lumicero/recipes-ing2inst huggingface dataset:
Title: Delicious Turtle Squares
Ingredients:
- 2 flour
- 1/2 sugar
- 3/4 butter
- 2 1/2 pecans
- 25 walnut halves
- 1 half-and-half cream
- 3/4
Instructions:
1. Set oven to 350 degrees F.
2. Prepare an ungreased 13 x 9" baking pan then line with heavy-duty foil.
3. In a medium bowl, mix together flour and sugar, then blend in butter until crumbly.
4. Press into bottom of the baking dish.
5. Spread pecans in one layer over the dough in the pan.
6. Bake in oven for 20 minutesor until base is slightly browned on the edges.
7. Remove from oven and set aside.
8. In a medium saucepan combine caramels and cream; warm over medium-low heat stirring constantly until all the caramels have melted completely.
9. Immediately drizzle caramel mixture over nuts.
10. Scatter the chocolate chips over top; let stand 2-3 minutes, then swirl through chocolate with a knife; allow to cool before cutting into bars.
Title: MaryAnn's Rice Pudding
Ingredients:
- 2 3/4 milk
- 1/2 sugar
- 3/4 rice
- 1 butter
- 1 vanilla
- cinnamon
Instructions:
1. Preheat oven to 350.
2. Grease dish - Stir a couple times while baking.
3. Serve warm.
Title: Snowdrift Bars
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 vanilla
- 1 1/2 miniature marshmallows
- 1/2 coconut
- 2 cream cheese
- 4 butter
- 2 vanilla
- 1 icing sugar
- 1 1/2
Instructions:
1. Melt butter, add sugar, lightly beaten eggs and coconut. Cook over low heat until thickened.
2. Remove from heat, add vanilla and cool.
3. Add remaining ingredients, spread in a 9 inch pan and chill.
4. When cooled, frost with cream cheese icing.
5. ICING: Blend the cream cheese, butter and vanilla, beat til smooth and creamy. Add in the icing sugar, more if needed for desired consistency. Spread the amount of icing you wish to use for the cake and refrigerate the rest, find the extra icing great to have on hand to ice muffins or cupcakes.
6. Cooking time includes chilling time.
Title: Holiday Gumdrop Cake
Ingredients:
- 1 butter
- 2 eggs
- 1 cinnamon
- 1/2 nutmeg
- 1 1/2 applesauce
- 1 baking soda
- 1 1/2 sugar
- 2 flour
- 4 salt
- 1/4 raisins
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Grease and flour Bunt or angle food cake pan.
3. Cream butter add eggs and sugar.
4. Mix applesauce, soda, nutmeg and cinnamon together.
5. Add to butter and egg mixture.
6. Add gumdrops, nuts to flour and salt.
7. (Mix to dredge).
8. Add the flour-salt-gumdrop-nut mixture, mix thoughly.
9. Pour into prepared pan and bake 1-1/2 hours.
Title: French Apple Cobbler
Ingredients:
- 3/4 sugar
- 1/2 cinnamon
- 2 flour
- 1/4 salt
- 1 1/2 tart apples
- 1 vanilla
- 1/4 water
- 1 butter
- 1/2 margarine
- 1/2 flour
- 1/2 sugar
- 1/4 baking powder
- 2 salt
- 1 butter
- margarine
- egg
Instructions:
1. For the filling:
2. Combine dry ingredients.
3. Add apples, vanilla and water.
4. Mix well.
5. Put in a greased 8x8 baking dish.
6. Dot with butter.
7. Let stand while preparing topping.
8. For the topping:.
9. Combine all ingredients.
10. Mix until smooth.
11. Drop batter in 9 portions on top of apple mixture.
12. Batter spreads during baking.
13. Bake at 375* for about 40 minutes or until applea are done and topping is a golden brown.
14. Serve warm plain or with whipped cream if desired.
Title: Luscious Chocolate Raspberry Cake
Ingredients:
- 1 nonfat yogurt
- 1/2 eggs
- 2 white chocolate chips
- 1 1/3
- 1
Instructions:
1. Preheat oven to 350°F Grease 2 8 inch or 2 9 inch cake pans.
2. Prepare cake by combining cake mix, soda, and eggs. Beat 2 minutes. Add 2/3 cup of raspberry jam and white chocolate chips and stir til incorporated. Pour dough equally into 2 pans. Bake 30-35 minutes or until tooth pick comes out clean. Cool completely on a wire rack.
3. Place one cake on serving plate, smooth edge on top. Spread 2/3 cup of raspberry jam on top of cake, leaving 1/2 inch around the cake with no jam. Place the other smooth side of the cake on top raspberry jam. If top of the cake is rounded, use a knife, such as a bread knife, to cut of top. Spread chocolate frosting evenly over the entire cake. Decorate cake with additional jam and white chocolate chips if desired.
Title: Mint Chocolate Fondue
Ingredients:
- 1/2 heavy cream
- 2 fresh pears
- 8 canned pears
Instructions:
1. Warm chocolate and add the liqueur.
2. Grate the chocolate coarsely, add to cream, and stir until melted.
3. Place on a candle warmer.
4. Tip: Watch out that the fondue does not burn or become too thick. If necessary, thin it with a little water, strong coffee, cream or cognac.
Title: Ginger Berry Compote With Angel Food Cake
Ingredients:
- 16 berries
- 3 sugar
- 1 lemon zest
- 1 gingerroot
- 1
Instructions:
1. In a medium saucepan, combine berries, sugar, lemon zest, and ginger. Cook, stirring occasionally, over medium heat, until berries have softened and released their juices (about 10-12 minutes). Let compote cool slightly.
2. Cut angel food cake into 8 wedges. Spoon compote over or alongside the cake wedges and serve.
Title: Auss Good Pie
Ingredients:
- 4 eggs
- 1 raisins
- 1 vinegar
- 2 sugar
- 1 cinnamon
- 1 clove
- 1
Instructions:
1. Beat eggs slightly.
2. Stir in remaining ingredients.
3. Pour into unbaked pie crust.
4. Bake at 325* for 45 min.
Title: Unsurpassable Chocolate Chipper
Ingredients:
- 1 butter
- 1 1/2 light brown sugar
- 1 egg
- 2 vanilla
- 2 all-purpose flour
- 1 baking soda
- 1 cinnamon
- 1 ground ginger
- 1/2 salt
- 1 pecans
- 1 walnuts
Instructions:
1. With a mixer, cream the butter; add brown sugar, egg and vanilla.
2. Combine the flour, baking soda, ginger, salt and cinnamon.
3. Blend into the butter mixture.
4. Stir in the chocolate chips and nuts.
5. Cover and chill until firm (can be refrigerated over night).
6. Between palms of hands, roll small pieces of dough into 1-inch rounds and dredge in powdered sugar.
7. Place on lightly greased cookie sheets--about 2 inches apart.
8. Bake in 375 degree oven for 10 minutes.
9. Remove from oven, cool 5 minutes on cookie sheets before removing to racks.
10. Store in airtight container.
Title: Low Fat Double Chocolate Muffins
Ingredients:
- 90 prunes
- 125 warm water
- 150 caster sugar
- 180 skim milk
- 1 egg
- 1 self raising flour
- 225 chocolate chips
- 25
- 60
Instructions:
1. Preheat oven to 180 deg C (356 deg F). Line muffin trays (12 x 1/3cup) with paper cases, or coat with cooking oil spray.
2. Place prunes and water into a small blender or food processor and blend until smooth. Add sugar and blend until smooth.
3. Add milk, eggs and egg white and whizz until just combined. Be careful not to over process. Pour mixture into a bowl.
4. Sift flour & cocoa together then fold into mixture, until just combined. Fold in the Choc Bits. Again, be careful to not over mix.
5. Spoon mixture into prepared tray(s) and bake for about 20 minutes, or until they are firm the the touch. Turn on a wire rack to cool.
Title: Sara's Swedish Gem Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 2 flour
- 2 pecans
- 2
- 1 1/2 - 2
Instructions:
1. Cream butter and sugar together.
2. Add flour and egg yolks. Beat 1 minute.
3. Chill.
4. Shape into balls. Dip in egg whites and roll in chopped pecans.
5. Flatten on a cookie sheet and press thumb in center of each cookie. Fill indentation with jam.
6. Cook at 350 for 8-10 minutes.
Title: Sweet Potato Pound Cake
Ingredients:
- 1 1/4 butter
- 3/4 sugar
- 1 1/4 eggs
- 3 orange zest
- 1 vanilla
- 1 1/2 all-purpose flour
- 1 3/4 baking powder
- 1 1/2 mace
- 1/4 salt
- 1/4
Instructions:
1. Prick sweet potatoes several times with a sharp knife.
2. Place on a baking sheet and bake in a 375 oven until very soft when pierced, about 35-40 minutes.
3. When cool enough to handle, peel sweet potatoes and whirl in a blender or food processor until smooth.
4. You will need 1 C puree.
5. In a large bowl, with a mixer on medium speed, beat butter and sugar until well blended.
6. Add eggs one at a time, beating to blend after each addition.
7. Beat in 1 C sweet potato puree, the orange peel, and the vanilla.
8. In another bowl.
9. mix flour with baking powder, mace and salt.
10. Add the flour mixture to the batter; mix on low speed to incorporate dry ingredients, then beat at medium speed until well blended.
11. Scrape batter into a buttered 4 1/2 by 8 1/2 inch loaf pan.
12. Bake in a 350 oven until toothpick inserted in center comes out clean or about 1 hour.
13. Cool in pan on a rack about 15 minutes.
14. Invert pan onto a serving plate and cool completely, about an hour.
Title: 3 Layer Cheesy Strawberry Cake
Ingredients:
- 1 flour
- 1/4 sugar
- 2 lemon zest
- 1 baking powder
- 1/2 margarine
- 1 egg
- 1/4 milk
- 1/2 vanilla
- 2 cream cheese
- 1 cream cheese
- 1 1/2 sugar
- 1 egg
- 2 vanilla
- 1 lemon juice
- 4 fresh strawberries
- 1/2 currant jelly
- 1/2 fresh blueberries
Instructions:
1. Layer 1: Make this part 4 to 24 hours ahead: Preheat oven to 350 degrees F.
2. Mix dry ingredients in a bowl.
3. Cut in margarine until texture feels like corn meal.
4. Combine wet ingredients in a bowl and mix well. Then add all at once to the dry ingredients. Mix just enough to make a soft dough.
5. Using fingers, gently pat dough into the bottom of a 9 X 13 pan.
6. Layer 2: Combine all ingredients.
7. Beat until creamy with mixer on high.
8. Spread over dough in the pan.
9. Bake at 350 for 30 minutes or until golden brown.
10. Cool completely and cover.
11. Refrigerate for 2 to 24 hours.
12. Layer 3: 3 hours or less before serving:
13. Arrange berries on top of cake.
14. Stir jelly to soften, then brush jelly over berries.
15. Garnish with blueberries or toasted almond slices. (Toast almond slices in a fry pan over medium heat, stirring constantly until browned a bit.).
Title: Peanut Butter-Hershey's Kisses Cookies
Ingredients:
- 1/2 sugar
- 1/2 brown sugar
- 1/2 creamy peanut butter
- 1/4 butter
- 1/4 shortening
- 1 egg
- 1 1/2 flour
- 3/4 baking soda
- 1/2 baking powder
- 3 granulated sugar
Instructions:
1. Heat oven to 375 degrees.
2. Mix ½ cup sugar, brown sugar, peanut butter, butter, shortening, and egg thoroughly. Stir in flour, baking soda and baking powder.
3. Mold dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet.
4. Bake until edges are light brown, 8 to 10 minutes.
5. Immediately press candy kisses firmly into each cookie, cool.
Title: Fat Elvis Cake
Ingredients:
- 1 water
- 1 crunchy peanut butter
- 3 powdered sugar
- 1 butter
- 2/3 powdered sugar
- 2 milk
- 1/2 vanilla
- 2/3
- 3
- 1/3
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. For the cake, put cake mix, mashed bananas, egg whites, and water in a large bowl. Beat well with a mixer for 2 minutes. grease two 9 inch cake pans, and pour batter into pans. Pour one pan more than the other, about 1 inch. Bake for 30 minutes.
3. For Filling place peanut butter, powered sugar, and butter in a small mixing bowl. Cream until the ingredients are incorporated, and set aside.
4. For frosting combine 1/2 cup butter and cococa in a medium bowl, and mix together. Alternate the powered sugar and milk by adding the powered sugar fist. Then stir in vanilla.
5. Once the cake is cool, place the thinner one on the bottom. Spread half of the peanut butter filling on top. Cut the bigger cake in half. Place one on top of the peanut butter topped cake. Trim edges of cakes with a knife if necessary. Spread the remaining peanut butter filling on top of the second layer. Place the third cake layer on the top, and trim again. Spread frosting evenly over the top and the edges of the cake. Place slivered almonds around the bottom of the cake and in the center.
Title: Strawberry Cream Trifle
Ingredients:
- 1/2 fresh strawberries
- 1 frozen sliced strawberries in syrup
- 1 lemon
- 1 cheesecake flavor instant pudding and pie filling
- 1
- 3
- 1
Instructions:
1. Coarsely chop almonds. Cut pound cake into 1 inch cubes; set aside.
2. Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. In a small bowl combine fresh and frozen strawberries, mix well.
3. Juice lemon to measure 2 tablespoons. Place in a large bowl and whisk in yogurt and pudding mix until smooth. Put half of the cool whip container in bowl and fold mixture inches Reserve the other half of the cool whip.
4. To assemble trifle: place one third of the pound cake into bottom of a trifle bowl. Top pound cake with one-third of strawberry mixture. Top with half the yogurt mixture, spreading evenly. Sprinkle with one third of toasted almonds. Repeat layers one more time. Top with remaining pound cake cubes and remaining strawberries.
5. To garnish, spread reserved cool whip topping over top of trifle, forming a flat surface. Sprinkle remaining almonds over cool whip. You can then sprinkle with powdered sugar and create a strawberry "fan" with reserved strawberry. To do this just use an egg slicer and place strawberry, stem down in the slicer. Slice most of the way down through the wires. Remove the strawberry from the wires and gently fan out the slices.
Title: Cranberry Chocolate Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 3 whole berry cranberry sauce
- 1/2 cocoa powder
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350°F Grease bottom only of 13x9 baking pan.
2. Prepare cake mix with water, eggs and oil according to package directions.
3. Add half cranberry sauce, mix, until well blended.
4. Pour into prepared pan.
5. Bake about 30 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack.
6. Meanwhile, place whipped topping in a medium sized bowl. Sift cocoa over whipped topping, fold mixture until well blended.
7. When cake has cooled, place remaining cranberry sauce in small microwaveable bowl, microwave on high 15 seconds or until softened. Spoon over cake, spread evenly. Top with whipped topping mix.
8. Sprinkle with almond pieces, just before serving.
9. TIP: Use a large container of whipped topping, and also toast the almonds in a 350F oven on a cookie sheet until slightly browned, this brings out the flavor.
Title: Bolo De Reis (Three Wise Men Cake)
Ingredients:
- 200 butter
- 2 brown sugar
- 4 eggs
- 1 sweetened condensed milk
- 2 flour
- 1 baking powder
- 250 raisins
- 100 icing sugar
- 2 1/2 milk
- 2 lime juice
- 3
Instructions:
1. Beat butter and sugars, beating well, until creamy. Add egg yolks one at a time and beat very well. Slowly add sweetened condensed milk and continue beating. Add flour (sifted with baking powder) and mix well. MIx fruits. Add egg whites (beaten, but not stiff), stirring gently.
2. Bake at 180 C for about 1 hour. Unmold it still warm.
3. GLAZE: mix all ingredients. Pour it over cake. Sprinkle chopped glazed fruits in dish, around the cake.
Title: Pumpkin Spice Cake With Cream Cheese Frosting
Ingredients:
- 1 pumpkin
- 1 mayonnaise
- 1 eggs
- 3 cream cheese
- 1 butter
- 1/4 milk
- 2 vanilla
- 1 powdered sugar
- 1
Instructions:
1. To Make the Cake:.
2. Preheat oven to 350°F
3. Grease 13x9-inch baking pan; set aside.
4. Beat cake mix, pumpkin, mayonaise and eggs in large bowl with electric mixer on medium speed until well blended.
5. Pour into prepared pan.
6. Bake 32 to 35 minute or until wooden toothpick inserted in center comes out clean.
7. Cool completely in pan on wire rack.
8. To make the Frosting:.
9. Beat cream cheese, butter, milk and vanilla in large bowl with electric mixer on medium speed until well blended.
10. Gradually add sugar, beating after each addition until well blended.
11. Spread over cooled cake.
12. Cut into pieces to serve.
13. Store any leftovers in refrigerator.
Title: Yummy Caramel Apple Cinnamon Dump Cake
Ingredients:
- 2 butter
- 1 ground cinnamon
- 1/2
- 2
Instructions:
1. Pour both cans of Apple Pie Filling into a 13X9 glass cake pan.
2. Add cinnamon and stir.
3. Depending on what type of caramel topping you have, you may have to heat it in the microwave to get it to pour. Once it is ready to pour (some come in the squeezable and they are ready to go as is), then drizzle in a checkerboard fasion all over the pie filling, first up and down, then side to side.
4. Sprinkle Dry Cake Mix over the top of the pie filling.
5. Cut small slices of butter and place randomly all over on top of dry cake mix, ensuring that most areas are evenly covered.
6. Bake at 350 for about a 30 minutes, watch it, when it is brown and bubbly it is ready to go.
7. Serve warm with a scoop of vanilla ice cream, drizzle more hot caramel over ice cream and dessert.
8. Enjoy! :-).
Title: Fire Roasted Strawberries
Ingredients:
- 2 strawberries
- 4 granulated sugar
- 1/2 pure vanilla extract
- 1 unsalted butter
- 2 vanilla ice cream
- 1
Instructions:
1. Hull the strawberries and then trim the stem ends so they will sit flat in the pan. In a medium bowl, combine the berries with the sugar, vanilla, and liqueur and toss to coat.
2. Prepare the grill for direct cooking over high heat (450 to 550 F).
3. Use the soft butter to generously coat the bottom and sides on an 8 x 8 inch baking pan (suitable for the grill). The pan should be just large enough to hold the berries in a single layer with their sides almost touching (this allows the berries to gently support one another as they begin to soften). Remove the berries from the bowl and line them up so that they fit snuggly, pointing up, in the prepared pan. Pour the contents from the bowl over the berries.
4. Brush the cooking grates clean. Place the pan over direct high heat, close the lid and cook until the strawberries are bubbling and beginning to slump, about 8 to 12 minutes. Cooking times will vary depending on the variety, size, and ripeness of the strawberries. Watch closely to catch them before they collapse. Remove from the grill.
5. Spoon the pan juices over the berries to moisten them, let cool for 5 minutes, and then carefully cut them into quarters, or leave whole. Ladle berries over ice cream.
Title: Chocolate Orbit Cake
Ingredients:
- 1 unsalted butter
- 15 eggs
- 5 sugar
- 1
Instructions:
1. Preheat oven to 350 degrees. Lightly grease the bottom and sides of a 9-inch round cake pan with nonstick cooking spray. Line the bottom with a round of parchment or wax paper, grease lightly and set aside.
2. In the top of a double boiler set over simmering water, combine the chocolate and butter, whisking until melted and blended. In a bowl, whisk together the eggs and sugar until well-blended. Gradually whisk in the chocolate mixture until blended. Pour the batter into the prepared cake pan. Place the pan in a larger baking pan. Fill the larger pan with enough hot water to come halfway up the sides of the cake pan.
3. Cover the larger pan with foil and bake in the center of the oven for 90 minutes or until the cake appears set and when you touch its center your finger comes away clean. Remove the cake pan from the water, transfer to a rack to cool completely. Serve plain or with gently whipped cream.
Title: Black Forest Mousse Dessert
Ingredients:
- 1 1/2 milk
- 1 Jell-O chocolate pudding and pie filling
- 1 Cool Whip Topping
- 16
- 1 1/2
Instructions:
1. POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Gently stir in 1 cup of the whipped topping.
2. COARSELY chop 10 of the cookies; stir into pudding mixture. Spoon half of the pudding mixture into 1-1/2-qt. serving bowl. Spread 1 cup of the remaining whipped topping over pudding mixture. Top with 1 cup of the pie filling, remaining pudding mixture, remaining whipped topping and 1/2 cup pie filling.
3. CUT remaining 6 cookies in half; place on top of dessert.
Title: Mor-Mor's Sugar Cookies
Ingredients:
- 2 eggs
- 1 sugar
- 1/2 butter
- 2 milk
- 2 baking powder
- 2 - 2 1/2 flour
Instructions:
1. Oven temperature 350*.
2. Beat eggs well with sugar.
3. Add melted butter, milk, and baking powder.
4. Add sufficient flour to make dough firm enough to be rolled out.
5. Cut with glass, sprinkle with sugar and bake on greased cookie sheets.
6. Bake at 350* 4-5 minutes if you roll them out paper thin.
Title: Super Easy Sweet Potato Cake (Doctored Cake Mix)
Ingredients:
- 1 eggs
- 3 milk
- 1 orange, juice of
- 1 mashed sweet potato
- 1/3 apple pie spice
- 1
- 3
Instructions:
1. Preheat oven to 350°F (or as instructed on cake mix box).
2. Mash the sweet potatoes in a bowl.
3. Add in liquid ingredients: Milk, eggs, oil and orange juice. Mix until blended.
4. Add cake mix and apple pie spice. Mix on medium speed until smooth.
5. Pour into pan of choice. I used a bundt.
Title: Creamy Custard Pie
Ingredients:
- 15 granulated sugar
- 1 all-purpose flour
- 1 eggs
- 4 buttermilk
- 1 butter
- 6 orange zest
- 1 strawberry
Instructions:
1. Heat oven to 350°F Place piecrust into a 9" pie plate and crimp edges decoratively. Chill 5 minutes.
2. Meanwhile, in large bowl, combine the sugar and flour. Using a whisk, stir in the 4 eggs, one at a time. Stir in the buttermilk, melted butter and orange zest until blended.
3. Place pie plate with prepared piecrust on baking sheet; fill piecrust with buttermilk mixture. Bake 30 minutes, or until center is set. Let cook completely. Garnish with sliced strawberries, if desired.
Title: Cranberry, Pear and Vanilla Crisp
Ingredients:
- 1/4 all-purpose flour
- 1/4 old fashioned oats
- 1/4 brown sugar
- 4 butter
- 1/4 ground nutmeg
- 1 mace
- 1/4 vanilla bean
- 1/4 brown sugar
- 1/2 granulated sugar
- 5 -6 cornstarch
- 3 pears
- 1/4 fresh cranberries
- ground cinnamon
Instructions:
1. Preheat oven to 375. Combine topping ingredients with a pastry blender, in afood processor, or with your fingers until biggest bits are the size of the oats. Set aside or refrigerate for up to 2 days.
2. In a large bowl, stir together the vanilla seeds, brown sugar, white sugar, cornstarch and cinnamon. Add pears and cranberries and stir to coat evenly.
3. Spoon fruit into a large, shallow dish (for more surface area and therefore more topping in each bite!) and top with crumble mixture. Bake for 45 minutes until topping is golden and filing bubbles up. Cool 15 minutes then serve with vanilla ice cream.
Title: Fluffy Pretzel Salad
Ingredients:
- 1 butter
- 2/3 margarine
- 2 sugar
- 2 crushed pineapple
- 2 cream cheese
- 1 sugar
- 2
Instructions:
1. You will need a large bowl because this makes alot.
2. Mix in a bowl 2/3 cups sugar, 2 cups of crushed pretzels and 2 sticks of melted butter. Lay on a cookie sheet. Bake for 5 minutes at 400 degrees. When cold crumble and set aside.
3. Mix: 2 (20oz) cans crushed pineapple (juice and all) with 2 (8oz) tubs of cream cheese (softened) and 1 cup of sugar. Fold in the 2 (8oz) whip cream.
4. Refrigerate until you are ready to serve (when put in the fridge it will stiffen up). When you are ready to serve mix in carmelized pretzels.
Title: Chocolate Eclipse
Ingredients:
- 2 unsalted butter
- 2 buttermilk
- 2 vanilla extract
- 1 unbleached flour
- 2 1/2 brown sugar
- 2 1/4 baking powder
- 1 baking soda
- 1 salt
- 1/2 boiling water
- 1
- 1/2
- 2 1/2
Instructions:
1. Preheat oven to 350°F.
2. Grease a 9x13-inch baking pan.
3. Melt butter and unsweetened chocolate together in a double boiler over hot water.
4. In the meantime, heat buttermilk gently in a saucepan until just a little warmer than body temperature.
5. In a large mixing bowl combine flour, 1 cup of the brown, sugar, baking powder, baking soda and salt.
6. Mix well, using your hands if necessary to break up any lumps to achieve a uniform mixture.
7. Stir in chocolate chips, if using.
8. Pour the butter/chocolate mixture into buttermilk.
9. add vanilla and then pour into the dry ingredients.
10. Stir until well combined.
11. Spread into prepared pan.
12. Combine remaining 1 1/4 cups of brown sugar with unsweetened cocoa in a small bowl.
13. Sprinkle this over the batter in the pan as evenly as possible.
14. Next, pour boiling water gently and evenly over the sugar/cocoa mixture; do NOT stir.
15. Place the pan immediately into the preheated oven.
16. Bake for 30- 35 minutes, or until the center feels firm to the touch.
17. Watch carefully, as it tends to over brown around the edges.
18. Cool at least 15 minutes before serving.
19. Best cooled for 2 hours.
20. The finished result is a cake with a fudgy sauce hidden underneath.
21. When serving, invert the cake so that the fudgy sauce becomes a topping.
22. Serve with vanilla ice cream, creme fraiche or whipped cream.