lumicero/recipes-ing2inst huggingface dataset:
Title: Mochaccino Cupcakes
Ingredients:
- 3/4 butter
- 3 eggs
- 1 3/4 all-purpose flour
- 1 baking soda
- 1 baking powder
- 3/4 salt
- 1/2 milk
- 1 brewed coffee
- 1/2 sugar
- 2 vanilla
- 2 butter
- 1 powdered sugar
- 1/3 brewed coffee
- 4 vanilla
- 3 brewed coffee
- 1 ground cinnamon
- 30
Instructions:
1. Allow butter and eggs to stand at room temperature for 30 minutes. Grease and flour thirty 2-1/2-inch muffin cups (or line with paper bake cups). In a medium bowl stir together flour, the 1 cup cocoa powder, the baking soda, baking powder, and salt. In a 2-cup glass measuring cup combine milk and coffee. Set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Stir in chocolate pieces.
3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. Bake about 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.
5. Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in the 3 tablespoons brewed coffee and the vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in additional brewed coffee until buttercream reaches spreading consistency.
6. Using a pastry bag fitted with a star tip, pipe Coffee Buttercream onto cupcakes. Insert wafers. If desired, dust with additional unsweetened cocoa powder.
Title: Vegan Chocolate Mousse
Ingredients:
- 16 silken tofu
- 8 semisweet vegan chocolate chips
- 1 berries
- 4 mint
Instructions:
1. Melt vegan chocolate chips on stove top until creamy.
2. Add silken tofu and melted chocolate to blender or food processor and blend until well combined.
3. Divide chocolate mousse between 4 glasses and garnish with berries and sprigs of mint.
Title: Best Buttermilk Birthday Cake
Ingredients:
- 2 2/3 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1/2 salt
- 1 1/2 sugar
- 1/4 butter
- 1/4 butter flavor shortening
- 2 eggs
- 2 pure vanilla extract
- 2 buttermilk
Instructions:
1. Preheat oven to 350F and grease and flour 2 nine inch round cake pans.
2. In a medium bowl, stir together flour, baking soda, baking powder and salt.
3. In a large bowl, beat the butter, shortening and sugar together and whip until creamy. Do not overbeat.
4. Beat in the eggs and the vanilla extract.
5. Slowly add half of the flour mixture to the butter mixture and combine well.
6. Add buttermilk and stir until combined.
7. Add the remaining flour mixture and stir until all ingredients are well mixed. Again, be careful not to overbeat.
8. Pour into prepared pans.
9. Reduce oven temp to 300 and bake for 40-50 minutes until cake is done in the middle.
10. Cool and frost with your favorite icing.
Title: Caramel Custard
Ingredients:
- 1 egg
- 2 sugar
- 1 salt
- 1/2 vanilla
- 1/4 milk
- 2
Instructions:
1. Heat oven to 350 degrees.
2. Mix egg, sugar, salt and vanilla. Stir in milk.
3. Place 1 tablespoon caramel topping in each of two 6-ounce custard cups.
4. Pour egg mixture onto caramel topping.
5. Place cups in baking pan, 8X8X2 inches; pour very hot water into pan to within 1/2 inch of tops of cups.
6. Bake until knife isnerted halfway between center an dedge comes out clean, 40-45 minutes.
7. Remove cups from water; serve warm or chill and unmold into dessert dishes.
Title: Piña Colada Cherry Pie
Ingredients:
- 1 cherry pie filling
- 1 pineapple tidbits
- 1 crushed pineapple
- 1 coconut flakes
- 1/4 sugar
- 2 cornstarch
- 1 butter
- 1 egg
- 1
Instructions:
1. Mix cherry pie filling, pineapple tidbits (drained), crushed pineapple (drained), coconut flakes, sugar, and cornstarch.
2. Place in pie crust and dot with butter.
3. Add top crust and brush with egg.
4. Cook at 375 for approximately 50 minutes.
5. Enjoy!
Title: Snowman Cupcakes
Ingredients:
- 1 flaked coconut
- 2 marshmallows
- 4
- 15
- 30
- 45
Instructions:
1. Preheat the oven to 350°F.
2. Line 15 regular sized muffin cups and 15 miniature muffin cups with paper liners.
3. Prepare cake mix according to package directions.
4. Fill muffins cups approximately 1/2 full.
5. Bake mini muffins about 12 minutes and bake regular muffins about 18 minutes, OR until they test done when inserting a toothpick into the center.
6. Cool in pans 10 minutes.
7. Remove from pans and place on wire racks to cool completely.
8. Remove paper liners after they are cooled.
9. For each snowman:
10. Placing the regular size snowman upside down on your tray, frost the bottom (now the top) and sides of the cupcake and coat with coconut.
11. Repeat with miniature cupcake (also placing upside down).
12. Attach mini cupcake to regular sized cupcake with a dab of frosting to make the snowman body.
13. Attach a marshmallow to mini cupcake with a dab of frosting to form snowman head.
14. Attach upside down Reese's cup to marshmallow with a dab of frosting to form snowman hat.
15. Make arms from the pretzels and place red-hot"buttons" down the front of the snowman.
16. Pipe on eyes and nose with the decorating gels.
17. Repeat with the remaining cupcakes.
18. Makes 15 snowmen.
Title: Banana Snack Cake
Ingredients:
- 1/2 shortening
- 3/4 brown sugar
- 1/2 sugar
- 2 eggs
- 1 banana
- 1 vanilla extract
- 2 all-purpose flour
- 1 whole wheat flour
- 1 baking soda
- 1/2 salt
- 1/2 buttermilk
- 1/2 brown sugar
- 1/4 butter
- 6 margarine
- 2 1/2 - 3 milk
- confectioners' sugar
Instructions:
1. In a mixing bowl, cream the shortening and sugars. Add eggs, one at a time, beating well after each addition.
2. Beat in bananas and vanilla.
3. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in nuts.
4. Pour into a greased 13x9x2-inch baking pan.
5. Bake 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
6. Cool on a wire rack.
7. If desired for frosting, combine the brown sugar, butter and milk in a saucepan.
8. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from heat; cool to lukewarm.
9. Gradually beat in confectioners sugar until frosting reaches spreading consistency. Frost the cooled cake.
Title: Gf Pumpkin Bread
Ingredients:
- 1 arrowroot
- 2/3 xanthan gum
- 1/2 sugar
- 3/4 cinnamon
- 2 ground cloves
- 1/2 ground ginger
- 1/2 baking soda
- 1/2 baking powder
- 1 salt
- 1/4 eggs
- 2 pumpkin
- 1/4
- 1
Instructions:
1. Slow Cooker Directions:
2. Spritz three (15 - 15.5 oz) washed & dried aluminum cans with non-stick cooking spray, or use a paper towel to grease with oil.
3. In a large bowl whisk together all dry ingredients.
4. Make a well in the center of the dry ingredients and add wet ingredients. Stir to thoroughly combine into a thick batter.
5. Add about 1/3 of pumpkin bread batter into each can.
6. Place cans in a 4-quart slow cooker. Add about 1/2 cup - 3/4 cup warm water around the bottom of the cans.
7. Place the lid on the slow cooker and add a chopstick right underneath the lid to allow excess water to escape.
8. Cook the bread on high for 3 1/2 - 4 hours until the bread is cooked through and a toothpick inserted into the middle of each can comes out clean. Allow the cans to cool for a few minutes before carefully removing them using a potholder. Gently shake bread out of the cans onto a plate. Cut each loaf into 4-5 slices and enjoy! Store pumpkin bread slices in an airtight container in the refrigerator for up to one week. This bread also freezes well for up to 6 months.
9. Oven Directions for Pumpkin Bread Muffins:
10. Preheat oven to 350 degrees. Grease 12 serving muffin tin and set aside.
11. In a large mixing bowl whisk together ALL dry ingredients until well incorporated. In a medium sized bowl mix together all wet ingredients.
12. Fold wet ingredients into dry ingredients until mixture is thoroughly moistened. Muffin batter will be thick. Scoop 1/4 cup of batter into into muffin tin for 12 large muffins.
13. Bake @ 350 degrees for 20-25 minutes until a toothpick inserted into the middle of a muffin comes out clean. Cool on a wire rack for 20 minutes prior to eating (if you can wait that long!).
14. Store in an airtight container on the counter. (Slow cooked bread is stored in the refrigerator because it is much more moist than the oven-baked bread!).
Title: German Meringue Cake Kirsch Baiser Torte
Ingredients:
- 5 sugar
- 200 sugar
- 100 butter
- 5 vanilla
- 100 flour
- 100 baking powder
- 1 vanilla
- 125 cherry pie filling
- 1 kirsch liqueur
- 600
- 1
Instructions:
1. MERINGUE LAYER:
2. Whip egg whites until stiff; beat in sugar gradually.
3. Put in a wax paper lined springform pan.
4. Top with almonds.
5. Bake at 160 degrees Celsius for 30 minutes until browned.
6. CAKE:
7. Mix all ingredients starting with egg yolks, sugar, and butter.
8. Add dry ingredients.
9. Put in a greased springform pan.
10. Bake at 160 degrees Celsius for 30 minutes or until done.
11. CREME MIXTURE:
12. Whip whipping cream, vanilla, kirsch liqueur , and sugar until stiff.
13. Fold in cherries.
14. Top cake with whipped mixture.
15. Cut meringue into 8 pie slices and put on top of cream; chill overnight.
Title: Caramel Almond Popcorn
Ingredients:
- 1 unsalted butter
- 3/4 corn kernel
- 2 1/2 canola oil
- 2 brown sugar
- 2 light corn syrup
- 1/2 vanilla
- 2 salt
- 1/2 baking soda
- 3/4
- 1/2
Instructions:
1. Preheat oven to 250.
2. Butter 2 baking sheets; set aside.
3. Place corn kernels and oil in a large pot, partially covered, over medium heat. Once popping begins shake pan frequently; when popping slows down, about 3 seconds between pops, remove pan from heat and uncover. Transfer popped corn to a large bowl; add almonds. Set aside.
4. In a medium saucepan, combine sugar, butter and corn syrup over medium high heat; stir to dissolve sugar and melt butter. Cook, stirring constantly, until it reaches 255 on a candy thermometer.
5. Remove from heat; stir in extracts, salt,a nd baking soda. Working quickly, pour over popcorn and almonds; toss with wooden spoons while rotating the bowl. When completely coated, divide evenly between prepared baking sheets. Bake, stirring occasionally, for 1 hour and 20 minutes; popcorn will crisp when cooled.
Title: Apple Pie Cake
Ingredients:
- 2 flour
- 1 light-brown sugar
- 2 cinnamon
- 1/2 unsalted butter
- 5 tart apples
- 2 fresh lemon juice
Instructions:
1. In a large bowl, combine flour, brown sugar, and 1 teaspoon cinnamon.
2. Using an electric mixer or a pastry cutter, cut in butter until the mixture forms pea-size pieces.
3. Press two-thirds of the mixture onto bottom and 1 inch up the side of a 9-inch springform pan.
4. Preheat oven to 350°.
5. Peel apples, cut into thin slices, and place in a bowl.
6. Pour off any accumulated liquid.
7. Toss apple slices with remaining teaspoon cinnamon and lemon juice, and put them in the prepared pan, pressing down gently as you pack them in (they will mound above the edge of the pan).
8. Sprinkle remaining crumb mixture on top.
9. Put the pan on an aluminum foil–lined baking sheet, and bake for 1 hour and 15 minutes, or until golden brown on top.
10. Run a knife around the edge of the pan, and let the cake cool in the pan to set.
11. Serve at room temperature.
12. NOTE: A springform pan works best for this recipe. All you have to do is release the sides to remove the cake from the pan. Or use a 9-inch round baking pan, with sides at least 3 inches high.
Title: Lemon Pop Cake With Pineapple Coconut Topping
Ingredients:
- 1 instant lemon pudding mix
- 1 eggs
- 4 crushed pineapple
- 2/3
- 1
- 2
- 1/2
Instructions:
1. Cake: Preheat oven to 350*F. In a large mixer bowl, combine cake and pudding mixes with eggs and oil. Beat on medium speed for 3 minutes. Gradually add the soda, beating on low speed until smooth, then beat on medium speed for 1 minute longer.
2. Spread batter evenly in greased 13-by 9-inch pan. Bake 30 to 40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
3. Topping: Gently fold pineapple and coconut into whipped topping. Spread over cooled cake. Chill until serving. Store leftover cake in refrigerator.
Title: Cappuccino Rice Pudding Cups
Ingredients:
- 3 white rice
- 2 long grain white rice
- 14 2% milk
- 1 sweetened condensed milk
- instant coffee granules
- ground cinnamon
Instructions:
1. Combine rice, milk and sweetened condensed milk in large saucepan over medium-high heat bringing just to a boil. Reduce heat to medium; cook 20 minutes, stirring frequently or until thickened.
2. Remove from heat, stir in instant coffee granules until dissolved.
3. Cool slightly. Spoon equal amounts of warm pudding into 8 small coffee cups. Top with whipped cream and sprinkle with cinnamon. Garnish with chocolate shavings, if desired.
4. Note: If chilled, stir and reheat pudding in microwave-safe bowl for 2-3 minutes or until warm before serving.
Title: Orange Sheet Cake
Ingredients:
- 1 orange gelatin
- 1 eggs
- 4 egg substitute
- 3/4 water
- 3/4 canola oil
- 1 powdered sugar
- 3/4 - 1
Instructions:
1. Preheat oven to 350.
2. Spray bottom of 9x13" sheet cake pan with cooking spray.
3. Set aside.
4. Beat first five ingredients with an electric mixer for 4 minutes.
5. Pour into the prepared cake pan.
6. Bake for 35 minutes.
7. For icing, beat the powdered sugar and orange juice with a mixer until smooth.
8. (Start with 3/4 cup orange juice. If you want the cake even moister/soggier than it already is, slowly increase the amount of orange juice).
9. Remove cake from oven, and poke with many holes- using a chopstick or fork or skewer, etc.
10. Pour the icing over the warm cake.
Title: Chocolate Pudding
Ingredients:
- 1 1/2 cornstarch
- 3 cocoa powder
- 1/4 maple syrup
- 1/4
Instructions:
1. Combine all ingredients except for extract and whipped cream in a medium saucepan over medium heat. Whisk rapidly until mixture is smooth heating until pudding thickens. Stir in extract and mix well. Pour into individual dishes. Refrigerate until chilled. Serve with generous dollop of whipped cream.
2. Note - Fee free to substitute soy milk for rice milk.
Title: Southern Peach Cobbler
Ingredients:
- 8 sugar
- 1/4 brown sugar
- 1/4 ground cinnamon
- 1/4 ground nutmeg
- 1/8 lemon juice
- 1 cornstarch
- 2 all-purpose flour
- 1 white sugar
- 1/4 brown sugar
- 1/4 baking powder
- 1 salt
- 1/2 unsalted butter
- 6 boiling water
- 1/4 sugar
- 3 ground cinnamon
- 1
Instructions:
1. Preheat oven to 425.
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch.
3. Toss to coat evenly, and pour into a 2-quart baking dish.
4. Bake in preheated oven for 10 minutes.
5. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt.
6. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.
7. Stir in water until just combined.
8. Remove peaches from oven, and drop spoonfuls of topping over them.
9. Sprinkle entire cobbler with the sugar and cinnamon mixture.
10. Bake until topping is golden, about 30 minutes.
Title: Blueberry Swirl Cake
Ingredients:
- 2 eggs
- 1 blueberries
- 1 1/2 sugar
- 1/2 salt
- 2 1/4 Soft Silk flour
- 1/3 canola oil
- 3 baking powder
- 1 milk
- 1 1/2 vanilla
- 4 cream cheese
- 1/3 butter
- 4 powdered sugar
- 2 lemon juice
- 1 blueberries
- 1 1/2 cornstarch
- 2 lemon juice
- 1/2 sugar
Instructions:
1. Beat egg whites until frothy; gradually beat in 1/2 C sugar.
2. Continue beating until very stiff and glassy.
3. Sift remaining sugar, flour, baking powder and salt in to another bowl.
4. Add canola oil, half of milk, and vanilla.
5. Beat one minute at medium speed, scraping sides and bottom of bowl frequently.
6. Add remaining milk and egg white meringue.
7. Fold in blueberries (if very large, cut into quarters or halves).
8. Pour into greased, floured 9” cake pans.
9. Bake 350 degrees 30-35 minutes or until lightly browned and toothpick stuck into center comes out clean.
10. Cool.
11. Frost with cream cheese frosting and swirl with blueberry mixture.
12. Cream cheese frosting: Bring butter and cream cheese to room temperature; beat all ingredients until light and fluffy.
13. Place one cake layer bottom-side up on plate; spread with frosting.
14. Place second layer right-side up and frost top and side of cake.
15. Swirl top with cooled blueberry mixture.
16. Blueberry mixture: Blend ingredients; cook over medium heat until thick and clear.
17. Cool, and swirl on top of cake.
Title: Chocolate-covered Coconut Macaroons
Ingredients:
- 3 sweetened flaked coconut
- 3/4 sugar
- 3/4 vanilla extract
- 1 3/4 bittersweet chocolate
- 1/4 heavy whipping cream
- 9
- 6
Instructions:
1. Mix first 3 ingredients in heavy large saucepan.
2. Cook over medium heat until mixture appears somewhat pasty, stirring constantly, about 12 minutes.
3. Remove from heat.
4. Mix in 1 1/2 teaspoons vanilla extract and 1/4 teaspoon almond extract.
5. Spread out coconut mixture on large baking sheet.
6. Refrigerate until cold, about 45 minutes.
7. Preheat oven to 300°F.
8. Line another baking sheet with parchment.
9. Press 1/4 cup coconut mixture into pyramid shape (about 1 1/2 inches high).
10. Place on prepared sheet.
11. Repeat with remaining coconut mixture.
12. Bake cookies until golden, about 30 minutes.
13. Transfer cookies to rack and cool.
14. Set cookies on rack over rimmed baking sheet.
15. Stir chocolate and cream in heavy medium saucepan over medium heat until melted and smooth.
16. Remove from heat.
17. Mix in remaining 1/4 teaspoon vanilla extract.
18. Spoon glaze over cookies, covering almost completely and allowing chocolate to drip down sides.
19. Refrigerate until glaze sets, at least 2 hours.
20. (Can be made 1 day ahead).
21. Transfer cookies to airtight container and keep refrigerated.
Title: Berliner Kränze
Ingredients:
- 4 eggs
- 4 butter
- 1 sugar
- 1 salt
- 1/8 flour
- 4 sugar
- 1/2 cinnamon
- 1
Instructions:
1. Rub cooked egg yolks through a sieve and beat well with uncooked egg yolks.
2. Cream butter, sugar and salt; add to egg yolks.
3. Add flour alternatively with cream.
4. Cover and chill.
5. Preheat oven to 425F and spray baking sheet lightly with cooking spray.
6. Shape with a cookie press or roll out into sheets about 1/8 inch thick and cut with a doughnut cutter.
7. Place on cookie sheet.
8. Brush top with egg white and sprinkle with sugar and cinnamon.
9. Bake for 8 to 10 minutes, taking care not to scorch.
Title: Triple Chocolate Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 sour cream
- 3/4 water
- 1/2 mayonnaise
- 1/2 eggs
- 1/4 chocolate chips
- 4 powdered sugar
- 3 milk
- 1
- 3
- 1
Instructions:
1. Preheat oven to 350°F Grease 10-inch bundt pan and dust with cocoa.
2. Place all cake ingredients except the chocolate chips and almonds in a large bowl and beat for 2 minutes with an electric mixer on medium speed. Mix in the chocolate chips and alomnds and pour into the prepared pan. Bake for 50-55 minutes or until the cake tests done (you may need more time in your oven--I've needed as long as 75 min.). Cool on a rack for 10 minutes before removing from the pan.
3. Mix all glaze ingredients in small bowl. Let stand at room temperature until.
4. ready to glaze cake.
5. Place warm cake on a serving dish and drizzle with glaze.
6. A sprinkle of powdered sugar on the top may be another option--or you can go for broke with chocolate frosting!
Title: Frosted Pumpkin Bars
Ingredients:
- 4 eggs
- 1 2/3 granulated sugar
- 1 pumpkin
- 15 all-purpose flour
- 2 baking powder
- 2 cinnamon
- 1 salt
- 1 baking soda
- 1 cream cheese
- 3 butter
- 1/2 vanilla extract
- 1 confectioners' sugar
- 2
Instructions:
1. Preheat oven to 350.
2. Using an electric mixer at medium speed, beat the eggs, granulated sugar, oil, and pumpkin until light and fluffy.
3. Sift together the flour, baking powder, cinnamon, salt, and baking soda in another bowl.
4. Gradually add the dry ingredients to the pumpkin mixture with the mixer at low speed.
5. Mix until thoroughly combined and the batter is smooth.
6. Spread the batter in an ungreased 13x9" baking pan.
7. Bake for 30 minutes.
8. Remove from the oven and let cool completely before frosting.
9. To make the frosting: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.
10. Add the vanilla.
11. Slowly beat in the confectioners' sugar until smooth.
12. Spread on the cooled pumpkin base and cut into bars.
13. These freeze well (as if you're going to have any leftovers).
Title: The Most Awesome Apple Dumplings
Ingredients:
- 2 flour
- 1 salt
- 1/2 baking powder
- 1 butter
- 1 egg
- 1/2 cold water
- 1 vinegar
- 2 -3 apples
- 2 brown sugar
- 2 water
- 1/4 butter
- 1/2 cinnamon
Instructions:
1. Mix together the flour, salt, and baking powder.
2. Cut in butter until mixture resembles coarse crumbs.
3. Beat egg, add to flour mixture.
4. Add vinegar and water to flour mixture.
5. Mix until dough forms.
6. In a medium saucepan over medium-high heat, melt butter for sauce.
7. Add brown sugar, water, and cinnamon and bring to a boil.
8. Remove from heat.
9. Roll out dough into 4 pieces.
10. Place 3-4 apple slices on each piece of dough, wrap dough around apples; covering completely.
11. Place apple dumplings, seam side down in 8 x 8 inch square baking pan.
12. Pour sauce over dumplings.
13. Bake in preheated 375 oven for 30 minutes.
14. Serve with icecream or whipped cream.
Title: Krispy Chocolate Caramel Bars
Ingredients:
- 1 1/4 flour
- 1/2 powdered sugar
- 1/2 butter
- 14 half-and-half
- 1/3 evaporated milk
- 1/4 butter
- 1 shortening
- 3
- 3/4
Instructions:
1. Heat oven to 350 degrees. Unwrap the caramels.
2. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour and powdered sugar. Using pastry blender or fork, cut in 1/2 cup butter until crumbly. Lightly press mixture in ungreased 13X9 inch pan. Bake at 350 degrees for 10-12 minutes or until light brown.
3. Meanwhile. in heavy saucepan melt caramels, half and half and 1/4 cup butter over low heat, stirring constantly. Spread over baked crust.
4. In medium saucepan over low heat, melt chocolate chips and shortening, stirring constantly. Stir in cereal. Carefully spread over filling. Cool completely; cut into 36 bars.
Title: Glazed English Toffee Cake
Ingredients:
- 2 eggs
- 1 1/2 sugar
- 1 1/4 all-purpose flour
- 1/2 baking soda
- 3/4 salt
- 1/2 buttermilk
- 1/2 sugar
- 1 butter
- 1 1/2 margarine
- 1
- 1/2
- 1/4
- 3
- 5
Instructions:
1. Heat oven to 350°F Grease and flour two 9-inch round baking pans. Beat egg whites in small bowl until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form.
2. Combine remaining 1 cup sugar, flour, cocoa, baking soda and salt in large bowl. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg whites into batter. Pour into prepared pans.
3. Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. Cool completely.
4. Place one cake layer on serving plate; spread whipped topping over top. Sprinkle with half of toffee bits. Top with other layer. Spoon CHOCOLATE GLAZE over top of cake, allowing glaze to drip down sides. Sprinkle with remaining toffee. Store covered in refrigerator.
5. CHOCOLATE GLAZE: Combine 1/2 cup sugar and 1/4 cup HERSHEY'S Dutch Processed Cocoa in small saucepan. Stir in 3 tablespoons light cream and 5 tablespoons butter or margarine. Cook over medium heat, stirring constantly, until mixture comes to boil. Boil 1 minute. Cool to room temperature, stirring occasionally. About 3/4 cup.
6. *To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.