lumicero/recipes-ing2inst huggingface dataset:
Title: Italian Cream Cake
Ingredients:
- 1 buttermilk
- 1 baking soda
- 5 eggs
- 2 sugar
- 1/2 - 1 oleo
- 1/2 shortening
- 2 flour
- 1 vanilla
- 1 english walnuts
- 1 coconut
- 1 cream cheese
- 1/2 - 1 oleo
- 1 powdered sugar
- 1 vanilla
Instructions:
1. Combine baking soda and buttermilk; set aside for a few minutes.
2. Beat egg whites until stiff; then cream sugar, oleo and shortening.
3. Add egg yolks, one at a time; beat well.
4. Add buttermilk and flour, a little at a time.
5. Stir in vanilla.
6. Fold all of this mixture into the egg whites.
7. Add coconut and nuts.
8. Bake in 3 (8-inch) pans at 325° for 25 minutes or longer if needed.
9. Ice with Philadelphia Cream Cheese Icing.
10. Combine all icing ingredients and mix well.
11. Ice cake and enjoy.
Title: Watermelon Tart - Morocco
Ingredients:
- 1 watermelon
- 1 1/2 eggs
- 2 powdered sugar
- 1/4 flour
- 2 milk
- 1 honey
- 3
Instructions:
1. Roll out the pastry and put it in a tart pan.
2. Cook blind in a preheated 350F oven.
3. Cut the watermelon into cubes, lifting out the seeds.
4. Whip the egg yolks with the sugar, and pour the flour in a stream into the mix, whipping all the while.
5. Heat the milk in a saucepan until little bubbles form.
6. Pour this onto the egg mixture, blend well, then return it to the pan.
7. Cook over low heat, stirring with a wooden spoon. When it is thick like a custard cream, add stiffly beaten egg whites (from the 2 eggs).
8. Fold in carefully.
9. Pour this cream over the tart pastry, then distribute the watermelon pieces evenly.
10. Drizzle honey over the top, and pop it into the oven for 20 minutes.
11. Dust with icing sugar as soon as the cooked tart has cooled.
Title: Grandma's Lazy Daisy Cake
Ingredients:
- 1 flour
- 1 baking powder
- 3/4 salt
- 2 eggs
- 1 sugar
- 1/2 milk
- 1 butter
- 1 vanilla
- 5 brown sugar
- 3 milk
- 3 butter
- 1/2 coconut
- 1/2 walnuts
Instructions:
1. Beat eggs and add sugar until fluffy.
2. Sift flour, salt and baking powder.
3. Add to egg mixture and mix until well combined.
4. Heat milk and butter to boiling point, add to batter and add vailla.
5. Beat slightly.
6. Pour into a greased 8x8 pan. Bake at 350 for 30 minutes.
7. When done add topping right away.
8. Topping.
9. Mix brown sugar, milk, butter, coconut and nuts in a pot on stove until suagr has dissolved.
10. Put on cake.
11. Put back in the oven on broil until very light brown on the top.
12. Remove from oven and cool completely before serving.
Title: Fourth of July Ice Cream Cake
Ingredients:
- 1 strawberry ice cream
- 2 vanilla ice cream
- 1 heavy whipping cream
- 2 1/2 confectioners' sugar
- 2
Instructions:
1. Cut cake horizontally into four equal layers.
2. Place the bottom layer on a serving plate and spread with half of the strawberry ice cream.
3. Immediately place in freezer.
4. After 1st layer has cooled (10 minutes), place next layer of angel food cake on top of strawberry.
5. Spread the softened vanilla ice cream and immediately place in freezer.
6. Once that has cooled (10 minutes), place third piece of cake on top and spread the remainder of the strawberry ice cream.
7. Place final layer on top and place in freezer.
8. In a mixing bowl, beat cream until soft peaks form.
9. Add sugar and beat until soft peaks form.
10. Frost top of cake and freeze until ready to serve.
Title: Easy Peaches and Cream Cobbler
Ingredients:
- 5 powdered sugar
- 1 butter
- 1 cream cheese
- 1/2 cinnamon
- 8
- 1/2
Instructions:
1. Spray a 9 x 13" pan or glass dish with non-stick cooking spray.
2. Cream the powdered sugar and cream cheese together.
3. Place peaches in pan, spread cream cheese mixture over peaches.
4. Sprinkle cake mix on top.
5. Lightly sprinkle cinnamon, then place pats of butter on cake mix.
6. Bake at 350 degrees for 25-40 minutes.
7. Cool and serve. May top with whipped cream or ice cream.
Title: Easy Tropical Treat Cake
Ingredients:
- 1 orange
- 1 banana
- 1 raisins
- 1 3/4 flour
- 1 baking soda
- 1/2 cinnamon
- 1/4 salt
- 1/2 margarine
- 1 granulated sugar
- 2 eggs
- 1/2 buttermilk
- 1 vanilla
Instructions:
1. Preheat oven to 350°F Grease a 9 inch square cake pan.
2. Peel and cut orange into pieces; remove seeds. Combine orange, banana and raisins in food processor and chop coarsely. Combine flour, baking soda, cinnamon and salt.
3. Cream together margarine, sugar and eggs in large bowl on high speed of electric mixer until light and creamy. Add fruit mixture. Add dry ingredients alternately with buttermilk and vanilla, mixing lightly after each addition. Spread batter evenly in prepared pan.
4. Bake for 50 to 55 minutes or until toothpick inserted in center comes out clean.
Title: Flourless Chocolate Cake With Whiskey Caramel Sauce
Ingredients:
- 12 dark chocolate
- 9 eggs
- 5 cream of tartar
- 9 Kahlua
- 1/8 butter
- 2 coconut cream
- 1
- 6
- 1
- 1/2
Instructions:
1. .Preheat the oven to 350. You will need a 9” cake pan with a removable base, to add the cake mixture to before baking. In a pan over a double boiler you will melt the chocolate, Truvia, stirring often. Once it is totally melted add Diet Coke, and wait to add the rest of the mixtures below as follows.
2. In a separate bowl beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites. Do this in 1/3’s on each mixture. Make sure to fold in and not mix. You do not want to overwork it.
3. Lightly grease bottom of 9-inch round cake pan and line with parchment or baking paper. Pour the mixture into the prepared tin and bake for 25-30 minutes, or until done.
Title: Strawberry 'n Blueberry Cream Pie
Ingredients:
- 3/4 sugar
- 1/2 flour
- 1/4 salt
- 3 milk
- 3 butter
- 2 vanilla
- 1/2 heavy cream
- 1/2 confectioners' sugar
- 1 1/2 fresh strawberries
- 1 blueberries
- 1
Instructions:
1. In a saucepan, combine sugar, flour and salt.
2. Add milk, stirring until smooth.
3. Cook and stir over medium heat until thickened.
4. Stir in small amount of milk mixture into yolks, then return all to saucepan.
5. Cook, stirring for 2 minutes.
6. Remove from the heat; stir in butter and vanilla.
7. Cool 20 minutes.
8. Pour into pie shell and chill several hours until firm.
9. Whip cream and sugar and spread half over pie filling.
10. Arrange berries on cream.
11. Dollop or pipe remaining cream around edge of pie.
Title: Pecan Goodies
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1 vanilla
- 1 1/4 flour
- 1/4 salt
- 3/4 pecans
Instructions:
1. Cream butter, sugar, and vanilla.
2. Mix flour and salt; add to creamed mixture.
3. Stir in pecans.
4. Chill.
5. Roll into 1 inch balls.
6. Place on ungreased baking sheet.
7. Bake at 350* for 10-12 minutes.
8. Roll additional powdered sugar.
9. Cool.
Title: Ricotta Pudding (Budino Di Ricotta)
Ingredients:
- 2 ricotta cheese
- 1 sugar
- 1/2 vanilla
- 1 cinnamon
- 1/4 lemon zest
- 1/4 salt
- 2 cream of tartar
- 3
- 1
- 1/4
Instructions:
1. Place the ricotta in a cheesecloth or muslin-line strainer and set it over the sink; let drain overnight.
2. Preheat oven to 325°; butter a medium-size loaf pan and set aside.
3. Prepare a water bath by half filling a rectangular baking tray with water; the loaf pan containing the pudding will be placed in it to bake evenly and gently.
4. In a food processor, process the ricotta, egg yolk, sugar, extracts, and cinnamon until very smooth and light.
5. Add in the lemon zest; transfer to a big bowl.
6. Whip the egg whites with the salt and cream of tartar until stiff; beat ¼ of the egg whites into the ricotta mixture, then with a rubber spatula gently fold in the remaining whites.
7. Gently pour the mixture into the prepared loaf pan; set pan into the water bath.
8. Bake the pudding for approximately 35-40 minutes, or when a pick comes out dry; let cool before serving.
Title: Mid-Autumn Moon Cake
Ingredients:
- 1 lotus seeds
- 1/4 walnuts
- 4 all-purpose flour
- 1/2 non-fat powdered milk
- 3 baking powder
- 1/2 salt
- 3 eggs
- 1 sugar
- 1/2 solid shortening
- 1
Instructions:
1. Preheated 375ºF.
2. Mix lotus seed paste and walnuts together in a bowl; set aside.
3. Sift flour, milk powder, baking powder, and salt together into a bowl.
4. In large bowl of electric mixer, beat eggs on medium speed until light and lemon colored.
5. Add sugar; beat for 10 minutes or until mixture falls in a thick ribbon.
6. Add melted shortening; mix lightly. With a spatula, fold in flour mixture.
7. Turn dough out on a lightly floured board; knead for 1 minute or until smooth and satiny.
8. Divide dough in half; roll each half into a log.
9. Cut each log into 12 equal pieces.
10. To shape each moon cake, roll a piece of dough into a ball.
11. Roll out on a lightly floured board to make a 4-inch circle about 1/8-inch thick.
12. Place 1 tablespoon of lotus seed paste mixture in center of dough circle.
13. Fold in sides of dough to completely enclose filling; press edges to seal.
14. Lightly flour inside of 2-1/2 inch moon cake press.
15. Place moon cake, seam side up, in mold; flatten dough to conform to shape of mold.
16. Bang one end of mold lightly on work surface to dislodge moon cake.
17. Place cake on ungreased baking sheet.
18. Repeat to shape remaining cakes.
19. Brush tops with egg yolk.
20. Bake for 30 minutes or until golden brown.
21. Transfer to a rack and let cool.
Title: The River Cafe Chocolate Nemesis
Ingredients:
- 675 dark chocolate
- 450 unsalted butter
- 10 eggs
- 675 caster sugar
- creme fraiche
Instructions:
1. Preheat oven to 160 degrees Celsius Line a 27cm spring form pan with foil. Place the chocolate and butter in bowl over a saucepan of simmering water until melted. Remove from the heat and allow to cool.
2. Place eggs and sugar in a large bowl and beat with an electric beater for five minutes until thickened. Fold the cooled chocolate mixture into egg mixture stirring until well combined and reduced in volume.
3. Pour into the prepared pan, then place in a large baking tray and pour boiling water into the tray to come halfway up the sides. Bake in the over for one hour. Turn off the oven and leave to cool completely in the oven. Serve thin slices of the cake with a dollop of crème fraiche.
Title: Baked Bananas with Chocolate
Ingredients:
- 2 bananas
- 2 bittersweet chocolate
- 1/4 heavy cream
- 1/2 vanilla
Instructions:
1. Divide half the bananas into two 1 cup ramekins.
2. Sprinkle half the chocolate over each.
3. Divide other half of banana and chocolate on top.
4. Stir together cream and vanilla.
5. Pour over mixture.
6. Bake in middle of oven@ 450 degrees for 10 minutes.
Title: White Chocolate and Pistachio Parfait
Ingredients:
- 180 chocolate
- 250 eggs
- 6 caster sugar
- 2 Baileys Irish Cream
- 110 roasted pistachios
- 400 frozen mixed berries
- 125 caster sugar
- 150 water
- 300
- 2
- 1
Instructions:
1. Combine cream and chocolate in a medium saucepan, sir over low heat until smooth.
2. Beat the eggs, the egg yolks in a small bowl with an electric mixer until thick and creamy; with the motor operating, gradually beat hot chocolate mixture into egg mixture.
3. Transfer parfait mixture to a large bowl, cover, refrigerate for 30 minutes, or until mixture thickens slightly.
4. Meanwhile. cut 8 30cm squares of baking paper; fold each paper square into a triangle; then roll one point over to meet the centre point.
5. Twist the second point over to meet the other two points and form a cone shape.
6. Staple or tape the paper cones securely to ensure that they hold their shape. Stand each cone, upright in a tall glass, place glasses on a tray.
7. beat the extra cream in a small bowl of an electric mixer until soft peaks form; fold the extra cream, liqueur and nuts into the parfait mixture.
8. Divide the mixture between the cones.
9. Cover the cones loosely with plastic wrap; freeze; overnight.
10. BERRY COMPOTE:
11. Combine all the ingredients in a small saucepan; stir over low heat until all the sugar has dissolved.
12. Cool 10 minutes.
13. Place the parfaits on individual serving dishes; carefully remove and discard the paper from each.
14. Serve with Berry Compote.
Title: Albicocche Al Forno (Baked Apricots With Amaretti)
Ingredients:
- 6 -8 apricots
- 80 amaretti cookies
- 80 sugar
- 1 Amaretto
- 1/4 white wine
- 1/3 butter
- 12
Instructions:
1. Please note: I will have to check the amount of filling and the amount of apricots again, which I will do soon. If you decide to make it, please have some extra apricots ready.
2. Preheat oven to 180°C (355°F).
3. Put amaretti cookies into a small bowl and pour the amaretto over it.
4. Wash apricots and cut them in halves. Discard the stone.
5. Using a spoon, take out some of the fruit flesh without hurting the skin. Roughly chop the fruit flesh.
6. Add sugar, egg yolk and chopped apricot flesh to the amaretti cookies and mix. While mixing, crush the cookies with a spoon. Do not mix for too long; it's nice to have some cookie chunks.
7. Fill the apricots with the mixture, ca 1 tablespoon per half.
8. Put into a well buttered oven-proof baking dish.
9. Pour white wine over apricots.
10. Bake for ca 25 minutes or until done.
Title: Hungry Girl's Banana Bread Pudding
Ingredients:
- 2 light vanilla soymilk
- 1 fat-free sugar-free instant vanilla pudding mix
- 24 bananas
- 2 Cool Whip Free
Instructions:
1. Combine pudding mix and soymilk in a bowl. Beat with wire whisk for 2 minutes or until well blended. Set aside.
2. In a medium glass bowl or casserole dish, arrange a layer of wafers and then a layer of banana slices. Continue alternating layers until all wafers and banana slices are gone.
3. Top with pudding and let it seep down in between wafer/banana layers. Refrigerate for a couple of hours.
4. Once ready to serve, distribute into 6 serving dishes (about 1/2 cup each). Add whipped topping if desired.
Title: Lemon Butter Crumb Cookies
Ingredients:
- 1 unsalted butter
- 1 granulated sugar
- 1/8 salt
- 2 lemon zest
- 2 vanilla extract
- 3 unbleached all-purpose flour
- powdered sugar
Instructions:
1. Position a rack in the middle of the oven.
2. Preheat the oven to 325°.
3. Trace nine 3 1/2" circles on each of two pieces of parchment paper the size of your baking sheets, leaving 1" between the circles.
4. Line the baking sheets with the paper, marked side down.
5. In a large bowl, using an electric mixer on low speed, beat the butter, sugar, salt, lemon zest, and vanilla until smoothly blended, about 1 minute.
6. Stop the mixer and scrape down the sides of the bowl as needed during mixing.
7. Add the flour and mix until the dough forms small crumbs, varying in size from fine crumbs to about 1/4" in size.
8. Use a 1/4 cup measuring cup to scoop up 1/4 cup crumbs and spread them in one of the marked circles.
9. Pat the crumbs gently to fill the circle, but do not pack them tightly.
10. Sprinkle about 1 tbls of loose crumbs over the top. To produce the crumbly looking top.
11. Repeat to make a total of 18 cookies.
12. Bake the cookies one sheet at a time until the bottoms and edges are light brown, about 21 minutes.
13. The centers of the cookies should still be a lighter pale golden color.
14. Cool the cookies for 10 minutes on baking sheets, then use a wide metal spatula to transfer them to a wire rack to cool completely (some crumbs may fall off the edges) do not try to transfer the cookies before 10 minutes -- they must cool and firm slightly so they will not break.
15. Dust the cooled cookies lightly with powdered sugar.
16. The cookies can be stored in a tightly covered container at room temperature for up to 3 days.
Title: Birds’-Nest Pudding (Little House)
Ingredients:
- 1/2 butter
- 6 tart apples
- 1 brown sugar
- 1/2 ground nutmeg
- 3 eggs
- 1 homogenized milk
- 1 flour
- 1 cream of tartar
- 1 baking powder
- 1/2 salt
- 1/2 powdered sugar
- 1/2 heavy cream
- 1
Instructions:
1. Butter a baking dish (2-quart). Peel and core the apples and place them in the dish. Fill the wholes with brown sugar, pressing slightly, and sprinkle half the nutmeg on top. Place in preheated 350 ° F oven to start baking while you prepare the batter.
2. Separate the eggs, putting the yolks into a larger bowl and the whites onto a platter. Beat whites with a fork or whisk until they no longer slip from the tilted platter. Beat the yolks until they change color; stir in maple flavoring and milk. In smaller bowl mix flour, cream or tartar, baking powder, salt, and any remaining brown sugar. Stir this mixture quickly into the liquid. Fold the egg whites into this thin batter.
3. Pour the batter evenly over and around the partly cooked apples and return dish to the oven, baking it until the crust has browned, another 45 minutes to 1 hour.
4. While the pudding bakes, stir the powdered sugar and remaining nutmeg into a pitcher of heavy cream. Take the finished pudding directly to the table before it falls, and turn each serving onto a plate so the apple is nested in the fluffy crust. Pour sweetened cream over them.
Title: Rizogalo-Greek Rice Pudding
Ingredients:
- 8 milk
- 2 water
- 1 long grain rice
- 1/2 butter
- 4 eggs
- 3/4 sugar
- 1 vanilla
- 2 cinnamon
Instructions:
1. In a 4 quart sauce pan, bring the water to a boil over medium high heat. Add rice. Stir and cook for 4 to 5 minutes until the water has evaporated.
2. Lower heat to low and stir in milk, butter and sugar. Cover and cook over low heat for 1 to 1-1/4 hours, stirring occasionally.
3. Whip eggs with a fork or whisk. Stir two to three tablespoons of the hot rice mixture into the eggs (so that the eggs do not curdle).
4. Pour the egg mixture slowly into the rice, stirring constantly. Add vanilla. Stir for 2 to 3 minutes and remove from heat.
5. Pour into dessert dishes and sprinkle with cinnamon.
6. Refrigerate when cooled. This recipe makes 10 to 12 one cup servings.
Title: Divine Chocolate Raspberry Torte (Flourless)
Ingredients:
- 1 unsalted butter
- 1 sugar
- 1 sour cream
- 1/2 eggs
- 1/2 eau de vie
- 1 Chambord raspberry liquor
- 6 fresh raspberries
- 3 -4
- 1/2
- 3
Instructions:
1. Preheat oven to 400 degrees. Lightly oil a 10-inch round cake pan, line bottom with parchment paper, spray oil on the parchment and dust with flour.
2. Over low heat, melt butter with chocolate. Remove from heat. Combine sugar with cocoa and whisk into chocolate. Whisk in sour cream, extract and egg yolks.
3. In a separate bowl, whip egg whites to soft peaks and fold into chocolate one third at a time. Turn mixture into cake pan, set in a large roasting pan, and pour in enough hot water to go 1 inch up sides of cake pan. Bake for 10 minutes, then reduce temperature to 325 degrees and bake for an additional 40 to 50 minutes; the center will appear soft and the sides firm. Remove from oven and cool on a rack. Refrigerate cake overnight.
4. The next day, remove cake from pan. Invert a plate on top, then flip pan over. Peel off parchment paper. Spread raspberry jam (mixed with the liqueur, if using) over top, then smother with raspberries. Serve with dollops of whipped cream.
5. NOTE: To make clean slices, use a knife warmed in hot water, then dried with a towel; clean knife and repeat for each slice.
Title: Molasses-Gingerbread Cake With Mascarpone Cream
Ingredients:
- 2 1/4 all-purpose flour
- 1 3/4 ground ginger
- 1 cinnamon
- 1 3/4 baking soda
- 1/2 salt
- 3/4 canola oil
- 2 canola oil
- 3/4 dark brown sugar
- 2 dark brown sugar
- 1/2 molasses
- 2 molasses
- 1/4 honey
- 2 honey
- 2 eggs
- 1 lemon zest
- 3/4 boiling water
- 1 orange, zest of
- 4 water
- 1/2 sugar
- 1 mascarpone
- 3/4 heavy cream
- 3/4 orange zest
- 2 confectioners' sugar
- 1 salt
Instructions:
1. Make the Cake: Preheat the oven to 350°. Spray a 9-inch square baking pan with vegetable cooking spray. In a large bowl, combine the flour with the ground ginger, cinnamon, baking soda and salt. In a medium bowl, whisk the canola oil with the brown sugar, molasses, honey, eggs and lemon zest until smooth. Whisk the wet ingredients into the dry ingredients until combined. Whisk in the boiling water. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until a cake tester inserted in the center of the cake comes out clean. Set the pan on a rack and let the cake cool completely, about 2 hours.
2. Meanwhile, Make the Orange Confit: In a medium saucepan, combine the strips of orange zest with the water and sugar. Bring to a boil and cook over high heat until syrupy and the orange zest is soft, about 30 minutes. Using a slotted spoon, transfer the orange confit to a plate; discard the syrup.
3. Make the Mascarpone Cream: In a large bowl, using an electric mixer at medium speed, beat the mascarpone with the cream, orange zest, confectioners’ sugar and salt until soft peaks form.
4. Cut the molasses-gingerbread cake into squares and transfer to plates. Dollop the mascarpone cream on top, garnish with the orange confit and serve.
Title: Two- Bite Brownie Cookies
Ingredients:
- 1 3/4 all-purpose flour
- 1/4 baking soda
- 1 salt
- 1/2 butter
- 1 margarine
- 1 light brown sugar
- 1 white sugar
- 1/2 plain yogurt
- 1 vanilla extract
Instructions:
1. preheat oven to 375°F
2. Put yogurt in a fine sieve or a coffee filter set in a larger strainer over a small bowl, and allow the liquid to drain away for at least 5 minutes while you prepare the other ingredients.
3. Sift together flour, cocoa, baking soda and salt.
4. In a large bowl cream butter and sugar, then blend in drained yogurt and vanilla and beat until light and fluffy.
5. Beat in flour mixture. At this stage the batter should seem almost too thick, but persist and do not add more liquid. The dough should be soft but not stick to your fingers very much. If it is too moist the cookies will flatten. If possible, chill dough for 30 minutes.
6. Take a generous teaspoonful and quickly mould it into a ball with the palms of your hand, like making a meatball or rice ball, then place on baking sheet. They should not spread much so can be placed close together.
7. Bake for 6-9 minutes, or until outside is just set and cracks slightly. Do not over-bake--they are chocolate so you cannot judge by brownness, and they are best if slightly undercooked.
8. Remove from oven and allow to sit for a few minutes before removing from baking sheets.
9. Options: roll unbaked cookies in crushed nuts or finely shredded coconut, patting into surface; press down with thumb and fill hollow with jam, a chocolate chip or a generous piece of nut; mix chopped nuts and/or chocolate chips into the batter before rolling into balls; or omit cocoa and add coconut, a cup or more of rolled oats and 1 cup of raisins or chocolate chips, as in the original recipe.
Title: Sour Cream Chocolate Cake
Ingredients:
- 2 flour
- 1 baking soda
- 1/2 salt
- 1/2 baking powder
- 2 sugar
- 1 cold water
- 1/4 shortening
- 2 real vanilla
- 2 eggs
- 4 sour cream
- 3/4 real butter
- 1/3 powdered sugar
- 3 sour cream
- 3 real vanilla
- 1/2
- 2
Instructions:
1. Melt the chocolate and cool just a little. Place it and.
2. 2 cups flour
3. 1 teaspoon baking soda
4. ½ teaspoon salt
5. ½ teaspoon baking powder
6. 2 cups sugar
7. 1 cup cold water
8. ¼ cup shortening (like Crisco)
9. 2 teaspoons real vanilla
10. 2 whole eggs
11. ¾ cup sour cream
12. into a large bowl and Beat 3 1/2 minutes scraping if necessary -- the consistency will be a little thicker than a box cake mix.
13. pour into 2 Pam sprayed round cake pans bake at 350 for 30 - 45 minute ( depends on oven & pan size).
14. cool & make the icingbu melting the 3 oz. chocolate,3 cups powdered sugar,1/2 cup sour cream and 2 teaspoons real vanilla; beat until smooth & put on the cake. Refrigerate any leftover cake.