lumicero/recipes-ing2inst huggingface dataset:
Title: Gateau Moka - Multilayered Mocha Cake
Ingredients:
- 6 eggs
- 3/4 sugar
- 1/2 vanilla extract
- 1 flour
- 6 butter
- 10 sugar
- 1 dark rum
- 3 sugar
- 2 butter
- 1/2
- 3
- 3/4
Instructions:
1. Preheat oven to 350.
2. Butter and flour 2 8" round cake pans or use silicone.
3. In mixer, combine eggs, sugar and vanilla. Mix well.
4. Stir over boiling water or the burner for about 30 seconds so the mix is barely lukewarm. Remove from heat. Beat on medium to high 10 minutes. The mixture should make a thick, pale yellow ribbon and have at least tripled in volume.
5. Sift in flour with one hand and fold mixture with the other using a wide spatula.
6. Add butter, pouring and folding the same way.
7. Fill pans about 3/4 full. Place pans on a cookie sheet and bake for 22-25 minutes.
8. Remove from oven and after 5 minutes turn upside down on racks. Bottoms and sides should be pale golden. The cakes should be flat (no sagging) and soft and springy to the touch. When cool, place in plastic bags to keep fro drying. The will keep for a few days without refrigeration.
9. In heavy saucepan melt the appricot jam slowly over low heat to avoid scorching. When liquefied, strain through a metal sieve and reserve.
10. Rum Syrup:
11. Mix ingredients together and reserve.
12. Coffee Butter Cream:
13. In a saucepan combine sugar and coffee. Bring to a boil and boil for 3 minutes. Set aside.
14. In mixer bowl at medium beat yolks adding sugar syrup slowly. Then beat at high speed until the mixture is the consistency of light mayonnaise, about 5-6 minutes.
15. Return to medium speed and add butter piece by piece, until smooth. Butter cream should not be refrigerated before frosting the cake.
16. Using a long bladed serrated knife, cut each cake layer into three horizontal slices. Keep on hand flat on the cake and hold the knife perfectly flat so that slices are the same thickness. This requires some practice.
17. Place a top or bottom layer crusty side down on th ecake plat and moisten with some rum syrup. Spread 1/4" layer of butter cream all over with a thin flexible metal spatula. Place another layer on top. Moisten with more rum syrup and spread 3 tablespoons melted apricot jam on top. Continue alternating fillings and finish with butter cream (be sure to reserve some for decorating). Spread cream evenly and smoothly on the sides. Using a serrated edge, hold the knife on an angle and slide left to right in a swivel motion to decorate the top.
18. Place reserved butter cream in pastry bag fitted with a fluted tube and decorate top and bottom edge.
19. Refrigerate until ready to serve. Do not cut wedges too thick.
Title: Coconut Chip Cookies
Ingredients:
- 18 1/4 eggs
- 2 flaked coconut
- 1/3
- 1
- 1/2
- 1/4
Instructions:
1. In a mixing bowl, beat cake mix, eggs, and oil (batter will be very stiff).
2. Stir in coconut, chips, and nuts.
3. Roll into 1 inch balls.
4. Place onto lightly greased baking sheets.
5. Bake at 350 for 10 minutes or until a slight indentation remains when lightly touched.
6. Cool for 2 minutes and remove to a wire rack to cool completely.
Title: Death-By-Chocolate Brownies
Ingredients:
- 3/4 flour
- 1/4 salt
- 1/4 baking soda
- 2 water
- 1/2 butter
- 3/4 sugar
- 1 vanilla
- 3/4 eggs
- 2 walnuts
- 1/2
Instructions:
1. read the directions all the way through before starting.
2. preheat oven to 325°F.
3. sift together flour, salt, and soda (first 3 ingredients), set aside.
4. melt butter in water on low-medium heat, add sugar, and bring to low boil.
5. turn off burner, stir in vanilla and semisweet chocolate until smooth.
6. add eggs, one at a time, and mix well.
7. stir in flour mixture, a little at a time.
8. stir in milk chocolate chips and walnuts.
9. pour and bake for 25-30 minutes (i use a Baker's Edge Nonstick Edge Brownie Pan and 28 minutes is perfect).
10. Marianne's rule of thumb: when in doubt, brownies are always better under rather than over.
11. let cool completely before cutting. or, if you must, eat out of pan with nonstick bakeware safe spoon!
Title: Peppered Strawberries
Ingredients:
- 1 fresh strawberries
- 2 butter
- 5 sugar
- 1/2 orange, juice of
- 1 1/2 cognac
- 2 1/2 brandy
- fresh ground pepper
- French vanilla ice cream
Instructions:
1. Remove hulls from strawberries; wash berries under cool water. In a skillet melt butter. Add sugar and stir constantly until it's caramel in color.
2. Add orange juice and strawberries, simmering for a few minutes. Add the cognac or brandy, and allow the alcohol to cook off. Add pepper.
3. To serve, place a scoop of ice cream in a bowl, and spoon berries on top.
Title: Mom's Heavenly Hash Cake
Ingredients:
- 4 eggs
- 1 plain flour
- 1 oleo
- 1 cocoa powder
- 1 1/2 sugar
- 1 1/2 pecans
- 1 vanilla
- 1 marshmallows
- 1/2 salt
Instructions:
1. Preheat oven to 350 degrees.
2. Combine sugar, flour, salt, eggs and vanilla. Melt oleo and coca together and add to mixture. Add nuts. Bake 30 minutes at 350 degrees in a rectangular cake pan.
3. While cake is hot, place halved marshmallows (sticky side down) on cake. Cover fully to facilitate melting of marshmallows.
4. FROSTING:.
5. When cake has cooled:.
6. 1 cup evaporated milk.
7. 1 box powdered sugar.
8. 1 stick oleo.
9. 1/2 cup coca.
10. 2 teaspoons vanilla.
11. Gently heat until smooth and pour over the cake.
Title: Strawberry and Mascarpone Filled Cupcakes- Giada
Ingredients:
- 1 mascarpone cheese
- 1 frozen strawberries
- 1/2 sugar
- 1/4 lemon juice
- 1 water
- 1/4 vanilla extract
- 1 confectioners' sugar
- 2
Instructions:
1. Special equipment: 1 muffin tin, piping bag.
2. Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter almost to the rim of each muffin cup. Bake according to package directions and let cool. (Chef note: I did use paper wrappers and just put a slit in bottom prior to piping).
3. In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.
4. In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.
Title: Caramel Topped Chocolate Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1/4 baking powder
- 2 baking soda
- 1 salt
- 1 eggs
- 2 sugar
- 2 vanilla extract
- 1
- 2
- 8
- 1
Instructions:
1. Preheat oven to 350*.
2. Grease 13x9x2-inch baking pan; set aside.
3. Stir together flour, cocoa, baking powder, baking soda, and salt; set aside.
4. In large bowl combine eggs, sugar, oil, and vanilla; stir in reserved flour mixture.
5. Gradually stir in 2 cups water; stir in half of candy.
6. Pour into prepared pan.
7. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
8. Remove from oven; place on wire rack.
9. Using meat fork, poke holes in warm cake.
10. In small saucepan heat caramel topping over low heat until warm; drizzle over warm cake.
11. Cool completely.
12. Cut into squares.
13. Top with whipped topping and remaining candy.
Title: Bacardi Rum Cake
Ingredients:
- 3/4 walnuts
- 1 Jello Instant Vanilla Pudding Mix
- 1 eggs
- 4 cold water
- 1/2 rum
- 1/2 butter
- 1/2 water
- 1/4 granulated sugar
- 1/4 rum
- 1
- 1/2
Instructions:
1. Preheat oven to 325.
2. Cake:.
3. Grease heavily & flower 10" tube or 12 cup bundt pan.
4. Sprinkle chopped nuts over the bottom of pan.
5. Mix all ingredients together.
6. Pour batter over nuts.
7. Bake for 1 hour.
8. Cool.
9. Invert on serving plate.
10. Poke holes in top & side of cake with toothpick allowing cake to absorb glaze.
11. Glaze:.
12. Melt butter in sauce pan.
13. Stir in water & sugar.
14. Boil for 5 minutes stirring constantly.
15. Remove from heat.
16. Stir in Rum.
Title: Chocolate Berries
Ingredients:
- 12 fresh strawberries
- 2 bittersweet chocolate
- 1 sugar
- cocoa powder
Instructions:
1. Preheat the oven to 400 degrees F.
2. Slice the tops of the berries off just below the stem.
3. Use a small spoon or a melon ball scoop to hollow out the strawberries, to create a cavity in each one.
4. Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish. Lightly sprinkle the berries with sugar.
5. Roast the berries until soft and the chocolate is melted, about 10 minutes; remove from oven.
6. To serve, place 3 strawberries on a dessert plate in a triangle.
7. Spoon liquid in the baking dish over the Strawberries.
8. Place a small mound of cream in the center of the berries and sift a little cocoa powder over the plate, and serve.
Title: Pig Pickin' Cake
Ingredients:
- 1 mandarin oranges in juice
- 1 eggs
- 4 crushed pineapple
- 3/4 instant vanilla pudding
- 1
Instructions:
1. Pre-heat oven to 350°F.
2. Grease and flour lightly one 13x9-inch pan.
3. Place all ingredients for cake in mixer bowl and beat with electric mixer until well combined( about 2 minutes).
4. Bake at 350°F for 25-30 minutes( until toothpick inserted in center of cake comes out clean).
5. Allow cake to completely cool in pan.
6. Drain crushed pineapple and reserve juice.
7. In separate bowl combine crushed pineapple and dry pudding mix.
8. Fold in whipped topping until well blended.
9. Poke holes in cooled cake.
10. Pour 3/4 cup of reserved pineapple juice over cake.
11. Spread frosting over cake.
12. Refrigerate for at least 2 hours.
13. Enjoy!
Title: Ultra Moist Starbucks Chocolate Cake (Or Cupcakes)
Ingredients:
- 2 flour
- 2 sugar
- 3/4 cocoa powder
- 2 baking soda
- 1 baking powder
- 1 salt
- 2 eggs
- 1/2 canola oil
- 1 milk
- 1 vanilla
- 8 black coffee
Instructions:
1. Preheat oven to 350°.
2. In a large bowl, whisk eggs, canola oil, vanilla and black coffee (cooled) together.
3. Stir in sugar, cocoa powder, salt, baking soda and baking powder.
4. Alternate stirring in flour and milk.
5. Don't worry if batter seems runny to you, this is normal and makes the cake so moist!
6. Pour batter into two greased 9-inch round cake pans.
7. Or if you're making cupcakes, line two 12-cup muffin tins with cupcake papers. Spoon (or pour) the batter into the cups about three-quarters full.
8. Bake the 2 cake pans for 25 minutes or cupcakes for 20-23 minutes. (Toothpick will come out clean when cake is done.).
9. After cake has cooled, remove and frost with your favorite icing. (I like Magnolia Bakery's Buttercream Frosting, recipe #139518).
10. TIP: I've found that the cupcakes get even more moist when stored overnight in a Tupperware container.
11. Frosting Instructions: It is really easy to create the two-tone icing as shown in the photo above. Make your favorite buttercream icing recipe and divide it into 4 equal batches. Then add a dab of food coloring to each batch (I like Wilton's Icing Colors gels, purchased my local Michael's Craft Store). I used 4 different Wilton colors -- yellow, pink, sky blue and leaf green. Use a long metal spatula to fill a pastry bag with 2 colors. Put one color down each side of the bag. When you twist the top of the bag closed, the colors will form "striped" icing. Use the Wilton 2D Drop Flower tip to decorate the cupcakes, starting on the outer edge of the cupcake and working your way to the center in a circular motion. Each cupcake will be unique and beautiful!
Title: Sugar Cookies
Ingredients:
- 1 1/2 butter
- 3 sugar
- 4 eggs
- 2 vanilla
- 5 flour
- 2 baking powder
- 1 salt
Instructions:
1. mix flour, baking powder and salt together and set aside.
2. cream together butter and sugar till smooth.
3. beat in eggs and vanilla.
4. add the dry mixture, and combine.
5. Cover and chill for half and hour to an hour.
6. roll dough on baking parchment and cut cookies.
7. cook in pre-heated oven of 400*F for 6 to 8 min
8. let the cookies cool beforing icing them.
Title: Chocolate Chewies
Ingredients:
- 2 1/2 all-purpose flour
- 3/4 baking powder
- 1 salt
- 1/4 unsalted butter
- 1 light brown sugar
- 3/4 sugar
- 3/4 eggs
- 2 vanilla
- 2 brewed coffee
- 3/4 pine nuts
- 1
- 1/2
Instructions:
1. Sift together the flour, cocoa powder, baking powder, and salt into a mixing bowl; set aside.
2. In a large mixing bowl, beat the butter until creamy.
3. Beat in the sugars until light and fluffy.
4. Beat in the eggs, one at a time, then the vanilla.
5. Beat flour mixture into butter mixture.
6. Stir in hot coffee.
7. Fold in chocolate pieces and pine nuts.
8. Drop dough by heaping tablespoonfuls onto an ungreased cookie sheet.
9. Bake in a 375° oven for 8-11 minutes or until set.
10. Let cool slightly on the cookie sheet; then transfer to a wire rack to cool completely.
Title: Raisin Oatmeal Classic Cookies
Ingredients:
- 3/4 butter
- 1 margarine
- 1/2 brown sugar
- 1/4 granulated sugar
- 1 milk
- 1 egg
- 1 vanilla
- 1 all-purpose flour
- 1/2 cinnamon
- 1/4 baking soda
- 3 salt
- 1 old fashioned oats
- raisins
Instructions:
1. heat oven to 350*F.
2. grease cookie sheets.
3. beat butter, brown sugar, granulated sugar, milk, egg, and vanilla until light and fluffy.
4. combine flour, cinnamon, baking soda and salt, add to butter mixture, mix well.
5. stir in oats and raisins.
6. drop by teaspoonfuls onto greased cookie sheet.
7. bake in upper third of oven for 12 to 15 minutes.
Title: Lemon Shortbread
Ingredients:
- 1 all-purpose flour
- 1/2 cornstarch
- 1/2 icing sugar
- 2 fresh lemon rind
- 3/4 butter
Instructions:
1. Combine flour, corn starch, icing sugar and lemon rind in a large bowl.
2. With large spoon, blend in butter.
3. Work with hands until a soft, smooth dough forms.
4. roll dough to 1/4 inch thickness.
5. Cut in shapes with cookie cutters.
6. Place on ungreased baking sheets.
7. Sprinkle with coloured sugars if desired.
8. Bake at 300 degrees for 15 to 20 minutes or until edges are lightly browned.
9. Remove from sheet, cool completely.
10. Variation: Lemon Almond- Add 3/4 cup finely chopped unblanched almonds to dough or Lemon poppyseed- Add 1 tablespoon poppy seeds to dough.
Title: Celebration Raspberry Torte
Ingredients:
- 1 1/4 flour
- 1/2 baking soda
- 1/2 baking powder
- 1/4 salt
- 2/3 sugar
- 3/4 sour cream
- 1/2 butter
- 2 eggs
- 1/2 vanilla
- 3/4 cream cheese
- 1 sugar
- 1/4 raspberries
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 9 inch springform pan and set aside.
3. Combine flour, baking soda, baking powder, and salt and set aside.
4. In a large mixing bowl, combine 2/3 cup sugar, 1/2 cup sour cream, melted butter, eggs, and vanilla and 1/2 tsp.
5. almond extract.
6. Beat with an electric mixer until combined.
7. Add flour mixture to sugar mixture and mix until combined.
8. In a samll bowl beat cream cheese,1/4 cup sour cream, 1/4 cup sugar, and 1/4 tsp.
9. almond extract and set aside.
10. Pour batter into prepared pan and bake for 15 minutes.
11. Remove partially baked cake.
12. Spoon mixture of cream cheese and sour cream onto cake.
13. Bake an additional 20-25 minutes.
14. COOL WELL!
15. This is an important step, because if the cake is still warm, the whipped topping will melt.
16. Prepare whipped topping according to directions.
17. Top cooled cake with whipped topping.
18. Group raspberries on top.
19. If not serving immediately, store in refrigerator.
Title: English Trifle
Ingredients:
- 1/3 sugar
- 3 cornstarch
- 2 eggs
- 2 low-fat milk
- 1 real vanilla extract
- 1 ladyfinger
- 1/3 sherry wine
- 1/3 raspberries
- 1/4 strawberry syrup
- 1 fresh raspberry
- strawberry
- heavy cream
Instructions:
1. In batter bowl, combine sugar and cornstarch, then whisk in the eggs and milk.
2. Microwave on 2 minutes, then whisk well.
3. Microwave another 3-5 minutes, or until thickened.
4. Stir in the vanilla.
5. Lay plastic wrap directly over the pudding (this keeps a "skin" from forming on the top) then set aside to stand 5-10 minutes.
6. In the meantime, slice the cake into 1/2x1x3-inch "fingers" and make little jam sandwiches with the slices.
7. Arrange the slices in a single layer in the bottom and sides of trifle dish or other deep bowl.
8. Drizzle with half of the sherry (or orange juice), and the raspberry syrup, if using.
9. Layer with half of the pudding, sliced fruit, and whipped cream.
10. Add another layer of the remaining jam fingers on top of the pudding and fruit, drizzle with remaining sherry, then remaining pudding and fruit, ending with the remaining whipped cream, then top with the almonds.
11. Cover with plastic wrap and allow to stand in refrigerator several hours, or overnight.
Title: Chocolate Zucchini Cupcakes
Ingredients:
- 1 1/2 brown sugar
- 1/4 butter
- 3/4 eggs
- 3 vanilla
- 1 buttermilk
- 1/2 zucchini
- 2 chocolate chips
- 1 unbleached flour
- 2 salt
- 1 baking soda
- 1/2 allspice
- 2 cinnamon
- 1
- 1 1/2
Instructions:
1. Pre-heat oven to 350 degrees F. Lightly grease large muffin pans and line with muffin cups.
2. In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well Incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
3. In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans. Bake in the center of the oven for about 35 minutes.
4. Cool on a wire rack, while preparing the icing (I made these without the icing).
5. Don't overcook them or you will lose all the moist goodness - you want them to look almost done in the oven - they will continue to cook for a few minutes after you pull them from the oven from the residual heat.
Title: Sweet Potato Rum Cake With Butter Rum Frosting
Ingredients:
- 1/2 raisins
- 1/4 dark rum
- 2 all-purpose flour
- 2 brown sugar
- 1 1/2 orange zest
- 1 baking powder
- 2 baking soda
- 1 ground cinnamon
- 1 ground nutmeg
- 1 ground cloves
- 1/2 ground ginger
- 1 salt
- 1/2 eggs
- 4 orange
- 3/4 unsweetened coconut
- 1/4 unsalted butter
- 1 confectioners' sugar
- 1/2 dark rum
- 4 orange zest
- 3 unsweetened coconut
- 1
- 1/2
Instructions:
1. Soak the raisins in rum for at least 30 minutes to plump them up.
2. Meanwhile peel, dice and boil sweet potatoes until tender. Mash and let cool.
3. Preheat oven to 350º, and prepare 13 X 9 baking pan with cooking spray and a little flour.
4. Combine all of the cake ingredients (except raisins) in a large mixing bowl. Stir to combine. With an electric mixer, mix on medium speed for about 2 minutes. Fold in the raisin/rum mixture. Spread into the prepared baking pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake completely before frosting.
5. To make the frosting, melt the butter in a large saucepan, and allow it to brown just lightly. Remove from the heat and add the remaining frosting ingredients. Beat until smooth and creamy. You can add a little additional rum, orange juice, or water to thin it if necessary, or add a little confectioners sugar if you need to thicken it. Spread over the cake and refrigerate overnight. Serve cold.
Title: Carrot -Raisin Cake
Ingredients:
- 2 flour
- 1 baking soda
- 3/4 salt
- 1 cinnamon
- 1/2 allspice
- 1 brown sugar
- 1/2 white sugar
- 1 butter
- 4 eggs
- 3 fresh lemon juice
- 3 carrots
- 1 dark raisin
Instructions:
1. Set oven to 350 degrees (oven rack to second-lowest position).
2. Grease an 11 x 7-inch baking dish.
3. Sift together, baking soda, salt, cinnamon and allspice.
4. With an electric mixer beat sugar and butter until well blended (about 3 minutes).
5. Add in eggs and lemon juice and beat well to combine.
6. Add in the dry ingredients; beat until blended.
7. Stir in the carrots and raisins with a wooden spoon.
8. Transfer the better to prepared baking pan.
9. Bake for about 40 minutes.
10. Cool then slice.
Title: Apricot White Chocolate Chippers
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1/2 white sugar
- 1 brown sugar
- 1 egg
- 1/4 vanilla
- 3 warm water
- 2 powdered milk
- 1/2 flour
- 1/2 salt
- 1 baking soda
- 1 cream of tartar
- 1/2 lemon zest
- 1/2 apricot
- 1/2 cashews
- 1/2 white chocolate
- white chocolate chips
- unsweetened coconut
Instructions:
1. In a mixing bowl, cream butter and sugars together.
2. Add egg and vanilla and beat well.
3. Dissolve 3 Tbsp milk powder in the 1/4 cup water, then add to bowl.
4. Mix in salt, baking soda, cream of tartar, and lemon zest.
5. Add flour and mix thoroughly.
6. Mix in remaining ingredients and stir to combine.
7. Using two tablespoons, drop small amounts of dough onto a greased cookie sheet and bake for 10-15 minutes at 325°F or until bottoms of the cookies are light brown.
8. Cool slightly before removing from baking sheet.
9. Makes 2 dozen cookies.
Title: Blueberry Buckle
Ingredients:
- 1/2 margarine
- 1 sugar
- 2 eggs
- 2 vanilla
- 2 baking powder
- 1/2 salt
- 1 1/2 flour
- 2/3 milk
- 4 blueberries
- 1/2 margarine
- 1 sugar
- 1 cinnamon
- 2/3 sugar
Instructions:
1. Make the crumb topping first.
2. Mix with fork coarsely. Set aside.
3. Cream margarine and sugar.
4. Add beaten eggs and vanilla.
5. Sift flour, baking powder and salt together.
6. Add alternately with milk.
7. Put into 9 x 13 inch greased, floured pan.
8. Cover with berries, and put on the crumb topping.
9. Bake 40 minutes 350°F.
Title: Burning Love Chocolate Cream Cake
Ingredients:
- 3 flour
- 2 1/4 baking soda
- 2 salt
- 1/2 butter
- 1/2 margarine
- 2 1/4 light brown sugar
- 3 eggs
- 1 1/2 vanilla
- 1 sour cream
- 1 boiling water
- 2/3 confectioners' sugar
- 1 vanilla
- 1 heavy cream
- 1/2
Instructions:
1. Melt chocolate in a small bowl over hot (hot boiling) water and cool.
2. Grease and flour two 9x11/2-inch pans.
3. Tap out excess flour.
4. Sift flour, baking soda and salt onto waxed paper.
5. Preheat oven to 350°.
6. Beat butter, sugar and eggs in a large bowl with electric mixer on high speed until light and fluffy.
7. Beat in vanilla and cooled chocolate.
8. Stir in dry ingredients, alternating with sour cream and beating well with a spoon until smooth.
9. Stir in water (Batter will be thin).
10. Pour into pans.
11. Bake for 35 minutes or until centers spring back when lightly pressed with fingertips.
12. Cool in pans 10 minutes, then turn on wire racks and cool completely.
13. Split each layer in half crosswise to make 4 thin layers.
14. Fill and frost with Whipped Cocoa Cream.
15. Refrigerate.
16. To make Whipped Cocoa Cream combine listed ingredients in a chilled medium size bowl.
17. Whip ingredients in chilled medium bowlwith chilled beaters until stiff.
18. You can quickly chill the empty bowl and beaters by putting them in the freezer for 15 minutes or so while the cake is cooling.
Title: Quick Box Red Velvet Cake
Ingredients:
- 1 eggs
- 2 buttermilk
- 3 butter
- 1 cream cheese spread
- 1/3 vanilla
- 4 powdered sugar
- 4
- 6
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Prepare 13×9 pan.
3. In a large bowl beat the cake mix, cocoa, eggs, oil, buttermilk and food coloring for about 2 minutes, scraping down the sides of the bowl occasionally.
4. Fill pan and bake according to package directions for cake.
5. Remove from the pans immediately and cool on wire racks.
6. Cream butter and spread, blend in vanilla and whip in sugar.
7. Spread tops with cream cheese frosting.
Title: Ultimate Rich Peanut Butter Marshmallow Crispie Brownie Bars
Ingredients:
- 1 mini marshmallows
- 1 peanut butter
- 1 1/2 butter
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease the bottom of a 9" x 13" baking dish.
3. Prepare and bake the brownies according to box directions.
4. Remove from oven and immediately sprinkle with the mini marshmallows. Return to oven for another 3 minutes or until marshmallows just start to puff up.
5. Remove from oven and set aside, allow to cool off a little bit.
6. Place chocolate chips, peanut butter and butter in medium saucepan. Melt over low heat, stirring constantly to avoid burning.
7. Remove from heat and add the crispie cereal, mix well.
8. Drop spoonfulls of chocolate crispie mix over the marshmallows and spread across to cover the top.
9. Allow to cool completely before cutting into bars.
10. Might want to refrigerate if it's warm in the house.