
- 1/2 sugar
- 1 butter
- 2 1/2 flour
- 1 vanilla
- 1 eggs
- 2 sugar
- 2 1/2
Instructions:
1. After the cake is baked, wrap layers seperately in waxed paper and store it for 2 days.
2. Preheat oven to 325°F.
3. Mix the wine and water with 2 tablespoons sugar.
4. Pour mixture on both layers of the cake.
5. In heavy saucepan, over medium, bring milk and butter to a boil.
6. In a small bowl, combine the flour and remaining sugar, mixing thoroughly, then add to pan to make the cream sauce.
7. Stir in vanilla or any other falvoring you would prefer.
8. Cool for 5 minutes then add the egg yolks; stir well.
9. Cook for 5 minutes, being very careful not to let boil or even simmer, stirring while it thickens.
10. Allow the custard to cool completely, then spread on top of the bottom layer of cake.
11. Cover with the top layer of cake.
12. Whip the egg whites until stiff; gradually add sugar for meringue, beating to stiff peaks again.
13. Spread the meringue on top of the cake, bake until meringue browns (15 minutes).
14. Serve warm or cold.
Title: Chocolate Chip Cupcakes
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1 baking soda
- 1/2 salt
- 1/4 water
- 1 vinegar
- 1/2 vanilla
- 1 cream cheese
- 1 sugar
- 1 salt
- 1/2
- 1
Instructions:
1. Mix batter ingredients together until smooth.
2. Mix filling ingredients together.
3. Fill cupcake liners 1/2 full with batter.
4. Then put 1 heaping tsp of the filling into center of each cupcake.
5. Bake at 350 for 25-30 minutes.
Title: Almond-Oat Strawberry Shortcakes
Ingredients:
- 1 all-purpose flour
- 1/2 old fashioned oats
- 1/3 sugar
- 1/3 baking powder
- 2 kosher salt
- 1/2 butter
- 6 heavy cream
- 1 vanilla extract
- 1 1/2 fresh strawberries
- 4 Grand Marnier
- 1
Instructions:
1. Preheat oven to 375°.
2. Line a baking sheet with parchment paper or just use sipat.
3. Pulse flour, oats, almonds, 1/3 cup sugar, baking powder, and salt in a food processor until finely ground.
4. Add butter; pulse until only pea-size pieces remain.
5. Add 1/2 cup cream and 1 teaspoons vanilla; pulse until large moist clumps form.
6. Transfer to a work surface.
7. Knead until dough comes together, about 4 turns.
8. Pat into a 4x6" rectangle. Halve lengthwise, then crosswise into thirds.
9. Arrange on prepared baking sheet. Brush with cream; sprinkle with 1/2 tablespoons sugar.
10. Bake, rotating sheet halfway through cooking, until golden brown around edges and a tester inserted into center comes out clean, about 20 minutes.
11. Set biscuits on a wire rack; let cool.
12. Meanwhile, combine strawberries, 1 tablespoons sugar, and Grand Marnier, if using, in a large bowl. Toss to coat. Let strawberries sit, tossing often, until juices release. Whisk 1/2 cup cream, 1/2 tablespoons sugar, and 1/2 teaspoons vanilla in a small bowl until peaks form.
13. Cut warm or room-temperature biscuits in half; place bottom halves on plates. Divide whipped cream and strawberries over. Top with remaining biscuit halves.
Title: Rum Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 1 water
- 1/2 spiced rum
- 4 butter
- 1/2 sugar
- 1/2 water
- 1/4 spiced rum
- 1
- 1/4
- 1/2
Instructions:
1. Preheat oven to 325.
2. Combine pudding mix, cake mix, vegetable oil, eggs, water,& spiced rum; mix with a mixer.
3. Grease& flour a bundt/tube cake pan.
4. Put nuts in pan first, then pour in cake mix.
5. Bake for 60-65 minutes.
6. Cool for 15 minutes, then invert on a plate.
7. Prick cake with toothpick (esp. the top& sides).
8. Drizzle with glaze while cake is stil hot; spoon ALL of mixture over cake.
9. GLAZE: While cake is in oven, melt butter in a saucepan.
10. Stir in sugar& water.
11. Boil for 5 minutes, stirring constantly.
12. Remove from heat& add rum (do NOT cook the rum!).
Title: Seafoam Cake
Ingredients:
- 1 all-purpose flour
- 1 1/2 granulated sugar
- 1 baking powder
- 10 real vanilla
- 1
Instructions:
1. Grease cake pan.
2. Line with waxed paper.
3. Mix, sift flour, sugar, and baking powder 3 times.
4. Add gradually to the egg whites, stirring after each addition.
5. Mix in the vanilla.
6. Pour into the pan.
7. Bake in oven at 350° for 35 - 45 minutes.
Title: Melt In Your Mouth Chocolate Delight
Ingredients:
- 1 pecans
- 1 flour
- 1/2 margarine
- 2 cream cheese
- 2 Cool Whip
- 2 chocolate instant pudding
- 4 milk
- 2 powdered sugar
- 1 Cool Whip
- 1/2 pecans
Instructions:
1. Preheat the oven to 400°F.
2. Start with the crust: Mix the pecans and flour together. Melt butter; add to mixture and stir until moist.
3. Press into a deep ungreased 9x11 inch pan--crust should be thin.
4. Bake until lightly brown; cool completely.
5. Blend the cream cheese and Cool Whip together until smooth. Add sugar slowly until mixed well (make sure the Cool Whip is defrosted and the cream cheese is at room temperature before starting). Spoon filling into crust and let sit in the refrigerator while you mix the pudding.
6. Mix the 2 boxes of pudding with the milk. When the pudding is thickened, add it to the top of the cream cheese mixture. Let set in the refrigerator.
7. Next spread the last tub of Cool Whip on top of the pudding, being careful not to mix with the pudding.
8. Top with chopped pecans.
Title: Glazed Chocolate-Sour Cream Cake
Ingredients:
- 1 eggs
- 3 sour cream
- 1/3 sour cream
- 1 instant coffee
- 2 hot water
- 3 butter
- 1 margarine
- 1 Cool Whip Topping
- 2 strawberry
- 1 raspberries
- 1
Instructions:
1. Grease and flour 2 (9-inch) round cake pans.
2. Line bottoms of pans with wax paper.
3. Prepare cake mix as directed on package, substituting 1 cup of the sour cream for all of the water.
4. Stir in 2 tablespoons of the instant coffee.
5. Spread batter into prepared pans.
6. Bake as directed on package.
7. Cool 10 min.; remove from pans.
8. Immediately remove wax paper.
9. Cool completely on wire racks.
10. Dissolve remaining 1 tablespoons instant coffee in water.
11. Melt dipping chocolate as directed on container.
12. Stir in butter, dissolved instant coffee and remaining 2 tablespoons sour cream; mix until well blended.
13. Place 1/3 cup of the chocolate mixture in medium bowl; gently stir in whipped topping.
14. Place 1 cake layer on serving plate.
15. Spread with whipped topping mixture.
16. Top with second cake layer.
17. Pour remaining warm chocolate glaze mixture over top of filled cake, allowing it to drip over sides.
18. Pile berries on top of cake.
19. Refrigerate 30 minute or until chocolate glaze is set.
20. Store leftover cake in refrigerator.
Title: Matzo Buttercrunch
Ingredients:
- 6 unsalted butter
- 1/2 brown sugar
- 1
- 1/2
Instructions:
1. Preheat oven to 375ºF.
2. Line a jelly roll pan with aluminum foil; cover foil with parchment paper.
3. Arrange matzo crackers in a single layer on pan, cutting them as necessary to fit; bake for 5 minutes or until crackers are lightly browned.
4. Reduce oven temperature to 350ºF.
5. Combine butter and brown sugar in a small heavy saucepan; bring to a boil, stirring often.
6. Cook 3 minutes, stirring constantly; pour mixture over matzo.
7. Bake for 10 minutes or until the mixture bubbles.
8. Sprinkle evenly with chocolate.
9. Cool slightly; refrigerate 30 minutes or until chocolate is set.
10. Break into 36 pieces.
Title: Apple Cake
Ingredients:
- 1 butter
- 1/2 eggs
- 3 water
- 1 coconut
- 1 1/4 apples
- 2 cinnamon
- 1/2
Instructions:
1. In a large bowl, combine cake mix, butter, eggs and water.
2. When fluffy, stir in coconut, half of the sliced apples and cinnamon.
3. Pour batter into a greased 11X9" baking dish.
4. Top with remaining apple slices Bake at 350* for approx 40 minutes.rn**edited to add, when I finally made this , I still had dough in the center, so cooked for an additional 10 minutes. I would start at the 40 minute mark and check it since ovens vary so much.
Title: Starlight Double-Delight Cake
Ingredients:
- 2 cream cheese
- 1/2 margarine
- 1/2 butter
- 1/2 vanilla
- 6 powdered sugar
- 1/4 hot water
- 4 margarine
- 1/4 butter
- 3 eggs
- 2 all-purpose flour
- 1 1/2 baking soda
- 1 salt
- 3/4 milk
Instructions:
1. Heat oven to 350F.
2. Grease and flour two 9-inch round cake pans.
3. In large bowl, combine cream cheese, 1/2 cup margarine, vanilla and peppermint extract; blend until smooth.
4. Add powdered sugar alternately with hot water, beating until smooth.
5. Blend in chocolate.
6. In another large bowl, combine 2 cups of the frosting mixture and 1/4 cup margarine; blend well.
7. Beat in eggs 1 at a time, beating well after each addition.
8. Add flour, baking soda, salt and milk; beat until smooth.
9. Pour batter evenly into greased and floured pans.
10. Bake at 350F.
11. for 30 to 40 minutes or until toothpick inserted in center comes out clean.
12. Cool 5 minutes; remove from pans.
13. Cool completely.
14. To assemble cake, place 1 layer, top side down, on serving plate; spread with about 1/4 of frosting.
15. Top with second layer, top side up.
16. Spread sides and top of cake with remaining frosting.
17. Yield: 12 servings High Altitude: Above 35000 feet: Increase flour to 2 1/2 cups and use 1 1/2 cups of frosting mixture in cake.
18. Bake as directed above.
Title: Fresh Apple Date Cake
Ingredients:
- 1/2 vegetable shortening
- 2 sugar
- 2 eggs
- 2 flour
- 1/2 nutmeg
- 1 cinnamon
- 1 baking soda
- 1 salt
- 1 pecans
- 1 dates
- 4 apples
Instructions:
1. Preheat oven to 325 degrees.
2. Cream butter and sugar.
3. Add eggs and mix well.
4. Add remaining ingredients and stir until blended.
5. Pour batter into a well greased and floured 10 inch tube pan.
6. Bake in preheated oven for 1 hour.
Title: Lemon Pot De Creme
Ingredients:
- 5 unsalted butter
- 1/3 sugar
- 2 sugar
- 1/3 lemon juice
- 1 egg
- 2 lemon, zest of
- 1 salt
- 1 pistachio nut
Instructions:
1. Place butter, sugar, lemon juice and 3 egg yolks in a double boiler; stir constantly with a stainless steel whisk or wooden spatula over medium heat until pudding turns very thick (if you drop some of the mixture onto the rest of the pudding in the pan it will form an unmoving ribbon on the surface); DON'T let mixture boil.
2. Pour pudding into a bowl; stir in lemon zest and let it cool by placing the bottom of the bowl in cool water.
3. Beat the egg white with a pinch of salt until stiff and glossy; gently fold into pudding and fill 4 pot de creme pots; place plastic wrap on surface of pudding in each cup and refrigerate until chilled.
4. For an optional garnish, pipe a small rosette of whipped cream in the center of each pot and encircle the rosette with chopped pistachio nuts.
Title: Quick Pudding
Ingredients:
- 1 flour
- 1/2 brown sugar
- 1 salt
- 1/4 baking powder
- 1 1/2 raisins
- 1 butter
- 1 milk
- 2/3 brown sugar
- 1 flour
- 1 butter
- 1 salt
- 1/8 boiling water
- 2 vanilla
- 2
Instructions:
1. For the batter: Rub butter into dry ingredients.
2. Add raisins (I never chop them).
3. Add milk to make a soft dough.
4. Pour into buttered pan.
5. For the Sauce: Mix dry ingredients.
6. Pour boiling water over and stir until dissolved.
7. Add butter, salt and vanilla.
8. Pour over batter slowly.
9. Bake 350 for about 1hr.
Title: Creamy Cottage-Cinnamon Pudding
Ingredients:
- 3 1/8 vanilla pudding mix
- 1/8 ground cinnamon
- 1 small curd cottage cheese
- fresh strawberries
Instructions:
1. Prepare pudding as package directs, adding cinnamon; cool.
2. Stir in cottage cheese; spoon into dessert dishes. Chill.
3. Garnish with strawberries. Refrigerate leftovers.
Title: Chocolate & Peanut Butter Casserole
Ingredients:
- 1/2 flour
- 1/4 sugar
- 3/4 baking powder
- 1/3 milk
- 1 vanilla extract
- 1 peanut butter
- 1/4 sugar
- 1/3 boiling water
- 1/2 chocolate-covered graham cracker cookies
- 1/4 ice cream
- 3/4
- 1/2
- 2
Instructions:
1. Preheat oven to 350°.
2. In a medium mixing bowl, combine the flour, 1/4 cup sugar and baking powder.
3. Add the milk, oil and vanilla extract; whisk until smooth.
4. Stir in the peanut butter and chocolate chips.
5. Pour mixture into ungreased 1 quart casserole; set aside.
6. In bowl, combine the remaining sugar and cocoa.
7. Gradually stir in boiling water.
8. Pour mixture over batter in dish.
9. Bake uncovered for 35-40 minutes or until a toothpick in cake portion comes out clean.
10. Remove and sprinkle with peanuts and graham cracker crumbs.
11. Serve warm with ice cream or whipped cream.
Title: Momma Jean's Carrot Cake
Ingredients:
- 1 1/2 brown sugar
- 2 eggs
- 4 flour
- 2 baking soda
- 2 baking powder
- 2 cinnamon
- 2 salt
- 1 carrots
- 3 walnuts
- 1 butter
- 1/4 cream cheese
- 4 vanilla
- 1 icing sugar
- 2
Instructions:
1. Mix oil and sugar, add eggs one at a time mixing well after each. Add dry ingredients to wet, mixing well. Add carrots and nuts. Pour in 9 x13" pan. Bake at 300 degrees fahrenheit for 50 minute
2. For icing blend butter, cream cheese and vanilla. Add icing sugar a little at a time until smooth.
3. Wait for cake to cool, top with icing and sprinkle some chopped walnuts on top.
Title: White Chocolate Amaretto Cake
Ingredients:
- 1 eggs
- 4 white chocolate pudding mix
- 1 cold water
- 1/2 amaretto liqueur
- 1/2 butter
- 1/2 water
- 1/4 white sugar
- 1/2 amaretto liqueur
- 1/4
- 1
- 1/2
- 1
- 1/4
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10 inch non-stick Bundt pan.
2. In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes.
3. Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.
4. Remove cake from oven, and use an ice pick or skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly and patiently drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.
5. To make the glaze: Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.
6. Topping: Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.
Title: Chocolate Filling or Icing (Fudgey)
Ingredients:
- 1 marshmallow cream
- 1 1/2 sugar
- 1 evaporated milk
- 4 butter
- 1/4 salt
- 3 vanilla extract
- 1 hot water
- 5
Instructions:
1. Place chips in microwave safe bowl and microwave on high for 1 and 1/2 minutes, stirring to melt.
2. If not melted microwave for 15 second intervals stirring thoroughly each time until melted then set aside.
3. In large heavy saucepan combine sugar, evaporated milk, marshmallow cream, butter and salt.
4. Cook over medium heat stirring constantly until it comes to a vigorous boil.
5. Cook for 5 minutes thenn remove from heat.
6. Add vanilla and melted chocolate chips, stirring until incorporated.
7. Add hot water and using hand mixer beat on high until incorporated.
8. Let cool at room temperature.
Title: Dried Pineapple Sauce
Ingredients:
- 2 boiling water
- 1 pineapple bits
- 1/4 sugar
- 1 cornstarch
- 1 butter
- 1/4 salt
Instructions:
1. Pour boiling water over dried pineapple bits in a bowl. Let cool.
2. In a saucepan, combine sugar and cornstarch. Gradually stir in cooled water with pineapple, stirring well to dissolve.
3. Cook over low heat, stirring constantly until thickened. Add butter and salt, cover and cook over low heat for 10 to 15 minutes longer, stirring occasionally.
4. Serve hot over bread pudding or plain cake.
Title: Cinnamon Buttercream Frosting
Ingredients:
- 1/2 butter
- 3 3/4 powdered sugar
- 3 -4 milk
- 1 vanilla extract
- 1 cinnamon
Instructions:
1. Place butter in large bowl.
2. Beat on low 30 seconds.
3. Add sugar about a cup at a time, beating on low between each addition.
4. Add 3 tablespoons milk, vanilla and cinnamon.
5. Beat on medium 1 minute.
6. Blend in up to 1 tablespoons of milk if frosting is too thick.
Title: Chocolate Ras Muffin
Ingredients:
- 2 buckwheat groats
- 30 oatmeal
- 40 Splenda sugar substitute
- 15 banana
- 2
- 1
- 2
- 30
Instructions:
1. Put everything in a bowl.
2. mix them all up with a spoon until there are no lumps and.
3. the content is creamy but not dry (mix for about 3 mins).
4. dump in a muffin tin.
5. bake at 420f for 15-20 minutes.
Title: Maple Nut Bundt Cake
Ingredients:
- 2 1/8 all-purpose flour
- 1 baking powder
- 1 baking soda
- 2/3 butter
- 3/4 sugar
- 2 eggs
- 1 sour cream
- 1/2 icing sugar
- 1/8 all-purpose flour
- 1 butter
- 1 ground cinnamon
- 1/2 pecans
- walnuts
- pure maple syrup
Instructions:
1. Preheat the oven to 350°F Grease your 10" bundt or fluted pan and set aside.
2. Prepare the nut filling by combining the flour and butter with a fork until you have a crumbly mixture. Mix in the cinnamon, chopped nuts and maple syrup to form a lumpy paste, then set aside.
3. For the cake, stir together the flour, baking powder and baking soda. In a separate bowl, cream the butter and sugar together until light and fluffy. Beat in one tablespoon of the flour mixture then one egg, then another tablespoon of flour mixture, then the final egg. Add the remaining flour and and beat until well combined, then mix in the sour cream. The batter should be thick.
4. Spoon just more than half the cake batter into the bundt pan. Spread the mixture up the sides a bit and around the funnel of the pan to create a rim to keep the filling inches.
5. Carefully drop in the maple nut filling into the dent in the cake batter, then cover the filling with the remaing cake batter. Smooth the top of the cake and place in the middle of a preheated oven.
6. Bake the cake for 30 - 35 minutes or until a cake tester inserted in the cake comes out without batter (note: the filling may stick to the tester).
7. Let the cake cool on the rack for 15 minutes, then loosen the edges and turn the cake onto the rack to cool completely.
8. Dust the cooled cake with icing sugar just before serving.
Title: Pumpkin Pie Cake
Ingredients:
- 1 unsalted butter
- 1 pumpkin puree
- 1/2 evaporated milk
- 1 granulated sugar
- 1 eggs
- 3/4 pumpkin pie spice
- 2 salt
- 2
- 1/2
Instructions:
1. Preheat oven to 350°F Grease a 13 x 9 x 2-inch baking pan.
2. Combine cake mix, nuts and butter until well mixed. Press mixture into bottom of prepared baking pan.
3. In a large bowl, combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and salt. Beat with an electric mixer on medium speed for 2 minutes or until thoroughly combined. Spread over crumb mixture.
4. Bake for 50 to 55 minutes, or until set and tip of knife inserted into center of pan comes out clean. Cool on a wire rack.
5. Cut into squares and top with sweetened whipped cream if desired.
Title: Chocolate Mousse Cake
Ingredients:
- 4 unsalted butter
- 1 sugar
- 1 vanilla extract
- 1 eggs
- 2 all-purpose flour
- 2 1/4 - 2 1/2 baking powder
- 1 1/2 baking soda
- 1 salt
- 3/4 buttermilk
- 1 cinnamon
- 2 chocolate curls
- 1/2
Instructions:
1. Heat oven to 350°F and coat a 15x10x1-inch jelly roll pan with nonstick cooking spray. Line with parchment paper; lightly coat paper with spray also.
2. Melt chocolate in a small bowl in microwave on 100% power for 1-2 minutes; stir until smooth.
3. In a large bowl, beat butter, sugar and vanilla until smooth. Beat in eggs and melted chocolate.
4. In a medium sized bowl, mix flour, baking powder, baking soda and salt.
5. Alternatively beat in flour mixture and buttermilk to butter mixture, ending with flour.
6. Evenly spread into prepared pan.
7. Bake at 350°F degrees for 25 minutes or until top springs back when pressed. Let cool in pan for 5 minutes then invert onto rack; remove pan and parchment paper; let cool completely.
8. Slice cooled cake into thirds - each piece 10x5x1-inches.
9. Prepare mousse following package directions ADDING cinnamon.
10. Stack cake layers with 3/4 cup mousse between layers and 1 1/4 cups on top.
11. Chill for 1 hour then garnish with chocolate curls.
12. Keep any leftovers stored in the refrigerator.