lumicero/recipes-ing2inst huggingface dataset:
Title: Whipped Cream Frosting
Ingredients:
- 1 heavy cream
- 1 icing sugar
- 1 vanilla
- 1/2 instant coffee
- 1 lemon, rind of
- 1/2 orange, rind of
- 1 rum
- 1/2 Bourbon
- 1
- 3/4
- 1 -2
Instructions:
1. Using both a chilled bowl and chilled beaters, beat the cream until frothy.
2. Add the icing sugar and vanilla gradually while beating.
3. Whip until light and a thick enough consistency to spread as an icing.
4. Use immediately.
Title: Upside-Down Lemon Meringue Pie
Ingredients:
- 4 unsalted butter
- 1/4 cream of tartar
- 1 sugar
- 8 sugar
- 1 lemon zest
- 4 fresh lemon juice
- 6 heavy cream
- 1 sugar
- 1 lemon
- 1
Instructions:
1. Crust: Preheat oven to 300 degrees with rack in center. Lightly brush a 9-inch pie plate with butter. Whisk together egg whites and 1 tablespoon cold water with a mixer on high speed until foamy, about 30 seconds. Add cream of tartar and continue to beat until soft peaks form, about 1 minute. Gradually add sugar and beat until thick, glossy peaks form, about 5 minutes.
2. Transfer egg-white mixture to prepared pie plate; spread along bottom and up sides to form crust. (Don’t spread past rim of pan.) Bake meringue until crisp and light golden on outside, about 40 minutes. Turn off heat and let cool in oven 1 hour, then transfer to a wire rack and let cool completely.
3. Filling: Meanwhile, whisk egg yolks in a medium saucepan (off heat) until thickened and pale yellow, 1 to 2 minutes. Whisk in sugar and lemon zest and juice. Place over medium heat and cook, stirring constantly with a wooden spoon, until mixture is very thick, about 10 minutes. Transfer to a large bowl. Cover with plastic wrap, pressing it directly onto surface of curd. Refrigerate until thoroughly chilled, at least 1 hour and up to 1 day.
4. Whisk curd until smooth. Whip cream with a mixer on high speed until soft peaks form, about 30 seconds. Working in batches, gently fold whipped cream into curd. Fill meringue crust with lightened curd; smooth top. Refrigerate, loosely covered, at least 8 hours and up to 1 day.
5. Topping: Whip cream and sugar with a mixer on high speed until stiff peaks form, about 40 seconds. Spread over pie. Finely grate lemon zest over top. Slice with a chef’s knife, wiping blade between cuts, and serve.
Title: Gingerbread Tres Leches Cake
Ingredients:
- 2 eggs
- 2 ginger beer
- 2 ginger powder
- 1 sweetened condensed milk
- 1 evaporated milk
- 1 heavy cream
- 2
Instructions:
1. Mix gingerbread mix, eggs and ginger beer.
2. Pour in deep 9x13 pan. (Must be a deep pan to hold the milks while soaking.).
3. In separate bowl, combine milks and ginger powder.
4. Bake according to directions on box.
5. When cake is finished baking, poke small holes in cake and slowly pour milk mixture over cake until pan is full. Slightly lift cake in pan to allow milk mixture to soak under the cake.
6. Let cake sit in refrigerator overnight.
7. Top with Cool Whip or fresh whipped cream.
Title: Pineapple-Banana Upside-Down Cake
Ingredients:
- 2 butter
- 3/4 brown sugar
- 1 all-purpose flour
- 1 granulated sugar
- 1/2 baking powder
- 1 baking soda
- 1/2 ground cinnamon
- 1/2 salt
- 1/4 banana
- 1 egg
- 2
- 1
Instructions:
1. Preheat oven to 375°F.
2. Melt butter in a 9-inch cast-iron skillet and sprinkle evenly with the brown sugar.
3. Remove from heat.
4. Drain pineapple slices over a bowl, reserving 1/2 cup juice.
5. Place 1 pineapple ring in center of skillet Cut remaining pineapple rings in half and arrange around the center pineapple ring.
6. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and the salt.
7. Combine reserved juice, banana, oil, and egg and stir with a whisk.
8. Add pineapple juice mixture to flour mixture, stirring until combined.
9. Pour over the pineapple, into the skillet.
10. Bake for 30 minutes or until wooden pick inserted in center comes out clean.
11. Invert onto a wire rack and serve while still warm or at room temperature.
Title: Triple Chocolate Mousse Cake
Ingredients:
- 3/4 all-purpose flour
- 1 all-purpose flour
- 3/4 cocoa powder
- 6 eggs
- 1 sugar
- 2 unsalted butter
- 5 bittersweet chocolate
- 5 white chocolate
- 5 heavy cream
- 1 1/2 heavy cream
- 3 3/4 sugar
- 1/4
Instructions:
1. ---makethe chocolate genoise----:[You can also use your favorite Chocolate American Butter Cake if you don't feel comfortable with the genoise] preheat the oven to 350 degrees F.
2. butter a 9" springform pan, put a round of parchment in the bottom, butter again and flour.
3. Sift the cocoa and flour into a medium bowl, whisk to combine, set aside.
4. Fill a pot one third full with water and bring to a simmer.
5. Comine the eggs and sugar in the bowl of an electric mixer.
6. Place the bowl over the simmering water (bowl should not be touching the water) and whisk until the mixture is warm to the touch.
7. Transfer the bowl to the mixer and, using the whisk attachment, beat on medium speed until the mixture triples in volume and forms a thick ribbon when the whisk is lifted-- about 8 minutes.
8. In four batches, sift the flour mixture into the egg mixture and quickly, but gently, fold the flour in.
9. (this may take some practice).
10. Fold in the butter, scrape into prepared pan.
11. Bake cake for 20-25 minutes, until it's just pulled away from the sides and the top springs back when lightly touched.
12. Cool in the pan for 10 minutes then unmold cake on a cooling rack and allow to sit until room temperature.
13. Leave the cake on the bottom of the springform pan.
14. ---Make the Sugar Syrup----: Combine the 1/4 cup of sugar with 1/4 cup of water in a small sauce pan.
15. You can flavor the syrup with a liquer if desired.
16. Almond or hazlenut works well with this cake.
17. Bring to a boil (be sure to cook off all alcohol if using a liquer).
18. Let cool to room temperature.
19. ---Makethe Mousses----: Chop the chocolate and place in three medium bowls.
20. Bring the cream to a boil in a small sauce pan.
21. Pour a half cup of hot cream into each of the bowls of chocolate.
22. Whisk each until smooth (it's nice to have a helper for this;-).
23. Let the chocolate mixtures cool for 15 minutes, should be a warm room temperature.
24. Meanwhile whip the 3 3/4 cups of cream and refrigerate.
25. When all is cool gently fold 1/3rd of the cream into each of the chocolates, refrigerate.
26. ---Assemblethe cake----: Using a long serrated knife cut the cake horizontally into three layers.
27. Install side of springform pan.
28. Brush sugar syrup onto the bottom layer, spread the milk chocolte mousse onto the cake.
29. Place 2nd cake layer ontop of the mousse and brush with syrup.
30. Spread white chocolate on this layer.
31. Finally, put the top on the cake and spread dark chocolate mousse.
32. Cover and refrigerate for a minimum of four hours or up to 24 hours.
33. Garnish with white chocolate curls before serving.
34. I've kept this cake for a couple days with good results, but it is at it's peak the same day it's made.
Title: Thumbprint Cookies
Ingredients:
- 1/2 light brown sugar
- 1/2 shortening
- 1/2 unsalted butter
- 2 vanilla extract
- 2 eggs
- 2 all-purpose flour
- 1/2 salt
- 2 ground pecans
- 1
Instructions:
1. Cream the brown sugar, shortening, butter and vanilla.
2. Add egg yolks one at a time until fully incorporated.
3. Sift flour and salt until combined.
4. Add th dry ingredients to the creamed butter and sugar.
5. Lightly whisk egg whites until slighly frothy.
6. Form dough into 1 inch balls and put into the egg whites, then into the nuts.
7. Place balls 1/2 inch apart on an ungreased sheet pan and make an indent with your thumb or spoon.
8. Bake at 350 for 10 minutes or until LIGHTLY golden brown, if you take them past lightly golden the cookie will be dry.
9. Cool for about 10 minutes on a wire rack, and then fill with jelly or jam.
Title: Poached Pears in Wine Sauce
Ingredients:
- 1 Burgundy wine
- 1/2 red currant jelly
- 3 ground cinnamon
- 1/2 ground allspice
- 1/2 ground cloves
- 1/4 pears
- 4
Instructions:
1. Peel, halve, and core the pears.
2. Combine all other ingredients in a saucepan, stir, and bring to a boil.
3. Reduce heat to low, add pears, and cover.
4. Simmer for approximately 10 minutes (until pears are tender), turning pears often.
5. Let pears cool slightly in pan.
6. Transfer pears to a serving dish and spoon the poaching liquid over.
7. Serve warm or chilled.
Title: Low Carb Kiss Cookies
Ingredients:
- 1 crunchy peanut butter
- 1 Splenda sugar substitute
- 1 egg
- 1
Instructions:
1. Pre-heat oven to 350°.
2. Place all peanut butter, Splenda and egg in a mixing bowl.
3. Mix well.
4. Scoop out by teaspoon fulls and form 1/2- inch balls.
5. Place on cookie sheet and bake for 8-10 minutes.
6. Unwrap kisses while cookies are baking.
7. While warm place Carb Alternatives Hershey Kiss on top.
Title: Cupid Kisses - Gorgeous Cupcakes With a Romantic Touch!
Ingredients:
- 1 1/4 sugar
- 1/2 margarine
- 2 eggs
- 2 1/3 self raising flour
- 6 -9 baking powder
- 1 cream of tartar
- 1 salt
- 1/2 milk
- 1 vinegar
- 2
- 1
- 300
Instructions:
1. Preheat the oven to 180 c / 350°F.
2. In a large bowl, beat the sugar, margarine & eggs until creamy. Add the food colouring, milk mixed with vinegar + the other tsp of vinegar & set aside.
3. Into another bowl, sift the dry ingredients.
4. Slowly add the wet ingredients to the dry, mixing very well to incorporate.
5. Line bun / cupcake trays with paper cases & carefully fill 1/2 - 3/4 way full. Place in oven.
6. After 14 minutes, turn the tray around then continue cooking for 4 minutes. Check they're done with a toothpick & allow to cool on thge side.
7. Once cooled, cut a circular piece out of the top. Fill the hole with whipped or squirty cream. Take the circular piece & cut in half - place on top of the cream to look like a kiss!
Title: Peppermint Marshmallow Pudding!
Ingredients:
- 1 heavy cream
- 1 marshmallows
- 1/2 pecans
- 2
- 2/3
Instructions:
1. This is really a lot easier when made in blender, so get that blender out!
2. Crush the vanilla wafers in blender to make extra fine crumbs *if* necessary.
3. Set crumbs aside.
4. Chop marshmallows in blender.
5. Add the pecans inches.
6. Crush candy finely.
7. Whip heavy cream into mixture.
8. Combine well.
9. Line a 7x10-inch pan with vanilla cookie crumbs, saving some.
10. Pour the marshmallow mix over crumbs.
11. Pour remaining crumbs over mixture.
12. Refrigerate for several hours.
Title: Classic Oatmeal Cookies
Ingredients:
- 1 unsalted butter
- 1 light-brown sugar
- 1 granulated sugar
- 2 eggs
- 1 pure vanilla extract
- 3 old fashioned oats
- 1 all-purpose flour
- 1/2 wheat germ
- 1 baking soda
- 1 baking powder
- 1 1/2 raisins
Instructions:
1. Heat oven to 350 degrees. Line baking sheets with Silpats; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add eggs; mix on high speed to combine. Mix in vanilla; set aside.
3. Combine oats, flour, wheat germ, baking soda, and baking powder in a large bowl. Stir to combine. Add the flour mixture to the butter mixture, and beat on low speed to combine, 10 to 15 seconds. Remove bowl from mixer, and stir in dried fruits and nuts.
4. Using a large metal scoop, drop dough onto prepared sheets, about 2 inches apart. Bake until golden and just set, about 18 minutes. Transfer sheets to wire rack to cool.
Title: Gluten Free Oatmeal Raisin Cookies
Ingredients:
- 2 potato starch
- 1 arrowroot
- 1/2 xanthan gum
- 1 butter
- 3/4 white sugar
- 3/4 light brown sugar
- 3/4 eggs
- 2 vanilla essence
- 1 baking soda
- 1 1/4 cinnamon
- 1 salt
- 3/4 rolled oats
- 1/2 raisins
- 2 3/4
- 1
Instructions:
1. Preheat oven to 375 F (190 C).
2. In large bowl, cream together butter and sugars until smooth.
3. Beat in the eggs and vanilla until fluffy.
4. Stir together four, baking soda, cinnamon and salt.
5. Gradually beat into butter mixture.
6. Stir in oats and raisins.
7. Place teaspoonfuls on cookie sheet. They will spread a little.
8. Bake 8-10 minutes or until golden brown.
9. Place on rack to cool.
Title: Banana Doghnuts
Ingredients:
- 10 bananas
- 1 flour
- 4 sugar
- powdered sugar
Instructions:
1. Peel and mash the bananas. Add flour and sugar and mix until smooth.
2. Heat a frying pan with the vegetable oil to frying temperature. Add spoonfuls of the banana mixture, and fry until golden on one side. Flip, and cook until golden on the other side.
3. Be careful of splashes of hot oil. When the donuts are done, place them on paper towels to absorb excess oil.
4. Coat with powdered sugar if you wish.
Title: RHUBARB-RAISIN CLAFOUTI Elma Hart
Ingredients:
- 3 butter
- 3/4 rhubarb
- 1 raisins
- 2 water
- 1 milk
- 12 sugar
- 3 eggs
- 2 vanilla
- 1 salt
- 2/3 flour
- 2 flour
- powdered sugar
Instructions:
1. Preheat oven to 350.
2. Butter 8" baking pan.
3. Melt 3 T butter in large heavy skillet.
4. Add rhubarb, raisins, 6 T sugar, and 2 T water; cook til rhubarb is just tender, stirring occasionally, about 8 minutes.
5. Drain and reserve juice.
6. Add enough milk to juice to measure 1 1/4 c liquid.
7. Combine remaining 6 T sugar, eggs, vanilla and salt in a blender.
8. Add milk mixture and flour and blend.
9. Pour batter into prepared pan.
10. Drop rhubarb mixture by dollops onto batter.
11. Bake til tester inserted into center comes out clean, about 45 minutes.
12. Cool slightly.
13. Dust with powdered sugar.
14. Serve warm with a scoop of vanilla ice cream, if desired.
Title: Autumn Maple Pecan Layer Cake With Penuche Fudge Frosting
Ingredients:
- 3/4 butter
- 1/3 sugar
- 3 eggs
- 1/2 pecans
- 1 1/2 maple syrup
- 3 1/3 self-rising flour
- 3/4 hot water
- 1/2 butter
- 1 soft brown sugar
- 1 instant coffee powder
- 1 maple syrup
- 2 evaporated milk
- 1 pure vanilla extract
- 1 confectioners' sugar
- 2 -3 pecans
- 1/2 pecan halves
- 9
Instructions:
1. Preheat the oven to 350F degrees. Butter 2 8-inch round cake pans, and line them with parchment paper.
2. In a large mixing bowl, beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Gradually add the maple syrup, stirring until smooth. Alternately add the flour and the hot water, a little at a time, stirring gently until combined and smooth. Stir in the chopped walnuts.
3. Divide the batter between the two prepared pans, and bake in a 350F degree preheated oven for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean.
4. Let the cakes cool in their pans on a rack for 8 to 10 minutes, then carefully unmold them and allow them to cool completely on the rack.
5. At this point, you can individually wrap the completely cooled cakes in cling wrap, place in an airtight container, and refrigerate or freeze them until needed. Allow the cakes to defrost completely before filling and frosting them.
6. Make the frosting shortly before you want to frost the cake, as it will get harder with time.
7. For the frosting/filling, melt the butter in a large saucepan over medium heat. Add the brown sugar and bring to a boil over medium-high heat, stirring all the while; continue to boil and stir for about 1 minute, until sugar is dissolved and mixture is thickened (watch carefully). Off the heat, and whisk in the coffee powder, the 1 tablespoon maple syrup, 2 tablespoons milk, and the maple and vanilla extracts, stirring well to combine. Allow to cool slightly, then gradually add the powdered sugar, beating after each addition, until smooth and glossy and of the desired spreadable consistency; beat in a little milk, a tablespoon at a time, if it gets too thick.
8. Place one of the cakes onto a cake plate or pedestal, and spoon some of the frosting/filling over the top, spreading evenly with a flat spatula; sprinkle with chopped pecans. Place the other cake on top and evenly spread the remaining frosting over the top of the cake. Decorate the top of the cake with the pecan halves. Just before serving, you may adorn the plate with autumn leaves as desired.
9. This cake is best eaten the day it's frosted.
10. Makes about 8-10 slices.
Title: Icky-sticky Coconut Puddings
Ingredients:
- 1 golden brown sugar
- 1/2 butter
- 7 dark rum
- 3 unsweetened coconut milk
- 1/4 milk
- 1/2 sweetened coconut
- 1/2 dates
- 1/4 baking soda
- 1/2 sugar
- 1/2 butter
- 2 egg
- 1 self-rising flour
- 1/2 self-rising flour
- 2 vanilla extract
- 1/2 vanilla ice cream
Instructions:
1. For sauce: Combine brown sugar, butter, cream and rum in medium saucepan over medium heat, stirring, until sugar dissolves.
2. Boil 3 minutes, stirring frequently.
3. Remove from heat.
4. Stir in nuts.
5. For puddings: Preheat oven to 350°F Butter six ¾-cup custard cups.
6. Combine coconut milk (or milk), coconut and dates in small saucepan over medium-high heat.
7. Bring to boil.
8. Remove from heat.
9. Stir in baking soda (mixture will bubble).
10. Set aside.
11. Beat sugar and butter in large bowl until blended.
12. Beat in egg.
13. Stir in flour, coconut mixture and vanilla.
14. Divide among prepared cups.
15. Bake until tester comes out with some moist crumbs attached, about 25 minutes.
16. Using handle of wooden spoon, poke hole in centre of each pudding.
17. Pour ¼ cup sauce over each pudding and into hole.
18. Bake until sauce has soaked in and puddings are set, about 5 minutes.
19. Transfer to rack and cool slightly.
20. Serve warm with ice cream.
Title: Kathy's Light & Fluffy Frosting
Ingredients:
- 3 heavy whipping cream
- 8 Jell-O pudding mix
- 1/3 - 1/2 granulated sugar
Instructions:
1. Combine instant pudding with sugar (important for non clumping).
2. Have mixing bowl ready along with hand or counter top mixer).
3. Add sugar/pudding mix with liquid heavy whipping cream and mix immediately until desired consistancy.
4. For creamer/fluffier frosting use more cream.
5. For thicker use less cream.
Title: Paint for Sugar Cookies
Ingredients:
- 1 powdered sugar
- 1
Instructions:
1. Mix whipping cream and powdered sugar.
2. Divide into cups and add food coloring of your choice.
3. Paint directly on any rolled sugar cookie before you bake them.
Title: Char's Quick and Easy Peach Cobbler
Ingredients:
- 4 water
- 8 cinnamon
- 2 nutmeg
- 1 sugar
- 1 butter
- 2
- 1/2
Instructions:
1. Preheat oven 350° and prepare 9x13 pan.
2. Half 2 of the pie crust to line 9x13 pan.
3. Add peaches evenly.
4. Mix cinnamon, nutmeg, sugar in the water.
5. Spread mixture evenly on peaches.
6. Dot with butter.
7. Lattice remaining pie crust on top.
8. Dust with desired cinnamon sugar.
9. Bake 40 minutes.
Title: Banana Split Bites
Ingredients:
- 1 banana
- 2 peanuts
- 2
Instructions:
1. Lay banana coins on a large plate or platter. Evenly top with yogurt, followed by peanuts.
2. Freeze until yogurt is firm, about 1 hour.
Title: Banana Rice Pudding Served with a Raspberry Coulis
Ingredients:
- 1/2 milk
- 1 vanilla pod
- 1 pudding rice
- 1/2 caster sugar
- 1 cinnamon
- 2 creme fraiche
- 1/2 honey
- 1 banana
- 1 brown sugar
- 375 raspberries
- 1 1/2 icing sugar
Instructions:
1. Place milk into saucepan with vanilla pod, bring to the boil.
2. Pour in rice and sugar and stir.
3. Add a pinch of cinnamon.
4. Grease an ovenproof dish and pour in rice pudding then grease a small circle of greaseproof paper (this will stop a skin from forming). Put in a preheated oven 160C for 2 hours.
5. Raspberry sauce: Place raspberries in a food processor with the icing sugar and blend to a smooth pouring consistency.
6. Strain the sauce to remove the seeds and put aside. Take the pudding out of the oven and mix in the creme fraiche. Mash the banana and mix with the pudding.
7. Add honey and crushed nuts and mix.
8. Then pack pudding into a ramekin dish, sprinkle the top with brown sugar and place under the grill.
9. Place ramekin on to a plate and decorate with the sauce. Garnish with fresh sprigs of mint.
Title: Moist Xmas Pudding
Ingredients:
- 250 margarine
- 1 1/4 butter
- 4 brown sugar
- 1 eggs
- 1 pie apple
- 1 plain flour
- 1 1/2 cinnamon
- 1 nutmeg
- 1/2 allspice
- 1/2 ginger
- 1/2 golden syrup
- 1 sweet sherry
- 2
- 1/2
Instructions:
1. Cream butter and sugar together. Beat in eggs.
2. Add fruit alternatively with combined flour, breadcrumbs and spices. Fold in remaining ingredients.
3. Pour mixture into a microwave 1.5 litre pudding bowl.
4. Cook for 30 minutes on MED LOW/DEFROST.
5. Cover outside edge of bowl with 2cm wide foil collar. Continue cooking 10-15 minutes on MED LOW/DEFROST.
6. Allow to stand 10 minutes before turning out.
Title: Mocha Layer Cake
Ingredients:
- 1 eggs
- 1 water
- 4 water
- 1 Cool Whip Topping
- 1/2 butter
- 3/4 margarine
- 1/2 light corn syrup
- 1
- 2
- 1
Instructions:
1. HEAT oven to 350 degrees F.
2. BEAT cake mix, dry pudding mix, eggs, sour cream, oil and 1/2 cup each flavored instant coffee and water in large bowl with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 minute or until well blended. Chop 4 chocolate squares; stir into batter. Pour into 2 greased and floured 9-inch round pans.
3. BAKE 40 to 45 minute or until toothpick inserted in centers comes out clean. Cool in pans 10 minute Remove from pans to wire racks; cool completely.
4. STIR remaining 1/4 cup flavored instant coffee into COOL WHIP. Stack cake layers on plate, spreading COOL WHIP mixture between layers. Microwave butter, corn syrup and remaining chocolate and water in medium microwaveable bowl on HIGH 1-1/2 min.; stir until chocolate is completely melted. Spread over top of cake, allowing glaze to drip down side.
Title: Fresh Apple Cake
Ingredients:
- 6 -8 apples
- 2 sugar
- 2 1/4 flour
- 2 eggs
- 1 baking soda
- 1 vanilla
- 1 cinnamon
- 1 nutmeg
- 1 allspice
- 1 raisins
- 1
Instructions:
1. Cut apples into slices in a large bowl.Add sugar mix let sit 5 minutes.Add eggs and oil and vanilla.
2. In a separate bowl mix dry ingredients.Slowly add dry mix to Apple mix.
3. Pour into a 10x13 or a bunt pan.Bake 350° 35-45 minutes.or until knife comes out clean.
Title: Orange Raisin Cake
Ingredients:
- 1 orange
- 1 raisins
- 1/2 walnut pieces
- 1/2 shortening
- 1 sugar
- 2 eggs
- 2 all-purpose flour
- 1/2 salt
- 1 buttermilk
- 1 baking soda
- 1 vanilla
- 1 sugar
Instructions:
1. Grease a 13x9x2 inch baking pan; set aside. Use a vegetable peeler to remove the zest from the orange. Juice the orange, reserving 1/3 cup; set aside. In a food processor place the zest, raisins, and walnut pieces. Cover and process until finely ground; set aside.
2. In a large bowl with an electric mixer on med to high speed beat together the shortening and 1 cup sugar until combined. Add eggs and beat until combined. In a small bowl stir together the buttermilk and baking soda until soda is dissolved. Add to flour mixture with vanilla and beat until combined. Stir in raisin mixture. Spoon batter into prepared pan.
3. Bake in a 350 degree oven for 30 minutes.
4. Meanwhile, in a small bowl stir together 1 cup sugar and reverved orange juice until combined. Remove cake from oven. Pour sugar mixture over cake. Return to oven; bake for 8 to 10 minutes more or until topping is bubbly. Cool on wire rack.
Title: Chocolate Cake in a Mug
Ingredients:
- 4 sugar
- 4 flour
- 2 egg
- 1 milk
- 3
- 2
Instructions:
1. Mix dry ingredients very well in mug.
2. Add egg and mix well or you will have bits of egg white in your cake.
3. Add liquids and mix well. Make sure you have no pockets of dry ingredients remaining.
4. Microwave on high about 2 minutes. Cake is done 15 - 30 seconds after rising.