lumicero/recipes-ing2inst huggingface dataset:
Title: Linda's Kitty Litter Cake
Ingredients:
- 2 eggs
- 6 water
- 2/3 chocolate pudding mix
- 2 2/3
- 1
- 12 -16
- 1
Instructions:
1. Prepare cake mixes and bake according to directions on box, using 2 9x13" pans. Let cool completely.
2. Prepare pudding mix according to package directions. Once cooked, cover bowl with saran wrap, and chill in refrigerator, until ready to assemble cake.
3. Place Vanilla sandwich cookies in a heavy duty Zip-lock plastic bag, and roll with a rolling pin until cookies are crumbled.
4. Set aside 1/4 cup of the cookie crumbs. Add a few drops green food coloring to the 1/4 cup crumbs, and mix with a fork.
5. Remove the cakes from their pans, and crumble into a lg. bowl.
6. Toss cake with 1/2 the remaining vanilla cookie crumbs, and the chilled pudding. You probably won't need all of the pudding.
7. Mix gently with the cake crumbs until evenly moist.
8. Put mixture into a NEW litter box that has been lined with plastic wrap.
9. Unwrap the tootsie rolls. Place 3 of them in a microwavable dish, and heat on LOW until soft and pliable, checking every 30 secs. Taper the ends of the tootsie rolls, rolling them between your palms and curving slightly, to make them look like pieces of poop.
10. Repeat with remaining tootsie rolls, heating them 3 at a time. Bury some of them and you can place a few on top too. Sprinkle some of the ones on top with cookie crumbs.
11. Sprinkle the other 1/2 of cookie crumbs over top of the cake.
12. Scatter the green cookie crumbs lightly over the top (this resembles the colored granules in some brands of kitty litter).
13. Dip the scoop in the box, and your ready to scoop and eat!
Title: Cranberry Splash Bundt Cake
Ingredients:
- 3/4 butter
- 3 sugar
- 5 eggs
- 3 flour
- 2 powdered sugar
- 3/4 lemon juice
- 1 1/3
- 2
- 1
Instructions:
1. Cream butter and sugar together for 20 minutes.
2. Add eggs, 1 at a time, beating after each addition.
3. Add flour and lemon extract.
4. Fold in Sierra Mist Cranberry Splash pop.
5. Pour into well-greased 12-cup Bundt pan or tube pan.
6. Bake at 325 degrees for 1 to 1 1/4 hours. Cool completely.
7. Make Cranberry Splash Glaze by mixing powdered sugar, pop and lemon juice together.
8. When cake is cooled, dribble with Cranberry Splash Glaze.
Title: Lemon Squares
Ingredients:
- 4 brown sugar
- 1/3 butter
- 2/3 lemon flavor instant pudding and pie filling
- 1
- 2
Instructions:
1. Lightly crush cereal to 2 cups.
2. Combine with brown sugar and butter, mixing well.
3. Reserve 1/4 cup cereal crumbs.
4. Press remainder evenly into parchment paper-lined 7 x 11 inch baking pan.
5. Bake at 350 for 7-8 minutes and cool.
6. Prepare lemon pie filling according to package directions.
7. Pour all but 1 cup filling onto crust and cool 1 cup filling.
8. Whisk or beat 30-60 seconds until smooth, gently fold in whipped cream topping.
9. Spread over first layer, sprinkle with reserved crumbs.
10. Chill about 3-4 hours.
Title: Banana Bars
Ingredients:
- 2/3 Splenda granular
- 1/2 low-fat sour cream
- 2 margarine
- 2 banana
- 3/4 vanilla
- 1 whole wheat flour
- 1 salt
- 1/4 baking soda
- 1/2
Instructions:
1. Heat oven to 375'.
2. Spray square pan, 9x9x2 with nonstick cooking spray.
3. Beat sugar, sour cream, margarine & egg whites in large bowl on low speed (about 1 min).
4. Beat in bananas and vanilla on low speed (30 sec).
5. Beat in flour, salt & baking soda on medium speed (1 min), spread in pan. Bake 20-25 minutes or until light brown.
Title: Peach Melba
Ingredients:
- 2 vanilla ice cream
- 1 red currant jelly
- 1/3 Grand Marnier
- 2
Instructions:
1. Heat raspberry jam until warm (not boiling). Place the scoop of ice cream in the bottom of a sherbet glass.
2. Top with raspberry jam
3. Cover with a peach half.
4. Spoon on red currant jelly and Grand Marnier.
5. Serve and enjoy!
Title: C & H Basic Sugar Cookies Recipe
Ingredients:
- 3/4 sugar
- 1/2 butter
- 1 egg
- 1 1/2 pure vanilla extract
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/4 salt
Instructions:
1. In large bowl, beat sugar and butter until fluffy.
2. Beat in egg and vanilla.
3. Combine flour, baking powder and salt, stir into sugar mixture.
4. Form dough into flat disc on lightly floured surface; wrap in plastic wrapand chill in fridge for 1 hour.
5. Preheat oven to 350°F
6. On lightly floured board, roll out half of dough to 1/8 inch thick.
7. Using cookie cutters, cut out various shapes.
8. Place 1 inch apart on cookie sheet.
9. Sprinkle with extra sugar.
10. Bake 10 to 12 minutes until lightly browned. Cool on rack.
11. Variation: Can also use dough to make drop cookies, skip the time to chill the dough in this case.
Title: Hg's Bananarama Wafer Puddin' - Ww Points = 3
Ingredients:
- 2 nonfat milk
- 1 fat-free sugar-free instant vanilla pudding mix
- 2 bananas
- 24
Instructions:
1. Combine pudding mix and milk in a bowl. Beat with a whisk for 2 minutes or until thoroughly blended. Set aside.
2. In a medium bowl or casserole dish, arrange a layer of wafers and then top with a layer of banana slices. Continue alternating layers until all wafers and banana slices are in the dish.
3. Top dish with the pudding and let it seep down in between the wafer and banana layers. Refrigerate 2 to 3 hours. If desired, add whipped topped before serving.
Title: Chocolate Cookie Crust
Ingredients:
- 30 unsalted butter
- 5 salt
- 1/8 pure vanilla extract
- 1/2
Instructions:
1. Put the cookies in the container of a food processor; process them until they are finely ground.
2. Transfer crumbs to a mixing bowl; combine crumbs, butter, salt, and vanilla; stir until the crumbs are moistened.
3. Press mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan; pack tightly so crust is even and compacted.
4. Bake in a 350° oven for 6-8 minutes or until crisp.
5. Let cool completely before filling.
6. May wrap crust in plastic wrap and freeze for 1 month.
Title: Caramel Creme Brulee from Disneyworld (Kona Cafe)
Ingredients:
- 16 heavy cream
- 6 banana
- 5
- 1
Instructions:
1. In a sauce pot over the stove, heat the heavy cream and caramel and bring to a simmer. Turn off the heat and add the egg yolks to the heavy cream mix.
2. Whisk until all ingredients are incorporated.
3. Pour 7 ½ oz in each ramekin and bake in Baine Marie at 250°F for 1 hour and 25 minutes.
4. Chill for at least 2 hours.
5. Top with fresh bananas, sprinkle with sugar and torch.
Title: Carrot Cake With Cream Cheese Frosting
Ingredients:
- 2 sugar
- 1/2 eggs
- 3 vanilla
- 2 flour
- 2 1/4 cinnamon
- 2 baking soda
- 2 salt
- 1 coconut
- 2 carrot
- 1 crushed pineapple
- 1 walnuts
- 1 cream cheese
- 8 butter
- 1/2 vanilla
- 2 powdered sugar
- 3 -4
Instructions:
1. For the cake:
2. Mix sugar, oil, eggs and vanilla.
3. Mix dry ingredients separately.
4. Mix shredded ingredients- then mix everything together.
5. Bake in greased and floured 9 x 13 pan at 350 degrees for 50 minutes.
6. Let cool in pan approximately 5 minutes.
7. For the frosting:
8. Mix cream cheese, butter, vanilla and powdered sugar then spread.
Title: Yummy Citrus Cheesecake
Ingredients:
- 1 1/4 butter
- 1/4 cream cheese
- 3 sugar
- 1 vanilla extract
- 1/2 lemon juice
- 1/2 lime juice
- 1 lemon zest
- 1 lime zest
- 1 orange zest
- 1 eggs
- 1
- 3
Instructions:
1. Preheat oven to 350 degrees.
2. In a bowl combine the cookie crumbs and the melted butter, press into the bottom of an ungreased 9 inch spring form pan.
3. In a large bowl beat the cream cheese, sugar, vanilla and almond extract on medium speed until well blended.
4. Next add the juices and fruit zests and mix well.
5. Add your eggs, one at a time, just until blended and pour over crust.
6. Bake in a 350 degree oven for 45 - 50 minutes, or until centre is almost set.
7. Cool completely, then place in fridge overnight.
8. When ready to serve, garnish with fresh berries.
Title: Vegan Hazelnut Cocoa Cookies
Ingredients:
- 1/2 hazelnuts
- 1/2 white flour
- 1/2 whole wheat flour
- 3/4 white sugar
- 1 baking powder
- 1/8 salt
- 1/4 vegan margarine
- 1/4 margarine
- 1/2 vanilla extract
- 1/4 soymilk
- 1 soymilk
- 1 1/2 ground flax seeds
- 4 1/2 warm water
Instructions:
1. mix ground flax seeds with water and let stand until it gets thick (approx 3 minutes)-- this is a vegan substitute for eggs and works better than any sub i've ever used.
2. mix dry ingredients.
3. mix wet ingredients.
4. mix all ingredients together.
5. drop by tablespoon onto greased cookie sheet, 2 inches apart.
6. cook at approx 325-350 for 10-15 minutes (i bake in a toaster oven@ 300 for 10 min).
7. cool on wire rack if you have one.
8. enjoy animal friendly cookies!
9. great with soy-coffee ice cream.
Title: Pineapple Upside Down Cake
Ingredients:
- 1/2 butter
- 1 light brown sugar
- 20 pineapple slices
- 15 maraschino cherries
- 1/2 pecans
- 18 1/4 vanilla instant pudding mix
- 3 eggs
- 4 water
- 1
- 1/2
Instructions:
1. Preheat oven to 350*.
2. to prepare TOPPING:.
3. melt butter on low heat in 12" cast iron skillet or 13x9" baking pan.
4. Remove from heat, stir in brown sugar, spread to cover bottom of skillet or baking pan.
5. Arrange pineapple slices, maraschino cherries and pecans in skillet or baking pan.
6. Set aside.
7. to prepare CAKE:.
8. combine cake mix, pudding mix, eggs water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes.
9. Pour batter evenly over fruit in skillet or baking dish.
10. Bake at 350* for 1 hour or until toothpick inserted in center comes out clean.
11. Let stand 5 minutes on cooling rack.run knife around edges and invert onto serving plate.
12. Let cool.may serve warm or cool.
13. If baking in 13x9 pan, bake for 45-50 minutes.
Title: Old Fashioned Peanut Butter Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 dark brown sugar
- 1/2 granulated sugar
- 1 chunky peanut butter
- 1 egg
- 1 1/2 salt
- 1/2 baking soda
- 1/2 vanilla
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Cream together the butter, brown and granulated sugars.
3. Add the peanut butter and egg; beat well.
4. In a small bowl, combine the sifted flour, salt and baking soda.
5. Stir with whisk to combine.
6. Gradually stir into butter mixture, stirring well after each addition to blend.
7. Add vanilla and beat well.
8. Roll dough into 1-inch balls and place on greased cookie sheet about 2-inches apart.
9. Flatten each ball with a fork in a crisscross pattern.
10. Bake for 10-12 minutes or until slightly browned around the edges.
Title: Orange Spice Cake
Ingredients:
- 1 2/3 all-purpose flour
- 1/3 sugar
- 1 1/2 Splenda sugar substitute
- 1 baking soda
- 1 ground ginger
- 1/2 ground cinnamon
- 1/2 ground cloves
- 1 orange zest
- 1/2 molasses
- 1/2 sorghum
- 1/3 egg
- 1 orange marmalade
- 1/2
Instructions:
1. Preheat oven to 350 degreees.
2. Spray a non-stick 9-inch square baking pan with cooking spray, set aside.
3. Combine flour, sugar, baking soda, ginger, cinnamon and cloves.
4. Combine organge juice, molasses/sorghum, orange zest, orange extract, oil and egg; add to dry ingredients and stir until moistened.
5. Pour into prepared pan and bake for 16-20 minutes.
6. Spoon marmalade over warm cake.
7. Cool on a wire rack.
8. Serve garnished with whipped topping and orange slices.
Title: Fresh Figs and Peaches in Wine
Ingredients:
- 4 -6 figs
- 2 -3 sugar
- 2 white wine
- 2 red wine
Instructions:
1. Evenly distribute the figs and peaches among 4 dessert bowls or large stemmed glasses (large ballon wine glasses are nice).
2. Sprinkle each portion of fruit with 1/2 teaspoon sugar.
3. Splash each with about 1/2 cup of the wine and serve immediately.
Title: Crazy Choco Papad (Poppadum)
Ingredients:
- 1 coffee
- 1 cocoa powder
- 2 -3 sugar
- 2 milk
- 1 -2 chocolate
- 1 -2
Instructions:
1. Mix all the ingredients for the sauce together.
2. Dont make the batter too thin,it should be thick but smooth.
3. Mix the sauce continuosly.
4. You can chill the sauce if you want to.
5. But make sure its nice and thick.
6. Fry/Roast the papad.
7. Dip the papad in the sauce.
8. bite into it!
9. Isn't this yum or what!
Title: Cacen Boeth - Hot Cake from Wales
Ingredients:
- 4 butter
- 4 sugar
- 2 eggs
- 4 self raising flour
- 1 salt
- 1 cinnamon
- 2 sultanas
Instructions:
1. Beat the butter to a cream, add the sugar and beat again until white and creamy. Gradually stir in the beaten eggs and beat well in; fold the sifted flour, salt and cinnamon gently into the mixture and add the sultanas.
2. Turn into two buttered cake pans in a moderately hot oven 375F for 20 - 25 minutes. Turn the cakes out at once and have ready some butter already softened, and spread very thickly on both cakes. Sandwich them together and eat while hot.
3. You could also spread a little jam or honey on a cake.
Title: Jiffy Cake
Ingredients:
- 6 butter
- 1 flour
- 1 sugar
- 1 milk
- 1/8 salt
- 2 baking powder
- 2 vanilla
- 1
Instructions:
1. Melt butter slowly.
2. Pour in round baking bowl.
3. Use medium sized bowl to mix the following: Flour, Sugar, Salt and Baking Powder.
4. Add milk and vanilla.
5. Batter will be thin.
6. Pour into baking dish with butter.
7. Add pie filling in the middle of batter. (You can use a 16 oz can of pie filling if desired).
8. Do NOT stir.
9. Sometimes I add brown sugar and cinnamon to the pie filling before I add it to the batter.
10. Bake at 375 for about 45 minutes.
Title: Cocoa Mocha Frosting
Ingredients:
- 2 powdered sugar
- 1/8 salt
- 3 butter
- 3 margarine
- 3 brewed coffee
- 1/2 vanilla
Instructions:
1. Combine sugar, salt and cocoa together.
2. Cream butter until soft; add part of sugar mixture gradually, beating throroughly.
3. Add remaining sugar mixture, alternately with warm coffee, beating well after each addition. Add vanilla.
Title: Melt in Your Mouth Sugar Cookies
Ingredients:
- 1 butter
- 3 eggs
- 2 sugar
- 1 sour cream
- 1 vanilla
- 1/4 salt
- 5 flour
- 1 baking soda
- 3 baking powder
- 1 cream cheese
- 2 vanilla
- 1 powdered sugar
- 1/2 margarine
Instructions:
1. Cream together butter, eggs, sugar, sour cream and vanilla.
2. Mix salt, flour, baking soda and baking powder and add to butter mixture.
3. Chill one hour or overnight.
4. Roll the batter out to 1/4 to 1/2-inch thickness.
5. Cut cookies with your favorite cookie cutters.
6. Bake at 350° for 10-12 minutes. Keep them white; don’t overbake!
7. For frosting: Cream together margarine and cream cheese.
8. Add vanilla and sugar.
9. Frost cookies.
Title: Lemon Velvet Cake Made With Splenda
Ingredients:
- 2 1/2 cake flour
- 1 Splenda Sugar Blend for Baking
- 2 1/2 baking powder
- 1/2 salt
- 1/2 butter
- 3 eggs
- 1 milk
- 1/4 lemon rind
- 1 Splenda Sugar Blend for Baking
- 2/3 cornstarch
- 2 1/2 water
- 1 butter
- 2 lemon rind
- 2 fresh lemon juice
- 2 Splenda Sugar Blend for Baking
- 1/4 lemon rind
- 1 1/4
- 2
- 1
- 1/4
Instructions:
1. Cake Layer Directions: Preheat oven to 350°F (175°C). Grease and flour 2 (8-inch) round cake pans.
2. Combine flour, SPLENDA® Sugar Blend for Baking, baking powder, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed).
3. Stir together eggs, milk, lemon extract, and lemon rind in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 times. Spoon batter into prepared pans.
4. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove layers from pans and cool on a wire rack.
5. Lemon Filling Directions: combine SPLENDA® Sugar Blend for Baking, cornstarch, and water. Cook over medium heat, whisking constantly, in a non reactive saucepan until mixture thickens. Gradually add about one-fourth of hot custard mixture into yolks, whisking until blended; return to remaining hot mixture, whisking constantly. Cook, whisking constantly, until mixture comes to a boil; boil 1 minute, whisking constantly. Remove from heat and stir in butter, lemon rind and lemon juice. Place plastic wrap on the surface. Set aside to cool.
6. Whipped Cream Frosting Directions: beat whipping cream until foamy; gradually add SPLENDA® Sugar Blend for Baking, lemon rind, and lemon extract, beating until soft peaks form.
7. To Assemble Cake: spread Lemon Filling between cake layers. Spread Whipped Cream Frosting on top and sides of cake.
8. Exchanges Per Serving: 2 1/2 Starches, 3 Fats.
Title: Ooey Gooey Caramel Cake
Ingredients:
- 1 Gold Medal all-purpose flour
- 1/4 water
- 1 eggs
- 1/3
- 3
- 1
Instructions:
1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
2. In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.
3. Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.
4. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Drop reserved dulce de leche by spoonfuls over top of cake and spread evenly. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping.
Title: Orange Cardamom Cupcakes
Ingredients:
- 4 1/2 cake flour
- 3 1/2 ground cardamom
- 2 1/4 baking powder
- 3/4 salt
- 9 eggs
- 1 1/2 orange zest
- 1 vanilla extract
- 2 orange flower water
- 2 1/4 unsalted butter
- 3 3/4 sugar
- 1 buttermilk
- 3 butter
- 2 1/2 confectioners' sugar
- 3 vanilla extract
- 1 1/2 vanilla
- 1
- 6
Instructions:
1. Preheat oven to 325°F.
2. Spray insides of paper molds with spray.
3. Arrange on 2 baking sheets.
4. Sift flour, cardamom, baking powder and salt into a large bowl.
5. Whisk eggs, orange peel, flower water, and vanilla in a bowl.
6. In a medium bowl beat butter with an electric mixer, gradually add sugar, beating well.
7. Add egg mixture.
8. Beat in dry ingredients alternating with buttermilk.
9. Spoon 1/3 cup batter into each paper mold.
10. bake about 25 minutes, switching racks after 12 minutes.
11. Transfer to racks to cool completely.
12. For frosting, beat butter until softened, beat in sugar, cream, vanilla.
13. Divide into 2 bowls.
14. Add vanilla to one bowl; stir.
15. Add almond extract and food coloring to the other bowl; stir.
16. Frost cupcakes,.
17. Enjoy.
Title: Milo & Strawberry Sundaes
Ingredients:
- 250 strawberries
- 780 vanilla yogurt
- 2
- 40
Instructions:
1. Chop strawberries.
2. Divide 260g (1 cup) vanilla yoghurt among four serving glasses. Divide one-third of the strawberries among the glasses.
3. Sprinkle 2 tsp Milo over the strawberries in each glass.
4. Continue layering with 520g (2 cups) vanilla yoghurt, the remaining strawberries and 40g (1/3 cup) Milo. Serve.
Title: Pastry Cream (Eggless)
Ingredients:
- 1 sugar
- 3/4 cornstarch
- 1/2 cinnamon
- 1 vanilla
- 1
Instructions:
1. Mix first 4 ingredients in a large pan until well blended and sugar is almost dissolved.
2. Place pan over medium heat and cook, stirring constantly, until it comes to the boil.
3. Continue to simmer, stirring constantly while simmering, until very thick (about 5- 10 minutes).
4. Remove from heat and add vanilla (or your choice of flavoring).
5. Pour mixture into bowl and cover surface directly with waxed paper or plastic wrap to prevent skin from forming.
6. Refrigerate several hours to overnight.
7. To use pastry cream to fill[recipe=40291]cannoli shells[/recipe]: Chop 1 regular size Hershey chocolate bar and add bits to cooled (pastry cream) mixture.
8. Fill cannoli shells by piping mixture into shell using a pastry bag, or use a long-handled iced tea spoon.
9. Dip ends of filled cannoli into toasted, sliced or crushed almonds or crushed pistachio nuts or finely minced chocolate bits.
10. Sprinkle top of shells lightly with powdered sugar (recipe will fill about 16 shells depending on their size).
Title: Vanilla Freezer Biscuits (Cookies) (With Variations)
Ingredients:
- 1 vanilla bean
- 250 butter
- 1 caster sugar
- 1 egg
- 2 1/2 plain flour
- 4
Instructions:
1. Scrape seeds from vanilla bean (they advise you discard the bean but stick it in a canister of sugar and you will soon have vanilla sugar).
2. Beat butter, sugar and bean seeds until pale and creamy using an electric mixer.
3. Add egg and beat until combined.
4. Sift flour over butter mixture and use a wooden spoon, stir to combine.
5. Place dough on a lightly floured surface and divide in half.
6. Using hands shape each half in a 30cm long log.
7. Wrap each log in baking paper, twirling ends to seal.
8. Freeze for 2 hours or until firm.
9. Remove logs from freezer 15 minutes before slicing.
10. Preheat oven to 180 degree C (160 C for fan forced).
11. Line 2 baking trays with baking paper.
12. Remove paper from logs and slice into 1.5cm thick rounds.
13. Place rounds, 3cm apart on prepared trays.
14. Bake for 12 to 14 minutes or until light golden colour.
15. Cool on trays for 5 minutes and transfer to wire rack to cool completely.
16. Dust with icing sugar and serve.
17. You can leave logs in freezer for up to 2 months, thaw for 1 hour before slicing and baking.
18. VARIATIONS.
19. Chocolate chips - Stir 1/2 cup chopped dark chocolate chips at the end of step 4.
20. Pistachio - Stir in 2/3 cups of roughly chopped pistachio kernels at the end of step 4.
21. Citrus - Add 1 tablespoon finely grated lemon or orange rind with vanilla bean seeds in step 2.
Title: High Protein Lunch Nut Cupcakes
Ingredients:
- 1/4 margarine
- 1/2 sugar
- 2 wheat flour
- 1/4 baking powder
- 1/2 salt
- 2 cardamom
- 1 cinnamon
- 1/2 nutmeg
- 1 soymilk
- 1/2 milk
- 1/3 lemon juice
- 1
- 4
Instructions:
1. pre heat oven to 350.
2. put 10 papers into cupcake tin.
3. beat egg whites until stiff, but not dry.
4. cream sugar and margarine together.
5. mix flours, nuts and spices and baking powder together.
6. alternately mix the butter mixture with the flour mixture and the milk and lemon mixture.
7. DO NOT OVER MIX.
8. fold in the egg whites.
9. spoon into cupcake tin and bake.
Title: Chocolate Cake
Ingredients:
- 3 eggs
- 2 sugar
- 6 flour
- 3 salt
- 1 baking soda
- 2 margarine
- 1 buttermilk
- 1 boiling water
- 1 coffee
- 2 vanilla
Instructions:
1. Measure all ingredients into mixing bowl.
2. Blend with electric mixer, beginning on low setting, and increasing speed until batter is of smooth consistency.
3. Pour into greased and floured cake pan (s) (1 9x13 or 3 small layer).
4. Bake at 350 degrees until toothpick tests clean.
5. Frost with your favorite frosting when cool.