lumicero/recipes-ing2inst huggingface dataset:
Title: Fresh Fruit Yogurt Parfait
Ingredients:
- 1/3 honey
- 3 plain yogurt
- 1 pure vanilla extract
- 2 granola cereal
- 3/4 Granola
Instructions:
1. Slightly soften the honey in the microwave so that it is easier to stir. Cool.
2. In a bowl, combine the softened honey with the plain yogurt and vanilla extract.
3. Using parfait glasses, layer the honey mixture alternately with the fruit and granola, ending with granola on top.
4. Refrigerate until ready to serve.
Title: Buche de Noel III
Ingredients:
- 3/4 all-purpose flour
- 1/4 baking powder
- 1 salt
- 1/4 eggs
- 3 granulated sugar
- 1 water
- 1/3 vanilla extract
- 1 heavy whipping cream
- 1 sugar
- 2 instant coffee
- 1 1/2 margarine
- 1/3 butter
- 1/3 powdered sugar
- 2 vanilla extract
- 1 1/2 hot water
- 1
Instructions:
1. Heat oven to 375 degrees.
2. Line jelly roll pan, 15-1/2x10-1/2x1", with waxed paper or baking parchment (I use the parchment). Grease (and I flour the bottom).
3. Mix flour, cocoa, baking powder, and salt; set aside.
4. Beat eggs in small mixer bowl (I do this in the big Kitchen Aid mixer with the wire beater) on high speed until very thick and lemon colored, 3-5 minutes.
5. Pour eggs into large mixer bowl if using a small one, and gradually beat in granulated sugar.
6. Beat in water and vanilla on low speed.
7. Gradually add flour mixture, beating just until batter is smooth.
8. Pour into pan, spreading batter to corners. Bake until wooden pick inserted in center comes out clean, 12-15 minutes.
9. Loosen cake from edges of pan; invert on towel generously sprinkled with powdered sugar. Carefully remove paper; trim stiff edges from cake if necessary.
10. While hot, roll cake and towel from narrow end.
11. Cool on a wire rack for 30-60 minutes.
12. Beat whipping cream, 2 tablespoons of sugar (more to suit taste), and the coffee, in chilled bowl until stiff.
13. Unroll cake carefully.
14. Spread whipped coffee cream filling over cake, reserving about 3-4 tablespoons in a small dish.
15. Re-roll, using towel to help, if necessary.
16. Cut a piece of the roll from one end, at an angle - maybe an inch at the narrow part to 2 inches at the wide part of the slice, and set aside for a moment while you begin to frost the log (Move the cake to it serving plate before you begin icing the log.) with the chocolate icing.
17. Make the icing by mixing the cocoa and margarine, then stirring in the powdered sugar, flavor, and hot water to a nice spreading consistency.
18. Set the waiting slice atop the frosted log - the icing should hold it in place sufficiently, or use a toothpick if you think you need to - to resemble a cut branch stub.
19. Ice those sides, too, blending into the main log part for a realistic look.
20. Use the reserved coffee whipped cream to cover the ends of the log and the top of the 'cut branch'.
21. Now's the fun: Using a fork -- I like one with tines rather apart -- draw the bark on the tree - just pull the fork through the soft frosting.
22. Rinse the fork and draw the circular rings on the ends (the coffee cream),
Title: Pineapple-Cherry Dump Cake
Ingredients:
- 1 light cherry pie filling
- 1 water
- 1 canola oil
- 1 pecans
- 1/4
Instructions:
1. Spread crushed pineapple evenly into a lightly greases 13 x 9 inch baking dish. Spread cherry pie filling over pineapple.
2. Stir together cake mix, 1 cup water, and oil just until blended. ( Batter will be lumpy) Pour over cherry filling. Sprinkle with pecans.
3. Bake at 350F for 40-50 minutes or until golden.
Title: Ginger Marmalade Cake
Ingredients:
- 8 sultanas
- 1/2 tea
- 8 self raising flour
- 4 caster sugar
- 1 egg
- 3 ginger marmalade
- 1 ground ginger
- 1 black treacle
Instructions:
1. Soak the mixed fruit in the tea overnight until the fruit swells.
2. Pre-heat the oven to 180C, Gas Mark 4.
3. In a bowl, combine the flour, sugar.
4. In another bowl mix the egg and marmalade, then add the fruit mix, ground ginger and treacle.
5. Mix wet and dry ingredients together.
6. Mix well and place in a lined or non-stick 8x11-inch tin and bake in the oven for approx 40 minutes.
7. Leave to cool before slicing.
Title: Cinnamon Lovers' Cinnamon-Walnut Cake
Ingredients:
- 2 1/2 cake flour
- 2 1/2 baking powder
- 1/2 - 1 salt
- 2/3 - 3/4 butter
- 1 1/2 sugar
- 2 -3 plain yogurt
- 2 eggs
- 1 1/4 milk
- 1 1/2 vanilla extract
- 1 ground cinnamon
- 1 1/2 - 2 1/2 clove
- 1/4 cinnamon
- 1 walnuts
- 1/2 salt
- 1 1/2 walnuts
- 1/4
- 1/4 - 1/2
Instructions:
1. Grease and flour 2 round cake pans.
2. Sift the flour, baking powder and salt together in a bowl, set aside.
3. Cream together the softened butter and sugar until completely mixed. Slowly beat in the two eggs and yogurt. Add the spices and vanilla/cinnamon extracts. Stir well.
4. Slowly whisk the egg mixture into the flour, alternating with the milk. Whisk until smooth, there should be no lumps.
5. Pour into the prepared pans, and bake 30-35 minutes at 350 degrees, or until golden brown and a toothpick comes out clean.
6. Set on a wire rack for at least 10 minutes or until completely cooled.Invert out of the pans.
7. Place one cake on a serving dish.
8. Stir the entire frosting container a few times, then mix in the cinnamon and cinnamon extract. In a different container, set aside enough frosting to fill between the cake layers (about 1/2 a cup, maybe?).
9. In the this filling layer container, stir in the maple extract and crushed walnuts. Spread this filling layer over the top of the first cake. Place the second cake on top of the first, and cover with the remainder of the frosting.
10. Optional: garnish with cinnamon and toasted walnuts, press the crushed almonds against the sides of the cake. Keep refrigerated.
11. Enjoy!
Title: Blackberry Bakewell Tarts
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 quick-cooking oats
- 1 salt
- 1/2 baking powder
- 1 butter
- 6 unsalted butter
- 1/4 granulated sugar
- 5 milk
- 1/2 milk
- 1/4 blackberries
- 12 granulated sugar
- 4 vanilla extract
- 1/4 lemon juice
- 1/2 unsalted butter
- 1/2 powdered sugar
- 1/2 eggs
- 4 all-purpose flour
- 1/2
Instructions:
1. For the crust: makes 24 biscuits.
2. whisk together 1/2 cup oats, flour, salt, baking powder, and sugar.
3. with a pastry cutter and your hands mix in the cubed butter until it resembles bread crumbs and has no big lumps of butter left.
4. mix 1/2 tsp anise extract with 1/4 cup of the cold milk and add it to the mixture; then keep adding milk in tablespoons only until it forms a dough.
5. divide the dough into two flat disks and refrigerate until firm.
6. preheat the oven to 400 degrees F.
7. roll out one half of the dough until it is the thickness of a button.
8. with a 3-inch cookie cutter cut circles out and pierce each circle with a fork 2 or 3 times.
9. bake on an ungreased cookie sheet for 8-10 minutes until golden brown.
10. repeat with the other half of the dough.
11. grind the cooled biscuits until they resemble bread crumbs.
12. add 3/4 cup oats to the ground biscuits.
13. add 1/2 tsp anise extract to 6 tbsp melted butter and mix it into the oats and ground biscuits.
14. add 4 tbsp of milk 1 tbsp at a time into the mixture and mix until you have a crumbly mixture that sticks together but is not too mushy.
15. preheat the oven to 400 degrees F.
16. fill each muffin cavity with the crumble mixture on the bottom and up the sides and pierce each cavity with a fork twice (note: you should have left-over crumble mixture after filling the tart cavities which you will use for the crumble topping later).
17. bake for 5-6 minutes until lightly browned; then cool them in their tins.
18. For the Jam:
19. bring 12 oz blackberries, 4 tbsp sugar, lemon juice, and vanilla extract together in a pan and boil steadily on medium heat.
20. as the blackberries begin to cook down, mash them with a potato masher until you have no more big lumps of blackberry.
21. when the jam reduces, thickens, and coats the back of a spoon take the pan off the heat to cool (note: the jam will thicken more as it cools).
22. For the frangipane (almond cream):
23. cream the softened butter and powdered sugar until pale and fluffy.
24. add 4 eggs 1 at a time and blend thoroughly.
25. add 1/2 tsp almond extract.
26. add 1/2 cup all-purpose flour and 1/2 cup almond flour and blend thoroughly.
27. Tart assembly:
28. fill each cooled tart crust with 1/2 tbsp jam; then fill with 2 tbsp frangipane.
29. top each tart with about 1 and 1/2 tbsp left-over oat and biscuit crumble mixture.
30. bake for 12-15 minutes until they are golden brown and the frangipane has puffed up and is cooked through.
31. let the tarts cool in their tins for about 10 minutes before taking them out (note: use a spoon to take them out).
Title: French Almond Cake
Ingredients:
- 1/2 butter
- 1/2 sugar
- 3/4 eggs
- 3 baking powder
- 1 rum
- 1 vanilla extract
- 1/8 cake flour
- 1/2 powdered sugar
Instructions:
1. Pre-heat oven to 350 degrees. Butter an 8 inch square pan.
2. Combine butter and sugar in mixing bowl; beat until light and fluffy. Add almonds; beat 1 minute. Add eggs one at a time mixing between each addition. Add baking powder and flavorings. Gently fold in flour; 1 tbsp at a time. Scrape batter into prepared pan.
3. Bake at 40-45 minutes until a wooden toothpick inserted comes out clean. Let cool completely. Sprinkle with powdered sugar, when cool.
Title: White Chocolate Cupcakes
Ingredients:
- 2 white chocolate chips
- 1 1/2 butter
- 18 water
- 1 eggs
- 3 confectioners' sugar
- 2 strawberries
- 24
Instructions:
1. Preheat oven to 350.
2. Line 24 muffins cups with cupcake papers.
3. Melt 1 cups of the white chocolate chips and let cool.
4. Melt 1/2 cup butter, let cool slightly.
5. On medium speed, mix cake mix, eggs, water, melted white chocolate chips, and 1/2 cup melted butter until combined 1 minute.
6. On medium-high beat 2-3 minutes until light and fluffy.
7. Divide batter between cupcke liners.
8. Bake 20-23 minutes ot until inserted toothpick comes out clean.
9. Cool 10 minutes.
10. Remove from pan and finish cooling on wire racks.
11. Cool completely.
12. White Chocolate Frosting.
13. Melt remaining 1 cup white chocolate chips.
14. On medium-high combine white chocolate chips and 1 cup butter until smooth.
15. Gradually beat in confectioners' sugar until light and fluffy.
16. Spread over cooled cupcakes.
17. Slice strawberries, leaving the cap end whole.
18. Fan strawberries out and top each cupcake with 1 strawberry, if desired.
19. You can also sprinkle each cupcake with chopped macadamia nuts, if desired.
Title: Fruit Scoop Cake
Ingredients:
- 1 sugar
- 1 flour
- 1/8 salt
- 1/2 baking powder
- 1/2 baking soda
- 1 egg
- 1 vanilla
- 1/4 butter
- 2 apples
- 1/2 pecans
- walnuts
- confectioners' sugar
Instructions:
1. Preheat oven to 375.
2. Spray an 8 or 9" square pan with cooking spray.
3. Combine dry ingredients in mixing bowl.
4. Add egg, vanilla, and melted butter, and stir until moist.
5. Fold in the apples and nuts.
6. Pour into the prepared pan and bake 30 minutes.
7. Sprinkle with confectioner's sugar, if desired.
Title: Cookie Monster Cookies
Ingredients:
- 6 eggs
- 1 brown sugar
- 1/2 vanilla
- 1/2 honey
- 1/2 corn syrup
- 1/2 butter
- 4 peanut butter
- 9 baking soda
- 1/2 oatmeal
- 1/2 chocolate chips
- 1 raisins
Instructions:
1. mix in order given.
2. using an ice cream scoop or large spoon put on cookie sheet.
3. bake 350 f for 10 to 12 minutes.
4. this gets hard to stir near the end but i promise the results are so worth it.
Title: Apricot-Ginger Chicken With Sweet Potato Pancakes
Ingredients:
- 1 sweet potato
- 1 dry white wine
- 1/2 fresh ginger
- 1/4 clove
- 2 low-fat milk
- 1 eggs
- 1 unsalted butter
- 2 all-purpose flour
- 2 boneless skinless chicken breast
- 1/2
- 1
- 1/2
Instructions:
1. In a medium saucepan of boiling water, cook the sweet potato, covered, until tender, about 7 minutes, then drain well, place in a medium bowl & mash lightly with a fork ~ There should be about 1/2 cup.
2. In a large saucepan, combine the apple juice, apricots, wine, ginger & clove, then bring to a boil over high heat. Reduce heat to low, then cover & simmer for several minutes while preparing the sweet potato pancake mixture.
3. To the mashed sweet potato, add the milk, eggs & butter, & beat until well combined, before blending in the flour. Set this mixture aside.
4. Add the chicken breasts to the simmering apricot mixture, then cover & poach until cooked through, 6 to 8 minutes.
5. With a slotted spoon, remove chicken from the poaching liquid & set aside to cool to room temperature.
6. Uncover the poaching liquid & cook over medium heat until reduced & syrupy, about 4 minutes, then remove this sauce from the heat & set aside.
7. Meanwhile, in a medium nonstick skillet, warm the oil over medium heat, then add about 1/4 cup of the sweet potato batter & cook for 2 minutes, before flipping the cake & cooking until the 2nd side is done, about 1 minute. Repeat with the remaining batter to make a total of 8 pancakes, covering them loosely with foil to keep them warm in a low oven until all pancakes are finished.
8. Cut the chicken breast into thin slices & add them to the apricot sauce, tossing to coat well.
9. To serve, wrap the coated chicken in a sweet potato pancake, serving 2 stuffed pancakes per person.
Title: Sugar Cookie Cutouts
Ingredients:
- 1/2 butter
- 1/2 vegetable shortening
- 1/2 sugar
- 1/2 baking powder
- 1 egg
- 1 vanilla extract
- 2 1/2 all-purpose flour
Instructions:
1. Beat first 4 ingredients in a large bowl with electric mixer until blended.
2. Beat in egg and 1 tsp. vanilla until fluffy.
3. Stir in flour just until blended.
4. Divide dough in half.
5. Wrap separately; chill 30 minutes.
6. Roll out ½ at a time on floured surface to ¼ inch thickness.
7. Cut cookie with cutter.
8. Place ½ inch apart on ungreased cookie sheets.
9. Bake in a 350° oven 10 minutes or until bottoms are golden.
10. Remove to rack to cool.
11. Decorate as desired.
Title: Yogurt Pops
Ingredients:
- 2 vanilla-flavored soymilk
- 1 milk
- 1/2 low-fat yogurt
- 1/4 berries
- cranberry juice
Instructions:
1. Put soy milk/real milk, Crystal Light, and yogurt into a blender. Blend on medium for ten seconds.
2. Drop the cut berries into the bottom of one of those popsicle moulds, and pour the blended mixture over top.
3. Freeze overnight.
4. Enjoy!
5. *This is a VERY alterable recipe! You can use chocolate milk with pudding and chocolate chips, pineapple juice and banana chunks, vanilla yogurt and gummi bears, or whatever else you want! Or for the holidays, egg nog and nutmeg or red juice with green candied cherries are very pretty AND tasty :).
Title: Pie Crust
Ingredients:
- 1 flour
- 1/2 margarine
Instructions:
1. Using hands, mix flour and margarine in a bowl. If too sticky add a tbsp flour.
2. Set in fridge for an hour.
3. Roll out on a lightly floured surface.
Title: Tiramisu
Ingredients:
- 2 sugar
- 2 mascarpone
- 200 cream of tartar
- 2 salt
- 1/4 sugar
- 2 coffee
- 2 brandy
- 2 ladyfingers
- 200
- 2
Instructions:
1. Beat egg yolks with sugar until creamy.
2. Add mascarpone.
3. In a separate bowl, beat egg whites with cream of tarter Or salt until the bubbles are completely dissolved and thick.
4. Add the remaining sugar little by little. Continue beating until it becomes thick and firm.
5. Pour the batter into the egg whites and fold.
6. Dip the lady fingers into the coffee, one by one, and arrange them on a small tray.
7. Spread the cream.
8. Sprinkle with the cocoa.
9. Repeat the procedure for every layer.
10. Let it stay in the refrigerator for at least of 6 hours before serving.
Title: Cinnamon Frosting for That Medieval Wedding Cake
Ingredients:
- 1 ground cinnamon
- 3
Instructions:
1. Turn frosting out into a large mixing bowl with your scrapper/spatula.
2. Add cinnamon; mix on medium speed with your electric mixer, scraping down the sides often, until cinnamon is throughout.
3. Spread on favorite cake.
4. I am so not a baker by any means, but I baked our wedding cake and after cutting and pasting (ha) with this frosting, our cake looked beautiful.
Title: 5 Minute Chocolate Cake
Ingredients:
- 4 flour
- 4 sugar
- 2 egg
- 1 milk
- 3 chocolate chips
- 3 vanilla extract
- 3
- 1/2
Instructions:
1. This recipe is essentially made in a microwave safe mug and can be prepared right in the mug. A bowl provides a larger work surface, but it's your choice.
2. If you plan on taking the cake out of the mug, spray non-stick cooking spray in the mug.
3. Mix your flour, cocoa powder, and sugar together first.
4. Then add in your egg, oil, milk, and vanilla.
5. At this time, you would add in your chocolate chips. I actually found that butterscotch chips tasted really well. It almost gave it a caramel factor.
6. Make sure your ingredients are mixed THROUGHLY if you are mixing it directly in the mug.
7. Cook in the microwave on high for 3 minutes or until it's spongey to the touch.
8. You can take this out of the mug to enjoy or simply eat it directly out of the mug!
Title: Grandmother's Rice Pudding from Bohemia
Ingredients:
- 2 cooked rice
- 4 eggs
- 3/4 sugar
- 1/2 salt
- 2 1/2 milk
- 1 vanilla
- 1/4 - 1/2 nutmeg
- raisins
Instructions:
1. Arrange rice in 9x9 cake pan.
2. Mix together eggs, milk, sugar, salt, and vanilla.
3. Pour over rice.
4. Sprinkle raisins in if desired (i love it with raisins!!).
5. Sprinkle top with nutmeg.
6. Place on cookie sheet in oven, pour water on cookie sheet to prevent scorching.
7. Bake 425 for 25-30 minutes.
8. Test with knife, done when it comes out clean.
Title: Tutti Fruitti Pudding
Ingredients:
- 1 flour
- 1 white sugar
- 1 baking soda
- 1 salt
- 1/2 egg
- 1 brown sugar
- 1/2 vanilla ice cream
- 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. Drain the fruit and save the juice.
3. In a bowl, sift the flour, white sugar, soda and salt.
4. Set this aside.
5. In another bowl, beat the egg until thick and creamy.
6. Mix in the fruit and 1/2 C.
7. of the juice.
8. Blend the dry ingredients into the wet, mix well.
9. Pour all into a greased and floured 9x9" pan.
10. Combine the nuts and brown sugar in a small bowl and then sprinkle on top of batter.
11. Bake for approx.
12. 40 minutes.
13. Serve warm with whipped cream or icecream.
Title: Banana-Pineapple Cake
Ingredients:
- 3 flour
- 2 sugar
- 1 baking soda
- 1 salt
- 1 cinnamon
- 14 crushed pineapple
- 3 eggs
- 1 1/2 bananas
- 2 pecans
- 1 1/2 vanilla
- 2 crushed pineapple
- 3 margarine
- 1/3 powdered sugar
- 1/4
- 3
Instructions:
1. In a mixing bowl thoroghly stir together the flour, sugar, salt, and baking soda.
2. Make a well in center of the dry ingredients.
3. Combine eggs, bananas, oil, and undrained pineapple, and vanilla.
4. Add all at once to dry ingredients, Stirring until well moistened.
5. Pour batter into a greased and floured flute or tube pan.
6. Bake at 350* for 65 -70 min or until cake test done.
7. Cool on wire rack.
8. Combine icing ingredients and pour on top of cooled cake.
Title: Punch Bowl Cake
Ingredients:
- 1 cherry pie filling
- 1 crushed pineapple
- 1 bananas
- 4 instant vanilla pudding
- 1 coconut
- 1
Instructions:
1. In large glass bowl (or punch bowl) tear angel food cake in to bite size pieces.
2. Spread cherry pie filling on top of cake.
3. Spread pineapple on pie filling.
4. Slice bananas and put on top of pineapple.
5. Mix pudding according to package instructions and pour on top of bananas.
6. Top with whipped topping and garnish with coconut, if desired.
7. Chill in fridge over night.
Title: Easy Double Chocolate Brownies
Ingredients:
- 1/2 butter
- 1 margarine
- 1 1/2 sugar
- 1 1/2 self rising flour
- 1 vanilla
- 3 eggs
- 1 walnuts
Instructions:
1. Heat oven to 350 degrees.
2. Spray 9X13 pan with cooking spray.
3. Heat margarine and 1 c chocolate chips in sauce pan over low heat stirring until melted.
4. Stir in sugar, flour, vanilla and eggs until smooth.
5. Stir in remaining chocolate chips.
6. Spread in pan and sprinkle with walnuts if desired.
7. Bake at 350 degrees until center is set (about 30 mins).
Title: Quick Vanilla Buttercream
Ingredients:
- 3 confectioners' sugar
- 1 butter
- 1 vanilla extract
- 1 -2
Instructions:
1. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Title: Chocolate Chip Applesauce Cake - Super Moist!
Ingredients:
- 1 1/2 sugar
- 1/2 eggs
- 2 applesauce
- 2 flour
- 2 baking soda
- 1 1/2 salt
- 1/2 cinnamon
- 1/2
- 2
- 1
Instructions:
1. Preheat oven to 375 degrees F.
2. Beat sugar, oil, eggs, and applesauce.
3. Add flour, soda, salt, cinnamon, and cocoa. Beat well.
4. Pour into 9x13 inch pan.
5. Bake at 375 degree F oven for 15 minutes.
6. Remove cake and sprinkle chocolate chips over the top.
7. Return to oven and bake 15-25 minutes longer.
8. Does not need icing.
9. ENJOY!
Title: Wicklewood's Lemon Chiffon Sponge (Gf)
Ingredients:
- 2 eggs
- 3 caster sugar
- 2 lemon zest
- 1/4 xanthan gum
- 2 eggs
- 3 caster sugar
- 1 lemon, juice and zest of
- 2 water
- 1 gelatin
- 4 lemon juice
- 1 icing sugar
- 4 lemon zest
- caster sugar
Instructions:
1. Preheat the oven to 180c
2. Grease and line an 8in loose bottomed cake tin.
3. Whisk the eggs, sugar and zest together until it becomes light and fluffy.
4. Gently fold in the sieved flour mix and xanthan
5. Pour into the prepared baking tin and bake for 25 mins.
6. Transfer to a cooling rack
7. When the sponge is completely cooled, split it in half horizontally and return the bottom half to the clean cake tin.
8. Separate the eggs and whisk the whites until forming soft peaks, set aside,.
9. Whisk the yolks, sugar and lemon zest and juice together until pale and creamy.
10. Pour the water into a heatproof bowl and sprinkle the gelatine on top, leave until it becomes spongy then stir until completely dissolved.
11. Allow to cool then whisk in the yolk mixture.
12. Fold in the fromage frais.
13. Wait until the mixture begins to set, then fold in the whites
14. Pour the mixture over the sponge in the tin, spreading evenly to the edges, sit the second layer of sponge on top and chill until set (approx. 1 hour).
15. To make the icing add enough lemon juice to the icing sugar to make a thick pouring consistency.
16. Pour over the top of the cake and spread evenly to the edges
17. Carefully remove the cake from the baking tin and transfer to a serving dish.
18. Decorate with shreds of lemon peel dredged in caster sugar.
Title: Mocha Pecan Cake
Ingredients:
- 1 sour cream
- 1 eggs
- 4 pecans
- 3/4 coffee
- 1/4 vanilla
- 12 instant chocolate pudding mix
- 2
- 4
- 1/2
- 8
Instructions:
1. Coat nuts & the chocolate chips with 1 tablespoons cake mix & set aside. Combine cake mix, pudding mix, sour cream, eggs, oil, coffee & 1 teaspoon vanilla. Beat at medium speed for 3 minutes Fold in chocolate chips & nuts. Turn into greased & floured tube pan & bake at 350 degrees F, 1 hr or until done. Cool for 15 mins & turn onto rack. Cool completely before glazing. (Cake freezes well without frosting).
2. Heat the tub of frosting up 20 seconds at a time until melted slightly and drizzle on the cake, sprinkle left over pecans on top.
3. Enjoy!
Title: Cherry Chocolate Cake
Ingredients:
- 1 eggs
- 2 vanilla
- 1 water
- 1/4 cherry pie filling
- 1 sugar
- 1 milk
- 1/3 butter
- 5 vanilla
- 6
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Put cake mix, eggs, vanilla, water, and pie filling into a large bowl; mix together by hand.
3. Spray a 9 X 13 inch pan with cooking spray.
4. Pour cake batter into pan.
5. Bake for 35 to 40 minutes.
6. Cool cake.
7. To make frosting: put sugar, milk, and butter in a medium sized saucepan.
8. Bring to a boil.
9. Let boil for 1 1/2 minutes, stirring constantly.
10. Remove from heat; add chips and vanilla.
11. Use hand mixer and beat at high speed until desired consistency.
12. This sets quickly so spread onto cake immediately.