lumicero/recipes-ing2inst huggingface dataset:
Title: Express Chocolate Espresso Bundt Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 4 brewed coffee
- 1/2 plain yogurt
- 1/2 sour cream
- 1 cocoa powder
- 1/4 instant espresso powder
- 2 powdered sugar
- 3/4 brewed coffee
- 3 instant espresso powder
- 2
Instructions:
1. Preheat oven to 350°; prepare 12-cup Bundt pan using butter and flour or Baker’s Joy; set aside.
2. Add cake mix and pudding mix to a bowl; mix for 30 seconds on low speed.
3. Add the remaining ingredients; mix at medium speed for 4 minutes; pour batter into pan.
4. Bake for 50-60 minutes or until a pick comes out clean.
5. Let cool in pan for 10 minutes; then turn out onto a wire rack to cool completely.
6. The glaze: combine the powdered sugar, coffee, and espresso powder in a small bowl; beat until smooth.
7. If glaze is not pourable, add a bit more coffee; if it is too thin, add a little more powdered sugar.
8. Brush or spoon the glaze over the cake while it is still warm.
Title: Fruity Salad
Ingredients:
- 2 Cool Whip
- 1 vanilla instant pudding mix
- 2 mandarin oranges
- 2 vanilla
- 1 salt
- 1 miniature marshmallows
- 1/2
- 1
Instructions:
1. Fold into cool whip, the dry pudding mix, fruit cocktail, oranges vanilla, salt and marshmallows.
2. You may add chopped nuts, sliced bananas, fresh peaches or crushed pineapple if you prefer.
3. Chill.
Title: Tropical Fruit Bars
Ingredients:
- 1 fat free cream cheese
- 8 Splenda sugar substitute
- 2 crushed pineapple
- 1 bananas
- 1 mandarin oranges
- 2 white grapes
- 2 pudding
- 6 sugar-free lemon gelatin
- 1 water
- 1
- 1 1/2
- 2
Instructions:
1. Preheat oven to 425°F.
2. Spray a 9x13 cookie sheet with rim with butter-flavored cooking spray.
3. Roll Pillsbury Crescent rolls out on cookie sheet and pat to seal perforations.
4. Bake 6 to 8 minutes or until light golden brown.
5. Cool on wire rack.
6. Mix together cream cheese, sugar substitute, drained crushed pineapple and coconut extract, In a medium bowl.
7. Spread on cooled crust.
8. Lay sliced bananas, mandarin oranges and sliced grapes evenly over cream cheese mixture.
9. Combine pudding mix, dry gelatin and water, in a medium sauce pan.
10. Cook over medium heat until mixture starts to boil, stirring constantly.
11. Drizzle over fruit, cool 15 minutes and sprinkle coconut on top.
12. Chill for 2 hours.
13. Cut into 16 bars.
Title: Peanut Butter Chocolate S'mores Fudge Cake
Ingredients:
- 2 granulated sugar
- 2 flour
- 3 instant chocolate pudding mix
- 1 baking soda
- 1 butter
- 1 margarine
- 1/4 vanilla
- 1 water
- 1/2 buttermilk
- 2 eggs
- 1 1/2 miniature marshmallows
- 1 margarine
- 3 butter
- 1/2 buttermilk
- 1/4 vanilla
- 6 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease and flour a 9-by-13-inch pan.
2. Combine sugar, flour, baking soda and "optional" pudding mix in bowl.
3. In a saucepan over medium heat, bring butter, vanilla, cocoa, water, buttermilk and eggs to a rolling boil, stirring occasionally.
4. Pour over dry ingredients and mix well.
5. Bake 25 minutes, until center bounces back when lightly touched.
6. Cool cake completely. Combine peanut butter and peanut oil in bowl and spread over cake. Sprinkle with marshmallows.
7. Prepare Chocolate Fudge Frosting:In a saucepan over medium heat combine butter cocoa buttermilk vanilla and *optional Karo. Bring to a boil, stirring constantly. Remove from heat and stir in confectioners' sugar. Stir or whisk until smooth. While still warm, pour over evenly over marshmallows.
8. Allow frosting to set 5-10 minutes before serving.
Title: Coffee Topping
Ingredients:
- 1 ground coffee
- 1 brown sugar
- 1 confectioners' sugar
- 1 Splenda granular
- 1
Instructions:
1. Spread coffee on paper towel.
2. Spray for one second with Pam.
3. Shake on Splenda, then cocoa, creamer and sugar.
4. Gather paper towel, shake briefly.
5. Put it in a microwave-safe container and nuke for 20 sec.
6. Then throw it in the freezer.
7. *great for coffee, blended drinks, granola, or with chopped nuts on muffins.
8. *do not attempt to brew finished product as coffee.
9. Variation 1:
10. Add 1 tablespoons water.
11. Add 1 tablespoons cornstarch.
12. Add 1 egg white
13. Whip over low heat on stovetop to make a paste/filling. Double ingredients for a batch of filled muffins or pastries.
14. Variation 2:
15. Add water, cornstarch and egg white.
16. Add another tbsp of confectioners sugar.
17. Add another tablespoons of cocoa.
18. Add 1 tbsp of cream, half and half, etc.
19. Heat and beat on low to make a nifty frosting. Add more Splenda while mixing to taste- I recommend the granulated product.
20. Mocha cupcakes, anyone?
Title: Peach Crumb Bake
Ingredients:
- 2 graham cracker crumbs
- 3 ground cinnamon
- 1/4 ground nutmeg
- 1 reduced-calorie margarine
- 1
Instructions:
1. Preheat oven to 350.
2. Layer peaches in bottom of 8" square baking dish.
3. Mix remaining ingredients and sprinkle mixture over peach slices.
4. Bake 15 minutes.
5. Serve warm or chilled.
Title: Apple Spice Bundt Cake W/ Maple Cream Cheese Glaze
Ingredients:
- 1/2 Splenda Sugar Blend for Baking
- 1/2 unsalted butter
- 1 unsalted butter
- 1 unsweetened applesauce
- 2/3 light sour cream
- 1 eggs
- 5 flour
- 4 1/2 salt
- 1/2 baking powder
- 1 baking soda
- 1 vanilla extract
- 2 cinnamon
- 2 nutmeg
- 1/4 allspice
- 1/4 clove
- 1/4 apples
- 3 walnuts
- 3/4 reduced-fat cream cheese
- 1/2 powdered sugar
- 1 1/2 skim milk
- 1
- 1/3
Instructions:
1. Preheat your oven to 350 degrees and grease/flour a bundt pan.
2. In a bowl measure out and sift the dry ingredients (flour, baking powder, baking soda, spices, and salt) together. If you don't have a sifter, simply spoon the flour into the measuring cups and don't pack them down once full. Then stir or whisk in the remaining dry ingredients.
3. In a large bowl cream 1 cup of the butter and the sugars together until well-combined. Add in the eggs, one at a time.
4. To the butter mixture add the vanilla, light sour cream, and applesauce. Mix to combine.
5. Gradually add the dry ingredients into the bowl with the wet ones (and I do mean gradually, i.e. 1/4-1/3 of the mixture at a time. Your kitchen may need redecorating but doing so by adding all of the flour at once and attacking it with your mixer isn't the way to go.).
6. Once all of the dry ingredients are incorporated, fold in the diced apples and the walnuts (if using). The batter will be fairly thick, so don't panic. Pour the batter into the prepared bundt pan.
7. Place the pan on the lowest rack of your oven and bake for 65-75 minutes.
8. When the cake is done, allow it to cool IN THE PAN for half an hour. (A fan placed behind the cooling cake to waft the aroma throughout your home is really nifty, but not a necessity).
9. While the cake is cooling make the glaze.
10. Whip the cream cheese and remaining 1 tablespoon of the butter until well-combined and fluffy.
11. Mix in the maple extract. Beat in the powdered sugar (again, gradually!) until all of it is well incorporated. Add the milk, in increments, until the mixture has reached a "glaze-like" consistency. Drizzle the glaze over the cooled cake.
12. Enjoy!
Title: Vicki's Rhubarb Cake
Ingredients:
- 1 1/2 rhubarb
- 1/2 sugar
- 2 flour
- 1 1/2 sugar
- 1/2 egg
- 1 buttermilk
- 1 baking soda
- 1 cinnamon
- 1 vanilla
- 1 butter
- 6 coconut
- 1 brown sugar
- 2/3 milk
- 1/4
- 1
Instructions:
1. Mix rhubarb and 1/2 cup sugar and set aside.
2. Mix flour, 1-1/2 cups sugar, oil, egg, buttermilk, baking soda, cinnamon and vanilla.
3. Add to rhubarb mixture.
4. Pour batter into a greased and floured 9x13 pan. Bake at 350 degrees Fahrenheit for 1 hour.
5. Combine butter, coconut, brown sugar, milk, and chopped nuts in a pan cook for 3 minutes.
6. Pour over cake while warm.
Title: Fresh Apple Cake
Ingredients:
- 1 white sugar
- 1 1/2 brown sugar
- 1/2 plain yogurt
- 1/2 sour cream
- 3 1/2 flour
- 2 eggs
- 2 baking soda
- 1 cinnamon
- 1 vanilla
- 1/2 salt
- 3 baking apples
- 1 brown sugar
- 1 butter
- 1/2 vanilla
- 1 evaporated milk
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Grease an oblong 13-by-9-inch pan.
3. Combine cooking oil and sugar; blend well.
4. Beat eggs well.
5. Add beaten, yogurt and vanilla to oil and sugar mix; bet well.
6. Sift flour, cinnamon, salt and baking soda together.
7. Combine wet and dry ingredients; mix well.
8. Fold in apples and nuts, if using.
9. Spread batter in baking pan, and cook 500-60 minutes, until toothpick comes out clean.
10. For Caramel glaze, place butter and sugar in microwave; melt together on high for 1 minute; blend well.
11. Add cream or evaporated milk to butter-sugar mixture and microwave on high to a full boil for 1 minute.
12. Add vanilla to glaze mixture.
13. Spead glaze evenly on warm cake.
Title: Peanut Butter Kiss Cookies
Ingredients:
- 3/4 creamy peanut butter
- 1/2 shortening
- 1/3 sugar
- 1/3 brown sugar
- 1 egg
- 2 milk
- 1 vanilla
- 1 1/2 flour
- 1 baking soda
- 1/2 salt
- 8
Instructions:
1. In the large bowl, combine peanut butter and shortening and beat until well-blended.
2. Add sugars and beat until light and fluffy.
3. Add egg, milk and vanilla, mix well.
4. In separate bowl, stir together flour, soda and salt; gradually add to peanut butter mix.
5. Shape batter into 1 inch balls, roll in sugar.
6. Place on cookie sheet and bake 8-10 minutes.
7. Immediately after baking, place Hershey's kiss in the center.
Title: SO EASY & SO GOOD Fruit Dip
Ingredients:
- 2 fruit-flavored cream cheese
- 2 marshmallow cream
- 1 Cool Whip
Instructions:
1. Add marshmallow cream.
2. When well blended, add cool whip.
3. Serve with fruit chunks.
Title: Alaskan Fruit Salad
Ingredients:
- 1 unflavored gelatin
- 1 1/2 pudding
- 1 mandarin oranges
- 1/2 crushed pineapple
- 1 maraschino cherry
- 1
- 1/2
Instructions:
1. Soften gelatin in 1/4 cup of lemonade. In a medium saucepan, combine remaining lemonade, pudding mix and softened gelatin. Cook and stir over medium heat until mixture thickens and bubbles. Chill until partially set.
2. Whip cream. Fold into gelatin mixture. Fold in oranges, pineapples, and cherries. Chill until mixture mounds; turn into a 4 cup mold, if desired. Chill 4-5 hours.
Title: Pineapple-Crumb Bars
Ingredients:
- 1 butter
- 1/2 quick oats
- 1 1/2 egg
- 1 brown sugar
- 1
- 1/3
Instructions:
1. Preheat oven to 350. With mixer or pastry blender, beat cake mix, 5 tablespoons of the butter, and 1 cup of the oats. Mix until crumbly and then set aside 1 cup of this mixture for the topping.
2. Combine egg and the remaining mixture and stir well. Press into 9 x 13" pan that has been greased and floured. Spread the pineapple pie filling evenly over the crust.
3. In the same bowl, combine the reserved crumb mixture, the remaining oats, 3 tablespoons butter and the brown sugar and blend well. Sprinkle over the pineapple filling and bake for about 35 minutes or until light brown on top.
Title: Strawberry and White Chocolate Buttercream Cake
Ingredients:
- 1 3/4 water
- 1/2 butter
- 1/4 margarine
- 1/2 egg
- 1 white chocolate
- 8 butter
- 2 strawberries
- 2/3
- 2
Instructions:
1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Generously spray bottom and side of 8- or 9-inch round cake pan with baking spray with flour.
2. In large bowl, beat cake mix, water, 1/4 cup butter, the almond extract and egg with electric mixer on low speed until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake as directed on box for 8- or 9-inch rounds. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
4. Meanwhile, place white chocolate and 2 tablespoons butter in medium metal bowl. In 1-quart saucepan, heat whipping cream over medium heat just to boiling. Immediately, pour hot cream over white chocolate and butter. Let stand about 5 minutes, or until mixture is melted and smooth when stirred. Cool 1 hour or until room temperature.
5. Beat cooled white chocolate mixture on high speed until fluffy.
6. Cut cake horizontally in half, using long, sharp knife. On serving plate, place 1 layer, cut side up. Spread with 1/2 of the filling; top with 1/2 of the strawberries. Add remaining cake layer, cut side down. Spread remaining filling over top of cake; top with remaining strawberries. Store covered in refrigerator.
Title: Rhubarb Orange Cream Pie
Ingredients:
- 3 eggs
- 1/4 sugar
- 1/4 butter
- 3 regular margarine
- 1 sugar
- 1/4 flour
- 1/4 salt
- 2 1/2 rhubarb
- 1 pecans
- 1/3
Instructions:
1. Beat egg whites in bowl until stiff.
2. Gradually add 1/4 cup sugar, beating well after each addition.
3. Add butter and orange concentrate to egg yolks; beat thoroughly.
4. Add 1 cup sugar, flour and salt; beat well.
5. Add rhubarb to yolk mixture; stir well.
6. Gently fold in meringue.
7. Pour into pastry-lined pan; sprinkle with pecans.
8. Bake on bottom rack in 375 oven 15 minutes.
9. Reduce heat to 325 F.
10. ;bake 45 to 50 minutes more.
11. Cool on rack.
12. Makes 6 to 8 servings.
13. Farm Journal<U+0092>s Best Ever Recipes.
Title: Strawberry Filled Chocolate Roulade
Ingredients:
- 5 1/2 water
- 2 eggs
- 6 fine sugar
- 3/4 flour
- 1/4 confectioners' sugar
- 1 heavy cream
- 1 1/4 strawberry
- 1/2 strawberry
- 1/2
Instructions:
1. Line a 15x10 inch jelly roll pan with parchment. Preheat oven to 400 degrees F.
2. Melt the chocolate in the water, then cool slightly.
3. Place the eggs and sugar in a bowl and whisk until foamy. Whisk in the chocolate in a thin stream. Sift the flour and cocoa together and fold into the mixture. Pour into the pan and level the top.
4. Bake for 12 minutes.
5. Dust a sheet of baking parchment with confectioner's sugar, turn out the roulade and peel off the lining parchment. Roll up the roulade with the fresh parchment on the inside. Place on a cooling rack, cover with a damp towel, and let cool completely.
6. Whisk the cream. Unroll the roulade and spread with the cream. Sprinkle the sliced strawberries in the cream and re-roll.
7. Place the roulade on a plate and dust with confectioners' sugar. Serve sliced, garnished with the chocolate and strawberries.
Title: Cottage Cheese Pocket Tarts - Czech
Ingredients:
- 1 cottage cheese
- 1 butter
- 2 bread flour
- 12
Instructions:
1. Preheat oven to 425°F.
2. Cream butter till fluffy. Add cottage cheese & blend VERY well.
3. Work in flour & chill dough thoroughly.
4. Roll on lightly floured surface into thin sheets & cut into squares.
5. On ea square of dough, place 1 teaspoon of strawberry preserves. Fold over to make a triangle & press edges together w/tines of a fork.
6. Place on baking sheet, bake for 15 min & serve warm.
7. NOTE: Altho strawberry preserves are used in this recipe, more typically Czech fillings are suggested as well & include: prune, apricot or date-nut.
Title: Pauline's Butter Cookies
Ingredients:
- 1 unsalted butter
- 2 vanilla
- 1 sugar
- 5 - 5 1/2 flour
Instructions:
1. Preheat the oven to 375.
2. Cream the butter and sugar. Add vanilla and flour.
3. Mix together until "workable".
4. Using your hands, roll out "ropes" of dough and shape as desired (logs or balls).
5. Bake 10-15 minutes.
6. If desired, roll in confectioner's sugar or;.
7. Shape dough into "logs" and when cool dip half of it into melted chocolate, then roll in toasted coconut.
Title: Baklawa - Syrian Version of Baklava
Ingredients:
- 2 phyllo dough
- 3 butter
- 2 walnuts
- 3/4 sugar
- 2 rose water
- 2 1/2 sugar
- 1 1/2 water
- 1/2 lemon juice
- 1 rose water
Instructions:
1. Butter baking pans thoroughly.
2. Place 1 lb.
3. of dough in pan, brushing butter between each sheet.
4. Do not butter top sheet.
5. Combine ingredients for nut filling and spread evenly on last layer.
6. Place the other 1 lb.
7. dough over nut filling, brushing each layer with butter between each sheet.
8. Cut in diamond shapes.
9. Pour remaining butter over top.
10. Bake in a preheated oven@ 400 degrees for 15 minutes.
11. ,then reduce heat to 325 degrees for 45 minutes.
12. *NOTE:Keep dough covered with damp cloth or plastic while using to prevent dough from drying out.
13. SYRUP:
14. Mix sugar and water and boil over medium hear for 15-20 minutes Add lemon juice and rose water before removing from heat.
15. Let syrup stand for 10 minutes before pouring over cold Baklawa.
Title: Butterscotch Creme Brulee (Light)
Ingredients:
- 20 half-and-half
- 1 vanilla bean
- 4 sugar
- 2/3 sugar
- 2
- 4
Instructions:
1. Preheat oven to 325 degrees F.
2. Split vanilla bean down the middle and scrape out the insides. Heat half-and-half and vanilla bean (all of it, including the husk) on medium-high until it just comes to a boil. Remove from heat, cover, and allow to rest for 15 minutes.
3. Whisk egg yolks and 2/3 cup of sugar together with butterscotch liqueur. Gradually stream some of the hot cream and vanilla mixture into the bowl while constantly stirring. Keep stirring to keep egg from scrambling. Continue until both mixtures are fully incorporated.
4. Pour mixture through a fine mesh strainer and equally divide between 6 ramekins. Place the ramekins in a deep baking pan. Add enough water to come to halfway up the side of the ramekins.
5. Cook in oven for 45 minutes, until the surface is set but still trembling when shaken.
6. Allow to cool slightly, then move to refrigerator to cool for at least 2 hours and up to 3 days.
7. When ready to finish, remove from refrigerator and place at room temperature for at least 30 minutes. Distribute 1 tablespoon of sugar on the surface of each ramekin. Gently rotate and tap the sides of each ramekin if necessary.
8. Using a brulee torch set to the highest setting, gradually melt the sugar on the surface of each ramekin. The sugar will bead up and turn to liquid form; move the torch to another area if the sugar starts to blacken. Some blackening is desirable. After going over the surface, some unmelted sugar will remain. Go back over these areas with the torch until they're melted, but stop if it turns black.
9. Allow to sit for a few minutes before serving.
Title: Coconut Angel Lush With Pineapple
Ingredients:
- 1 instant vanilla pudding
- 20 pineapple
- 1 Cool Whip
- 1/4 coconut
- 1 strawberry
- 1
Instructions:
1. Mix dry pudding and pineapple in bowl. Stir in Cool Whip.
2. Cut Cake horizonally into 3 layers. Place bottom layer on a plate, top with 1/3 of pudding mixture, repeat layers 2 times. I add strawberries inbetween layers as well.
3. Refrigerate 1 hour . Top with fresh Berries.
4. Note: this is really good with Toasted Coconut.
Title: Maple Syrup Pudding Sauce
Ingredients:
- 3/4 maple syrup
- 1/4 water
- 2 lemon juice
- 1 heavy cream
- 1/2
Instructions:
1. Boil syrup and water until it reaches 228F on the candy thermometer or till it spins a thread.
2. Add syrup gradually to egg whites, beating constantly; add lemon juice and fold in whipped cream.
Title: Grapefruit Zabaglione
Ingredients:
- 3 berries
- 4 sugar
- 1/3 grapefruit juice
- 1/4 kosher salt
- 1 grapefruit zest
Instructions:
1. In a large bowl, toss together the berries. Spoon the berries into serving dishes and set aside.
2. Meanwhile, combine the egg yolks, sugar, grapefruit juice, and salt in a large metal or glass bowl. Whisk vigorously until combined and the color is a pale yellow. Set the bowl over a saucepan of simmering water. Be very careful not to let the bottom of the bowl touch the simmering water. Using a whisk or an electric hand mixer, vigorously whisk the egg mixture until it has tripled in volume and is very thick and creamy, about 4 to 5 minutes.
3. Spoon the warm zabaglione over the berries. Top with a light sprinkle of grapefruit zest. Serve immediately.
Title: Butter Nut Cake
Ingredients:
- 1 1/2 brown sugar
- 1/2 butter
- 1 raisins
- 1 buttermilk
- 2 salt
- 1/2 cinnamon
- 1 nutmeg
- 1 flour
- 2 baking soda
- 1 baking powder
- 1
Instructions:
1. cream butter and sugar.
2. sift dry ingredients into creamed mixture alternately with buttermilk.
3. flour the raisins and nuts
4. pour into greased floured cake pan 9x13 pan bake 350 40 minutes batter is loose.
Title: Kate's Chantilly Cream - Stabilized Whipped Cream With Vanilla
Ingredients:
- 1 unflavored gelatin
- 4 cold water
- 1 heavy whipping cream
- 1/4 icing sugar
- 1/4 confectioners' sugar
- pure vanilla extract
Instructions:
1. In a small pan, combine gelatin and cold water; let stand until thick.
2. Place over low heat, stirring constantly, just until the gelatin dissolves.
3. Remove from heat; cool (but do not allow it to set).
4. Whip the cream with the icing sugar and vanilla, until slightly thick.
5. While slowly beating, add the gelatin to whipping cream.
6. Whip at high speed until stiff.
Title: Lemon Cake
Ingredients:
- 3 cake flour
- 1 1/2 baking powder
- 1 salt
- 1/2 baking soda
- 1 butter
- 2 1/2 sugar
- 5 eggs
- 1/2 vanilla extract
- 1/4 lemon juice
- 3/4 buttermilk
Instructions:
1. Heat oven to 350 degrees F. Butter and flour 2 parchment-paper-lined 8-inch cake pans. Set aside.
2. Sift the flour, baking powder, salt, and baking soda together. Set aside. Beat the butter and sugar until light and fluffy using a mixer set on medium speed. Add the eggs, one at a time. Beat in the vanilla extract. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the lemon juice and buttermilk.
3. Divide the batter between the pans. Bake until golden and a toothpick tests clean, about 45 to 50 minutes. Cool in the pans on a wire rack for 20 minutes. Unmold the cakes and cool completely.
4. Split cakes into 4 layers using a long serrated knife. Fill with lemon curd, jam, or icing. Apply crumb coat and Almost Homemade Buttercream frosting (see below) and decorate as desired.
5. How to apply the crumb coat and frosting: 1. TRIM the top of the cake with a long serrated knife to make it level. Flip (the bottom becomes the top) to create a flat surface. 2. CUT cake in half; spread one half with icing, lemon curd, or jam 3. TOP with other half, then crumb coat with a thin layer of icing. 4. START on the side and apply a 1/4-inch-thick layer of icing, a little at a time, holding the offset spatula vertically. 5. MOVE a teaspoon through the icing to create S-shape swirls.
Title: Double Chocolate Cake With Ganache - Kitchenaid Mixer
Ingredients:
- 3 brewed coffee
- 1 1/2 sugar
- 3 all-purpose flour
- 2 1/2 baking soda
- 1 1/2 baking powder
- 2 salt
- 3/4 eggs
- 1 1/4 buttermilk
- 3 vanilla
- 3/4 heavy cream
- 1 1/2 sugar
- 3/4 light corn syrup
- 1 unsalted butter
- 1
- 2
- 1/4
Instructions:
1. Preheat oven to 300°F and grease 2- 10 inch cake pans. Line bottoms with rounds of wax paper or parchment paper and grease paper.
2. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
3. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
4. In another large bowl with your Kitchenaid mixer and wire whisk, beat eggs until thickened slightly and lemon colored about 3 minutes.
5. Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
6. Add sugar mixture and beat on medium speed until just combined well. (Hint: Pour dry mixture onto a piece of grocery bag, roll into a funnel and add slowly into running batter).
7. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
8. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
9. Make frosting:
10. Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted.
11. Cut butter into pieces and add to frosting, whisking until smooth.
12. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
13. Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.