lumicero/recipes-ing2inst huggingface dataset:
Title: Midnight Biscotti
Ingredients:
- 3 eggs
- 1 granulated sugar
- 1/2 all-purpose flour
- 1 all-purpose flour
- 3 cocoa powder
- 6 baking powder
- 1/4 salt
- 1 1/4 ground walnuts
- 1/4 confectioners' sugar
- 1/2 milk
- 1 1/2
- 1/4
- 2
Instructions:
1. Preheat oven to 350 degrees F. Grease 2 baking sheets.
2. To prepare biscotti, combine eggs, sugar, oil and almond extract.
3. Beat well with a mixer at medium speed. Whisk 3 cups flour, cocoa powder, baking powder and salt together in a separate bowl. Add to egg mixture. Beat at low speed until ingredients are combined. Increase speed to medium and mix until well blended. Stir in walnuts. Add additional flour if needed to shape dough easily.
4. Shape into two 12-by-2-inch rolls and place on pans. Bake 30 minutes. Cool slightly. Slice diagonally into 3/4 inch thick slices.
5. Reduce oven temperature to 200°F Stand biscotti on edge on baking sheets and return to oven. Bake 30 minutes or until very dry. Remove to wire racks to cool completely.
6. To prepare icing, combine all ingredients; mix well. Drizzle on top of cooled biscotti.
7. *I have substituted melted white chocolate chips and drizzled on biscotti.
8. Nutrition facts per iced cookie: 130 calories, 5 g fat, 2g protein, 20g carb, 0gfiber, 45mg sodium.
Title: Chocolate Oat Bran Cake (Diabetic)
Ingredients:
- 1 water
- 1 egg
- 1 canola oil
- 1/3 Splenda granular
- 1/3 vanilla extract
- 1 white vinegar
- 1 all-purpose flour
- 1 sugar
- 1 instant dry milk powder
- 1/3 baking soda
- 1/4 ground cinnamon
- 2 salt
- 1
- 1/2
Instructions:
1. Mix lightly, in a mixer bowl, the oat bran, water, egg, oil, Splenda, extracts, and vinegar. Let stand 30 to 45 minutes. DO NOT SKIP THIS STEP!
2. Preheat oven to 350°F Coat a 9-inch square cake pan with non-stick cooking spray.
3. Stir remaining dry ingredients together in a separate bowl to blend well.
4. Add dry ingredients to bran mixture and mix at medium speed about 1 minute.
5. Spread batter evenly into prepared cake pan.
6. Bake for about 35 minutes, or until cake tester comes out clean from center.
7. Cool on wire rack. Cut into 16 squares.
Title: Chef Joey's Vegan Bread Pudding
Ingredients:
- 4 margarine
- 2 soymilk
- 3 egg substitute
- 4 water
- 1/2 sugar
- 1/8 sea salt
- 1 cinnamon
- 3 raisins
- 1/2
Instructions:
1. Preheat your oven to 350'F.
2. Put the margarine in a bowl big enough to accommodate 2 cups of milk.
3. Put the sugar, cinnamon and salt into another bowl and mix well.
4. Put the milk in a saucepan and heat until just before the boiling point.
5. Pour the heated milk into the bowl with the margarine in it. Mix until the margarine is completely melted.
6. In a 9x13" oven safe dish add the bread and raisins.
7. Mix the egg replacer with water. I use 1 1/2 teaspoons of egg replacer and two tablespoons of warm water. Stir to incorporate.
8. Gradually add the egg replacer to the milk mixture.
9. Add in the cinnamon, sugar and salt mixture into the milk mixture. Mix this well.
10. Pour the milk mixture over the bread and raisins and carefully move the bread around so that ll the pieces are soaked in the milk.
11. Put the dish with the prepared bread pudding into a larger dish and put it into the preheated oven.
12. Pour the hot water into the outer dish being careful not to get any in the pudding dish.
13. Bake for 40-45 minutes.
14. The custard should be creamy. Remember you didn't use eggs here so it won't be set exactly the same. As it cools it will firm up a bit.
15. Serve either warm or cold, plain or with your favourite sauce.
16. Bon Appetit.
Title: Light Amaretto Bread Pudding
Ingredients:
- 1 1% low-fat milk
- 1 unsalted butter
- 1 egg
- 1 sugar
- 3 vanilla extract
- 1 golden raisin
- 2 unsalted butter
- 1 low-fat buttermilk
- 1/3 powdered sugar
- 3/4 cornstarch
- 2 amaretto liqueur
- 1/4
- 1
- 4
Instructions:
1. Break up bread into small pieces.
2. Place in a medium bowl and cover with 1% low-fat milk.
3. Preheat oven to 325 degrees.
4. Grease a 9-by-13-inch baking dish with the butter.
5. In a small bowl, beat together egg, egg whites, sugar and extracts.
6. Stir into bread mixture.
7. Gently fold almonds and raisins, if using, into bread mixture.
8. Spread bread mixture evenly in baking dish.
9. Set on middle rack in oven and bake for 1 hour or until lightly golden, cool.
10. For sauce, stir together butter, buttermilk and sugar over very low heat in a small saucepan.
11. Continue stirring until sugar is dissolved and butter is melted.
12. Combine cornstarch with amaretto, stirring until cornstarch is completely dissolved.
13. Add to butter mixture, increase heat to medium and stir until mixture boils and thickens slightly.
14. To serve, cut the bread pudding into squares and spoon a scant tablespoon of sauce over each serving.
Title: Raspberry Phyllo Cups With Pistachio Cream
Ingredients:
- 1/4 unsalted butter
- 2 butter
- 1/4 sugar
- 4 phyllo dough
- 1/3 heavy cream
- 1/3 sour cream
- 2 sugar
- 1/4 vanilla
- 1/4 pistachios
- 3 fresh raspberries
Instructions:
1. Position rack in lower third of oven. Heat oven to 350°F Butter inside and rims of 6 LARGE muffin cups with 2 tbsp of butter.
2. Melt in sauce pan 1/4 cup butter.
3. Measure out sugar and set aside.
4. Stack 4 sheets of phyllo dough flat on top of each other and cover with plastic wrap and damp towel to prevent drying.
5. Place one sheet of dough on workstation and brush with melted butter then sprinkle with sugar. Cover with second sheet of phyllo dough; butter it and sprinkle with sugar in same manner. Repeat process for remaining sheets.
6. Cut stacks in 12 square stacks, 4 1/2 inches per side ( 4 strips lengthwise, 3 widthwise). Place 1 square stack in muffin cup; ease it in with the back of fingers so it covers half of the bottom and rises to hang over the side of the cup. Ease in second stack, slightly overlapping the first to cover the other half of muffin cup. Repeat for 5 remaining cups. Bake dough until golden brown, 10 to 15 minutes; let cool completely then remove from muffin cups.
7. Whip together in bowl until almost stiff heavy cream, sour cream, 2 table spoons sugar and vanilla.
8. Fold in pistachios.
9. Just before serving, place phyllo cup on serving plate and divide cream among cups.
10. Garnish cups with fresh raspberries and mint sprigs.
11. Serve immediately.
Title: Quick, Easy and Yummy Fruit Salad
Ingredients:
- 3 -4 mini marshmallows
- 1 walnuts
- 1 raisins
- 1/2 maraschino cherry
- 3/4 Jell-O instant pistachio pudding mix
- Cool Whip
Instructions:
1. Strain fruit cocktail and cherries. Mix ingredients except cream and pudding.
2. Fold in whip cream, then fold in pistachio pudding until all fruit is covered with creamy pistachio mixture.
3. Keep in fridge until ready to serve.
Title: Kelly's "chunky" Haystacks
Ingredients:
- 6 salted cashews
- 6 salted peanuts
- 1 1/2 seedless raisin
- 1
Instructions:
1. Nuke chips til melted, stirring once through.
2. Stir in rest of ingredients, and drop onto waxed paper-lined cookie sheet by tablespoons, mounding a bit to form little "haystacks".
3. Chill til set.
Title: Passionfruit Marmalade
Ingredients:
- 1 grapefruit
- 6 seville oranges
- 6 mandarin oranges
- 3 passion fruit
- 2 sugar
- 2 7/8
Instructions:
1. Slice grapefruit, oranges and mandarins very thinly.
2. Place in a large bowl and cover with 6 pints (or about 2. 8 litres) of water and stand overnight.
3. Next morning put them into a large pot and boil slowly till skins are tenders (about 2 hours).
4. Meanwhile, scrape the pulp from the passionfruit.
5. Reserve.
6. Place the skins from the passionfruit in a separate pot, cover with water and cook until skins are tender.
7. Scrape out pulpy inner flesh and discard outer skin.
8. Chop the flesh and add to the pot of tenderised citrus skins.
9. Add the juice of 2 lemons and 6 lb (or about 2. 8kg) of sugar.
10. Stir until sugar is dissolved then boil until setting point is reached.
11. Add the passionfruit pulp and return to boil for 2 minutes.
12. Allow to stand for 10 minutes.
13. Boil and seal.
14. Don<U+0092>t open for 6 weeks!
Title: Yummy Pumpkin Cake
Ingredients:
- 1 pumpkin puree
- 1 evaporated milk
- 3 eggs
- 1 white sugar
- 4 pumpkin pie spice
- 1 butter
- 3/4
- 1 1/2
Instructions:
1. Get out that big ole' mixing bowl and combine pumpkin, milk, eggs, sugar and spice.
2. Pour into your greased 9 x 13 inch baking pan.
3. Sprinkle the dry cake mix over top of the mixture.
4. Sprinkle, don't stir.
5. Drizzle melted butter over it all and top it off with a handful or two of chopped walnuts.
6. Bake for 1 hour at 350 degrees F or until toothpick comes out of center clean.
7. Best served with a scoop of vanilla ice cream on the side.
Title: Whiskey and Marmalade Sauce With Ice Cream
Ingredients:
- 4 orange marmalade
- 2 vanilla ice cream
- 3
Instructions:
1. Heat the marmalade and whiskey in a small saucepan.
2. Let it bubble for a few minutes, then pour it over vanilla ice cream.
Title: Almond Cookies
Ingredients:
- 1/2 butter
- 1 flour
- 1/3 turbinado sugar
- 3
- 12
- 1
Instructions:
1. Preheat oven to 350.
2. Combine all above ingredients except whole almonds.
3. When thoroughly mixed, roll into 12 balls. Then press each ball firmly in palms of hands. Put one almond in the center of each cookie.
4. Place on ungreased cookie sheet. Bake for 10-12 minutes or until golden around edges.
Title: Creme Fraiche Coconut Bavarians
Ingredients:
- 1 1/2 gelatin
- 4 coconut milk
- 1 sweetened condensed milk
- 1 coconut milk
- 1/2 sugar
- 4 creme fraiche
- 1
- 7
Instructions:
1. Combine gelatin with 4 tablespoons coconut milk to bloom.
2. Bring condensed milk and remaining coconut milk to a simmer in a saucepan over medium-high heat.
3. Whisk sugar and egg yolks well.
4. Add a small amount of heated liquid to the egg yolk mixture to temper andcontinue whisking.
5. Slowly pour egg yolk mixture back into heated liquid and heat until mixture coats the back of a spoon while continually stirring 5-7 minutes.
6. Remove from heat and add gelatin.
7. Pour entire mixture into a bowl and refrigerate until mixture begins to gel.
8. In a separate bowl whip Alouette Cuisine Crème Fraiche to a soft peak.
9. When refrigerated mixture begins to gel, fold together with the whipped Alouette Cuisine Crème Fraiche and immediately pour into your desired molds.
10. Refrigerate overnight.
11. To serve, remove from mold and cover the Bavarians with the shredded coconut.
12. Visit http://tintin.consumer.alouettecheese.com/recipes/#creme-fraiche-coconut-bavarians.
Title: Easy Apple Dip
Ingredients:
- 8 sour cream
- 4 brown sugar
- 2 cinnamon
- 6 apples
Instructions:
1. Mix everything but the apples until creamy.
2. Serve with apple slices, I leave the skin on and use red and green apples with a bit of lemon juice on them to keep them from turning brown.
Title: Peanut Butter and Jelly Pie
Ingredients:
- 1 graham cracker pie crust
- 1 cream cheese
- 1/3 confectioners' sugar
- 1/2 peanut butter
- 1/2 Cool Whip
- 8
Instructions:
1. Beat the sugar, cream cheese, and peanut butter together in medium bowl until creamy and smooth.
2. Spread mixture onto the crust.
3. Spread jam/jelly onto the peanut butter mixture.
4. Spread Cool Whip on top of the jam, filling the pie crust.
5. Cover and chill in refrigerator for 4 hours or overnight.
6. Before serving, garnish with dollops of jam.
Title: Gluten-Free Butterscotch Cookies
Ingredients:
- 12 unsalted butter
- 1 3/4 dark brown sugar
- 1/2 salt
- 1 egg
- 1 vanilla extract
- 1 flour
- 2 1/2 baking soda
- 1/2 baking powder
- 1/2 xanthan gum
- 1/4 dark brown sugar
- 1/4 sugar
- 2 sea salt
Instructions:
1. Preheat oven to 375°. Sift together the flour, baking soda, and baking powder & xanthan gum and set aside. Mix together the sugar dredging mixture (last 2 ingredients) in another bowl and set aside.
2. Put 10 tablespoons of butter into a skillet over medium heat. Once the butter takes on a tan color (after it foams) and becomes aromatic, take it off of the heat. Add the other two tablespoons of butter and mix it in until it melts.
3. Pour brown butter into a large mixing bowl. Add the brown sugar and salt, mix well. Add the egg, egg yolk, and vanilla extract and mix again, scraping down the sides and bottom of the bowl at least once. Add the dry ingredients in three parts. Mix just until the flour is incorporated. The dough will be very thick.
4. Take 1/2 tablespoon sized pieces of dough (make sure the pieces of dough are all the same size) and gently roll them into ball shapes. Roll them in the sugar mixture until well-coated. Place on the baking sheet and sprinkle with a little bit of sea salt, if desired (be reserved with the salt as very little goes a long way).
5. Bake for 10-12 minutes or until the edges have browned a bit. Do not over-bake. Allow to cool on the sheet for one minute before transferring to a wire rack to cool completely. Serve with cold milk or hot coffee.
6. Makes 4 dozen.
Title: Homemade Jell-O Pudding Pops
Ingredients:
- 1 instant pudding mix
- 2 milk
Instructions:
1. Mix milk and pudding in bowl for 2 minutes.
2. Divide into 3 equal portions.
3. Color 1 portion red with about 15 drops of food coloring.
4. Color 1 portion blue with about 15 drops of food coloring.
5. Transfer each color to a zippered sandwich bag.
6. Clip the corner of the blue and pipe it equally into the bottom of 5 (3 ounce) Dixie Cups.
7. Lift and gently tap each cup on the counter to level up the pudding.
8. Repeat the process with white and then red colors.
9. Insert a popsicle stick in the middle of each cup and place in the freezer for 4-5 hours or until firm.
Title: Healthy Cream Cheese Cookies
Ingredients:
- 3 butter
- 1/3 light cream cheese
- 1/2 stevia
- 1 vanilla
- 2 egg
- 1 water
- 1/2 flour
- baking powder
- salt
Instructions:
1. Cream together butter, cream cheese, and stevia.
2. Add egg and water, beating well.
3. Sift together flour, baking powder and salt, and add to creamed mixture. Mix until thoroughly blended.
4. Shape into a roll, 1 1/2 inches (3.75 cm) in diameter.
5. Refrigerate at least 2 hours.
6. Cut into thin slices and place on an ungreased cookie sheet.
7. Bake at 350 degrees F (175 C) for 8 to 10 minutes.
Title: Beet Carrot Cake
Ingredients:
- 1/2 applesauce
- 1/4 eggs
- 3 vanilla
- 1 crushed pineapple
- 1 1/4 whole wheat pastry flour
- 8 baking powder
- 2 salt
- 1 cinnamon
- 1/2 beets
- 1 carrot
- 2 walnuts
- 1
- 1/2 - 1
Instructions:
1. preheat the oven to 350.
2. beat oil, applesauce, eggs, vanilla and sugar. stir in pineapple.
3. sift dry ingredients and stir into wet until combined.
4. fold in beets, carrots and nuts.
5. pour into a greased 9x13 and bake 35-40 minutes.
6. cool and frost.
Title: Chocolate Caramel Pecan Tart
Ingredients:
- 1 1/4 all-purpose flour
- 1 -2 salt
- 1 icing sugar
- 2 cocoa powder
- 7 butter
- 1 egg
- 1 bittersweet chocolate
- 1 granulated sugar
- 1/8 cream of tartar
- 1/4 water
- 3/4 pecan halves
- 1
- 7
Instructions:
1. Preheat oven to 350°F.
2. Pastry:
3. MIx flour, salt, icing sugar and cocoa in bowl of food processor. Pulse to combine.
4. Add cold butter and pulse until mixture resembles coarse breadcrumbs.
5. Add egg and pulse to combine.
6. Add melted chocolate and process until dough comes together.
7. Form into ball, wrap in plastic and chill in fridge for 30 minutes. If chilled for longer, let warm slighltly before trying to roll.
8. On lightly floured surface, roll out to 1/4 inch. Line 8" or 9" tart pan with pastry.
9. Pierce the base with a fork several times and chill until firm, about 30 minutes.
10. Line pastry with parchment paper and fill pie shell with pie weights. Bake for 10 mintues. Remove the pie weights and continue to bake for 5 minutes. Set aside to cool.
11. Caramel:
12. Place sugar, cream of tartar and water in a saucepan over high heat.
13. Bring to a rolling boil, whisking frequently, until sugar turns a golden amber colour.
14. Slowly drizzle in cream, stirring contstantly, until smooth.
15. Remove from heat and pour into a bowl to cool.
16. Ganache:
17. In saucepan over medium heat, bring cream to a boil.
18. Remove from heat, add chocolate and let sit for 1 minute.
19. Stir until smooth. Transfer to bowl and allow to cool.
20. Assembly:
21. Laker baked cooled pastry with caramel, pecans, and finally the ganache.
22. Chill to set.
Title: Tiramisu
Ingredients:
- 1 ladyfingers
- 1/4 brewed coffee
- 6 eggs
- 1/3 mascarpone cheese
- 1 cognac
- 1 brandy
- 1/2 heavy cream
- 2 chocolate curls
Instructions:
1. Lay out half the ladyfingers on work surface. Brush one side with half the coffee, just coloring tops. Arrange thse ladyfingers in 13x9" glass dish.
2. Beat egg yolks and sugar in large mixer bowl until light and fluffy, about 3 minutes on high speed. Add mascarpone and Cognac and mix just until blended.
3. Beat egg whites in second bowl until soft peaks form. Beat cream in third bowl to soft peaks. Using rubber spatula, gently fold cream into egg whites, then fold into mascarpone mixture. Spread half the mixture over ladyfingers in dish.
4. Brush remaining ladyfingers with remaining coffee and arrange on mascarpone mixture. Spread with remaining mascarpone. Refrigerate uncovered at least 2 hours.
5. Just before serving, sprinkle with cocoa powder. Cut into squares, spoon into goblets, and garnish wtih chocolate curls.
Title: Swiss Chocolate Bar Cake
Ingredients:
- 1 cream cheese
- 1 powdered sugar
- 1 granulated sugar
- 1/2
- 10
- 1
Instructions:
1. Prepare cake batter according to package directions. Pour into 3 greased and floured 8-inch round cake pans.
2. Bake at 325 degrees for 20 to 25 minutes, or use toothpick test.
3. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
4. Beat cream cheese, powdered sugar, and granulated sugar at medium speed until mixture is creamy.
5. Chop 8 of the candy bars finely, Fold cream cheese mixture and chopped candy into whipped topping.
6. Spread icing between layers and on top and sides of cake.
7. Chop remaining 2 candy bars and sprinkle half over cake, press the other half along bottom edge of cake.
Title: Frosted Almond Cookies
Ingredients:
- 1/2 butter
- 1 lemon, rind of
- 1/2 sugar
- 1 vanilla extract
- 1 flour
- 1/3 powdered sugar
- 2
- 1 1/4
Instructions:
1. Cream the butter,lemon peel and suger until light and fluffy.
2. Add the vanilla and flour, mix well. Mix in the almond meal.
3. Chill the dough for one hour.
4. Shape dough into 48 little logs and flatten slightly. You can freeze the cookies at this point.
5. When ready to bake: dip each log into egg white, then roll in the flaked almonds. You will probably have to squeeze the log in your fist to get the almonds. I recommend getting both hand in there, you can wash up once they are formed.
6. Place the logs close together on a parchment lined baking sheet.
7. Bake at 325 degrees F for 15 to 20 minutes until a light golden brown.
8. Sift powdered sugar over the cookies while they are still warm.
Title: Cheddar Apple Pizza
Ingredients:
- 1 apples
- 4 cheddar cheese
- 1/2 brown sugar
- 1/2 pecans
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 butter
- 2 maple syrup
- 3 golden raisin
- 1/4
Instructions:
1. Roll pastry to approx 12 inches (you can use a pizza pan or baking stone).
2. Bake crust at 400 degrees for 10 minutes.
3. Arrange apples in a single layer in a circular pattern to completely cover pastry.
4. Sprinkle with cheese.
5. Combine brown sugar, pecans, spices, raisins and maple syrup in a small bowl.
6. Sprinkle brown sugar mixture over apples and cheese.
7. Cut butter into small pieces and dot top of pizza.
8. Bake for 20 minutes longer or until apples are tender.
9. Cut into wedges; serve warm.
Title: Zucchini Pineapple Cake
Ingredients:
- 4 eggs
- 2 sugar
- 1 flour
- 2 cinnamon
- 2 baking powder
- 2 salt
- 1 baking soda
- 1 crushed pineapple
- 1 walnuts
- 1 pure vanilla extract
- 2 zucchini
- 2 confectioners' sugar
- 1 milk
- 1
Instructions:
1. Grease and flour a 10 inch tube pan.
2. Preheat oven to 350F Beat egg and sugar until lightly colored yellow Add oil and beat well.
3. Sift flour, leavenings and spices into egg mixture and beat 2 minutes.
4. Stir in pineapple, nuts, vanilla and zucchini.
5. Pour batter into pan.
6. Bake 1 hr 20 minutes Cool on rack 30 minutes Loosen cake from sides of pan.
7. Invert on a cake rack to cook completely.
8. Glaze: 1 c.
9. conf.
10. sugar and 1 tbls.
11. milk.
12. mix well and pour over cooled cake.
Title: White House Fruit and Oat Bars
Ingredients:
- 6 rolled oats
- 2 honey
- 1/2 dark brown sugar
- 1/2 maple syrup
- 1/3 salt
- 1/3 ground cardamom
- 1 cinnamon
- 1 1/2
- 1
Instructions:
1. Heat oven to 350 degrees. Line a 9-inch-square baking pan with parchment paper or foil, letting a few inches hang over side of pan. Brush with oil. You can also use a 9 x 13 pan but the bars will be longer and flatter.
2. Spread oats and seeds on another baking pan and toast in oven just until golden and fragrant, 6 to 8 minutes, shaking the pan once.
3. In a saucepan, combine oil, honey, brown sugar, maple syrup and salt. Stir over medium heat until smooth and hot. In a mixing bowl, toss together toasted oats and seeds, dried fruit and cardamom. Pour hot sugar mixture over and stir until well combined.
4. While mixture is warm, transfer to prepared pan, pressing into pan evenly with an offset spatula.
5. Bake until brown, 25 to 30 minutes. Transfer pan to a rack and let cool completely. Using the overhanging foil or paper, lift out of pan and place on a work surface. Cut into bars, about 1 1/2 inches by 3 inches.
Title: Shrove Tuesday Crêpes
Ingredients:
- 2 eggs
- 2 water
- 1 dark rum
- 1 vanilla extract
- 2 sugar
- 1/3 salt
- 2 flour
- 8 butter
- 2 lemons, zest of
Instructions:
1. For the batter, whisk together the eggs, water, rum, vanilla, sugar and salt in a large bowl, until well blended.
2. Sift the flour, a bit at a time, whisking each addition until smooth.
3. Add in half the melted butter and the lemon zest, whisking until the batter has slightly thickened, with the consistency of melted ice cream. Put the remaining butter in a small cup and keep it warm.
4. Heat the crepe pan or a nonstick skillet over medium heat until quite hot. Lightly brush with melted butter. Ladle in a scant ? cup of batter, tilt and swirl so it coats the bottom. Lower the heat and cook the pancake until underside is golden brown, 2 to 3 minutes. Flip it over with a spatula and fry for a half minute or longer, until the second side is lightly browned. Slide the crepe out of skillet and repeat with the remaining batter. (Coat pan with butter as needed.).
5. Fold the creps and squeeze some lemon juice over them, sprinkle with granulated sugar or cinnamon or spread with a filling of your choice.
Title: Moist Deluxe Dark Chocolate Cake Mix(Copycat-Duncan Hines)
Ingredients:
- 2 all-purpose flour
- 1 3/4 sugar
- 3/4 - 1 baking powder
- 2 baking soda
- 1 salt
- 1/2 vegetable shortening
- 4 water
- 1 1/3 eggs
- 1/2
- 3
Instructions:
1. Combine flour, sugar,cocoa, baking powder, baking soda, and salt. Now stir to combine. Add shortening, using electric mixer on medium speed to blend the shortening into the dry ingredients. Completely mix shortening until you can't see any chunks. This is the mix which may be kept in a sealed container for several months.
2. To make the cake:
3. Preheat the oven to 350*F. Grease sides and bottoms of two 9" baking pans, or one 9x13" pan. Lightly flour the greased pans. Blend the dry cake mix(above) with water, oil, and eggs in a large bowl with the mixer at low speed until just moistened. Kick up the speed to medium and mix about 2 more minutes.
4. Pour batter into pans and bake 30-33 minutes for the 9" pans and 35-38 minutes for the 9x13" pan.If you wish to make cupcakes, bake for 19-22 minutes.