lumicero/recipes-ing2inst huggingface dataset:
Title: Rose-Marie's Chocolate Trifle
Ingredients:
- 2 dry sherry
- 4 chocolate
- 2
- 10
- 2
- 5
Instructions:
1. Put the sliced swiss rolls into a glass bowl.
2. Add the 4 tablespoons of sherry until they are soaked.
3. prepare the Instant Whip (or equivalent) as per instructions.
4. Place that on the swiss roll mixture.
5. Whip the cream until it is stiff.
6. Place that on top of the instant whip mixture.
7. Decorate with the grated chocolate and the glace cherries.
Title: Soetkoekies ( Spicy Wine Cookies)
Ingredients:
- 2 flour
- 1/2 baking soda
- 1/2 cream of tartar
- 1 ground cinnamon
- 1/2 ground ginger
- 1/2 ground nutmeg
- 1/4 ground cloves
- 1 brown sugar
- 4 butter
- 1/2 eggs
- 2 port wine
- 1/4 sherry wine
- 1
Instructions:
1. Preheat oven to 350 degrees F. Lightly spray or grease a cookie sheet.
2. Sift together the flour, baking soda, cream of tartar, cinnamon, ginger, nutmeg, ground cloves, brown sugar, and almonds in a large bowl.
3. Add the butter and cut into the flour mixture.
4. Add the beaten eggs and red wine and mix dough together until it can be formed into a ball.
5. Roll dough into walnut-sized balls and place on cookie sheets about 2" apart.
6. Brush each cookie gently with the egg white.
7. Bake for 12-15 minutes - until golden brown. Remove to a rack to cool completely.
Title: Baum Torte/Baum Kuchen (German Tree Cake )
Ingredients:
- 1 1/2 almond paste
- 6 half-and-half cream
- 3/4 butter
- 1 sugar
- 10 eggs
- 1 1/2 vanilla extract
- 1 cake flour
- 3/4 cornstarch
- 7 butter
- 3 dark rum
- 1 vanilla extract
- 5 honey
- 1 light corn syrup
- 1 1/2
- 2
- 5
Instructions:
1. Sift cake flour and cornstarch together set aside.In the bowl of a standing mixer fitted with the paddle attachment or in a food processor, beat the almond paste with half and half, one tablespoon at a time. It will resemble mashed potatoes when you’re done.
2. Add butter mixing till well incorporated.
3. Add sugar mixing in well and scarping side to incorporate.
4. Add yolks one at a time while machine is running.
5. Add vanilla.
6. Incorporate the flour mixture 1/3 at a time till well mixed.
7. Place the whites in a large mixing bowl and whip them up to stiff peaks.
8. Fold whipped whites into the almond batter.
9. Turn on the broiler and let it warm up for a few minutes.
10. Meanwhile, butter bottom and side of a 10x3 inch spring form pan. Dust with flour, shake out excess. Line bottom of pan with double thickness of baking parchment.
11. Next, spread 1/4 cup of batter in the bottom of the pan. Being sure to go right to the edges keeping center thin.
12. Broil this layer until deep golden brown.
13. Then, add another 1/4 cup batter. Spread it out with a brush and broil, as before.
14. The first layers will take longer to brown.
15. After repeating this step a few times, spread a layer with a bit of apricot and raspberry preserves jam. Alternating jam and preserves. Giving more contrast of layers. Continue making a few layers of cake to every layer of jam, until half the jam is used up and all the raspberry is used up.
16. Be sure to push the batter evenly around so the cake remains flat.
17. Doming cakes are bound to happen. You can correct as you go.
18. Refrigerate over night.
19. Spread the top and sides of cake with the remaining half of apricot jam.
20. Set in refrigerator while making chocolate glaze.
21. Melt butter in a small saucepan. Add corn syrup or alternate choices,.
22. vanilla extract and rum.
23. Remove from heat add in the chocolate chips.
24. Cover five minutes, or until the chocolate is completely softened.
25. Stir the glaze until glossy and pour evenly over top and sides of cake.
26. Press crushed almonds over the sides and outer edge of cake. Refrigerate to set the glaze.
27. Optional:
28. If the cake does dome you can keep as is or remove sides from spring form pan. Center an 8" template on top of torte. Holding blade of thin sharp knife downward at a 30 degree angle, slice away the sides of the torte from the template to outer rim of base. Torte will now have 8" top and 10" base with slanted sides. Trim sides until smooth. Invert torte; remove spring form base and peel off parchment. Place wire rack over torte and invert again.
29. Do enjoy the trimmings.
Title: Grand Marnier Souffle
Ingredients:
- 1 2/3 sugar
- 1 milk
- 1/2 butter
- 1/4 cornstarch
- 1/3 Grand Marnier
- 5
- 8
Instructions:
1. Melt sugar in milk; boil slowly to obtain a light cream. Melt butter and add cornstarch. Mix well and add to the milk mixture gradually. Cook until evenly thickened. Remove from heat and add Grand Marnier and egg yolks slowly. Blend well. Beat egg whites until stiff, fold into egg yolk mixture. Pour into a 6 cup greased and sugared souffle dish.
2. Sprinkle with sugar and bake in a 350 degree oven 25-30 minutes. Keep oven door closed until finished baking. Serve immediately. Can serve with a creme sauce if desired.
3. Serves 6-8. Excellent ending to a special dinner.
Title: Caribbean Crunch Shortbread
Ingredients:
- 1 unsalted butter
- 1/2 powdered sugar
- 2 brown sugar
- 1/4 salt
- 2 all-purpose flour
- 1
Instructions:
1. Beat butter, brown sugar, powdered sugar and salt in large bowl with electric mixer at medium speed until creamy. Add flour 1/2 cup at a time, beating after each addition. Stir in dried fruit.
2. Shape dough into 14-inch log. Wrap in plastic wrap; refrigerate 1 hour.
3. Preheat oven to 300 degrees F. Cut log ino 1/2 inch thick slices; place on ungreased cookie sheets. Bake 20-25 minutes or until cookies are set and lightly browned. Cool on cookie sheets 5 minutes. Remove to wire racks; cool completely.
4. Time to make includes 1 hour refrigeration time.
Title: Lemon Dessert
Ingredients:
- 1 vanilla ice cream
- 2
- 1
Instructions:
1. Crush enough vanilla wafers to line a 2 qt dish.
2. Put ice cream in a bowl to soften.
3. When ice cream softens, add lemonade and mix very well.
4. Pour on top of crackers in dish.
5. Cover top with more crushed crackers.
6. Freeze until firm.
Title: Country Home's Sugar Cookie Dough Recipe
Ingredients:
- 3/4 butter
- 3/4 shortening
- 1 1/2 sugar
- 1 baking powder
- 1/4 salt
- 2 eggs
- 1 vanilla
- 4 flour
Instructions:
1. Beat butter and shortening in large bowl on medium to high speed for 30 seconds.
2. Add sugar, baking powder and salt.
3. Beat until combined.
4. Beat in eggs and vanilla until combined.
5. Beat in flour - if too stiff to use mixer - mix remaining flour by hand.
6. Cover and chill dough for at least one hour so easy to handle.
7. Bake in 375 degree oven for 6-8 minutes or until edges just brown.
8. Cool.
Title: Stuffed Cupcakes
Ingredients:
- 1 cream cheese
- 1/4 sugar
- 2 vanilla
- 1/2 flour
- 1/4 baking powder
- 2/3 sugar
- 1 butter
- 1/2 egg
- 1/4 vanilla
- 1 milk
- 1/2
Instructions:
1. Preheat oven to 375.
2. Line muffin pan with 12 baking cups.
3. In a small bowl, mix cream cheese, 1/4 cup of sugar, nuts and 1/2 tsp vanilla until well blended (set aside).
4. In a small bowl, mix flour, cocoa and baking powder.
5. In a medium bowl, cream the butter and 1/2 cup sugar until fluffy.
6. Stir in egg and 1/2 tsp into the butter/sugar bowl.
7. Stir in about 1/2 of the flour mixture into the butter mixture.
8. Slowly stir in milk until smooth.
9. Stir in the remaining flour and mix until smooth.
10. Spoon about 1 Tbs of batter into each baking cup. Add about 1 tsp of the cream cheese/nut mixture. Finish filling with batter.
11. Bake for 20 minutes - Cool on rack.
Title: Coca-Cola Cherry Jello
Ingredients:
- 1 boiling water
- 2 banana
- 2 small marshmallow
- 1 crushed pineapple
- 1
- 1/2
Instructions:
1. Dissolve Jello in boiling water and add Cola. Let stand in refrigerator until almost firm. Add banana, marshmallows and pineapple; mix well. Whip cream. Stir into Jello mixture. Chill until firm.
2. You can change this up by changing the flavor of the Jello and the type of cola you use, be creative! Have fun!
3. The prep time is approximate, I haven't kept track of how long it takes me.
Title: Pan Fried Apples
Ingredients:
- 1/2 cinnamon
- 1/2 sugar
- 2 apples
- 2 butter
Instructions:
1. Preheat saucepan on medium-high.
2. Mix cinnamon and sugar together in a medium bowl until combined. Toss apple slices in until thoroughly coated.
3. Melt butter in a saucepan (I take the pan off the burner to do this). Add apples and cook until very soft and tender, stirring occasionally, about ten minutes.
Title: Low Cal Peanut Butter & Chocolate Chip Biscotti
Ingredients:
- 2 whole wheat flour
- 1 baking powder
- 3 chocolate chips
- 1/2 sugar
- 2 eggs
- 1 vanilla extract
- 1
Instructions:
1. Heat oven to 350 degrees.
2. In a medium bowl whisk together flour and baking powder.Stir in chocolate chips.
3. In another medium bowl beat with electric mixer, beat sugar, peanut butter and vanilla until frothy, about 2 minutes. Make a well in center of dry ingredients and pour in egg mixture. Stir just until moistened and dough forms. Shape the dough into a 13- by 3- inch log on baking sheets lined with parchment paper.
4. Bake log 30 minutes and set aside for 10 minutes. Reduce oven to 300 degrees.
5. Cut warm log crosswise on a slight diagonal into 1/2 inch thick slices, about an inch apart on baking sheet and return to oven for 12-15 minutes. Biscotti with be crisp when cooled.
Title: Low Fat Apple Spice Cake
Ingredients:
- 20 egg
- 18
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Spray bundt pan with non stick cooking spray.
3. Combine all ingredients in bowl using hand mixer, until well blended. The apples should be pretty well pulverized.
4. Pour into bundt pan.
5. Bake for approximately 40 minutes (or until pick insterted comes out clean).
6. Note: I have used a chocolate cake mix, cherry pie filling and 1 tsp of almond extract, with awesome results!
Title: Sharla's Danish Butter Cookies
Ingredients:
- 1 sweet butter
- 1 egg
- 1 sugar
- 1 vanilla
- 2 flour
- 1/2 baking soda
- 1/2 cream of tartar
Instructions:
1. ream butter & sugar together.
2. Add egg.
3. Mix dry ingredients, sifted once, add a little at a time.
4. Add vanilla.
5. Roll into small balls about the size of a walnut.
6. Flatten with fork or spoon (Optional: Sprinkle color sugar on top before baking for xmas colors, easter, 4th of July, etc.).
7. Bake at 350 degrees for about 10-12 mins or til lightly golden brown.
Title: Gran's Flop Proof Chocolate Cake
Ingredients:
- 250 sugar
- 250 self-raising flour
- 1 salt
- 2 baking powder
- 1 vanilla essence
- 3 boiling water
- 3 icing sugar
- 1 milk
- 125
- 1
- 250
- 150
Instructions:
1. Sift together sugar, flour, salt, cocoa.
2. Stir to mix.
3. Add vanilla essence to egg yolks.
4. Stir together.
5. Add baking powder to egg whites.
6. Beat well to a froth.
7. Add boiling water to oil and stir vigorously into dry ingredients.
8. Add in egg yolk mixture and stir.
9. Fold in egg white mixture.
10. Bake at 180C (350 F) for approximately 30 minutes.
11. For icing:.
12. Once cake has cooled down, mix ingredients and ice cake.
Title: Blueberry Sour Cream Kuchen Bars
Ingredients:
- 1 butter
- 1/2 cream cheese
- 1 eggs
- 2 sour cream
- 2 sugar
- 1/4 cinnamon
- 1/2 blueberries
- 2
Instructions:
1. Preheat oven to 350°F
2. Set aside an ungreased 13 x 9 inch baking pan.
3. In a large bowl place the cake mix, softened butter, cream cheese and 1 of the eggs.
4. Blend with electric mixer 1 to 2 minutes on low speed until a dough forms.
5. Gather into a ball and press into ungreased pan.
6. Bake crust 10 to 12 minutes until light golden.
7. In a medium bowl whisk the sour cream with the sugar, cinnamon and remaining egg until smooth and blended; mix in the blueberries.
8. Spread mixture over partially baked crust.
9. Bake for 13 to 15 minutes until sour cream layer is just set.
10. Cool completely.
11. Cut into bars.
12. Store in refrigerator.
Title: Chocolate Cherry Jewel Cake
Ingredients:
- 2 all-purpose flour
- 3/4 sugar
- 1 baking soda
- 1 ground cinnamon
- 1/4 salt
- 2 eggs
- 1/2 vanilla
- 2 cherry pie filling
- 1 pecans
- 1 confectioners' sugar
- 1
Instructions:
1. In a large mixing bowl, combine flour, sugar, baking soda, cinnamon and salt.
2. In a separate bowl, combine eggs, oil and vanilla.
3. Mix well and add to flour mixture.
4. Stir in by hand, the cherry pie filling, chocolate chips and pecans.
5. Pour into a greased and floured 10-inch bundt cake pan.
6. Bake at 350 degrees for one hour.
7. Remove from oven and cool on wire rack for 15-20 minutes.
8. Remove cake from pan and allow to cool.
9. Sift confectioners sugar over top of cake.
Title: Welsh Cheese Cakes
Ingredients:
- 225 self raising flour
- 170 margarine
- 170 caster sugar
- 3 eggs
- 60 milk
- 100
- 4
Instructions:
1. Preheat the oven to 190°C/gas mark 5.
2. Grease two 12-case bun trays.
3. Place all the cake mixture ingredients into a food processor and mix until creamy, stopping halfway to scrape down mixture from the sides.
4. Do not over mix the batter.
5. Roll out the pastry to the same thickness as for a tart base.
6. Cut out rounds of pastry with a scone cutter (large enough to come up to about mid depth of a bun cup).
7. Carefully place 1 level teaspoon of jam into the middle of the pastry cases (do not allow jam to touch edges of pastry). Spoon the cake mixture on top of the jam so it is level with the top of the cake tin.
8. Bake for 12-15 minutes until the tops of the buns are golden brown.
9. Remove from tins as soon as they are cool enough to touch and place on a wire cooling rack.
Title: Chocolate Berry Trifle With Toasted Almonds
Ingredients:
- 3 1% low-fat milk
- 12 low-fat cream cheese
- 6 1/4 chocolate pudding mix
- 6 amaretti cookies
- 2 mixed berries
- 1/2
Instructions:
1. In a blender blend first 3 ingredients till smooth.
2. Place in a microwave safe dish and micro for 10 minutes whisking a couple of times.
3. Cover with plastic wrap and chill.
4. When cooled place 1/2 in a trifle bowl.
5. Top with 3 crushed cookies, 1 cup berries, 1/4 cup almonds, following with the rest of the pudding, 3 crushed cookies, 1 cup berries, 1/4 cup almonds.
6. Chill and serve.
Title: Best Chocolate Pound Cake
Ingredients:
- 2/3 all-purpose flour
- 2 3/4 baking powder
- 1 salt
- 1/2 butter
- 1 margarine
- 1/2 mayonnaise
- 2 1/2 sugar
- 1 vanilla extract
- 5 eggs
- 1 milk
- icing sugar
Instructions:
1. Preheat oven to 325°F Grease and flour a 10-inch tube pan or bundt pan or two 9x5-inch loaf pans.
2. Sift cocoa into a small bowl, Stir in flour, baking powder, and salt; set aside.
3. In a larger mixer bowl, beat butter and mayonnaise until smooth. Gradually beat in sugar; beat at high speed until light and fluffy, about 3 minutes. Blend in vanilla. Add eggs, one at a time, beating well after each adition. Stir in flour mixture and milk alternately, beginning and ending with flour. Spread in prepared pan.
4. Bake 55-65 minutes for loaf pans. 75-85 minutes for tube pan or bundt pan, or until a toothpick inserted in the center comes out clean.
5. Cool in pan on wire rack for 10 minutes. Loosen cake from pan and remove. Cool completely. Wrap in foil and let stand at least overnight.
6. TIP: For a decorative effect, place a doily on top of cake and sprinkle with icing sugar. Remove doily.
Title: Cinnamon Bran and Raisin Cookies
Ingredients:
- 2 hot water
- 1/3 shortening
- 3/4 margarine
- 3/4 white sugar
- 1/2 brown sugar
- 2 eggs
- 1 1/3 all-purpose flour
- 1 ground cinnamon
- 1 baking soda
- 1/2 salt
- 2 1/2 raisins
- 1/2
Instructions:
1. In a bowl mix bran cereal and hot water.
2. Cover and set aside.
3. Cream shortening, white sugar and brown sugar until fluffy.
4. Add eggs.
5. In a seperate bowl combine flour, cinnamon, baking soda, and salt.
6. Add to mixing bowl and stir until combined.
7. By hand mix in rolled oats and raisins, and bran cereal until well combined.
8. Drop by Tablespoonful onto ungreased baking sheet.
9. Bake 375F for about 10-12 minutes, or until golden brown.
10. Cool completely and store in airtight container.
Title: Caramel Apple Pudding
Ingredients:
- 5 green apples
- 1 2/3 self-raising flour
- 250 caster sugar
- 200 milk
- 150 unsalted butter
- 2 eggs
- 1 brown sugar
- 1/2
Instructions:
1. Preheat oven to 180 degrees celcius.
2. Lightly butter baking dish.
3. Place apples in dish.
4. Mix flour, caster sugar, milk, butter and eggs in bowl, and beat until pale.
5. Spread mixture over aplpes.
6. Place brown sugar, syrup and 300ml water in saucepan and stir over medium heat until sugar dissolves. Then bring to boil without stirring .
7. Pour over pudding and bake for 30 minutes until top is golden.
Title: Oregon Blackberry Cobbler Lowered Fat & Sugar
Ingredients:
- 1 white flour
- 3/4 granulated sugar
- 1 artificial sweetener
- 1 pure vanilla extract
- 1/2 skim milk
- 1 baking powder
- 2 vanilla ice cream
- 4 fresh blackberries
Instructions:
1. pre-heat oven to 350 degrees.
2. melt butter in cast iron pot.
3. mix all ingredients except blackberries in a bowl, set aside.
4. crush berries in a bowl with a potato masher to release juices.
5. put melted butter into ingredients in step 3 and mix well.
6. pour step 5 ingredients back into cast iron pot.
7. pour crushed berries into the middle of the batter - it will sink in until it
8. disappears.
9. cook in oven at 350 for 60 minutes. if you use convection bake, then 55 minutes.
10. can eat cool or hot. after cooling, refrigerate with a top on the pot.
Title: Blackberry Cobbler
Ingredients:
- 2 fresh blackberries
- 1 berries
- 4 granulated sugar
- 1 all-purpose flour
- 2 lemon juice
- 1 butter
- 1 3/4 sugar
- 1 1/2 all-purpose flour
- 3/4 baking powder
- 1/2 salt
- 3 cinnamon
- 1/4 sugar
- 1/3 shortening
- 1/3 buttermilk
Instructions:
1. Combine the first 4 ingredients of the filling and spoon into a 9 inch square pan.
2. OPTIONAL: You may add a bit of vanilla or almond extract, if you wish.
3. Nutmeg is also good.
4. Prepare crust (recipe follows) and spoon 9 mounds over the blackberries.
5. OPTIONAL: You may sprinkle the top with flaked almonds or chopped pecans.
6. Brush with butter and sprinkle with sugar.
7. Bake, uncovered in a preheated 425 degree oven for 30 minutes until browned and bubbly.
8. FOR CRUST: Combine first 5 crust ingredients, cut in shortening with pastry blender until mixture is crumbly.
9. Stir in whipping cream and buttermilk just until it is blended.
10. NOTE: You may add other fruit to vary your cobbler; try adding a few cherries, blueberries, raspberries or cranberries.
11. Also good for nectarines or peaches!
Title: Strawberry-Sugar Biscuit Trifle
Ingredients:
- 1 sugar
- 2 ground cinnamon
- 1 strawberries
- 1/4 sugar
- 6 cornstarch
- 2 1/2 milk
- 1 half-and-half
- 1/3 vanilla extract
- 6 powdered sugar
- 2 strawberry
- 1 3/4
- 1
- 1 1/2
- 6
Instructions:
1. Prepare Sugar Biscuits (recipe#59864): Brush tops of frozen biscuits with whipping cream; sprinkle evenly with sugar and ground cinnamon.
2. Place biscuits on a lightly greased baking sheet.
3. Bake at 350° for 20 minutes.
4. Cool.
5. Set aside.
6. Prepare Trifle Custard (recipe#59865): Whisk together all ingredients in a heavy saucepan.
7. Bring to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute or until thickened.
8. Remove from heat.
9. Place pan in ice water; whisk occasionally until cool.
10. Chill completely, about 2 hours.
11. To Put Together Strawberry Sugar Biscuit Trifle:
12. Cut Sugar Biscuits in half; brush cut sides evenly with 5 tablespoons of orange liqueur/juice.
13. Line bottom of a 4-quart bowl or trifle bowl with eight Sugar Biscuit halves.
14. Arrange strawberry halves around lower edge of bowl.
15. Spoon one-third of Trifle Custard evenly over Sugar Biscuits halves;
16. Top with one-third of remaining strawberry halves.
17. Repeat layers twice, ending with strawberry layer.
18. Drizzle remaining orange liqueur/juice evenly over top.
19. Cover and chill 3 to 4 hours.
20. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
21. Spread over trifle; serve immediately.
22. Garnish, if desired.
23. Serves 10-12.
Title: Mangoes With Khao Man (Brunei)
Ingredients:
- 2/3 rice
- 1 water
- 1 1/2 coconut cream
- 1 coconut cream
- 4 sugar
- 1 salt
- 4 mangoes
Instructions:
1. Rinse the rice and drain. Put in a saucepan with the water, salt and 1/2 cup of coconut cream. Bring to a boil, then reduce heat and cover. Simmer for 10 minutes or until all the liquid has been absorbed.
2. Now mix the rest of the coconut cream with the sugar and a dash of salt. Bring just to a boil, then reduce heat and simmer for two or three minutes, stirring occasionally.
3. Peel and slice the mangoes and cover with the rice. Spoon the sauce over and serve.
Title: Cocoa Chiffon Cake
Ingredients:
- 1/3 water
- 1/4 cake flour
- 1 sugar
- 1 baking powder
- 1 1/2 salt
- 1/2 pure vanilla extract
- 1/4 cream of tartar
- 4
- 1/2
- 4
- 1/4
Instructions:
1. Stir cocoa and boiling water until smooth - cool.
2. Sift dry ingredients.
3. Add egg yolks, cooled cocoa mixture and vanilla.
4. Beat with a wooden spoon until smooth.
5. Beat egg whites and cream of tartar until they hold soft peaks.
6. Fold in gently.
7. When baked cool (turned upsidedown and balanced on 2 tins so that surface does not touch the rack).
8. Ease cake out of tin after it has completely cooled.
Title: Butter Cream-Filled Cake With Chocolate Butter Cream Filling
Ingredients:
- 4 warm water
- 2 -3 sugar
- 150 plain flour
- 1 cornstarch
- 4 baking powder
- 100 sugar
- 100 milk
- 2 butter
- 1 margarine
- 100
- 2 1/2
- 250
Instructions:
1. Sponge Mixture.
2. Whisk egg yolks with the water until frothy.
3. Add 2/3 of the sugar and the vanillin sugar, a bit at a time.
4. Continue whisking until the mixture is thick and creamy.
5. In a separate bowl, whisk the egg whites until stiff enough to show and retain the cut of a knife.
6. Gradually whisk in the rest of the sugar.
7. fill the egg white snow onto the whisked egg yolk mixture.
8. Mix together the flour, corn starch, cocoa and the baking powder.
9. Sieve onto the egg whites.
10. Fold all the ingredients gently together (do not stir or beat).
11. Line the bottom of a 10" (26 cm) round baking tin with a removable rim with baking paper and fill with the sponge mixture.
12. Bake immediately in a moderately hot oven for 20 to 30 minutes.
13. Chocolate Butter Cream Filling:
14. Blend the pudding powder and sugar with 6 tbsp of the milk.
15. Bring the rest of the milk to a boil.
16. remove from heat and slowly stir in the blended pudding powder.
17. Stir the pudding occasionally while it is cooling down.
18. Cream the butter and beat int the cooled pudding one tbsp at a time (the butter and pudding shouldn't be too cool otherwise the cream may curdle).
19. Cut the cake through twice horizontally.
20. Spread the bottom layer 1/4 of the butter cream filling.
21. Lay the 2nd layer over the filling, spread with a little less than half of the remaining cream and lay the top layer over it.
22. Coat the sides and top surface thinly and evenly with a little of the remaining cream and sprinkle the sides with the chocolate vermicelli .
23. Pipe the rest of the cream decoratively over the top.
Title: Make Ahead Brown Sugar and Spice Cake Mix
Ingredients:
- 1 dark brown sugar
- 1 granulated sugar
- 1 1/2 all-purpose flour
- 1 1/2 cake flour
- 1/2 powdered milk
- 1 baking powder
- 1 salt
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/2 ground cloves
- 16 unsalted butter
- 1 vanilla extract
Instructions:
1. Process sugars, flours, milk powder, baking powder, salt, cinnamon, nutmeg, and cloves in food processor for 15 seconds to combine. Add butter and vanilla and pulse until mixture resembles coarse meal. Freeze in zipper-lock bag for up to 2 months.
2. To Make the Cake.
3. PREPARE PANS Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 9-inch round cake pans.
4. MAKE CAKE With electric mixer on medium speed, beat prepared cake mix, 1 1/4 cups warm water (about 110 degrees), and 2 large room-temperature eggs until mixture is smooth, about 2 minutes. Scrape batter into prepared cake pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool cakes in pans 10 minutes, then turn out onto wire rack. Cool completely, at least 1 hour.