lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate-Covered Strawberry Shortcake
Ingredients:
- 1/4 heavy cream
- 1/3 light corn syrup
- 1 strawberries
- 4 sugar
- 1 fresh lemon juice
- 4 heavy cream
- 1/4 powdered sugar
- 2 vanilla extract
- 1/2
- 2
- 1/2
Instructions:
1. Prepare shortcakes using Recipe #360946, recipe #360946 but add in the chopped chocolate after cutting in the butter.
2. For the chocolate sauce:.
3. Bring cream and corn syrup to a simmer in a small saucepan over medium heat. Place chocolate in a bowl and pour cream mixture over. Let stand briefly to melt, then whisk until smooth.
4. Strawberries:.
5. Crush thawed strawberries in a bowl with a potato masher. Stir in fresh berries, sugar, and lemon juice. Let stand for at least 30 minutes or upt to overnight.
6. Whipped Topping:.
7. Beat cream, powdered sugar and vanilla together in a bowl with a hand mixer until soft peaks form.
8. To Assemble:.
9. Halve shortcakes horizontally; coat cut sides with berry juices. Place bottoms on serving dishes, cut side up, then top with chocolate sauce, berries, whipped cream and remaining shortcake halves.
Title: Watermelon Basket Fruit Salad
Ingredients:
- 1 watermelon
- cantaloupe
- honeydew melon
- seedless grapes
- nectarine
- strawberry
- blueberries
- raspberries
- blackberry
- plum
- orange
- lime slices
- grapes
- melon balls
- cherries
Instructions:
1. Take a sharp knife and slice a small thin piece off the bottom of your melon.
2. This will allow the finished basket to sit flat on a plate or table without rolling.
3. Next, take the tip of your knife (you can also use your pumpkin decorating tool out if you have one) or garnishing tool and score the watermelon in half, horizontally.
4. Then mark a strip of about 1 1/2- 2" wide that will form the handle of your basket.
5. If you have trouble seeing the score lines, you might want to try using a marker.
6. Next, take your garnishing tool and start cutting around the melon on the lines.
7. The garnishing tool naturally makes V shaped cuts, which makes doing a basket like this a breeze.
8. If you do not have a garnishing tool, use a small knife and make the V cuts one side at a time.
9. You could also forget the V and make straight cuts.
10. To make separating the melon easier, and the finished product neater, turn your garnishing tool over, and go over the cuts in the opposite direction.
11. Carefully separate the cut sides from the body of the watermelon.
12. If you used a marking pen and there are any residual marks left, a handy way to get rid of them is to use a new emory board and gently sand them off.
13. Take a melon baller and hollow out the inside of the watermelom.
14. After removing all the edible parts, take a large spoon and gently scrape out the sides of your"basket".
15. Be care not to scrape too thinly on the handle, as you want it to have some stability, even though you will never try to carry it this way.
16. Mix the watermelon balls (or pieces, if you don't have a melon baller) with other ripe fresh fruits.
17. To make the handle garnish, thinly slice lemons, limes or oranges and use a toothpick to affix them, along with a grape, melon ball or cherry, to the watermelon.
18. Keep any extra fruit in a ziplock back and refill as it goes down!
Title: Chocolate-Almond Torte With Strawberry Sauce
Ingredients:
- 1 matzo meal
- 3/4 sugar
- 1 1/4 eggs
- 6 orange zest
- 2 vanilla extract
- 1/2 cream of tartar
- 1 frozen raspberries in light syrup
- 1/4 sugar
- 4 strawberry
- 1 fresh strawberries
- 2 fresh raspberry
- 1 confectioners' sugar
Instructions:
1. Torte:.
2. Preheat oven to 350 degrees. Lightly oil 9-in. springform pan. In food processor, finely grind almonds, matzo cake meal and 1/2 cup of the sugar.
3. In large bowl, with electric mixer on high speed, beat egg yolks and 1/2 cup of the sugar until pale and thick, about 4 minutes. With mixer on low speed, beat in zest, juice and vanilla.
4. In large bowl, with clean beaters, beat egg whites and cream of tartar until soft peaks form. Gradually beat in remaining sugar; beat until stiff, shiny peaks form.
5. Stir almond mixture into egg-yolk mixture. Fold in egg-white mixture and chocolate until no white streaks remain. Pour into prepared pan. Bake 50 minutes or until cake tester inserted in center comes out clean. Let cool in pan on rack 10 minutes. Run knife around edges of cake to loosen; remove pan sides. Let cool completely.
6. Sauce:.
7. In blender or food processor, process raspberries in syrup and the sugar until smooth. With spatula, press through fine-mesh sieve. Stir in sliced berries.
8. To serve:.
9. Garnish with small fresh strawberries and fresh raspberries; dust lightly with kosher confectioners' sugar, if desired. Serve sauce on the side.
10. Note:.
11. To make kosher confectioners' sugar, combine 1/2 cup granulated sugar and 2 teaspoons potato starch in blender or food processor. Process 2 minutes or until powdery.
Title: Spiced Chai Tea Pudding
Ingredients:
- 3 1/2 water
- 1 whole cloves
- 1 cardamom seed
- 1 star anise
- 1/2 ground ginger
- 8 tea bags
- 1 sweetened condensed milk
- 1/4 cornstarch
- 3
- 2
Instructions:
1. In large saucepan, combine water, cloves, cardamom, star anise and ginger. Bring to a boil. Add tea bags; remove from heat. Let steep 10 minutes. Remove tea bags (do not squeeze).
2. In large bowl, combine 1/4 cup of the sweetened condensed milk and cornstarch; whisk until well blended. Stir in remaining sweetened condensed milk. With fine strainer, strain hot tea mixture into milk mixture; stir to mix. Discard spices. Return tea mixture to same saucepan. Cook over medium heat, stirring, until mixture comes to a boil. Boil 1 to 2 minutes or until slightly thickened.
3. Beat egg yolks in medium bowl. Slowly whisk hot pudding into yolks. Return mixture to saucepan. Bring to a boil over medium heat. Boil 30 to 60 seconds, stirring gently.
4. Spoon into 6 (10-oz.) individual serving dishes. Cover; refrigerate 1 to 2 hours. Garnish with almonds. Store in refrigerator.
5. TIP *To toast almonds, heat oven to 350°F Spread almonds on baking sheet; bake 5 to 7 minutes or until golden brown.
Title: Gluten Free Vegan Thin Mints
Ingredients:
- 1 sorghum flour
- 1/2 arrowroot
- 1/4 salt
- 1/4 vegan margarine
- 1/4 shortening
- 7 sugar
- 1/2 brown sugar
- 1/2 soymilk
- 2 vodka
- 3/4 pure vanilla extract
- 1/4 bittersweet chocolate
- 3 shortening
- 5
- 1/2
- 1
- 10
- 1
- 1/2
Instructions:
1. In a small bowl, whisk together flours, starch, cocoa powder and salt.
2. In a large bowl, cream together margarine, shortening and sugars.
3. Add soymilk, vodka and extracts. The mixture will look curdled.
4. Gradually, add in the flour mixture until fully incorporated.
5. Shape dough into two logs, about 1 1/2” in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
6. Preheat oven to 375F, line baking sheets with parchment or silicone.
7. Slice dough into rounds not more than 1/4” thick – otherwise they will not be crisp.
8. Place on the sheets fairly close together – they don’t spread that much.
9. Bake 14 – 15 minutes.
10. Cool cookies completely on a wire rack before dipping in chocolate.
11. Combine chocolate and shortening in a double boiler over simmering water.
12. Melt until chocolate is smooth. Stir in the extract.
13. Dip each cookie in melted chocolate and transfer to a wire rack set over a piece of wax paper to set up for at least 30 minutes – 1 hour.
Title: Jelly Doughnut Cupcakes
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 1 powdered sugar
- 1 sugar
- 4
- 1
Instructions:
1. Heat oven to 350*F. Grease 24 muffin cups (standard or mini); set aside.
2. Combine the cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl.
3. Blend with an electric mixer on low speed for 30 seconds; stop mixer and scrape down sides of bowl.
4. Increase mixer speed to medium and beat 1 1/2-2 minutes more, scraping sides down if needed.
5. Scoop a heaping 1/4 cup batter (about 1/2 that if using mini tins)into each muffin cup, filling 2/3 full.
6. Bake until cupcakes are golden and springy when touched with a finger, 18-20 minutes; cool on racks 5 minutes.
7. Loosen edges of cakes with a butter knife and carefully remove from molds; cool 15 minutes on wire racks.
8. Fit a pastry bag with a tip that has a large round hole (or use a plastic baggie and snip off a corner) and fill with preserves or desired filling.
9. Insert the entire tip into the top center of cupcake; generously squirt 2 tsp.-1 tablespoons filling (a little less for minis)into each cupcake. You may need to wipe the tip clean as you go.
10. Dust each cupcake with powdered sugar or glaze and decorate with sprinkles; serve.
11. Store at room temperature, covered, up to 3 days or 1 week in the refrigerator. Bring to room temperature before serving.
Title: Fig Preserve Cake
Ingredients:
- 2 flour
- 1 baking soda
- 1/2 salt
- 1 1/2 sugar
- 1 eggs
- 4 buttermilk
- 1 vanilla
- 1 pecans
- 1 sugar
- 1 butter
- 1 vanilla
- 1/2 buttermilk
- 1 baking soda
- 2
- 1/2
Instructions:
1. Cake: In mixing bowl put flour, soda, salt and sugar.
2. Blend cooking oil in well.
3. Add eggs one at a time, mixing after each.
4. To this add gradually 1 cup buttermilk; then add 1 cup mashed fig preserves and mix slowly.
5. Flavor with vanilla and stir in pecans.
6. Bake in greased 9 X 13 pan at 325 degrees for 35 minutes or more.
7. While cake is hot, cover with three minute icing.
8. Icing: Combine all ingredients in sauce pan.
9. Place over medium heat and stir.
10. Cook for 3 minutes after it begins to boil.
11. Pour over cake.
Title: Surprise Prize Cupcakes
Ingredients:
- 1 water
- 1 1/3 eggs
- 3
- 1/3
- 1
Instructions:
1. PREHEAT oven to 350º F. Paper-line 24 muffin cups.
2. BEAT cake mix, water, eggs and oil in large mixer bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes or until smooth. Spoon about 1/4 cup batter into each cup, filling about 2/3 full.
3. CUT cookie dough into 24 pieces; roll each into a ball. Place one ball of dough in each muffin cup, pressing it to the bottom.
4. BAKE for 19 to 22 minutes or until top springs back when gently touched. Let stand for 15 minute Remove to wire rack to cool completely. Spread with frosting and sprinkle with morsels.
Title: Pfeffernussen
Ingredients:
- 2 1/4 flour
- 1 ground cinnamon
- 1/2 ground allspice
- 1/4 black pepper
- 1/4 nutmeg
- 1/4 clove
- 1/4 baking soda
- 1/2 unsalted butter
- 3/4 light brown sugar
- 1/4 molasses
- 1 egg
- 1/2 vanilla
- 1/2 icing sugar
Instructions:
1. Preheat oven to 450°F Line a cookie sheet with baking parchment.
2. In a medium sized bowl, sift together the flour, cinnamon, allspice, black pepper, nutmeg, cloves and baking soda. Set aside.
3. In a separate bowl, use an electric mixer to beat the butter until soft. Add the brown sugar and the molasses and beat until light and fluffy, approximately 3 minutes. Add the egg and vanilla, and continue to mix until well combined.
4. Using a wooden spoon, stir in the flour mixture, blending just until all the ingredients are combined. Do not overmix.
5. Spoon a little of the dough and lightly roll it into a 1 1/2 inch ball. Place on the baking sheet. Repeat with the rest of the dough, placing the cookies approximately 2-inches apart. Bake for 15 minutes or until tops are crackly and the bottoms are golden brown.
6. Allow to cool before dusting with icing sugar.
Title: White Peach and Red Rasberry Cobbler
Ingredients:
- 1/2 unsalted butter
- 1 flour
- 1 1/2 sugar
- 3 baking powder
- 1/4 salt
- 1 milk
- 5 red raspberries
- 1 fresh lemon
- 1
Instructions:
1. Melt butter into 13"X9"X2" baking pan.
2. In a medium size bowl combine the flour, 1 cup of the sugar, baking powder, salt, and mix well. I add maybe a 1/4 tsp of cinnamon, a couple grates of nutmeg and some McCormick Orange Peel to this to give it a little more flavor than plain dough. Stir in the milk , don't over mix, just till combined. Pour this over the melted butter in the pan, DO NOT stir them together.
3. In a sauce pan, add the peaches, 1/2 cup sugar, lemon juice and bring to a boil over medium high heat, stir gently but constantly. After reach a boil pour the peaches over the butter and dough in the pan. Again DO NOT stir them together. Scatter the rasberries over the pan evenly.
4. Cook at 375 for about 40-45 minutes, or untill top is golden brown.
5. Best hot. Great with vanilla ice cream also.
Title: Peaches and Cream in Phyllo
Ingredients:
- 1/2 brown sugar
- 1/2 sugar
- 2 cinnamon
- 3/4 cashews
- 12 phyllo dough
- 12 cream cheese
- 1 butter
- 1
- 3/4
Instructions:
1. Chop cashews in food processor. Add brown sugar, 1/4 cup sugar and cinnamon. Process to combine; set aside.
2. Mix cream cheese, 1/4 cup sugar and egg yolk together; set aside.
3. Brush one sheet of phyllo with butter; top with second sheet and butter that also. Sprinkle with a little of of cashew mixture. Add another layer of phyllo and repeat until you have used a total of six sheets. Start a second stack of phyllo dough, repeating steps listed above. Keep approximately 1/2 cup of the cashew mixture in reserve.
4. Spread half of the cream cheese mixture over the center of one stack of phyllo dough, keeping an inch on either side clear. Top with half of the peach filling, and sprinkle with a quarter of remaining cashew mixture; repeat with the second stack of phyllo dough.
5. Starting with the long ends, roll the phyllo into logs, tucking ends under.
6. Place seam side down on baking pan, brush liberally with remaining butter, top with remaining cashew mixture.
7. Bake 25-30 minutes at 375º or until golden brown.
8. Serve warm with ice cream or whipped cream on top.
Title: Almond Roca Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 12 chocolate chips
- 1
- 42
Instructions:
1. Preheat oven to 350.
2. Line 15" x 10" cookie sheet (with sides) with foil.
3. Spray with Pam.
4. Arrange crackers (salt side up).
5. Bring butter and sugar to boiling and boil over medium heat 4 minutes.
6. Pour over crackers and spread evenly.
7. Bake 6 minutes.
8. Immediately sprinkle with chocolate chips and spread with a spatula as they melt.
9. Sprinkle with almonds and press the almonds into the chocolate.
10. Refrigerate 2 hours then break into pieces.
Title: Blackberry Cobbler
Ingredients:
- 1 self-rising flour
- 1 sugar
- 1 milk
- 1/2 butter
- 2 blackberries
Instructions:
1. Place butter in a 9x9 pan in a 350 degree oven.
2. While butter is melting, mix flour, sugar and milk. Batter will be lumpy.
3. Pour batter into pan with butter.
4. Top with fruit.
5. Cook until brown and sides pull away. (About 30 minutes).
Title: Martha Stewart's Sugar Cookies
Ingredients:
- 4 all-purpose flour
- 1/2 table salt
- 1 baking powder
- 1 unsalted butter
- 2 sugar
- 2 eggs
- 2 pure vanilla extract
Instructions:
1. In a large bowl, sift flour, salt, and baking powder. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until fluffy. Beat in eggs and vanilla. Add flour mixture, and mix on low speed until thoroughly combined. Divide dough in half, wrap in plastic wrap, and roll with rolling pin so plastic is tight and dough is even. Chill until firm, at least 1 hour.
2. Preheat oven to 325 degrees. Have ready several baking sheets lined with parchment. Remove dough from refrigerator; let stand at room temperature to temper slightly. (This prevents the dough from cracking.) Place parchment on a clean surface; dust generously with flour.
3. Roll dough to a scant 1/4-inch thickness, stopping often to release the dough by running an offset spatulat under it. Dust with flour as necessary to prevent dough from sticking. Transfer parchment and dough to freezer until very firm, about 15 minutes.
4. Remove dough from freezer; working quickly, cut into desired shapes. If your dough begins to soften, return to freezer for a few minutes. Using a wide spatula, transfer to baking sheets; freeze or refrigerate until firm, about 15 minutes. Bake 15 to 18 minutes, or until edges just begin to brown, rotating halfway through. Cool on wire racks; decorate.
Title: Chocolaty Double Crunchers
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1/2 sugar
- 1 brown sugar
- 1/2 egg
- 1 vanilla
- 1/2 all-purpose flour
- 1/4 baking soda
- 1 salt
- 1 quick-cooking oats
- 1/2 flaked coconut
- 2 cream cheese
- 1 1/2 confectioners' sugar
- 2 chocolate chips
Instructions:
1. In a mixing bowl cream butter and sugars.
2. Add egg and vanilla, mix well.
3. Combine flour, soda, and salt; add to creamed mixture and mix well.
4. Add oats, cornflakes and coconut.
5. Shape into 1<U+0094> balls and place 2 inches apart on greased baking sheets.
6. Flatten with glass dipped lightly in flour.
7. Bake at 350º for 8-10 minutes or until lightly browned.
8. Remove to wire racks to cool.
9. FOR FILLING: Beat cream cheese and sugar until smooth.
10. Add chocolate and mix well.
11. Spread on cookies to make sandwiches.
12. Keep in the fridge.
Title: Dewberry Cobbler (Blackberry)
Ingredients:
- 2 flour
- 2 sugar
- 2 flour
- 1 sugar
- 1 baking powder
- 1 milk
- 2/3 butter
- 1/4 margarine
- 1 sugar
- 1/2 flour
- 1/2 cinnamon
- 2 butter
- margarine
Instructions:
1. Mix dewberries with 2 tbls flour and 2 tbls of sugar. Pour mixture into a greased 13x9 pan.
2. Mix together Cobbler ingredients and pour over berries.
3. For Posypka Topping mix all ingredients together until mixture resembles coarse meal. Sprinkle over top of cobbler. Add as little or as much as you like.
4. Bake at 350 for 30-40 minutes.
Title: Pistachio Pound Cake
Ingredients:
- 1 pistachio pudding mix
- 1 eggs
- 4 water
- 1/4 cream cheese
- 1/4 sugar
- 8 brown sugar
- 1/2 cinnamon
- 1/2
- 2
- 3/4
Instructions:
1. Mix the first 6 ingredients together until smooth.
2. In a separate bowl, mix the sugar, brown sugar, cinnamon, and nuts. Set aside.
3. Pour half of the batter into a greased 13/9 inch pan.
4. Sprinkle half of the sugar mixture over the top of the batter in the pan.
5. Pour remaining batter and sprinkle the rest of the sugar mixture on top.
6. Bake at 400 for 20-25 minutes.
7. Then turn down oven to 350 and bake for an additional 10 minutes.
Title: Pizza Hut Dessert Pizza
Ingredients:
- 1 water
- 2 all-purpose flour
- 1 1/2 cake flour
- 3/4 salt
- 1 active dry yeast
- 1/4 flour
- 1/2 brown sugar
- 1/2 quick oats
- 1/2 firm butter
- 1/2 margarine
- 1 cinnamon
- 2 confectioners' sugar
- 3 milk
- 1 margarine
- 1 butter
- vanilla extract
Instructions:
1. Combine all crust ingredients in a mixer and knead for 10 minutes. Place in a large bowl, cover the bowl with plastic wrap and allow to ferment as long as possible (12 to 24 hours).
2. Punch down dough now and then when you get a chance.
3. Preheat oven to 550 degrees F.
4. Roll the dough as thin as desired. Roll, flour, flip and repeat until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. Place dough on pizza stone or in pan. Brush with vegetable oil and prick with fork. Pre-bake for 3 minutes.
5. Remove from the oven and spread with cherry, blueberry or apple pie filling. If you want whole pieces of fruit with a thick topping, you will need 1 whole large can, otherwise you will need to purée half the filling if you want a thinner topping. After you have spread on the filling, you put on the crumb topping. Mix well with a fork or pastry blender. Spoon over pie filling. Use as much as you want of the topping. Put the rest in a zip-type bag in the refrigerator to save. Return pizza to the oven and continue to bake for 10 to 15 minutes or until crust is light golden brown. Remove and drizzle with Vanilla Glaze.
6. Yields one 16-inch dessert pizza.
Title: Brown Sugar Tea Cake
Ingredients:
- 3/4 all-purpose flour
- 3/4 brown sugar
- 1 baking powder
- 1/2 cinnamon
- 1/4 nutmeg
- 1/8 salt
- 1/3 water
- 2 eggs
Instructions:
1. Preheat the oven to 350 degrees. Grease the sides and bottom of an 8×8-inch baking pan.
2. In a mixing bowl, blend together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
3. Add the water and eggs and beat at low speed until everything is moistened. Beat the batter at medium speed for 2 minutes. Pour the batter into the prepared pan.
4. Bake for 33 to 36 minutes. The cake is done when a toothpick inserted in the center comes out clean.
5. Cool the cake in the pan for 15 minutes. Cool completely before serving.
Title: Maple Syrup Acorn Squash
Ingredients:
- 1 acorn squash
- 4 butter
- 4 brown sugar
- 4 maple syrup
Instructions:
1. Cut the squash into 1/8ths with a serrated knife. (Having just tried horizontally, I recommend vertically.).
2. Microwave butter to soften.
3. Combine butter, sugar, and maple syrup in a small mixing bowl, stir until the texture is consistant.
4. Place the squash on a pan with a raised edge or a casserole dish. (the smallest you can fit it in to).
5. Spoon the mixture onto the squash.
6. Cook at 400 F for 45 minutes to an hour.
Title: Chocolate Syrup Malted Milk Magic Cake
Ingredients:
- 1 butter
- 3/4 sugar
- 6 buttermilk
- 2 vanilla
- 1 eggs
- 2 flour
- 4 salt
- 2 1/2 baking soda
- 3/4
- 1
Instructions:
1. Set oven to 325 degrees.
2. Set oven rack to second-lowest position.
3. Grease a 12-cup Bundt pan or an angel food cake pan.
4. In a medium saucepan combine butter, chocolate syrup and chocolate bars; cook, stirring over low heat until bars are melted and mixture is smooth (careful not to burn mixture!).
5. Remove from heat and whisk in sugar until no granules remain.
6. Add/whisk in buttermilk, vanilla eggs; whisk/mix until combined.
7. In another bowl, sift together flour, cocoa, salt and baking soda.
8. Add the flour mixture to the egg mixture, stirring until well combined.
9. Transfer batter into prepared baking pan.
10. Bake for 70-75 minutes, or until cake tests done.
Title: Rødgrød Med Fløde--Swedish Berry Pudding
Ingredients:
- 4 berries
- 2 water
- 1/2 sugar
- 2 potato starch
- 2 cold water
- 1 -2 sugar
- 1
Instructions:
1. Bring berries (or rhubarb) to a boil with the water and cook until the seeds separate from the fruit. Strain using cheesecloth or a fine sieve if you just want the berry juice and no fiber.
2. Pour the cooked berries (with or without seeds and skins) back into the pot and bring to a boil. Add sugar, stir until the sugar is dissolved.
3. In a small bowl, mix the potato starch with cold water until it is syrupy, Add a tablespoon of the hot berry mixture into the cornstarch, then add it to the remaining hot berry mixture.
4. Cook over medium heat, constantly stirring, until it thickens.
5. Remove from the heat and pour into individual glass dishes.
6. Sprinkle lightly with sugar to prevent a skin from forming.
7. Let cool.
8. Just before serving, float a thin layer of unwhipped whipping cream over the set berry pudding for a nice contrast of colours and to add a counterpoint of flavour to the tart berries.
9. NOTE: Some people make this the day before and swear by that method. Some people make it that day and serve it; honestly, I can't tell the difference between the two.
Title: White Chocolate Banana Coconut Stuff
Ingredients:
- 1 banana
- 1/4 white chocolate chips
- 1 -2
Instructions:
1. Melt the chocolate in a small bowl in the microwave.
2. Mix in the banana and coconut.
3. Throw in a few sliced almonds if you feel like a bit of crunchiness.
4. Eat it and enjoy!
Title: Chocolate Pound Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 3 sugar
- 1 milk
- 6 eggs
- 1 vanilla
- 3 cake flour
- 2
Instructions:
1. Cream shortening and butter.
2. Add sugar a little at a time.
3. Add beaten eggs then vanilla.
4. Sift flour twice
5. Measure and add cocoa and sift again.
6. Add flour alternatively with the milk to first mixture starting with flour and ending with flour.
7. Pour into greased and floured tube cake pan.
8. Cook for 1 hour and 20 minutes at 300º starting with a cold oven.