lumicero/recipes-ing2inst huggingface dataset:
Title: Ww's Apple Pear Crisp
Ingredients:
- 1 granny smith apple
- 1 bosc pear
- 2 fresh lemon juice
- 4 dark brown sugar
- 1 egg
- 6 dark brown sugar
- 1/4 salt
- 1 cinnamon
- 1 rolled oats
- 6 butter
- margarine
Instructions:
1. Preheat Oven to 375.
2. Spray baking dish with cooking spray.
3. Toss apples & pears w/ lemon juice and 4 tbsp brown sugar.
4. For topping, beat egg, add remaining brown sugar, salt & cinnamon.
5. Add rolled oats.
6. Spoon fruit into baking dish & sprinkle oat mixture on top.
7. Melt butter in small saucepan.
8. Drizzle melted butter on top of the oat mixture & fruit.
9. Bake 45-50 minutes.
Title: Lemon Poke Cake
Ingredients:
- 1 instant lemon pudding mix
- 1 water
- 3/4 eggs
- 1/2 lemon juice
- 4 confectioners' sugar
- 1/3
- 2
Instructions:
1. Preheat oven to 350 degrres. Grease and flour a 9 x 13 inch pan.
2. In a large bowl, stir together the cake mix and instant pudding. Add the water, oil, and eggs, mix until smooth and well blended. Spread batter evenly into the prepared pan.
3. Bake for 40-45 minutes, until toothpick comes out clean. While the cake is still hot poke holes in the top with a fork.
4. In a small bowl, mix together the lemon juice and confectioners sugar until smooth.
5. Pour over hot cake.
Title: Dajm Muffins
Ingredients:
- 175 butter
- 100 sugar
- 300 flour
- 1 baking powder
Instructions:
1. Mix the flour, baking powder and sugar.
2. Melt the butter and mix it with the rest.
3. Put the mixture in aluminum forms, hide a dajm inside.
4. Put in oven for 10-15 minute in 175 degrees Celsius.
Title: White Chocolate Peppermint Candies
Ingredients:
- 2 1/2 heavy cream
- 1/2
- 1
- 3
- 1
Instructions:
1. Spray the ice cube tray with cooking spray.
2. Sprinkle a bit of crushed candy cane in the bottom of each tray to serve as the topping.
3. Melt 2 cups of the white chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place in freezer to set.
4. Melt the other 1/2 cup of white chocolate with the heavy cream, peppermint extract and food coloring. Pour evenly into the trays. Place back in freezer to set.
5. Cover with remaining melted white chocolate. Place in refrigerator for about 1 hour until set.
Title: Blondie Drops
Ingredients:
- 1/3 flour
- 2 baking powder
- 1 salt
- 1/4 fat-free buttermilk
- 1/2 light brown sugar
- 2 vanilla extract
- 2 egg
- 1
- 2
Instructions:
1. line two baking sheets with parchment paper and preheat oven to 350.
2. sift flour, baking powder, and salt in medium bowl and set aside.
3. in large bowl, mix together buttermilk, brown sugar, and vanilla. add eggs and mix until blended.
4. on low speed, add the flour mixture, mixing until combined.
5. melt the butterscotch chips and set aside.
6. drop dough teaspoons about 3 inches apart onto prepared baking sheets. drizzle about 1/4 teaspoon of melted butterscotch over the top of each cookie and gently swirl with a toothpick or small sharp knife to marbelize it.
7. bake the cookies one sheet at a time until the tops feel set and the edges are slightly browned, about 10 minutes.
Title: S'mores Sundae With a Twist in Crepe Cups
Ingredients:
- 6 butter
- 3 Splenda sugar substitute
- 1 peanut butter
- 1/2 sugar-free vanilla ice cream
- 3 graham cracker
- 1 miniature marshmallow
- 1/2
Instructions:
1. Spread a bit of melted butter onto one side of the crepes then sprinkle some splenda onto each crepe on the buttered side.
2. Put prepared 6 inch crepes into 1/2-cup greased muffin tins or ramekins sugar side up.
3. Pace a ball of foil in the center of each cup to keep the crepes open.
4. Bake crepe cups in a preheated oven 400°F for 4 minutes, remove the foil, then continue to bake the cups for 6 to 7 minutes more, or until they are crisp.
5. Remove crepes from oven and let cool.
6. While crepes are cooling microwave the Sugar-free chocolate flavored syrup and peanut butter on a low setting for 1 minute stirring every 20 seconds until it is melted and combined.
7. Scoop the ice cream into each crepe cup, filling as full as you would like taking care not to break the crepe cups.
8. Sprinkle some graham crackers on top of the ice cream, then drizzle with the chocolate peanut butter sauce, then top with mini marshmallows, and finally top with whipped cream and serve.
Title: Mini Cupcake Tin Pies
Ingredients:
- 2 egg
- 2
- 1
Instructions:
1. Spray your muffin tin with cooking spray and preheat your oven to 350 degrees F.
2. Roll out a single pie crust and cut out 4-inch circles of dough with a cookie cutter or lid. .
3. Place one dough circle in the bottom of each muffin tin cup. .
4. Fill each to the top with the pie filling of your choice, about 1/4 cup. .
5. Use the remaining dough to top each with a design. You can cut out leaves and other fall shapes with a cookie cutter, or top them with a simple lattice design.
6. Use a pastry brush to dab a little bit of whisked egg on the top of each and bake 30-40 minutes until the filling starts to bubble and the crust is golden. .
7. Remove from the oven and let cool for at least 15 minutes before removing with the help of a butter knife.
Title: Rice Pudding
Ingredients:
- 1/2 milk
- 1/2 sugar
- 4 vanilla
- 1 butter
- 1/2 cinnamon
- 1/4
- 1/2
Instructions:
1. Put yolks, sugar, and rice in the bottom of a cold pot.
2. Add milk, stir well.
3. Put on low heat for 2-3 hours, scrape and stir every 20 minutes.
4. After pudding gets nice and thick, add butter, vanilla, and cinnamon.
Title: Smoky Mountain Snowcaps
Ingredients:
- 6 white chocolate
- 3/4 butter
- 1 margarine
- 3 sugar
- 1 eggs
- 3 1/2 vanilla extract
- 1 all-purpose flour
- 3/4 baking powder
- 1/8 salt
- 1 1/2 ground nutmeg
- 1/2 walnuts
- powdered sugar
Instructions:
1. Melt white chocolate in a small saucepan over low heat, stirring until chocolate is smooth.
2. Beat butter and 1 cup sugar at medium speed with an electric mixer 5 minutes or until fluffy. Add eggs, 1 at a time, beating until blended. Add vanilla, beating well. Add melted chocolate, and beat 30 seconds.
3. Combine flour and next 3 ingredients; add to butter mixture, beating until blended. Stir in walnuts. Drop dough by heaping tablespoonfuls onto lightly greased baking sheets.
4. Bake at 350° for 10 to 12 minutes or until edges are lightly browned. Remove to wire racks to cool completely. Sprinkle with powdered sugar. Freeze, if desired.
Title: Lemonade Cupcakes (Lite)
Ingredients:
- 2 low-fat sour cream
- 1 cream cheese
- 1 eggs
- 3 cream cheese
- 3 lemon juice
- 4 confectioners' sugar
- 1
Instructions:
1. CAKE: Preheat oven to 350°F Combine cake ingredients in a large bowl and mix thoroughly.
2. Spoon batter into 24 paper-lined muffin tins, filling them 3/4 full. Bake at 350 for 20 minutes or til done. Set on a rack to cool.
3. LEMON ICING: In a large bowl, cream together all ingredients until thick, smooth, and spreadable. Spread onto cooled cupcakes.
Title: Heavenly Vanilla Buttercream
Ingredients:
- 7 sugar
- 1 2/3 water
- 1/3 butter
- 3 1/2 pure vanilla extract
- 2
Instructions:
1. In a heavy-duty saucepan, mix water with sugar until it is of even consistency.
2. Put saucepan on low-med heat.
3. Meanwhile, in a stand mixer fitted with the whisk attachment, beat egg whites on medium until they start getting stiff, then opaque. This takes about 45 seconds per egg white.
4. When the sugar syrup in the pan goes into a boil for at least a minute (without burning), turn off the heat.
5. With the mixer still on medium speed, pour the boiling sugar syrup into the stiffened egg whites, using a funnel. The funnel should aim directly at the egg whites in the bowl, using care not to let the sugar syrup touch the side of the bowl or the whisk, as this could cause stringy sugar crystals to form in the icing, which should be silky smooth.
6. Keep the mixer on medium speed for about 10 minutes - scraping the sides of the bowl every 3 minutes or so.
7. When the egg whites resembles thick marshmallow fluff, keep the mixer on low to medium speed, and start adding the butter, one half-stick at a time.
8. Wait until the entire half stick is incorporated before adding the next.
9. When you've added the fifth or sixth stick of butter, the mixture may begin to look watery and lumpy, like cottage cheese. This is alright - simply keep adding the rest of the butter and leave the mixer on.
10. Add vanilla.
11. Once all the butter has been added, turn the mixer up to medium-high and watch it turn from lumpy, greasy cottage cheese into a silken smooth, dense, whipped cloud of heavenly, delicious, smooth buttercream.
12. Use buttercream right away, or it can be refrigerated.
13. If refrigerated, let buttercream come to room temperature for at least 2 hours before attempting to re-beat it. Otherwise, you will, once again, have the greasy cottage cheese effect, and it does take considerable effort to rebeat it to the perfect consistency.
Title: Fresh Fruitcake
Ingredients:
- 2 oranges
- 2 apples
- 2 bananas
- 2 eggs
- 1 1/2 sugar
- 1/2 butter
- 3 flour
- 1 baking powder
- 2 baking soda
- 3/4 golden raisin
- 3/4 walnuts
Instructions:
1. Preheat oven to 350*. Cut oranges, with the rind, into 8 sections & remove the seeds. Chop fine in a food processor. Set aside in a bowl.
2. Repeat with apples (peel, if desired) and add to the oranges.
3. Peel bananas, puree and add to rest of fruit, mixing well.
4. In a large bowl, beat the eggs. Slowly add the sugar, beating until thick and smooth. Beat in the butter. Add the fruits.
5. Combine dry ingredients (flour, powder & soda) and add to fruit mixture.
6. Stir in the raisins and walnuts.
7. Pour into (2) greased and floured 9" x 5" loaf pans. Bake @ 350* for 55-60 minutes, until toothpick inserted comes out clean. Cool on rack before slicing.
Title: Madeleines
Ingredients:
- 4 eggs
- 3/4 sugar
- 1/2 vanilla extract
- 1/2 all-purpose flour
- 1 1/2 unsalted butter
- 1/2
Instructions:
1. Preheat oven to 400°F.
2. Put eggs, sugar, vanilla and orange extract in a medium-size bowl.
3. Place over a pan of gently simmering water.
4. Beat until very thick.
5. Remove from heat.
6. Continue to beat until cool and the mixture retains its shape for a few seconds after a spoon is drawn through it.
7. Carefully fold in the flour.
8. Gently fold in 1/2 cup of melted and cooled butter.
9. Fill each mold 3/4 full with mixture.
10. Bake at 400°F for 12 to 15 minutes or until lightly browned and springy to the touch. Remove from pans, patterned side up and sprinkle with powdered sugar.
Title: Almond Leche Flan
Ingredients:
- 1 white sugar
- 1/4 water
- 1 evaporated milk
- 1 sweetened condensed milk
- 6
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a heavy saucepan over medium heat, cook sugar with water, stirring, until melted and light brown.
3. Pour into a 8 or 9 inch flan pan or cake mold, tilting to coat the bottom of the pan. Set aside.
4. In a bowl, gently whisk together evaporated milk, condensed milk, egg yolks and almond extract, being careful not to incorporate any air into the mixture.
5. Pour into prepared pan, and tap on the counter to remove any bubbles.
6. Line a roasting pan with a damp kitchen towel.
7. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the baking dish.
8. Bake in preheated oven 45 to 50 minutes, until set.
9. Let cool completely.
10. To unmold, run a knife around the edges of the pan and invert the flan onto a rimmed serving platter.
11. Refrigerate 8 hours or overnight before serving.
Title: Quick Banana Pudding
Ingredients:
- 2 instant pudding mix
- 4 milk
- 47 bananas
- 5 Cool Whip Topping
- 2
Instructions:
1. PREPARE pudding with milk as directed on package.
2. SPOON 1/2 cup pudding in bottom of 2-qt. serving bowl. Top with 8 wafers, generous layer of sliced bananas and 1 cup pudding. Stand 12 wafers around outside edge of dish. Continue layering 12 wafers, sliced bananas, 1 cup pudding, 15 wafers, sliced bananas and remaining pudding. Cover.
3. REFRIGERATE 3 hours or overnight to soften cookies. To serve, spread whipped topping over pudding. Garnish with additional banana slices, if desired.
Title: Hg's Upside-Down Pineapple Crush - Ww Points = 3
Ingredients:
- 1 fat-free sugar-free instant vanilla pudding mix
- 1 non-fat vanilla yogurt
- 2 Cool Whip Free
- 1
- 16
Instructions:
1. In a medium mixing bowl, combine un-drained pineapple, pudding mix, yogurt and Cool Whip. Mix well. Pour into a medium serving dish (a large pie pan works well). Refrigerate for at least 1 hour, or until ready to serve.
2. Top dish evenly with crushed Nilla Wafers just before serving. If you like, finish off each serving with a dollop of Reddi-wip. Enjoy!
Title: George Washington's Carrot Cake
Ingredients:
- 2 all-purpose flour
- 1 cinnamon
- 2 baking soda
- 1 salt
- 3/4 white sugar
- 2 eggs
- 4 carrots
- 2 icing sugar
- 1
Instructions:
1. Preheat oven to 350F; generously grease a 9-inch springform pan and set aside.
2. You can also use a Bundt pan, but make sure it is WELL greased.
3. In a mixing bowl, combine flour, cinnamon, baking soda and salt; stir well and set aside.
4. In a large mixing bowl, combine corn oil, sugar, beaten eggs and carrots; mix well.
5. Add flour mixture and stir with a wooden spoon until smooth.
6. Pour batter into prepared pan and bake in preheated oven until moist, but firm to the touch; about one hour.
7. Cool in the pan, the remove from pan and dust with the icing sugar.
Title: Carol's Lemon Mousse
Ingredients:
- 1 unflavored gelatin
- 3 cold water
- 2 eggs
- 4 sugar
- 2 fresh lemon juice
- 1/2 lemon rind
- 1 1/3
Instructions:
1. Dissole gelatin in water. Let stand 5 minutes.
2. Beat egg yolks and sugar until light and fluffy. Add lemon juice and grated lemon rind. Blend carefully.
3. Melt gelatin/water mixture over low heat. Add to egg mixture., stirring well.
4. Whip cream, fold into egg mixture.
5. Beat egg whites until stiff peaks form. Fold into egg mixture.
6. Pour mousse into 4 serving bowls.
7. Chill for 2 1/2 hours.
Title: chocolate eclairs
Ingredients:
- 2 vanilla bean
- 1 sugar
- 2/3 cornstarch
- 2 flour
- 2 unsalted butter
- 6 water
- 3 unsalted butter
- 1/2 sugar
- 4 salt
- 1 flour
- 1/4 eggs
- 3/4 bittersweet chocolate
- 3 heavy cream
- 8
Instructions:
1. Pastry cream (Make a day ahead and up to a week ahead): Pour milk into saucepan, add scraped vanilla bean including pod.
2. Sift cornstarch, flour and sugar into a bowl.
3. Whisk egg yolks in another bowl.
4. Add dry ingredients to egg yolk and whisk until smooth.
5. Take yolk mixture, milk and butter to stove.
6. Heat milk until just simmering, stir about 1/2 cup of milk into yolk mixture, pour yolk mixture into pan with milk and heat on med low until it comes to a boil.
7. Stir constantly with wooden spoon.
8. Let boil, stirring, for 1 minute.
9. Turn off heat and stir in butter until completely melted and incorporated.
10. Pour entire contents of pan thru a strainer into a shallow stainless bowl.
11. Cover with plastic wrap, pressing directly on to cream.
12. chill until cold and firm.
13. Pate a Choux: Preheat oven to 375.
14. Place water, butter, sugar and salt in heavy saucepan and bring to boil.
15. Add flour all at once and stir until mixture comes away from sides and forms a ball.
16. Remove from heat.
17. Put mixture in mixer with a paddle and mix on low to cool to warm, not hot.
18. Add eggs one at a time, beating well to incorporate each before adding the next.
19. After last egg is added, beat until smooth.
20. With a piping bag and round tip, pipe mixture on to a parchment lined sheet pan.
21. You can make as big or as long as you want.
22. They will about double in size when cooked.
23. Bake at 375 until they become,brown, light and hollow.
24. Cool.
25. Dark Chocolate Ganache: Bring cream to a simmer.
26. Pour over chopped chocolate, let sit for 2 minutes, stir until melted and smooth.
27. Assembly: Take finished pate a choux and punch a hole in one end with something like a chop stick.
28. Put pastry cream into a piping bag with a narrow round tip and squeeze cream into hole to fill up pate a choux.
29. When ganache has cooled enough to leave tracks in itself when drizzled back into the bowl it is ready to use.
30. Dip filled pate a choux into ganache to coat.
Title: Zucchini Cookies
Ingredients:
- 1 zucchini
- 1/2 butter
- 1 sugar
- 1 egg
- 2 all-purpose flour
- 1 baking soda
- 1 cinnamon
- 1/4 allspice
- 1/2 salt
- 1 golden raisin
Instructions:
1. Preheat oven to 350°F Line a baking sheet with parchment paper.
2. Finely grate the zucchini and, using several paper towels, squeeze as much moisture as possible out of it. You should have approximately 1 cup of zucchini. Set aside.
3. In a medium bowl, whisk together flour, baking soda, salt, cinnamon and allspice.
4. In a large bowl, cream together butter and sugar until light. Beat in egg, then zucchini, and gradually beat in the flour mixture. When the cookie dough has just come together, stir in the raisins.
5. Scoop by tablespoonfuls onto prepared baking sheet. Cookies will spread, so leave at least 1 1/2 inches between scoops.
6. Bake for 13-15 minutes at 350F, until light golden at edges, but not browned all over (which could cause them to be too dry).
7. Cool on baking sheet for about 4-5 minutes, then transfer to a wire rack.
8. Store in an airtight container.
Title: Ten-Minute Cake
Ingredients:
- 2 flour
- 1 sugar
- 1 milk
- 1/2 butter
- 2 baking powder
- 2 vanilla
- 1/2 salt
- 3 eggs
- icing sugar
Instructions:
1. Combine all of the above ingredients in a large bowl.
2. Using an electric mixer, beat on low speed for 30 seconds.
3. Increase speed to high and beat for 3 minutes, scraping down bowl often with spatula.
4. Pour batter into greased 9" square pan.
5. Bake at 350 for 45-50 minutes or until cake tests done.
6. Let cool in pan until warm; dust with icing sugar.
Title: Strawberry Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 cinnamon
- 1 salt
- 2 flax seed meal
- 3/4 water
- 2 vanilla extract
- 1/4 sugar
- 3/4 strawberries
- 10
Instructions:
1. Spray an 8" x 8" pan with baking spray and preheat the oven to 350 degrees.
2. Combine the flax seeds with the water and stir for at least 30 seconds.
3. Mix in the extract and oil, then beat in the sugar until everything is well combined.
4. Stir in the flour with the baking powder, cinnamon and salt.
5. Spread the batter into the prepared pan, and scatter the strawberries, skin-side up, over the batter.
6. Bake for 35 to 40 minutes.
Title: Soho Globs
Ingredients:
- 5 butter
- 3 flour
- 6 baking powder
- 1/3 salt
- 1 eggs
- 1/4 vanilla
- 2 instant espresso powder
- 2 sugar
- 1 pecans
- 3/4 walnuts
- 3/4
- 1/4
- 1/2
Instructions:
1. Preheat the oven to 325*F. Line two cookie sheets with parchment paper or grease them lightly with vegetable oil.
2. Melt the 8 ounces of semisweet and unsweetened chocolate and the butter in the top of a double boiler placed over simmering water. Allow it to cool slightly.
3. Sift the flour, baking powder, and salt together into a small bowl and set aside.
4. Using an electric mixer on medium speed, beat eggs, vanilla, and espresso powder in a medium bowl until they are mixed together, about 10 seconds.
5. Add the sugar to the egg mixture and blend it all until thick, about 1 minute. Scrape bowl.
6. Add the melted chocolate and blend 1 minute more. Now scrape the bowl again.
7. Add the flour mixture on low speed and mix until blended, 10 seconds. Fold in the chocolate chips and nuts by hand. Drop the dough by generously rounded tbsl. about 2" apart onto the prepared cookie sheets.
8. Bake the cookies until they rise slightly and form a thin crust, about 13 minutes. Immediately move the cookies from the cookie sheets to a wire rack to cool. Enjoy!
Title: Pumpkin Spice Log
Ingredients:
- 4 eggs
- 2/3 canned pumpkin
- 1 sugar
- 1 baking soda
- 3/4 cinnamon
- 1 flour
- 1/8 clove
- 1/4 allspice
- 1/8 ginger
- 2 butter
- 8 cream cheese
- 3/4 vanilla
- 1 confectioners' sugar
- 1/2 confectioners' sugar
Instructions:
1. Preheat oven to 375°.
2. Line a 10 x 15” cookie sheet with waxed paper and Spray with cooking spray.
3. Combine eggs through Ginger and pour onto cookie sheet. Bake 15 minutes.
4. When done, roll out on tea towel sprinkled with 1/2 cup confectioners sugar, and roll up like a jelly roll. Let set for one hour.
5. for filling, mix butter through confectioner sugar. Unroll cake carefully and spread with filling. Roll up again and refrigerate for one hour.
Title: Samoas (Caramel Delites) (Gluten-Free)
Ingredients:
- 1 butter
- 1/2 sugar
- 2 flour
- 1/4 baking powder
- 1/2 salt
- 1/2 vanilla
- 1 xanthan gum
- 3 sweetened coconut
- 12 salt
- 1/4 milk
- 3
- 8
Instructions:
1. Cream together butter and sugar.
2. Mix in flour, baking powder, salt and xanthan gum at low speed.
3. Stir in vanilla. If dough is too dry, add milk 1 tbsp at a time. If dough is too sticky, add flour 1 tbsp at a time. I ended up adding about 3 tbsp extra flour.
4. Roll dough to slightly less than 1/4" thick between two pieces of well floured parchment paper (I used sweet-rice-flour).
5. Using a circle cookie cutter about 1.5-2" in diameter, make rounds out of the flattened dough. Use a knife to cut out the center of each round. The end result should look kind of like a flat doughnut.
6. Reroll left over dough and continue making rounds until no dough remains. Keep rolling surfaces well floured.
7. On a parchment lined baking sheet, bake cookies in preheated oven at 350F for 10-12 minutes or until the edges start to brown.
8. When removing them from the oven, it is very important that you do not break them. They will be very fragile until they cool. Allow to cool completely before topping with caramel coconut mixture.
9. Lower oven temperature to 300°F Spread coconut evenly on parchment lined baking sheet and toast for 20 minutes. Stir every 5 minutes until coconut is evenly browned. Cool on baking sheet.
10. Unwrap caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stirring every 45 seconds or so until well combined.
11. Fold in shredded coconut.
12. Using a high quality silicone spatula, spread caramel mixture even onto cooled cookies. You may break the cookies doing this, but do not worry, the caramel will hold it all together when cooled. Reheat caramel mixture as necessary while spreading.
13. Allow caramel mixture to set.
14. Melt chocolate in microwave, stirring every 40 seconds or so to prevent scorching.
15. Turn cookies upside down on parchment paper and spread a thin layer of chocolate on bottom of cookies. Transfer cookies top-down to fridge to harden chocolate before proceeding to next step.
16. Using the remaining melted chocolate (or melt more), pipe topping onto cookies. I used a plastic bag with a small hole cut in the corner.
17. Allow chocolate topping to harden before storing in airtight container.
Title: Chocolate Stout Cake
Ingredients:
- 1/4 cocoa powder
- 1/2 butter
- 1/2 applesauce
- 1 cocoa powder
- 2/3 salt
- 1 all-purpose flour
- 2 sugar
- 2 baking soda
- 1 1/4 light sour cream
- 3 bittersweet chocolate
- 1/2 unsalted butter
- 1 confectioners' sugar
- 2 low-fat milk
- 1 vanilla extract
- 1
- 1 1/2
- 2
- 1/2
Instructions:
1. Cake:Heat oven to 350 degrees.
2. With cocoa powder, lightly dust two greased 8 or 9 inch spring form pans. In heavy saucepan heat butter, Guinness and cocoa powder until melted. Cool.
3. Sift dry ingredients together, add the Guinness-cocoa mixture and beat for 1 minute on medium speed. Add eggs and sour cream and beat for 2 minutes on medium speed.
4. Pour batter into pans and bake for 25 to 30 minutes or until inserted knife comes out clean.
5. Cool 10 minutes, remove sides and cool. Use a serrated knife to even tops, if necessary. Frost. Chill the cake to set up the frosting.
6. Frosting: Melt chocolate square, allow to cool. Beat in additional ingredients.
7. Frost cake & enjoy!