lumicero/recipes-ing2inst huggingface dataset:
Title: Sesame Seed Cookies - India
Ingredients:
- 1/2 sesame seeds
- 4 flour
- 1 sugar
- 1 butter
- 3 eggs
- 1 caraway seed
- 1/2 milk
- 1/4 salt
- 1/4 baking soda
Instructions:
1. Preheat oven to 325 degrees Fl.
2. In a large bowl, sieve the flour with salt and baking soda.
3. Add sugar, butter, 2 eggs, caraway seeds and blend well.
4. Add the milk a little by little and knead to a smooth dough.
5. Roll out on a floured board 1cm thick and cut out with fancy cookie cutters.
6. Brush with remaining well beaten egg and sprinkle heavily with sesame seeds.
7. Place on a greased baking sheet.
8. Bake in a 325 degree oven for 10 minutes.
9. Cool and enjoy with a good cup of tea. .
Title: Ultimate Sour Cream Pound Cake
Ingredients:
- 1/4 butter
- 1 1/2 sugar
- 1/2 sour cream
- 1 1/2 all-purpose flour
- 1/4 baking soda
- 3 eggs
- 1/2 vanilla
Instructions:
1. Preheat oven to 325 degrees Fahrenheit.
2. In a large mixing bowl, cream together the butter and sugar.
3. Add sour cream and mix until blended well.
4. Sift together the flour and baking soda.
5. Alternately add flour and egg, beating each egg in one at a time.
6. Add vanilla and mix well to incorporate all the ingredients.
7. Pour mixture into a greased and floured baking pan.
8. Bake for 1 hour 20 minutes.
Title: Gingersnap Raspberry Sandwich Cookies
Ingredients:
- 8 butter
- 1/4 shortening
- 2 sugar
- 2 flour
- 2 baking soda
- 1 ground cinnamon
- 1 ground ginger
- 1/4 pure maple syrup
- 1 egg
- 1
Instructions:
1. Heat oven to 375*F.
2. Line a baking sheet with parchment paper and set aside.
3. Cream together butter, shortening and 1 cup sugar on medium speed.
4. Sift together flour, soda, cinnamon and ginger.
5. Set aside.
6. Add maple syrup to butter mixture.
7. Beat to combine.
8. Beat in egg until well combined.
9. Slowly add the flower mixture, a little at a time, until well blended.
10. Place remaining cup of sugar in a bowl.
11. Measure 2 tsp.
12. of dough; roll into a ball.
13. Roll dough in sugar and place on cookie sheet.
14. Repeat, placing balls 3 inches apart.
15. Bake until golden, about 12 minutes.
16. Cool on a wire rack.
17. Repeat with remaining cookie dough.
18. Spread about 2 tsp.
19. jam over half of the cookies; place a second cookie on top of jam covered ones, maing sandwiches.
Title: Hershey's Milk Chocolate Cake
Ingredients:
- 8 butter
- 1 sugar
- 2 eggs
- 4 vanilla
- 2 flour
- 2 1/2 baking powder
- 1 salt
- 1/4 buttermilk
- 1 baking soda
- 1/2 pecans
- 3/4 - 1
Instructions:
1. Preheat oven to 300°F Grease 10" tube pan or 2 loaf pans.
2. Melt chocolate at 50% power for 2 minutes in microwave, then stir every 30 seconds (at 50% power) until melted.
3. Cream butter and sugar until light and fluffy.
4. Add eggs one at a time, beating thoroughly after each egg.
5. Beat in melted chocolate and vanilla.
6. In small bowl, sift together the flower, baking powder, & salt.
7. In separate small bowl, stir buttermilk and baking soda together.
8. Add flour mixture and buttermilk mixture alternately in thirds; avoid overmixing.
9. When batter is smooth, add pecans.
10. Bake until toothpick comes out clean, aobut 1 hour 45 mins for tube pan, about 1 hour 10 minutes for loaf pans.
11. Cool 10 minutes on rack in pan, then turn out cake to rack and cool completely.
12. Needs no frosting!
Title: Nicaraguan Tres Leches Cake
Ingredients:
- 9 sugar
- 2 vanilla
- 9 milk
- 1 all-purpose flour
- 1/2 baking powder
- 2 evaporated milk
- 1 sweetened condensed milk
- 3 heavy cream
- 1 vanilla
- 1 light corn syrup
- 1 sugar
- 1
- 1 1/2
- 3
Instructions:
1. FOR CAKE: Beat egg whites until stiff; set aside. Beat the sugar and egg yolks until light, about 3 minutes. Add vanilla and milk, then beat in flour and finally the baking powder. Fold egg whites into the batter and pour into a generously greased 9-by 13-inch pan. Bake 30 to 40 minutes at 350 degrees, or until cake will spring back in center when touched. Let cool. (It's OK if cake falls somewhat at this point.).
2. FOR FILLING: Beat the three egg yolks for 1 minute at high speed with an electric mixer. Add the three kinds of milk - evaporated, condensed and cream - and the vanilla and liqueur, and beat thoroughly. When the cake has cooled, unmold it onto a dish. Pierce the cake as thoroughly as possible with a fork. Slowly pour the filling mixture onto the cake, allowing it to soak in without running over the sides.
3. FOR THE MERINGUE: Mix 1/2 cup water, corn syrup and sugar in a heavy saucepan and bring to a boil over medium high heat. Cook until mixture reaches 227 degrees on a thermometer, or will spin a thread when drizzled from a spoon ( about 30 minutes). Beat egg whites until very stiff. Slowly beat syrup into egg whites, whisking constantly while pouring syrup in a steady stream. Allow to cool slightly, then spread on top and sides of cake. Refrigerate cake at least two hours; it should be.
4. served very cold.
Title: Sweet Potato Chocolate Cake
Ingredients:
- 3/4 butter
- 2 sugar
- 4 eggs
- 1 sweet potato
- 1/2 water
- 1 vanilla
- 2 all-purpose flour
- 3 baking powder
- 2 walnuts
- 1
Instructions:
1. In a large bowl, cream together the butter and sugar. Add the egg yolks, sweet potatoes, water, and vanilla. Mix well.
2. In another bowl, combine the flour, cocoa, and baking powder. Add to the sweet potato mixture.
3. Beat the egg whiltes until they form stiff peaks. Fold the egg whites and nuts into the batter. Pour into a greased 9x13 baking dish. Bake at 350 degrees for 30-35 minutes.
4. Allow to cool completely before frosting.
Title: Pumpkin Log
Ingredients:
- 3 eggs
- 1 baking soda
- 1 sugar
- 1/2 cinnamon
- 2/3 pumpkin
- 3/4 flour
- 1 powdered sugar
- 1 cream cheese
- 4 butter
- 1 powdered sugar
- 1/2 vanilla
Instructions:
1. Grease 10x15 jellyroll pan, line with wax paper. Preheat oven to 375°F Mix egg, sugar, cinnamon and pumpkin together. Then add in flour and baking soda.
2. Pour onto baking sheet and bake for 15 minutes. Remove from oven, turn onto clean kitchen towel sprinkled with powdered sugar, pull off wax paper, re-roll mixture and cool.
3. Unroll, fill with cream cheese mixture. Re-roll and sprinkle with powdered sugar.
4. Refrigerate. Serve cold.
Title: Easy Chocolate Cake
Ingredients:
- 3 flour
- 2 sugar
- 2 baking soda
- 6 vanilla
- 2 vinegar
- 2 water
- 10
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Line two 8 inch or one 9 x 13 inch pan with parchment paper.
3. Whisk together all dry ingredients.
4. Pour wet ingredients over top and whisk until smooth. It will be "runny".
5. Pour batter into pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
6. Allow to cool and decorate as desired.
Title: St Patrick's Day Parfait
Ingredients:
- 1 unflavored gelatin
- 1/2 cold water
- 1 cold water
- 1 low-fat milk
- 3/4 granulated sugar
- 3 eggs
- 1/2 creme de menthe
- 1
- 1/4
- 1 -2
Instructions:
1. Soften gelatin in 1 tablespoon water. Combine remaining 1/2 cup water, milk, sugar and egg yolks in top of double boiler. Cook over boiling water, stirring constantly, until thick. Stir in gelatin; remove from heat. Cool until mixture is partially set.
2. Divide mixture between 2 medium bowls. Add whipping cream and chocolate to one bowl. Beat egg whites in separate small bowl with electric mixture until soft peaks form. Fold into plain gelatin mixture. Mix in creme de menthe and food coloring.
3. Alternate layers of chocolate mixture and mint mixture in 6 parfait glasses. Garnish with chocolate shavings.
Title: Peanut Butter Banana Cake
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 2 eggs
- 1 banana
- 1 vanilla extract
- 2 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1/2 milk
- 1/3 creamy peanut butter
- 1/3 milk
- 1 1/2 vanilla extract
- 3 confectioners' sugar
Instructions:
1. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with milk, beating well after each addition.
2. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For frosting, in a small bowl, beat the peanut butter, milk and vanilla until blended; gradually beat in confectioners' sugar until smooth. Spread over cake. Yield: 12-15 servings.
Title: Fruity Mush
Ingredients:
- 1/3 icing sugar
- 3/4 skim milk
- 3 strawberries
- 1/2 banana
- 5 grapes
- 1 water
- 1/8
Instructions:
1. Chop the strawberries, grapes, and banana into small pieces.
2. Put them in a small mixing bowl.
3. Pour the skim milk and icing sugar in another bowl and mix until there are no lumps-- don't worry if it's watery.
4. Pour the milk/sugar combination into the bowl with the fruit and stir it around a bit.
5. Pour it into a serving bowl.
6. Put the water inches You can add more if the Mush is too sweet, It won't ruin the taste.
7. If you want to make the texture cool and unique, add 1/8 cup mashed crackers.
8. You can also freeze it-- yummy!
9. I hope you enjoy it!
Title: Gooey Apple Cake
Ingredients:
- 8 butter
- 1 1/2 sugar
- 1 egg
- 1 all-purpose flour
- 1 baking soda
- 1/2 cinnamon
- 1/4 salt
- 2 tart apples
- 1 walnuts
- 2 cornstarch
- 1/4 evaporated milk
- 1 lemon juice
- 1 vanilla
Instructions:
1. Preheat oven to 350°F Coat a 9-inch square pan with cooking spray.
2. Cream 5 tablespoons butter and 1 cup sugar. Add egg and beat well. Stir in flour, baking soda, cinnamon, salt, apples and walnuts. Batter will be stiff. Spoon into prepared pan; smooth top. Bake about 35 minutes.
3. Combine remaining 3 tablespoons butter, 1⁄2 cup sugar, cornstarch and evaporated milk in a saucepan; bring to a boil over medium heat. Boil 2 minutes, stirring constantly. Remove from heat; stir in lemon juice and vanilla. Pour over hot cake.
Title: Strawberry Shortcake
Ingredients:
- 3 -4 strawberries
- 1 sugar
- 2 all-purpose flour
- 1 1/2 baking powder
- 2 salt
- 1/8 unsalted butter
- 8 sugar
- 3/4 lemon, zest of
- 1 eggs
- 2 vanilla extract
- 1/2 milk
- 2/3 sugar
- 2 heavy cream
- 1
Instructions:
1. To prepare the strawberries, in a nonreactive bowl, combine the strawberries, lemon juice and sugar and stir together until well blended.
2. Cover and refrigerate, stirring occasionally, until the strawberries are tender and have released much of their juices, at least 2 hours.
3. To make the shortcakes, position a rack in the center of an oven and preheat to 350°F.
4. Grease and flour a 6-well shortcake pan.
5. Over a sheet of waxed paper, sift together the flour, baking powder and salt; repeat until well blended.
6. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30-45 seconds .
7. Reduce the speed to low and gradually add the sugar, beating until blended.
8. Increase the speed to medium-high and continue beating, occasionally scraping down the sides of the bowl, until the mixture is light and fluffy, 3-5 minutes .
9. Beat in the zest.
10. Add the eggs a little at a time, beating each addition until well blended before adding more, until the mixture is thick and creamy, 1-2 minutes .
11. Stop the mixer occasionally and scrape down the sides of the bowl.
12. Beat in the vanilla.
13. Reduce the speed to low and fold in the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, until just blended and no lumps of flour remain.
14. Divide the batter among the wells of the prepared pan and bake until a toothpick inserted into the cakes comes out clean, 18-20 minutes .
15. Transfer to a wire rack and cool the cakes in the pan for 10 minutes.
16. Carefully turn the cakes out onto the rack and cool completely, bottom side up, at least 1 hour.
17. If not serving the cakes immediately, store them in an airtight container at room temperature.
18. To serve, slice each shortcake in half horizontally.
19. Place the wide shortcake halves, sliced side up, on individual plates.
20. Top each with some of the strawberries and whipped cream, then top with the other half of the cakes, cut side down.
21. Garnish with additional strawberries and a dollop of whipped cream.
22. Serve immediately.
Title: Honey Cookies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/4 liquid honey
- 1 egg
- 1/2 vanilla
- 1 3/4 all-purpose flour
- 1 baking soda
- 1/4 salt
- honey
Instructions:
1. Preheat oven to 350F
2. Cream butter and sugar.
3. Beat in honey, egg and vanilla.
4. Mix flour with baking soda and salt; blend inches
5. Chill about 30 minutes.
6. Shape into small balls.
7. Place on a lightly greased baking sheet.
8. Flatten with floured fork or the bottom of a glass.
9. Bake 8 to 10 minutes.
10. When cool, put together in pairs filled with honey or jam.
11. Store in a tightly covered container.
Title: Lemon No-Bake Icebox Cake
Ingredients:
- 2 instant lemon pudding mix
- 1 Cool Whip
- 3 graham crackers
- 1 butter
- 1/2 powdered sugar
- 2 milk
- 2 lemon juice
- 2
Instructions:
1. Line a 9x13 inch pan with parchment paper or aluminum foil (to help get cake out after freezing).
2. Cover pan completely with one layer of graham crackers, breaking the grahams into smaller pieces to fill gaps.
3. In a large bowl, combine pudding packets, Cool Whip, and milk. Pour half the mixture evenly over the graham crackers.
4. Add another layer of graham crackers, top with remaining pudding mixture, and one final layer of graham crackers.
5. In a separate bowl, combine softened butter, milk and lemon juice to make frosting. Start with 1 cup of powdered sugar, mix completely. Continue to add more powdered sugar until the frosting is at the desired consistency.
6. Spread frosting evenly over the cake. Cover and freeze for at least 4 hours, or overnight.
7. Remove from freezer. Slice, serve and enjoy!
Title: Easy Coconut Pie
Ingredients:
- 1/2 sugar
- 1/3 flour
- 2 milk
- 2 butter
- 2 vanilla
- 1 coconut
- 2 eggs
- 3
- 1
Instructions:
1. Mix sugar and flour together in saucepan.
2. Add milk.
3. Over low heat, bring to boil.
4. Add eggs yolks, butter and both flavorings.
5. Bring to boil again.
6. Remove from heat and add coconut in baked pie shell.
7. Pour coconut filling into pie shell.
8. Use egg whites for meringue if desired.
Title: Honey Gingerbread
Ingredients:
- 3 eggs
- 1 sugar
- 1/2 cinnamon
- 1/2 clove
- 1/2 mace
- 1/2 ginger
- 1 honey
- 1 sour cream
- 4 flour
- 2 baking soda
- 1/2 salt
Instructions:
1. Beat eggs with sugar and spices, then beat in the honey and sour cream.
2. Gradually stir the dry ingredients into the egg mixture.
3. Pour into a greased and floured 13 X 9-inch pan and bake at 350F 25-30 minutes until a toothpick inserted near the center comes out clean.
Title: Sweet Potato Layer Cake
Ingredients:
- 3 whole wheat pastry flour
- 1 1/4 brown sugar
- 1 baking soda
- 2 cinnamon
- 1 1/2 ground ginger
- 3/4 nutmeg
- 1/2 salt
- 1 sweet potato puree
- 1 water
- 1/4 canola oil
- 2 apple cider vinegar
- 2 vanilla
- 2/3 powdered sugar
- 4 soymilk
- 1/4 vanilla
- 2 unsweetened coconut
- 1/2 pecans
- 1/2
Instructions:
1. Preheat then oven to 350 degrees. Lightly grease two 8-inch cake pans. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, ginger, nutmeg, and salt. Add sweet-potato puree, water, oil, vinegar, and vanilla and whisk well to form a smooth batter.
2. Evenly divide the batter between prepared cake pans. Bake for 30 to 35 minutes or until a toothpick comes out clean. Allow cakes to cool for 15 minutes in the pans, then remove and allow them to cool completely before frosting.
3. For the frosting, beat margarine with an electric mixer for 30 seconds in a large bowl. With the beaters going, slowly add powdered sugar, milk, and vanilla and beat for 2 to 3 minutes until light and fluffy. Scrape down teh sides of the bowl and beat an additional 30 seconds. For the filling, transfer one-third of the frosting to a small bowl, add 1/4 cup each of the coconut and pecans and stir well to combine.
4. To assemble the cake, place one layer on a serving platter. Spread the filling evenly on top of the first layer. Place the remaining layer on the first. Frost the sides and top of the cake with frosting and then sprinkle the remaining coconut and pecans over the top.
Title: Cake
Ingredients:
- 1/2 flour
- 1/2 sugar
- 1 1/2 sugar
- 3/4 eggs
- 3/4 vanilla
- 4 baking powder
- 1
Instructions:
1. Beat egg whites, add half the sugar, refrigerate.
2. Mix yolks with half the sugar.
3. Add the vegetable oil, orange juice, flour, vanilla, baking powder, mix well.
4. When done, add the egg whites.
5. Bake in greased/ floured pan at 350°F for 30-40 minutes.
6. When done, remove from pan immediately.
7. When cooled, split horizontally.
8. Spread a layer of whipped cream between the layers, then use whipped cream to frost the entire cake.
Title: Crock Pot Apple Cranberry Compote
Ingredients:
- 5 -6 cooking apples
- 1 fresh cranberries
- 1 sugar
- 1/2 water
- 1/2 port wine
- 1/4 sour cream
Instructions:
1. Arrange apple slices and cranberries in slow cooking pot. Sprinkle sugar over fruit. Add orange peel, water and wine. Stir to mix ingredients. Cover and cook on low for 4 to 6 hours or until apples are tender.
2. Serve warm fruits with the juices, topped with dab of sour cream. Makes 5 to 6 servings.
3. Crockery Cookery Mable Hoffman.
Title: Chocolate Chip Cookie Bars
Ingredients:
- 2 butter
- 2 brown sugar
- 2 vanilla
- 4 flour
- 2 chocolate chips
Instructions:
1. Preheat oven to 350°. Use an upright blender and sequentially combine the ingredients:
2. Blend Butter.
3. Add Brown Sugar.
4. Add Vanilla.
5. Add Flour.
6. Add Chocolate chips.
7. Blend together until the dough releases from the sides of the bowl.
8. Transfer unto a Parchment Paper lined cookie sheet.
9. Spread and hand press the dough evenly into the pan.
10. Bake for 20 min, wait for the dough to double in height, then cook for 2 more minutes. DO NOT OVERCOOK. Avoid use of oven light.
11. Let stand for 10 min., cut into bars/squares. Squares will firm up when cool - best served warm.
Title: Chocolate-Chestnut Mousse Cake
Ingredients:
- 1 light-brown sugar
- 1 coarse salt
- 1/4 cornstarch
- 1 pure vanilla extract
- 3 unsalted butter
- 1 bittersweet chocolate
- 1 heavy cream
- 1
- 2
- 1 1/2
- 24
Instructions:
1. Lightly coat an 8-inch round cake pan with oil, and line with plastic, leaving a 4-inch overhang.
2. Finely grind chestnuts in a food processor. Heat ground chestnuts, milk, 3 tablespoons sugar, and the salt in a medium saucepan over medium-high heat, stirring occasionally, until bubbles form at edge.
3. Whisk together yolks, cornstarch, and remaining 2 tablespoons sugar in a medium heatproof bowl.
4. Slowly add hot chestnut mixture to yolk mixture, whisking constantly. Return to pan; cook over medium-low heat, whisking constantly, until thick, about 2 minutes. Transfer to the bowl of a mixer. Add vanilla and butter. Beat on medium speed until cool, about 5 minutes. Stir half the chestnut mixture into melted chocolate.
5. Beat 1 1/4 cups cream until soft peaks form. Using a rubber spatula, gently fold half the whipped cream into plain chestnut mixture and the other half into chocolate-chestnut mixture.
6. Pour chestnut mousse into prepared pan. Cover with 12 chocolate wafers, working in a circular pattern. Top with chocolate-chestnut mousse and remaining 12 chocolate wafers. Fold plastic overhang over top to cover cake. Refrigerate overnight.
7. Uncover cake; place a platter on top, flip, and unmold. Remove plastic. Beat remaining 1/4 cup cream until soft peaks form. Spread on top of cake. Garnish with chocolate shavings.
Title: Queen of Carrot Cakes ( Wheat and Milk Free)
Ingredients:
- 300 fresh carrots
- 200 sugar
- 200 eggs
- 2 baking powder
- 2
Instructions:
1. Pre heat oven to 180 degees Celsius Grease a 20 cm springform cake tin.
2. Put the grated carrots in a bowl and using a wooden spoon, mix in the sugar until conbined.
3. Mix in the almond powder and the baking powder and mix until combined.
4. Add the eggs and mix in until combined.
5. Pour into well greased cake tin and bake for about 40 - 50 minutes or until the centre is firm to the touch.
6. Cool completel before taking out of the cake tin. Dust with icing sugar and serve.
Title: Macadamia and Ginger Shortbread
Ingredients:
- 100 butter
- 250 caster sugar
- 1/2 plain flour
- 2 glace ginger
- 1/2 caster sugar
- 125
- 1
Instructions:
1. Preheat oven to 130C (fan forced).
2. Spread nuts on a baking tray and cook for 7 to 8 minutes, or until lightly golden and then cool and chop.
3. Use electric beaters to beat butter and sugar until light and creamy and then add sifted flours, using a butter knife to mix together, then add the ginger and macadamia nuts and mix.
4. Gather dough together and turn out onto a sheet of non-stick baking paper and press dough out to a 25cm round.
5. With dough still on the paper, lift it onto a baking tray and use your fingers to pinch the edges to give a fluted effect.
6. Score dough into wedges and prick with a fork and sprinkle the extra sugar on.
7. Cook for 35 minutes, or until firm and pale golden.
8. Cool on tray, dust with icing sugar and then cut into wedges.
Title: Gingerbread Cupcakes
Ingredients:
- 2 flour
- 2 ginger
- 2 cinnamon
- 1/2 salt
- 1/2 baking soda
- 1 molasses
- 2/3 hot water
- 1/2 margarine
- 1/2 sugar
- 1 egg
- 8 cream cheese
- 1/4 margarine
- 1 sugar
- 2 vanilla extract
- lemon
Instructions:
1. Preheat oven to 350°F.
2. Mix the flour, ginger, cinnamon, salt, and baking soda in a large bowl until well combined.
3. Whisk molasses and hot water together.
4. Cream the margarine and sugar. Whip the mixture with the optional egg until light and fluffy.
5. Add part of the molasses mixture and part of the margarine and sugar mixture to the dry ingredients. Begin to combine. As the ingredients come together, add more of the margarine mixture and more of the molasses mixture until everything has been incorporated. Whisk to remove lumps, but do not over-mix.
6. Pour the batter evenly into cupcake molds (you should get an even dozen, just fill them almost to the top).
7. Bake at 350F for 20-25 minutes until a cake tester comes out clean, or the top of the cake, when touched, springs back. Let cupcakes cool completely before frosting.
8. Prepare frosting by beating all of the frosting ingredients in a stand mixer until well combined and fluffy. Frost cupcakes and enjoy!
Title: Pumpkin Cake
Ingredients:
- 1 pumpkin
- 1 evaporated milk
- 1 1/2 sugar
- 2 pumpkin pie spice
- 1 salt
- 4 eggs
- 1 pecans
- 2 butter
- 1
Instructions:
1. Mix first six ingredients and pour into 9x13 pan.
2. Sprinkle cake mix evenly over mixture.
3. Cover with chopped pecans.
4. Cover with 2 sticks butter.
5. Bake at 350 for 50 minutes.
Title: Apple Spice Cake
Ingredients:
- 1 1/2 sugar
- 2 vanilla extract
- 2 eggs
- 2 flour
- 3 cinnamon
- 2 ground cloves
- 1 ground nutmeg
- 1 salt
- 1/2 baking soda
- 1 apples
- 3
- 1/2
Instructions:
1. Combine sugar, oil, and vanilla.
2. Add eggs, beating well after each.
3. Sift together dry ingredients and add to wet mixture.
4. Stir in apples until just mixed.
5. Pour into floured, ungreased 9x13 pan.
6. Sprinkle nuts on top, if desired.
7. Bake at 350 for one hour.