lumicero/recipes-ing2inst huggingface dataset:
Title: Oreo Cheesecake Bites
Ingredients:
- 36 butter
- 4 cream cheese
- 4 granulated sugar
- 1 sour cream
- 1 vanilla
- 1 eggs
- 4 white chocolate
- 4
Instructions:
1. Preheat the oven to 325°F.
2. Line a 9×13-inch baking pan with foil, with ends extending over sides. Finely crush 24 Oreo cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
3. In a large bowl, beat the cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining 12 cookies. Gently stir into batter; pour over crust.
4. Bake the cheesecake for about 35-40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.
5. When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours.
6. Once chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray. Melt the semisweet (or milk) chocolate and white chocolate in separate bowls (can microwave on 50% power, stirring frequently).
7. Pour the melted chocolate into a ziploc bag, one for the semisweet chocolate, one for the white chocolate. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars, alternating with each.
8. Chill the bars until ready to serve.
Title: Strawberry Delight Roll
Ingredients:
- 1 cake flour
- 1 baking powder
- 1/4 salt
- 3 eggs
- 3/4 granulated sugar
- 1 powdered sugar
- 1 fresh strawberries
- 1/2 sugar
- 2
- 4
Instructions:
1. Line a greased 15x10 jelly roll pan with greased and floured wax paper.
2. Sift first 3 ingredients together.
3. Beat eggs in bowl until thick.
4. Add sugar gradually, beating well after each addition.
5. Add orange juice concentrate and 2 tbls water; beat well.
6. Add flour mixture gradually beating well after each addition.
7. Spread batter evenly in prepared pan.
8. Bake at 375*.for 12 minutes or until cake tests done.
9. Turn cake out onto one towel dusted with 1/2 cup powdered sugar.
10. Roll as for jelly roll; cool completely.
11. Fold 1/2 cup powdered sugar and almond extract gently into whipped cream.
12. Unrol cake; trin edges -- spread with half the whipped cream mixture.
13. Spoon 3 cups strawberries over whipped cream.
14. Reroll cake. Place seam side down on serving plate.
15. Top with remaining whipped cream and strawberries.
Title: Banana and Date Pudding
Ingredients:
- 100 hazelnuts
- 20 butter
- 1 dates
- 1 bicarbonate of soda
- 1 1/4 boiling water
- 1 brown sugar
- 3/4 butter
- 60 butter
- 1 1/4 self-raising flour
- 1 ice cream
- 300 brown sugar
- 100 butter
Instructions:
1. Preheat oven to 180°C Spread the hazelnuts over an oven tray. Roast in preheated oven for 10 minutes or until lightly toasted. Place hazelnuts in a clean tea towel and rub to remove the skins. Coarsely chop.
2. Line the base of a 20cm round (base measurement) springform pan with baking paper. Rub the butter over the base and side of the pan. Sprinkle with the chopped hazelnuts.
3. Place dates and bicarbonate of soda in a heatproof bowl. Pour over the boiling water and set aside for 5 minutes to soak. Transfer to the bowl of a food processor. Add the banana, sugar, extra butter and flour and process until almost smooth. Pour into the prepared pan.
4. Bake in preheated oven for 1 hour or until a skewer inserted in the centre comes out clean. Remove from oven and set aside for 10 minutes to cool slightly.
5. Meanwhile, to make the butterscotch sauce, combine the sugar, cream and butter in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until butter melts and mixture is well combined and heated through.
6. Pour half the sauce over the pudding. Cut into wedges, drizzle with remaining sauce. Serve immediately with cream or ice-cream, if desired.
Title: Original Butternut Cake
Ingredients:
- 1 butter
- 3 flour
- 3 sugar
- 2 eggs
- 5 salt
- 1/4 evaporated milk
- 1
- 1/2
Instructions:
1. Cream sugar and butter together.
2. In separate bowl mix flour and salt together.
3. Combine the evaporated mix, oil, and vanilla butter and nut flavoring. Stir well. Add this mixture to the creamed sugar and butter. Mixing thoroughly.
4. Slowly pour the mixture into the dry ingredients. Mixing well.
5. Pour into a lightly greased (spray non-stick) tube pan.
6. Place in COLD oven, Bake at 325 degree for 1 3/4 hours. Do not open door.
7. Cool 25 minutes. Remove from tube pan.
Title: Chocolate Truffle and Chocolate Fudge Layer Cake
Ingredients:
- 4 all-purpose flour
- 1 3/4 baking powder
- 1/4 baking soda
- 1 salt
- 3/4 sugar
- 1/2 butter
- 2 vanilla extract
- 1/2 eggs
- 2 skim milk
- 2 butter
- 1 1/2 chocolate
- 3 vanilla extract
- 1/4
- 1
- 2
- 1/2
Instructions:
1. For cake:
2. Preheat oven to 350°F Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; butter parchment. Stir unsweetened chocolate in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Sift flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in lukewarm melted unsweetened chocolate and vanilla. Beat in eggs, 1 at a time, blending well after each addition. Mix in cocoa powder mixture in 3 additions, alternating with milk in 2 additions.
3. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Run knife around edge of each pan to loosen cakes. Turn cakes out onto racks and cool completely. Peel off parchment.
4. For filling and frosting:
5. Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts. Remove from heat. Add chocolate and stir until smooth. Whisk in vanilla. Pour 1 1/2 cups chocolate filling into small bowl; cover and freeze until cold, about 2 hours.
6. Let remaining chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.
7. Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form. Working in 3 batches, fold in lukewarm white chocolate mixture. Refrigerate whipped cream frosting just until medium peaks hold, folding occasionally, about 3 hours.
8. Place 1 layer on platter. Spread chilled 1 1/2 cups chocolate filling over. Top with second cake layer. Spread whipped cream frosting over top and sides of cake. Chill until cold and set, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.).
Title: Weight Watchers Easy Chocolate Mousse
Ingredients:
- 1/3 instant coffee powder
- 1/2 vanilla extract
- 5 salt
- 1 nonfat sour cream
- 1 fresh raspberry
- 1 1/3
- 1/2
Instructions:
1. Mix the half-and-half and the instant coffee in a medium microwavable bowl and microwave on high for 1 minute.
2. Stir in the chocolate chips and let stand about 2 minutes.
3. Beat with a whisk until the chocolate is melted and the mixture is smooth.
4. Add the vanilla and a pinch of salt whisking until blended.
5. Let cool to room temperature.
6. With an electric mixer, beat the sour cream in a medium bowl until light and fluffy, about 2 minutes.
7. With a rubber spatula, gently fold half the sour cream into the chocolate mixture, stirring just until blended.
8. Repeat with the remaining sour cream.
9. Divide the mousse into 4 dishes.
10. Refrigerate, covered, until thoroughly chilled and set (at least 2 hours) or up to 1 day.
11. Serve with the raspberries.
Title: White Chocolate Custard
Ingredients:
- 100 milk
- 1 cornflour
- 300 caster sugar
- 4
- 2
- 1/2
Instructions:
1. Place chocolate in a medium heatproof bowl and set aside.
2. Combine milk and cream in a medium saucepan and stir.
3. over a medium heat until hot but do not allow the mixture to boil.
4. Whisk egg yolks, cornflour and sugar in a medium bowl until the mixture is smooth and thick and whisk hot milk mixture, into egg yolk mixture.
5. Return mixture to saucepan and whisk constantly, over a low heat for about four minutes, or until custard thickens.
6. Pour custard over the chopped chocolate and stir until chocolate is melted.
7. Custard can be seved warm or cold.
Title: Cacao Cashew Pudding
Ingredients:
- 1 raw cashews
- 3 water
- 3
- 2
- 2/3
- 1
Instructions:
1. Blend in blender until it gets creamy.
2. (if you need to thicken, blend in psyillium husk flour 1/2 tsp at a time until desired thickeness is attainted).
3. Pour into 2 1/2 cup dessert cups and let set in the refrigerator.
4. Serve with garnish of leaves, flowers or berries.
Title: Apple Crisp
Ingredients:
- 5 golden delicious apples
- 1/2 brown sugar
- 1 ground cinnamon
- 1/2 flour
- 1/4 margarine
- 1/2 butter
- oats
Instructions:
1. Preheat oven to 375 degrees F.
2. In large bowl, combine apples, 1/4 cup sugar and cinnamon. Turn into a 6 cup greased casserole dish; set aside.
3. In medium bowl, combine flour and remaining 1/4 cup sugar. With pastry blender or two knives, cut in butter until mixture is the size of coarse crumbs. stir in oats. With hands gently squeeze mixture to form crumbs; sprinkle over apples.
4. Bake uncovered 45-50 minutes or until apple sare tender and topping is golden. Serve warm or at room temperature and if desired, with vanilla ice cream or frozen yogurt.
Title: Sour Cream Cut-Out Cookies With Cream Cheese Icing
Ingredients:
- 1 butter
- 1 1/2 sugar
- 2 vanilla
- 1 salt
- 1/4 baking soda
- 1 baking powder
- 1 sour cream
- 1 flour
- 5 butter
- 1/2 cream cheese
- 8 vanilla
- 1 powdered sugar
- 1 milk
Instructions:
1. For Cookies:
2. Mix butter, sugar, egg yolks, vanilla, and sour cream together. Add dry ingredients to mixture. Wrap in wax paper and refrigerate overnight. Roll out on a lightly floured surface or pastry cloth. Cut into 1/8th to 1/4th inch thickness using your favorite cookie cutters. Bake at 350°F for approximately 10 minutes or until the bottom is lightly browned. May need more time if on the thicker side. Cool on wire rack. Store in airtight container in the refrigerator until ready to apply icing.
3. For icing:
4. Cream butter, cream cheese, and vanilla together. Gradually add powder sugar until blended. Thin with milk to desired consistency. If adding coloring paste, you may not need milk to thin.
5. After icing cookies, lay flat in the fridge until set. Then store in a airtight container with a small square of wax paper between cookies. Store in fridge until ready to serve.
Title: Diet Soda Carrot Cake
Ingredients:
- 2 whole wheat flour
- 1 salt
- 1 baking powder
- 2 cinnamon
- 1 lemon peel
- 1/2 honey
- 2 carrots
- 1
Instructions:
1. Combine all ingredients adding lemon-lime soda last.
2. Bake in 9x13 pan sprayed with Pam and dusted w/ flour for 35-40 minutes @ 350 degrees.
3. When cooled top w/ Fat-free Coolwhip w/ grated lemon peel on top.
Title: Oreo Cookies and Cream Cake
Ingredients:
- 1 1/4 water
- 1/3 shortening
- 3 vanilla
- 1 powdered sugar
- 1 milk
- 1 shortening
- 2 1/2
- 5
- 2
- 1
Instructions:
1. Prepare cake mix according to package directions, using the water, oil, and egg whites. Fold in crushed cookies.
2. Pour into 2 greased and floured 9x1-1/2-inch round cake pans. Bake in 350 degree F oven for 25 to 30 minutes or until toothpick inserted in centers comes out clean. Cool for 10 minutes in pans on wire racks. Remove from pans and cool cake layers.
3. Beat 1 cup shortening and 1 tablespoon vanilla for 30 seconds. Slowly add 2-1/2 cups sifted powdered sugar, beating mixture well. Add 2 tablespoons milk. Gradually beat in 2 cups sifted powdered sugar and 2 to 3 tablespoons milk to make a spreadable frosting. Fill and frost layers.
4. In heavy saucepan, melt semisweet chocolate and shortening over very low heat. Drizzle melted chocolate around top of cake. Garnish with additional sandwich cookies, if you like. Makes 16 servings.
Title: Chocolate Mint Cupcakes
Ingredients:
- 1/4 butter
- 3/4 granulated sugar
- 2 eggs
- 2 chocolate milk
- 3/4 all-purpose flour
- 1/2 baking soda
- 1 1/2 butter
- 1 chocolate milk
- 2 powdered sugar
- 1/2
- 2
- 1 1/2
- 3
Instructions:
1. Cream butter with sugar until light and fluffy.
2. Melt chocolate in a small saucepan over very low heat.
3. Beat melted chocolate into butter mixture.
4. Add eggs, peppermint extract and chocolate milk.
5. Beat until creamy.
6. Sift flour with baking soda.
7. Mix into butter and chocolate mixture until well blended.
8. Stir in crushed peppermints.
9. Pour batter into cupcake pan lined with baking papers.
10. Bake at 350 for 15 to 18 minutes, or until done.
11. Remove from pan.
12. Let cool on wire rack.
13. For frosting, beat together the butter, chocolate milk, and powdered sugar until light and creamy.
14. Spread frosting over cupcakes.
15. Sprinkle with crushed peppermint candies.
Title: Cherry Dominos
Ingredients:
- 1/2 butter
- 1/3 margarine
- 1/4 cocoa powder
- 2 sugar
- 1 eggs
- 1 1/4 vanilla
- 1 graham cracker crumbs
- 1/2 coconut
- 2 powdered sugar
- 1/4 butter
- 2 cherry juice
- 1/4 maraschino cherry
- 1/3 butter
- 4
- 2
Instructions:
1. Crust : Cook at low heat in a saucepan with thick bottom : butter, cocoa, sugar, eggs, whisking continuously about 5 minutes, until it’s thick.
2. Remove from the heat and add vanilla, graham cracker crumbs, coconut and almonds.
3. Butter a square pan of 9 inches and spread the crust mixture pressing firmly. Freeze.
4. Cherry Garnish : In a bowl, with an electric mixer, mix powdered sugar, butter, cherry juice and almond extract, until mixture is creamy.
5. Add cherries and stir with a wooden spoon. Spread the cherry mixture on the cold crust. Freeze while doing the chocolate glaze.
6. Chocolate glaze : On the top of a double boiler, melt the chocolate with the butter.
7. Spread the chocolate glaze on the cherry mixture.
8. Let cool and cut in squares.
Title: Java Sticks
Ingredients:
- 1 unsalted butter
- 1/2 powdered sugar
- 2 instant coffee powder
- 1 1/2 all-purpose flour
- 1/4 ground walnuts
- 3
Instructions:
1. Position your oven rack in lower third of the oven.
2. Preheat to 350.
3. Line a cookie sheet with parchment paper.
4. Cream the butter& sugar.
5. Beat in the coffee powder.
6. Add the flour and 1/4 cup ground walnuts and blend well.
7. The dough will be stiff.
8. Place dough in pastry bag fitted with 1/2-inch tip and pipe into 2-inch lengths on baking sheet.
9. (I've never tried it, but I'm sure you could shape them by hand into small logs if necessary.) Bake until golden brown, 10 to 15 minuts.
10. Cool on rack.
11. Melt the chocolate and dip both ends of each cookie into the chocolate, and then into the sprinkles, nuts, or topping of your choice.
12. Store in an airtight container.
Title: Cherry Oatmeal Wedges
Ingredients:
- 1 old fashioned oats
- 3/4 cherry pie filling
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine cookie dough and oats. Press onto an ungreased 12-inch pizza pan.
3. Bake for 14 to 16 minutes or until golden brown. Cool on wire rack for 5 minutes.
4. Cut into wedges. Top with pie filling.
Title: Sour Cream Chocolate Loaf Cake
Ingredients:
- 2 dry instant coffee
- 2 boiling water
- 1 all-purpose flour
- 2 baking soda
- 1 salt
- 1/4 sweet butter
- 1/4 vanilla extract
- 1 brown sugar
- 1 3/4 eggs
- 2 sour cream
- 1/2 butter
- 2 vanilla extract
- 2 powdered sugar
- 1/2 egg
- 1
Instructions:
1. Adjust oven rack one-third up from the bottom of the oven; preheat oven to 325°.
2. Butter a 9x5 inch loaf pan; dust it lightly with fine, dry bread crumbs; invert pan over paper and top to shake out excess.
3. Place the chocolate and instant coffee in a small mixing bowl; add in the boiling water; stir occasionally until the chocolate is melted.
4. Then let stand to cool to room temperature; it is all right if the chocolate settles to the bottom.
5. Sift together the flour, baking soda, and salt; set aside.
6. In a large bowl of an electric mixer cream the butter.
7. Add in the vanilla and brown sugar; beat to mix well.
8. Add the eggs one at a time, beating after each addition until it is thoroughly incorporated.
9. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until smooth.
10. Then add the sour cream and again beat only until smooth.
11. Finally, stir the cooled chocolate and gradually, on low speed, beat it inches.
12. The batter will be thin; pour it into the prepared pan.
13. Bake for 60-75 minutes, until pick comes out clean.
14. Cool the cake in the pan for several minutes; then cover with a rack, invert pan and rack, remove pan, and let cake cool upside down.
15. When the cake is cool, prepare icing.
16. Icing: place the chocolate in the top of a small double boiler over hot water on low heat.
17. Cover and let the chocolate melt.
18. Meanwhile, place the butter, vanilla, powdered sugar, and the egg in the small bowl of an electric mixer; beat until smooth.
19. Add in the warm melted chocolate; continue to beat until smooth and creamy.
20. Spread the icing over the top of the cake; smooth it, or you can make deep zigzag ridges by moving a spatula or the back of a spoon through this thick, creamy icing.
21. Let the cake stand for an hour or so until the icing is set (if you refrigerate this cake, the icing will become firm fudge candy).
Title: Anjou Salad
Ingredients:
- 3 fresh pears
- 1 fresh strawberries
- 3 honey
- 2 vanilla
- 1/2 fresh lemon juice
- 2
- 2/3
Instructions:
1. In a large bowl; mix balsamic, honey,vanilla, lemon juice, and almonds.
2. Add strawberries and pears then toss to coat.
3. Chill then enjoy!
Title: Pemoles-Toasted Corn Cookies
Ingredients:
- 1 1/2 masa harina
- 1/2 butter
- 2/3 powdered sugar
- 2 ground cinnamon
- 1 baking powder
- 1/4 salt
- 1 egg
- 1/2 brewed coffee
- 1 powdered sugar
Instructions:
1. Heat a large skillet over medium.Add the masa harina and cook,stirring constantly until it begins to brown slightly and smell nutty.It should only be a very light golden brown-be careful not to burn it.This may take 3-5 minutes.When it is ready remove to a bowl so the heat of the pan does not continue cooking the flour .
2. Preheat oven to 350.
3. Beat butter until light and creamy.Add the sugar,cinnamon,baking powder,and salt.Beat thoroughly.
4. Add the toasted masa harina in 1/2 cup increments,alternately with the egg and mix well.The dough should be fairly crumbly.Start adding the coffee in 1 tablespoon increments to form a dough that is moist enough to hold together,but not too wet to mold easily with your hands.4 tablespoons is about right,but add it slowly and have some extra on hand in case you need more.(The amount you need may vary, depending,for example on how dry your flour is and how large the egg is,etc.).
5. Form cookies by pinching off a little dough and rolling it with your hands into a rope about 1/4 inch wide and 2 inches long.Connect the dough together at both ends to form a ring.Place on an ungreased cookie sheet.Repeat with remaining dough,placing the cookies about 1 inch apart.
6. Bake for 15 minutes or until lightly browned( check the bottom of the cookies) and dry to the touch.
7. Remove to a wire rack to cool,sprinkling with additional powdered sugar if desired.These taste best if allwed to cool completely.
Title: Individual Flans
Ingredients:
- 2 flaked coconut
- 2 egg
- 1 half-and-half cream
- 1 sugar
- 3/4 vanilla extract
- 3 ground allspice
- 1/4
- 1
Instructions:
1. Divide coconut between two ungreased 6 oz custard cups.
2. Drizzle with caramel topping.
3. In a small bowl, whisk the remaining ingredients; pour into custard cups.
4. Place a steamer rack inside a large skillet. Pour water into skillet until it comes almost to the top of the rack. Place custard cups on rack.
5. Bring to a boil; cover and steam for 10-12 minutes or until a knife inserted 1 inch from the edge comes out clean.
6. Remove cups to a wire rack; let stand for 10 minutes.
7. Run a knife around the edge of the cup.
8. Unmold flans onto dessert plates; serve warm.
Title: Topsy Turvy Nutty Rhubarb Cake
Ingredients:
- 16 frozen rhubarb
- 1 sugar
- 1/4 flour
- 15 part-skim ricotta cheese
- 1 egg
- 1/4 sugar
- 1/2 all-purpose flour
- 1 baking powder
- 1 butter
- 1 brown sugar
- 2 corn
- 2 1/4
- 1/4
Instructions:
1. Preheat oven to 350 degrees. Lightly spray a 9" x 1 1/2 " round cake pan with cooking spray.
2. Chop the rhubarb into 1/2" chunks. In a large bowl, toss the rhubarb with 1 cup sugar and 1/4 cup flour until the pieces are well coated. Spread the rhubarb mix over the bottom of the prepared cake pan.
3. In another bowl, beat the ricotta cheese with the egg until smooth and creamy. Add the almond extract and 1/4 cup sugar and mix well. Add 1 cup flour and the baking powder and mix well. The batter will be thick, almost like biscuit dough.
4. Spread the dough over the rhubarb in the pan, making sure it goes all the way to the edge. Be careful not to let the juice from the fruit mix into the dough.
5. Put the cake in the oven with a piece of foil under the pan to catch any drips that might bubble over. Bake at 350 degrees for 45 minutes.
6. While the cake is baking, coarsely chop the macadamia nuts. Melt the butter in a small bowl. Add the brown sugar, chopped nuts, and cornflake crumbs and toss until blended and crumbly.
7. Remove the cake from the oven and allow to cool for 30 minutes. Put a serving plate over the pan and invert onto the plate. Tap the bottom of the pan to release the cake onto the plate (you can tell that the cake is out and on the plate when the pan sounds hollow when you tap it).
8. Sprinkle the nut topping over the fruit (which is now the top of the cake) and press lightly.
9. Allow the cake to cool before serving. Serve at room temperature or chilled.
Title: Baked Custard
Ingredients:
- 2 milk
- 1/4 - 1/2 sugar
- 4 eggs
- 1/2 vanilla
- nutmeg
Instructions:
1. Scald milk and sugar
2. Cool slightly.
3. Beat eggs until light.
4. Gradually stir in milk mixture.
5. Add vanilla.
6. Strain if you have added milk mixture too fast and cooked some of the egg.
7. Pour into dish and sprinkle with nutmeg.
8. Place dish in pan of hot water.
9. Bake at 350 25-30 minute.
10. Knife inserted will come out clean when done.
11. Do not overcook.
Title: Easy Peach Cobbler
Ingredients:
- 1 1/2 flour
- 1 1/2 sugar
- 2 baking powder
- 1 1/2 salt
- 1 milk
- 1/2 butter
- 29 ground cinnamon
- 1
Instructions:
1. Mix flour, sugar, baking powder, salt, and milk to create batter.
2. Melt 1 stick of butter in 9 X 9 casserole dish. Pour some of the batter into the dish.
3. Add peaches. (as much as needed to fill baking dish).
4. Pour in remaining batter and sprinkle with cinnamon.
5. Bake uncovered at 325 for 1 hour or until golden brown.
Title: Preachers Cake
Ingredients:
- 2 all-purpose flour
- 2 eggs
- 1/4 salt
- 1/2 crushed pineapple
- 1 sugar
- 2 baking soda
- 2 vanilla
- 2 cream cheese
- 1 butter
- 1/4 salt
- 1/4 powdered sugar
- 1/2 vanilla
- 1 3/4
- 1/2
Instructions:
1. Mix dry ingredients well.
2. Add vanilla,pineapple and nuts and mix.
3. Bake in ungreased 9x13 inch pan for 45 minutes at 350 degrees Frosting: Cream the cream cheese and butter together.
4. Add powdered sugar gradually.
5. Stir in salt,vanilla and nuts.
6. Spread on top of cake.