lumicero/recipes-ing2inst huggingface dataset:
Title: Harry Potter Castles
Ingredients:
- 6 marshmallows
- 3 marshmallows
- 2
- 1
- 7
- 4
Instructions:
1. Place two marshmallow treats in a microwave-safe bowl and microwave for 5-10 seconds so that they are easier to mold but not falling apart. Shape into a small cylinder slightly shorter than an ice cream cup cone. Place on a parchment-lined baking sheet.
2. Place one marshmallow treat on the baking sheet. Pipe a little of the candy melts on top and press another marshmallow treat on top, so that you have a small rectangle.
3. Place ice cream cup cones on the baking sheet.
4. Spray the portions with edible yellow spray and let set.
5. Shape two marshmallow treats together into a roof shape to fit on top of the marshmallow treat house.
6. Place ice cream cones and mini cone onto the baking sheet.
7. Spray portions with edible blue spray and let set.
8. Cut square marshmallows so that you have 12 small square windows, 3 rectangle windows, and 1 rectangle door. Place pieces on a parchment-line baking sheet and spray with edible black spray. Let set.
9. Cut four square marshmallows into flag shapes. Place on baking sheet and spray one red, one blue, one green, and one yellow. Let set.
10. Using the candy melts as glue, attach the windows and doors to all of the castle buildings.
11. Attach the two blue thin marshmallow treat rectangles to the yellow marshmallow treat stack to create a building with a roof.
12. Attach the bottoms of two of the cup cones. Then attach a blue cone to the top so that you have one tall tower.
13. Attach the remaining blue cone to the top of the remaining cup cone so that you have a medium tower.
14. Attach the mini cone to the top of the marshmallow treat cylinder so that you have a small tower.
15. Insert skewers into the flags. Carefully insert one of them into the center of the marshmallow treat building. Trim the remaining skewers about halfway and attach them to the back of the castle cones, using the teal candy melts. Let set completely.
Title: Walnut Delights (Koeka)
Ingredients:
- 1 graham cracker crumbs
- 3/4 sugar
- 1 baking powder
- 2 eggs
- 3 walnuts
- 1 vanilla
- 1 salt
Instructions:
1. Preheat oven to 350 degrees.
2. Butter and flour 8 x 8 inch baking pan.
3. In a large mixing bowl. Mix graham crackers crumbs, sugar and baking powder.
4. Beat egg yolks lightly, add to the dry ingredients and stir. Stir in walnuts and vanilla. Mix well.
5. Beat egg whites in a separate bowl with a pinch of salt until stiff. Gently fold into the graham cracker mixture. Pour into baking pan.
6. Bake untill golden brown, about 25 minutes.
7. Let cool in pan, cut into bars.
8. Serve with Ice cream or Whipped Cream on top.
Title: Honey Cake
Ingredients:
- 3 flour
- 1 sugar
- 1 cinnamon
- 1/4 ground cloves
- 1/4 ground coriander
- 1 baking soda
- 1/4 salt
- 4 eggs
- 1 honey
- 1/3
Instructions:
1. Preheat oven to 325F degrees.
2. Grease a 10" springform pan.
3. In a large bowl, mix together the flour, sugar, spices, baking soda, and salt Make a well in the center and pour in the beaten eggs and honey.
4. Stir only enough to mix thoroughly.
5. Pour into prepared pan and sprinkle top with the chopped nuts.
6. Bake for 1 hour and 15 minutes or until top springs back when touched.
7. Cool in the pan on a rack.
8. Cake will sink slightly in the center as it cools.
Title: Apple Crumble
Ingredients:
- 5 apples
- 3 lemon juice
- 1/2 sugar
- 1/2 cinnamon
- 1/4 nutmeg
- 1/4 vanilla
- 1 salt
- 6 brown sugar
- 1/2
- 1
Instructions:
1. Start by putting apples in a bowl with the lemon juice. Combine apples with the sugar, cinnamon and nutmeg. Toss to coat. Spray 8 x 8 inch pan with a cooking spray (any canola oil spray is fine). Spread apples in the bottom of the pan. Place the cookies, brown sugar, margarine, vanilla and pinch of salt in the food processor and process until well combined. Spread the cookie mixture over the apples and bake in a 350°F oven for 40 minutes.
2. Can be served warm or room temperature.
Title: Sour Cream Pound Cake
Ingredients:
- 1 butter
- 3 sugar
- 6 eggs
- 1/4 baking soda
- 3 flour
- 1/2 sour cream
- 1 vanilla
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Add egg yolks one at a time, beating well before adding the next.
3. Mix baking soda and flour together, and alternate adding flour mixture and sour cream.
4. Add vanilla.
5. Beat egg whites until stiff peaks form, and fold into batter.
6. Bake at 325 for 1 1/2 hours.
Title: Deluxe Devil's Food Cake
Ingredients:
- 2 flour
- 1 1/2 baking powder
- 1 3/4 bicarbonate of soda
- 2/3 salt
- 1 sugar
- 1 3/4 butter
- 2/3 water
- 1 vanilla essence
- 1 eggs
- 3 icing sugar
- 2 2/3 salt
- 1/4 butter
- 1/3 hot water
- 1/2
- 1
- 1/3
Instructions:
1. In a bowl sift together flour, baking powder, bicarbonate of soda, cocoa, salt, sugar.
2. Add butter.
3. Then pour in water and vanilla essence.
4. Beat with an electric beater for 2 minutes on high or with a hand beater for 250 strokes.
5. Add eggs and beat 2 minutes or 250 strokes with hand beater.
6. Pour into a 33cm x 23cm x 5cm oblong pan lined with greaseproof paper.
7. Bake at 180°C for 35-40 minutes or until cooked.
8. Cool on wire rack in pan.
9. Ice in pan with deluxe chocolate icing.
10. Deluxe Chocolate Icing:
11. Sift together icing sugar, cocoa and salt.
12. Add butter, egg yolk and hot water.
13. Beat until smooth and easy to spread.
Title: Streusel Rhubarb Dessert
Ingredients:
- 1 all-purpose flour
- 1/3 confectioners' sugar
- 1/3 butter
- 1 1/4 sugar
- 1/4 all-purpose flour
- 1/2 salt
- 2 eggs
- 3 rhubarb
- 3/4 all-purpose flour
- 1/2 sugar
- 1/4 cinnamon
- 1/3 butter
Instructions:
1. In a bowl, combine flour and confectioners sugar.
2. Cut in butter until crumbly.
3. Press into a greased 9 inch square baking dish.
4. Bake at 350 degrees F for 15-18 minutes or until brown around the edges.
5. Meanwhile, in a large bowl, combine the sugar, flour and salt.
6. Add eggs; mix well.
7. Fold in the rhubarb.
8. Pour over crust.
9. For topping, combine the flour, sugar and cinnamon in a small bowl; cut in butter until crumbly.
10. Sprinkle over filling.
11. Bake at 350 degrees F for 45-50 minutes or until rhubarb in bubbly.
12. Cool on wire rack.
Title: Triple Treat Torte
Ingredients:
- 1/2 butter
- 1 margarine
- 2/3 all-purpose flour
- 1 confectioners' sugar
- 1 cream cheese
- 1/2 creamy peanut butter
- 1 instant chocolate pudding mix
- 1 vanilla instant pudding mix
- 1 milk
- 2 3/4
Instructions:
1. Cut butter into flour until crumbly; stir in the peanuts.
2. Press onto the bottom of a greased 13x9x2-inch baking dish.
3. Bake at 350* for 16-20 minutes or until golden brown.
4. Cool completely.
5. For filling, beat sugar, cream cheese and peanut butter in a mixing bowl until smooth.
6. Fold in 1 cup whipped topping.
7. Spread over crust.
8. In another mixing bowl, combine pudding mixes and milk; beat on low speed for 2 minutes.
9. Spread over filling.
10. Sprinkle with chocolate if desired.
11. Cover and refrigerate for 4 hours or overnight.
Title: Trifle in a Glass
Ingredients:
- 85 port wine
- 6 sherry wine
- 1/4 ready-to-serve custard
- 1 1/2 strawberry
- 3/4 mint leaf
Instructions:
1. Make jelly according to instructions, and refrigerate until set.
2. Slice jam rolls and use to line the base and sides of 6 glasses.
3. Sprinkle the rolls liberally with the port wine, and top with the custard and chill.
4. Just before serving, chop up the jelly and spoon jelly over the custard.
5. Add a large dollop of cream and garnish with the berries and mint leaves.
6. .
Title: Chocolate Party Dessert
Ingredients:
- 1 flour
- 1/2 margarine
- 1/2 pecans
- 8 cream cheese
- 1/2 confectioners' sugar
- 12 chocolate pudding mix
- 9 milk
- 3
Instructions:
1. Mix flour, margerine and pecans until mixture is crumbly. Press into 9x13 pan. Bake at 375 degrees for 10 minute or until lightly golden. Let cool.
2. Blend cream cheese and sugar.
3. Fold 1/2 bowl of Whipped Topping into cream cheese mixture. Spread mixture onto the cooled crust.
4. Mix two 4 1/2 boxes of instant chocolate pudding with 3 cups of milk. Let it thicken (don't cool in refrigerator).
5. Add pudding mixture on top of cream cheese mixture. Then top the dessert with the other 6 oz of Whipped Topping.
Title: No-Bake Summer Pie
Ingredients:
- 1 vanilla extract
- 12 fat free cream cheese
- 1/2 sugar
- 2 fat-free cool whip
- 2 fresh strawberries
- 6 firm bananas
- 1
- 2
Instructions:
1. Slice bananas and strawberries 1/4inch thick.
2. Cream the cream cheese, sugar and vanilla.
3. Fold in whipped cream.
4. Place half of mixture in bottom of pie shell.
5. Place sliced strawberries and bananas, alternating them until mixture is covered.
6. Place rest of the whipped cream mixture on top of the fruit and place remaining fruit decoratively on top.
7. I usually save the prettiest strawberry and put it on the top of the pie.
8. Let refrigerate for 3-4 hours so it can set-up and slice easily.
Title: Pineapple Carrot Marble Cake
Ingredients:
- 1 carrot
- 3/4 ground ginger
- 1/2 ground cinnamon
- 1 1/2 all-purpose flour
- 2 baking powder
- 1 salt
- 3/4 butter
- 3/4 margarine
- 1 sugar
- 3 vanilla
- 1/4 eggs
- 1 walnuts
- powdered sugar
Instructions:
1. Preheat oven to 350. Grease and flour a 6-cup bundt,k tube or fluted cale pan.
2. In a medium bowl, mix together the grated carrot, ginger and cinnamon and set aside.
3. In another bowl, whisk the flour, baking powder and salt together and set aside.
4. In a large bowl, at medium speed, beat together the butter, sugar and vanilla well until light and fluffy. Add the eggs, one at a time,beating well after each addition. (Don't worry if the batter appears curdled.).
5. At low speed, gradually beat in the flour mixture until the batter is smooth.
6. Fold half the batter into the carrot mixture, then fold in the chopped nuts if using. Set aside.
7. Fold the drained crushed pineapple into the remaining batter.
8. Spread the pineapple batter in the prepared pan, then spread the carrot batter on top. Using a knife, swirl gently through the batter to create a marble effect.
9. Bake for about 35 to 40 minutes or until top is golden and a toothpick inserted in the center comes out clean.
10. Transfer the pan to a rack to cool for about 10 to 15 minutes, then invert cake to the rack, remove the pan, and let cool completely.
11. When cool, dust with powdered sugar.
Title: Pumpkin Ring
Ingredients:
- 3 Bisquick
- 1 granulated sugar
- 1 brown sugar
- 1/4 butter
- 4 eggs
- 1 pumpkin
- 2 1/2 pumpkin pie spice
- 1/4 milk
Instructions:
1. Heat oven to 350. Grease and flour Bundt pan.
2. Beat all ingredients on low 30 seconds. Beat on medium 3 minutes.
3. Spread in pan. Bake 50 minutes or until you pass the toothpick test.
4. Cool 10 minutes; remove from pan. Cool completely.
5. Glaze with 1 cup powdered sugar, 1/2 teaspoons vanilla and 1-2 Tbs. milk beaten together.
Title: Bourbon Croissant Bread Pudding With Bourbon Sauce
Ingredients:
- 9 Bourbon
- 1/4 golden raisin
- 1/2 eggs
- 8 sugar
- 1 1/2 vanilla
- 3 salt
- 2 cornstarch
- 1 water
- 3 sugar
- 2 Bourbon
- 1
- 1/4
- 2
Instructions:
1. Butter a 13 x 9-inch baking dish.
2. Slice each croissant evenly in half, then tear the bottom halves into small pieces.
3. Heat the bourbon in a small saucepan over low heat; add in the raisins, remove from heat and let stand for 8-10 minutes.
4. Layer/sprinkle the small torn croissant pieces into the bottom of the baking dish, then sprinkle with the bourbon-soaked raisins.
5. Place the croissant tops crust sides up over the raisins in the dish.
6. In a bowl whisk together eggs and sugar until very well combined, then whisk in whipping cream, vanilla and pinch of salt; slowly pour the mixture over the croissant tops in the dish (press the bread to absorb the egg/cream liquid).
7. Cover and chill for 1 hour.
8. When ready to bake set oven to 350 degrees.
9. Set the baking dish into a larger pan, then pour hot water into the larger pan filling half full (to create a water bath).
10. Bake for about 40-45 minutes or until set.
11. At this point you can prepare the bourbon sauce.
12. Remove then cover with foil, return to oven and bake another 15 minutes.
13. Remove from oven and remove dish from the water pan.
14. For the bourbon sauce; In a small cup stir together the cornstarch and water until smooth.
15. In a heavy saucepan bring the whipping cream and sugar to a boil, reduce heat and whisk in the cornstarch mixture until the cream thickens; remove from heat and add in the bourbon.
16. Serve the sauce with bread pudding.
Title: Star and Stripes Berry Trifle
Ingredients:
- 2 fresh blueberries
- 3 sugar
- 6 sugar
- 1 water
- 1 fresh raspberries
- 1 vanilla custard
- 3
- 4
- 1
Instructions:
1. FOR THE STARS:
2. Slice each cake lengthwise into 6 equal pieces. Spread 2 teaspoons jam each on 6 slices and top with remaining slices to create jam sandwiches. Using 2-inch star cookie cutter, cut out 3 stars from each sandwich. Chop remaining sandwich scraps into 1/2 inch pieces. Set aside.
3. FOR THE BERRIES:
4. Toss blueberries, 1 tablespoons sugar, and water in bowl. In separate bowl, toss raspberries with remaining sugar. Let sit until sugar dissolves and berries are glossy, about 5 minutes.
5. TO ASSEMBLE:
6. Arrange 7 stars upright around bottom of 3-quart trifle dish. Place 2 cups sandwich scraps in center of dish. Arrange 3 cups blueberries around stars, piling blueberries so that they surround all edges of stars. Spread custard in even layer on top of blueberry and cake layer. Place 1 cup sandwich scraps in center of custard layer. Arrange 3 cups raspberries around perimeter of dish. Spread remaining custard in even layer on top of raspberries. Arrange 9 star sandwiches upright around perimeter of dish. Arrange remaining blueberries around stars and pile remaining raspberries in center of dish. Spoon whipped cream on top of of raspberries and top with remaining 2 stars.
Title: Snowball Cake
Ingredients:
- 1 Cool Whip
- 1 angel flake coconut
- 9
- 6
Instructions:
1. Dissolve gelatin with one-half cup of water.
2. Add 1 cup of boiling water.
3. Add fruit.
4. Mix.
5. Put in refrigerator and until almost congealed.
6. Fold in half of the cool whip.
7. Break angel food cake into small pieces.
8. put a layer of cake, layer of jell-o, repeat, if enough, end with cake on top.
9. frost the cake with remaining cool whip and sprinkle with coconut.
10. Cooking time is about of time it takes the Jell-O to become partially jelled.
11. You may also use any flavor of jell-o you desire, we just make it with lemon.
Title: Banana Chocolate Chip Cake
Ingredients:
- 4 butter
- 1/2 granulated sugar
- 3/4 eggs
- 2 sour cream
- 1 1/3 flour
- 1/2 instant vanilla pudding
- 1 1/2 baking soda
- 3 1/2 salt
- 1 cream cheese
- 1/4 powdered sugar
- 2 milk
- 1/4
- 1
Instructions:
1. Preheat oven to 350. Grease 10"-inch tube pan or bundt pan.
2. Chop 3 chocolate squares. In a large mixing bowl with electric mixer, beat the butter and granulated sugar until fluffy. Add in eggs, one by one, beating well after each egg until well blended. Add in bananas and sour cream; blend well.
3. In other bowl combine the flour, dry pudding mix, baking soda and salt; stir. Add this dry mixture in to the banana mixture; beat until well incorporated. Add in chopped chocolate; stir well. Pour the dough in to the greased pan.
4. Bake 45 minutes. Cool in pan 10 minutes. Turn the pan upside down on to a wire rack; slowly remove the pan. Cool cake completely. Place on a serving plate.
5. Put the remaining chocolate square in small microwave-safe bowl and melt in microwave. Stir until smooth and fully melted. Add in cream cheese and stir until completely combined and melted. Add in powdered sugar and stir the mixture until is well incorporated. Stir in milk. Drizzle over sides of the cake and the center of the cake. Store the cake in fridge.
Title: The BEST!!! Double Chocolate Chip Cranberry Oatmeal Cookies
Ingredients:
- 2 butter
- 2 brown sugar
- 2 eggs
- 4 pure vanilla extract
- 2 salt
- 2 baking soda
- 2 whole wheat flour
- 2 all-purpose flour
- 2 quick oats
- 5 white chocolate chips
- 1 dried sweetened cranberries
- 1 granulated sugar
- 1 cranberries
- 1 raisins
- 1 cinnamon
- 2 nutmeg
- 1/2 walnuts
- 1 pecans
Instructions:
1. In a mixer, cream together butter and sugars.
2. Add remaining ingredients one at a time, incorporating well before each addition.
3. With slightly moistened hands (dipped in water), roll dough into balls (golf ball sized) and place onto an non-greased cookie sheet. Using a flat-bottomed measuring cup (preferably metal), lightly moisten with water and press into granulated sugar. Press dough balls 1/2" thick, reapplying sugar after each cookie press.
4. Bake at 375 for 9 to 11 minutes, being careful not to over-bake. Cookies are done when edges of cookies are slightly darker and middle is no longer doughy. Bottoms should be light.
5. Allow to cool on cookie sheet 5 minutes before removing to cooling rack. Enjoy!
Title: Chewiest Ever Chocolate-Y Chip-Ity Cookies
Ingredients:
- 3 eggs
- 1 vanilla extract
- 1 raisins
- 2 1/2 all-purpose flour
- 2 baking soda
- 1 salt
- 1 ground cinnamon
- 1 margarine
- 1 granulated sugar
- 1 light-brown sugar
- 2 oatmeal
- 1
Instructions:
1. Heat oven to 350°F
2. In a medium bowl, whisk together the eggs, vanilla extract and raisins. Cover and allow to stand for 1 hour.
3. In a large bowl, whisk together the flour, baking soda, salt and cinnamon.
4. In another large bowl, beat the margarine and sugars together until completely combined. On low speed, gradually beat in the flour mixture. Add the egg mixture and mix until combined. Stir in the oatmeal and the chocolate chips.
5. Drop by heaping teaspoonful onto ungreased baking sheets. Bake at 350°F for 8 to 10 minutes, until set but still slightly soft. Cool 2 minutes on the sheets and then remove to a wire rack to cool completely. Cool cookie sheets before repeating with remaining dough.
Title: Strawberry Napoleon
Ingredients:
- 1 puff pastry
- 1 vanilla instant pudding mix
- 1 milk
- 1 1/2 fresh strawberries
- 1 1/2
Instructions:
1. Thaw the frozen puff pastry by placing it in room temperature for 30 minutes.
2. Preheat the oven to 400°F.
3. Once thawed, unfold the pastry on a lightly floured surface and cut it into 3 strips along the fold mark.
4. Cut each of the 3 strips into 4 rectangles; you will have a total of 12 same sized rectangles.
5. Place the pastry rectangles on a baking sheet about an inch apart and bake in the preheated oven for about 15 minutes or until the pastry is puffed and golden brown.
6. Remove the baking sheet from the oven and let the pastry cool.
7. In the meantime, make the vanilla pudding according to the package directions using the cold milk.
8. Fold in the whipped cream into the set vanilla pudding.
9. Now break apart each pastry rectangle into 2 layers - top and bottom; you now have 24 rectangles.
10. Keep aside 8 top layers.
11. Line up 8 bottom parts and spoon ½ of the vanilla mixture on them, dividing equally between the 8 pastries.
12. Top with strawberry slices and another piece of pastry.
13. Repeat with the remaining vanilla mixture and strawberry slices.
14. Top with the reserved pastry tops.
15. Garnish with a few slices of strawberry and a dusting of powdered sugar.
16. Either serve immediately or the patries can be refrigerated for upto 3 hours.
17. Note that the preparation time does not include time to thaw the pastry.
Title: Oatmeal-Chocolate Chip Cookies in a Jar (For Gift-Giving)
Ingredients:
- 1 1/3 rolled oats
- 1/2 brown sugar
- 1/2 white sugar
- 1/2 pecans
- 1 walnuts
- 1 1/3 flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1 cinnamon stick
Instructions:
1. Mix the flour together with the baking powder, baking soda and salt.
2. Layer the ingredients in the glass jar (pressing each layer firmly in place before adding on the next layer).
3. This is optional; push a small cinnamon stick into the side of the mixture (make certain that it is showing through the glass).
4. Include a card with the following instructions**.
5. Set oven to 350 degrees.
6. Grease cookie sheet/s.
7. Mix 1/2 cup melted butter or margarine with 1 egg and 2 teaspoons vanilla.
8. Stir in the entire contents of the jar; mix until combined (you may need your hands to finish the mixing).
9. Shape in small balls.
10. Place 2-inches apart on cookie sheets.
11. Bake for 11-13 minutes.
Title: Sauerkraut and Beer Fudge Cake
Ingredients:
- 2/3 butter
- 1 1/2 margarine
- 3 granulated sugar
- 1 eggs
- 1/2 vanilla
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1/4 salt
- 1 beer
- 2/3 sauerkraut
Instructions:
1. Cream butter and sugar together, beating until fluffy.
2. Beat in eggs, one at a time, then vanilla.
3. Combine dry ingredients and and add to egg mixture alternately with beer, beginning and ending with dry ingredients.
4. Stir in sauerkraut.
5. Pour batter in two 8-inch round pans or one tube pan, greased and floured.
6. Bake at 350°F for about 40 minutes, or until cake tests done.
7. Cool 10 minutes and turn out of pan(s).
8. Cool completely and frost with your favorite fudge icing.
Title: Fresh Apple Cookies
Ingredients:
- 1 sugar
- 1/2 shortening
- 1/2 vanilla
- 1 Red Delicious apple
- 2 flour
- 1 salt
- 1 baking powder
- 1 baking soda
Instructions:
1. Preheat oven to 350 degrees.
2. Cream together sugar, shortening & vanilla.
3. Add in grated apple.
4. Sift together dry ingredients.
5. Add gradually to creamed mixture, combining thoroughly.
6. *If dough appears slightly dry and doesn't come together, let it sit for a few minutes to allow the sugar to pull the juice from the apples.
7. Roll in walnut-sized balls and roll in mixture of 2 Tbsp sugar, 1/2 tsp nutmeg and 1/4 tsp cinnamon.
8. Bake 8-10 minutes on aluminum foil or parchment, until cookies are golden brown and appear crackled.
9. Let cool on cookie sheet 4-5 minutes before transferring to cooling rack.
Title: Triple Ginger Pound Cake
Ingredients:
- 3 all-purpose flour
- 2 ground ginger
- 1 baking powder
- 1/4 salt
- 2 1/2 sugar
- 1 1/4 butter
- 1 gingerroot
- 1 vanilla
- 5 eggs
- 3/4 milk
- 1/2 crystallized ginger
Instructions:
1. Preheat oven to 350°.
2. Spray a 12-cup fluted tube cake pan or 10-inch angel food cake pan with baking spray with flour.
3. In a bowl, mix flour, ground ginger, baking powder, and salt; set aside.
4. In a large bowl, beat sugar, butter, gingerroot, vanilla, and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly.
5. Beat on high speed 5 minutes, scraping bowl occasionally.
6. On low speed, beat in flour mixture alternately with milk.
7. Fold in crystallized ginger until evenly mixed.
8. Spread in pan.
9. Bake 50-60 minutes or until pick comes out clean.
10. Cool 10 minutes.
11. Remove cake from pan to cooling rack.
12. Cool completely, about 2 hours.
Title: Cinderella Cake
Ingredients:
- 2 sugar
- 4 eggs
- 1 flour
- 2 baking soda
- 2 cinnamon
- 2 salt
- 1/2 Libby's canned pumpkin
- 2 cream cheese
- 1 margarine
- 1/4 - 1/2 powdered sugar
- 1 vanilla
- 1
Instructions:
1. Beat sugar and eggs until light and well blended. Add oil, continuing to beat.
2. Combine dry ingredients and blend into egg mixture.
3. Add pumpkin and mix well.
4. Pour into well greased 9 inch tube pan.
5. Bake at 350 degrees Fahrenheit for 55 minutes.
6. Let cake stand in pan 10 minutes.
7. Turn out on rack to cool.
8. Icing may be tinted very light orange and topped with curls of shaved sweet baking chocolate if desired.