lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Lasagna
Ingredients:
- 6 cake flour
- 5 1/4 sugar
- 2 1/4 baking soda
- 2 milk
- 4 1/2 butter
- 1 1/2 eggs
- 12 vanilla extract
- 1 water
- 2/3 confectioners' sugar
- 4 shortening
- 12 salt
- 1 1/4 vanilla extract
- 3/4
- 1
Instructions:
1. Cake: Heat oven to 350°F Grease three 10-inch springform pans. In mixing bowl, stir together sifted cake flour, sugar, Hershey's Cocoa and baking soda. Add butter and mix well. Add milk, eggs and vanilla. Mix thoroughly. Pour about 5 cups of the cake batter into each prepared pan. Bake 40 to 50 minutes or until toothpick inserted in cake center comes out clean. Cool for 10 minutes before you remove the cake from the pan. Cool completely on a wire rack.
2. Butter Cream: Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth. Thin out 1/2 of the frosting with a little extra water. The thinned frosting is used as the filling between layers.
3. To Assemble: Place one 10 inch cake on a large round plate or a large round cake platter. Spread 1/2 of the thinned frosting on top. (Only frost the top of the cake) Sprinkle very lightly with semi-sweet chocolate chips. (There are very few chips on this layer, usually only 1 or 2 per wedge, so sprinkle very very lightly). Place the second cake on top of the first. Frost the top with the remaining thinned frosting. Sprinkle with semi-sweet chocolate chips. (You can be a bit more generous with this layer). Place the third layer on top of the second. Frost the top with all of the Butter Cream that was not thinned. This is a thick layer of frosting so pile it on. Try to get the top as smooth as you can. Sprinkle with semi-sweet chocolate chips.
4. Cut the cake into wedges, as you would cut a pizza. Using Hershey's chocolate syrup, create a design on your dessert plate. Place the wedge of chocolate lasagna at the 11 o'clock position on your dessert plate with the point facing down. (So that you can see some of the syrup design. Serve.
Title: Fudgy Chocolate Cake
Ingredients:
- 1 water
- 1/3 eggs
- 3 vanilla extract
- 1 sour cream
- 1 unsalted butter
- 2 powdered sugar
- 1/2
- 3
- 2
Instructions:
1. Position rack in center of oven and preheat to 350°F Butter three 8-inch-diameter nonstick cake pans with 1 1/2-inch-high sides. Place devil's food cake mix, 1 cup water, 1/3 cup vegetable oil, eggs, vanilla extract and 1/4 cup sour cream in large bowl. Using electric mixer, beat batter 2 minutes. Stir in 1 cup semisweet chocolate chips.
2. Divide batter among prepared pans (about 1 3/4 cups batter for each). Bake until tester inserted into center of cake layers comes out clean, about 25 minutes. Cool cake layers in pans on racks 15 minutes. Run small sharp knife between pan sides and cake layers to loosen. Turn out onto racks; cool completely. Bring 1/2 cup raspberry jam and 3 tablespoons unsalted butter to simmer in heavy large saucepan over medium heat, stirring often. Remove from heat. Add remaining 3 cups semisweet chocolate chips and stir until melted. Add remaining 3/4 cup sour cream and 2 cups powdered sugar. Using electric mixer, beat frosting in pan until smooth and thick, about 2 minutes.
3. Place 1 cake layer on platter. Spread 3/4 cup frosting over. Top with second cake layer. Spread 3/4 cup frosting over. Top with third cake layer. Chill cake until frosting sets slightly, about 15 minutes. Spread remaining frosting in swirls over top and sides of cake. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.).
Title: Mint Chocolate Squares
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 brown sugar
- 3/4 butter
- 1 1/2 coconut
- 2 butter
- 2 milk
- 1 1/2 icing sugar
- 1/2 butter
- 6
- 1/2
Instructions:
1. Bottom: Mix the 4 first ingredients together to obtain a coarse mixture. Then, put it in an ungreased 9x9 baking pan. Cook at 350 F for 20 minutes. Let cool completely.
2. Second layer: Mix the next 4 ingredients (butter, milk, icing sugar and peppermint extract) in a bowl. Beat well. Spread this mixture on the cold bottom in the pan.
3. Garnish: Melt the last quantity of butter in a little saucepan at low heat. Add chocolate powder and stir. Remove from the heat. Let cool just a little bit then pour it in the pan. Spread uniformly in a way to cover the second layer. If the mixture is too warm, it will melt the second layer of mint and will be impossible to cover. Let harden.
Title: Pineapple Coconut Rum Cake
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1 eggs
- 2/3 instant vanilla pudding
- 4 water
- 1 crushed pineapple
- 1/3
- 1
Instructions:
1. Grease and flower a bunt pan.
2. Preheat over to 350°F.
3. Mix together cake mix, 1/3 cup of coconut run, eggs, oil, water, vanilla pudding and drained crushed pineapple in mixer on med speed until smooth. 4. bake for one hour or until cooked through. 5. Glaze:. 6. Place butter, powdered sugar and 1/3 cup of coconut rum in the microwave for 2 minutes or until it boils and all the sugar is dissolved.
4. Leave the cake in the bunt pan.
5. While it is still hot, poke several holes around the cake and pour glaze over all the holes and the whole cake.
6. Let cook completely before you remove.
7. Looks very pretty garnished with strawberries, pineapple rings and other fresh fruit.
Title: Monkey Tail Pie
Ingredients:
- 1 milk
- 1 eggs
- 1/2 instant vanilla flavor pudding and pie filling
- 2 milk
- 1 bananas
- 1 salted peanuts
- 1
- 2
- 1/2
- 1/4
Instructions:
1. Heat oven to 375. Spray 9 inch round cake pan with nonstick cooking spray. In large bowl, combine all cake ingredients; mix well. Pour batter into sprayed pan. Bake at 375 for 33-36 minutes or until toothpick inserted in center comes out clean. Cool in pan for 30 minutes. Remove from pan; place on wire rack. Cool 30 minutes or until completely cool.
2. Meanwhile, in large bowl, combine pudding mix and 1 cup milk; beat with wire whisk until pudding thickens. Fold in whipped topping and bananas.
3. With long serrated knife, cut cake into 2 layers. Place bottom cake layer on serving plate. Top with filling and remaining cake layer.
4. In small microwave-safe bowl, microwave frosting on HIGH for 15-30 seconds, stirring until smooth but not runny. Pour warm frosting over top of cake, spreading frosting to edges and allowing some to run down sides. Sprinkle chopped peanuts on warm frosting. Refrigerate at least 30 minutes before serving. Store in refrigerator.
Title: Colonel Sanders’ Southern Pecan Pie
Ingredients:
- 4 eggs
- 1 light corn syrup
- 1/3 sugar
- 1 salt
- 1 lemon juice
- 4 vinegar
- 2 salted butter
- 1 vanilla extract
- 2/3 pecans
Instructions:
1. Mix the first 7 ingredients together thoroughly.
2. Spread 2/3 cup pecan halves in an unbaked pie shell.
3. Pour liquid mixture over pecans in pie shell.
4. Bake 35-45 minutes in 325 F degree oven.
Title: Pan De Polvo
Ingredients:
- 1 butter
- 2 confectioners' sugar
- 1 vanilla extract
- 1/4 all-purpose flour
- 2 salt
- 1/4 pecans
- 1
Instructions:
1. Preheat oven to 325°F.
2. Using an electric mixer, cream together butter, ½ cup of the confectioner’s sugar, vanilla and almond extracts in a large bowl and mix for 3 minutes.
3. Gradually add the flour and salt. Use the mixer for the first cup of flour and then work in the remaining flour and finely chopped pecans by hand with a wooden spoon. Dough will be stiff.
4. Form dough into balls (l level tablespoon each) and flatten to a coin shape. Place on ungreased baking sheet, 1 inch apart. Bake at 325° F on middle oven rack until light golden brown, 15-20 minutes.
5. Let cookies stand for about 1 minute. Place the remaining sugar in a shallow dish. Roll the cookies in the sugar to coat completely. Makes about 3 dozen cookies.
Title: The Onceler Cake
Ingredients:
- 1 palm sugar
- 2 cinnamon
- 3 non-dairy milk substitute
- 2 egg
- 1 pure vanilla extract
- 3
- 1
Instructions:
1. Pour dry ingredients in a mug. Whisk in the wet ingredients.
2. Spray mug with coconut oil.
3. Microwave for 3 minutes.
4. Use an oven mitt to remove from microwave.
5. Flip over onto a plate OR each directly from the mug.
6. Top with Nia Syrup!
Title: Simple Low-Fat Crêpes
Ingredients:
- 1 flour
- 1/4 sugar
- 3 eggs
- 1 1/2 skim milk
- 1 salt
- 1 butter
Instructions:
1. Mix all ingredients together into batter. Use a blender if you wish.
2. Spray crêpe pan or any flat-bottom pan with cooking spray.
3. Add batter to pan and swirl to coat (use just enough to coat entire pan). Cook until bubbles are visible, then flip. Cook until crêpe slides easily off the pan, then remove from heat. Repeat until all batter is used up (no need to spray pan again). Makes roughly 10 crêpes. Freeze well, can be reheated in microwave on high for 1 minute.
4. Fill crêpes with whatever you wish! Berries and custard, nutella and banana, ham and cheese, chicken and hollandaise sauce -- delicious!
Title: Mini Key Lime Cupcakes
Ingredients:
- 1 vanilla instant pudding mix
- 1 1/2 key lime juice
- 1/4 lime juice
- 4 powdered sugar
- 1 1/2 water
- 1 egg
- 1 key lime juice
- 1 lime juice
- 1/2 lime peel
- lime peel
Instructions:
1. In a large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup lime juice and the food coloring; stir in powdered sugar until smooth. Cover; refrigerate.
2. Heat oven to 375* (350* for dark or nonstick pans). Place a paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoon batter into each muffin cup, using about half of the batter. (Muffin cups will be about 1/3 full.) Refrigerate remaining batter. Bake 12 to 16 minutes or until toothpick is inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining batter. Cool cupcakes completely, about 15 minutes.
3. Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake.
4. Stir frosting container 20 times. Gently stir in 1 tablespoon lime juice and the lime peel. Spoon frosting into a 1-quart Ziploc bag. Cut an 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting onto topping. Garnsih with fresh lime wedge, if desired. Store in refrigerator.
Title: Warm Dark Chocolate Ganache Glaze for Cake
Ingredients:
- 6 butter
- 1 powdered sugar
- 1/2 milk
- 1/4 vanilla extract
- 1/2 creamy peanut butter
- 1/4
- 1
Instructions:
1. Combine all liquid ingredients, stir in cocoa powder and powdered sugar until smooth.
2. Pour over and spread on hot out of the oven baked cake (flavor of your choice).
3. Enjoy!
Title: Caramel Banana Pudding
Ingredients:
- 2 butter
- 1/2 brown sugar
- 2 lemon juice
- 2 water
- 3 bananas
- 3 butter
- 1/3 sugar
- 2 eggs
- 1 vanilla essence
- 3/4 self raising flour
- 1/2 milk
- 1/4 water
Instructions:
1. Melt butter in pan and stir in brown sugar to dissolve.
2. Stir in lemon juice and water.
3. Add sliced bananas and cook for 2 minutes making sure well covered by lemon juice mixture Spoon into a serving dish and put aside.
4. Cream the second lot of butter and sugar, and add egg yolks Stir in sifted flour and milk and water in 2 batches. Beat egg whites until stiff and gently fold into flour mixture.
5. Spoon the mixture over the bananas and caramel.
6. Stand dish in baking dish and pour boiling water around sides to come half way up.
7. Bake at 350 deg F approx 45 minutes.
8. Dust with icing sugar to serve.
Title: Vietnamese Coffee Granita
Ingredients:
- 2 sugar
- 3 coffee
- 1 sweetened condensed milk
Instructions:
1. Stir sugar and hot coffee until sugar has dissolved.
2. Pour into a 8 x 13" glass baking dish. You want the liquid to be no more than about 1 1/2 " high.
3. Freeze at least 3 hours or up to 8 hours, raking the mixture with a fork periodically.
4. Before serving, scrape frozen coffee into shavings using a fork.
5. When ready to serve spoon coffee shavings into serving dishes. Serve with condensed milk drizzled over top. Enjoy!
Title: Apple-Nut Pudding
Ingredients:
- 1 egg
- 1/2 brown sugar
- 1/4 flour
- 1 baking powder
- 1/4 salt
- 1/2 cinnamon
- 1/2 pecans
- 1/2 apple
Instructions:
1. Mix beaten egg and brown sugar thoroughly and add flour, baking powder, salt and cinnamon.
2. Add chopped nuts and apples.
3. Bake in greased shallow baking dish and 350 degrees for 30 minutes, or until golden brown.
4. Serve with whipped cream or lemon sauce.
Title: Pina Colada Pudding
Ingredients:
- 1 sugar-free instant vanilla pudding mix
- 1/2 plain fat-free yogurt
- 1 skim milk
- 1/2 crushed pineapple with juice
- 1
Instructions:
1. Mix first 4 ingredients well in a large bowl.
2. Add pineapple and its juice.
3. Mix well.
4. Chill for 30 minutes.
Title: Cookie Delights
Ingredients:
- 1/2 shortening
- 1 sugar
- 2 eggs
- 1 vanilla
- 1/2 salt
- 2 flour
- 1 cinnamon
- 2 raisins
- 2 baking soda
- 1/2
Instructions:
1. Cream shortening and sugar.
2. Add eggs and beat well.
3. Add vanilla.
4. Mix dry ingredients.
5. Add to creamed mixture.
6. Add soda and water.
7. Knead to smooth dough
8. Roll to 1/4 inch thickness.
9. Cut with 2 1/2 inch cutter.
10. Bake on ungreased cookie sheet at 400 for 8 - 10 minutes.
Title: Jan's Bread Pudding
Ingredients:
- 1 milk
- 2 brown sugar
- 1/2 cinnamon
- 1 allspice
- 1 egg
- 1 raisins
- 1/4 coconut
- 1/8 frozen non-dairy topping
- 1/4 chocolate
- 1 strawberry
- cherries
Instructions:
1. Break cinnamon rolls into small pieces.
2. Arrange in baking dish and let dry for at least 8 hours or overnight.
3. Mix together milk, brown sugar, cinnamon, allspice, and egg.
4. Pour over dry cinnamon rolls.
5. DO NOT STIR.
6. Use spoon to push rolls down into milk mixture.
7. Bake at 325F degrees for 25 minutes, then push rolls down into milk mixture again.
8. DO NOT STIR.
9. Bake an additional 10-20 minutes .
10. After baking, spread on layer of whipped topping; let cool.
11. Good served WITH OR WITHOUT additional toppings.
Title: Mimi's Cupid's Chocolate Cake
Ingredients:
- 1 butter
- 2 1/2 sugar
- 4 eggs
- 1 1/2 vanilla
- 2 3/4 flour
- 1 baking powder
- 1/2 salt
- 1/2 water
- 2 confectioners' sugar
- 1 vanilla
- 1/4
- 1
- 4
Instructions:
1. In a mixing bowl cream butter and sugar.
2. Add eggs, one at a time, beating well after each addition.
3. Beat on high speed till light and fluffy.
4. Stir in vanilla.
5. Combine dry ingredients and add to creamed mixture alternately with water.
6. Pour into three greased and floured 9" pans.
7. Bake at 350 degrees for 25-30 minutes or till done.
8. Cool for 10 minutes before removing from pans; cool completely before frosting.
9. FROSTING:
10. In a mixing bowl beat the whipping till stiff peaks form; beat in confectioners sugar; add vanilla.
11. ASSEMBLY:
12. Place bottom cake layer on a serving plate; spread with half of the whipped cream filling.
13. Repeat and then place the top layer on.
14. Frost top and sides of cake with butter frosting.
15. Store in refrigerator because of the whipped cream.
Title: Pecan Streusel Cake
Ingredients:
- 2 wheat flour
- 1 1/4 sugar
- 1 1/2 baking powder
- 1/2 salt
- 1/3 unsalted butter
- 1 egg
- 3/4 milk
- 1 pecans
- 1 light brown sugar
- 1/3 cinnamon
- 1/3 confectioners' sugar
- 3/4 water
- 1 -2
- 1/2
Instructions:
1. Preheat your oven to 350 degrees F. Grease and flour 13x9 baking pan.
2. In small
3. bowl, mix streusel ingredients til blended well; set aside.
4. Combine flour and all cake ingredients
5. except chips; on med speed, beat 2 mins; fold in chips.
6. Put 1/2 batter in prepared pan, sprinkle w/ streudel, and carefully spread rest of batter over streudel.
7. Bake 25-35minutes til toothpick comes clean, cool slightly; Combine confectioner's
8. sugar, extract and enough water to make a glaze and drizzle glaze over warm cake and Serve!
Title: Berry Berry Parfaits
Ingredients:
- 1 frozen raspberries
- 1/4 granulated sugar
- 2 cornstarch
- 2 frozen sliced strawberries
- 2 lemon juice
- 1 vanilla ice cream
- 1 sour cream
- 6 -8 of fresh mint
Instructions:
1. Drain raspberries,reserving syrup. Combine the reserved syrup with enough water to measure 1 cup.
2. Combine grnulated sugar and cornstarch in a medium saucepan and mix well. Stir in respberry syrup mixture and sliced strawberries.
3. Cook mixture over medium heat,stirring continually, until thickened.
4. Reserve 6 to 8 tablespoons of the respberry sauce.
5. Spoon one third of the remaining respberry sauce into bottom of 6 to 8 parfait or sundae glasses. Top each with a scoop of ice cream. Add a second layer of respbery sauce and top with the sour cream. Spoon sauce over sour cream and top with a second scoop of ice cream.
6. Drizzle parfaits with reserved respberry sauce. Garnish with mint, if desired -- .
Title: Decadent Chocolate Microwave Cupcake
Ingredients:
- 16
- 30 1/2
- 36
- 1
Instructions:
1. Put the 3 boxes of dry mix cake mixes and the 1 cup cocoa in a very large bowl.
2. Mix dry ingredients until thoroughly combined.
3. Add 36 ounces chocolate chips and blend in with dry mix.
4. Place dry mix into airtight storage containers (1 quart wide mouth mason jars work well and can be used to give as gifts too).
5. How To Use: Place 1/3 cup dry mix in a 12 oz microwave safe cup and add 3 tbsp water. Stir mix and water completely. Consistency should be that of soft pudding or cake mix. Do not over stir. You will start to notice foaming action from baking soda and citric acid. cook in microwave on high for 50 to 60 seconds. 5 to 10 seconds less time for more molten effect. Let rest for 3 mins after cooking to cool as it will be hot.
6. Mix and water can be scaled down to as little as 1 tbsp mix and 1 tsp water or up to 1/2 cup and 4 tbsp water. Small paper cups like dixie cups can be used to make bite sized portions. Topping like a tablespoon of ice cream or frosting can be added too.
7. Variations include substituting chocolate chips with other kinds of chips like peanut butter, dried fruits, or even nuts. With a little oil in a frying pan over a campfire you can fry them up like pancakes for a backcountry treat or at the cabin for a snack.
Title: Makowki ( Polish Poppy Seed Bread Pudding)
Ingredients:
- 2 poppy seeds
- 2 milk
- 2 heavy cream
- 1 butter
- 8 honey
- 3 rum
- 6 Amaretto
- 1 cinnamon
- 1/3 raisins
- 1/4 walnuts
- 1/4 chocolate
- 1
- 2
- 1
Instructions:
1. Prepare a day before because this needs to refridgerate over night.
2. It is sometimes difficult to find ground poppy seeds so I use the poppy seeds, put them in a coffee filter and pour boiling water over the poppyseeds twice, to soften them up, then put them in the food processor, set aside.
3. In a large pot over medium heat bring the milk, cream and butter almost to a boil.
4. While constantly stirring with a wooden spoon, add the honey, rum, amaretto, cinnamon, raisins, walnuts, and almonds.
5. Reduce heat to medium low and let this cook for 10 minutes, stirring occasionally.
6. Turn the heat off and add the ground poppy seed, stir twice and let the mixture sit for 10-15 minute( its important to have the heat off because the poppy seeds can become bitter if heated too much).
7. The mixture should be slightly thickened.
8. In a large glass bowl alternate layers the poppy seed mixture and the bread slices, starting with a ladle of the poppy seed mixture and ending with poppy seed mixture.
9. Should be 3 – 4 bread layers.
10. Cover the top with chocolate shavings and almond slices.
11. Cover and put in the fridge overnight.
12. We just serve this out of the bowl like a trifle, it is fairly firm you could probably slice it.
13. Can be served with whipped cream.
14. ( It lasts in the fridge for at least a week).
15. Enjoy.
Title: Ice Cream Kolachkes
Ingredients:
- 2 butter
- 1 vanilla ice cream
- 4 all-purpose flour
- 2 sugar
- 24 confectioners' sugar
- 1 -2
Instructions:
1. In the bowl of a heavy duty stand mixer, beat butter and ice cream until blended (mixture will appear curdled). Add flour and sugar; mix well. Divide dough into four portions; cover and refrigerate for 2 hours or until easy to handle.
2. On a lightly floured surface, roll one portion of dough into a 12x10-inch rectangle; cut into 2-inch squares. Place a teaspoonful of filling in the center of each square. Overlap two opposite corners of dough over filling; pinch tightly to seal. Place 2-inches apart on ungreased baking sheet. Repeat with remaining dough and filling.
3. Bake at 350 for 11-14 minutes or until bottoms are lightly browned. Cool for 1 minute before removing from pans to wire racks. Sprinkle with confectioners' sugar if desired.
Title: Wicklewood’s School Day’s Green Custard
Ingredients:
- 2 cornflour
- 3 sugar
- 1 milk
- 3 -4 peppermint
- 1
Instructions:
1. In a bowl, mix the cornflour, sugar and enough of the milk (about an ounce) to make a smooth paste.
2. Meanwhile heat the remaining milk until almost boiling.
3. Remove from the heat and stir into the cornflour paste, stirring well.
4. Pour back into the pan and return to the heat, continue to boil, stirring continuously until thickens.
5. Remove from heat and stir in the colouring and peppermint, mix well.
6. Serve hot with chocolate concrete or chocolate brownies.
Title: Apple Walnut Cake
Ingredients:
- 1 sugar
- 6 butter
- 1 egg
- 1 all-purpose flour
- 1/2 baking soda
- 3/4 cinnamon
- 1/2 allspice
- 1/2 nutmeg
- 1/4 clove
- 1 salt
- 2 granny smith apples
- 3/4 walnuts
Instructions:
1. Preheat oven to 350F.
2. Butter 8 inch square baking pan.
3. Combine sugar, butter and egg and mix well.
4. Add flour, baking soda, spices and salt and mix well.
5. Fold in apples and walnuts.
6. Spoon into prepared pan.
7. Bake until top is browned, 25-30 minutes.
8. Serve immediately.
Title: Guinness Cupcakes
Ingredients:
- 3/4 sugar
- 2 all-purpose flour
- 2 baking soda
- 1 fine salt
- 1 stout beer
- 12 butter
- 1/2 vanilla extract
- 1 eggs
- 3 sour cream
- 3/4 cream cheese
- 1 heavy cream
- 3/4 - 1 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
3. In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
4. Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.
5. Make the Icing:.
6. In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.
7. Top each cupcake with a heap of frosting and dust with cocoa.
Title: Coconut Fudge Cake
Ingredients:
- 2 1/4 sugar
- 1 eggs
- 3 all-purpose flour
- 3 baking soda
- 3/4 baking powder
- 2 salt
- 2 brewed coffee
- 1 1/2 buttermilk
- 1 pecans
- 1 vanilla
- 1/2 cream cheese
- 2 flaked coconut
- 1 butter
- 1/2 margarine
- 1 powdered sugar
- 2 hot water
- 1 vanilla
- 3
- 1 -3
- 2
Instructions:
1. CAKE: Beat 2 cups sugar,oil and 2 eggs at hight speed with an electric mixer for 1 minute.
2. Combine flour and next 4 ingredients,combine coffee and buttermilk to oil mixture.
3. Beat at medium speed 3 minutes.
4. Stir in nuts and half of vanilla.
5. Pour half of batter into a greased,floured 12 cup bundt pan.
6. Beat cream cheese at medium speed until fluffy,gradually add remaning sugar and remaning egg.
7. Beat until just blended.
8. Stir in remaning vanilla,coconut and chocolate chips,spoon over batter in pan,leaving a 1/2 inch border around center and edge.
9. Top with remaning batter.
10. Bake at 350 for 1 hour and 10 minutes or until a toothpick comes out clean.
11. Cool in pan for 15 minutes.
12. Drizzle with warm glaze.
13. GLAZE: Melt butter in a saucepan over low heat,stir in sugar and remaning ingredients.