lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin-Pecan Layer Cake With Ginger-Cream Cheese Frosting
Ingredients:
- 1/2 butter
- 1 1/2 light brown sugar
- 2 eggs
- 1 canned pumpkin
- 2 all-purpose flour
- 2 baking powder
- 2 pumpkin pie spice
- 1/2 baking soda
- 1/2 salt
- 1/2 buttermilk
- 2 vanilla extract
- 2 fresh ginger
- 1 pecans
- 1.5 cream cheese
- 1/2 butter
- 1 fresh ginger
- 4 powdered sugar
- 1 vanilla extract
Instructions:
1. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Add pumpkin, beating until blended.
2. Combine flour and next 4 ingredients. Combine buttermilk, vanilla, and ginger. Add flour mixture to butter mixture alternately with gingered buttermilk, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in chopped pecans.
3. Pour batter into 2 greased, parchment paper-lined 9-inch round cakepans.
4. Bake at 350 degrees for 18 - 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
5. Spread Ginger-Cream Cheese Frosting between layers and on top and sides of cake. Cover and chill overnight.
6. GINGER-CREAM CHEESE FROSTING (ingredients above): Beat first 3 ingredients at medium speed with an electric mixer until light and fluffy. Gradually add powdered sugar, beating until smooth. Add vanilla, beating until smooth. Chill 30 minutes or until spreading consistency. Yield: 2 1/4 cups.
Title: Huguenot Torte
Ingredients:
- 2 eggs
- 3/4 sugar
- 1/4 flour
- 2 baking powder
- 1/4 salt
- 2 vanilla extract
- 1 apple
- 1 pecans
- 1 fresh lemon juice
- 1/2 heavy cream
- 2 maple syrup
- 8 pecan halves
Instructions:
1. Preheat oven to 325°F.
2. In a large bowl, beat the eggs until fluffy.
3. Slowly add the sugar, while beating, until the mixture is very thick.
4. In a separate bowl, sift the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the eggs and sugar, stirring just to combine.
6. Gently fold in the vanilla, apples, pecans, and lemon juice.
7. Pour the batter into a 10-inche round baking pan.
8. Bake for 35-40 minutes or until top is brown and crusy.
9. As the torte cooks, the bottom layer will be soft and the top layer will become cookie-like and crunchy.
10. Just before serving, whip the heavy cream with the syrup.
11. Cut the torte into wedges and top each serving with a dollop of whipped cream and a pecan half.
Title: Bailey's Brownie Trifle
Ingredients:
- 1 milk
- 2 1/4 eggs
- 1/2 vanilla
- 2 Baileys Irish Cream
- 1 instant white chocolate pudding and pie filling mix
- 1/2 Cool Whip
- 1
- 12
Instructions:
1. Heat oven to 350F degrees.
2. Prepare brownie mix as directed on the back of the box for the 9x13 inch pan using the above oil and eggs, substituting 1/4 cup of milk for the 1/4 cup of water and adding 1 teaspoon of vanilla.
3. Bake and cool as directed.
4. Prepare pudding mix as directed using the above 2 cups of milk.
5. Once the brownies are cool, cut them into small 1 inch squares.
6. Place 1/2 of the brownie squares in the bottom of a large trifle dish or glass bowl. Press them down slightly to flatten.
7. Pour 1/4 cup of Bailey's over the brownies, pouring slowly to cover all the brownies.
8. Pour half of the pudding on the brownies, spreading evenly out to the edges and topping with half of the toffee bits.
9. Spread enough cool whip to cover the toffee/pudding layer using more or less depending on your liking of cool whip. Evenly spread out that layer too.
10. Repeat with remaining brownies (gently pressing down again), Bailey's, pudding, toffee bits & cool whip.
11. Sprinkle with reserved 1 Tablespoon of toffee bits.
12. Cover and refrigerate at least 4 hours or overnight before serving.
13. Best when made the night before, then all the flavors have a chance to sit and meld together.
14. Cover and refrigerate any remaining trifle, if there is any left!
Title: Jasmine Rice Pudding
Ingredients:
- 1/2 cinnamon sticks
- 2 lemon, zest of
- 1/2 water
- 1 sugar
- 2 table salt
- 1 creme fraiche
- 1/2
Instructions:
1. Combine rice, cinnamon and lemon zest in a medium saucepan. Toast over medium-low heat, shaking occasionally, until rice develops a nutty odor, about 5 minutes.
2. Add water and cook over medium heat, stirring occasionally, until most of the water is absorbed, about 4 minutes. Add 1 c milk and continue cooking, again until most of the liquid is absorbed, about 6 minutes. Add the remaining milk and cook until most of the liquid is absorbed, about 7 minutes. Add sugar and salt, stir well, and and cook until sugar is dissolved, and the liquid is nearly totally absorbed, about 3 minutes more.
3. Remove from heat and stir in creme fraiche. Serve hot, or chill in an ice bath, then refrigerate, covered, up to 2 days. (Place a sheet of plastic wrap touching the surface of the pudding to prevent a skin from forming before sealing the container. Leave cinnamon and lemon zest in; they will continue to add flavor. Discard just before serving.) Serve cold, or reheat gently in a saucepan, adding more milk if too thick.
Title: Caramelized Peach and Raspberry Shortcakes
Ingredients:
- 3 butter
- 1/4 margarine
- 2 brown sugar
- 2 Amaretto
- 1 raspberries
- 1 heavy whipping cream
- 2 brown sugar
- 1 cornstarch
- 1 Amaretto
- 6
Instructions:
1. Melt butter in 10-inch skillet over medium-low heat. Stir in brown sugar. Cook 2 minutes, stirring constantly. Stir in 2 tablespoons amaretto and peaches. Cook 3 to 4 minutes, stirring occasionally, until peaches are coated with mixture.
2. Cool 10 minutes.
3. Gently stir in raspberries.
4. Make Amaretto Whipped Cream by beating whipping cream, brown sugar, 1 tsp cornstarch and 1 teaspoons amaretto in chilled medium bowl with electric mixer on high speed until stiff.
5. Top each shortcake cup with peach-raspberry mixture and whipped cream. Sprinkle with almonds.
Title: Vanilla or Cinnamon Cream Cheese Frosting
Ingredients:
- 1 reduced-fat cream cheese
- 4 unsalted butter
- 3 confectioners' sugar
- 2 vanilla extract
- ground cinnamon
Instructions:
1. Blend cream cheese and butter in a large bowl with an electric mixer set on low speed until combined, 30 seconds.
2. Add sugar a little at a time on low speed, beating until the sugar is well incorporated, 1 minute.
3. Add the vanilla or cinnamon, then increase speed to medium and blend the frosting until fluffy, 1 minute.
Title: Butterscotch Puppy Chow
Ingredients:
- 1 powdered sugar
- 1 peanut butter
- 1/4
- 6
Instructions:
1. Place the powdered sugar into a 1 gallon resealable plastic bag.
2. In a large microwave safe bowl melt the butterscotch chips for 1 minute.
3. Stir and heat for 30 seconds longer or until melted when stirred.
4. Stir in the peanut butter.
5. Stir in the cereal and mix until evenly coated; I use a big spoonula for this. Pour the cereal mixture into the sugar filled bag and gently toss the mixture to coat it evenly.
6. It says it needs to be stored in the refrigerator but I never have and mine has never stayed around longer than a day or two anyway. :-)
7. I am often asked to bring the chocolate version of this to my sister's house, I think next time I'll take a batch of each and see how it goes.
Title: Mixed Berry Cornmeal Cobbler
Ingredients:
- 1 blueberries
- 1 raspberries
- 1 strawberry
- 1/2 sugar
- 3 cornstarch
- 1/3 sugar
- 1/16 - 1/8 butter
- 1 egg
- 1 vanilla
- 2/3 all-purpose flour
- 1/3 yellow cornmeal
- 2 baking powder
- 1/4 salt
- 1/4 milk
Instructions:
1. Heat oven to 350°F.
2. Berries: Toss together blueberries, raspberries, strawberries, sugar and cornstarch in large bowl until well mixed Spoon berry mixture into ungreased 8*8*2-inch square baking pan, spreading mixture evenly.
3. Topping: In same large bowl, beat together sugar and butter on medium speed until light and fluffy, about 3 minutes.
4. Beat in egg and vanilla until well blended Mix together the flour, cornmeal, baking powder and salt in a small bowl.
5. Add half the flour mixture to the butter mixture.
6. On low speed, beat just until combined.
7. Beat in the milk, then the remaining flour mixture.
8. Drop the dough by large spoonfuls over the berry mixture in the baking dish Bake in 350°F oven for 1 hour and 20 minutes or until top is golden and fruit is bubbly.
9. Serve warm.
Title: Strawberry Flan
Ingredients:
- 5 butter
- 1/2 sugar
- 1 fresh strawberries
- 2 eggs
- 1 1/2 flour
- 3/4 - 1 sugar
- 1 1/2 baking powder
Instructions:
1. Preheat over to 350.
2. Cream butter and 3/4-1 cups sugar together til light and fluffy.
3. Beat in eggs.
4. Combine flour and baking powder.
5. Add to butter and eggs mixture.
6. In a grease 9 inch pie or flan pan, press the pastry dough covering bottom and up sides.
7. Spread strawberries into crust.
8. Sprinkle with 1/2 cup sugar.
9. Bake at 350 for 25-30 minutes til crust is golden.
Title: Dundee Cake (No Brandy)
Ingredients:
- 1 butter
- 2 flour
- 1/2 butter
- 2 1/2 flour
- 1 sugar
- 5 eggs
- 3/4 currants
- 3/4 seedless raisin
- 3/4 salt
- 8 baking soda
- 1/2 milk
- 2
- 1/8
- 1
- 1/3
Instructions:
1. Mix one tsp of baking soda and 1 tsp of milk together; set aside.
2. Preheat oven to 300°F.
3. Coat bottom and sides of 8x3 springform pan with 1 tbsp of melted butter.
4. Sprinkle with 2 tbsp of flour, tip to spread evenly, and tap out extra.
5. In large mixing bowl cream 1/2 lb butter and sugar together by bashing and beating against side of bowl with a wooden spoon until light and fluffy.
6. Beat in one egg then 1/2 cup flour alternately until all eggs and flour are added.
7. Beat in currants, raisins, candied peel, cherries, pulverized almonds, grated peel and salt until combined.
8. Stir in milk/baking soda mixture.
9. Pour batter into pan.
10. Arrange blanched almonds on top.
11. Bake on middle rack for 1 1/2 hours or until cake tester comes out clean.
12. Let cool in pan 4-5 minutes.
13. Remove to wire rack to finish cooling before serving.
Title: Three Ingredient Lemon Cream
Ingredients:
- 1 granulated sugar
- 1/2 lemons
- 2 lemon, zest of
- 1/2
Instructions:
1. Use a large saucepan with very high sides because mixture must boil rapidly for several minutes.
2. Pour cream into pan and set over high heat.
3. Add sugar stirring until sugar dissolves with a wooden spoon.
4. When mixture comes to a boil, start timing and let it boil rapidly 2 to 3 minutes.
5. Don't stir.
6. If it rises close to the top, reduce heat to medium-high.
7. Then remove from heat.
8. While mixture is heating, finely grate peel from 1/2 a lemon (peel is not essential but adds extra zestiness).
9. Squeeze 1/2 cup juice from lemons.
10. As soon as you remove pan from heat, stir peel and juice into mixture.
11. Let mixture sit until it cools down to warm stage.
12. Refrigerate right away.
13. Cream will thicken as it sits, so you can serve it in about an hour, but keeping it refrigerated at least 3 or 4 hours or overnight makes it even better.
14. Serve topped with a mixture of fresh seasonal fruit like raspberries, blueberries or kiwi.
15. Eliminate the need for small serving dishes by immediately pouring hot mixture into a single large bowl and refrigerating.
16. Then just before serving, spoon chilled thickened dessert into pretty dessert bowls and surround with fresh fruit.
Title: Peach Crisp
Ingredients:
- 5 -6 vanilla extract
- 1/2 all-purpose flour
- 1 white sugar
- 1 brown sugar
- 1/4 ground cinnamon
- 1 salt
- 1/4 butter
- 1/2 oats
- 1
Instructions:
1. Preheat an oven to 375 degrees F (190 degrees C), and grease an 8 inch square baking dish.
2. Place the peaches in the bottom of the baking dish, and sprinkle them with almond extract.
3. In a bowl, combine the flour, sugar, brown sugar, cinnamon, and salt. Cut the butter into the flour mixture with a pastry cutter until the mixture resembles crumbs.
4. Sprinkle the flour mixture in an even layer over the top of the peaches, and bake in the preheated oven for about 45 minutes, until the peaches are bubbling and the topping is browned.
Title: Blueberry Crunch Cake (Paula Deen)
Ingredients:
- 1 pecans
- 1 butter
- 1
- 3/4
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Pour pineapple with juice into a 9 x 13" pan.
3. Spread evenly over the bottom.
4. Spoon pie filling on top evenly.
5. Sprinkle dry cake mix and level with a fork.
6. Sprinkle pecans over the cake mix.
7. Drizzle with melted butter
8. Bake 38 to 45 minutes until browned and bubbly.
9. You can use fresh blueberries in place of the filling. Add 1/2 cup sugar and juice of one lemon. Let stand 20 minutes.
10. You may also substitute strawberries, blackberries, cherries, peaches or raspberries.
Title: Chocolate Raspberry Triple Decker Cake
Ingredients:
- 1 frozen sweetened raspberries
- 1 sour cream
- 1 eggs
- 1/2 heavy cream
- 3 fresh raspberry
- 3/4
- 8
- 1
- 1/2
Instructions:
1. Preheat the oven to 350°F.
2. Generously grease and flour three 9-inch round cake pans. Set the pans aside.
3. Strain the raspberries through a fine-mesh sieve if you don’t want the seeds in your cake.
4. Place the cake mix, raspberries and their juice, sour cream, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended.
5. Divide the batter evenly among the prepared pans, smoothing it out with the rubber spatula.
6. Bake the cakes until they spring back when lightly pressed with your finger, 25 to 28 minutes.
7. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.
8. Meanwhile, prepare the Chocolate Ganache, adding the Chambord, if desired, after all the chocolate has melted.
9. Place one cake layer, right side up, on a serving platter. Spread the top with ganache frosting. Place the second layer, right side up, on top of the first layer. Spread the top with ganache. Place the third layer, right side up, on top of the second layer and frost the top and sides of the cake. Work with clean, smooth strokes.
10. Decorate the top attractively with the fresh raspberries, if desired. Place this cake, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. Store in the refrigerator for up to 1 week.
11. Ganache: Place the cream in a small heavy saucepan over medium heat and bring to a boil, stirring. Meanwhile, place the chopped chocolate in a large stainless-steel mixing bowl. Remove the cream from the heat, and pour it over the chocolate. Stir with a wooden spoon until the chocolate is melted. Stir in the liqueur if desired.
12. To use this ganache as a glaze, let it stand at room temperature for 10 minutes before spooning it over a cooled cake. To use the ganache as a frosting, let it stand for 30 minutes at room temperature, or chill it for 10 minutes, until it has thickened enough to spread with a metal spatula.
13. Makes 1 3/4 C., enough to thinly frost a 2 - 3 layer cake.
Title: Working Girls Cobbler
Ingredients:
- 1 milk
- 1 sugar
- 1 1/2 margarine
- 1/2 flour
- 1 egg
- 1
Instructions:
1. Melt margarine in baking dish.
2. Mix flour, sugar, eggs, and milk together and pour into dish.
3. Pour fruit over batter, DO NOT STIR.
4. Bake 45 minutes to an hour, at 325. until golden brown on top.
5. ***Top it off with vanilla ice cream***.
Title: Cinnamon Peach Crisp
Ingredients:
- 1/4 granola cereal
- 1/2 all-purpose flour
- 1/4 brown sugar
- 1/2 butter
- 1/4 ground cinnamon
- 5 butter
- 1
- 1 1/2
Instructions:
1. In medium bowl, combine oats, granola, 3 tablespoons of the flour and brown sugar.
2. Cut in 1/4 cup butter until crumbly.
3. Place 1/2 of the peach slices in an 8-inch square baking pan.
4. Sprinkle with remaining 1 tablespoon flour.
5. Sprinkle with 1/2 oatmeal mixture.
6. Top with remaining fruit then remaining oatmeal mixture.
7. Sprinkle with cinnamon.
8. Drizzle with 1 1/2 teaspoon melted butter.
9. Bake in 375 degrees oven 30 minutes or until top in golden brown.
Title: Black Velvet Chocolate Mousse
Ingredients:
- 4 bittersweet chocolate
- 1/4 heavy cream
- 1/4 sugar
- 4 eggs
- salt
Instructions:
1. Melt the chocolate with the cream in a heatproof bowl set over a saucepan of about 1 1/2 inches of nearly simmering water, whisking until smooth.
2. Add the sugar in two batches and whisk until well blended.
3. Remove the bowl from the heat and whisk in the egg yolks, one at a time, whisking well after each addition.
4. Beat the egg whites and salt with an electric mixer on med-high speed in a big deep bowl, just until the whites form stiff peaks when the beaters are lifted.
5. With a whisk or a rubber spatula, fold 1/3 of the chocolate mixture into the egg whites.
6. Fold in the remaining chocolate mixture in 2 batches just until well blended.
7. Transfer to a serving bowl or to 4 stemmed glasses; refrigerate, covered, for at least 4 hours, or up to 2 days before serving.
Title: Class Buttercream Icing
Ingredients:
- 1 vegetable shortening
- 1 milk
- 7 -8 water
- 1 confectioners' sugar
- 1 salt
- 1 water
- 1/4
- 3
- 1 -2
Instructions:
1. Cream shortening, flavoring, and water.
2. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
3. Blend an additional minute or so, until creamy.
4. For Chocolate Buttercream: Add cocoa, melted chocolate squares, and water to the recipe and mix until well blended.
Title: Blueberry Crisp With Secret Ingredient
Ingredients:
- 3 fresh blueberries
- 2/3 flour
- 2/3 brown sugar
- 1/2 oatmeal
- 1/2 cinnamon
- 1/2 mayonnaise
- vanilla ice cream
Instructions:
1. Preheat oven to 375°.
2. In a 8 x 8-inch baking dish sprayed with cooking oil, arrange blueberries; set aside.
3. In medium bowl, combine flour, brown sugar, oats and cinnamon. Stir in mayonnaise.
4. With a wooden spoon, combine ingredients until well combined. Spread mixture evenly over blueberries.
5. Bake 30 minutes or until topping is golden.
6. Serve with ice cream if desired.
7. Note: This can be made up in advance and warmed up gently (200 oven, 10 - 15 minutes) before serving.
Title: Eggnog Pound Cake
Ingredients:
- 1 sugar
- 1/2 butter
- 2 rum
- 1 vanilla
- 5 all-purpose flour
- 1 3/4 baking powder
- 2 salt
- 3/4 ground nutmeg
- 1/2 milk
- 3/4
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour 9 x 5 x 3-inch loaf pan.
3. Beat sugar, butter, rum, vanilla, and egg yolks in large bowl with electric mixer on low speed for 30 seconds, scraping bowl constantly.
4. Beat on high speed for 5 minutes, scraping bowl occasionally.
5. Beat in the flour, baking powder, salt, and nutmeg alternately with milk on low speed.
6. Pour into pan.
7. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.
Title: Coconut Cake Supreme
Ingredients:
- 1 sour cream
- 16 sugar
- 2 coconut flakes
- 1 1/2 Cool Whip
- 8
Instructions:
1. Make cake following box instructions.
2. Cool thoroughly; split layers in half to equal 4 layers.
3. Filling – Combine sugar and sour cream, stir well then stir in coconut. Set aside 1 cup of mixture for the outer frosting.
4. Then spread filling on cake layers, kind of thick. Do not use on top layer of cake.
5. Mix the saved cup of filling with the container of cool whip. Frost the top and sides of the cake. Cover well and let set in fridge for 1-2 days before serving.
Title: Coconut Sheet Cake
Ingredients:
- 3 eggs
- 1 sour cream
- 1/3 water
- 1 cream of coconut
- 1/2 vanilla extract
- 1 cream cheese
- 1 butter
- 1/2 margarine
- 3 milk
- 1 vanilla extract
- 1 powdered sugar
- 1 sweetened flaked coconut
Instructions:
1. Beat eggs at high speed for 2 minutes.
2. Add sour cream, 1/3 water and next 2 ingredients beating well after each addition.
3. Add cake mix, beat until blended.
4. Beat at high speed 2 minutes.
5. Pour into a greased and floured 13 x 9-inch baking pan.
6. Bake at 325° for 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack.
7. Cover pan with plastic wrap and freeze cake for 30 minutes.
8. Remove from freezer.
9. Spread Coconut Cream Cheese frosting on top of chilled cake.
10. Cover and store in refrigerator.
11. Coconut Cream Cheese Frosting: Beat cream cheese with butter at medium speed with an electric mixer until creamy; add milk and vanilla, beating well.
12. Gradually add sugar, beating until smooth.
13. Stir in coconut.
Title: Pig Pickin' Cake
Ingredients:
- 1 water
- 1/3 eggs
- 1/3 mandarin oranges
- 3 crushed pineapple
- 1 vanilla instant pudding mix
- 1 Cool Whip
- 1 pecans
- 1/2
Instructions:
1. Beat the first 4 ingredients together in a large mixing bowl using an electric mixer at medium speed until blended.
2. Stir in oranges.
3. Pour batter into 3 greased and floured 8-inch cake pans (layers will be thin).
4. Bake in a 350° oven for 25-30 minutes or until a pick comes out clean.
5. Cool layers in pans on wire racks for 10 minutes; remove layers from pans and cool completely on wire racks.
6. In a large bowl, stir together the crushed pineapple and next 3 ingredients; spread pineapple mixture evenly between layers and on top of cake.
7. Chill cake 3-4 hours.
8. Garnish with chopped pecans, if desired.
9. Store cake in the refrigerator.
Title: South Texas Pecan Sandies
Ingredients:
- 1 butter
- 1 powdered sugar
- 1 vanilla
- 2 flour
- 1/2 salt
- 1 pecans
Instructions:
1. Heat over to 350
2. Combine butter, 1/2 cup powdered sugar and vanilla* in a large bowl and mix with electric mixer for about 3 minutes on high speed until mix is light and fluffy.
3. Add flour, salt and nuts to the butter mix slowly at low speed until all ingredients are blended.
4. Divid cookie dough in half. Shape each cookie dough portion into a log, 1 1/2" in diameter. Wrap the logs in plastic wrap and refrigerate for 1 hour or more.
5. Cut the dough logs into 1/4" slices and place 1/2" apart on an ungreased cookie sheet.
6. Bake cookies for 15 minutes or until lightly browned on top. Remove cookies from the baking sheet immediately and roll them in the remaining powdered sugar.
7. Place cookies on a rack to cool before storing in a container.
8. *I always use Mexican vanilla when baking and it makes a difference.
Title: Anjeer (Fig) Halwa
Ingredients:
- 200 dried figs
- 3 ghee
- 1/2 powdered milk
- 1/3 sugar
- 4 cardamom powder
- 1/4
- 2
Instructions:
1. Cook the figs in boiling water for about 3 to 5 minutes. Drain and puree them in a food processor. Keep aside.
2. Heat the ghee in a heavy bottomed pan, add the powdered almonds and saute over a medium flame for about 2 minutes.
3. Add the pureed figs, milk powder, sugar with 1/2 cup of water and cook for about 5 minutes till the sugar has dissolved, stirring continuously.
4. Add the cardamom powder and mix well.
5. Serve hot, garnished with slivered almonds.
Title: Vegan Chocolate Pumpkin Fudge Cake
Ingredients:
- 3 dark chocolate
- 3/4 pumpkin puree
- 1/2 water
- 2 apple cider vinegar
- 1/2 brown sugar
- 2 vanilla
- 1/4 canola oil
- 1/2 salt
- 1/4 cocoa powder
- 1 all-purpose flour
- 1/2 baking soda
- 1 baking powder
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/2 ground allspice
- 1/2 ground cloves
- 1/4 ground cayenne pepper
- 1/8
Instructions:
1. Preheat oven to 350. Grease and flour an 8” cake pan.
2. Melt the chocolate in a double boiler or in the microwave in 30 second increments.
3. In a medium bowl, whisk together the pumpkin, water, vinegar, sugar, vanilla, oil, and salt.
4. In a large bowl, sift together the cocoa powder, flour, baking soda, and baking powder. Add in spices and whisk to combine.
5. Combine the wet mixture with the dry mixture until smooth. Pour in melted chocolate and whisk well to combine.
6. Scrape batter into prepared pan and bake 35-40 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes, then remove from pan and continue cooling.