lumicero/recipes-ing2inst huggingface dataset:
Title: Amy's Fruit Pizza
Ingredients:
- 18 cream cheese
- 8 Cool Whip
- 8 marshmallow creme
- 1 sugar
- 2 salt
- 1/2 cornstarch
- 1 lemon juice
- 1 water
- 1/2
- 2
- 1/4
Instructions:
1. Preheat oven to 350.
2. Press cookie dough into greased pizza pan. Bake 10-12 minutes. Cool.
3. Beat cream cheese until fluffy. Fold in Cool Whip and marshamallow creme.
4. Spread over cooled crust. Arrange fruit on top.
5. In saucepan, combine sugar, salt, cornstarch, orange juice, lemon juice and water. Cook over medium heat, stirring often.
6. Bring to boil and cook until thickened (1 or 2 minutes).
7. Allow to cool, but not set up.
8. Spoon over pizza and chill at least 2 hours.
Title: Raspberry Mousse Cake
Ingredients:
- 1 all-purpose flour
- 2 water
- 1/2 egg
- 1 cream cheese
- 1 Cool Whip
- 1 instant white chocolate pudding and pie filling mix
- 12 fresh raspberries
- 1
Instructions:
1. Preheat oven to 350.
2. Grease the bottom of a 9" spring-form pan.
3. Mix the first 4 ingredients until well-blended and press into bottom of pan.
4. Bake for 25-28 minutes or until center tests done.
5. Cool completely.
6. Using a pastry brush, brush half of concentrate on top of cake.
7. Whisk the soft cream cheese until smooth, then gradually add to it the remaining concentrate and the dry pudding. Whisk until smooth.
8. Spread mixture over cake.
9. Decorate with remaining Cool Whip and raspberries. White chocolate may be grated on top also.
Title: Chocolate-Mocha Spritz Cookies
Ingredients:
- 2 flour
- 2 1/4 salt
- 1/4 butter
- 1 sugar
- 3/4 egg
- 1 vanilla extract
- 1 cocoa powder
- 2 instant coffee granules
- 1 boiling water
- 1
Instructions:
1. Preheat oven to 400F (200 degrees C).
2. Combine the flour and salt in a small bowl, stir to mix.
3. Beat the butter and sugar in a large bowl until light and fluffy, Beat in egg and vanilla.
4. Add the chocolate, beat again, add coffee and cocoa powder.
5. Gradually add the the flour mixture while making.
6. Fit a cookie press with desired plate and fill the press with dough, press the dough 1 inch apart onto a ungreased cookie sheet. If you don't have a press, I'm sure you could use a pasty bag and pipe shapes.
7. Bake batches for 7 mins or until set (you might want to play around with timings as most ovens are unique). Note these cookies harden whilst they cool, I would also recommend using a mixer unless your super strong as it's quite a lot of dough.
Title: Blackberry Cornmeal Cake
Ingredients:
- 1 1/4 all-purpose flour
- 1 1/4 sugar
- 1/2 yellow cornmeal
- 2 baking powder
- 1 salt
- 2 eggs
- 1/2 buttermilk
- 1/2 unsalted butter
- 1 vanilla extract
- 1 1/2 blackberries
- 2 turbinado sugar
Instructions:
1. Preheat oven to 375 degrees.
2. Spray a 9-inch square metal baking pan with nonstick baking spray with flour.
3. In a large bowl, whisk together flour, sugar, cornmeal, baking powder and salt.
4. Add eggs, buttermilk, butter and vanilla to flour mixture.
5. Using an electric mixer on med-low speed, beat for 1 minute, until blended.
6. Scrape sides and bottom of bowl with a spatula.
7. Beat on medium speed for 1 minute.
8. Spread batter evenly in prepared pan.
9. Scatter blackberries evenly over batter.
10. Sprinkle with turbinado sugar.
11. Bake for 45-50 minutes or until a pick inserted in the center comes out clean.
12. Let cool in pan on a wire rack for 15 minutes, then invert cake onto rack to cool.
13. Serve warm or at room temperature.
Title: Lemon Loaf
Ingredients:
- 2 sugar
- 3 eggs
- 1 margarine
- 1/2 potato flour
- 2 1/2 white flour
- 2 baking powder
- 1 milk
- 1 lemon
- confectioners' sugar
Instructions:
1. Preheat oven to 350°F.
2. Beat sugar and eggs until thick.
3. Add remaining ingredients and mix until blended.
4. Pour batter into 2 loaf pans, greased and floured on the bottoms only.
5. Bake 50-60 minutes.
6. Remove from pans and dwhile still warm, glaze with thick paste of juice from 1 lemon and confectioner's sugar.
7. Serve in slices with fresh fruit or sherbert.
Title: Guilt-Free Poppy Seed Cake-Low Fat, Low Sugar
Ingredients:
- 1 margarine
- 6 sugar substitute
- 12 1/2 poppy seed filling
- 4 vanilla
- 1 plain yogurt
- 1 all-purpose flour
- 2 1/2 baking soda
- 1 salt
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour or spray with non-stick spray12-cup bundt pan or 10 inch tube pan and set aside.
3. Beat margarine and sugar substitute in a large bowl with electric mixer until light and fluffy.
4. Add poppy seed filling and beat untill blended.
5. Add vanilla and yogurt and beat just untill blended.
6. Mix flour, baking soda and salt until blended; add to poppy seed mixture, gradually, beating well after each addition.
7. In another bowl, beat egg whites with electric mixer until stiff peaks form.
8. Fold egg whites into batter and spread in prepared pan.
9. Bake for 60 minutes to one hour 15 minutes or until cake tester inserted in the middle comes out clean.
10. Cool; Remove from pan and completely cool. Serve immediately!
Title: Italian Creme Cake
Ingredients:
- 1/2 oleo
- 5 baking soda
- 1 buttermilk
- 1 angel flake coconut
- 3 1/2 vanilla
- 1 sugar
- 1 vegetable shortening
- 5 flour
- 2
- 1/2
- 2
- 1
Instructions:
1. Cream oleo and shortening, add sugar, until mixture is smooth. Add egg yolks and beat well. Combine flour, soda and add to creamed mixture alternately with buttermilk. Stir in vanilla, add coconut and chopped nuts. Fold in stiffly beaten egg whites. Pour batter into three 9 inch pans. Bake at 350°F for 25 minutes or until done. Cool, frost with cream cheese frosting. Frosting: 1 8oz package cream cheese, 1 box powdered sugar, 1/2 cup chopped pecans, 1/2 stick oleo, 1 tsp vanilla, coconut optional.
2. This recipe is transcribed as written in the book.
3. recipe notes: 1. Grease and flour your 9 inch round baking pans prior to starting the recipe. 2. If you use unsalted butter in the place of “oleo”, add 1/2 tsp salt. 3. Let cakes cool completely before frosting. 4. To prepare frosting cream sugar, cream-cheese, butter and vanilla together then add the pecans and maybe 1/2 cup coconut.
4. This is a very nice cake. The frosting is just enough for a light layer all around and in between layers, but it’s not overdone.
Title: Choco-Oatmeal Cookies
Ingredients:
- 5 butter
- 2 peanut butter
- 2 eggs
- 1 vanilla
- 2 flour
- 1 white sugar
- 1 brown sugar
- 1 salt
- 1 baking powder
- 1 baking soda
- 1/2 cocoa powder
- 2 rolled oats
Instructions:
1. Combine butter, peanut butter, 2 eggs, and vanilla extract in large mixing bowl. Stir till very smooth.
2. Combine flour, sugars, salt, baking powder, baking soda, and cocoa powder in mixing bowl; stir till well mixed.
3. Stir in oats. Dough should be fairly stiff, but if it's too dry, add another egg and mix well.
4. Roll dough in to walnut-sized balls and flatten slightly. Place on ungreased cookie sheet and bake at 350F for 7-10 minutes (depending on whether you prefer soft or hard cookies). Cool on racks if possible.
Title: Marshmallow Fruit Salad
Ingredients:
- 16 mini marshmallows
- 11 mandarin oranges
- 15 sour cream
- 8
Instructions:
1. Drain liquid from canned fruit.
2. Dump everything into LARGE bowl.
3. Mix really well.
4. Chill at least 1 hour.
5. Serve.
Title: The Devil in Red Velvet Cookies
Ingredients:
- 1 eggs
- 1 sugar
- 1/3
- 2
- 2 -4
Instructions:
1. Preheat oven to 350 degrees.
2. Grease or spray cookie sheets.
3. Combine sugar and 1/4 jello powder. Set aside.
4. Combine cake mix, oil, eggs, remaining 3/4 jello powder. Dough will be stiff.
5. Form into balls and roll on all sides in sugar mixture.
6. Bake 12- 15 minutes.
Title: Moroccan Pound Cake
Ingredients:
- 2/3 oleo
- 1/2 vegetable shortening
- 2 sugar
- 4 eggs
- 3 all-purpose flour
- 3 baking powder
- 1/4 salt
- 1 milk
- 1 vanilla
- 1/2 raisins
- 3/4 cinnamon
- 1
Instructions:
1. Preheat oven to 350°.
2. Cream margarine and sugar until light.
3. Add eggs, one at a time, beating thoroughly after each.
4. Add sifted dry ingredients alternately with milk, beating until smooth.
5. Add vanilla, raisins and nuts. Pour 3/4 of batter into a 10-inch tube pan lined on bottom with waxed paper.
6. Mix remaining batter with cocoa and cinnamon and spoon onto batter in pan. Run a knife through batter to marbleize.
7. Bake at 350° about 1 hour and 15 minutes.
8. Let stand in pan 5 minutes, then turn out on rack; peel off paper. Cool and sprinkle with powdered sugar.
Title: Peanut Butter Cake Frosting
Ingredients:
- 1/2 creamy peanut butter
- 1/4 shortening
- 1/4 butter
- 1 margarine
- 1 vanilla
- 2 -3 powdered sugar
- milk
Instructions:
1. In bowl of mixer, beat together peanut butter, butter or margarine, and shortening, until creamy.
2. Mix in vanilla and 2 Tablespoons milk.
3. Slowly add powdered sugar, and with the mixer on medium beat until reaches desired consistency.
4. Add more milk, 1 teaspoon at a time, if needed.
5. Beat until fluffy.
Title: Mommy Brownies
Ingredients:
- 1 water
- 1/4 instant espresso powder
- 2 instant coffee
- 1/2 eggs
- 2 ground ginger
- 1 dark chocolate
- 1 confectioners' sugar
- 1 dark chocolate
- 1
- 2
Instructions:
1. Preheat oven to 350°F Line 48 mini muffin cups with paper liners. If you don't have mini muffin pans, bake them in a standard 9-by-13 pan and then cut them into small pieces after baking.
2. Dump brownie mix into a large bowl. Mix water with espresso powder and stir in along with the oil and eggs. Add the cinnamon and chips stirring until just combined. Note - I used cappucino chips since that's what I had. Semi-sweet chocolate chips would work or cinnamon chips if you can find them.
3. Divide the batter equally among the muffin cups. Each will be about 2/3 full. Using a cookie scoop makes this a little easier. Or transfer all the prepared batter into a 4-cup measuring cup and pour from the spout.
4. Bake for 12-14 minutes. (adjust baking time if using a cake pan - see box for directions). The toothpick test will be unreliable to judge done-ness since these are gooey. At 12 minutes, press lightly on the top of one - it should have some spring to it if done. Mine did take the full 14 minutes and my oven runs hot.
5. Remove to a rack and cool completely.
6. Stir the cinnamon, ginger and chocolate chunks into the frosting. Dollop a generous amount on top of each cooled brownie bite. Don't be stingy!
7. Sprinkle with powdered sugar. Grate a little more dark chocolate on top.
8. Store in the fridge and hide them from the kids. ;-).
Title: Lemon , Cranberry Biscotti With a Hint of Cardamom
Ingredients:
- 2 3/4 all-purpose flour
- 1 sugar
- 1/2 ground cardamom
- 2 baking powder
- 1 fresh lemon rind
- 1 fresh lemon juice
- 1 eggs
- 1 dried cranberries
- 3 powdered sugar
- 1/4 fresh lemon juice
- 2/3
- 1
- 3 -5
Instructions:
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour, sugar,cardamom and baking powder in a large bowl.
4. Combine rind, 1 tablespoon lemon juice, extract, oil, and eggs, and add to flour mixture, mix in cranberries stirring until well-blended (dough will be dry and crumbly).
5. Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times.
6. Divide dough in half.
7. Shape each portion into an 8-inch-long roll.
8. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
9. Bake at 350° for 30 minutes.
10. Remove the rolls from baking sheet; cool for 10 minutes on a wire rack.
11. Cut each roll diagonally into 15 (1/2-inch) slices.
12. Place the slices, cut sides down, on baking sheet.
13. Reduce oven temperature to 325° bake for 10 minutes.
14. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool).
15. Remove from baking sheet, and cool completely on wire rack.
16. Combine 1 tablespoon lemon juice, yellow food coloring and powdered sugar, and drizzle over the biscotti.
Title: Blueberry Batter Cake
Ingredients:
- 2 blueberries
- 1/2 sugar
- 3 butter
- 1/2 milk
- 1 baking powder
- 1/4 salt
- 1 flour
- 3/4 sugar
- 1 cornstarch
- 1/4 salt
- 3/4 boiling water
- lemon juice
Instructions:
1. Line a well greased 8x8x2 pan with berries.
2. Sprinkle with lemon juice.
3. Cream together 1/2 cup sugar and butter.
4. Add milk, flour, baking powder and salt.
5. Pour over berries.
6. Combine sugar, cornstarch and salt.
7. Sprinkle evenly over top of cake.
8. Pour boiling water over all.
9. Bake 45 minute to 1 hour at 375degrees until light brown.
10. ****You can use any fruit. Peaches and strawberries are also WONDERFUL.
Title: Pecan Snaps
Ingredients:
- 1/4 brown sugar
- 3 butter
- 2 dark corn syrup
- 1 coffee
- 1/2 pecans
- 1/4 flour
- 3 powdered sugar
- 1 instant espresso coffee powder
- 1/4 chocolate
- 4
Instructions:
1. Lightly grease a cookie sheet or line with foil.
2. In a small bowl stir together brown sugar, melted butter, corn syrup and coffee. Stir in pecan s and flour until combined.
3. Drop batter by level teaspoon 3" apart, or a level tablespoon (larger cookies) 5" apart, onto prepared cookie sheet. (Bake only 4 or 5 cookies at a time.) Bake at 350 degrees for 7-8 min.
4. for smaller cookies and 8-10 min, for larger cookies.
5. or until cookies are bubbly and a deep golden brown.
6. Cool cookies on the cookie sheet for 1-2 min.
7. or until set. Quickly remove 1 cookie; roll cookie around a metal cone or the greased handle of a wooden spoon.
8. when cookie is firm, slide the cookie off the cone or spoon and cool completely on a wire rack.
9. Repeat with remaining cookies, 1 at a time. (If cookies harden before you can shape them, reheat them in the oven about 1 min.
10. or until softened.) If desired, carefully brush the top edge of each one with melted semisweet chocolate. (Use a light touch, as the cookies are fragile and will break.) Up to 30 min.
11. before serving, in a large mixing bowl beat whipping cream, powdered sugar and espresso powder with an electric mixer on low speed until stiff peaks form.
12. Pipe or spoon some of the whipped cream into each cookie. If desired, sprinkle with grated chocolate. - - - - - - - - - - - - - - - - - - NOTES : To make ahead: Bake, shape and cool cookies as directed.
13. Arrange in a single layer in a freezer container and freeze for up to 1 month.
14. To serve, thaw frozen cookies for 15 min.
15. Prepare whipped cream mixture and fill the cookies as directed .
Title: Super Shooter Whipped Shortbread Spritz Cookies
Ingredients:
- 1 butter
- 1 powdered sugar
- 1 vanilla extract
- 1 salt
- 1/2 cornstarch
- 3 flour
Instructions:
1. Preheat oven to 350°F.
2. Cream together butter, powdered sugar, vanilla and salt.
3. Gradually add cornstarch and flour.
4. Whip with an electric mixer until fluffy.
5. Place dough into a cookie press and press cookies out onto a COOL baking sheet.
6. Decorate with candies, or candied cherries if desired.
7. Bake 12-15 minutes.
8. Let cool for 2 minutes on baking sheet.
9. Then remove to wire rack to cool completely.
10. Store in an airtight container at room temperature.
Title: Traditional Alfajores - Caramel Sandwich Cookies
Ingredients:
- 1 cornstarch
- 1 3/4 flour
- 1/2 baking powder
- 1 salt
- 1 butter
- 1/2 powdered sugar
- 1 -2 Pisco
- 1 brandy
- 1 vanilla
- 1 sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Place the cornstarch, flour, baking powder, and salt in a bowl and mix briefly.
3. Cut the butter into small pieces and add to the flour mixture, blending with your fingers until the mixture is smooth.
4. Add the powdered sugar, vanilla, and Pisco, and mix with your hands until the dough is homogeneous and smooth (add a little extra Pisco if dough is too crumbly to form a ball).
5. Let the dough rest in the refrigerator for 30 minutes.
6. Roll out dough to 3/8" thickness, and cut into 2 inch circles.
7. Place cookies on baking sheet lined with parchment paper.
8. .Bake cookies for 10-15 minutes, until they are barely golden brown. Let cookies cook 5 minutes, then transfer to rack to cool completely.
9. To fill the cookies, spread one cookie with dulce de leche and top with second cookie. Roll the edges in the coconut.
10. Store in an airtight container.
Title: Chocolate Apricot Pecan Torte
Ingredients:
- 1/3 cognac
- 1 1/4 butter
- 1 unsalted butter
- 3 sugar
- 3/4 eggs
- 1 vanilla
- 5 pecans
- 6 all-purpose flour
- 1 1/2 sugar
- 2/3 unsalted butter
- 1 1/2 cognac
- 1 pecan halves
- 1/2
- 1/4
- 2
- 1/2
Instructions:
1. For cake: Heat cognac in medium saucepan until just hot. Remove from heat and mix in apricots. Let soak 15 minutes. Strain apricots, reserving any soaking liquid for glaze.
2. Preheat oven to 375 degrees. Butter an 8 1/2 inch springform pan with one tablespoon butter. Dust with 3 tablespoons breadcrumbs. Using electric mixer, cream butter until light and fluffy. Gradually beat in sugar. Beat in eggs one at a time (mixture may look curdled). Add chocolate and vanilla. Mix in 2/3 cup breadcrumbs. Combine pecans and flour and blend into batter. Fold in apricots. Spoon batter into prepared pan. Bake until tester, inserted into middle, comes out clean - about 50 minutes. Cool in pan on rack.
3. Run knife around edge of cake. Invert onto platter. Slide sheets of waxed paper under edges of cake.
4. For icing: Stir cocoa powder, sugar, whipping cream and butter in top of double boiler over simmering water until mixture is shiny and smooth, about 5 minutes. Cool icing for 5 minutes, stirring occasionally.
5. Pour icing over cake , tilting cake to cover evenly. Using thin flat spatula, spread icing over top and sides of cake. Refrigerate until icing is firm.
6. For glaze: Add enough cognac to soaking liquid reserved from apricots to measure 2 tablespoons. Combine with jam in heavy saucepan. Stir over medium-low heat until melted. Strain through fine sieve into small bowl. Cool until tepid, approximately 5 minutes.
7. Pour glaze over top of cake. Using thin metal spatula, spread evenly -- do not let any drip down sides of cake. Arrange pecans around upper edge of cake, ends touching. Discard wax paper. Refrigerate cake until glaze is set. Cake can be prepared up to one day in advance.
Title: Coconut Panna Cotta With Kiwi-Mint Coulis
Ingredients:
- 500 coconut cream
- 80 maple syrup
- 1 1/2 gelatin powder
- 2 hot water
- 2 kiwi fruits
- 5 mint leaves
- 2 honey
Instructions:
1. Combine all ingredients for the coulis in a blender and process until smooth. Refrigerate.
2. Dissolve gelatin in 3 tablespoons hot water. Allow to bloom for about 3-5 minutes.
3. In a saucepan, combine coconut cream, maple syrup, and dissolved gelatin mixture. Set over low heat, stirring continuously until gelatin has fully dissolved.
4. Strain this mixture through a fine sieve.
5. Pour into serving ramekins and chill overnight to set.
6. Layer the coulis on top of the Panna Cotta.
Title: Nee's Fig Cake
Ingredients:
- 2 all-purpose flour
- 1 1/2 sugar
- 1 baking soda
- 1 baking powder
- 1 ground cinnamon
- 1 nutmeg
- 1/2 clove
- 1 salt
- 1 eggs
- 3 pure vanilla extract
- 1 buttermilk
- 1 pecans
- 1 butter
- 1 buttermilk
- 1/2 sugar
- 1 pure vanilla extract
- 2 white corn syrup
- 2 baking soda
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Sift into a large mixing bowl: flour, sugar, soda, cinnamon, nutmeg, cloves and salt. Blend well with a spoon.
3. Add oil, eggs and vanilla and beat for 2 or 3 minutes at medium speed using electric mixer.
4. Add buttermilk and cut-up-figs and beat 2 more minutes on medium.
5. Pour into un-greased 9x13 in pan or two round 9-inch pans. (I have only made this in a 9 x 13, so I can't vouch for the 2 nine inch pans).
6. Bake at 350-degrees for 45-minutes and test for doneness by inserting a straw in the center.
7. Remove to wire rack to cool.
8. TOPPING:.
9. Add all topping ingredients in a medium sauce pan.
10. Heat until the mixture almost comes to a boil, then reduce heat and allow sugar to melt and for the sauce to thicken. Stir this constantly to keep it from sticking.
11. Once mixture becomes thick, pour it over the warm cake and allow it to absorb.
Title: Baked Peaches With Chocolate
Ingredients:
- 2 unsalted butter
- 3 amaretti cookies
- 1 sour cream
- 4
- 1
- 8
Instructions:
1. Preheat the oven to 375.
2. Grease a shallow baking dish with butter.
3. Place cookies, grated chocolate, and butter in bowl and mix together.
4. Place the peaches in a separate heatproof bowl and cover with boiling water.
5. Let stand for one minute, then transfer to a bowl of cold water and let stand for additional minute.
6. Remove the peaches from the skin.
7. Cut each peach in half and remove pit.
8. Using a teaspoon, scoop out a little flesh from each peach half.
9. Chop the flesh and add to the cookie mixture.
10. Fill each peach half with the amaretti cookie mixture, then sprinkle with sugar.
11. Bake in the oven for 30 minutes, or until the peaches are soft and the filling is crisp.
12. Transfer to a serving plate and serve hot with creme fraiche or sour cream.
Title: Harvest Spice Cake
Ingredients:
- 1 3/4 flour
- 1/2 salt
- 1 baking soda
- 1/2 ground nutmeg
- 1 ground cinnamon
- 1/4 ground ginger
- 1/4 ground cloves
- 1/2 butter
- 1 sugar
- 2 eggs
- 3/4 canned pumpkin
- 3/4 chocolate chips
- 1 walnuts
Instructions:
1. Combine dry ingredients and stir.
2. Cream together butter and sugar. Beat in 2 eggs. Add dry ingredients alternately with pumpkin and mix till well combined. Add chocolate chips and most of the walnuts, reserving some to sprinkle on top of cake before baking.
3. Bake in greased and floured Bundt or tube pan at 350 degrees for 50 to 60 minutes.
Title: Peanut Butter Cupcakes With Chocolate Icing
Ingredients:
- 18 water
- 1 1/4 eggs
- 1/4 creamy peanut butter
- 3 creamy peanut butter
- 3/4 peanuts
- 16
- 1/4
- 1/3
Instructions:
1. Heat oven to 350 degrees (325 for dark or non-stick pans). Place paper baking cups into each of 24 refular sized muffin cups/.
2. In large bowl, beat cake mix, water, vegetable oil, eggs and peanut butter on low speed for 30 seconds and then medium sped for 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (2/3 full).
3. Bake 20-25 minutes or until toothpick comes out clean. Remove from pan to cooling rack and cool completely (30 minutes).
4. In a medium bowl, stir together frosting and 1/4 cup peanut butter. Frost cupcakes with frosting mixture and sprinkle with peanuts. Press peanuts lightly into frosting.
Title: Chocolatiest Moist Cake
Ingredients:
- 4 butter
- 6 sugar
- 3/4 egg
- 2/3 vanilla extract
- 1 flour
- 1 baking soda
- 1 salt
- 1/2
- 1/4
Instructions:
1. Preheat oven to 300 degrees F.
2. Spray your 9x5 loaf pan with non-stick spray.
3. Combine chocolate, butter and coffee in a pan over a low heat just until hot. add sugar, egg and extract to your chocolate mixture. remove from heat and set aside.
4. Mix together your flour, soda, and salt. add that into your chocolate-sugar mixture until creamy.
5. Bake for 40 minutes and enjoy :).