lumicero/recipes-ing2inst huggingface dataset:
Title: Big and Chewy Chocolate Chippers
Ingredients:
- 2 butter
- 2 margarine
- 2 granulated sugar
- 4 brown sugar
- 2 eggs
- 2 vanilla
- 2 baking powder
- 1 baking soda
- 5 salt
- 4 rolled oats
- 2 all-purpose flour
- 2 whole wheat flour
- 3 chocolate chips
Instructions:
1. Preheat oven to 375 digrees.
2. In a very large bowl, cream butter.
3. Gradually add sugars, creaming thoroughly.
4. Beat eggs, vanilla, baking powder, baking soda, and salt.
5. Grind rolled oats to a powder in blender or food processore, working with a third of the total amount at a time.
6. Measure the flour; remove about 1/4 cup (50 mL) and set aside.
7. Add remaining flour to powdered oats; stir to combine well.
8. Stir into creamed mixture.
9. Add reserved flour until dough is stiff and no longer sticky.
10. In another bowl, combine the chocolate chips, chocolate chunks and nuts.
11. Add to dough and mix in.
12. Bake a test cookie.
13. It should spread to about 3 inches (7 cm) in diameter.
14. Shape dough into balls the size of a golf ball.
15. Place on ungreased baking sheet and press gently.
16. Bake for 10 minutes or until cookies are golden on the bottem and still pale on the top.
17. For chewy cookies, do not overbake.
18. Let stand for 2-3 minutes before transferring to racks to cool.
19. Makes 9-10 dozen.
Title: Boiled Fruitcake
Ingredients:
- 1 sugar
- 1 water
- 2 2/3 nutmeg
- 1/3 cinnamon
- 1/3 mixed spice
- 1/3 butter
- 1/2 bicarbonate of soda
- 1/2 self raising flour
- 1/2 all-purpose flour
- 1/2 eggs
- 1
- 2
Instructions:
1. Preheat your oven to 350f.
2. Place the sugar, water, fruit, peel, glace cherries, almond, spices, soda and butter in a saucepan.
3. Bring to the boil stirring constantly.
4. Remove from the heat when it reaches the boil, and allow to cool for 5 minutes.
5. Add the beaten egg, sifted flours and pour into a prepared tin-greased and lined 7 inch square or 8 inch round cake tin.
6. Bake for 1 hour, allow to cool in the tin for 15 minutes before removing to cool on a rack.
Title: Swedish Cookie Shells
Ingredients:
- 1 butter
- 2/3 sugar
- 1 vanilla
- 1 all-purpose flour
- 1/2
- 2
- 1/4
Instructions:
1. Beat butter and sugar together in large bowl until light and fluffy. Beat in egg white, vanilla and almond extract until well blended. Gradually add 1 1/2 cups flour and almonds. Beat until well blended. Stir in enough remaining flour with a spoon to form soft dough. Form dough into 1 inch thick square; wrap in plastic and refrigerate until firm, 1 hour or overnight.
2. Preheat oven to 375 degrees F. Press rounded teaspoonfuls of dough into greased sandbakelser tins* or mini muffin cups. Place tins on baking sheet. Bake 8 to 10 minutes or until cookie shells are lightly browned. Cool cookies in tins 1 minute.
3. Carefully loosen cookies from tins with point of small knife. Invert tins over wire racks; tap lightly to release cookies; cool completely (cookies should be shell-side up). Repeat with remaining dough; cool cookie tins, or muffin cups between batches.
4. Serve cookies shell-side up. Store tightly covered at room temperature or freeze up to 3 months.
Title: Duff's Bread Pudding
Ingredients:
- 2 water
- 2 margarine
- 1/2 sugar
- 1 vanilla extract
- 2 eggs
- 6 salt
- 1/2 raisins
- 1/2 cinnamon
- 8 sugar
- 1 cornstarch
- 2 nutmeg
- 1 milk
- 2 margarine
- 1/2 vanilla extract
- 2
Instructions:
1. Mix water and creamer in a mixing bowl.
2. Add margarine, beat for 30 seconds.
3. Add sugar, vanilla, eggs, and salt.
4. Beat on high speed for 1 to 2 minutes more.
5. Place 3 cups of the mixture in an ungreased 9x13 pan.
6. Top with raisins.
7. Then add bread cubes.
8. Mix well and top with remaining mixture.
9. Sprinkle generously with cinnamon.
10. Bake at 325°F for 40-45 minutes or until a knife inserted in center comes out clean.
11. Cool and top with Nutmeg Sauce.
12. Sauce: Combine sugar, cornstarch, and nutmeg in small saucepan.
13. Stir in milk and margarine.
14. Cook over medium heat until the mixture begins to thicken.
15. Add vanilla extract, and stir constantly until thick.
16. DO NOT BOIL!
17. Pour over cooled bread pudding.
Title: Macadamia Turtles
Ingredients:
- 3/4 - 1 heavy cream
- 1 vegetable shortening
- 3
- 1
Instructions:
1. Cover 2 cookie sheets with waxed paper and coat with nonstick cooking spray.
2. Arrange the macadamia nuts into 24 groups on the cookie sheets.
3. In a small saucepan, melt the caramels with the cream over low heat for 5 to 7 minutes, or until smooth, stirring constantly.
4. Spoon the caramel mixture over each nut group quickly while still hot (reheat if caramel gets too thick).
5. In another small saucepan, melt the chocolate chips with the shortening over low heat for 5 to 7 minutes, or until smooth, stirring constantly.
6. Drizzle the chocolate over the caramel and nuts and let stand until firm.
Title: Mini Chocolate Friands
Ingredients:
- 2 butter
- 91 plain flour
- 1/2 white chocolate chips
- 3/4
- 1/4
- 100
Instructions:
1. Preheat the oven to moderate (180 degrees C/160 if fan forced). grease 2 x 12 hole mini muffin pans.
2. Place egg whites in a medium bowl; whisk lightly with a fork until combined.
3. Add butter, almond meal, sifted icing sugar and flour to bowl; using a wooden spoon, stir until just combined.
4. Stir in the chocolate.
5. Spoon tablespoons of mixture into pan holes.
6. Bake friands for about 15 minutes or until lightly browned and cooked through, turn onto wire racks to cool and sprinkle with some extra icing sugar if dersired.
Title: Wild Blueberry Muffin Peach Cobbler
Ingredients:
- 2 water
- 1 egg
- 1
- 3
- 1
Instructions:
1. In a 2-quart baking dish add 1 can of peaches and juice and 1 can without juices.
2. Next add can of blueberries from muffin mix and juices, DO NOT DRAIN, mix fruits well.
3. In a large bowl combine muffin mix, water& oil, just until mixed.
4. Pour over fruit and place in a 425°F preheated oven.
5. Bake for about 20 minutes.
Title: Pineapple Nut Cake
Ingredients:
- 18 eggs
- 3 nutmeg
- 1/8 spiced rum
- 1/2 water
- 1/2 crushed pineapple
- 1/3 walnuts
- 8 1/4 confectioners' sugar
- 1/2 spiced rum
- 1
- 2
Instructions:
1. Preheat oven to 350°F
2. Grease and flour 10-inch tube pan.
3. In a large bowl, combine all ingredients except pineapple and nuts.
4. With a mixer at medium speed, beat 2 minutes.
5. Stir in pineapple and nuts.
6. Pour batter into prepared pan.
7. Bake 45 to 55 minutes or until a wooden toothpick inserted in center comes out clean.
8. Cool in pan on a wire rack for 25 minutes. Invert cake to cool completely.
9. Pineapple Glaze: In a small bowl combine all ingredients mixing until smooth.
10. Spoon over cake.
Title: Black Bottom Cupcakes
Ingredients:
- 2 sugar
- 3 flour
- 2 water
- 2/3 salt
- 2/3 baking soda
- 1 vanilla
- 2 vinegar
- 2 cream cheese
- 2 egg
- 8 salt
- 1 chocolate chips
- 1/8
- 6
Instructions:
1. Mix first group of ingredients well.
2. Line muffin tin with cupcake papers.
3. Fill cupcake papers half full.
4. Blend second group of ingredients.
5. Place 1 tsp of filling in each cupcake.
6. Bake at 350 for 25 minutes.
Title: Orange Chocolate Marble Cake with Orange Buttercream Frosting
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 1 1/2 eggs
- 2 cake flour
- 2 1/2 salt
- 1 baking powder
- 3 1/2 milk
- 1 baking soda
- 1 water
- 1/4 mandarin oranges
- 2 butter
- 1 confectioners' sugar
- 1/2
- 1
- 4
- 4 1/2
- 1
Instructions:
1. Grease and flour two 9 inch layer pans.
2. Cream butter and sugar in a large bowl with electric mixer.
3. Blend in orange rind and eggs.
4. Sift flour, salt and powder together and add alternately with milk, beating well after each addition.
5. Pour about 2/3 of batter into prepared pans.
6. Combine melted chocolate, baking soda and water and blend into remaining cake batter.
7. Spoon chocolate batter here and there over orange batter and cut through with spatula or knife to make a marbled effect.
8. Bake at 350* for 30 minutes or until cake springs back when lightly touched.
9. Cool cakes in pans 10 minutes; remove from pans and cool completely on racks.
10. Fill and frost with Orange Buttercream Frosting.
11. Decorate with mandarin oranges.
12. Orange Buttercream Frosting: Blend butter and egg yolk at low speed in a large bowl.
13. Gradually beat in sugar alternately with orange juice.
14. Beat in orange rind.
Title: Delicious Apple Pie Cake
Ingredients:
- 2 eggs
- 1/2 vanilla extract
- 1/3 sugar
- 1 1/4 all-purpose flour
- 2 baking powder
- 1/2 cinnamon
- 1/4 nutmeg
- 1/4 salt
- 1 turbinado sugar
- 1 1/2
Instructions:
1. Preheat the oven to 350°F.
2. In a medium bowl, beat the eggs, vanilla, and granulated sugar together until smooth and thick--about 1 minute.
3. In another bowl, mix the dry ingredients. Add them to the egg mixture and stir well until combined.
4. Stir in the pie filling.
5. Pour the mixture into a well-greased, nine-inch deep dish pan.
6. Sprinkle the turbinado sugar on top and bake for 20 minutes or until browned and a toothpick inserted in the middle comes out clean.
Title: Chocolate Satin Frosting
Ingredients:
- 2 powdered sugar
- 1/4 butter
- 1 milk
- 1 vanilla
- 1/8 salt
- 1 egg
- 2 chocolate
Instructions:
1. In a bowl combine sugar, butter, milk, vanilla and salt; beat until creamy.
2. Beat in egg.
3. Beat in chocolate, mix well.
4. This fills and frosts 2 8 or 9 inch layers, 24 cupcakes, or 1 13x9 inch cake.
Title: Devilish Valentine's Cake
Ingredients:
- 1 eggs
- 3/4 fresh raspberries
- 2
- 3/4
- 1/2
- 1 1/2
Instructions:
1. Grease a 9x12" baking pan. Line with waxed paper; grease and flour the paper. Set aside.
2. Prepare cake batter according to package directions; stir in chocolate chunks. Pour into prepared pan.
3. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving platter.
4. Spread warm cake with hot fudge topping.
5. Arrange raspberries over the top.
Title: Pineapple or Banana Upside Down Cake
Ingredients:
- 1/4 butter
- 1/4 margarine
- 1 brown sugar
- 2 pineapple slices
- 1 1/2 pecans
- 1/2 maraschino cherry
- 1/2 Bisquick baking mix
- 2 granulated sugar
- 1 milk
- 1 water
- vanilla
- egg
Instructions:
1. Heat oven to 350 degrees F.
2. In 9-inch round pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices in single layer over sugar mixture. Sprinkle with pecans. Place cherry in center of each pineapple slice.
3. In large bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Immediately place serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Store loosely covered.
5. VARIATION:.
6. BANANA UPSIDE-DOWN CAKE:
7. Omit pineapple, cherries and pecans. Sprinkle 2 tablespoons chopped walnuts over brown sugar mixture in pan. Cut 2 bananas into slices; arrange on brown sugar mixture.
Title: Easy Banana Pudding
Ingredients:
- 4 bananas
- 1 instant vanilla pudding
- 1 Cool Whip
- 1
Instructions:
1. Do pudding as on the box.
2. 5 minutes later add the coolwhip and milk.
3. Layer, cookies, bananas and pudding in a bowl or dish.
4. That's it!
5. Let set in refrigerater until chilled.
Title: Sugared Raspberries
Ingredients:
- 2 raspberries
- 2 granulated sugar
Instructions:
1. Carefully pick over the berries, removing leaves, foreign objects, and spoiled berries. Place the berries in a mixing bowl, and pour the sugar over them.Use two large forks to mash the sugar into the berries until they are liquified and there is no trace of whole berries left. Don't use a blender, it will pulverize seeds, and they should be left whole.
2. Transfer to jars and refrigerate 2 days before using. They will keep one year refrigerated.
Title: Gluten Free Cashew Butter Cookies
Ingredients:
- 1/2 smooth cashew butter
- 1/2 egg
- 8 all-purpose flour
- 1 baking soda
- 1 salt
- 1
- 1/2
Instructions:
1. Preheat oven to 350.
2. Cream the first four ingredients one adding one at a time in order given.
3. Add egg and mix.
4. Add sifted dry ingredients and mix until dough is smooth.
5. If dough isn't hard enough, put in refrigerator for about 10 minutes to harden it back up.
6. Drop by teaspoonfuls on a cookie sheet sprayed with oil.
7. using a fork dipped in water, push down on dough once then cross ways.
8. Bake 10 minutes.
9. Refrigerate cookies after they cool for best taste.
Title: Ninfa's Flan
Ingredients:
- 3/4 sugar
- 3 eggs
- 3 vanilla
- 2 sweetened condensed milk
- 1 milk
- 1 3/4 cream cheese
- 2
Instructions:
1. Choose a baking pan that will withstand the heat of the caramelized sugar---this is your flan pan.
2. Caramelize sugar* in a heavy skillet; pour into flan pan.
3. Whip remaining ingredients in food processor and then pour onto the caramelized sugar.
4. Place flan pan into a larger pan with 1" of hot water and bake at 350°F for 1 hour.
5. Chill.
6. *To caramelize sugar: Place sugar only into a heavy pot or skillet over high heat, stirring constantly, until the sugar melts and starts to turn amber in color.
7. This syrup is VERY hot and must be handled quickly and safely.
Title: Pumpkin Pots De Creme
Ingredients:
- 4 eggs
- 3/4 skim milk
- 3/4 canned pumpkin
- 1 sugar
- 1/3 salt
- 1/2 cinnamon
- 1/2 ginger
- 1
Instructions:
1. Combine all ingredients in large bowl; mix well.
2. Spoon into eight (6 ounce) custard cups.
3. Place in pan filled with 1 inch hot water.
4. Bake at 350° for 25 to 30 minutes or until knife inserted in center comes out clean.
5. Cool.
6. Sprinkle with nutmeg.
Title: Easy Keto Chocolate Peanut Butter Cookies
Ingredients:
- 1 crunchy peanut butter
- 1/2 egg
- 1 chocolate chips
- 1/4
Instructions:
1. Preheat the oven to 350 degrees F.
2. Mix all the ingredients in a bowl.
3. Spoon a bit of dough for one cookie into the palm of your hand and form a smooth ball.
4. Make about 10 cookies on the cookie sheet.
5. Take a large fork and press the ball down in two directions on a non-stick cookie sheet.
6. Bake at 350 degrees F for 12 minutes.
7. Cool on the baking sheet for 15 minutes and enjoy!
Title: Pineapple Rhubarb Crumble Pie
Ingredients:
- 1 rhubarb
- 4 cornstarch
- 2 sugar
- 1/2 Splenda granular
- 1/2 crushed pineapple
- 2 brown sugar
- 1/2 Splenda granular
- 1/4 flour
- 1/2 old fashioned oats
- 1/4 butter
- 3
Instructions:
1. Preheat oven to 350.
2. Combine rhubarb and cornstarch, set aside.
3. Roll out pie crust into 8 inch pie plate.
4. Pour rhubarb and cornstarch mixture into prepared crust.
5. Combine sugar and Splenda; sprinkle over rhubarb mixture.
6. Top evenly with drained pineapple.
7. Prepare Topping: combine sugars, flour and oats, then cut in butter using a pastry cutter until mixture resembles coarse crumbs.
8. Sprinkle topping over pineapple.
9. Cover edges of pie with foil and bake at 350 for 25 minutes.
10. Remove foil and continue baking for an additional 25-30 minutes until topping is golden.
11. Cool completely on wire rack. Store leftovers in fridge.
Title: Sugar-Free, Dairy-Free, Gluten-Free 7-Minute No-Cook Frosting
Ingredients:
- 1/2 vanilla extract
- 1 boiling water
- 1 cream of tartar
- 1/4
- 3
Instructions:
1. Mix sugar, cream of tartar, vanilla, other flavoring, and egg whites.
2. Drizzle boiling water in as you mix.
3. Beat on high until mixture forms peaks (like meringue) approx 5-7 minutes.
Title: Peanut Butter & Jelly Bars
Ingredients:
- 175 unsalted butter
- 85 brown sugar
- 225 salt
- 50 all-purpose flour
- 1/4 honey
- 1/2
- 320
- 100
- 10
Instructions:
1. Preheat oven to 350°F.
2. Line a 9x9 pan with parchment paper.
3. Cream butter, peanut butter and sugar together until light and fluffy - about 5 minutes.
4. Add yolks and almond extract, mix until blended.
5. Add flour and salt. Mix until just combined.
6. Press dough into the prepared pan until flat.
7. Using the end of a wooden spoon, press grooves into the dough. These can be small circular wells, or connect the grooves to form rows (or any other shape!).
8. Warm the jelly in the microwave for 30 seconds.
9. Add the honey to the jelly and mix.
10. Spoon the jelly mixture into the wells in the dough.
11. Bake for 30-35 minutes, until just set on top and golden brown.
12. Let cool in the pan. Slice when cool.
Title: Chocolate Cafeteria Cake
Ingredients:
- 1 margarine
- 1 water
- 1/4 sugar
- 2 flour
- 2 salt
- 1 baking soda
- 1 eggs
- 2 buttermilk
- 1/4 vanilla
- 1 margarine
- 6 milk
- 1/4 powdered sugar
- 5
- 1
Instructions:
1. Mix sugar, flour, salt and soda in large bowl.
2. In medium saucepan, bring margarine, water, and cocoa to a boil.
3. While warm add to dry ingredients.
4. Add the eggs, buttermilk, and vanilla.
5. Bake at 400° in a jelly roll pan for 12-15 minutes.
6. In the meantime, bring the 6 tbs. margarine, 1/4 cup cocoa, and 5 tbs. milk to a boil (using same saucepan).
7. Then add the powdered sugar.
8. Spread the warm frosting on the cooled cake.
9. Let cool and serve.
Title: Vanilla Oatmeal No-Bake Cookies
Ingredients:
- 2 sugar
- 3/4 butter
- 2/3 milk
- 3 1/2 vanilla instant pudding mix
- 3 1/2 quick-cooking oats
- 1/2 vanilla extract
Instructions:
1. In a large pan, mix together the sugar, butter and the milk. Bring to a boil. Boil 2 minutes.
2. Turn off the heat, add in the pudding mix, oats and vanilla. Let stand 5 minutes.
3. Drop by tablespoon onto wax paper and let cool.
4. Store in an airtight container.
Title: Plum and Almond Slice
Ingredients:
- 160 unsalted butter
- 2/3 sugar
- 2 eggs
- 1/2 plain flour
- 1/3 cornflour
- 2 glace ginger
- 1 1/2 plums in heavy syrup
- 825 honey
- 1
Instructions:
1. Preheat the oven to 180°C.
2. Lightly grease a 20cm square tin and line it with baking paper.
3. Leave the paper hanging over the edges of the tin on all sides.
4. This will make it easy to lift the cooked slice out of the tin.
5. Cream the butter and sugar in a small bowl with electric beaters until light and fluffy.
6. Add the eggs one at that time, beating well after each addition.
7. Sift the flours over the mixture of fold into the mixture along with the ginger.
8. Spread into the tin.
9. Arrange the plum halves on top, pressing them in carefully.
10. Scatter with the flaked almonds, pressing in gently.
11. Drizzle with the honey.
12. Bake for one hour and 10 minutes, or are until firm and golden.
13. If the slice starts to brown too quickly as it cooks, cover it with foil.
14. Cool in the tin, then lift out, using the paper as handles, before cutting into pieces.
15. The slice can be kept for four to five days if stored in an airtight container in the refrigerator.
Title: Creme Brulee for Two
Ingredients:
- 1 heavy cream
- 1/4 sugar
- 1 heavy cream
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 300 degrees.
2. Heat heavy cream and 1/4 cup sugar over high heat until little bubbles form around the edges. Remove from heat.
3. Whisk egg yolks and vanilla in a bowl, then add a tiny bit of cream mixture while whisking.
4. Continue adding cream mixture bit by bit until gone. You don't want to add the hot cream mixture all at once because it'll cook the yolks.
5. Pour into two creme brulee ramekins.
6. Place ramekins in a baking dish with edges taller than the ramekins.
7. Carefully pour enough water into the baking dish to halfway cover the sides of the ramekins. Be sure not to get water in the ramekins.
8. Bake for 40 minutes.
9. Carefully remove from oven and let cool.
10. Remove ramekins from baking dish, cover with clear wrap, and refrigerate for at least 3-4 hours.
11. When ready to serve, sprinkle 1/2 tablespoon of sugar evenly over each ramekin, and torch in slow, steady circles until sugar caramelizes.
Title: Apple Rum Raisin Cake (Gluten-Free, Low-GI)
Ingredients:
- 2 apples
- 2 lemon juice
- 1/2 raisins
- 2 cinnamon
- 1/2 water
- 2 rum
- 2 baking powder
- 1 eggs
- 1 unsalted butter
- 1/2 applesauce
- 1 walnut pieces
- 2 powdered sugar
- 6
- 2 -4
- 1/2
- 1/4
Instructions:
1. In a small sauce pan, place apple pieces, lemon juice, raisins, sugar, cinnamon, and water and cook under medium heat for about 10 minutes until the apples become soft.
2. Add rum and mix. Turn off heat and set it aside.
3. Preheat oven to 350ºF/180ºC degrees and spray the cake pan with oil.
4. In a bowl, combine almond meal, coconut flour, sugar, and baking powder.
5. Add beaten eggs, melted butter, apple sauce, and almond extract and mix.
6. Add the apple and raisin mixture and walnut pieces (if using) and mix.
7. Bake for about 40 minutes.
8. When the cake is no longer hot, remove from the pan and cool on a wire rack. Dust with powdered sugar (optional).
9. Infuse love, slice and serve.
Title: Dream Berry Salad
Ingredients:
- 2 fat free sugar-free instant cheesecake pudding mix
- 1 plain yogurt
- 1 Cool Whip
- 1 frozen mixed berries
Instructions:
1. Combine all ingredients except berries and mix until mostly smooth. It might be a little gritty but will become super smooth after sitting in fridge.
2. Fold in Berries. (do not thaw berries)
3. Refrigerate for at least 1 hour.
4. *****You can use whatever flavor or pudding you want. I just really like the Cheesecake. I used non-fat yogurt and lite cool whip and it was AWESOME!*****.
Title: Apple Crisp
Ingredients:
- 4 tart apples
- 1/3 butter
- 3/4 margarine
- 2 sugar
- 3/4 flour
- 1/4 ground cinnamon
- 3/4 ground nutmeg
- 1/2 brown sugar
- 1/2 all-purpose flour
- 1/3 quick-cooking oats
- 3/4 butter
- 1/2 margarine
- ground cinnamon
- ground nutmeg
- ice cream
Instructions:
1. Heat oven to 375°F Grease bottom and sides of 8-inch square pan.
2. Let apples soak in the melted butter a few minutes. Combine sugar, flour, cinnamon and nutmeg in a bowl; pour over the apples and mix together. Spread apples in pan.
3. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
4. Bake about 30 minutes or until topping is golden brown. Serve warm with ice cream.
Title: Strawberry Ooey Gooey Butter Cake
Ingredients:
- 1 butter
- 1/2 eggs
- 4 cream cheese
- 1 confectioners' sugar
- 1 fresh strawberries
- 3/4 strawberry
Instructions:
1. Preheat oven to 350°.
2. Lightly grease a 13x9-inch baking pan.
3. In a large bowl, combine cake mix, butter, and 1 egg.
4. Press mixture into bottom of prepared pan.
5. In a separate large bowl, beat cream cheese and 3 eggs at medium speed with an electric mixer until smooth.
6. Gradually beat in confectioners¹ sugar until combined.
7. Stir in strawberries.
8. Spoon mixture over cake mixture; bake for 35 to 40 minutes, or until center is set.
9. Cool completely; cut into squares to serve.
10. Garnish with sweetened whipped cream and strawberries, if desired.