lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Pie Cream Brulee
Ingredients:
- 32 pecans
- 1/2 unsalted butter
- 5 dark brown sugar
- 2 heavy cream
- 3 1/2 ground cinnamon
- 1 nutmeg
- 1 ground ginger
- 1/2 vanilla bean
- 1 sugar
- 8 canned pumpkin
- 1 turbinado sugar
- 1/2
- 2
Instructions:
1. Preheat oven to 300 degrees.
2. Make the crust: In the bowl of a food processor fitted with the metal blade, pulse the crackers and pecans until finely ground, 6 to 10 pulses. Add the melted butter and brown sugar and pulse to combine. Press the mixture into the bottoms and 1/2' up the sides of ten 6 oz. ramekins. Put the ramekins in a large baking dish or roasting pan and bake in the oven for 10-12 minutes. Remove and set aside to cool.
3. Make the custard: Combine 2 cups of cream, the cinnamon, nutmeg, and ginger in a saucepan over medium-high heat. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Bring to a boil and remove from the heat.
4. Whisk the egg yolks with the sugar in a bowl until the sugar is dissolved. Add the remaining 1 1/2 cups of cream and the milk to the saucepan. Slowly whisk in the yolk mixture, then strain the custard through a sieve back into the bowl. Whisk in the pumpkin.
5. Divide the pumpkin mixture among the ramekins. Pour hot water into the baking dish about 1/2 way up the sides of the ramekins. Bake until the custard is starting to set but is still a little wiggly in the middle, 55 minutes to 1 hour. Remove from the oven; remove the ramekins from the water bath and let cool to room temperature. Cover and refrigerate at least 6 hours or overnight.
6. Lightly sprinkle the custard with turbinado sugar. Heat the sugar with a butane torch until carmelized. To get a thicker caramelized sugar crust, repeat, using a light sprinkling of sugar each time. Let cool.
Title: Delicate Lemon Pound Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 2 1/2 sugar
- 5 eggs
- 1 vanilla extract
- 1 all-purpose flour
- 3 confectioners' sugar
- 3/4
Instructions:
1. In a large mixing bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes.
2. Add eggs, one at a time, beating well after each addition; stir in extracts.
3. Add flour alternately with soda, beating just until combined.
4. Pour into a greased and floured 10-in. fluted tube pan (pan will be full).
5. Bake at 325° for 1-1/4 hours or until a toothpick inserted near the center comes out clean.
6. Cool for 10-20 minutes before removing from pan to a wire rack to cool completely.
7. Dust with confectioners' sugar.
Title: Old Fashioned Sour Cream Cookies
Ingredients:
- 1/2 shortening
- 1 sugar
- 1 egg
- 1 vanilla
- 2 2/3 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/4 nutmeg
- 1/2 sour cream
Instructions:
1. Cream shortening, sugar, egg, and vanilla.
2. Blend dry ingredients and add to creamed mixture alternating with cour cream. Measure flour by dip level, pour method or by sifting.
3. Refrigerate dough for at least 1 hour to make easier to roll out.
4. Roll dough out 1/4" thick on well-floured surface.
5. Cut with 3-1/2" (9cm) round cookie cutter or other shapes.
6. Place on baking sheet. Can sprinkle with colored baking sugar at this point or wait and frost when cookies have cooled down.
7. Bake at 350F (175C) for 8-10 minutes.
Title: Stefanie's Gingerbread Cookies
Ingredients:
- 3 flour
- 3/4 dark brown sugar
- 1 cinnamon
- 1 ginger
- 1/2 clove
- 1/2 salt
- 3/4 baking soda
- 12 butter
- 3/4 molasses
- 2 milk
Instructions:
1. Mix flour, sugar, cinnamon, ginger, coves, salt, and baking soda in food processor.
2. Add butter and mix until mixture makes a fine meal.
3. Add molasses and milk.
4. Divide dough and chill for at least 2 hours or over night.
5. For soft cookies - roll dough 1/4" thick, place on parchement lined cookie sheet and bake at 350 for 8-11 min.
6. For thin/crispy cookies - roll dough 1/8" thick, place on parchement lined cookie sheet and bake at 325 for 15-20 min.
Title: Cinnamon Apple Raisin Bread Pudding
Ingredients:
- 1/2 raisins
- 1/2 calvados
- 2 reduced-fat milk
- 3 1/2 sugar
- 3/4 lemon rind
- 1 butter
- 1 salt
- 1/2 ground cinnamon
- 1/2 nutmeg
- 1/8 eggs
- 4
- 5
Instructions:
1. Preheat oven to 325.
2. Combine raisins, dried apples and apple brandy in a microwave safe bowl. Microwave at HIGH for 1 minute; cool. Combine milk, 3/4 cup sugar, lemon rind, melted butter, 1/2 tsp salt, cinnamon, nutmeg, and eggs in a large bowl, stirring well with a whisk. Stir in bread cubes and raisin mixture. let stand at room temperature 15 minutes.
3. Pour bread mixture into an 8 inch square baking pan coated with cooking spray. Bake a 325 for 50 minutes or until set. Serve Warm.
Title: Make-At-Home Smores
Ingredients:
- 12 chocolate graham crackers
- 3/4 butter
- 3/4 golden brown sugar
- 3 miniature marshmallows
- 1
Instructions:
1. Heat oven to 350°F Line 15×10×1-inch jelly-roll pan with aluminum foil, extending foil over edges. Spray foil with no-stick cooking spray. Place graham crackers onto foil so sides touch.
2. Melt butter and brown sugar in 2-quart saucepan over medium heat, stirring constantly, until smooth and mixture just comes to a boil (4 to 6 minutes). Pour evenly over crackers. Bake for 5 to 6 minutes or until bubbly.
3. Remove pan from oven; sprinkle with marshmellows. Continue baking until marshmellows begin to soften (2 to 3 minutes). Sprinkle with choclate pieces. Cool completely. Lift out of pan using foil ends. Cut into bars.
Title: Easy Fruit Juice Tapioca Pudding
Ingredients:
- 2 1/4 minute tapioca
- 1 salt
- 1/2
Instructions:
1. Mix tapioca, salt and fruit juice in a small saucepan.
2. Let it stand for 5 minutes.
3. Cook on medium heat stirring constantly until mixture comes to a full boil.
4. Remove from heat (The pudding thickens as it cools).
5. Cool 20 minutes, and stir.
6. Top with corn flakes and fresh fruit for a yummy, healthy snack.
7. You can have this warm or chilled-- I like it chilled!
Title: Down South Yam Cake
Ingredients:
- 2 sugar
- 1 butter
- 1 1/2 vanilla
- 5 eggs
- 1 all-purpose flour
- 3 cinnamon
- 2 baking soda
- 2 baking powder
- 2 salt
- 1 nutmeg
- 1/2 pecans
- 1 raisins
- 1 crushed pineapple
- 1
Instructions:
1. Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan.
2. In large bowl, cream sugar, butter and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. Cut up yams; add to creamed mixture, beating well until combined thoroughly.
4. Add flour, cinnamon, soda, baking powder, salt and nutmeg and mix well.
5. By hand, fold in pecans, raisins and drained pineapple. Spoon batter into prepared pan, spreading evenly. Bake for 60-70 minutes, or until tothpick inserted in center comes out clean.
6. Cool upright in pan for about 10 minutes, then invert onto serving plate and cool completely.
7. Meanwhile, in medium saucepan, heat frosting over medium heat just until meted, stirring occasionally. Spoon over cooled cake, allowing some to run down sides.
Title: Banana Cake
Ingredients:
- 1 1/2 bananas
- 2 lemon juice
- 3 flour
- 1 1/2 baking soda
- 1/4 salt
- 3/4 butter
- 2 1/8 sugar
- 3 eggs
- 2 vanilla
- 1 1/2 buttermilk
- 1/2 butter
- 1 cream cheese
- 1 vanilla
- 3 1/2 icing sugar
- walnuts
Instructions:
1. Preheat oven to 270°.
2. Grease and flour a 9 x 13 pan.
3. In a small bowl, mix mashed banana with the lemon juice; set aside.
4. In a medium bowl, mix flour, baking soda and salt; set aside.
5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7. Beat in the flour mixture alternately with the buttermilk.
8. Stir in banana mixture.
9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
10. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
11. For the frosting, cream the butter and cream cheese until smooth.
12. Beat in 1 teaspoon vanilla.
13. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
14. Spread on cooled cake.
15. Sprinkle chopped walnuts over top of the frosting, if desired.
Title: Mint Brownies
Ingredients:
- 1 flour
- 1/2 margarine
- 1/2 salt
- 4 eggs
- 1 vanilla
- 1 sugar
- 1 confectioners' sugar
- 1 margarine
- 1/2 water
- 1 chocolate chips
- 1/2 margarine
- 3
- 1
- 9
Instructions:
1. Combine ingredients for brownies.
2. Beat at medium speed for 3 minutes.
3. Pour batter into a greased 13 x 9 pan.
4. Bake at 350 for 30 minute (top of brownies will still appear wet)
5. Cool.
6. Combine filling ingredients.
7. Beat until creamy.
8. Spread over cooled brownies.
9. Refrigerate until set.
10. For topping, melt chocolate chips and butter over low heat.
11. Let cool for 30 minute stirring occasionally. Spread over filling.
12. Chill before cutting.
13. Store in refrigerator.
Title: Cream Cheese Sheet Cake
Ingredients:
- 1 butter
- 2 margarine
- 2 butter
- 2 1/4 margarine
- 6 cream cheese
- 3/4 sugar
- 2 1/4 eggs
- 1 vanilla extract
- 1/3 cake flour
- 1 sugar
- 1/2 evaporated milk
- 1/2 sugar
- butter
- margarine
Instructions:
1. In mixing bowl, cream butter, cream cheese and sugar.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in vanilla.
4. Add flour; mix well.
5. Pour into a greased 15X10X1 baking pan.
6. Bake at 325 degrees for 30-35 minutes or until a toothpick inserted comes out clean.
7. Cool completely.
8. For frosting, combine sugar and milk in a saucepan; bring to a boil over medium heat.
9. Cover and cook for 3 minutes (do not stir).
10. Stir in butter and chocolate chips until melted.
11. Cool slightly.
12. Stir; spead over cake.
Title: Low Sugar Sweetened Condensed Milk Substitute
Ingredients:
- 1 1/3 water
- 1/2 dark corn syrup
- 1 -2 vanilla
- 1 sugar substitute
- 1/2
Instructions:
1. In a microwaveable cup stir together enough water into milk powder till it's a paste. When well blended, stir in remaining water.
2. Cover and microwave on high for 50 seconds, (it should be hot but not boiling).
3. Blend in vanilla and syrup.
4. Stir in sugar substitute.
5. Cover and store in fridge. Chill at least 2 hrs before using. Will keep for 2 weeks.
Title: Homemade Tapioca Pudding
Ingredients:
- 1/2 tapioca
- 2 water
- 3 strawberry gelatin
- 1 1/2 strawberry gelatin
- 3/4 granulated sugar
- 1 1/2 fresh strawberries
- 1/4
Instructions:
1. In a 2 quart kettle, cook tapioca and water over medium heat for 7-8 minutes, stirring often.
2. Remove from heat.the tapioca will be very thick and transparent.
3. If the tapioca is too thick, add more water.
4. Add the jello and sugar and stir for 1 minute until well blended.
5. Pour into a bowl to cool --
6. Let set for 15-20 minutes at room temperature.add the whipped cream and strawberries and mix well.
7. The whipped cream will change the texture of the tapioca from elastic and stiff to very creamy.
8. The pudding should be a deep pink color, let cool in refrigerator while setting.
9. Stir occasionally.
Title: Soft Chocolate Chip Cookies
Ingredients:
- 2 eggs
- 3/4 brown sugar
- 3/4 white sugar
- 1 vanilla extract
- 2 1/4 flour
- 1 salt
- 1/2 baking powder
- 1/2 baking soda
- 1 butter
- 3/4
- 1
Instructions:
1. Pre heat oven to 375 degrees.
2. Cream butter and sugars.
3. Add eggs and vanilla beat until no egg yolk is seen.
4. Mix dry ingredients together.
5. Add slowly to the wet ingredients.
6. Add chocolate chips.
7. Scoop into 1 tablespoon balls 2 in apart on a baking sheet.
8. Bake for 10-12 minutes at 375.
9. Cool before eating.
Title: Missy G's Sweet Potato Pound Cake
Ingredients:
- 4 sweet potatoes
- 1 unsalted butter
- 1 sugar
- 1 dark brown sugar
- 4 eggs
- 3 1/2 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1/2 ground nutmeg
- 1/2 ground cinnamon
- 1/2 salt
- 1/2 milk
- 1 vanilla extract
- 1 granny smith apple
- 1/2 unsalted butter
- 2 dark brown sugar
- 2 pecans
- 3/4
Instructions:
1. Preheat oven to 325°.
2. Bake your sweet potatoes for at least 45 minutes; use a knife to test for doneness-the potato should be very mushy inside its shriveled skin.
3. Remove from oven and cool for 1 hour.
4. Slit each skin lengthwise and remove, leaving the soft, orange center.
5. Mash with a potato masher and measure out 2 cups for this recipe.
6. Cool to room temperature before mixing the cake.
7. Make the cake-position oven rack so the cake will sit in the middle of the oven, preheat oven to 325°.
8. Line the bottom of a 10-inch tube pan with parchment paper, and spray the sides and bottom with baking spray.
9. Cream the butter with a mixer on medium speed.
10. Combine the sugars in a separate bowl.
11. Gradually add to the creamed butter, 1/4 cup at a time, beating at medium to high speed after each addition.
12. Add the eggs, one at a time, beating a medium to high speed for 1 minute after adding each one.
13. Decrease mixer speed to low and add the mashed potatoes, 1/2 cup at a time.
14. In a separate bowl, dry whisk together the flour, baking powder, baking soda, nutmeg, cinnamon, and salt.
15. In another bowl, combine the milk, vanilla, and maple flavoring.
16. With the mixer still on low speed, alternately add the flour mixture and milk mixture, beating after each addition.
17. Start with a third of the flour mixture, beat, then add half of the milk mixture, beat again, and repeat until the last of the flour mixture has been added and beaten inches.
18. Turn off the mixer, scrape down the sides of the bowl with a spatula and then mix the batter on medium to high speed for 2 minutes.
19. Slow the mixer down to the lowest speed and add the apples, mixing until just incorporated.
20. Pour the batter into the prepared pan; smooth with the back of a spoon.
21. The topping-in yet another bowl, combine the cold butter, brown sugar, and chopped pecans.
22. Mix with a wooden spoon and do not fret because the mixture is crumbly.
23. Sprinkle the topping all over the surface of the batter.
24. Bake for 1 hour and 15 minutes before testing for doneness.
25. Use a sharp knife to test the cake, and poke it around in a couple of places to determine whether it is finished (this cake can fool ya.).
26. Cool in the pan for 20 minutes; then, using the plate-over-pan method, unmold the cake and flip it onto a cake rack, topping side up.
Title: Ginger Biscuits
Ingredients:
- 2 1/2 self-rising flour
- 1/2 biscuit mix
- 1 1/4 sugar
- 1 ground ginger
- 1 baking soda
- 1/2 salt
- 1/2 egg
- 4 corn syrup
- maple syrup
- butter
Instructions:
1. In a mixing bowl, combine biscuit mix or flour, sugar, ginger, soda and salt.
2. Using hands, rub egg into mixture.
3. In a saucepan, warm syrup and butter; stir into batter. Let stand for 3-4 minutes, then knead,.
4. Roll heaping teaspoonfuls into small balls. Place 2 inches apart on greased baking sheets.
5. Bake at 325* for 12-15 minutes. Cookies (biscuits) will flatten and "crackle" when done.
Title: Chocolate-Brittle Torte
Ingredients:
- 6 eggs
- 1 cream of tartar
- 1 sugar
- 1/4 water
- 1/2 sugar
- 1 vanilla extract
- 1 cake flour
- 1 1/2 baking powder
- 1/2 salt
- 1/2 water
- 3 sugar
- 2 vanilla extract
- 1/2 butter
- 4 sugar
- 1 walnuts
- 1
- 3/4
Instructions:
1. Preheat oven to 350°F Grease bottoms of three 9-inch cake pans, line with wax paper and grease paper.
2. Separate eggs, placing whites in a large bowl, 3 egg yolks in another large bowl, and set aside 3 yolks in a cup to make the frosting later.
3. Beat egg whites with cream of tartar until foamy white and double in volume. While beating, sprinkle in 1 cup of sugar, 1 tablespoon at a time, until it forms soft peaks.
4. Stir water into the 3 egg yolks in large bowl, beat until thick. Beat in remaining ½ cup of sugar 1 tablespoon at a time, until fluffy, then beat in vanilla and lemon extract.
5. Sift flour, baking powder and salt over egg mixture and fold into it.
6. Fold in meringue until no streaks remain.
7. Measure ¾ cup (original says 1 1/3 cups but my Mother’s note is ¾ cup) of batter into each of the prepared pans, spread to edges to make thin layers. (Cover remaining batter to make 3 more layers after these are done.).
8. Bake layers 20 minutes, or until golden and centers spring back when lightly pressed with fingertip.
9. Remove from pans, peel off wax paper and cool on racks.
10. Wash pans, grease bottom, line with wax paper and grease paper. Make 3 more layers like the previous ones.
11. Make Chocolate Cream:
12. In a medium bowl, beat egg yolks with water until thick. Beat in sugar, 1 tablespoon at a time, until fluffy.
13. Melt chocolate in top of a double boiler over simmering water, stir in egg mixture. Cook, stirring constantly, about 1 minute, or until mixture thickens. Remove from heat.
14. Beat in rum extract and vanilla, cool slightly.
15. In a medium size bowl, cream butter or margarine. Beat in chocolate mixture very slowly. (Mixture will be thin but will thicken as cream is folded in.).
16. Beat cream until stiff in a small bowl; fold into chocolate mixture until no streaks of white remain.
17. Assemble cake:
18. On a serving plate, put layers of cake together by spreading ½ cup chocolate cream between each. Chill cake and keep chocolate cream at room temperature while you make the brittle.
19. Make Caramel Brittle:
20. Melt ¾ cup sugar over low heat in a small heavy saucepan, stirring often with a wooden spoon; just until golden. (Watch it, for sugar will turn brown quickly.).
21. Pour slowly over cake at once, spreading quickly to the edge. (It hardens fast so be speedy.).
22. Frost sides of cake with remaining chocolate cream, making deep swirls with the knife.
23. Decorate top and bottom edges with walnut halves.
24. Chill until serving time. Torte is best and cuts more neatly, if chilled overnight.
25. When ready to serve, crack candy topping by tapping along cutting lines with a sharp heavy blade knife, then slice into serving size wedges.
Title: Nectarine Crisp
Ingredients:
- 4 1/2 nectarines
- 2 quick oats
- 1 1/4 brown sugar
- 2/3 flour
- 2/3 butter
- 1/8 cinnamon
- 1/2 vanilla ice cream
Instructions:
1. Heat oven to 350º. Lightly grease a 13x9 baking dish.
2. Arrange sliced nectarines in prepared baking pan.
3. Mix oats, brown sugar, and flour. Cut in butter with pastry blender or rub in with fingertips until mixture is crumbly.
4. Sprinle over fruit.
5. Dust with cinnamon.
6. Bake 30 to 35 minutes or until fruit is soft and topping is crisp and browned.
7. Serve warm with vanilla ice cream if desired.
Title: Bishop's Cake
Ingredients:
- 1/2 butter
- 2 sugar
- 5 eggs
- 1 lemon juice
- 1 vanilla
- 2 cake flour
Instructions:
1. Cream butter with sugar.
2. Add eggs, juice and vanilla.
3. Beat Well.
4. Add sifted flour.
5. Bake in angel food cake pan that has been greased and floured for 1 hour and 15 minutes in a 325 degree oven.
6. Let cool before removing from pan.
7. Cake can be used for gifts wrapped in tea towel and tied with a bow for teachers gifts.
Title: Crispy Oat Drops
Ingredients:
- 1 flour
- 1/2 baking powder
- 1/4 salt
- 1/2 sugar
- 1/2 baking soda
- 1/4 cinnamon
- 1/2 sugar
- 1 egg
- 1/2 margarine
- 1/4 vanilla
- 1/4 walnuts
- 3/4 oatmeal
- 1/2 raisins
Instructions:
1. Shape dough into 1" balls.
2. Dip tops into sugar.
3. Place 3" apart on an ungreased baking sheet.
4. Bake at 375F for 10-12 minutes or until tops are browned.
Title: Orange-Pecan Pound Cake
Ingredients:
- 1 butter
- 1 sugar
- 3 eggs
- 1 1/2 fresh lemon rind
- 1/2 pecans
- 1/4 all-purpose flour
- 1/2 baking powder
- 2 salt
- 1/2 milk
- 1/8
- 1/3
Instructions:
1. Using an electric mixer, beat the butter in a mixing bowl on medium speed for about 2 minutes or until soft and creamy.
2. Gradually add in the sugar; beat at medium speed 5-7 minutes.
3. Add in eggs, one at a time, beating just until the yellow disappears.
4. Add in rinds and orange extract, stir to combine.
5. In a small bowl, add nuts and 1/4 cup flour; stir to combine; set aside.
6. Add remaining flour, baking powder, and salt to a bowl; stir to combine.
7. Add flour mixture to butter mixture alternately with milk; begin and end with flour mixture.
8. Mix on low speed just until blended after each addition.
9. Add in pecans; stir to combine.
10. Pour batter into a greased and floured 9x5 inch loaf pan.
11. Bake at 325° for 1 hour and 5 minutes or until pick comes out clean.
12. Cool in the pan on a wire rack for 10-15 minutes.
13. Turn out of pan and let cool completely on wire rack.
Title: Crustless Pumpkin Pie
Ingredients:
- 3/4 Egg Beaters egg substitute
- 1 Splenda granular
- 1 pumpkin pie spice
- 2 pumpkin puree
- 1
Instructions:
1. Mix ingredients.
2. Pour into sprayed 9 x 9 pan.
3. Bake at 350 degrees until set or approx 55 minutes.
4. Cut into 9 squares and serve with fat free cool whip.
Title: Nina's "go To" Apple Cake
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 3 vanilla
- 1 flour
- 2 1/2 baking powder
- 2 baking soda
- 1 cinnamon
- 2 salt
- 1 apples
- 3 walnuts
- 1
Instructions:
1. Beat oil and sugar for 2 minutes, add eggs and vanilla and continue to beat until well mixed.
2. Add all the dry ingredients.
3. Add chopped apples and nuts.
4. Bake in greased and floured angel cake pan at 350 degrees for 60 minutes.
Title: Cinnamon Swirl Cookies
Ingredients:
- 1 sugar
- 1 brown sugar
- 1 shortening
- 3 eggs
- 1 lemon juice
- 1 vanilla
- 4 flour
- 1 baking soda
- 3/4 cinnamon
- 1
Instructions:
1. Cream sugars and shortening together.
2. Add eggs, one at time.
3. Add lemon juice and vanilla.
4. Add flour with baking soda mixed inches
5. Roll dough flat.
6. Sprinkle with chopped nuts and cinnamon.
7. Roll up as for jelly-roll; wrap and chill overnight.
8. Slice thin.
9. Bake in 350 degree Fahrenheit oven for about 10 minutes or until done.
Title: Simple Chocolate Oatmeal Cake
Ingredients:
- 1 quick-cooking oatmeal
- 1/2 butter
- 1 boiling water
- 1 1/2 sugar
- 1/4 brown sugar
- 3/4 eggs
- 1 vanilla
- 2 flour
- 2 baking soda
- 1 3/4 salt
- 1 butter
- 1/2 walnuts
- 1/3 sugar
- 1/2 brown sugar
- 1/4 flaked coconut
- 1/2 heavy cream
- 1 vanilla
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F Grease a 9x13" pan and set aside. In a large bowl, combine oatmeal with 1/2 cup butter and 1 cup chocolate chips. Pour boiling water over all, and let stand for 5 minutes. Then add the cocoa and mix well with a wire whisk so the chocolate and butter melt. Add 3/4 cup sugar and 1 cup brown sugar and whisk to combine. Set aside to cool for 10 minutes.
2. Add eggs and 2 teaspoons vanilla and beat until combined. Then add flour, baking soda, and salt. Mix with a wire whisk until well blended. Immediately pour batter into prepared pan.
3. Bake at 350F for 25-35 minutes until cake pulls away from sides of pan and springs back when lightly touched in center.
4. Prepare topping while cake is baking. Combine 1/3 cup melted butter, walnuts, 1/4 cup sugar, 1/2 cup brown sugar, coconut, cream, and 1 teaspoons vanilla in a medium bowl; mix well. When cake tests done, remove from oven and set on wire rack.
5. Turn oven to broil. Drop topping mixture by small spoonfuls onto cake; spread very gently to cover. Place under broiler, 4" from heat source, and broil for 2-5 minutes until topping is bubbly and light golden brown. Watch this every single second, turning the cake from front to back so the frosting cooks evenly. It can burn in a couple of seconds, so keep watching! When the frosting is bubbling furiously all over the cake and is beginning to brown in spots, remove cake from oven and sprinkle with 1 cup chocolate chips. Let stand for 10 minutes, then carefully swirl the chocolate chips into the frosting with the tip of a knife.
6. Cool and cut into squares. Serve warm or cool.