lumicero/recipes-ing2inst huggingface dataset:
Title: Worlds Best Sugar Cookies!
Ingredients:
- 1 white sugar
- 1 vanilla extract
- 1 1/8 flour
- 1/4 salt
- 1/2 butter
- 1/2 baking soda
- 1 egg
Instructions:
1. In a small pan, melt the butter.
2. While its still hot, add sugar.
3. Then let cool for a while.
4. While the butter mixture is cooling, mix the flour, soda, and salt in a mixing bowl.
5. In a small bowl, beat the egg lighlty with a fork, then add the egg and vanilla to the butter mixture.
6. Stir.
7. Now add the butter, egg, and vanilla mixture into the flour mixture.
8. Stir again.
9. Stir everything until its all mixed up well and put the bowl in the refrigerator to cool for about an hour.
10. About 5-10 minutes before you take them out, turn your oven on to 375 degrees.
11. When time's up, get your cookie sheet and smear with a little butter or crisco.
12. Roll the dough into walnut-sized balls.
13. (For a better taste you could sprinkle some sugar on top of the walnut-shaped pieces of dough.) Place them on cookie sheet and bake for 10 minutes.
14. Don't OVERCOOK!
15. You want your cookies to be moist and chewy.
16. Let them cool for about 15 minutes and then their ready to eat!
Title: Ugly Cake
Ingredients:
- 1 butter
- 1/2 egg
- 1 powdered sugar
- 1 butter
- 1/2 eggs
- 2 cream cheese
- 1
Instructions:
1. FIRST PART: Mix 1st part well and press into greased and floured 9x13 pan.
2. SECOND PART: Cream cheese and add eggs, 1 stick butter and powdered sugar.
3. Pour on top of first part and bake 300 for about 1 hour.
Title: Hungarian Poppy Seed Cookies
Ingredients:
- 1/2 margarine
- 1/4 butter
- 1 granulated sugar
- 1 lemon peel
- 1 1/4 egg
- 1/2 all-purpose flour
- 1/4 baking soda
- 3/4 ground cloves
- poppy seed filling
- powdered sugar
Instructions:
1. In a large bowl, beat margarine or butter and granulated sugar until light and fluffy. Beat in lemon peel and egg. Stir in flour, baking soda and cloves, mixing well.
2. Roll dough, between two pieces of waxed paper, into a 1/4-inch thick, 12"x10" rectangle. Refrigerate 30 minutes or until firm.
3. Heat oven to 350ºF. Grease a large cookie sheet. Remove waxed paper from one side of cookie dough. Spread poppy seed filling on dough to within 1/4-inch of the edges. Roll up dough tightly, beginning with long (12") side, peeling off waxed paper as dough is rolled. Pinch edge of dough to seal well. Cut dough into 1/2-inch slices. Place on cookie sheet about 1-inch apart.
4. Bake 10 to 12 minutes or until edges are light brown. Cool slightly; remove from cookie sheet. Sprinkle with powdered sugar.
Title: Pudding Pie
Ingredients:
- 1 bear shaped graham crackers
- 1 chocolate pudding
- 1 milk
Instructions:
1. Make the chocolate pudding according to the directions (on the box) Place the pudding into a dish (or pie pan) place the gummy worms into the pudding crush oreos or teddy grahams and place them ontop of the pudding TADA!
2. Thats it-- easy and good.
Title: Old Fashioned Marble Bundt Cake
Ingredients:
- 3 sugar
- 1/4 water
- 1/4 pure vanilla extract
- 1 sour cream
- 1/4 plain yogurt
- 1/2 butter
- 3 eggs
- 2 unbleached flour
- 2 baking powder
- 1/2 salt
- 1/2 baking soda
- 1 buttermilk
- confectioners' sugar
Instructions:
1. Preheat oven to 325 degrees.
2. Grease an 8" bundt pan with butter then lightly dust with flour.
3. In a double boiler melt the unsweetened chocolate with 1/4 cup sugar, water and vanilla extract. Stir. Set aside to cool. (I used a heatproof glass container and melted the mixture in a microwave.).
4. In a large mixing bowl, cream the remaining 1 cup sugar, sour cream and the softened butter until light and fluffy.
5. Mix in the eggs one at a time.
6. Sift the flour with the baking powder, salt and baking soda.
7. Mixing on slow speed, alternate dry ingredients and the buttermilk into the mixture.
8. Mixing on low speed, beat until just incorporated, stopping to scrape down the sides.
9. Once combined, beat on high speed for 2 1/2 minutes.
10. Set aside 2 1/2 cups of the batter.
11. Beat the melted chocolate mixture into the large mixing bowl of batter until combined and smooth.
12. Alternately spoon the plain batter and the chocolate batter in the prepared bundt pan.
13. Use a butter knife to cut through the batter to create a marble effect.
14. Bake for approximately 40-45 minutes or until toothpick comes out clean.
15. Cook cake 10 minutes, invert onto a cake platter.
16. Dust with confectioner's sugar while still warm.
17. Yield: One 8" bundt cake.
Title: Buttery Thumbprint Cookies
Ingredients:
- 1 butter
- 2/3 sugar
- 2 vanilla
- 1/2 flour
- 2 1/4 salt
- 1/2 sugar
- 1 milk
- 1/4 butter
- 1/4 vanilla
- 1/4
- 1/2
Instructions:
1. Chocolate Frosting: Combine sugar, cocoa and milk in heavy saucepan.
2. Bring to a boil and boil 1 1/2 to 2 minutes, stirring constantly.
3. Remove from heat and stir in butter and vanilla.
4. Beat until mixture is of spreading consistency.
5. You may want to refrigerate for a little while.
6. Cookies: Preheat oven to 300 degrees.
7. Cream butter; gradually add sugar beating until light and fluffy.
8. Add egg yolks, one at a time, beating well after each addition.
9. Stir in vanilla.
10. Combine flour and salt and add to creamed mixture, mixing well.
11. Chill until dough holds shape when rolled.
12. Roll into 1" balls and place on ungreased cookie sheet.
13. Press thumb in each cookie leaving an indentation.
14. Bake at 300 degrees for 20 to 25 minutes.
15. Do not brown.
16. Cool on wire rack.
17. When cool place about 1/2 tsp chocolate frosting in each cookie indentation.
Title: Baked Apples with Vanilla Sauce
Ingredients:
- 6 cooking apples
- 1/4 sugar
- 2 cornstarch
- 1 salt
- 1 1/2 nonfat milk
- 1 vanilla
Instructions:
1. Core apples, but do not peel.
2. Cut apples in half, width-wise.
3. Place in a microwave-safe container with a lid.
4. Add about 1/2 C water.
5. Cover and microwave on high power until done (about 6 minutes depending upon the size of the apples).
6. While apples are cooking, make sauce.
7. Place sugar, cornstarch and salt in the bottom of a heavy-bottomed saucepan.
8. Mix well.
9. Add milk and bring to a boil over medium heat, stirring with a wire whisk the entire time.
10. Remove from heat.
11. Stir in vanilla.
12. To serve, place 2 apple halves in a dessert dish and cover with 1/4 cup of sauce.
Title: Christmas Applesauce Cake
Ingredients:
- 3 applesauce
- 3 baking soda
- 3 sugar
- 1 shortening
- 4 eggs
- 3 1/2 flour
- 3 nutmeg
- 3 cinnamon
- 1/4 clove
- 1/4 allspice
- 1/2 salt
- 1 walnuts
- 1 raisins
- 3/4 cherries
- 2
Instructions:
1. In a medium mixing bowl, add flour, salt, nutmeg, cinnamon, cloves, and all-spice. Add the nuts to coat with flour. Set aside.
2. In small bowl, soak raisins in Jack Daniels. Set aside.
3. In a large mixing bowl, cream the Crisco; slowly add sugar and cream together until light and fluffy.
4. To the heated applesauce, now add 3 teaspoons baking soda -- stir -- add to creamed mixture. Beat with mixer on medium until blended.
5. Add eggs and beat well.
6. Slowly add the dry flour, spice, and nut mixture, blending well.
7. Add the soaked raisins, mincemeat, and cherries. Stirl to incorporate all ingredients.
8. Pour batter into greaqsed and floured tube pan.
9. Bake in preheated 300 degreen oven for 1 hour and 15 minutes. Ovens vary so please begin to check after 55 minutes. Note: The thickness of your pan also influences the baking time.
Title: Southern Red Velvet Cake
Ingredients:
- 1 1/2 granulated sugar
- 2 1/2 flour
- 1 baking soda
- 1 fine salt
- 2 cocoa powder
- 1 1/2 buttermilk
- 1 eggs
- 2 white vinegar
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl sift flour, sugar, cocoa powder, baking soda, salt together.
3. In another bowl mix all wet ingredients. Buttermilk,oil,vinegar, red food coloring,vanilla extract beat on medium speed. Add one egg at a time until well blended. Add dry mix slowly and mix well.
4. Spray baking pans with non stick spray add even amounts of mix to pans.
5. bake at 350F for 30-35 mins cool and frost.
6. Goes well with cream cheese frosting.
Title: Coffee Toffee Crunch-A-Bunch Pie
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/2 sugar
- 1/2 unsalted butter
- 1 vanilla pudding mix
- 1 heavy whipping cream
- 2 half-and-half
- 1/2 sugar
- 1/2
- 1
- 5
- 1/2
- 2
- 1/2
Instructions:
1. For the Crust; Combine crumbs and sugar. Slowly add butter and mix well. Press into bottom and sides of pie plate. Preheat oven to 400 degrees. Bake for 8 to 10 minutes. Let cool. Once cool, brush melted toffee crunch milk chocolate bar on bottom and sides of crust before filling.
2. For the Filling: Whip pudding mix, half and half, heavy whipping cream, coffee, and caramel flavoring until creamy but firm. Fold in by hand the crushed toffee bars. Refrigerate for about 15 minutes. Spoon 1/2 cup caramel topping on bottom of pie crust that has been brushed with melted chocolate. Spoon filling on top of caramel layer. Return to refrigerator for 6 to 8 hours.
3. For the Topping: Whip cream and sugar until stiff. Decorate pie as desired with whipped cream and toffee bars.
Title: Chewy Seed Snacks
Ingredients:
- 1 sesame seeds
- 1 sunflower seeds
- 1 unsweetened coconut
- 3 -4 fennel seeds
- 1 1/2 anise seed
- 1 caraway seed
- 1/2 golden raisin
- 1 crunchy peanut butter
- 1 molasses
- 1/3 honey
- 1/4 sugar
- 1/4 chocolate chips
- 1/4
- 1
Instructions:
1. Place toasted sesame and sunflower seeds, coconut, fennel, anise, dill and caraway seeds, as well as spelt flakes in food processor.
2. Pulse until finely chopped. Add raisins and pulse until chopped and well blended.
3. On the stove top, bring peanut butter, sugar, honey, and molasses to a boil. Stirring constantly, simmer 2-3 minutes.
4. Pour over mixed seeds and combine until well coated.
5. Press firmly into lined 9x9 pan (I find using your hands works best for this).
6. If desired, melt chocolate chips and pour an even layer over top.
7. Cool completely before cutting into squares.
Title: Mini Pumpkin Pie Brulees
Ingredients:
- 3 canned pumpkin
- 1 heavy cream
- 1 brown sugar
- 1/2 pumpkin pie spice
- 2 salt
- 1/4 all-purpose flour
- 2 granulated sugar
- 1/2
- 3
Instructions:
1. Heat the oven to 400°F. Spray 36 (1 1/2-inch) mini muffin-pan cups with vegetable cooking spray. Beat the egg yolks, pumpkin, heavy cream, brown sugar, pumpkin pie spice and salt in a medium bowl with a fork or whisk.
2. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut the pastry into 36 (2-inch) squares. Press the pastry squares into 36 (1 1/2-inch) mini muffin-pan cups. Spoon about 1 tablespoon pumpkin mixture into each pastry cup.
3. Bake for 15 minutes or until the pastries are golden brown and the filling is set. Let the pastries cool in the pans on wire racks for 5 minutes. Remove the pastries and let cool completely on the wire racks.
4. Place the oven rack in the upper third of the oven. Heat the oven to 450°F. Line 2 baking sheets with parchment paper. Create 18 (2-inch) circles of sugar on each baking sheet, using about 1/4 teaspoon sugar for each circle.
5. Bake one baking sheet for 5 minutes or until the sugar circles are bubbly and a deep caramel color. Let the sugar circles cool completely on the baking sheet on a wire rack. Repeat with the remaining baking sheet. Using a small metal spatula, remove the sugar circles from the baking sheets. Press 1 sugar circle at an angle into the top of each pastry.
Title: White Chocolate Mousse Torte
Ingredients:
- 225 butter
- 75 white chocolate
- 700 icing sugar
- 600 cocoa powder
- raspberries
Instructions:
1. Line the base of a 23cm (9 in) round spring form tin with greaseproof paper.
2. Melt the butter and stir in the biscuit crumbs. Press into prepared tin and chill for 15 minutes.
3. Break chocolate into small pieces and place in saucepan with half the cream. Heat very gently, stirring occasionally until almost smooth – be careful not to overheat as it will solidify again.
4. Pour into a bowl and cool for 15 mins or until just beginning to thicken. Stir occasionally.
5. Whip the remainder of the cream until it forms soft peaks. Fold into the cool chocolate mixture.
6. Pour over the biscuit base and chill for at least 3 hrs, preferably overnight. Sprinkle with icing sugar/cocoa powder, cut into squares and press a raspberry into the centre of each square.
Title: Caramel Pear Bundt Cake
Ingredients:
- 2 all-purpose flour
- 1 whole wheat flour
- 1 baking powder
- 1 sea salt
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/2 baking soda
- 230 butter
- 1 eggs
- 3 vanilla extract
- 2 buttermilk
- 1 pears
- 3 unsalted butter
- 2 sugar
- 2 vanilla extract
- 2 sugar
- 1 water
- 1 butter
- 2 heavy cream
- 85 vanilla extract
- 1/2
- 1
Instructions:
1. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and baking soda.
2. With a hand mixer cream butter and sugar on medium speed until fluffy, about 3 minutes.
3. Add eggs and vanilla and mix until fully combined.
4. In alternate batches, add dry ingredients and buttermilk, mixing until just combined.
5. Fold in pears with a rubber spatula, scraping sides and bottom of mixing bowl. Transfer batter into the greased and floured 25 cm Bundt cake pan (or a silicone one).
6. Bake in the oven for 50-55 minutes at 160C, or until a skewer inserted into center of cake comes out clean. Remove from oven and place pan on cooling rack.
7. Using a wooden skewer, poke holes in the cake while it's still warm. Carefully pour the brown butter glaze over cake, making sure it gets in all of the holes. Let cake cool completely before removing from pan.
8. When cake is inverted and placed on its serving plate, drizzle as much or as little caramel sauce as you'd like.
9. Butter glaze:
10. In a small saucepan over medium-low heat, combine the butter, sugars, and vanilla. Cook until fully melted and allow to brown, being careful not to let the mixture boil.
11. Caramel sauce:
12. In a medium saucepan over medium heat, combine sugar and water. Stirring constantly with a rubber spatula, heat until clumps form and then melt into thick, amber-colored liquid, being careful not to burn it.
13. Carefully stir in the butter until it's melted, 2-3 minutes. Then very slowly drizzle in the heavy cream while stirring. The mixture will bubble and possibly splatter, so be careful. Allow it to boil for 1 minute, then remove from the heat and stir in the vanilla extract. Allow to cool, and reheat as necessary.
Title: Al Salooq - Traditional Arab Cardamom Pastries (Deep Fried)
Ingredients:
- 4 plain flour
- 1 baking powder
- 1 1/2 ground cardamom
- 1/2 ghee
- 1/2 skim milk
- confectioners' sugar
Instructions:
1. Sift the flour, baking powder & ground cardamom into a fairly large mixing bowl.
2. Add the melted ghee / butter / oil & using a wooden spoon, mix it into the flour intil you have a crumbly mixture. Slowly add the milk & mix until you have a soft dough. Knead the dough until it is smooth.
3. Take walnut sized pieces of the dough & with lightly floured hands, roll them into fat sausages & then shape them into moons - you can also form them into slightly flattened rounds & then push your thumb upwards in the centre to make the moon shapes.
4. Heat enough of the sunflower oil for deep frying & fry the cresecent moons in batches until they are a golden brown colour.
5. Drain well on paper towels & toss them in confectioners sugar. Just before serving, I like to give them another light dusting of sugar (using a sieve for even coverage).
Title: Chocolate & Olive Oil Mousse
Ingredients:
- 11 bittersweet chocolate
- 8 eggs
- 3/4 sugar
- 1/2 extra virgin olive oil
- 2 brandy
- coffee
Instructions:
1. In a double boiler, melt chocolate over low heat. Cool slightly. Beat egg yolks with 1/2 cup sugar until light. Whisk in olive oil, brandy and melted chocolate.
2. Using an electric mixer, whisk egg whites until soft peaks form. Add remaining 1/4 cup sugar, whisking until stiff but not dry.
3. Fold whites into chocolate mixture so that no white streaks remain. Spoon into an 8- or 10-cup serving bowl or divide among 8 or 10 dessert cups or glasses. Cover with plastic wrap and refrigerate for 24 hours before serving.
Title: Rice Cream
Ingredients:
- 1 salt
- 1 water
- 3 milk
- 4 heavy cream
- 2 sugar
- 4 vanilla extract
- 2
Instructions:
1. Cook rice with water and salt for 15 minutes, covered. Add milk and cook for 30 minutes or until rice is tender and the mixture is thick. Chill rice in the refrigerator.
2. Whip cream and sugar and vanilla. Gently fold whipped cream into chilled rice. Set aside in refrigerator.
3. Spoon rice mixture into serving cups. Garnish with strawberry sauce if desired.
Title: Chewy Oatmeal Raisin Nut Cookies
Ingredients:
- 3/4 brown sugar
- 1 1/4 egg
- 1 milk
- 1/3 vanilla extract
- 1 1/2 baking soda
- 1 salt
- 1/2 ground cinnamon
- 1/2 old fashioned oats
- 1/4 raisins
- 3 walnuts
- 1
Instructions:
1. HEAT oven to 375°F Coat baking sheets with no-stick cooking spray.
2. BEAT shortening, brown sugar, egg, milk and vanilla in large bowl at medium speed of electric mixer until well blended.
3. COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat into shortening mixture at low speed until smooth. Stir in oats, raisins and nuts. Drop by rounded tablespoonfuls 2 inches apart onto prepared baking sheets.
4. BAKE 10 to 12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Remove to wire rack to cool.
Title: Turtle Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 margarine
- 1 1/3 evaporated milk
- 3/4 pecans
- 1/2 chocolate chips
- 1 vanilla
- 1 margarine
- 1 evaporated milk
- 4 evaporated milk
- 1 powdered sugar
- 1/4
- 1/2
- 2
- 1
Instructions:
1. Mix cake according to package directions.
2. Pour half the batter into a greased And floured 9x13 in pan.
3. Bake at 350F for 15 minute.
4. Meanwhile, melt margarine, milk, and caramels together until smooth.
5. Pour over baked cake layer.
6. Sprinkle nuts and chips over the caramel.
7. Pour rest of the batter over top and bake at 350 for 20 min, or until it seems done.
8. Frosting:
9. Melt the first 4 ingred. over low heat until warm.
10. Add powdered sugar; mix well, and spread over baked cooled cake.
Title: Arabic Honey Cake
Ingredients:
- 3 eggs
- 1/2 sugar
- 1/2 vanilla extract
- 1/3 butter
- 1/2 baking powder
- 1/2 all-purpose flour
- 1 flour
- 1/2 butter
- 1/2 sugar
- 1/3 honey
- 1/2 cinnamon
- 1/2
Instructions:
1. Preheat the oven to 375°F Spray an 10" round baking pan with non stick spray.
2. Beat the eggs, sugar and vanilla together until it whitens. Add the melted butter and mix well.
3. Sift the flour and baking powder together and add to egg mixture and mix gently.
4. Pour into the prepared pan and bake 10-12 minutes.
5. While cake is baking prepare the topping by melting the additional 1/2 c butter over medium heat and then adding the rest of the ingredients. Bring to boil, stirring constantly.
6. When the first 12 minutes of baking time ends, remove cake from oven and gently pour the topping mixture over the cake.
7. Return the cake to the oven and bake another 15-20 minutes until completely baked.
8. Pour the topping gently on the cake and return it to the oven for another 15-20 minute.
Title: Dulce Zacatecano
Ingredients:
- 3 bananas
- 5 butter
- 1/4 sugar
- 1/2 heavy sweet cream
- 1/4 dry sherry
- 1 vanilla
Instructions:
1. Sliced peeled bananas lenghthwise. Sautee in butter until light brown (they will smell wonderful). Drain and set in shallow cake pan.
2. Spread a thin layer of sugar (not all!) evenly over bananas.
3. Whip cream together with remaining ingredients.
4. Spread cream on bananas.
5. Chill at least one hour.
6. Serve cold.
Title: Chocolate Cake (Low Fat)
Ingredients:
- 1 all-purpose white flour
- 1 sugar
- 1 baking soda
- 2 1/2 salt
- 1 egg
- 1/2 vanilla extract
- 1 fresh lemon juice
- 1/2 skim milk
- 1 1/2 hot water
- 1/2
Instructions:
1. Position rack in center of oven and preheat to 325 degrees. Brush the inside of an 8-inch square cake pan with oil and sprinkle flour over the pan. Tap out excess.
2. Sift together flour, sugar, cocoa, baking soda and salt in a large mixing bowl.
3. In a small bowl, whisk together egg, oil and vanilla. Stir lemon juice into milk. Add to the egg mixture. Stir in 1/2 cup hot water. Pour into the cocoa mixture and stir until smooth. Turn batter into pan.
4. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. YIELD 12 servings.
Title: Peanut Butter Cookies[no Flour!]
Ingredients:
- 1 peanut butter
- 1 sugar
- 2 eggs
- 2 baking powder
- 1 baking soda
- 1 cinnamon
- 1 vanilla extract
Instructions:
1. Preheat oven to 350 degrees fehrenheit.
2. Mix ingredients together in medium sized bowl.
3. Roll dough into plum size balls.
4. place on pan giving them lots of room to spread.
5. Press down slightly with a fork.
6. BAKE.
7. Once you start to bake, after they have baked for about 5-6 minutes, with a fork, very slightly, push the edges of the cookie to make them not form together and to make them thicker
8. Bake for about 12 to 15 minutes ALL TOGETHER, depending on how you like your cookie, shorter time for chewy cookies and longer time for crunchy cookies.
9. Remove from the oven, let them cool down, only for about 30 seconds to a minute, with a spatula, gently scrape the pan till the cookie moves and it is not stuck to your pan. repeat till all cookies are not stuck to your pan.
10. IF YOU WOULD LIKE:.
11. once they are not stuck, gently place them on a plate; they can be placed over each other
12. if your plate isn't long or big enough.
13. REPEAT after both batches are done, and put onto a plate.
14. SERVE:).
15. Depending on your cookie size it should make around 18-25 cookies.
Title: Crean Cheese Frosting
Ingredients:
- 11 cream cheese
- 3/4 butter
- 3 powdered sugar
- 1 1/2 vanilla
Instructions:
1. Cream together well.
2. Use to frost.
Title: Old-Fashioned Red Velvet Cake
Ingredients:
- 2 1/2 cake flour
- 2 cocoa powder
- 1 baking soda
- 1 baking powder
- 1 salt
- 1 1/2 sugar
- 1/2 unsalted butter
- 2 eggs
- 1 buttermilk
- 2 distilled white vinegar
- 1 vanilla
- 1 cream cheese
- 1 butter
- 1/2 marshmallows
- 1 confectioners' sugar
- 1 pecans
- 1
Instructions:
1. For the cake: Preheat the oven to 350 degrees F.
2. Grease and flour 2 (9-inch) cake pans.
3. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside.
4. In a large bowl, cream together sugar and butter.
5. Beat in eggs one at a time.
6. Alternately add flour mixture and buttermilk.
7. Beat in food coloring and vinegar, then add vanilla.
8. Spread the batter evenly in the pans.
9. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean.
10. Turn out onto a rack to cool.
11. Frosting: Blend cream cheese and butter together in a mixing bowl.
12. Add marshmallows and sugar and blend.
13. Fold in nuts.
14. Spread between layers and on top and sides of cooled cake.
Title: Chocolate Peanut Butter Frosting
Ingredients:
- 3 creamy peanut butter
- 3 butter
- 1 vanilla
- 2 powdered sugar
- 3 salt
- 1/8 milk
- 2 -4
Instructions:
1. Mix together peanut butter, butter, and vanilla.
2. Stir in sugar, cocoa, and salt.
3. Add milk, stirring, until desired consistency is reached.