lumicero/recipes-ing2inst huggingface dataset:
Title: Oaty Chocolate Chip Cookies
Ingredients:
- 175 plain flour
- 15 baking powder
- 55 rolled oats
- 115 butter
- 115 sugar
- 25 golden syrup
- 55 corn syrup
- chocolate chips
Instructions:
1. Preheat oven to 180 degC/350 degF.
2. Sift flour and baking powder together. add oats and rub in butter until mix resembles breadcrumbs.
3. Add sugar, syrup and choc chips until it forms a stiff dough.
4. Roll on a floured surface and cut out rounds or roll into a 9cm diameter sausage and slice into eight for chewy cookies.
5. Bake on a parchment covered tray for 20 - 30 minutes.
Title: Cream Cheese Coconut Pecan Pound Cake
Ingredients:
- 1 1/2 butter
- 1 cream cheese
- 3 sugar
- 6 eggs
- 3 flour
- 1/2 salt
- 1 1/2 vanilla extract
- 1 pecans
- 1/2 coconut
Instructions:
1. Preheat oven to 325°F
2. Grease and flour a 12 cup tube or bundt pan.
3. Beat butter and cream cheese at medium speed with an electric mixer until creamy.
4. Gradually add sugar, beating at medium speed until light and fluffy.
5. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
6. Sift together flour and salt; add to butter mixture.
7. Beat batter at low speed just until blended after each addition.
8. Stir in vanilla, pecans, and coconut.
9. Pour batter into a greased and floured 12-cup tube pan.
10. Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
11. Cool in pan on a wire rack 10 to 15 minutes.
12. Remove from pan; cool completely on wire rack.
Title: Fresh Strawberry Bars
Ingredients:
- 3/4 butter
- 3/4 peanut butter
- 1 brown sugar
- 1/2 granulated sugar
- 2 baking powder
- 1/4 salt
- 2 eggs
- 1 vanilla
- 2 1/4 all-purpose flour
- 1/2 strawberries
- 4 strawberries
Instructions:
1. Heat oven to 350. Line 13x9x2-inch baking pan with foil, extending foil beyond edges. Set aside.
2. In large mixing bowl beat butter and peanut butter on medium to high for 30 seconds. Beat in sugars, baking powder, and salt until combined. Add eggs and vanilla; beat until combined. Beat in as much flour as you can with mixer. Stir in remaining flour.
3. Spread dough in prepared pan. Bake 25 minutes or until top is lightly browned and toothpick inserted near center comes out clean.
4. Cool completely on rack. Remove from pan by lifting foil. Spread jam and top with berries. Cut into bars. Serve at once or refrigerate up to 6 hours.
5. Make Ahead: Wrap the peanut butter base in foil; store at room temperature up to 24 hours. Before serving, top with jam and berries. Or freeze the peanut butter base in a freezer container up to 3 months.
Title: Almond Oatmeal Crispies (Cookie Mix)
Ingredients:
- 1/2 butter
- 1 margarine
- 1 almond paste
- 1 egg
- 1 water
- 24 powdered sugar
- 1/2 water
- 1/4
- 1
Instructions:
1. Heat oven to 375°F
2. In large bowl, beat butter and almond paste with electric mixer on medium speed until well blended.
3. Beat in egg until well blended.
4. Stir in cookie mix and 1 tablespoon water until soft dough forms.
5. Using cookie scoop (2-tablespoon size), drop dough by level scoopfuls 2 inches apart onto ungreased cookie sheets.
6. Press 1 almond in center of each mound of dough.
7. Bake 12 to 14 minutes or until edges are light golden brown.
8. Cool 1 minute; remove from cookie sheets to cooling rack.
9. Cool completely, about 15 minutes.
10. In small bowl, mix icing ingredients until smooth.
11. Drizzle icing over cookies.
Title: Super-Moist Chocolate Cake With Fluffy Peanut Butter Frosting
Ingredients:
- 1 Hellmann's mayonnaise
- 1 water
- 1 eggs
- 3 ground cinnamon
- 1 marshmallow cream
- 1 creamy peanut butter
- 1/2 margarine
- 1/3 confectioners' sugar
- 1 1/3 milk
- 2 vanilla extract
- 1/4
Instructions:
1. For cake, preheat oven to 350 degrees F. Grease and lightly flour two 9-inch round cake pans, set aside. (If desired, prepare 13 x 9 pan or 24 cupcakes.).
2. In a large bowl, with electric mixer on low speed, beat all cake ingredients 30 seconds. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans.
3. Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely.
4. For Frosting, in a small bowl, with electric mixer at low speed, beat marshmallow cream, creamy peanut butter and margarine until smooth. Increase speed to medium and beat in remaining ingredients until blended. Evenly spread frosting on completely cooled cake. (Frosting will be sticky.).
Title: Lemon Cake
Ingredients:
- 4 eggs
- 2/3 canola oil
- 2/3 water
- 1 confectioners' sugar
- 1 lemon juice
- 2
Instructions:
1. Mix together; beat 4 minutes. Put into greased tube pan.
2. Bake in 350°F oven 35-40 minutes.
3. Cool, then pierce the top of the cooled cake with a fork.
4. Make icing from confectioners' sugar and lemon juice, drizzle over cake.
Title: Tembleque - Coconut Pudding
Ingredients:
- 1 cream of coconut
- 2 milk
- 1/2 cornstarch
- 1 salt
- 4 sugar
- 1 vanilla
- ground cinnamon
Instructions:
1. In a bowl combine milk and cream of coconut. In saucepan, dissolve corn starch in 1/2 cup of milk mixture.
2. Add remaining milk mixture, salt, sugar, vanilla. Stir on medium high until mixture begins to thicken. Lower heat to medium. Stir constantly until mixture boils and thickens. Boil about 2 minutes, stirring gently.
3. Pour into mold (or pan) which has been rinsed in cold water. Cool. Refrigerate 6 hours or overnight.
4. Unmold. Slice, sprinkle with cinnamon.
Title: Harvest Pumpkin Cobbler
Ingredients:
- 1 pumpkin
- 1 evaporated milk
- 1 egg
- 1/3 sugar
- 1/4 brown sugar
- 1 1/2 flour
- 1 pumpkin pie spice
- 1/8 salt
- 1/2 flour
- 1/2 sugar
- 1 1/2 baking powder
- 1/8 salt
- 1/2 milk
- 1/4 butter
- 1/2 vanilla
Instructions:
1. To make the filling: in a mixing bowl, combine the pumpkin evaporated milk, and egg.
2. Add in 1/3 cup sugar, brown sugar, 1 1/2 teaspoons flour, pumpkin pie spice, and 1/8 teaspoon salt; whisk lightly just until combined; set aside.
3. In another bowl, combine 1/2 cup flour, 1/2 cup sugar, baking powder, and 1/8 teaspoon salt.
4. Stir in the milk, 2 tablespoons melted butter, and vanilla.
5. Pour the remaining melted butter into a 2-quart square baking dish, tilting dish to coat.
6. Pour batter into dish, spreading evenly.
7. Spoon pumpkin mixture on top.
8. Bake, uncovered, at 350° for 45-50 minutes or until top is golden.
9. Serve warm.
Title: Easy Summer Pudding
Ingredients:
- 750 caster sugar
- 100
- 100 -150
Instructions:
1. Put soft fruits into a pan with the sugar and cook gently for 5 minutes to soften.
2. Line the base and sides of a large pudding basin (900ml) with the bread making sure there are no gaps and reserving 2 slices for the top.
3. Put the fruit and all but 2 tablespoons of the juice into the basin and cover with the remaining bread.
4. Put a plate on top of the basin and weigh down with weights or a heavy jar.
5. Chill in the fridge overnight.
6. To unmould hold a serving plate inverted over the top and turn the pudding over.
7. Use the reserved juice to pour over any parts of the bread that did not colour.
8. Serve with cream/crème fraiche.
Title: Jelly Roll
Ingredients:
- 1 sugar
- 1 shortening
- 1/3 eggs
- 4 salt
- 1 baking powder
- 1 vanilla
- 1
- 1/4
Instructions:
1. Sift together flour, sugar, salt, baking powder, and add shortening.
2. Beat in 2 eggs and flavoring. Beat until very smooth.
3. Separate remaining eggs. Add yolks to batter, beating well.
4. Beat the 2 whites stiff and fold inches.
5. Pour batter in well greased shallow pan about 15 by 10 and spread evenly. Bake at 375 for 15 minutes.
6. When cake is done, immediately turn cake onto cloth well sprinkled with powdered sugar.
7. Quickly cut off crisp edges and spread with jam or jelly which has been beaten up to spread easily.
8. Then roll the cake from one side using the cloth as a pusher. Leave in cloth till cold, at least 1/2 hour. Do not over beat and do not bake more than 15 minutes. This cake can be made the day before and will be fresh.
9. Note: Other fillings might be vanilla or chocolate custard or one of many pudding mixes. Lining pan with greased wax paper will help in getting cake out without breaking it.
Title: Rich Chocolate Cake
Ingredients:
- 3 all-purpose flour
- 2 cornstarch
- 1/4 baking soda
- 1 1/2 salt
- 1/2 light brown sugar
- 1 1/2 unsalted butter
- 8 sour cream
- 1 eggs
- 3 vanilla extract
- 1 water
- 1
Instructions:
1. Position a rack in lower third of oven and preheat to 350F.
2. Line the bottoms of two 9x2-inch round pans with parchment paper.
3. Melt chocolate in microwave (LOW or MED), stirring occasionally until smooth.
4. You may use a double boiler too (make sure water is HOT, not simmering).
5. Cool chocolate until tepid.
6. Sift flour, cornstarch, baking soda and salt into a large mixing bowl.
7. Add brown sugar.
8. Using a paddle blade on electric mixer, combine the ingredients on low speed.
9. Add butter and sour cream.
10. Mix on med-low speed for 1 min to make a thick batter.
11. Add eggs, melted chocolate and vanilla.
12. Increase speed to high and beat for 2 mins.
13. Stop and scrape down the bowl.
14. Resume mixing at med-high, for about 5 sec.
15. Reduce speed to low and slowly pour in the water just until thoroughly blended.
16. Spoon batter into prepared pans and spread it evenly.
17. Bake until tops spring back when pressed lightly in the centers and a toothpick inserted into the centers comes out clean, 30-35 mins.
18. Transfer to cooling racks and cool for 10 mins.
19. Invert onto racks and remove pans.
20. Peel off the parchment and cool the cakes right side up.
21. NOTE: The cake can be baked 1 day in advance.
22. Wrap the cooled cake layers tightly with plastic wrap to store.
23. Or to freeze, over-wrapped with foil, for up to 2 weeks.
Title: Neapolitan Gooey Cake Bars
Ingredients:
- 1 unsalted butter
- 1 butter
- 1 eggs
- 1 1/2 sweetened condensed milk
- 3
- 3/4
Instructions:
1. Preheat oven to 350 degrees F. Line a 13" x 9" x 2" baking pan with foil and spray with cooking spray.
2. In a large mixing bowl, combine the chocolate cake mix with one stick of butter and one egg. Mix until combined well. Press evenly onto the bottom of the prepared baking pan.
3. In another large mixing bowl, combine the white cake mix with one stick of butter and one egg. Mix until combined well. Press evenly over the chocolate layer in pan.
4. In a third large mixing bowl, combine the strawberry cake mix with one stick of butter and one egg. Mix until combined well. Press evenly over the white layer in pan.
5. Evenly drizzle the sweetened condensed milk over the strawberry layer.
6. Bake in the preheated oven for 40 to 45 minutes, until center is cooked through.
7. Let cool completely before removing from pan, peeling away foil and cutting into bars or squares.
8. NOTE: Trim off all the edges after removing from pan but before cutting into bars/squares for a nicer/neater look.
Title: Blueberry Delight
Ingredients:
- 2 graham cracker crumbs
- 1/2 powdered sugar
- 1 pecans
- 1/2 butter
- 1 margarine
- 1 cream cheese
- 2 sugar
- 2 eggs
- 1 lemon juice
- 1
Instructions:
1. Combine first 3 ingredients; add butter, stirring well.
2. Press into a greased oblong pan.
3. Beat cream cheese at medium speed with an electric mixer until smooth.
4. Add 1 cup sugar, eggs, and lemon juice, mixing until smooth.
5. Spread over crust.
6. Bake at 350°F for 25 minutes or until set; cool completely.
7. Spread pie filling over cream cheese mixture; spread whipped topping over filling.
8. Cover and chill several hours.
Title: Apple Sour Cream Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 vanilla
- 2 flour
- 1 baking soda
- 1 baking powder
- 1/4 salt
- 1 sour cream
- 2 apples
- 1/2 cinnamon
- 1 brown sugar
- 1/2 butter
- 2
Instructions:
1. Preheat oven to 350.
2. Grease a 13 x 9 x 2 baking pan.
3. Cream butter and sugar.
4. Add eggs and vanilla, beat well.
5. Sift together flour, baking soda, baking powder, and salt.
6. Add dry ingredients to the first mixture alternately with 1 cup sour cream.
7. Stir in chopped apples.
8. Spread evenly in greased pan.
9. Mix together ingredients for nut topping.
10. Sprinkle over batter.
11. Bake for 35-40 minutes.
Title: Tropical Banana Cake
Ingredients:
- 2 1/4 flour
- 1 1/2 sugar
- 1 1/2 baking powder
- 1 baking soda
- 1/2 salt
- 1 banana
- 3/4 buttermilk
- 1/2 shortening
- 1 vanilla
- 2 eggs
- 1 brown sugar
- 8 butter
- 4 margarine
- 1/2 milk
- 1 pecans
- coconut
Instructions:
1. Mix the dry ingredients for the cake in a large bowl.
2. Add the banana, buttermilk and shortening, mix on medium with an electric mixer.
3. Add the eggs and vanilla, mix until well incorporated.
4. Pour batter into 1 9x13" pan which has been greased and floured, or 2 8" pans that have been greased and floured.
5. Bake at 350 for 35 minutes or until a cake tester comes out clean.
6. Remove cakes from oven and cool.
7. For 8" layers, cool 10 minutes in the pans, turn out onto racks and cool completely.
8. Frosting----------.
9. Mix the brown sugar with the butter until combined.
10. Add milk and mix until combine.
11. Add pecans and coconut.
12. For a 9x13 cake-------.
13. Cover the cake with the frosting mixture and put under a broiler for 3-4 minutes.
14. For the layer cake: Put the layers on a cookie sheet and spread each one with half of the frosting.
15. Broil for 3-4 minutes.
16. Let cool completely before assembling the cake.
17. This makes a very good, rustic looking layer cake.
Title: Almond Lemon Chocolate Chews #RSC
Ingredients:
- 1 1/2 all-purpose flour
- 1/4 whole wheat pastry flour
- 1/4 baking powder
- 1/2 baking soda
- 1/4 sea salt
- 1 almond paste
- 1/2 sugar
- 2 honey
- 1/2 unsalted butter
- 1 egg
- 1 fresh lemon zest
- 2 lemon juice
- 1 1/2
- 1/2
Instructions:
1. Wisk together dry ingredients. Set aside.
2. In a large bowl beat with a hand mixer (crumbled up or grated) almond paste, sugar, honey and butter until well blended. Add egg, zest and lemon juice. Beat until fluffy and light. Stir in dry ingredients. Stir in chocolate chips. Cover bowl with Reynolds wrap and refrigerate for at least 1 hour.
3. Preheat oven to 350 degrees. Line a cookie sheet with Reynolds wrap, and lightly spray with non stick spray.
4. Roll dough into walnut sized balls (1 inch). Roll in the almonds and place 2 inches apart on prepared cookie sheet and bake 9-12 minutes, or until lightly browning.
5. Let it set on sheet for 2 minutes and remove to a rack to cool.
6. Eat often!
Title: Ted's Strawberry Shortcake
Ingredients:
- 1 strawberry
- 1 1/2 sugar
- 2 flour
- 2 1/2 baking powder
- 1/2 salt
- 1 1/4 heavy cream
- sugar
- vanilla ice cream
Instructions:
1. FOR THE STRAWBERRIES: In a container with a lid, place strawberries, and sprinkle with sugar over the strawberries. Let sugar marinate over the strawberries for a couple of hours before using.
2. Preheat oven to 450°F Sift together flour, salt, and baking powder. Stir heavy cream into sifted flour and mix gently until the flour is just incorporated. Gently knead and shape into 4 equal sized biscuits. Make four biscuits with dough, and place on a greased cookie sheet. If you have some dusting sugar, sprinkle a little onto the biscuits. Bake for approximately 10 to 15 minutes, the biscuits will be golden brown when done.
3. SHORTCAKE ASSEMBLY:
4. 1 biscuit.
5. 1 scoop Hagan Daas Vanilla Ice Cream.
6. Strawberries.
7. Whipped Cream.
8. Slice shortcake in half, lay bottom of shortcake in a plate, then add a scoop of ice cream, a spoonful of strawberries, top with the biscuit top and whipped cream. Add additional strawberries t the plate around the biscuit.
9. This is a great dessert to make ahead of time, and assemble the shortcakes right before dinner. I think if you added blackberries, or even blueberries to the mixture you would have a wonderful new creation.
Title: Gajar Ka Halwa (Carrot Pudding)
Ingredients:
- 2 carrots
- 1 evaporated milk
- 1 sweetened condensed milk
- 5 cardamom pods
- 4 ghee
- 5 powdered milk
Instructions:
1. Cook evaporated milk, cadamom pods, and carrots in a heavy deep saucepan and bring it to boil then reduce heat.
2. Cook over medium heat until all the milk gets dried up.
3. Stir the mixture occasionally to prevent any sticking.
4. Add sweetened condensed milk and ghee and let the mixture dry.
5. When it is close to dry and carrots are soft add powdered milk. Mix with a little water to make a paste.
6. Note: This can be garnished with nuts or soaked raisins or fresh cream.
Title: Golden Semolina Biscotti
Ingredients:
- 5 butter
- 2/3 sugar
- 1/2 salt
- 1/2 vanilla
- 2 eggs
- 2 baking powder
- 2 flour
- 1 1/2 semolina flour
- 1/3 dried cranberries
- 1 golden raisin
- 1
Instructions:
1. Preheat oven to 350F (325F convection). Line a baking sheet with parchment paper.
2. Stir together melted butter, sugar, salt, flavoring and vanilla, mixing until blended.
3. Stir in eggs, then blend in the flour, baking powder and semolina flour.
4. Mix in the cranberries and raisins. Divide dough into two portions.
5. Form the dough into two 10 x 2.5" logs, slightly flattened, on the prepared baking sheet. The dough is quite sticky. Flour your hands as required when forming the dough.
6. Bake for 25 minutes until a light golden colour. Remove from oven and place on a cooling rack until cool enough to handle, about 10-15 minutes.
7. Reduce oven temperature to 325F (300F convection).
8. Slice on the diagonal into 1/2"-3/4" pieces. Place biscotte on baking sheet on the cut edge and bake for about 15 minutes until golden.
Title: Fruit Pizza
Ingredients:
- 1 cream cheese
- 8 confectioners' sugar
- 2 sour cream
- 2 vanilla
- 1/2 crushed pineapple
- 1 mandarin oranges
- 1 banana
- 1 -2 strawberry
- 1 green seedless grapes
- 30 kiwi fruits
- 2 raspberries
- 1 mixed berry
Instructions:
1. Prepare "crust" by pressing cookie dough onto ungreased disposable foil pizza pan, making small lip around edge. Bake at 350°F for 7-9 minutes. Cool.
2. Mix cream cheese, sugar, sour cream & vanilla till smooth, adding a bit of the reserved pineapple juice for added flavor and better spreading consistency. Spread onto cooled crust, leaving 1/2 " edge.
3. Prepare fruit by draining pineapple, reserving liquid. Slice bananas into pineapple juice to retard browning. Drain.
4. Drain oranges, Slice all other fruit.
5. Start arranging the sliced strawberries around edge of crust, points facing out. Next add pineapple, spreading evenly over cream cheese. Then just layer all the other fruit over the "pizza" in a pleasing manner. I usually put the kiwi on last as it's the "pepperoni". Garnish the center, if desired, with a whole strawberry.
Title: Peanut Chocolate Cake
Ingredients:
- 1/2 butter
- 2 1/4 light brown sugar
- 3 eggs
- 3 vanilla
- 2 all-purpose flour
- 2 1/4 baking soda
- 2 salt
- 1/2 sour cream
- 1 water
- 1 butter
- 1 peanut butter
- 1 confectioners' sugar
- 4 milk
- 1/4 vanilla
- 2
- 1
Instructions:
1. CAKE: Preheat oven to 350 F.
2. In a large bowl, mix butter and brown sugar.
3. Beat in eggs, one at a time.
4. Add chocolate and vanilla and beat well.
5. Sift flour, baking soda and salt together and add to creamed mixture alternately with the sour cream.
6. Gradually beat in water.
7. Pour into two greased and flored 9" round baking pans.
8. Bake for 35- 40 minutes, or until toothpick inserted in center comes out clean.
9. Cool for 10 minutes in pan, then remove and place on wire rack to cool completely.
10. FROSTING: Cream butter, peanut butter, confectioners' sugar, milk and vanilla in bowl until smooth.
11. If needed for desired consistency, add 1 teaspoon of milk at a time to get the frosting you desire.
12. Place bottom layer of cake on cake plate and spread top with peanut butter frosting.
13. Place next layer on top and frost sides, then top of the cake with the frosting.
14. (The original recipe calls for spitting the 2 layers and making 4. I leave my cake in 2 layers. I'm lazy!) Once cake is frosted, sprinkle chopped honey roasted peanuts on top or press them onto the sides of the cake.
Title: Pudding Fruit Salad
Ingredients:
- 1 prepared vanilla pudding
- 1/2 seedless grapes
- 1 mini marshmallows
- 1 mandarin orange segments
- 1 pineapple chunks in juice
- 1 fresh strawberries
- 1
Instructions:
1. In a medium bowl, mix pudding and whipped topping.
2. Gently stir in grapes, marshmallows, oranges, and pineapple. Add strawberries; toss gently to coat.
3. Serve immediately or store in refrigerator up to 8 hours.
Title: Sago Cream Dessert
Ingredients:
- 2 sago
- 1 milk
- 1/4 salt
- 2 brown sugar
- 2 eggs
- 1/4 vanilla
Instructions:
1. Place sago in a medium sized pot and add the milk.
2. Bring to the boil then simmer very slowly over low heat for 7-10 minutes, stirring occasionally.
3. Add the salt and sugar and bring to the boil again.
4. While milk/sago mixture is simmering separate the eggs, ( whites in one bowl and yolks in another). Beat the egg whites until they form peaks that turn over at the top when the beater is lifted from them.
5. After bringing to the boil again when salt and sugar have been added remove from heat and pour a little of the mixture into the egg yolks which have been slightly beaten and mix thoroughly.
6. Pour this back into the saucepan and mix well.
7. Return pan to the heat and bring to the boil again, stirring all the time.
8. Remove from the heat as soon as it boils and with a metal spoon fold in the egg whites and the vanilla.
9. Either pour into a serving bowl to get cold or leave in the saucepan to cool if putting in individual dishes.
10. Serve either warm, at room temp or cold.
Title: The Best Sugar Cookie Cut-Outs W/ Icing
Ingredients:
- 3 eggs
- 1 butter
- 2 sugar
- 1/2 evaporated milk
- 1 baking soda
- 2 nutmeg
- 1 1/2 vanilla extract
- 2 baking powder
- 7 1/2 all-purpose flour
- 2 powdered sugar
- 3 evaporated milk
- 1 vanilla extract
Instructions:
1. In a very large mixing bowl, beat the eggs.
2. Add butter, sugar, evaporated milk and mix well.
3. Add a tiny amount of water to the baking soda (just enough to stir) and add to the bowl.
4. Sift flour and baking powder together; blend gradually into cookie mixture.
5. Chill until easily handled.
6. Grease and flour cookie sheets.
7. Roll dough to 1/4-inch thickness and cut into desired shapes.
8. Bake at 375° for 10-12 minutes.
9. Remove to wire racks to cool.
10. Ice cooled cookies Icing: Sift powdered sugar into a bowl.
11. Add evaporated milk and vanilla, mix well.
12. Add food color if desired.
Title: Chocolate Cake
Ingredients:
- 1/2 granulated sugar
- 1 brown sugar
- 1 3/4 all-purpose flour
- 3/4 cocoa powder
- 1 salt
- 1 1/2 baking powder
- 1 1/2 baking soda
- 2 eggs
- 1/2 canola oil
- 1 buttermilk
- 1 boiling water
- 3/4 granulated sugar
- 1 heavy cream
- 5 unsalted butter
- 4 pure vanilla extract
- 1
Instructions:
1. Lightly butter the bottom of two 9-inch round cake pans. Line the bottom with parchment paper, then butter and flour the parchment and the sides of the pans.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, salt, baking powder, and baking soda, mixing on low speed. Min in the eggs, oil, and milk.
3. Increase the speed to medium and beat for 2 minutes. Reduce the speed to low and mix in the water. The batter will be soupy.
4. Divide the batter evenly between the cake pans. Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean.
5. Remove from the oven and cool on a cooling rack for 5 minutes, then turn the layers out onto the rack and cool completely.
6. When the cakes have cooled, check the frosting. It should have the consistency of mayonnaise. If it is still too thin, allow it to cool longer.
7. For the Frosting:.
8. In a small saucepan, combine the sugar and cream and bring to a boil over medium heat, stirring occasionally. Reduce the heat and simmer for 6 minutes. Add the chocolate and butter and stir until melted. Pour into a bowl and stir in the vanilla.
9. Place one cake layer on a serving plate. Spread the frosting with a hot palette knife or icing spatula to give the frosting a beautiful shine. Run the knife under hot tap water and dry with a towel. Spread about ¾ cup of the frosting over the top of the first layer. Top with the second layer. Spread the remaining frosting over the top and sides of the cake, heating the knife again as necessary.