lumicero/recipes-ing2inst huggingface dataset:
Title: Elmo's Sacher Dream Torte
Ingredients:
- 1/2 fresh strawberries
- 1 dark chocolate
- 1/4 white chocolate
- 2 cream cheese
- 2 heavy cream
- 8 sugar
- 8 eggs
- 1 unsalted butter
- 4
- 3
- 1/4
- 8
Instructions:
1. Cakes:
2. Mix the cake mix per directions. I added a bit more oil and 1 less egg.
3. than called for on the box ( 2 eggs per my recipe). Cook for 24 minutes,.
4. in two 9 inch round cake pans. I used Bakers Pride cook spray in the pans.
5. Cool on racks for 5 to 10 minutes and remove to flat surface to finish cooling.
6. I cover the cakes with a clean kitchen towel so they stay moist.
7. When cool , slice in half diameter-wise so you have four 9 inch diameter cake layers about 1 inch thick.
8. Hint: I used a thin plastic cutting board to section and move the slices.
9. Strawberry jelly filling.
10. Blend on high the cup of filling, the jelly and the cordial liquor in a bowl.
11. Blend until smooth and any large fruit is thoroughly homogenized.
12. refrigerate until needed.
13. Strawberry creme filling:
14. In the microwave melt the white chocolate, on high for 30 secsonds.
15. Repeat and stir between melting intervals. DO NOT cook for longer than 30 seconds at a time or risk burning the chocolate. You could also double boiler melt the chocolate as alternate method.
16. Add 1/4 cup heavy cream, save the rest for the outside frosting grenache.
17. Slowly add the creme cheese and 1 half of the strawberry filling and jelly to medium mix/blending.
18. Add 2 tablespoons sugar to the mix.
19. Blend for 5-10 minutes or until very creamy and uniform.
20. Refrigerate immediatly.
21. Chocolate grenache frosting.
22. Using the microwave as stated before, melt the entire 2 cups of dark chocolate until totally melted. Add 1/2 -3/4 cup heavy cream.
23. Add the butter and mix/blend on high until creamy.
24. Do not refrigerate. You need this pliable to spead on the outside of the cake.
25. Assemble the layers :
26. first lay one cake layer on serving dish and covering first with.
27. Strawberry creme mix .
28. Next, lay another layer of cake on top and layer this with the strawberry jelly mix and then add another layer of cake on top.
29. Use the thin plastic cutting board to help position the layers, sliding the layers over and neatly on top .
30. Finish layering the third level with the strawberry creme mix and add the final layer on top.
31. Using a wide spatula , layer the entire ouside of the cake in the dark chocolate grenache mix. Go slowly and do not try to spread too.
32. aggresively. When covered and smooth, top with a white chocolate or vanilla frosting "S" in the middle, and or drizzle melted white chocolate on edges as I did.
33. Serves 8-10 very happy chocolate lovers.
Title: Four Layer Delight
Ingredients:
- 1 flour
- 1/2 butter
- 1/4 sugar
- 1 pecans
- 1 powdered sugar
- 8 cream cheese
- 5 Cool Whip
- 1 Jell-O chocolate pudding and pie filling
- 3 milk
- 7 Cool Whip
Instructions:
1. Mix first thee ingredients.
2. Add fine chopped pecans.
3. press into 9x13 pan.
4. Bake shell at 350 for 15 min.
5. Soften cheese, then blend in sugar and Cool whip.
6. Spread over cooled the pan drizzled on top.
Title: Gateau Au Yaourt
Ingredients:
- 2 eggs
- 1 yogurt
- 1 sugar
- 1/2 all-purpose flour
- 2 baking powder
- 1 butter
- 1
Instructions:
1. Preheat the oven to 350° F and butter a round cake pan.
2. Have children mix together all the ingredients in a big bowl, chanting "mix-it mix-it cho-co-lat."
3. Pour the batter into the pan and bake for 30 minutes.
4. Eat while fresh and warm out of the oven.
Title: Pouding Chomeur ( Poor Man's Pudding ) With Maple Syrup Sauce
Ingredients:
- 1/2 butter
- 1 margarine
- 2 sugar
- 1 eggs
- 2 vanilla
- 1 flour
- 1 1/3 baking powder
- 1 1/2 milk
- 1 1/2 pure maple syrup
- 1 1/2 brown sugar
- 1/3 butter
Instructions:
1. CAKE.
2. In a large bowl, with an electric mixer, mix the butter and sugar till the mix is light.
3. Add eggs and vanilla and mix.
4. In another bowl, mix flour and baking powder.
5. Alternate flour mix and milk to the butter mix.
6. Pour into a 13 inch by 9 inch greased pan.
7. MAPLE SAUCE.
8. In a large casserole, bring to boil the syrup, brown sugar, cream and butter and constantly stir.
9. Reduce heat and and gently cook 2 minutes or till sauce has reduced a little bit.
10. Pour sauce gently over cake.
11. Bake at 325°f (160°c) about 35 minutes or till cake is light brown and when toothpick inserted comes out clean.
Title: Choco-Holic Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 milk
- 1 sour cream
- 1/2 eggs
- 4 walnuts
- 1 powdered sugar
- 1 raspberries
Instructions:
1. Preheat Oven to 350 Degrees.
2. Grease and Flour a 12" Bundt pan or other tube pan.
3. Mix Cake Mix, Pudding Mix, Milk, Sour Cream and eggs in a large bowl til well blended.
4. Stir in the morsels and nuts.
5. Pour into your prepared pan.
6. Bake 55-65 minutes (til a toothpick will come out clean, meaning its done).
7. Let the cake cool Sprinkle it with Powdered sugar, a little Cool Whip for decoration on the top and cover with raspberries, FANTASTIC!
Title: Individual Sticky Toffee Pudding Cakes for Two or Four
Ingredients:
- 2/3 unbleached all-purpose flour
- 2/3 dates
- 1/4 warm water
- 1/4 baking soda
- 1/4 baking powder
- 1/4 salt
- 1/3 brown sugar
- 1 egg
- 3/4 vanilla extract
- 2 unsalted butter
- 4 unsalted butter
- 1/2 brown sugar
- 1/3 heavy cream
- 1 1/2 rum
- vanilla ice cream
Instructions:
1. For the pudding cakes:
2. Adjust oven rack to middle position and heat oven to 350 degrees.
3. Grease and flour four 4-ounce ramekins and line bottom of each with round of parchment paper cut to fit.
4. Set prepared ramekins in deep-side baking or roasting pan lined with clean dish towel.
5. Bring kettle or large saucepan of water to boil over high heat.
6. Combine half of dates with water and baking soda in glass measuring cup (dates should be submerged beneath water) and soak for 5 minutes.
7. Drain dates, reserving liquid, and transfer to medium bowl.
8. Whisk flour, baking powder, and salt together in another medium bowl.
9. Process remaining dates and brown sugar in food processor until just blended, about five 1-second pulses.
10. Add reserved soaking liquid, eggs, and vanilla and process until smooth, about 5 seconds.
11. With food processor running, pour melted butter through feed tube in steady stream.
12. Transfer this mixture to bowl with softened dates.
13. Gently stir dry mixture into wet mixture until just combined and date pieces are evenly dispersed.
14. Distribute batter evenly among prepared ramekins.
15. Fill roasting pan with enough boiling water to come halfway up sides of ramekins, making sure not to splash water into ramekins.
16. Cover pan tightly with aluminum foil, crimping edges to seal.
17. Bake pudding cakes until puffed and small holes appear on surface, about 40 minutes.
Title: Double Choc Bread and Butter Pudding
Ingredients:
- 5 milk
- 2 soya milk
- 1/2 caster sugar
- 3 eggs
- 75 chocolate chips
- 50 chocolate chips
- 1 vanilla pod
- vanilla essence
Instructions:
1. In a baking dish break the brioche into pieces and place in dish, until all brioche used.
2. Sprinkle over both sets of choc chips pushing down the sides as well.
3. In a bowl add the eggs, milk, sugar and vanilla. Mix well to gain a light custard colour.
4. In two halves pour mixture over brioche in dish, most of liquid will get sucked up.
5. On a 325 heat or gas 4 place baking dish in oven for 45-60 mins until golden brown. Serve!
Title: Peanut Butter Cookies
Ingredients:
- 1 butter
- 1 granulated sugar
- 1 brown sugar
- 1/2 salt
- 1 baking soda
- 2 eggs
- 1 chunky peanut butter
- 2
Instructions:
1. Combine butter, soda, and peanut butter. Mix well.
2. Add granulated sugar, then brown sugar and mix well. Add beaten eggs, mixing well. Add flour and blend.
3. Take 1 tsp of dough and roll in a ball. Drop.
4. balls on buttered baking sheets (never did that either, I have.
5. non-stick).
6. Press cookies lightly with fork to flatten. If dough.
7. sticks to fork, dip fork into a little flour (or sugar).
8. Bake at 325 degrees for 15-20 minutes. (That depends on how hot your oven is--and mine is hot--oh, not surprising!) Enjoy.
Title: Cream Cheese Chocolate Cake
Ingredients:
- 2 cake flour
- 1 1/2 baking soda
- 1 salt
- 6 cream cheese
- 1/2 vegetable shortening
- 2 vanilla extract
- 6 confectioners' sugar
- 1/4 water
- 4 baking chocolate
- 1/4 vegetable shortening
- 3 eggs
- 3/4 milk
- 1 milk
Instructions:
1. Sift the cake flour, baking soda, and salt together and set aside.
2. Combine cream cheese, 1/2 c shortening and vanilla in a large mixing bowl.
3. Beat, with an electric mixer set on high, until light and fluffy.
4. Add confectioners' sugar alternately with hot water and chocolate (melted and cooled to room temperature) to cream cheese mixture, beating well after each addition.
5. Blend until smooth.
6. Remove 2 cups of the chocolate mixture and cover with plastic wrap.
7. Reserve for frosting.
8. Blend 1/4 cup shortening into remaining chocolate mixture.
9. Add eggs, one at a time, beating well after each addition.
10. Add dry ingredients alternately with 1/4 cup of milk, beating well after each addition.
11. Spread batter in 2 greased and waxed paper lined 9-inch round cake pans.
12. Bake in preheated 350 degree F. oven for 35 minutes or until cakes test done.
13. Cool in pans on racks for 10 minutes.
14. Remove from pans; cool completely on racks.
15. Blend 1 T milk into the reserved chocolate mixture for frosting.
16. Place one layer on serving plate and spread with frosting.
17. Top with second layer and frost sides and top with remaining frosting.
Title: Harry Potter Cauldron Cakes!
Ingredients:
- 1 marshmallows
- 24 white chocolate pudding mix
- 1 Cool Whip
- 1 milk
- 1 1/2
Instructions:
1. FOR THE CAKES.
2. Mix up the cake mix according to the box.
3. Grease and fill the muffin tins half way.
4. Push one marshmallow into the center of each cup of batter.
5. Bake according to the box.
6. FOR THE FILLING.
7. Mix the pudding like you are gonna make a pie rather than just pudding.
8. Add the food coloring (I went with a dingy green).
9. Fold the cool whip into the pudding.
10. (You may want to refrigerate it so it will set up a little).
11. Fill the cakes with your "potion" (I used a plastic bag to pipe it into each cake).
12. Eat & Enjoy!
Title: Plum Clafouti
Ingredients:
- 6 white sugar
- 14 prunes
- 3 eggs
- 1 1/3 milk
- 2/3 flour
- 1 1/2 lemons, zest of
- 2 vanilla
- 1/2 ground cinnamon
Instructions:
1. Preheat oven to 375°F.
2. Butter a 10 inch pie plate, and sprinkle 1 tablespoon of sugar over the bottom Put the plum halves, cut side down, covering entire bottom of pie plate.
3. Sprinkle 2 tablespoons sugar over the top of the plums.
4. Combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla.
5. Stir until smooth.
6. Pour over the fruit in the pan.
7. Bake for 50 to 60 minutes in the preheated oven, or until firm and lightly browned.
8. Let stand some minutes before slicing.
9. Serve with whipped cream and/or fresh fruit.
Title: Golden Yellow Cake
Ingredients:
- 6 vanilla yogurt
- 4 butter
- 1 sugar
- 8 cake flour
- 2 baking powder
- 2 1/2 salt
- 3 milk
- 1/4 vanilla extract
- 3/4
- 1
- 7
Instructions:
1. Preheat the oven to 350 degrees F. Grease 2 (9-inch) cake pans with shortening(or nothing if you have a really good nonstick cake pan) and set aside.
2. Cream the butter and sugar together, add 2 tablespoons of the 4 tablespoons of vegetable oil in 1 of the 2 bowls. Then mix the egg yolks one by one, completely mix them--do not add another one until the one before is completely mixed.
3. Get another bowl and sift the cake flour, salt, and baking powder together. Stir to distribute everything good. Slowly mix it together with the stuff in the other bowl. When it starts to get dry or hard to mix with the mixer add the milk, yogurt, 2 tablespoons of vegetable oil, and vanilla. Add about seven drops of yellow food coloring or until you get the perfect golden yellow. Mix completely and very well, leave no unmixed cake flour on the sides--believe you me it does not make a good cake having droplets of or little chunks of cake flour in the cake so make sure you scrape the sides down good and mix it in well.
4. Pour into the prepared pans leaving enough space to rise. Bake for 18 to 20 minutes or until you can stick a toothpick into the cake and it comes out clean. Remove from oven and cool on a rack.
5. You can make a really good chocolate or vanilla frosting for the cake. Or you can buy the frosting.
Title: Dark Chocolate Honey-Almond Fondue
Ingredients:
- 3/4 honey
- 6 kirsch
- 4
- 2
- 1/2
Instructions:
1. Bring cream and honey to simmer in heavy medium saucepan.
2. Add chocolate; whisk until melted.
3. Remove from heat.
4. Whisk in kirsch and extract.
5. Pour fondue into bowl; place on platter and surround with assorted fruits.
6. Serve fondue with skewers.
Title: Goldy's Nuthouse Cookies
Ingredients:
- 1 1/2 baking soda
- 1/2 salt
- 1/2 cake flour
- 1 1/4 all-purpose flour
- 1 unsalted butter
- 1 confectioners' sugar
- 2 2/3 egg
- 1 vanilla
- 1
Instructions:
1. Blend the almonds, baking soda, salt, cake flour and all purpose flour; set aside.
2. In a large mixing bowl, beat the unsalted butter until creamy, about 5 minutes.
3. Add the confectioners' sugar and beat on medium low until very creamy, about 5 minutes.
4. Reduce the speed to low; add the egg and vanilla; continue to beat until well blended.
5. Stir in the flour mixture just until well combined; do not overbeat.
6. Divide the batter into 3 equal parts and equally distribute them in the bottom of zipper plastic freezer bags.
7. Roll each section of the dough into logs.
8. Zip the bags closed and place them in the freezer overnight.
9. Preheat oven to 350 degrees Fahrenheit.
10. Remove 1 log at a time from the freezer.
11. While each log is still frozen, place it on a cutting board.
12. Use a large sharp knife to divide each log into 24 equal pieces.
13. Place 12 cookies on an ungreased Silpat, or parchment paper, on top of a cookie sheet.
14. Flatten each cookie slightly with the palm of your hand.
15. When the first 2 dozen cookies are baked and cooling, you may start on another roll.
16. The cookies hold together better, cook more evenly, and develop a better texture if they are placed in the oven while still frozen.
17. Bake one sheet at a time for 10 minutes or until golden brown on the edges.
18. Rotate the cookie sheets from front to back after 5 minutes.
19. Cool completely on racks.
Title: Favorite Vanilla Buttercream Frosting
Ingredients:
- 6 butter
- 1/4 milk
- 2 vanilla
- 1 salt
- 1 confectioners' sugar
- 2
Instructions:
1. Beat the butter, milk, vanilla and salt in a medium bowl.
2. Slowly add the confectioners' sugar.
3. Mix until thick and creamy.
4. Beat on high until fluffy and of good spreading consistency.
5. Melt the chocolate in a double boiler and drizzle over the iced cake.
Title: Banana Tent
Ingredients:
- 1 banana
- 1 vanilla bean
- 1 butter
- 1 Meyer's dark rum
- 1 brown sugar
- 1 white sugar
- 1 cinnamon
- 1 nutmeg
- 1 ground cloves
- 1 mint sprig
- 2 powdered sugar
Instructions:
1. Preheat oven to 400ºF.
2. Lay the bananas in the foil envelope.
3. Scrape the vanilla bean and spread the insides over the bananas. Place the scraped pod in the envelope.
4. Add the butter, rum, sugars, and spices to the envelope, seal and place in the oven.
5. Bake for 8-10 minutes.
6. Remove from the oven, open the envelope and pour the banana with its sauce over the banana rum ice cream.
7. Garnish with whipped cream, powdered sugar and mint.
Title: Soft Chocolate-Almond Oatmeal Cookies
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking soda
- 1/2 table salt
- 1/2 light brown sugar
- 1/4 unsalted butter
- 1 1/3 egg
- 16 pure vanilla extract
- 1
- 1/2
- 1/3
- 1
Instructions:
1. Preheat oven to 350 degrees, line three cookie sheets with parchment or nonstick baking liners.
2. In a medium bowl, combine the oats, flour, baking soda, and salt. Whisk until well blended.
3. In another large bowl combine the brown sugar and butter, beat with an electric mixer on medium speed until well combined. Add the eggs and vanilla and almond extracts and beat until well combined.
4. Pour in half of the dry ingredients and mix on low speed just until blended. Add the milk and mix until just blended. Pour in the remaining flour mixture and mix until just blended. Add the nuts and mix briefly to combine.
5. Shape the dough unto 1.5 in balls. Arrange the mounds on the cookie sheets, about 2 inches apart. Lightly dampen your fingertips and slightly flatten each mound, so they're about .5 inches thick.
6. Bake one sheet at a time on the middle rack until the cookies are puffed and still moist-looking on top, about 11 minutes.
Title: Cardamom, Saffron, and Rosewater Cake
Ingredients:
- 2 sugar
- 1/2 cake flour
- 2 powdered sugar
- 1 baking powder
- 14 salt
- 1 1/2 eggs
- 1/4 water
- 3 canola oil
- 6 lemon zest
- 1/4 ground cardamom
- 1 heavy whipping cream
- 2 saffron thread
- 2 powdered sugar
- 1 rose water
- 2/3 pistachios
- 1 1/2
- 2
Instructions:
1. SAFFRON INFUSION.
2. Heat 1/2 cup of the cream with the saffron to a simmer, then remove from heat and allow to cool 20 minutes. Then chill in the fridge.
3. CANDIED ROSE PETALS.
4. Remove the petals from the two roses. Whip the egg whites until they are foamy, then brush them onto both sides of the petals with a pastry brush. Sprinkle generously with the sugar. Place them on a wire rack to cure for 6 hours, then store them in the fridge after that if you aren't using them the same day.
5. CAKE.
6. Set the oven to 325°F Generously butter an 8" springform pan.
7. In a medium bowl whisk together the cake flour, 7 tbsp of the powdered sugar, baking powder, and salt.
8. In a small bowl beat the egg yolks, water, oil, lemon zest, and cardamom until combined.
9. In another small bowl whip the egg whites until soft peaks form. Slowly add the other 7 tbsp of the powdered sugar and continue whipping until it resembles marshmallow fluff.
10. Add the egg yolk mixture to the flour mixture and whisk gently to combine, eliminating any lumps. Then fold in the egg white mixture with a spatula in 3 batches, gently stirring just enough to combine into a uniform mixture.
11. Pour into springform pan, smooth with the spatula, and bake 30-35 minutes, or until top is golden brown and a cake tester comes out clean.
12. Remove from oven and allow to cool in springform pan, then gently loosen the sides with a butterknife (if necessary) and remove the sides of the pan. Gently loosen from the bottom with the knife and remove the bottom of the pan. Place onto a plate or cake decorating platter. Allow to cool COMPLETELY before frosting.
13. WHIPPED CREAM TOPPING.
14. Whip the unused 1.5 cups cream together with the powdered sugar and rosewater until soft peaks form. Strain in the saffron infused cream (use a spatula to push through all the cream you can get without breaking the saffron threads). Continue to whip until stiffer peaks form. With the addition of rosewater the peaks will not be as stiff as traditional whipped cream.
15. Cut the cake in half at the midway point to form 2 layers. Trim off the top if it is uneven.
16. Remove the top half of the cake and place a layer of the whipped cream on top of the lower half of the cake. Then place the top half of the cake back on and cover the top and sides of the cake with the whipped cream. Use a cake decorating spatula to smooth the whipped cream.
17. Sprinkle chopped pistachios on top of the cake and decorate the top with the candied rose petals.
Title: Oranges With Tequila
Ingredients:
- 4 navel oranges
- 1 triple sec
- 1
- 1/2
Instructions:
1. Peel oranges and remove as much white pith as possible. Cut into slices.
2. Place oranges in a medium bowl. Add sugar, tequila and Triple Sec.
3. Cover with plastic wrap and refrigerate 4-6 hours, stirring occasionally to distribute juices.
4. Serve cold in individual bowls with juices spooned over orange slices.
Title: Creamy Coconut Butter Frosting
Ingredients:
- 1/3 butter
- 1/4 salt
- 1/2 vanilla extract
- 1/2 confectioners' sugar
- 1 coconut milk
- 3 -4
Instructions:
1. Cream butter, salt, and extracts, beating until light and fluffy.
2. Add sugar gradually, beating after each addition.
3. Add 3 tablespoons milk, beating until smooth. Beat in more milk until desired spreading consistency is reached.
Title: Basic Tart Crust
Ingredients:
- 2 1/2 all-purpose flour
- 1 kosher salt
- 1 unsalted butter
- 1 cold water
- 1/2
Instructions:
1. In a food processor combine flour and salt. Add butter and pulse until butter is the size of peas. Whisk together the yolk and 1/2 cup cold water. Drizzle the liquid into the food processor while pulsing to combine. Pulse until dough holds together when you pinch it, adding liquid as needed.
2. Turn dough onto a shet of plastic wrap and from into a ball. Divide in half and wrap each half in plastic wrap, flattening into a disk. Chill until cold or ready to use, about 30 minutes.
3. On a floured surface roll dough until it's 3/16 inch thick and large enough to fit in the tart pan. (Pinch edges of dough as you roll to prevent cracks and tears.) Place dough into tart pan; gently lift into place without stretching and press into pan. Use the heel of you hand or a rolling pin to trim the edges flush with the pan. If blind baking, freeze crust about 20 minutes.
4. For blind baking, heat oven to 375 degrees F. Line the chilled crust with aluminum foil, pressing foil into the corners. Fill with pie weights or dried beans and place on a baking sheet. Bake until crust is set and just starting to brown, about 30 minutes. Remove foil lining and weights and return crust to oven to brown evenly, 5 to 10 minutes more. Cool completely, then remove from tart pan. Makes 2 Single Crusts.
5. CHEESE AND HERB CRUST VARIATION FOR TOMATO TART: Add 1/2 cup grated Gruyere or Jarlsberg cheese and 2 teaspoon chopped fresh oregano or thyme to the food processor with the flour and salt. Proceed with recipe as directed.
Title: Super Easy Cherry Dump Cake
Ingredients:
- 2 cherry pie filling
- 1 margarine
- 1
Instructions:
1. Dump all ingredients in order into a 9 x 13 glass dish.
2. Place the margarine slices over the top of the nuts and bake 350 degrees in a preheated over for 30 to 45 minutes.
Title: Brown Sugar Cookies
Ingredients:
- 1 butter
- 1/2 brown sugar
- 1/4 granulated sugar
- 1 vanilla
- 2 1/4 flour
- 1/2 salt
- 3/4 brown sugar
- 1/4 butter
- 1 1/4 margarine
- 1 -2 powdered sugar
- 1 half-and-half
- vanilla
Instructions:
1. Heat oven to 300°F
2. In large mixing bowl, combine butter, brown sugar, granulated sugar and vanilla.
3. Beat at medium speed of electric mixer until light and fluffy.
4. Add flour and salt.
5. Beat at low speed until soft dough forms.
6. Form dough into ball.
7. On well-floured surface, roll dough 1/4-to-1/2 inch thickness.
8. Using 2-inch round cookie cutter, cut circles into dough.
9. Place circles 2 inches apart on ungreased cookie sheets.
10. Bake for 20 to 25 minutes, or until golden brown.
11. Cool completely.
12. In small saucepan, combine brown sugar and butter for frosting.
13. Cook over medium heat until butter is melted, stirring constantly.
14. Remove from heat.
15. Add remaining frosting ingredients.
16. Stir until smooth.
17. Spread frosting evenly on cookies.
18. Let dry completely before storing.
Title: Pineapple-coconut Sheet Cake With Rum and Chocolate Glaze
Ingredients:
- 1/2 butter
- 1 1/2 granulated sugar
- 4 eggs
- 1 1/2 all-purpose flour
- 1 salt
- 1/2 baking soda
- 1 crushed pineapple
- 1/2 walnuts
- 1/2 coconut
- 2 confectioners' sugar
- 1/2 rum
- chocolate chips
Instructions:
1. Cream butter with sugar.
2. Blend in eggs. Beat well.
3. Add flour, sifted with salt and baking soda.
4. Fold in pineapple, nuts, and coconut.
5. Spread on greased 10" x 15" x 1" baking pan.
6. Bake at 350 degrees F. for 25 to 30 minutes.
7. Remove from oven and glaze while hot with confectioners sugar mixed with enough rum to thin to heavy pouring consistency.
8. Quickly spread over entire cake.
9. When glaze is dry, drizzle the melted chocolate chips over the cake.