lumicero/recipes-ing2inst huggingface dataset:
Title: Macaroon Pudding
Ingredients:
- 1/2 eggs
- 3 sugar
- 3
- 4
- 1/2
Instructions:
1. Put 4- 5 macaroon cookies in a plastic bag and crush with a rolling pin until fine.
2. Using low heat, heat chocolate and milk in a small saucepan.
3. When chocolate is melted, beat with a small whisk until smooth.
4. Remove from heat.
5. In a separate bowl, beat eggs and sugar together until well blended.
6. Slowly add egg mixture to hot chocolate mixture, whisking constantly and quickly, until completely smooth.
7. Return pan to stove and cook about 10 minutes- until thick, stirring constantly.
8. Turn off heat and add macaroon crumbs to pan.
9. Beat with whisk until smooth and shiny.
10. Cool slightly.
11. Pour pudding into a buttered one-quart baking dish.
12. Refrigerate at least 3 hours.
13. Top with fresh whipped cream to serve.
Title: Baked Apple
Ingredients:
- 6 apples
- 1 flour
- 1 sugar
- 1/2 salt
- 1 baking powder
- 1 egg
- 1/3 butter
- 1 cinnamon
- 1 vanilla
Instructions:
1. Place apples in baking dish.
2. Mix flour, sugar, salt, baking powder, egg together until mealy and sprinkle over apples.
3. Mix and pour last 3 ingredients over topping.
4. Bake at 350 for 40 minutes or until topping is hardened and browned.
5. Add chopped nuts, berries or raisins for a twist.
Title: Almond and Hazelnut Gateau
Ingredients:
- 4 eggs
- 1/2 ground hazelnuts
- 1/2 all-purpose flour
- 1/2 dark chocolate
- 1/3 butter
- 1/2 confectioners' sugar
- 3 1/2
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 375 degrees F/190 degrees Celsius.
2. Grease 2 round 7" cake pans and line the bottoms with baking parchment.
3. Whisk the eggs and superfine sugar in a large mixing bowl for about 10 minutes, or until the mixture is light and foamy.
4. Fold in the ground nuts, strain the flour and fold
5. Pour into the pans.
6. Sprinkle the flaked almonds over the top of one of the cakes.
7. Bake for 15-20 minutes or until springy to the touch.
8. Let the cakes cool slightly in the pans then transfer to wire rack to cool completely Melt the chocolate, remove from heat and stir in the butter and almond extract, fold in the cool whip and mix.
9. Cover the bottom cake with filling and place the almond-covered cake on top.
10. Chill for at least an hour and dust with confectioners' sugar.
Title: Sugar Mace Cookies
Ingredients:
- 1 sugar
- 1/2 butter
- 1 egg
- 1/4 milk
- 1/2 vanilla
- 2 1/4 all-purpose flour
- 2 baking powder
- 1/2 ground mace
Instructions:
1. Cream sugar and butter.
2. Add egg, milk, and vanilla; beat well.
3. Stir together flour, baking powder, mace, and 1/2 teaspoon salt; blend into creamed mixture.
4. Divide in half.
5. Cover; chill 1 hour.
6. Preheat oven to 375 degrees F.
7. On lightly floured surface, roll each half to 1/8-inch thickness, if dough is too soft to roll and cut nicely knead in more flour, a little at a time, until it's a good consistency. .
8. Cut with cookie cutters.
9. Sprinkle with vanilla sugar if using.
10. Bake on ungreased cookie sheet at for 7 to 8 minutes.
Title: Orange Frosting for Cookies
Ingredients:
- 2 confectioners' sugar
- 1 butter
- 1/4 orange zest
- 2 vanilla extract
- 1/2 salt
Instructions:
1. Combine all of the ingredients in a mixer bowl and beat until well-blended.
2. Frost the cookies while warm for a crackly finish, but if you want a more frosting-on-top of a cookie texture, cool the cookies first.
Title: Cherry Pretzel Dessert
Ingredients:
- 2 sugar
- 3/4 margarine
- 3/4 milk
- 2 vanilla extract
- 1 cream cheese
- 1 confectioners' sugar
- 1 cherry pie filling
- 1
Instructions:
1. In a large bowl, combine pretzels, sugar and margarine.
2. Set aside 1/2 cup for the topping.
3. Press the remaining mixture into an ungreased 13x9 pan.
4. In a mixing bowl, beat whipped topping mix, milk, and vanilla at high speed for about 4 minutes or until soft peaks form.
5. Add cream cheese and confectioners sugar and beat until smooth.
6. Spread half of the mixture over the crust.
7. Top with cherry pie filling and the remaining cream cheese mixture.
8. Sprinkle with the reserved pretzel mixture.
9. Refrigerate for at least 4 hours or overnight.
Title: Low Sugar Tiramisu Trifle
Ingredients:
- 1 sugar-free instant white chocolate pudding mix
- 1 sugar-free instant chocolate pudding mix
- 1 skim milk
- 4
- 1 1/2
- 1
Instructions:
1. Mix the two puddings as directed.
2. Cube the cake into 1/2 - 1 inch squares.
3. Layer some of the cake in the bottom of a trifle dish. Drizzle the coffee onto the cake.
4. Layer some of both puddings.
5. Layer some of the cool whip.
6. Repeat. Top with some sifted unsweetened cocoa powder.
Title: Rum Balls
Ingredients:
- 1 powdered sugar
- 1/3 corn syrup
- 3 rum
- 1/3 Bourbon
- 2 1/2 walnuts
- 1 sugar
- 3
- 2
Instructions:
1. Combine melted chcolate, powdered sugar, corn syrup and rum or bourbon.
2. Stir in wafer crumbs and walnuts, blending well.
3. Shape into 1 inch balls.
4. In a small bowl, combine cocoa and sugar.
5. Roll balls in cocoa mixture.
6. Store in an airtight container at least 1 day before serving.
Title: Creamy Orange Trifle
Ingredients:
- 1 unflavored gelatin
- 1 cold water
- 1/2 boiling water
- 6 lemon juice
- 3 sugar
- 1 heavy cream
- 1 orange zest
- 8
- 1/2
Instructions:
1. Stir gelatin into cold water until dissolved. Add boiling water, orange juice and lemon juice. Stir until smooth. Add sugar and continue stirring until dissolved. Refrigerate until mixture starts to thicken, about 1 hour.
2. Whip heavy cream to stiff peaks. Fold into orange juice mixture.
3. Tear cake into bite-size pieces and place in 13x9x2"-inch baking dish. Pour orange juice-whipped cream mixture evenly over cake pieces. Cover and refrigerate overnight.
4. Scatter nuts and orange zest, if desired, over the top and serve.
Title: To-Die-For Nut Bars
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 whole wheat flour
- 1 brown sugar
- 1 baking soda
- 1/4 salt
- 1 butter
- 2 all-purpose flour
- 1
- 3
Instructions:
1. In a large bowl, combine flours, brown sugar, baking soda and salt.
2. Cut in butter until mixture resembles course crumbs. Press into a greased 15x10x1-inch baking pan.
3. Bake at 350 degrees 10-12 minutes or until golden brown.
4. Quickly spread nuts and chocolate chips over crust (it helps to have them combined and just sprinkle the mixture on top).
5. Combine caramel topping with 3 tablespoons flour. Drizzle over nuts and chocolate chips.
6. Bake 12-15 minutes longer or until golden and bubbly.
7. Cool and cut into squares.
Title: Raspberry Jelly Roll Trifle
Ingredients:
- 1/2 sugar
- 1/2 homogenized milk
- 5 sherry wine
- 1/2 rum
- 1/2 vanilla extract
- 1 frozen raspberries
- 6
- 1
Instructions:
1. Make custard: stir powder and sugar in a heavy-bottomed saucepan until blended.
2. Gradually whisk in milk, sherry and rum. Cook over medium heat, stirring frequently, until mixture comes to a boil.
3. Stir constantly until custard thickly coats a spoon, about 2 minutes.
4. Remove from heat and stir in vanilla extract.
5. Press piece of plastic wrap on surface to prevent a skin from forming and chill until cooled.
6. Cut jelly roll into 1/2 inch thick slices.
7. Place over sides and bottom of a slightly rounded glass bowl that will hold 3 L.
8. Cover cake with half of custard then layer of whipped cream.
9. Add some raspberries, then another layer of cake; cover with remaining custard.
10. Refrigerate, covered, for at least 6 hours or overnight.
11. Before serving, spoon whipped cream over trifle and drizzle with raspberry sauce.
12. Decorate with raspberries.
Title: cream cheese swirled cake
Ingredients:
- 2 cream cheese
- 2 sugar
- 1 egg
- 1 milk
- 1/2 butter
- 2
Instructions:
1. Heat oven to 350.
2. Grease 8- or 9-inch square pan.
3. In small bowl, combine all topping ingredients; beat until smooth.
4. Set aside.
5. Beat 1 egg in medium bowl.
6. Add all remaining cake ingredients; stir until well blended.
7. Pour into greased pan.
8. Drop spoonfuls of filling over batter.
9. With knife, swirl filling into batter; turn some of batter over top of filling.
10. Bake at 350 degrees for 35 to 45 minutes, or until topping is set.
11. Cool in pan on wire rack for 30 minutes or until completely cooled.
12. Cut into squares.
13. Store in refrigerator.
Title: Lemon Pudding Cake With Fresh Mixed Berries
Ingredients:
- 1 unsalted butter
- 2/3 eggs
- 2 2% buttermilk
- 2/3 lemon juice
- 2 lemon zest
- 1 all-purpose flour
- 1/4 salt
- 1/4 fresh raspberry
- 1 fresh blueberries
- 1 fresh blackberries
- 1 confectioners' sugar
- 2
Instructions:
1. Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).
2. In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined.
3. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time.
4. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
5. Bake for 50 - 60 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate.
6. Serve with fresh berries and dust with powdered sugar.
Title: Gooseberry Date Pie
Ingredients:
- 1 gooseberry
- 2 1/4 sugar
- 1 1/2 water
- 1 dates
- 1 cinnamon
- 1/4 salt
- 2 cornstarch
- 1
Instructions:
1. Wash and pick over goosberries; add 1 3/4 cups sugar and water.
2. Cover and simmer until tender.
3. Drain, reserving juice.
4. Measure 2 cups of berries and add to dates.
5. Mix together remaining sugar, cinnamon, calt and cornstarch.
6. Add 1 cup of gooseberry juice and cook until thick and clear.
7. Add gooseberries and dates; gently stir and cool.
8. When cool, pour int baked pastry shell and garnish with sweetened whipped cream.
Title: Banana Mug Cake
Ingredients:
- 1/4 maple syrup
- 1 vanilla extract
- 1 all-purpose flour
- 1/4 salt
- 3 cinnamon
- 1 sugar
- 1
- 1 1/2
Instructions:
1. Combine the mashed bananas, maple syrup, vegetable oil, and vanilla extract.
2. Combine the flour, salt, sugar, and cinnamon. Beat into the wet ingredients.
3. Pour the batter into a greased mug.
4. Microwave on high for 1 minute or until a toothpick inserted in the center comes out clean. Cool slightly before consuming.
Title: Coconut Cupcakes With Key Lime Frosting
Ingredients:
- 3 eggs
- 1/2 coconut oil
- 1/2 sea salt
- 1/2 baking soda
- 1/2
Instructions:
1. In a small bowl blend eggs, coconut oil and agave nectar with a hand mixer.
2. Pulse in coconut flour, salt and baking soda.
3. Allow batter to sit and thicken just a bit.
4. Line a cupcake tin with unbleached baking cups.
5. Spoon ¼ cup cupcake batter into each cupcake liner.
6. Bake at 350° for 20-25 minutes.
7. Remove cupcakes from oven and allow to cool for 20 minutes.
8. Frost with Key Lime Icing and serve.
Title: White on White Cupcakes
Ingredients:
- 24 white chocolate chips
- 1 egg
- 1 pure vanilla extract
- 1 unsalted butter
- 1/3 powdered sugar
- 1 milk
- 3 white chocolate
- 1
- 8
- 3
- 3 -4
- 1
- 6 -8
Instructions:
1. Heat oven to 350. Line cupcake cups with paper liners.
2. Melt white chocolate chips in the microwave on 50% power until melted, stirring occasionally. Set aside to cool slightly.
3. Place the cake mix, milk, oil, egg, egg whites, vanilla and melted white chocolate in a large mixing bowl and blend on low speed with electrix mixer for 30 seconds.
4. Scrape down sides; increase speed to medium and beat for 2 minutes more.
5. Fill each cup 2/3 full and place in oven.
6. Bake the cupcakes until they are golden brown and spring back when lightly pressed with your finger, 17 to 20 minutes.
7. Remove the pans from the oven and cool on wire rack for 5 minutes before removing cups from pans. Cool competely before frosting.
8. To make frosting:
9. Place butter in a medium mixing bowl and blend at low speed with an electric mixer for 30 seconds.
10. Add powdered sugar, milk and almond extract and blend on low speed until incorporated. Increase speed to medium and beat until light and fluffy, one minute more. Add up to 1 tablespoon more milk if frosting seems too thick.
11. To make chocolate curls:
12. Set bar of chocolate, flat side up, on counter for 1 hour at room temperature to soften.
13. Drag a vegetable peeler across the bar toward you in long strokes to make curls. Use to garnish cupcakes.
Title: Sugar Free Mini Whoopie Pies
Ingredients:
- 1 eggs
- 3 water
- 3/4
- 1/2
- 1
Instructions:
1. Heat oven to 350 degrees. LIne cookie sheets with parchment paper.
2. Beat cake mix, eggs, water and oil in large bowl with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
3. Drop batter onto prepared cookie sheets, preferable using a medium scoop (2 Tablespoon). Spread batter into 2 1/4 inch diametere circles, 2 inches apart. BAke 7 to 10 minutes or utnil center is set. Cook 1 minute on cookie sheet. Remove from parchment paper, cook completely on wire rack.
4. Beat frosting from container until fluffy in a medium bowl. Add Cream cheese and whip together if using.
5. Place half of pies flat side up. Spread with 2 Tablespoons filling in center of each. Top with remaining pies, rounded side up. Press gently to spread filling. Chill if using cream cheese, or serve if not. makes 24 whoopie pie.
Title: Margarita Cupcakes
Ingredients:
- 1 lime zest
- 2
- 3
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350.
2. Combine cake mix, oil, eggs and margherita mix.
3. Mix in lime zest.
4. Divide into cupcake cups.
5. Bake for 20-22 minutes or until toothpick comes out clean.
Title: Crock Pot Self-Frosting Chocolate Cake
Ingredients:
- 1 warm water
- 1 eggs
- 3 sugar
- 2
- 1/3
- 1/4
- 3
Instructions:
1. Combine cake mix, 3/4 cup water, oil and eggs in greased crock pot.
2. Mix nuts into batter.
3. Mix together chocolate syrup, sugar and 1/4 cup warm water and drizzle over batter.
4. Cover and cook on low for 2-3 hours.
Title: Berry Crumble Bake
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1 1/2 blueberries
- 1/2
- 2
Instructions:
1. Mix everything but the berries together.
2. Put 2/3 of the batter into your bakingtray, slightly pulling upp at the edges.
3. Pour blueberries into the tray and decorate with the rest of the batter (you can flatten it out and make lines to put in crosses over the berries, i like cutting out flowers or hearts or just crumble it over).
4. Bake at 200°C for 20 minutes or until golden.
5. Enjoy not completely cooled off with vanila icecream or whipped cream (or both).
Title: Norwegian Hazelnut Cake
Ingredients:
- 5 hazelnuts
- 6 butter
- 3 eggs
- 1 1/2 sugar
- 1 vanilla
- 2 flour
- 2 1/4 baking powder
- 1/2 half-and-half
- 1 salt
- 1 vanilla
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Lightly grease bottom only of a 10-inch springform pan.
3. Reserve 8 whole hazelnuts for garnish.
4. With a blender or food processor, grind hazelnuts to a coarse meal (makes about 1 1/3 cups).
5. Reserve 1 Tablespoon ground hazelnuts for garnish.
6. Melt butter; set aside to cool.
7. In a large bowl, beat eggs, sugar and 1 teaspoon vanilla until thick and lemon colored, about 2-3 minutes.
8. Lightly spoon flour into measuring cup; level off.
9. Add flour, baking powder, and ground hazelnuts; mix well.
10. Continue beating, adding cooled, melted butter gradually until well blended.
11. (Mixture will be quite thick).
12. Spread batter in prepared pan.
13. Bake for 35-45 minutes or until toothpick inserted in center comes out clean.
14. Cool 15 minutes; remove sides of pan.
15. Run long knife under cake to loosen from pan bottom; invert onto serving plate.
16. Allow to cool about 30 minutes, covered with light cloth towel.
17. To prepare glaze, bring half-and-half and salt just to a boil; remove from heat.
18. Stir in chocolate chips and 1/2 teaspoon vanilla until melted and smooth.
19. Spread glaze over top of cake, allowing some to drizzle down the sides.
20. Sprinkle reserved ground hazelnuts around the top edge of the cake.
21. Halve reserved whole hazelnuts; arrange around top edge of cake over nut garnish.
22. Store in a tightly closed cake container as this cake will dry out.
23. I have also frozen it successfully.
Title: Double Chocolate Brownies
Ingredients:
- 10 unsalted butter
- 1 granulated sugar
- 2 1/3 all-purpose flour
- 1 1/4 eggs
- 3 pure vanilla extract
- 4 salt
- 1 1/2
- 1/8
Instructions:
1. Preheat oven to 350. Butter a 9 x 13 inch baking pan. Line the bottom and up two sides with a single sheet of parchment paper, letting the paper overhang the two long sides of the pan by an inch or so.
2. Place a large pot filled with an inch or two of water over low heat and bring to a gentle simmer. Combine the chocolate and diced butter in a stainless steel or glass bowl. Set the bowl over the pot. Stir occasionally until melted. Remove bowl from the top of the pot and set aside to cool slightly.
3. Meanwhile, in a large bowl, beat the eggs just until the yolks and whites are blended. Whisk in the sugar and beat until the mixture is creamed together (slightly thickened and pale). Stir in the vanilla.
4. Sift together the flour, cocoa and salt. Set aside.
5. Pour the chocolate into the egg and sugar mixture, stir to blend well. Add the flour mixture in three additions, using a spatula to gently fold in each addition before adding the next.
6. Scrape the batter into the pan and place in the center of the oven. Bake for approximately 35 minutes, or until a tester inserted in the center of the brownies comes out clean. Transfer pan to wire rack and let cool completely before cutting. Use the parchment overhang to lift from pan.
Title: Pumpkin Pudding
Ingredients:
- 1/2 whole wheat flour
- 1 cornstarch
- 1 vanilla
- 1 honey
- 3 milk
- 1 1/2 salt
- 1/4
Instructions:
1. Blend all ingredients thoroughly. Distribute among 6 custard cups and bake at 350F for 30-45 minutes.
2. Serve with coconut.
Title: Cream Cheese Fruit Dressing
Ingredients:
- 250 cream cheese
- 2 salt
- 1 icing sugar
- 1 sweet sherry
- 1/2
Instructions:
1. Allow cream cheese to stand at room temperature to soften.
2. Mash with a fork and work in the orange juice.
3. Flavour with salt and icing sugar and blend in the sherry.
Title: Wheat-Free Shortbread
Ingredients:
- 290 butter
- 55 golden brown sugar
- 225 eggs
- 110
- 2
Instructions:
1. Beat sugar & butter until creamy.
2. Add eggs one at a time.
3. Add rice flour & ground almonds.
4. Mix with hands and press into a cookie sheet.
5. Bake for 15 minutes at 350f.
Title: Cracker Barrel Banana Pudding
Ingredients:
- 1 1/2 sugar
- 1/2 all-purpose flour
- 2 all-purpose flour
- 1/2 salt
- 4 milk
- 5 butter
- 4 vanilla extract
- 2 bananas
- 1
- 7
- 1
Instructions:
1. In a large saucepan over medium-low heat, combine sugar, flour, salt and milk. Stir until completely blended.
2. When the mixture begins to boil, cook for 2 minutes, stirring constantly as it begins to thicken.
3. Remove from the heat and add 1/2 cup for the hot mixture to the beaten egg yolks; stir until blended.
4. Place unused pudding mixture back on the stove over medium heat and add egg yolk mixture back into the saucepan; continue to cook, stirring, for 3 minutes.
5. After 3 minutes, turn the heat off, add butter and vanilla, and beat with a whisk until blended. Remove from stovetop and let cook for about 10 minutes,.
6. Spray a 13x9" baking pan with cooking spray and arrange the vanilla wafers to cover the bottom and sides of the pan. Slice bananas and cover wafers with banana slices. Pour pudding into pan, covering bananas and wafers.
7. Allow banana pudding to cool in refrigerator. When pudding has set, cover with whipped topping.
Title: Coffee Sponge Cake
Ingredients:
- 3/4 cake flour
- 2 cake flour
- 3/4 baking powder
- 1/8 salt
- 1/2 milk
- 3 eggs
- 2/3 sugar
- 1/2 vanilla extract
- 2 instant coffee granules
- 2 water
- 2 instant coffee granules
- 1 sugar
- 1/4 warm water
- 1/4 Kahlua
Instructions:
1. Butter side and bottom of a 9" round pan; line bottom with parchment paper.
2. Sift flour, baking powder and salt together; set aside.
3. Heat milk in a small saucepan over low heat until 150°F (pretty hot, but don't let milk boil); remove from heat.
4. While milk is heating, beat eggs in a large bowl until yolks and whites are well-combined.
5. Add sugar, then beat on high speed for about 4 mins until mixture is light, fluffy and thickened.
6. Turn to low speed and beat in vanilla and dissolved coffee.
7. Add in flour mixture, mixing until just incorporated.
8. Slowly add in hot milk, continue mixing (low speed) until mixture is smooth (batter will be thin).
9. Turn the batter into prepared pan.
10. Bake in the middle rack of a preheated oven at 350°F for 25 mins until the top feels firm when touched lightly, and a toothpick inserted in the center of cake comes out with just a few crumbs clinging to it.
11. Cool cake for 5 mins in the pan.
12. Loosen the side of the cake from the pan using a small knife, and invert the cake onto a wire rack.
13. Remove the parchment paper from the bottom of the cake and replace it loosely on the cake.
14. Let the cake cool thoroughly, top side down.
15. To make the syrup: Dissolve coffee granules and sugar in warm water (mix in a small bowl), then stir in the Kahlua/brandy.
16. Assembly: Cut the sponge cake into 2 layers with a long serrated knife; set bottom layer onto a cake board/lazy susan.
17. Brush top of 1st layer generously with syrup, and fill with the desired filling/frosting.
18. Brush the 2nd layer of cake with syrup and set it on top of the filling, syrup side down.
19. Brush the top of the cake with remaining syrup and frost the top and side as desired.
Title: Strawberry Dessert
Ingredients:
- 1 instant vanilla pudding
- 1 sour cream
- 1 strawberries
- 2
Instructions:
1. mix pudding according to directions,blend sour cream with the pudding mixture.
2. in large dessert dish layer cake, pudding, and strawberries till gone, ending layers with the strawberries.
3. best if chilled overnite.
Title: Moist Moist Yellow Cake
Ingredients:
- 2 1/2 flour
- 1 1/2 baking powder
- 1 salt
- 1/4 baking soda
- 3/4 butter
- 1 3/4 sugar
- 2 vanilla
- 3 eggs
- 3 milk
- 1
Instructions:
1. Heat the oven to 350°F Coat 9x13 pan with butter and flour, and tap out any excess flour. Set aside.
2. Combine flour, baking powder, salt, and baking soda in a small bowl and whisk break up any lumps. Set aside.
3. Place butter in the bowl and mix on medium-high speed until fluffy and light in color, about 3 minutes. Add sugar and vanilla, and continue to beat another 5 minutes. Add yolks one at a time, letting each incorporate fully before adding the next. Scrape down the sides of the bowl.
4. Add whole eggs in the same manner, allowing 1 minute between additions. Scrape down the sides of the bowl and the paddle.
5. Add 1/2 of the flour mixture, and turn the mixer to low speed, mixing until the flour is just incorporated. Add 1/2 of the milk, and mix until just incorporated. Continue with remaining flour mixture and milk, until all ingredients are incorporated and smooth.
6. Pour in prepared pan and bake until cake edges slightly pull away from the pan and a cake tester inserted in the center comes out dry with just a few crumbs, about 35 to 40 minutes.
7. Remove the pan from the oven and let cool on a wire rack, about 10 to 15 minutes. Run a knife around the perimeter of cake, and turn out onto the rack to cool completely (at least 1 1/2 hours) before frosting.