lumicero/recipes-ing2inst huggingface dataset:
Title: Chunky Apple Cake with Cream Cheese Frosting
Ingredients:
- 1/2 butter
- 2 sugar
- 2 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 1 salt
- 2 ground cinnamon
- 4 granny smith apples
- 1 pecans
- 1 cream cheese
- 1/2 butter
- 1 vanilla extract
- 4 confectioners' sugar
- pecans
Instructions:
1. Cake: Stir together first 4 ingredients in a large bowl until blended.
2. Combine flour and next 3 ingredients.
3. Add to butter mixture, stirring until blended.
4. Stir in apple slices and 1 cup pecans.
5. Spread into a greased 13 x 9-inch pan.
6. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.
7. Cool completely in pan on a wire rack.
8. Spread with Cream Cheese Frosting; sprinkle with pecans, if desired.
9. Cream Cheese Frosting; Beat cream cheese and butter at medium speed with an electric mixer until smooth.
10. Gradually add confectioner's sugar, beating at low speed until light and fluffy.
11. Stir in vanilla extract.
Title: Easy Red Velvet Cake and Frosting
Ingredients:
- 1 sour cream
- 1 water
- 1/2 canola oil
- 1/4 eggs
- 1 all-purpose flour
- 3 milk
- 1/2 granulated sugar
- 1 1/2 butter
- 1 1/2 vanilla extract
- 1 1/2
- 1
Instructions:
1. MIx ingredients for cake with an electric mixer as directed on the box. Pour into a 13x9 baking pan or 2 - 9 inch layer pans greased and floured. Bake at 350* for 25-35 minutes or until done when checked with a toothpick. Cool cakes completely before frosting.
2. To prepare frosting combine the flour and milk, whisking till smooth. Cook over medium heat in a saucepan to form a smooth paste. Cover with plastic wrap and set aside until cold. In a mixer bowl cream the butter and sugar until light and fluffy. Add the cooled paste in small amounts and whip until incorporated and the frosting is no longer 'grainy' from the sugar. Add vanilla and frost the cake.
Title: Gluten-Free Pumpkin Spice Cake
Ingredients:
- 3 eggs
- 1 1/2 dark brown sugar
- 6 butter
- 1 pumpkin
- 1/2 applesauce
- 1 vanilla
- 2 cinnamon
- 2 1/2 ginger
- 2 nutmeg
- 1 1/2 ground cloves
- 1/2 baking soda
- 2 baking powder
- 1 1/2 xanthan gum
- 1 sea salt
- 1 cream cheese
- 1/2 butter
- 8 maple syrup
- 4 vanilla
- 4 powdered sugar
- 2
- 2 1/2 - 3
Instructions:
1. Preheat oven to 350 degrees, spray or prep 9x13 baking dish.
2. Mix together in large bowl: eggs, sugar, butter, pumpkin, applesauce, oats, vanilla, cinnamon, ginger, nutmeg, and cloves. Set aside and let sit for at least 5 minutes. (Allows oats to soften and spices to "mingle.").
3. In medium mixing bowl, combine baking mix, baking soda, baking powder, and xanthan gum. Add slowly to wet ingredients, mix well, but do not overmix.
4. Pour into prepared baking dish, bake for 25-30 minutes or until toothpick inserted in center comes out clean.
5. For Icing:
6. While cake cools, mix all icing ingredients together, beat for 1 minutes.
7. I iced the cake while still warm, poked cake with toothpick, so icing soaked into cake.
8. Garnish with chopped pecans or walnuts on icing, if you want.
Title: "Fish Finger" Cookies
Ingredients:
- 1 1/3 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 1 confectioners' sugar
- 1/2 egg
- 1/2 vanilla extract
- 5 graham crackers
- 2 sugar
- unsalted butter
Instructions:
1. To make the cookies: Line a baking sheet with parchment paper or a Silpat mat.
2. In a small bowl, combine the flour, baking powder, and salt; set aside.
3. In a large bowl, or the bowl of a standing mixer, cream the butter until light and fluffy. Add the sugar and beat until thoroughly combined and fluffy. Stir in the egg and extract(s) until combined. Sprinkle half of the flour mixture into the bowl and mix until just combined. Add the remaining flour, mixing until until thoroughly combined.
4. Cover and chill for 20 to 30 minutes.
5. To make the "breading": In a medium bowl, or the bowl of a food processor, crush the graham crackers until they look like dry sand. Stir in the sugar. Add the melted butter and combine the mixture until it resembles wet sand; set aside.
6. Shape the cookies: Preheat oven to 325 degrees (165 C).
7. Remove the chilled dough from the refrigerator and shape one tablespoon portions of dough into 3- to 4-inch "fish fingers." Roll each fish finger in the graham cracker breading, completely coating them, and place on the prepared baking sheet.
8. Bake for 20 to 23 minutes. Transfer to a wire cooling rack and allow to cool completely before serving.
9. Serve with vanilla pastry cream, custard, or pudding.
Title: Eclair Cake
Ingredients:
- 1 water
- 1/2 butter
- 1/2 salt
- 1 flour
- 4 eggs
- 2 vanilla instant pudding mix
- 2 custard mix
- 2 milk
- 1/2 milk
- 16 heavy cream
Instructions:
1. Cake: Pour water, butter and salt in a small saucepan, bring to boil.
2. Remove from heat and add the flour all at once, mix well.
3. Add the eggs, one at a time mixing well after each egg until the mixture is well blended.
4. Spray a cookie sheet with Pam.
5. Spoon the dough onto the cookie sheet in the shape you want.
6. (I have only had luck doing ovals!) Using a spoon, smooth the top and sides of the dough.
7. Bake at 400 degrees for 40 minutes.
8. Shut off the oven but leave cake in there for 15 minutes with the door shut.
9. Remove from pan and cool on a wire rack.
10. When cooled, cut in half lengthwise.
11. Filling: Mix the pudding as directed on the box using the amount of milk listed above.
12. Mix the heavy cream in a separate bowl until stiff.
13. Fold the two mixtures together completely.
14. Spoon this filling onto the bottom of the dough and smooth out.
15. Replace the top section of the cake.
16. Frost with the frosting.
17. (You can subsitiute Cool Whip for the heavy cream but it won't be as rich tasting but it will be about 1000 calories less!).
Title: Easy Rice Pudding
Ingredients:
- 2 vanilla ice cream
- 1/2 ground cinnamon
Instructions:
1. Prepare the rice according to the package directions.
2. Uncover add the ice cream and cinnamon.
3. Stir.
4. Divide the pudding among individual serving bowls.
5. Garnish with additional cinnamon.
Title: Chocolate Zucchini Snack Cake
Ingredients:
- 1 2/3 granulated sugar
- 1/2 butter
- 1/2 eggs
- 2 vanilla extract
- 1 1/2 all-purpose flour
- 2 1/2 baking soda
- 1/3 salt
- 1 buttermilk
- 1/2 zucchini
- 1/2 pecans
- 2
- 3/4
- 1
Instructions:
1. Preheat the oven to 325 degrees F.
2. Grease and flour a 9" x 13" baking pan.
3. Beat the sugar, butter and oil in a large bowl with an electric mixer at medium speed until well blended.
4. Add the eggs, one at a time, beating well after each addition.
5. Blend in the vanilla.
6. Combine the flour, cocoa, baking soda, and salt in a medium bowl.
7. Add to the butter mixture alternately with the buttermilk, beating well after each addition.
8. Stir in the zucchini.
9. Pour into the prepared pan.
10. Sprinkle with the pecans and chocolate chips.
11. Bake 55 minutes or until a wooden pick inserted in the centre comes out clean; cool on a wire rack.
12. Cut into squares.
Title: Italian Creme Cake - Gluten Free!!
Ingredients:
- 3/4 butter
- 1/4 sugar
- 2 eggs
- 5 vanilla extract
- 1 potato starch
- 1 tapioca flour
- 1/2 xanthan gum
- 1/4 baking soda
- 1 baking powder
- 1 buttermilk
- 1 1/2 flaked coconut
- 1
Instructions:
1. Beat butter, shortening and oil at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating until blended after each addition. Add vanilla; beat until blended
2. Combine flour, xanthan gum, baking powder and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut.
3. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch round cake pans or one oblong baking dish, that has been greased and floured (gf of course).
4. Bake in preheated 350 degree oven for 25-30 minutes for multiple pans; 40-45 minutes for oblong pan or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire rack.
5. Nutty Cream Cheese Frosting (double this recipe if you're going to do a layer cake; single if you're going to use an oblong pan).
6. 1 ½ cups chopped pecans.
7. 1 (8 ounce) package cream cheese, softened.
8. ½ cup butter, softened.
9. 1 tablespoon vanilla extract.
10. 1 (16 ounce) box powdered sugar, sifted.
11. Beat cream cheese, butter, and vanilla at medium speed with an electric mixer until creamy. Add powdered sugar, beating at low speed until blended. Beat at high speed until smooth; stir in nuts. Spread Nutty Cream Cheese Frosting between cake layers and on top and sides of cake. Serves 10.
Title: Easy Carrot Cake With Cream Cheese Icing
Ingredients:
- 4 eggs
- 1 1/4 vanilla extract
- 2 flour
- 2 baking soda
- 2 baking powder
- 2 salt
- 2 cinnamon
- 1/2 carrots
- 2 butter
- 3 cream cheese
- 1 confectioners' sugar
- 1/2 vanilla extract
- 8
- 4
- 1
Instructions:
1. Preheat oven to 375. Grease and Flour a 9x11 pan or 2 8 inch round pans.
2. In a large bowl beat together eggs, oil, sugar and vanilla. Mix in flour, baking soda, salt, baking powder and cinnamon. Stir in carrots. Fold in nuts, if desired. Pour into prepared pan(s).
3. Bake in preheated oven for 30 to 50 minutes. Check after 30 minutes with a toothpick. If toothpick is clean, cake is done.
4. Let cool in pan(s) for an additional 10 minutes. Turn out onto a wire cooling rack and cool completely.
5. To make icing, use a medium bowl and mix butter, cream cheese, confectioner's sugar and vanilla until smooth. You may add chopped nuts to icing now or sprinkle later over the top of the cake (optional).
6. After the cake is completely cooled, ice the cake. If the chopped nuts were not added to the icing earlier sprinkle them over the iced cake (optional).
Title: Miss Lillian's Peanut Dessert
Ingredients:
- 1 all-purpose flour
- 1/2 margarine
- 2/3 cream cheese
- 8 powdered sugar
- 1 Cool Whip
- 1/2 peanut butter
- 2/3 vanilla instant pudding mix
- 1 instant chocolate pudding mix
- 1 milk
- 2 3/4 Cool Whip
- 1 dark chocolate
- 1/3
Instructions:
1. Dessert contains 4 layers.
2. 1st layer.
3. Blend with pastry blender flour and margarine.
4. Add chopped peanuts.
5. Pat into a 9x13 pan.
6. Bake 20 minutes at 350*.
7. Cool and set aside.
8. 2nd layer.
9. Cream peanut butter with cream cheese.
10. Add powdered sugar.
11. Mix well.
12. Fold in whipped topping.
13. Spread over first layer.
14. 3rd layer.
15. Blend milk and pudding mixes until smooth.
16. Spread over 2nd layer.
17. 4th layer spread over pudding.
18. Grate chocolate to garnish.
19. Chop 1/3 cup dry roasted peanuts and sprinkle over top.
20. Chill well.
21. (At least 3to 4 hours).
Title: My Favorite Blueberry Pudding Cake
Ingredients:
- 3 blueberries
- 1 ground cinnamon
- 1 lemon juice
- 1 all-purpose flour
- 3/4 sugar
- 1 baking powder
- 1/2 milk
- 3 butter
- 2/3 margarine
- 1 sugar
- 1 cornstarch
- boiling water
Instructions:
1. Toss the blueberries with cinnamon and lemon juice; place in a greased 8-inch square baking dish.
2. In a bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries.
3. Combine sugar and cornstarch; sprinkle over batter.
4. Slowly pour boiling water over all.
5. Bake at 350 for 45-50 minutes or until the cake test done.
Title: Brown Sugar Cookies
Ingredients:
- 1 butter
- 1 1/3 dark brown sugar
- 1 egg
- 1 vanilla
- 1 flour
- 2 1/2 baking powder
- 1/2 baking soda
- 1 salt
- 1/4 sugar
- 1/3
Instructions:
1. In a small sauce pan, divide 10 of the cubed butter pieces and melt and brown the butter until it becomes very dark. It should take about 5-7 minutes. Be careful not to burn it.
2. Meanwhile, in a large mixing bowl, place the rest of the cubed butter. When the browned butter is ready, add to the cubed butter to the bowl. Allow it all to cool for a couple of minutes.
3. While it's cooling, in a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir well to combine.
4. Mix the butter mixture with the brown sugar with a wire whisk until all is incorperated. Add the egg and egg yolk, and vanilla. Stir to combine.
5. Using a rubber spatula, stir in in the flour and mix well.
6. Roll the dough into balls and roll them into the 1/3 cup of sugar. Bake on a cookie sheet at 375* for 9-11 minutes. I usually bake at 10 and they're perfect for my oven.
7. Remove the baked cookies from the baking sheet and cool on a cooling rack.
Title: Hazelnut Linzer Cookies
Ingredients:
- 1 hazelnuts
- 1/4 granulated sugar
- 2 all-purpose flour
- 1/4 cinnamon
- 1/4 salt
- 1 butter
- 1/3 granulated sugar
- 1 vanilla extract
- 2
- 3/4
Instructions:
1. Grind hazelnuts with 1/4 cup sugar.
2. Stir together Flour, cinnamon, salt. Set aside.
3. Cream butter, sugar, vanilla and egg yolks.
4. Stir in dry ingredients.
5. Pat into rectangle, wrap in plastic and refrigerate 1 hour.
6. Roll out dough on lightly floured surface and cut out with 2" cookie cutter.
7. Cut small shape in half of the cookies.
8. Place on parchment paper lined cookie sheet.
9. Bake at 350 degrees 12- 14 minutes. Cool on rack.
10. Heat preserves slightly in saucepan.
11. Spoon 1/2 teaspoons preserves onto whole cookie.
12. Dust cut-out tops with powdered sugar.
13. Place dusted cookies on top of preserve covered cookies.
14. Store in tins.
Title: Basque Rice Pudding
Ingredients:
- 3/4 cinnamon sticks
- 2 medium grain rice
- 1/3 sugar
- 1/2 cinnamon
Instructions:
1. Add milk, rice, and cinnamon sticks into a thick bottomed pan that has a capacity of at least 1.5 liters of liquid. It is important that the pan is thick bottomed because otherwise the rice will burn.
2. Place on medium-high heat and bring to boil, stirring every 3-5 minutes.
3. Allow mixture to boil as high as possible, without boiling over, then turn down heat to medium, continuing to stir.
4. Stir every 5 minutes. After 45 minutes, add sugar. Continue boiling and stirring for 15-20 minutes, until desired thickness.
5. Serve warm or cold, topped with cinnamon powder.
Title: Molded Cranberry Fruit Salad
Ingredients:
- 1 crushed pineapple
- 1/2 cranberry juice cocktail
- 2 lemon juice
- 1 raspberry gelatin powder
- 1 whole berry cranberry sauce
- 1/2 celery
Instructions:
1. Combine reserved pineapple juice, cranberry juice cocktail and lemon juice in a medium saucepan. Bring to a boil.
2. Remove from heat. Add gelatin, stirring until it is completely dissolved. Break up cranberry sauce with a fork. Stir into gelatin mixture.
3. Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into a 4-cup mold.
4. Chill until firm.
Title: Linzertorte Cookies
Ingredients:
- 1 unsalted butter
- 1/2 sugar
- 1/2 salt
- 1 all-purpose flour
- 2 1/4
- 1
Instructions:
1. In a large bowl of an electric mixer, cream the butter with the sugar, salt and egg yolk until smooth. Blend in the flour until the mixture blends into a smooth dough. Wrap the dough in a plastic bag and refrigerate 1/2 hour or up to two days.
2. Preheat the oven to 350 degrees. Roll out the dough on a lightly-floured surface to 1/8-inch thickness. Cut into circles and cut small shapes in the middle for the top cookies. Place on lightly-greased cookie sheets. Bake for 12 to 15 minutes.
3. To Assemble: spread jam on bottom cookies (no middle cut outs). Sprinkle powdered sugar on the top cookies. sandwich bottom cookies with top cookies.
Title: Mayo Blitz Torte
Ingredients:
- 1/2 ground cinnamon
- 1 sugar
- 1/2 walnuts
- 1 all-purpose flour
- 1 baking powder
- 1/8 salt
- 4 eggs
- 1/2 butter
- 1/2 margarine
- 1 sugar
- 3 vanilla extract
- 3/4 milk
- 1/2 sugar
- 1/2 mayonnaise
- 2 sour cream
- 1 sugar
- vanilla extract
Instructions:
1. Combine topping ingredients in a small bowl and set aside.
2. Preheat oven to 350 degrees.
3. Butter two 9-in layer cake pans; dust lightly with flour.
4. Cream butter or margerine with 1/2 c sugar in a medium mixing bowl.
5. Blend egg yolks, milk, and 1 t vanilla.
6. Sift flour with baking powder & salt.
7. In a separate large mixing bowl, beat egg whites until foamy. Gradually add 3/4 c sugar, 1 T at a time, beating after each addition. Continue beating until meringue holds stiff peaks. Set aside.
8. Assemble cake batter by adding egg yolk mixture and flour mixture alternately to creamed mixture. Divide in two equal parts and spread in two prepared cake pans.
9. Divide meringue and spread on unbaked batter in both pans. Sprinkle evenly with cinnamon-sugar topping.
10. Bake 20-25 minutes, until meringue is set and cake layers are done.
11. Remove from oven and cool thoroughly on wire racks. Run spatula around inside of pans and remove cake layers, keeping meringue side up.
12. Just before serving, place one layer on serving plate, with meringue side up.
13. Spread with filling made by mixing mayo, sour cream, 2 T sugar, and 1 t vanilla.
14. Top with other layer, meringue side up.
Title: Baby's First Applesauce Cake and Petit Fours
Ingredients:
- 2 canola oil
- 6 unbleached all-purpose flour
- 4 baking soda
- 1 salt
- 1 ground cinnamon
- 1/2 ground nutmeg
- 4 unsweetened applesauce
- 2 2/3 pure maple syrup
- 1/4 cider vinegar
- 0.25
Instructions:
1. Preheat oven to 375 degree F. Oil two 13"x18" rimmed baking sheets; line with parchment paper and set aside.
2. Whisk flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl.
3. Whisk applesauce, oil, maple syrup, vinegar, and apple juice concentrate in another bowl. Add to flour mixture and mix until combined.
4. Divide batter between prepared sheets. Bake until pale golden and a cake tester (toothpick if you're not Martha) inserted into the center comes out clean, about 18 minutes.
5. Cool in the pans on wire racks 10 minutes, then invert and remove parchment. Reinvert (turn it so pretty top is on top again) onto a large cutting board lined in parchment. Let cool completely.
6. Cakes can be stored at this point, wrapped in plastic, overnight.
7. Cut a 3" strip off the long (18") side of each cake (for petit fours). Cut remaining portion in half crosswise and trim into four 8" squares (for adult cake).
8. For adult cake: Stack square cakes on a square piece of cardboard, spreading Apricot Whip (Recipe #238540) between them (or whatever filling, jam, or frosting you want). Spread a very thin layer of Apricot Frosting (Recipe #238541) on top and sides, smoothing with offset spatula (or use your own frosting, of course). Decorate as you wish.
9. For Petit Fours: Trim cake strips to 3"x15". Spread Apricot Whip (Recipe #238540) on one strip; top with remaining strip. Cut into twenty 1 1/2" squares. Top half with squares cut from Soft Apple Slices (Recipe #238883). Pipe dot of frosting onto other half, or decorate in some other manner.
Title: Low Carb Nearly Rice Pudding
Ingredients:
- 3 eggs
- 3/4 heavy cream
- 3/4 water
- 1 cottage cheese
- 1/2 Splenda sugar substitute
- 1 vanilla extract
- ground cinnamon
Instructions:
1. Combine all ingredients together in a blender and blend until almost smooth.
2. Pour into six 6-ounce custard cups (ramikins) and sprinkle each with cinnamon.
3. Place the cups in a baking dish and pour hot water in the pan around the cups to reach 1 inch up sides of custard cups.
4. Bake at 350°F for 35 minutes.
5. Serve warm or chilled.
Title: White-Chocolate-Mint Mousse
Ingredients:
- 2 1/2 heavy cream
- 2 unsalted butter
- 10 white chocolate
- 1 vanilla extract
- 3/4 white chocolate
- fresh mint leaves
Instructions:
1. Have ready a serving bowl with at least a 6-cup capacity.
2. In a medium saucepan over low heat, place 1/2 cup of the cream and the butter and heat until the mixture is hot and the butter melts. Do not let the mixture boil. Remove the pan from the heat.
3. Add the white chocolate and let it soften in the hot cream mixture for about 30 seconds. Stir the mixture until it is smooth and all of the white chocolate melts.
4. Transfer the mixture to a bowl and refrigerate until cool to the touch but still pourable, about 30 minutes.
5. In the large bowl of an electric mixer, mix the remaining 2 cups of cold cream, vanilla, mint extract and the cooled white-chocolate mixture on low speed to blend the ingredients.
6. Increase the speed to medium high and beat until firm peaks form, about 1 minute.
7. Transfer the mousse to a serving bowl, cover and refrigerate up to 1 day. When ready to serve, either leave in the serving bowl or spoon into individual serving bowls/goblets, garnish with the white-chocolate shavings and mint leaves and serve cold.
Title: Grammie Bea's Old Fashioned Cinnamon Rolls
Ingredients:
- 2 sugar
- 1/2 cinnamon
- 2 butter
- 2
Instructions:
1. Preheat oven to 350.
2. Let the pie crust sit out for 1/2 hours if using the unroll and bake crusts, so they get soft enough to roll up without the crust cracking. (Make homemade pie crust if you are making your own. Roll out thin, just as you would to make a pie crust).
3. Melt butter in the microwave for 20 seconds, and brush onto top of pie crusts.
4. Mix cinnamon and sugar together and sprinkle on top of the butter.
5. Roll up crust dough jelly roll style, making into a long log. Crimp the edge of the pie crust so it holds together. (See picture).
6. Using a sharp knife cut dough into 3/4" pieces, and place cinnamon side down on a greased cookie sheet.
7. Bake for 20-22 minutes until a light golden brown. Take out of oven and let cool for a few minutes, then take off sheet, so they don't stick, and let cool.
8. Store in plastic container or Zip-Lock baggie, that is if you have any left!
Title: Paula's Lemon Cake (Paula Deen)
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 3 self-rising flour
- 1 milk
- 1 pure vanilla extract
- 1 1/2 lemon wedge
- 1/4 mint sprig
- 1/8 sugar
- 1/3 cream of tartar
- 2 white corn syrup
- 1 1/2 salt
- 8 water
- 1 1/2 pure vanilla extract
- 1/4 sugar
- 3 butter
- lemons, juice and zest of
Instructions:
1. Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
2. To make the cake: Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until golden brown. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.
3. To make the frosting: Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
4. To make the filling: Place the ingredients in the double boiler over boiling water. Don't let top pan touch the water. Cook and stir until mixture begins to gel or thicken. Remove from heat and allow to cool.
5. To assemble, add 1 tablespoon of filling to the cake pedestal. Run hands along the side of the cake to remove excess crumbs. Place the cake layers on the pedestal, spreading filling between the layers and on top. Spread the sides and top of the cake with the remaining filling. Frost top and sides of cake with frosting. Garnish with a lemon wedge and a sprig of mint.
Title: Chocolate Honeycomb cakes
Ingredients:
- 1 water
- 1 eggs
- 1/4
- 3
- 155
Instructions:
1. Preheat oven to 180 degree C.
2. Grease an 8 cup rectangular muffin pan or a 12 cup round muffin pan.
3. Beat the cake mix, water, oil and eggs in a bowl with an electric beater until combined.
4. Stir through the chocolate coated honeycomb pieces (such as a violet crumble bar).
5. Spoon into prepared pans.
6. Bake for 20 to 25 minutes, until cooked when tested.
7. Cool in pans for 10 minutes before removing to a wire cooling rack.
8. When cool frost with some chocolate frosting.