lumicero/recipes-ing2inst huggingface dataset:
Title: Cajun Cake
Ingredients:
- 3 flour
- 1 1/2 sugar
- 1 baking soda
- 2 eggs
- 1 crushed pineapple
- 3/4 sugar
- 1 evaporated milk
- 1/2 butter
- 1 coconut
- 1 pecans
Instructions:
1. Cake:.
2. Beat eggs and sugar.
3. Sift dry ingredients and add to egg mixture, mixing well.
4. Mix in pineapple.
5. Bake in a 13x9 greased pan at 350 degrees for 35 minutes.
6. Icing:.
7. Mix sugar, milk and butter over medium heat until mixture thickens well. Remove from heat and stir in coconut and pecans.
8. Pour over cake as soon as you take cake from oven.
9. Allow cake to cool before serving.
10. Refrigerate leftovers (like you'll have any!).
Title: Peanut Butter Chocolate Stars
Ingredients:
- 3 peanut butter
- 1/2 vanilla
- 1 egg
- 1
Instructions:
1. Dip measuring cup omto mix and level off;allow to come to room temperature.
2. Heat oven to 375°F.
3. In large blow,combine mix,peanut butter,vanilla and egg at low speed until well mixed and dough forms.
4. Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets.
5. Bake at 375 F for 10-15 minutes or until edges are golden brown.
6. Immediately place 1 chocolate star in center of each cookie,pressing down lightly.
7. Remove from cookie sheet and cool completely.
Title: Peanut Butter Chocolate Balls
Ingredients:
- 2 rolled oats
- 1 sugar
- 1 cocoa powder
- 6 peanut butter
- 3/4 low-fat milk
Instructions:
1. Mix oats, sugar, cocoa powder in a bowl.
2. Add the peanut butter and mix with hands until the peanut butter is fairly distributed (there might still be some clumps/dry mix).
3. Add the milk and continue mixing with hands until the mixture gets sticky, without any clumps or dry areas.
4. Form into balls (desired size) and place in the refrigerator for approx 10-20 minutes.
5. Dig in!
Title: S'mores Nachos
Ingredients:
- 8 graham crackers
- 1 1/2 miniature marshmallows
- 3/4
Instructions:
1. Break each graham cracker into 4 pieces.(Once you break them you should have 32 pieces of graham crackers.).
2. Pile pieces in ungreased metal pie pan. DO NOT USE GLASS.
3. Top with chocolate chips and marshmallows.
4. Broil 6 inches from heat for 30 to 60 seconds or until marshmallows are puffed and golden, watching to prevent burning.
Title: Tiramisu Cupcakes
Ingredients:
- 1 sour cream
- 1/2 eggs
- 2 instant coffee granules
- 2 water
- 3 mascarpone
- 1/3 cream cheese
- 16 powdered sugar
- 1/2 vanilla extract
- 3
Instructions:
1. Preheat oven to 350°F Spray the muffin pan with nonstick cooking spray or just rub the insides with cooking oil.
2. To make the cakes, combine the cake mix, combine cake mix, sour cream, egg, coffee granules and water. The batter should be thick.
3. If using regular sized muffin pans: divide batter evenly among cups of pan. Bake 10-12 minutes or until wooden pick inserted in centers comes out clean.
4. If using Pampered Chef Deluxe Mini Muffin Pan: spoon 1 tablespoon of filling in each cup. Bake 8-10 minutes or until wooden pick inserted in centers comes out clean. Repeat with remaining batter.
5. Meanwhile, mix together the mascarpone cheese, just 1/4 cup of powdered sugar, vanilla extract. Put in plastic bag for piping and set aside. You can also place your whipped topping in a plastic bag for piping and refrigerate until needed. Place remaining 2 tablespoons of the powered sugar in a small bowl and have your tart-shaper (or whatever you will use to create the indentations) ready.
6. When the cakes are done, immediately make the indentations with the tart-shaper. Dip the tart-shaper in the powdered sugar to prevent the cake from sticking to tart-shaper. Brush the tops of each cake with the coffee liqueur. Move the cakes to a cooling rack to cool completely.
7. Trim corners of both bags. Pipe filling over cakes. Pipe whipped topping over filling. Sprinkle with shaved chocolate or cocoa powder.
Title: Super Moist and Tasty Zucchini Cake
Ingredients:
- 3 eggs
- 2 flax seed meal
- 1 white sugar
- 1 brown sugar
- 1 molasses
- 2 all-purpose flour
- 1/2 ground cinnamon
- 2 salt
- 2 baking powder
- 1 baking soda
- 2 walnuts
- 1 zucchini
- 1 1/2 vanilla extract
- 2 - 2 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a bundt cake pan.
2. Sift together flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.
3. In a large bowl, beat eggs, flax seed meal and sugar. Mix in oil, applesauce and mollasses. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in chopped nuts, vanilla, and zucchini. Mix thoroughly. Pour batter into prepared pan.
4. Bake for 50-60 minutes, or until tester inserted in the center of the cake comes out clean. Cool and then flip onto display pan or cooling rack.
Title: Spongebob Chefpants' Funfetti Cookies
Ingredients:
- 1 canola oil
- 1/3 eggs
- 2 white chocolate chips
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, beat the eggs and then mix in the cake mix and oil.
3. Stir in the white chocolate chips.
4. Drop by small scoop or TBSP onto a non-stick cookie sheet.
5. Bake for 10 minutes.
6. Remove cookie sheet from oven and allow the cookies to stay on the pan for 10 minutes to cool and set.
7. Remove from cookie sheet and continue to cool on a rack.
8. Eat one because they are awesome hot out of the oven.
Title: Best Ever Peanut Butter-Oatmeal Chocolate Chip Cookies
Ingredients:
- 2 quick-cooking oats
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1 unsalted butter
- 1 margarine
- 1 chunky peanut butter
- 1 granulated sugar
- 2 brown sugar
- 2 eggs
- 1 vanilla extract
Instructions:
1. Preheat oven to 350°. In small bowl, combine oats, flour, baking powder, baking soda and salt; set aside.
2. In large bowl, with electric mixer on medium speed, beat Spread and Skippy ® Creamy Peanut Butter until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended, then stir in chocolate.
3. On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart.
4. Bake 13 minutes or until golden. Remove cookies to wire rack and cool completely.
Title: Caffe Borgia Cake
Ingredients:
- 1 butter
- 3 sugar
- 1/4 eggs
- 2 sour cream
- 2 baking soda
- 1 baking powder
- 1/2 all-purpose flour
- 1 1/2
- 2
- 1/3
Instructions:
1. Preheat oven to 325 degrees.
2. In a bowl, beat 1 cup butter, 1 cup sugar, cocoa, and chocolate with a mixer until fluffy.
3. Add eggs and sour cream.
4. Beat until well mixed.
5. Mix together baking soda, baking powder, and 2 cups flour.
6. Stir into batter, then beat to blend well.
7. Butter and flour-dust a 10- to 12-cup tube pan or bundt pan.
8. Scrape batter into pan and spread level.
9. Bake until cake just begins to pull from pan sides and center springs back when lightly pressed, about 1 hour.
10. Meanwhile, in a medium sauce pan over high heat, stir 2 cups sugar with 1 cup water until sugar dissolves.
11. Remove syrup from heat and add liqueur.
12. Run a knife blade between cake and pan.
13. Let cake cool in pan on a rack for about 10 minutes; invert cake onto rack, then tip cake back into pan.
14. With a thin skewer, pierce cake all the way to the bottom of pan, making holes an inch apart.
15. Slowly pour syrup over cake.
16. Let cool about 1 1/2 hours.
17. Dip cake pan in hot water almost to rim; wipe pan dry.
18. Invert cake onto a plate.
Title: Toasted Sesame Seed Sugar Cookies
Ingredients:
- 2 3/4 flour
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 4 butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla extract
- 3 1/4 sesame seeds
- 2
Instructions:
1. Mix flour, cream of tartar, baking soda and salt in medium bowl. Set aside. Beat butter in large bowl with electric mixer on medium speed until light and fluffy.
2. Add sugar; beat until well blended, scraping sides of bowl occasionally. Beat in eggs and vanilla. Gradually beat in flour mixture and 1/4 cup of the toasted sesame seed on low speed until well mixed.
3. Refrigerate dough 2 hours or until firm.
4. Preheat oven to 400°F
5. Shape dough into 1-inch balls. Roll in remaining 3/4 cup toasted sesame seed.
6. Place 2 inches apart on silpat lined sheet.
7. Bake 6 to 8 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
8. Drizzle cookies with melted chocolate. Let stand until chocolate is set.
Title: Caramel Butter Cake
Ingredients:
- 2 white sugar
- 1 unsalted butter
- 3 eggs
- 1/4 salt
- 1/4 baking soda
- 2 vanilla extract
- 2 3/4 all-purpose flour
- 1 buttermilk
- 2 brown sugar
- 1/2 butter
- 1/2 evaporated milk
- 1 vanilla extract
Instructions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch bundt pan.
2. Cream together the white sugar and 1 cup of the butter.
3. Add the eggs one at time, beating mixture well after each.
4. Mix the baking soda with the buttermilk. Add to butter mixture and beat.
5. Sift flour three times before measuring. Add sifted flour and 1/4 teaspoon salt to the butter mixture.
6. Stir in the 2 teaspoons vanilla. Pour batter into prepared pan.
7. Bake at 325 degrees F (165 degrees C) for one hour. Let cake cool and top with Caramel Icing.
8. To Make Caramel Icing:
9. In a saucepan over medium heat cook the brown sugar, remaining 1/2 cup butter, and the evaporated milk.
10. Stirring frequently bring mixture to a boil and let boil for 3 minutes. Remove from heat and stir in the 1 teaspoon vanilla, beat until thick.
11. Pour over top of cooled bundt cake.
Title: Zesty Glazed Lemon Brownies
Ingredients:
- 1/2 unsalted butter
- 3/4 flour
- 2 eggs
- 2 lemon zest
- 2 lemon juice
- 3/4 granulated sugar
- 1/4 sea salt
- 4 lemon juice
- 8 lemon zest
- 1 powdered sugar
Instructions:
1. Preheat the oven to 350 degrees.
2. Grease an 8×8 inch baking dish with butter and set aside.
3. Zest and juice two lemons and set aside.
4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
9. Filter the powdered sugar and whisk with lemon zest and juice.
10. Spread 1/2 the glaze over the brownies with a rubber spatula and let glaze set.
11. Spread second 1/2 the glaze over the bars, and let it set (not harden like most).
12. Cut into bars and serve.
Title: Fresh Peach Cobbler
Ingredients:
- 1/4 light margarine
- 1 whole wheat flour
- 1 skim milk
- 1 egg
- 1 baking powder
- 2
- 4
Instructions:
1. Melt butter in 9 X 13 inch pan.
2. Mix flour, sugar, milk, egg and baking powder.
3. Pour into pan with melted butter.
4. Add fruit (and a little water if desired).
5. Sprinkle cinnamon and additional sugar on top.
6. Bake at 375 until golden brown (about 45 minutes).
Title: Sugar Cookies
Ingredients:
- 2 1/2 sugar
- 1 1/3 shortening
- 1 shortening
- 6 eggs
- 1 1/2 milk
- 2 vanilla
- 1/3 baking powder
- 1 salt
- 4 flour
- 1 shortening
- 1/2 powdered sugar
- 1 vanilla
- 1
Instructions:
1. Beat together the sugar and the shortening.
2. Add eggs, and beat until combined.
3. Add the milk and vanilla. Beat until smooth.
4. Combine flour salt and baking powder in a separate bowl.
5. Gradually add flour to mixture until it is at a consistency where it can be rolled out. Add more flour if needed. Roll and cut dough with cookie cutters.
6. Bake cookies in a 375º oven for 6 to 8 minutes.
7. Icing:
8. Beat together the shortening, cream, and vanilla.
9. Add powdered sugar until it is the right consistency.
10. Add the store-bought icing, mix thoroughly.
Title: Jamaican Key Lime Bananas
Ingredients:
- 1/2 butter
- 1 sugar
- 1/4 water
- 1/4 key lime juice
- 1 vanilla extract
- 1 key limes
- 3 bananas
- 8 vanilla ice cream
- 1
Instructions:
1. In a saucepan, melt the butter. Add the sugar and water. Cook on a low boil until reduced to a heavy syrup, about 15-20 minutes. Add the coffee liqueur, key lime juice, vanilla and lime zest.
2. Peel and slice the bananas in half lengthwise, then in half crosswise.
3. Add the bananas to the hot syrup and cover until just warm.
4. The syrup may be prepared ahead and reheated along with the bananas right before serving.
5. Serve warm, NOT HOT, in stetmmed dessert dishes over vanilla ice cream.
Title: Cinnamon Cookies
Ingredients:
- 250 butter
- 125 icing sugar
- 270 all-purpose flour
- 7 cinnamon
- 2 salt
- 5 vanilla essence
- 250 icing sugar
- 10 cinnamon
Instructions:
1. Beat together the butter and sugar until light and creamy.
2. Sift in the dry ingredients and mix in the vanilla essence.
3. Make a large ball and place in the refrigerator in a plastic bag for one hour.
4. Roll into little balls (about 24).
5. Flatten slightly with a fork.
6. Bake for 15 minutes at 200°C.
7. Mix together the extra sugar and cinnamon and roll the hot cookies in this mixture.
8. Set aside to cool and store in an airtight container.
Title: Apple Scotch Crisp
Ingredients:
- 4 apples
- 1 flour
- 1/2 water
- 1/2 brown sugar
- 1/4 milk
- 2/3 flour
- 1/2 quick-cooking oatmeal
- 1/2 pecans
- 1/4 sugar
- 1 cinnamon
- 1/2 butter
- 1 margarine
- butterscotch pudding mix
- vanilla pudding mix
Instructions:
1. Combine first 5 ingredients in large bowl; mix well.
2. Pour into ungreased 9-inch square baking pan.
3. Combine remaining ingredients in medium size bowl; mix until crumbly.
4. Sprinkle over apples.
5. Bake at 350F for 45-50 minutes,or until apples are tender and topping is brown.
Title: Texas Brag Cake
Ingredients:
- 1 crushed pineapple
- 1 cherry pie filling
- 1 butter
- 1/2 pecans
- 1
Instructions:
1. In a greased 9 x 13-inch pan spread pineapple and spoon cherry pie filling over it.
2. Sprinkle cake mix evenly over top.
3. Cut butter into small pieces and distribute over the cake mix.
4. Top with pecans and bake for 40 minutes at 350.
Title: Comfort Food Baked Custard
Ingredients:
- 3 eggs
- 1/4 sugar
- 1/8 salt
- 1 vanilla
- 2 1/2 milk
- 1 nutmeg
Instructions:
1. Heat oven to 350*.
2. In large bowl, combine eggs, sugar, salt and vanilla; blend well.
3. Gradually stir in milk.
4. Pour into 6 ungreased 6-oz.
5. custard cups.
6. (If desired, pour mixture into 1 qt. casserole dish.) Sprinkle with nutmeg.
7. Place custard cups in 13x9 inch pan.
8. Pour boiling water into pan around custard cups to a depth of 1 inch.
9. Bake at 350* for 45 to 55 minutes or until knife inserted near center comes out clean.
10. Serve warm or cold.
11. Store in refrigerator.
Title: Chili Chocolate Cinnamon Cake
Ingredients:
- 1 1/2 buttermilk
- 1 butter
- 3/4 dried ancho chile powder
- 1 granulated sugar
- 2 all-purpose flour
- 1 3/4 baking soda
- 1 cinnamon
- 2 salt
- 1/4 eggs
- 2 vanilla
- 1 1/2 hazelnuts
- 1/2 heavy cream
- 1 1/2 confectioners' sugar
- 1/3 cream of tartar
- 1/4 vanilla
- 1 frozen raspberries in light syrup
- 1
Instructions:
1. --ForThe Cake---.
2. Preheat oven to 350°F, grease, flour and line, with parchment paper, the bottom of 2 nine inch round cake pans.
3. In a heavy saucepan, whisk buttermilk, butter, cocoa and chili powder over medium heat until all the butter has melted.
4. In a large mixing bowl, whisk together sugar, flour, cinnamon, baking soda and salt.
5. In a small bowl, whisk eggs and vanilla.
6. Pour chocolate mixture over flour mixture and whisk until blended, add egg mixture and whisk again, then stir in hazelnuts.
7. Pour batter into prepared pans and bake 30- 35 minutes or until toothpick inserted in center comes out clean.
8. Transfer to to baking racks, cool 10 minutes, remove from pans, return to racks and cool completely.
9. --ForThe Whipped Cream---.
10. Chill bowl and beaters in the refrigerator until cold.
11. Beat cream until it starts to thicken, add sugar and cream of tartar, continue beating until soft peaks form, add vanilla and beat until stiff peaks form.
12. --ForThe Raspberry Squeeze Sauce---.
13. Puree raspberries and liquid in a blender or processor, strain in a sieve and store in squeeze bottle in the refrigerator (can be made 4-5 days ahead of time).
14. --ToAssemble And Serve---.
15. Place one cake layer on a serving dish and top with 1/2 the whipped cream, add second layer and the remaining whipped cream.
16. Chill at least 2 hours.
17. Place cake slices on desert dishes and drizzle raspberry sauce in a decorative pattern around the edges.
Title: Pumpkin Chocolate Chip Brownies
Ingredients:
- 1/2 pumpkin puree
- 1/3 egg substitute
- 1/4 all-purpose flour
- 2 baking powder
- 2 ground cinnamon
- 1 ground allspice
- 1 salt
- 1 ground nutmeg
- 1/2
- 1/4
- 1/3
Instructions:
1. Preheat oven to 350. Spray 8- or 9-inch-square baking pan with nonwtick cooking spray.
2. Combine pumpkin, sugar blend, egg substitute, egg whites and oil in large mixer bowl. Beat with an electric mixer on medium speed until blended.
3. Add flour, baking poweder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low until batter is smooth.
4. Stir in morsels.
5. Spread evenly into prepared pan.
6. Bake for 23-30 min or until wooden pick inserted near center comes out clean. Cool pan on wire rack. Cut into 2-inch squares.
Title: Rizogalo - Rice Pudding
Ingredients:
- 4 rice
- 1 water
- 1 milk
- 1 1/2 flour
- 1/2 sugar
- 1/2 fresh lemon rind
- vanilla
- cinnamon
Instructions:
1. Boil water; add rice, stir once and simmer for 15 minutes.
2. Add milk and simmer 30 minutes longer, stirring occasionally.
3. Mix flour with 4 tablespoons water.
4. Add to rice mixture slowly and stir.
5. Add sugar and simmer for 15 minutes.
6. Remove from heat, add vanilla or lemon rind, and pour into 4 individual custard cups or small dishes.
7. Sprinkle with cinnamon.
Title: Indian Corn Cake
Ingredients:
- 1 egg
- 1 water
- 1/2
- 1
- 2
- 1
Instructions:
1. Bake cake in a 9 inch pan per box instructions.
2. Let cake cool for 10 minutes and then de-pan the cake onto a cooling rack.
3. Cool cake completely.
4. After cake has cooled, place in deep freezer for about 30 minutes. This will help in cutting.
5. Cut cake into 3 elipses. See photo in photo section.
6. Place pieces on cardboard and frost.
7. Arrange Reese's Pieces on cake to simulate kernels.
8. The stocks are made from a light weight paper brown bag. Cut paper into strips to resemble corn stocks and add to cake.
9. Tie twin or yarn around corn stocks.
Title: Grandma Lil's Sour Cream Cake
Ingredients:
- 1/4 butter
- 2 baking powder
- 1 baking soda
- 1/4 salt
- 2 cinnamon
- 1 white sugar
- 2 flour
- 2 eggs
- 1/2 sour cream
- 1 vanilla extract
- 1 chocolate chips
- 1/4 confectioners' sugar
- 1 walnuts
Instructions:
1. Mix butter and sugar until creamy.
2. Add eggs and mix well.
3. Add salt, baking powder, baking soda, vanilla, and sour cream; mix well again.
4. Add flour a little at a time; mix well.
5. In another bowl mix cinnamon and sugar.
6. Grease a tube pan well (a round pan with hole in the middle).
7. Fill tube pan with layers
8. Start with a layer of cinnamon and sugar.
9. Then sprinkle chocolate chips and nuts over cinnamon and sugar.
10. Then layer 1/3 of the batter over the chips and nuts.
11. Repeat until pan is full.
12. Bake at 350° for 45-55 minutes.
13. Let cake cool to take out of pan.
14. Sprinkle confectioners' sugar on top of cooled cake through a shaker.
15. Enjoy.
Title: Honey Cake
Ingredients:
- 3 all-purpose flour
- 1 1/2 baking powder
- 1/4 ground cinnamon
- 1/2 baking soda
- 1 instant coffee
- 1/2 boiling water
- 1/4 honey
- 1 orange, rind of
- 1 brandy
- 2 eggs
- 4 sugar
- 1 walnuts
- 1
Instructions:
1. Combine the flour, baking powder, cinnamon, and baking soda; set aside.
2. Mix the instant coffee with the water; blend the oil, honey, orange peel, and brandy.
3. In a large bowl, beat the eggs until frothy; gradually add the sugar and beat until light; add to the honey mixture.
4. Combine the flour mixture alternately with the honey mixture, starting with flour and ending with flour.
5. Stir in the walnuts. Pour the batter into an oiled and waxed paper-lined 13x9x2-inch baking pan.
6. Bake in a 325 oven for about 50 minutes.
7. Test with a toothpick. If moist, continue baking until a toothpick inserted in the center comes out clean.
8. Invert the cake onto a wire rack.
9. Cool. Peel off the waxed paper and wrap in aluminum foil to maintain freshness.
Title: Eldress Prudence's Ambrosia Cake
Ingredients:
- 2/3 butter
- 2 margarine
- 1/2 sugar
- 3 milk
- 4 flour
- 1 eggs
- 2 baking soda
- 1 cream of tartar
- 1/2 egg
- 1 heavy cream
- 1/2 coconut
- 1 sugar
- 1/2 orange, juice and zest of
- 1 butter
- 1/2 margarine
- 1 sugar
- vanilla
Instructions:
1. CAKE: Cream butter and sugar together.
2. Add the eggs one at a time, beating thoroughly after each egg is added.
3. Sift all dry ingredients together and add them alternately with the milk to the sugar-egg mixture.
4. Bake at 350° in two greased 8-inch tins for 30 to 35 minutes.
5. When cool, fill with the following.
6. FILLING: Mix together the above ingredients and spread between the two layers and on the top of the cake.
7. VANILLA SAUCE: Melt butter in medium saucepan. Remove from heat.
8. Add remaining ingredients, mixing well.
9. Simmer, stirring over low heat about 5 minutes or until the sugar is dissolved.
10. Serve hot over pudding or cake.
Title: Milk Chocolate Pound Cake
Ingredients:
- 4 vanilla instant pudding mix
- 1 sour cream
- 1 eggs
- 1 vanilla extract
- 1/2 powdered sugar
- 4
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a 12 cup bundt pan or a tube pan with non-stick spray containing flour (Baker's Joy or Crisco with flour)
3. Break milk chocolate bars into pieces.
4. Chop chocolate pieces into small bits - some may be large.
5. Combine cake mix, pudding mix, sour cream, oil, eggs, and vanilla in a large bowl.
6. Beat with mixer on low speed for 1 minute. Fold in chocolate bits.
7. Pour batter into prepared pan.
8. Smooth out with spatula.
9. Bake in pre-heated 350 degree oven for 55 to 60 minutes or until cake is lightly browned and cake springs back when lightly pressed. Allow cake to cool 20 minutes.
10. Place cake on a serving platter and sift powdered sugar over the top.
Title: Italian Cream Cake
Ingredients:
- 1/2 margarine
- 1/2 vegetable shortening
- 2 sugar
- 5 flour
- 2 baking soda
- 1 buttermilk
- 1 vanilla
- 1 coconut
- 1 black walnut
- 1 cream cheese
- 5 margarine
- 8 confectioners' sugar
- 1/4 vanilla
- 1 black walnut
- 1
Instructions:
1. Cream margarine and shortening with sugar.
2. Add egg yolks; mix well.
3. Combine flour and soda; add alternately with buttermilk.
4. Add vanilla, coconut and nuts; fold mixture in egg whites.
5. Bake at 350 degrees for 25 minutes.
6. Italian Cream Cake Frosting: Beat together cream cheese and margarine, then add sugar and vanilla.
7. Ice cake; put black walnuts between layers and on top.
Title: Stacked Brownie Reese's Cookie
Ingredients:
- 16 1/2
- 12
- 18
Instructions:
1. Preheat oven to 350.
2. Press one cookie square each muffin cup.
3. Place a Reese cup upside down on the cookie dough.
4. Top with prepared brownie mix filling 3/4 full.
5. Bake for 18 minutes.