lumicero/recipes-ing2inst huggingface dataset:
Title: Banana-Fana-Fo Cake
Ingredients:
- 1 margarine
- 2 sugar
- 3/4 milk
- 2 eggs
- 2 baking soda
- 3 flour
- 4 bananas
- 8 cream cheese
- 1/2 butter
- 1 1/2 powdered sugar
- 1 navel orange, zest of
- 1
Instructions:
1. Cake:.
2. Preheat oven to 350*. Cream margarine and sugar together until light and fluffy. Add 2 tablespoons milk; add eggs, dry ingredients, and remaining milk alternately. Beat thoroughly.
3. Fold in bananas and pour into three 8-inch greased cake pans. Bake 23-28 mintues. Cool completely before frosting.
4. Frosting:.
5. Blend cream cheese and butter together. Add orange zest and juice and mix thoroughly.
6. Gradually add powdered sugar, blending until smooth.
7. Now you can ice your cooled cake!
Title: Decadent Chocolate Jelly Roll
Ingredients:
- 4 eggs
- 3/4 white sugar
- 1 vanilla extract
- 3/4 all-purpose flour
- 1/4 baking powder
- 1 salt
- 1 icing sugar
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Spray a jelly roll pan with Pam.
3. Line it with wax paper and again spray with Pam.
4. Set aside.
5. In a large mixing bowl beat the eggs and vanilla for at least 2 minutes until frothy.
6. Add the sugar in 3 additions (1/4 of a cup at a time) and beat for at least 5 minutes until thick and cream coloured.
7. Sift in the flour, cocoa, baking powder and salt.
8. Beat on low until all is incorporated into the egg mixture, but do not over beat.
9. Pour the batter into the prepared pan.
10. Spread so that it is level and even.
11. Bake for 13 minutes and check with a toothpick for doneness.
12. While cake is baking, sift icing sugar heavily over a clean, cotton tea towel.
13. Remove cake from the oven and invert carefully onto tea towel.
14. Gently remove the wax paper.
15. From the short end, roll the cake up together with the towel and place to cool completely on an elevated cooling rack.
16. To prepare the filling: Sift the cocoa and icing sugar into the whipping cream and beat until stiff and spreadable.
17. Unroll the cake.
18. First spread with a layer of hazel nut spread, then with the whipped cream mixture.
19. Roll up again without the towel and refrigerate.
Title: Double Bergamot Earl Grey Tea Cake
Ingredients:
- 2 flour
- 1 butter
- 2 vanilla
- 1 salt
- 1 sugar
- 1 1/3 eggs
- 5 water
- 3/4 tea bags
- 4 powdered sugar
- 2
Instructions:
1. Preheat oven to 325. Grease loaf pan or bunt pan. In bowl stir flour and salt.
2. In a separate bowl beat butter, sugar, tea leaves and vanilla until light and fluffy and the scent of the leaves emerge. Add eggs one at a time, beating well after each. Gradually add flour mixture in 3 parts beating until combined, scraping down sides as necessary. Bake for 1 hour.
3. To prepare glaze; in a small sauce pan bring 3/4 c water to boil then seep 4 tea bags for 5 minutes then add 2 c powdered sugar. When cake has fully cooled drizzle glaze over it.
Title: The Real Italian Biscotti
Ingredients:
- 12 eggs
- 1 flour
- 5 baking powder
- 6 sugar
- 2
- 1 1/2
- 2
Instructions:
1. Preheat oven to 375°F.
2. In mixer beat eggs and anise flavoring together for about 3 minutes until light and fluffy.
3. In a separate bowl, combine the flour, baking powder, and sugar.
4. Mix in the Crisco until it turns into small pieces.
5. Add the egg mixture and combine (dough will be thick and sticky).
6. Lightly grease cookie sheet.
7. Roll dough into logs approximately the length of your cookie sheet, 1 1/2 inches thick and 1 inch high.
8. Place logs on the greased cookie sheet about 4 inches apart.
9. Bake for approximately 15 minutes or until lightly browned.
10. Remove from oven and slice diagonally.
11. Lay cut side down in tray and bake about 10 more minutes.
12. I have put almonds or walnuts (coarsely chopped) in batter and they do taste good., but I have found that if I put the nuts in dry mixture and then add the egg mixture it is so much easier.
Title: Coconut Date Rolls
Ingredients:
- 1 pitted dates
- 1 coconut
- 1
Instructions:
1. Chop coconut on large mat or cutting board and set aside.
2. Place almonds into food processor. Add the dates on top. Whir in the food processor until these form a paste. You will still see some crumbs or large pieces of almond - this is OK.
3. Once paste is mixed it will start to form a ball. Remove from food processor and roll into 2" logs or balls.
4. Roll and press thru chopped coconut. While rolling your hands may become sticky due to the sugar in the dates - just rinse your hands with cold water and you will be able to handle the mixture easily again.
5. Serve chilled. Store in fridge up to 2 weeks.
6. Prep time is chopping coconut and processing paste. Cooking time is rolling.
Title: Chocolate Peanut Butter Marble Cake
Ingredients:
- 1/4 confectioners' sugar
- 2 butter
- 2 hot water
- 2 shortening
- 1 brown sugar
- 1 water
- 1 eggs
- 1/2
- 1 1/4
- 3
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Spray a 9X13X2 in pan with cooking spray and dust with flour. Set aside.
3. In a small bowl, stir together the cocoa, confectioners' sugar, butter and 2 tablespoons hot water until smooth and set aside.
4. In microwavable bowl, place peanut butter chips and shortening.
5. Microwave on high for 1 minute, or until chips are melted and smooth when stirred.
6. In large bowl, combine cake mix, brown sugar, 1-1/4 cups water, eggs and reserved melted peanut butter mixture; beat on low speed of electric mixer until moistened. Increase speed to medium, beat 2 minutes until smooth. Remove 1-1/2 cups of the batter and add it to the reserved cocoa mixture; blend well.
7. Pour the peanut butter flavored batter into the prepared pan. Drop spoonfuls of the chocolate batter on top. Swirl with a knife or spatula for a marbled effect.
8. Bake at 350 degree F (175 degrees C) for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool and frost as desired.
Title: Baked A'nju Pears in Butterscotch Schnapps Sauce
Ingredients:
- 2 pears
- 2 margarine
- 1/4 butter
- 2 brown sugar
- 3 cinnamon
- Cool Whip
Instructions:
1. In a glass pyrex flat baking dish, add pear slices. melted butter and Butterscotch Schnapps.
2. Preheat oven 325*.
3. Turn the slices until all are coated. Place peel side down if leaving the peel.
4. Sprinkle the brown sugar over the slices.
5. Sprinkle with the cinnamon.
6. Cover with foil.
7. Bake 35 minutes.
8. Dish up warm and spoon sauce over. Add a dollop of whipped cream. I add a dab of sauce over the top of the cream. You may also chill and serve cold.
9. Note: You can thicken the buttery butterscotch sauce if you wish.
10. If you cool, make sure you take the cooled butter or margarine off the top,.
11. warm it and drizzle over the cooled pears.
Title: E-Z Fantastic Peach Cobler
Ingredients:
- 1/4 butter
- 1 sugar
- 1 milk
- 1 flour
- 1 baking powder
- 2 salt
- 1/4
Instructions:
1. In a 9 x 13 pan, melt butter.
2. add 1 can peaches, juice and all.
3. in a med bowl mix remaining ingredients,
4. pour contents evenly over peaches.
5. bake @ 350 for 30 to 40 minutes or until brown on top.
6. Serve hot or cold, Hmmm Fantastic!
Title: No Cook 7 Minute Frosting
Ingredients:
- 3/4 sugar
- 1 vanilla extract
- 1/4 boiling water
- 1/4 cream of tartar
- 3 coconut
Instructions:
1. Mix sugar, cream of tartar, vanilla and egg whites.
2. Add boiling water.
3. Beat on high til mixture forms peaks (like meringue) approx 5-7 minutes.
Title: Chocolate Truffle Cake
Ingredients:
- 25 cocoa powder
- 275 dark chocolate
- 250 eggs
- 5 light brown sugar
- 90 Cointreau liqueur
- 8 dark chocolate
- 50 cocoa powder
- icing sugar
Instructions:
1. Preheat oven to 170 C (325 F).
2. Grease and line with paper a round, 20cm, loose bottomed tin.
3. Place chocolate and cocoa in a bowl over a pan of simmering water. Once melted, remove from heat and allow to slightly cool.
4. Whip cream until soft peaks.
5. In a large bowl, whisk eggs and sugar until thick (5-8 minutes).
6. Whip melted chocolate mixture into the egg until well blended.
7. Fold in cream and Cointreau.
8. Pour into the tin. Place this in a roasting tin, half fill the roasting tin with boiling water.
9. Place in oven and bake for 30-40 minutes or until centre is just set.
10. Remove from heat, allow to stand for 20 minutes. Remove from tray and place in fridge overnight.
11. Optional toppings: Melt additional chocolate and pipe squiggles onto greaseproof paper. Allow to set then arrange on cake.
12. Dust cake with cocoa and icing sugar.
Title: Banana Nut Cookies (Gift Mix in a Jar)
Ingredients:
- 1 1/2 flour
- 1 baking powder
- 1/4 baking soda
- 1/2 salt
- 1 sugar
- 1 cinnamon
- 1/4 nutmeg
- 1 1/2 walnuts
- 1/2 butter
- 1 eggs
- 1/2 vanilla extract
- 2
- 1/2
Instructions:
1. Creating the Gift in a Jar:
2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3. Layer the ingredients in the jar as listed above starting with the flour, baking powder, soda, salt, sugar, cinnamon, nutmeg, oatmeal and then walnuts - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
4. Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
5. BANANA NUT COOKIES GIFT TAG:
6. Additional ingredients to be added by the recipient: 1 cup mashed banana, 1/2 cup butter, softened, 2 eggs and 1/2 tsp vanilla extract.
7. COOKIE INSTRUCTIONS:
8. Preheat oven to 375.
9. In a large bowl, blend the banana, butter, eggs and vanilla extract.
10. Add the contents of the jar, and stir until well mixed.
11. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart.
12. Bake for 10-12 minutes, or until the edges are light brown in color.
13. Allow to cool for 1 minute on the baking sheet, then transfer to wire racks and cool completely.
14. Serve immediately or store in an airtight container for up to 10 days.
Title: Cookies 'n Cream Pudding
Ingredients:
- 8 milk
- 2 instant vanilla flavor pudding and pie filling
- 1
- 3/4
Instructions:
1. Break 1 of the cookies into four pieces; reseve for garnish. Crush remaining 7 cookies; set aside.
2. Pour milk into medium bowl. Add dry pudding mix; beat with wire whisk 2 minutes or until well blended. Stir in crushed cookies. Gently stir in 1/2 cup of the whipped topping.
3. Spoon evenly into 4 dessert bowls. Top with remaining 1/4 cup whipped topping and the reserved cookie pieces. Store leftover dessert in refrigerator.
Title: Lacy Pear Cake
Ingredients:
- 1 3/4 all-purpose flour
- 1 1/2 brown sugar
- 3/4 shortening
- 3 eggs
- 1 vanilla
- 1 ground cinnamon
- 1/2 salt
- 1/2 baking powder
- 1/2 baking soda
- 1 1/2 fresh pears
- 1/2 powdered sugar
Instructions:
1. Preheat oven to 350.
2. Grease and flour two 8-inch round cake pans; set aside.
3. Mix flour, brown sugar, shortening, eggs, vanilla, cinnamon, salt, baking powder, baking soda and nutmeg in large bowl with electric mixer.
4. Beat 3 minutes at medium speed, scraping bowl occasionally.
5. Stir in pears and almonds. Pour into prepared pans.
6. Bake 35 to 40 minutes or until wooden toothpick inserted in center comes out clean.
7. Cool in pan 10 minutes; turn out onto wire rack and cool completely.
8. Place lacy paper doily on each cake layer. Dust with powdered sugar; carefully remove doily.
9. Serve cake with whipped cream, if desired.
Title: Cranberry-Cream Cheese Dessert
Ingredients:
- 1 whole berry cranberry sauce
- 1 cream cheese
- 2 mayonnaise
- 1 sugar
- 1 Cool Whip
Instructions:
1. In a medium bowl mix together cream cheese, mayo and sugar.
2. Break up the can of cranberry sauce with a spoon and add to above mixture.
3. Mix thoroughly.
4. Fold in cool whip and enjoy.
5. This can be frozen or made into a pie.
Title: Sacher Torte
Ingredients:
- 100 dark chocolate
- 1 water
- 125 butter
- 250 brown sugar
- 3 eggs
- 25 cocoa powder
- 1 self-raising flour
- 1/2 dark chocolate
- 1/3
- 200
- 2/3
Instructions:
1. Preheat oven to moderately 160°C (325F.).
2. Grease a deep 23 cm round cake pan. Line the base with a good baking paper.
3. Combine the chocolate and water in a small saucepan. stir over a low heat until the chocolate is melted. Cool. (you can use the microwave for this step. Be very careful not to overcook the chocolate).
4. Using an electric mixer, beat the butter and sugar until well combined. Beat in the eggs, one at a time, beating well between addition.
5. Stir in sifted flour, almond meal and cocoa.
6. Stir in the chocolate mixture.
7. Pour the mixture into the prepared pan and bake for about 70 minutes.
8. When cooked allow the cake to stand in the tin for 5 minutes before turning out onto a wire rack to cool.
9. When the cake has cooled, split the cake in half. Sandwich together with the apricot jam.
10. Return the cake to the wire rack and cover the entire cake wiith a thin layer of ganache. Work the ganache over the cake quickly before it has time to set.
11. To make the ganache: heat the chocolate and cream in a double saucepan or in a heatproof bowl over a saucepan of simmering water. Stir until the chocolate has melted. Strain the ganache before spreading over the cake.
12. Decorate: the torte is traditionally decorated by writing, in chocolate, the word "Sacher" a top of the cake.
Title: Mother's Vanilla Sugar Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1 shortening
- 1 granulated sugar
- 2 confectioners' sugar
- 2 vanilla
- 4 eggs
- 1 all-purpose flour
- 1 baking soda
- cream of tartar
Instructions:
1. Cream together butter, shortening, sugars and vanilla, using low speed of electric mixer.
2. Beat in eggs, one at a time.
3. Sift together dry ingredients and beat in slowly.
4. Divide mixture into at least four parts and wrap each in waxed paper.
5. Chill till firm.
6. Working with one part of dough at a time, roll out on lightly floured board, no thinner than 1/8th inch.
7. cut shapes and place on ungreased baking sheets.
8. Preheat oven to 375 degrees.
9. Bake cookies in preheated oven about 8 to 10 minutes. Cool on racks.
10. If desired, frost or ice with Ornamental Frosting.
11. Makes about 8 dozen cookies.
Title: Yogurt With Honey and Walnuts
Ingredients:
- 1/2 walnut halves
- 2 honey
- 6
Instructions:
1. Toast the walnuts in a large skillet over medium heat for 6 - 7 minutes. Allow walnuts to cool and coarsely chop.
2. Spoon yogurt cheese into 6 bowls. Top each with honey and sprinkle with toasted walnuts.
Title: Cinnamon Ice Cream
Ingredients:
- 1 sugar
- 1 1/2 half-and-half cream
- 2 eggs
- 1 heavy cream
- 1 vanilla
- 2 ground cinnamon
Instructions:
1. In a saucepan over medium heat, stir together sugar and half and half.
2. When mixture begins to simmer remove from heat and slowly whisk into eggs. (Pour hot cream mixture slowly, but whisk quickly so that you don't end up with scrambled eggs!).
3. Pour mixture back into saucepan and stir in heavy cream.
4. Continue cooking over medium low heat, stirring constantly until mixture is thick enough to coat the back of a spoon.
5. Remove from heat and whisk in vanilla and cinnamon.
6. Let cool completely in refrigerator.
7. When cooled pour mixture into ice cream maker and freeze according to your ice cream makers instructions.
Title: APPLE CHEESE PIE
Ingredients:
- 8 apples
- 2 lemon juice
- 1 brown sugar
- 2 cinnamon
- 1/2 nutmeg
- 1/8 ground ginger
- 3 cornstarch
- 3 butter
- 1 1/2 sharp cheddar cheese
- 18 milk
- 1
Instructions:
1. Preheat oven to 450ºF. Peel apples and cut them thin. Add lemon juice and mix well. Add the rest of the ingredients and stir gently until well blended.
2. Place a pie crust in a greased-floured pie plate. Add the apple mixture and place another crust on top. Brush a little milk and make a few small incisions to let the steam escape. Place a pie crust shield or foil to protect the crust.
3. Transfer the pie into the preheated oven and bake for 30 minutes or until golden brown. About 10 minutes before then end, remove the pie crust shield. Serve warm with vanilla ice cream.
Title: Oreo-Stuffed Panookie
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla extract
- 1 1/4 all-purpose flour
- 1/2 salt
- 1 baking powder
- 1/2 chocolate chips
- 7 dark chocolate
- 2 sugar
- 2 butter
- 2 cocoa powder
- 2 water
- 1/4 heavy cream
- 1/4 vanilla ice cream
- 1
Instructions:
1. Mix butter and sugar until creamy.
2. Sift flour, baking soda, and salt. Set aside.
3. Add egg and vanilla extract to the butter mixture.
4. Add flour mixture.
5. Stir in the dark chocolate.
6. Divide the dough in half.
7. Spread/press one half of the dough on the bottom of an 8” skillet.
8. Lay out Oreo cookies.
9. Then add another layer of dough on top.
10. Bake at 350F for 20-25mins.
11. TO MAKE CHOCOLATE SYRUP TOPPING.
12. Add bitter chocolate, sugar, butter, cocoa powder, and water into a pan.
13. Simmer at low heat. Stir until smooth.
14. Then add heavy cream and simmer for approximately 3 minutes. Mix thoroughly.
15. TO SERVE.
16. Slice panookie and serve with a scoop of vanilla ice cream and chocolate syrup drizzled on top.
Title: Saucepan Date Rolls
Ingredients:
- 2 butter
- 1 dates
- 3/4 white sugar
- 2 eggs
- 3 pecans
- 1/2 icing sugar
- 1/2
Instructions:
1. Melt butter in a large saucepan.
2. Add dates, sugar and eggs.
3. Cook, stirring constantly, over medium heat until thickened- about 8-10 minutes.
4. Stir in cereal and pecans; mix until thoroughly coated.
5. Cool to room temperature.
6. Sprinkle half the icing sugar onto waxed paper or cutting board.
7. Using half the date/cereal mixture, roll into a log and then roll in icing sugar.
8. Repeat the last two steps using the remaining icing sugar and date/cereal mixture.
9. Wrap logs tightly in plastic wrap and chill until firm- 4 hours or overnight.
10. Cut into 1/4" slices.
Title: Pecan Tassies
Ingredients:
- 1 cream cheese
- 1/2 unsalted butter
- 1 unsalted butter
- 1 all-purpose flour
- 2 granulated sugar
- 2/3 brown sugar
- 1 vanilla extract
- 1 egg
- 1 pecans
Instructions:
1. Preheat oven to 350 degrees F.
2. In small bowl, with mixer at high speed, beat cream cheese with 1/2 cup butter until creamy.
3. Reduce speed to low, add flour and granulated sugar and beat until well mixed.
4. Cover and refrigerate 30 minutes.
5. In medium bowl mix brown sugar, vanilla, salt, egg, pecans and remaining 1 tablespoon or butter until filling is blended.
6. With floured hands, divide dough into 24 equal pieces (dough will be very soft).
7. With floured fingertips, gently press dough pieces evenly onto bottoms and up sides of twenty-four 1 3/4" by 3/4 to 1" ungreased miniature muffin-pan cups.
8. I make hundreds of these cookies every Christmas so I use a wooden tart tamper to form the shells.
9. Spoon a heaping pecan filling into each cup.
10. Bake 30 minutes or until filling is set and edges of crust are golden.
11. With tip of knife, gently loosen tassies from muffin-pan cups and place on wire rack to cool completely.
12. Store tassies in tightly covered container up to 1 week.
Title: Corn Pudding
Ingredients:
- 5 corn
- 1/2 butter
- 1 flour
- 2 sugar
- 1/2 salt
- 4 eggs
- 1 milk
Instructions:
1. Mix all together and put in a casserole dish.
2. Bake @ 350 degrees F for 50 minutes or until toothpick inserted comes out clean.
Title: Zingerman's Magic Brownies
Ingredients:
- 13 butter
- 6 1/2 cake flour
- 1 1/2 flour
- 3/4 baking powder
- 1/2 salt
- 4 eggs
- 2 sugar
- 1 1/4 vanilla
- 1 walnuts
Instructions:
1. Grease a 13x9x2 inch baking pan. Preheat oven to 325.
2. In a heavy small saucepan, heat the butter and chocolate over low heat, stirring, till chocolate is melted and smooth; set aside to cool.
3. In a small bowl sift together flour, baking powder and salt.
4. In a large mixing bowl, beat eggs and sugar with an electric mixer on high speed for 5 minutes or till light yellow and fluffy, scraping side of the bowl occasionally.
5. Add cooled chocolate mixture and vanilla. Beat on low speed until combined. Add flour mixture; beat on low speed until combined, scraping sides of bowl. Stir in walnuts.
6. Spread batter in pan. Bake 30 minutes or until brownies appear set. Cool in pan on wire rack; cut into bars.
Title: Flourless and Sugar-Free Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 Splenda sugar substitute
- 1 egg
- 1 vanilla
Instructions:
1. Preheat oven to 350.
2. mix all ingredients until well blended.
3. using tablespoon, spoon and roll dough into balls and place on non stick cookie sheet.
4. flatten using a fork with criss cross pattern.
5. bake for 8 minutes.
6. let cool before removing from cookie sheet.
Title: Oaty Apple Crisp
Ingredients:
- 1/4 granulated sugar
- 1 lemon juice
- 1/2 cinnamon
- 1/4 nutmeg
- 5 -6 apples
- 1 rolled oats
- 1/2 light brown sugar
- 1/3 all-purpose flour
- 1/2 salt
- 1/3 butter
- vanilla ice cream
Instructions:
1. Preheat oven to 375°F; coat bottom and sides of a 3-quart baking dish lightly with butter.
2. Combine granulated sugar, lemon juice, cinnamon and nutmeg in a medium bowl and mix well.
3. Peel and slice apples to yield about 7 cups. Add apples to sugar mixture and toss to coat. spoon into prepared baking dish.
4. Combine oats, brown sugar, flour and salt in a medium bowl and mix well. Add butter, stirring with a fork until mixture is crumbly. Spread crumb mixture over apple mixture.
5. Bake until browned and bubbly, about 30 minutes.
6. Spoon warm apple crisp into dessert bowls. Top each serving with vanilla ice cream or whipped cream, if desired.
Title: Pf Changs Great Wall of Chocolate Cake
Ingredients:
- 5 flour
- 2 baking powder
- 2 1/2 salt
- 1/4 unsalted butter
- 3/4 sugar
- 1 1/2 vanilla extract
- 2 eggs
- 3 milk
- 1 1/4 bittersweet chocolate
- 18 heavy cream
- 1 1/2 unsalted butter
- 1/3 salt
- 1/4 vanilla extract
- 1
- 1 1/2
Instructions:
1. Cake:.
2. Heat the oven to 350 degrees. Lightly butter 2 - 9" round cake pans. LIne the bottoms of the pans with circles of baking parchment or wax paper. Dust the sides of the pans with flour and tap out the excess.
3. In a microwave-sage bowl, melt the chocolate on High for 1 to 2 minutes, or until melted, stirring halfway through cooking. Set the chocolate aside to cool to room temperature for 10 minutes.
4. In a large bowl, stir the flour, baking powder and salt together with a whisk.
5. In another large bowl, using a handheld electric mixer, beat the butter and sugar until combined. Beat in the melted chocolate and vanilla extract. One at a time, add the eggs, beating well after each addition. Add the flour mixture and milk in thirds, beating until just combined. Scrape the batter into the prepared pans and spread evenly. Bake for 25 to 30 minutes, or until a wooden pick inserted in the center of each layer comes out clean. Transfer the pans to a wire rack. Cool 10 minutes. Carefully invert the cake layers onto the rack and cool completely.
6. To make Frosting:.
7. Place the chocolate into a large bowl.
8. In a saucepan, bring the cream, rspberry jam, butter and salt just to a boil. Pour over the chocolate and let it stand for 1 minute. Whisk until smooth, then mix in the vanilla extract.
9. Cover with plastic wrap and let the frosing thicken overnight at room temperature or refrigerate it for no longer then 1 1/2 hours.
10. To assemble Cake:.
11. Place one layer on a serving plate, Spread frosing over the cake and top with the second cake layer. Frost the outside of the cake first, then the top.
12. Store in refrigerator until ready to serve.
Title: Grandma's Apple Cake
Ingredients:
- 1/4 margarine
- 1 butter
- 1 white sugar
- 1 egg
- 1 flour
- 1 baking soda
- 1/4 baking powder
- 2 salt
- 1/2 apples
- cinnamon
Instructions:
1. Cream together first 3 ingredients.
2. Combine next 4 ingredients and add to creamed mixture.
3. Mix until blended and add apples and cinnamon.
4. Put into greased 8" pan.
5. Bake at 350 degrees for about 40 minutes.