lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Cake
Ingredients:
- 3/4 butter
- 3 eggs
- 2 all-purpose flour
- 3/4 baking soda
- 1 baking powder
- 3/4 salt
- 1/2 sugar
- 2 vanilla
- 2 milk
- 1 1/2 butter
- 1 sour cream
- 1/2 powdered sugar
- 1
- 4 1/2
Instructions:
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.
2. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside.
3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
4. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).
5. Bake in a 350°F oven for 35 to 40 minutes for 8-inch pans and the 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings.
6. Chocolate-Sour Cream Frosting: In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently. Cool for 5 minutes. Stir in 1 8-ounce carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.
Title: Vanilla Glaze
Ingredients:
- 2 powdered sugar
- 2 half-and-half cream
- 2 water
- 1 1/2 vanilla
- 2 cream cheese
- 2 butter
Instructions:
1. Whisk together the powdered sugar, half and half cream, water and vanilla until blended.
2. Add in the cream cheese and softened butter, whisking until smooth.
3. Drizzle on anything you desire.
Title: Dark Cherry-Cranberry Crisp
Ingredients:
- 1 dark sweet cherries
- 1/2 frozen cranberries
- 1/4 sugar
- 2 cornstarch
- 1 dark rum
- 1/2 lemon juice
- 1/2 cinnamon
- 1/2 rolled oats
- 1/4 brown sugar
- 1/4 flour
- 1/4 cinnamon
- butter
Instructions:
1. Preheat oven to 375°F.
2. In a medium saucepan, combine filling ingredients. Place over medium heat and stir constantly until thickened. Cranberries will swell and begin to pop. Remove from heat and set aside.
3. Combine oats, brown sugar, flour and cinnamon in a medium bowl. With a fork, thoroughly cut in softened butter (Note: I like to microwave my butter for 30 seconds until mostly melted with a tablespoon-sized chunk of softened butter in the middle. This makes cutting it into the other ingredients much easier).
4. Pour filling into a lightly greased 8" x 8" baking pan, smoothing to edges of pan, and sprinkle evenly with topping.
5. Bake for 25-30 minutes or until filling is bubbly and topping is lightly browned.
6. If desired, serve over vanilla ice-cream.
Title: Rice Bubble Cakes
Ingredients:
- 125 butter
- 125 sugar
- 2 honey
- 4
Instructions:
1. Boil the butter, sugar and honey for 5 minutes.
2. Add the rice bubbles and stir until all the rice bubbles are moistened (which takes about 1 minute).
3. Spoon the mixture into small paper cases (If you don't have them you may roll them into balls).
4. Set it in the refrigerator and serve when cool!
Title: Cherry Icebox Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 1 vanilla extract
- 2 3/4 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 maraschino cherries
- 1 pecans
- 1/4
Instructions:
1. Beat butter at medium speed of an electric mixer until creamy. Gradually add 1 cup sugar, beating well. Add egg and vanilla, beating well.
2. Combine flour, baking powder, and salt; add to butter mixture, beating well. Pat cherries between paper towels to remove excess moisture. Stir cherries and pecans into dough; cover and chill 2 hours.
3. Shape dough into two 1 1/2"-diameter, 8"-long rolls. Roll in colored sugar, if desired. Wrap rolls in wax paper and freeze until firm.
4. Unwrap frozen dough and slice into 1/4"-thick slices, using a sharp knife. Place on lightly greased cookie sheets.
5. Bake at 400° for 8 to 10 minutes or until golden. Let cool 1 minute on cookie sheets. Transfer to wire racks to cool completely.
Title: Lime and Papaya Brulee
Ingredients:
- 1 papaya
- 8 heavy cream
- 1/4 limes, zest of
- 2 1/2 lime, juice of
- 2 fine sugar
- 1
- 1/4
Instructions:
1. Cut the papaya in half and scoop out the black seeds with a teaspoon.
2. Remove the skin, then dice the flesh.
3. Divide the flesh between 6 (3/4 cup) ramekins and place them in a roasting pan.
4. Use a fork to mix together the egg yolks and sugar in a bowl.
5. Pour the cream into a saucepan, bring slowly almost to a boil, then gradually beat it into the egg yolk mixture.
6. Strain the custard back into the saucepan; stir in the lime zest and juice, then divide it between the dishes.
7. Pour warm water into the roasting pan to come halfway up the side of the dishes.
8. Bake the custards in a preheated oven at 350° for 20-25 minutes until they are just set with a slight softness at the center.
9. Leave the dishes to cool in the water, then lift them out and chill in the refrigerator for 3-4 hours.
10. About 25 minutes before serving, sprinkle the tops of the desserts with the sugar and caramelize with a blowtorch.
11. Leave at room temperature until serving.
Title: Linda's Low-Fat Strawberry Pie
Ingredients:
- 1 sugar-free vanilla pudding
- 1 sugar-free strawberry gelatin
- 4 strawberries
Instructions:
1. Bring pudding and 2 C water to a boil. Add jell-o and stir to dissolve. Cool to room temperature.
2. Put berries in a deep dish pie pan. Pour pudding over the top. Refrigerate to set.
Title: Applesauce Spice Cake
Ingredients:
- 1 1/4 all-purpose flour
- 3 cinnamon
- 1 baking soda
- 3/4 salt
- 1/2 ground cloves
- 1/2 ground nutmeg
- 1/4 allspice
- 1/2 butter
- 3/4 margarine
- 1 light brown sugar
- 1 egg
- 1 unsweetened applesauce
- walnuts
- raisins
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 9-inch round baking pan.
3. In a medium bowl, whisk together flour, cereal, cinnamon, baking soda, salt, cloves, and nutmeg or allspice and set aside.
4. With electric mixer at medium speed, beat butter or margarine in large bowl until creamy, 30 seconds.
5. Add brown sugar and beat until light and fluffy, 3 minutes.
6. Beat in egg.
7. Add one-third of the flour mixture, beating until incorporated, then beat in one half of the applesauce.
8. Repeat, with another third of the flour mixture and the remaining applesauce, then beat in the remaining flour mixture just until smooth.
9. Gently stir in walnuts or raisins, and scrape batter into pan.
10. Bake until a toothpick inserted in center comes out clean, about 30 minutes.
11. Let cool completely before serving.
Title: Mango Loaf Cake With Passion Fruit Glaze
Ingredients:
- 3/4 unsalted butter
- 1 margarine
- 3 caster sugar
- 1/2 eggs
- 2 1/2 vanilla extract
- 2 cake flour
- 1 baking powder
- 1 salt
- 3 mango pulp
- 1/2 passion fruit
- icing sugar
Instructions:
1. Preheat oven to 325F and grease and line a 2lb loaf tin.
2. Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minute on med-high speed.
3. Add in the eggs and vanilla extract, scraping down the sides as necessary, mix on med-high until well incorporated and smooth, around 1 minute.
4. Add the cake flour, baking powder and salt if using, mix on low-med until smooth.
5. Add in the mango purée/pulp and mix on low-medium until well incorporated, light and smooth.
6. Pour the cake batter into the lined loaf tin and level it off with a spatula/wooden spoon.
7. Place in the oven for 65-70 minutes until risen, golden and an inserted skewer into the centre comes out clean.
8. Leave to cool in the tin for at least 1 hour before transferring to a wire rack.
9. Once cool, make the glaze: Using a medium sized bowl, scrape the insides of the passion fruits into a sieve and use the back of a spoon to separate the juice from the seeds. Place seeds in a separate bowl, you can either discard them or use them as a garnish.
10. Add 1/2 cup sifted icing sugar into the passion fruit juice and mix until smooth and glossy.
11. Slowly spoon glaze all over the cooled cake and garnish with passion fruit seeds if desired.
12. Cake will keep in an airtight container, at room temp, for 3 days.
Title: Cloudberries With Whipped Cream (Multekrem)
Ingredients:
- 200 caster sugar
- 2 vanilla extract
- 1/2 berries
- 100 -200 lemon balm
- mint
Instructions:
1. Whip the cream with sugar and vanilla extract until soft peaks form.
2. Fold in the cloudberries (if using compote, then drain it first) and divide the dessert between small serving bowls.
3. Garnish with couple of cloudberries and a lemon balm or mint leaf.
Title: The Easiest Chocolate Cake You Will Ever Make
Ingredients:
- 2 all-purpose flour
- 2 granulated sugar
- 1 baking soda
- 1 salt
- 1 butter
- 1 cocoa powder
- 6 buttermilk
- 1/2 eggs
- 2 vanilla
- 1
Instructions:
1. Sift together dry ingredients in a medium bowl and set aside.
2. In a small saucepan melt together butter, coffee and cocoa over low heat and blend until smooth, set aside.
3. In a glass measure mix together buttermilk, eggs and vanilla until blended, set aside.
4. Take the chocolate mixture and blend it with your dry ingredients until incorporated. Once chocolate mixture is blended then mix in buttermilk mixture until smooth. Pour into a prepared (greased and floured) 9x13 pan and bake for 30 minutes at 350F degrees. Cool on wire racks. Frost when cooled if desired.
Title: Galopita ( Greek)
Ingredients:
- 1 1/2 milk
- 3/4 sugar
- 2 butter
- 1 farina
- 8 eggs
- 1 cinnamon
Instructions:
1. In a pan mix milk, sugar and butter.
2. Heat and stir until butter melts.
3. Add farina and stir until mixture thickens.
4. Beat eggs add to mixture and mix well.
5. Pour mixture into 9x16 greased pan.
6. Bake at 350 degrees for 1 hour.
7. Cut into squares while warm.
8. Pour syrup or preserves over cake.
9. Sprinkle with cinnamon.
Title: Easiest Best Fudge Frosting
Ingredients:
- 12 chocolate chips
- 3 butter
- 1 sweetened condensed milk
Instructions:
1. In microwave safe bowl ,melt the chocolate chips until just melted 1-2 minutes.
2. Stir with a spatula or scraper. Stir in the butter. Let the mixture sit for 4-5 minutes.
3. Add the can of sweeetened condensed milk and stir until smooth.
4. That's it! Frost the brownies or cake immediately as this mixture will set up and become more fudgey as it cools. If it cools too fast for you, place in the micrewave for 15 seconds to loosen it back up a bit.
Title: Homemade Oreo Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 baking soda
- 1 baking powder
- 1/4 salt
- 1/4 sugar
- 1 - 1 1/2 unsalted butter
- 1/2 unsalted butter
- 2 egg
- 1 unsalted butter
- 1/4 vegetable shortening
- 1/4 powdered sugar
- 2 vanilla extract
- 2
Instructions:
1. .Preheat oven to 375 degrees.
2. Mix flour, cocoa, baking soda, baking powder, salt, and sugar throughly.
3. On low, add butter and then egg.
4. Mix until dough comes together and forms a mass. (I thought I had done something wrong.for a while, it resembles corn meal, but keep mixing, lol -- it will come together.).
5. Drop by rounded tsp, 2 in apart on wax paper covered cookie sheet. Slightly flatten.
6. Bake 9 minutes. Less if your oven runs hot.
7. Filling:
8. Add butter and shortening to bowl,.
9. slowly add in sugar and vanilla.
10. Beat on high until firm.
11. ***NOTE**** I had to add a small (like 1/8 c ) amount of milk to get mine to work right. Try it w/out then use your best judgement as to whether you need to add some or not.
12. Assembly:
13. Spread cream on one cookie, then top with another.
14. Note: You can use salted butter and they turn out fine. Just omit the salt in the recipe if they do.
Title: Five Minute Chocolate Mousse
Ingredients:
- 3
- 1/2
- 1
Instructions:
1. Beat until stiff peaks form.
2. Spoon into dessert dishes.
3. May be garnished with sliced strawberries, mandarin orange slices, shaved chocolate, or whatever else you desire.
Title: Pumpkin Spice Angel Food Cake
Ingredients:
- 1 water
- 1 1/4 canned pumpkin
- 1/2 cinnamon
- 1/4 ground ginger
- 1/4 nutmeg
- 1/2
Instructions:
1. Preheat oven to 350.
2. Using an electric mixer, beat cake mix, water, pumpkin and spices.
3. Pour batter into a tube pan and bake 35-40 minutes.
4. Cool cake completely, then remove from pan.
Title: Strawberry Shortcake
Ingredients:
- 1 eggs
- 3 water
- 1 1/4 butter
- 1/2 fresh strawberries
- 2 sugar
- 2 vanilla
- 1 Cool Whip
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and sugar two 9" cake round pans.
3. In a large bowl, combine cake mix, eggs, water, and butter. Mix on medium speed for 2 minutes. Pour evenly into prepared pans.
4. Bake for 30-35 minutes. Cool in pans for 10 minutes, then transfer to cooling racks.
5. Combine strawberries, sugar, and vanilla in a medium bowl.
6. To assemble, place one cake layer on serving plate. Top with half of the Cool Whip. Arrange 3/4 of the strawberries on the Cool Whip.
7. Carefully place second cake layer on strawberries. Cover cake with 1/4 of the remaining Cool Whip. Arrange remaining strawberries. Top with the last of the Cool Whip in a dollop.
8. Garnish with a whole strawberry and mint leaves, if desired.
Title: Peanut Butter Banana Bread W/Chocolate Chips and PB Frosting
Ingredients:
- 2 1/2 flour
- 1 baking powder
- 3/4 salt
- 1/4 ground cinnamon
- 1 banana
- 1 milk
- 3/4 peanut butter
- 1/2 sugar
- 1/2 dark brown sugar
- 1 vanilla extract
- 3 peanut butter
- 1 butter
- 1 powdered sugar
- 3 milk
- 2 vanilla extract
- 1 peanuts
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In medium bowl, combine first 4 ingredients until well mixed. Set aside.
3. In large mixer bowl, add bananas squishing into bowl with hands. Consistency preferred is medium lumps but not fully mashed. Add milk, peanut butter, sugars, egg, oil, and vanilla. Beat until mixed. Scrape sides and bottom of bowl.
4. Slowly beat in flour mixture until just combined and all is moist. Mix in mini chocolate chips.
5. Grease bottoms only of two 8" x 4" loaf pans.
6. Pour batter into pans dividing evenly. Pop into the oven and bake for 55-60 minutes or until tests done.
7. Let cool in pans 10 minutes. Loosen edges all the way around with a knife, and turn out onto a cooling rack to fully cool.
8. When cooled completely, tightly wrap in plastic wrap and chill overnight in fridge.
9. The next day, make the icing.
10. Melt peanut butter and butter in saucepan, remove from heat and stir in powdered sugar, milk and vanilla.
11. Spread over loaves and garnish with chopped peanuts and more mini chocolate chips.
Title: Blueberry Cream Cheese Salad
Ingredients:
- 1 crushed pineapple
- 2 pecans
- 1 cream cheese
- 1/2 sour cream
- 2 sugar
- 1 vanilla extract
- 1/2 - 3/4 pecans
- 1
- 1/2
Instructions:
1. Dissolve Jello as directed "MINUS" 1 Cup of the Water.
2. Add Pie Filling, Pineapples, and Pecans.
3. Chill until set.
4. Mix all topping ingredients, except the Pecans, with a mixer or blender until smooth and fluffy.
5. Spread over set Jello and sprinkle with Pecans.
6. This recipe can also be made using Strawberry Pie filling and Crushed Pineapples, or Lime Jello and Manderin Orange Segments.
7. Any combination is fine and its Delicious!
8. A Festive Holiday Treat that is sure to please everyone!
9. Have fun with it!
Title: Decorator Buttercream Icing
Ingredients:
- 1/2 shortening
- 1/2 real butter
- 1 1/2 vanilla extract
- 1 salt
- 5 confectioners' sugar
- 2 -3 milk
Instructions:
1. Cream butter and shortening then add vanilla.
2. Add sugar a cup at a time beating on medium speed.
3. Add milk 1 Tbls. at a time and beat on high until completely blended.
4. TIP: To cut the sweetness I usually sprinkle some salt in the vanilla (so it will dissolve) before proceeding with recipe as instructed.
Title: Carrot Cake With Cream Cheese Frosting
Ingredients:
- 2 sugar
- 1/2 baking powder
- 2 1/3 flour
- 1 cinnamon
- 2 eggs
- 4 salt
- 1 baking soda
- 2 powdered sugar
- 4 vanilla
- 1 3/4 butter
- 1/4 cream cheese
- 1/4
- 3
Instructions:
1. Beat all together until well mixed. Put in 9x13 inch pan.
2. Bake at 350 degrees for 40-45 minutes. Or bake in 2 pans for 35-40 minutes for Bars. Or 25-30 minutes for Cupcakes.
3. Frosting: Blend all ingredients until creamy. Spread on Cakes, Bars or Cupcakes.
Title: Lemonade Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 powdered sugar
- 3
- 1
- 3/4
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Bake cake mix, using water, oil and eggs as directed on package for 13x9x2-inch pan.
3. Cool 15 minutes.
4. Mix lemonade concentrate and powdered sugar.
5. Poke long-tined fork into top of warm cake every 1/2 inch, wiping fork occasionally to reduce sticking.
6. Drizzle lemonade mixture evenly over top of cake.
7. Cover and refrigerate about 2 hours or until chilled.
8. Spread frosting over top of cake.
9. Sprinkle with colored sugar.
10. Store loosely covered in the refrigerator.
Title: Almond Biscotti
Ingredients:
- 2 all-purpose flour
- 1 sugar
- 1 baking powder
- 1/8 salt
- 3 eggs
- 2 Amaretto
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 300°F.
2. Line 2 baking sheets with parchment.
3. Combine dry ingredients and set aside.
4. Whisk the eggs, amaretto (if using, or the almond extract and rum), vanilla and anise extracts in your mixer until well blended.
5. Add the dry ingredients and mix until combined.
6. Dough should be thick and sticky at this point--do not worry, and DO NOT add more flour!
7. Scrape the dough out onto a parchment lined sheet pan.
8. Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide.
9. This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape.
10. Bake until firm and dry, about 50 minutes.
11. Remove from the oven and cool 10 minute.
12. Use a long serrated knife and slice into 1/2-inch wide slices.
13. Lay the slices cut side down on the baking sheet and bake another 20 minutes.
14. Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown.
15. Cool the biscotti on a rack; cool completely before storing.
Title: Orange Chiffon Cake With Orange Glaze
Ingredients:
- 2 flour
- 1 1/2 sugar
- 1 baking powder
- 1 salt
- 1/2 canola oil
- 7 water
- 1/2 orange zest
- 1/4 vanilla
- 2 cream of tartar
- 2 butter
- 7 salt
- 1/2 orange, zest of
- 2 icing sugar
- 1
- 1/4
- 3
- 1 -2
Instructions:
1. Preheat oven to 325°.
2. Prepare an ungreased 10-inch tube pan.
3. In a large bowl blend together the flour with sugar, baking powder and salt.
4. Add in oil egg yolks, orange juice, water, orange zest and vanilla; beat using an electric mixer until smooth and no sugar granules remain (about 5 minutes).
5. In a large bowl beat room temperature egg whites until frothy then add in cream of tartar, continue beating until very stiff.
6. Using a spatula gently fold in the egg whites into the flour/sugar mixture.
7. Pour the batter into tube pan.
8. Bake for about 50-60 minutes or until cake tests done.
9. Invert the pan and allow cake to cool completely (I use a en empty beer bottle for this).
10. Run a knife around the inside of the pan to release the cake and invert onto a serving plate.
11. To make the glaze; in a bowl whisk together all ingredients until smooth. Drizzle over the cooled cake.
Title: Teepi Gavvalu
Ingredients:
- 1 1/4 semolina
- 3 -4 ghee
- 2 salt
- 1 water
- 1 sugar
- 2 jaggery
- 1/4 cardamom powder
- 1
- 1/2
Instructions:
1. Make a soft dough of maida, semolina, salt and ghee by kneading with enough water and keep it aside for 15 minutes.
2. Make small balls (size of a coin or marble). Use the back of a fork and shape each unit like a shell with the help of your thumb and keep it aside.
3. Add jaggery and water in a heavy vessel and cook till the melted jaggery syrup becomes thick. To check the syrup’s consistency, drop a little syrup in a bowl of water. If it turns into a softball, it means it’s perfect. Add cardamom powder and turn off the heat.
4. Heat another heavy vessel and add enough oil for frying. Add the gavvalu and fry to a golden brown shade. Strain the excess oil on an absorbent paper and immediately add them to the syrup. Mix them well to coat the gavvalu and let it cool. Enjoy your sweet and store the rest in an airtight container.
Title: Apple Dumplings
Ingredients:
- 2 flour
- 2 baking powder
- 1 salt
- 6 shortening
- 1/2 milk
- 6 apples
- 1/2 sugar
- 2 cinnamon
Instructions:
1. Sift flour, baking powder, and salt together.
2. Cut in shortening, add milk, and mix to a smooth dough.
3. Turn onto floured surface and divide into 6 portions.
4. Roll each portion large enough to cover 1 apple.
5. Place an apple on each piece of pastry.
6. Mix sugar and cinnamon together.
7. Spoon some of this mixture into each core cavity.
8. Moisten edges of pastry and bring up over the apple; seal edges.
9. Place on greased baking sheet or in shallow pan.
10. Bake at 350 degrees Fahrenheit for about 25 minutes, or until apples are tender and pastry is lightly browned.
11. Remove from baking sheet.
12. Serve warm with milk or cream.
Title: Boiled Fruitcake
Ingredients:
- 12 water
- 1 sugar
- 5 margarine
- 5 self raising flour
- 10 mixed spice
- 1 cinnamon
- 1/2 baking powder
- 1 egg
- 1
Instructions:
1. Set oven to Gas Mark 3, 170°C, 325°F.
2. Put fruit, water, sugar and margarine into a large saucepan, boil and cool.
3. In a separate bowl mix together the flour, mixed spice, cinnamon and baking powder and then sieve into the saucepan.
4. Beat the egg and add to the saucepan.
5. Fold the mixture together.
6. Put into 8 inch lined circular tin.
7. Cook for 1 to 1/2 hours. If needed cook for a further 15 minutes at gas mark 2.
Title: Depression Cake
Ingredients:
- 3 flour
- 6 cocoa powder
- 2 baking soda
- 2 sugar
- 1 salt
- 10 white vinegar
- 2 vanilla
- 2 cold water
- 2
Instructions:
1. Using a manual egg beater, mix together the above ingredients until just blended. Do not over mix.
2. Grease and flour a 9 x 13" one layer cake pan.
3. Pour the batter into the pan.
4. Bake 350 degrees for 35-40 minutes until it tests done.
5. The following cream cheese frosting is not "Depression Era" but is excellent with the cake:.
6. 2 squares (4 oz. total) unsweetened baking chocolate; 8 oz. pkg cream cheese - softened; 4 Table butter - softened; 4 cups powdered sugar; 1 teaspoons vanilla; milk as needed - adding 1 Table. at a time.
7. Melt the chocolate and set aside. In a mixing bowl put the cream cheese and butter and beat with a mixer until smooth. Add the powdered sugar, about 1/2 cup at a time, until all 4 cups are added. Add vanilla and melted chocolate. Mixture will be a little thick, so slowly add milk until the desired consistency is reached.
Title: Whipped Cream Frosting
Ingredients:
- 1 milk
- 2 cornstarch
- 1/2 margarine
- 1/2 shortening
- 1 confectioners' sugar
- 1 vanilla
Instructions:
1. Blend milk and cornstarch in a small saucepan.
2. Cook and stir over low heat until thickened.
3. Chill thoroughly.
4. Cream margarine, shortening and sugar.
5. Beat in chilled paste and any desired flavoring.
6. Beat at high speed until mixture resembles whipped cream.
7. Mixture will frost and fill a 9" 2 layer cake, or a 9 x 13 inch sheet cake.