lumicero/recipes-ing2inst huggingface dataset:
Title: Pear Cardamom Upside Down Cake
Ingredients:
- 2 butter
- 1/4 brown sugar
- 1/4 ground cardamom
- 2 pears
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/4 ground cardamom
- 1/8 salt
- 3/4 granulated sugar
- 1/4 butter
- 2 eggs
- 3/4 2% low-fat milk
- 1 vanilla
Instructions:
1. Preheat oven to 350 degrees. Lightly spray a 9-inch round cake pan.
2. In a small skillet, melt 2 tablespoons butter over medium heat. Add the brown sugar and 1/4 teaspoon cardamom, stirring constantly. When the sugar dissolves, pour it into the pan. Arrange the sliced pears on top of the syrup in an overlapping circle.
3. Sift together flour, baking powder, cardamom, and salt, stir to combine. In a separate bowl, blend butter and granulated sugar, then blend in eggs. Alternate dry ingredients with milk, blending to combine. Add vanilla.
4. Spoon batter into pan, starting in center and gently spreading on top of the fruit.
5. Bake for 50 minutes, or until done.
6. Cool in pan 10 minutes, then cover with a plate and invert it onto the plate. Leave the pan on for two minutes, then gently remove the pan.
Title: Best Ever Chocolate Frosting
Ingredients:
- 3 butter
- 3 margarine
- 1 light corn syrup
- 1/2 honey
- 1 vanilla extract
- 1 -2 powdered sugar
- milk
Instructions:
1. In small bowl, beat butter, cocoa, corn syrup and vanilla.
2. Add powdered sugar and milk.
3. Beat to spreading consistency.
Title: Hawaiian Chocolate Macadamia Nut Brittle Flan
Ingredients:
- 1/2 sugar
- 1 margarine
- 1 1/2 flour
- 2 cinnamon
- 1/2 vanilla
- 1/4 sugar
- 1/4 light corn syrup
- 1 1/2 water
- 2 butter
- 5 1/2 cornstarch
- 1/2 sour cream
- 1 eggs
- 1
- 2
- 4
- 6
Instructions:
1. Lightly mix together sugar and magarine. Combine flour.
2. Add remaining ingredients. Do not overmix.
3. Roll out chilled dough and place in two 9" pie plates.
4. Bake 400° till golden brown.
5. Brittle Filling:
6. Combine sugar, corn syrup and enough water to make a wet sand consistency.
7. Boil till sugar caramilizes and turns a medium amber color.
8. Add butter and mix well. Turn off heat, add cream slowly; be careful as it will splatter if too much is added at one time.
9. Add nuts; pour into prebaked shells that are brushed with chocolate and refrigerate till cool.
10. Chocolate topping:
11. Combine cream and cornstarch and mix well. Add all ingredients except semi sweet chocolate in pan over medium heat; stir constantly.
12. Let thicken, but do not boil. Remove from heat and add chocolate.
13. Combine till melted. Pour over brittle layer then let set.
14. Cover with whip cream and chocolate shavings.
Title: Chocolate Cake With Pecan Caramel Sauce
Ingredients:
- 3 eggs
- 1 sugar
- 3/4 milk
- 1/4 all-purpose flour
- 3/4 baking powder
- 1/2 salt
- 1/2 vanilla extract
- 1/2 water
- 1/2 pecans
- 1
- 1/4
- 1
Instructions:
1. In a mixing bowl, beat eggs, sugar, oil and milk.
2. Combine the flour, cocoa, baking powder and salt, and gradually add this mixture to the egg mixture; mix well.
3. Stir in vanilla, and transfer to an 8" square baking pan.
4. Bake at 350F for 30-35 minutes or until a toothpick comes out clean.
5. Cool on a wire rack.
6. In a heavy saucepan, combine caramels and water.
7. Cook over low heat until smooth, stirring constantly.
8. Add pecans, and cool slightly.
9. Cut cake into squares, and drizzle with warm sauce.
Title: Rhubarb Hand Tarts
Ingredients:
- 1 granulated sugar
- 2 quick-cooking tapioca
- 1 fresh ginger
- 1 ground nutmeg
- 3 fresh rhubarb
- 1 rhubarb
- 1 tart apple
- milk
Instructions:
1. In a large saucepan, stir together granulated sugar, tapioca, ginger and nutmeg.
2. Stir in rhubarb and apples until coated; let stand about 15 minutes or until a syrup begins to form, stirring occasionally.
3. Cover and cook over medium heat about 15 minutes or just until fruit is softened, stirring occasionally.
4. Remove from heat.
5. Cool filling completely.
6. Prepare pastry and divide in half.
7. On a lightly floured surface roll out each portion to a 12" square.
8. Cut each portion into 4 6" squares.
9. Line a large baking sheet with foil; grease foil and set aside.
10. Spoon about 1/4 cup of th cooked rhubarb mixture onto half of one pastry square, leaving a 1" border around edges of pastry.
11. Brush edges of square with water.
12. Fold pastry over filling, forming a rectangle or triange.
13. Press edges gently toseal.
14. Brush edges lightly with water again.
15. Fold edges up and over about 1/4".
16. press edges up and over and about 1/4".
17. Press edges with tines of a fork to seal again.
18. Place tart on prepared baking sheet.
19. Repeat with remaining squares of pastry and remaining rhubarb mixture.
20. Prick top of each 2-3 times with the tines of a fork to let steam escape.
21. Gently pat down top to get rid of excess air around filling.
22. Brush tops with milk, sprinkle with coarse sugar Bake in a 375F oven for 30-35 minutes or until golden.
23. Remove tarts from baking sheet and cool on a wire rack about 30 minutes.
24. Serve warm If you are baking in advance to freeze: Prepare tarts as directed uxcept bake for 20 minutes and cool.
25. Arrange on a baking sheet in a single layer.
26. Cover and freeze until firm.
27. Transfer to freezer container or sel-sealing freezer bag.
28. Seal, label and freeze up to 4 months.
29. To reheat: Line a large baking sheet with foil, grease foil Remove frozen tarts from container and arrange on prepared baking sheet.
30. Cover with foil.
31. Bake in a 375F oven for 10 minutes.
32. Uncover; bake 10-15 more or until filling is bubbly and pastry is golden.
33. Serve as directed.
Title: Ricotta Pudding - Budino Di Ricotta
Ingredients:
- 3 sugar
- 3 ricotta cheese
- 1 candied lemon peel
- 2 golden raisin
- 1 lemon rind
- 1
Instructions:
1. Preheat the oven to 350.
2. Butter a 6" spring form pan, and coat it with bread crumbs. Set aside.
3. Whisk the egg yolks with the sugar, then whisk in the cheese.
4. Stir in the almonds, lemon peel, raisins and zest.
5. Pour into the pan, smooth the top and bake for 30 minutes, or until firm to the touch.
6. Allow to cool. Release the sides of the pan.
Title: Mom’s Italian Cream Cake
Ingredients:
- 1 buttermilk
- 1 baking soda
- 5 eggs
- 2 sugar
- 1 pecans
- 1/2 butter
- 1/2 shortening
- 2 flour
- 1 vanilla
- 1 angel flake coconut
- 1 cream cheese
- 2 powdered sugar
- 1 vanilla
- 1/2 butter
- 1 pecans
- 1 angel flake coconut
Instructions:
1. Preheat oven to 325 degrees.
2. Combine baking soda and buttermilk, let stand a few minutes.
3. Cream sugar, butter, and shortening.
4. Add egg yolks, one at a time, beating well after each addition.
5. Add buttermilk/soda mixture, alternately with flour, to creamed mixture. Stir in vanilla.
6. Place this mixture in a separate bowl.
7. Wash and dry the mixing bowl.
8. Beat egg whites until stiff.
9. Fold egg whites into batter.
10. Stir in pecans and coconut (gently).
11. Bake in 3 (9 inch) greased, floured layer pans.
12. Bake about 25 minutes, or until cake looks done.
Title: Elswet's Quick, Easy, & Delicious Diabetic Irish Shortbread
Ingredients:
- 1 artificial sweetener
- 1/3 artificial sweetener
- 2 whole wheat flour
- 2
Instructions:
1. Cream together the sugar and butter, adding sugar in slowly. Sift in the flour slowly, mixing as you add.
2. Turn out onto a LIGHTLY floured board, and knead until thoroughly mixed, approximately 12-15 times.
3. Roll to 1/4 inch thickness, cut and place on parchment paper-covered baking sheet.
4. Bake for 15 minutes at 350°F Allow to cool on baking sheet, placed on baking rack.
Title: Caramel Roasted Pineapple
Ingredients:
- 1/3 sugar
- 1/4 water
- 7 cloves
- 2 star anise
- 2 cinnamon sticks
- 1 orange, juice of
- 1 pineapple
- 1 fresh mint leaves
- 1/4
Instructions:
1. Preheat oven to 450 degrees F.
2. Cut the pineapple in half lengthwise, then half each piece so you have quartered the pineapple lengthwise.
3. Add sugar, water, cinnamon, cloves, and star anise to a medium skillet with ovenproof handles.
4. Bring to a boil over medium high heat.
5. Boil until syrup starts to caramelize, about 5 to 8 minutes.
6. The caramelized syrup is very hot.
7. Carefully and slowly add the orange juice and pineapple so the syrup doesn<U+0092>t splatter.
8. Transfer to the oven and roast for 10 minutes, turning at the half waypoint.
9. Let cool to room temperature before slicing.
10. Slice the pineapple thinly and arrange it on a platter in a decorative pattern.
11. Drizzle lemon juice and sprinkle with mint.
Title: Nutella Chocolate Cake With Nutella Buttercream
Ingredients:
- 1/2 unsalted butter
- 1 1/2 sugar
- 3 eggs
- 1/4 dark chocolate
- 1 1/2 cake flour
- 2 baking soda
- 1 salt
- 1 milk
- 3/4 vanilla extract
- 1 dark chocolate
- 1 1/2 unsalted butter
- 8
- 1 1/2
Instructions:
1. Nutella Chocolate Cake.
2. Trace the bottoms of two 9" X 1 1/2" pans onto parchment paper. Cut out the outlines. Butter and flour both pans, knocking out excess flour. Place traced parchment paper onto pan bottoms.
3. Cream butter and sugar gradually, creaming well after each addition. Add eggs, one at a time, beating well after each. Mix in melted and cooled chocolate and nutella.
4. Sift cake flour with baking soda and salt. Add to creamed mixture alternately with milk and vanilla, beating well after each addition until smooth.
5. Pour into two prepared 9" X 1 1/2" cake pans. Bake at 350 F for 30-35 minutes, or until a tester inserted near the center of the cake comes out clean.
6. Cool in pans on a cooling rack for 10 minutes. Run a knife around the edge of the pans, invert cakes onto rack and let cool completely.
7. Nutella Buttercream.
8. In a bowl beat the butter with an electric mixer at medium speed until light and creamy.
9. Break the chocolate into squares and place in a microwave-safe bowl. Microwave, stopping and stirring every 15 seconds, until melted. Do not allow the temperature to exceed 160°F Allow chocolate to cool until no longer warm to the touch.
10. Mix the nutella into the melted and cooled chocolate with a spoon. Do not use an electric mixer and do not over-beat! This will keep the frosting dense and spreadable.
11. Mix the nutella mixture into the butter using a spoon. Do not use an electric mixer and do not over-beat. The finished buttercream should be dark in color with a dense flavor. It will be somewhat soft and may need to be briefly chilled to firm up to frosting consistency.
Title: Rab Torte (Rapska Torta)
Ingredients:
- 50 butter
- 2 eggs
- 2 sugar
- 500 flour
- 5 salt
- 1000 sugar
- 900 sugar
- 30 lemon zest
- 15 orange zest
- 25 eggs
- 7 maraschino cherries
- 50 icing sugar
- 30
Instructions:
1. Blanch and peel the almonds, dry for several days at room temperature.
2. Grind the almonds by hand; add sugar, vanilla sugar, orange and lemon zest, eggs and maraschino. Each time an ingredient is added, gently mix with the fingertips. Do this 5-6 times.
3. Made a soft pastry of the butter, sugar, eggs and salt, and add flour as needed.
4. Roll the pastry out into the required shape and place it on a greased baking tin. Put the filling onto the pastry. From the remnants, cut out strips 1 cm wide and line the sides of the filling, making little waves. Then, with a fork impress little tracks along the surface of the filling.
5. Bake in preheated oven at 170°C for about 25 minutes, until the stuffing obtains a gold color.
6. Decorate with icing sugar, serve with tea, liqueur or Muscat grappa.
Title: German Strawberry Cake (Erdbeer Torte)
Ingredients:
- 5 plain flour
- 2 cornflour
- 1 baking powder
- 1 lemon, rind of
- 5 eggs
- 7 caster sugar
- 8 -10 water
- 4 fresh strawberries
- 2
- 1
Instructions:
1. Oil two 9 1/2 - 10 inch sponge tins, line the base with greaseproof paper and dust with flour.
2. Sift together the flour, cornflour, and baking powder two or three times.
3. Break the eggs into a large bowl and whisk for 1 - 2 minutes either using electric beaters or a rotary whisk.
4. Place the bowl over a saucepan of simmering water.
5. Add the sugar and whisk over the heat until the mixture is creamy.
6. Remove from heat and whisk until mixture is cool and the beaters leave a trail when lifted above the mixture.
7. Gently fold in the flour a little at a time finally adding the grated lemon rind.
8. Divide the mixture between the two tins and bake in a fairly hot oven (GM 5, 375°F, 190°C) for about 25 minutes.
9. Remove the tins and cool on a wire rack.
10. Spoon the jam and water into a small saucepan, bring to the boil and bubble to a thick glaze.
11. Brush one surface of the sponge with the glaze and sandwich the layers together.
12. Brush the sides with more jam and press the nuts into the sides with a small palette knife.
13. Lift the cake onto a flat serving plate.
14. Arrange the strawberries on top halving them if large, brush with remaining glaze and serve.
Title: Lemon-Scented Mascarpone Trifle With Creme De Cassis
Ingredients:
- 1/2 sugar
- 1 lemon, juice and zest of
- 16 mascarpone cheese
- 1 creme de cassis
- 1/2 strawberries
- 2 fresh mint leaves
Instructions:
1. In a small saucepan over medium heat, combine the sugar with the lemon juice.
2. Cook until the sugar has dissolved, about 5 minutes.
3. Let cool.
4. In a medium bowl, combine the cooled sugar mixture with the mascarpone cheese and the lemon zest.
5. Now, add almonds, if using.
6. Using an electric mixer, whip on medium speed until the mixture is light and fluffy.
7. To build the trifle, line the bottom of a trifle bowl with a layer pound cake.
8. Brush the pound cake with some creme de cassis liqueur.
9. Spoon a layer of the cheese mixture over the pound cake, and then a layer of berries.
10. Repeat the layers until all the ingredients are used, finishing with a top layer of berries.
11. Chill in the refrigerator until ready to serve.
12. Garnish with chopped mint leaves &/or flavored whipped cream &/or almonds.
Title: Apfelkuchen Mit Rahm (Applecake With Rum)
Ingredients:
- 1 1/2 unbleached flour
- 1 lemon rind
- 1 sugar
- 5 butter
- 2/3 milk
- 1 sliced apples
- 1/2 sugar
- 4 rum
- 1/4 sugar
- 1/4 butter
- 1/3 lemon juice
- 2 raisins
- 1 eggs
- 1/4 milk
- 3
- 1 3/4
Instructions:
1. Preheat oven to 350°F.
2. To make crust, mix flour, sugar, and lemon rind.
3. Cut in butter until mixture resembles coarse crumbs.
4. Add egg yolk and 1 T of milk; mix gently to form a dough.
5. Pat into bottom of a 10-inch Springform pan that has sides only greased.
6. Press dough up sides of pan for 1 inch.
7. For the Filling:.
8. Warm the raisins over low heat in the rum.
9. Toss together bread crumbs and melted butter and spread evenly over pastry crust.
10. Toss apple slices,lemon juice, and 1/4 c of sugar together and spread apples over crumbs.
11. Drain raisins, reserving rum, and sprinkle raisins over apples.
12. Bake for 15 minutes.
13. For the topping:.
14. While the cake is baking for the initial fifteen minutes, beat eggs and sugar until thick and lemon-colored.
15. Stir in milk and reserved rum.
16. Pour custard over apples and return to oven.
17. Bake for 45 to 60 minutes until custard is set.
18. Cool completely before serving.
19. Do NOT remove springform pan until cool; do run thin sharp knife around inside of pan before removing.
Title: Wheat Sweets
Ingredients:
- 2 flour
- 1 whole wheat flour
- 1/2 salt
- 1 baking powder
- 8 butter
- 2/3 sugar
- 1 vanilla
- 5 water
- 2 powdered sugar
- 1/2 vanilla
- 2 butter
- 1 milk
Instructions:
1. Combine both flours, salt and baking powder and reserve.
2. In a separate bowl cream butter, sugar and vanilla.
3. Blend the reserved dry ingredients into the butter mixture using a fork or pastry blender.
4. Sprinkle the water over the mixture, stirring with a fork until the dough is moist enough to hold together.
5. Do not use more water than necessary.
6. Roll out to 1/8-inch thickness; cut with cookie cutters; place on greased baking sheets.
7. Bake in a pre-heated 350 degree oven 14 to 17 minutes.
8. Cool on racks.
9. Frost when cool.
10. To make the frosting: Combine the powdered sugar, vanilla and butter.
11. Blend in enough milk to reach desired consistency.
Title: Shortbread Christmas Tree
Ingredients:
- 1 butter
- 3/4 confectioners' sugar
- 1 vanilla
- 2 1/2 all-purpose flour
- 4 1/2 confectioners' sugar
- 3 flour
- vodka
Instructions:
1. SHORTBREAD CHRISTMAS TREE:
2. Heat oven to 350 degrees fahrenheit.
3. In a stand mixer beat butter and sugar until creamy. Add vanilla and flour until dough forms. Roll out dough onto parchment lined baking sheet and using powdered sugar to prevent sticking, cut out shapes. Set scraps aside to be used on the next sheet.
4. Bake 12-16 minutes until edges just start to brown. Remove from oven and smooth by placing parchment paper over the top of freshly baked cookies and press down flat with a slightly smaller baking sheet. Allow to cool.
5. PIPING AND FLOODING ICING:
6. In stand mixer blend egg white with 3 1/2 cups confectioners sugar and red food coloring. Once mixed place half in a large piping bag with a large round tip (This is your flooding bag). Add a cup of confectioners’ sugar to the remaining frosting in the stand mixer and beat until mixed. Scoop this mixture into another piping bag with a small tip. using this bag pipe along the edges of your cookies. Once done use the flooding bag to flood your cookies. Use a toothpick or needle to pop any air bubbles that form immediately after piping to ensure a smooth surface.
7. Use leftover thicker frosting to pipe additional details and glue cookies together to form a tree.
Title: Best Pie Crust Ever!
Ingredients:
- 2 flour
- 2 sugar
- 1 salt
- 1/2 butter
- 1/4 shortening
- 6 water
Instructions:
1. Combine first 5 ingredients in the *magical* pie dough transformer (food processor).
2. PULSE these ingredients together only slightly. Too much pulsing causes excess friction which melts the butter and creates a dense, yucky pie dough.
3. Gradually add the ice cold water while pulsing. Dough should just start to come together but will still seem somewhat dry. Pea-sized butter chunks are what makes the world go 'round.
4. Pour/dump dough out, combine and knead gently & slightly, just to bring dough together.
5. Divide into two rounds & freeze/chill until ready to use.
6. Whenever possible, thaw dough to room temp., but you can cut frozen dough into large chunks & microwave CAREFULLY.
7. Remember to declare your love to the dough -- this always makes the best pies.
Title: Almond Butter Chocolate Chip Cookies
Ingredients:
- 1 almond butter
- 3/4 egg
- 1 baking soda
- 1/2 sea salt
- 1/4 dark chocolate
- 3
Instructions:
1. Preheat oven to 350°F In a medium bowl, stir together first 5 ingredients until blended. Stir in chocolate.
2. Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets. Bake for 10 to 12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.
Title: My Favorite Buttercream Icing for Decorating
Ingredients:
- 1 butter
- 2 Crisco shortening
- 1 pure vanilla extract
- 1 confectioners' sugar
- 1/2 salt
- 2 water
- 1/2
- 1
Instructions:
1. * You can purchase meringue powder at your local grocery store under the brand name of Just Whites.
2. In the mixer, mix butter, Crisco shortening, and salt together to incorporate, about 5 minutes on low.
3. Add almond, butter and vanilla extracts. Mix together well. Add about 1 pound of powdered sugar and the meringue powder and mix.
4. Add 1/2 cup of powdered sugar at a time and mix until you get the consistency you want.
5. Add a little milk, a teaspoon at a time, if necessary to thin the frosting. Blend well on low for several minutes.
6. Use immediately or cover and refrigerate. NOTE: Buttercream Icing will last for weeks as long as it is well sealed.
7. This icing is used for icing cakes and cookies as well as for borders and art work on cakes. It also makes a good tasting filling between layers of the cake and under a Fondant Icing.
8. You can make roses, but the drying time is 3 or more days depending on the humidity.
Title: Fruit Kabobs
Ingredients:
- 1/8 melon
- 1/4 strawberry
- 1/4 pineapple
- 1/4 apple
- 1/4 banana
Instructions:
1. Slice pieces of melon, strawberries, pineapple, apple and banana (or whatever you like that's in season) on to small metal or bamboo skewers.
2. Make sure to dip apples and bananas in orange or lemon juice to prevent browning.
Title: Pumpkin Cake with Cream Cheese Frosting
Ingredients:
- 4 eggs
- 2 sugar
- 1 self-rising flour
- 2 baking soda
- 2 ground cinnamon
- 2 baking powder
- 1 salt
- 1/2 canned pumpkin
- 1 butter
- 1/2 cream cheese
- 1 powdered sugar
- 1 vanilla
- 1/2 pecans
- 1
Instructions:
1. TO PREPARE CAKE:Blend together eggs, sugar and oil on medium.
2. Sift together flour and next 4 ingedients and add to sugar mixture.
3. Blend well for 3 minutes on medium.
4. Blend in pumpkin.
5. Bake in 13 x 9 x 2 pan for 35 minutes at 325.
6. Cool and frost.
7. TO PREPARE FROSTING: Cream butter.
8. Blend in cream cheese.
9. Slowly add powdered sugar, blending well after each addition.
10. Blend in vanilla.
11. Stir in pecans.
Title: Cherry Trifle Tart
Ingredients:
- 1 cherry juice
- 1/2 yogurt
- 0.25 sweet cherries
- 1
- 2
Instructions:
1. Place cake(s) on a serving platter; sprinkle with juice. Set aside.
2. In a small mixing bowl stir together whipped topping and yogurt; spread onto cake(s). Cover and chill for up to 2 hours. Before serving, remove stems from cherries; halve and remove pits. Arrange cherries, cut side down, on top of the yogurt mixture. Makes 8 servings.
3. Make-Ahead Tip: Spread yogurt mixture over cake. Cover and chill for up to 2 hours. Add cherries before serving.
4. *Note: If you wish to put some sherry in a cherry dessert, substitute 2 to 4 tablespoons of cream sherry for an equal amount of the fruit juice.
Title: Honey Bun Cake
Ingredients:
- 1 eggs
- 2/3 sour cream
- 4 brown sugar
- 1 pecans
- 1 ground cinnamon
- 1/3 powdered sugar
- 2 milk
- 1 vanilla
- 1
Instructions:
1. Add cake mix, oil, eggs, and sour cream to a large mixing bowl.
2. Beat with an electric mixer on medium speed until well mixed.
3. Spread half of the batter into a greased 13x9 inch baking pan.
4. In a smaller bowl, add the brown sugar, pecans, and cinnamon; stir to mix.
5. Sprinkle mixture evenly over the batter.
6. Spread the remaining batter over the pecan mixture.
7. Bake at 350 degrees for about 45 minutes or until golden brown.
8. In a bowl, stir the powdered sugar, milk, and vanilla until it is thin enough to spread.
9. Take a toothpick and prick the surface of the warm cake several times.
10. Spread the sugar glaze over the cake.
11. Let cool for 1 hour.
Title: Oikos Greek Yogurt Peanut Butter Frosting
Ingredients:
- 6 5/8 honey
- 1 ground cinnamon
- 1/2 powdered sugar
- 1/2
- 3/4
Instructions:
1. Whisk the yogurt, peanut butter and honey until all ingredients are incorporated. Add the cinnamon. Sift in the powdered sugar and whisk until incorporated.
2. Top each cupcake with about a tablespoon of the frosting. Refrigerate cupcakes for up to 3 days.
Title: Strawberry Cake Supreme
Ingredients:
- 1 gelatin powder
- 1 fresh strawberries
- 1 milk
- 1 eggs
- 1/2 coconut
- 4 pecans
- 1 cream cheese
- 1/2 butter
- 1 confectioners' sugar
- 1/2 fresh strawberries
- 3 1/2 flaked coconut
- 3/4 pecans
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Grease and flour 3 9 inch round pans.
2. In a large bowl, mix toether cake mix and gelatin.
3. make a well in the center and add 1 cup mashed strawberries, oil, milk and eggs. Beat on low speed just until blended. Beat on medium speed for 4 minutes scraping bowl.
4. Fold in coconut and pecans.
5. Pour batter evenly into the 3 pans. Then bake in oven 25-30 minutes or until a toothpick comes out clean.
6. Cool in pan for 10 minutes, then turn out on wire rack and cool completely.
7. To make Strawberry Cream Cheese Frosting: Mash 3/4 cup fresh strawberries to make 1/2 cup, then DRAIN WELL. Meanwhile beat cream cheese and butter until smooth. Blend in the confectioners sugar and then add your drained strawberries. Beat on medium until well combined. Fold in coconut and pecans. Refrigerate until cake is completely cooled.
8. Frost cake between layers and top and sides. Chill uncovered for 30 minutes until frosting is set. Cover and chill for at least 4 hours before serving.