lumicero/recipes-ing2inst huggingface dataset:
Title: Eggless Carrot Cake
Ingredients:
- 100 icing sugar
- 150 butter
- 10 lemon zest
- 1 vanilla bean
- 1 salt
- 300 flour
- 100 ground hazelnuts
- 10 baking powder
- 180 raisins
- 50 carrots
- 150 walnuts
- 3 -5
Instructions:
1. In a large bowl, whip together the icing sugar, butter, vanilla and lemon zest.
2. Sift the flour and baking powder together in a separate bowl.
3. Add the ground hazelnut to the flour and mix well.
4. Now, mix in this flour-hazelnut mixture into the butter mixture.
5. Add the whipped cream and mix well.
6. Next, stir in the raisins and carrots.
7. Grease and flour a seven inch cake tin now.
8. Pour the prepared mixture into it.
9. Alternatively, use well greased and dusted individual muffin molds.
10. Put the whole walnuts over the cake.
11. Bake at 180C for 25 minutes or till a wooden toothpick inserted in the center comes out clean.
12. Turn out onto a wire rack and allow it to cool completely.
13. Serve dusted with icing sugar.
14. If baking in individual muffin molds, you may dip the tops in melted chocolate and by doing so, you'll be retaining the moisture in the cake for a longer period of time.
15. Enjoy!
Title: Rhubarb Mallow Cobbler
Ingredients:
- 4 rhubarb
- 2 1/2 sugar
- 1 miniature marshmallow
- 1/2 butter
- 1 vanilla
- 1 3/4 flour
- 3 baking powder
- 1/2 salt
- 1/2 milk
Instructions:
1. In a large bowl, combine rhubarb and 1 1/2 c sugar. Transfer to a greased 11x7 dish. Sprinkle with marshmallows.
2. In a small mixing bowl, cream butter, vanilla and remaining sugar.
3. Combine flour, baking powder and salt then add alternately with milk to the creamed mixture.
4. Beat just until moistened. Spoon over rhubarb/marshmallows.
5. Bake 350 degrees for 50-55 minutes or until topping is golden brown.
6. Serve warm.
Title: Ice Wine Infused Peaches
Ingredients:
- 6 sugar
- 1/2 ice wine
- 1 water
- 1
Instructions:
1. In a sauce pan combine water, sugar and ice wine.
2. Simmer over low heat and until the sugar has dissolved.
3. Cook syrup for 3 additional minutes, take off the heat and set aside until needed.
4. In a glass bowl, place peach halves and pour ice wine syrup on top and refrigerate to allow the flavors to mix.
5. Serve chilled in a small bowl and garnish with a drizzle of icing sugar.
Title: Heavenly Chocolate Dream Dessert
Ingredients:
- 1 flour
- 1/2 butter
- 1/3 brown sugar
- 1 pecans
- 1 cream cheese
- 1 confectioners' sugar
- 1 Cool Whip
- 1 instant chocolate pudding mix
- 2
Instructions:
1. Mix together the flour and the brown sugar. Cut in the butter until it looks like coarse granules. Chop pecans and stir them inches Press this into a 9x13" pan and bake at 350 degrees for 20 minutes. Remove from oven and cool completely.
2. In separate bowl, beat together cream cheese and confectioners sugar. Stir in a little less than of half of the Cool Whip tub. Spread this on top of the cooled cookie crust.
3. In another bowl, pour the milk in and beat in the instant pudding until thick - about 3 minutes. Spread this over the cream cheese layer.
4. Top the pudding layer with the remaining Cool Whip. You may top this with more chopped pecans or slices strawberries. Chill for at least 3 hours before serving.
Title: Best Peanut Butter Rice Krispy Treats (No Corn Syrup)
Ingredients:
- 4 butter
- 10 1/2 mini marshmallows
- 1/2 vanilla
- 1/2 peanut butter
- 6 -8
Instructions:
1. melt butter in large saucepan over med-low heat, stir in marshmallows.
2. stir until melted.
3. add peanut butter until combined, remove from heat.
4. stir in rice krispies. i just pour directly from the box, so i don't have exact measurements. i would start with 6 cups and add more as needed. it shouldnt be too gooey.
5. press into greased 13x9 pan. cool completely and cut.
Title: Cherry Bars
Ingredients:
- 1 cherry pie filling
- 1 eggs
- 1 sugar
- 2 butter
- 1 milk
- 5
- 1/3
- 1
Instructions:
1. In a large bowl, combine cake mix, pie filling, extract and eggs.
2. Stir with spoon til well mixed. Pour into greased 9x13" pan. Bake at 350° for 25-30 minutes.
3. For Frosting, in small sauce pan, combine sugar, butter & milk. Bring to boil on medium-high heat. Stir constantly. Let boil 1 minute. Remove from heat and stir in chocolate chips til smooth. Pour over cake. YUM.
Title: Gingerbread Streusel Cake
Ingredients:
- 1 all-purpose flour
- 2 brown sugar
- 2 ground ginger
- 1/8 cinnamon
- 1/8 butter
- 1 all-purpose flour
- 1 3/4 baking powder
- 1 ground ginger
- 1 baking soda
- 1/4 salt
- 1/4 nonfat milk
- 1/2 light molasses
- 1/2 sorghum
- 3 canola oil
- 1 egg
Instructions:
1. Preheat oven to 350°F.
2. Spray a 9-inch square pan with nonstick cooking spray and set aside.
3. In a small bowl, combine ingredients for streusel, except butter; mixing well.
4. Cut in butter until mixture resembles coarse crumbs; set aside.
5. In a large bowl, combine the flour, baking powder, ginger, baking soda and salt; mix well.
6. Add the milk molasses, oil and egg, beating with wire whisk until smooth, about 1 minute.
7. Pour the cake batter evenly into prepared pan, sprinkle with streusel mixture.
8. Bake in preheated oven for 18 to 23 minutes or until center is firm to the touch.
9. Cut into squares.
Title: Low Fat Chocolate Chip Dip
Ingredients:
- 1 fat free cream cheese
- 1/2 light margarine
- 1 vanilla
- 3/4 powdered sugar
- 2 brown sugar
- 3/4
Instructions:
1. Mix together the cream cheese, light margarine, and vanilla.
2. Slowly add the powdered sugar and brown sugar. Mix until smooth (you may have some chunks of cream cheese and that is okay). Then mix in the chocolate chips.
3. Refrigerate for two hours.
Title: Pepparkakor Cookies
Ingredients:
- 2/3 light brown sugar
- 2/3 light molasses
- 2 ground ginger
- 1 ground cinnamon
- 1 ground cardamom
- 1/2 ground cloves
- 12 butter
- 2 eggs
- 5 1/2 flour
- 1/2 baking soda
Instructions:
1. Combine brown sugar, molasses and spices in a saucepan. Heat to boiling over medium heat stirring constantly. Boil 1 minute, take off heat.
2. Place butter in a large mixing bowl. Pour sugar mixture over butter and stir until butter melts. Blend in eggs.
3. Stir 2 cups flour and baking soda together. Gradually mix into the butter/sugar mixture. Mix in additional flour to make dough stiff. Shape dough into a ball, wrap in plastic wrap and refrigerate a few hours or overnight.
4. Cut dough into quarters. Shape one quarter at a time into balls keeping the other dough in the fridge. Use rounded teaspoonful of dough for each ball. Place on ungreased cookie sheet. Bake in preheated 350 degree oven for 10-12 minutes until golden. Cool on wire racks.
Title: Spiced Apples
Ingredients:
- 3 -4 granny smith apples
- 1/8 - 1/4 butter
- 1/2 raisins
- 2 water
- 1 sugar
- 1/4 salt
- 1 cinnamon
Instructions:
1. Melt butter in a 2 qt saucepan.
2. Add and saute apples over med heat for 5 minutes.
3. Stir in fruit, nuts, salt, and cinnamon.
4. Add water and cook on high until mixture boils.
5. Add sugar and reduce heat to med-low.
6. Simmer for 10.
Title: Molton Lava Cake
Ingredients:
- 4 unsalted butter
- 1 flour
- 1/3 bittersweet chocolate chips
- 1 granulated sugar
- 1
- 2
Instructions:
1. Heat oven to 450F.
2. Butter two 6 oz ramekins and dust inside with flour.
3. Place the butter and chocolate in glass bow and microwave in 20 seconds intervals stirring after each until melted and smooth.
4. beat the egg,egg yolk and sugar in a medium bowl until lighter in color and thick.
5. add the melted chocolate and butter and beat until fully incorporated and smooth.
6. divide the batter between the ramekins.
7. bake until edges are set and center still jiggles slightly 8 to 10 minutes.
8. let stand 15 seconds.
9. run a knife around the edge
10. invert each cake onto plate
11. dust with confectioners sugar.
12. serve immediatly.
13. add mint or berries if desired.
Title: Sweet Delights
Ingredients:
- 15 1/4 light-brown sugar
- 1/4 eggs
- 1/3 chocolate chips
- 2
- 3/4
Instructions:
1. Mix together cake mix, brown sugar, oil, and eggs. Stir in chocolate chips.
2. Drop dough balls onto greased cookie sheet. Bake 8 to 10 minutes or until golden brown. Remove from pan and cool.
Title: Caramel Apples
Ingredients:
- 10 -12 corn syrup
- 1 1/4 sugar
- 1 1/4 evaporated milk
- 1 1/4 salted butter
- 1/4 vanilla extract
- 1/4
- 1
Instructions:
1. Special equipment: 10 to 12 candy sticks for apples, candy thermometer.
2. Wash and dry the apples completely. Insert 1 candy stick about 1 inch into the top center of each apple.
3. Mix the corn syrup, sugar and evaporated milk in a saucepan over medium heat and stir to combine. Bring the mixture to boil and continue stirring until the mixture reaches 240 degrees F on a candy thermometer. Add the butter and continue boiling to 242 degrees F.
4. Stir in the vanilla and remove from the heat. Let the caramel sit for 10 to 15 minutes before using.
5. Dip the apples into the caramel and halfway up the sides. Dip the apples into desired toppings.
Title: Babki With Custard Filling
Ingredients:
- 2 butter
- 1 sugar
- 2 flour
- 2 eggs
- 2 sugar
- 1/2
Instructions:
1. Beat butter to a foam.
2. Add sugar and eggs, beat well.
3. Blend in flour.
4. Cook egg yolks, cream, and sugar in double boiler until thick.
5. Butter cup cake tins and dust with bread crumbs.
6. Line tins with dough, fill with cooked custard and cover with dough.
7. Bake in 350 F oven for 25 minutes.
Title: The World's Best Turtle Brownies
Ingredients:
- 1 butter
- 2 sugar
- 2 vanilla
- 4 eggs
- 1 1/4 flour
- 3/4 salt
- 1/4 pecans
- 1 evaporated milk
- 1 1/2
- 1
- 14
- 1/2
Instructions:
1. Preheat oven to 350.
2. Grease 9x13 inch baking pan.
3. Melt butter.
4. Stir in sugar, vanilla and eggs.
5. Stir in flour, cocoa and salt.
6. Stir in 1 1/2 cup chocolate chips and 1 cup pecans.
7. Spread in prepared pan.
8. Bake 35-40 minutes or until done.
9. Heat milk and caramels in small saucepan over medium heat until caramels are melted and smooth.
10. Melt remaining 1/2 cup chocolate chips and oil in small saucepan over medium heat until chips are melted and smooth.
11. Drizzle caramel in a diagonal pattern across warm brownies.
12. Drizzle chocolate in the opposite direction over brownies.
13. Top with more chips and remaining pecans. ENJOY!
Title: Chocolate Mint Pudding
Ingredients:
- 3 nonfat milk
- 1/2 fresh mint leaves
- 2/3 sugar
- 1/4 cornstarch
- 3 salt
- 1/8 vanilla extract
- 3 mint sprig
- 1/2
- 2
Instructions:
1. Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; add mint. Let stand 15 minutes; strain milk mixture through a sieve into a bowl, reserving milk. Discard solids. Return milk to pan; stir in sugar, cornstarch, cocoa, and salt. Return pan to medium heat; bring to a boil, stirring constantly with a whisk until mixture thickens.
2. Place egg yolks in a medium bowl; gradually add half of hot milk mixture, stirring constantly with a whisk. Add egg mixture to pan; bring to a boil, stirring constantly. Cook 1 minute or until thick. Remove from heat; add vanilla and chocolate, stirring until chocolate melts. Pour pudding into a bowl; cover surface of pudding with plastic wrap. Chill. Garnish with mint sprigs, if desired.
Title: Very Lemon Extra Tangy Lemon Bars
Ingredients:
- 1/2 butter
- 1/3 margarine
- 1/4 brown sugar
- 2 flour
- 1/4 salt
- 1 1/2 - 1 3/4 sugar
- 1/2 flour
- 1/2 salt
- 6 eggs
- 1 lemon juice
- icing sugar
Instructions:
1. Preheat oven to 350°F.
2. Using a food processor, pulse cold margerine or butter, brown sugar, almonds, flour, and salt until it is blended together and has a sandy appearance.
3. Pat crust into a 9x13 pan (i give it a spray to keep everything from sticking and prefer to use a glass pan). It may seem very dry, but that is ok.
4. Bake crust for 20 minutes or until edges are just starting to turn golden.
5. Beat your eggs with a fork or whisk, then stir in lemon juice. In another bowl, mix flour, sugar, and salt. I use 1.5 cups sugar and they are very zingy. If you have any doubts, or know that you prefer slightly less zing, try 1.75 cups of sugar!
6. Remove crust from oven and reduce heat to 320°F This step is important!
7. mix wet ingredients into dry ingredients. Pour mixture on hot crust, and return to oven for 22 minutes, or until filling has set. It might still look a little wobbly in the center, but it will firm up a bit while it cools.
8. Cool, dust with icing sugar (You will need it if you used the lesser amount of sugar!).
9. Pucker up! :D.
Title: Caramel Apple Parfait Crunch
Ingredients:
- 1 dark brown sugar
- 3/4 milk
- 1 granola cereal
- 3/4 margarine
- 1/2 red apples
- 3
- 4
Instructions:
1. Mix Neufchatel cheese, 1/2 cup brown sugar and milk in medium bowl until well blended.
2. Combine peanuts, cereal and remaining 1/4 cup brown sugar in small bowl. Stir in margarine until well blended.
3. Spoon half of the apples into 6 (8-ounce) parfait glasses; cover with half each of the Neufchatel mixture and peanut mixture. Top each Reddi-wip. Repeat all laye.
Title: Supreme Chocolate Cake
Ingredients:
- 3/4 butter
- 2 sugar
- 4 eggs
- 1 1/2 vanilla extract
- 3/4 boiling water
- 3/4 buttermilk
- 1 flour
- 2 1/2 baking soda
- 1 1/2 baking powder
- 1/2 salt
- 1/2 confectioners' sugar
- 1 vanilla extract
- 1 1/4
- 2
- 1 1/2
Instructions:
1. In mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a bowl, whisk cocoa and water until smooth; stir in buttermilk.
2. Sift together flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth.
3. Pour into three greased and floured 9 inch round cake pans. Bake at 350 for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
4. For frosting, in mixing bowl, beat cream cheese until light. Add 1/2 cup confectioners sugar; mix well. Add the vanilla, cream and remaining sugar; beat until frosting reaches desired consistency. Place one cooled cake layer on a serving plate; spread with a third of the frosting. Repeat layers twice. Garnish with maraschino cheeries and mint if desired. Refrigerate leftovers.
Title: Earl Grey Shortbread Cookies
Ingredients:
- 2 all-purpose flour
- 2 salt
- 1/2 confectioners' sugar
- 3/4 pure vanilla extract
- 1 butter
- 1
Instructions:
1. In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
2. Preheat oven to 375°F.
3. Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.
Title: Hot Chocolate Shots
Ingredients:
- 2 butter
- 1/4 brown sugar
- 1 chocolate ice cream
- 1 water
- 2 1/2
- 1/2
Instructions:
1. In a saucepan, melt together the butter, sugar, ice cream, and baking chocolate until smooth. Whisk in the water and orange flavoring. Heat over medium-high heat, just until steaming. Serve with whipped cream and a sprinkling of orange zest and grated chocolate in chocolate-dipped shot glasses.
2. To chocolate-coat the edges of your shot glasses, zap 1/4 cup semi-sweet chocolate chips in a small, microwave-safe bowl just until melted. (The chocolate should be smooth and melty, but not hot. Overheating it wil cause the chocolate to mottle as it cools and hardens, so be careful that you only just microwave it until it's barely melted.) Dip the edges of each shot glass into the melted chocolate. Allow the chocolate to cool and harden before pouring hot cocoa into the glasses.
Title: Oatmeal Cake
Ingredients:
- 1/2 margarine
- 1 oatmeal
- 1 1/4 boiling water
- 2 eggs
- 1 sugar
- 1 brown sugar
- 1 1/4 flour
- 1 baking soda
- 1 cinnamon
- 1/2 margarine
- 1/2 sugar
- 1/4 milk
- 1 vanilla
- 1 walnuts
- 1 coconut
Instructions:
1. Grease and flour 8x10 pan. If double recipe use 9x13 pan.
2. Mix in a bowl 1/2 cup margarine, oatmeal, and boiling water.
3. Let set for 20 minutes.
4. Then add remaining cake ingredients from eggs to cinnamon and mix thoroughly.
5. Pour into pan.
6. Bake for 35 minutes at 350 degrees.
7. Take cake out of the oven and start the topping.
8. Make topping by mixing margarine, sugar, and vanilla in a sauce pan.
9. Bring ingredients to a boil.
10. Add vanilla, walnuts, and coconut and stir until mixed.
11. Pour over warm cake.
12. Put under broiler in oven until browned.
Title: Sarah's Chopped Apricot Cookies
Ingredients:
- 3/4 butter
- 1 1/4 shortening
- 1 brown sugar
- 2 egg
- 1 milk
- 1 3/4 vanilla
- 1 flour
- 3/4 baking powder
- 1/2 baking soda
- 1 salt
- 1
Instructions:
1. Cream butter or shortening and sugar together, add egg, milk and vanilla.
2. Sift in dry ingredients. Mix well.
3. Stir in apricots and nuts.
4. Bake at 375 degrees for 10-13 minute.
Title: "Ahhhh" Pound Cake
Ingredients:
- 1 butter
- 2 sugar
- 2 flour
- 1/4 almond paste
- 4 eggs
- 1/2 pure vanilla extract
- 1/2
Instructions:
1. Combine all ingredients in mixing bowl and beat with mixer for 4 minutes.
2. Pour into greased loaf pan (I use glass).
3. Bake for 1 hour in 350 degree F. oven.
4. While cake is baking mix 1/2 cup sugar with the juice of 1 lemon.
5. After you remove cake from oven, pierce holes in warm cake and pour sugar/lemon mixture over cake.
6. Let cake rest in pan until cool, then remove from pan to serve.
Title: Halloween Party Cookie Pops
Ingredients:
- 1 powdered sugar
- 16 milk
- 1 butter
- 1 margarine
- 1 powdered sugar
- 1 milk
- 2 butter
- 1 -2 margarine
- 1
Instructions:
1. Freeze cookie dough 1 hour.
2. Heat oven to 350°F Cut frozen dough into 16 (1/2-inch) slices; roll each into ball. On ungreased cookie sheets, arrange balls in circle, 3 inches apart and 2 inches from edges. Securely insert a craft stick into each ball with end pointing toward center of cookie sheet.
3. Bake 10 to 14 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
4. In small bowl, stir white frosting ingredients until smooth. If necessary, add additional milk 1 drop at a time for desired consistency.
5. In another small bowl, stir together all chocolate frosting ingredients except assorted candies until smooth. If necessary, add additional milk 1 drop at a time for desired consistency.
6. Frost half of cookies with white frosting; frost remaining cookies with chocolate frosting. Arrange candies on frosted cookies to create jack-o'-lanterns, cats, owls or ghosts.
7. To make Black Cat Cookie Pops, for each cookie, slice a large black gumdrop into 3 round pieces. Use small end for head; use largest piece for body. Cut ears and tail from third piece. Frost cookie with orange frosting. Arrange gumdrop pieces on frosted cookie to form cat.
Title: My Mum's Christmas Cake
Ingredients:
- 1 1/2 currants
- 1 1/2 sultanas
- 1 1/2 raisins
- 60 butter
- 1 brown sugar
- 1 water
- 1/2 bicarbonate of soda
- 1 nutmeg
- 1 cinnamon
- 1 eggs
- 4 plain flour
- 250 rum
- 1/2
Instructions:
1. CHRISTMAS CAKE:
2. Beat sugar & butter very well; mix in all fruit (soaked in rum overnight), carb soda and spice.
3. Add eggs and then fold in flour, then add water.
4. Spoon mixture cake tin lined with 2 thicknesses each of brown and greased greaseproof paper; arrange extra almonds around top - brown paper on top of cake while it is cooking will stop it scorching.
5. Cook 3 hrs 150degC (300degF), lower for fan forced - check cake with skewer or knife if it comes out clean it is cooked.
6. BOILED FRUIT CAKE:
7. Soak fruit with rum overnight.
8. Then boil everything together, other than eggs and flour; now add eggs and fold in flour.
9. Cook at 150oC (300degF), for 2 1/2 hours.
10. NB: Check both types of cakes after 2 hours.
Title: Creamy Baked Lemon Pudding Cake
Ingredients:
- 2 flour
- 1 sugar
- 3 butter
- 2 half-and-half cream
- 2 lemon zest
- 1
Instructions:
1. Set oven to 350 degrees.
2. Butter a small casserole dish.
3. In a large bowl combine flour and sugar, add in the softened butter; mix to completely combine.
4. In a medium bowl beat the egg yolks and half and half milk until smooth.
5. Stir in lemon zest and juice.
6. Beat the egg whites until stiff, then fold into the batter.
7. Pour into baking dish and set the dish in a pan of hot water.
8. Bake for about 35-40 minutes, or until the top is golden brown.
9. Serve topped with whipped cream.
Title: Pineapple Bundt Cake
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 1/3 eggs
- 4 vanilla
- 1 fresh lemon juice
- 1/2 milk
- 1/4 cake flour
- 1/4 salt
- 2 1/2 baking powder
- 1/2
- 2 1/2
Instructions:
1. Preheat oven to 325°.
2. Grease and flour a bundt pan. Make sure you get the crevices real good.
3. Cream butter, oil, and sugar thoroughly.
4. Add eggs one at a time beating each egg in for at least 30 seconds before adding the next one.
5. Add in the vanilla.
6. In a separate container combine the pineapple juice concentrate, the lemon juice, and the milk. The milk will most likely curdle but that won't matter.
7. In another bowl combine the cake flour, salt, and baking powder.
8. With mixer running on low speed, add the flour mixture and the juice/milk mixture to the rest of the batter in batches. Start with 1/3 of the flour mixture, then 1/2 the liquid, then half the remaining flour mixture, then the rest of the liquid, and then the rest of the flour. Make sure the batter is thoroughly mixed after you add each portion.
9. Turn mixer up to medium for about 30 seconds to make sure all ingredients are thoroughly incorporated.
10. Pour batter into prepared bundt pan.
11. Bake for 45 minutes or until top springs back when lightly touched or a toothpick comes out clean when inserted in the middle of the cake.
12. Let cake cool for 10 minutes before inverting.
13. Glaze with powdered sugar icing.
Title: Chocolate Oblivion
Ingredients:
- 4 unsalted butter
- 4 eggs
- 4
- 3
Instructions:
1. Melt chocolate's and butter over double boiler until almost melted.
2. Remove from heat and stir to melt completely.
3. Place eggs in bowl and whisk over double boiler until warm to the touch.
4. Immidiately whip with an electric beater until tripled in volume.
5. Fold into chocolate.
6. Place in 6inch cake pan and bake for 12 minutes in a 425 degee oven.