lumicero/recipes-ing2inst huggingface dataset:
Title: Cornflake Chews
Ingredients:
- 2 sugar
- 1/4 butter
- 2 light corn syrup
- 2 peanut butter
- 12
Instructions:
1. Heat all but cornflakes and peanut butter to boiling stirring constantly.
2. Take off heat and stir in peanut butter until melted.
3. stir in cornflakes.
4. Spread in greased pan.
5. Cut when cool.
Title: (Vanilla) Creme Brulee
Ingredients:
- 2 heavy cream
- 1 milk
- 1 half-and-half cream
- 1/4 vanilla extract
- 6 cinnamon
- 1 granulated sugar
- 3/8 granulated sugar
- 2 Grand Marnier
Instructions:
1. Preheat oven to 300°F (bake at 325°F).
2. Heat the heavy cream, milk, sugar, Grand Marnier, and extracts in a large, heavy-bottomed saucepan over medium heat. Mix until ingredients are blended and set aside.
3. Whisk egg yolks and a tsp of sugar in a heatproof mixing bowl and beat until pale yellow in color and until all the sugar has dissolved.
4. Temper about 1/2 cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well.
5. Add the remainder of the cream mixture to the bowl and whisk again.
6. Strain the brulee base through a fine mesh sieve.
7. Pour the base into 6 ramekins, and place them in a roasting pan. Fill hot water into the pan to come half way up on the sides of the ramekins.
8. Place pan in the oven on the middle rack and bake for 30 minutes, turning the pan around after 15 minutes to ensure even cooking.
9. To test for doneness, jiggle the pan slightly to see if the custard is set.
10. Once it is set, remove from the oven and let it cool at room temperature before chilling in the refrigerator for 2 hours to completely cool.
11. Once the creme brulee has cooled, sprinkle evenly 1 Tablespoon of sugar on top of each ramekin.
12. Using a blowtorch, caramelize the sugar to form a candy coating. Be sure to keep the blowtorch moving in a circular motion to prevent the sugar from burning!
13. If you don't have a blowtorch, you can broil it under the oven but I can't assure you the same results as the blowtorch.
14. Serve after the caramelized sugar cools and hardens.
Title: Peppermint Refrigerator Cake
Ingredients:
- 1/4 milk
- 1 gelatin
- 2 water
- 2 ladyfingers
- 1
- 12
Instructions:
1. Crush the candy and place in a double boiler with the milk.
2. Heat to dissolve the candy.
3. Add soaked gelatine and stir until dissolved.
4. Cool until it just begins to thicken.
5. Fold in the whipped cream.
6. Line 2 sides and bottom of a loaf pan with double thickness waxed paper, so that the paper extends up over the edges of the pan.
7. Arrange 4 lady fingers or sponge cake in the bottom of the pan.
8. Top with the peppermint cream mixture.
9. Repeat the layers topping it with lady fingers or sponge cake.
10. Chill until firm.
11. When ready to serve, loosen ends with a spatula and by the edges of the paper, lift it out of the pan.
Title: Melting Moments
Ingredients:
- 3/4 cornstarch
- 1 salt
- 1 powdered sugar
- 1/8 unsalted butter
- 1/2 salt
- 1 powdered sugar
- 1
- 3/4
Instructions:
1. Whisk together in a medium bowl flour, cornstarch, and salt.
2. In a food processor fitte with the metal blade, process the powdered sugar until very fine.
3. Cut the butter into a few pieces and add it in the food processor with the motor running.
4. Process until smooth and creamy.
5. Pulse in the vanilla extract.
6. Scrape the sides of the bowl.
7. Add the flour mixture and pulse in just until incorporated.
8. Scrape the dough into a bowl and refrigerate it for at least 2 hours.
9. Preheat oven to 375.
10. Form dough into"ropes" 1/2 inch in diameter and 2 1/2 inch long.
11. Curve dough into crescent shape.
12. Place dough on cookie sheet covered in parchment paper (or buttered cookie sheet).
13. Bake for 10-15 minutes or until just beginning to brown around the bottom edges.
14. Allow cookies to cool on sheets for a few minutes.
15. Transfer cookies to powdered sugar and roll gently.
16. Careful: these cookies are delcate!
Title: Spiced Pear Muffins
Ingredients:
- 1 all-purpose flour
- 1/3 whole wheat flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 walnuts
- 2/3 light brown sugar
- 1/2 ground cinnamon
- 1 fresh ginger
- 2 vanilla extract
- 2 plain fat-free yogurt
- 8 eggs
- 1 pears
- 1 1/2 turbinado sugar
- 3
Instructions:
1. Preheat oven to 400.
2. Lightly spoon flours into dry measuring cups; level with a knife.
3. Combine flours, baking powder, baking soda, and salt in a medium bowl; stir well with a whisk.
4. Stir in chopped walnuts.
5. Make a well in center of mixture.
6. Combine brown sugar, cinnamon, ginger, oil, vanilla extract, yogurt and egg in a small bowl; add to the flour mixture, stirring just until moist.
7. Fold in diced pear.
8. Spoon batter into 15 muffin cups coated with cooking spray; sprinkle batter with turbinado sugar.
9. Bake at 400 for 20 minutes or until muffins spring back when touched lightly in center.
10. Remove from pans immediately.
11. Place on a wire rack.
12. Serve either warm or eat room temperature.
Title: Cinnamon Sweet Pumpkin Dessert
Ingredients:
- 1 pumpkin
- 1 sweet potato
- 1/3 honey
- 1 2% low-fat milk
- 2 cinnamon
Instructions:
1. Peel the sweet potato, cut it into small cubes and place in a medium sauce pan.
2. Add about 1 1/4 cups water. Cook, covered, about 15-20 minutes, or until the sweet potato is tender; drain the remaining water.
3. Combine the cooked sweet potato, pumpkin, honey, milk, and cinnamon in a medium sauce pan.
4. Cook over medium heat until heated through.
5. Beat with an electric mixer on high or process in the blender.
6. Return to saucepan and cook a few minutes longer.
7. Serve warm.
Title: Sugar-Dusted Apple Bundt Cake
Ingredients:
- 2 sugar
- 1/2 ground cinnamon
- 3 all-purpose flour
- 1/2 salt
- 2 1/2 baking powder
- 2 sugar
- 1 eggs
- 4 vanilla extract
- 1/2
- 2
- 1
Instructions:
1. Preheat oven to 350deg F. Grease & flour a 10" tube or bundt cake pan. in small bowl, mix together 2Tbsp sugar & cinnamon, and sprinkle bottom and sides of cake pan.
2. Combine flour, salt, baking powder and 2 cups sugar in a large bowl. Stir in oil, eggs, orange juice & vanilla; mix well. Add Lucky Leaf pie filling and stir. Pour batter evenly into prepared pan.
3. Bake uncovered for 1 hour. let cool for 15 minutes. Invert onto serving plate & cool. Drizzle with citrus glaze if desired.
4. OPTIONAL GLAZE.
5. In medium bowl, beat 1 cup powdered sugar & 1 Tbsp orange juice for 1 minute or until smooth. Add additional orange juice by the tsp if needed for consistency.
Title: Chunky Apple-Pecan Cake
Ingredients:
- 3 all-purpose flour
- 2 cinnamon
- 1 baking soda
- 1 salt
- 1 unsalted butter
- 1/2 dark brown sugar
- 2 eggs
- 3 vanilla extract
- 2 tart apples
- 3 pecan halves
- 1 1/2 golden raisin
- 1
Instructions:
1. Heat oven to 350 degrees. Butter and flour 10-inch tube or bundt pan.
2. Sift flour, cinnamon, baking soda, and salt together.
3. Beat oil, butter, sugar, eggs, and vanilla in large mixer bowl until creamy. Stir in dry ingredients. (Batter will be very thick.) Fold in apples, pecans, and raisins. Spoon into prepared pan and smooth top.
4. Bake until wooden pick inserted in center comes out clean, about 1-1/4 hours. Let cool completely in pan. Invert onto platter and cut into wedges.
Title: Woodlawn Ginger Cakes
Ingredients:
- 3/4 butter
- 3/4 shortening
- 2 granulated sugar
- 2 eggs
- 1/2 unsulphured molasses
- 4 all-purpose flour
- 2 baking soda
- 2 cinnamon
- 2 cloves
- 2 ginger
- 3/4 granulated sugar
Instructions:
1. Beat butter and shortening until soft. Slowly add and beat in the 2 cups of granulated sugar. Beat in the eggs and molasses.
2. In a second bowl sift flour, baking soda, cinnamon, cloves and ginger; add to creamed mixture, mixing well. Dough will be soft.
3. Refrigerate for about 1 hour or until dough is firm.
4. Preheat oven to 375 degrees. Roll dough into 1-inch balls the roll each in the coarse sugar. Place balls about 3 inches apart on lightly greased cookie sheets. Bake 10-12 minutes, or until slightly cracked on top. Watch carefully toward the end of the cooking time so they don't burn on the bottom. Cool slightly and remove to a wire rack to cool completely.
Title: Cream Cheese-Lemon Zest Frosting
Ingredients:
- 3 cream cheese
- 1 unsalted butter
- 1 lemon zest
- 1 1/2 fresh lemon juice
- 1 vanilla extract
- 2 3/4 powdered sugar
Instructions:
1. In a standing mixer fitted with the whisk attachment, whip the cream cheese and butter on medium-high speed until combined and airy, about 2 minutes. Mix in the lemon zest, lemon juice and vanilla.
2. Sift the powdered sugar onto a piece of wax paper. With the mixer on low speed, slowly pour the sifted powdered sugar into the frosting (use both hands to bend the paper so the sugar pours slowly into the bowl).
3. Scrape down the sides of the bowl with a rubber spatula. If the frosting seems too soft to spread, allow it to chill for 15 minutes in the refrigerator.
Title: Butter-Pecan Rum Cake
Ingredients:
- 1 vanilla flavor instant pudding and pie filling mix
- 1 water
- 1 butter
- 1/3 eggs
- 3 pecans
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Beat all ingredients, except pecans, in large bowl on medium speed for 2 minutes.
3. Stir in pecans.
4. Spread batter in greased and floured tube or 13 x 9-inch pan.
5. Bake 45-50 minutes or until toothpick inserted in center comes out clean.
Title: Chocolate Hibiscus Creme Brulee
Ingredients:
- 1 1/2 milk
- 1/2 chocolate
- 1/3 sugar
- 3 sugar
- 1/3
- 3
- 2
Instructions:
1. Preheat the oven to 325°F.
2. Combine the cream and milk in a small saucepan. Bring to a simmer and remove from heat. Add the hibiscus and stir. Cover and let stand for 10 minutes.
3. Melt the chocolate in a double boiler, or in a heat-proof bowl set over a pan of simmering water, stirring from time to time to dissolve. Let cool slightly.
4. In a medium mixing bowl, whisk together the sugar and egg yolks. Add the chocolate and blend well. Pour the cream into the bowl through a fine-mesh sieve and discard the hibiscus. Blend well.
5. Pour into four 6-ounce ramekins, preferable wide and shallow, and place in a baking dish large enough to accommodate them. Pour very hot water into the dish to reach half the height of the ramekins (this prevents the custard from boiling).
6. Bake for 45 minutes, until the custard is set but still slightly wobbly in the centre. Let rest in the baking dish on the counter for 15 minutes before removing the ramekins (caution: they will still be hot). Let cool to room temperature, cover with plastic wrap, and chill for 2 hours, or up to a day. Remove from the fridge 30 minutes before serving.
7. Just before serving, sprinkle turbinado sugar over the surface of the custard. Place the ramekins on a non-flammable surface (your cooking range, for instance) and away from anything flammable. Use a blowtorch to melt and caramelise the sugar: be very cautious, follow the manufacturer's instructions if any, and keep the nozzle away from you or anyone you care about. Move the torch slowly over the sugar at a height of about 3 inches, moving it constantly to ensure an even caramelisation. (Alternatively, you can put the ramekins in the oven under a very hot broiler for 2 minutes: the sugar won't melt as thoroughly, but it will form a slight crust nonetheless.) Let cool for a minute and serve.
Title: Miss Pixie Tempts You With Snowballs
Ingredients:
- 1 butter
- 1 coconut
- 1 icing sugar
- 1 sultana
- 1 vanilla essence
- 1/4
Instructions:
1. After melting the butter, mix in all ingredients.
2. Roll into small balls then in coconut.
3. Keep in fridge, let set for a while.
4. Or you could try leaving out the cocoa and put in 1/2 cup dried apricots and 1/2 cup sultanas.
Title: Apple Spice Cake
Ingredients:
- 1 dark brown sugar
- 1/3 fat free cream cheese
- 1/4 vanilla extract
- 1 eggs
- 2 all-purpose flour
- 1 1/2 baking soda
- 1 cinnamon
- 1 salt
- 1/2 ground cloves
- 1/2 ground nutmeg
- 1/2 low-fat buttermilk
- 1 braeburn apple
- 1 brandy
- 2 powdered sugar
- 2
Instructions:
1. Preheat oven to 350°.
2. Place the first 4 ingredients in a large bowl, and beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (flour through nutmeg), stirring with a whisk.
4. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
5. Stir in the apple and brandy, if desired. Spoon mixture into an 8-inch square baking pan coated with cooking spray.
6. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.
7. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on wire rack. Sprinkle with powdered sugar.
Title: Chocolate Sheet Cake (Lady's)
Ingredients:
- 4 cocoa powder
- 8 butter
- 1 water
- 1/2 shortening
- 2 sugar
- 2 flour
- 1/2 buttermilk
- 1 baking soda
- 2 eggs
- 1 vanilla
- 1/2 cinnamon
- 8 butter
- 4 cocoa powder
- 6 evaporated milk
- 1 powdered sugar
Instructions:
1. Preheat oven to 350.
2. In pot on stove combine and bring to a boil 1st 4 ingredients.
3. Pour into mixing bowl with sugar and flour.
4. Mix.
5. Add buttermilk, soda, vanilla, and cinnamon.
6. Bake for 25 minutes in a 10X14" pan. (Check center of cake with a toothpick for doneness; it's all right for a few moist crumbs to stick to the toothpick.).
7. While cake is baking, make frosting:.
8. In pot on stove combine and bring to a boil butter, cocoa, and evaporated milk.
9. Pour into mixing bowl with powdered sugar.
10. Mix.
11. Add vanilla. Icing will be very thick; you may thin it with a few drops of evaporated milk if desired, but keep it thick.
12. Ice cake as soon as it comes out of the oven.
Title: Luscious Baked Chocolate Cheesecake
Ingredients:
- 1/3 butter
- 1 1/4 graham cracker crumbs
- 1/4 sugar
- 24 cream cheese
- 14 sweetened condensed milk
- 12 chocolate chips
- 4 eggs
- 2 vanilla extract
Instructions:
1. Preheat oven to 300.
2. Combine butter, crumbs, and sugar and press firmly on bottom of 9 inch springform pan.
3. In large mixer bowl, beat cheese until fluffy.
4. Gradually beat in sweetened condensed milk until smooth.
5. Add remaining ingredients and mix well.
6. Pour into prepared pan.
7. Bake 1 hour and 5 minutes or until set.
8. Cool.
9. Chill thoroughly.
10. Garnish as desired.
11. Refrigerate leftovers.
Title: Strawberry Shortcake
Ingredients:
- 6 strawberries
- 1/2 sugar
- 2 all-purpose flour
- 2 baking powder
- 1/2 butter
- 1 egg
- 2/3 milk
- 1
Instructions:
1. In a small bowl stir together the strawberries and 1/4 cup of the sugar; set aside.
2. Stir together remaining sugar, flour, and baking powder.
3. Cut in butter until mixture resembles coarse crumbs.
4. Combine egg and milk; add to flour mixture. Stir just to moisten.
5. Spread the dough in a greased 8x 1 1/2-inch round bakng pan.
6. Bake in a 450˚ oven for 15 to 18 minutes or until a toothpick inserted near the center comes out clean.
7. Cool in pan for 10 minutes.
8. Remove from pan.
9. Split into 2 layes.
10. Spoon half of the whipped cream and strawberries over bottom layer.
11. Replace the top layer.
12. Top with remaining berries and whipped cream.
13. Cut into wedges to serve.
Title: Angel Food Swirl Cake
Ingredients:
- 1 1/4 cake flour
- 1 1/2 sugar
- 1 salt
- 1/2 fresh raspberry
- 1 3/4 cream of tartar
- 1 pure vanilla extract
- 1 1/2
Instructions:
1. Preheat oven to 350° with rack in lower third.
2. Cut parchment to fit bottom of round or heart-shaped 10-inch tube pan with legs or removable bottom.
3. Fit paper into pan. Do not grease pan.
4. Sift flour, 1/2 cup sugar, and salt together.
5. Sift again into a bowl.
6. Using fork, mash 1/2 cup whole raspberries; strain through a fine sieve to yield about 1/4 cup mashed raspberries.
7. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy.
8. Beat in cream of tartar and vanilla.
9. Increase speed to medium high; beat until whites are nearly stiff.
10. Reduce speed to medium low; beat in the remaining 1 cup sugar, 2 tablespoons at a time.
11. Beat until peaks are almost stiff but not at all dry.
12. Transfer egg whites to large bowl.
13. Sift flour mixture over egg whites; fold in gently with large rubber spatula.
14. Gently transfer one-third of batter to tube pan.
15. Spoon 2 tablespoons mashed berries over egg whites.
16. Spoon another third of batter into the pan; repeat with remaining mashed berries.
17. Top with remaining batter.
18. Run a knife through mixture, touching bottom of pan, to eliminate any air pockets.
19. Leave the top very textured with peaks in the meringue; do not smooth.
20. Bake until the top of the cake is lightly golden and the cake springs back when pressed lightly, 35 to 45 minutes. (If top darkens too quickly, tent with foil.)
21. Invert pan onto its legs or hang it over the neck of a bottle or funnel; let cake stand, in the pan, until completely cool, about 1 hour.
22. Run a knife around edges of the cake to loosen the sides.
23. Unmold cake.
24. Serve with sorbet (flavor of choice) and remaining whole raspberries.
Title: Caramel Citrus Tiramisu
Ingredients:
- 1 1/4 granulated sugar
- 3 vanilla
- 2 tangerines
- 8 orange
- 1 lemon, zest of
- 1 mascarpone cheese
- 2 cornstarch
- 3 ladyfingers
- mint sprig
Instructions:
1. In a medium saucepan, combine 1 cup of the sugar and 1/4 cup of water. Bring to a simmer over medium heat, stirring until sugar is dissolved. Increase heat to high and boil, without stirring until syrup turns a deep caramel color (watch carefully so it doesn't burn). Remove from heat, and while whisking, carefully pour in 3/4 cup of the cream the half of the vanilla; whisk until blended. Let cool.
2. Grate tangerines to make 1 1/2 teaspoons zest; set aside. Squeeze juice from 3 tangerines; reserve. Cut peel and white pith from remaining tangerines. Holding tangerine over a bowl, cut segments from between membranes. Strain juice from segments and add to reserved juice, Set segments and juice aside.
3. Stir 1 cup of the caramel sauce and tangerine and lemon zest into Mascarpone cheese. In a chilled bowl, whip remaining cream to soft peaks. Beat in remaining sugar, vanilla and the cornstarch until firm peaks form.
4. Layer half of the lady fingers in a dish. Drizzle with half of the reserved juice. Spread with half of the Mascarpone mixture; top with one-third of whipped cream. Repeat layers ending with whipped cream. Cover and refrigerate for at least 4 hours or for up to 1 day. Cover and refrigerate remaining caramel sauce and tangerine segments separately.
5. Just before serving arrange remaining tangerine segments decoratively on top of tiramisu and drizzle wirh caramel sauce. Garnish with fresh mint.
Title: Brown Sugar-Toffee Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1/4 baking soda
- 1/8 baking powder
- 1/8 salt
- 6 butter
- 1 dark brown sugar
- 1/2 sugar
- 2 eggs
- 1/4 vanilla extract
- 1 plain fat-free yogurt
- 1/2
- 3
Instructions:
1. Preheat oven to 325°F Coat 9-inch round cake pan with cooking spray.
2. Whisk together flour, baking soda, baking powder, and salt in large bowl. Set aside.
3. Beat butter, brown sugar, and sugar with electric mixer until smooth in separate bowl. Beat in eggs one at a time, and then beat in coffee and vanilla extract. Add 1/4 cup yogurt, and beat until smooth. Add half of flour mixture, and beat until smooth. Beat in remaining 1/4 cup yogurt, then remaining flour mixture. Beat 2 to 3 minutes, or until batter is smooth and creamy.
4. Spread batter in prepared cake pan, and bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes.
5. Meanwhile, pulse milk chocolate-toffee bars in food processor 8 times, or until crushed into bits. (It's ok if some bits are larger than others.) Unmold cake from pan, and set on wire rack. Sprinkle chocolate-toffee bits on top of cake while hot. Cool completely before serving.
Title: Sugar Free Peach Almond Upside Down Cake
Ingredients:
- 0.5 unsweetened applesauce
- 1/2 butter
- 1/3 brown sugar
- 1/4 vanilla
- 1/4 milk
- 1 all-purpose flour
- 1/4 Splenda sugar substitute
- 1 1/3 baking powder
- 1/3 salt
- 1 cinnamon
- 1/4 lemon juice
- 1/2 cornstarch
- 3 Splenda sugar substitute
- 1
- 1 3/4
- 1/4
Instructions:
1. Cut peach slices into thirds; arrange in bottom of lightly greased 8-inch cake pan.
2. Mix applesauce,melted butter, Splenda Brown, egg white, vanilla, and milk in small bowl.
3. In another bowl mix together flour, Splenda granulated, baking powder, salt, cinnamon.
4. Stir the wet ingredients into the dry until just mixed.
5. Pour batter over peach in pan.
6. Bake in preheated 350°F oven until cake is browned and toothpick inserted in center comes out clean, about 20 minutes. Invert cake immediately onto serving plate.
7. Spread fruit topping over warm cake and sprinkle with almonds. Serve warm. Makes 8 servings.
8. Fruit Topping: Mix preserves, lemon juice and cornstarch in small saucepan; heat to boiling, stirring constantly. Remove from heat; stir in Equal and maple extract.
9. Food Exchanges: 1 bread, 1/2 fruit.
Title: Strawberry Club Sandwiches
Ingredients:
- 6 light cream cheese
- 2 honey
- 1 walnuts
- 1/3 fresh strawberries
- 1
- 2
- 1/2
Instructions:
1. In small bowl beat cheese, orange juice concentrated honey to blend thoroughly; mix in walnuts.
2. Cut cake into 12 equal slices.
3. Slice 1 basket of the strawberries.
4. Spread 4 slices of cake, on one side, with some of the cheese mixture.
5. Top with half of strawberry slices, with more cheese mixture; place on first 4 cake slices.
6. Cover with remaining sliced strawberries.
7. Spread remaining cake slices, on one side, with remaining cheese mixture; place cheese sides down on sandwiches.
8. Cut diagonally into halves; skewer each with a sandwich pick.
9. Serve sandwiches with remaining strawberries, halved, dividing equally.
10. Dollop with whipped cream; garnish with mint sprigs, if desired.
Title: Roasted Rhubarb With Honey and Granola Yoghurt
Ingredients:
- 400 rhubarb
- 2 sugar
- 2 vanilla pod
- 1/2 yoghurt
- 300 granola cereal
- 4 honey
- 4
Instructions:
1. Preheat the oven to gas 5, 190C, fan 170°C Put the fruit in a large shallow baking dish. Sprinkle the sugar and orange juice over the top. Scrape the vanilla seeds out from the pod and add to the rhubarb, along with the pod. Mix well to distribute the seeds. Roast for 15 minutes until softened, then remove from the oven to cool completely.
2. Spoon the cooled compote into 4 glasses or small bowls. Spoon the yoghurt over, then add the granola and drizzle with honey.
Title: Chocolate Walnut Cake With Cocoa Glaze
Ingredients:
- 1/2 butter
- 1/2 water
- 3 cocoa powder
- 1 flour
- 1 sugar
- 1/2 baking soda
- 1/4 salt
- 1 egg
- 1/3 sour cream
- 1/2 walnuts
- 1/4 butter
- 1/2 water
- 1/2 cocoa powder
- 3 powdered sugar
- 2 vanilla
Instructions:
1. Preheat oven to 350°F.
2. Line bottom of 13"x9"x2" baking pan with wax paper.
3. In a small saucepan, bring butter, water, and cocoa to a boil, stirring constantly, until mixture boils; then remove from heat.
4. In a mixing bowl, stir together flour, sugar, baking soda, and salt; stir in cocoa mixture.
5. Add egg and sour cream; beat on medium speed of mixer until well blended.
6. Stir in nuts.
7. Pour batter into baking pan.
8. Bake until cake tester inserted in center comes out clean (20-22 minutes).
9. Cool 10 minutes.
10. Remove from pan to wire rack; carefully removing wax paper.
11. Cool completely.
12. Cut cake into small pieces (2"x1 3/4" each) (cake will be easier to cut if frozen for several hours or up to several days before cutting).
13. Place on cooling rack.
14. In a small saucepan, bring butter, water, and cocoa for glaze to a boil, stirring constantly, until mixture boils; then remove from heat.
15. Cool slightly.
16. Gradually add powdered sugar, mixing until smooth; stir in vanilla.
17. Spoon glaze over top of each piece of cake, allowing it to run down the sides.
18. Let glaze to set; then decorate with icing, if desired.
19. Place in foil cups, if desired.