lumicero/recipes-ing2inst huggingface dataset:
Title: SLOW COOKER RICE PUDDING
Ingredients:
- 2 butter
- 1 short-grain rice
- 2 milk
- 1 evaporated milk
- 1 1/2 heavy cream
- 1/2 sea salt
- 1/2 vanilla extract
- 1
Instructions:
1. Grease the ceramic pot generously with butter making sure to coat the sides as well. Add rice, milk, evaporated milk, heavy cream, and sea salt; stir well. Cover and set temperature to “high” for 2 hours.
2. When time is up, add vanilla sugar and vanilla extract. Stir well and set the temperature on “Low” for 1 hour.
3. Let it cool a little before serving. If preferred cold, transfer to a bowl, let cool off for 20 minutes before transferring to the fridge for a few hours. Makes 5 cups.
Title: Utterly Nutterly Superlative
Ingredients:
- 2 walnuts
- 60 mangoes
- 300
Instructions:
1. Divide chocolate cream between two bowls.
2. Top with mango.
3. Sprinkle with walnuts.
4. Enjoy!
Title: Pineapple Cake
Ingredients:
- 2 crushed pineapple
- 1 eggs
- 3 instant vanilla pudding
- 1/2
- 1
Instructions:
1. Prepare cake mix per directions, except subsitute the water for pineapple juice from 1 can + water to make the right amount.
2. After batter is smooth, fold in the pineapple from the 1st can of pineapple.
3. Bake as directed.
4. When completely cooled, frost with the following;.
5. Combine pineapple juice from 2nd can and pudding mix until dissolved.
6. Mix this with the whipped topping.
7. Fold in remaining pineapple from the 2nd can.
8. Chill well before serving (about an hour).
Title: Fresh Orange Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 1/2 butter
- 3 confectioners' sugar
- 2 orange zest
- 1
Instructions:
1. Mix all together.
2. Frost cake or cupcakes.
Title: Easy Spritz Cookies
Ingredients:
- 18 1/4 flour
- 2 3/4 butter
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Melt two sticks(1/2 pound) butter.
3. Allow the remaining butter to reach room temperature and soften.
4. In a small bowl combine the flour and melted butter.
5. Mix well(you may want to return mixture to the microwave until mixture is pourable).
6. Pour melted butter mixture into cake mix in a large bowl.
7. Add softened butter.
8. Mix until all ingredients have been incorporated until smooth.
9. If dough is still stiff knead until softened.
10. Spray cookie sheets lightly with cooking spray.
11. Shape as desired.
12. Bake for 14-16 minutes until lightly browned.
Title: Brioche Bread Pudding With Frangelico
Ingredients:
- 1 eggs
- 8 sugar
- 2 vanilla extract
- 2
- 1/4
- 1
- 1/2
Instructions:
1. Place bread cubes in 13 x 9 x 2-inch baking pan. Whisk eggs, whipping cream, milk, sugar, Frangelico, vanilla extract and almond extract in large bowl to blend. Pour over bread cubes. Let stand 30 minutes, occasionally pressing bread into custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.).
2. Preheat oven to 350°F Arrange reserved bread crusts on baking sheet and bake until dry, about 10 minutes. Cool. Maintain oven temperature. Transfer crusts to food processor and grind until fine crumbs form. Sprinkle 1 cup crust crumbs over top of pudding. Bake until pudding is set in center, about 40 minutes. Cool slightly. Serve warm.
Title: Berry-Rhubarb Summer Pudding
Ingredients:
- 1/2 sour cream
- 1/2 rhubarb
- 2 sugar
- 1/2 strawberries
- 2 blackberries
- 2 raspberries
- 1 lemon juice
- 1 salt
- 1/2 berries
Instructions:
1. For creme fraiche: In a bowl, whisk together sour cream and whipping cream until smooth.
2. Cover with plastic wrap.
3. Let stand at room temperature until thickened (24 to 36 hours).
4. Refrigerate the creme fraiche.
5. In a large saucepan, combine rhubarb and sugar.
6. Bring to boiling over medium heat, stirring frequently until rhubarb begins to release juices; reduce heat.
7. Cover and simmer the mixture for about 3 minutes or till rhubarb softens.
8. Stir in strawberries; cook, covered, for about 2 minutes more till berries are softened.
9. Stir in blackberries; cook about 5 minutes more or till the berries fall apart.
10. Remove pan from heat.
11. Transfer fruit mixture to a non-metal bowl; cool.
12. Stir in lemon juice and salt.
13. Remove the crust from the brioche; reserve the crust for another use.
14. Cut the bread into 1/2-inch cubes.
15. In six to eight 6-ounce custard cups, spoon fruit mixture to make a 1/2-inch deep layer.
16. Sprinkle enough brioche cubes over fruit to form a solid layer; gently press into fruit mixture to make a more solid layer.
17. Spoon in enough fruit to completely cover the bread cubes; sprinkle with and press in bread cubes.
18. Repeat the layers to fill the cups slightly above the rims, ending with fruit mixture.
19. Place cups on a baking sheet.
20. Cover with waxed paper.
21. Refrigerate the pudding overnight.
22. Serve dessert with some creme fraiche.
23. Garnish with fresh berries.
Title: Raspberry Twinkie Cake
Ingredients:
- 10 frozen raspberries
- 2 flaked coconut
- 1 vanilla pudding mix
- 1 milk
- 3
- 1
Instructions:
1. Cut Twinkies in half lengthwise; layer in a 13 x 9 inch pan.
2. Pour thawed raspberries over Twinkies.
3. Sprinkle evenly with coconut.
4. Prepare the pudding. Cover with pudding and frost with whipped topping.
5. Refrigerate for several hours before serving.
Title: Molten Chocolate Cakes
Ingredients:
- 4 butter
- 1/2 powdered sugar
- 1 eggs
- 2 flour
- 2 Cool Whip Topping
- 6
- 1/2
Instructions:
1. Preheat oven to 425 degrees.
2. Butter 4 (3/4 cup) custard cups or souffle dishes and place on a baking sheet.
3. Microwave chocolate and 1/2 cup butter in large microwavable bowl on high 1 minute or until butter is melted.
4. Stir with wire whisk until chocolate is completely melted.
5. Stir in sugar until well blended.
6. Whisk in eggs and egg yolks.
7. Stir in flour.
8. Divide batter between prepared custard cups.
9. Bake 13 to 14 minutes or until sides are firm but centers are soft.
10. Let stand 1 minute.
11. Carefully run small knife around cakes to loosen.
12. Invert cakes onto dessert dishes.
13. Sprinkle with additional powdered sugar.
14. Top with 1 Tbsp of whipped topping and serve immediately.
Title: Marshmallow Dessert
Ingredients:
- 2 sugar
- 4 margarine
- 1/2 sugar
- 1 miniature marshmallows
- 4
- 1
Instructions:
1. Base: Mix ingredients and pat into a 13 x9 inch cake pan.
2. Filling: Whip cream with sugar.
3. Fold in the marshmallows and spread 1/2 of this mixture over crumb base.
4. Spread pie filling over whipped mixture, adding the remaining marshmallow mixture on top.
5. Chill.
Title: Mini Pumpkin Pecan Orange Soaked Cakes
Ingredients:
- 1/2 pecans
- 1 pumpkin
- 1 eggs
- 1 butter
- 4 sugar
- 1/4 water
- 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour two 6-cake mini Bundt pans.
3. Sprinkle nuts over bottom.
4. Combine cake mix, pumpkin, oil and eggs in large mixing bowl.
5. Beat on low speed for 30 seconds or until blended.
6. Beat for 4 minutes on medium speed.
7. Spoon about 1/2 cup of batter into each mold.
8. Bake for 20 to 25 minutes or until wooden toothpick comes out clean.
9. Remove from oven.
10. With back of a spoon, carefully pat down dome of each cake to flatten.
11. Let cool in pans for 5 minutes, then invert cakes onto cooling racks.
12. Poke holes in cakes with a wooden pick and spoon a tablespoon of Orange Sauce over each cake. Allow syrup to soak into cakes.
13. Cool completely before serving or wrapping as gifts.
14. To make the syrup combine butter, sugar, water and grated orange peel. Bring to a boil.
15. Remove from heat and stir in orange juice.
Title: Classic Peanut Butter Cookies With Quinoa Flour
Ingredients:
- 1 peanut butter
- 1 white sugar
- 1 brown sugar
- 1 eggs
- 2 all-purpose flour
- 1 baking powder
- 1 1/2 baking soda
- 1 salt
- 1 1/2
- 1/2
Instructions:
1. Mix butter, peanut butter and sugars. Beat in eggs.
2. In a separate bow sift flour, baking powder, baking soda, and salt together.
3. Stir flour mixture into peanut butter mixture. Refrigerate for 1 hour.
4. Preheat oven to 375°F.
5. Roll into 1 inch balls, flatten, and place on greased baking sheet. Bake for 10 minutes or until cookies begin to brown. Do not over-bake.
Title: Hazelnut Dacquoise
Ingredients:
- 1 hazelnuts
- 2 cornstarch
- 1 1/2 confectioners' sugar
- 4 confectioners' sugar
- 6 cream of tartar
- 1/2 heavy cream
- 3 vanilla extract
- 1 instant espresso coffee powder
- 3 chocolate curls
- 1
Instructions:
1. Preheat oven to 300 degrees. Line 2 large cookie sheets with foil. Using 8 inch round cake pan as a guide, with toothpick, outline 2 circles on foil on each sheet. In food processor with knife blade attached or in blender, blend hazelnuts, cornstarch, and 3/4 cup confectioners sugar until nuts are ground.
2. Use a large bowl and beat egg whites and cream of tartar at high speed until they form soft peaks. Sprinkle 3/4 cup confectioners sugar, 2 tablespoons at a time, into egg whites, beating well after each addition. Beat until sugar dissolves and whites stands in stiff, glossy peaks.
3. With rubber spatula, fold hazelnut mixture into egg whites. With metal spatula, spread one fourth of meringue mixture inside each circle on cookie sheets. Bake meringues 45 minutes. Turn oven off and leave in oven 1 hour to dry.
4. Transfer meringues with foil to wire racks and cool completely. With metal spatula, carefully loosen and remove meringues from foil.
5. Prepare chocolate cream: In small bowl, with mixer at medium speed, beat 1 1/2 cups heavy cream, 1 tablespoon confectioners sugar and 1/2 teaspoon vanilla just to soft peaks. With rubber spatula, fold half of whipped cream into slightly warm melted chocolate just until combined. Fold in remaining whipped cream. Reserve 1/4 cup chocolate cream.
6. Prepare coffee cream: In cup, dissolve espresso in 2 tablespoons heavy cream. In small bowl, beat remaining heavy cream and 3 tablespoons confectioners sugar until soft peaks form. Add espresso mixture; beat until stiff peaks form.
7. On cake stand or plate, place 1 meringue layer; spread with half of the chocolate cream. Top with another meringue layer and half of the coffee cream. Repeat layering, ending with coffee cream. Spoon reserved 1/4 cup chocolate cream on top. Refrigerate dacquoise at least 5 hours, or overnight, for easier cutting. Prepare chocolate curls or strawberry slices just before serving!
Title: Cherry Italian Ice
Ingredients:
- 4 Splenda sugar substitute
- 1 sugar
- 1/2 water
- 1
- 10
Instructions:
1. Puree sour gummy cherries in water until completely suspended in solution.
2. Strain out the cherries and discard the candy, take the strained liquid and add grenadine syrup and 1 tbsp sugar to.
3. Add unsweetened cherry drink mix, splenda.
4. Freeze for 2 to 4 hours, stirring every 1/2 hour to make sure solutes do not settle in the bottom.
Title: A&p Spanish Cake
Ingredients:
- 1/4 butter
- 1/2 sugar
- 1 egg
- 1 flour
- 3/8 ground cloves
- 3/8 salt
- 3/8 nutmeg
- 3/8 ginger
- 3/4 cinnamon
- 1/2 baking powder
- 1/2 baking soda
- 3/4 buttermilk
- 1/2 dried prune
- 1/2 walnuts
- 1/4 golden raisin
- 1 cream cheese
- 1/2 lemon, rind of
- 2 lemon juice
- 3/4 vanilla
- 1/4 salt
- 4 powdered sugar
- 2 water
- 1 raisins
- 4 shortening
- 2 all-purpose flour
- 2 white sugar
- 1 baking soda
- 1 ground cloves
- 1 ground nutmeg
- 1 ground cinnamon
- 1/2 ground allspice
- 2 salt
- 1 eggs
Instructions:
1. Cream butter and sugar together.
2. Add egg; beat until light and fluffy.
3. Sift together flour, spices, and baking powder and soda.
4. Add to creamed mixture alternately with buttermilk, beating well after each addition.
5. Stir in remaining ingredients.
6. Turn into greased 8 inch square pan.
7. Bake@ 350 degrees for 35 minutes.
8. Cool in pan 5 minutes, then turn onto rack to cool thoroughly.
9. Cut into 3 strips.
10. Spread cream cheese frosting between layers and on top of cake.
11. CREAM CHEESE FROSTING------------------------
12. Beat cream cheese with lemon peel, lemon juice, vanilla, salt until light and fluffy.
13. Beat in enough powdered sugar to make spreading consistency about 2 cups.
14. Spanish Bar Cake#2--------------.
15. Preheat oven to 350 degrees F (175degrees C).
16. Lightly grease one 13x9 inch cake pan.
17. Cook raisins and water for 10 minutes over medium heat.
18. Stir in the shortening.
19. Remove from heat and let mixture cool.
20. Combine flour, salt, baking soda,ground cloves, ground nutmeg, ground cinnamon, ground allspice, and salt.
21. Add flour mixture to the cooled raisin mixture and blend well.
22. Stir in the beaten eggs.
23. Add the chopped nuts (if desired).
24. Pour batter into prepared pan.
25. Bake at 350 degrees F (175degrees C) for 35 minutes.
26. Makes 1-9x13 inch cake.
Title: Dumba's Strawberry Cake
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 1 flour
- 3 water
- 1/2 eggs
- 1/2 strawberry
- 4
- 1
Instructions:
1. Preheat oven to 325°.
2. Grease 9x13 pan or 2 9-inch round or 3 8-inch round pans or an 11x16-inch.
3. Mix together cake mix, Jello and flour.
4. Add water oil eggs and strawberries.
5. Beat together with mixer on medium speed 4 minutes.
6. Pour into prepared pan of your choice.
7. Bake in 9x13 pan 45 - 60 minutes.
8. Bake less if using smaller pans.
9. To know if cake is done press lightly in center if it springs back up it is done, or insert a toothpick if it is clean it is done.
10. WATCH do not OVERCOOK.
11. Cool cake 10 minutes in pan on wire rack then turn cake out on rack to cool completely.
12. There are 2 ideas for icing, both are great.
13. Icing 1: Mix 1 stick of softened butter or margarine with 1 box powdered sugar add 1 c thawed sweet strawberries - ice cake - slice fresh strawberries and arrange on top and between layers depending on which pan was used.
14. Icing 2: Mix 1 small box instant pudding according to box mix with one medium tub of Cool Whip. Ice cake and arrange fresh sliced strawberries on top and between layers if any. Store in refrigerator--can be made day ahead.
Title: Healthy Peanut Butter, Oatmeal Cookies
Ingredients:
- 3 brown sugar
- 1 unsweetened applesauce
- 1 honey
- 1/2 vanilla extract
- 1/4 quick-cooking oats
- 2 flour
- 3 baking soda
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees f.
2. In a mixing bowl, beat egg whites and brown sugar. Beat in peanut butter, applesauce, honey and vanilla. Combine dry ingredients and gradually beat into peanut butter mixture until combined.
3. Drop by tablespoon, 2 inches apart, onto baking sheets coated with non stick spray. Bake for 8 minutes or until golden brown. Remove to wire racks to cool.
Title: Lemon Curd and Berry Trifle
Ingredients:
- 6 sugar
- 1 lemons
- 4 unsalted butter
- 1/2 fresh strawberries
- 1 fresh blueberries
- 1 fresh blackberries
- 1 Grand Marnier
- 2 fresh mint leaves
- 1
- 1/4
Instructions:
1. To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
2. To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Lemoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries.
Title: Waldorf Astoria Red Cake With Frosting
Ingredients:
- 1/2 shortening
- 1 1/2 white sugar
- 2 eggs
- 2 flour
- 2 1/4 salt
- 1/2 vanilla extract
- 1 vinegar
- 2 buttermilk
- 1 baking soda
- 1 milk
- 5 confectioners' sugar
- 1 butter
- 1 vanilla extract
- 1
Instructions:
1. Cake:
2. Cream together the shortening, sugar and eggs. Make a paste with food coloring and cocoa. Add to shortening mixture. Add salt and buttermilk to mixture. Next add flour, vanilla, vinegar and baking soda in that order. Mix.
3. Bake cake 30 minutes at 350 in 2 8-inch round greased cake pans. Cool.
4. Frosting:
5. Cook flour and milk until thick, then cool. Cream together sugar, butter and vanilla till fluffy. Add to flour mixture. Spread frosting on cake.
Title: Checkerboard Cake
Ingredients:
- 3 dark chocolate
- 2 butter
- 1 sugar
- 1 1/2 eggs
- 5 vanilla
- 2 buttermilk
- 1 1/2 all-purpose flour
- 3 1/4 baking powder
- 1 baking soda
- 1 salt
- 1 dark chocolate
- 10
- 1
Instructions:
1. Grease and flour three 9" round cake pans.
2. Trace three 9-inch circles on parchment paper; cut out. Draw 6-inch circle, centered, on each cutout; draw 3-inch circle, centered, on each cutout.
3. Line bottom of each pan with 1 paper circle, pencil side down.
4. In large heatproof bowl set over hot (not boiling) water, melt chopped chocolate. Stir in cocoa powder. Let cool to room temperature.
5. In separate bowl, combine flour, baking powder, baking soda and salt. Set aside.
6. In large bowl, beat butter with sugar until light and fluffy. Beat in eggs,one at a time, beating well after each addition, add vanilla.
7. Beat in flour mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.
8. Stir 3 1/2 cups of the batter into melted chocolate.
9. Spoon white and chocolate batters into separate large piping bags(or spoon into 2 large resealable plastic bags and cut 1-inch hole in 1 corner of each).
10. Pipe chocolate batter to fill outer ring of each of 2 of the pans.
11. Pipe white batter over middle ring, then chocolate batter over inner ring.
12. In third pan, pipe white batter over outer ring, chocolate over middle ring and white over inner ring.
13. Bake in centre of 350°F oven until cake tester inserted in centre comes out clean, 20-25 minutes.
14. Let cool in pans on rack for 10 minutes. Turn out onto rack; let cool completely.
15. For the filling, place chopped chocolate in bowl.
16. In saucepan, heat whipping cream over medium heat just until steaming. Pour over chocolate, whisking just until melted.
17. Refrigerate until thickened but still spreadable, about 30 minutes.
18. Whisk just until color lightens.
19. Using serrated knife, trim tops of cake layers to make level, if necessary.
20. Starting with 1 of the cake layers with chocolate outer ring, spread with 1/3 cup of the ganache.
21. Top with cake layer with white outer ring; spread with another 1/3 cup of the ganache.
22. Top with remaining cake layer.
23. Cover top and side with remaining ganache.
24. Refrigerate before serving.
25. Some people may find it easier to use one of "Checkerboard Cake Pan Sets" available online or in local stores.
26. http://www.amazon.com/s/102-7283235-2715300?ie=UTF8&keywords=Checkerboard%20Cake%20Pan&search-type=ss&index=kitchen.
Title: Crock-Pot Apple Pudding
Ingredients:
- 6 apples
- 3/4 Egg Beaters egg substitute
- 1/2 flour
- 1 1/2 oats
- 1/2 Splenda granular
- 2 baking powder
- 1/4 salt
- 1 vanilla
- 1 apple pie spice
- 1 1/2 skim milk
- 1 fresh cranberries
Instructions:
1. Peel and core apples. Cut into bite sized chunks (or use a corer/peeler).
2. Spray crockpot with Pam.
3. Put apples in crockpot.
4. Mix all other ingredients and pour over the top of apples.
5. Stir and cook on low for four hours.
Title: Flourless Fabulous Chocolate Cake
Ingredients:
- 6 eggs
- 12 chocolate
- 2 sugar
- 1/2 butter
- 1
Instructions:
1. Preheat oven 350°F.
2. In a double boiler melt butter and chocolate, and let cool.
3. Whip eggs and sugar with and electric mixer / beater till soft peaks (this works best if the bowl is cold also).
4. Slowly fold chocolate mix into egg mix with extract if desired.
5. When well blended. Delicately fill a buttered 9"*13" cake pan or 2 9" rounds with batter.
6. Bake 350 F, 30 to 45 minutes until browned and solid to the touch.
7. Serve alone or with fresh whipped cream.
Title: Apple Upside Down Cake
Ingredients:
- 4 unsalted butter
- 4 granny smith apples
- 2/3 golden delicious apples
- 1 light brown sugar
- 1 unbleached all-purpose flour
- 1 cornmeal
- 1 baking powder
- 1/2 table salt
- 3/4 granulated sugar
- 1/4 light brown sugar
- 2 eggs
- 6 unsalted butter
- 1/2 sour cream
- 1 vanilla extract
Instructions:
1. FOR THE TOPPING: Butter bottom and sides of 9-inch round, 2-inch-deep nonstick cake pan; set aside. Adjust oven rack to lowest position and heat oven to 350 degrees.
2. Halve apples from pole to pole. Cut 2 apples into 1/4-inch-thick slices; set aside. Cut remaining 2 apples into 1/2-inch-thick slices. Heat butter in 12-inch skillet over medium-high heat. When foaming subsides, add 1/2-inch-thick apple slices and cook, stirring 2 or 3 times, until apples begin to caramelize, 4 to 6 minutes. (Do not fully cook apples.) Add 1/4-inch-thick apple slices, brown sugar, and lemon juice; continue cooking, stirring constantly, until sugar dissolves and apples are coated, about 1 minute longer. Transfer apple mixture to prepared pan and lightly press into even layer. Set aside while preparing cake.
3. FOR THE CAKE: Whisk flour, cornmeal (if using), baking powder, and salt together in medium bowl; set aside. Whisk granulated sugar, brown sugar, and eggs together in large bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream and vanilla; whisk until combined. Add flour mixture and whisk until just combined. Pour batter into pan and spread evenly over fruit. Bake until cake is golden brown and toothpick inserted into center comes out clean, 35 to 40 minutes.
4. Cool pan on wire rack 20 minutes. Run paring knife around sides of cake to loosen. Place wire rack over cake pan. Holding rack tightly, invert cake pan and wire rack together; lift off cake pan. Place wire rack over baking sheet or large plate to catch any drips. If any fruit sticks to pan bottom, remove and position it on top of cake. Let cake cool 20 minutes (or longer to cool it completely), then transfer to serving platter, cut into pieces, and serve.
Title: Strawberry Angel Dessert
Ingredients:
- 1 cream cheese
- 1 milk
- 1 Cool Whip
- 3/4
- 8
Instructions:
1. Cut cake into 1 inch cubes.
2. Place 1/2 of cake cubes in 13x9 dish.
3. Spread with pie filling.
4. Cover with remaining cake cubes.
5. Beat cream cheese until softened.
6. Add milk gradually beeting until smooth.
7. Fold in the cool whip.
8. Spread over cake.
9. Chill.
Title: Walnut Cake With Penuche Frosting
Ingredients:
- 2 sugar
- 2/3 butter
- 3 eggs
- 1/8 salt
- 2 baking powder
- 2 1/2 flour
- 1 milk
- 1 vanilla
- 1 walnuts
- 1/2 butter
- 1 brown sugar
- 1/4 milk
- 2 powdered sugar
- 1 vanilla
Instructions:
1. Grease 1 13x9 inch pan or 2 8-inch cake pans. Preheat oven to 350 degrees.
2. For the cake, cream the butter and sugar until light and fluffy.
3. Add eggs, one at a time. Beat well.
4. Add vanilla.
5. In separate bowl, combine the dry ingredients.
6. Add dry ingredients to sugar mixture, alternately with the milk. Mix well.
7. Pour batter into cake pan or pans.
8. Bake at 350 degrees for 30 minutes or until cake tests done.
9. For frosting, boil butter and sugar 2 minutes in microwave oven.
10. Add milk. Boil again.
11. Beat in sugar and vanilla.
12. Make the frosting shortly before the time you want to put it on the cake as it gets harder with time.
13. Allow cake to cool slightly before frosting.