lumicero/recipes-ing2inst huggingface dataset:
Title: Marshmallow Brownie Bars
Ingredients:
- 1 butter
- 2 sweetened condensed milk
- 2 vanilla extract
- 1 miniature marshmallows
- 1 peanuts
- 2 butter
- 3/4
- 1
Instructions:
1. Prepare brownie mix according to package directions. Carefully spread into lightly greased 13x9 - inch baking pan. Bake in preheated 350°F oven for 25 minutes.
2. Melt together chocolate chips, 2 tablespoons butter, Eagle Brand, and vanilla in heavy saucepan. Immediately spread chocolate over hot brownie layer.
3. Top with marshmallows and peanuts; press down firmly. Cool.
4. Melt chocolate square wirh 1 tsp butter. Drizzle over all. Cut into bars. Store at room temperature.
Title: Nutty Chocolate Chip Cookie
Ingredients:
- 125 butter
- 1/2 white sugar
- 1/2 brown sugar
- 1 egg
- 1 5/8 self-raising flour
- 1 chocolate bars
- 125 vanilla essence
Instructions:
1. 125gm Butter (softened).
2. 1 teacup sugar (half brown & white).
3. 1 egg.
4. 5+ teacups self raising flour.
5. 1 teacup finely chopped nuts ( i ground them in a blender - used walnuts + peanuts, as these are salted nuts, i didnt add salt to recipe).
6. 125gm finely chopped baking chocolate (i guess you could replace with chocolate chips).
7. Vanilla essense (optional).
8. Baked for approximate 16mins @ 175C on greased baking sheet.
Title: Not-Just-For Easter Carrot Cake
Ingredients:
- 1 1/2 whole wheat flour
- 2/3 all-purpose flour
- 2 baking soda
- 2 ground cinnamon
- 1/2 salt
- 1/2 ground nutmeg
- 1/4 ground ginger
- 1 sugar
- 1 light brown sugar
- 1 buttermilk
- 3/4 eggs
- 4 vanilla extract
- 1 1/2 carrot
- 1 crushed pineapple
- 1 walnuts
- 1 flaked coconut
- 1 raisins
- 1/2 butter
- 1/2 margarine
- 1 cream cheese
- 1 confectioners' sugar
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease three 8" round layer cake pans, line with waxed paper, then grease and flour waxed paper.
2. Combine first 7 ingredients in a medium bowl, then set aside.
3. In a large bowl, combine both sugars, buttermilk, oil, eggs, and vanilla until blended.
4. Add flour mixture, then carrots, pineapple, walnuts, coconut, and raisins, stirring just until incorporated.
5. Pour batter into prepared cake pans. Bake at 350 degrees for approximately 30 minute, or until a cake tester comes out clean. Cool in pans for 10 minutes, then loosen cake from edges of pan with a sharp knife and invert onto wire racks. Peel off waxed paper and let cool completely.
6. Meanwhile, make Cream Cheese Frosting: combine butter and cream cheese in a large mixing bowl, beating until light and fluffy. Add sugar, orange rind, and vanilla, mixing well.
7. When cakes are cool, spread frosting between layers and on top and sides of cake. Garnish with marzipan carrots, if desired. Cover and refrigerate overnight before cutting.
Title: Pineapple-Coconut Layer Cake
Ingredients:
- 1 1/2 cake flour
- 1 whole wheat flour
- 2 baking powder
- 1/4 salt
- 3/4 granulated sugar
- 1/2 honey
- 1/3 canola oil
- 3 butter
- 3/4 fat-free buttermilk
- 2 eggs
- 2 granulated sugar
- 3 cornstarch
- 2 reduced-fat cream cheese
- 1 confectioners' sugar
- 1/4 salt
- 5 pineapple
- 12 coconut
- 1/3
- 1
- 1 1/2
- 2
Instructions:
1. To prepare cake: Preheat oven to 350°F Coat two 9-inch cake pans with cooking spray.
2. Sift cake flour, whole-wheat flour, baking powder and 1/4 teaspoon salt into a medium bowl. Beat 3/4 cup sugar, honey, oil and melted butter in a large bowl with an electric mixer on medium speed until well blended. Whisk buttermilk (or milk), rum and coconut extract in a small bowl. With the mixer on low speed, alternately mix the dry ingredients and the wet ingredients into the sugar mixture, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.
3. Clean and dry the beaters. Beat 3 egg whites in a medium bowl with the electric mixer on medium-high until soft peaks form. Gently fold the whites into the batter in two additions until just combined. Divide the batter between the prepared pans, spreading to the edges.
4. Bake the cake until a toothpick inserted in the center comes out clean, 26 to 30 minutes. Cool in the pans on a wire rack for 10 minutes. Turn out and let cool to room temperature, about 1 hour.
5. To prepare curd: Whisk 2 egg yolks, pineapple juice, 1/4 cup sugar and cornstarch in a small saucepan. Cook over medium-low heat, whisking constantly, until thick and beginning to bubble, 3 to 5 minutes. Let cool completely.
6. To prepare frosting & assemble cake: Beat cream cheese, confectioners’ sugar, extract (or rum) and a pinch of salt in a medium bowl with an electric mixer until smooth and creamy.
7. Place one cake layer, top-side down, on a cake stand or plate. Spread evenly with the pineapple curd, stopping just short of the edge. Scatter 1/2 cup diced pineapple over the curd. Place the remaining layer, top-side up, on top. Spread the frosting over the top and sides. Decorate the top with the remaining 1 cup pineapple and toasted coconut.
Title: Irish Whiskey Fruitcake
Ingredients:
- 2 flour
- 1 baking powder
- 1 ground cloves
- 1 ground mace
- 1 ground cinnamon
- 3/4 butter
- 3/4 brown sugar
- 2 eggs
- 1 seedless raisins
- 1/4 pecans
- 2
- 8
- 1 1/2
- 8
- 4
Instructions:
1. Grease a 9x5x3-inch loaf pan.
2. Mix flour, baking powder, cinnamon, mace and cloves.
3. Cream butter with brown sugar until fluffy/light in a large bowl. Beat in eggs one at a time. Stir in apricots and whiskey. Stir in flour mixture until blended, then raisins, mixed fruit, pecans and cherries.
4. Spoon into prepared pan. Spread top evenly.
5. Bake at 300 degrees for 2 hours or till wooden pick comes out clean. Cool completely in pan on wire rack. Loosen cooled cake around the edges with a knife; turn out onto rack.
6. Wrap in cheesecloth, pour some Irish Whiskey over it every few days, and let age for two to four weeks. Overwrap the cheesecloth with foil. Keep in the refrigerator.
Title: Pennsylvania Dutch Rice Pudding
Ingredients:
- 3 rice
- 4 sugar
- 4 milk
- 2 vanilla extract
- 1/2 raisins
- craisins
Instructions:
1. Preheat oven to 300 degrees.
2. Mix all ingredients in a casserole dish.
3. Bake for 2 hours, stirring every 15 minutes. Add more milk if mixture becomes dry.
4. Cool.
5. Cover with plastic wrap to prevent a "skin" from forming and refrigerate.
6. Wonderful when sprinkled with a little cinnamon-sugar (no need to buy the expensive variety, make your own by mixing 1/2 cup sugar with 1 tablespoon cinnamon and store in a small jar).
Title: Triple Chocolate Brownies
Ingredients:
- 180 dark chocolate
- 125 butter
- 3/4 brown sugar
- 4 eggs
- 1/2 white chocolate chips
- 1 vanilla essence
- 2/3 plain flour
- 2 cocoa powder
- icing sugar
Instructions:
1. Preheat oven to 180C/160C for fan forced.
2. Grease and line a 20cm (base measurement) square cake pan (please see note in intro) with baking paper, extending paper at two opposite sides for handles.
3. Place dark chocolate and butter in a medium heavy based saucepan over low heat and cook and stir for 5 minutes or until melted and smooth and then stir in sugar.
4. Cool slightly and stir in eggs, chocolate chips and essence.
5. Sift flour and cocoa over the chocolate mixture and stir to combine.
6. Pour mixture into prepared pan and level surface and then bake for 25 minutes or until firm to the touch.
7. Cool completely in pan (brownie will firm on standing).
8. Remove from pan using your paper handles and cut into 16 pieces and serve dusted with icing sugar.
Title: Very Lemony Frosting
Ingredients:
- 2 powdered sugar
- 1/4 butter
- 3 lemon juice
- milk
Instructions:
1. Mix all together.
2. Spread on cake.
Title: Grape and Melon Salad for Fifty Plus
Ingredients:
- 1 watermelon
- 3 honeydew melon
- 3 cantaloupe
- 1 1/2 green seedless grapes
- 1 1/2 red seedless grapes
- 3 sugar
- 1/3 lemon juice
- 1/3 lime juice
- 1/3
Instructions:
1. Cut all melon flesh into cubes, or use a melon baller.
2. Combine sugar and all fruit juices, then pour over fruit, tossing to coat.
3. Cover and chill for at least one hour, and use a slotted spoon when serving.
4. Serving suggestion: Instead of serving the fruit salad out of a regular bowl, try cutting the watermelon in half length-wise, remove flesh as instructed above, then use the empty'shell' as the serving bowl for the finished fruit salad.
Title: Blueberry Dump Cake
Ingredients:
- 1 applesauce
- 1 oleo
- 1 walnuts
- 1/4
- 1
Instructions:
1. Spread pie filling and applesauce in bottom of greased 9x13 cake pan.Dump the dry cake mix evenly over the fruit.Cover the mix with the oleo (margarine) cut into thin slices.
2. Sprinkle with nuts and bake for 1 hour at 350 degrees Fahrenheit.
3. Note:Dump half of the mix and press down lightly with back of fork. Dump the rest of the mix. This will help the fruit to stick to the cake.
Title: Coconut Cream Cheese Frosting
Ingredients:
- 4 butter
- 1 3/4 flaked coconut
- 1 cream cheese
- 2 milk
- 3 1/2 powdered sugar
- 1/2 vanilla
Instructions:
1. Melt 2 Tbls butter in skillet; add coconut.
2. Stir constantly while cooking over low heat until golden brown.
3. Spread coconut on absorbent paper to cool.
4. Cream remaining butter with cream cheese.
5. Add milk, then beat in sugar gradually.
6. Blend in vanilla and stir in coconut.
7. Spread on cake.
Title: White Almond Cake - Versatile
Ingredients:
- 2 3/4 cake flour
- 4 baking powder
- 3/4 salt
- 4 white sugar
- 1 1/2 butter
- 3/4 milk
- 1 vanilla extract
- 1
Instructions:
1. Measure sifted flour, baking powder, and salt; sift together three times.
2. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
3. Cream butter. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth.
4. Mix in flavorings. Add meringue, and beat thoroughly into batter.
5. Preheat oven to 350 F.
6. Spread batter into your chosen size form lined with parchment paper - see below.
7. 15 x 10 x 1 inch pan bake for 30-35 min, or 2 x 9 inch round pans, bake at 30-35 min, or 3 x 8 inch round pans, bake at 25-30 minute.
8. Cool cake, after 10 min remove cake from pan(s) and finish cooling on a wire rack.
Title: Rhubarb Shortcake
Ingredients:
- 1/2 sour cream
- 1/2 sugar
- 1 rhubarb
- 1 flour
- 1 baking soda
- 1/8 salt
Instructions:
1. Preheat oven to 350*.
2. In a bowl, sift together the flour, soda and salt.
3. In another bowl mix the sour cream, sugar and rhubarb.
4. Combine together.
5. Mix well.
6. Turn into a greased 9X9X2" pan.
7. Bake for 30 minutes.
Title: Cindy's Salad
Ingredients:
- 3 water
- 1 orange gelatin
- 1 vanilla instant pudding mix
- 1 tapioca pudding
- 1 mandarin oranges
- 1 crushed pineapple
- 1
Instructions:
1. In saucepan, bring water to boil.
2. Whisk in gelatin and pudding mixes; return to boil, stirring constantly.
3. Boil for 1 minute.
4. Remove from heat and let cool completely.
5. Fold in oranges, pineapple and whipped topping.
6. Transfer to serving bowl.
7. Cover and let refrigerate for 2 hours to firm up.
Title: Raspberry Brownie Parfaits
Ingredients:
- 4 chocolate instant pudding
- 1 milk
- 2 raspberries
- 1 1/2
Instructions:
1. In tall parfait cups, layer the brownie bites, pudding and raspberries.
2. Keep chilled until ready to serve.
3. Serve Raspberry Brownie Dessert Parfaits after a delicious supper.
Title: Kelly's Fresh Peach Cobbler
Ingredients:
- 4 sugar
- 1 1/2 ground cinnamon
- 1/4 butter
- 1/2 flour
- 1 baking powder
- 2 salt
- 1/4 ground cinnamon
- 1/4 vanilla extract
- 1 milk
- 3/4
Instructions:
1. In large bowl, combine (toss), peaches, ¾ cup sugar, and ¼ teaspoon cinnamon.
2. Set aside.
3. Melt butter and pour into an 8” square baking dish or pan.
4. In another lg.
5. bowl, whisk together flour, baking powder, salt ¼ teaspoon cinnamon, and ¾ cup sugar til all mixed.
6. Stir in milk and vanilla til just combined.
7. DON’T over mix.
8. Pour batter over butter evenly.
9. Top batter evenly with peaches, (drizzle any leftover sugar mixture over peaches).
10. Bake at 375• for 45-50 minutes, til top is done.
11. 4-6 servings.
12. (*Serve still warm with vanilla or butter pecan ice cream!) (*Double this for a 13x9 pan).
Title: Strawberries Romanoff
Ingredients:
- strawberry
- icing sugar
Instructions:
1. Wash, hull and slice the strawberries lengthwise - from top to bottom.
2. Place in a glass bowl and cover, prior to putting in the fridge to keep cool.
3. Whip cream to the floppy stage, and add sieved icing sugar, and a complementary liqueur such as Grand Marnier - a harsh flavour would not sit well with the
4. Replace cream in fridge until service.
Title: Baked Apples in Pastry
Ingredients:
- 3 all-purpose flour
- 1/4 salt
- 1/3 ground nutmeg
- 3/4 butter
- 6 -8 apples
- 6 prunes
- 6 raisins
- 6 egg
- 2 1/2 mint leaf
- 1
Instructions:
1. Preaheat oven to 350F (160C fan forced, 175C conventional).
2. Sift the flour, salt and spices into a large bowl.
3. Cut the butter into dice and rub into the flour until the mixture resembles fine breadcrumbs (I would use a food processor on pulse to do this).
4. Mix in enought water to produce a smooth pliable dough.
5. Divide the dough into six pieces and roll out into a square approximately 8 inches.
6. Peel the apples with a sharp knife and carefully remove the centre cores with a apple corer.
7. Chop the prunes and the apricots and mix these with the raisins.
8. Place oe prepared apple into the centre of each pastry square, and fill the cavities with equal amounts of the dried fruit mixture.
9. Brush the edges of each square with a little water and draw them up and around the sides of the apples, sealing them well with a little water and trimming off the excess pastry to give a neat finish.
10. Roll out the pastry trimmings =, cut into decorative leaves and stick the leaves onto each apples for decoration.
11. Glaze each pastry apple with the beaten egg and place on a lightly greased cookie sheet.
12. Bake the apples in the preheated oven for 20 to 25 minutes or until golden brown.
13. Serve hot with the fresh cream and sprigs of fresh mint.
Title: Apple Crisp
Ingredients:
- 9 granny smith apples
- 1 cinnamon
- 1/4 nutmeg
- 2 sugar
- 2 dark brown sugar
- 1 salt
- 1 vanilla
- 3/4 all-purpose flour
- 1/2 dark brown sugar
- 1/2 sugar
- 1 cinnamon
- 3/4 quick-cooking oats
- 3/4 butter
- 1 salt
Instructions:
1. Preheat oven to 375 degrees.
2. Peel apples and cut them in half. Core seeds and then cut into 1/4 inch thick half moon slices.
3. Mix all apple filling spices, salt, vanilla, sugars in a large mixing bowl and add sliced apples and toss gently to prevent browning.
4. Let apples sit while you prepare crisp topping.
5. To prepare crisp topping, combine all listed ingredients except butter and mix well.
6. Cut softened butter into chunks about 1/4 inch square then dump into dry ingredients.
7. Using your hands, squeeze/knead butter into dry mixture and work it into a well mixed dough ball.
8. Pour apples and all juice into a 9 X 9 baking dish.
9. Pinch off small nickle sized balls of dough and cover entire top of apples, stacking dough balls onto eachother until completely covered.
10. Place baking dish on a cookie sheet to make it easier to transport and protect over flow in oven and place in oven.
11. Bake 45 mins or until bubbling and browned on top.
12. Let sit 30 mins before serving. It will be more runny if served still warm. It is best if it sits at least 4 hours at room temperature to set up completely. Cover and refrigerate.
Title: Choc Chip Bread & Butter Pudding & Butterscotch Sauce
Ingredients:
- 125 butter
- 10 eggs
- 4 caster sugar
- 1/4 milk
- 2 vanilla essence
- 1 chocolate chips
- 1/2 ground nutmeg
- 125 butter
- 1 brown sugar
- 300
Instructions:
1. Butter a 10x20cm loaf dish and set aside.
2. Butter bread slices and remove crusts, cut to required shape to fit you pan.
3. Whisk eggs & sugar until pale, gradually blend in milk & vanilla.
4. Place a layer of buttered bread over the base of the prepared dish. Sprinkle with a little chocolate.
5. Pour over enough custard mix to just cover the bread layer. Continue layering, bread chocolate & custard until pan is full, finishing with a layer of bread.
6. Drizzle with any remaining custard & dust with cinnamon sugar & nutmeg.
7. Place pan into a baking dish filled with enough water to to come halfway up the sides of the pan.
8. Bake at 180°C for 1 hour or until firm.
9. Prepare butterscotch sauce - Melt butter & sugar together in a saucepan, stir in cream.
10. Bring to the boil, stirring, reduce heat, simmer for 3 minutes or until slightly thickened.
11. Serve pudding with warm sauce and cream if desired.
Title: Russian Tea Cookies
Ingredients:
- 1 unsalted butter
- 1/2 powdered sugar
- 1/2 vanilla extract
- 1/2 all-purpose flour
- 2 1/4 salt
- 1/2 pecans
- 1/2 walnuts
- 1/2 powdered sugar
Instructions:
1. Preheat oven to 400 degrees. In a large bowl, cream butter and 1/2 cup powdered sugar until smooth. Add almond and vanilla extracts. Slowly add flour and salt to butter mixture, and mix until incorporated. Mix in pecans and walnuts.
2. Use a cookie scooper to scoop the dough and then roll into balls (or use your hands to form 1" balls). Bake for 10-12 minutes. (These cookies barely brown, so if they don't look done, it's okay!).
3. Roll in powdered sugar while still warm, and roll again when cool.
Title: Best Birthday Cake
Ingredients:
- 4 cake flour
- 2 cake flour
- 2 baking powder
- 1 1/2 baking soda
- 1 salt
- 1 unsalted butter
- 2 sugar
- 2 pure vanilla extract
- 4 eggs
- 2 buttermilk
Instructions:
1. Preheat oven to 350°F Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.).
2. Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated.
3. Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.
Title: Skor Trifle
Ingredients:
- 1 instant chocolate pudding mix
- 2 Cool Whip
- 1
- 5
Instructions:
1. Cut cake into bite size pieces and place 1/2 of pieces in the bottom of a large bowl.
2. (Preferably a glass bowl to show off the layers) Place 1/2 of prepared pudding on top of cake layer, trying to keep it off the sides of the bowl.
3. Add 2 crushed Skor bars on top of pudding layer.
4. Place 1/2 tub of Cool Whip on top.
5. Repeat layers ending with Cool Whip.
6. Garnish with the remaining Skor bar.
7. Refridgerate at least 1 hour before serving.
Title: Byzantine Spice Cake
Ingredients:
- 1 canola oil
- 1 1/2 sugar
- 3 eggs
- 1/2 baking soda
- 1/4 all-purpose flour
- 1/4 ground cinnamon
- 2 1/2 ground cloves
- 1/2 ground nutmeg
- 1/2 ground mace
- 1/2 sugar
- 1/2 water
- 1 1/2 honey
- 1
Instructions:
1. Preheat oven to 350°F Grease a 9 x 13 inch baking pan.
2. Beat oil and sugar together. Add eggs and half of the yogurt. Mix well.
3. Mix baking soda into orange juice and add to batter.
4. Sift dry ingredients together and add to oil mixture. Stir in remaining yogurt and mix well.
5. Pour into prepared pan and bake 45 minutes. Remove from oven and cool.
6. For topping, boil all topping ingredients for about 15 minutes, covering pan the last 5 minutes (reduce heat if needed to keep it from boiling over).
7. Pour hot syrup over the cake. Let soak in and cut into squares to serve.
Title: Slow Cooker Carrot Cake
Ingredients:
- 1 1/2 all-purpose flour
- 2/3 brown sugar
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/4 eggs
- 1/4 vanilla extract
- 3 carrots
- 1/2 walnuts
- 1
- 1 1/4
- 1/4
Instructions:
1. Cut a round of parchment paper to size to fit the bottom of your spring form pan. Spray the interior of your spring form pan with cooking spray. Place the parchment round on the bottom and spray it with cooking spray as well.
2. In a medium sized bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt.
3. In a small bowl, combine the vegetable oil, eggs, and orange juice, orange and vanilla extracts.
4. Add the liquid ingredients to the dry, beating until smooth.
5. Stir in the carrots, pineapple and walnuts.
6. Spread the batter evenly in the cake pan. Place pan inside the slow cooker. Put lid on slow cooker and cook on HIGH until the cake is puffed and a cake tester inserted into the centre comes out clean, about 2 1/2 hours.
7. Turn cooker off, remove lid, and let stand for 30 minute to cool before removing from the cake pan.
8. Once cool, you can ice with cream cheese frosting.
Title: Rhubarb Lemon Fool
Ingredients:
- 1 1/2 rhubarb
- 1 lemon, zest of
- 1/2 water
- 1/2 brown sugar
- 1/2 icing sugar
- 1 creme fraiche
- 1 mascarpone cheese
- 4 white chocolate
- 1 sweet wine
- 1
Instructions:
1. Wash and trim Rhubarb.
2. Cut into 1-inch chunks.
3. Put in a sauce pan with water, sugar and lemon zest.
4. Cover and cook till pulpy, about 10 minute.
5. Strain through a sieve and reserve juices for Lemonade.
6. Allow pulp to cool down.
7. Add icing sugar to Mascarpone and whisk together.
8. Gently fold in creme fraiche and 1/2 the Rhubarb.
9. Put remaining rhubarb in dessert glasses and spoon fool mixture on top.
10. Chill 3 hours in fridge.
11. Serve with chocolate shavings on top.
12. Rhubarb Lemonade:
13. Pass the juice trough a fine sieve and add the lemon juice. Taste add more sugar if necessary.
14. Add the sweet wine if using.
15. Chill.
16. Serve in chilled glasses with Fool.
Title: Rummy Yummy Rum Balls
Ingredients:
- 8 pecans
- 1 powdered sugar
- 1/2 rum
- 2 corn syrup
- 1/2 orange, zest of
- 2
- 1
Instructions:
1. In a food processor, pulse pecans until finely ground. Add cookies and pulse until ground. Add remaining ingredients and pulse until thoroughly mixed.
2. Roll mixture into small balls, then decorate by rolling in colored sugars.
3. Store in airtight containers.
Title: Easy Coconut Carrot Cake
Ingredients:
- 1 butter
- 1 1/2 eggs
- 3 vanilla extract
- 1 1/4 carrots
- 2 sweetened flaked coconut
- 1 1/4 pecans
- 1/3 cream cheese
- 8 confectioners' sugar
- 1/2
- 3
Instructions:
1. Preheat oven to 350°F Coat 2 8-in cake pans with cooking spray.
2. On low speed, beat cake mix, 2/3 c water, 1/2 c butter, eggs, and 1 tsp vanilla until combined. On medium speed, beat until smooth, 3-4 minutes. Stir in carrots, 1/2 c coconut and pecans.
3. Divide batter between pans. Bake 35-38 mins or until pick inserted comes out clean. Cool 15 minutes. Remove from pans and cool on rack.
4. Spread remaining coconut on jellyroll pan. Bake, stirring occasionally, until golden, 10 minutes. Reserve.
5. On medium-high speed, beat remaining butter with cream cheese until fluffy. Beat in coconut extract and remaining vanilla. Gradually beat in sugar.
6. Spread cake layer with 1/2 c frosting. Top with remaining layer. Frost with remaining frosting. Press coconut on sides.