lumicero/recipes-ing2inst huggingface dataset:
Title: Buttermilk Cupcakes With Swiss Meringue Buttercream
Ingredients:
- 3 cake flour
- 1 1/2 all-purpose flour
- 3/4 baking soda
- 2 1/4 baking powder
- 1 1/2 sea salt
- 1 unsalted butter
- 2 unsalted butter
- 2 1/4 sugar
- 5 eggs
- 3 buttermilk
- 2 vanilla
- 2 sugar
- 5 sugar
- 1 salt
- 2 unsalted butter
- 1 vanilla
- 1
- 1 1/2
Instructions:
1. Sift dry ingredients.
2. Cream butter and sugar until fluffy. Add whole eggs. one at a time, beat well and then add yolks and beat well.
3. Add flour mixture in 3 batches, alternating with 2 additions of buttermilk and beat well. Beat in vanilla.
4. Pour into prepared muffin tins, filling each 3/4 's full.
5. Bake at 350 degrees for 20 minutes.
6. Cool on wire racks 10 minutes, then turn out cuppcakes onto racks and let cool completely.
7. Swiss Meringue Buttercream:.
8. Combine egg whites, sugar, and salt over a pan of simmering water. Whisk until sugar has dissolved.
9. Whisk until stiff peaks are formed.Continue whisking until mixture is fluffy and glossy, about 10 minutes. Use electric mixer.
10. Add the butter a few tablespoons at a time, mixing well after each addition.
11. Once all butter has been added, whisk in vanilla.
12. Beat for 2 minutes until all air bubbles are eliminated.
13. Continue beating until frosting is smooth.
Title: Everything but the Kitchen Sink Cookies
Ingredients:
- 3 walnut halves
- 2 pecan halves
- 2 unsalted butter
- 2 dark brown sugar
- 4 sugar
- 4 eggs
- 4 pure vanilla extract
- 1 unbleached all-purpose flour
- 1 1/2 baking soda
- 4 salt
- 2 sweetened flaked coconut
- 4 old fashioned oats
- 3
Instructions:
1. Position oven rack in the middle of oven; preheat to 350°.
2. Place the walnut halves on a baking sheet and toast, stirring occasionally, until browned and fragrant, 6-10 minutes; transfer to a plate and let cool completely.
3. In a big bowl, using an electric mixer on medium speed, cream together the butter and sugars until light and fluffy, about 2 minutes.
4. Beat in the eggs, one at a time, beating well after each addition.
5. Beat in the vanilla.
6. Sift together the flour, baking soda, and salt onto a piece of waxed paper; beat into the butter mixture to form a soft dough.
7. In another large bowl, toss together the toasted nuts, rice cereal, coconut, oats, and chocolate chips.
8. Use a large wooden spoon to stir all the dry ingredients into the soft dough.
9. Don't worry about incorporating all these ingredients into the dough--it just takes a little patience, a sturdy wooden spoon, and a strong arm.
10. Scoop the dough into 1/4-cup balls (can use a 2-oz. ice cream scoop); place the cookie dough balls on parchment paper-lined baking sheets at least 2 inches apart.
11. Flatten each dough ball slightly with two wet fingers to keep the cookies from puffing up too much as they bake.
12. Bake until the edges of the cookie are light brown and crisp but the centers of the cookie are still soft and a little puffy, 12-15 minutes.
13. Let the cookies cool slightly on the baking sheet before removing them with a spatula to a wire rack to finish cooling.
Title: Blueberry Trifle
Ingredients:
- 1/2 sugar
- 3 cornstarch
- 3 milk
- 3/4 vanilla
- 3/4 blueberries
- 1 heavy cream
- 6 powdered sugar
- 1
- 4
- 1
- 2
- 1/4
Instructions:
1. To prepare custard whisk together sugar, cornstarch, egg yolks, milk, light cream and vanilla in a heavy saucepan; bring to a boil over medium heat, whisking constantly 1 minute or until thickened.
2. Remove from heat. Place pan in ice water; whisk until cool.
3. Cover; chill in the freezer for 1 hour.
4. To assemble trifle arrange 2 cups blueberries on bottom of 3-quart trifle bowl. Place half of cake cubes in trifle bowl.
5. Drizzle with 2 tablespoons blueberry syrup. Top with 2 cups blueberries. Drizzle with 2 tablespoons syrup.
6. Spoon 1 cup custard over syrup.
7. Top with remaining cake cubes. Spoon remaining 2 cups blueberries over cake cubes.
8. Spread preserves over blueberries. Spoon remaining 1 cup custard over preserves.
9. Beat heavy cream with electric mixer until foamy; gradually add powdered sugar, beating until stiff peaks form.
10. Spread over trifle.
11. Garnish with toasted almonds and fresh blueberries if desired.
12. Serve immediately.
Title: Baked Bananas
Ingredients:
- 10 red bananas
- 2 egg
- 1 sugar
- 1/2 salt
- 1 flour
- 1/2
- 1
Instructions:
1. ombine all ingredients except banana in a bowl, beating until smooth, add 1 ice cube to keep cool.
2. Peel and thinly slice bananas.
3. Dip in batter.
4. Fry in hot oil over low heat until lightly browned.
Title: Chocolate Pavlova from "cook Yourself Thin"
Ingredients:
- 4 salt
- 1/4 lemon juice
- 1/2 sugar
- 1 cocoa powder
- 1 confectioners' sugar
- 1 fresh raspberry
- 1 dark chocolate
- 1/4
Instructions:
1. Preheat the oven to 300 degrees and line a baking sheet with parchment paper.
2. Whisk the egg whites and salt on high speed until they hold their shape. Add the lemon juice and whisk just to incorporate. Add the sugar gradually until the mixture stands in firm peaks. Sift the cocoa powder into a small corner of the bowl and lightly fold it into the meringue using a plastic spatula (3 turns). Do not overmix or you will lose the rippled effect. Pour the meringue onto the parchment-lined sheet pan in an oval shape, roughly 2 inches high. Place into the bottom of the oven and bake for 1 hour and 15 minutes.
3. Switch off the oven without opening the door and leave the pavlova in the turned-off oven for 1 hour. Remove and set aside.
4. For the topping: Whisk the whipping cream and 1 tablespoons confectioners' sugar into semi-stiff peaks and spoon on top of the pavlova. Sprinkle with raspberries and shaved chocolate before serving. Finish with drizzled chocolate.
Title: No Bake Pecan Pie Cookies
Ingredients:
- 8 butter
- 8 dates
- 2 white sugar
- 3/4 pecans
- 1 vanilla extract
- 1
- 1/2
Instructions:
1. In a saucepan over medium heat combine the butter, dates, egg yolks and sugar. Bring to a boil and cook for 2 minutes. Remove from heat stir in the rice cereal, chopped pecans and vanilla. Stir and let cool.
2. When you can handle roll into small balls then roll in cane sugar.
Title: Any-Fruit Cobbler
Ingredients:
- 4 unsalted butter
- 4 flour
- 1 baking powder
- 2 fine sea salt
- 1 pure vanilla extract
- 1
Instructions:
1. Step 1: Preheat the oven to 350 degrees.
2. Step 2: Place the butter in a large (10- to 12-inch) cast-iron skillet (may substitute a large ovenproof baking dish) and place in the oven so the butter melts; this should take 5 to 7 minutes.
3. Step 3: Meanwhile, place the fruit in a mixing bowl. Use a potato masher to mash it just enough so that the pieces release some of their juices. If the fruit is tart, sprinkle a little sugar on top.
4. Step 4: Whisk together the flour, baking powder and salt in a medium bowl. Add the cup of sugar, milk and vanilla extract, stirring to form a smooth batter.
5. Step 5: Remove the skillet from the oven. Carefully pour the melted butter from the skillet into the batter, stirring to combine, then pour the batter all at once into the skillet (it should begin to puff and set around the edges). Add the fruit and its juices to the center of the batter.
6. Step 6: Bake for 35 to 40 minutes, until the top is golden-brown and a toothpick inserted into the crumb comes out mostly clean. Serve warm, straight from the skillet.
Title: Citrus Seduction
Ingredients:
- 1 lemon juice
- 8 sugar
- 5 eggs
- 3 butter
Instructions:
1. Repeat the above ingredients for the lime curd, switching lemon juice for lime and add 2 drops of green food color.
2. Whisk the whole eggs with the sugar, add the juice, place in a heavy-bottom saucepan and slowly bring to the boil. Allow to boil for one minute, keep stirring all the time, remove from heat and pass through a fine sieve, add in the zest and the butter and stir until the butter has dissolved, allow to cool at room temperature and then chill overnight in the refrigerator.
3. To make this recipe easy you can use store bought cookies for the layers, use whatever is your favourite, but make sure they are crunchy. If you like soft cookies, break them into pieces first and re-bake for 10 minutes in a warm oven until crisp.
4. For assembly you will need 1 pint heavy whipping cream whipped until soft peaks appear.
5. Create layers using lemon and lime curds, broken cookies and fresh cream, garnish with chocolate shavings.
Title: Caramel Sultana Square
Ingredients:
- 125 butter
- 125 sugar
- 1 egg
- 1 1/2 flour
- 2 baking powder
- 1 sultana
- 90 butter
- 7 golden syrup
- 2 sugar
- 1/4
Instructions:
1. Cream butter and sugar, add egg then dry ingredients.
2. Divide shortcake in two.
3. Press one half in tin.
4. Melt together and pour over base. Sprinkle with sultanas and cover with remaining mixture. Bake in a moderate oven 20 - 30 minutes.
Title: Iraqi Cardamom Cookies (Hadgi Badah)
Ingredients:
- 2 all-purpose flour
- 1 ground cardamom
- 1/2 salt
- 1/4 baking powder
- 1 1/3 sugar
- 4 eggs
- 2 rose water
- 6
Instructions:
1. Preheat the oven to 350 degrees. Prepare baking sheets with a light coating of cooking spray, oil or butter. (Looks like parchment paper would also work well with these cookies.).
2. Sift together the flour, cardamom, salt, and baking powder.
3. Using an electric mixer, beat the sugar and eggs until light and creamy. Stir in the flour mixture, then the ground almonds.
4. Pinch off a small piece of dough and hand form into 1-inch balls, moistening your hands with rose water or orange blossom water, if desired. Place on the prepared baking sheets and flatten slightly. Press a whole almond into the center of each cookie.
5. Bake until lightly browned about 12 minutes. Transfer to a wire rack and let cool.
6. Store in an airtight container at room temperature.
Title: Tassie Cups With Lemon Curd Filling
Ingredients:
- 1 cream cheese
- 1/2 butter
- 1 all-purpose flour
- 1/4 salt
- 3 lemons, juice and zest of
- 1 sugar
- 4 eggs
- 1/2 butter
Instructions:
1. tassie cups.
2. place all ingredients in a processor and pulse till mixture forms a ball, wrap and chill for at least 1 hour.
3. preheat oven to 350.
4. form pastry into 24 small balls.
5. press into ungreased muffin tins and bake for 20 minutes or till light brown.
6. curd filling.
7. place zest and sugar into food processor and process till combined.
8. add lemon juice and eggs process till smooth.
9. slowly add butter to mixture pulsing as you go.
10. place filling in a double boiler or use a glass bowl over simmering water and cook for 5 minutes or until thick.
11. remove tassie cups from tins and spoon filling into the depression and serve.
12. lemon curd is good for 3 weeks in a jar in the fridge.
13. time includes chill time.
Title: Jello Ice Cream Pies
Ingredients:
- 1 ice cream
- 4 Jello gelatin
- 8 water
- 1
Instructions:
1. Dissolve Jello in 1 cup of hot water. Put ice cream in that mixture and stir until dissolved. Then blend in fruit.
2. Pour into a pie shell and refrigerate until it sets. You can use so many different combos!
Title: Pastry Crust (Pie Crust)
Ingredients:
- 2 1/4 all-purpose flour
- 3/4 salt
- 1/2 shortening
- 5 butter
- 5 -7 water
Instructions:
1. Add flour and salt to food processor work bowl fitted with multi-purpose blade. Pulse for 2 seconds to blend.
2. Add shortening and butter. Pulse 3-4 times, about 2-3 seconds each time, until mixture is crumbly.
3. Sprinkle 5 tablespoons ice-cold water over mixture and pulse 1-3 times, about 2-3 seconds each time, until mixture pulls away from sides of work bowl and starts to form a loose ball. If necessary you can add up to 1-2 more tablespoons of water a bit at a time, but don't let it get too wet.
4. Remove from bowl and form into 2 balls.
5. On a lightly floured surface, roll each ball into a circle.
6. Use crusts as directed in your recipe, for one double-crust pie, or two single-crust pies.
Title: Alice Bay Carrot Cake
Ingredients:
- 2 sugar
- 1 1/2 eggs
- 4 vanilla
- 1 all-purpose flour
- 2 salt
- 1 baking soda
- 2 cinnamon
- 2 allspice
- 1/2 carrots
- 3 walnuts
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, mix sugar, oil, eggs and vanilla. Sift dry ingredients together, and gradually add to wet mixture. Stir in grated carrots and nuts. Pour into a greased and lightly floured 9 X 13-inch pan or 3 9-inch round layer cake pans.
3. Bake for 40 - 45 minutes until toothpick comes out clean. Remove from oven and cool on a wire rack. Frost with Cream Cheese Frosting.
4. CREAM CHEESE FROSTING.
5. 1 8-oz. package cream cheese, softened.
6. 3/4 cup butter, softened.
7. 1 pound confectioners' sugar.
8. 1/2 cup chopped nuts (optional).
9. 2 teaspoons vanilla extract.
10. Cream butter and cream cheese. Add sugar and mix well. Add nuts and vanilla. Spread on cooled cake.
Title: Mashed Potato Coconut Cookies
Ingredients:
- 3/4 mashed potatoes
- 4 1/2 powdered sugar
- 5 coconut
- 1 walnuts
- 1 vanilla
- 4 baking chocolate
- 2 chocolate chips
- 2
Instructions:
1. Cook potatoes until tender, drain and mash.
2. Mix together with coconut,walnuts sugar and vanilla.
3. Chill.
4. Roll into small balls and dip in chocolate mixture.
5. Chill and store in airtight container.
Title: Blue Cheese and Pear Tarts
Ingredients:
- 2 bosc pears
- 2 lemons
- 8 water
- 2 granulated sugar
- 397 frozen puff pastry
- 125 unsalted butter
- 2 demerara sugar
- 1 granulated sugar
- 1/2 plain yogurt
- 1 walnuts
- 3
- 1/4
Instructions:
1. Peel pears. Rub peeled pears with the cut side of half a lemon.
2. Combine water, sugar,and remaining lemons in a large saucepan. Bring to a boil and cook for 5 minutes to dissolve the sugar.
3. Carefully drop in pears. Simmer and poach pears just until tender (about 20 minutes).
4. Remove pears and place in a bowl to cool. Preheat oven to 425°F.
5. Roll out half the puff pastry on a floured surface just until it's large enough to cut out two 4 inch rounds. Repeat with remaining half of puff pastry, discarding scraps.
6. Place pastry rounds on baking sheet and top each with cheese.
7. Thinly slice pears and fan over cheese.
8. Sprinkle with demerara sugar.
9. Bake in the centre of the preheated oven for 12 to 15 minutes or until pastry is golden and cheese is bubbling. Remove to a rack to slightly cool.
10. Whip cream and 1 tablespoon sugar ina bowl with an electric mixer until stiff peaks form.
11. Stir in plain yogurt until blended.
12. To serve, sprinkle warm tarts with walnuts and a dollop of whipped cream.
Title: Chocolate Wattleseed Mousse With Wattleseed Cream
Ingredients:
- 125 dark chocolate
- 50 unsalted butter
- 70 ground wattleseed
- 2 cocoa powder
- 2 Cointreau liqueur
- 2 caster sugar
- 3 ground wattleseed
- 100 caster sugar
- 3
- 1 1/2
- 250
- 2
- 1
Instructions:
1. Place chocolate, butter and juice in a microwave suitable bowl. Microwave until just melted.
2. Whisk in the wattleseed and cocoa powder.
3. Add the 2 egg yolks and the liqueur. Set aside to cool.
4. Meanwhile, in another bowl, beat the cream until soft peaks form – set aside.
5. In another bowl, beat the egg whites until soft peaks form, then add the sugar and beat until smooth and glossy.
6. Fold the whites into the chocolate mixture.
7. Next, fold in the cream to the chocolate mixture.
8. Transfer to a large serving bowl or individual bowls, and refrigerate.
9. For the cream:WHixk all ingredients until thick. Refrigerate until ready to serve. The cream is better after a few hours as this will allow the flavours to blend. Serve the cream with the mousse.
Title: White Chocolate Brownies
Ingredients:
- 3/4 unsalted butter
- 12 white chocolate
- 6 eggs
- 1/8 salt
- 1 1/2 sugar
- 4 1/2 vanilla extract
- 3 all-purpose flour
- 8 white chocolate
- 8 bittersweet chocolate
Instructions:
1. Preheat oven to 350 degrees.
2. Grease two 13 x 9 inch baking pans.
3. Melt the butter on low heat in a large saucepan.
4. Evenly sprinkle in the finely chopped white chocolate and remove from the heat once the chocolate is melted.
5. Place the eggs in a large bowl, add the salt, and whisk until the eggs become light and frothy.
6. Slowly add the sugar and the butter - white chocolate mixture.
7. Add the vanilla and flour and mix until smooth.
8. Add the coarsely chopped white and bittersweet chocolates, mixing well.
9. Pour into the prepared baking pans.
10. Bake for about 35 minutes, until a knife inserted in the center comes out clean.
11. Cut into 12 brownies per pan.
Title: Pudding Cake
Ingredients:
- 3/4 sugar
- 1 flour
- 3 baking powder
- 2 salt
- 1/4 milk
- 1/2 butter
- 1/3 vanilla
- 1 1/2 sugar
- 1/2 light brown sugar
- 1 1/2 hot water
- 4
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine the 3/4 cup sugar, flour,3 Tbl cocoa, baking powder and salt.
3. Blend in milk, butter and vanilla.
4. Beat until smooth.
5. Pour into 8x8 or 9x9 pan.
6. Mix 1/2 cup sugar, brown sugar and 4 Tbl cocoa in a small bowl.
7. Sprinkle in an even layer over top of batter.
8. Pour hot water over everything in pan.
9. Bake for 35-40 minutes.
10. Let stand 15 minutes and serve warm.
Title: Strawberries and Cream
Ingredients:
- 8 strawberry
- 1 cream cheese
- 8 frozen raspberries
- 6
Instructions:
1. Whip the raspberries and cream cheese together. Add more or less to color to your liking. Once raspberries no longer have chunks add in the whipped cream and mix to blend.
2. Cut up the strawberries. I placed the dip in a clear bowl in the center of a serving plate and surrounded it with the strawberries. If any raspberries left over use as garnish on top of the dip.
Title: Cool Whip Triple Layer Chocolate Pie
Ingredients:
- 2 milk
- 2 instant chocolate pudding mix
- 6 graham cracker crust
- 1 Cool Whip
Instructions:
1. Pour milk into large bowl, add dry pudding mix. Beat for 2 minutes. (mixture will be thick.) Spoon 1-1/2 cups pudding into crust.
2. Gently stir half of Cool Whip into remaining pudding. Spread evenly over pudding layer in crust. Top with remaining Cool Whip.
3. Refrigerate 3 hours or until set.
Title: Caramel- Cream Cheese Frosting
Ingredients:
- 8 milk
- 1 1/2 - 2 cream cheese
- 3 powdered sugar
- 2
Instructions:
1. Combine the caramels and 1 Tsp.
2. of the milk in a medium glass bowl.
3. Microwave on HIGH power for 1 1/2-2 minutes; stir until smooth.
4. Using an electric mixer on medium-high speed, blend in the cream cheese, then the powdered sugar, a little at a time.
5. Add 1/2-1 Tsp.
6. additional milk to reach desired spreading consistency.
Title: Berries and Cream Cones
Ingredients:
- 1 sour cream
- 4 sugar
- 1 lemon, juice and rind of
- 1/4 fresh cherries
- 10 fresh cherries
- 1 blueberries
- 6 raspberries
- 20 dark chocolate
Instructions:
1. In a small bowl, combine the sour cream, 3 tablespoons sugar, 1 teaspoon lemon juice and the lemon peel. Mix well and refrigerate.
2. In a medium bowl, toss the halved cherries and mixed berries with the remaining 1 tablespoon sugar and 1 to 2 teaspoons lemon juice. Refrigerate.
3. Break the chocolate into small pieces and place in a microwaveable bowl. Microwave on high, 20 to 30 seconds at a time, until the chocolate just starts to melt. Stir until smooth. Using a pastry brush, paint the inside of the cones with the melted chocolate. Place on a parchment lined baking sheet and refrigerate until the chocolate hardens about 15 minutes.
4. To serve, stand the sugar cones in narrow glasses. Place a dollop of the sour cream mixture in each cone, then fill with mixed berries. Top with another dollop of sour cream and garnish with a whole cherry.
Title: Very Easy Danish (Jam Filled Puff Pastry)
Ingredients:
- 2 puff pastry
- 8
Instructions:
1. Grease an oven tray and preheat oven to 200 degrees Celsius (400 Fahrenheit).
2. Cut 8 squares of equal size from the puff pastry sheets (or circles if you prefer).
3. Place two teaspoons of jam (jelly) on 4 of the pastry squares. On the other 4 pieces, cut criss-crosses for ventilation and for prettiness.
4. Press the criss-crossed pastry pieces on top of the jam covered pieces, and press together all around the edge using a little oil.
5. Bake in oven for 20 minutes until puffed and golden.
6. Allow to cool and enjoy.
Title: Petits Fours
Ingredients:
- 2 1/4 all-purpose flour
- 1 2/3 sugar
- 2/3 shortening
- 1 1/4 milk
- 3 1/2 baking powder
- 1 salt
- 1 vanilla
- 5 Amaretto
- 1/2 powdered sugar
- 1 water
- 8 light corn syrup
- 1/2
- 2
Instructions:
1. Cake.
2. Preheat oven to 350. Grease and line a jelly pan roll.
3. Beat all ingredients except egg whites in a large bowl on low for 30 seconds. Beat on High for 2 minutes. Beat in egg whites on high for 2 additional minutes.
4. Pour batter into pans and bake about 20 minutes until inserted tooth pick comes out clean.
5. Cool for 10 minutes and remove from pan.
6. Cut crusted ends off and discard.
7. Cut cake into 4 perfectly equal squares (use ruler).
8. Using a serrated knife, carefully slice each quarter into two layers.
9. Filling.
10. Lightly brush first layer with Ameretto (or other liquor of your choice). Do not soak the cake.
11. Warm jam so it spreads easily, and lightly brush cake (it should be very thin).
12. Repeat until you have 4 layers of cake (do not brush top layer).
13. Losely cover and refrigerate cake until filling has completely set (several hours).
14. Cut each square into 12 small cakes (use a ruler), keep other cakes in place to help support the others.
15. Poured Fondant.
16. Mix all ingredients in top of a double boiler until smooth (about 100 degrees).
17. Remove from heat but keep over the hot water.
18. Place cakes on a cooling rack, and gently laddle glaze over the cakes.
19. Refrigerate and enjoy.
20. Experiment with different combinations. I like Chambord and seedless blackberry jam. Grand Marnier is also yummy with orange marmalade. Try apricot jam with peach schnops or Kalua with chocolate cake. The possibilities are endless.
Title: Black Chocolate Mocha Pots De Crème
Ingredients:
- 8 bittersweet chocolate
- 4 heavy cream
- 1 brewed coffee
- 1 sea salt
- 6 golden brown sugar
- 1/2
Instructions:
1. Preheat the oven to 325 degrees Fahrenheit.
2. In a heavy saucepan, heat the chocolate, cream, coffee and salt over low heat until chocolate melts. Remove from heat and whisk until smooth. Set aside to let cool slightly. In a bowl, whisk together the egg yolks and sugar. Gradually whisk the warm chocolate cream into the egg mixture.
3. Strain into eight four or five ounce ramekins. Place the ramekins in a large ovenproof dish. Carefully pour enough hot water into pan to come halfway up the side of ramekins. Carefully place in the oven and bake until set but still jiggly in the center, about 45 minutes. Remove ramekins from water bath and refrigerate for at least two hours or until chilled or for up to 48 hours. Serve with softly whipped cream, if desired.
Title: Eggless Chocolate Cake
Ingredients:
- 2 sugar
- 3 flour
- 4 baking soda
- 2 salt
- 1/2 vinegar
- 3/4 water
- 2 vanilla
- 2 flour
- 1 milk
- 4 margarine
- 1 sugar
- 1/2 vanilla
- 1/2
- 1
- 2
Instructions:
1. Mix together sugar, flour, cocoa, baking soda, and salt.
2. Add oil, vinegar, water and vanilla.
3. Mix on medium speed for 2 minutes.
4. Pour into greased 9x13pan or(2)8 inch round pans. It will be runny.
5. Bake at 350 for 35-40 minutes.
6. Let cool.
7. For frosting, cook flour and milk together until thick. Let cool completely.
8. In large bowl beat margarine and crisco for 4 minutes.
9. Add sugar and beat 4 minutes.
10. Stir in cooled cooked mixture and vanilla and beat another 4 minutes.
11. Frost when cake is cool. I make swirls and add either chocolate shavings or a cut up strawberry on top to make it look fancy.
12. Enjoy!