lumicero/recipes-ing2inst huggingface dataset:
Title: Super Easy New York Style Cheesecake With Sour Cream Topping
Ingredients:
- 5 cream cheese
- 3 flour
- 2 lemon peel
- 5 eggs
- 2 sugar
- 1 3/4 vanilla
- 1/4 sour cream
- 1/2 sugar
- 1 vanilla
- 2
- 1
Instructions:
1. Preheat oven to 300 degrees.
2. Soften cream cheese, and then combine all ingredients, ending with the eggs. Pour into a springform pan (9-12 inch. depending on the height you'd like) and bake 60 minutes at 300 degrees. Remove cake and pour on topping. Return to oven until this is lightly browned, about 10-15 minutes. Remove from oven and allow to cool. Best when refrigerated overnight.
Title: Lindsey's Key Lime Glaze
Ingredients:
- 1 confectioners' sugar
- 2 lime juice
- 1/2
Instructions:
1. Soften cream cheese in the microwave for 1 minute. To me it's faster than leaving it out to soften.
2. Mix cream cheese with confectioners sugar one cup at a time so it all will blend well.
3. Add key lime juice (or plain lime juice, that's all I had) and mix.
4. Use for whatever purpose you want. I'm soaking my pound cake with it to make it extra yummy!
Title: Whole Wheat S'more Cookies
Ingredients:
- 3 whole wheat flour
- 1 1/2 white whole wheat flour
- 3/4 golden brown sugar
- 1/2 salt
- 2 baking soda
- 1/2 eggs
- 1 buttermilk
- 1 1/2 dark molasses
- 1/2 vanilla extract
- 1 1/2 unsalted butter
- 1 mini marshmallows
- 3/4 walnuts
Instructions:
1. Preheat oven to 350°F
2. Line 3 large rimmed baking sheets with parchment paper.
3. Whisk flour, sugar, salt, and baking soda in large bowl.
4. Whisk eggs, buttermilk, molasses, and vanilla extract in medium bowl; whisk in butter.
5. Add egg mixture to dry ingredients, stirring until dough is evenly moistened.
6. Stir in chocolate chips, marshmallows, and nuts.
7. Drop cookie dough by rounded tablespoonfuls onto prepared sheets, spacing about 3 inches apart (about 12 cookies per sheet).
8. Bake cookies, 1 sheet at a time, until golden brown, dry to touch, but still slightly soft, about 15 minutes.
9. Let cookies cool on sheets 10 minutes.
10. Transfer cookies to racks and cool (cookies will firm up).
11. DO AHEAD: Can be made 2 days ahead. Store in airtight container at room temperature.
Title: Churros Con Chocolate (Spanish)
Ingredients:
- 1 water
- 1/3 lemon rind
- 1 salt
- 1 flour
- 1 sugar
- 200 dark chocolate
- 1 milk
- 1 sugar
Instructions:
1. For the Churros: In a saucepan, combine first 4 ingredients (water,oil,rind,salt) and bring to a boil.
2. Skim out the rind, add flour and beat mixture with a wooden spoon on low flame until the batter becomes smooth and then congeals into a ball.
3. Remove from flame and put batter in a pastry bag and pipe long strips or rings of it into deep, hot oil.
4. Fry in deep oil until golden brown, remove and drain.
5. Cut into short strips and dust with sugar.
6. For the chocolate: combine the chocolate, sugar and milk in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until chocolate melts and the mixture is smooth. If you like your chocolate thicker, lessen the milk a bit.
7. Pour in a cup. Dunk the churros in it and eat! Enjoy!
Title: Brandied Peach Cake I - Lower Fat and Calories but Not in Taste
Ingredients:
- 1 peach brandy
- 1 baking soda
- 1 low-fat buttermilk
- 1 vanilla
- 1 flour
- 2 1/4 cinnamon
- 1 pumpkin pie spice
- 1 baking powder
- 1 eggs
- 3 salt
- 1 sugar
- 1 unsweetened applesauce
- 1/3 pecans
- 2/3 sugar
- 1 low-fat buttermilk
- 1/4 vanilla
- 1/3 baking soda
- 1/2 butter
- 1/4 peach brandy
- 2
Instructions:
1. Soak peaches in a closed container in the fridge overnight. Drain when ready to bake and reserve the brandy for the sauce.
2. Preheat oven to 350 degrees.
3. Lightly butter/flour a 9x13 pan or 4 mini loaf pans.
4. Dissolve baking soda in buttermilk and add vanilla.
5. Mix flour, spices and baking powder together.
6. In standing mixer or larger mixing bowl with electric beater, beat egg yolks; mix with salt, sugar, oil and applesauce. Mix buttermilk mixture inches.
7. Add flour/spice mixture in a bit at a time until well blended on low.
8. Add pecans and brandied peaches.
9. Beat egg whites separately and fold in gently to batter.
10. Pour into 9x13 pan or 4 mini loaf pans.
11. Set pan(s) on a baking sheet and bake at 350 for 45-55 minutes. Cake is done when knife inserted into center comes out almost clean.
12. When cake is almost finished baking, assemble ingredients for sauce in saucepan. Bring to a boil, stirring slowly frequently, and turn off heat. When cake is finished, pour 2 Tbsp of sauce over each mini loaf and allow to absorb, or 1 Tbsp sauce over each slice of cake.
Title: Oatmeal Cookies
Ingredients:
- 2 eggs
- 1 flour
- 1 brown sugar
- 1 baking soda
- 1 baking powder
- 1 cinnamon
- 1 vanilla
- 1 water
- 1 1/2 oats
- 6 margarine
Instructions:
1. Melt margarine
2. Add eggs, cinnamon, baking powder and soda, and vanilla.
3. Mix in flour in half cup intervals.
4. Add brown sugar all at once (to help ease the pain of stirring add water, be sure not to add to much water)
5. Finally, add the oats.
Title: Ww Peppermint Whoopie Pies
Ingredients:
- 2 all-purpose flour
- 1/2 baking soda
- 1 1/2 salt
- 1/2 unsalted butter
- 1/2 sugar
- 1 egg
- 1 low-fat buttermilk
- 1/2 light corn syrup
- 1 cream of tartar
- 1 1/3 vanilla extract
- 4 confectioners' sugar
- 1
- 1/2
- 2
Instructions:
1. Preheat oven to 350°F Line 4 large baking sheets with parchment paper.
2. Sift flour, cocoa, baking soda, and salt in bowl. With electric mixer on med speed beat butter 1 minute. Add sugar and beat 4 minutes.
3. Reduce speed to low. Beat in egg and peppermint extract until blended.
4. Alternately add flour mixture and buttermilk, beginning and ending with flour mixture and beating until just blended.
5. Drop 12 scant tablespoons of batter onto baking sheet 1 1/2 inches apart. Bake until cookies are springy to touch, 10-12 minutes.
6. Slide parchment paper onto rack, let cool. Repeat to make 48 cakes.
7. Peppermint Filling - Place corn syrup in a small saucepan. Cover and cook over high heat 4 minutes.
8. Meanwhile combine egg whites and cream of tarter in large metal bowl of stand mixer. With whisk attachment on med-high speed, beat until soft peaks form. Turn off mixer/.
9. Uncover pan and boil syrup, without stirring, until it reaches 230F (thread stage) on candy thermometer, 8-10 minutes. Immediately remove pan from heat. With mixer on low speed, add hot syrup in slow steady steam along side of bowl, beating until well blended. increase speed to med-high. Beat mixture until bowl feel lukewarm to touch, 12-14 minutes. Turn mixer off, add sifted confectioners sugar, vanilla extract and peppermint extract. With mixer at med speed, beat just until smooth. Add green food coloring, beating just until blended.
10. With metal spatula remove cakes from parchment paper. Spread filling evenly over flat side of 24 cookies.
11. Return cookies to on baking sheet, CHILL until filling is set about 30 minutes. Serve at room temperature. If making ahead, transfer cookies to airtight containers with wax paper between layers. Cover and store at room temperature up to 1 week.
Title: Honey Sponge Cupcakes
Ingredients:
- 2 eggs
- 50 sugar
- 50 honey
- 100 cake flour
- 40 unsalted butter
Instructions:
1. Place eggs, sugar and honey in a bowl set over a basin of gently simmering water.
2. Allow mixture to heat till 40°C/104°F.
3. Beat with hand-held mixer till creamy and thick.
4. Continue beating at low speed for about 2 minutes.
5. Remove big air bubbles so that there will not be any holes in the cake.
6. Sift cake flour and gently fold into the egg mixture. Try not to deflate the batter.
7. Slowly add melted butter.
8. Mix well, again try not to deflate the batter, and pour into greased/lined muffin cups till 3/4 full.
9. Bake at 180°C/350°F for about 20 minutes.
10. NOTE: Honey caramelizes faster, thus the cupcakes darken quickly.
11. However, do not remove from oven too soon, make sure that they have finish baking.
12. Finished cupcakes should feel springy (spring back when lightly pressed).
13. May use toothpick test too.
Title: Chocolate Sheet Cake
Ingredients:
- 2 flour
- 1 cinnamon
- 2 sugar
- 1 baking soda
- 1/2 - 1 butter
- 1/2 Crisco shortening
- 4 cocoa powder
- 1 water
- 1/2 buttermilk
- 2 eggs
- 1 vanilla
Instructions:
1. Preheat oven to 350F degrees.
2. Put flour, cinnamon,sugar and soda in a large mixing bowl.
3. In a medium saucepan put margarine Crisco, and cocoa powder and water.
4. Bring to boil and pour over first mixture.
5. Mix well.
6. Add buttermilk, eggs and vanilla.
7. Mix.
8. Pour into well greased and floured 11 x 16" sheet pan.
9. Bake for 20 minutes.
10. Icing with Sheet Cake Icing.
Title: Shortbread Cookies
Ingredients:
- 1 1/2 butter
- 3/4 sugar
- 2 brown sugar
- 3 1/2 flour
Instructions:
1. MIx all ingredients and split mixture in half.
2. Make two long ropes about an 1 1/2" wide and slice through dough. Size of slices up to you.
3. Place on Cookie sheet. Poke with fork twice.
4. Bake at 300 for 20-25 minutes.
5. Allow to cool and you're ready to eat them!
Title: Imperial Rice Pudding
Ingredients:
- 2 gelatin
- 3 milk
- 3 rice
- 8 sugar
- 2 vanilla essence
- 1 powdered sugar
- 200
- 4
Instructions:
1. Soak gelatin in little warm water and then melt on low heat.
2. Boil milk and add prepared rice, remove from heat and mix in the sugar and almond paste; let it cool and then add the essence and gelatin.
3. Refrigerate the mixture until semi set.
4. Whip fresh cream with powdered sugar until stiff over ice cubes.
5. Mix the cream with the semi set milk mixture, pour is a serving bowl decorate with almonds and cherries.
6. Put it in the refrigerator to set.
Title: Apple Strudel (apfelstrudel)
Ingredients:
- 1 1/2 all-purpose flour
- 1 egg
- 1/4 salt
- 1 1/2 warm water
- 1/3 unsalted butter
- 1/4 sugar
- 1/4 ground cinnamon
- 1/2 tart apples
- 1 lemon juice
- 5 raisins
- 1 walnuts
- 1/4 confectioners' sugar
- 1
Instructions:
1. TO MAKE THE STRUDEL DOUGH, measure the flour into a large bowl and make a well in the center of it.
2. In a small bowl, beat the egg, salt, oil, and water until blended.
3. Pour the liquids into the well in the flour and mix until a soft dough forms.
4. Pick up the dough with one hand (coat your hand lightly with oil to prevent sticking) and slap the dough into the bowl or onto a lightly oiled surface about 100 times.
5. (Or place the dough into an electric mixer with dough hook and beat at high speed for 10 minutes.) The dough will be sticky at first, but then will become elastic and will leave the board and hands clean.
6. Divide the dough into 2 lightly oiled bowls and let rest, covered, for 10 minutes.
7. Cover a table with a smooth, plastic tablecloth and rub very lightly with an oil-soaked cloth.
8. Dust one of the parts of dough lightly with flour and invert the bowl onto the plastic tablecloth-covered surface.
9. Dust the top with flour.
10. Pat the dough down as flat as possible, then with a lightly floured rolling pin, roll out to make a circle about 10 inches across.
11. Working from the underside of the dough with palms up, gently and slowly stretch the dough until measure 30 inches each way and is paper thin.
12. Brush the dough with 2 tablespoons of the melted butter.
13. Using the plastic tablecloth really makes it so much easier.
14. MAKE THE FILLING.
15. In a small bowl, mix the crumbs, 1/4 cup of the sugar, and 1/2 teaspoon of the cinnamon.
16. Sprinkle the dough evenly with 2 tablespoons of this mixture.
17. In a large bowl, mix the apples with the lemon juice, the remaining sugar, and cinnamon.
18. Sprinkle the dough with half the apple mixture and half the raisins and the chopped walnuts, leaving about one-quarter of one end of the dough uncovered, and 6 inches from 2 OPPOSITE ENDS uncovered.
19. Lift the 2 OPPOSITE SIDES of unfilled edges up over the filling.
20. Brush the fold edges with 1 tablespoon more of the melted butter.
21. Starting from the FILLED EDGE of the dough, lift the plastic cloth so that the strudel will roll up, rolling toward the UNFILLED EDGE of the dough, forming a roll.
22. Place the roll on a buttered baking sheet with the seam side down.
23. Brush the roll with 1 tablespoon more melted butter.
24. REPEAT the stretching, filling and rolling procedure with the SECOND HALF of the dough and the remaining filling ingredients.
25. Preheat the oven to 400 F.
26. Bake for 35 to 45 minutes or until golden brown.
27. Dust with confectioners' sugar.
28. Cut in slices to serve.
29. The Great Holiday Baking Book Beatrice Ojakangas.
Title: Mocha Pudding Cake
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 2 salt
- 3/4 granulated sugar
- 3/4 milk
- 1 unsalted butter
- 4 egg
- 1 vanilla extract
- 1 brown sugar
- 3/4 brewed coffee
- 3/4
Instructions:
1. Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch square baking dish with cooking spray and set aside.
2. Combine flour, 3/4 cup of the cocoa, baking powder, and salt in a medium bowl. In a large bowl, whisk together 1/2 cup of the granulated sugar, milk, butter, egg, and vanilla until combined and smooth. Add flour mixture to milk mixture and whisk until just combined (some lumps may remain).
3. Transfer batter to the prepared baking dish and spread evenly. Combine remaining 1/4 cup cocoa, remaining 1/4 cup granulated sugar, and brown sugar in a small bowl until well mixed, then sprinkle over batter. Pour coffee over batter, do not stir, and place in the oven.
4. Bake until cake is bubbling, puffed, and set at the edges but still a bit loose in the middle, about 25 minutes. Remove to a rack and let cool 5 minutes before serving.
Title: Black Forest Parfait
Ingredients:
- 3 cream cheese
- 1/3 cherry juice
- 2 skim milk
- 12 sour pitted cherries
- 3 sugar-free instant chocolate pudding mix
- 1 cornstarch
- 6 Equal sugar substitute
Instructions:
1. Blend cream cheese with 1/4 cup skim milk on low speed of electric mixer, until smooth. Add remaining milk and pudding mix. Mix 1 or 2 minutes or until smooth.
2. Mix cornstarch in cherry juice until dissolved. Add to cherries and cook until it boils for 1 minute. Remove from heat and stir in Equal.
3. Alternately spoon pudding and cherries into parfait dishes, ending with pudding. Garnish with 2 cherries.
Title: Gramma's Fudge Cake
Ingredients:
- 1/2 butter
- 2 margarine
- 3/4 eggs
- 1 sugar
- 1/2 vanilla
- 2 flour
- 1 baking powder
- 1 walnuts
- 1 butter
- 2 margarine
- 1 1/4 water
- 1 icing sugar
- 1 vanilla
Instructions:
1. Mix together eggs, butter, sugar and vanilla.
2. Add flour, cocoa and bakingg powder.
3. Add walnuts.
4. Bake in lightly greased 8x8 pan at 350F for 25-30 minutes.
5. Icing: Mix all ingredients together until smooth.
6. Spread over cake when cooled.
Title: Vanilla Bean Lamingtons
Ingredients:
- 6 eggs
- 2/3 caster sugar
- 1/3 cornflour
- 1/2 plain flour
- 1/3 self-raising flour
- 1 vanilla bean
- 1 vanilla extract
- 4 confectioners' sugar
- 1/2 butter
- 1 milk
- 2/3 coconut
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease 8x8 square pan.
3. Beat eggs in medium bowl with electric mixer about 10 minutes, or until thick and creamy.
4. Gradually beat in sugar, dissolving between additions.
5. Add vanilla extract and scrape vanilla bean seeds into the mixture (Be sure to save the bean husk for vanilla sugar.mmm!)
6. Sift together flours in separate bowl.
7. Fold in flour to the wet mixture.
8. Spread mixture in prepared pan.
9. Bake for about 30 minutes.
10. Turn onto wire rack to cool.
11. Icing:
12. Sift icing sugar and cocoa into heatproof bowl, stir in butter and milk.
13. Stir over pan of simmering water until icing is of coating consistency.
14. Cut cake into 16 squares, dip squares into icing, drain off excess icing, toss squares in coconut.
15. Place lamingtons on wire rack to set.
Title: The Skinny Girl With Fat Appetite Apple Turnovers
Ingredients:
- 2 lemon juice
- 1 granulated sugar
- 3 all-purpose flour
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/4 phyllo pastry
- 8 granulated sugar
- 2 ground cinnamon
- 1/4
Instructions:
1. Mix all filling ingredients.
2. Place stacked sheets of phyllo on a flat surface and cover with plastic wrap to keep from drying out.
3. Place 1 phyllo sheet on work surface. Lightly coat with nonstick cooking spray. Top with another sheet. Cut lengthwise in three 4-inch-wide strips. Move strips apart. Mound 1 heaping tablespoon filling at one end about 1-inch from corner. Fold opposite corner at same end over filling, forming a triangle. Continue folding your way up the strip, as you would a flag, to the end.
4. Repeat with remaining phyllo and the filling. You'll have 12 turnovers. (Can be made ahead up to this point and frozen on a tray or cookie sheet. When firm, pack in plastic bags.).
5. To bake freshly made or frozen turnovers: Heat oven to 400-degrees F. Lightly coat a cookie sheet with nonstick cooking spray.
6. Arrange turnovers seam-side down on prepared cookie sheet. Lightly spray tops with cooking spray. Sprinkle with cinnamon sugar. Bake 15 - 17 minutes, or until golden. Remove to wire rack to cool.
Title: Heavenly Chocolate Pudding
Ingredients:
- 3 1/2 butter
- 2 margarine
- 3 1/2 golden syrup
- 1/2 dark muscovado sugar
- 1 milk
- 1 egg
- 7 7/8 cocoa powder
- 1 self-raising flour
- 1/4 ground cinnamon
- 4 baking soda
- 4 milk
- 1 golden syrup
- 3 1/2 dark chocolate
Instructions:
1. Butter the inside of a 1.2 litre (5 1/2 cup) pudding bowl and line the base with a disc of buttered greaseproof paper (parchment paper).
2. Melt the butter, syrup and sugar in a saucepan.
3. Remove from the heat and stir in the milk and egg.
4. PUDDING:
5. Add the cocoa to the flour, then pour this mixture into the pan with the cinnamon and soda.
6. Pour the mixture into the pudding bowl, cover tightly with foil and steam for 1 1/4 hours.
7. SAUCE:
8. Just before the end, heat the sauce ingredients until melted, stirring all the time.
9. PUDDING & SAUCE ASSEMBLY:
10. Turn the pudding out (run a knife around the inside of the bowl if necessary) and discard the paper disc.
11. Pour the sauce over the top and serve immediately.
Title: Isle of Wight Farmhouse Cake
Ingredients:
- 8 flour
- 4 butter
- 4 sugar
- 4 sultanas
- 4 raisins
- 4 currants
- 1 mixed spice
- 1/2 salt
- 1 egg
- 1 bicarbonate of soda
- 1/4 milk
- 1/4
- 3
Instructions:
1. Set oven to 350*F or Mark 4.
2. Well greate a 2 lb loaf tin.
3. In a bowl, rub the fat into the flour until it resembles fine breadcrumbs.
4. Add all the dry ingredients and fruits except the soda and mix well.
5. slightly warm the milk in a pan and add the soda. Make a well in the centre of the mixture, add the milk and the well beaten egg and stir thoroughly together.
6. Put the mixture into the loaf tin and arrange a few slices of peel along the top.
7. Bake for 2 to 2 1/2 hours until nicely brown and a skewer pushed into the center comes our clean.
8. Leave to stand for a few minutes and then turn out onto a rack to cool.
Title: Best Choc Chip Cookies
Ingredients:
- 180 butter
- 1/3 sugar
- 1/2 sweetened condensed milk
- 1 1/2 self-raising flour
- 250 white chocolate chips
- 1/2
Instructions:
1. Preheat oven to 180ºC.
2. Beat butter and sugar until creamy, beat in condensed milk. Add flour, stir until combined.
3. Add dark and white choc bits, mix well.
4. Roll heaped teaspoonfuls of mixture into small balls, place on greased trays, press gently with fork.
5. Bake for 15 minutes until golden.
Title: Choose a Cookie Dough
Ingredients:
- 2 1/2 flour
- 1/2 shortening
- 1 brown sugar
- 1/2 butter
- 1/2 sugar
- 2 eggs
- 1 vanilla
- 1/2 baking soda
Instructions:
1. Basic Directions:
2. In a large mixing bowl beat the shortening and butter with a mixer on medium to high speed for 30 seconds.
3. Add the brown sugar, granulated sugar and baking soda. Beat until fluffy.
4. Add eggs and vanilla, beat until combined.
5. Beat or stir in flour.
6. Use the dough immediately, or cover and chill for up to 24 hours.
7. Drop slightly rounded tablespoon of cookie dough 2 inches apart onto an ungreased cookie sheet.
8. Bake at 375°F, for 10-12 minutes, or until the edges are lightly browned.
9. Remove the cookies and cool on a wire rack.
10. Makes about 48 cookies.
11. Fruit Oatmeal Rounds:
12. Prepare dough as directed, but substitute 1 cup of rolled oats for 1 cup of flour.
13. Stir 1 teaspoon of ground cinnamon into flour mixture.
14. Also stir a 6 ounce package of mixed dried fruit bits or raisins into the dough.
15. Bake as directed.
16. Peanut Butter Buddies:
17. Prepare dough as directed, but add 1/2 cup peanut butter along with eggs and vanilla.
18. Also, stir a 12 ounce package of peanut butter chips in to dough.
19. Bake as directed.
20. Malted Milk Treats:
21. Prepare dough as directed, but substitute 1/4 cup instant malted milk powder for 1/4 cup of flour.
22. Also, stir in 1 1/2 cups chopped-up malt balls into dough.
23. Bake as directed.
24. Macadamia Mania:
25. Prepare dough as directed, but stir 2 cups of coarsely chopped white chocolate baking bar and 3 1/2 ounce of Macadamia nuts into dough.
26. Bake as directed.
27. Double Chocolate Delights:
28. Prepare dough as directed, but substitute 1/3 cup of unsweetened cocoa powder for 1/2 cup of flour.
29. Also, stir a 12 ounce package of semi-sweet chocolate chip pieces into dough.
30. Bake as directed.
31. Chocolate Candy Cookies:
32. Prepare dough as directed, but stir 2 cups of candy-coated milk chocolate pieces into dough.
33. Bake as directed.
34. Super-Chunk Chippers:
35. Prepare dough as directed, but stir 1 cup of coarsely chopped semi-sweet chocolate, 1 cup coarsely chopped milk chocolate and 1 cup chopped pecans into the dough.
36. Drop dough from a 1/4 cup measuring cup about 4 inches apart onto an ungreased cookie sheet.
37. Flatten the cookies slightly with a spoon.
38. Bake for 13-15 minutes, or until the edges are slightly browned.
39. Make 18 cookies.
40. Note:
41. To make a variation in advance, wrap the dough in freezer wrap, and freeze for up to 6 months.
42. Before baking, thaw dough overnight in the refrigerator.
43. Bake as directed.
Title: Easy Mexican-Style Chocolate Cake
Ingredients:
- 2 unbleached flour
- 1/4 dark brown sugar
- 1 baking soda
- 1/2 ground cinnamon
- 1 cardamom powder
- 1 ground cloves
- 1/4 anise seed
- 1/8 margarine
- 1/2 butter
- 1/2 water
- 1/2 buttermilk
- 1 eggs
- 1/2 pure vanilla extract
- 2 confectioners' sugar
- 1
- 1/4
Instructions:
1. Preheat oven to 350 degrees. Butter and flour a 12" x 18" inch pan.
2. In a large bowl, stir together the flour, Mexican chocolate, both sugars, baking soda and spices.
3. In a separate bowl beat the butter or margarine, oil, water, buttermilk, eggs and vanilla, until smooth. Stir the dry ingredients into the butter/egg mixture just until moistened. Pour the batter evenly into the greased pan.
4. Bake for 25-30 minutes, or until a toothpick inserted into the center of cake comes out clean.
5. Allow to cool. Dust with powdered sugar and garnish with toasted slivered almonds if desired.
6. Yield: One large 12" x18" cake, but I usually cut the recipe in half to make an 8" x 8" cake.