lumicero/recipes-ing2inst huggingface dataset:
Title: Crunchy Praline Cookies
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1 egg
- 2 flour
- 1/4 baking soda
- 1/4 salt
- 1 1/2 pecans
- 1/2 dark brown sugar
- 1/2 cinnamon
- 1/4 sour cream
Instructions:
1. Preheat oven to 350 degrees.
2. Mix the topping ingredients together in a bowl and set aside.
3. Cream together butter and sugar, then add the egg.
4. Sift dry ingredients together, then add together.
5. Roll dough into half-inch balls and place on a greased cookie sheet.
6. With the end of a wooden spoon, or with a dowel, make a small well in each ball.
7. Place 1/4 teaspoon pecan topping in each cookie.
8. Bake for 8 to 10 minutes, keeping an eye on them towards the end as they can burn quickly.
9. Cool on a rack and store in an airtight container.
10. Note: Original recipe called for 1 Tablespoon whiskey, bourbon or orange juice to be added along with the egg, but I've never used it and found they turn out fine without.
Title: Golden Pumpkin Cake with Cinnamon Frosting
Ingredients:
- 1 eggs
- 3 water
- 1 solid pack pumpkin
- 1 ground cinnamon
- 1 ground ginger
- 1/4 ground nutmeg
- 1/4 walnuts
- 1 ground cinnamon
- 1 walnuts
- 1/2
- 1/4
Instructions:
1. Preheat oven to 375 degrees.
2. Grease and flour two 8" round cake pans.
3. FOR CAKE: Combine cake mix, eggs, water, pumpkin and spices in a large bowl.
4. Beat for 4-5 minutes.
5. Stir in the cup of walnuts.
6. Pour batter evenly into the pans.
7. Bake for 30-35 minutes or until toothpick inserted in center comes out clean.
8. Cool before frosting.
9. FOR FROSTING: In a bowl, combine frosting, and 1/2 tsp cinnamon.
10. Mix well and frost cake.
11. Use walnuts for garnish.
Title: Devils Food Cake Mix in a Jar
Ingredients:
- 2 flour
- 1 baking soda
- 3/4 salt
- 1/2 cocoa powder
- 1 1/2 sugar
Instructions:
1. In a large bowl, combine flour, salt, cocoa powder & baking powder.
2. Layer mixture and other ingredients in order given in a 1 quart canning jar.
3. It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer ingredients to make all ingredients fit neatly.
4. Use scissors to cut a 9 inch-diameter circle from fabric of your choice.
5. Center fabric circle over lid and secure with a rubber band.
6. Tie on a raffia or ribbon bow to cover the rubber band.
7. Attach a card with the following directions:
8. Devil's Food Cake: Cream 1/2 cup Vegetable Shortening with top layer of sugar in jar and beat until light and fluffy. Add 2 eggs and mix well. Slowly blend in 1 1/2 cups Milk and 1 teaspoons Vanilla, then add remaining dry ingredients from jar, and blend until smooth. Pour into a 9 x 13 inch baking pan which has been greased and floured. Bake for 30 minutes at 350°F.
Title: Warm Lemon and Syrup Cake
Ingredients:
- 3 eggs
- 3/4 butter
- 3/4 self rising flour
- 1 1/2 nutmeg
- 1/2 candied lemon peel
- 1/4 lemon, rind of
- 5 lemon juice
- 1 pear
- 2
- 3/4
- 3
Instructions:
1. Preheat the oven to 350. Grease and line the bottom of a deep, round 8 inch cake pan with waxed paper.
2. Place all the cake ingredients in a large bowl and beat well for 2-3 minutes, until the mixture is light and fluffy.
3. Turn the mixture into the prepared pan, spread level and bake for 1 hour or until golden and firm to the touch.
4. Meanwhile, make the syrup. Put the sugar, lemon juice and 5 tablespoons water in a pan. Heat gently, stirring until the sugar has dissolved, then boil, without stirring, for 1-2 minutes.
5. Turn out the cake onto a plate with a rim. Prick the surface of the cake all over with a fork, then pour the hot syrup over it. Let soak for about 30 minutes. Serve the cake warm with thin wedges of poached pears.
Title: Chocolate Chip Cookie for One!
Ingredients:
- 1 white sugar
- 1 brown sugar
- 1 butter
- 1 margarine
- 1/8 water
- 1 vanilla
- 1 salt
- 1/4 baking soda
- 1 flour
- 1 -2 flour
- chocolate chips
Instructions:
1. Preheat oven to 350 degrees.
2. Combine all ingredients in a small bowl and mix thoroughly.
3. Drop dough onto a baking sheet and flatten into cookie shape ( There is enough dough to either make a couple small cookies, or one large cookie).
4. Bake for 12-13 minutes.
5. Let cool slightly and proceed to dig in!
Title: Blueberry Crisp (Df Options)
Ingredients:
- 16 blueberries
- 2/3 brown sugar
- 1/2 all-purpose flour
- 1/2 quick-cooking oats
- 1/3 margarine
- 3/4 butter
- 1/4 ground cinnamon
- salt
- ice cream
Instructions:
1. Heat oven to 375degrees.
2. Arrange fresh or frozen blueberries in ungreased square baking dish, 8x8x2”. (I usually don't weigh or measure the blueberries.) Just fill the pan about 3/4 full.)
3. Mix brown sugar, flour, oats, margarine, cinnamon, and salt;
4. Sprinkle on top.
5. Bake until topping is light brown and blueberries are hot and bubbly, about 30 minutes.
6. Serve warm with cream or ice cream.
7. To Microwave: uncovered in ungreased square glass baking dish, 8x8x2”, until blueberries are bubbly, 12-24 minutes.
Title: Rugelach
Ingredients:
- 8 cream cheese
- 1/2 unsalted butter
- 1/4 granulated sugar
- 9 granulated sugar
- 1/4 kosher salt
- 1 pure vanilla extract
- 2 all-purpose flour
- 1/4 light brown sugar
- 1 1/2 ground cinnamon
- 3/4 raisins
- 1 walnuts
- 1/2 egg
- 1 milk
- 1
Instructions:
1. Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
2. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
3. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
4. Preheat the oven to 350 degrees F.
5. Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
Title: Apple Bread Pudding
Ingredients:
- 4 apples
- 2 raisins
- 1/2 eggs
- 3 sweetened condensed milk
- 1 hot water
- 1 3/4 butter
- 1/4 butter
- 1 brown sugar
- 1/4 rum
- 1/2
- 1
- 2
- 1/2
Instructions:
1. FOR THE BREAD PUDDING: Heat oven to 350°F Combine bread, apples and raisins. Place in a 9-inch square baking pan.
2. Beat eggs; add milk, water, butter and extract. Pour over bread mixture, completely moistening bread. Bake 45-50 minutes until knife comes out clean. Cool slightly. Serve warm with maple rum sauce.
3. MAPLE RUM SAUCE:.
4. In a saucepan, melt 1/4 cup butter; stir in 1/2 cup whipping cream and 1 cup brown sugar. Stir over medium heat until mixture boils for 2-3 minutes. Remove and stir in 2 Tbps. rum and 1/2 teaspoons maple extract.
Title: Pudding Frosting
Ingredients:
- 1 1/2 milk
- 1 instant pudding mix
- 1
Instructions:
1. Pour milk into a deep narrow mixer bowl.
2. Add whipped topping mix, and pudding mix.
3. Beat slowly until well blended. Gradually increase speed to high and whip until mixture will for m soft peaks, about 4-6 minutes.
4. Store frosted cake in refrigerator.
Title: There's Gingersnaps....then There's Gingersnaps!
Ingredients:
- 2/3 crystallized ginger
- 2/3 unsalted butter
- 1 brown sugar
- 1 egg
- 1/4 molasses
- 2 baking soda
- 1 cinnamon
- 1/8 ground black pepper
- 2 3/4 unbleached all-purpose flour
- sugar
Instructions:
1. Use your food processor to process the crystallized ginger to small pea-size pieces, or chop with knife.
2. Preheat oven to 350 degrees F.
3. In a stand mixer, cream butter and brown sugar until light and fluffy.
4. While mixing on medium speed (speed 4 on a KitchenAid), add egg and combine until incorporated.
5. Add molasses and mix to incorporate.
6. Scrape bowl.
7. Combine baking soda, salt and other spice in a small bowl and add to butter mixture.
8. Beat until thoroughly incorporated.
9. Dump flour into bowl and decrease speed to slow.
10. Mix until just incorporated.
11. Carefully scrape sides and bottom of bowl and mix briefly to incorporate all ingredients.
12. Add crystallized ginger and mix to distribute evenly.
13. Use an ice cream scoop or a large spoon to measure balls of dough onto an ungreased cookie sheet.
14. With the heel of your hand, slightly flatten dough balls and dip into granulated sugar.
15. Bake at 350F degrees for 12-16 minutes.
Title: Dr. Pepper Cherry Marshmallow Cake
Ingredients:
- 2 dark sweet cherries
- 3/4 eggs
- 1/4 miniature marshmallows
- 1
- 1/8
- 1
- 1/2
- 3/4
- 4
- 2
Instructions:
1. Arrange cherries evenly on bottom of a greased 9 x 13 pan.
2. Preheat oven to 350°F
3. In a small saucepan, combine the cherry syrup, 1 package of cherry Jello and 1/4 cup Dr. Pepper; gently heat until Jello is dissolved.
4. Add almond extract and cool slightly.
5. In a large mixing bowl, combine yellow cake mix, 1 pack cherry Jello, oil, eggs and 3/4 cup Dr. Pepper. Beat on high for 3-4 minutes.
6. Pour cooled Jello mixture over cherries in pan.
7. Sprinkle evenly with the miniature marshmallows and then carefully and evenly spoon the batter mix over the marshmallows.
8. Bake for 40-45 minutes. Cool on rack for 45 minutes. Chill 3-4 hours.
Title: Bigingka- Filipino Coconut Cake
Ingredients:
- 2 sugar
- 1 baking powder
- 2 salt
- 1/2 coconut milk
- 1 butter
- 2 eggs
- 5
Instructions:
1. Rinse banana leaves under warm water and trim away thick edges. Trace the bottom of a 9x13 inch baking pan onto banana leaf. Quickly pass and heat leaves over stove flames for a few seconds or until just softened. Line pan with the leafs, making sure it is intact with no rips. If not using banana leaf, substitute a greased parchment paper.
2. In large bowl, combine rice flour, sugar, baking powder and salt. Whisk together until well dispersed.
3. In another bowl, combine coconut milk and butter and stir until blended. Add to rice flour mixture and gently stir until batter is smooth. Add beaten eggs and stir until blended.
4. Divide mixture and pour into the prepared pan. Bake in a 350 F oven for about 20 to 25 minutes or until golden and toothpick inserted in the middle comes out clean. If desired, place under the broiler for about 1 minute or until nicely charred.
Title: Grandma's Sugar Cookies
Ingredients:
- 250 butter
- 2 caster sugar
- 2 eggs
- 1 sour cream
- 1 vanilla
- 1 bicarbonate of soda
- 1 flour
Instructions:
1. Cream butter and sugar.
2. Add eggs and beat again till creamy.
3. Add sour cream, vanilla and bicarb.
4. Beat again till smooth and creamy.
5. Add flour, stir it in by hand till a soft dough forms.
6. Dust work surface with extra flour, roll dough out to 1/2 a centimeter thick.
7. Cut into shapes.
8. Bake at 175 C for 15 - 20 monutes till lightly browned, longer if you want them crisp.
9. Sprinkle with plain or coloured sugar before baking or ice and decorate after baking.
Title: Mango Crisp
Ingredients:
- 1/3 sugar
- 2 1/2 cornstarch
- 1 lemon, rind of
- 1 lemon juice
- 1 mangoes
- 8 rolled oats
- 1 1/2 all-purpose flour
- 1 1/2 pecans
- 1 ground ginger
- 1/2 salt
- 1/4 maple syrup
- 1/2 butter
- 1/4
Instructions:
1. In a 3- to 4-quart pan, mix sugar and cornstarch.
2. Add mango nectar and stir until blended.
3. Stir over high heat until mixture comes to a boil, about 3 minutes.
4. Remove from heat and mix in lemon peel and juice.
5. Add mangoes and stir gently to coat.
6. Pour into a shallow 2 1/2- to 3-quart baking dish.
7. In a bowl, mix oats, flour, nuts, ginger, and salt.
8. Add syrup and butter and mix until blended.
9. Distribute mixture evenly over mangoes.
10. Set dish in a foil-lined 10- by 15-inch baking pan.
11. Bake in a 375° oven until topping is golden brown, 30 to 40 minutes.
12. Serve warm or cool.
Title: Peach or Strawberry Shortcake
Ingredients:
- 1
- 2
- 1
Instructions:
1. Using already prepared angel food cake of your choice (cooled). Slice horizontally into 3 layers.
2. Whip cream till soft peaks form (or use spray-on whipped cream) and cover bottom layer with cream.
3. Layer of peaches or strawberries on top of cream.
4. Put on next layer and do same way.
5. Top with last layer and repeat.
6. Slice and enjoy.
Title: Peanut Butter Kisses
Ingredients:
- 1 sugar
- 3
- 36
Instructions:
1. Heat oven to 375 degrees. Shape dough into 1 inch balls and roll in sugar. On ungreased cookie sheets, place balls 2 inches apart.
2. Bake 10-12 minutes or until golden brown. Immediately top each cookie with 1 kiss, pressing down firmly on cookie. Remove from cookie sheets to cooling rack. Cook completely.
Title: Sakina's Banana Cake With With Semolina
Ingredients:
- 250 butter
- 2 margarine
- 4 sugar
- 2 eggs
- 1/2 semolina
- 1 mixed spice
- 2 ground cardamom
- 2 baking powder
- 1/2 coconut
- 6 -8 milk
- bananas
- poppy seed
Instructions:
1. Preheat oven to 180°C.
2. Grease a 9x13-inch baking dish.
3. Beat butter and sugar until light and fluffy.
4. Beat in eggs one at time.
5. Add semolina and let mixture stand for one and half hours.
6. This step is very important. After standing stir rest of ingredients in until well blended.
7. Pour into you baking dish, sprinkle with seeds and bake for 20-30 min or until a skewer comes out clean.
Title: E. Guittard Chocolate Fondue
Ingredients:
- 6 bittersweet chocolate
- 6 heavy cream
- 1/2 milk
- 1/4 brandy
- 1/4
Instructions:
1. Melt all ingredients in a double broiler.
2. Serve with pretzels, cake, fruit or whatever else you like.
Title: Deep Fried Bananas
Ingredients:
- 1 all-purpose flour
- 1/4 sugar
- 1 salt
- 1/4 ground nutmeg
- 1 egg
- 1 milk
- 1/2 vanilla
- 1 bananas
- 9
Instructions:
1. In a small bowl, combine the first four ingredients.
2. In a large bowl, combine the egg, oil, milk, and vanilla. Gradually add the flour mixture to the egg mixture, stirring often.
3. Pour the oil to a depth of 2 inches into a Dutch oven; heat to 375 degrees. Dip the banana slices into the batter; fry in hot oil 3 1/2 to 4 minutes or until golden. Drain on paper towels.
Title: Coconut Mousse
Ingredients:
- 1/4 butter
- 1 cream cheese
- 2/3 sugar
- 1 sweetened flaked coconut
- 1/2 vanilla
- 1/2 sweetened flaked coconut
Instructions:
1. Place butter and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy.
2. Add sugar; continue beating until well blended. Increase speed to high. Beat, gradually adding whipping cream, until stiff peaks form.
3. Gently stir in 1/2 cup coconut and coconut extract by hand.
4. To serve, divide mixture evenly among 8 individual serving dishes. Cover; refrigerate until serving time. Sprinkle with toasted coconut, if desired.
Title: Peanut Butter Blossoms (Pampered Chef)
Ingredients:
- 1 creamy peanut butter
- 1/2
- 42
Instructions:
1. Preheat oven to 350°F.
2. Break apart cookie dough into pieces and place in a medium sized mixing bowl.
3. Stir in peanut butter until completely blended. (You can use an electric mixer if you prefer).
4. Fill cookie press with dough and choose a flower shapped disk.
5. Press dough onto a baking stone (or baking sheet), about 1-inch apart.
6. Bake for 10-12 minutes, until light golden brown.
7. Remove from oven.
8. While cookies are warm, press one Hershey kiss into the middle of each cookie.
9. Cool about 2-3 minutes on baking stone or baking sheet, then remove cookies onto a wire rack to cool completely.
Title: Double Pistachio Cake
Ingredients:
- 1 eggs
- 1 water
- 3 milk
- 1
- 1/2
- 1 1/2
- 1
Instructions:
1. Combine all ingredients in large bowl of electric mixer. Blend; then beat at medium speed for 2 minutes.
2. Pour into a greased and floured 13" X 9" pan. Bake at 350 degree for 40 to 45 minutes or until cake springs back when lightly touched. Cool in pan 15 minutes. Remove from pan and finish cooling on rack. Frost with Fluffy Pistachio Frosting.
3. Frosting: Pour milk into a deep narrow-bottom mixer bowl; add whipped topping mix and pudding mix.
4. Beat slowly until well blended.
5. Gradually increase beating speed to high and whip until mixture will form soft peaks, 4-6 minutes.
6. Frost cake; store frosted cake in refrigerator.
Title: Strawberry Fool
Ingredients:
- 1 1/2 frozen strawberries
- 1 confectioners' sugar
- 1/3 heavy cream
- 1/4 french-style ladyfinger cookies
- 4
Instructions:
1. Place the yogurt in a strainer lined with a paper towel and let it drain over a bowl to thicken in the refrigerator for at least 4 hours, and up to 1 day. Discard the liquid and set the thickened yogurt aside.
2. Puree half the strawberries in a food processor until smooth.
3. Strain into a large bowl, pressing the liquid out with a rubber spatula. Discard the seeds.
4. Whisk in the confectioners' sugar. Stir in the remaining strawberries.
5. In a chilled small bowl whip the cream until stiff peaks are formed.
6. Gently fold in the yogurt.
7. Fold in the raspberry mixture.
8. Spoon into cocktail glasses and chill, covered, for at least 1 hour. Serve with ladyfinger cookies.
Title: Strawberry and Yoghurt Cake
Ingredients:
- 200 polenta
- 200 self-rising flour
- 1 baking powder
- 275 caster sugar
- 110 butter
- 500 water
- 200 strawberries
- 600 icing sugar
- 1/4
Instructions:
1. Preheat oven to 170°C.
2. Mix dry ingredients and add melted butter, 300g yoghurt and water and beat until smooth.
3. Stir through 250g chopped strawberries and pour into 20cm springform prepared cake pan.
4. Bake for 2 hours or until springy in the centre.
5. Remove from oven and cool 15 mins before removing.
6. When cool top with remaining yoghurt and strawberries.
7. Dust with icing sugar.
Title: Makroud El Louse (Algerian Almond Cookies)
Ingredients:
- 1 1/4 sugar
- 1 eggs
- 2 water
- 2 sugar
- 1/2 orange flower water
- 1 confectioners' sugar
- 3
Instructions:
1. Preheat oven to 350°F.
2. Place the almonds and sugar in a food processor and process until the almonds are finely pulverized. Remove to a bowl.
3. Make a well in the center of the almonds and stir in the eggs with a wooden spoon until the dough starts to come together. Then knead the dough with clean hands until smooth.
4. Cut the dough into 4 equal portions and remove to a floured work surface. Roll one portion out into a rope about 3/4 inch in diameter. Press down with your palm to flatten the rope to about 1/2-inch thickness. Cut the rope on a diagonal into 1-inch pieces and remove to an ungreased cookie sheet. Repeat with the remaining dough.
5. Bake cookies for about 12-15 minutes, or until they are lightly browned on top. Remove to racks and cool completely.
6. While the cookies bake, bring the water and 1/2 cup sugar to a rapid boil in a saucepan over high heat. Stir to dissolve sugar and let boil for 10-15 minutes. Remove and cool to room temperature. Stir in the orange flower water.
7. Put powdered sugar in a large bowl. To finish, dip each cookie first in the sugar syrup to wet. Then toss each cookie in the confectioner's sugar to coat well. Place on a rack to dry and repeat with the rest of the cookies.
8. Variations:.
9. Add 1 tablespoon lemon zest to the almond dough if you like.
10. If you are unable to find orange flower water to flavor the syrup, try using 1 teaspoon of lemon essence instead.
Title: Smore Dip
Ingredients:
- 1 1/2 sweetened condensed milk
- 1 marshmallow creme
- 1/2
- 13
Instructions:
1. In a small microwavable bowl, microwave choc. chips and condensed milk on HIGH 1-2 min until chips are melted (Be sure not to burn) mix well.
2. Pour into 9" glass pie pan, spreading evenly.
3. Drop marshmallow creme by Tablespoonfuls randomly over choc mixture.
4. Microwave on HIGH about 30 seconds or until creme is softened.
5. Immediatly with knife, make several small swirls through marshmallow and chocolate, creating mabled appearance.
6. Serve immediatly with graham sticks for dipping.
Title: Devil's Food Snack Cakes
Ingredients:
- 3 salt
- 1/2 light corn syrup
- 2 powdered sugar
- 2 vanilla
- 1 water
- 1 yogurt
- 1 1/3 eggs
- 1/2 vegetable shortening
- 3
- 18
- 3
Instructions:
1. Start by making the marshmallow cream topping. Separate three eggs, discard the yolks, and beat the whites until foamy. Then add the salt and corn syrup, and beat on high for ten minutes (until thick). Add powdered sugar at low speed. Add the vanilla and mix until blended. Refrigerate.
2. Pre-heat oven to 350 degrees F. Empty the devil's food cake mix into a large mixing bowl and add the water, the yogurt or oil, and three eggs. (I usually substitute plain yogurt for the vegetable oil. Keeps the dessert much healthier, and in my opinion, improves the texture.) Spray muffin tins with non-stick cooking spray and fill each with the batter to no more than 1/4 full. Cakes will rise slightly, and you want them to finish at about the size of a cookie. Bake for about 10-15 minutes or until toothpick inserted into center comes out clean. Allow to cool on parchment or wax paper.
3. To make the chocolate coating, put 18 oz of semi-sweet or milk chocolate chips into a microwave safe bowl. (I prefer semi-sweet) Add the vegetable shortening and microwave on high for about a minute and a half. Stir until smooth and well blended adding microwave time if necessary.
4. Cover the top of each "mini-cake" with a spoonful of the marshmallow cream. Then coat with a spoonful of the chocolate topping, allowing it to cover the top and sides of each cake. Let sit out until chocolate hardens. Store at room temperature, in the fridge, or in the freezer to suit your preferences.
5. *It works best when you add the cream and the chocolate alternately to each cake (1 at a time) so that it can form layers.
6. * Also to add a bit of style, I usually drizzle a bit of the leftover marshmallow cream on top of each finished cake for decoration.
Title: Chocolate Sour Cream Cake
Ingredients:
- 2 all-purpose flour
- 2 1/2 sugar
- 3/4 baking soda
- 2 salt
- 1 sour cream
- 1 water
- 1 distilled white vinegar
- 1 1/2 vanilla extract
- 2 eggs
- 1
- 2
Instructions:
1. Preheat the oven to 350 degrees F.
2. Butter the bottoms and sides of three 8-inch round cakepans.
3. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
4. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl, and whisk to combine them well.
5. Add the oil and sour cream and half the water, whisk to blend; then gradually beat in the remaining water.
6. Blend in the vinegar and vanilla, and whisk in eggs, beating until well blended.
7. Scrape down the sides of the bowl and be sure the batter is well mixed.
8. Divide among the 3 prepared cake pans.
9. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean.
10. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.
11. (Note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.).
12. Frost with desired frosting. For the Peanut Butter Frosting and Glaze with the original recipe: http://smittenkitchen.com/2008/08/chocolate-peanut-butter-cake/.
Title: German Chocolate Bundt Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 all-purpose flour
- 1/3 water
- 1/3 eggs
- 1 1/4
- 4
- 0.5
Instructions:
1. Preheat oven to 350 degrees. Grease and flour a Bundt pan.
2. Combine first six ingredients in a large bowl and beat on medium speed for 2 minutes.
3. Pour batter into prepared Bundt pan. Pour the 1/2 jar of caramel topping on the batter and then swirl it into the batter.
4. Bake for 40 to 45 minutes. Remove from oven. Let cool for about 10 minutes and remove from pan.
5. Let cool for about 25 minutes and then drizzle the remaining 1/2 jar of caramel topping over cake.