lumicero/recipes-ing2inst huggingface dataset:
Title: Moist and Chewy Brownies
Ingredients:
- 4 eggs
- 1 1/4 baking powder
- 1 vanilla
- 1 unsalted butter
- 1 sugar
- 1 chocolate chips
- 2 1/4 flour
- 2
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees. Grease a 9×13 pan.
2. Beat together eggs, cocoa, baking powder, espresso powder and vanilla until smooth.
3. Melt the butter in the microwave in a small microwave-safe bowl.
4. Add the sugar to the melted butter and combine. Microwave mixture in about 10-15 second increments, mixing each time, until the mixture is hot (about 110-120 degrees), but not bubbly. It should take on a shiny look when it’s ready. Heating this mixture will dissolve more of the sugar and give a shiny crust on top of the brownies. You could also do this step in a saucepan over low heat.
5. Add the butter mixture to the eggs mixture and mix until smooth.
6. Microwave the chocolate chips in about 20 second increments until fairly soft, but not totally melted.
7. NOTE: If you want them to be completely incorporated, melt them completely. If you want them to be chunks in the brownies, do not microwave them.
8. Add flour and chocolate chips to batter and mix until smooth.
9. Pour batter into pan and bake for about 30 minutes, or until toothpick comes out with just a few moist crumbs.
10. When done, remove from oven and allow to cool.
Title: Whole Grain 7-Up Cake
Ingredients:
- 1 light margarine
- 1/2 shortening
- 3 sugar
- 1 vanilla
- 1/2 eggs
- 3 whole wheat flour
- 1/3 salt
- 1 sugar
- 3
- 1/2
- 1
- 1/4
- 1/2
Instructions:
1. Preheat oven to 300°F Spray 10" tibe pan with non-stick cooking spray. Lightly coat with flour.
2. Combine margarine, shortening, sugar, vanilla and almond extract with electric mixer. Beat 5 minutes until light and fluffy.
3. Gradually add eggs & egg whites, beating well after each addition.
4. In separate bowl, combine flour and salt. Add to margarine/sugar mixture alternately with 1 cup 7 UP, beating well after each addition.
5. Spoon batter into pan. Bake 1 hr 45 minute.
6. Cool in pan on rack 10 minutes, then remove from pan.
7. Make glaze: Stir together 1/4 c 7 UP & 1/2 c sugar in saucepan. Bring to a boil over medium heat. Boil 1 to 2 minutes until sugar is dissolved.
8. Use toothpick to poke holes in top of warm cake. Spoon glaze over cake & allow to cool.
Title: The Best Key Lime Pie
Ingredients:
- 9 graham cracker crust
- 3 sweetened condensed milk
- 1/2 sour cream
- 3/4 key lime juice
- 1 lime zest
Instructions:
1. Preheat oven to 350 degrees (175 celsius).
2. In medium bowl, combine condensed milk, sour cream, lime juice and zest. Mix well and pour into crust.
3. Bake for 5-8 minutes, until tiny pinhole bubbles burst on the surface of the pie. DO NOT BROWN!
4. Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.
Title: Irish Christmas Cookies
Ingredients:
- 1 butter
- 1 granulated sugar
- 3 eggs
- 2 all-purpose flour
- 1/4 citron
- 1/4 golden raisin
- 1/4
Instructions:
1. Preheat oven to 375 degrees F and prepare two greased cookie sheets; set aside.
2. In a small mixing bowl, cream together the butter and the sugar.
3. Beat in the eggs until well blended. Add the flour and the Irish whiskey, and beat the dough until smooth.
4. Add the fruit and nuts, and mix well.
5. Drop cookie dough from a tablespoon onto the prepared cookie sheets.
6. Bake at 375 degrees F each sheet of cookies for 8 to 10 minutes.
7. Remove the cookies from the baking sheets with a spatula while still warm.
8. Place on wire rack to partially cool.
9. Store the cookies in an airtight container with a slice of white bread to maintain their soft, fruity texture.
Title: Grandma's Boiled Raisin Cake
Ingredients:
- 1 raisins
- 1 2/3 water
- 1 1/4 brown sugar
- 1/2 butter
- 1 egg
- 1/4 nutmeg
- 1 1/4 cinnamon
- 1 vanilla
- 1/2 flour
- 1 1/2 baking soda
- 1 baking powder
- 1 brown sugar
- 2 -3 butter
- 1/4 water
- 1/4 icing sugar
- vanilla
Instructions:
1. In a saucepan add raisins and water.
2. Boil 15 minute.
3. Drain keeping liquid.
4. There should be 1 cup left over.
5. If not add enough water to make 1 cup.
6. Cool.
7. Cream butter and sugar.
8. Add egg and beat well.
9. Add dry ingredients alternately with water.
10. starting and ending with dry ingredients.
11. Add vanilla and stir in raisins.
12. Pour into greased 9"x11" or 9"x13" pan.
13. Bake 350 for 30-35 minute.
14. Icing:
15. Brown butter and brown sugar.
16. Add water.
17. Beat in icing sugar until spreading constituency.
18. Ice with above recipe or dimple icing.
Title: California Pizza Kitchen Style Fudge Pecan Pie
Ingredients:
- 1 all-purpose flour
- 1 dark corn syrup
- 1 light-brown sugar
- 1 rum
- 1 1/4 rum
- 1/2 pure vanilla extract
- 1 salt
- 1 unsalted butter
- 2 eggs
- 1/8 pecan halves
- 1/2
- 5
- 3
- 1
Instructions:
1. Preheat oven to 350.
2. Carefully remove crust from pie tin.
3. Thoroughly but lightly coat the inside of the tin with the oil.
4. Evenly and lightly dust the inside of the oiled crust with flour.
5. Return shell to tin, and let thaw to room temperature.
6. Repair any cracks with a moistened fingertips by gently patting the crack edges together.
7. Brush the inside with the beaten egg yolk, avoiding the fluted edge, and concentrating on cracked areas.
8. Bake for 8 minutes.
9. Filling:
10. In a medium saucepan over medium-high heat, stir the syrup, brown sugar, vanilla and salt together with a wooden spoon.
11. Bring to a boil, and then add the fudge sauce immediately.
12. Let cool for 5 minutes, and then stir in the cubed butter until melted and thoroughly blended.
13. Add eggs, beating until thoroughly incorporated into the mixture.
14. Pour the filling into the pie shell.
15. Arrange the pecan halves, flat side down, on the surface.
16. Bake until the filling is set, about 45 minutes in the 350 oven.
17. Place on cooling rack for at least 30 minutes before serving.
Title: Schokino Chocolate Chip Cake
Ingredients:
- 350 flour
- 50 cornstarch
- 15 baking powder
- 200 sugar
- 1 butter
- 250 eggs
- 5 milk
- 50
- 100
Instructions:
1. Preheat the oven to 180°C.
2. Butter and flour a bundt pan.
3. Sift the flour, cornstarch and baking soda into a bowl.
4. In another bowl, cream the butter and sugars, then beat in eggs and milk. Add dry ingredients and mix with a hand-mixer on low speed, then increase the speed and beat until glossy, 2 minutes.
5. Fold in the chocolate chips evenly.
6. Pour batter into the prepared pan, then place in oven, on a rack in the lower third of the oven.
7. Bake for approximately 55 minute.
8. Let cool in the pan on a rack for 10 minutes, then turn the cake out onto the rack to cool completely.
Title: Kicked up Chocolate Chip Bundt Cake
Ingredients:
- 1 nonfat sour cream
- 3/4 warm water
- 3 canola oil
- 2 egg substitute
- 1 instant chocolate pudding mix
- 1 powdered sugar
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F Coat a 12 cup Bundt pan with cooking spray and dust with about 2 tsp flour; set aside.
2. Combine the sour cream, water, oil, espresso granules, egg, cake mix and pudding mix in a large bowl and beat at medium speed with a mixer for 3 minutes.
3. Add the chocolate chips and beat for an additional 30 seconds.
4. Spoon cake batter into the prepared Bundt pan and bake at 350F for 55-60 minutes or until it passes a pick test.
5. Cool cake in pan 10 minutes on a wire rack. Invert cake onto a separate wire rack and cool completely.
6. Sprinkle cake with powdered sugar before serving.
Title: Chewy Apple Drops
Ingredients:
- 1/2 margarine
- 2/3 granulated sugar
- 2/3 brown sugar
- 1 ground cinnamon
- 1/2 baking soda
- 1/2 ground nutmeg
- 1/8 ground cloves
- 1 egg
- 2 all-purpose flour
- 1 apple
- 1 walnuts
- 1 sour cream
- 8
Instructions:
1. Beat margarine in a large mixing bowl with an electric mixer on med speed for 10 seconds.
2. Add the sugars, spices, and baking soda; beat until combined. Beat in egg.
3. Beat in as much flour as you can with the mixer.
4. Stir in the remaining flour, apple, and walnuts with a wooden spoon.
5. Drop dough by rounded teaspoons 2 inches apart on a lightly greased cookie sheet.
6. Bake at 375F for 9-11 minutes or until the edges are LIGHTLY browned.
7. For Caramel Dip: Stir together 1 cup caramel apple dip and sour cream until smooth.
8. Makes about 2 cups.
Title: Sweet Creamy Baked Rice Pudding
Ingredients:
- 1/2 short-grain rice
- 3 half-and-half cream
- 1/2 sugar
- 1/4 butter
- 1 salt
- 1/2 pure vanilla extract
- 1/2 - 1 cinnamon
- 1 nutmeg
- 1/2 raisins
Instructions:
1. Set oven to 300 degrees.
2. Butter a baking dish with a lid, large enough to hold the mixture (I use my White Corning ware oval baking dish for this).
3. Place all the ingredients (except raisins) in a baking dish; mix to combine.
4. To speed the oven cooking time up, you can bring to a simmer on top of the stove if desired over medium heat.
5. Cover with a lid and place in the oven to bake for about 2 hours (could take more or less time) stirring a couple of times while cooking.
6. Add in raisins the last 30 minutes of cooking.
7. *NOTE* the mixture will thicken even more after cooking.
Title: Gluten-Free Maple Sugar Cookies
Ingredients:
- 1/2 butter
- 3/4 egg
- 1 vanilla extract
- 1 ground nutmeg
- 1/2
- 2 3/4
Instructions:
1. Cream butter and maple sugar crystals (or sugar) together, add egg and extract and beat together. Add Pamela's Baking & Pancake Mix. Wrap dough with plastic wrap and refrigerate for at least 30 minutes.
2. Roll out between two pieces of parchment paper until the dough is 1/4-inch thick. Cut out cookie shapes and place on a lightly greased cookie sheet. Leave space between the cookies, they will spread. Bake at 350° for approximately 10-12 minutes, edges should be light brown. Let cookies cool slightly and use spatula to remove from cookie sheet.
3. Frost and enjoy!
Title: Chocolate-Covered Gingerbread Cake
Ingredients:
- 1 3/4 all-purpose flour
- 2 ground ginger
- 1 baking powder
- 1 ground cinnamon
- 1/4 ground cloves
- 1/4 salt
- 1 warm water
- 1/2 baking soda
- 3/4 golden brown sugar
- 6 unsalted butter
- 1/3 light molasses
- 2 eggs
- 1 fresh ginger
- 1/2 unsalted butter
- 1/4 light corn syrup
- 2 vanilla extract
- 8 crystallized ginger
- 1
- 1/4
Instructions:
1. For cake:
2. Preheat oven to 350°F Butter 9-inch square metal baking pan. Line bottom with parchment paper. Butter parchment. Whisk first 6 ingredients in medium bowl to blend.
3. Mix warm water and baking soda in small bowl until baking soda dissolves. Using electric mixer, beat sugar, butter, molasses, eggs, and fresh ginger in large bowl until well blended. Add dry ingredients in 3 additions, alternating with water mixture in 2 additions, beating until just combined. Pour batter into prepared pan.
4. Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool on rack 20 minutes. Run knife around edge of cake to loosen. Invert cake onto rack; cool. Peel off parchment.
5. For glaze:
6. Bring first 3 ingredients to simmer in medium saucepan. Remove from heat. Add chocolate and vanilla; stir until smooth. Let stand until cool but still pourable, about 20 minutes.
7. Place cake on rack set atop baking sheet. Reserve 1/2 cup glaze. Pour remaining glaze over cake, spreading with spatula to coat top and sides. Chill cake and reserved glaze until reserved glaze is just firm enough to pipe, about 1 hour.
8. Transfer reserved glaze to pastry bag fitted with 1/4-inch plain tip. Pipe 5 diagonal lines atop cake, spacing evenly. Cluster crystallized ginger atop lines. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.).
Title: Norwegian Cookies
Ingredients:
- 1 sugar
- 1 butter
- 1 margarine
- 1/2 egg
- 1/2 vanilla
- 2 all-purpose flour
- 1/2 walnuts
Instructions:
1. Preheat oven to 350ºF.
2. In a mixing bowl, cream butter and sugar.
3. Add egg and extracts and beat until light and fluffy.
4. Add flour and nuts and beat until just moistened.
5. Cover and chill until firm enough to handle.
6. Shape into 1-inch balls.
7. Place 2 inches apart on a greased baking sheet.
8. Flatten with a glass dipped in colored sugar.
9. Bake 8 to 10 minutes or until cookies are set.
Title: Peanutty Energy Bars (No Bake)
Ingredients:
- 1/2 sunflower seeds
- 1/2 toasted wheat germ
- 1/4 raisins
- 1/2 rolled oats
- 2 crunchy peanut butter
- 2 brown sugar
- 1/2 light corn syrup
- 1/2 vanilla
- 1/2
- 1
Instructions:
1. Lightly grease an 8-inch square dish.
2. In a large bowl mix together the first six ingredients.
3. In another bowl mix together the peanut butter, brown sugar and corn syrup; microwave on HIGH for 2 minutes, add in vanilla and mix well to combine.
4. Add in the dry mixture and stir with a wooden spoon to coat well.
5. Transfer to prepared baking dish, and using clean oiled hands press down the mixture in the pan.
6. Let stand room temperature for 1 hour before slicing (if you can wait that long LOL!).
7. Cut into bars.
Title: Chocolate Mousse
Ingredients:
- 8 chocolate chips
- 6 water
- 2 vanilla
- 2 confectioners' sugar
- 1/4
Instructions:
1. Melt chocolate and water in saucepan.
2. Whisk in the vanilla.
3. Allow to cool.
4. Whip the cream.
5. Add the confectioner's sugar.
6. On low beater, blend in the chocolate.
7. Scoop the Chocolate Mousse into a clear, glass bowl.
8. Garnish with grated chocolate or some of the chocolate from the pan drizzled on top.
Title: Guinness Pudding
Ingredients:
- 4 eggs
- 2 1/4 nonfat milk
- 7/8 sugar
- 1 bittersweet chocolate
- 7 cornstarch
- 1/4 milk
- 1 1/2 sugar
- 1/4 cornstarch
- 1/8 egg
- 1 white chocolate
- 3 Baileys Irish Cream
- 1/2
Instructions:
1. Guinness Pudding:
2. Mix sugar and eggs in a large bowl.
3. Pour Guinness into heavy 3 quart saucepan (if you pour the Guinness down the side of the pan it will not foam).
4. Add milk and cornstarch and whisk to combine.
5. Cook over medium heat whisking until bubbly.
6. Remove from heat and add chocolate.
7. Whisk until smooth.
8. Add chocolate mixture to egg mixture whisking constantly so it does not curdle.
9. Pour mixture back in saucepan and cook over low heat, whisking constantly, until thick (about 10 minutes).
10. Pour evenly into 6 small wine glasses leaving about one inch at top for Bailey's pudding.
11. Bailey's Irish Cream Pudding:
12. Place cornstarch, egg, and milk in saucepan and cook over medium heat whisking until bubbly.
13. Turn heat down to low and add white chocolate whisking until smooth.
14. continue cooking and whisking constantly until mixture is thick (about 10 minutes).
15. Remove from heat and whisk in Bailey's.
16. Top off the 6 wine glasses with this pudding.
17. Cover each with plastic wrap and refrigerate until chilled (the Bailey's mellows more within 24 hours).
Title: Carrot Cake
Ingredients:
- 2 sugar
- 1 1/2 eggs
- 4 flour
- 2 baking soda
- 2 baking powder
- 1 cinnamon
- 2 salt
- 1 raw carrots
- 1 1/2 walnut pieces
- 1 1/2
Instructions:
1. Mix sugar, oil and eggs.
2. Sift flour, soda, salt, baking powder and cinnamon and add to the sugar mixture.
3. Add the carrots and nuts.
4. Bake at 325 for 30-40 minutes or until a toothpick comes out clean when poking in the center of the cake.
5. I use Betty Crocker Whipped Cream Cheese frosting for this, but the Icing recipe is as follows: 1 box powdered sugar, 8 oz. cream cheese, 2 teaspoons vanilla, 1/2 stick butter. Cream all ingredients together and frost a completely cooled cake. Enjoy!
Title: Rhubarb Sour Cream Snack Cake With Walnut Streusel
Ingredients:
- 3 1/2 rhubarb
- 2 all-purpose flour
- 1 1/2 brown sugar
- 5 butter
- 2 eggs
- 1 nonfat sour cream
- 1 vanilla extract
- 2 all-purpose flour
- 1 1/2 whole wheat flour
- 1 baking soda
- 1 ground cinnamon
- 1 salt
- 1/2 turbinado sugar
- 1/4 ground cinnamon
- 1/2 butter
- 2 walnuts
- 1/4
Instructions:
1. Preheat oven to 375.
2. To prepare cake, combine rhubarb and 2 tablespoons flour in a medium bowl; toss well to coat.
3. Place brown sugar and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add sour cream, rind, and vanilla; beat until well combined.
4. Lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. combine flours, baking soda, 1 teaspoon cinnamon and salt, stirring with a whisk. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Fold in rhubarb mixture. Spread batter into a 9-inch square baking pan coated with cooking spray.
5. To prepare streusel, combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl. cut in 2 tablespoons butter with a pastry blender or 2 forks until mixture is crumbly; stir in nuts. Sprinkle streusel evenly over batter. Bake at 375 F for 50 minutes or until a wooden pick inserted in the center comes out clean.
Title: Passover Chocolate Roll
Ingredients:
- 5 eggs
- 1 sugar
- 2 sugar
- 6 bittersweet chocolate
- 3 brewed coffee
- 1 heavy cream
- 1/2 vanilla
- 1 sugar
Instructions:
1. Preheat oven to 350 degrees. Oil an 11 by 16 jelly roll pan. Line with waxed paper and oil the paper.
2. Beat egg yolks until light and fluffy and gradually add sugar. Continue beating until mixture is thick and pale in color.
3. Melt chocolate with coffee in saucepan over low heat and cool. Add to egg mixture. Beat egg whites into stiff peaks. Fold into mixture.
4. Spread batter evenly on baking sheet and bake for 15 to 20 mintues, until toothpick comes out dry. Leave out of oven for 10 minutes, then turn onto waxed paper (overlap 2 sheets if necessary to obtain 18 inch width). Let cool.
5. Remove waxed paper. If edges of cake are very dry, cut off edges with sharp knife. Dust top of cake with cocoa.
6. To make Filling: Beat cream with vanilla and sugar until peaks are slightly more than soft. Set aside 1/4 of whipped cream, and spread remainder on cake leaving about 1 inch of narrow side uncovered. Starting from opposite narrow side, roll up like jelly roll.
7. Frost top with remaining whipped cream. If desired, decorate with chocolate curls. Refrigerate or freeze.
Title: Star Anise Strawberries
Ingredients:
- 450 fresh strawberries
- 300 caster sugar
- 4 star anise
- 2 caraway seeds
- 2
Instructions:
1. Hull the strawberries, place them in a bowl and set aside.
2. Place the orange juice, sugar, star anise and caraway seeds in a small pan. Bring to the boil and simmer for 5 minutes, then pour over the strawberries and allow to cool. Chill for at least an hour.
3. Divide the strawberries between 4 glasses ans serve accompanied by meringues and a spoonful of yogurt.
Title: Fruity Berry Pizza Pie
Ingredients:
- 9 cream cheese
- 8 white sugar
- 1/3 mandarin oranges
- 11 fresh strawberries
- 1 kiwi fruits
- 4 fresh raspberry
- 1 fresh blueberries
- 1
Instructions:
1. Unroll pie crust onto a lightly floured surface and roll out to make a flat, 11" circle. Place rolled out pie crust onto a baking sheet or pizza pan and use a fork to prick several times. Bake for 12 - 15 minutes at 400 degrees F unil light brown. Remove from oven and allow to cool.
2. Beat cream cheese and white sugar together in a small mixing bowl until creamy and smooth. Spread the cream cheese mixture evenly onto the baked crust.
3. Arrange the fruit on the cream cheese layer in a decorative pattern.
4. Chill in the refrigerator until ready to serve. Serve like pizza slices.
Title: Chocolate Truffle Cake
Ingredients:
- 1 pecans
- 1 graham cracker crumbs
- 1/4 butter
- 2 sugar
- 16 eggs
- 1 sugar
- 6 all-purpose flour
- 3/4
- 1/3
Instructions:
1. For crust, combine pecans, cracker crumbs, melted butter, and 2 tablespoons sugar. Press onto bottom and about 1 1/2 inches up the sides of a greased 9-inch spring-form pan. Set pan aside.
2. In a large saucepan cook and stir chocolate and shipping cream over low heat till the chocolate melts. Transfer the mixture to a medium mixing bowl. Set aside.
3. In a large mixing bowl combine eggs, the 3/4 cup sugar, and flour; beat 10 minutes or till thick and lemon colored. Fold one-fourth of the egg mixture into the chocolate mixture; fold chocolate mixture into remaining egg mixture. Pour into crust-lined pan.
4. Bake cake in a 325°oven about 45 minutes or till puffed around edge and halfway to center (the center will be slightly soft). Cool in pan on a wire rack for 20 minutes. Remove sides of pan. Cool for 4 hours. If desired, serve with whipped cream. Cover any leftovers and store in refrigerator.
5. Orange-Chocolate Truffle Cake: Prepare as above, except stir 2 teaspoons finely shredded orange peel into the egg mixture after beating.
Title: Mississippi Mud
Ingredients:
- 2 sugar
- 1 shortening
- 4 eggs
- 1 1/2 flour
- 1/3 salt
- 1/4 vanilla extract
- 3 walnuts
- 1 mini marshmallows
- 5 powdered sugar
- 1 butter
- 1/3 evaporated milk
- 16 vanilla extract
- 1/4 walnuts
- 1
Instructions:
1. For bottom:.
2. Cream sugar and shortening together. Add eggs and beat well. In separate bowl, sift flour, cocoa, and salt. Add to creamed mixture. Mix well. Add vanilla extract and nuts. Pour into greased and floured 9 x 13 pan. Bake at 300 degrees for 35 minutes. Remove from oven and pour marshmallows on top. Bake at 350 for 10 minutes.
3. For Icing:.
4. Sift sugar and cocoa. Add butter and remaining ingredients. Mix well. Spread on cooled cake.
Title: Apple Cobbler a La Mode
Ingredients:
- 6 sliced apples
- 1 walnuts
- 1/2 brown sugar
- 1 ground cinnamon
- 1 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 sugar
- 1/4 ground ginger
- 1 egg
- 1/2 half-and-half
- 1/4 butter
- 1/2 margarine
- walnuts
- vanilla ice cream
Instructions:
1. Combine first 4 ingredients, tossing gently. Spread in a greased 11x7" baking dish.
2. Combine flour and next 4 ingredients in a bowl, stir well. Combine egg, half & half, and butter.
3. Add to flour mixture, stir just until blended.
4. Pour over apple mixture, sprinkle with 1/2 cup walnuts.
5. Bake at 350 for 45-60 minutes, or until lightly browned.
6. Scoop warm cobbler into a bowl, and serve with ice cream.
Title: Black and White Angel Food Cake
Ingredients:
- 1 cake flour
- 1 1/2 granulated sugar
- 1/2 cream of tartar
- 1/4 salt
- 12 fresh lemon juice
- 1 vanilla extract
- 1/2 powdered sugar
- 2 light cream cheese
- 1 1/2 1% low-fat milk
- 2 vanilla extract
- 1 strawberry
- 1
- 3/4
Instructions:
1. Preheat oven to 325°.
2. CAKE: Combine flour and 3/4 cup granulated sugar, stirring with a whisk; set aside.
3. Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy.
4. Add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
5. Beat in juice and 1/2 teaspoon vanilla.
6. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition.
7. Spoon half of batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife.
8. Sift 2 tablespoons cocoa over remaining batter; fold together.
9. Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife.
10. Bake for 55 minutes or until cake springs back when lightly touched.
11. Invert pan; cool completely.
12. Loosen cake from sides of pan using a narrow metal spatula.
13. Invert cake onto a plate.
14. GLAZE: Place powdered sugar, cream cheese, milk, and 1 teaspoon vanilla in a medium bowl; beat with a mixer at medium speed until smooth.
15. Drizzle half of glaze over cake.
16. Add 3/4 teaspoon cocoa to remaining glaze; stir well to combine.
17. Drizzle cocoa glaze over cake.
18. Refrigerate 5 minutes or until glaze is set.
19. Garnish with strawberries, if desired.