lumicero/recipes-ing2inst huggingface dataset:
Title: White Chocolate Pound Cake
Ingredients:
- 1 salted butter
- 1/2 vegetable shortening
- 3 sugar
- 2 vanilla
- 1/2 baking powder
- 6 eggs
- 3 flour
- 3/4 milk
- 1/4 Creme de Cacao
- 2 white chocolate chips
- 4 white chocolate
- 1/4 heavy cream
- 1 Creme de Cacao
- 1 salted butter
- 1 icing sugar
- 1/4 heavy cream
- 2 heavy cream
- 1 vanilla extract
Instructions:
1. Cream together the butter, shortening, and sugar. Add the vanilla, and baking powder. Add eggs one at a time, beating generously after each egg. Alternate the flour and milk and mix well. Add the creme de cacao and melted chocolate chips. Pour into a greased bundt pan dusted with icing sugar. Bake at 325 for 1 hour and 15 minutes.
2. Cool 10 minutes in pan on a cooling rack. Turn out onto a cake plate.
3. For icing, melt the chocolate, cream, and creme de cacao in a small saucepan on fairly low heat. Let cool. In stand mixer with whisk attachment, cream butter on medium-high speed. Add icing sugar and beat at low speed, scraping down the sides as necessary. Beat in the cream and vanilla at medium-high speed until fluffy, about 3 minutes. Beat in the cooled chocolate cream.
4. Spread icing on cake. Enjoy.
Title: Blue's Clues Kids Cake!
Ingredients:
- 1 eggs
- 4 buttermilk
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour baking pan with vegetable cooking spray and flour. Prepare cake mixes according to package directions, replacing the water with buttermilk, and increase eggs to 4.
3. Pour the batter into the prepared pan and smooth top. Bake until golden and a toothpick inserted in center comes out clean; about 32 to 35 minutes.
4. Transfer the cakes to a wire rack to cool for ten minutes.Invert and cool completely.
5. Print the Blue's Cake Printable Templates, www.nickjr.com/food/character_food/blues_clues_recipes/blue_cake_templates.jhtml, and place the paper templates onto the cooled cakes. Cut out pieces using a small knife. Arrange cake pieces onto a serving platter or cardboard covered with foil.
6. Divide 1/2 cup of frosting into two bowls.
7. Tint one a dark blue and one a very dark royal blue.
8. Transfer each color into a resealable bag.
9. Spoon 1/4 cup of white frosting into a resealable bag.
10. Tint the remaining frosting a light blue.
11. Frost the entire cake with the light blue frosting using a small spatula.
12. Heat the taffy in the microwave for a few seconds to soften. Roll out the blue taffy so that it’s 1/8 inch thick. Cut out Blue's spots from the taffy and place on top of the cake. Reheat and reroll scraps if necessary.
13. For her tongue, cut pink taffy into shape and press the back of a knife down the center for the crease.
14. Cut around Blue's eyes from Blue's face printable. Use a toothpick to mark the eyes' shape. Pipe or squeeze the frosting from the bags to fill in the eye areas, make the mouth, nose and pupils.
Title: Yogurnanas
Ingredients:
- 12 bananas
- 14
- 7
- 2
Instructions:
1. Cover cookie sheet with waxed paper.
2. Place yogurt in shallow bowl.
3. Carefully insert wooden stick into cut end of each banana half.
4. Roll each banana in yogurt, then sprinkle with cereal.
5. Place on cookie sheet.
6. Freeze about 2 hours or until firm.
7. Cover tightly and keep frozen.
Title: Chewy Molasses Spice Cookies
Ingredients:
- 1 ground cloves
- 1 ground ginger
- 2 ground cinnamon
- 1 salt
- 4 baking soda
- 4 flour
- 1 1/2 sugar
- 1 1/2 butter
- 1/2 molasses
- 2 eggs
- 1/2 sugar
Instructions:
1. Mix the first six (dry) ingredients together.
2. Beat the butter and sugar together.
3. Add the molasses and eggs to the butter and sugar.
4. Mix the wet and dry ingredients until combined, but do not overmix!
5. Chill the dough to make rolling the balls easier.
6. Preheat oven to 375°F.
7. Roll the dough into balls about the size of a golf ball.
8. Roll in the extra 1/2 cup of sugar, if desired.
9. Bake on ungreased cookie sheet for 8 minutes. Do not overcook!
10. Prep time includes chill time.
Title: Cupcake Graveyard
Ingredients:
- 1 chocolate-covered graham cracker cookies
- 2
- 3/4
- 24
Instructions:
1. Prepare and bake cake mix according to package directions for cupcakes.
2. In a medium bowl stir 1 package of frosting with the cookie crumbs.
3. Frost cooled cupcakes.
4. Fill a pastry bag, fitted with a plain tip, with remaining white frosting.
5. Write R.I.P. on each chocolate covered graham cracker cookie.
6. Stand a decorated cookie on top of each cupcake so that it looks like a tombstone.
7. Place the cupcakes on a large cookie sheet that has been covered with green paper.
8. Place paper ghosts and bats randomly through the graveyard.
9. Serve!
Title: Country Cream
Ingredients:
- 1/2 sour cream
- 1/2 mascarpone cheese
- 1/2 plain yogurt
- 1/2 granulated sugar
- 2 vanilla extract
Instructions:
1. Place all the ingredients in a deep mixing bowl and set the bowl over a larger bowl filled with ice.
2. Whisk together until the mixture will hold soft, smooth peaks and is the consistency of whipped heavy cream. (This makes 2 cups of country cream. It can be kept, covered, in the refrigerator for up to 3–4 days.).
Title: Midnight Cake
Ingredients:
- 1 soymilk
- 1 apple cider vinegar
- 1/2 coffee
- 1/3 sugar
- 3/4 vanilla extract
- 1 1/2 flour
- 1/3 baking powder
- 1 3/4 baking soda
- 3/4 instant coffee
- 1/2
- 2
Instructions:
1. Preheat the oven to 350.
2. Mix the apple cider vinegar into the soy milk with a whisk. Set aside to curdle for ~10 minutes.
3. In a separate bowl, mix the oil, sugar, coffee, and vanilla together until combined. Add the soy milk mixture. Mix well.
4. Add dry ingredients to the bowl and mix until smooth--no lumps.
5. Pour batter into a lined or oiled cupcake tin (muffin tin, whatever tin you have). Bake for 20-25 minutes or until firm to the touch and an inserted knife comes out clean.
Title: Angel's Chat (Papo De Anjo)
Ingredients:
- 12 sugar
- 2 water
- 1
Instructions:
1. Beat the yokes in a mixer until they double in volume. Grease cupcake pans and split the mix into 24 equal parts. Bake for a few minutes at 350<U+2109>, take it out of the pan still warm.
2. In a sauce pan slow boil the water and the sugar until it thickens. Dunk each chin until it's soaked and move it to a bowl. Cover the bowl with the remaining syrup.
Title: Banana Creme Brulee
Ingredients:
- 1 heavy cream
- 3 bananas
- 2 sugar
- 1/3 sugar
- 2 vanilla extract
- 1/2 banana
- 1 -2
Instructions:
1. Preheat oven to 300. Prepare some boiling water.
2. In a saucepan over medium heat, combine cream, banana puree and 2 T. sugar. Cook, stirring occasionally until small bubbles appear around edges of pan. Set aside.
3. In a bowl, beat egg yolks and vanilla until smooth and light. Pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended. Strain mixture through a fine sieve into a bowl. Divide mixture among 4 ramekins.
4. Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with boiling water to halfway up sides of ramekins. Cover pan loosely with aluminum foil. Bake until custard is just set, about 25 minutes. (this took an additional 9 minutes for mine, as I have deeper ramekins) Chill 2-3 hours.
5. Slice bananas horizontally into 1/2" slices and arrange on top of chilled creme brulees. Sprinkle remaining sugar over tops of bananas. With cooking torch, move flame econtinuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly. (this is where I failed. I was afraid to add the entire 1/3 cup sugar, so didn't get enough carmelized effect) Serve immediately.
Title: Rozky
Ingredients:
- 1 butter
- 3 margarine
- 1 cream cheese
- 4 1/2 - 5 sour cream
- 1 flour
- 1 granulated sugar
- 1 walnuts
- brown sugar
Instructions:
1. Cream butter and cream cheese together.
2. Add sour cream and mix well.
3. Add flour gradually until you have a firm dough.
4. Refrigerate overnight.
5. Combine filling ingredients.
6. If too dry, add a little milk.
7. Preheat oven to 350°F.
8. Roll out small portions of dough in granulated sugar to about 1/8" thick, about 2 1/2" diameter each.
9. Place 1 to 2 tsp of filling in middle of each circle and pinch 2 sides together in the center to seal.
10. Bake on cookie sheet for about 15 minutes.
Title: Yogurt Dessert
Ingredients:
- 1 plain yogurt
- 1 1/2 icing sugar
- 3 eggs
- 1/4 butter
- 2 all-purpose flour
- 1 fresh lemon rind
- 1 baking powder
- 2 1/2 granulated sugar
- 3 water
- 2 lemon juice
- 1 heavy whipping cream
- 1 vanilla extract
- 3 granulated sugar
- 4 pistachio nuts
- 2 fresh strawberries
- frozen strawberries
Instructions:
1. CAKE.
2. Preheat oven to 350 F (180 C).
3. In a mixing bowl, add yogurt and beat with an electric mixer for 30 seconds.
4. Gradually beat in icing sugar, eggs, butter, flour and rind until batter is smooth, about 4 minutes.
5. Add baking powder and beat lightly, DO NOT OVERBEAT.
6. Prepare a 9" x 13" oven-proof casserole dish or baking pan by spraying with a vegetable oil.
7. Pour batter into prepared pan.
8. Bake in preheated 350 F (180 C) oven for 40 to 45 minutes.
9. Test for doneness by inserting a wooden toothpick into center; should come out dry.
10. SYRUP.
11. About 20 minutes before cake is done, make the syrup.
12. In a saucepan, combine sugar, water and lemon juice.
13. Bring to a boil, stirring until sugar is dissolved.
14. Reduce heat and simmer for about 10 minutes.
15. Remove from heat and keep hot.
16. GARNISH.
17. In a cold mixing bowl, add whipping cream and beat until cream starts to thicken.
18. Add vanilla extract and beat for 10 seconds.
19. Gradually add sugar and beat until cream is thickened.
20. Cut cake into serving pieces and place on individual dessert plates.
21. Pour hot syrup over each piece, set aside and let cool.
22. To serve, sprinkle each piece with ground pistachio nuts, whipped cream and strawberries.
Title: Chunky Mango Sauce
Ingredients:
- 1 mangoes
- 1/2 ground cinnamon
- 1/4 allspice
- 1 -2 brown sugar
Instructions:
1. Drain half the juice from the mangoes. Pour the mangoes & remaining juice into a small saucepan then add the spices & brown sugar.
2. Simmer the mangoes over medium-low heat for 10 minutes. Mash the mangoes until the sauce becomes chunky.
3. Serve warm or chilled. Also great as a topping for ice cream, pancakes, etc.
Title: Hazelnut Biscotti
Ingredients:
- 2/3 white sugar
- 1 3/4 all-purpose flour
- 1/4 salt
- 1/2 baking powder
- 1 1/4 black pepper
- 5 butter
- 1 1/2 hazelnuts
- 2 eggs
- 1 vanilla
Instructions:
1. In a food processor place, sugar, flour, powder, salt and pepper.
2. Add in the butter until coarse crumbs.
3. Dump into a bowl with the remaining ingredients, and combine into a dough with hands.
4. If you find it too dry keep working it.
5. Make dough into four logs, and place on parchment lined sheets.
6. Bake 350 degrees 14 minutes.
7. Remove, cool, and then slice.
8. Toast on each side again for five minutes each.
9. The easiest way to bakke the second time is to put on a cookie rack instead of the sheet, and place in oven for about 8 minutes -- this way both sides will be dried at the same time and no flipping over.
Title: Delectable Southern Banana-Pineapple Pudding
Ingredients:
- 1 bananas
- 4 crushed pineapple
- 2 all-purpose flour
- 3 sugar
- 2/3 evaporated milk
- 3 water
- 1 1/2 vanilla extract
- 3/4 vanilla extract
- 3/4 cream of tartar
- 1 sugar
- 3
- 1/2
- 1/4
- 6
Instructions:
1. WAFER-BANANA-PINEAPPLE PREPARATION:
2. Preheat oven to 350 degrees F.
3. Open cans of pineapple. Drain the pineapple and reserve 3/4-cup of the juice.
4. Slice the bananas crosswise into 1/4" thick round slices.
5. In a large, oven safe bowl, or in an 8x8x2-inch pan or glass baking dish, line the bottom and sides with a layer of vanilla wafers.
6. On top of the layer of wafers, place one layer of bananas.
7. Add another layer of vanilla wafers, then a layer of pineapple.
8. Repeat layering pattern to 1/4 to 1/2 inch below the dish's rim. If using an 8x8x2-inch baking dish, there may not be room for two layers of pineapple. If not, combine pineapple and banana on the last banana layer.
9. THE FILLING:
10. Separate the eggs, being careful not to nick the yolks. Reserve the egg whites and set aside.
11. Combine evaporated milk and water.
12. In a large sauce pan, mix flour, sugar, and egg yolks until well blended.
13. Mix in milk slowly, stirring constantly.
14. Stir in reserved pineapple juice.
15. Place pan on the range eye and bring the mixture to a boil over medium-high heat, stirring constantly.
16. As soon as mixture reaches boiling point, reduce heat to medium, stirring constantly until desired thickness is achieved. Filling should be thick but pourable. Thickening will happen quickly.
17. NOTE: Due to the reaction caused by the pineapple juice, the filling may or may not thicken before it reaches the boiling point, so pay close attention as the filling begins to heat up and approaches boiling.
18. Remove from heat as soon as desired thickness is achieved.
19. Stir in vanilla extract.
20. Immediately pour over wafer-banana-pineapple layers, jiggling the dish to ensure that filling covers all layers and there are no air pockets.
21. THE MERINGUE:
22. TIP - If you do not have cream of tartar, you can use 1/2 tsp of lemon juice as a satisfactory substitute. 1/4 tsp lemon juice = 1/8 tsp cream of tartar.
23. TIP - Cold egg whites will not yield as much volume as room temperature egg whites and will take longer to peak.
24. Beat room-temperature egg whites with vanilla and cream of tartar until soft peaks form.
25. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.
26. Spoon meringue over banana pudding, smoothing the top and sealing it to the edge of the bowl or baking dish.
27. Bake at 350 degrees for 12-15 minutes, or until meringue is golden.
28. Cool to room temperature or chill in refrigerator for 2 to 3 hours before serving.
29. Banana pudding's flavor is best the day after it is made.
30. Makes 9 servings.
Title: Double Cranberry Cake
Ingredients:
- 3 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1 butter
- 1 1/2 sugar
- 4 eggs
- 2 lemon zest
- 1 vanilla extract
- 1 milk
- 2 cranberries
- 1 dried cranberries
- 1 1/2 icing sugar
- 2 1/2 lemon juice
Instructions:
1. Preheat oven to 350°F Grease a 10-inch tube pan.
2. Combine flour, baking powder and salt in a bowl. Reserve.
3. Beat butter and sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Add lemon zest and vanilla extract. Add reserved flour mixture, alternating with milk in three additions, beginning and ending with the flour. Stir in cranberries. Batter will be thick.
4. Place batter in prepared pan. Bake in preheated oven 75 minutes or until a toothpick inserted into cake comes out clean. Cool.
5. GLAZE:.
6. Combine icing sugar and lemon juice in a bowl. Stir well. Drizzle over cooled cake.
7. TIP: When baking this cake in two 8x4-inch loaf pans, bake at 350F for 60-70-minutes or until a toothpick inserted in center comes out clean.
Title: Pear Apple and Cherry Crumble
Ingredients:
- 1/2 dried tart cherry
- 1/3 lemon rind
- 1 fresh lemon juice
- 2 bosc pears
- 2 braeburn apple
- 1 all-purpose flour
- 1 ground cinnamon
- 1 salt
- 1/4 ground mace
- 1/4 butter
- 6 oats
- 1 turbinado sugar
- 3/4
Instructions:
1. Preheat oven to 375°.
2. Combine first 6 ingredients in a large bowl, tossing well to coat. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
3. Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour, cinnamon, salt, and mace, if desired, in a food processor; pulse 5 times or until well combined.
4. Add butter, and pulse 20 times or until mixture resembles coarse crumbs. Add the oats and sugar; pulse 5 times or until well combined.
5. Sprinkle oat mixture over pear mixture. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.
6. Cool on a wire rack 10 minutes. Serve warm or at room temperature.
Title: Chocolate Pudding (Sunny Anderson)
Ingredients:
- 1/2 sugar
- 1/2 cornstarch
- 2 milk
- 2 egg
- 1
- 1/4
Instructions:
1. Heat cocoa, sugar, cornstarch and milk in a large saucepan over medium heat and bring to a boil, stirring continuosly. Let simmer for a few minutes till the pudding slightly thickens.
2. Beat the egg and temper it by adding a ladle or 2 of the hot pudding mixture and whisking it immediately so that it doesn't scramble.
3. Slowly pour it back into the saucepan, whisking the pudding all the while.
4. Add the semi-sweet chocolate chips and mix. Let the pudding cook for a while till it thickens.
5. Pour in individual ramekins or serving bowls and refrigerate for an hour or so till cold.
6. Serve chilled.
Title: Cappuccino Shortbread
Ingredients:
- 1/2 salted butter
- 2 salted butter
- 1 1/4 all-purpose flour
- 2 instant espresso powder
- 2 dark brown sugar
- 1 cornstarch
- 1/2 powdered sugar
- 1/2 vanilla
- 1/4 cinnamon
- 1/2
Instructions:
1. Preheat oven to 325 degrees.
2. Place all the ingredients except chocolate in a medium mixing bowl.
3. Mix the ingredients until they are combined.
4. Add the chopped chocolate and mix until it is combined.
5. Put the mixture in an ungreased 9-inch square pan.
6. Pat down the mixture evenly.
7. Bake for about 30 minutes or until they are brown on the edges.
8. Remove the pan from the oven and cut the shortbread into desired sizes.
9. Let it cool in the pan.
Title: Almond Fudge Banana Cake
Ingredients:
- 3 DOLE® Banana
- 1 1/2 sugar
- 1/2 margarine
- 3 eggs
- 3 amaretto liqueur
- 1 vanilla extract
- 1 1/3 all-purpose flour
- 1/3 baking soda
- 1 salt
- 1/2
Instructions:
1. Mash bananas and set aside. Beat sugar and margarine until light and fluffy.
2. Beat in eggs, liqueur and vanilla.
3. Combine dry ingredients.
4. Stir in almonds.
5. Add to sugar mixture alternately with bananas.
6. Beat well.
7. Pour batter into greased 10-inch Bundt pan.
8. Bake in preheated 350°F oven 45 to 50 minutes or until toothpick inserted in center comes out almost clean and cake pulls away from side of pan.
9. Cool 10 minutes.
10. Remove cake from pan to wire rack to cool completely.
11. Drizzle glaze over top and down side of cake. Make 16-20 servings.
Title: Old Fashioned Plum Cake
Ingredients:
- 2 unsifted flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 butter
- 1 margarine
- 3 sugar
- 1 eggs
- 3/4 vanilla extract
- 1/4 sour cream
- 2 sugar
- 1 flour
- 1/2 butter
- 9 margarine
- 2 ground cinnamon
- Italian plums
- purple plums
- plum jam
- red currant jelly
Instructions:
1. Preheat oven to 350*. Thoroughly grease and flour a 9" springform pan. Sift flour with baking powder, baking soda and salt; set aside. Beat butter, sugar, eggs and vanilla with electric mixer on high until light and fluffy (about 5 minutes).
2. Reduce mixer speed to low. Alternately add about one-fourth of the flour mixture and one-third of the sour cream, beginning and ending with flour and beating thoroughly after each addition. After all has been added, scrape down sides of bowl and beat 1 minute longer.
3. Pour batter into prepared springform pan; spread evenly with rubber spatula. Put pan on center rack in oven and bake for about 50 minutes until cake is golden brown and a cake tester inserted in center of cake comes out clean.
4. Meanwhile, make Crumb Topping: Put sugar, flour, butter and cinnamon ina small bowl. Toss lightly with a pastry blender or two forks until mixture is crumbly and the butter is in fine pieces. Set aside.
5. Wash plums; dry well. Cut fresh plums in half, remove pits and discard. If using canned plums, drain thoroughly, cut in half and remove pits. Remove cake from oven and sprinkle with crumb topping. Arrange plums on top and bake 10 minutes longer.
6. Remove cake from oven and place on wire cake rack to cool for 10 minutes. Loosen cake from sides of pan, using a small knife or long metal spatula. Remove pan sides and brush plums with melted jam. Serve warm.
Title: Delightful Lemon Mousse With Raspberry Sauce
Ingredients:
- 1 1/2 boiling water
- 1 sugar-free lemon gelatin
- 2 lemon peel
- 1 Cool Whip Free
- 1 frozen raspberries
- 1
Instructions:
1. STIR boiling water into gelatin and lemon peel in large bowl at least 2 minutes until gelatin is completely dissolved. Add enough ice to apple juice to measure 1-3/4 cups. Stir into gelatin until slightly thickened. Stir in whipped topping with wire whisk.
2. POUR half of the raspberry sauce into dessert dishes. Top with mousse. Spoon remaining raspberry sauce over top.
3. REFRIGERATE 4 hours or until firm.
4. Tip: Substitute 1 pkg. (10 oz.) frozen strawberries for frozen raspberries. Substitute orange juice for apple juice.
Title: Amish Woodford Pudding
Ingredients:
- 1/2 butter
- 1 granulated sugar
- 3 eggs
- 1 baking soda
- 1 butter
- 3 dark brown sugar
- 1/2 granulated sugar
- 1/2 heavy cream
- 1/2 vanilla extract
- 1 salt
Instructions:
1. Preheat the oven to 325*. cream the butter and sugar for 7 minutes in a stand mixer bowl on medium.
2. Add the eggs, one at a time, blending well.
3. After each addition, then blend in the jam.
4. Add the baking soda to the sour milk and stir, then add to the egg mixture and blend well. In small bowl,whisk together the flour, cinnamon, nutmeg and salt.
5. Add the flour mixture to the egg mixture and combine until all the ingredients are just blended.
6. Pour the batter into a greased 8x8" pan and bake for 45 minutes -- or the top of cake is golden brown and springs back when touched with your finger.
7. Remove from the oven and cool on wire rack. Prepare the saue; in a medium saucepan, melt the butter over medium heat.
8. Add the sugars and cream and bring to a boil, stirring frequently.
9. Boil and stir for 1 minute. cool slightly, then stir in the vanilla and salt.
10. To serve, cut the pudding into squares and serve with the hot sauce.
Title: Peanut Sitting Pretties
Ingredients:
- 1 1/2 butter
- 3/4 brown sugar
- 3 eggs
- 1 1/2 vanilla
- 3 all-purpose flour
- 3/4 salt
- 1
Instructions:
1. Preheat oven to 350°F.
2. Blend butter and sugar in a bowl.
3. Stir in egg yolk and vanilla.
4. Sift flour and salt into bowl; mix well.
5. Chill 1 hour.
6. Roll into 1-inch balls.
7. Dip into slightly beaten egg whites.
8. Roll in chopped nuts.
9. Place 1 inch apart on cookie sheet.
10. Bake at 350°F for 7 minutes.
11. Press thumb into center of each.
12. Bake 5 to 7 minutes longer or until done.
13. Cool.
14. Fill with frosting and top with M&M candies.
Title: Sticky Toffee Pudding
Ingredients:
- 8 dates
- 1 baking soda
- 1 boiling water
- 1/2 unsalted butter
- 1 golden brown sugar
- 4 eggs
- 1 3/4 self-rising flour
- 2 instant coffee granules
- 2 dark brown sugar
- 1 unsalted butter
- 1/4 unsulphured molasses
- 2 vanilla
- 1
Instructions:
1. For Pudding:
2. Preheat oven to 350°F Butter 9-inch-diameter springform or bundt pan.
3. Place chopped dates and baking soda in small bowl. Pour 1 cup boiling water over dates, stir and let cool, about 1 hour.
4. Using electric mixer, beat butter and sugar in large bowl to blend. Add 2 eggs, 1 at a time, beating well after each addition. Add half of flour and beat to blend. Add remaining 2 eggs, 1 at a time, beating to blend after each addition. Add remaining flour and beat until blended. Add instant coffee granules to date mixture, stirring to dissolve coffee granules. Add date mixture to batter and beat to blend. Pour batter into prepared pan. Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.
5. Cool pudding until just warm. Unmold; poke holes in pudding with a skewer, pour ½ of sauce over cake. Cut into wedges and serve with whipped cream and more Caramel Sauce.
6. For Sauce:
7. Bring cream, brown sugar, butter and molasses to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, stirring occasionally, about 15 minutes. Stir in vanilla after sauce is taken off of heat. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, rewarm over medium-low heat, stirring frequently.).