lumicero/recipes-ing2inst huggingface dataset:
Title: Tin Roof Sundae Brownies
Ingredients:
- 1 marshmallow creme
- 0.5 peanuts
- 1
Instructions:
1. Preheat oven to 350 degrees F. (325 degrees if using dark, nonstick or glass pan). Grease bottom of an 8-inch square pan. Spread batter in pan.
2. Bake 25 to 28 minutes or until toothpick inserted near center comes out clean. Immediately drop dollops of marshmallow creme over brownie. Let stand 2 minutes; spread evenly. Sprinkle with peanuts and chocolate chips.
3. Bake 5 minutes longer. Cool completely, about 1 hour. For 16 brownies, cut into 4 rows by 4 rows.
Title: Peanut Butter Temptations
Ingredients:
- 1/2 butter
- 1/2 creamy peanut butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1 egg
- 1/2 vanilla extract
- 1 1/4 flour
- 3/4 baking soda
- 1/2 salt
- 48
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine butter, peanut butter, sugars, egg and vanilla.
3. Stir in flour, baking soda, and salt until blended.
4. Roll dough into 1 inch balls.
5. Press each ball into 1-1/2 inch miniature muffin tins until slightly flattened.
6. Bake 10 to 12 minutes until set.
7. Remove from oven and immediately press one miniature peanut butter cup into each cookie.
8. Allow to cool and remove from muffin tin.
Title: Pate' Brisee- French Style Tart Dough
Ingredients:
- 1 cake flour
- 2 cake flour
- 9 butter
- 2/3 salt
- 1 sugar
- 1 egg
- 3 1/2 water
Instructions:
1. Blend the cake flour and butter until pea size lumps form.
2. Add the remaining ingredients and process just until liquids are incorporated.
3. Form into ball and chill the dough before rolling out.
Title: Molten Chocolate Puddings...mini Butterfinger Souffles
Ingredients:
- 9 bittersweet chocolate
- 1/2 butter
- 3 butter
- 4 eggs
- 1 sugar
- 1/3 flour
- 1/4 baking soda
- 1 salt
- 4 -6
Instructions:
1. Preheat oven to 350°F Break up chocolate and melt with 1/2 c butter in microwave-safe bowl or over double boiler. Once melted, sit bowl on a cold surface so that chocolate cools.
2. Preferably in freestanding mixer, beat eggs and sugar until thick and pale and mousse-like, then gently fold in flour, soda and pinch of salt. Fold in slightly cooled chocolate and butter mixture and then divide among 8 (10-oz) ramekins or custard cups. Bake 25 mins or until edges are set but centers remain soft. Cool 10 minutes.
3. Meanwhile, prepare glaze. Melt remaining 5 oz chocolate and 3 Tbs butter in microwave or double boiler. Whisk to form smooth glossy mixture, spoon over slightly cooled puddings. Sprinkle with candy. Serve immediately.
Title: Spotted Dog
Ingredients:
- 1/2 brandy
- 3/4 currants
- 5 unsalted butter
- 1/2 sugar
- 3 eggs
- 1 2/3 self-rising flour
- 1 baking powder
- 2 light corn syrup
- golden syrup
Instructions:
1. Heat the brandy until it is just warm to the touch. Place the currants in a bowl and pour in the warmed brandy. Set aside for at least 3 hours.
2. Preheat oven to 350°F Butter four 1-cup pudding molds, custard cups or ramekins. Fill a baking dish (large enough to hold the molds) half-full with water. Place in oven.
3. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the sifted flour and baking powder and beat, Add the currants and brandy and stir.
4. Pour the batter into the molds, filling them three-fourths full. Cover loosely with aluminum foil and place in the baking dish. Cook for 45-50 minutes, or until a skewer inserted in the middle of a pudding comes out clean and they are puffed and golden,.
5. Place the extra syrup in a small saucepan and cook over low heat for 3-4 minutes, until warm.
6. Serve the Spotted Dog warm wirh cream and the warmed syrup.
Title: Chocohotopots
Ingredients:
- 1/2 unsalted butter
- 1 unsalted butter
- 4 eggs
- 2 all-purpose flour
- 3/4
- 3
Instructions:
1. Place a baking sheet in the oven and preheat to 400 degrees F.
2. ****Butter the ramekins with 1 tablespoon butter.
3. Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.
4. In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture.
5. Divide the mixture between the 4 buttered ramekins.
6. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.
7. Place each ramekin on a small plate with a teaspoon and serve.
8. Make sure to warn people that these desserts will be HOT!
9. ****Special equipment: 4 (2/3 to 1-cup capacity) ramekins.
Title: Apple-Pear Ricotta
Ingredients:
- 1 pear
- 1 apple
- 1 ricotta cheese
- 2 vanilla extract
- 2 ground cinnamon
- 2 artificial sweetener
- water
Instructions:
1. Chop the apple and pear into bite-sized chunks and transfer them into a medium to large size frying pan (note that the pan needs to be fairly deep). Sprinkle cinnamon overtop until all of the chunks are well-dusted.
2. Add the water to the frying pan a half cup at a time - you may need more or less water depending on the size of your pan. You just need enough to evenly cover the bottom of the pan.
3. Turn heat to high and let the water come to a boil, stirring often. Let the water evaporate until it reaches a syrupy consistency. Turn off heat.
4. Split the ricotta between 2 bowls and add 1 tsp of vanilla extract to each portion. Divide the fruit and syrup between the two bowls, and add sweetener to taste.
5. Stir and enjoy!
Title: Chocolate Cherry Cupcakes
Ingredients:
- 125 unsalted butter
- 100 dark chocolate
- 300 caster sugar
- 150 salt
- 1 eggs
- 2 self-raising flour
- 150 dark chocolate
- 100
- 12
Instructions:
1. Preheat the oven to 180C/gas mark 4.
2. Melt the butter in a heavy bottomed pan.
3. When it's nearly comletely melted, stir in the chocolate.
4. Leave it for a moment to begin softening, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted.
5. Now add the cherry jam, sugar, salt and eggs.
6. Stir with a wooden spoon and when all is pretty well amalgamated stir in the flour.
7. Scrape and pour into the muffin papers standing in a muffin tin and bake for 25 minutes.
8. Cool in the pan for 10 minutes before turning out.
9. When the cupcakes are cool, break the chocolate for the icing into little piecesand add them to the cream in a saucepan.
10. Bring to the boil, remove from the heat and whisk the mixture either by hand, or with an electric mixer till it's thick and smooth.
11. Ice the cakes with a spoon and put a cherry on the centre of each cake.
Title: My Favorite Apple Crisp (No Oats)
Ingredients:
- 1 1/2 flour
- 3/4 sugar
- 1/2 butter
- 1/2 cinnamon
- 1/2 nutmeg
- 3/4 brown sugar
- 1 -2 salt
- 1 -2
- 1
Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Sift together dry ingredients.
3. Cut in the butter until fine. (You may use a food processor with blade to cut in the butter.).
4. Put 1-2 cups water or apple cider (depending on the juiciness of the fruit) in the bottom of a 9" x 13" baking dish.
5. Sprinkle with brown sugar, cinnamon, and salt.
6. Add sliced, peeled apples (about 5-6 apples, enough to cover the bottom of the baking dish.).
7. Top with dry mixture.
8. Bake 45 min., or until browned.
Title: Homemade Chocolate Pudding
Ingredients:
- 1 sugar
- 1/2 cornstarch
- 1/4 salt
- 1/2 milk
- 4 butter
- 2 vanilla extract
- 2
Instructions:
1. In a heavy saucepan, combine sugar,cocoa, salt and cornstarch.
2. Gradually add milk.
3. Bring to a boil over medium heat;boil and stir for 2 minutes.
4. Remove from the heat; stir in butter and vanilla.
5. Spoon into individual serving dishes.
6. Chill until serving.
7. Sprinkle with M&M's if desired.
Title: Creamy Vanilla Pudding
Ingredients:
- 6 milk
- 2 eggs
- 1/2 sugar
- 1 vanilla
- 1/2 cornstarch
Instructions:
1. Heat 5 cups of milk in the microwave until hot.
2. Mix the eggs, sugar, vanilla and cornstarch with the remaining cup of milk.
3. When milk is heated. slowly beat the egg mixture into the hot milk.
4. Microwave pudding for 2 minutes at a time until mixture is thickened and creamy.
5. Chill and serve.
Title: Basic Yellow Cake
Ingredients:
- 3/4 butter
- 1 2/3 sugar
- 2 eggs
- 2 vanilla extract
- 3 all-purpose flour
- 2 1/2 baking powder
- 1 salt
- 2
Instructions:
1. Preheat oven to 350 degrees F. Grease and flour Bundt cake pan.
2. Cream butter, sugar, eggs and vanilla extract until well combined.
3. Sift flour, baking powder and salt. Add to butter mixture alternately w/ whipping cream; beat until smoothe after each addition.
4. Bake in prepared baking dish 40 minutes or until a fork or tooth pick tests clean. Cool in pan, on wire rack for ten minutes. Remove from pan and cool completely on cooling rack.
Title: Dirt Trifle With Gummy Worms
Ingredients:
- 1 eggs
- 3 water
- 1/3 instant chocolate pudding mix
- 1/3 milk
- 4 Cool Whip
- 8
- 1
Instructions:
1. Bake cake mix according to directions on box for 9x13 pan and cool.
2. I use a huge bowl so I do 2 sets of layers.
3. Layer 1 Once the cake is cooled cut into squares (makes it easier to crumble) and start to crumble it for you first layer. Note: Only for this first layer of cake, press into the bottom of the bowl.
4. Layer 2 Mix chocolate pudding according to package directions (don't let it set because it can just be poured over the cake layer easier).
5. Layer 3 Cool Whip (spread on with spatula to cover pudding).
6. Repeat layer process one more time. Then top it with an extra layer of dirt( crumbled cake) for the gummy worms to sit on.
7. Refrigerate for at least 1 hour.
8. Top with Gummy Worms just before serving.
9. You can also make these in little individual cups for a kid party. Just do 1 layer of each and 1 extra layer of dirt (cake) Top with 1 or 2 gummy worms.
10. Note: Prep and Cooking Time do not include cooling time for cake or setting time in the refrigerator.
Title: Apple-Cinnamon Bread Pudding
Ingredients:
- 3 unsalted butter
- 3 dark brown sugar
- 3/4 ground cinnamon
- 6 eggs
- 3 low-fat milk
- 1 1/2 maple syrup
- 1 vanilla extract
- 1/2 salt
- 1/4 apple
- 1 granulated sugar
- 1
Instructions:
1. Preheat the oven to 325. Mist a 7 x 11"-inch baking dish with cooking spray. In a small bowl, combine the melted butter, brown sugar and 1/2 teaspoon cinnamon.
2. Drizzle 2 teaspoons butter mixture over each slice of bread; spread mixture to the edges. Make three sandwiches; trim away crusts and cut bread into 1/2"-inch cubes. Transfer to the baking dish.
3. In a medium bowl, whisk together the eggs, milk, maple syrup, vanilla extract and salt. Pour the mixture over bread and let rest 15 minutes or until most of it has been absorbed. Stir in the diced apple.
4. Combine the granulated sugar with remaining cinnamon; sprinkle over the pudding.
5. Place baking dish in a larger roasting pan and fill pan halfway with very hot water. Bake 30 minutes or until a knife inserted into the pudding comes out clean. Transfer to a wire rack and let cool. Serve.
Title: Light Carrot Cake
Ingredients:
- 50 butter
- 200 sugar
- 2 eggs
- 200 flour
- 300 carrots
- 1 cinnamon
- 1 baking soda
- 1 baking powder
- 1 vanilla extract
- 50 butter
- 200 powdered sugar
- 30 Philadelphia Cream Cheese
- 1 vanilla extract
- 1 honey
Instructions:
1. Mix butter, vanilla extract and sugar together. Add in the egss. Blend in the flourm, cinamon and baking powder. Mix well and add the carrots.
2. Put it in a baking pan and bake for 30 minutes at 175 celcius.
3. Once the cake has baked, let it stand until it is cool to the touch. cirka 20 minutes.
4. Icing.
5. Mix all the ingredients together until it is smooth and creamy. Spread it on the cool cake and place the cake in the freezer for about 15 minutes.
Title: Apple-Mango Crisp
Ingredients:
- 3/4 rolled oats
- 1/2 flour
- 1/2 toasted wheat germ
- 1/2 brown sugar
- 1 1/2 cinnamon
- 1/4 butter
- 3 green apples
- 3 red apples
- 3 lime juice
- 1/4 flour
- 4 mangoes
- 1/3 pecans
Instructions:
1. Preheat oven to 375. Grease a 13x9 cake pan.
2. In a medium bowl, stir together first five ingredients; stir in butter--distributing evenly. Set aside.
3. Place apples in large bowl, sprinkle with lime juice, then remaining flour; stir to mix, then fold in mango chunks.
4. Pour apple-mango mixture into prepared pan; top with oat-sugar mixture.
5. Bake (uncovered) for 30 minutes; sprinkle with pecans, bake another 10-15 minutes (apples should be tender throughout).
6. Cool slightly, serve warm with whipped cream or vanilla ice cream.
7. NOTE: My hubby noted that he would prefer the apples to be peeled next time.
Title: Tea-Infused Rice
Ingredients:
- 1 sweetened condensed milk
- 4 -6 tea bag
- 1
Instructions:
1. Put the rice in a rice cooker and fill to the "one cup" mark with water. Note that some rice cookers don't actually use measuring cup sizes of rice; if that is the case, only use one of the provided cup fulls of rice.
2. Place the tea bag of whichever flavour on top of the rice. Make sure the bag is fully submerged in the water. This is why tea balls won't work: the tea needs to be completely submerged in water.
3. Turn the cooker on a leave it until it's done. Then stir in the sweetened condensed milk, to taste, add any fruits or nuts if you wish, and then eat it!
4. Winning Combinations:.
5. Chai tea with diced white peaches.
6. Oolong with almond slices (I prefer to use evaporated milk with this one, because I like to relish the flavour of the oolong tea).
7. Green tea with lichi fruit.
8. Apple mint (for this I didn't use a tea bag, just a few sprigs of apple mint leaves from my houseplant).
9. Rooibos with dried cranberries.
Title: Gluten Free Pound Cake
Ingredients:
- 1 instant pudding mix
- 1 eggs
- 3 water
- 1 1/4 vanilla
- 1/3
- 1
Instructions:
1. Heat oven to 325 degrees and grease fluted bundt cake pan well with cooking spray (don't be afraid to use a little more cooking spray in your pan as you want the cake to come out without sticking).
2. Mix first 2 ingredients together in a large bowl with a fork. Then add wet ingredients. Beat at medium speed for 2 minute. Pour into pan. Bake for 35-40 minutes until toothpick insterted comes out clean. Cool for 15 minutes. Turn upside down on serving tray.
3. Microwave container of frosting for 30 sec. stirring after. Repeat this until the frosting is melted and runny. Drizzle over cake to your liking. Serve warm or cooled!
Title: Grandpere Dans Le Sirop
Ingredients:
- 2 brown sugar
- 2 water
- 1 butter
- 1/2 vanilla extract
- 2 all-purpose flour
- 1 white sugar
- 1 baking powder
- 1 salt
- 1/3 butter
- 3/4 milk
- 1 vanilla extract
Instructions:
1. In a large saucepan, mix together the brown sugar and water, and bring to a boil.
2. Reduce heat to low, and stir in 1 tablespoon of butter and 1/2 teaspoon of vanilla. Cover and set aside.
3. In a separate bowl, stir the flour, white sugar, baking powder and salt together.
4. Cut in 1/3 cup of butter by using a fork until the mixture has lumps no larger than crumbs.
5. Make a well in the center, and pour in the milk and 1 teaspoon of vanilla all at once.
6. Stir just until all of the dry mixture is absorbed.
7. Return the sugar mixture to a full boil, and drop large spoonfuls of the batter into the syrup.
8. Cover and simmer over medium heat, without removing the lid, for 15 minutes, or until a toothpick inserted into the largest dumpling comes out clean.
9. Serve warm.
10. May serve with ice cream if desired.
Title: Berry Lemon Pudding Cake
Ingredients:
- 1/4 flour
- 2/3 sugar
- 1/8 salt
- 1/8 nutmeg
- 1 buttermilk
- 1 fresh lemon zest
- 1/4 lemon juice
- 2 butter
- 3 eggs
- 1/4 sugar
- 1 1/2 blueberries
- 2 powdered sugar
Instructions:
1. Combine flour, 2/3 C sugar, salt and nutmeg in a large bowl; add buttermilk, lemon rind, lemon juice, butter, and egg yolks stirring with whisk til smooth.
2. Beat egg whites at high speed til foamy, add 1/4 C sugar 1 tablespoon at a time, beating til stiff peaks form.
3. Gently stir 1/4 egg white mixture into buttermilk mixture, then gently fold in remaining egg white mixture; fold in berries.
4. Pour batter into sprayed 8 inch square baking pan; place in larger baking pan add hot water to larger pan to depth of 1 inch.
5. Bake 350 degrees F for 35 minutes or til cake springs back when lightly touched in the center.
6. Let cool; serve warm, shift powdered sugar over top.
Title: Raspberry Angel Food Cake
Ingredients:
- 10 cream of tartar
- 1 1/2 salt
- 1/4 vanilla extract
- 1 sugar
- 1/2 cake flour
- 1 1/4 fresh raspberry
- 1 raspberries
- 1 confectioners' sugar
- 2 lemon juice
- 1/2 almond flavored liqueur
- 1
- 4
Instructions:
1. CAKE:
2. Preheat oven to 325 degrees.
3. In a large bowl, beat egg whites, cream of tartar and salt with an electric mixer until they form soft peaks.
4. Add vanilla and almond extracts and gradually add the sugar, beating until stiff and shiny.
5. Sift the flour onto the shiny egg whites and sprinkle raspberries over the top.
6. Gently fold in the flour and raspberries with a rubber spatula.
7. Place mixture in a 10-inch ungreased tube pan and bake for 40 minutes or until an inserted toothpick comes out clean.
8. Invert onto a cake rack.
9. Cool completely, then invert onto a platter.
10. Remove pan carefully (loosen around edges, if necessary).
11. RASPBERRY AMARETTO SAUCE:
12. In a blender, puree raspberries.
13. Add sugar, lemon juice and liqueur and continue to process until smooth.
14. Strain to remove seeds.
15. Serve slices of cake with the sauce.
Title: Chocolate Swiss Roll, Diabetic
Ingredients:
- 4 eggs
- 1/2 cream of tartar
- 2 sugar substitute
- 3/4 skim milk
- 2 vanilla flavoring
- 1/4 all-purpose flour
- 3/4 sugar substitute
- 1/3 baking powder
- 3 baking soda
- 1 salt
- 1/2 nonfat milk
- 1/4 Splenda sugar substitute
- 1 1/3 vanilla flavoring
- 2/3
- 2
- 1/2
Instructions:
1. MAKE FILLING:
2. Chill small mixer bowl and beaters in freezer.
3. Add creamer and milk; whip until stiff peaks form, scraping bowl occasionally.
4. Add Splenda, flavorings and whip to mix. Refrigerate.
5. CAKE:
6. Spray jelly roll pan (15x10x1 inch) with Baker's Joy or grease well and lightly flour pan.
7. Beat egg whites with cream of tartar at high speed until foamy. Add 2 tablespoons Splenda, beat until stiff peaks form; set aside.
8. Beat yolks 5 minutes until thick and lemon colored. Blend in milk and flavoring; then add dry ingredients, mixing at low speed until moistened. Beat 2 minutes at medium, scraping sides occasionally.
9. Pour yolk mixture over whites, carefully fold by hand until evenly blended. Pour into pan and bake 7 minutes until done. Set 1 minute; loosen around edges. Invert onto towel, roll with towel from narrow end, leaving open side on bottom. Cool completely on a rack.
10. Unroll and spread cake with Whipped Frosting to within 1/2 inch of edges. Save some frosting for garnish. Roll cake with frosting, decorating top of roll with frosting and toasted almond pieces. Chill until serving time. Cut into 1/2 inch slices.
Title: Warm Apple Dessert Compote with Ice Cream
Ingredients:
- 1 butter
- 2 brown sugar
- 1/2 ground nutmeg
- 2 apples
- 1 sultanas
- 2 raisins
- low-fat vanilla ice cream
Instructions:
1. Melt the butter in a non-stick skillet or pan over medium heat.
2. Add the brown sugar and nutmeg, and stir until smooth.
3. Add the apples and sultanas (if using), cover, and cook, stirring occasionally, for 8 minutes, or until the apples are tender.
4. Spoon the apples into dessert bowls and top with a scoop of ice-cream.
5. Optional extra- sprinkle with some chopped nuts.
Title: Bourbon Brown Sugar Pound Cake
Ingredients:
- 12 butter
- 3 1/2 butter
- 1 flour
- 1/4 flour
- 1/4 baking powder
- 3 baking soda
- 5 kosher salt
- 2 light brown sugar
- 3/4 eggs
- 1/4 vanilla
- 2 buttermilk
- 1/3 Bourbon
- 1/3 pecans
- Bourbon
- confectioners' sugar
Instructions:
1. preheat oven to 350.
2. in a large bowl mix flour, baking powder and sida and salt.
3. butter and flour a 12 cup bundt pan.
4. in a stand mixer add butter and whip for 2-3 minutes.
5. add sugar and mix 3 minutes more.
6. add eggs one at a time, scraping down bowl a few times.
7. add vanilla and mix until combined.
8. mix buttermilk and bourbon.
9. alternately add flour mix and buttermilk mix, starting and ending with flour.
10. add nuts and stir in well.
11. pour mixture into bundt pan and bake for 70 minutes until cooked.
12. cool in pan 15 minutes.
13. meanwhile make the glaze, heat bourbon and sugar together in micro for 1 minute or on stovetop to simmer, brush over warm cake.
Title: Homemade Thin Mint Cookies
Ingredients:
- 3/4 unsalted butter
- 1 granulated sugar
- 1 egg
- 1 vanilla extract
- 1/4 all-purpose flour
- 1 1/2 cocoa powder
- 3/4 baking powder
- 1 salt
- 1/8 canola oil
- 14
- 1/2
Instructions:
1. In a mixing bowl, beat butter for about 30 seconds with an electric mixer at medium speed. Add sugar and beat on medium speed until fluffy, about 1 minute. Add egg, vanilla extract, and peppermint extract and beat until well combined, scraping down the sides of the bowl as needed.
2. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. With the mixer on low speed, gradually add flour mixture to the butter mixture, beating until just combined.
3. Divide dough into two equal parts and use your hands to form each part into a disc. Wrap in plastic wrap and refrigerate for 1 hour. It may be tempting to skip the chilling time, but chilling the dough is essential to keeping the cookies from spreading while baking.
4. Working with one disc at a time, remove from the refrigerator and roll to 1/4-inch thickness. When rolling the dough, sprinkle cocoa powder on your work surface and rolling pin instead of flour to avoid creating white spots on your cookies.
5. Use a 2-inch round cookie cutter to cut the dough into circles. Transfer cut circles to a baking sheet with a small spatula. Re-roll the remaining dough scraps and continue to cut circles until all the dough is used.
6. Bake cookies at 350 degrees for 8 minutes. The cookies will still appear soft. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. Place chopped chocolate in the top of a double boiler over simmering water. Add canola oil. Heat, stirring frequently, until chocolate is completely melted and smooth. Remove from heat and stir in peppermint extract.
8. One at a time, dip each cooled cookie in chocolate. Place each cookie in the melted chocolate, push down with a fork to submerge completely, and use the fork to lift the cookie out. Gently tap the fork on the side of the bowl to allow excess chocolate to drip off. Place dipped cookies on a baking sheet lined with parchment or waxed paper.
9. Allow cookies to stand until chocolate is completely set.
Title: Chocolate Cherry Cake
Ingredients:
- 2 cake flour
- 2/3 baking soda
- 1 1/4 baking powder
- 2 sugar
- 1 2/3 eggs
- 4 vanilla
- 2 cream cheese
- 2 cherry pie filling
- 1 seedless raisin
- 1 powdered sugar
- 1
- 3/4
Instructions:
1. Sift together flour, cocoa, soda and baking powder. Set aside.
2. Beat together sugar, eggs and vanilla until well-mixed. Add cream cheese, beating until smooth.
3. Add flour misture, beating until well-mixed.
4. Stir in cherry pie filling, chocolate chips, raisins, and almonds.
5. Pour into a well-greased and floured 12-cup fluted tube pan.
6. Bake at 350 degrees for 55 to 60 minutes, or until cake tests done.
7. Let cool.
8. Sprinkle with powdered sugar.