lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Poppy Seed Cake
Ingredients:
- 1 flour
- 1/2 sugar
- 1/3 poppy seed
- 1 1/2 baking powder
- 1/2 baking soda
- 1 salt
- 1/4 margarine
- 1 milk
- 1/2 lemon juice
- 3 lemon zest
- 1 vanilla
- 1 powdered sugar
- 2
Instructions:
1. Mix egg white and milk.
2. Add lemon juice.
3. Add margarine.
4. Set aside.
5. Combine flour,baking powder,baking soda,salt,poppyseeds and lemon zest.
6. Mix with milk mixture.
7. Add vanilla.
8. Pour into greased 8 inch square pan.
9. Bake at 350F for 30 minutes.
10. While still warm sprinkle with powdered sugar.
Title: Frosty Lime Tartlets
Ingredients:
- 18 sugar
- 1/3 cornstarch
- 2 lime peel
- 1/3 lime juice
- 1 sour cream
- 2 butter
- 1/4 lime peel
- 1
Instructions:
1. Bake pastry shells according to package directions; let cool completely on wire racks.
2. For filling:
3. In medium saucepan, combine sugar and cornstarch.
4. Stir in whipping cream, lime peel, and lime juice.
5. Bring to boiling over medium-high heat, stirring constantly; reduce heat.
6. Simmer, uncovered, about 1 minute or until thickened and smooth, stirring constantly.
7. Remove from heat.
8. Stir in sour cream, butter, and enough food colouring to make the mixture pale green.
9. Cool to room temperature.
10. Spoon into shells.
11. Cover and chill at least 2 hours or up to 24 hours.
12. To serve, spoon whipped cream onto center of each tartlet, and top with a curl of lime peel.
Title: Toffee Snowballs (Russian Teacakes or Mexican Wedding Cookies)
Ingredients:
- 1 real butter
- 5 sugar
- 2 vanilla
- 1 water
- 1/4 salt
- 2 flour
- 2 pecans
- 3 powdered sugar
- 3
Instructions:
1. Line cookie sheets with parchment paper and set aside. Preheat oven to 325ºF.
2. Cream butter until light & fluffy. Add sugar, vanilla and water. Mix well. Stir flour and salt into mixture. Add pecans, toffee bits and mini chocolate chips and mix thoroughly.
3. Roll into tablespoon-sized balls. Bake for 18-20 minutes or until lightly browned.
4. Roll in powdered sugar while warm. Once cooled, roll in powdered sugar again.
Title: Old Fashioned Coconut Cake
Ingredients:
- 4 eggs
- 2 sugar
- 2 flour
- 2 baking powder
- 1 milk
- 1 butter
- 3/4 coconut
- 3
Instructions:
1. Combine eggs and sugar and beat until light and fluffy.
2. Add flour and baking powder and beat on low until smooth.
3. Add coconut flavoring.
4. Combine milk and butter in a saucepan and heat until butter melts.
5. Fold into other mixture.
6. Bake in 2 or 3 greased and floured 8 or 9 inch cake pans at 350°F for 25-30 minutes or until a toothpick inserted comes out clean.
7. Thaw the packages of coconut.
8. Squeeze each opened package coconut over the cooled cakes so that the coconut "milk" is sprinkled over the cake and soaks into the cake. Ice generously with "Seven-Minute Frosting" (#96449).
9. Topping the icing with the coconut (in between the layers too!).
Title: Flower Blossom Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1 egg
- 1 sweetened condensed milk
- 2 vanilla
- 4 1/2 all-purpose flour
- 1/2 baking powder
- 50 confectioners' sugar
- 3 water
- 4 -6
Instructions:
1. Preheat oven to 375f. Grease or line baking sheets with parchment paper.
2. COOKIES:.
3. Cream butter and sugar until well combined. Add egg, condensed milk and vanilla and mix until smooth. Mix in remaining ingredients.
4. Divide dough into 4 pieces. On a lightly floured surface roll each piece to a 1/4-inch thickness. Cut out flour shapes with a 2-inch - 3-inch floured cookie cutters and place on prepared baking sheets. Place lollipop stick underneath each cookie, pressing dough onto the stick. Gather up scraps and repeat with remaining dough.
5. Bake for 8-10 minutes, or until beginning to color. Cool on racks.
6. GLAZE:.
7. Combine icing sugar with water. Brush a thin coating of glaze over cookies. Allow to dry for 10 minutes. Divide remaining glaze into small containers. If you run out just make a bit more. Add different food coloring to each container. Using a small paint brush, paint each cookie anyway you like it.
Title: Angel Food and Grapefruit Cake
Ingredients:
- 5 grapefruit sections
- 1 instant vanilla pudding
- 2 grapefruit
- 1 strawberries
- 1/2
- 5
Instructions:
1. In a medium bowl, mix grapefruit sections and dry pudding mix.
2. Gently stir in whipped topping.
3. Cut cake horizontally into 3 layers.
4. Place bottom layer, cut side up, on serving plate.
5. Top with 1/3 of the pudding mixture. Repeat layers two times.
6. Refrigerate for at least one hour.
7. Top with grapefruit sections and strawberries just before serving.
8. Store leftovers in refrigerator.
Title: Ricotta Cheese Cookies With Sprinkle Icing
Ingredients:
- 2 1/2 butter
- 2 sugar
- 2 eggs
- 1 ricotta cheese
- 2 vanilla
- 4 flour
- 1 baking powder
- 1 baking soda
- milk
- confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Mix butter, sugar, eggs, ricotta cheese, vanilla, flour, baking powder and baking soda in bowl. Stir until well mixed. You may want to mix all ingredients together except ricotta cheese before mixing in ricotta.
3. Put teaspoon sized dollops of cookie batter onto buttered cookie sheets (or buttered pieces of foil to save on cleanup).
4. Place cookie sheet (or foil on top of cookie sheet) in oven for 10-12 minutes or until golden brown on top. Cook time can vary greatly based on your oven and the size of your cookies.
5. Remove and let cool. Repeat until all all batter is used.
6. Mix together a few drops of milk and a lot of confectioners sugar to create a thick icing. Use your own judgment, or your own icing recipe.
7. After cookies cool, drizzle this icing on the cookies (as much or as little as you'd like -- the sweetness of these cookies comes largely from the icing).
8. Before icing dries, pour sprinkles (any kind) or other decoration to give cookies color and design.
9. When icing dries store cookies in jar or ziploc.
Title: Peanut Butter Fudge Swirl Chiffon Pie
Ingredients:
- 1 unflavored gelatin
- 1/4 sugar
- 1/8 salt
- 1 milk
- 2 eggs
- 1/2 creamy peanut butter
- 1/4 sugar
- 1 heavy cream
- 1/4 sugar
- 3/4 butter
- 3
- 6
Instructions:
1. Pie:.
2. In a medium saucepan combine gelatin, 1/4 cup sugar, and salt.
3. Gradually add milk and beaten egg yolk; mix well. Cook over medium heat, stirring constantly until mixture comes to a boil.
4. Reduce heat and cook 5 minutes, stirring constantly.
5. Add peaut butter and stir until blended.
6. Spoon into large bowl and chill in refrigerator until mixture mounds just a bit when dropped from a spoon.
7. Beat egg whites until foamy. Gradually add 1/4 cup sugar and continue to beat until stiff and glossy.
8. Fold into peanut butter mixture and then gently fold in whipped cream.
9. Spoon into baked and cooled Pretzel Crumb Pie shell.
10. Drizzle 1/4 cup chocolate fudge topping. Swirl with a knife several times for marble effect.
11. Chill 3 hours or until set.
12. Pretzel Crumb Pie Shell:.
13. Combine pretzel crumbs, sugar, and melted butter, mixing well.
14. Press evenly in bottom and sides of 9-inch pie plate.
15. Bake in 350 degree oven for 8 minutes.
16. Cool on wire rack.
Title: Baby Teething Biscuits-Eggless, Sugarless
Ingredients:
- 1 flour
- 1
Instructions:
1. Mix ingredients together.
2. Roll out and cut or pat into shape.
3. Bake for about 20-30 minutes at 350°F.
4. New info.
5. You can bake these longer at a lower temperature to get a harder cookie. My first batch came out rubbery, which worked well for my son's teething. I will update this as I experiment.
Title: Crock Pot Triple Chocolate Mess
Ingredients:
- 1 instant chocolate pudding mix
- 1 water
- 3/4 eggs
- 1 chocolate chips
- 4 sour cream
- 1
Instructions:
1. Spray crock pot with non-stick spray.
2. Mix all ingredients and place in crock pot.
3. Cook on LOW for 5-6 hours.
4. Try not to lift the lid.
5. Serve with ice cream.
Title: 3 Ingredients Coconut Milk Powder Burfi
Ingredients:
- 3/4 coconut milk powder
- 3/4 sugar
- 1/2 water
- 2 ghee
Instructions:
1. Pour water in a pot.
2. Add sugar and allow it to come to boil till the mixture has one thread consistency.
3. Remove from heat.
4. Pour coconut milk powder into this mixture and mix thoroughly and quickly.
5. Spoon out the mixture into a greased tray.
6. While the burfi mixture is still warm, cut it into pieces with a sharp knife. Otherwise, let it cool and then break into pieces. The choice is yours. I prefer to do it while it is still warm.
7. Store in an airtight container for upto a week but I am sure it won't last that long because its quite yum and will be gone in the belly soon :).
8. Enjoy!
Title: Wendy's Rhubarb Stir Cake
Ingredients:
- 1/4 butter
- 1 1/2 brown sugar
- 1 egg
- 1 vanilla
- 2 1/3 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 sour cream
- 4 rhubarb
- 1/3 white sugar
- 1/2 nutmeg
Instructions:
1. In a large bowl, cream together butter and brown sugar; then beat in egg and vanilla.
2. Sift or stir together flour, baking soda and salt; gradually stir into butter mixture.
3. Fold in sour cream and rhubarb.
4. Substitute half of rhubarb for sliced fresh strawberries if you wish, to make a Strawberry-Rhubarb Cake.
5. Spoon batter into a greased 13x9 glass baking dish.
6. Stir together white sugar and nutmeg and sprinkle over batter.
7. Bake in a preheated 350F oven for 40 minutes or until a cake tester comes out clean.
Title: Crispy Pears
Ingredients:
- 3 bartlett pears
- 1/3 flour
- 1/3 brown sugar
- 1/4 sugar
- 1/4 salt
- 1/2 cinnamon
- 1/4 nutmeg
- 1/4 ginger
- 1/4 five-spice powder
- 5 butter
- 3/4 rolled oats
- maple syrup
Instructions:
1. Preheat oven to 375°F.
2. Place pear halves skin down on parchment lined baking sheet.
3. Pulse flour, brown sugar, sugar, spices and salt in food processor to combine, then pulse in butter until crumbly, then the oats.
4. Pack mixture on top of pear halves (thick) & bake for 25 minute.
5. Drizzle with maple syrup & serve warm.
Title: Apple Sugar Cake
Ingredients:
- 1/4 butter
- 1 sugar
- 2 eggs
- 2 flour
- 1 1/2 baking powder
- 1 salt
- 3/4 milk
- 2 apples
- 2 sugar
- 1 cinnamon
Instructions:
1. Preheat oven to 350-degrees F.
2. In a mixing bowl cream butter and sugar together until thick and lemon colored.
3. Add eggs, beating until light.
4. In a seperate bowl sift flour with baking powder and salt.
5. Add dry ingredients alternately to the batter with the cream (or milk), beating until batter is smooth.
6. Pour batter into a greased 9 x 12-inch pan.
7. Insert apple slices so that the outer edges are up.
8. In a small cup combine remaining 2 tablespoons sugar with cinnamon.
9. Sprinkle cinnamon sugar over top of apples.
10. Bake for 50-60 minutes or until toothpick inserted in center comes out clean.
Title: Baileys Irish Cream Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 irish cream
- 1 1/3 instant chocolate pudding mix
- 1/2 Cool Whip
- 2
- 1
- 12
Instructions:
1. Bake cake accoridng to directions.
2. while cake is still warm, poke holes in it and pour Bailey's over it.
3. Refrigerate covered for at least 3 hours.
4. In the meantime, prepare pudding according to package but use a total of 3 cups to prepare both packages of pudding instead of four.
5. Also use a food processor to chop up the Andes into small pieces (be careful not to chop into a powder).
6. After the three hours, cut the cake into squares and layer at bottom of bowl.
7. Then add a layer of pudding then the candy then the Cool Whip.
8. Continue this until you've reached the top of the bowl, finishing with a layer of Cool Whip and candy.
9. Cover and refrigerate until ready to serve.
Title: Pumpkin Cookies With Caramel Frosting
Ingredients:
- 1 butter
- 1 white sugar
- 3 butter
- 1 3/4 vanilla
- 1 canned pumpkin
- 2 eggs
- 1 salt
- 2 flour
- 1 cinnamon
- 1 baking powder
- 1 baking soda
- 4 milk
- 1/2 brown sugar
- 1 powdered sugar
Instructions:
1. Cream together 1 cup of butter, sugar, 1 teaspoon vanilla, pumpkin, eggs, and salt.
2. Sift flour, cinnamon, baking soda, and baking powder. Add to creamed mixture.
3. Bake at 300 degrees for 15 to 20 minutes on an ungreased cookie sheet.
4. For frosting, combine remaining butter, milk, and brown sugar in a saucepan.
5. Boil 2 minutes, stirring constantly, then let cool.
6. Stir in powdered sugar and remaining vanilla. Beat until smooth and creamy.
7. Frost cookies with the frosting.
Title: Clootie Dumpling (Spiced Fruit Dumpling)
Ingredients:
- 4 whole wheat flour
- 2 black treacle
- 2 blackstrap molasses
- 6 eggs
- 4 beef suet
- 1 butter
- 1 baking powder
- 1 ground cinnamon
- 1 ground ginger
- 1 ground nutmeg
- 4 ground cumin
- 4 sultanas
- 1 currants
- 1 apple
- 1 lemon, zest of
Instructions:
1. Take a 22" square of clean cotton or linen cloth. Boil the cloth for a few minutes and then spread it out on a table (use tongs etc. to prevent burning yourself). Quickly sprinkle with about a tablespoonful of flour and toss the flour to coat the main centre of the cloth quite thickly.
2. Beat the treacle into the eggs and then place into a bowl with the remaining flour and all the other ingredients. Mix to a stiff consistency. If needed, add a little orange juice.
3. Pour the dough into the center of the cloth. Bring up the edges and tie with a string, leaving a little space for expansion due to the inclusion of the baking powder. Hold the tied ends and pat the cloth into a round shape.
4. Place the pudding into a pot of boiling water, which should come halfway up the side. Cover and simmer gently for 4 hours. Occasionally check and top up the water if necessary.
5. Once the pudding is cooked plunge it into cold water for about one minute to release it from the cloth. Remove the pudding to a bowl and untie, cover with a plate and reverse it. Peel off the cloth and place the pudding into a hot oven to dry off the surface. Serve hot with your choice of dessert sauce - custard, brandy butter, hard sauce, etc.
6. Any left-over Clootie dumpling may be sliced, then fried, or wrapped in foil and reheated in a warm oven, or loosely covered with paper towel and reheated in a microwave.
Title: Mimi's Maine Blueberry Cobbler
Ingredients:
- 4 blueberries
- 1/2 sugar
- 2 cornstarch
- 1 lemon juice
- 1/4 cinnamon
- 1/8 nutmeg
- 1 1/2 flour
- 1/4 sugar
- 1 1/2 baking powder
- 1/4 salt
- 1/2 baking soda
- 4 1/2 butter
- 3/4 buttermilk
Instructions:
1. BLUEBERRIES:
2. In a large bowl combine all the ingredients.
3. Put into a 2 quart baking dish which has been sprayed with cooking spray.
4. Bake at 375 degrees for 10 minutes while you make the Cobbler.
5. COBBLER:
6. In a small bowl combine the first five ingredients; mix well.
7. Cut in the cold butter till mixture resembles coarse crumbs.
8. Stir in the buttermilk just till moistened.
9. Drop by tablespoons onto blueberry mixture.
10. Sprinkle some sugar over the top of the dough.
11. Bake uncovered at 375 degrees for about 25-30 minutes or till golden.
12. Serve warm with vanilla ice cream or whipped cream.
Title: Easiest Peach Cobbler
Ingredients:
- 2 butter
- 2
- 1/2
Instructions:
1. drain peaches.
2. Pour one can into bottom of 9 by 9 square pan.
3. Pour 1 box cake mix on top and drop about 12 pats of butter evenly over the mixture.
4. Repeat with the other can of peaches and the other cake mix.
5. Place in a 350 degree oven for about 30 minutes or until the top is golden brown.
6. Enjoy!
Title: Creme De Cocoa Torte
Ingredients:
- 1 instant chocolate pudding mix
- 1 sour cream
- 8 eggs
- 4 water
- 1/2 chocolate chips
- 1/2 fresh raspberries
- 6 frozen raspberries
- 2 powdered sugar
- 3/4 Grand Marnier
- 1/4 heavy whipping cream
- 1 Creme de Cacao
- 1 3/4 heavy whipping cream
- 2 butter
- 3 -4 Creme de Cacao
- 1
- 1/4
- 1
- 1/2
Instructions:
1. Cake:
2. Mix cake and pudding mixes together and sift into large bowl.
3. Add sour cream, eggs, water and oil and beat on low speed until moistened, then at medium speed for 2 minutes.
4. Stir in chocolate chips.
5. Divide batter evenly into 2-9 inch pans.
6. Bake at 325 degree oven for 33-37 minutes.
7. Insert toothpick into center to check to see if done and adjust time accordingly.
8. Cool completely on wire racks.
9. Raspberry Sauce:
10. Place raspberries in blender and process until smooth.
11. Add powdered sugar, Grand Marnier and orange juice concentrate and process until blended.
12. Pour through wire mesh strainer lined with cheese cloth.
13. Press with back of spoon against sides of thestrainer to squeeze out liquid.
14. Discard seeds.
15. Creme de Cocoa Filling:
16. Refrigerate bowl and beaters before mixing heavy cream (I usually put them in the fridge after putting the cake in the oven).
17. Beat cream, cocoa and creme de cocoa on high speed until stiff peaks form (do NOT over beat).
18. Keep in refrigerater until ready to assemble cake.
19. Topping:
20. Place chocolate bar, whipping cream, butter and creme de cocoa in small sauce pan together and melt stilrring constantly.
21. Let stand until almost at room temperature.
22. Assembling:
23. Using thread, cut each cooled cake layer into half, forming 4 thin cake layers.
24. Place first cake layer, cut side up, onto cake plate.
25. Spread half of creme de cocoa filling onto first cake layer.
26. Top with other half of cake, cut side up.
27. Pour Raspberry sauce over second layer and let soak in a minute.
28. Top with next cake layer, cut side down.
29. Spread the rest of the creme de cocoa filling onto third layer and top with the fourth cake layer, cut side down.
30. Pour room temp topping over cake and let run down sides.
31. Keep refrigerated until ready to serve and if there are any leftovers.
32. My friend tops with chocolate leaves but I have never tried.
33. Cut into very thin slices!
Title: Gingerbread Pumpkin Cake Bars
Ingredients:
- 1 egg
- 1 water
- 1/3 pumpkin puree
- 3/4
- 1
Instructions:
1. (All directions except for "PUMPKIN," "OVEN," and "TO SERVE," are copied from a "Trade Joe's Deep and Dark Gingerbread Cake Mix" box. Anything in () are things we added to the directions.).
2. TO PREPARE: Preheat your oven to 350 degrees Fahrenheit. Lightly grease the bottom and halfway up the sides of a normal 8x8x2 pan with butter, or cooking spray.
3. MIX: Combine the egg, the oil, and the water into a bowl. Add the cake mix. Gently fold mix together (with wooden spoon), until the ingredients are moist.
4. PUMPKIN: Add in the canned pumpkin. Mix WELL with wooden spoon for about 5 minutes and until mixture turns a oragneish-brown color, also be sure to get the bottom. The mixture should also have small lumps.
5. PAN: Spread batter into the pan, filling the corners and leveling the top.
6. OVEN: Bake the cake for one hour, and if the cake IS done, if you stick a toothpick, fork, knife, etc. in it, it should come out clean. Leave cake to cool until cake is FULLY cooled off.
7. TO SERVE: Carefully cut cake into about 12 or so bars. If you want, sprinkle some powdered sugar on the top of each bar. Serve them on a plate, or take 'em to go!
Title: California Fruitcake
Ingredients:
- 4 brazil nuts
- 4 walnuts
- 2 dates
- 1 eggs
- 4 flour
- 4 baking powder
- 1 1/2 sugar
- 2 vanilla
- 1/2 salt
- 1
- 1/2
Instructions:
1. Combine first 5 ingredients in large bowl.
2. Add remaining ingredients over fruit and lift from bottom to stir.
3. Bake in well greased angel food pan at 250 degrees for 1 1/4 hours or until well browned on top.
Title: Chilean Torta De Merengue
Ingredients:
- 4 salt
- 1 lemon juice
- 1/2 pure vanilla extract
- 1 sugar
- 1 cornstarch
- 1/2 unsalted butter
- 1 brewed coffee
- 1 cherimoya
- 4 lemon juice
- 2 Pisco
- 2 brandy
- 1 berries
- 1 heavy cream
- 2 chocolate curls
- 1 powdered sugar
- 1 1/2
Instructions:
1. MERINGUE DISKS:
2. Preheat oven to 350 deg. F. Grease and flour two 9" springform pans. If you prefer, line them with parchment paper.
3. On low speed, beat egg whites and salt in a large bowl with an electric mixer until foamy. At this point, increase mixer speed to high and beat egg whites until they form soft peaks. While still beating, add the superfine sugar one tablespoon at a time. Beat for about 8 minutes, or until you see stiff glossy peaks. Beat in lemon juice (or vinegar) and vanilla extract.
4. Mix together the granulated sugar, nuts and cornstarch in a small bowl, then fold this mixture into the beaten egg white mixture.
5. Divide meringue equally between the two prepared springforms, then spread to even out. Bake for about 30 minutes, or until the meringues are dry. Turn off the oven, remove the springform from the bottom of the pans, and leave meringues in the oven to cool for an hour (leave oven door slightly open).
6. After cooling in oven, meringues can be used immediately, stored tightly wrapped for a few days at room temp, or frozen for a couple of months.
7. GLAZE:
8. Combine chocolate, butter and coffee in a small heavy-bottomed saucepan. Over low heat, stir mixture until melted and smooth. If you prefer, this can be done in a microwave instead. Once melted, allow to cool.
9. FILLING:
10. Halve the cherimoya and scrape the flesh into a mixing bowl using a small spoon. Mash the cherimoya flesh with a fork, hen pick out the seeds and throw them out. Mix the fruit mash with the lemon juice and pisco or brandy. Mix the berries into the cherimoya mixture.
11. Softly whip the cream (and stabilizer, if using) in a large bowl on low speed. Increase the speed to high and whip until stiff peaks form. Divide whipped cream in half. Fold the prepared fruit mixture into one half of the whipped cream.
12. ASSEMBLY:
13. Place one of the meringue disks on a serving plate with a bit of the plain whipped cream underneath to keep disk from slipping around. Drizzle the glaze over the meringue (don't spread it, though), then spread the fruit on top. Place second meringue disk over the fruit. Using a decorator bag with a 1/4" star tip, pipe 8 to 10 circles of cream around the top of the meringue disk. If using, arrange berries &/or chocolate curls on top of the torte. Sprinkle with powdered sugar (if using the chocolate curls, the powdered sugar should be sprinkled on before the chocolate for a better appearance). Chill for at least 4 hours before serving (can be chilled overnight).
14. Slice with a thin, sharp knife to serve.
Title: Candy Cane Cake
Ingredients:
- 1 water
- 1 1/4 powdered sugar
- 1/3 milk
- 3 water
- 1/2 vanilla
- 1/2
- 1
- 1/2
Instructions:
1. Heat oven to 350ºF. Generously grease and flour 12-cup fluted tube (bundt cake) pan.
2. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally.
3. Pour about 2 cups batter into pan. Pour about 3/4 cup batter into small bowl; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
4. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour.
5. In small bowl, mix all icing ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread icing over cake. Sprinkle top with crushed candy.