lumicero/recipes-ing2inst huggingface dataset:
Title: Mom's Chocolate "Mousse"
Ingredients:
- 12 chocolate chips
- 18 half-and-half cream
- 4 brandy
- 1/2 frozen raspberries
- 1 -2 sugar
- 16
Instructions:
1. Put chocolate chips in blender. Top with egg yolks.
2. While adding half & half slowly, start blender. After adding half & half, add brandy. Run blender on high for 1 minute.
3. Pour into demitasse cups, and chill overnight. Top with raspberries and whipped cream to serve.
4. To make Chocolate Mousse Cake:
5. Slice pound cake and arrange in glass bowl in one layer. Slowly pour in the hot chocolate mixture so that it has time to saturate the cake slices. I even pour directly onto each slice first, as if they were sponges, and then fill the empty space.
6. Chill thoroughly (at least overnight, a full day or even two is preferable).
7. Reserve several whole raspberries and set aside. Pour the rest of the thawed raspberries AND the collected juice onto the bowl. Top with whipped cream. Decorate with the reserved raspberries.
8. Variations:
9. Substitute flavored liqueurs for the brandy, such as Chambord (delicious with the raspberries!).
10. Substitute HOT espresso or strong HOT coffee for some of the scalded half & half, skip the raspberries, and decorate with shaved chocolate and/or chocolate covered espresso beans. This would be particularly delicious paired with kahlua or bailey's substituted for the brandy!
11. To have the Mousse Cake still in the demitasse cups, simply cut small cubes of pound cake and place one or two in each cup prior to filling with the chocolate mixture.
12. Notes for Success:
13. There are two things truly necessary to make this very easy yet very impressive dessert pull together properly. First, the half & half (and coffee if you are using any) must be very hot, as it is what will melt all of the chocolate and cook the egg yolks. This is why measuring and assembling everything beforehand is your secret weapon. The other half of this temperature game is to have the egg yolks at room temperature. Frankly, I've always achieved this by putting the chocolate and egg yolks in the blender prior to putting the half & half on the stove, but if you would like to take extra precautions, set out your eggs beforehand for them to come to room temperature.
Title: Pumpkin Praline Torte
Ingredients:
- 3/4 brown sugar
- 1/3 butter
- 3 pecans
- 3/4 eggs
- 4 sugar
- 1 2/3 pumpkin
- 1 canned pumpkin
- 2 vanilla extract
- 1/4 all-purpose flour
- 2 baking powder
- 2 pumpkin pie spice
- 2 baking soda
- 1 salt
- 1 confectioners' sugar
- 1 3/4 vanilla extract
- 1/4 pecans
- 1/4
Instructions:
1. In a heavy saucepan, combine brown sugar, butter and cream.
2. Cook and stir over low heat until sugar is dissolved.
3. Pour into two well-greased 9-in round cake pans.
4. Sprinkle with pecans, cool.
5. In a mixing bowl, beat eggs, sugar and oil.
6. Add pumpkin and vanilla.
7. Combine dry ingredients; add to pumpkin mixture and beat until just blended.
8. Carefully spoon over brown sugar mixture in pans.
9. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
10. Cool for 5 minutes; remove from pans to wire racks to cool completely.
11. Place one cake layer, praline side up, on a serving plate.
12. In a mixing bowl, beat cream until soft peaks form.
13. Beat in sugar and vailla.
14. Spread two-thirds over first cake layer.
15. Top with second layer and remaining whipped cream.
16. Sprinkle with additional pecans if desired.
17. Store in the refrigerator.
Title: Fresh Strawberry Cake
Ingredients:
- 18 1/4 flour
- 3 strawberry gelatin
- 3 water
- 1 eggs
- 1/2 strawberry
- 4
- 1/2
Instructions:
1. Beat the eggs.
2. Add the oil and water and beat some more.
3. Add cake mix, gelatin, flour, and strawberries. Continue beating until mixed and then pour batter into 13x9" rectangular pan.
4. Bake at 350 until done (about 35 minutes).
Title: Dos Leches Cake
Ingredients:
- 6 eggs
- 1 sugar
- 1/8 salt
- 1 flour
- 1 sweetened condensed milk
- 1 evaporated milk
- 1 vanilla
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Whip eggs, sugar and salt until tripled in bulk.
3. Fold in flour.
4. Pour mixture into 9x11-inch, well buttered pan.
5. Bake for 25 to 30 minutes; set aside to cool.
6. Poke holes on top of cake. Combine milks and flavoring and pour over cake.
7. Allow to soak in at least 2 hours.
Title: Brownies in a Jar Gift Mix
Ingredients:
- 1 all-purpose flour
- 1/2 salt
- 3/4 brown sugar
- 1/2 sugar
- 1 1/2 chocolate chips
- 1/2
Instructions:
1. Combine the flour and salt together.spoon into a wide mouth jar.
2. Add 6 tbls of cocoa, wipe side of jar with paper towel --
3. Layer brown sugar, pack snug --
4. Add layers of 3/4 cup sugar,remaining cocoa and then remaining sugar.
5. Pack down layer of nuts and top with chocolate chips.adding additional chocolate chips if space allows.
6. Secure lid and attach instructions:
7. INSTRUCTIONS:
8. Combine brownie mix with 1/2 cup melted butter.
9. Mix in1/2 tsps vanilla extract and 3 large beaten eggs --
10. Spread mixture in a greased 9x9" pan.
11. Bake at 350* for 35 minutes.
12. Cool on wire rack and cut into squares.
13. Makes 12 servings.
Title: Baked Christmas Pudding and Rum Sauce
Ingredients:
- 1/2 margarine
- 1 shortening
- 2 sugar
- 2 1/2 eggs
- 2 flour
- 1/2 baking soda
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 salt
- 1/3 orange, rind of
- 1/3 baking powder
- 1 walnuts
- 3 butter
- 1 brown sugar
- 1/2 cornstarch
- 2 cold water
- 2 rum
- 2
Instructions:
1. Pudding:
2. Cream margarine. Add sugar, eggs and mincemeat. Sift dry ingredients. Combine jelly, orange peel, juice and add alternately with flour mixture. Stir in 1 cup walnuts (optional). Pour into greased 10 inch tube pan. Bake in 325 degree oven for 80-90 minutes. Cool and unmold. (the mincemeat used in this recipe is canned mincemeat used for fruit pies, not ground meat).
3. Sauce:
4. Combine sugar, butter and cornstarch. Dissolve in water. Bring slowly to boiling point stirring occasionally. Cook until thickened. Remove from heat.
5. Serve over pudding. If sauce has cooled at serving time reheat.
Title: Jersey Caramel Butterscotch Brownies
Ingredients:
- 100 butter
- 1 brown sugar
- 2 eggs
- 1 vanilla essence
- 1 plain flour
- 1 baking powder
- 1/2 roasted peanuts
- 100
Instructions:
1. Preheat oven to 180o Celsius Grease and line a 4.5 cm deep 18 cm (base) square cake pan.
2. Melt butter in a saucepan over medium heat. Transfer to a bowl, add sugar, eggs and vanilla. Mix well.
3. Stir in flour, baking powder and peanuts. Spread mixture into pan. Sprinkle with caramels.
4. Bake for 22 - 25 minutes or until firm and crisp on top (be careful as it can burn easily). Allow to cool in the pan. Cut into squares.
5. Dust with icing sugar to serve.
Title: K and W Buttered Coconut Pie (My Created Version)
Ingredients:
- 2 sugar
- 1 1/2 butter
- 1/2 salt
- 1/8 cornstarch
- 1/3 milk
- 1/2 coconut
- 1 vanilla
- 1
Instructions:
1. Beat the eggs and sugar together --
2. then add the butter and whip --
3. add the rest of the ingredients and fold the coconut in last --
4. pour in an unbaked pie shell and bake at 325 degrees for 1 hour until set -- cool --
5. may serve with or without whipped cream -- when I experienced this pie at K and W Cafeteria they did not serve it with any whipped cream -- .
Title: So EASY mayonnaise cake
Ingredients:
- 1 water
- 1 mayonnaise
- 1 egg
- 1 -3
Instructions:
1. Mix all ingredients together.
2. Pour batter into prepared 13x9 cake pan.
3. Bake at 350 for 30-40 minutes.
4. Serve with frosting (though it doesn't need any!).
Title: Brady's Special Cake Dessert for Dad
Ingredients:
- 1 banana
- 1 strawberry
- 1
Instructions:
1. Place cake slice on plate.
2. Arrange slices of banana around cake slice.
3. Place strawberry on top.
4. Add special note to Dad.
5. Present to Dad when he wakes up as a surprise.
Title: Berry Crumble - Paleo
Ingredients:
- 2 berries
- 1 lemon
- 2 walnuts
- 1/2 coconut oil
- 1/2 maple syrup
- 3 cinnamon
- 1 salt
- 1/2
Instructions:
1. Preheat oven to 375º F.
2. Place berries in a 9x9 baking pan. Warning: I used sliced strawberries the last time I made this. It was delicious - but it looked like piles of raw hamburger when I served it! If presentation is important, use blueberries or blackberries.
3. Pour the lemon juice over the berries.
4. Combine all the remaining ingredients and mix well. Sprinkle over the berries. It is fine if there are berries peeking through - no need to fully cover.
5. Bake 30 minutes, or until golden brown and crumbly looking.
Title: Chai Tea Eggnog Cookies
Ingredients:
- 1 tea bag
- 1 butter
- 1/2 egg
- 1 parchment paper
- 4 powdered sugar
- 1 nutmeg
- 1/2
Instructions:
1. Preheat oven to 350°. Remove tea leaves from tea bag; discard bag.
2. Stir together tea leaves, cookie mix, butter, egg, and 2 tablespoons eggnog until well blended.
3. Drop dough by tablespoonfuls onto parchment paper-lined baking sheets. Flatten dough slightly with bottom of a glass dipped in cinnamon sugar.
4. Bake at 350° for 8 to 10 minutes or until lightly browned. Remove from baking sheet to a wire rack, and cool completely (about 10 minutes).
5. Whisk together powdered sugar, nutmeg, and remaining 2 tablespoons eggnog until smooth. Spoon over cooled cookies.
Title: Thai Fried Bananas,
Ingredients:
- 1 banana
- 1 all-purpose flour
- 1 baking soda
- 1 water
- 1 coconut milk
- 1/2 salt
- 1/2 sesame seeds
- 1/4 sugar
- 3 coconut
- 3/4
- 4
Instructions:
1. Peel and slice each banana lengthwise into four slices.
2. Combine all the batter ingredients and stir just to mix together.
3. Heat the oil in a wok to 375ºF.
4. Dip each piece of banana into the batter and deep fry until golden brown.
5. Remove from oil and drain.
6. Serve with Coconut ice cream.
Title: Pineapple Sage Pound Cake
Ingredients:
- 1 butter
- 1 granulated sugar
- 1/4 honey
- 5 eggs
- 2 sage leaves
- 3 sage flowers
- 1 lemon, rind of
- 4 crushed pineapple
- 1 baking powder
- 2 flour
Instructions:
1. Preheat oven to 325 degrees F.
2. Grease and flour four miniature loaf pans*.
3. Cream the butter and sugar until very light and fluffy.
4. Beat in the honey.
5. Add the eggs one at a time, making sure to beat for one minute after each addition.
6. Beat in the sage leaves, flowers, lemon peel, and crushed pineapple.
7. Stir the dry ingredients together and add to the butter mixture.
8. Fold these together gently, until just blended.
9. Pour into loaf pans.
10. Bake for approximately 45 minutes, or until golden brown (wooden pick inserted into center will come out clean).
11. Cool on a rack for 10 minutes, then turn out of pans and continue to cool.
12. *Iused a regular size loaf pan just bake a little longer till brown and cake tester come out clean.
Title: Grilled Madeira Cake With Berries
Ingredients:
- 250 strawberries
- 1 icing sugar
- 1/4 fresh ricotta
- 250 orange zest
- 1
- 225
Instructions:
1. Place strawberries, juice and 1 tablespoon of sugar in a small bowl; toss to coat strawberries. Cover with plastic wrap, chill for 30 minutes or until slightly syrupy.
2. Meanwhile, place ricotta, zest and remaining sugar in a small bowl; mix well to combine.
3. Heat a char-grill pan over moderate heat. Spray cake with oil. Cook for 1-2 minutes each side or until golden brown.
4. To serve, transfer the cake to plates. Top with ricotta mixture and berries. Drizzle with syrup and serve at once.
Title: The Absolute Best White Christmas Fruitcake
Ingredients:
- 2 butter
- 4 confectioners' sugar
- 8 currants
- 1 golden raisins
- 2 maraschino cherries
- 1 1/4 pecans
- 3 all-purpose flour
- 1 1/2
- 2
- 1 1/2
- 1/2
- 8
- 3
Instructions:
1. Place the orange peel, currants, raisins, cherries and chopped candied pineapple in a large bowl.
2. Pour the orange juice over the fruit and let sit for 24 hours, mixing/tossing a couple times during the 24 hours period.
3. Line bottom of one 9 x 5-inch AND two 3 x 8-inch loaf pans with parchment paper or two sheets of wax paper.
4. Set oven to 275 degrees.
5. Place a pan of cold water directly onto the bottom of your oven.
6. In a large bowl cream butter with confectioners sugar until very smooth.
7. Add in the egg yolks and almond or vanilla extract; beat until combined.
8. Stir in the soaked fruit and the juice along with nuts.
9. Using a wooden spoon stir in the flour.
10. In a clean dry bowl beat the egg whites until firm peaks form; fold into the batter.
11. Fill the large pan and the two smaller pans about two-thirds full.
12. Bake for 2 to 2-1/2 hours or until golden brown, the smaller pans will take less time to bake (or until a toothpick comes out clean when inserted in the middle).
13. Let cool in pans on a rack.
14. Remove cakes from pan; peel of parchment.
Title: Black Bottom Banana Cream Pie
Ingredients:
- 35 sugar
- 2 butter
- 6 bananas
- 4 milk
- 2 vanilla instant pudding mix
- 2
- 1
Instructions:
1. Stir together wafer crumbs, sugar, and 4 tablespoons butter; set aside 2 tablespoons mixture. Press remaining mixture into a 9-inch pieplate. Set aside.
2. Microwave chocolate and remaining 2 tablespoons butter in a glass bowl on high 1 minute; stir until smooth. Spread mixture evenly onto crust; top with bananas.
3. Whisk together milk and pudding mix in a large bowl 2 minutes; pour evenly over bananas.
4. Cover and chill at least 4 hours.
5. Just before serving, spread whipped topping over pudding, and sprinkle with reserved crumb mixture.
Title: Buttermilk Cake With Warm Lemon Sauce
Ingredients:
- 1 shortening
- 2 1/4 sugar
- 2 vanilla
- 1 lemon juice
- 2 lemon zest
- 6 eggs
- 3 self rising flour
- 1/2 baking soda
- 3/4 buttermilk
- 1/2 butter
- 1 sugar
- 1/4 water
- 1 egg
- 1/4 lemon juice
Instructions:
1. Using an electric mixer, cream shortening with 1 1/2 cups sugar.
2. Blend in vanilla, lemon juice and zest.
3. Add egg yolks, one at a time, blending just until smooth after each addition.
4. Stir baking soda into the buttermilk.
5. To the first mixture, add sifted flour alternately with buttermilk , blending well after each addition.
6. In a glass or stainless steel bowl, beat egg whites until frothy, then gradually beat in the remaining 3/4 cup sugar.
7. Beat until egg whites form stiff peaks (this will take a few minutes).
8. Fold egg white mixture gently into batter until well incorporated.
9. Spoon batter into a generously greased and floured 10" tube pan.
10. Bake at 350° for 60 to 75 minutes, or until cake tests done.
11. Cool on rack; carefully remove pan and transfer to cake plate.
12. For Lemon Sauce:.
13. In a small, heavy saucepan, combine butter, sugar, water, beaten egg and lemon juice.
14. Cook over medium heat, whisking constantly, until mixture comes to a boil.
15. Remove from heat and let cool before serving.
Title: Sticky Toffee Date Cake (Copycat)
Ingredients:
- 1 dates
- 2 baking soda
- 8 butter
- 3/4 granulated sugar
- 4 eggs
- 1 vanilla extract
- 2 1/2 all-purpose flour
- 1 salt
- 3 1/4 baking powder
- 1/2 butter
- 1 brown sugar
- 1/2 heavy cream
- 1 vanilla extract
- vanilla ice cream
Instructions:
1. Preheat the oven to 350 degrees F. Butter and flour two 9-inch-round cake pans or 20 muffin tins.
2. Place the dates in large saucepan with 3 1/2 cups cold water. Bring to boil, stirring a little to break up the dates. Then leave to simmer for 1 minute before removing from the heat. Stir in the baking soda (which will cause the mixture to bubble up).
3. Cream the butter and sugar together in a food mixer until pale and creamy. Add the eggs, one at a time, occasionally scraping down mixing bowl. Add the vanilla extract and then the flour and salt and mix briefly to give a lumpy dough.
4. Next, add the warm date mixture in two batches. Scrape down the sides of bowl in between mixing. The dough will now be quite watery but don't worry! Finally add the baking powder (this will bubble up also).
5. Pour the batter evenly into the two pans or muffin tins. Bake for about 30 to 40 minutes for cake pans and about 20 minutes for muffin tins. Test if they are cooked with a small knife or toothpick, it should come out clean when cakes are done.
6. Meanwhile, to make the sauce, combine the butter, brown sugar, heavy cream and vanilla extract in a medium saucepan. Bring to boil and then reduce to simmer gently for a minute or two until thickened and well blended.
7. When the cakes are done, poke little holes all over with toothpick, this will enable the sauce to be absorbed more easily. Pour the caramel sauce over cakes while both are still warm and leave to soak for about 10 minutes. Turn the cakes out upside-down onto serving plates (the bottom is the most sticky bit!).
8. Serve with vanilla ice cream or whipped cream.
Title: Riskrem (Norwegian Rice Cream)
Ingredients:
- 3/4 white rice
- 1 salt
- 1 milk
- 1/2 sugar
- 1 heavy cream
- 2
- 1/2
- 1
Instructions:
1. Cook rice, salt, and milk in double boiler until rice is soft and mixture is thick - about 1 1/2 hours.
2. Add sugar and almond extract. Chill.
3. Add all almonds.
4. Stir in whipped cream.
5. ** A favorite at Christmas, the person who receives the whole almond receives a special gift (often a marzipan pig).
Title: Prize Winning Almond Bundt Cake
Ingredients:
- 2 1/2 sugar
- 2 eggs
- 2 1/2 milk
- 1 1/3 butter
- 1 flour
- 2 1/2 baking powder
- 1 cinnamon
- 1/4 raw sugar
Instructions:
1. Preheat oven to 350°F; grease and flour a bundt pan.
2. Beat sugar, egg, almond extract, milk and softened butter together.
3. Gradually add flour, baking powder and cinnamon.
4. In bottom of greased bundt pan, sprinkle almonds and raw sugar to make a nice crunchy topping.
5. Pour cake batter over almonds/sugar.
6. Bake for 50 minutes or until toothpick comes out clean from center of cake.
7. Cool for 15-20 minutes, then remove from pan.
8. Cool on wire rack.
9. Serve warm or cooled - your preference.
Title: Pillsbury's White Chocolate Key Lime Calypso Bars
Ingredients:
- 1 pistachios
- 1 sweetened condensed milk
- 1 lime juice
- 1 white chocolate chips
- 1/2
- 3
- 1/2
Instructions:
1. Preheat oven to 350°. Line a 9x13 pan with aluminum foil, leaving enough foil to hang just under the outside edge of the pan.
2. Combine the cookie dough with the pistachios and coconut.
3. Press into prepared pan and bake for 10-15 minutes.
4. Using a hand mixer, combine the sweetened condensed milk with the lime juice and the egg yolks.
5. Pour mixture over the baked cookie bar crust.
6. Bake 22-28 minutes until filling is set.
7. Drizzle the melted white chocolate over the bars.
8. Cool at least 1 hour. Refrigerate.
9. When ready to cut into bars, simply lift the aluminum foil out of the pan.
10. This step makes life a lot easier!
Title: Mock Twinkies
Ingredients:
- 1 fat-free cool whip
- 12
- 2
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. In large bowl, combine cake mix, diet soda and 2 egg whites; beat for 2 minutes until well mixed.
3. Line two 12 cup muffin tins with paper liners. Fill each liner 2/3 full with cake batter.
4. Bake for 18 - 20 minutes.
5. Cool in pan for 10 minutes. Remove to wire rack to cool completely.
6. Once cupcakes are completely cool, fill a pastry bag fitted with a star tip with the Cool Whip Free. Insert tip into center of each cupcake and fill with Cool Whip.
7. Store in the refrigerator, out of sight of others. Sneak in the kitchen regularly and indulge.
Title: Dark Chocolate Crepe Cake
Ingredients:
- 4 eggs
- 2 1/4 half-and-half cream
- 1/2 buttermilk
- 1 bittersweet chocolate
- 1/4 cocoa powder
- 2 sugar
- 1 1/4 wheat gluten
- 2 bread flour
- 3/4 salt
- 1 baking soda
- 1 vinegar
- 3/4 ground hazelnuts
- 4 granulated sugar
- 1/3 dark rum
- 2 salt
- 1 unsalted butter
- 12 vanilla extract
- 1/2 heavy cream
- 1 1/4 light corn syrup
- 1 salt
- 1 dark chocolate
- 10
Instructions:
1. Crepes: Mix all crepe ingredients thoroughly (a blender would not be a bad idea). Refrigerate at least 2 hours, and up to 12 before proceeding.
2. Barely butter the inside of a hot 9" non-stick skillet. Pour roughly 2 tbsp of batter into the middle of the skillet and quickly swirl around to thoroughly coat the bottom of the skillet. When the edges are set, just beginning to brown, and a few bubbles are popping in the middle, about 30-40 seconds, flip the crepe over and cook the other side, just until it browns a little, 10-15 seconds. Turn the crepe out onto a plate and repeat until all the batter is gone. You should have 30 crepes.
3. Buttercream: toast the hazelnut flour in a small skillet over medium-low heat, stirring frequently, until just barely golden. Watch carefully, as the tiny bits can burn very very fast. Turn out into a bowl to cool.
4. In the top of a double boiler, combine egg yolks, sugar, liqueur and salt. Whisk over boiling water 4 min, or until thick and pale. Remove from heat and cool to room temperature.
5. In a bowl, combine butter and vanilla. Beat with electric mixer on medium-high 5 minutes, until soft and fluffy and lighter in color. Slowly beat in the cooled egg yolks. Let stand at room temperature 20 minutes, until spreadable. Fold in the hazelnuts by hand with a spatula.
6. Ganache: Bring cream, corn syrup and salt to a boil over medium heat. Remove from heat. Add chocolate and swirl pan until chocolate is covered with cream. Let stand 5 minutes, then stir until smooth.
7. Assembly: spread a thin layer of butter cream on a crepe. Layer a second crepe on top. Continue spreading cream on crepes until all the crepes are used up. Refrigerate 15 minutes until firm.
8. Place crepe stack on a wire rack set over a rimmed baking sheet. Pour 1/2 cup of ganache over the top of the cake and spread to edges. Use remaining ganache to cover the sides of the cake. Sprinkle top with toasted chopped hazelnuts and refrigerate until set, about 20 minutes. Cake will keep in refrigerator about 3 days (if it lasts that long).
Title: Apple Butter Cake With Beer & Honey
Ingredients:
- 1/2 butter
- 2 sugar
- 4 eggs
- 1/2 apple butter
- 1/2 honey
- 3/4 self-rising flour
- 4 baking soda
- 1 nutmeg
- 1 ground allspice
- 1 cinnamon
- 1 ground cloves
- 1/2 beer
- 1 raisins
- 1 walnuts
- 1/2
Instructions:
1. *Ifyou don't have self-rising flour, you can use regular all-purpose flour and add 2 tsp.
2. baking powder and 1/4 tsp.
3. salt.
4. Preheat oven to 325 degrees F.
5. Cream together butter and sugar until fluffy; add eggs, one at a time, beating after each addition.
6. Add apple butter, orange juice, and honey; mix well.
7. Toss raisins and walnuts in a small amount of the flour.
8. Add sifted, combined dry ingredients alternately with beer, beginning and ending with dry ingredients.
9. Stir in the flour-coated raisins and walnuts.
10. Pour batter into a greased and floured bundt cake pan.
11. Bake at 325 degrees F for about 1 hour and 15 minutes.
12. Dust top and sides with confectioners' sugar.
Title: Baker's Mousse Bars
Ingredients:
- 1 sugar
- 1/2 flour
- 1/4 sweetened condensed milk
- 1 eggs
- 4 chocolate instant pudding
- 1 Cool Whip
- 1 1/2
Instructions:
1. heat oven to 325.
2. melt 6 chocolate squares as directed on pkg.
3. mix with sugar, flour, 1/4 cup milk and eggs until well blended.
4. pour into 9" square pan sprayed with cooking spray.
5. bake 25 minutes or until toothpick comes out clean.
6. cool completely.
7. beat dry pudding mix and remaining milk with whisk 2 minutes.
8. stir in cool whip, spread over dessert.
9. melt remaining chocolate squares, drizzle over pudding layer.
10. refrigerate until chocolate is firm.