lumicero/recipes-ing2inst huggingface dataset:
Title: Molten Chocolate Cakes With Mocha Sauce
Ingredients:
- 4 dark chocolate
- 2 unsalted butter
- 1 granulated sugar
- 1 1/2 instant espresso powder
- 2 hot water
- 1 light corn syrup
- 1 egg
- 2 canola oil
- 1 vanilla extract
- 1/8 salt
- 5 confectioners' sugar
- 3 all-purpose flour
- 1 water
- 1 -3
Instructions:
1. Position rack in center of oven; preheat to 350°F Generously coat the mini muffin pan with cooking spray.
2. Place chocolate and butter in a medium microwave-safe bowl. (Alternatively, see Tip.) Microwave on High for 1 minute. Stir well, then continue microwaving on Medium, stirring every 20 seconds, until the remaining chocolate melts completely.
3. To prepare filling: Stir together granulated sugar, cream and half the espresso mixture in a small microwave-safe bowl. Microwave on High just to steaming, 20 to 40 seconds. (Alternatively, combine in a small saucepan and heat over medium-low heat until just steaming.) Stir until the sugar dissolves. Add corn syrup and half the melted chocolate (reserve the other half for the batter); stir until completely smooth. Cover and transfer to the freezer until cold and firm, about 30 minutes.
4. To prepare batter: When the filling has been chilling for 20 minutes, whisk egg, oil, vanilla, salt and the remaining espresso mixture in a medium bowl until very smooth. Return the remaining chocolate mixture to the microwave. Microwave on Medium, stirring every 20 seconds, until just warm again (do not overheat). In two batches, whisk the egg mixture into the warm chocolate until well blended. Sift confectioners' sugar, flour and cocoa over the batter and whisk in just until smoothly incorporated.
5. To assemble cakes: Remove the filling from the freezer. Spoon half the batter into the mini muffin cups, about 1 rounded teaspoon per cup. Spoon 1/2 teaspoon filling onto the center of each (reserve the rest for the sauce). Divide the remaining batter evenly among the muffin cups, about 1 rounded teaspoon per cake. Smooth out the batter to cover the filling.
6. Bake the cakes on the middle rack until the edges look dry and puffed but the centers still look very underdone and puddinglike, 6 to 9 minutes. Let cool on a wire rack until firm, about 2 minutes. Place a cutting board on top of the pan and invert the mini cakes out onto it. If the cakes are stuck to the pan, run a knife around and under them to loosen.
7. To prepare sauce & serve: Thoroughly stir very hot water into the reserved filling, 1 teaspoon at a time, until very smooth and slightly fluid. Serve the warm cakes drizzled with the sauce.
8. No Microwave? Melt chocolate in a double boiler instead: Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until the chocolate is almost melted. Remove from the heat and stir until it melts completely.
Title: Apricot Cherry Cordial Fruit
Ingredients:
- 1 sugar
- 1/2 maraschino cherries
- 10 vodka
- 1
Instructions:
1. Combine the apricots, sugar and cherries with their juice in your blender until well blended, then add the vodka and blend again.
2. Remove the mixture to a jar and let marinate, inverting the jar regularly, for two weeks or until all the sugar is dissolved.
Title: No - Berry Strawberry Rhubarb Cake
Ingredients:
- 1/4 eggs
- 1 butter
- 2 white whole wheat flour
- 1/2 cornmeal
- 3 strawberry Jell-O gelatin dessert
- 1/2 baking powder
- 2 baking soda
- 2 salt
- 1 nutmeg
- 1 stevia
- 1/4 rhubarb
- 7
- 1
Instructions:
1. Preheat the oven to 350F and grease a 9x13" pan.
2. In a large bowl, mix together the vanilla sugar, yoghurt, milk, eggs and butter until well blended.
3. Add the flour, cornmeal, dessert mix, baking powder, baking soda, salt, nutmeg and stevia, beating to combine.
4. Fold in the rhubarb.
5. Bake for 50-60 minutes, until a tester comes out clean. Cool completely in the pan.
Title: Maple Buttercream
Ingredients:
- 2 powdered sugar
- 3/4 unsalted butter
- 2 pure maple syrup
- 1/2 salt
- 1
Instructions:
1. In a bowl, using an electric mixer, beat together maple syrup, extract, butter, and salt until creamy.
2. With mixer on low speed, beat in powdered sugar, ½ cup at a time. Increase speed to medium-high and beat until light and fluffy.
Title: Fudge Pudding Cake for the Slow-Cooker
Ingredients:
- 1 brown sugar
- 1 all-purpose flour
- 3 baking powder
- 2 salt
- 1/2 milk
- 1/2 butter
- 2 vanilla
- 1/2 brown sugar
- 1/4 boiling water
- 3/4
- 1 3/4
Instructions:
1. Note: Crock pot times vary greatly. The cooking time is correct for my crock pot but may not be correct for yours. Watch cake closely the first time you use the recipe to get the right cooking length for your your particular crock pot. This recipe was written for a 4 quart crockpot. If different size is used, that will also impact the cooking time.
2. Spray the crock-pot with baking spray.
3. Mix 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt in a mixing bowl. Stir in milk, margarine and vanilla. Spoon batter into bottom of crock pot (dough is very thick).
4. In another bowl, mix together 3/4 cup brown sugar and 1/4 cup cocoa. Sprinkle evenly over batter. Do not stir.
5. Pour boiling water over the top. Do not stir. Cover and cook on high for 2 to 2-1/2 hours or until the cake pulls away from the sides of the crock-pot (pudding will be bubbling through).
6. Serve immediately with ice cream or whipped topping if desired. Or let set for 10 minutes and then invert onto a plate. Spoon pudding left in the pot over the cake.
Title: Brownie Marshmallow Swirl
Ingredients:
- 19 1/2 water
- 1/2 eggs
- 1/4 marshmallow creme
- 2
- 7
- 1/3
Instructions:
1. Heat oven to 350 and grease the bottom of a 9x13" pan with nonstick cooking spray.
2. Combine brownie mix, oil, water, and eggs in large bowl.
3. Stir 50 strokes with a spoon.
4. Spread in greased pan.
5. Bake for 28 to 31 minutes or until toothpick inserted in center comes out clean.
6. Cool completely.
7. Spread marshmallow creme over cooled brownies.
8. Place chocolate fudge frosting in microwave-safe bowl.
9. Microwave on high 10 to 20 seconds.
10. Stir until smooth.
11. Drizzle frosting over marshmallow cream.
12. Swirl with knife to create marbling effect.
13. Refrigerate 15 minutes.
14. To cut cleanly, lightly coat knife with non-stick cooking spray as needed.
15. Run knife around inside edge of pan to release.
16. Store loosely covered in refrigerator.
Title: Coffee Spice Cake
Ingredients:
- 3/4 shortening
- 3/4 dark brown sugar
- 1 1/2 molasses
- 1/4 eggs
- 3 cake flour
- 2 1/2 baking powder
- 3 baking soda
- 1/4 salt
- 1/4 ground ginger
- 1/4 ground cinnamon
- 1 1/2 ground cloves
- 1/4 ground nutmeg
- 1/4
Instructions:
1. Make the coffee; use dark roast.
2. Position oven rack in the center of oven; preheat to 350°. Prepare 12-cup Bundt pan as follows: Prepare Bundt pan using the following method—make a paste from 1 tablespoon melted butter and 1 tablespoon flour ; apply it with a pastry brush, you can thoroughly coat the surface of the pan, including all the nooks and crannies (or use your preferred method to prepare Bundt pan for baking a cake).
3. Cream the shortening using a mixer on medium speed; add in the brown sugar gradually; increase mixer speed to med-high and beat until fluffy, about 3 minutes.
4. Decrease mixer speed to low; add in the molasses, then add in the eggs one at a time, beating well after each addition.
5. In a separate bowl, whisk the flour, baking powder, baking soda, salt, and spices together.
6. Add 1/3 of the flour mixture to the cream mixture, beat, then add 1/4 cup coffee and beat on medium until blended; repeat two more times.
7. Pour batter into the pan, smooth off top with spatula.
8. Bake for 45 minutes or until the cake tests done.
9. Cool for 10-15 minutes in the pan, unmold onto a cake rack, and cool completely.
10. Sprinkle with coarse sugar or dust with powdered sugar.
Title: Homemade Apple Spread
Ingredients:
- 6 red apples
- 1 1/2 sugar
- 1 cinnamon
Instructions:
1. In a large stock pot, boil apples in about 6 cups of water. Boil on medium high without the lid for 20 minutes. Stir frequently to prevent apples from sticking to the bottom of the pot.
2. When the water level starts to boil down and the apples have just enough water to even out, add the sugar and cinnamon. Stir and boil for another 20 minutes.
3. The apples should darken and caramelize in texture. Using a potato masher, mash in the apples to preferred consistency.
4. Turn off the burner and allow the apples to cool for a while. Once they have cooled, you can store them in air tight containers and use it as a topping for ice cream, cakes, on toast, or even with fresh yogurt. They will stay fresh for about a week in the refrigerator or can be stored longer in the freezer.
Title: Sesame Seed Cookies
Ingredients:
- 1 sesame seeds
- 2 all-purpose flour
- 3/4 granulated sugar
- 3/8 butter
- 2 shortening
- 2 water
- 1 baking powder
- 1/2 vanilla extract
- 1/4 salt
- 1 egg
Instructions:
1. In a large heavy skillet over medium heat, toast sesame seeds until golden brown, shaking skillet and stirring frequently to keep them moving. Remove from heat and set aside.
2. Measure flour and remaining ingredients into a large mixing bowl.
3. With hand-held mixer at low speed, beat until well blended, occasionally scraping bowl. With spoon, stir in 1/2 cup sesame seeds.
4. Using about 2 teaspoons of dough for each cookie, shape into ovals about 2 inches in length; roll in remaining toasted sesame seeds. Place ovals about 1 inch apart on ungreased baking sheets. Bake in preheated 350° oven for about 20 minutes, or until lightly browned. Remove cookies to wire racks to cool. Store in tightly covered container for up to 1 week.
5. Makes about 36 sesame seed cookies.
Title: Jelly Bean Pizza
Ingredients:
- 20 flaked coconut
- 16 jelly beans
- 1/4
- 1 1/2
Instructions:
1. Press cookie dough into a greased pizza pan. Bake 15-20 minutes at 350 degrees. Cool completely.
2. Frost the cookie. Tint coconut with green food coloring and sprinkle over frosting. Add jelly beans.
3. Store refrigerated up to 3 days.
Title: 15 Minute Mandarin Orange Salad
Ingredients:
- 1 boiling water
- 1 cream cheese
- 8 mandarin oranges
- 1 Cool Whip Free
- 2
- 1
Instructions:
1. Dissolve Jello in 1 cup boiling water, and let cool slightly.
2. Then, add to cream cheese and beat till well combined.
3. Drain pineapple and mandarin oranges and combine with cream cheese mixture.
4. Fold in Cool Whip.
5. Chill in a Pyrex or other glass casserole dish.
6. Chilling overnight works best.
7. Serve cold.
Title: Scented Cherries
Ingredients:
- 350 cherries
- 25 caster sugar
- 1/2 cinnamon stick
- 5 rose water
- 50 water
Instructions:
1. Place cherries in a pan with 50ml water, sugar and cinnamon.
2. Bring to the boil and simmer (covered) for 3 minutes.
3. Remove the cherries and boil the remaining syrup until it is reduced by half.
4. Pour syrup over cherries and sprinkle with the rosewater.
5. Chill until needed.
Title: Yum Yum Frozen Yogurt Pudding
Ingredients:
- 30 butter
- 2 sugar-free instant vanilla pudding mix
- 2 skim milk
- 1 1/2 1% low-fat milk
- 2
Instructions:
1. Preheat oven to 350°F.
2. Melt butter in baking dish in microwave or oven.
3. Mix cracker crumbs with melted butter and place into 350°F oven. Bake for 5 minutes.
4. Meanwhile, mix pudding with milk.
5. Add softened frozen yogurt to pudding and milk and mix well with mixer.
6. Add pudding to bowl and top with baked crumbs.
7. Refrigerate until set.
Title: Brown Sugar and Oatmeal Crumbly Apple Bars
Ingredients:
- 3/4 brown sugar
- 3/4 rolled oats
- 3/4 all-purpose flour
- 3/4 whole wheat flour
- 1/2 baking soda
- 3/8 salt
- 10 butter
- 3 apples
- 2 lemon juice
- 1/2 cinnamon
- 1/2 sugar
- 1 1/2 cornstarch
- 1/2 hot water
- 1/2 vanilla extract
- 1/2 pecans
- walnuts
Instructions:
1. Preheat oven to 350 degrees.
2. Line a nine inch square pan with foil or parchment paper.
3. In a large bowl, combine brown sugar, oats, flour, soda, and salt.
4. Cut in 9 tablespoons butter. (This can also be done in a food processor.)
5. Reserve 3/4 cup of the mixture and pat the rest into prepared pan. It will be dry.
6. Toss apples with half of lemon juice and arrange over crust in pan.
7. Sprinkle with cinnamon.
8. In a saucepan, combine sugar, cornstarch and hot water.
9. Turn heat to medium and cook, whisking constantly until mixture begins to boil and thicken.
10. Remove from heat and stir in vanilla, remaining 1 tablespoon butter and remaining teaspoon of lemon juice.
11. Pour over apples.
12. Sprinkle with remaining crumb mixture and nuts, if using.
13. Bake at 350 degrees for 35-45 minutes, or until lightly browned.
Title: Low Fat Chocolate Chip Cookies (Vegan)
Ingredients:
- 1 all-purpose flour
- 1/2 whole wheat pastry flour
- 1/2 baking soda
- 1/3 soy margarine
- 1/3 granulated sugar
- 1/2 brown sugar
- 2 brown sugar
- 1 pure vanilla extract
Instructions:
1. Preheat oven to 375 degrees; line two baking sheets with parchment paper.
2. In a large bowl, mix together flour and baking soda.
3. In smaller bowl, cream margarine and sugars. Stir in yogurt and vanilla, beat well.
4. Combine the margarine/sugar mixture with the flour, mix until thoroughly combined.
5. Stir in chocolate chips.
6. Drop by rounded teaspoon sized balls onto baking sheets. About fifteen cookies per baking sheet. You may need to smooth cookies into more 'cookie' shapes - they spread, but not too much.
7. Bake 10-15 minutes, until golden. Remove from oven & sheets, allow to cool before serving.
Title: Banana Split Refrigerator Cake
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 1 water
- 1 chocolate instant pudding
- 1 milk
- 1 1/2
Instructions:
1. Preheat oven to 350.
2. Dissolve jello in 3/4 cup boiling water, then add 1/2 cup cold water and set aside.
3. Mix and bake cake as directed on package for a 13x9 pan.
4. Cool cake 20-25 minutes.
5. Poke deep holes through top of warm cake with a meat fork or skewer about 1 inch apart.
6. Slowly pour jello over the cake.
7. Refrigerate while making topping.
8. Blend topping ingredients in a chilled bowl and beat until stiff and fluffy, about 4-8 minutes.
9. Immediately frost cake.
10. May be garnished with strawberry and banana slices.
11. Store in refrigerator and serve chilled.
12. Can be frozen for storage.
Title: Can't Beat Carrot Cake
Ingredients:
- 2 flour
- 2 sugar
- 2 cinnamon
- 1/2 allspice
- 2 baking soda
- 1/2 salt
- 4 eggs
- 1 1/2 carrots
- 3 walnuts
- 1 crushed pineapple
- 1 cream cheese
- 8 butter
- 1/2 margarine
- 3 powdered sugar
- 1 vanilla
- 1/8 - 1/4 lemon juice
Instructions:
1. Preheat oven to 320 degrees.
2. Combine all dry ingredients in a bowl, stir and set aside.
3. In a large bowl beat eggs, add oil and sugar; mix well.
4. Add raw carrots and drained pineapple.
5. Slowly add dry ingredients and mix until combined, stir in nuts.
6. Lightly grease a 9x13" pan and bake for about 55 minutes or until set and toothpick comes out clean.
7. Cool completely.
8. Meanwhile, beat softened cream cheese, add butter or margerine and beat until smooth.
9. Add powdered sugar, beat, add vanilla, beat until smooth then add lemon juice and beat until smooth.
10. Frost cool cake ( you may not need to use all the frosting) and store in refrigerator, it is best on the second day and we love it cold!
Title: Stone Fruit With Honey-Drizzled Soft Cheeses and Toasted Almonds
Ingredients:
- 1/2 extra virgin olive oil
- 2 ricotta cheese
- 4 nectarines
- 4 plums
- 2 cherries
- 2 wildflower honey
- 16 orange blossom honey
- 3
Instructions:
1. Heat almonds and oil in a skillet over medium heat, tossing occasionally, until almonds are lightly browned, about 5 minutes. Using a slotted spoon, transfer almonds to a plate to cool; discard oil,.
2. Stir together cheeses, then mound on a platter, making a small well in the center with the back of a spoon. Surround with fruits and toasted almonds. Drizzle honey into center of cheese.
Title: The Best Dang Apple Crisp Ever
Ingredients:
- 1 all-purpose flour
- 3/4 rolled oats
- 1 brown sugar
- 1 ground cinnamon
- 1/2 butter
- 3 apples
- 1 sugar
- 2 cornstarch
- 1 water
- 1 vanilla extract
- cinnamon
Instructions:
1. I recommend peeling, coring, and slicing your apples before you preheat your oven!
2. Preheat oven to 350 degrees.
3. In a large bowl, combine flour, rolled oats, brown sugar, and cinnamon. Cut in the butter until the mixture is consistently crumbly. Press half of the crumble mixture into a greased 9 inch square or round baking dish. Cover evenly with the apple slices. I like to sprinkle a little extra cinnamon over the apples slices!
4. In a small sauce pan, combine sugar, cornstarch, water, and vanilla. Bring to a boil, and then cook and stir for about 2 minutes. The filling should be thick and gooey! Don’t skip the cornstarch- it is what gives the filling its thickness.
5. Pour the filling over the apples, and then sprinkle the rest of the crumble mixture over the top. Bake for one hour. The apples will be soft and the topping crispy. You can enjoy it warm with ice cream, or even just by itself!
Title: Cream Puff Dessert
Ingredients:
- 1 water
- 1/2 margarine
- 1 flour
- 4 eggs
- 3 instant vanilla pudding
- 3 1/2 milk
- 8 cream cheese
- 1 Cool Whip
Instructions:
1. Bring water to a boil, add margarine, when melted, remove from heat.
2. Add flour and stir to form a ball.
3. With wooden spoon, add eggs, one at a time, and mix to shiny ball again, after each addition.
4. Spread in 9x13 glass pan, grease with cooking spray first.
5. Bake 30-35 minutes at 400 Degrees, this will puff up, and be out of shape, cool completely.
6. With a mixer, add 3 1/2 cups cold milk to pudding, then add cream cheese, this may look lumpy, it's ok, don't beat it to death, but it will incorporate while setting.
7. Spread into cooled crust, top with Cool Whip, as much as desired.rnDrizzle with chocolate syrup or chocolate shavings.
8. Refrigerate
Title: Pumpkin Chocolate Chip Cookies - the Best I Have Ever Tried!
Ingredients:
- 1 sugar
- 1 pumpkin
- 1/2 egg
- 1 vanilla
- 1 flour
- 2 baking soda
- 1 baking powder
- 2 cinnamon
- 1 salt
- 1/2
- 1
Instructions:
1. Mix first 4 ingredients & add vanilla. Mix dry ingredients (except chips). Add the pumpkin mixture to the dry ingredients and blend. Stir in chocolate chips.
2. Spoon onto pan (I use my pampered chef stoneware pan). Bake at 375 degrees for 10-12 minutes. Makes 30 cookies.
Title: Sugar-Free Frosting
Ingredients:
- 1 sugar-free instant pudding mix
- 1 3/4 milk
- 1 cream cheese
- 1
Instructions:
1. In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.
2. In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.
Title: Drizzled Chocolate Eclair Cake
Ingredients:
- 1/2 butter
- 1/4 salt
- 1 water
- 1 flour
- 4 eggs
- 2 French vanilla instant pudding
- 2 1/2 milk
- 1 cream cheese
- 1 chocolate chips
- 1/3 milk
- 2 butter
- 2 powdered sugar
- 1
Instructions:
1. PASTRY: In a sauce pan bring to boil butter, salt, and water. After it is boiling add in flour and stir until it forms a ball.
2. Take off heat and add 4 eggs one at a time. Beating by hand until mixed thoroughly. (They will kinda look slippery and the flour ball will separate into chunks. Keep stirring the egg will eventually mix inches It is SO important that you add them one at a time. )
3. Lightly spray jelly roll pan with a nonstick cooking spray and spread mixture in bottom of pan. (It is a little stiff, I use a spoon and run it under hot water to help it spread better.).
4. Bake at 400 degrees for 25 minutes. It will puff up you may want to poke the bubbles with a fork. Take out of oven and let it cool completely.
5. FILLING: Beat both packages of french vanila instant pudding with milk. Add softened cream cheese. Beat again. Spread on cooled pastry. Spread whipped topping over top of pudding mixture.
6. GLAZE: In a bowl mix chocolate chips and butter, put in microwave for 1 minute or until melted. Add milk and powdered sugar and mix well. Drizzle over top of whipped cream and chill in fridge.
Title: Simple Cookie Glaze
Ingredients:
- 1/4 water
- 3/4 sugar
Instructions:
1. Combine water and sugar in a small saucepan with a whisk.
2. Bring to a boil and boil until the sugar dissolves and the syrup turns clear.
3. Make this glaze before you begin making cookies, and allow it to cool to slightly above room temperature while you make and bake your cookies. When the cookies and the syrup are cool, brush each cookie with a very thin coat of glaze and sprinkle on decorations or large-crystal sugar.
4. Allow glaze to dry for at least an hour before stacking cookies. Thin glaze will dry faster than a thick coat of glaze.
Title: Impossibly Easy Cherry Almond Pie
Ingredients:
- 1/2 Bisquick
- 1/4 sugar
- 3/4 milk
- 2 butter
- 1/4 margarine
- 2 eggs
- 1 cherry pie filling
- 1/2 brown sugar
- 1/2 Bisquick
- 1/2 brown sugar
- 2 ground cinnamon
- firm butter
- margarine
Instructions:
1. Heat oven to 400 degrees. Mist a 9- or 10-inch pie plate with nonstick spray and set aside.
2. Stir together first six ingredients until blended. Pour into prepared pie plate. Spoon pie filling over top. Bake 30 minutes.
3. While pie is baking, make streusel topping by mixing Bisquick, brown sugar and cinnamon in a small bowl, and cutting in butter with a pastry blender, a fork or your fingers, until you have crumbs. Stir in almonds, if using (recommended). After pie has baked 30 minutes, sprinkle Brown Sugar Streusel over pie filling and return to oven to bake another 10 minutes, or until streusel is golden brown. Remove pie from oven and cool.
4. Serve slightly warm, at room temperature or chilled from the refrigerator. It tastes great any way!
Title: Irish Apple Torte Cake
Ingredients:
- 3 flour
- 3/4 sugar
- 1/2 salt
- 3 butter
- 1 lemon, rind of
- 1 applesauce
- 1 3/4 cinnamon
- 1/2 clove
- 1/4
Instructions:
1. Heat oven for 350 degrees.
2. Grease a 9x9 pan.
3. Mix flour, sugar, salt, egg yolks, butter and lemon rind. Divide into two parts.
4. Press have of the mixture into the pan.
5. Mix applesauce, cinnamon and cloves. Spread on top of dough in pan.
6. Sprinkle the rest of the dough over the applesauce.
7. Bake 40-45 minutes.
8. Top with whipped cream or lemon sauce.
Title: The Best Birthday Cupcakes
Ingredients:
- 24 reduced-fat cream cheese
- 1 sugar
- 1 water
- 1/2 eggs
- 1/2 pure vanilla extract
- 1/2
- 4
- 1
Instructions:
1. Preheat oven to 350.
2. Line cupcake pans with paper liners.
3. Place all ingredients in a large mixing bowl and blend on low speed with an electric mixer for 30 seconds. Scrape sides of bowl; increase mixer speed to medium and beat for 1 1/2 to 2 minutes more. The batter should be smooth and thickened.
4. Fill each cup 2/3 full and place in oven.
5. Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, about 15 to 20 minutes.
6. Remove pans from oven and cool on wire rack for 5 minutes before removing cups from pans. Cool completely before frosting.
7. Eat as is or frost as desired.
Title: Chocolate Banana Cake
Ingredients:
- 160 milk
- 2 lemon juice
- 150 butter
- 220 caster sugar
- 2 eggs
- 300 self raising flour
- 1/2 baking soda
- 1 dark chocolate
- 100 dark chocolate
- 100 icing sugar
- 80 yoghurt
- 60
Instructions:
1. Preheat oven to 170 D. Celcius. Grease deep 22cm round cake pan,.
2. lined with paper.
3. Combine milk and juice in a small jug, stand for 5 minutes.
4. Beat butter and sugar in a small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined. Transfer to a large bowl. Stir in sifted flour + soda, banana, milk mixture and chocolate.
5. Spread mixture into pan; bake for about 1 hour and 10 minutes.
6. Stand cake for 5 minutes, top-side up, onto a wire rack to cool.
7. Cream Cheese Frosting:.
8. Melt chocolate in a pot over a medium saucepan of simmering water.
9. Gradually stir in icing sugar and yoghurt.