lumicero/recipes-ing2inst huggingface dataset:
Title: No-Bake 7 Layer Passover Cake
Ingredients:
- 4 eggs
- 1/2 wine
- 1
- 3
- 8
- 1
- 1/4
Instructions:
1. Melt chocolate in a small bowl in the microwave by heating at 30 second intervals, and stirring between each one. When chocolate is almost melted, just remove from the microwave and stir until smooth. Set aside. (or just melt the chocolate by your favorite method). Adding a hazelnut flavored liquor to the chocolate will make this cake even more delicious!
2. In a large bowl, cream together the margarine and sugar until light and fluffy.
3. Beat in the egg yolks one at a time until well blended.
4. In a separate bowl, whip egg whites with a pinch of superfine sugar until stiff.
5. Fold the melted chocolate into the sugar mixture, then fold in the egg whites (carefully - fold in, do not mix).
6. Pour 1/4 of the bottle of wine into an 8x8 inch baking dish (you may need to add more later).
7. Soak one of the matzo sheets briefly on both sides, then remove to a serving platter (if you soak too long, it will break apart and become hard to work with).
8. Spread a thin layer of the chocolate cream over the soaked matzo.
9. Continue soaking and layering the matzos and chocolate cream, leaving enough of the chocolate mixture to frost the sides when finished.
10. Press chopped nuts onto the sides, or sprinkle them on top for garnish.
11. Refrigerate overnight to allow the chocolate and wine to blend flavors.
Title: Mom's Thumbprint Cookies
Ingredients:
- 1 butter
- 1/2 brown sugar
- 2 eggs
- 2 flour
- 1 pecans
- 1 vanilla extract
- currant jelly
Instructions:
1. Preheat oven to 350'.
2. Cream butter and sugar in a large bowl.
3. Add yolk and mix.
4. Add flour, beat until well blended.
5. In a small bowl, lightly beat egg white.
6. Form dough into small balls.
7. Dip each ball in egg white and roll in nuts, place on a cookie sheet.
8. Bake 5 minutes.
9. Make depression in each cookie, the back of a small measuring spoon works well.
10. Bake 10 more minutes.
11. Cool, add small spoonful of jelly in the depression of each cookie.
12. Substitutions: may use walnuts or almonds, instead of pecans.
13. May use icing instead of jelly.
Title: Frosted Ginger Rounds..originally Called Sally Ann Cookies
Ingredients:
- 1 shortening
- 1 molasses
- 3 all-purpose flour
- 1 1/2 baking soda
- 1/2 salt
- 1/2 ground ginger
- 1/4 ground nutmeg
- 1/4 ground cloves
- 3/4 water
- 1 unflavored gelatin
- 3/4 granulated sugar
- 3/4 powdered sugar
- 3/4 baking powder
- 1 vanilla
Instructions:
1. In large bowl, combine shortening and molasses, blend well. Add all remaining cookie ingredients; mix well.
2. Cover with plastic wrap and refrigerate at least 2 hours for easier handling.
3. Heat oven to 350*.On well-floured surface, roll dough to 3/4" thickness. cut with floured 2 1/2" round cookie cutter.
4. Place 1" apart on ungreased cookie sheet. Bake at 350* for 6-9 minutes or until set. Cool 1 minute on sheet and remove to wire rack to cool completely.at least 10 minutes.
5. In a 2 quart pan, combine water and gelatin. let stand at least 5 minutes. Stir in sugar, bring to a full rolling boil.
6. Reduce heat to medium; simmer 10 minutes, without stirring. Temperature should read 220* on candy thermometer.
7. Remove from heat. Add powdered sugar, beat with electric mixer at low speed until foamy. Add baking powder and vanilla; beat on low speed for 5 minutes or until glossy and of spreading consistency.
8. Spread frosting on underside of each cookie to within 1/2" of edge. If desired, decorate each cookie.
9. Let stand until frosting is set before storing.
10. These sure bring back memories.
11. IMPORTANT.GELATIN MUST BE SOAKED 5 MINUTES IN A COOL LIQUID BEFORE IT IS HEATED. WHILE IT SOAKS, THE GELATIN SOFTENS AND SWELLS, MAKING IT WASY TO DISSOLVE COMPLETELY WHEN IT'S HEATED.
Title: Peach Dumplings
Ingredients:
- 2 butter
- 2 sugar
- 1 vanilla
- 1 1/2 cinnamon
- 1
Instructions:
1. Peel and pit peaches.
2. Cut both peaches into 8 slices.
3. Roll each peach slice in a crescent roll.
4. Place in a 9 X 13 inch buttered pan.
5. Melt butter, then add sugar and barely stir.
6. Add vanilla, stir, and pour entire mixture over peaches.
7. Pour Mountain Dew around the edges of the pan.
8. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.
9. Serve over ice cream, and spoon sauce over the top of each individual dish.
Title: Vanilla Icing
Ingredients:
- 2 icing sugar
- 50 butter
- 1/2 vanilla extract
- 3 boiling water
Instructions:
1. Stir yogurt and vanilla into icing sugar until thick.
2. Quickly add and mix in the hot water.
3. Immediately spread on cakes/cookies etc.
Title: Thai Sweet Potato Pudding Maw Gaeng
Ingredients:
- 3 eggs
- 1 unsweetened coconut milk
- 1 1/4 palm sugar
- 1 1/4 sugar
- sweet potatoes
Instructions:
1. Heat oven to 400 degrees F and lightly grease 8 or 9 inch square baking pan. To prepare custard, stir eggs and coconut milk together in medium saucepan and then mix in palm sugar. Add sweet potatoes and stir well. Bring to gentle boil over medium-high heat, stirring often, until sugar dissolves and custard thickens a bit, 4-5 minutes.
2. Pour custard into prepared pan and bake 30-40 minutes, until puffed and golden brown; a butter knife inserted into the center should come out clean.
Title: Alice's Apple Cake
Ingredients:
- 3 all-purpose flour
- 1 baking soda
- 1 ground cinnamon
- 2 sugar
- 3 eggs
- 1 1/4 vanilla
- 1 apples
- 1/4 walnuts
- 1 flaked coconut
- 2 sugar
- 1 butter
- 1 baking soda
- 1 buttermilk
- 1/2
Instructions:
1. Preheat oven to 325°.
2. Grease and flour a 10-inch tube pan.
3. Sift flour, baking soda, and cinnamon onto waxed paper.
4. Combine sugar, eggs, oil, vanilla, orange juice, and orange peel in a large bowl.
5. Beat with electric mixer until well blended.
6. Stir in flour mixture until well mixed.
7. Fold in apples, walnuts, and coconut.
8. Spoon into prepared pan.
9. Bake in a slow oven for 1 1/2 hours or until top springs back when lightly pressed with fingertip.
10. Cool in pan on wire rack for 15 minutes.
11. Transfer cake from pan to a serving plate with a raised edge.
12. Puncture top of cake all over with a wooden pick or skewer.
13. Spoon hot Buttermilk Sauce over warm cake several times.
14. Let stand for about an hour before serving.
15. Pour extra sauce into a small pitcher and serve with cake.
16. BUTTERMILK SAUCE-----------------.
17. Combine sugar, butter, soda, and buttermilk in a medium saucepan.
18. Cook over medium heat, stirring constantly, until mixture comes to a boil.
19. Remove from heat and spoon over cake.
Title: Warm Roasted Apples With Pomegranate-Caramel Sauce
Ingredients:
- 1/4 brown sugar
- 3 fresh lemon juice
- 3/4 ground cinnamon
- 1/4 ground nutmeg
- 1/8 salt
- 6 rome apples
- 1 butter
- 3/4 granulated sugar
- 1/4 water
- 3 lemon juice
- 1 light corn syrup
- 2 butter
- 1/2 pomegranate juice
- 2 low-fat vanilla ice cream
Instructions:
1. Preheat oven to 400°.
2. To prepare apples, line a jelly-roll pan with foil. Coat with cooking spray.
3. Combine brown sugar and next 5 ingredients (through apples) in a large bowl; toss to coat.
4. Place the apples in a single layer on baking sheet; top with 1 tablespoon butter pieces.
5. Bake at 400° for 15 minutes. Turn slices over; bake an additional 20 minutes or until lightly browned, stirring occasionally.
6. To prepare sauce, combine granulated sugar, water, lemon juice, and corn syrup in a small, heavy saucepan over medium-low heat; cook 5 minutes or until sugar dissolves.
7. Cover, increase heat to medium, and boil 30 seconds. Uncover and boil 3 minutes or until golden (do not stir).
8. Remove from heat; let stand 1 minute.
9. Carefully add 2 tablespoons butter, stirring until butter melts. Gradually add pomegranate juice, stirring constantly until mixture is smooth.
10. Return to heat; cook over medium-low heat 8 minutes or until thickened. Cool.
11. To serve, spoon 1/4 cup ice cream into each of 8 small bowls. Top each serving with about 3/4 cup roasted apples and 1 tablespoon sauce.
Title: Bavarian Torte With Decadent Fluff
Ingredients:
- 5 butter
- 1/2 vanilla
- 1 salt
- 1/4 eggs
- 6 sugar
- 3/4 flour
- 1 unflavored gelatin
- 1 sugar
- 1/2 salt
- 1 eggs
- 3 vanilla
- 1 1/4 butter
- 1 milk
- 1/2 - 1
- 1
- 2
- 1
Instructions:
1. For the torte:.
2. Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans.
3. In a double boiler, melt the chocolate squares slowly. Remove from heat and stir in butter, vanilla, and salt until smooth and cool. Add egg yolks and whisk until blended.
4. Beat the egg whites until soft peaks form. On high speed, beat in the sugar until stiff glossy peaks form. Gently fold chocolate mix into the egg whites. Fold in 1/3 cup of flour at a time, being careful not to overmix and deflate the egg whites.
5. Bake for 45 minutes or until the cake springs back. Cool on a wire rack for 15-20 minutes; turn cakes out to cool completely.
6. Fluff:.
7. In a 1 quart saucepan, place gelatin, salt, and 1/4 cup sugar. In a small bowl, beat egg yolks with the milk. Stir into the gelatin mixture and cook on low heat, stirring constantly until mix is thickened and coats the back of a spoon. Remove from heat and whisk in vanilla. Place in the freezer to quick-chill.
8. Meanwhile, beat egg whites to soft peaks. Sprinkle in the remaining 1/4 cup sugar. Refrigerate.
9. Whip the whipping cream in a chilled bowl.
10. Remove the egg mixture from the freezer and beat again until smooth. Fold in the egg whites and whipping cream.
11. Cover surface with plastic wrap to prevent a skin and refrigerate until assembly.
12. For chocolate glaze (prepare this at the last minute):.
13. In a double boiler, melt ingredients, whisking until smooth.
Title: Milky Moist Funfetti Cake - Too Easy
Ingredients:
- 1 sweetened condensed milk
- 1 milk
- 1 eggs
- 2 -3 Cool Whip
- 1
Instructions:
1. Bake the cake mix by following the instructions on the box. If you use half a box, use 2 eggs. If you use 1 box, separate the batter into 2 cake pans. (Shallow cakes will absorb the milk better, later on.).
2. Stir together the milk and condensed milk while the cake is baking, and refrigerate the mixture.
3. When the cake is ready, take it out of the oven and poke holes all over it using a fork, or the dull end of a bamboo skewer.
4. Slowly pour the milk mixture evenly all over the cake, and let the cake absorb the milk (mmmmmm.).
5. Refrigerate the cake for at least a couple hours.
6. Top with Cool Whip, and serve!
7. P.S. Serving size is according to 1 cake mix box.
Title: Oatmeal Chocolate Walnut Cookies
Ingredients:
- 22 1/2 eggs
- 1/3 quick-cooking oats
- 2 walnuts
- 2 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Lightly coat baking sheets with cooking spray or line with parchment.
3. In a large mixing bowl, combine all ingredients with a wooden spoon.If the eggs are not large or if the mix is too crumbley add a teasppon or so of water. You may use your hands to get a good mix.
4. Drop by heaping tablespoons onto prepared baking sheets or make little rolls by hand and smash them down a bit.
5. Bake until set, about 17 to 20 minutes.
6. Remove from oven and cool on baking sheet for 5 minutes before transferring to cooling racks.
Title: Fixed up Brownies
Ingredients:
- 19 chocolate chips
- 1 butter
- 1/4 buttermilk
- 2 powdered sugar
- 3 vanilla
- 1 1/4 walnuts
- 1/2
- 1/3
Instructions:
1. Make batter as directed on the box, then stir in chocolate chips.
2. Bake as directed on the box until they reach the right consistency. I had to add a few minutes for the chocolate chips.
3. Five minutes before brownies should be done, put together the glaze. Heat butter, cocoa and buttermilk in a large bowl and heat to boiling in the microwave. Then whisk in remaining ingredients.
4. Immediately after removing brownies, top them with the glaze and walnuts.
Title: Chocolate Bread Pudding With Honey-Roasted Pears
Ingredients:
- 3 bosc pears
- 3 liquid honey
- 4 dark brown sugar
- 1/2 vanilla bean
- 3 pudding
- 4 unsalted butter
- 1 ground cinnamon
- 3/4 dark chocolate
- 3 eggs
- 1 1/2 caster sugar
- 2 dark brown sugar
- 3
Instructions:
1. For pears:
2. Preheat the oven to 190ºC.
3. Combine all ingredients in a heavy, ovenproof dish and mix well.
4. Bake uncovered, stirring often, for 30-45 minutes until the pears are golden and starting to caramelise. Allow to cool before using. These pears can be refrigerated in an airtight container for a few days.
5. For the pudding:
6. Preheat the oven to 160ºC. Grease a 2-litre pudding bowl or similar dish with the softened butter.
7. Press down a layer of croissant or brioche, then a layer of roasted pears, a sprinkling of cinnamon followed by a layer of chocolate.
8. Repeat until all ingredients are used up, ending with a croissant layer and a little chocolate on the very top.
9. Whisk eggs, cream and caster sugar then strain. Pour this mixture over the pudding and press down on top of the croissants or brioches so they all absorb some of the custard. Allow to sit for half an hour. Sprinkle with brown sugar and bake for 45-60 minutes until the liquid has been absorbed. Leave the pudding to cool for 20 minutes.
10. Serve with lightly whipped cream or a large dollop of mascarpone.
Title: Chocolate Chocolate Chip Oatmeal Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1 brown sugar
- 2 eggs
- 2 vanilla extract
- 1 1/2 flour
- 1/2 baking soda
- 1 salt
- 1/2 oatmeal
- 3 chocolate chips
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Beat butter and sugars until light and fluffy.
3. Blend in eggs and vanilla.
4. In a separate bowl, stir together flour, cocoa, baking soda, and salt.
5. Gradually add flour mixture to butter mixture, mixing well.
6. Stir in oats and chocolate chips.
7. Use a cookie scoop to place on cookie sheet.
8. Bake 11 to 12 minutes. Do not overbake; cookies should be soft in the center.
9. Cool on pan one minute, remove to wire rack.
Title: Pineapple Upside Down Cake
Ingredients:
- 2/3 brown sugar
- 1/2 butter
- 1 pineapple rings
- 1 1/2 plain flour
- 1/2 white sugar
- 1 1/2 baking powder
- 1 salt
- 1/3 vanilla
- 1
Instructions:
1. Preheat oven to 350*. Melt 1/4 cup butter and mix with brown sugar. Pour into cake pan or cast iron and distribute evenly with a spoon or spatula. Arrange pineapple slices as desired. Maraschino cherry halves and chopped nuts can also be used to decorate.
2. Sift flour, baking powder and salt together. Set aside.
3. Cream butter and sugar for 3 - 5 minutes on medium - medium high speed. Add egg and beat until well-combined. Fold in vanilla.
4. Add flour and juice alternately, folding after each addition just until combined.
5. Bake for 25 - 35 minutes. Check doneness with a skewer. Let cool and serve plain or with whipped cream.
Title: Great British Celebration Cake
Ingredients:
- 175 butter
- 175 self-raising flour
- 175 sugar
- 3 eggs
- 1 baking powder
- 2 milk
- 2 lemons
- 115 sugar
- 2 lemons
- 284 berries
- 250
Instructions:
1. Mix the butter in a bowl with the flour, eggs, sugar, milk, zest, and baking powder.
2. Mix together with a wooden spoon and pour into a greased and lined 20cm square cake tin.
3. Bake in a preheated oven at 180C/160C fan/gas mark 4 for 45 minutes until cooked.
4. For the syrup, dissolve the juice and sugar in a saucepan over a gentle heat. Whilst the cake is still warm, drizzle over the top.
5. When cooled, halve the cake and sandwich together with half of the cream. Decorate with fresh berries and the remainder of the whipped cream.
Title: Jamaican Black Fuitcake
Ingredients:
- 1 raisins
- 1 currants
- 1 lemon peel
- 6 cherry brandy
- 6 dark rum
- 1/2 butter
- 1/4 dark brown sugar
- 1 eggs
- 1/2 limes
- 1 -2 vanilla essence
- 1 mixed spice
- 1 flour
- 8 baking powder
- 1 cinnamon
- 2 ground nutmeg
- 2 Kitchen Bouquet
- 2 brandy
- 2 almond paste
- 1
- 4
- 1/2
- 2
- 1 1/2
Instructions:
1. Have your soaked fruit ready.
2. Cream butter and sugar.
3. Add the eight eggs one at a time.
4. Add lemon essence, lime (or orange) rind, almond essence and vanilla.
5. Mix and sift dry ingredients.
6. Add gradually to creamed mixture.
7. Mix in soaked fruit and Kitchen Bouquet (add enough until you get the colour your like).
8. Put in greased tins doubly lined with brown paper.
9. Bake at 250 F for 2-3 hours or until done.
10. Remove from oven and soak (brush heavily!), while hot,with extra cherry brandy or rum mixed some added sherry. Wrap in brown paper then foil to store. Let the cakes stand at room temperature for a week.
11. I make mine in mini loaf pans as I find it bakes easier and they are the perfect size for gift giving. Watch your time if making gift sized cakes. Check after an hour- might need more time.
Title: Lime Sandwich Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1/2 baking powder
- 1 egg
- 1 lime peel
- 2 fresh lime juice
- 3 all-purpose flour
- 1/4 butter
- 3 1/3 powdered sugar
- 3 fresh lime juice
- 1/3 pistachio nut
Instructions:
1. In a big bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
2. Add in sugar and baking powder; beat until combined.
3. Beat in egg and lime juice until combined.
4. Beat in as much of the flour as you can with the mixer; stir in any remaining flour and the lime peel with a wooden spoon.
5. Knead in enough green food coloring for desired color.
6. Shape dough into two 8-inch long rolls; wrap in clear plastic wrap or waxed paper.
7. Chill 4-24 hours or until firm enough to slice.
8. Cut rolls into1/8-inch slices; place slices 1-inch apart on an ungreased cookie sheet.
9. Bake in a preheated 375° oven for 7-8 minutes or until bottoms are lightly browned.
10. Transfer cookies to a wire rack and let cool.
11. Spread bottoms of half the cookies with about 1 tablespoon of Lime-Pistachio filling; top with remaining cookies, flat sides down.
12. To make Lime-Pistachio Filling: in a medium-size bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
13. Gradually beat in 1 1/3 cup sifted powdered sugar; beat in lime juice until smooth.
14. Gradually beat in enough sifted powdered sugar (1 1/3 to 2 cups) to make of spreading consistency; stir in pistachio nuts.
Title: Gooey Chocolate Puddings
Ingredients:
- 4 1/2 bittersweet chocolate
- 8 unsalted butter
- 3 eggs
- 3/4 sugar
- 1/4 all-purpose flour
Instructions:
1. Before you've even taken your coat off, put the chocolate and butter in the top of a double boiler above simmering water.
2. Whisk every now and again until melted.
3. In a bowl, whisk together the eggs, sugar, and flour until just blended.
4. Gradually whisk in the melted chocolate mixture.
5. Set aside.
6. Grease 4 (1-cup) ramekins with butter and add flour to cover the butter, tapping the ramekins to get rid of excess.
7. Preheat the oven to 400 degrees F about half an hour before you want to eat the puddings.
8. And I'd leave cooking them until you've finished the main course.
9. It doesn't matter if there's no food on the table for 10 minutes; and these do have to be done at the last minute.
10. So, pour the mixture into the ramekins and put them on a baking sheet in the oven for 10 to 12 minutes, until the tops are firm and cracking slightly and the edges set.
11. Serve immediately and consider providing a pitcher of cold, cold cream for people to pour into their pudding's hotly deliquescing interior as they eat.
Title: Cappuccino Love Bites
Ingredients:
- 1 butter flavor shortening
- 1 1/2 sugar
- 1 baking powder
- 1/4 salt
- 1 egg
- 1 vanilla
- 1 all-purpose flour
- 2 1/4 instant coffee crystals
- 2
- 48
Instructions:
1. Beat shortening in a large bowl with an electric mixer on medium to high speed for 30 seconds.
2. Add 1 cup sugar, baking powder, and salt.
3. Beat until mixture is combined, scraping side of bowl occasionally.
4. Beat in egg, liqueur, and vanilla until combined.
5. Beat in as much flour as you can with the mixer.
6. Stir in any remaining flour.
7. If necessary, cover and chill dough in the refrigerator about 1 hour or until easy to handle.
8. Preheat oven to 350°F
9. Lightly grease cookie sheets; set aside.
10. Shape dough into 1-inch balls.
11. Combine remaining 1/2 cup sugar and coffee crystals.
12. Roll dough balls in sugar mixture.
13. Place balls 2 inches apart on prepared cookie sheets.
14. Bake in preheated oven about 10 minutes or until tops are cracked and sides are set; do not let edges brown.
15. Immediately press a chocolate kiss into the center of each cookie.
16. If desired, while chocolate is still warm, swirl it gently using your finger or with a knife.
17. Transfer cookies to wire racks and cool completely.
18. Makes 48 cookies.
Title: Cherry-pear Skillet Cobbler (for the Grill or Campfire)
Ingredients:
- 1 orange zest
- 1/2 ground cinnamon
- 1/4 cherry pie filling
- 1/4 pears
- 1
- 3
Instructions:
1. Crumble the sugar-nut mixture from the refrigerated caramel rolls into the bottom of a 10 inch heavy skillet with a tight fitting lid.
2. Mix together the orange juice, orange zest and cinnamon; pour over the nut mixture.
3. Stir in pie filling and pears; cover.
4. Grill over medium-slow coals until mixture is bubbly and pears are nearly tender, about 10 minutes.
5. Seperate rolls and arrange cut side down on top of the hot cherry-pear mixture.
6. Cover and cook until rolls are done, about 20 minutes longer.
7. Serve warm with cream or vanilla ice cream.
Title: Vegan Chia Kheer (Indian Pudding Dessert)
Ingredients:
- 2 coconut milk
- 10 -15 saffron strands
- 6 liquid sweetener
- 2 -4 ground cardamom
- 1 pistachios
- 3 raisins
- 2 currants
- 1 coconut flakes
- 1
Instructions:
1. Heat 2 Tbsp of coconut milk and soak saffron strands. Leave it for a while.
2. In a bowl, add the remaining milk, chia seeds, liquid sweetener, cardamom, and the saffron and milk mixture.
3. Stir well and refrigerate overnight or for at least 4-6 hours.
4. Take the pudding out from the refrigerator and stir well to get rid of the lumps. Transfer to individual dishes.
5. Chop nuts and place them on top of the pudding along with raisins or currants. Sprinkle coconut flakes.
6. Infuse love and serve!
Title: Mexican S'mores
Ingredients:
- 10 flour tortillas
- mini marshmallows
- peanut butter
Instructions:
1. Spread peanut butter on a tortilla.
2. Scatter a few chips and marshmallows on the peanut butter.
3. Fold sides in on tortilla.
4. Roll up tortilla.
5. Wrap tightly in foil.
6. Bake at 350 for 10 minutes or grill til melted.
Title: Real Crazy Cake
Ingredients:
- 3 flour
- 6 sugar
- 2 baking soda
- 2 salt
- 1 vanilla
- 2 vinegar
- 2 water
- 2
- 10
Instructions:
1. Mix together.
2. Pour in greased 2 layer or 13x9.
3. Bake 350.
Title: Double Chocolate Cake
Ingredients:
- 2 all-purpose flour
- 1/2 chocolate
- 1 baking powder
- 1 salt
- 1/2 unsalted butter
- 3/4 granulated sugar
- 1 1/2 eggs
- 3 milk
- 1 vanilla extract
- 2 heavy cream
- 6
- 1
- 3
- 1
Instructions:
1. Cake: Heat oven to 350 degrees F; coat 12-cup bundt pan with nonstick cooking spray.
2. Combine flour, cocoa, pudding mix, baking powder and salt in a bowl.
3. Beat butter and sugar until light, 2 minutes.
4. Beat in eggs, one at a time, beating well after each.
5. Alternately beat in flour mixture and the milk, beginning and ending with flour mixture.
6. Stir in vanilla an pour into prepared pan.
7. Bake at 350 degrees for 46-50 minutes or until cake springs back when pressed.
8. Cool cake in pan for 15 minutes.
9. Remove cake from pan to rack; let cool completely.
10. Chocolate Glaze: Place cream in small saucepan.
11. Bring just to a boil over medium heat, about 3 minutes.
12. Add chocolate; stir until melted and smooth.
13. Return to low heat, if needed.
14. Spoon over cake; let stand.
15. Drizzle: Combine white chocolate and oil in small microwave-safe bowl.
16. Microwave about 1 minute, stirring halfway through, until melted.
17. Stir until smooth.
18. Let cool slightly, 5-10 minutes.
19. Drizzle over chocolate glaze; let set.