lumicero/recipes-ing2inst huggingface dataset:
Title: It's Pay Day! Cake
Ingredients:
- 1 margarine
- 1 egg
- 1 miniature marshmallows
- 3 margarine
- 2 vanilla
- 2/3 salted peanuts
- 1/4
- 1
- 2
Instructions:
1. Mix cake mix, 1 cup softened margarine and the egg in medium-size bowl. Batter will be stiff.
2. Pat in a 9 x 13-inch baking pan lighted coated with nonstick cooking spray.
3. Bake in a preheated, 350° oven for about 12 minutes.
4. Take out of oven. While hot, top with marshmallows; set aside.
5. Mix Karo syrup, 1/4 cup margarine, butterscotch chips and vanilla in a large, heavy saucepan.
6. Heat until margarine and chips are melted.
7. Add Rice Krispies and peanuts.
8. Spread on top of cake crust.
9. When cool, cut into squares. (I found it easier to do once this has cooled off, but it's up to you!).
Title: Lemon Blueberry Trifle
Ingredients:
- 3 fresh blueberries
- 2 lemon flavor instant pudding and pie filling
- 2 lemon yogurt
- 1 lemon slice
- 1
Instructions:
1. Measure 1/4 cup of blueberries and set aside for topping.
2. In a large bowl, combine yogurt and pie filling until well blended.
3. In a 3 1/2 to 4 quart bowl or trifle dish, layer one third of the cake cubes, then the lemon mixture and finally the blueberries.
4. Repeat layers 2 more times.
5. Top with whipped topping.
6. Cover and refrigerate 2 hours or overnight.
7. Before serving, garnish top with reserved blueberries and a few lemon slices if desired.
Title: Strawberry and Banana Trifle
Ingredients:
- 1/3 cornstarch
- 1/4 salt
- 4 dark brown sugar
- 1 margarine
- 4 butter
- 6 vanilla extract
- 2 strawberry
- 1 bananas
- 1 pecan halves
- 3 dark brown sugar
- 3/4 margarine
- 2 butter
- 1 heavy cream
- 1 strawberries
- 2
Instructions:
1. PREPARE BROWN SUGAR PUDDING:
2. In medium bowl, with wire whisk, mix cornstarch and salt; gradually whisk in milk until blended.
3. In 4-quart saucepan, heat sugar with margarine to boiling over medium heat, stirring frequently; boil 1 minute.
4. Gradually whisk milk mixture into sugar mixture (the sugar mixture will harden).
5. Increase heat to medium-high; cook until sugar mixture dissolves and mixture boils, stirring frequently.
6. Boil 1 minute, stirring.
7. Meanwhile, in another medium bowl, with wire whisk or fork, beat yolks lightly.
8. While constantly beating with whisk, gradually pour about half of hot milk mixture into yolks.
9. Pour yolk mixture back into milk mixture in saucepan, and cook over low heat, stirring, 2 minutes or until mixture thickens and reaches a temperature of at least 160ºF.
10. Remove saucepan from heat.
11. Stir in vanilla; set aside.
12. ASSEMBLE TRIFLE:
13. With serrated knife, cut pound cake lengthwise in half, then crosswise into 1/4-inch-thick slices.
14. In 4-quart deep glass bowl or glass trifle dish, place 1 row of cake pieces, crust sides up, around side of bowl.
15. Arrange cut strawberries, cut sides facing out, in a row above cake pieces.
16. Place enough cake pieces in a layer to cover bottom of bowl.
17. Pour 1 cup warm pudding over cake pieces; top with half of banana slices and 1 cup pudding.
18. Place half of remaining cake pieces over pudding; top with 1 cup pudding and remaining banana slices.
19. Top with 1 cup pudding, remaining cake pieces, and remaining pudding.
20. Cover surface of pudding with plastic wrap to prevent skin from forming.
21. Refrigerate trifle 6 hours or overnight.
22. PREPARE TOPPING:
23. Preheat oven to 350ºF.
24. Place pecans in 8- by 8-inch metal baking pan; bake 10 to 15 minutes or until lightly toasted.
25. In 1-quart saucepan, heat sugar with margarine to boiling over medium heat, stirring occasionally.
26. Add pecans to saucepan; stir to coat.
27. Return pecans to same baking pan and arrange in even layer.
28. Cool pecans completely in pan on wire rack.
29. To serve, in small bowl, with mixer at medium speed, beat cream until stiff peaks form.
30. Remove plastic wrap from trifle.
31. Spoon whipped cream on trifle; top with whole strawberries and pecans.
Title: Easy No Bake Cheesecake
Ingredients:
- 2 cream cheese
- 1 graham cracker pie crust
- 1 vanilla extract
- 1 cinnamon
Instructions:
1. Break up the cream cheese in a mixing bowl(you can probably skip this step if you're using the whipped cream cheese).
2. Slowly mix in the condensed milk.
3. Add the cinnamon.
4. Add the vanilla.
5. Mix thoroughly.
6. Pour into your choice of store bought crust
7. Freeze for 6-8 hours or overnight for best results.
8. Thaw for an hour in fridge then enjoy.
Title: Tamarind Balls (Paste Method)
Ingredients:
- 1/2 tamarind paste
- 2 sugar
- 1/4 scotch bonnet peppers
- habanero pepper
- black pepper
Instructions:
1. Mix tamarind paste with 1 cup of sugar, adding more sugar as needed to get a stiff consistency that molds easily.
2. Add hot pepper and black pepper
3. Cover mixture with plastic wrap and set aside overnight at room temperature.
4. Form into 1 - inch balls and place on a baking sheet lined with waxed paper or parchment. Set aside to dry a few hours, uncovered at room temperature.
5. Roll the tamarind balls in the remaining sugar and store at room temperature. Tamarind balls keep for up to two weeks.
Title: Jumbo Black Bottom Coconut Macaroons
Ingredients:
- 7 sweetened coconut
- 1/2 sweetened condensed milk
- 1/8 salt
- 1/2 vanilla extract
- 1 1/2 cream of tartar
- 1 sugar
- 1 canola oil
- 1
- 9
- 1
Instructions:
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and butter the paper.
2. In a large bowl, use a fork to stir the coconut, condensed milk, salt, vanilla, and almond extract to blend them together. Set aside.
3. In a clean medium bowl, use a whisk or electric hand mixer to beat the egg white and cream of tartar on low speed until foamy and the cream of tartar dissolves. Whisk vigorously or increase the mixer speed to medium-high and beat until soft peaks form. Whisk or use the mixer to beat in the sugar. Use a rubber spatula to fold half of the whipped egg white into the coconut mixture, then fold in the remaining white. Using an ice cream scoop with a 1/4 cup capacity or a 1/4 cup measuring cup, scoop mounds of the coconut batter onto the prepared baking sheet, spacing the macaroons two inches apart.
4. Bake until the bottoms of the cookies and the tips of the coconut shreds are light brown, about 17 minutes. Cool the cookies on the baking sheet for 5 minutes. Slide a metal spatula under the macaroons to loosen them from the parchment and transfer them to a wire rack to cool completely.
5. Make the chocolate coating. In a heatproof container or top of a double boiler, put the chocolate and oil. Place it over, but not touching, a saucepan of barely simmering water. Stir over the hot water until the chocolate melts and is smooth. Remove from over the water and let it cool and thicken slightly, about 10 minutes. Scrape the chocolate coating into a small bowl. Dip the bottom of each macaroon in the chocolate and place each cookie, chocolate bottom facing up or on its side on a wire rack. You will have some chocolate coating leftover for another use or to pour over ice cream. Let the macaroons sit until the chocolate coating is firm, about 1 hour. To speed the firming of the chocolate, refrigerate the macaroons on the rack for about 15 minutes.
6. Serve cold or at room temperature. Store in the refrigerator in a covered container for up to 5 days.
Title: Mrs. Walker's Bourbon Balls
Ingredients:
- 1 evaporated milk
- 12 light corn syrup
- 6 Bourbon
- 2/3 powdered sugar
- 1 walnuts
- 2 powdered sugar
- 4
- 1
Instructions:
1. Stir evaporated milk, chocolate chips and corn syrup in a 2 quart pan over low heat until the chocolate has melted.
2. Remove from heat and mix in bourbon [add one tablespoon at a time the first time you make these so you can flavor it to YOUR taste] and 1 cup powdered sugar until smooth.
3. Stir in nuts and mix well.
4. Add vanilla wafer crumbs, about 1 cup at a time, mixing well after each addition.
5. Let stand at room temperature for 30 minutes.
6. Shape with wet hands into 1-1/2 inch balls.
7. Roll balls in 1 cup powdered sugar.
8. Chill in the refrigerator for at least 1 hour.
9. You can use rum OR rum flavoring, if you don't like the taste of bourbon - it's just as good.
Title: Boston Cream Pie
Ingredients:
- 3 eggs
- 1/3 sugar
- 1 sugar
- 1/2 pure vanilla extract
- 1/2 all-purpose flour
- 2 all-purpose flour
- 2 unsalted butter
- 1 1/4 milk
- 3 granulated sugar
- 1/4 all-purpose flour
- 1/8 cornstarch
- 3 vanilla extract
- 1 heavy whipping cream
- 3
- 1/3
Instructions:
1. Sponge Cake: Preheat oven to 350°F Butter and line the bottom of an 8 inch cake pan with parchment paper.
2. Beat the eggs and sugar on high speed for about five minutes, or until they are thick, fluffy and light colored, at this point beat in the vanilla extract.
3. Sift 1/2 of the flour over the batter and gently fold through with a rubber spatula.
4. Sift the remaining flour over the batter and fold together.
5. Whisk about 1/2 cup of the batter into the melted butter and then gently fold the butter mixture back into the rest of the batter.
6. Pour immediately into the prepared pan and bake for about 25 minutes or until springy to the touch.
7. Remove from oven and place on a wire rack to cool.
8. Run a spatula or sharp knife around the inside of the pan and then invert the cake onto a wire rack. Remove parchment paper.
9. Pastry Cream: In a medium-sized stainless steel bowl, mix the sugar and egg yolks. Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.
10. Meanwhile in a saucepan bring the milk to boiling over medium heat. Remove from heat and add slowly to the egg mixture, whisking constantly to prevent curdling.
11. Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly.
12. When it boils, continue to whisk constantly for another 30 - 60 seconds until it becomes thick.
13. Remove from heat and whisk in the vanilla extract.
14. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming.
15. Let the cream cool in the refrigerator for a few hours.
16. Chocolate Glaze: Place the chopped chocolate in a small heatproof bowl. Set aside.
17. Bring the cream just to a boil in a saucepan over medium heat. Immediately pour the boiling cream over the chocolate and allow to stand for a 3-5 minutes.
18. Stir until smooth. Set aside for a few minutes until it has thickened to pouring consistency.
19. To Assemble: With a serrated knife slice the cake in half horizontally.
20. Remove the top half and set it aside.
21. Place the bottom half on your serving plate, cut side up.
22. Pour or spoon the pastry cream onto the cake, spreading to make an even layer.
23. Place the top half of the cake (cut side down) onto the filling.
24. Pour the glaze onto the center of the cake and carefully spread the glaze, with a spatula, to the edges of the cake.
25. Refrigerate a few hours before serving to allow the glaze to set and flavors to mingle.
Title: Lemon Brazo De Mercedes
Ingredients:
- 8 eggs
- 16 sweetened condensed milk
- 1/2 unsalted butter
- 2 fresh lemon rind
- 1 cream of tartar
- 1 sugar
- 1 vanilla extract
- 1 parchment paper
Instructions:
1. Preheat oven to 400°F.
2. Combine egg yolks and condensed milk in the top of a double boiler.
3. Cook about 10 minutes, stirring frequently until thickened.
4. Stir in next 3 ingredients until mixed thoroughly; set to the side.
5. Beat egg whites and cream of tartar to soft peaks.
6. Gradually beat in sugar.
7. Stir in vanilla.
8. Line a cookie sheet with parchment paper and butter; spread meringue over paper.
9. Bake 10-15 minutes until brown.
10. Remove from oven and loosen paper lining.
11. While still hot, spread filling evenly over top.
12. Roll up jelly roll fashion; chill.
13. Slice and serve.
Title: Polvorones (Mexican Wedding Cakes)
Ingredients:
- 1/2 vegetable shortening
- 1/2 butter
- 1/2 sugar
- 2 oranges, zest of
- 1/4 all-purpose flour
- 2 powdered sugar
- 4
Instructions:
1. Preheat oven to 400^F.
2. In a large bowl, beat shortening and butter until fluffy.
3. Add sugar a little bit at a time.
4. Add egg yolks, orange juice, and peel.
5. Stir in flour with spatula.
6. On a floured surface, roll out the dough to 3/4". Cut out 2 1/2" circles and place them on a greased baking sheet. Roll the dough scraps and continue to roll until all the dough is used.
7. Bake for 25 minutes. Be careful not to overcook them--they are done when they are barely starting to tan.
8. Transfer to a rack to cool.
9. Sprinkle with powdered sugar through a fine sieve.
Title: Root Beer Bundt Cake
Ingredients:
- 2 unsalted butter
- 1 granulated sugar
- 1/2 dark brown sugar
- 1 1/4 all-purpose flour
- 1/2 baking soda
- 2 salt
- 1 1/4 eggs
- 1 dark chocolate
- 2 unsalted butter
- 2 salt
- 1/2 confectioners' sugar
- 1
- 1/4
- 2/3
- 2 1/2
Instructions:
1. Preheat the oven to 375 degrees. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively butter it, dust it with flour, and knock out the excess flour.
2. In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.
3. In a large bowl, whisk the flour, baking soda, and salt together.
4. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy -- do not overbeat, as it could cause the cake to be tough.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.
6. To make the frosting, pulse all ingredients in a food precessor until smooth and shiny. I don't have a food processor, so I just made it like regular frosting. I cut the butter into the dry ingredients and then stirred in the root beer. Use a spatula to spread the frosting over the crown of the bundt in a thick layer and allow to set.
Title: Sweet Potato Pone (Cajun)
Ingredients:
- 1/2 brown sugar
- 1/4 unsalted butter
- 1/4 light molasses
- 1/2 lemon
- 1 orange
- 1 eggs
- 4 ground nutmeg
- 1/2 ground cloves
- 1/2 ground cinnamon
- 1/2 brandy
- 1 sweet potatoes
- 2 lemons
- 2 granulated sugar
- 3/4 water
- 1/4
Instructions:
1. FOR THE PONE: Preheat the oven to 325 degrees F, then butter a 9"x9"x2" baking dish.
2. In a mixing bowl, with a hand-held mixer, cream the sugar & butter, then gradually beat in the molasses & orange juice.
3. In another container, from the 1 lemon, mince the zest & set it aside while removing & discarding the white pith from the lemon. After that, seed the lemon & chop the pulp fine, before adding this pulp to the sugar/butter mixture, along with the orange zest, eggs, seasonings & brandy, mixing well to combine.
4. Add the grated sweet potatoes & mix well, then smooth this mixture into the prepared baking dish & bake for 1 hour.
5. FOR THE CANDIED LEMON SLICES: Meanwhile, cut the 2 lemons crosswise into 1/8-inch slices & remove the seeds.
6. In a covered pan, boil the sugar with the water for 5 minutes, then remove the cover & boil rapidly until syrup reaches the soft-ball stage (236 degrees F), then remove the pan from the heat.
7. Dip lemon slices in the syrup & put them on a baking sheet to dry until ready to use.
8. As soon as the pone is done, transfer the entire pone square to a rack to cool.
9. When cooled, cut into 12 bars & top each with a candied lemon slice.
Title: Marbled Chocolate Peanut Butter Cake
Ingredients:
- 4 bittersweet chocolate
- 1 unsalted butter
- 2/3 chunky peanut butter
- 1 sugar
- 1 1/4 light brown sugar
- 5 eggs
- 2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/2 milk
- 1/3 chocolate chips
- 2 butter
- 2 corn syrup
- 3 vanilla extract
- 1 water
- 6
- 1
Instructions:
1. Preheat oven to 350F.
2. Generously grease and flour a 12-cup tube or ring pan.
3. Melt the chocolate.
4. In a large mixing bowl, beat the butter, peanut butter and sugarS until light and creamy.
5. Add the eggs one at a time, beating well after each addition In a medium bowl, sift together the flour, baking powder and salt.
6. Add to the butter mixture alternately with the milk until just blended.
7. Pour half the mixture into another bowl.
8. Stir in the melted chocolate into one bowl until well blended.
9. Stir in the chocolate chips into the other bowl of batter Using a large spoon, drop alternate spoonfuls of chocolate mixture and peanut butter mixture into the prepared pan.
10. Using a knife, pull through the batters the create a swirled marbled effect.
11. Bake for 50-60 minutes, or until the top springs back when touched.
12. Cool the cake in the pan for 10 minutes.
13. Turn out onto a cooling rack and cool completely To make the glaze: Combines all the ingriedents in a small saucepan.
14. Melt over low heat, stirring until well blended and smooth.
15. Cool slightly.
16. When slightly thickened, drizzle over the cake, letting it run down the sides.
Title: Maple Pecan Bars
Ingredients:
- 3/4 unsalted butter
- 1/3 sugar
- 1/2 salt
- 1/2 oats
- 1 3/4 flour
- 1 cold water
- 1/2 real maple syrup
- 1/2 light brown sugar
- 1/3 heavy cream
- 3 butter
- 1/2 vanilla
- 2 pecans
Instructions:
1. Crust:.
2. Heat oven to 350 degrees, then butter a 13 x 9 inch pan and set aside.
3. Cream the softened butter, sugar and salt in a large bowl with a wooden spoon. Stir in the oats (you can use either Quick or Old Fashioned oats), then stir in the flour a third at a time, rubbing in the last bit of it by hand to make coarse crumbs. Sprinkle on the water and rub briefly. Press the dough into the pan, spreading it evenly into the bottom and very slightly up the sides. Chill the pan for 15 minutes. Then bake the pastry on the center oven rack for 15 minutes. Transfer the crust, in the pan, to a wire rack to cool thoroughly.
4. Filling:
5. Heat the oven again to 350 degrees. Combine the maple syrup, brown sugar, cream and butter in a med size saucepan. Bring the mixture to a full boil. Boil for 30 seconds, then remove the pan from the heat and stir in the vanilla and pecans.
6. Immediately pour the maple pecan filling over the crust, spreading it evenly over with a spoon. Bake the bars on the center oven rack for 15 minutes. Transfer the bars in the pan, to a wire rack to cool thoroughly. Cover and refrigerate the bars for 1 to 2 hours before slicing.
7. Cooking time does not include cooling time.
Title: Chocolate-Chocolate Cupcakes
Ingredients:
- 2 butter
- 3/4 margarine
- 1 1/2 granulated sugar
- 3 eggs
- 2 pure vanilla extract
- 2 1/2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 1/2 water
Instructions:
1. Preheat oven to 350°F
2. Melt 1 cup chocolate chips and butter together either in microwave oven or on top of range over low heat. Stir until chocolate is completely melted. Pour into electric mixer bowl.
3. Add sugar; beat until well blended. Beat in eggs, one at time. Add vanilla. Stir in 1/2 cup flour, baking soda and salt; mix well. Add remaining flour and water; mix until smooth.
4. Pour into prepared pan.
5. Bake 20-25 minutes or until toothpick inserted comes out clean.
6. Sprinkle remaining 1 cup chocolate chips over cupcakes; let stand 2-3 minutes or until chips have softened.
7. Gently spread melted chocolate over top of cupcakes.
8. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
Title: Scrumptious Cranberry Angel Food Cake
Ingredients:
- 1 cake flour
- 1 1/2 sugar
- 12 vanilla extract
- 1 1/2 cream of tartar
- 1 1/2 salt
- 1/2 cranberries
- 1 orange zest
- 1
Instructions:
1. Preheat oven to 375 degrees F.
2. Clean and dry tube or bundt pan (trace amounts of oil may cause whipped egg whites to deflate).
3. Stir together flour and 3/4 cup sugar, and set aside.
4. In a large bowl, whip egg whites with vanilla, cream of tartar, and salt until medium stiff peaks form.
5. Gradually add remaining 3/4 cup sugar, and continue to whip until stiff peaks form. Batter will fill mixer's bowl and appear very shiny (see note in step 7 also).
6. Carefully fold in flour mixture, 1/3 of it at a time.
7. Carefully fold in cranberries and orange zest (batter should be very thick - when I made it it was thick enough to keep the cranberries in suspension and they did not sink to the bottom during baking - see photos).
8. Pour batter evenly into pan.
9. Bake for 40 minutes, or until cake is light golden brown and springs back when lightly touched.
10. Invert pan over the top of a thin necked bottle and allow to cool completely (this prevents decompression while it is cooling).
11. Loosen cake by running a knife around the edges and center of the pan. Invert onto a serving plate.
Title: Macadamia and White Chocolate Chunk Cookies
Ingredients:
- 3/4 rolled oats
- 3/4 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 8 unsalted butter
- 1/3 granulated sugar
- 1/3 brown sugar
- 1/2 vanilla extract
- 1 egg
- 1 white chocolate chips
- 1
Instructions:
1. Pulverize the oats in the processor or blender until fine. Add the flour, baking soda, and salt and pulse to combine; set aside.
2. Cut the butter into chunks and melt in a large saucepan over medium heat. Remove from the heat and stir in the granulated sugar, brown sugar, and vanilla. Whisk in the egg. Stir in the flour mixture just until all of the dry ingredients are moistened. Let the mixture cool for a few minutes if it is at all warm. Stir in the nuts and chocolate chips. Cover and refrigerate overnight.
3. Preheat the oven to 325°. Position the racks in the upper and lower thirds of the oven. Line cookie sheets with parchment paper.
4. Remove the dough from the refrigerator to soften. Scoop rounded tablespoons of dough and place about 2-inches apart on the cookie sheets. Bake for 13- 15 minutes, or until the cookies are deep golden brown. Rotate cookie sheets from top to bottom and front to back about halfway through baking time to ensure even baking. Use a metal pancake turner to transfer cookies to racks to cool completely before storing or stacking.
5. May be stored, airtight, for several days.
6. Equipment:.Food Processor or blender & 2 cookie sheets, ungreased or foil lined.
Title: No Bake Cornflake Cookies
Ingredients:
- 1 sugar
- 1 maple syrup
- 1 peanut butter
- 8
Instructions:
1. Bring sugar and syrup to boil for 1 minute.
2. Remove from heat.
3. Add peanut butter and stir till melted.
4. Add corn flakes and stir just til coated.
5. Spread onto wax paper.
6. Form into small clumps to make cookies.
Title: Maple Mousse Parfait
Ingredients:
- 3 eggs
- 1/2 pure maple syrup
- 1/8 salt
- 1 heavy cream
Instructions:
1. Beat the egg yolks with an electric mixer until fluffy and lemon-colored, about 5 minutes.
2. Add the maple syrup and cook in the top of a double boiler until the mixture becomes very thick, stirring often.
3. Let cool completely.
4. Beat the egg whites with 1/8 teaspoon salt until stiff.
5. Gently combine the cooled syrup mixture, egg whites, and whipped heavy cream until thoroughly incorporated.
6. Spoon into beautiful parfait or martini glasses.
7. Chill.
Title: Easy Truffle Cake
Ingredients:
- 3 unsalted butter
- 1 eggs
- 6
Instructions:
1. Preheat oven to 425°F Coat an 8 x 3 inch cake pan with nonstick spray. line bottom with wax paper; spray wax paper.
2. Have a large roasting readily available.
3. Melt chips and butter together; stir until well blended.
4. Beat eggs in a large bowl with mixer on high for 7 minutes, or until tripled and soft peaks form.
5. Fold in chocolate mixture until blended. Pour into cake pan.
6. Place large roasting pan in oven; place cake pan inside. Pour boiling water into roasting pan to come up halfway up the sides of the cake pan.
7. Cover cake pan loosely with foil and bake for 40 minutes. the cake will look soft but sets when cold.
8. Cool cake in pan on a wire rack. Cover and refrigerate 3 hours, or until firm. Invert on serving platter; shake down sharply to release cake. Peel off wax paper and enjoy!