lumicero/recipes-ing2inst huggingface dataset:
Title: Deliciously Simple Sugar Cookies!
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1/2 kosher salt
- 1 unsalted butter
- 1 sugar
- 1 egg
- 2 turbinado sugar
- 1/2
Instructions:
1. In a large bowl sift together flour, baking powder, and salt. Set aside. Place butter and sugar in bowl of electric stand mixer and beat until light and fluffy, about 3 minutes. Add the egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, cover with plastic wrap, and refrigerate at least 2 hours.
2. Preheat oven to 375 degrees F.
3. Remove 1 wrapped pack of dough from refrigerator at a time, un-wrap the dough and roll it by hand into a log about 1 1/2-inches in diameter. Repeat with the second pack of dough. If dough has warmed during rolling, return it to the refrigerator for about 10 minutes. The dough may even be frozen at this point and thawed when ready to bake.
4. Sprinkle a work surface with half of the turbinado sugar. Roll one of the logs through the pile coating the entire log with as much of the sugar as will adhere. Repeat with the remaining sugar and the second log. Slice each log crosswise into 1/3-inch thick rounds. Place them at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 8 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Store in airtight container for up to 1 week.
Title: Anna's Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1/2 white sugar
- 1 brown sugar
- 1 vanilla extract
- 2 eggs
- 2 1/2 all-purpose flour
- 1 baking soda
- 1 salt
- 2 chocolate chips
Instructions:
1. Preheat oven to 350°F.
2. Cream butter, sugar, and vanilla. Then stir in eggs. Put flour on top of mixture and add soda and salt, mix a little, then mix together with rest of ingredients. Add chocolate chips and mix again.
3. Drop by spoonfuls on cookie sheet. Bake for about 8-10 minutes.
Title: Seven Cups Delight
Ingredients:
- 1 gram flour
- 2 sugar
- 1 milk
- 2 ghee
- 1 coconut
- 1/4 cashews
- 1/4
Instructions:
1. In a bowl combine together all ingredients except the cashews and almonds.
2. Pour the mixture into a non-stick pan.
3. Cook on low heat until the mixture thickens(takes about 40 minutes).
4. Fold in the chopped cashews and almonds.
5. Stir for another 10 minutes.
6. Grease a plate with ghee.
7. Pour the mixture into it and spread it evenly.
8. Cut into square or diamond shapes immediately.
9. Allow it to settle down.
10. Garnish with finely chopped cashews and almonds before serving.
11. Enjoy!
Title: Broiled Pineapple Dessert
Ingredients:
- 4 pineapple
- 8 brown sugar
- 2 butter
- 4 vanilla ice cream
- 4
Instructions:
1. Place pineapple slices on a broiler pan.
2. Top each with 2 tsp brown sugar and 1 1/2 tsp butter.
3. Broil 4 inches from heat for 3-5 minutes or until sugar is bubbly.
4. Place each slice on a piece of pound cake and top with ice cream.
5. Sprinkle with cinnamon.
6. Serve immediately.
Title: Candy Corn Peanut Bars
Ingredients:
- 1 margarine
- 1/2 mini marshmallows
- 3 egg
- 1 light corn syrup
- 1/2 sugar
- 1/4 brown sugar
- 1/4 creamy peanut butter
- 1/2 vanilla
- 2 salted peanuts
- 2
- 1
Instructions:
1. Preheat oven to 350*.
2. In a large bowl, combine cake mix (dry) and margarine, mix well.
3. Stir in egg.
4. Press into bottom of 15x10x1 inches baking pan.
5. Bake at 350 for 10-14 minute or until set and light brown in color.
6. Remove from oven and immediately cover with marshmallows.
7. Return to oven for 1-4 minutes, or until marshmallows begin to puff.
8. Remove from oven and cool while preparing topping.
9. In saucepan, combine syrup and sugars, cook and stir constantly until it comes to a boil.
10. Remove from heat and stir in peanut butter and vanilla.
11. Add cereal, peanuts and candy corn and pour over marshmallows.
12. Spread to cover.
13. Chill until firm.
Title: Strawberry Mousse
Ingredients:
- 1 honey
- 1/3 cornstarch
- 1/4 sea salt
- 1/8 strawberries
- 2 1/2 soft silken tofu
- 1 2/3
Instructions:
1. In medium saucepan, whisk together apple juice, honey, cornstarch and salt. Bring to a simmer, whisking often.
2. Reduce heat and simmer, until thickened. Remove from heat and let cook 10 minutes.
3. In food processor combine apple juice mixture, strawberries and tofu; puree until creamy and smooth.
4. Divide mousse among ramekins. Cover and refrigerate for at least 4 hours.
Title: Yeasted Olive Oil Pastry
Ingredients:
- 2 active dry yeast
- 1/2 water
- 1/2 sugar
- 1 egg
- 1/4 extra virgin olive oil
- 2 unbleached all-purpose flour
- 3/4 salt
Instructions:
1. Dissolve the yeast in the water, add the sugar, and allow to sit until creamy, about 5 minutes. Beat in the egg and olive oil. Combine the flour and salt, and stir into the yeast mixture. Work the dough until it comes together in a coherent mass, adding flour as necessary. Turn out onto a lightly floured surface and knead for a few minutes, adding flour as necessary, until the dough is smooth; do not overwork. Shape into a ball. Place in a lightly oiled bowl, cover tightly with plastic wrap, and allow the dough to rise in a draft-free spot until doubled, about 1 hour.
2. Turn the dough out onto a lightly floured surface, gently knead a couple of times. For a galette, use all of the dough in one piece, for a double pie crust, cut into two pieces. Shape each piece into a ball and cover the dough loosely with plastic wrap. Let sit for 5 minutes. Then roll out into thin rounds, as directed in the recipe or use to line oiled pans. If not using right away, freeze the dough to prevent it from rising and becoming too bready. The dough can be transferred directly from the freezer to the oven.
Title: Weight Watchers Pumpkin Pie
Ingredients:
- 1 reduced fat graham cracker crust
- 2 sugar-free vanilla pudding mix
- 1 fat free cream cheese
- 1 pumpkin pie spice
- 1
Instructions:
1. .
2. In a large bowl mix together pumpkin puree and cream cheese until smooth.
3. Add in vanilla pudding mix and pumpkin pie spice.
4. Fold in thawed whipped topping until well blended.
5. Pour into reduced fat graham cracker crust and chill for 1 hour before serving.
6. You may serve with an additional dollop of whipped topping if desired.
7. Makes 8 servings at a little less than 3 Weight Watchers Points Each.
Title: Valencia Rice
Ingredients:
- 1 white rice
- 2 boiling water
- 1/2 water
- 1 1/2 margarine
- 30 honey
- 1/2 oranges
- 2 orange marmalade
- 1 sweet sherry
- 2 low-fat plain yogurt
- 1/2
- 2
Instructions:
1. Boil rice in water until water has been absorbed (about 15 mins). Add orange juice, 1 1/2 cups water & margarine or oil. Bring to boil then simmer until rice is tender (about 25 mins).
2. Stir in honey, extra orange juice & rind, spoon into serving dish, top with a ring of orange slices, heat marmalade with sherry & spoon over orange slices.
3. Serve with cream or low fat yogurt.
Title: Low Fat Brownie Cookies
Ingredients:
- 1/4 brown sugar
- 3 unsweetened applesauce
- 1 flour
- 2
- 10 1/4
Instructions:
1. Preheat the oven to 350.
2. Spray two cookie sheets with cooking spray.
3. Mix together the brown sugar, applesauce, and egg white until blended.
4. Stir in the flour and brownie mix until combined.
5. Drop by rounded teaspoonfuls onto the prepared cookie sheets. (Make sure to spread them out, because the cookies will increase in size as they bake!
6. Bake for 10 minutes.
Title: Chocolate Mascarpone Pudding
Ingredients:
- 4 sugar
- 1/2 vanilla
- 1/2 mascarpone
- 1/4 marsala
- 1/2 walnuts
- 1/4
- 1/2
- 3/4
Instructions:
1. In a big metal bowl, beat the egg yolks and sugar until light and fluffy.
2. Place the bowl over a saucepan, half filled with simmering water, and whisk until “ribbons” form.
3. Still whisking, add the vanilla, cocoa, and mascarpone; beat until smooth.
4. Slowly add the Marsala, whisking constantly until the mixture thickens.
5. Remove form the heat and spoon into pudding bowls, about ½ cup each.
6. Chill until set.
7. Pipe the whipped cream on top and sprinkle with the nuts.
Title: Ground Rice Pudding
Ingredients:
- 4 milk
- 1 1/4 caster sugar
- 4 rose water
- 1/2 pistachios
Instructions:
1. Mix the ground rice with a little milk and prepare a paste.
2. Stir this paste into the remaining milk.
3. Cook on slow flame in a heavy saucepan until the mixture thickens.
4. Add the caster sugar and rose water.
5. Stir well.
6. Remove from flame.
7. Beat the mixture for 5 minutes.
8. Rinse out a mould with a little rose water.
9. Pour the pudding mixture into it.
10. Leave until firmly set and cold.
11. Turn out.
12. Sprinkle a few drops of rose water and some caster sugar.
13. Garnish with chopped pistachios and almonds.
Title: Dark Chocolate and Cherry Christmas Pudding
Ingredients:
- 40 sultanas
- 40 currants
- 40 raisins
- 40 dried figs
- 60 black treacle
- 1 extra virgin olive oil
- 4 apple
- 1 plain flour
- 2 cocoa powder
- 40 mixed spice
- 25 salt
- 15 egg
- 2
- 1
- 85
- 1
- 227
Instructions:
1. Mix together the dried fruit, treacle, olive oil, apple and whiskey and leave for at least 4 hours , or overnight if possible.
2. Mix all dry ingredients together.
3. Add the egg to the soaked fruit and mix well.
4. Finally add the dry ingredients and mix well, but do not over-mix.
5. Place the mixture in a pudding basin, 617cm (6 1/2 in) in diameter and 9cm (3 1/2 in) deep, and cover with a circle of greaseproof paper.
6. Place a large piece of foil on top of a large piece of greaseproof paper, then fold in the centre to make a pleat.
7. Place the pleated papers on top of the pudding basin and use a long piece of string to tightly tie just below the rim of the basin.
8. With an extra piece of string, tie a long loop across the top, you can use this as a handle to help lower and lift the pudding in and out of the pan.
9. Place a heatproof sauce in the bottom of a large saucepan and sit the pudding on top.
10. Fill the pan with enough boiling water to come halfway up the side of the basin, then cover with a tightly fitting lid.
11. Bring the water to the boil, reduce the heat and simmer gently for 4-5 hours.
12. Check the water every couple of hours, and add extra boiling water as necessary to maintain the water level until the pudding had cooked.
13. Serve with clotted cream.
Title: Lemon Velvet Cream Cake
Ingredients:
- 18 1/4 water
- 1 1/4 eggs
- 1/3 cream cheese
- 3 milk
- 3 lemon peel
- 1 powdered sugar
- 1 lemon twist
- 2
- 2/3
Instructions:
1. Heat oven to 350°F (325°F for dark or nonstick pans).
2. Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).
3. Make cake mix as directed on box, using water, oil and eggs. Pour into pans.
4. Bake and cool as directed on box for 8- or 9-inch round cake pans.
5. Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
6. Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store in refrigerator.
7. High Altitude (3500-6500 ft): Follow High Altitude directions on box for 8- or 9-inch pans.
8. If softening cream cheese in the microwave, transfer to a chilled bowl and continue as directed in step 3.
9. Time Saver:
10. For a quick frosting, stir 2 teaspoons grated lemon peel into each of 2 containers (12 oz each) Betty Crocker® Whipped whipped cream frosting.
11. Variation:
12. Create a Citrus Velvet Cream Cake by substituting orange peel for the lemon peel and garnishing top of cake with mandarin orange segments.
13. Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 5 Fat.
Title: Chocolate Chip Zucchini Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1 flour
- 1/2 baking soda
- 1/2 baking powder
- 1 salt
- 1 unsalted butter
- 1 light brown sugar
- 3 vanilla
- 2 eggs
- 1 zucchini
- 1/2 walnuts
Instructions:
1. Preheat oven to 350°F Butter bundt pan well and dust with some flour, knocking out excess.
2. Sift together 2 1/2 cups flour, baking soda, baking powder, and salt into a bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in vanilla.
3. Reduce speed to medium and add eggs 1 at a time, beating well after each addition and scraping down side of bowl occasionally, then beat until very smooth and fluffy, about 2 minutes more.
4. Reduce speed to low and add all but 1/2 cup flour mixture, mixing until just combined.
5. Toss zucchini, chocolate chips, and walnuts with remaining 1/2 cup flour mixture and add to batter, then mix batter with a rubber spatula (batter will be thick).
6. Spoon batter into bundt pan, smoothing top. Bake in middle of oven, rotating pan halfway through baking, until side begins to pull away from pan and a tester comes out clean, 45 to 50 minutes total.
7. Cool cake in pan on a rack 30 minutes, then run a thin knife around outer and inner edges. Invert rack over pan, then invert cake onto rack. Cool completely.
Title: Banana Sundae Wraps with Custard Sauce
Ingredients:
- 2 egg
- 1 sugar
- 1/3 cornstarch
- 2 salt
- 1/8 vanilla
- 1 bananas
- 4 marshmallows
- 8 mini marshmallows
- 1/4 cinnamon
- 8 vanilla ice cream
- 1
Instructions:
1. Prepare Custard Sauce: In a medium heavy saucepan, bring milk to a simmer.
2. Meanwhile, in a medium bowl, whisk together egg, sugar, cornstarch and salt until pale yellow.
3. Gradually whisk hot milk into egg mixture, return to saucepan.
4. Cook, stirring constantly, over low heat until custard coats the back of a spoon.
5. Transfer to a clean bowl, cool to room temperature and refrigerate until chilled.
6. Prepare Egg Rolls: Peel bananas; quarter lengthwise.
7. Lay egg roll wrappers on a flat surface with point facing you.
8. Arrange 2 banana quarters on center of wrapper.
9. Sprinkle with 1/2 tablespoon chocolate chips and 1 large marshmallow that's been halved or 4 mini marshmallows.
10. Sprinkle with cinnamon.
11. Fold and seal as directed on egg roll package.
12. Repeat with remaining wrappers.
13. In a deep skillet, pour oil 2 inches deep.
14. Heat to 365 degrees F.
15. Fry banana rolls one at a time, for 1 to 1 1/2 minutes or until deep golden brown.
16. Drain well on paper towels; keep warm in a 250 degree F oven until all are fried.
17. Serve warm with custard sauce and a scoop of vanilla ice cream, if desired.
Title: Sprinkles Cinnamon Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 1/2 unsalted butter
- 1/8 salt
- 1/2 cinnamon
- 3 3/4 confectioners' sugar
- 1/2 vanilla
- milk
Instructions:
1. Using the flat beater in your electric mixer, beat cream cheese, unsalted butter, salt, and cinnamon on medium low speed until smooth and creamy (approximately 2 or 3 minutes).
2. Reduce speed to low and gradually add the confectioners' sugar, beating until incorporated.
3. Add the vanilla; beat just until mixed.
4. Do not overbeat or the frosting will incorporate too much air. It should be creamy and dense like ice cream.
5. Add milk, 1 teaspoon at a time, if frosting is not of a spreadable consistency.
Title: Double Chocolate Baby Lava Cakes
Ingredients:
- 1/2 granulated sugar
- 1/3 light brown sugar
- 2 dark corn syrup
- 1/2 heavy cream
- 1/3 pecan halves
- 3/8 unsalted butter
- 1 1/2 unsalted butter
- 3 unbleached all-purpose flour
- 2 unbleached all-purpose flour
- 1 eggs
- 3 granulated sugar
- 1 vanilla extract
- 1 1/2 cocoa powder
Instructions:
1. For the praline sauce:
2. In a medium, heavy bottomed sauce pan, combine the granulated sugar, brown sugar and dark corn syrup.
3. Stir in the heavy cream and cook over medium-high heat until the mixture boils, stirring constantly to dissolve the sugars.
4. Reduce the heat and cook, stirring occasionally, until thickened, about 8-10 minutes.
5. Cover and keep warm over very low heat until needed.
6. For the Baby Lava Cakes:
7. Preheat oven to 400°F.
8. Lightly butter and flour four 6oz ramekins.
9. Place the ramekins on a baking sheet and set aside until needed.
10. In a small, heavy-bottomed sauce pan, melt the butter and chocolate over low heat, stirring constantly. Remove from heat and set aside to cool.
11. Using an electric mixer with a whisk attachment, whisk the whole eggs, egg yok, sugar and vanilla on high speed until thick and lemon-colored (about 5 minutes).
12. Whisk in the cooled chocolate mixture on medium speed.
13. Sift the flour and cocoa powder together and add to the egg mixture, whisking on low speed until just combined.
14. Spoon the batter into the prepared ramekins and smooth the tops with a spatula.
15. Bake for 10 minutes, then remove the cakes from the oven.
16. Using a knife, carefully puncture the top of each partially cooked cake. Spoon 1 heaping tablespoon of the warm praline sauce into the center of each cake.
17. Return the cakes to the oven and bake until the cakes feel firm at the edges and are beginning to pull away from the sides of the ramekins, about 5 minutes more.
18. Cool the cakes in the ramekins on a wire rack for 3 minutes.
19. Using a knife, lossen the edge of the cakes from the ramekins and slip them out upright onto individual dessert plates.
20. Stir the toasted pecans into the remaining praline sauce and spoon some of the warm mixture on top of each cake and serve imediately.
21. Enjoy!
Title: Chocolate Chip Cookie Healthy Single Serving Fix
Ingredients:
- 4 oats
- 2 whole wheat flour
- 1/4 baking powder
- 1/8 salt
- 1/2 Sweet 'n Low
- 1/2 peanut butter
- 1/4 margarine
- 1 raisins
- 1 cashews
- 1 water
Instructions:
1. Preheat pan to medium heat.
2. Mix all ingredients.
3. Add water until its consistency is between cookie and pancake.
4. Spray pan .
5. Spread batter into pan to about 1/2 inch thick.
6. Cook till it solidifies enough to flip (mine crumbled a little on edges, but the rest held together quite well) about 2 minutes.
7. Cook other side maybe a minute.
8. Enjoy.
Title: Outstanding Oatmeal Cookie (The Olympic Cookie)
Ingredients:
- 1 butter
- 1 1/2 light brown sugar
- 1 egg
- 1 1/2 vanilla
- 2 1/2 quick oats
- 1 flour
- 1 baking soda
- 1/2 salt
- 1 raisins
- 1/2
- 3/4
Instructions:
1. Beat together butter and sugar until light and fluffy; blend in egg and vanilla.
2. Add combined oats, flour, soda and salt; mix well.
3. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls onto cookie sheets covered with parchment paper about 3 inches apart.
4. Press 2 to 3 additional M&M candies into each cookie, if desired.
5. Bake at 350*F for 8 to 10 minutes or until golden brown. Cool on cookie sheet about 3 minutes; remove cookies to wire rack to cool thoroughly.
6. Makes about 4 dozen 2 1/2-inch cookies.
Title: Eggnog Custard Pie
Ingredients:
- 1 eggs
- 2 spiced rum
- 3 brandy
- 2 vanilla extract
- 1 sugar
- 1/3 salt
- 1/8 nutmeg
- 1/4 confectioners' sugar
- 1 spiced rum
- 3 brandy
- 1 nutmeg
Instructions:
1. Preheat oven to 350 degrees. Prick holes in the bottom of the pie crust and bake 15 minutes to partially cook.
2. To make the fiiling, beat eggnog, eggs, liquor and vanilla in a large bowl. Add the sugar, salt and nutmeg; mix well. Pour into pie crust.
3. Bake 25 minutes. Cover with foil and bake 30-40 minutes longer, or until a knife inserted in the center comes out clean.
4. To make the topping, beat whipping cream in a small bowl until soft peaks form. Add connfectioner's sugar and liquor; beat until stiff peaks form. Garnish pie with whipped cream and sprinkle with nutmeg.
Title: Tilslørte Bondepiker ”Veiled Farm Girls”
Ingredients:
- 2 unsalted butter
- 1 1/2 sugar
- 3 cinnamon
- 1 heavy cream
- 2 apples
- 10 sugar
- 1/2 water
- 1/2 cinnamon stick
- 1 vanilla bean
- 1
Instructions:
1. Peel and core apples. Cut the apples into pieces and place them in a pot. Add water and sugar and add the optional ingredients if you choose to do so. Bring to a boil and cook, stirring until the apples are soft. Let cool to room temperature. (If you are in a pinch for time you can substitute with store bought applesauce.
2. In a pan, add breadcrumbs, sugar, cinnamon and butter. Stir constantly over medium heat until breadcrumbs are uniformly toasted and golden. Remove from heat and let cold.
3. In a large bowl, whip cream until stiff.
4. Layer applesauce, bread crumbs and cream in one glass bowl or individual bowls. It’s best to have at least two layers.
5. You can easily make your own nontraditional variations by altering the applesauce by adding raisins or cranberries. One can substitute pears for apples if preferred.
Title: Perfect Peanut Butter Cookies
Ingredients:
- 1 egg
- 1 sugar
- 1 peanut butter
Instructions:
1. first pre heat the oven to 350f.
2. then mix together the peanut butter and the sugar until the batter looks grainy but no lumps
3. then add the egg and mix again.
4. finally roll batter into a ball ( if batter is sticking to you then add more peanut butter or sugar ) then put on baking pan and push fork down to make a cris-cross pattern and bake for 8 minutes.
Title: Pumpkin Streusel Bundt Cake
Ingredients:
- 1/2 brown sugar
- 1 cinnamon
- 1/2 allspice
- 2 butter
- 3 flour
- 1 cinnamon
- 2 baking soda
- 1 salt
- 2 sugar
- 1 butter
- 4 margarine
- 1 eggs
- 1 pumpkin puree
- 2 sour cream
- 1 1/2 pure vanilla extract
- 2 -3 powdered sugar
- milk
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 12 cup bundt pan.
3. Streusel: Combine brown sugar, spices in a small bowl.
4. Cut in butter until crumbly.
5. Set aside.
6. Cake: Add flour, cinnamon, salt and baking soda in a medium bowl.
7. In a large bowl beat butter and sugar until fluffy.
8. Add and beat in eggs one at a time.
9. Add pumpkin, sour cream and vanilla.
10. Beat well.
11. Beat in flour mixture.
12. Spoon half of the batter into the pan.
13. Sprinkle streursel mixture over batter but don't let it touch the sides of the pan.
14. Top with remaining batter, making sure batter does touch the sides of the pan.
15. Bake for 55-60 minutes.
16. Cool in the pan for 30 minutes.
17. Turn out onto wire racks in order to cool completely.
18. Turn out on serving plate.
19. Drizzle with glaze.
Title: S.r.g Moist Chocolate Cake
Ingredients:
- 2 1/4 cake flour
- 2 baking powder
- 1 1/4 baking soda
- 1 3/4 sugar
- 3/4 margarine
- 3 eggs
- 1 vanilla
- 3/4 water
- 1 1/3 cornstarch
- 1 evaporated milk
- 1 vanilla
- 1/4 evaporated milk
- 1/2 all-purpose flour
- 1/4 vanilla
- 2 baking soda
- 1 butter
- 1/2
- 4
- 1
- 2
Instructions:
1. Preheat oven to 350°F Line two 9-inch round pans.
2. Mix 1 1/3 cups water, 3/4 cup unsweetened cocoa powder and vanilla. set aside.
3. Cream margarine and sugar until fluffy. Add eggs one at a time until creamy. Add the dry ingredients alternately with the cocoa mixture until well blended. Pour in prepared pans and bake for 30 minutes or until done. Let cool.
4. Filling: Combine all ingredients in a double boiler and cook until thick.
5. Frosting: In a heavy bottom saucepan mix together all ingredients for the frosting except butter. Cook until thick; stir in butter.
6. To assemble: Fill layers of cake with filling. Ice decoratively with frosting.