lumicero/recipes-ing2inst huggingface dataset:
Title: Red, White, & Blue Dump Cake
Ingredients:
- 1 blueberries
- 1 butter
- 1
- 1/2
Instructions:
1. Preheat Oven to 325.
2. In a 9x12 pan layer or "dump" ingredients in order listed: Strawberry Pie Filling, Blueberries, Cake Mix, Melted Butter.
3. Bake at 325 for 45 minutes or until top is a light golden brown.
4. Serve warm.
Title: Treasured Gingerbread
Ingredients:
- 2 flour
- 1 dark brown sugar
- 3/4 butter
- 2 cinnamon
- 1 baking soda
- 1 nutmeg
- 1/2 ginger
- 2 eggs
- 1 buttermilk
Instructions:
1. Combine flour and sugar.
2. Cut in butter.
3. Reserve 1 cup of this mixture for topping.
4. Add cinnamon, soda, nutmeg and ginger to remaining flour mixture.
5. Stir in eggs and buttermilk; (Do not use electric mixer).
6. Pour batter into ungreased 9 x 13 pan.
7. Sprinkle with reserved topping and bake in preheated 350° oven for 45 minutes or until done.
Title: Applesauce Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1 vanilla
- 1 3/4 cake flour
- 1 raisins
- 1 baking soda
- 1 salt
- 1/4 cinnamon
- 1 nutmeg
- 1 clove
- 1/2 applesauce
- 1 powdered sugar
- 1
Instructions:
1. Cream butter and sugar.
2. Add egg and vanilla.
3. Sift together dry ingredients, except for powdered sugar,and add to butter mixture.
4. Stir in applesauce.
5. Pour into greased pan.
6. Bake in 350 degree oven about 35 mins or until toothpick comes out clean.
7. Cool and remove from pan.
8. Dust with powdered sugar.
Title: Fat Free Dark Chocolate Brownies
Ingredients:
- 1 3/4 sugar
- 3/4 all-purpose flour
- 1/2 whole wheat flour
- 1/2 baking powder
- 1/2 prune baby food
- 7 unsweetened applesauce
- 2 buttermilk
- 1/4 vanilla
- 2 walnuts
- 2/3 powdered sugar
Instructions:
1. Preheat oven to 350 degrees. Lightly spray a 13" X 9" baking pan with no-stick spray. Set the pan aside.
2. In a large bowl, stir together the sugar, cocoa, all-purpose flour, whole-wheat flour and baking powder. Set the flour mixture aside.
3. In another large bowl, beat the egg whites until foamy. Slowly stir in the prunes or applesauce, buttermilk and vanilla. Add the egg mixture to the flour mixture and beat with an electric mixer until thoroughly combined. Fold in the walnuts.
4. Transfer the batter to the prepared pan. Bake 30 minutes or until the brownies just begin to pull away from the sides of the pan (do not overbake). Cool completely on a wire rack. Lightly sprinkle with the powdered sugar, then cut into bars.
Title: Orange Tapioca Salad
Ingredients:
- 2 tapioca pudding
- 1 water
- 3 mandarin orange
- 1 Cool Whip
- 1 1/2
Instructions:
1. Mix pudding and jello with water and microwave 8 minutes on"High", stir every 2 minutes.
2. Remove and chill until almost set.
3. Add oranges and Cool Whip; mix.
4. Chill until set.
Title: Lady Baltimore Filling and Icing
Ingredients:
- 3 sugar
- 3/4 water
- 4 raisins
- 1 figs
- 1/3 pineapple chunk
- 3
- 1/2
Instructions:
1. Boil sugar and water until it spins a thread (236F) and pour, ver slowly into stiffly-beaten egg whites, beating constantly until cool and of spreading consistency.
2. Add remaining ingredients, blend.
3. Spread between the layers and on top and sides of cake.
Title: Sweet Potatoes & Pineapple Coconut-"Naples Style"
Ingredients:
- 3 sweet potatoes
- 3 pineapple
- 1 butter
- 1/2 crushed pineapple
- 3/4 brown sugar
Instructions:
1. peel and dice sweet potatoes.
2. add juice from pineapple can to sweet potatoes, sauté at med-high, in butter and pineapple juices, cook till fork tender.
3. add remaining ingredients to pot and cook 5 minutes until fully blended. salt and pepper to taste.
4. serve as a side dish or add whipped cream for dessert or add soup (see above comments) and/or fruit ingredients.
Title: Christmas Puddings
Ingredients:
- 3 flour
- 5 salt
- 1/2 mixed spice
- 1/2 mace
- 3 suet
- 1/4 brown sugar
- 1/4 currants
- 3 raisins
- 1 dates
- 1/2 oranges, juice of
- 1 golden syrup
- 3 eggs
- 2
- 1
Instructions:
1. Sift flour, salt and spices together.
2. Put suet, breadcrumbs, sugar, eggs, stout and golden syrup, almond essence and juice into bowl.
3. Mix well.
4. Stir in nuts and fruit.
5. Add dry ingredients and mix well.
6. Turn batter into thoroughly greased 2-quart mold.
7. Cover tightly with greased cover or aluminum foil, waxed paper or parchment.
8. Place mold on trivet or rack in steamer or deep kettle.
9. Pour boiling water into steamer about half the height of mold.
10. Cover and steam pudding for six hours.
11. Add more boiling water if necessary during steaming.
Title: Decadent Vegan Chocolate Mousse
Ingredients:
- 1/4 dates
- 1/4 water
- 2 water
- 2 maple syrup
- 1/2 vanilla extract
- 1 1/4 avocados
- 6
Instructions:
1. Blend the 1/4 cup water, dates, maple syrup, and vanilla until smooth.
2. Add avocado and coca and blend until creamy.
3. Add the remaining water and process for another 30 seconds or so.
4. Serve chilled.
5. Should keep for several days in the refrigerator.
Title: Grandma Campbell's Jelly Cake
Ingredients:
- 1 sugar
- 1/2 butter
- 3 eggs
- 2 flour
- 1/2 milk
- 1 vanilla
- 1
Instructions:
1. Melt butter and sugar together.
2. Add eggs, flour and milk.
3. The recipes says 1/2 cup milk, but Grandma added"OR until of batter consistency" at the bottom.
4. Then add vanilla.
5. Bake in 4 greased and floured 9 inch pans at 400 degrees for 15-18 minutes, as the layers should be about 1/2 inch thick when done.
6. Melt the apple jelly.
7. Pour 3 ounces of jelly over each layer as they are stacked.
8. Sometimes I also frost the sides with Vanilla Buttercream Frosting, or serve the cake warm with whipped cream.
Title: Homemade Apple Crisp or Apple Crumble
Ingredients:
- 5 apples
- 1 orange, zest of
- 1 lemon, zest of
- 2 lemon juice
- 2 granulated sugar
- 1/2 ground cinnamon
- 2 ground nutmeg
- 1 flour
- 1 1/2 granulated sugar
- 3/4 light brown sugar
- 3/4 butter
- 4 kosher salt
- 1/2 oatmeal
- 1 unsalted butter
- 1/2
Instructions:
1. Preheat the oven to 350 degrees F.
2. Butter a 9 by 13 by 2-inch baking dish.
3. Zest the orange and the lemon and squeeze the juices from both.
4. Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
5. To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas.
6. Scatter evenly over the apples and cut the 4 table spoons of butter into slices. Place the slices all over the top of the topping. If you skip this step, you may find that you have dry spots in the topping.
7. Place the crisp in its baking dish on a sheet pan to catch anything that may spill over and bake for 1 hour until the top is brown and the apples are bubbly.
8. Allow to rest for 15 minutes before serving.
9. COOKS NOTES: This can be made the day before. To store, let cool to room temperature, lightly place a paper towel on top of the crisp to absorb condensation. Cover tightly with foil, plastic wrap, or a lid. To reheat, place leftovers in the oven at 350 degrees for 15 minutes. Or, microwave single servings for 30-40 seconds at a time until warmed through.
Title: Italian Chestnut Cake
Ingredients:
- 1 1/4 all-purpose flour
- 8 butter
- 3/4 caster sugar
- 1 chestnut puree
- 9 eggs
- 7 dark rum
- 1 1/4
Instructions:
1. Preheat oven to 180c/350 degrees F.
2. Grease a springform cake tin& line.
3. Cream butter& three-quarters of the sugar.
4. Fold in two-thirds of the chestnut puree, alternating with the egg yolks,& beat.
5. Fold in the sifted flour.
6. Whisk the egg whites until stiff.
7. Beat a little of the egg whites into the chestnut mixture, until evenly blended, then fold in the remainder.
8. Gently pour the cake mix into the tin.
9. Cook for 1 1/4 hours or until cooked.
10. Leave the cake in the tin& pirece holes evenly all over the cake with a skewer.
11. Sprinkle 4 tablespoons of the rum over the top& allow to cool before removing from the tin.
12. Cut horizontally into two layers.
13. Place the bottom layer on a serving plate.
14. Beat the cream, rum, sugar& chestnut puree until thick.
15. Spread two-thirds of cream on the bottom layer& place the other layer on top.
16. Spread the remaining cream over the top& sides of the cake.
17. Decorate with piped cream stars.
Title: Irish Coffee Chocolate Mousse
Ingredients:
- 4 bittersweet chocolate
- 1 heavy cream
- 1 1/2 instant espresso powder
- 3 -4 eggs
- 2 sugar
- 4 vanilla extract
- 1/2
Instructions:
1. To make the mousse, place the chocolate, 1/3 cup cream and 1/4 tsp espresso powder in a heatproof bowl. Set the bowl in a skillet of barely simmering water. Stir frequently until the chocolate is completely melted and smooth. Remove the bowl from the skillet, stir in the whiskey and set aside. (You can use a double boiler instead of the bowl and skillet.).
2. In a heatproof medium bowl, whisk the eggs with 1 TB water and 2 TB sugar until well blended. Set the bowl in the skillet and whisk the eggs constantly (to prevent from scrambling) over hot (not simmering) water until they register 160 degrees on a thermometer. Remove the bowl from the skillet and beat at high speed with an electric mixer until the eggs have a texture like softly whipped cream, 3--4 minutes.
3. Fold one-quarter of the eggs into the chocolate. Scrape the chocolate mixture over the remaining whipped eggs and continue to fold just until evenly incorporated. Divide the mousse among 6--8 ramekins. Chill at least 1 hour, or unitl set, before serving.
4. In a chilled mixing bowl with chilled beaters, beat the remaining 2/3 cup of cream with the vanilla, the remaining 4 tsp sugar and the remaining 1 1/4 tsp espresso powder until nearly stiff. Top each mousse with a dollop of cream before serving.
Title: Chewy Chocolate Chip Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1 butter
- 1 brown sugar
- 1/2 sugar
- 1 vanilla extract
- 1 egg
- 1
Instructions:
1. Preheat oven to 325 degrees. Cover a baking sheet with parchment paper.
2. In one bowl, mix together flour, baking soda, and salt.
3. In separate bowl, mix butter, brown sugar, and sugar.
4. Add vanilla, egg, and egg yolk to the wet ingredients (butter, brown sugar, sugar mixture). Mix well.
5. Add dry ingredients (flour, baking soda, salt) to wet mixture.
6. Add chocolate chips, mix until chips are incorporated.
7. By hand, roll pieces of dough into 1 1/4 inch balls then flatten until approximately 2 1/2 inches in diameter. Place on cookie sheet covered by parchment paper.
8. Bake for 12-15 minutes. Let them sit for about 10 minutes. The earlier you take them out, the chewier they will be.
Title: Savannah 'tiramisu'
Ingredients:
- 2 Bourbon
- 1/2 rum
- 1/2 butter
- 1 sugar
- 6 eggs
- 2 vanilla extract
- 1/2 pecans
- 1/2 ladyfinger
- 1 heavy cream
- 3/4 sugar
- 3 coffee
- 1/4
Instructions:
1. Soak chocolate covered macaroons in bourbon or rum.
2. With an electric mixer, cream the butter and sugar together until fluffy.
3. Beat in 6 lightly beaten egg yolks.
4. Add the melted chocolate, vanilla, nut and soaked macaroons.
5. In a separate clean mixing bowl, beat 6 egg whites until stiff and then fold into chocolate mixture.
6. Grease springform pan and then line it with separated ladyfingers.
7. Alternate layer of the chocolate mixture with the remaining ladyfingers.
8. Chill overnight.
9. Remove from pan and decorate with whipped cream.
Title: Chocolate - Peanut Butter Mousse Cake
Ingredients:
- 1 2/3 icing sugar
- 3/4 creamy peanut butter
- 2 creamy peanut butter
- 6 cream cheese
- 3 sugar
- 2 bittersweet chocolate
- 1 instant espresso powder
- 1/3 hot water
- 8 butter
- 1 1/2 raspberries
- 2 1/2 mint sprig
- 3
- 2/3
- 5
Instructions:
1. For peanut butter mousse: Line 6-cup loaf pan with foil.
2. Mix together 1 cup sugar, peanut butter and cream cheese in a large bowl until smooth.
3. Mix in cream.
4. Beat egg whites in medium bowl until soft peaks form.
5. Gradually add remaining 2/3 cup sugar and beat until stiff and shiny.
6. Fold whites into peanut butter mixture in 2 additions.
7. Tilt prepared pan lengthwise at 45 degree angle (do this by placing one long edge of loaf pan on top of a couple of custard cups).
8. Spoon in peanut butter mousse and smooth top (the mousse will form a triangle down the length of the pan <U+0096> with half the pan empty).
9. Set pan in freezer, propping to hold angle.
10. Freeze until mousse is firm, about 1 hour.
11. For chocolate mousse: Heat cream and sugar in heavy small pan over very low heat, stirring just until sugar dissolves.
12. Transfer to medium bowl and refrigerate until well chilled.
13. Meanwhile, melt chocolate in top of double boiler over simmering water, stirring until smooth.
14. Cool 5 minutes.
15. Dissolve espresso powder in hot water in small bowl.
16. Whisk in yolks.
17. Add mixture to warm chocolate and stir until mixture is smooth and slightly thickened.
18. Let stand until batter is cooled to room temperature, but not set.
19. Beat chilled cream to soft peaks.
20. Fold cream into chocolate mixture in 2 additions.
21. Set pan with frozen peanut butter mousse flat onto work surface.
22. Spoon chocolate mousse over peanut butter mousse (this will fill the empty half-triangle).
23. Smooth top.
24. Cover pan.
25. Freeze until chocolate is firm, about 6 hours or overnight.
26. For glaze: Heat cream and butter in medium saucepan over low heat until cream simmers and butter is melted.
27. Turn off heat.
28. Add chocolate and whisk until mixture is smooth.
29. Let cool until thickened but still of pouring consistency, about 1 ½ hours.
30. Invert loaf onto cake rack.
31. Remove pan; remove and discard foil.
32. Pour glaze over mousse and smooth all surfaces.
33. Transfer mousse to a serving platter.
34. Freeze until glaze sets, about 1 hour (can be prepared 1 day ahead. Wrap loosely when chocolate is frozen solid).
35. Cut mousse into ½ inch thick slices.
36. Garnish with berries and mint.
Title: Fruit Pudding
Ingredients:
- 1 instant coconut pudding mix
- 1 buttermilk
- 4 Cool Whip
- 1 mandarin oranges
- 1 crushed pineapple
- 1 -2 banana
Instructions:
1. Combine the pudding and buttermilk and mix well.
2. It will be thick; but get out any lumps.
3. Add all the other ingredients and chill.
Title: Nutella Macarons
Ingredients:
- 1 confectioners' sugar
- 3/4 cream of tartar
- 2 granulated sugar
- 2 heavy cream
- 1/8
- 1/4
- 1/2
- 1
- 4 -5
Instructions:
1. Before you begin get all the ingredients ready. Also prepare your baking sheets by lining them with parchment paper.
2. Start by combining confectioners sugar, almond flour, and cocoa in a food processor. Pulse a few times to get it mixed good. Set aside.
3. Whisk egg whites until they start to get foamy. Add cream of tartar and whisk until soft peaks form. Reduce speed to low and add granulated sugar, once its mixed in, increase speed to high and beat until stiff peaks form (about 3 minutes).
4. Sift the flour mixture into the egg whites (do not use a flour sifter, a regular sieve will work better) fold the mixture until it is smooth.
5. Transfer the mixture into a piping bag fitted with a large round tip. ( Wilton 1a or 2a depending on the size you want) Pipe macaron mixture onto prepared baking sheet about an inch in between each one. Let sit about 30 minutes or until you can gently touch the top and it won't stick to you finger. Meanwhile preheat oven to 325 degrees. When they don't stick to your finger pop them in the oven for about 10 minutes. Take them out and test for doneness by gently trying to slide the top of the macaron. It should just barely move. Let cool while you prepare the filling.
6. For the filling pour the heavy cream in a small saucepan over medium heat. Heat until it simmers. Place the chocolate and nutella in a heat safe bowl. Pour the heavy cream in the bowl and wait a minute or so. Then whisk the mixture until everything is melted. Place in the refrigerator for 20-30 minutes for it to stiffen up.
7. Once the macarons are ready to be assembled, take out the ganache and beat it on high until it changes to a lighter color. Put the macarons together by scooping the ganache on the tip of a teaspoon and placing in the center of one macaron. Take the second macaron and gently press the two together until the ganache comes out to the edge.
8. Store in the refrigerator. Let sit on counter for about 10-15 minutes before serving. Enjoy!
Title: Crosby's Old-Time Christmas Cake
Ingredients:
- 1 1/2 butter
- 1 1/2 sugar
- 10 eggs
- 3/4 molasses
- 1/2 milk
- 3/4 sherry wine
- 1/4 rum
- 1 flour
- 1 raisins
- 6 currants
- 3 cherries
- 1 citron
- 1 figs
- 1 dates
- 1 baking soda
- 1 cream of tartar
- 1 cinnamon
- 1 nutmeg
- 1
Instructions:
1. Cream butter - add sugar gradually and beat thoroughly. Add beaten eggs, molasses, milk, sherry, rum and flavoring.
2. Dredge fruit and nuts in one cup of flour. Sift remaining flour, baking soda, cream of tartar, and spices, and add to mixture with fruit. Mix well with a spoon.
3. This mixture will make three cakes using 2 round tins (approximately 8x3-inch) and one round tin (approximately 6x3-inch) . Line well-greased pans with heavy waxed paper.
4. Fill pans 3/4 full and bake 3-4 hours at 300°F.
Title: Mocha Layer Cake
Ingredients:
- 18 instant chocolate pudding mix
- 1 1/2 eggs
- 4 sour cream
- 8 water
- 1/2 water
- 1/2 instant coffee
- 1 butter
- 3/4 corn syrup
- 8
- 2
- 1
Instructions:
1. Beat cake mix, pudding mix, eggs, sour cream, oil, 1/2 cup water and 1/2 cup of the flavored instant coffeee in a large bowl with electric mixer on low speed, just until moistened, scraping side of bowl often.
2. Beat on medium speed 2 minutes or until well blended.
3. Chop 4 squares of chocolate, stir into batter.
4. Put into 2 greased and floured 9" round cake pans.
5. Bake at 350 degrees for 30 - 33 minutes.
6. Cool 15 minutes; remove from pans. Cool on wire rack.
7. Stir in remaining 1/4 cup flavored instant coffee into Cool Whip.
8. Place 1 cake layer on serving plate; spread with Cool Whip mixture. TOp with second cake layer.
9. Refridgerate until ready to serve. (I usually give it at least an hour).
10. Just before serving, microwave remaining 4 squares of chocolate, butter, corn syrup and 1 tbsp of water in medium bowl on high 1- 1/2 minutes.
11. Stir until chocolate is completely melted.
12. Spread glaze over top of cake, allowing glaze to drip down cake.
Title: Gingered Blueberry Shortcake
Ingredients:
- 4 fresh blueberries
- 3 granulated sugar
- 1 fresh lime juice
- 2 all-purpose flour
- 2 1/2 baking powder
- 1/2 salt
- 6 butter
- 3 crystallized ginger
- 3/4 2% low-fat milk
- 1 water
- 1 granulated sugar
- 1 heavy whipping cream
- 1/2 powdered sugar
- 3
Instructions:
1. Preheat oven to 400°.
2. Combine first 3 ingredients in a medium saucepan over medium heat; cook 6 minutes or until berries begin to pop, stirring frequently. Set aside.
3. Lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, and salt in a food processor; pulse to combine.
4. Finely chop the candied ginger - don't rely on the food processor to continue chopping it, as the pulses are too brief. Add the ginger with the butter to processor; pulse until mixture resembles coarse meal. Add milk, and pulse 3 or so times, just until combined. Turn mixture out onto a lightly floured surface. Press mixture into a 7-inch circle; cut into 8 wedges.
5. Line a baking sheet with parchment paper. Place wedges 1 inch apart on the prepared baking sheet.
6. Combine egg white and 1 tablespoon water in a small bowl. Lightly brush tops of wedges with egg white mixture; sprinkle evenly with the remaining 1 Tablespoon sugar. Bake at 400° for 18-20 minutes or until golden brown. Cool on a wire rack.
7. Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form.
8. Split shortcakes in half horizontally; divide the berries evenly, spooning approximately 1/3 cup berry mixture over each bottom half. Top each with about 2 tablespoons whipped cream; cover with shortcake tops.
9. TO PREPARE IN ADVANCE: You can make all the components in advance and then assemble just before serving: Prepare the berry mixture and whipped cream earlier in the day, and refrigerate; bring berry mixture to room temperature or warm slightly in a pan before serving. Make the shortcakes early in the day and wrap in plastic wrap until needed later; or, make in advance and freeze them, then defrost at room temperature when ready to serve.
Title: Spice Cake With Caramel Icing
Ingredients:
- 2 cake flour
- 1 sugar
- 1/2 shortening
- 1 salt
- 1 ground cinnamon
- 1/2 ground cloves
- 1/4 ground nutmeg
- 1/4 ground allspice
- 1/4 baking soda
- 2 baking powder
- 3/4 milk
- 1/4 unsulphured molasses
- 2 eggs
- 1/3 butter
- 1/4 milk
- 2 1/2 confectioners' sugar
- 1 vanilla
- 1 light corn syrup
- 2 light brown sugar
Instructions:
1. For cake: Heat oven to 350°F Grease two 9" round cake pans and line bottom with parchment paper. Set aside.
2. In mixing bowl combine flour, sugar, shortening, salt, cinnamon, cloves, nutmeg, allspice, baking soda, and baking powder.
3. In a separate bowl stir together milk, molasses, and eggs. Add to dry ingredients and mix on medium speed about 2 minutes.
4. Pour batter into prepared pans and bake until toothpick inserted into center comes out clean, 27-30 minutes. Let cool.
5. For icing: Combine 1/3 C butter, 1/4 C hot milk, confectioners' sugar, and vanilla, and beat until smooth, about 2 minutes.
6. Boil together 1 tbsp butter, 1/2 C cold milk, corn syrup and brown sugar until temperature reaches 235F (soft-ball stage) on a candy thermometer, about 10 minutes. Pour over other butter mixture and beat until smooth and creamy, about 2 minutes. If icing isn't smooth enough, add 1 tbsp hot water.
7. Spread 1/4 C on top of bottom cake layer. Top with second layer. Frost sides and top.
Title: Brownie Frosting
Ingredients:
- 1 granulated sugar
- 1/4 cocoa powder
- 1/4 milk
- 3 butter
- 1/2 vanilla
Instructions:
1. In a saucepan over med heat combine butter, sugar, milk, and cocoa.
2. Melt, and bring to a boil.
3. When it has bubbles all the way across the top of surface now time.
4. Boil hard one minute only.
5. Remove from heat, add vanilla.
6. let cool slightly, stir and beat until its like very thick corn syrup, and sticky to bottom of pot. I always use a spoon, so I can tell how it is thickening up.
7. Pour over brownies or cake.
Title: Eggless Date Apple & Walnut Cake
Ingredients:
- 60 butter
- 1/4 margarine
- 1/2 brown sugar
- 1 bicarbonate of soda
- 3/4 hot water
- 1 walnuts
- 1/4 pitted dates
- 1/4
- 2
Instructions:
1. Set oven at 180dg c .
2. Grease and line a 200mm bar tin.
3. Cream butter and sugar until light and fluffy.
4. Mix bi-carb and water. Stir bi-carb mixture into all other ingredients (except almonds)and mix well.
5. Place in pan and sprinkle with the slivered almonds.
6. Bake for 45 minutes or until a skewer comes out clean.
7. Cool on rack and cut into bars.
8. Serve warm with whipped cream or cold.
Title: Granny's Chocolate Cherry Cake
Ingredients:
- 18 eggs
- 2 vanilla
- 1 cherry pie filling
- 1 margarine
- 1/2 milk
- 3 powdered sugar
- 6 vanilla
- 1
Instructions:
1. Combine cake mix, eggs, vanilla & cherry pie filling, mix until well-blended.
2. Pour into a greased and floured 9x13 inch cake pan.
3. Bake in preheated 350 degree oven for 40 minutes.
4. While still hot, spread with the frosting.
5. For frosting, stir over low heat, the margarine and cocoa until almost boiling.
6. Do not boil.
7. Remove from heat and stir in sugar, milk and vanilla.
8. Mix well until smooth.
9. Pour over the hot cake and spread evenly.
10. Serve immediately or cover with foil and refrigerate.
11. Keeps well for several days, if it lasts that long.