lumicero/recipes-ing2inst huggingface dataset:
Title: Chunky Chocolate Toffee Cookies
Ingredients:
- 1 butter
- 3/4 brown sugar
- 1/2 sugar
- 2 eggs
- 1 vanilla
- 2 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 pecans
- 3
- 2
Instructions:
1. Heat oven to 350°F Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs and vanilla; continue beating until creamy. Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed. Stir in pecans, toffee and chocolate.
2. Drop dough by heaping tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.
Title: Chocolate Pretzel Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 salt
- 1 unsalted butter
- 1 sugar
- 1 eggs
- 2 raw sugar
- 1 bittersweet chocolate
- 1/4 white chocolate
- 12
Instructions:
1. Whisk flour, cocoa powder, and salt in a medium bowl. Using electric mixer, beat butter and sugar in large bowl until fluffy.
2. Beat in eggs 1 at a time. Stir in dry ingredients.
3. Gather dough into a ball; wrap in plastic and chill at least 4 hours. (Can be made a day ahead. Keep refrigerated.).
4. Preheat oven to 375 degrees F. Spray 2 baking sheets with nonstick spray. Divide dough into 8 equal portions; roll into balls.
5. Roll 1 ball between work surface and palms into a 16 inch long rope. To form pretzel shape, lift 1 end of rope and press about 1 1/2 inches past center of rope, crossing over first loop. Transfer to baking sheet. Repeat with remaining dough.
6. Lightly beat egg white in small bowl to loosen. Brush pretzels with egg white. Sprinkle with raw sugar. Bake until firm, about 15 minutes. Cool on racks. (Can be made 2 days ahead. Store at room temperature in an airtight container.).
7. Line 2 baking sheets with parchment paper. Melt bittersweet chocolate and white chocolate separately in double boilers set over simmering water, stirring occasionally, until smooth. Dip 4 pretzels halfway into melted bittersweet chocolate; tranfer to 1 prepared baking sheet. Dip remaining 4 pretzels into white chocolate; transfer to 2nd baking sheet. Let stand at room temperature 15 minutes to allow chocolate to begin to set.
8. Dip for into melted bittersweet chocolate. Sweep for back and forth a few inches above white chocolate dipped pretzels, creating thin stripes, dipping fork in bittersweet chocolate as needed.
9. Dip another fork into melted white chocolate. Sweep for back and forth a few inches above bittersweet chocolate dipped pretzels, creating thin stripes, dipping fork in white chocolate as needed.
10. Let stand at room temperature until chocolate is set, about 1 hour.
Title: Pecan Pie
Ingredients:
- 3 eggs
- 1 corn syrup
- 1/4 butter
- 1/2 sugar
- 1 pecans
- 1 vanilla
- 1/8 salt
- 1 vinegar
- 1
Instructions:
1. Lightly beat eggs, add sugar, butter, salt,.
2. vinegar and syrup , mix well.
3. Add vanilla and pour over peccans in an un baked pie shell ( 9 or 10-inch)
4. Bake at 350* for 30 to 45 min or until set.
Title: Dad's Favorite Cobbler
Ingredients:
- 3 -4 butter
- 1/2 margarine
- 2 baking powder
- 1/4 salt
- 1 sugar
- 3/4 flour
- 3/4 milk
Instructions:
1. Melt butter in a glass 8x8 baking dish.
2. Mix all dry ingredients. Add milk and mix until smooth.
3. Pour mixture over melted butter - DO NOT STIR!
4. Put fruit on top of mixture.
5. Bake at 350 degrees for 1 hour
6. Serve warm.
Title: Microwave Pineapple Upside-Down Cake
Ingredients:
- 1/3 brown sugar
- 2 butter
- 3 margarine
- 9 butter
- 60 margarine
- 1/3 caster sugar
- 1 egg
- 1/4 milk
- 1 self-raising flour
- 1 cinnamon
- 1 ginger
Instructions:
1. Grease an 18cm round dish and place a greased circle of paper in the base.
2. For the caramel, cream brown sugar and 2 tablespoons butter and spread over base.
3. Arrange a slice of pineapple in the centre with half circles around it. Fill spaces with cherries.
4. For the cake mixture, beat 60g butter and sugar to a cream. Add egg and mix carefully without beating.
5. Add the sifted dry ingredients alternately with the milk and mix.
6. Pour mixture over caramel and fruit.
7. Cook on MEDIUM-HIGH (70%) for 6-7 minutes or until just firm in the centre. (I had to put mine on for an extra 2 minutes and 50 seconds, it will vary according to your microwave).
8. Allow to stand for 2-3 minutes before turning out onto a plate.
9. Serve hot with custard or cream, or warm for morning tea.
Title: Zuccotto Ripieno
Ingredients:
- 1 hazelnuts
- 1/2 Amaretto
- 1/4 light rum
- 1/4 powdered sugar
- 1 1/3
- 1/3
- 1
Instructions:
1. Bake hazelnuts in ungreased baking pan at 400 degrees for 5 minutes or until skins begin to crack.
2. Wrap hazelnuts in clean towel. Let stand 2 minutes then rub hazelnuts in towel to remove skins, chop.
3. Return hazelnuts to baking pan.
4. Bake about 8 minutes until golden brown, stirring occasionally. Cool.
5. Cut 4-inch circle from cake.
6. Cut remaining cake into 1-inch pieces.
7. Mix together amaretto and rum and sprinkle over cake.
8. Line large bowl with waxed paper.
9. Butter waxed paper.
10. Place cake circle on bottom of bowl.
11. Line side of bowl with three-fourths of the cake pieces.
12. Beat together whipping cream and powdered sugar in chilled medium bowl until stiff.
13. Fold in hazelnuts, almonds and chocolate.
14. Spoon filling into cake-lined bowl.
15. Place remaining cake pieces on filling.
16. Cover and refrigerate 2 hours.
17. Invert onto serving plate.
18. Remove bowl and waxed paper.
19. Sprinkle with additional grated chocolate if desired.
Title: Chocolate Elegance
Ingredients:
- 1.5 Philadelphia Cream Cheese
- 2 1/2 milk
- 6
- 1
- 1/2
- 1/4
Instructions:
1. BEAT cream cheese and sugar with mixer until well blended. Stir in 1-1/2 cups COOL WHIP; spread 2 cups onto bottom of 8x4-inch loaf pan lined with plastic wrap.
2. MELT 3 chocolate squares. Add to remaining cream cheese mixture along with dry pudding mix and milk; beat until well blended. Spread over cream cheese layer in pan. Refrigerate 4 hours.
3. MICROWAVE remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until blended. Cool slightly.
4. INVERT dessert onto platter. Remove pan and plastic wrap. Top dessert with chocolate glaze and nuts. Refrigerate until glaze is firm.
Title: Rustic Oat Crumble Topping
Ingredients:
- 125 butter
- 1/4 sugar
- 1/2 cinnamon
- 1 1/4 flour
- 1/2 rolled oats
Instructions:
1. Mix all ingredients together.
2. Roughly rub through the butter.
3. Place on top of prepared fruit base of either stewed, canned or raw fruit.
4. Bake at 200 C for 40-50 minutes.
Title: Chocolate Orange Cupcakes- Vegan!
Ingredients:
- 2 whole wheat pastry flour
- 3/4 baking powder
- 2 sea salt
- 1/2 prune
- 2/3 stevia
- 1 soymilk
- 1 vanilla
- 1
- 1/4
- 1
- 2
Instructions:
1. Melt the chocolate in the microwave (1 minutes high heat) or my preferred way - a makeshift double broiler (boil some water in a small sauce pot, put a small saute pan over the sauce pot, lower heat, add chocolate, stir occasionally with a plastic spatula until melted ), let cool.
2. Sift together flour, baking powder, baking soda, salt, cocoa, set aside.
3. Whisk together wet ingredients (prunes through orange extract) until foamy, add orange peel. Add wet ingredients to dry and combine. Fold in melted chocolate.
4. Line 16 (or possibly more) muffin tins with cupcake liner. Pour batter in, filling cup 3/4 of the way.
5. Bake at 350 20-25 minutes, until toothpick inserted into center comes out clean.
Title: Colored Sanding Sugar for Cookie & Cupcake Decorating
Ingredients:
- 1 turbinado sugar
- 4 -10 water
Instructions:
1. If using the GEL METHOD:
2. Put the sugar into a bowl.
3. On a spoon, put a little dab of the color(s) you want to use. A little goes a long way; gel colors stain much more deeply than liquid.
4. With a toothpick or the tines of a fork, mix the dab with a few drops of water-- no more than 4-5 drops of so. Be really careful with this step because if there's too little water, it won't diffuse enough. Too much water and the color won't stick. I like using a medicine dropper for this.
5. Carefully stir the spoon into the bowl of sugar, mixing thoroughly.
6. Shake the bowl occasionally to properly disperse the coloring.
7. Let the bowl of sugar sit in a safe area that is cool and dry for at least 10 minutes so the color can dry.
8. If using the LIQUID METHOD:
9. How many drops you use determine how deep you'd like the color to be or how many are required to get a certain hue. About 4-5 are medium shade depending on which one you use, ie you only need about 2 or 3 of red to get pink but about 8-10 for red.
10. Put the drops on a spoon, and mix thoroughly through the bowl of corase sugar.
11. Shake the bowl a few times to disperse all the dye. If it looks like "spotting", add another 2-3 drops of coloring to the spoon and mix again.
12. When you are satisfied with the color, let the bowl sit in a cool dry area for about 5-10 minutes to let the color seep in and dry.
13. FUN TIPS:
14. For rainbow sugar using the liquid dyes, don't put the dye on the spoon. Randomly put a few drops in the bowl and quickly stir it up, careful not to blend the colors together.
15. Put the sugar into separate bowls to get different colors instead of having to buy a whole container of colored sugar if you only want just a little bit.
Title: Christmas Cut-Outs Rolled Sugar Cookies
Ingredients:
- 1 1/2 butter
- 2 granulated sugar
- 1 confectioners' sugar
- 1 egg substitute
- 2 vanilla extract
- 1 all-purpose flour
- 5 baking powder
- 1 1/2 salt
- 1 1/2
Instructions:
1. Cream butter and sugars in bowl of electric mixer until smooth.
2. Beat in egg substitute and extracts.
3. Mix flour, baking powder, and salt until evenly mixed and then add to butter/sugar mixture and blend well.
4. Divide dough into 4 portions and chill at least 1 hour.
5. Roll dough on floured board to 1/8 inch thickness. Cut out shapes and place on cookie sheet.
6. Bake at 375 degrees for 6 to 8 minutes.
Title: Low Carb Snickerdoodles
Ingredients:
- 1/2 butter
- 1 1/2 Splenda sugar substitute
- 1 egg
- 1 vanilla
- 1/2 baking soda
- 1/4 cream of tartar
- 1/4 Splenda sugar substitute
- 2 ground cinnamon
- 1
Instructions:
1. In a mixing bowl beat butter with an electric mixer on
2. medium to high speed for 30 seconds.
3. Add about half the flour, the 1 cup Splenda, the egg, vanilla, baking soda, and cream of tartar.
4. Beat until thoroughly combined.
5. Beat in the remaining flour.
6. Cover and chill for 1 hour.
7. Combine the 2 tablespoons Splenda and the cinnamon in a small bowl.
8. Shape dough into 1 inch balls (should make about 30 balls).
9. Roll balls in the Splenda-cinnamon mix and place 2 inches apart on an ungreased cookie sheet.
10. Bake at 350°F for 10 to 12 minutes.
Title: Cherry Pecan Gems
Ingredients:
- 1 butter
- 1 margarine
- 1 sugar
- 2 egg
- 1/4 flour
- 3 baking soda
- 2 1/2 cream of tartar
- 1 salt
- 1/2 pecans
- 1/4 red maraschino cherry
- 1
Instructions:
1. Cream butter and sugar.
2. Blend in egg, syrup, extract, and food coloring.
3. Stir together flour, soda, cream of tartar, and salt.
4. Stir into cremed mixture.
5. Stir in nuts.
6. Shape dough into two 9-inch rolls.
7. Wrap in waxed paper or clear plastic wrap.
8. Chill well.
9. Cut into 1/4-inch slices; place on ungreased cookie sheet.
10. Lightly press a well-drained red cherry half into center of each cookie.
11. Bake at 375F for 10-12 minutes.
12. Cool slightly; remove to rack.
Title: Fabulous Ricotta Fluff Stuff
Ingredients:
- 16 ricotta cheese
- 1 fat free sugar-free instant cheesecake pudding mix
- 1 -2 sour cream
- 1 milk
Instructions:
1. Mix it all up and enjoy however you want it.
2. I love it with strawberries! It's a great fruit dip or just eating straight out of the bowl.
Title: Nutella Cream Cheese Rugelach
Ingredients:
- 1/3 granulated sugar
- 1/2 unsalted butter
- 1/2 cream cheese
- 1 all-purpose flour
- 2 cocoa powder
- 1/4 salt
- 1/2 vanilla extract
- 1 granulated sugar
- 2 cinnamon
- 1/4 pecans
- 1/2 confectioners' sugar
- 1
Instructions:
1. Cream the sugar with the butter and cream cheese.
2. Blend in the flour, cocoa powder, salt and vanilla extract.
3. Stir to make a soft dough, adding a little flour as necessary if dough is too sticky.
4. Turn dough out onto a lightly floured board and pat into a flattened disk.
5. Wrap in plastic and chill for 30 to 60 minutes or overnight.
6. (Food processor method: Use the steel knife and place the flour, salt, cocoa and sugar in the work bowl. Drop in the butter and cream cheese in chunks. Process until ingredients blend and dough forms a mass or ball (this may take a minute or two). Remove from processor and sprinkle on a little flour to keep dough from being too sticky. Wrap in plastic and chill 30 to 60 minutes or overnight.).
7. Preheat oven to 350 degrees F.
8. Line a baking sheet with parchment paper.
9. Divide dough in half. Roll each portion into a 10-inch circle on a well-floured board.
10. Be careful as dough is delicate.
11. Spread chocolate filling on dough, then sprinkle on sugar, cinnamon and nuts.
12. Roll up each edge into a miniature crescent. If using jam, spread on jam, then sprinkle on sugar, cinnamon and nuts.
13. Brush with beaten egg white.
14. Bake until done - about 25 minutes.
15. Dust with confectioners' sugar if desired.
Title: Nutter Balls
Ingredients:
- 1 light cream cheese
- 1
Instructions:
1. Crush nutter butter cookies.
2. Add cream cheese, mix well with a blender.
3. Mix with hands as well, to make sure the cookies and cream cheese are well incorporated.
4. Roll into balls.
5. Dip into almond bark.
6. Let dry on waxed paper.
Title: Chocolate Truffle Cookies
Ingredients:
- 1/2 all-purpose flour
- 1/4 baking powder
- 1/2 sugar
- 1/2 butter
- 2 egg
- 1 cherry brandy
- 1 confectioners' sugar
- 1/2
Instructions:
1. Preheat the oven to 400 and line two baking sheets with baking parchment.
2. Sift the flour, cocoa and baking powder into a bowl and stir in the sugar. Rub in the butter until the mixture resembles breadcrumbs. Mix together the beaten egg and cherry brandy or orange juice and stir into the flour mixture. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
3. Put the confectioners' sugar into a bowl. Shape walnut-size pieces of dough roughly into a ball and drop into the sugar. Toss unti thickly coated, then place on the baking sheets and DO NOT FLATTEN.
4. Bake for about 10 minutes, or until just set. Transfer to a wire rack to cool completely.
Title: My Mother's Upside Down Cake
Ingredients:
- 8 pineapple
- 2 butter
- 2 brown sugar
- 1 golden syrup
- 2 honey
- 5 bananas
- 5 butter
- 3 margarine
- 6 caster sugar
- eggs
- self raising flour
Instructions:
1. Preheat the oven to 180-190°C/350-375°F/gas mark 4.
2. Prepare the fruit, melt the butter and pour into the bottom of a 7 inch ovenproof dish or cake tin (one with a loose base). Top with the brown sugar and golden syrup and arrange the pineapple rings on the glaze. Add a piece of banana in the centre of each ring (you might need only one banana depending on its size).
3. For the Cake: Cream the butter (or margarine) and sugar. Gradually beat in the eggs, then fold in the flour. Spread over the fruit then bake for approximately 1 1/4 hours. Turn out, serve hot with a helping of cool double cream which soaks so yummily into the sponge -- or even cold as a cake rather than a dessert.
4. Warning: to not leave the remaining cake batter on the side- you'll demolish it! or the kids will :).
5. Serves 4 as a dessert, 6 for tea.
Title: Vegan Nuttified Chocolate Chip Biscotti
Ingredients:
- 1/3 sugar
- 1/2 sugar
- 2 egg substitute
- 2 vanilla extract
- 1 unbleached all-purpose flour
- 1/4 whole wheat pastry flour
- 1 1/2 baking powder
- 1/2 unsalted cashews
- 1 walnuts
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Cream margarine and sugar together until light and fluffy. Blend in the "eggs" and extracts. Mix in the flour and baking soda. Stir in the chocolate chips and nuts. Chill for 10 minutes.
3. Divide the chilled dough in half and shape into a 1 inch-thick rectangular slabs on an lined, oiled baking sheet. Flatten the slabs slightly by evenly patting them down. Bake until they are golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and reduce the oven temperature to 275 degrees F.
4. Let slabs cool for 10 minutes, then cut each slab into 1/2 inch-wide slices. Place sliced biscottis on their sides on an ungreased baking sheet (just simply remove the lining from the one you just used) and bake for another 8-10 minutes until they are crisp and dry. Let cool completely before storing in an airtight container, where they will keep for a few days. Freezing makes them even tastier!
Title: Tropical Tapioca
Ingredients:
- 1 coconut milk
- 2 1/2 quick-cooking tapioca
- 3 granulated sugar
- 1/3 egg
- 1 strawberry
- pineapple bits
- banana
- raisins
Instructions:
1. Shake can of coconut milk well. Pour coconut milk into a 1-quart measure. Add whole milk to make 3 cups. Pour milk into a saucepan and add tapioca, sugar and egg. Stir gently just to combine, then let set 5 minutes.
2. Over medium heat, bring tapioca mixture slowly to a full boil, stirring constantly with a rubber or wooden spatula. At the boil, remove from heat. Fold in fruit of choice. Pour into ramekins, dessert bowls, or lidded containers. Cool 20 minutes.
3. Stir tapioca well in each container, then chill. Tapioca will thicken as it cools.
Title: Chocolate Cobbler
Ingredients:
- 6 puff pastry
- 2 sugar
- 1/4 flour
- 1/8 salt
- 1/2 milk
- 3 butter
- 1/2 Kahlua
- 1/8
Instructions:
1. In a 12X18 baking dish, line bottom with pastry squares.
2. Mix next 4 ingredients together.
3. In a heavy sauce pan, mix the next 3 ingredients together over medium heat.
4. Add the dry ingredients to the saucepan and mix well.
5. Stir constantly until the mixture slightly thickens (About 10 minutes).
6. Pour mixture over pastry.
7. Bake at 350F for 45-55 minutes.
8. Serve hot with a scoop of coffee ice cream.
Title: Chocolate Cream Cheese Puff Pastry Cookies - A
Ingredients:
- 17 frozen puff pastry
- 8 cream cheese
- 1/4 sugar
- 2
Instructions:
1. Make sure that you thaw the pastry according to package directions.
2. In small bowl, combine softened cream cheese and sugar and mix well to blend.
3. Roll one sheet of the thawed puff pastry into a 14x10" rectangle.
4. Spread with half of the cream cheese mixture, leaving a 1" border on one long side of the dough.
5. Sprinkle cream cheese filling with half of the chocolate chips.
6. Roll up pastry, starting at long side, and finishing at the side with the uncovered border of pastry.
7. Brush this edge with a bit of water, and seal pastry by pinching gently.
8. Repeat with remaining sheet of pastry and remaining ingredients.
9. Cover and chill rolls for at least 1 hour. When ready to bake, preheat oven to 375ºF.
10. Line cookie sheets with foil or parchment paper.
11. Cut rolls into 1" thick slices using dental floss or thread, and place cut side up on prepared cookie sheets.
12. Bake for 20-25 minutes until pastry is golden brown.
13. Let cookies cool for 2 minutes on cookie sheets.
14. Remove to wire racks to finish cooling.
Title: Spicy Corn Bread
Ingredients:
- 1 all-purpose flour
- 3/4 cornmeal
- 1/4 granulated sugar
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 1/4 buttermilk
- 2 eggs
- 1/4 canola oil
- 1 corn
- 1 smoked mozzarella cheese
- 1
Instructions:
1. Preheat oven to 375°F Grease a 9x9-inch baking dish.
2. Combine flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl.
3. In a separate bowl, whisk together buttermilk, eggs and oil. Add wet ingredients to dry ingredients. Stir until just combined. Stir in corn, smoked mozzarella and jalepano.
4. Pour batter into prepared baking dish. Bake in preheated oven 35-40 minutes or until toothpick inserted in center comes out clean.
Title: Bebe's Famous Red Velvet Cake
Ingredients:
- 1 3/4 cocoa powder
- 4 all-purpose flour
- 2 2/3 eggs
- 1 vanilla extract
- 2 buttermilk
- 2 sugar
- 1 baking soda
- 2 salt
- 1 butter
- 1 confectioners' sugar
- 1/2 cream cheese
- 1 vanilla extract
- 12 pecans
- 1 pecan halves
- 1 1/2
- 10
Instructions:
1. Cake-.
2. Beat oil and sugar together till creamy.
3. Add eggs, one at a time and beat well.
4. Mix cocoa together with red coloring and the 2 teaspoons vanilla then add to the oil and sugar mixture beating well.
5. Mix in flour and buttermilk alternately a little of each at a time.
6. Add salt and soda and mix well.
7. Pour equal amounts into 3 eight inch cake pans that have been prepared with shortening and a light dusting of flour.
8. Bake in a preheated 350 degree oven for 30-40 minutes or till cake layers are done in the center.
9. Allow to cool before frosting.
10. Frosting-.
11. Cream together butter, confectioners sugar, cream cheese, vanilla extract and the chopped pecans, using an electric mixer.
12. Frost layers of cake.
13. Artfully arrange the remaining pecan halves on top of cake.
14. Allow to set for at least one hour before cutting cake.
Title: Homemade Instant Vanilla Pudding
Ingredients:
- 3/4 granulated sugar
- 3/4 table salt
- 2 1/2 milk
- 1/8
- 4
Instructions:
1. Combine sugar, clear jel, vanilla powder and salt in a blender. Run on high about 30 seconds to combine and grind the sugar to powder.
2. Add milk and blend on medium until smooth. Portion into 1/2 cup servings. Place a square of plastic wrap on the surface of each portion, then refrigerate at least 30 minutes before serving.
Title: Chocolate Trifle
Ingredients:
- 125 brown sugar
- 125 coffee
- 8
- 1
- 600
Instructions:
1. Mix first 4 ingredients together.
2. Whip the 600ml of cream.
3. In high sided dish [or dishes] layer the breadcrumb mixture and the cream,starting with a layer of the breadcrumb mixture.
4. Your containers must be freeze proof.
5. Cover with cling film and freeze.
6. Remove from freezer an hour or so before serving.
7. [ can be turned out onto a serving plate,and a cherry or other decorations put on top if desired].
Title: Boston Cream Cake
Ingredients:
- 1 milk
- 1/2 vanilla instant pudding mix
- 2 butter
- 1 confectioners' sugar
- 1 hot water
- 1
- 1/2
- 2 -3
Instructions:
1. Prepare cake batter according to package directions, adding lemon extract. Pour into a greased and floured 9-in. round baking pan.
2. Bake at 350*F. for 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a bowl, whisk milk and pudding mix for 2 minutes; refrigerate. Ina heavy saucepan or microwave; melt chocolate and butter, stir until smooth. Stir in confectioners' sugar until crumbly. Stir in hot water, 1 teaspoon at a time, until smooth. Split cake into two horizontal layers. Spread pudding on bottom layer. Place second layer over pudding. Pour chocolate glaze over top, letting it drizzle down the sides. Store in the refrigerator.
4. My Notes: Some time I didn't have a box mix so I made a yellow cake from scratch! It was wonderful! Using one cup of milk in pudding is CRUICIAL! As is letting the pudding and cake cool completely. The pudding turns stiff, kinda like Mousse or Flan. That makes it PERFECT for spreading between layers.
5. I used less milk in the pudding (1cup) might try 1&1/2c. next time. Chilled the pudding first and the cakes before putting together. I also sliced the rounded top off the bottom cake so pudding would sit nicely. French vanilla instant pudding gives it the custard effect. Extremely easy.
6. I used French Vanilla cake mix and pudding because that's what I had. I also used only 1Cup milk - I think I could have used 1 1/4 and had a little more pudding, but it worked out fine. The key is to make sure EVERYTHING is cool. I put the cake and pudding in the fridge before assembling. With the cake cold the icing cooled quickly and set easily on the cake instead of just drizzling off the cake and onto the pan.