lumicero/recipes-ing2inst huggingface dataset:
Title: Rich Lemon Pound Cake
Ingredients:
- 1 1/2 flour
- 3 baking powder
- 1/2 salt
- 1 1/2 sugar
- 3/4 butter
- 3 eggs
- 1 sour cream
- 1/2 cream cheese
- 3 vanilla extract
- 1/2 lemon juice
- 1 confectioners' sugar
- lemon juice
Instructions:
1. Preheat oven to 350 degrees.
2. Mix together the flour, sugar, baking powder, and salt.
3. Cream the butter and add in the eggs, sour cream, ricotta cheese, vanilla extract, almond extract, and lemon juice.
4. Mix the wet ingredients with the dry ingredients.
5. Pour into a greased 9 inch loaf pan.
6. Bake for 40 to 50 minutes.
7. To make the glaze, add in a few drops of lemon juice to confectioner's sugar and pour over the cooled cake.
Title: Sugar and Spice Cake
Ingredients:
- 1 sour cream
- 16 butter
- 1/4 eggs
- 2 apple pie spice
- 2 vanilla extract
- 1
- 1/2
Instructions:
1. Heat oven to 360 degrees. Beat all of the ingredients together at a low speed with an electric mixer until dry ingredients are moistened. Increase speed to medium, and beat two minutes until batter is smooth, stopping to scrape down the bottom and sides of bowl as needed. Pour batter into three greased and floured 8 inch cake pans.
2. Bake at 350 degrees for 20 to 22 minutes or until wooden pick inserted in the center comes out clean. Cool pans on wire racks 5 minutes; remove from pans to wire racks and cool completely for about one hour. Wrap in plastic wrap and freeze one hour or up to one month.
3. Spread Vanilla Buttercream icing between layers, on top, and up the sides of cake. Garnish as desired.
Title: Chocolate Brownie Mousse Coconut Macaroon Trifle
Ingredients:
- 1 coconut
- 1 instant chocolate pudding mix
- 1 milk
- 2 Cool Whip
- 1 sugar
- 2 pure vanilla extract
- 4 coconut
- 2 pecans
- 1 dark chocolate
- 1/2 maraschino cherries
- 1/3
- 2
- 9
Instructions:
1. Mix Chocolate Jello Mix with Milk, when thoroughly blended whip in the carton of Cool Whip.
2. Whip Cream with Sugar & Vanilla until fairly stiff.
3. Add 1 cup of whipped cream to the prepared & cooled Coconut Pudding.
4. Cut prepared & cooled Brownies into small squares.
5. Place half of the Brownies in the bottom of a Trifle dish.
6. Spread half of the Choclolate pudding mixture over the Brownies.
7. Spread half of the Coconut pudding mixture over the Chocolate pudding.
8. Crumble the whole pkg of Coconut Macaroons over the Coconut pudding.
9. Spread remaining Coconut pudding over the Macaroons.
10. Place the remaining Brownies over the Coconut pudding.
11. Spread the remaining Chocolate Pudding over the Brownies.
12. Spread remaining Whipped Cream over the Chocolate Pudding.
13. Top with toasted Coconut & Pecans. Grate Chocolate over all. Arrange Cherries.
Title: Tortino Di Frutta Di Bosco (Mixed Berry Pudding)
Ingredients:
- 1/2 sugar
- 1 vanilla extract
- 1/2 egg
- 1 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1/4 strawberry
- 1/2 blueberries
- 1/2 raspberries
- 1/2
Instructions:
1. Spray the cups of a Texas muffin tin (or Bundt pan, if using) well with Baker's Joy or Pam with Flour (if using the muffin tin, you can use cupcake liners instead). Make sure all crevices are coated, because the batter is very sticky.
2. Combine the oil and sugar in a mixing bowl and stir until they have a creamy consistency. Add the vanilla and egg, and mix well.
3. In a medium bowl, combine the flour, baking soda and salt. Fold in the creamed sugar mixture. Fold in the strawberries, then the blueberries. Very gently fold in the raspberries.
4. Pour the batter into the prepared muffin tin or Bundt pan. Bake for 10-15 minutes in the muffin tin, or 50 minutes in the Bundt pan. When done, a toothpick entered into the center of the cake should come out dry.
Title: Strawberry Rhubarb Pie
Ingredients:
- 3 all-purpose flour
- 3/4 salt
- 1 butter
- 1 egg
- 5 cold water
- 1 key lime juice
- 2 1/2 strawberries
- 2 1/2 rhubarb
- 1 1/4 white sugar
- 1/3 honey
- 1 egg
- 1 key lime zest
- 1 key lime juice
- 6 all-purpose flour
- 1/4 nutmeg
- 2 -3 key lime juice
- 2 white sugar
Instructions:
1. CRUST.
2. In a large bowl, sift together flour and salt.
3. Rub or cut (using a pastry cutter or two knives) the butter into the flour mixture, until it all looks like small peas.
4. Beat together egg, cold water and lime juice.
5. Gradually add liquid mixture to flour mixture, stirring gently with a fork. You may need to add the 6th tablespoon of cold water. Do not overwork the dough or your crust will be tough.
6. Shape mixture into two balls, wrap each in wax paper and refrigerate for 20 minutes.
7. FILLING.
8. Combine all the filling ingredients, in a large bowl, in the order listed. Stir well and let sit for 10-15 minutes.
9. Just before rolling out the pie crust dough, start to pre-heat the oven to 400°F.
10. ASSEMBLE.
11. Flatten and roll out one ball of pie crust and use it to line a 9 or 10-inch pie pan. I use a 10-inch pan. For ease of handling, roll out the crust between two sheets of floured wax paper; also flour the rolling pin.
12. Pour pie filling into crust.
13. Flatten and roll out second ball of pie crust. Use it to cover the filling, then crimp around the edges.
14. Cut air slits.
15. Brush top crust with finishing lime juice and sprinkle with sugar.
16. BAKE.
17. Put in 400°F oven for 40 minutes or until rhubarb is tender.
18. Let rest for at least 60 minutes (one hour) before slicing.
Title: Lemon Syllabub
Ingredients:
- 1 lemon
- 4 dry white wine
- 2 caster sugar
- 300
Instructions:
1. Place the first three ingredients in a bowl and stir to blend.
2. Add cream and whisk until light and thick.
3. Pour into individual dishes and chill.
4. Serves 4.
Title: Lemon Cake With Raspberry Mousse
Ingredients:
- 1 buttermilk
- 1 1/3 lemon peel
- 1/3 eggs
- 1 raspberry pie filling
- 3 fresh raspberry
- 2 mint leaf
- 1 1/2
Instructions:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray. In large bowl, beat cake mix, buttermilk, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
2. Bake 8-inch rounds 30 to 36 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
3. Place 1 cake layer, rounded side down, on serving plate. Spread 3/4 cup of the pie filling over cake layer to within 1/4 inch of edge. Top with second layer, rounded side up.
4. In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Beat in remaining 1 1/4 cups pie filling on low speed just until blended. Frost side and top of cake with raspberry mousse. Garnish with fresh raspberries and mint leaves. Store loosely covered in refrigerator.
5. ***For a smooth mousse, strain the raspberry seeds out of the pie filling. Place the filling in a mesh strainer or sieve over a bowl and use the back of a spoon to press the filling through the sieve.**.
Title: Flore's Cookies
Ingredients:
- 3 eggs
- 1 sugar
- 1 flour
- 3 1/2 chocolate chips
- 1 walnuts
- 1 dried sweetened cranberries
- 1 granulated sugar
- 1/2 cinnamon
- 1
Instructions:
1. Preheat oven to 350°F
2. Mix the eggs with the oil and sugar. Gradually add in the flour. Once this is throughly mixed together, add the walnuts, chocolate chips (and cranberries, if used), mixing with your hands.
3. In a bowl, mix sugar and cinnamon.
4. Oil 3 rimmed cookie sheets. Lay out the dough, separating into 3 equal balls. Press each into a 1"-thick rectangle. Sprinkle the top with sugar and cinnamon. Bake for 30 minutes.
5. Take the tray out, slice them into long strips, and turn them on their sides. Bake for another 7-10 minutes.
Title: Candy Cane Cookies
Ingredients:
- 3/4 unsalted butter
- 3/4 sugar
- 1 egg
- 2 all-purpose flour
- 1/2 vanilla
- 1/3 coconut
- 1/2
Instructions:
1. Preheat the oven to 350°F Cover 2 baking sheets with parchment paper.
2. In a large bowl or the bowl of an electric mixer, cream the butter and sugar until smooth. Add the egg and beat until light. Add the flour until a smooth dough forms. Divide the dough into 2 parts. Add the vanilla or coconut extract and the pulverized coconut to 1 part and mix well. Add the peppermint extract and a few drops of red food color to the other half.
3. Working with a small amount of each batch at a time, roll the dough into 1/4 inch wide strips, trimming to even the sides. Cut the strips into 3 inch lengths and twist a red strand with a white strand for each cookie. Place on the parchment covered baking sheet and shape into candy canes; place about 2 inches apart.
4. Bake for 8 to 10 minutes or until just barely brown. Slide the parchment paper off the cookie sheet onto a wire rack to cool.
5. Makes 5 dozen cookies.
6. NOTE: To pulverize the coconut, put it into a blender or food processor and run the motor until the coconut is very fine.
7. Beatrice Ojakangas’ Great Holiday Baking Book.
Title: Frosted Pumpkin Cake
Ingredients:
- 2 1/4 flour
- 2 1/2 baking powder
- 2 cinnamon
- 1/4 salt
- 1 brown sugar
- 1/4 butter
- 1 vanilla extract
- 1 pumpkin puree
- 2 butter
- 1/2 vanilla extract
- 2 eggs
- 1 reduced-fat cream cheese
- 2 powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Combine flour, baking powder, cinnamon and salt in a small bowl.
3. Combine brown sugar, butter, vanilla in a large bowl. Beat with a mixer at a medium speed until well combined. Add eggs (one at a time) to sugar mixture, beat well. Add pumpkin and mix well. Fold in flour mixture. Spread batter into a 13x9 inch baking pan coated with cooking spray.
4. Bake for 25 minutes.
5. To prepare frosting, combine butter, vanilla and cream cheese in a medium bowl and beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined.
Title: Simply Strawberries
Ingredients:
- 1 strawberry
- 1 sour cream
- 1 brown sugar
Instructions:
1. Arrange strawberries in a large bowl.
2. Put sour cream and brown sugar into two smaller bowls.
3. To serve, let each guest dip a strawberry into sour cream and then into brown sugar.
Title: Mango Lassi Chia Parfait With Protein, by Heather N.
Ingredients:
- 1 coconut milk
- 4 cardamom
- 1 vanilla
- 1 liquid stevia
- 1 artificial sweetener
- 1 fresh mango
- 1 flaked coconut
- 1 coconut flakes
- 1/4
Instructions:
1. Combine milk, chia, vanilla, sweetener, caramom and protein powder in a bowl.
2. Refrigerate and allow to set over night.
3. For Parfait:
4. Layer chia pudding, yogurt, mango, and repeat. Top with mango and coconut chips.
Title: Riz a L' Imperatrice (Rice Imperial)
Ingredients:
- 1 1/2 rice
- 6 boiling water
- 4 1/2 milk
- 1 orange, rind of
- 5 1/2 vanilla extract
- 1/4 salt
- 2 sugar
- 3 unflavored gelatin
- 7 cold water
- 1 heavy cream
- 2
- 1/3
- 2
Instructions:
1. Add rice to boiling water; bring to boil again. Drain. Return rice to pan and add 2 cups of the millk, orange rind, 2-1/2 teaspoons of the vanilla, and salt. Cover and simmer for 1/2 hour or until rice is very tender and liquid has been absorbed. Set aside.
2. Marinate 1-3/4 cups glaceed fruit in orange juice.
3. Combine in a double boiler: egg yolks, 3/4 cup sugar and remaining 1-1/2 cups milk. Cook over medium heat, stirring constantly, until mixture coats a spoon. Add another 2-1/2 teaspoons vanilla and remove from heat.
4. Soften gelatin in cold water and stir into the hot custard mixture until dissolved. Add to the rice and cool to room temperature. Add marinated fruit to pudding and taste for sweetness. More sugar may be added if needed.
5. Whip cream with remaining 1/4 cup sugar and remaining 1/2 teaspoon vanilla until stiff and shiny. Fold 3/4 of the cream into the pudding and turn into a 2-quart decorative mold.
6. Refrigerate for at least 4 hours or overnight. Unmold onto serving plate and decorate with remaining whipped cream, glaceed fruit and cherries.
Title: Arroz Doce (Portuguese Sweet Rice)
Ingredients:
- 2 water
- 1 white rice
- 2 milk
- 1 sugar
- 1 fresh lemon rind
- cinnamon
Instructions:
1. Bring water to a boil in medium saucepan.
2. Add rice and cover, simmering for 20 minutes.
3. Add milk, sugar and lemon rind, stirring constantly until thickened to oatmeal consistency, about 15-20 minutes.
4. It will also thicken some while cooling.
5. Pour into one large serving plate and remove lemon rind.
6. Spread flat and allow to cool on wire rack.
7. You can be decorative with cinnamon by pinching a bit between your fingers and place while your hand is no more than an inch away from the rice (criss cross patterns are traditional), or you can just dust the entire top with the cinnamon.
8. Serve at room temp, but refrigerate uneaten portion.
Title: Eggless Peanut Butter Cup Cookies
Ingredients:
- 1 butter
- 1 creamy peanut butter
- 1 brown sugar
- 1 granulated sugar
- 1 flour
- 2 1/4 baking soda
- 1 baking powder
- 1 vanilla
- 1/2 salt
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Spray baking sheet with nonstick cooking spray.
3. In medium bowl, stir together flour, baking soda, baking powder, and salt until thoroughly mixed. Set aside.
4. In large bowl, blend butter and peanut butter until thoroughly mixed.
5. Blend in sugar and brown sugar until thoroughly mixed.
6. Stir in yogurt and vanilla until thoroughly mixed.
7. Add dry mixture in thirds, blending thoroughly.
8. Place mixture in refrigerator to chill while unwrapping the peanut butter cups.
9. Roll cookie dough into small balls, approximately 1 inch in diameter and place on cookie sheet.
10. Push an unwrapped miniature Reese's cup into the center of each ball.
11. Bake 11 minutes.
12. Let rest on the pan for 1-2 minutes before transferring to baking rack to cool.
13. Keep dough in the refrigerator between batches to stay chilled.
Title: Bisquick Marshmallow Salted Nut Bars
Ingredients:
- 2 Bisquick baking mix
- 1 1/2 quick oats
- 1 1/2 salted peanuts
- 3/4 brown sugar
- 1 egg
- 1/4 butter
- 1 marshmallow creme
- 2/3
Instructions:
1. Preheat oven to 350 degrees.
2. Mix baking mix, oats, peanuts, brown sugar and egg in large bowl. Stir in butter with fork until mixture is crumbly, reserve about 1 1/2 cups oats mixture. Press remaining oats mixture in ungreased jelly roll pan. Bake 10 minutes.
3. Spoon marshmallow creme onto hot crust, let stand 1 minute. Spread over crust. Drizzle ice cream topping over marshmallow creme, spread gently. Sprinkle reserved oats mixture over topping.
4. Bake 20 minutes or until golden brown. Loosen edges from sides of pan. Cut into 3" x 1" bars while warm.
Title: Almond Crescents
Ingredients:
- 200 marzipan
- 100 powdered sugar
- 1 egg
- 1
- 60
- 150
Instructions:
1. Heat the oven to 175C (150 surround).
2. mix the marzipan with the sugar, spices and eggwhite to creamy mass.
3. fill in a cookie or cream decorator and form into 4 cm crescents (c-shape).
4. leave a distance between each crescent so that they won't touch as they rise.
5. Mix yolk with orangejuice and brush crescents with the mixture.
6. sprinkle with almod flakes, bake at 175C (surround 150C) about 15 minutes or until lightly browned.
7. Leave to cool.
8. Melt the chocalat and dip each end of the crescent.
9. leave to cool.
Title: Molasses Cake
Ingredients:
- 3/4 molasses
- 1 egg
- 1/2 buttermilk
- 1 1/2 flour
- 1 baking soda
- 1/4 boiling water
Instructions:
1. combine molasses, egg, and milk thoroughly.
2. stir in flour dissolve soda in boiling water, add to batter bake in a greased& floured 8 inch square cake pan in a 375 oven for 30 to 45 minutes.
Title: Oatmeal Coconut Raisin Cookies
Ingredients:
- 1/2 shortening
- 1/2 margarine
- 2 butter
- 1 eggs
- 1 brown sugar
- 1 white sugar
- 1 baking soda
- 1 1/2 baking powder
- 2 vanilla
- 2 flour
- 2 quick oats
- 1 sweetened coconut
- 1 raisins
- walnuts
Instructions:
1. Preaheat oven to 375 degrees farenheit.
2. Mix together shortening, margarine, sugar, brown sugar, eggs and vanilla.
3. In a separate bowl, combine flour, soda, baking powder, oatmeal, coconut.
4. Add two mixtures together and mix.
5. Mix in nuts and raisins.
6. Place dough balls on un-greased cookie sheet (air bake sheet works well).
7. Pat down dough balls to make them about 1/3 as tall as when balls.
8. Bake for 10-12 minutes.
Title: Brown Sugar Bread Pudding
Ingredients:
- 4 milk
- 2 eggs
- 3 butter
- 3 brown sugar
- 1 vanilla
- 2 nutmeg
- 1/2 cinnamon
- 2
Instructions:
1. In a small pan over low heat, melt butter with brown sugar for 5 minutes stirring occasionally. Set aside.
2. In a large bowl, combine all other ingredients except bread. Mix thoroughly.
3. Combine butter and sugar mixture with egg mixture, stirring constantly.
4. Spray 9x13" pan and cover the bottom with the torn bread.
5. Pour mixture over the bread.
6. Stir together to make sure all the bread is covered.
7. Bake, uncovered, at 350 degrees for 40 minutes or until the top is lightly brown.
8. Serve warm. Best if cooled at least 30min.
Title: Tomato Mousse
Ingredients:
- 100 milk
- 50 heavy cream
- 3 tomatoes
- 6 strawberries
- 2 agar-agar
- 2 lemon juice
- 2 honey
- 1/8 salt
Instructions:
1. In a measuring cup, pour 100 ml milk or milk alternative and heavy cream or heavy cream alternative. Set it on the kitchen counter to bring it to room temperature. You can also use 150 ml milk or milk alternative.
2. Peel the tomatoes (See the above note) and cut them into large chunks.
3. Place tomato chunks and strawberries in a blender and blend until it become a smooth liquid.
4. In a sauce pan, place 100 ml water and agar-agar powder and bring to a boil while whisking.
5. Add about 1 cup of the tomato mixture and keep whisking for a couple of minutes. If you use agar-agar flakes instead of a powder form, you might have to whisk longer (5 - 10 minutes) to let it dissolve. Turn off the heat.
6. Add the remaining tomato mixture, milk mixture, lemon juice, salt and honey. Mix well.
7. Pour into a container (about 8 x 8 inches).
8. When the mixture is cool enough, cover and place the container in the refrigerator to let it set for about 2 hours or overnight.
9. When ready to eat, scoop into a dish, decorate as you like, infuse love and serve!
Title: Orange Flan (Flan De Naranja)
Ingredients:
- 1 sugar
- 1 lemon juice
- 2 orange zest
- 1 eggs
- 6
Instructions:
1. Preheat oven to 350F degrees.
2. Make a hot water bath for flan by setting a 9-inch pie pan (1-1/4 " deep) in a slightly larger pan. While holding pie pan down so it won't float, fill outer pan with just enough hot water to come up around pie pan. Remove pie pan and put outer pan with water in preheated oven.
3. Place 3/4 cup of the sugar in a small heavy pan over medium heat. As sugar begins to melt, tip and swirl pan until sugar is completely melted and syrup is a clear, medium-amber color. Pour syrup into pie pan and, using hot pads to protect hands, tilt pan quickly to let syrup coat bottom and sides. Set on a wire rack; caramel will harden rapidly.
4. In a large bowl or blender, combine remaining 1/4 cup sugar, orange juice, lemon juice, orange peel, and eggs; beat or whirl until well blended. Set caramel-lined pan in hot water bath in oven; pour in egg mixture. Bake, uncovered, for about 25 minutes or until the back of a spoon pushed gently into center forms a crevice about 3/8 inch deep.
5. Remove pie pan from hot water and let cool slightly; then cover and refrigerate until cold. As flan cools, caramel liquefies.
6. To unmold, loosen custard edge with a knife, then cover with a rimmed serving plate. Holding plate in place, quickly invert, turning out custard with caramel on top. Garnish with orange slices.
Title: Apple Brown Betty
Ingredients:
- 4 baking apples
- 3 white sugar
- 1/2 brown sugar
- 1/2 cinnamon
- 1 butter
- 1/4 half-and-half
- 1/2
Instructions:
1. tear toast into bite size pieces;place in a greased 1 1/2 quart casserole dish.
2. top bread with apples.
3. combine both sugars with cinnamon.
4. sprinkle over apples.
5. drizzle with butter.
6. cover and bake at 350 for 1 hour.
7. stirring after 30 minutes.
8. serve warm with half and half.
Title: Chocolate Cherry Charlottes
Ingredients:
- 2/3 kirsch
- 1/4 sugar
- 2 heavy cream
- 2 -3 bittersweet chocolate
- 1/2 unsalted butter
- 3 1/2
- 7
- 1 1/2
Instructions:
1. Bring cherries, kirsch, and sugar to a boil in a small saucepan, stirring occasionally.
2. Remove from heat and let stand, covered, 15 minutes.
3. Stir in almond extract.
4. Heat cream, chocolate, and a pinch of salt in another small heavy saucepan over low heat, stirring, until chocolate is melted and smooth, about 3 minutes.
5. REmove from heat and add 1 TBS butter, stirring until incorporated, then stir in cooked cherries with any liquid.
6. Transfer to a metal bowl and freeze, stirring occasionally, until firm, but not frozen solid, about 2 hours.
7. Preheat oven to 350*F.
8. Cut out 12, 2 inch rounds from bread slices with a cookie cutter,then cut 42 (2 by 1 1/2 inch) rectangles from trimmings and remaining slices.
9. Spread 1 side of each round and rectangle with some of the remaining butter.
10. Put 6 rounds, buttered sides down, into 6 (5 to 6 oz) charlotte molds, or ramekins, and line sides with rectangles (5 to 7 per mold), buttered sides against mold, arranging them vertically and slightly overlapping, pressing gently to adhere.
11. Trim any overhang flush with rims.
12. Divide filling among molds and top with 6 remaining bread rounds, buttered sides up, pressing gently to fit inside bread rim.
13. Bake charlottes in molds on a baking sheet in middle of oven until bread is golden, about 25 minutes.
14. Cool 5 minutes, then invert plates over charlottes and invert onto plates.
15. Serve warm with lightly sweetened whipped cream.
Title: Rum Balls
Ingredients:
- 2 cocoa powder
- 1 confectioners' sugar
- 1/4 dark rum
- 3 corn syrup
- 2 pecans
- 1
Instructions:
1. IN a medium sized bowl, sift the cocoa powder and the confectioners sugar together and set aside.
2. In a separate bowl, stir the rum and corn syrup together and then add it to the cocoa and sugar, mixing thoroughly. Add the cookie crumbs and the pecans and stir until the mixture holds together well. Roll the dough into 1-inch balls and gently press them into the chocolate sprinkles.
3. Store in an airtight container for 2 days or freeze.
Title: Chocolate Layer Cake With Chocolate Cream Cheese Frosting
Ingredients:
- 1 unsalted butter
- 3 light brown sugar
- 4 eggs
- 2 pure vanilla extract
- 3/4 baking soda
- 1 salt
- 1/2 cake flour
- 3 sour cream
- 1 1/3 unsalted butter
- 1 1/2 cream cheese
- 8 coffee
- 16 pure vanilla extract
- 8 confectioners' sugar
- 1/2
- 4
- 6
Instructions:
1. Preheat the oven to 350 degrees.
2. Butter and flour 3 (9-inch) cake pans. Cut 3 circles of waxed paper or parchment paper to fit the bottoms of the pans, then press them in .
3. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth.
4. Add the sugar and eggs and mix until fluffy, about 3 minutes.
5. Add the vanilla, cocoa, baking soda and salt and mix.
6. Add 1/2 of the flour, then 1/2 of the sour cream and mix. Repeat with the remaining flour and sour cream.
7. Drizzle in the hot coffee and mix until smooth. The batter will be thin.
8. Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay), about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven.
9. Let cool in the pan 10 minutes.
10. Turn out onto wire racks and let cool completely before frosting.
11. Frosting:
12. In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth.
13. Drizzle in the melted chocolate and mix. Add the coffee and vanilla and mix.
14. Add the sugar, 1 cup at a time, mixing after each addition. Mix until well blended and fluffy.
15. To frost the cake, use a spatula to cover 2 of the cake layers with frosting. Stack them together.
16. Flip the third cake layer over and rest it on the top to create a very flat top for the cake. Frost on the sides and top.
17. Cover and refrigerate until ready to serve.