lumicero/recipes-ing2inst huggingface dataset:
Title: Coconut Custards + Coconut Whipped Cream + Toasted Pineapple
Ingredients:
- 1 1/2 sweetened flaked coconut
- 6 heavy cream
- 2 milk
- 1/2 cream of coconut
- 1/2 granulated sugar
- 6 vanilla bean
- 1/2 eggs
- 3 Malibu rum
- 2 confectioners' sugar
- 1 pineapple slice
- 2 mint sprig
- 1/2 pineapple
- 1/2 light brown sugar
- 1/2 strawberry
- 1/4 pineapple
- 1/2 light brown sugar
- 1/4
Instructions:
1. Preheat the oven to 300 degrees F.
2. Using your fingers, very lightly grease 6 (4-ounce) custard cups or ramekins with vegetable oil. Place 1 tablespoon of the toasted coconut in each ramekin. Place the ramekins inside a roasting pan and set aside.
3. In a medium saucepan, combine 1 cup of the cream, the milk, cream of coconut, sugar, and vanilla bean halves and their seeds. Bring to a simmer and cook, stirring to dissolve the sugar.
4. In a medium bowl, whisk together the egg yolks and eggs. Whisk 1/2 cup of the hot milk mixture into the eggs, and then add the remaining hot milk, whisking constantly. Strain through a fine mesh strainer into a clean container. Let sit for 2 minutes and skim any foam from the surface.
5. Divide among the prepared cups and fill the roasting pan with hot water to come halfway up the sides. Bake until the custards are just barely set and still jiggle slightly in the center when shaken, 45 to 50 minutes.
6. Cool on a wire rack, wrap with plastic and refrigerate until well chilled, at least 4 hours.
7. In a medium bowl, beat the remaining 1 cup of cream until thick and frothy. Add the liqueur and confectioners' sugar and beat until soft peaks form.
8. To serve, run a thin sharp knife along the insides of the ramekins to loosen the custards. Invert a dessert plate over each ramekin and shake the ramekin gently to release the custard onto the plate.
9. Place a toasted pineapple slice on each plate along with a dollop of the coconut whipped cream and a drizzle of the Tropical Coulis.
10. Garnish with a sprig of mint and serve immediately.
11. TO MAKE TOASTED PINEAPPLE SLICES:
12. Preheat the grill or broiler.
13. Place the pineapple slices on a small baking sheet (or broiler pan) and sprinkle the top of each with about 1 1/2 tablespoons of the sugar, packing gently with your fingers.
14. With a spatula transfer to the hot grill (alternatively, place the broiler pan under the broiler), and cook until the sugar is caramelized and the edges are starting to brown, 3 to 4 minutes.
15. Let cool slightly before serving.
16. TO MAKE TROPICAL COULIS:
17. Combine all ingredients in a blender. Blend until smooth.
Title: Apple Almond Cake
Ingredients:
- 3 apples
- 1 1/2 all-purpose flour
- 3/4 light brown sugar
- 1 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 2 eggs
- 2/3 plain yogurt
- 1/3 butter
- 1/2 granulated sugar
- 1/4 ground cinnamon
- 2
- 3/4
Instructions:
1. Grease a 9" springform pan and set aside.
2. Peel, quarter and core the apples.
3. Cut each quarter into 3 pieces to make 36 wedges; set aside.
4. Make the topping by stirring together the sliced almonds, sugar and cinnamon; set aside.
5. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt.
6. In a separate large bowl, whisk together the eggs, yogurt, butter and almond extract.
7. Pour over the dry ingredients and stir just enough to blend the wet into the dry.
8. Scrape the batter into the prepared pan, smoothing the top.
9. Arrange the apple wedges attractively over the batter, making a wider outer circles and a smaller inner circle; set aside.
10. Sprinkle the almond topping mixture over the apples.
11. Bake in the center of a 350 degree F oven until a cake tester inserted into the center of the cake comes out clean, about 1 hour.
12. Let cool on a rack.
13. Release the side of the pan and serve with whipped cream.
Title: Hamentashen
Ingredients:
- 2 1/2 flour
- 1/2 sugar
- 1/2 eggs
- 2 baking powder
- 1 water
- poppy seed filling
Instructions:
1. Mix everything together until you have a nice dough.
2. Take piece by piece from the dough and roll it out with a rolling pin on a floured surface until you get a nice disk.
3. Taking a drinking glass, use it to make a nice circle.
4. Fill it up with poppy seed filling and close it in the shape of a triangle.
5. Bake it in a preheated 350 F degree oven for about 30 minutes. Makes 50 to 60 cookies.
Title: Granny's Sugar Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1/2 salt
- 2 baking powder
- 2 flour
- 1/2 vanilla
Instructions:
1. Cream together butter and sugar.
2. Blend in egg.
3. Sift together salt, baking powder, and flour.
4. Add to mixture.
5. Blend vanilla into mixture.
6. Chill dough.
7. Roll dough to thickness desired, and cut out shapes with a cookie cutter.
8. Bake on lightly greased cookie sheet in 400°F preheated oven for 8-10 minutes.
Title: Two-tone Lemonade Mousse
Ingredients:
- 1/3 sugar
- 1 unflavored gelatin
- 1 water
- 2/3 fresh blueberries
- 4 lemon slices
- 1 pink grapefruit slices
- 1/2 lemon peel curls
- 3
Instructions:
1. In a small saucepan combine gelatin and sugar; add 2/3 cup of the water.
2. Cook and stir over medium heat until dissolved.
3. Remove from heat.
4. Stir in remaining water and lemonade concentrate.
5. Divide mixture in half, transferring each to a medium bowl.
6. Stir red food coloring into one portion of the mixture.
7. Cover and chill about 1-1/4 to 1-1/2 hours or until mixtures mound.
8. In a chilled bowl beat whipping cream with an electric mixer on medium speed until soft peaks form (tips curl); set aside.
9. Wash beaters.
10. Beat plain lemonade mixture with electric mixer on medium speed about 30 seconds or until light and foamy.
11. Beat pink mixture until light and foamy.
12. Fold half the whipped cream into each lemonade mixture.
13. Carefully layer plain mixture and pink mixture into 6 small serving glasses or dessert dishes, dividing evenly.
14. Cover and chill at least 2 hours before serving.
15. Garnish with fresh berries, and if desired, citrus slices and lemon peel curls.
16. Makes 6 servings.
Title: German Roll Kuchen
Ingredients:
- 5 flour
- 3 eggs
- 2 baking powder
- 2 salt
- 2 sour cream
Instructions:
1. Mix and make a soft but not sticky dough.
2. Roll and cut into oblong pieces.
3. Make a cut in the centre (but not from edge to edge).
4. Take an end and pull through the middle.
5. Fry in hot oil until golden brown.
6. Let cool.
7. Sprinkle with icing sugar.
8. Eat with watermelon.
Title: Doughnut S'mores
Ingredients:
- 1 marshmallows
- 1
Instructions:
1. Thread the doughnut onto a clean stick, followed by the marshmallow.
2. Toast until the marshmallow is lightly browned.
3. Pull doughnut off stick catching the marshmallow on the way.
Title: Sweet Potato, Pumpkin and Adzuki Jelly Dessert (Macrobiotic)
Ingredients:
- 6 adzuki beans
- 1 salt
- 2 liquid sweetener
- 1 sweet potato
- 1/3 chestnuts
- 5 -10 agar-agar
- 2 erythritol
- 4
Instructions:
1. (Cooking Instructions for Adzuki Beans. If you are using a can of cooked adzuki beans, go to step 3.) Soak adzuki beans for 1-2 hours. Drain water and place in a pan with about 2 cups of fresh, cold water and a pinch of salt.
2. Cover and bring to a boil. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape, and leave to cook for up to an hour, or until tender. Drain.
3. Add 2 Tbsp liquid sweetener of your choice to the cooked adzuki beans and mix well.
4. Cut sweet potato and squash (wish skin on) into large chunks and steam until tender.
5. Cut the steamed sweet potato and squash into smaller chunks (about 3/4 inch square) and place them in an 8 – 8 inch square dish. I left the skins on but you can remove if you like.
6. Cut chestnuts in half (if using) and add them to the pan.
7. Spread adzuki beans on top.
8. Place 2 cups of cold water and 2 tsp of agar-agar powder in a pan and bring to a boil.
9. Reduce heat and stir constantly for 2 minutes to dissolve the powder. Turn off the heat.
10. Dissolve 4 Tbsp of sugar and immediately pour into the square pan.
11. Let it cool and refrigerate for a few hours until set.
12. Infuse love, slice and serve!
Title: Peanut Butter Chocolate Chip Cupcakes
Ingredients:
- 1/2 peanut butter
- 1/2 eggs
- 2 sea salt
- 1/4 baking soda
- 1/4 roasted peanuts
- 1/2
Instructions:
1. In a large bowl, with a hand blender, mix peanut butter, agave and eggs until creamy.
2. Blend in salt and baking soda.
3. Mix in peanuts and chocolate.
4. Scoop batter one heaping 1/4 cup at a time into paper lined cupcake tins.
5. Bake at 350° for 20-25 minutes.
6. Cool for 2 hours.
7. Top with Vegan Chocolate Frosting.
8. Serve.
Title: Swedish Kringle
Ingredients:
- 1/2 butter
- 1 all-purpose flour
- 2 -4 water
- 1 butter
- 1/2 flour
- 1 eggs
- 3 powdered sugar
- 1/2 butter
- 1 milk
- 1
- 1/4
- 1 -2
Instructions:
1. Part 1: Cut butter into flour and add sufficient cold water to form into pie crust, divide into two balls. Flatten each into a 3" wide strip on cookie sheet.
2. Part 2: Put water and butter in saucepan, and heat to boiling. Remove from stove and add flour all at once. Stir until smooth. Add eggs, one at a time, beating until smooth each time. Add almond extract and spread onto the strips.
3. Bake: 425 degrees F for 15 minutes.
4. Then 400 degrees for 30 minutes.
5. Cool and frost.
6. Cut into 1" strips for serving.
Title: Easy Chocolate Lebkuchen Cutouts
Ingredients:
- 4 clear honey
- 4 butter
- 4 brown sugar
- 1 flour
- 1 baking powder
- 2 ground ginger
- 2 cocoa powder
- 1 allspice
- 1 powdered sugar
- 1/3 lemon juice
- 1
Instructions:
1. Preheat oven to 400°F and grease baking sheet (or line with parchment paper).
2. In small saucepan, over low heat, stir together honey, butter and brown sugar until the butter has melted.
3. Sift together the flour, baking powder, cocoa, ginger and allspice into a mixing bowl. Add egg yolk and stir to combine.
4. Add the honey and butter mixture to the flour. Stir to combined and then squeeze the mixture into a ball of dough with your hands.
5. On a lightly floured surface, with a floured rolling pin, roll out the dough until it is 1/4 inch thick.
6. Use cookie cutters or a knife to cut out different shapes. Roll out leftover dough and cut more shapes.
7. Use a spatula to lift cookies to the baking sheet. (For decorations, make a hole at the top of each cookie with a skewer.).
8. Bake the cookies for 7-8 minutes or until golden. Cool on wire rack.
9. For Icing: Sift the powdered sugar into a bowl. Mix in the lemon juice, stirring well. If desired, divide up mixture into smaller bowls and tint with a drop or two of food coloring.
10. When the cookies are cool, spoon the icing into an icing bag or a parchment paper cone and slowly pipe the icing onto cookies.
Title: Mom's Cooked Fudge Frosting
Ingredients:
- 2 sugar
- 2 corn syrup
- 3 chocolate
- 1/2 milk
- 1 vanilla
- 2 butter
Instructions:
1. Cook sugar, syrup, chocolate and milk, stirring constantly to soft ball stage (232 degrees).
2. Remove from heat.
3. Add vanilla and butter, stirring until melted.
4. Cool til lukewarm without stirring.
5. When lukewarm, beat until creamy and thick enough to spread.
Title: Fresh Gingerbread Dump Cake
Ingredients:
- 3/4 butter
- 1 1/4 dark brown sugar
- 1 sugar
- 2 vanilla
- 3 eggs
- 1 1/2 ground ginger
- 1 fresh ginger
- 1 1/2 baking soda
- 1 1/2 buttermilk
- 6 cornstarch
- 1 3/4 flour
- 1 whole wheat flour
Instructions:
1. Throughly grease 2 8" or 9" cake tins.
2. Preheat oven to 350 degrees.
3. Mix melted butter and sugars,.
4. Add vanilla, beated eggs and spices.
5. Mix in baking soda, buttermilk and corstarch.
6. Fold in flours.
7. Pour into prepared pans.
8. Bake for about 45 minutes or until done.
9. (Can be done in a 10" tube pan for 65 to 70 minutes.).
Title: Baked Rice Pudding
Ingredients:
- 1/2 cooked long-grain rice
- 3 white sugar
- 1/8 coconut milk
- 1 2% low-fat milk
- 1 half & half light cream
- 1/4 raisins
- 2 currants
- 1/4 vanilla extract
- 1/4 nutmeg
- 1 cinnamon
- 1/2
- 1/4
Instructions:
1. Pre-heat oven 325*.
2. In a glass baking dish beat egg yolks sugar,add vanilla and coconut extracts add custard powder mix well, set aside,.
3. Heat 2% milk till steaming hot in separete microwavable dish,.
4. While heating 2% milk stir Coconut milk into egg yolk/sugar mixture till smooth,.
5. Slowly add steaming milk to egg/sugar mixture whisking constantly about 1min,
6. Add rice, raisins or currents, then add shredded coconut stir until well blended.
7. Place glass baking dish into a pan with about 1 inch of water, bake un-covered on middle rack of oven at 325* for 11/4 hour.
8. After 30 minutes remove stir, then dust with nutmeg/cinnamon return to oven and finish baking.
9. Serve warm, especially nice with a dollop of fresh whipped-cream!
Title: Susan's Favourite One Bowl Cake, Aka Wacky Cake
Ingredients:
- 3 all-purpose flour
- 2 sugar
- 1/2 baking soda
- 2 salt
- 1 white vinegar
- 1/2 vanilla
- 2 cold water
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Using a fork, blend flour with sugar, cocoa, baking soda and salt.
3. Using the tail end of the fork or wooden spoon, make three wells in the dry ingredients.
4. Pour oil in one hole, vinegar in another and vanilla in the third.
5. Pour cold water over top and mix until well combined.
6. Pour into a lightly greased 9-inch square baking pan and bake on center rack at 350 degrees for 45 minutes or until springy when lightly touched in the center.
Title: Hot Ooozing Chocolate Cups
Ingredients:
- 6 bittersweet chocolate
- 1/4 unsalted butter
- 2 eggs
- 1/2 heavy cream
- 1 heavy cream
- 1 pure vanilla extract
- 1 salt
- 1 all-purpose flour
- 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Melt chocolate with the butter in a double boiler. When melted set aside to cool about 7-10 minutes but mixture should still be melted.
3. Using electric mixer (paddle) or hand mix with spoon) the sugar and eggs until lightened in color, about 1 minute. Pour in the cooled chocolate/butter mixture and then beat or stir in the 1/2 cup of heavy cream, vanilla, salt, and if desired liquer. Beat well being sure to scape down sides as you proceed. Add the flour and mix just until blended (do not overmix).
4. Divide the mixture between 4 (6 ounce) oven proof cups or 5-6 (4 ounce) cups depending upon how large you want the servings.
5. Place on baking sheets and cook until tops just begin to crack, 25-35 minutes. Watch carefully near end of baking. Do not over bake. Smaller cups will bake faster, and you want center to be soft and ooooozing.
6. Cool for 15 minutes before serving and if desired, top with whipped cream, that you can prepare while waiting for these luscious deserts to cool.
7. Whip cream just until it forms soft peaks. Whip cream can be flavored with coffee or expresso powder or other flavoring that goes with the flavoring in the desert.
Title: Rhubarb Pancake Dessert
Ingredients:
- 1 sugar
- 1/3 lemon juice
- 1 rhubarb
- 3 -4 sugar
- 3/4 egg
- 2/3 butter
- 1
- 1/4
Instructions:
1. Mix bottom layer ingredients together and put in 9x13 pan that has been sprayed with non-stick cooking spray.
2. Mix together first 3 ingredients of the top layer until crumbly and put on top of the rhubarb layer.
3. Drizzle melted butter over the top.
4. Bake at 350 degrees for 1 hour.
Title: Matzos Sponge Cake (For Passover)
Ingredients:
- 8 eggs
- 1 1/2 sugar
- 1 salt
- 1/2 lemon
Instructions:
1. Preheat oven to 350 F, a moderate oven.
2. Beat yolks until light.
3. add sugar and beat again then add a pinch of salt, the lemon, then the matzos cake meal.
4. lastly fold in the whites beaten until stiff but not dry.
5. Bake in 10 inch spring form 45 minutes or in two layers. We use don't use a spring form pan but we use a tube pan or bundt.
6. Enjoy!
Title: Russian Blueberry Raspberry Pudding
Ingredients:
- 1 fresh blueberries
- 1 fresh raspberry
- 1 plain low-fat yogurt
- 1/4 brown sugar
Instructions:
1. Place berries evenly in 4 individual ovenproof bowls on a baking sheet.
2. Top each with yogurt and sprinkle evenly with brown sugar.
3. Broil 3 inches from heat (with electric door partially open) 3 to 5 minutes or until sugar melts and serve immediately.
Title: "tuxedo" Chocolate Covered Strawberries
Ingredients:
- 2 strawberries
- 2 white chocolate
- 2
Instructions:
1. Wash strawberries and dry well with a paper towel.
2. Prepare a large baking sheet by lining with waxed paper.
3. In a medium sized, microwave-safe bowl, break up white chocolate into small pieces and melt, on medium power (my microwave I used 60% power) for approximately 4-6 minutes, checking and stirring every 2 minutes or so (we don't want the chocolate to burn). Remove from microwave and dip strawberries one at a time, holding each berry by the stem/leaves, and dipping right up to the base of the stem/leaves. Place on baking sheet/waxed paper and repeat for all strawberries.
4. Place sheet in refrigerator til white chocolate sets, about 15-20 minutes.
5. In another medium sized bowl, melt chocolate chips, using same time frame and power level as above (60%, 4-6 minutes). Grasp strawberries by stems again, dipping one side into the chocolate, then the other side, so that the brown chocolate makes a "V" shape visible from the front of the strawberry.
6. Now, with a toothpick, "paint" on 2 or 3 buttons and a bow tie at the top of the berry (near the stem) with the brown chocolate.
7. Cool on the baking sheet/waxed paper, in refrigerator, til chocolate is set. Strawberries will last 2-3 days in the refrigerator.
Title: MAG's Extra Special Extra Delicious Candied Pecans
Ingredients:
- 1 water
- 1 sugar
- 1 salt
- 1 cinnamon
- 1 pecans
- 1
Instructions:
1. Preheat oven to 225.
2. Mix water and egg white--whisk.
3. Mix with pecans.
4. Mix together sugar, cinnamon, and salt.
5. Mix with pecans.
6. Spread on cookie sheet.
7. Bake for 45 minutes at 225 stirring occasionally.
8. Increase temp.
9. to 275 and continue baking for 15 minutes.
10. Cool.
11. Enjoy.
12. Taste better after a day or so.
Title: Best Ever Sugar Cookies
Ingredients:
- 2 sugar
- 1 eggs
- 2 sour cream
- 1 baking soda
- 1 hot water
- 2 vanilla
- 1 flour
- 5 salt
- 1/2
Instructions:
1. Mix baking soda and water.
2. mix salt and flour and sift.
3. Mix Crisco, eggs, sour cream, sugar and vanilla.
4. Slowly add in flour and salt mixture to wet ingredients to form a dough.
5. Chill Dough throughly.
6. Roll out and bake in 350 degree oven for 8 to 10 minutes.
Title: Easy Caramel Sauce
Ingredients:
- 1/2 sugar
- 1/2 brown sugar
- 3/4 water
- 1/4 yoghurt
- 1 vanilla extract
Instructions:
1. Place the white sugar and brown sugar into a heavy saucepan.
2. Pour the water into the centre, then make a large X across the sugar with your fingertip to let the water seep through.
3. NOTE ~ Do not stir.
4. Turn up the heat to medium-high and bring to a boil. Without stirring, boil for 8 minutes.
5. Remove caramel from heat and once cooled, beat in yoghurt and vanilla extract.
Title: Chocolate Banana Wontons
Ingredients:
- 48 wonton wrappers
- 2 mascarpone cheese
- 8 chocolate
- 1
Instructions:
1. Mix bananas, cheese, and chocolate ingredients. Fold into center of wonton wrapper sealing all edges with water.
2. Fry at 350 degrees, approx 3 minutes.
Title: Emma's Chocolate Roulade
Ingredients:
- 6 eggs
- 5 granulated sugar
- 8 heavy whipping cream
- 8 powdered sugar
- 1
Instructions:
1. Place chocolate in the top of a double boiler & heat gently, until melted.
2. Beat the egg yolks with the sugar until thick and creamy, then fold in the warm chocolate mixture.
3. Whisk the egg whites until stiff and fold into the chocolate mixture.
4. Turn into 8 x 12 inch jelly roll pan that has been lined with greased baking parchment.
5. Bake in a pre-heated moderate oven, 350 F oven for 20 to 25 minutes, until firm.
6. Leave in the pan for 5 mins, then cover with a clean damp cloth.
7. At this stage you can place covered roulade in the fridge overnight.
8. When fullly cooled and just before serving, whip the heavy cream to stiff peaks -- as stiff as possible without turning it into butter.
9. Carefully remove the cloth and turn the roulade out onto a sheet of wax paper, sprinkled thickly with icing sugar.
10. Peel off the baking parchment.
11. Fold the tablespoon of icing sugar into the whipped cream, then spread over the roulade and roll up starting on the long edge -- using the wax paper to help rolling.
12. Transfer to a serving dish then sprinkle with more icing sugar as required.
Title: Crunchy Peanut Butter Balls
Ingredients:
- 1 peanut butter
- 7 marshmallow creme
- 1 1/2 shortening
- 1 1/2
- 4
Instructions:
1. In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated.
2. In a small microwave-safe bowl, combine chocolate chips and shortening.
3. Microwave, uncovered, for 1-2 minutes or until chips are melted; stir until smooth.
4. Roll cereal mixture into 1-in. balls; dip in chocolate.
5. Place on a waxed paper-lined pan.
6. Refrigerate until set.
Title: Tiramisu With No Eggs
Ingredients:
- 48 Savoiardi cookies
- 16 mascarpone cheese
- 3 1/2 instant vanilla pudding
- 2 milk
- 8 Cool Whip
- 2 sugar
- 1/4 Kahlua
- 2 brandy
- brewed coffee
- Kahlua
- cocoa powder
Instructions:
1. Prepare a strong coffee (Greek or espresso) & let cool – add Kahlua to taste.
2. Prepare the vanilla pudding according to package recipe and put in fridge.
3. Beat Mascarpone cheese with sugar. Add cooled pudding slowly. Beat until completely mixed and the mixture is light and fluffy. Add the Kahlua or brandy. Add 1/3 of the Cool Whip to mixture. (do not over mix).
4. Have a rectangular pan (9” x 13” or larger) ready.
5. Soak the biscuits very briefly in the coffee/Kahlua mixture only for a few seconds on each side and let the excess liquid drain. Place them in the pan to line the bottom. Spread 2/3 of the cheese mixture over biscuits. Sift some cocoa powder on top to cover. Place another layer of soaked biscuits and top with the remainder cheese mixture. Top with the remaining Cool Whip.
6. Cover with sifted cocoa powder.
7. Put in the fridge overnight.
Title: Strawberry Pineapple Parfaits
Ingredients:
- 3 fresh strawberries
- 4 sugar
- 12 vanilla ice cream
- 1 crushed pineapple
- Cool Whip
Instructions:
1. Reserve 6 strawberries for garnish.
2. Slice the remaining strawberries and toss with sugar; let stand for 10 minutes.
3. Spoon half of the sliced berries into 6 parfait glasses.
4. Top with half of the ice cream and half of the pineapple.
5. Repeat layers.
6. Top with Cool Whip and reserved strawberries.
7. Serve immediately.
Title: Tennessee Ernie Ford's Pea-Picking Cake
Ingredients:
- 1 butter
- 1/2 margarine
- 4 eggs
- 1 mandarin oranges
- 1 Cool Whip
- 1 crushed pineapple
- instant vanilla pudding
Instructions:
1. Combine cake ingredients and bake in greased and floured 9 x 13-inch pan at 350 degrees for 35 to 40 minutes.
2. Test cake doneness with wooden toothpick.
3. Cool cake before frosting.
4. Combine all ingredients, dry pudding, Cool Whip and crushed pineapple.
5. Before frosting cake, pour pineapple juice over cooled cake.