lumicero/recipes-ing2inst huggingface dataset:
Title: Low Fat, No Bake,tiramisu
Ingredients:
- 8 ladyfingers
- 1/2 ladyfingers
- 1/4 brewed coffee
- 2 light ricotta cheese
- 1/2 Cool Whip
- 1 vanilla extract
- 1 sugar substitute
Instructions:
1. Begin by lining up half of the ladyfingers next to each other longways on your chosen serving dish. Drizzle about 1/2 your cooled coffee over ladyfingers until saturated.
2. In a separate bowl, combine cheese, sugar, Cool Whip and vanilla mix well.
3. Spread half of this mixture on top of ladyfingers and top with half of the cocoa.
4. Next, layer remaining ladyfingers on top of dish. Again, cover with coffee.
5. Spread remaining cheese mixture on top. sprinkle cocoa over dish. Best when eaten immediately.
6. Serves one or two, depending on how hungry you are.
Title: Froot Loop Treats
Ingredients:
- 8 butter
- 3 margarine
- 1 marshmallows
Instructions:
1. Grease a 13x9x2 pan. Cooking spray, butter, OR margarine work well to grease the pan.
2. Melt the butter and marshmallows together, either on a stove top on low or in the microwave until smooth. Remember to continue stirring through out the melting process. Remove from heat source once smooth.
3. Add cereal and stir gently until it is well coated.
4. Transfer mixture to the greased pan. Press mixture evenly into the pan using waxed paper, buttered spatula, or your hands which have been greased.
5. When cooled cut into squares. These are best if you eat them the day they are made!
Title: Coconut Pound Cake I
Ingredients:
- 4 eggs
- 1 unsalted butter
- 2 sugar
- 1 milk
- 2 baking powder
- 1 vanilla
- 2 1/2 flour
- 1 fresh coconut
Instructions:
1. Preheat the oven to 350°.
2. Butter and flour a 9-inch tube or Bundt cake pan.
3. In medium bowl beat egg whites until stiff peaks form.
4. Set aside.
5. In a large bowl blend together egg yolks, butter and sugar.
6. Beat until fluffy.
7. Add the milk, baking powder, vanilla and flour.
8. Beat on medium-high speed for 5 minutes.
9. Stir in the coconut; then carefully fold in egg whites.
10. Pour batter into prepared pan.
11. Bake for 1 hour or until wooden toothpick inserted in center comes out clean.
12. Cool in pan for 10 minutes; then turn out onto a serving plate to continue.
Title: Strawberry Brie Bites
Ingredients:
- 1 English muffin
- 1
Instructions:
1. On the quartered pieces of English muffin, put a nice amount of brie on it, then top with strawberry jelly.
2. Put under broiler until brie gets bubbly and muffins get brown - just a few minutes.
3. Watch them disappear!
Title: Apple Marlow
Ingredients:
- 1 sugar
- 1 baking powder
- 1 butter
- 1 flour
- 1/2 salt
- 1 egg
- 2 apples
- 2 sugar
- 1 cinnamon
Instructions:
1. Mix the first five items well, add egg and mix well again.
2. Blend in grated apples.
3. Pour in well greased 8x8 pan pan.
4. Sprinkle with cinnamon and sugar and nuts if desired.
5. Bake at 350 F for 30 to 45 minutes.
6. Serve warm with cream.
Title: Chocolate Buttercream Frosting Shots
Ingredients:
- 1/2 butter
- 8 marshmallow creme
- 1/8 salt
- 2 vanilla extract
- 1/2 cocoa powder
- 2 confectioners' sugar
Instructions:
1. In large bowl, combine the butter, marshmallow creme, salt and vanilla.
2. Use an electric mixer with the whisk attachment on high to beat until well mixed.
3. Add the cocoa powder and mix on low until just incorporated.
4. Add the confectioners' sugar and mix on low until just incorporated, stopping to scrape the side as needed.
5. (Frosting can be refrigerated. Allow 10-15 minutes after removing from refrigerator before proceeding).
6. Transfer the frosting to a large plastic bag or piping bag fitted with a large icing tip.
7. Pipe the frosting into small paper muffin cups, shot glasses or onto spoons arranged on a serving platter.
Title: Choco-Mint Snaps
Ingredients:
- 4 flour
- 4 baking soda
- 2 salt
- 1/2 shortening
- 1 1/4 sugar
- 2 eggs
- 2 light corn syrup
- 1/3 water
- 2 1/2 vanilla extract
- 2 sugar
- 1
Instructions:
1. Melt chocolate squares over low heat.
2. Remove from heat and cool.
3. Preheat oven to 350°F.
4. In a small bowl whisk together the flour, baking soda and salt; set aside.
5. In a large mixing bowl, using an electric mixer at medium speed, cream the shortening and 2 cups sugar until light and fluffy.
6. Add eggs and blend well.
7. Add reserved chocolate, corn syrup, water, and extracts and blend well.
8. Stir in flour mixture until just blended.
9. Shape dough into 1-inch balls; roll in additional sugar and place about 2-inches apart onto greased baking sheets.
10. Bake for 9 to 11 minutes.
11. Cool a few minutes on baking sheet and transfer to wire racks to cool completely.
Title: Crock Pot Spiced Peaches in Brandy
Ingredients:
- 3 brown sugar
- 2 cinnamon stick
- 1 nutmeg
- 1 whole cloves
- 2 brandy
- 1/3
Instructions:
1. Combine all ingredients and put into crock pot.
2. Cook 2-3 hours until peaches are tender.
3. Remove cloves and cinnamon stick.
4. Chill 1 hour before serving. Sauce will thicken.
Title: Fuzzy Navel "Peach Cream" Pie
Ingredients:
- 3/4 all-purpose flour
- 6 butter
- 1 pecans
- 3/4 all-purpose flour
- 1 sugar
- 1 lemon juice
- 4 light rum
- 1/2 cream cheese
- 1 powdered sugar
- 1/2
- 1
Instructions:
1. In a small size mixing bowl, mix flour, butter and pecans until smooth.
2. Spread in a 9 - 10 inch pie pan, bringing dough up the sides;.
3. And bake at 350 degree F. in a preheated oven for 30-35 minutes,.
4. Or until golden brown. Let cool completely before filling.
5. In a medium size sauce pan, mix the next 6 ingredients with a whisk, (not the rum and peaches).
6. Bring to a boil until thickened. Now add 1/2 cup rum, whisk into Jell-O mixture until well incorporated. Set aside.
7. In a medium size mixing bowl, add drained sliced peaches (diced into small chunks). Then pour Jell-O mixture over peaches and gently fold in until peaches are completely coated.
8. Place bowl of coated peaches in the refrigerator for 1 hour or until mixture is cool.
9. In a medium size mixing bowl, blend together cream cheese and powdered sugar until creamy. Fold in whipped cream slowly.
10. Spread cream cheese mixture on the bottom and up the sides of the cooled pie crust, making a well in the middle for the Jell-O.
11. Add Jell-O/peach mixture to the center of the cream cheese mixture, (inside the well) and spread until smooth and even.
12. Cover and let set for 2-3 hours. Top with whipped cream, optional.
13. Serve cold. Makes 8 slices.
14. Cook’s Notes: This recipe can be made “Kid Friendly” by omitting the rum and adding another 1/2 cup (nonalcoholic) Fuzzy Navel mix instead, while boiling the Jell-O mixture. (If you can’t find “Fuzzy Navel” mix, you can use any peach flavored Daiquiri, Margarita mixes or peach liqueur to add more flavor for the adults ).
Title: Sam's Pick Me up Trifle
Ingredients:
- 1 pudding
- 1 1/2 milk
- 1 cherry pie filling
- 1 cream cheese spread
- 1 dried cherries
- 1
- 1/2
- 4
Instructions:
1. Make pudding according to package directions.
2. Soak angel food cubes in rum extract.
3. Mix the whipped topping with cream cheese.
4. in a large trifle bowl place a layer of cake cubes.
5. On top of that a layer of pie filling.
6. then a layer of pudding.
7. Keep adding until full.
8. place chips and dried cherries over top.
Title: Strawberry Cannoli
Ingredients:
- 1 strawberry
- 2 granulated sugar
- 1 whole milk ricotta cheese
- 4 cream cheese
- 1 confectioners' sugar
- 1/4 - 1/2 strawberry
- 12
Instructions:
1. At least 1 day before serving, proceed through Step 3. Line a colander and a medium-size strainer with a sturdy paper towel; set each in a bowl.
2. Pulse strawberries and granulated sugar in food processor until coarsely chopped. Scrape into colander, top with a paper towel and refrigerate overnight to drain well (this is important). Clean processor.
3. Put ricotta, cream cheese and confectioners’ sugar in processor; pulse until smooth. Transfer to strainer, cover with a paper towel and refrigerate overnight.
4. Just before serving: Prop cones upright in tall glasses partially filled with granulated sugar to support cones. Fold drained berries and 1/4 teaspoons almond extract into ricotta mixture. Spoon into a gallon-size ziptop bag. Cut 1/2 inches off a corner; pipe filling into cones and garnish.
Title: Mango Pudding
Ingredients:
- 2 mangoes
- 1/4 lime, juice of
- pecans
Instructions:
1. Use a vegetable peeler to peel mangos.
2. Then place a knife flush to one of the flat sides of the mango pit and cut the mango away from the pit.
3. Place mango in a blender or food processor.
4. Add 1/4 lime and blend until perfectly smooth.
5. Pour into dessert dishes or cups and add shredded coconut and chopped pecans to taste.
6. This also tastes good with just the pureed mango.
Title: Best Lemon Bundt Cake
Ingredients:
- 3 lemons, juice and zest of
- 3 unbleached all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1 table salt
- 1 vanilla extract
- 3/4 low-fat buttermilk
- 3 eggs
- 1 butter
- 18 sugar
- 2 fresh lemon juice
- 2 -3 buttermilk
- 1 confectioners' sugar
- 2
Instructions:
1. For the cake: Adjust the oven rack to lower-middle position; heat oven to 350 degrees. Spray 12-cup Bundt pan with nonstick baking spray with flour or brush pan with mixture of 1 tablespoon flour and 1 tablespoon melted butter. Mince lemon zest to fine paste (you should have about 2 tablespoons). Combine zest and juice in small bowl; set aside to soften, 10-15 minutes.
2. Whisk flour, baking powder, baking soda, and salt in large bowl. Combine lemon juice mixture, vanilla, and buttermilk in medium bowl. In a small bowl, gently whisk eggs and yolk to combine. In standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until pale and fluffy, about 3 minutes;scrape down sides of bowl with rubber spatula. Reduce to medium speed and add half of eggs, mixing until incorporated, about 15 seconds. Repeat with remaining eggs;scrape down bowl again. Reduce to low speed;add about 1/3 of flour mixture,followed by 1/2 of buttermilk mixture, mixing until just incorporated after each addition (about 5 seconds). Repeat using half of remaining flour mixture and all the remaining buttermilk. Scrape bowl and add remaining flour mixture;mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incoprorate any remaining flour. Scrape into prepared pan.
3. Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45-50 minutes.
4. For the glaze: While cake is baking, whisk 2 tablespoons lemon juice, buttermilk, and confectioners sugar until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable (mixture should leave faint trail across bottom of mixing bowl when drizzled from whisk). Cool cake in pan on wire rack set over baking sheet for 10 minutes, then invert cake directly onto rack. Pour 1/2 glaze over warm cake and let cool for 1 hour; pour remaining glaze over top of cake and continue to cool room temperature at least 2 hours. Cut into slices and serve.
Title: Something Special Birthday Cake
Ingredients:
- 2 1/2 cake flour
- 3 baking powder
- 1/2 salt
- 1 unsalted butter
- 1 1/2 sugar
- 4 eggs
- 2 vanilla extract
- 1 milk
- 1 powdered sugar
- 6 cocoa powder
- 3 unsalted butter
- 1 salt
- 1/2 milk
- 1/4 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease 2 straight sided 9x12 round cake pans and line with parchment or wax paper.
3. Cake: Sift flour, measure carefully 2 1/2 cups and sift this again with the baking powder and salt onto waxed paper or another bowl.
4. Beat the butter with electric mixer in a bowl until smooth.
5. Gradually beat in 1 1/4 cups sugar until fluffy.
6. Beat in yolks one at a time.
7. Beat in vanilla, and almond extract.
8. On low speed alternately add flour and milk in 3 additions.
9. In yet another bowl beat the egg whites until soft peaks form.
10. Gradually beat in remaining 1/4 cup sugar until stiff peaks form.
11. Carefully fold the egg whites into the batter.
12. Scrape the batter into prepared pans, spreading level.
13. Bake for 30 minutes.
14. The top should spring back when lightly touched.
15. Cool pans 10 minutes, then unmold on cake racks to cool.
16. icing: Sift sugar and cocoa into a large bowl.
17. Add butter, salt and vanilla.
18. Beat on high until fluffy, adding drops of milk until desired spreading consistency is reached.
19. Frost as usual.
Title: Petit Beurre -- Butter Cookies
Ingredients:
- 1 2/3 all-purpose flour
- 6 unsalted butter
- 3 sugar
- 1 sugar
- 1/2 salt
- 2 -3 heavy cream
- creme fraiche
Instructions:
1. In a medium mixing-bowl, rub together the butter and flour until the mixture resembles coarse meal.
2. Form a well in the center, and add the sugar, salt, and 2 tablespoons cream/crème fraîche into the center.
3. Stir with a fork in a circular motion starting from the center until the cream is absorbed, then knead the dough gently until smooth (if the dough is too dry to come together, add a little more cream, one teaspoon at a time, until you reach the desired consistency).
4. Divide the dough in two, and gather each half into a slightly flattened ball.
5. Cover and chill for an hour.
6. Preheat the oven to 350F and lightly grease a baking sheet with butter.
7. Working with one ball of dough at a time, roll it out on a lightly floured surface to a thickness of about 1/4".
8. Use a cookie cutter to cut out cookies, and transfer them on the prepared baking sheet.
9. Repeat with the remaining dough.
10. Prick the cookies all over with a fork, and slip into the oven to bake for 12 to 15 minutes,until golden and just slightly browned at the edges.
11. Transfer on a rack to cool completely, and keep in an airtight container.
Title: Crock Pot Hot Fudge Cake - Ww 4 Points
Ingredients:
- 3 skim milk
- 1 sugar-free instant chocolate pudding mix
- 1 water
- 1 1/3 unsweetened applesauce
- 1/2
- 6
Instructions:
1. Spray crock pot with cooking spray.
2. Whisk skim milk with dry pudding mix in crock pot until dissolved.
3. In a medium bowl, mix dry cake mix, water, applesauce and egg whites with whisk for two minutes until blended.
4. Very gently pour cake mixture over pudding mixture. DO NOT MIX!
5. Cover and cook on HIGH for 2 1/2 hours.
6. Serve hot.
Title: Donna Hay's Chocolate Brownie
Ingredients:
- 200 butter
- 250 brown sugar
- 1 3/4 eggs
- 4 cocoa powder
- 1/3 all-purpose flour
- 1 1/4 baking powder
- 1/4
Instructions:
1. Preheat the oven to 160°C Place the chocolate and butter in a saucepan over low heat and stir until smooth.
2. Allow to cool slightly.
3. Place the sugar, eggs, cocoa, flour and baking powder in a bowl.
4. Add the chocolate mixture and mix until combined.
5. Pour the mixture into a 20cm (8 in) square slice tin lined with non-stick baking paper.
6. Bake for 50 minutes or until set.
7. Cool slightly in the tin.
8. Cut into slices, serve warm or cold.
9. Makes 16 slices.
Title: Tropical Fruits Cake
Ingredients:
- 1 butter
- 1 1/2 flour
- 1 baking powder
- 1 1/2 sugar
- 1 eggs
- 4 water
- 1 1/4 fresh lemon juice
- 1 rum
- 1 heavy cream
- 1 pineapple
- 1 grapes
- 1/4
Instructions:
1. Preheat oven to 350°F Butter and flour 2 8-inch round pans.
2. In a bowl, mix flour, baking powder and coconut.
3. With an electric mixer, cream butter with half of the sugar in a bowl. Add eggs one at a time mixing between each addition. Add flour mixture until well combined.
4. Spread mixture into the two pans.
5. Bake for 25 minutes.
6. Cool cakes in pans for about an hour.
7. Topping:
8. In a small saucepan, bring to a boil the rest of the sugar, the water and the lemon juice. Let it simmer for about 5 minutes. Let it cool then add the rhum. Brush it on the two cakes.
9. Whip the cream.
10. Prepare the fruits (sliced or whole) and mix with 3/4 of the whipped cream. Spread on top of the first cake layer then place the second cake layer on top of the first. Spread remaining whipped cream on the side of the cakes then the coconut.
11. Decorate the top of the cake with the rest of the fruits.
12. Heat the apricot jam until liquified a bit then spread the cake with it.
13. Refrigerate until ready to serve.
Title: Bumbleberry Crisp
Ingredients:
- 1 all-purpose flour
- 1 rolled oats
- 1/2 light brown sugar
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 butter
- 1/2 granulated sugar
- 1 orange
- 1 1/2 rhubarb
- 1 strawberry
- 1 apple
- 1 blueberries
Instructions:
1. In bowl, combine flour, oats, brown sugar, cinnamon and nutmeg; stir in butter. Press half of the mixture over bottom of greased 9-inch square cake pan.
2. Filling: In bowl, toss together chopped rhubarb, strawberries, apples and blueberries; sprinkle with sugar and add orange juice and zest.Arrange over base. Sprinkle with remaining flour mixture. Bake in 350°F (180°C) oven for 45 to 50 minutes or until fruit is tender and topping is golden. Serve warm.
Title: Mocha Cupcakes
Ingredients:
- 1 1/3 all-purpose flour
- 1/3 baking powder
- 1 baking soda
- 1/2 salt
- 1/4 butter
- 1/2 granulated sugar
- 1/2 light brown sugar
- 1/2 egg
- 1/2
- 1
Instructions:
1. Cream butter and sugars, beat til light and fluffy 2-3 minutes.
2. Add Egg.
3. Combine milk and coffee.
4. Alternate adding dry ingredients with wet.
5. Fill cupcake liners 1/2 - 3/4 full.
6. Bake 16-20 minutes at 350 degrees.
7. Tip add strong coffee in place of liquid in your favorite icing recipe.
Title: Banana Tarte Tatin
Ingredients:
- 1/2 sugar
- 1/2 heavy cream
- 1/4 butter
- 2 dark rum
- 1 frozen puff pastry
- 2 butter
- 3 bananas
Instructions:
1. Rum sauce:
2. In a saucepan, bring the sugar, cream, and butter to a boil.
3. Reduce heat and simmer gently for 5 minutes.
4. Remove from the heat and stir in the rum.
5. Tarte:
6. Preheat the oven to 425 degrees.
7. Working on a clean surface, roll the pastry dough into an 11-inch circle and chill.
8. Melt the butter in a 10-inch ovenproof skillet.
9. Add the rum sauce and bring to a simmer.
10. Remove from heat and arrange the banana slices in a single layer in the hot rum sauce.
11. Drape the pastry over the bananas, fitting the overhang up the sides of the skillet.
12. Bake for in the preheated oven 22-25 minutes, until the pastry turns golden brown.
13. Cool the tarte tatin in the skillet for 30 minutes before inverting it onto a serving platter.
Title: Mock Whipped Cream Icing
Ingredients:
- 1 1/2 white sugar
- 3/4 butter
- 1/2 shortening
- 1 milk
- 3 half-and-half cream
- vanilla
Instructions:
1. Combine all ingredients in a bowl.
2. Whip on low speed with an electric mixer until it stops splattering, then at full speed for NOT LESS than 10 minutes.
3. Spread on cakes or cupcakes or anything that requires icing.
4. Delicious!
Title: Whiskey Cake
Ingredients:
- 1 sugar
- 1 brown sugar
- 1 butter
- 3 eggs
- 3 cake flour
- 1/2 baking powder
- 1/2 mace
- 1 Bourbon
- 2 pecans
- 1/2 light corn syrup
- 1 light corn syrup
- 1 rum
- 2
Instructions:
1. Preheat oven to 250 degrees.
2. Combine the sugars and cream with butter.
3. Add well-beaten eggs.
4. Sift flour, bakin gpoder and mace; add alternately with whiskey.
5. Add nuts, blend well.
6. Bake in well greased or paper-lined tube pan for 2 1/2- 3 hours.
7. The cake should have a moist, crumbly texture similar to a macaroon.
8. Wrap in foil and store in a cool place.
9. (Do Not Freeze).
10. The cake cuts easier when cold, but should be served at room temperature.
11. It will keep for two weeks or longer.
12. Note: For added flavor, add 1 TBS of Whiskey Sauce (See ingredients above and combine all well) to the cake one half hour before serving.
13. Whipped cream is optional.
Title: Flan in a Cup
Ingredients:
- 1 3/4 milk
- 5 sugar
- 3 vanilla
- 3 eggs
- 3 sugar
- 1 water
Instructions:
1. Stir the milk and sugar in a small saucepan until the sugar melts.Let it cool. Make sure you don't let the milk boil.
2. Break the eggs in a bowl and stir them well.
3. Slowly pour the milk from Step 1 into the bowl from Step 2.
4. Pour the mix from Step 3 through a strainer. This makes the flan smoother.
5. Make the caramel sauce in a small saucepan. Put the sugar and the water in the pot and stir quickly over high heat. When it becomes brown, remove from heat and put it into four tea cups. Then pour the mix from Step 4 into the cups over the caramel sauce.
6. Fill a pot with water and put a steamer on it.Put the cups in the steamer.Put a towel under the lid so that the water won't get into the flan. After 2 to 3 minutes in high heat, lower the heat and steam for 15 minutes.
7. You can move the lid a little so that some steam will escape.
8. Poke a hole in the flan with a toothpick, and if juice doesn't come out, it's done. After it cools put it in the fridge.
Title: Pineapple Upside-Down Bread Pudding
Ingredients:
- 2 eggs
- 1/2 sugar
- 1 vanilla extract
- 1 pineapple tidbits
- 8 butter
- 1/2 margarine
- 1 brown sugar
- 1 maraschino cherries
- 1/2 pecans
Instructions:
1. Combine eggs, 1/2 cup sugar, and vanilla in a large bowl; stir well.
2. Drain pineapple, reserving the juice.
3. Add juice to egg mixture; add bread crumbs and toss gently.
4. Melt butter in a 9 or 10-inch cast iron skillet over medium low heat. Remove 3 tablespoons of the melted butter and add it to bread mixture.
5. Sprinkle brown sugar over butter remaining in skillet, sprinkle cherries and pecans over brown sugar mixture and arrange pineapple tidbits over cherries. Pour bread mixture over fruit in skillet.
6. Bake at 350°F for 35 to 40 minutes, or until bread pudding is set and lightly brown.
7. Place a platter or large cake plate over skillet and invert skillet so pudding falls out, upside over plate. Spoon any thing left inside skillet over top.
Title: Cake Mix Chocolate Mayonnaise Cake
Ingredients:
- 1 eggs
- 2 water
- 1 1/3 mayonnaise
- 1 chocolate chips
- 1 powdered sugar
Instructions:
1. Preheat oven to 350.
2. Grease and flour a bundt cake pan or a 9x13x2 inch cake pan.
3. Dump the cake mix into a large mixing bowl.
4. Add eggs, water and mayonnaise.
5. Mix by hand or with an electric mixer until well mixed.
6. Stir the chocolate chips into the cake batter using a large spoon.
7. Pour the cake batter into the cake pan and spread evenly.
8. Bake for 35 minutes or until cake is done.
9. Press the center of the cake in, using a finger.
10. If it springs back, the cake is done.
11. If not it needs more baking time.
12. If using a bundt cake pan, allow the cake to cool for 10 minutes and follow the next 3 steps.
13. Put a dinner plate or cake plate on top of the bundt cake pan. with the bottom of the plate facing you.
14. Holding the bundt cake pan onto the plate, turn it over(you may need to use hot pads to do this).
15. You may need to slightly shake the pan while it is on the plate to help loosen the cake from the pan.
16. If using a 9x13x2 inch cake pan, insert a toothpick into the center of the cake.
17. If the toothpick comes out clean, the cake is done.
18. If you are going to ice/frost the cake, allow the cake to completely cool.
19. If you don't want to frost/ice the cake you can dust it with powdered sugar.
Title: Chloe's Sheet Cake
Ingredients:
- 1 butter
- 4 water
- 1 flour
- 2 sugar
- 2 salt
- 3/4 baking soda
- 1 vanilla
- 1 buttermilk
- 1/2 eggs
- 2 butter
- 1/2 buttermilk
- 4 powdered sugar
- 6 pecans
- 1
Instructions:
1. In a saucepan melt the first three items.
2. In a large bowl mix the flour, sugar, salt and soda, then add the next 3 ingrdients (vanilla, buttermilk, eggs).
3. Pour the mixture of butter and cocoa over the mixture in the bowl and mix with an electric mixer at medium speed until smooth.
4. Bake at 375 degrees for 18 to 20 minutes on a greased and floured 15x10x1" baking pan.
5. ICING Heat the butter, cocoa and buttermilk until well mixed- do not boil.
6. Add the box of powdered sugar and beat with a mixer until well blended.
7. Add the cup of pecans, folding in with a spoon.
8. Pour over cool cake.