lumicero/recipes-ing2inst huggingface dataset:
Title: Cookies and Cream Fluff
Ingredients:
- 2 milk
- 1 vanilla instant pudding mix
- 8
- 15
Instructions:
1. In bowl whisk milk and pudding mix for 2 minutes or until slightly thickened. Fold in whipped topping and cookies.
2. Spoon into dessert dishes.
3. Top with additional cookies.
4. Refrigerate until serving.
Title: Broomstick Cake
Ingredients:
- 2 butter
- 5 apples
- 1/2 butter
- 1 egg
- 2 1/2 flour
- 1 cinnamon
- 1/2 clove
- 1 water
- 3/4 brown sugar
- 1/2 sugar
- 1/2 light molasses
- 1 baking soda
- 1 1/2 ginger
- 1 salt
- 1
Instructions:
1. Coat an 8x12x2-inch pan with the 2 tablespoons of butter.
2. Sprinkle the brown sugar evenly over the butter.
3. Peel, core and slice apples.
4. Arrange apples slices over the sugar mixture.
5. Sprinkle nuts over all.
6. Place pan on the bottom shelf of oven and let apples cook while mixing the other ingredients.
7. Cream together butter and sugar, add egg and molasses and mix well.
8. Sift dry ingredients and stir in to creamed mixture.
9. Put in hot water and mix to a thin batter.
10. Remove pan from oven and pour batter over apples.
11. Return to oven and bake for 35 minutes.
12. Remove from oven and loosen cake around edges.
13. Let stand five minutes and turn out on to serving tray.
Title: Springerle
Ingredients:
- 4 eggs
- 2 extra finely granulated sugar
- 4 cake flour
- 4 1/2 anise seed
Instructions:
1. Beat eggs until thick.
2. Add sugar gradually, beating well between each addition until all is combined and then beat for about 15 minutes.
3. This make the finished cookies fine-grained and light.
4. Add anise oil and blend.
5. Fold in the flour lightly.
6. Roll out dough about 1/2 inch thick.
7. Flour springerli mold carefully and press firmly into dough.
8. Remove mold and cut cookies along the line of imprint.
9. Flour mold each time it is used.
10. Sprinkle anise seed, if desired, on the greased cookie sheets before placing the cookies on them.
11. Place molded cookies on prepared cookie sheets.
12. Let cookies stand overnight in a cool place to dry.
13. In the morning, preheat oven to 375°F.
14. Place cookies in oven and immediately reduce the heat to 300F for ten to fifteen minutes.
15. When baked the cookies should be light in color with the appearance of having been iced.
16. Keep the cookies in a tightly sealed can for two or three weeks before using to allow development of best flavor.
17. To soften cookies, place an apple in the can a day or two before using.
Title: Citrus Baklava
Ingredients:
- 4 walnuts
- 1/2 brown sugar
- 1 1/2 ground cinnamon
- 1/4 tangerine peel
- 1 phyllo pastry sheet
- 1 butter
- 1 water
- 2 sugar
- 2 honey
- 1/2 tangerine
- 1/2 cinnamon stick
- 1
Instructions:
1. Preparation:
2. Grease a 9 x 13-inch baking pan with butter. Unroll the first roll of phyllo pastry sheets. Lay two sheets of phyllo in the bottom of the pan. Lightly brush the top layer with melted butter. Add two more sheets and brush the top with butter. Continue adding sheets two at a time until you've laid down a total of 18. (You may want to keep the pastry covered with a damp paper towel prevent them from drying out.).
3. Distribute with a spoon half the nut mixture evenly across the top layer of phyllo. Add four more sheets, two at a time as before on top of the nut mixture. Spoon the remainder of the nut mixture on top of that.
4. Continue building the baklava with the remaining phyllo sheets, two at a time, brushing the top of each pair with melted butter. Drizzle any remaining butter over the top.
5. With a sharp knife, make five lengthwise cuts, cutting through only the top layers. Do not cut through the nut mixture. Make a series of diagonal cuts to form diamonds, again cutting only through the top layers. Bake at 400*F. for 15 minutes, then at 300*F. for 40 minutes until golden.
6. While the baklava is baking, make the syrup:
7. Combine the syrup ingredients in a saucepan and bring to a boil. Allow to boil gently for about 10 minutes, then reduce the heat, and let simmer until syrup begins to thicken. Set aside to cool. Remove the cinnamon stick.
8. Pour the cooled syrup over the hot baklava. With a sharp knife, cut the baklava along the scoring marks, slicing through to the bottom. This dish is best if made the day before you serve it. Enjoy!
Title: Blueberry Cake
Ingredients:
- 2 1/2 all-purpose flour
- 3/4 granulated sugar
- 1/2 light brown sugar
- 2 1/2 baking powder
- 1/4 salt
- 2 frozen blueberries
- 2 eggs
- 1/2 butter
- 1/2 margarine
- 1/2 milk
- water
Instructions:
1. Preheat oven to 350.
2. Mix flour, salt, baking powder in large bowl. Set aside.
3. Cream together sugars and butter.
4. Add eggs to sugar mixture one at time, incorporate well.
5. Add milk and water to sugar/egg mixture, mix until creamy.
6. Slowly add flour mix to wet ingredienta until smooth.
7. Fold in blueberries.
8. Pour into a lightly greased 13X9 inch pan.
9. Sprinkle top lightly with granulated sugar.
10. Bake for 30 minutes or until toothpick insterted in middle comes out clean.
Title: Hidden Roots Chocolate Cake
Ingredients:
- 2 pitted dates
- 125 beetroot
- 1 tamari
- 2 eggs
- 4 extra virgin olive oil
- 1/2 vanilla extract
- 2 baking powder
- 2
Instructions:
1. Preheat the oven to 350*F. Grease an 8 inch round cake pan or springform pan.
2. Boil the dates in a small saucepan with about 1 inch of water for 10-15 minutes. Puree in a high speed blender. You only need 1 cup of the paste, set aside the rest for another use. (it freezes well).
3. Puree the cocoa powder, the beetroot, and tamari with the date paste until smooth.
4. Blend in the eggs, oil, vanilla, and baking powder until thoroughly incorporated. then immediately pour into the prepared cake pan.
5. Once the cake is in the oven, lower the heat to 340*F and bake for 40-55 minutes. Allow to cool, making certain you give it enough time to chill before removing from its pan.
Title: Snickerdoodle Cups
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1 baking soda
- 1 cream of tartar
- 1/4 salt
- 2 eggs
- 1 vanilla
- 3 all-purpose flour
- 1 pecans
- 1/2 sugar
- 1/4 ground cinnamon
- 1 ground nutmeg
- 1/2 butter
- 2/3 powdered sugar
- 2 milk
- 1/4 vanilla
- 1 ground cinnamon
- 1/4 ground nutmeg
- 6 powdered sugar
- 2 -4 milk
Instructions:
1. In a big bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
2. Add in 1 1/2 cups sugar, baking soda, cream of tartar, and salt.
3. Beat until combined, scraping bowl occasionally.
4. Beat in eggs, one at a time, and vanilla until combined.
5. Beat in as much of the flour as you can with the mixer.
6. Using a wooden spoon, stir in any remaining flour, the toffee pieces, and pecans.
7. Cover and chill about 1 hour or until dough is easy to handle.
8. Meanwhile, make frosting-in a bowl, beat butter with electric mixer on medium speed until smooth.
9. Gradually beat in 2 cups powdered sugar.
10. Beat in 1/4 cup milk, vanilla, cinnamon, and nutmeg until combined.
11. Gradually beat in 6 cups additional powdered sugar and enough milk to make a frosting of spreading consistency; set aside.
12. Preheat oven to 375°; grease and lightly flour twenty-four 2 1/2-inch muffin cups or line with paper bake cups.
13. In a small bowl, combine the 1/4 cup sugar, cinnamon, and nutmeg.
14. Using a rounded 2-tablespoon scoop to measure dough; shape into balls and roll in sugar mixture to coat.
15. Press each ball into a prepared muffin cup; making tops of cookies even.
16. Bake for 15-18 minutes or until tops are lightly browned and edges are just firm (centers may dip).
17. Cool in cups on a wire rack for 5 minutes.
18. Remove cookies from muffin cups; cool.
19. Spoon the frosting into a decorating bag fitted with a large star tip.
20. Pipe a tall swirl of frosting on each cupcake.
21. If desired, sprinkle with crushed toffee pieces.
Title: Brown Sugar Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1 egg
- 1 vanilla
- 3 all-purpose flour
- 1/2 cream of tartar
- 1/2 baking soda
- 1
Instructions:
1. Beat butter and brown sugar together until light and flutty.
2. Add egg and vanilla and beat well.
3. Sift flour, baking soda, and cream of tartar together.
4. Gradually add flour mixture to butter mixture, beating well after each addition.
5. Blend in nuts.
6. Separate dough into four parts.
7. Roll each part into a cylinder about 1 1/4" thick.
8. Wrap in plastic wrap and refrigerate at least 2 hours.
9. Preheat oven to 350°F.
10. Remove dough from refrigerator, unwrap, and slice on a slight diagonal.
11. Place about 1" apart on ungreased baking sheets.
12. Bake at for 15 minutes, or until lightly browned on edges.
13. Cool on wire racks.
Title: Blueberry Bread Pudding
Ingredients:
- 4 granulated sugar
- 1/4 cinnamon
- 1 butter
- 3/4 margarine
- 2 fresh blueberries
- 2 frozen blueberries
- 1 lemon juice
- brown sugar
- ice cream
Instructions:
1. Mix together the bread cubes, sugar and cinnamon. Pour melted butter over mixture and stir until well coated . Set aside.
2. Combine blueberries, lemon juice and brown sugar. Spoon alternate layers of blueberry mixture and bread mixture into a greased 1-quart round casserole dish, beginning and ending with blueberry mixture.
3. Bake at 350F for 20-25 minutes, until bread is lightly browned and berries are bubbly.
4. Serve warm with your choice of ice cream, or fresh or whipped cream.
Title: Banana-Split Cake
Ingredients:
- 3/4 butter
- 3 eggs
- 1 sugar
- 1 banana
- 1/3 sour cream
- 1/3 milk
- 1 vanilla
- 2 1/4 all-purpose flour
- 1 1/4 baking powder
- 1/2 salt
- 1/4 baking soda
- 1/2 strawberry ice cream
- 2
- 3/4 - 1
Instructions:
1. Let butter and eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease bottoms of two 8-inch round cake pans. Line bottoms with waxed paper or parchment paper. Grease and flour; set aside.
2. In large bowl beat butter on medium speed 30 seconds; gradually beat in sugar to combine. Add eggs one at a time, beating well after each addition. In bowl combine banana, sour cream, milk, and vanilla. In another bowl combine flour, baking powder, salt, and soda. Alternately beat flour mixture and banana mixture into butter mixture on low.
3. In small bowl combine 2/3 cup batter, the 1/2 cup strawberry jam, and food coloring. In separate bowl combine 2/3 cup batter and melted chocolate. Spread plain batter in prepared pans. Spoon flavored batters on each plain batter; gently swirl with knife.
4. Bake 30-35 minutes, until wooden pick inserted near centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans, peel off paper, cool. Place one layer flat side down on plate. Top with jam. Stack second layer flat side down.
Title: Pumpkin-Filled Ravioli Using Amaretto Cookies
Ingredients:
- 2 all-purpose flour
- 1 semolina flour
- 1/2 salt
- 4 eggs
- 2 olive oil
- 2 warm water
- 10 solid-pack pumpkin
- 1/2 parmesan cheese
- 6 amaretti cookies
- 2 eggs
- 1/2 salt
- 1/4 fresh ground white pepper
- 1/4 nutmeg
- 2 olive oil
- 3/4 unsalted butter
Instructions:
1. For pasta: Combine flours and 1/2 teaspoon salt in processor. Add 4 eggs, 2 tablespoons olive oil and water and blend until dough comes together, about 20 seconds. Turn dough out onto lightly floured surface and knead until smooth, about 3 minutes. Wrap in plastic. Let stand 15 minutes.
2. For filling: Blend next 7 ingredients in processor. Set mixture aside.
3. To assemble: Cut dough into 6 pieces. Flatten 1 piece of dough (keep remainder covered to prevent drying), then fold into thirds. Turn pasta machine to widest setting and run dough through. Repeat until dough is smooth and velvety, folding before each run and dusting with flour if sticky. Adjust pasta machine to next narrower setting. Run dough through without folding. Repeat, narrowing rollers after each run until pasta is about 1/16 inch thick, dusting with flour if sticky. Repeat with another piece of dough. Lay 1 dough sheet on lightly floured surface. Mound level teaspoons of filling at 2-inch intervals, leaving 1/2-inch border along edges. Brush dough between filling and along edges with water. Top with second sheet, pressing around filling to seal. Trim around filling using pastry cutter to create ravioli. Arrange ravioli on lightly floured waxed paper. Repeat with remaining dough. Let ravioli dry until leathery around edges.
4. (Can be prepared 1 day ahead and refrigerated.).
5. Stir 2 tablespoons olive oil into large pot of boiling salted water. Add ravioli (in batches if necessary) and cook until just tender but firm to bite, about 8 minutes. Drain well.
6. Transfer to bowl. Add butter and toss well. Divide among 8 plates. Sprinkle each with freshly grated Parmesan cheese if desired. Top with freshly ground pepper.
Title: Cream Cheese Crescents
Ingredients:
- 4 cream cheese
- 1 butter
- 4 flour
- 1 sugar
- 1 powdered sugar
- 3 granulated sugar
Instructions:
1. For pastry, work ingredients into a smooth dough. Place in refrigerator overnight.
2. Divide dough and roll on powdered sugar-covered board or pastry cloth. Cut into about 2-inch squares.
3. For filling, combine ground nuts, sugar and egg whites. (Egg whites make filling more moist and holds filling together better).
4. Fill and bring opposite corners together, bringing one corner down to form a triangle, then roll into a crescent. This is to prevent opening when baking.
5. After crescents are formed, roll in granulated sugar before baking.
6. Bake at 350 degrees for about 20 minutes or until delicately browned.
7. Remove from pan to cooling rack.
Title: Harvest Pumpkin Pie
Ingredients:
- 3/4 brown sugar
- 1/2 salt
- 1 cinnamon
- 1/4 nutmeg
- 1/4 ginger
- 2 eggs
- 1 1/2 pumpkin
- 1 1/2
- 1
Instructions:
1. Mix together brown sugar and seasonings. Stir in remaining filling ingredients and beat until smooth. Pour into shell.
2. Bake at 450F for 10 minutes. Lower temperature to 350F and bake for a further 40-45 minutes.
Title: My Favourite Tomato Soup Cake
Ingredients:
- 6 flour
- 10 sugar
- 1 1/2 egg
- 1 baking soda
- 1 cinnamon
- 1 allspice
- 1 raisins
- 1/4
- 3/4
Instructions:
1. Preheat oven to 350F, lightly grease a 9x9 square pan.
2. Measure all ingredients (*except raisins) into a large mixing bowl and beat on low speed till flour is moistened, then beat on medium speed till batter is smooth-scrape down sides of bowl when needed-fold in raisins.
3. Pour batter into pan and bake 35min's. Cool on wire rake and spread with cream cheese icing!
Title: Scrumptious Lumps
Ingredients:
- 5 flour
- 1 caster sugar
- 4 margarine
- 4 brown sugar
- 2 golden syrup
- 1 dark chocolate
- 1/2
Instructions:
1. Sift the flour and add butter and sugar.
2. Knead together and press into a 7" pan.
3. Bake at 350F for 25 minutes. Cool in the tin.
4. Put the margarine, sugar, syrup and milk in a saucepan.
5. Stir over a gentle heat until the sugar dissolves and then bring to a boil for 5 minutes, stirring constantly.
6. Beat well and pour onto the base.
7. In a double boiler, melt the chocolate and pour over the filling.
8. Slice into squares when the chocolate is fully hardened.
Title: Chocolate Bread Pudding With Grand Marnier Sauce
Ingredients:
- 8 unsalted butter
- 1/3 milk
- 1 1/2 bittersweet chocolate
- 1 eggs
- 6 sugar
- 3 vanilla
- 3 Grand Marnier custard sauce
- 1/2 Grand Marnier Custard Sauce
- 1
Instructions:
1. Brush both sides of bread slices with butter, place on baking sheet, bake at 400°F oven until golden brown, 3 to 5 minutes per side.
2. In a heavy saucepan, heat cream and milk over medium high heat until bubbles form at edge.
3. Remove from heat.
4. Stir in chocolate until mixture is smooth.
5. In a separate bowl, whisk together eggs, yolks and sugar.
6. Stir in chocolate mixture and vanilla.
7. Arrange bread in 9 inch square baking dish, pour custard over.
8. Cover surface of pudding with plastic wrap.
9. Place slightly smaller dish on top and weigh down with heavy cans.
10. Let pudding stand for 30 minutes.
11. Remove weights and plastic wrap.
12. Cover dish with foil and puncture with fork to allow steam to escape.
13. Place baking dish in larger shallow baking dish.
14. Pour in enough boiling water to reach halfway up sides of pan.
15. Bake in 325°F oven until firm, about 1 hour and 15 minutes.
16. Let cool for at least 30 minutes before serving.
17. (Pudding can be covered and refrigerated overnight and reheated gently or served cold.) To serve, cut bread pudding into squares.
18. Pool a little Grand Marnier custard sauce on each plate and top with bread pudding square.
19. Pour more sauce over if desired.
Title: Dutch Cake With Raisin Icing
Ingredients:
- 1 white sugar
- 2 eggs
- 3/4 butter
- 1 baking soda
- 3/4 molasses
- 3 clove
- 1/2 flour
- 2 raisins
- 1 butter
- 1 brown sugar
- 3/4 flour
- 1 vanilla
- 1
Instructions:
1. Combine sugar, eggs and butter; Mix well.
2. Mix soda in sour milk until it foams.
3. Add molasses and rest of the ingredients and stir or beat well.
4. Bake in 8 inch square pan for 1/2 hour.
5. Combine icing ingredients, cook over low heat until thickened and pour over hot cake.
Title: Rely on Versatile Recipes to Make Hosting a Breeze
Ingredients:
- 3 pears
- 1 lemon juice
- 1 frozen puff pastry
- 1 egg
- 1 1/2 swiss cheese
- 1 ginger
- 1/2 pecans
- 1/2
Instructions:
1. Preheat oven to 400°F (200 °C).
2. Peel pears and cut in half. Remove seeds, leaving stems intact. Using a teaspoon scrape out the inside of the pear and set aside. Brush the pear with lemon juice and place on a parchment paper-lined baking sheet, cut side down.
3. Remove the pastry from the package and place on a lightly floured surface. Using a lightly floured rolling pin, roll the pastry to a 10 x 12” (25 X 30 cm) rectangle. Cut pastry into 6 equal rectangles. Cover each pear with a piece of pastry, cutting away excess pastry using a sharp knife. Pierce several holes in pastry using a fork.
4. Whisk egg with 1 tbsp (15 mL) of water and brush egg wash on pastry.
5. Bake in preheated oven for 15-20 minutes or until golden brown. Remove from the oven and cool slightly.
6. Preheat broiler to high.
7. Mix all of the filling ingredients together in a small bowl along with reserved pear. Turn pears cut side up and divide filling between each. Broil for 1-2 minutes or until cheese begins to bubble. Serve immediately.
Title: Delicious Vanilla Dairy-Free Wheat-Free Cupcakes
Ingredients:
- 2 sugar
- 1 1/2 baking powder
- 2 salt
- 1 light olive oil
- 8 eggs
- 2 soymilk
- 1 vanilla extract
- 2 lemon
- 1
Instructions:
1. Preheat oven to 350 degrees and put muffin liners into muffin pan.
2. Wisk flour, sugar, baking powder and salt together in medium bowl.
3. In a separate bowl wisk eggs, oil, hemp milk, vanilla and lemon zest until smooth.
4. Combine wet ingredients into dry ingredients.
5. Mix until just combined - DO NOT OVER MIX.
6. Pour batter into muffin liners.
7. Bake for 15 - 25 minutes check with toothpick.
Title: Wolfgang Puck's Peach Melba
Ingredients:
- 1 sugar
- 2 water
- 1/4 lemon juice
- 1 lemon, zest of
- 1 vanilla bean
- 1/2 vanilla ice cream
- 2 raspberries
- 2 lemon juice
- 1/2 sugar
- 1
- 2
Instructions:
1. To make the syrup, bring the sugar, water, lemon juice, vanilla bean and zest to a boil.
2. Steep for 10 minutes.
3. Poach peaches until tender.
4. Remove the skin.
5. Let them cool in the syrup.
6. Make the puree in a blender— puree the raspberries with the lemon juice.
7. Add sugar to taste.
8. Remove fruit from syrup, cut in slices remove any peach pits.
9. In a small bowl, place one scoop of vanilla ice cream add a few slices of peach and cover with raspberry sauce.
10. Garnish with whipped cream and toasted almonds.
Title: Grand Marnier Fantasy Cream - Stars Restaurant, San Francisco
Ingredients:
- 6 granulated sugar
- 3 Grand Marnier
- 1/2 mascarpone
- 3 blackberries
- 8 raspberries
- 1 sugar
- 2 lemon juice
- 1/2 mixed berry
- 1 sugar
- 2 Grand Marnier
- 1
Instructions:
1. Cream:.
2. In the top of a double boiler, whisk together the egg yolks and 3 T of the sugar. Add the orange juice and 3 T Grand Marnier. Place the top part of the double boiler over simmering water and whisk until mixture has thickened and increased in volume, 3-4 minutes. Remove the double boiler from the heat and pour the Grand Marnier cream mixture into the bowl of an electric mixer. Beat on high speed until cooled. Reduce speed to medium-low and stir in 1/4 of the mascarpone. Repeat until all the mascarpone is added; then whip the cream until thick. Be careful not to overwhip or it will separate. Refrigerate until ready to serve.
3. Sauce:.
4. Puree the berries in a food processore. Strain the puree through a medium-holed sieve to eliminate any remaining seeds. Stir in the sugar and lemon juice. Taste the puree and adjust for sweetness (the amount of sugar needed depends on sweetness of the berries). Refrigerate until ready to use. (Makes 1 cup.).
5. Garnish:.
6. Macerate the berries in the sugar, Grand Marnier, and lemon juice for 15 minutes.
7. To Serve:.
8. Spoon the cream into a dish and spoon the berries around the cream. Spoon the berry sauce over the berries and serve.
Title: Kahlua Crunch Coconut Cake
Ingredients:
- 1/2 pecan pieces
- 1/2 Kahlua
- 1 half-and-half
- 1/3 egg
- 1/4 egg substitute
- 1 sweetened flaked coconut
- 1/2
Instructions:
1. Preheat oven to 350°F
2. Coat the inside of a Bundt pan well with cooking spray.
3. Place chocolate chips and pecan pieces in a 2-cup measure and toss to blend.
4. Sprinkle in the bottom of the pan.
5. Combine cake mix, Kahlua, half and half (combined), egg and egg substitute in a large mixing bowl.
6. Beat on low speed with electric mixer for about 30 seconds.
7. Scrape sides of bowl and beat on medium speed for 2 minutes.
8. Scrape bowl occasionally.
9. Stir in coconut and pour batter into prepared pan.
10. Bake until toothpick inserted in center comes out clean (about 40-45 minutes).
11. Cool completely.
Title: Black Bottom Cupcakes
Ingredients:
- 8 cream cheese
- 1 egg
- 1/3 sugar
- 1/8 salt
- 6 chocolate chips
- 1 1/2 flour
- 1 sugar
- 1/4 salt
- 1 water
- 1 vinegar
- 1/3 vanilla
- 1
Instructions:
1. Combine cream cheese, egg, sugar and salt. Beat well and stir in chocolate chips. Set aside.
2. Sift together flour, sugar, cocoa and salt.
3. Add water, oil, vinegar and vanilla. Beat until well combined until cups 1/3 full with chocolate batter.
4. Top each one with a heaping teaspoon full of cream cheese mixture.
5. Bake at 350°F for 30-35 minutes. Check after 25 minutes so cheese mixture does not get too brown.
Title: Decadent Chocolate Cake
Ingredients:
- 1 boiling water
- 3 sweet butter
- 8 vanilla
- 1 sugar
- 2 eggs
- 2 baking soda
- 1 sour cream
- 1/2 flour
- 2 baking powder
- 1 sweet butter
- 2 heavy cream
- 3/4 confectioners' sugar
- 6 vanilla
- 1 1/4
- 1
Instructions:
1. Preheat oven to 350°F Grease a 10" tube pan.
2. Pour boiling water over chocolate and butter; let stand until melted.
3. Stir in vanilla and sugar, then whisk in egg yolks, one at a time, until blended well.
4. Mix soda and sour cream and whisk into chocolate mixture.
5. Mix flour and baking powder well, and add to batter, mixing thoroughly.
6. Beat egg whites until stiff but not dry. Stir in a quarter of the egg whites thoroughly into the batter. Scoop the remaining egg whites on top of the batter and gently fold together.
7. Pour batter into prepared pan. Set on the middle rack of the oven and bake for 40-50 minute or until the edges have pulled away from the pan and the cake tester inserted comes out clean. Cool in pan for 10 minutes; unmold and cool completely before frosting.
8. To Make the Frosting:
9. Place all ingredients in a heavy saucepan and whisk until smooth over low heat. Cool slightly; add more sugar if necessary. Spread on cake while frosting is still warm.