lumicero/recipes-ing2inst huggingface dataset:
Title: Chef Mike's Luscious Pound Cake
Ingredients:
- 2 3/4 sugar
- 1 1/4 butter
- 1 vanilla
- 5 eggs
- 3 flour
- 1 baking powder
- 1/4 salt
- 1 evaporated milk
Instructions:
1. Grease and flour a 10X4 inch loaf pan.
2. Combine sugar, butter and vanilla and cream until fluffy.
3. Add eggs one at a time.
4. Mix on low speed for one minute; and mix on high speed for 3 - 4 minutes, scraping bowl as needed.
5. In a separate bowl combine flour, baking powder and salt.
6. Mix dry ingredients into butter and sugar mixture, alternately with the evaporated milk.
7. When mixed thoroughly pour into loaf pan and bake 45 - 55 minutes or until a toothpick inserted in the center comes out clean.
8. Cool 15 minutes in pan.
Title: Kourambiethes
Ingredients:
- 1 sweet butter
- 1 powdered sugar
- 1/2 baking soda
- 3 lemon juice
- 1 baking powder
- 2 flour
- 2 cognac
- 2 1/2 powdered sugar
- 1/4
- 1
Instructions:
1. Mix sugar, Crisco & butter until fluffy. Add eggs & beat well. Mix baking soda with lemon juice in a glass (it will fizz) & pour into mixture.
2. Add ouzo & mix. Add baking powder to flour & add flour gradually to the mixture. Mix in almonds.
3. Use cookie cutters or shape into circles & crescents.
4. Bake at 350°F for 20-25 minutes until light brown.
5. Remove & cool. Sprinkle with powder sugar by layering bottom of pan with sifted powdered sugar. Place cookies in pan & sift more sugar on top.
Title: Cherry and Kirsch Clafoutis
Ingredients:
- 3 fresh cherries
- 1/4 cherries
- 1 kirsch
- 1 lemon zest
- 1 butter
- 1/3 caster sugar
- 3 eggs
- 3 vanilla extract
- 1/4 salt
- 1/2 plain flour
- icing sugar
Instructions:
1. Preheat oven to 180C or 356F.
2. Combine the cherries, kirsch and lemon and let stand for a 1/2 hour.
3. Grease a 20cm or 8 in round baking dish with the softened butter.
4. Place the milk, sugar, eggs, vanilla, salt and flour into a blender and blend for 1 minute.
5. Pour the mixture into the dish then spoon over the cherries and juice.
6. Bake for about 45 minutes or until puffed and golden.
7. Dust liberally with icing sugar, serve hot.
Title: Bittersweet Chocolate Pound Cake with Decadent Glaze
Ingredients:
- 6 flour
- 2 baking soda
- 1 baking powder
- 1 instant coffee
- 2 hot water
- 2 water
- 2 sugar
- 1 butter
- 1 vanilla
- 3 eggs
- 2 butter
- 3 confectioners' sugar
- 1 1/2 water
- 3 -4 vanilla
- 1
Instructions:
1. CAKE: Preheat oven to 325 degrees.
2. Grease and flour a bundt or tube pan.
3. In a small bowl, combine flour, soda and powder.
4. In a 2 cup measuring cup, dissolve coffee in hot water and add enough cold water to measure 1 1/2 cups.
5. In a large mixer bowl, beat granulated sugar, butter and vanilla until creamy.
6. Beat in eggs, one at a time.
7. Stir in melted chocolate.
8. Add flour mixture alternately with coffee mixture.
9. Pour into prepared pan.
10. Bake 1 hour or until center tests done.
11. Cool 30 minutes and remove from pan onto a wire rack.
12. Cool completely and transfer to serving dish.
13. Drizzle with glaze and sprinkle with confectioner's sugar, if desired.
14. GLAZE: Melt chocolate and butter, stirring until smooth.
15. Remove from heat and stir in confectioner's sugar, alternately with water, until desired consistency is reached.
16. Stir in vanilla extract.
Title: Sweet Lemon Bars
Ingredients:
- 1 1/8 all-purpose flour
- 1/3 confectioners' sugar
- 1/2 butter
- 2 eggs
- 2/3 confectioners' sugar
- 1/3 lemon juice
- 1 1/2 lemon zest
- 1/4 baking powder
- confectioners' sugar
Instructions:
1. Preheat the oven to 325 degrees F.
2. In a medium bowl, mix together the flour, 1/3 cup of confectioners' sugar, and butter until butter is in very small crumbs. Press into the bottom of a 11x7 inch pan.
3. Bake for 25 minutes in the preheated oven, or until firm and lightly browned.
4. While the crust is baking, whisk together the eggs, 2/3 cup of confectioners' sugar, lemon juice and lemon zest in a medium bowl. Just before the crust is done, stir in the baking powder. Pour over the crust while it is hot, and return to the oven.
5. Bake for another 25 minutes in the preheated oven, until set. When cool dust with remaining confectioners' sugar. Cut into squares.
Title: Light Chocolate Cake
Ingredients:
- 1 sugar-free instant chocolate pudding mix
- 1 water
- 1 3/4 nonfat milk
- 3 sugar-free instant chocolate pudding mix
- 1 1/4 chocolate curls
- 1/4
- 1
Instructions:
1. CAKE:.
2. In a large mixing bowl, combine the cake mix, pudding mix, water and egg whites. Beat on low speed for 1 minute; beat on medium for 2 minutes.
3. Pour into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
4. Bake at 350° for 12-18 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
5. FROSTING:.
6. Place milk and extract in a large bowl. Sprinkle with a third of the pudding mix; let stand for 1 minute. Whisk pudding into milk.
7. Repeat twice with remaining pudding mix.
8. Whisk pudding 2 minutes longer. Let stand for 15 minutes.
9. Fold in whipped topping. Frost cooled cake. Garnish with chocolate curls if desired.
Title: Microwave Clootie Dumpling
Ingredients:
- 1/2 water
- 1 mixed spice
- 1 cinnamon
- 1 white sugar
- 4 margarine
- 1/2 butter
- 1 black treacle
- 2 eggs
- 1/2 plain flour
- 1 bicarbonate of soda
Instructions:
1. Into a heavy pan place the following ingredients; water, spices, fruit, sugar, butter and treacle.
2. Bring to a boil and simmer for 1 minute only; remove from the heat.
3. Stir the eggs, flour, and bicarbonate of soda into the mixture. It will appear to start cooking the mixture. Do not worry.
4. Put mixture into pudding basins which have been lined generously with cling wrap. Wrap should flap over the sides of the basin; tap to get rid of air pockets.
5. Place into the microwave for about 7 minutes. Do not cover the top with the cling wrap.
6. Each microwave is different and, depending on size and power, you will have to use your own judgement.
7. They are ready when a skewer comes out clean and feels firm on top.
8. Now it's up to you. Play around with the sizes and make individual ones (approximately 2 or 3 minutes) or play about with the fillings.
Title: Drumstick Treat
Ingredients:
- 2 Spanish peanut
- 1 margarine
- 1/2 cream cheese
- 1 peanut butter
- 1/3 powdered sugar
- 1 instant chocolate pudding mix
- 4 milk
- 2
- 3
- 1
Instructions:
1. Mix vanilla wafers, 2/3 cup peanuts and margarine together.
2. Pat into a 9" x 13" pan.
3. Bake in 350 degree oven for 10 minutes.
4. Cool.
5. Mix cream cheese, peanut butter, and sugar until smooth.
6. Fold in 2 cups whipped topping.
7. Layer over crumb crust and refrigerate.
8. Meanwhile mix pudding and milk together.
9. Pour over layers in pan.
10. Refrigerate until set.
11. Spread with 2 cups whipped topping.
12. Top with remaining peanuts and grated chocolate bar.
13. Cover and place in freezer.
14. Can be served directly from freezer or after sitting at room temperature for 15 minutes.
Title: Strawberry Mousse
Ingredients:
- 1 evaporated milk
- 1 1/2 - 1 3/4 orange zest
- 1 Cointreau liqueur
- 1 strawberries
- 1 icing sugar
- 12
- 2
Instructions:
1. Add the contents of the jelly packet to a large heatproof bowl, pour 1 cup of boiling water over the jelly crystals, and stir with a fork until the jelly crystals have dissolved.
2. Chill the jelly in the refrigerator until it is the consistency of unbeaten egg whites.
3. When the jelly is partially set, add the 11/2-13/4 cups of well-chilled evaporated milk, the orange zest and the Cointreau. Basically add 11/2-13/4 cups of liquid, so 11/2-13/4 cups of evaporated milk if you are NOT adding Cointreau. And if you are adding Cointreau, reduce the quantity of evaporated milk by the amount of Cointreau added.
4. Beat the mixture with an electric beater until it is light and fluffy, fold in the cream and most of the strawberry slices. Reserve some strawberry slices for garnish.
5. Spoon the mixture evenly into 8 parfait glasses or dessert dishes. If you use smaller glasses, you may well have enough for 10 serves. It looks more elegant in parfait glasses.
6. Chill the mousse for several hours, preferably overnight.
7. Just before serving, dust each parfait glass with sifted icing sugar (optional), top with several slices of strawberry and serve immediately.
8. Chef's Note: Fruits vary enormously in how much moisture they contain, so when it comes to deciding how much liquid to add (i.e. the evaporated milk and the Cointreau) be mindful of this. Since posting this recipe, having not used this recipe for a while, I made this mousse and for the first time added black cherries. The mousse still tasted delicious, but the cherries being a lot heavier than strawberries sunk to the bottom - not a major problem; I still made sure that the mousse and cherries were evenly distributed between the parfait glasses. But because the cherries had a lot more moisture in them than do strawberries, the consistency of the mousse was not as thick as I should have liked. So I have amended the total quantity of liquid to 11/2-13/4 cups Originally, I had specified TWO cups of liquid. It's probably better to err on the side of adding a little less liquid - but it really does depend a lot on what fruit you are adding.
Title: White Chocolate Frosting Recipe
Ingredients:
- 12 white chocolate
- 1 butter
- 1 cream cheese
Instructions:
1. Melt the chocolate in a double boiler.
2. Let cool a bit.
3. Put it in a bowl with cream cheese and butter.
4. Beat it till smooth and blended
5. It should be nice and thick now. The taste is very good.
Title: Pineapple Dessert
Ingredients:
- 1 pineapple chunk
- 1/2 sugar
- 2 flour
- 2 eggs
- 1 vinegar
- 1/2 pecans
- 1/2 miniature marshmallow
Instructions:
1. Drain the pineapple and put the pineapple chunks in a bowl.
2. Add 1/2 C sugar to the juice and combine flour, eggs and vinegar in top of double boiler until smooth.
3. Cook and stir until thick.
4. Pour over the pineapple chunks.
5. Add nuts and marshmellows (if desired).
6. Stir to blend.
7. This is an excellent cold weather desert straight from the stove, or an excellent hot weather dessert, chilled.
8. It does smell, because of the vinegar, but I think it is very good.
9. Hope you do too.
Title: Coconut Rum Cake
Ingredients:
- 1 1/4 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 4 eggs
- 1 1/2 sugar
- 1 pure vanilla extract
- 3/4 unsalted butter
- 3/4 cream of coconut
- 1 coconut
- 2 confectioners' sugar
- 3 cream cheese
- 3 cream of coconut
- 2 dark rum
- 3/4 pure vanilla extract
- 2 heavy cream
- 1/2 confectioners' sugar
Instructions:
1. Make cake:
2. Preheat oven to 350°F with rack in middle. Lightly butter cake pan and line bottom with a round of parchment paper. Lightly butter parchment, then flour pan.
3. Whisk together flour (1 1/4 cups), baking powder, and salt.
4. Whisk together whole eggs and yolks, sugar, and vanilla in a large bowl. Gradually whisk in flour mixture until combined, then whisk in butter until just combined. Pour into cake pan and rap pan on counter to expel air bubbles.
5. Bake until golden brown and cake starts to pull away from side of pan, about 45 minutes. Cool in pan on a rack 10 minutes. (Leave oven on.) Invert cake onto rack (discard parchment) and cool 10 minutes more. Generously brush top and side of warm cake with cream of coconut, allowing it to soak in before brushing on more. Cool completely.
6. Make coconut slivers as cake cools:
7. Pierce softest eye of coconut with a small screwdriver, then drain and discard liquid. Bake coconut in a shallow baking pan 15 minutes. (Leave oven on.) Break shell with a hammer, then pry flesh from shell with screwdriver.
8. Thinly shave enough coconut with slicer to measure 2 cups and toss with confectioners sugar, then spread in 1 layer on a baking sheet. Bake until just dry but not golden (some tips may color), 5 to 10 minutes. (Shave and bake remaining coconut with more confectioners sugar to serve on the side, or freeze for another use.) Cool coconut completely. (It will crisp as it cools.).
9. Make icing:
10. Beat together cream cheese, cream of coconut, rum, vanilla, and 2 tablespoons cream with an electric mixer until smooth, then beat in confectioners sugar. Icing should be smooth and slightly runny; stir in remaining tablespoon cream if necessary.
11. Smooth icing over top of cooled cake, allowing some to drip over side, then top with coconut slivers.
12. Cooks' notes: Cake can be baked 1 day ahead and soaked with cream of coconut, then kept in an airtight container at room temperature.
13. Cake can be iced 2 hours ahead.
14. Coconut slivers can be made 1 day ahead and kept in an airtight container at room temperature.
Title: Cherry Chocolate Thumbprints
Ingredients:
- 1 butter
- 1/4 salt
- 1 powdered sugar
- 1 vanilla extract
- 1 3/4 flour
- 1 walnuts
- 24 maraschino cherries
- 1/4 chocolate
Instructions:
1. Mix ingredients together to form dough and chill for one hour. Roll in 3/4 inch balls and bake for 5 minutes on an ungreased cookie sheet at 350*. Remove from oven and indent the center with your finger or the handle of a wooden spoon. Bake an additional 10 minutes.
2. Cool and place 1/2 of a maraschino cherry in the center. Drizzle with melted chocolate.
3. Variation: I sometimes add a dollop of chocolate or vanilla buttercream frosting under the cherry -- it makes them super yummy!
4. Prep time includes chill time.
Title: Raw Persimmon and Banana Pudding
Ingredients:
- 5 bananas
- 2 vanilla extract
- 1 nutmeg
- 1/4
Instructions:
1. Peel the persimmons and remove the black seed. Put the pulp in a blender.
2. Peel and add the bananas to the blender.
3. Add the vanilla and nutmeg if you using.
4. Blend until smooth.
5. Sprinkle a little nutmeg on top.
6. Let these sit for about 30 minutes in the fridge to give the nutmeg a chance to go through the pudding. You could use cinnamon here if you're not a fan of nutmeg.
7. Bon Appetit!
Title: Jam Filled Oatmeal Cookies
Ingredients:
- 2 flour
- 1 baking soda
- 1 salt
- 2 quick oats
- 1 cinnamon
- 1 sugar
- 1/2 butter
- 1/2 shortening
- 1/2 milk
- 1 lemon juice
- 1/2 - 3/4 walnuts
- 1/2 - 1
Instructions:
1. To make the sour milk, mix the milk and lemon juice together in a small bowl and set aside until needed.
2. Preheat the oven to 350 degrees.
3. In a large bowl add the flour, baking soda, salt, oats, cinnamon and brown sugar together.
4. Next add the melted butter and shortening, mixing lightly.
5. Lastly, slowly add in the sour milk, making sure to mix well.
6. Chill the dough for 1/2 hour.
7. Then on a lightly floured board, roll to 1/4 inch thick.
8. Cut the dough using a 2" round cookie cutter. Make sure to have an even number of cookie rounds.
9. Place a spoonful of jam in the center of the cookie, then top with another cookie.
10. Make sure to lightly press the edges together.
11. Roll the cookie edges in the ground nuts.
12. Place on a lightly greased cookie sheet and bake in a 350 degree oven for 10 - 12 minutes.
Title: White Gingerbread
Ingredients:
- 1/3 butter
- 1 sugar
- 2 eggs
- 1/2 vanilla extract
- 1 ground ginger
- 2 fresh ginger
- 1/2 ground cardamom
- 1 all-purpose flour
- 1 baking powder
- 1 crystallized ginger
- 1 turbinado sugar
- 1/4 granulated sugar
- ground cinnamon
Instructions:
1. Preheat oven to 350°F Coat an 11-by-7-inch baking dish with cooking spray.
2. Cream together butter and sugar until fluffy. Beat in eggs and vanilla, ground and fresh ginger, and cardamom.
3. Sift together flour and baking powder. Add to butter mixture and beat well. Scrape into prepared pan. Sprinkle crystallized ginger pieces over batter.
4. Combine turbinado sugar and cinnamon and sprinkle over batter. Bake 25 to 35 minutes. The cake will be chewy, golden and fragrant and an inserted toothpick will test clean.
5. Variation: Place thin slices of a peeled apple over cake, along with crystallized ginger, before sprinkling with the cinnamon-sugar mixture.
Title: Butter-Mint Shortbread
Ingredients:
- 1 butter
- 3/4 powdered sugar
- 1/2 vanilla extract
- 1/2 all-purpose flour
- 2 powdered sugar
- 2
Instructions:
1. Preheat oven to 325.
2. Beat butter and 3/4 cup powdered sugar at medium speed in mixer, until fluffy and light.
3. Add extracts and beat until blended.
4. Add flour gradually, beating at low speed until blended after each addition.
5. Pat dough into large (approximately 15x10) rectangle on a baking sheet lined with parchment paper.
6. Bake at 325 for 18-20 minutes, or until lightly browned.
7. Cool in pan on wire rack for 10 minutes.
8. Cut into squares and sprinkle with powdered sugar.
Title: Caribbean Papaya Pie
Ingredients:
- 4 cinnamon
- 1 flour
- 4 sugar
- 4 papayas
- 3 lime juice
- 2 lime zest
- 1/2
- 1
Instructions:
1. Remove the seeds and coarsely mash the Papayas.
2. Now add the lime juice, zest, cinnamon and the orange extract.
3. Fold in the sugar and flour.
4. Now beat the egg whites together until they are stiff then fold into mixture.
5. Finally, bake for at least twenty five minutes until the top is brown. Serve.
6. warm or cold.
Title: Amazing Chocolate Dessert Sauce
Ingredients:
- 200 dark chocolate
- 1/2 honey
- 2 butter
- 50
Instructions:
1. Place all ingredients in a small saucepan over low heat.
2. Stir for 4 to 5 minutes or until everything is melted and smooth.
3. If serving hot pour over ice cream or cake immediately.
Title: Gluten-Free Date Pecan Muffins
Ingredients:
- 3 sea salt
- 1/2 baking soda
- 1/2 ground nutmeg
- 1/4 eggs
- 1/4 vanilla extract
- 2 apples
- 2 pecans
- 1 dates
- 2
- 1
- 1/2
Instructions:
1. Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
2. In a large bowl, combine the almond flour, salt, baking soda, and nutmeg; whisk to mix. In a blender, combine the grapeseed oil, agave nectar, eggs, vanilla extract, and apples; process on high until smooth.
3. Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the pecans and dates. Spoon the batter into the prepared muffin cups.
4. Bake for 35 to 45 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes, then serve.
Title: Ring Cake (Kransekake)
Ingredients:
- 500 powdered sugar
- 500 baking powder
- 1/2
- 3
Instructions:
1. Preheat oven to 350 F or 180 C.
2. Grind the almonds into fine powder. I used an old fashioned nut grinder. You can use the regular grinder.
3. Add in the sugar and baking powder to the almonds and mix.
4. Now keep on adding the egg whites one by one and kneading the Almond mixture with the whites with gentle hands until a dough is formed.
5. Once the dough is formed time to shape the rings. roll out the dough into sausage shape. Thickness should be about 1/4 inch.
6. Fill in the kransekake pans to form the rings. There will be a total of 18 rings.
7. Bake for 10 minutes in the oven and pull out and completely cool before take out of the molds.
8. While the rings are cooling off you can prepare the icing.
9. Instructions for the icing: Lightly beat 1 large egg white in a bowl. Now keep on adding icing sugar to the egg white little by little (1 tablespoon at a time) until you attain the desired consistency (It should be at a pouring consistency but not runny).
10. Once the rings are completely cooled and the icing is ready its time to form the tower.
11. starting from the larger ring to the smallest build up a tower.
12. Place the largest ring on the plate and with the icing create a zigzag pattern on the ring and when the icing is still wet place the next size ring over it. The icing acts like a glue holding the rings together.
13. Continue until you reach to the smallest ring.
14. Decorate as desired with ribbons, toothpick flags with personal messages and flowers.
Title: Chocolate Toffee Puffs
Ingredients:
- 4 granulated sugar
- 1/3 powdered sugar
- 1
- 1/2
- 2
Instructions:
1. Preheat oven to 350°.
2. Beat egg whites in a large bowl with a mixer at high speed until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form.
3. Combine powdered sugar, cocoa, and candy bars in a small bowl, and mix well.
4. Fold half of cocoa mixture into egg whites (egg whites will deflate quickly).
5. Fold in remaining cocoa mixture until smooth. Drop the egg mixture by rounded tablespoonfuls onto baking sheet coated with cooking spray.
6. Bake at 350° for 15 minutes (puffs will be soft in center).
Title: Coffee Crunch Grahams
Ingredients:
- 12 graham crackers
- 1 1/2 butter
- 1 brown sugar
- 2
Instructions:
1. Set oven to 400 degrees.
2. Line a 15" x 10" baking pan with heavy-duty foil.
3. Place the graham crackers in the bottom of baking pan.
4. In a saucepan, combine butter and brown sugar; bring to a boil, stirring constantly.
5. Carefully pour over graham crackers.
6. Sprinkle with almonds.
7. Bake for 6-8 minutes, or until bubbly.
8. Cool in pan for 4 minutes.
9. Cut each cracker into 4 sections; transfer to wire racks to cool completely.
Title: Spiced Rose Water Syrup
Ingredients:
- 1 1/2 water
- 1/2 sugar
- 1 cinnamon stick
- 1 rose water
Instructions:
1. Make a syrup by stirring the water and sugar together in a heavy saucepan over medium low heat until the sugar dissolves.
2. Increase heat to medium high; add cinnamon sticks; boil until the syrup is reduced to a scant one cup, about ten minutes.
3. Remove from heat, stir in the rose water and allow the syrup to cool.
Title: Peanut Butter Cream Cheese Frosting
Ingredients:
- 1/2 creamy peanut butter
- 1/4 vanilla
- 1 cream cheese
- 1 powdered sugar
- 3
Instructions:
1. Beat PB, whipping cream, vanilla and cream cheese in medium bowl on medium speed until fluffy.
2. Gradually beat in powdered sugar on low speed until smooth.
Title: Ice Cream and Berry Sponge
Ingredients:
- 500 ice cream
- 1 berries
- 250
- 60
Instructions:
1. Soften ice cream in fridge for about 10 minutes.
2. Place one layer of sponge on serving dish.
3. Spread 2/3 of ice cream over this layer.
4. Top with next layer of cake and then spread remaining ice cream over it.
5. Decorate with an assortment of berries and chocolate.
6. Cover with plastic wrap.
7. Place in airtight container and freeze till needed.
Title: Mom's Apple Crisp
Ingredients:
- 4 apples
- 1/4 hot water
- 1/2 flour
- 1/2 sugar
- 1/2 butter
Instructions:
1. Preheat oven to 400°.
2. Arrange apples in a buttered 8" x 8" or 9" x 9" pan.
3. Pour water over apples.
4. Mix flour and sugar and use a pastry blender to blend in butter. These ingredients can also be placed in a food processor. Blend until mixture looks like fine crumbs.
5. Sprinkle over apples.
6. Bake for 40 - 45 minutes until apples are tender and top is golden brown.
Title: Chocolate Fudge Layer Cake
Ingredients:
- 8 Jell-O chocolate pudding and pie filling
- 18 eggs
- 1 sour cream
- 4 water
- 1 Cool Whip Topping
- 1/2
- 1
- 2
Instructions:
1. Preheat oven to 350.
2. Grease 2 round 9 inch cake pans.
3. Chop 2 ounces of baking chocolate.
4. Using an electric mixer on low speed, beat cake mix, pudding mix, eggs sour cream, oil and water just until combined. Beat 2 minutes on Medimum speed.
5. Fold in chopped chocolate.
6. Spoon batter into prepared pans and bake 30-35 minutes until toothpick comes out clean. cool in pan 10 minutes, then invert onto wire racks until completely cool.
7. Chop remaining chocolate.
8. In a microwave proof bowl combine chopped chocolate and frozen cool whip. Microwave on high for 1 1/2 minutes or until chocolate is completely melted. Stir after 1 minute. Stir again and let stand approximately 15 minutes to thicken.
9. On top of one layer (which is on a serving platter), spread 1/4 of the icing/topping. Add second layer and frost cake with remaining icing. Put almonds in center of top of cake for decoration.
10. Refrigerate cake overnight.