lumicero/recipes-ing2inst huggingface dataset:
Title: Leprechaun Pie
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/4 sugar
- 4 butter
- 1 cream cheese
- 1 sweetened condensed milk
- 3/4 frozen limeade concentrate
Instructions:
1. Mix the crumbs, sugar, and butter in a 9" springform pan. Mix until the crumbs have absorbed the butter and the mixture is uniform. Press the crumbs across the bottom of the pan and up the sides. Bake for 10 minutes at 350*.
2. In a medium bowl, beat the cream cheese until soft. Add the sweetened condensed milk and beat until smooth, light, and fluffy. Add the limeade concentrate and continue beating until smooth. Add the food coloring. Poor into pie shell and place in the freezer. Serve when nearly frozen, garnished with whipped cream.
Title: Heath Bar Cake
Ingredients:
- 1 chocolate pudding
- 3 egg
- 1 water
- 2 butter
- 1 1/2 powdered sugar
- 1/2 vanilla
- 1/2 Cool Whip
- 1
- 2
- 8
Instructions:
1. For cake:
2. Preheat oven to 350 degrees. Bland all ingredients until moist. Bake at 350 for 35 minutes.
3. For frosting:
4. With beater, cream butter, sugar, egg yolks and vanilla. Fold in cool whip. Frost after cake is completely cooled. Sprinkle with crushed Heath bars.
Title: Pecan Holiday Cake
Ingredients:
- 2 butter
- 2 sugar
- 6 eggs
- 1 fresh lemon rind
- 1 lemon juice
- 1 vanilla
- 1 1/2 pecans
- 4 flour
- 3 salt
- 1/4 baking powder
- 1 lemon juice
- 1/4 sugar
- 1/4
Instructions:
1. Cream butter and sugar till fluffy. Add eggs one at a time, beating well. Stir in lemon peel, 1 tablespoon lemon juice, and vanilla.
2. Combine raisins, pecans and 1/4 cup of the flour.
3. Combine remaining flour, salt and baking powder.
4. Fold into creamed mixture, alternating with nut mixture.
5. Spoon into greased and floured 10 inch bundt cake pan.
6. Bake at 300 degrees for 1 1/2 hours.
7. Cool slightly and remove from pan.
8. Heat 1/4 cup orange juice, 1/4 cup lemon juice, and 1/4 cup sugar over low heat till the sugar is dissolved, and pour over the warm cake. Dust with icing sugar if desired.
Title: Best Carrot Cake Ever!
Ingredients:
- 4 eggs
- 1 vanilla
- 2 flour
- 2 sugar
- 2 baking powder
- 1 ground cinnamon
- 1/2 baking soda
- 3 carrots
- 3/4 canola oil
- 1/2 pecans
- 1 cream cheese
- 1/2 butter
- 2 vanilla
- 6 powdered sugar
Instructions:
1. Preheat oven to 350°F degrees.
2. Allow eggs to stand at room temperature for 30 minutes.
3. Grease and flour two 9 x 1.5 inch round cake pans.
4. In a large mixing bowl, stir together flour, sugar, baking powder, cinnamon and baking soda.
5. In a medium bowl, combine eggs, carrots, vanilla and oil. Add egg mixture to flour mixture and stir until combined.
6. Pour batter into prepared pans.
7. Bake for 30-35 minutes or until toothpick comes out clean.
8. Cool on wire racks for 10 minutes.
9. Remove from pans.
10. Cool completely on racks.
11. For the Frosting: Beat cream cheese, butter and vanilla with electric mixer until light and fluffy.
12. Gradually add sugar, beating well until you reach spreading consistency.
13. You can toast the pecans as garnish. To toast pecans, spread pecans in a single layer in a shallow baking pan.
14. Bake at 350 degrees for 5 to 10 minutes or until light golden brown. Monitor closely and stirring once or twice.
15. To assemble, you can create a flat, layered cake by cuting off the rounded top portion of each 9 inch cake.
16. Frost the top of one cake and stack the second cake on top.
17. Frost the top and sides of the cake.
18. Press toasted pecans into sides of the cake.
19. Cover and store frosted cake in the refrigerator until serving time.
Title: Guardians Famous Donuts
Ingredients:
- 2 vegetable shortening
- 3/4 sugar
- 4 all-purpose flour
- 4 baking powder
- 4 salt
- 1 1/4 ground nutmeg
- 1/2 ground cinnamon
- 1/8
- 1
Instructions:
1. Mix together the shortening, sugar and egg yolks.
2. In a second bowl, sift together the flour, baking powder, salt and spices.
3. Stir into the first mixture alternating with 1 cup milk.
4. Hand dough as little as possible, stir until dry ingredients are just moistened.
5. Roll dough to 3/8-inch thickness on a floured cloth covered surface and let.
6. stand for about 15 minutes.
7. Heat fat to 370° degrees.
8. There should be at least 1 1/2 inches of fat in the deep fryer.
9. The fat is ready when a doughnut center browns in about 1 minute.
10. Keep the temperature as steady as possible.
11. Cut the doughnuts out with a floured 2 1/2 or 3-inch doughnut cutter.
12. Fry the doughnuts in the hot fat, turning carefully with a wooden spoon handle when the first crack appears.
13. Continue cooking and turning until nicely browned, this will take about 1 1/2 minute total frying time.
14. Drain doughnuts on brown paper or on paper towels.
15. This recipe makes about 2 dozen doughnuts.
16. Roll in your favorite topping or serve plain.
Title: Steamed Rainbow Layer Cake
Ingredients:
- 410 tapioca flour
- 190 salt
- 1 coconut milk
- 1/2 water
- 400 caster sugar
- 500 coconut milk
- 200 water
- 1/2 screwpine leaves
- 2
Instructions:
1. Combine (A) together and sieve mixture into a large bowl.
2. Combine (B) into a pot and bring to a boil. Slowly add to sieved (A) mixture and stir well.
3. Divide into 12 equal portions and colour each portion to your liking.
4. Get ready a steamer and fill it to the maximum with water. Bring to a rapid boil over high heat.
5. Line a 9inch square tin with cling film.
6. Pour 1 portion of batter into the tin. Cover and steam over high heat for 5-6 minutes or till no longer sticky. Repeat the method, layering it layer by layer as you go on.
7. After the last layer is steamed, steam the entire thing for 20 minutes Remove, let cool and pop out of the tin.
8. Cut with a knife wrapped in clingfilm.
9. PS: always check there is water in the steamer, especially when you are going to let it steam for the 20 minutes.
10. This should be consumed the day it is made as refrigeration ruins its texture.
Title: Coconut Cloud Cake
Ingredients:
- 1 cake flour
- 1 1/2 warm water
- 14 salt
- 1 cream of tartar
- 1/2 vanilla extract
- 1 1/2 sugar
- 2 cold water
- 3 cream of tartar
- 1 1/4 vanilla extract
- 5 flaked coconut
- 1/4
- 1
- 3 -4
Instructions:
1. Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.
2. In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
3. Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.
4. Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.
5. Invert pan on its legs or over the neck of a glass bottle, and let cool completely, about 1 hour.
6. Make the frosting: In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites, sugar, water, and cream of tartar. Cook over medium heat, whisking frequently, until sugar is dissolved and mixture is foamy, about 5 minutes.
7. Attach the bowl to a stand mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 7 minutes. Beat in the vanilla.
8. Carefully run a long offset spatula or knife around the inner and outer perimeter of the cake pan to release cake.
9. Place on a plate, bottom side up. Using a long serrated knife, carefully slice off 1 1/2 inches from the top of the cake, being sure not to break the layer. Set aside. Cut out a 1-inch-wide, 1-inch-deep channel halfway between the center and edge of cake. Spread icing into channel and over entire layer. Sprinkle with coconut.
10. Gently place reserved layer on top and ice with remaining frosting. Sprinkle with coconut and serve immediately.
Title: My Favorite Flan
Ingredients:
- 1/4 sugar
- 2 eggs
- 1 vanilla
- 1 cinnamon
- 1
Instructions:
1. Sprinkle the sugar evenly into the bottom of a glass dish (a loaf pan works well).
2. Place the pan in a cold oven and turn the heat on to 400 degrees. As the oven heats, the sugar will begin to melt. When it does, watch it carefully so that it doesn't burn. You want the sugar to melt completely and turn a rich golden-brown.
3. Remove the pan from the oven and set it on a rack to cool while you prepare the custard. Reduce the oven heat to 375 degrees.
4. Whisk together the eggs and vanilla.
5. Add the two cans of condensed milk, and mix thoroughly.
6. Use one of the empty cans to measure one full can of whole milk. Add this to the mix and whisk thoroughly.
7. Add cinnamon to taste and whisk.
8. Pour into the glass dish. You might hear the sugar crackle, but as long as you've let your pan cool a bit, it shouldn't be the glass cracking ;-).
9. Bake the custard at 375 degrees for 55-60 minutes in a boiling water bath. The custard will still be a bit jiggly at the end of this time, but will set as it cools.
10. Cool completely, then invert into another dish. Scrape any remaining syrup out of the baking dish over the top of the flan.
11. This is best if refrigerated completely before serving, but may be eaten at this point.
Title: Chocolate Tortilla Torte
Ingredients:
- 1 sour cream
- 1 flour tortillas
- 1
Instructions:
1. Melt chocolate chips in microwave until melted (stir every 30 seconds).
2. Cool chocolate slightly (about 5-10 minutes); it should be smooth.
3. Mix in sour cream.
4. Mixture should be the consistency of thick pudding.
5. Spread first tortilla with layer of chocolate mix.
6. Be sure to go to edges.
7. Repeat until all tortillas are used.
8. There should be enough chocolate mix to liberally cover the top.
9. (If I've made the chocolate layers thinner, I frost the whole thing).
10. Decorate with strawberries or raspberries.
11. Important: Refrigerate at least 6 hours or overnight.
Title: Mandarin Orange Cake
Ingredients:
- 1 mandarin oranges
- 1 eggs
- 4 vanilla instant pudding mix
- 1/2 Cool Whip
- 1 crushed pineapple
- 1
Instructions:
1. Mix all ingredients together well. Pour into 3 greased and floured round cake pans. Bake at 350° for 30 minutes.
2. Frosting:
3. Mix pudding mix and pineapple together with spoon. Fold in cool whip until well blended. Frost cake. Keep refrigerated. Best if made 2 or 3 days ahead and refrigerated before serving.
Title: Chocolate Buttermilk Cake
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking soda
- 1/4 salt
- 1/4 nutmeg
- 4 unsalted butter
- 1 sugar
- 1 3/4 eggs
- 4 buttermilk
- 1 1/3 vanilla
- 1
Instructions:
1. Preheat oven to 325* (F).
2. Spread solid shortening on bottom and sides of two 9-inch layer pans, or one 9x13x1 1/2 inch sheet pan.
3. Dust evenly with unsweetened cocoa or flour; tap out excess.
4. Sift together flour, baking soda, salt, and nutmeg.
5. Set aside.
6. Melt chocolate in top pan of double boiler.
7. Remove chocolate from heat after completely melted, and set aside to cool until comfortable to touch.
8. In large mixing bowl, cream butter and sugar together.
9. Add eggs one at a time, beating well after each addition.
10. Add flour mixture, alternating with buttermilk, beginning and ending with flour mixture.
11. Add vanilla and cooled chocolate.
12. Pour mixture into prepared pan (s).
13. Bake in lower third of oven for 40-50 minutes for sheet cake, or 35-45 minutes for layer pans, or until toothpick comes out clean.
14. Leave cake in layer pans for 10 minutes; remove to wire rack and cool completely.
15. Cool sheet cake completely in pan.
16. Split cake layers with serrated knife-- fill and frost the layers with chocolate buttercream icing or flavored whipped cream.
Title: Blueberry Boy Bait
Ingredients:
- 2 flour
- 1 1/2 sugar
- 2/3 butter
- 2 baking powder
- 2 salt
- 1 milk
- 2 blueberries
- 1
Instructions:
1. Mix flour, sugar and butter.
2. Reserve 3/4 of a CUP of this crumb mixture for topping. (**note: This is not 3/4 of the recipe, but 3/4 of a cup).
3. To rest of crumb mixture add baking powder, salt, yolk and milk.
4. Beat.
5. Beat egg whites til thick.
6. Fold in egg whites.
7. Spread into greased 9 x 13 pan.
8. Top with blueberries.
9. Top with reserved crumb mix reserved.
10. Bake 40-50 minutes at 350°F.
Title: Biscochitos - New Mexico’s State Cookie
Ingredients:
- 3 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 1 granulated sugar
- 3/4 anise seed
- 1 1/2 egg
- 1 Kahlua
- 1/4 granulated sugar
- 1/4 cinnamon
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Sift flour with baking powder and salt.
3. In a separate bowl, using an electric mixer on medium speed, cream lard with sugar and anise seeds until fluffy.
4. Beat in egg until incorporated.
5. On low speed, add milk and flour mixture to lard mixture until incorporated.
6. Turn dough out on lightly floured board, knead gently to form a ball, then press to 1/4 inch thickness.
7. Cut into shapes OR roll into balls (~1 inch in size).*.
8. Toss shapes in cinnamon and sugar topping.**.
9. On greased baking sheets, bake for 13 to 15 minutes at 350 degrees F or until bottoms of cookies are lightly browned. Yield: about 50 small cookies.
10. *If you roll them into balls, be sure to press them down slightly with a fork after positioning them onto baking sheets.
11. **The easiest way to do this is to put several balls/shapes and the cinnamon and sugar into a small tupperware container. Put the lid on and shake gently.
Title: Peach Crisp (Light)
Ingredients:
- 6 sugar
- 1 cardamom
- 1/4 - 1/2 nutmeg
- 1 cornstarch
- 2 flour
- 1 butter
- 4 brown sugar
Instructions:
1. Preheat oven to 400°F.
2. For peach mixture:.
3. In a bowl, combine peaches, sugar, spice and cornstarch plus a little water (if peaches are dry).
4. For topping:.
5. In another bowl, combine flour, butter and brown sugar.
6. Place peach mixture in baking dish.
7. Sprinkle with topping.
8. Bake for 20-25 minutes.
9. Enjoy!
Title: Twelve Hour Fruit Salad
Ingredients:
- 2 eggs
- 5 fresh lemon juice
- 5 sugar
- 2 butter
- 1/2 miniature marshmallow
- 1 pineapple chunks
- 1 queen anne cherries
- 1 mandarin oranges
- 2 bananas
- 1/2 walnuts
- 1 heavy cream
Instructions:
1. Add lemon juice, sugar and butter to beaten eggs in top of double boiler.
2. Add marshmallows and stir until marshmallows are melted. Cool.
3. Add remaining ingredients except cream and nuts.
4. Fold nuts into whipped cream.
5. Carefully fold whipped cream mixture into fruit mixture.
6. Place in refrigerator at least 12 hours before serving.
7. Note: I do not use a double boiler. I find a heavy saucepan or dutch oven works fine as long as the heat is very low and you stir it almost constantly until marshmallows are melted.
Title: Banana Pound Cake the Easy Way
Ingredients:
- 1 eggs
- 4 water
- 1/3 nutmeg
- 1/2 bananas
- 1/2 vanilla instant pudding mix
- 1 1/3 cinnamon
- 1
- 1/2
Instructions:
1. Combine all ingredients in large mixer bowl.
2. Mix until blended, then beat at medium speed for 4 minutes.
3. Turn batter into lightly greased and floured 10" tube pan.
4. Bake at 350 degrees for 1 hour or until done.
5. Cool in pan for 10 minutes, then turn out onto rack and cool completely.
6. Serve dusted with confectioners' sugar.
Title: Peppermint Biscotti
Ingredients:
- 3/4 butter
- 3/4 sugar
- 3 eggs
- 2 all-purpose flour
- 4 1/4 baking powder
- 2 salt
- 1/4
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream butter and sugar together. Add eggs one at a time beating well after each addition. Beat in extract.
3. Separately mix flour, baking powder and salt. Stir in 1 cup of peppermint candy.
4. Gradually add flour and candy mixture to creamed mixture beating well until well blended. Dough will be stiff.
5. Divide dough in half. Shape each half into a rectangle 12 x 3 inches. Carefully transfer each to baking sheet.
6. Bake for 25 to 30 minutes. Carefully remove and place on a wire rack to cool slightly, until cool to the touch but not cooled all the way through. On a cutting board cut each rectangle into 1/2 inch cookies.
7. Place the cookies back onto the baking sheet (touching is okay) and bake for an additional 12 to 15 minutes or until firm. Let cool completely on wire rack.
8. Melt chocolate candy coating according to package directions and dip one side of the biscotti into the chocolate and sprinkle with some of the remaining peppermint candy. Place on waxed paper until chocolate coating sets.
Title: Grandma's Easy One Egg Shortcake
Ingredients:
- 1/2 sugar
- 1 egg
- 1 vanilla
- 1 self-rising flour
- 2 sweet milk
- 1
Instructions:
1. Mix and spread in a 9x14" pan.
2. Bake at 350 untill brown- approximately 20 minutes.
3. If you don't have self-rising flour you can use- 2 cups plain flour, 2 teaspoons baking powder and 1/4 teaspoons salt.
Title: Protein Powder Chocolate Chip Cookies
Ingredients:
- 1 baking soda
- 1 salt
- 1/4 unsalted butter
- 1/2 peanut butter
- 3/4 sugar
- 1/2 sugar substitute
- 1/2 vanilla extract
- 1 egg
- 1/2 oats
- 3/4
Instructions:
1. Preheat oven to 350 and grease the baking sheets.
2. Whisk together protein powder, baking soda and salt, set aside.
3. Mix the butter, peanut butter, sugar and vanilla extract until creamy.
4. Add egg and beat until mixture is consistent.
5. Add protein mixture slowly.
6. Stir in the oats and chocolate chips.
7. Use a spoon to drop dough on baking sheets.
8. Bake for 10 minutes.
Title: Hidden Berry Cream Cheese Torte
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 sugar
- 1/4 salt
- 3/4 unsalted butter
- 2 pure vanilla extract
- 1 cream cheese
- 1/3 cottage cheese
- 9 sugar
- 8 salt
- 3/4 ground cinnamon
- 1/4 nutmeg
- 2 eggs
- powdered sugar
Instructions:
1. Get ready: butter a 9-inch springform pan, dust the inside with flour and tap out the excess; place on a baking sheet lined with parchment paper or a silicone mat.
2. Make the crust: add flour, sugar, and salt in a food processor; pulse just to blend.
3. Toss in the pieces of butter and pulse until the mixture resembles coarse meal.
4. In a small bowl, stir the egg yolk and vanilla together with a fork, and, still pulsing the machine, add them and continue to pulse until the dough comes together in clumps and curds—restrain yourself, and don’t allow the dough to form a ball.
5. Turn the dough out onto a work surface; if you want to roll the dough, gather it into a ball, wrap it in plastic wrap and refrigerate for about 20 minutes before rolling.
6. Or simply press the dough into the pan; the dough should come about 1 ½ inches up the sides of the springform; refrigerate for at least 30 minutes.
7. Center oven rack; preheat oven to 375°.
8. Fit a piece of buttered foil against the crust, covering it completely; fill the crust lightly with rice, dried beans, or pie weights and slide the sheet into the oven; bake crust for 20 minutes, then carefully remove the foil and weights and bake for another 5 minutes or so—your don’t want the crust to get too brown; transfer to a rack to cool while you make the filling.
9. Lower oven temperature to 350°.
10. Make the filling: stir the jam and spread it over the bottom of the crust—it is ok to do this while the crust is still warm.
11. Add the cream cheese and cottage cheese into the food processor; process, scraping down the sides of the bowl a few times, for 2 minutes, until you have a smooth satiny mix.
12. Add in the sugar, salt, and spices; process for another 30 seconds.
13. With the machine running, add the eggs and process, scraping down the bowl as needed, for a final minute.
14. Pour filling over the jam.
15. Bake for 60-70 minutes, or until the filling is uniformly puffed and no longer jiggly.
16. Gently transfer the springform pan to a cooling rack and let the torte cool to room temperature, during which time the filling will colapse into a thin, elegant layer.
17. Run a blunt knife between the crust and the sides of the pan, then open and remove the sides of the springform.
18. If the sides of the crust extend above the filling and you don’t like this look, very gently saw off the excess crust using a serrated knife.
19. Chill the torte slightly or thoroughly before serving and, if you like, dust the top with powdered sugar.
Title: Double Peanut Cookies
Ingredients:
- 1 chocolate-covered peanuts
- 1 salted peanuts
- 1/2 all-purpose flour
- 1 1/2 whole wheat flour
- 1/2 ground flax seeds
- 1/2 baking soda
- 1 salt
- 1/2 peanut butter
- 1/2 unsalted butter
- 1/3 brown sugar
- 1 honey
- 1 egg
- vanilla
Instructions:
1. Preheat oven to 350°F Line 2 baking sheets with parchment paper.
2. Coarsely chop peanuts, leaving some whole. In a small bowl, stir flours with flax, baking soda and salt. In a large bowl, using an electric mixer, beat peanut butter with butter, brown sugar and honey untl mixed, scraping down sides as necessary. Beat in flour mixture, then stir in peanuts.
3. Lightly flour your hands and roll dough into 1-inch balls, placing them on baking sheets at least 2-inch apart. Flour the tines of a fork and press cookie gently twice to form a crsscross pattern.
4. Bake in center of oven until golden and just set, 10-12 minutes. Transfer to a rack to cool. Store in an airtight container for up to 5 days or freeze for up to 2 months.
Title: Sugar Plums
Ingredients:
- 1 graham cracker crumbs
- 1 1/2 coconut
- 1 sweetened condensed milk
- 1
Instructions:
1. Mix graham crumbs, coconut, large package of jello (dry mix) and milk together really well.
2. Shape into 1 inch balls.
3. Roll in remaining package of jello (dry mix).
4. Reshape if necessary (You can shape them like strawberries if you want).
5. Chill.
6. Keep them in the fridge or freezer-they taste better cold.
Title: Yummy Cake
Ingredients:
- 18 sugar
- 1/3 sour cream
- 2/3 eggs
- 8 vanilla
- 3 powdered sugar
- 1
- 9
Instructions:
1. Combine cake mix, sugar, veg. oil, and sour cream. Mix on low until blended.
2. Add eggs 1 at a time, beating 4 minutes between each egg.
3. Add vanilla, mix 1 minute. Fold in chocolate chips.
4. Grease bundt pan. Pour batter into pan.
5. Bake 1 hour @ 325 degrees.
6. Cool slightly and flip out of pan. Drizzle Hershey's syrup over cake. Dust with powdered sugar.
7. Enjoy!
Title: Thai Coconut Milk Cookies
Ingredients:
- 1 coconut milk
- 1/2 evaporated milk
- 1/2 sugar
- 2 eggs
- 1/2 all-purpose flour
- 2 butter
- 1/4 salt
- 1/4 vanilla
Instructions:
1. Beat the eggs, coconut milk, sugar, salt, evaporated milk, vanilla and for 2 minutes.
2. Add the butter to a medium saucepan. When melted add the egg mixture. Cook stirring constantly over medium heat until a think paste is formed. Remove from heat and cool.
3. Add the flour and mix.
4. Preheat the oven to 375°F.
5. Fill a piping bag with the cooled paste and pipe out the mixture into cookie shapes onto a butteres baking sheet or parchment lined cookie sheet.
6. Bake for 20 minutes until brown.
Title: Chocolate Pudding Cake
Ingredients:
- 1 unsifted all-purpose flour
- 1 1/3 sugar
- 6 baking powder
- 2 cinnamon
- 1/4 instant espresso coffee powder
- 1/2 salt
- 1/4 milk
- 1/2 canola oil
- 1/4 vanilla
- 1 boiling water
- 1
Instructions:
1. Preheat oven to 350* (F).
2. Spread butter or margarine on bottom and sides of 8-inch square pan.
3. In mixing bowl, combine flour, 2/3 cup sugar, 4 Tbsp.
4. cocoa, baking powder, cinnamon, coffee powder, and salt.
5. Stir slowly until blended.
6. Stir in milk, oil, and vanilla.
7. Spoon batter into prepared pan, and smooth out until evenly distributed.
8. In a small bowl, stir together remaining 2 Tbsp.
9. cocoa and 2/3 cup sugar.
10. Spread this mixture evenly over batter in pan.
11. On top of this, pour boiling water.
12. Do NOT stir.
13. Carefully set pan in preheated oven on middle rack, and bake for 35 minutes, or until top looks crisp and crackled and cake tester inserted into a cakey area comes out clean.
14. Cool for a few minutes.
15. Serve warm, directly from pan.