lumicero/recipes-ing2inst huggingface dataset:
Title: Elves Belly Buttons..
Ingredients:
- 3/4 sugar
- 1/2 eggs
- 3 flour
- 2 salt
- 1 red maraschino cherry
- 2 1/2
- 1
Instructions:
1. cream crisco, sugar and gelatin together.
2. beat eggs in and add almond extract.mix well.
3. mix remaining ingredients together and add gradually to creamed mixture -- stirring well.
4. chill dough overnight.
5. when ready to bake, shape dough into small balls.
6. and roll in granulated sugar.
7. place on greased sheet.make indentation in cookie with thumb and place red cinnamon candy or quartered maraschino cherry in deperession.
8. bake at 375* for 10 minutes.
Title: Graham Cracker Banana Split Cake
Ingredients:
- 1 1/2 butter
- 2 graham crackers
- 2 eggs
- 2 powdered sugar
- 3 -4 bananas
- 20 crushed pineapple
- 9 Cool Whip Topping
- pecans
- maraschino cherry
Instructions:
1. Prepare 13x9 baking pan.
2. Melt one stick of butter and mix with 2 cups graham cracker crumbs. Press into bottom of pan for crust.
3. Beat together 2 eggs, 2 cups powdered sugar, 2 sticks of butter(softened). Beat for 10 minutes.
4. Pour mixture over graham cracker crust.
5. Slice 3-4 bananas and place on top of mixture.
6. Drain can of pineapple and spread evenly over top of bananas.
7. Spread Cool Whip over pineapple.
8. Garnish with chopped pecans and cherries if desired.
9. Refrigerate for 5-6 or preferably overnite. Serve cool.
Title: Lemon Lush
Ingredients:
- 2 all-purpose flour
- 1 butter
- 2 cream cheese
- 1 sugar
- 2 instant lemon pudding mix
- 3 1/2 milk
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, combine flour and butter using a pastry cutter until a ball forms.Press into the bottom of a 9X13" baking dish.
3. Bake 25 minutes in preheated oven, or until lightly golden. Remove from oven and allow to cool completely.
4. In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together lemon pudding mix and milk for 3-5 minute Spread over the cream cheese layer. Chill until set, them top with whipped topping.
Title: Double Chocolate Pecan Fudge Slice
Ingredients:
- 100 butter
- 1/3 brown sugar
- 1/4 pecans
- 1 flour
- 3/4 baking powder
- 395 brown sugar
- 1 butter
- 125 pecans
- 100 butter
- 1 dark chocolate
- 60
- 200
Instructions:
1. Preheat oven to 180 Degrees Celsius Grease and line 18cm square cake tin.
2. To make the base: Combine butter, sugar and pecans in bowl. Add flour and baking powder. Mix well. Using large metal spoon press base into cake tin and bake for 18 minutes until frim.
3. To make filling: Combine milk, sugar and butter in microwave safe jug. Cook uncovered stirring every 2 minutes for 6-8 minutes on High until mixture boils and thickens and is golden. Stand for 1 minute.
4. Add chocolate and stir constantly until melted.
5. Add pecans stir through. Pour over base and let cool completely.
6. To make icing: Melt butter over low heat and add chocolate stirring constantly until smooth.
7. Pour over fudge filling.
8. Refrigerate for 15 minutes until set and then cut into squares.
Title: Almost Sugar Free Chocolate Frosting
Ingredients:
- 2 heavy whipping cream
- 1/3 unsalted butter
- 1/2 Splenda sugar substitute
- 4 pure vanilla extract
- 1
- 1/2
Instructions:
1. Chop and melt the chocolate using a double boiler and then pour into a mixer bowl, let cool slightly.
2. Slowly whisk the cream into the cooled, melted chocolate. Using an electric mixer, beat on medium speed and add the butter, splenda, cocoa powder, and extracts. Beat until smooth and fluffy.
3. The frosting at this point will be quite thin and easy to spread. If you wish to pipe it on in a decorative pattern, place it in the refrigerator for 20 to 30 minutes to thicken it up a bit before putting into a piping bag.
Title: Strawberry Buttermilk Cake
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 baking powder
- 3/4 baking soda
- 3/4 salt
- 6 butter
- 1/2 granulated sugar
- 1/2 turbinado sugar
- 1 vanilla extract
- 2 eggs
- 3/4 buttermilk
- 1 1/2 strawberries
Instructions:
1. Preheat oven to 400°F Greased and flour a 9-inch springform pan.
2. Combine flour with baking powder, baking soda and salt.
3. Beat butter and sugars together until fluffy, about 3 minutes. Add eggs and vanilla, beat well. At low speed, add flour mixture alternately with buttermilk, until just blended. Spoon batter prepared pan. Top with strawberries and sprinkle with extra turbinado sugar.
4. Bake 30 to 40 minutes or until a pick inserted into center comes out clean. Let cool. Release sides of pan. Remove cake and place on a serving plate. Garnish with additional strawberries, if using.
Title: Peach and Ginger Pashka
Ingredients:
- 1 1/2 low fat cottage cheese
- 2 nectarines
- 1/2 low-fat plain yogurt
- 2 ginger syrup
- 2 vanilla extract
- 1/2
Instructions:
1. Drain the cottage cheese and press through a sieve into a bowl. Pit and coarsely chop peaches.
2. Combine the chopped peaches, cottage cheese, yogurt, ginger, syrup and vanilla.
3. Line a new, clean flowerpot or a sieve with a piece of clean, fine cloth such as muslin.
4. Put in the cheese mixture, then wrap the cloth over it and place a weight on top. Set over a bowl and let sit in cool place to drain over night. To serve, unwrap the cloth and invert the pashka onto a plate. Decorate with peach slices and almonds.
Title: The Best Oatmeal Cake
Ingredients:
- 1 1/2 boiling water
- 1 rolled oats
- 1/2 butter
- 1 brown sugar
- 1 white sugar
- 2 eggs
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 ground cinnamon
- 1 ground nutmeg
- 1/2 salt
- 1/4 brown sugar
- 1/2 white sugar
- 1 flaked coconut
- 6 butter
- 1/4 vanilla extract
- 1/4
Instructions:
1. Preheat oven to 350. Grease a 9x13 pan.
2. In a small bowl pour boiling water over oats. Mix well and cool.
3. In a large bowl combine butter or margarine, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices and salt. Add cooled oatmeal mixture and stir to combine. Pour batter into pan.
4. Bake for 35 minute.
5. While cake is baking combine 1/2 cup white sugar, 1/4 cup brown sugar, coconut, melted butter or margarine, vanilla and cream in a mixing bowl. Remove cake from oven and turn on broiler. Drop mixture by small spoonfulls on top of cake. Spread evenly nad carefully. Broil for 2-5 minute until topping is bubbling and lightly browned.
Title: Whipped Ganache Frosting
Ingredients:
- 8 dark chocolate
- 1 heavy cream
Instructions:
1. put chopped chocolate in a bowl.
2. in a small saucepan bring cream to a boil, pour over chocolate.
3. sit 2 minutes, whisk until smooth.
4. let cool then cover with plastic wrap right on the ganache and refrigerate until cold.
5. beat until smooth and spreadable.
6. *you will want to double this recipe to fill and frost a 9 in layer cake. this makes enough for a thick filling.
Title: Nanaw's Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 eggs
- 2 brown sugar
- 1 peanut butter
- 1 vanilla
- 2 all-purpose flour
- 2 salt
- 1/2 cinnamon
- 2 baking soda
- 1
Instructions:
1. In a standing mixer, cream butter, crisco, sugars, peanut butter, and vanilla.
2. Stir in flour, salt, cinnamon, and soda.
3. Shape into 1 inch balls and place 2 inches apart on cookie sheet.
4. With the back of a fork, press a criss-cross into each cookie.
5. Bake in a preheated 350 degree oven for 10 to 12 minutes.
Title: Upside Down Strawberry Shortcake
Ingredients:
- 1 mini marshmallows
- 1 strawberries
- 1 strawberry gelatin
- 1/2 shortening
- 1 1/2 sugar
- 3 eggs
- 1 vanilla extract
- 5 1/4 flour
- 3 baking powder
- 1/2 salt
- 1 milk
- fresh strawberries
Instructions:
1. Sprinkle mini marshmallows in bottom of 13x9 baking dish, set aside.
2. In a bowl combine strawberries and gelatin powder, set aside.
3. In a bowl cream shortening and sugar.
4. add the eggs, one at a time beating well, beat in vanilla.
5. Combine flour, baking powder and salt, add to creamed mixture alternately with milk.
6. Pour mixture over the marshmallows, spoon strawberries over batter.
7. Bake at 350 degrees for 45-50 mins.
8. or until toothpick inserted in center comes out clean.
9. Cool on wire rack, cut into squares, garnish with strawberries and whipped cream.
Title: Cafe Au Lait Pudding Parfait
Ingredients:
- 4 milk
- 4 instant coffee
- 1 instant vanilla pudding
- 1 chocolate instant pudding
- cinnamon sticks
- cinnamon
Instructions:
1. Beat 2 cups milk, 2 tsp coffee and vanilla pudding until well blended, about 2 min.
2. Beat 2 cups milk, 2 tsp coffee and chocolate pudding until well blended, about 2 min.
3. Remove 2/3 cup from each of the above and mix well.
4. Let the three puddings stand 5 minutes.
5. Spoon chocolate pudding into 6 wine glasses, then the mixed pudding, then the vanilla pudding.
6. Chill at least 2 hours.
7. Garnish with whip cream or cinnamon if desired.
Title: Grandma Betty's Candle Cookies
Ingredients:
- 1 powdered sugar
- 1/2 margarine
- 2 peanut butter
- 3 chocolate chips
- 8
- 6
- 1
Instructions:
1. Mix together sugar, margarine, peanut butter, and rice krispies together and form into balls. (As large/small as you want them. I make them smaller than a golf ball.).
2. In a double boiler, melt the chocolate bar and chips together and add paraffin wax, may add more wax if needed.
3. Once chocolate is melted, dip the balls in chocolate and place on wax paper to cool.
4. After the balls settle, store them away. We keep them in the refrigerator or freezer during the holidays.
Title: Pig Lickin' Good Cake
Ingredients:
- 1 mandarin oranges
- 1 eggs
- 1/4 crushed pineapple
- 4 instant vanilla pudding
- 1 non-dairy whipped topping
- 1
Instructions:
1. Blend all cake ingredients and beat three minutes.
2. Bake in greased 9" X 13" pan at 350 for 25 - 30 minutes.
3. Cool throughly.
4. Mix dry pudding with pineapple and juice.
5. Stir in whipped topping.
6. Spread over cake and refrigerate.
Title: Chocolate Banana Cake
Ingredients:
- 1/2 salted butter
- 2 banana
- 3/4 sugar
- 3/4 vanilla
- 1 eggs
- 2 baking powder
- 1 flour
- 1
Instructions:
1. Melt butter and chocolate. Cool to lukewarm.
2. Add mashed banana; stir well.
3. Add sugar, vanilla, and eggs; stir well.
4. Combine dry ingredients and add to mixture, mixing just enough to incorporate.
5. Pour into a greased 8” round pan. Bake at 350 F for 25 minutes or until center comes out clean.
6. My variations: substitute fructose for the sugar;.
7. Substitute 3/4 cup organic oat flour (or whole wheat pastry flour) plus 1/4 cup soy flour for the regular flour.
Title: Classic Sugar Cookies
Ingredients:
- 3/4 butter
- 1 margarine
- 2 sugar
- 1 eggs
- 2 1/2 vanilla
- 1 flour
- 1 baking powder
- salt
Instructions:
1. Mix together shortening, sugar, eggs and vanilla. Blend in flour, baking powder and salt. Cover dough and chill for 1 hour.
2. Heat over to 400 degrees.
3. Roll dough 1/8 inch thick on a lightly floured surface. cut into desired shapes with cookie cutters. place on a ungreased baking sheet. Bake 6 - 8 minutes or until light golden brown.
4. Butterscotch Sugar Cookies: Substitute brown sugar for the sugar and add 1 cup of black walnuts.
5. Filled Sugar Cookies: Before baking, put cookies together in pairs with 1 tsp of your favorite filling or a chocolate mint wafer. Press edges together with a fork. This will make 2 dozen cookies.
Title: Blueberry Sour Cream Pie
Ingredients:
- 1 graham cracker crust
- 1 frozen blueberries
- 1 1/2 fresh lemon juice
- 1/3 sugar
- 2 cornstarch
- 1/2 vanilla extract
- 1 fresh blueberries
- 1/3 cream cheese
- 2 powdered sugar
- 1 sugar
- 1/2 lemon zest
- 1/4 sour cream
- vanilla extract
- fresh blueberries
- lemon zest
Instructions:
1. Prebake store-bought crust per package directions and let cool.
2. In a saucepan, combine the blueberries and lemon juice; cover and cook over med to low heat until the blueberries are almost simmering in their own liquid.
3. Mix the sugar and cornstarch together; then stir the mixture into the blueberries.
4. Bring the blueberry mixture to a boil, stirring.
5. Once the fruit starts to boil, lower the heat a little and cook, stirring nonstop, for 1 ½ minutes.
6. Remove from the heat and stir in the vanilla.
7. Scrape the fruit mixture into a shallow bowl and let cool for 15 minutes.
8. Spoon the partially cooled pie filling into the cooled pie shell; smooth with a spoon.
9. If you are using fresh berries, scatter them over the fruit filling and press them into the cooked berries; refrigerate 30-60 minutes.
10. Meanwhile, make the topping—with an electric mixer, beat the cream cheese, sugars, and lemon zest together until smooth.
11. Add in the sour cream and vanilla; blend briefly until smooth.
12. Spoon the filling over the chilled pie and smooth the top with a spoon.
13. Cover w/ loosely tented foil and refrigerate for 2 or more hours.
14. Right before serving, garnish with blueberries or lemon zest.
Title: Whipped Frosting
Ingredients:
- 1 instant vanilla pudding
- 1/4 powdered sugar
- 1 milk
- 1 Cool Whip
Instructions:
1. Combine the pudding mix, powdered sugar and milk in a bowl. Beat with an electric mixer on low speed 1-2 minutes.
2. Fold in the whipped topping. Spread on cake or cupcakes. This covers an angel cake or a dozen cupcakes. Makes enough for a 2-layer cake.
Title: World's Best Butter Cookies
Ingredients:
- 8 unsalted butter
- 3/4 granulated sugar
- 1/4 salt
- 1 1/2 pure vanilla extract
- 1 all-purpose flour
- 2
Instructions:
1. Beat the butter, sugar, salt and vanilla together until smooth and creamy.
2. Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
3. Add the flour and mix just until incorporated.
4. Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
5. Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
6. Before baking, preheat the oven to 325°F.
7. Line your baking sheets with parchment.
8. Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie).
9. Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.
10. Note: you can do many things with these cookies.
11. You could roll the dough out and cut shapes.
12. You could slice them even thinner and sandwich them with chocolate or jam or lemon curd.
13. You could make them and then dip them half into chocolate.
14. You could just make them and eat them, which is my favorite.
15. Whatever you do, they will be delicious.
Title: Royal Coconut Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 2 baking powder
- 2 baking soda
- 1 salt
- 1 white sugar
- 1 brown sugar
- 1 butter
- 2 eggs
- 1 vanilla extract
- 2 rolled oats
- 2 flaked coconut
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. Sift the flour, baking powder, baking soda and salt together into a bowl.
3. Cream the butter and the sugar together. Beat in the egg and vanilla. Add the flour mixture and beat until smooth, about 2 minutes. Stir in the oats and flaked coconut.
4. Shape dough into 1 inch balls and place on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
Title: " Lemon Coconut Custard" Pie
Ingredients:
- 1 - 1 1/2 squash
- 1 1/2 sugar
- 3 eggs
- 1 flour
- 1 butter
- 1 Cool Whip
- 1/4
- 1
Instructions:
1. NOTE: if using deep-dish crust use 1 1/2 cups squash; if using regular crust use 1 cup squash.
2. Whisk together squash, sugar, eggs, flour, lemon and coconut flavorings, and butter.
3. Pour into pie crust.
4. Bake at 350 F for 30-45 minutes. Pie should be set and barely golden brown on top.
5. Can be served with Cool-Whip or other favored whipped topping.
Title: Cookies and Cream Chocolate Cake
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 1/2 baking soda
- 2 baking powder
- 1 salt
- 1/2 eggs
- 2 buttermilk
- 1 boiling water
- 1 powdered sugar
- 1 cream cheese
- 1 vanilla extract
- 3/4
- 12
- 2
- 20
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a 13 x 9 9-inch metal baking pan with nonstick baking spray with flour.
3. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.
4. Add eggs, oil and buttermilk to flour mixture and stir with a wooden spoon until blended.
5. Gradually pour in boiling water, stirring until blended (batter will be thin).
6. Spread batter evenly in prepared pan.
7. Bake for 40 minutes or until a pick inserted in the center comes out with a few moist crumbs attached.
8. Let cool completely in pan on a wire rack.
9. Meanwhile, make frosting: in a medium bowl, using an electric mixer on high speed, beat cream until stiff peaks form.
10. In a large bowl, using an electric mixer on med-high speed, beat powdered sugar, cream cheese and vanilla until smooth and creamy (do not overbeat).
11. Gently fold whipped cream into cream cheese mixture until completely incorporated; use immediately.
12. Spread frosting over top of cooled cake and sprinkle with cookies.
Title: Chocolate Dulce De Leche Empanadas
Ingredients:
- 3 flour
- 3/4 cocoa powder
- 1/4 - 1/2 sugar
- 1 salt
- 1 cinnamon
- 1 unsalted butter
- 2 eggs
- 4 -6 water
- 2 coffee
- 1 salt
- 1 egg
- 1/4 demerara sugar
- 1 cocoa powder
- vanilla ice cream
- frozen yogurt
Instructions:
1. Chocolate empanada dough.
2. Place all the dry ingredients: flour, sugar, cocoa powder, cinnamon powder and salt in a food processor and mix well.
3. Add the butter pieces and pulse until mixed.
4. Add the eggs and 4 tablespoons of water/milk/coffee, mix until a clumpy dough forms. Add the additional liquid one tablespoon at a time if needed.
5. Remove the chocolate dough from the food processor and knead it a couple of times.
6. Form dough into 2 balls, flatten into thick discs, and chill in the refrigerator for at least 30 minutes.
7. On a lightly floured surface, use a rolling pin to roll out the dough into a thin sheet.
8. Cut out round disc shapes for empanadas, use a round dough cutter as a mold. If you don’t have a dough cutter you can also use a small plate or cup and then use a knife to gently cut around. You can also you other shapes (hearts, etc). Choose how large based on whether you want small or medium sized empanadas.
9. Use the empanada discs immediately or store in the refrigerator until ready to use. You can also layer them with wax paper and freeze to use later.
10. Chocolate dulce de leche empanada assembly.
11. Place a spoonful of the dulce de leche on the center of the empanada disc.
12. Fold the empanada discs and seal the edges gently with your fingers, then use the tip of a fork to further seal the edges. You can also try to make a repulgue or churito which means to twist and fold the edges gently with your fingers, however sweet empanada dough is more fragile than savory empanada dough and it’s much easier to use a fork to seal the edges.
13. Lightly brush the top of the empanadas with the egg wash; this will give them a nice golden glow when baked.
14. Sprinkle each empanada with a little bit of the demerara sugar.
15. Chill the empanadas for at least 30 minutes or until ready to bake, this will help them seal better.
16. Bake the empanadas in a pre-heated oven at 375 F for 15-20 minutes. The exact time will vary based on your oven and size of the empanadas.
17. Serve the dulce de leche empanadas warm. They are still good served cold, but taste much better when eaten warm. You can sprinkle them with a little bit of cocoa powder and I highly recommend serving them with a scoop of vanilla ice-cream.
Title: Banoffee Bread and Butter Pudding
Ingredients:
- 2 bananas
- 50 butter
- 50 dark brown sugar
- 50 honey
- 2 milk
- 100
Instructions:
1. Preheat oven at 220 c/425 f/ gas 7.
2. Cut bread in half diagonally.
3. Gently melt butter in pan then stir in sugar and honey until melted.
4. Add bananas.
5. In a seperate pan gently heat milk + cream.
6. Lay half the bread in a small/med oven proof dish and pour half the banana mix then half the milk/cream mix. then lay the rest of the bread, banana mix and cream mix.
7. Bake for 12-15 mins until golden.
Title: Aero Cake
Ingredients:
- 5 -6 heavy cream
- 1
- 2
- 1
Instructions:
1. Break the aero chocolate into smaller bars.
2. Melt the Aero chocolate with the cream in medium-high heat and remove the mixture until it completely melts.
3. Cut the Sara Lee pound cake into slices and place it flat on serving dish until you form on the bottom of the dish a layer of pound cake.
4. Pour the mixture on top of the layer of cake.
5. Crush the flake and add on top of the mixture.
6. Keep in the fridge for 1 hour to cool.
Title: Applebee's Chocolate Mousse Shooter
Ingredients:
- 2 butter
- 6 vanilla
- 1 eggs
- 1 sugar
- 2 heavy cream
- 2
- 1/2
- 8
- 1/2
Instructions:
1. Chocolate Mousse:
2. Place the top portion of a double-boiler over hot water, add butter to the bowl, and then set the heat to low. When the butter has melted, add the chocolate chips, reserving 1 tablespoon of the chocolate chips and set aside. Melt chips, add chocolate liqueur and vanilla. Remove bowl from the heat and whisk in egg yolks.
3. In a separate bowl beat egg whites until they form soft peaks. Stir egg whites into chocolate mixture.
4. In a clean bowl, combine sugar with cream, and then whip cream until stiff. Fold cream into chocolate.
5. Chop remaining 1 tablespoon of chocolate chips into small bits the size of rice. Stir this chocolate into the mousse, then cover and chill the mousse for 3 to 4 hours.
6. Open the Oreos and scrape out the filling. Put the chocolate wafers into a plastic bag and using a kitchen mallet crush to make crumbs.
7. To Prepare Dessert:
8. Spoon 2 tablespoons of Oreo cookie crumbs into the bottom of a 6-ounce rocks glass. Spoon 1/3 cup of chilled mousse into the glass, and top it with 2 tablespoons of chocolate fudge topping. Remove lid from fudge topping and warm up the fudge in the jar in your microwave. Top with a rosette of whipped cream on top and sprinkle it with leftover Oreo crumbs.
Title: 7 up Cake
Ingredients:
- 12 butter
- 3 sugar
- 5 eggs
- 3 flour
- 3/4
- 3
Instructions:
1. Preheat oven to 325.
2. Cream butter and sugar.
3. Beat 20 times.
4. Add eggs 1 at a time.
5. Add flour, 7Up and extract.
6. Bake in a 12 cup bunt pan for 1-1.5 hours.
Title: Chocolate Chip Cherry Fruitcake Loaf
Ingredients:
- 3 eggs
- 1 granulated sugar
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 1 pecans
- 1 raisins
- 1 sultana
- 1
- 5 -6
Instructions:
1. Preheat oven to 325 F and have ready a greased 9x5" loaf pan.
2. Beat eggs and sugar in a large bowl until well combined.
3. In another large bowl, combine flour, baking powder, and salt.
4. Add flour mixture to egg mixture and mix well.
5. Add nuts, dates or raisins, 1 cup cherry halves,& the chocolate chips and stir gently to combine.
6. Pour into a greased 9x5" loaf pan(mixture will be very thick).
7. Garnish top with a row of cherry halves down the center of the batter- press gently so they stick.
8. Bake in a preheated 325 F oven for 1 1/4 to 1 1/2 hours or until golden and a toothpick inserted near the center comes out mostly clean (there will be streaks of melted chocolate but not gobs of beige batter) - DO NOT OVERBAKE or it will be as hard as a rock.
9. Let cool in pan on a wire rack for 10 minutes, then remove from pan and let cool completely.
10. Usually I slice the loaf after it has cooled and seal it in a plastic zip-top bag, which helps keep it from hardening up.
Title: Easy Strawberry Cake
Ingredients:
- 1 strawberry gelatin
- 1/2 water
- 1 eggs
- 4 all-purpose flour
- 1 cake flour
- 3 fresh strawberries
- 1/2 frozen strawberries
- 1 French vanilla instant pudding
- 1 milk
- 1
Instructions:
1. Preheat oven 325 degrees F (165 degrees C). Grease and flour 2-9 inch round cake pans.
2. In a large bowl, dissolve the gelatin in cold water. Stir in the cake mix, eggs, vegetable oil, flour, and strawberries. Beat till well mixed. Pour into prepared pans.
3. Bake 30 to 35 minutes in preheated oven, or do toothpick test. Cool cakes in the pans for 10 minutes before inverting.
4. To Make Frosting: Combine milk and pudding mix. Add lemon extract. Fold in frozen whipped topping. Frost cooled cakes. Top with fresh strawberries.