lumicero/recipes-ing2inst huggingface dataset:
Title: Candy Apple Cake
Ingredients:
- 1 sugar
- 1/2 granny smith apples
- 1/2 instant vanilla pudding
- 1/2 eggs
- 4 sour cream
- 1
- 2
- 1
- 1/2
Instructions:
1. Preheat oven to 350° and spray a 13x9 baking pan with non stick spray.
2. In a large saucepan, combine the cinnamon candies, sugar, 1/2 cup of apple juice and food coloring and heat over high heat, stirring constantly until candy dissolves.
3. Add apples and bring to a boil, reduce heat and stir occasionally for 5 to 7 minutes or until apples are tender.
4. Spoon filling into baking pan.
5. In a medium bowl, combine all cake ingredients and mix well.
6. Spoon over the apple mixture, spreading to completely cover the apples.
7. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
8. Allow to cool slightly, then invert over a large serving platter.
9. Cool completely, then cut into squares to serve.
Title: Peanut Butter Apple Treat
Ingredients:
- 1 apple
- 2 peanut butter
- 1 brown sugar
- 1 chocolate chips
Instructions:
1. Remove the core from the apple using an apple corer.
2. Spread the peanut butter along the inner edges of the apple.
3. Sprinkle brown sugar and chocolate chips into the hole, making sure it sticks to the peanut buttered walls.
4. If desired, you may cut the apple into slices at this time, or just eat it whole.
Title: 'bubble Wrap' Mousse
Ingredients:
- 250 white chocolate
- 3 eggs
- 1 vanilla extract
- 1/4 caster sugar
- 300 chocolate
- 2
Instructions:
1. Melt chocolate in a heatproof bowl over a pan of simmering water (don't let the bowl touch the water). Remove from the heat, then stir until smooth. Set aside to cool.
2. Meanwhile, separate 2 eggs and set the eggwhites aside. Place the 2 egg yolks, remaining whole egg, vanilla extract and 2 tablespoons sugar in the bowl of an electric mixer and beat until thick and pale.
3. Lightly whip the thickened cream to soft peaks. Fold melted chocolate and cream into egg mixture until combined.
4. In a separate bowl with clean beaters, beat eggwhites with remaining 1 tbs caster sugar until soft peaks form. Fold into egg mixture to just combine, keeping as much air in the mixture as possible. Place mousse in a glass serving dish and cover with a layer of Lindor balls. Chill for 4-6 hours until mousse is set, then serve.
Title: Dumb Bunny Cake
Ingredients:
- 1/2 butter
- 1
Instructions:
1. Choose a cake mix and fruit filling which are complimentary to each other.
2. In an oblong pan, pour the fruit filling.
3. Sprinkle the dry cake mix over the top and dot with nuts.
4. Cover the layers with the melted butter.
5. Bake at 350° for 40 minutes.
Title: Pumpkin Chip Cupcakes
Ingredients:
- 1 all-purpose flour
- 3/4 whole wheat flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 2 eggs
- 1 canned pumpkin
- 1/2 honey
- 1/2 water
- 1/3 walnuts
- 1/2 cream cheese
- 1 butter
- 1 vanilla extract
- 1/4 confectioners' sugar
- 1
- 2
Instructions:
1. In large bowl, combine first 7 ingredients. Combine the eggs, pumpkin, oil, honey and water; mix well. Stir into dry ingredients just until combined; fold in walnuts and chocolate chips.
2. Fill greased or foil-lined muffin cups three-fourths full. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a small mixing bowl, beat the cream cheese, butter, and vanilla until fluffy. Gradually beat in confectioners sugar until smooth. Frost cooled cupcakes.
Title: Lemon Cupcakes With Lemon Cream Cheese Frosting
Ingredients:
- 2 1/3 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 butter
- 2 sugar
- 4 eggs
- 1 buttermilk
- 2 lemon peel
- 2 lemon juice
Instructions:
1. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl combine flour, baking powder, soda, and salt. Set aside.
2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture and buttermilk or sour milk alternately to beaten mixture, beating on low speed after each addition just until combined. Stir in lemon peel and lemon juice (batter may appear slightly curdled). Divide evenly among prepared muffin cups.
3. Bake in a 350° oven for 15 to 18 minutes or until a wooden toothpick inserted near the center of the cupcakes comes out clean. Cool cakes in pans for 5 minutes; remove from pans and cool thoroughly on wire racks.**.
4. When completely cooled, pipe or spread with Lemon Cream Cheese Frosting. Decorate as desired with additional piped frosting, edible flowers (pesticide-free), shaved white chocolate, and lemon zest. Store frosted cupcakes in a covered container and keep refrigerated. Makes 24 cupcakes.
5. Lemon Cream Cheese Frosting: Finely shred 1 teaspoon lemon peel; set aside. In a medium mixing bowl combine two 3-ounce packages cream cheese, softened; 1/2 cup butter, softened; and 1 teaspoon lemon juice; beat with electric mixer on low to medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2 1/2 to 2 3/4 cups additional powdered sugar to make frosting that is easy to spread. Stir in the lemon peel. If desired, tint some of the frosting with pink gel icing color for decorating.
6. *NOTE: To make sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup, then add enough milk to make 1 cup. Let stand 5 minutes before using.
7. **MAKE AHEAD: Freeze unfrosted cupcakes in a freezer container for up to 3 months. Bring to room temperature before frosting. The frosting can be made up to 3 days ahead, covered, and refrigerated. Set out at room temperature to soften enough to spread.
Title: Chocoholic's Wickedly Awesome Chocolate Cake With Chocolate Crea
Ingredients:
- 8 butter
- 1/2 cake flour
- 1 1/4 instant pudding mix
- 1/2 salt
- 1 baking soda
- 1/2 baking powder
- 1/2 eggs
- 1/2 sugar
- 4 brown sugar
- 1/4 vanilla
- 1/2 milk
- 1/3 icing sugar
- 1 1/2 butter
- 2/3 cream cheese
- 1/2 vanilla
- 3/4 milk
- 2
- 8
- 1
- 1/4
Instructions:
1. Melt the chocolate chips with the butter.
2. In a medium bowl mix the dry ingredients.
3. In a large beat the eggs, oil and vanilla together, it should go thick (allow 3-5 minutes).
4. Add the vanilla and milk (mix until incorporated).
5. Gradually add in the dry ingredients and beat together.
6. Pour the prepared batter into a greased and lined 8 inch square cake tin.
7. Bake at 350oF for 35-45 minutes (or until cooked when tested with a toothpick).
8. FROSTING:
9. Mix the sugar and cocoa together and set aside. Beat the butter and cream cheese together. Add the vanilla, gradually add the sugar/cocoa mix with small amounts of milk until both are incorporated. Frost in your cooled cake and enjoy.
Title: Double Strawberry Parfaits
Ingredients:
- 4 cream cheese
- 1/4 Cool Whip
- 1/2 strawberry
- 1
Instructions:
1. Mix cream cheese and jam in a medium bowl.
2. Stir in cool whip.
3. Spoon 2 tbsp strawberries into each of 4 parfait or dessert glasses.
4. Top evenly with cream cheese mixture, then remaining strawberries.
5. Serve.
Title: Butterfinger Chunk Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 granulated sugar
- 1/2 dark brown sugar
- 1 egg
- 1 vanilla extract
- 1 1/4 flour
- 2 flour
- 1/2 salt
- 1/2 baking soda
- 1 1/2
Instructions:
1. Using electric mixer, beat butter and both sugars in large bowl until well-blended.
2. Add egg and vanilla, and beat until fluffy.
3. Beat in the flour, salt, and baking soda. Stir in butterfingers (dough will be moist).
4. Chill cookie dough at least 30 minutes and up to 1 hour.
5. Preheat oven to 350.
6. Line baking sheets with parchment paper.
7. Using 1 rounded tablespoon of dough for each cookie, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart (about 8 cookies per sheet, cookies will spread).
8. Bake cookies until golden brown, about 12 minutes.
9. Transfer parchment with cookies to rack and cool completely.
10. Store in airtight container.
Title: Company's Comin' Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 1 1/2 flour
- 1 cream of tartar
- 1 baking soda
- 1 salt
- 3 old fashioned oats
- 1 quick oats
- black walnut
Instructions:
1. Cream butter and sugars until light and fluffy. Blend in eggs and vanilla.
2. Sift together flour, Cream of Tartar, baking soda, and salt. Add to sugar and egg mixture.
3. Add oats and nuts to batter.
4. Chill thoroughly. You may roll into balls, or form dough into a roll in waxed paper and slice approximately 1/4" thick for baking.
5. Bake on ungreased cookie sheet at 350 for 12-15 minutes.
Title: Maple Grilled Peaches (Or Nectarines)
Ingredients:
- 4 nectarines
- 1/2 maple syrup
- 1/4 nutmeg
- 4 cardamom
- vanilla ice cream
- frozen yogurt
Instructions:
1. Halve peaches; discard pits. Place, cut side down, on greased grill over medium-low heat; close lid and grill for 7 minutes.
2. Turn peaches; brush with one-quarter of the maple syrup. Sprinkle with nutmeg or cardamom. Grill until tender, about 8 minutes. Serve with ice cream; drizzle with remaining maple syrup.
3. Variation: Maple-Grilled Apricots: Replace peaches with apricots. Do not peel. Grill for 10 minutes.
Title: Apple Brown Betty With Lemon Sauce
Ingredients:
- 6 light brown sugar
- 1/2 cinnamon
- 1/2 butter
- 1/4 apples
- 6 lemon juice
- 2 granulated sugar
- 1/2 cornstarch
- 1 1/2 hot water
- 1 butter
- 2 lemon peel
- 1 lemon juice
- 2
Instructions:
1. Preheat oven to 350* F. Generously butter a 2-quart baking dish; set aside.
2. Place half the bread into blender container. Cover and blend until bread is fine crumbs. Place in a bowl. Repeat with remaining bread. Stir sugar, cinnamon and melted butter into crumbs.
3. Toss chopped apples with lemon juice to coat. Place half the apples in the bottom of the prepared dish. Top with half the bread mixture. Spoon on the remaining apples. Cover dish with foil and bake 40 minutes.
4. Remove foil, add remaining bread crumbs and continue baking 20 more minutes or until the apples are completely tender. (Makes 8 servings, about 250 calories each.).
5. Hot Lemon Sauce: In small saucepan combine sugar and cornstarch. Gradually stir water into sugar. Cook, stirring, over low heat until thickened and clear. Add butter, lemon peel and juice. Stir until butter melts. Remove from heat. Serve warm with Apple Brown Betty. (To reheat sauce, warm over low heat.) Makes 1 1/2 cups; 30 calories per tablespoon.
Title: Orange-Basil Biscotti
Ingredients:
- 2 1/4 unbleached all-purpose flour
- 1 sugar
- 2 cornmeal
- 1 double-acting baking powder
- 1 kosher salt
- 1 egg
- 1/4 unsalted butter
- 1/2 pine nuts
- 3/4 fresh basil leaf
- 1 orange, zest of
- 1
Instructions:
1. Preheat the oven to 325.
2. Grease and lightly flour a baking sheet. Blend the flour, sugar, cornmeal, baking powder, and salt. Add the egg and orange juice, and beat the mixture until a dough begins to form.
3. Add the butter, beating until it is just incorporated, and fold in the pine nuts, basil leaves, and orange zest.
4. Turn the dough out onto a lightly floured surface, kneading it several times, then let it rest, covered with a kitchen towel, for 5 minutes.
5. Divide the dough in half and, with floured hands and working quickly on the prepared baking sheet, form each piece of dough into a log 12 inches long by 2 inches wide. Arrange the logs at least 3 inches apart on the middle rack of the oven for 20 to 25 minutes, or until set and pale golden.
6. Remove them from the oven and let cool on the baking sheet for 10 minutes. On a cutting board, cut the logs crosswise into 1/2-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet, and bake them 10 to 12 minutes longer.
7. Remove the baking sheet from the oven, turn the biscotti over, and bake them a final 10 to 12 minutes. Cool completely and store in an airtight container.
Title: Heavenly Brownies
Ingredients:
- 14 butter
- 14 dark chocolate
- 6 eggs
- 1 vanilla extract
- 18 caster sugar
- 8 flour
- 1 salt
Instructions:
1. Preheat your oven to 356°F The reason for the weird measurements and odd temperature, is because I got this recipe from England.
2. Melt the butter and chocolate over a double boiler, or just in the microwave for a quick zap!
3. Beat eggs, sugar, and vanilla together in a mixing bowl.
4. When the chocolate has cooled, add it to the butter/sugar mixture; mix well.
5. Add flour and salt to the chocolate mixture. Mix until creamy.
6. Bake in a greased pan for 25 minutes.
7. " -- and let your taste-buds enjoy!".
Title: Wonderful Walnut Tarts
Ingredients:
- 1 puff pastry
- 1/2 brown sugar
- 1/2 butter
- 3/4 granulated sugar
- 3 eggs
- 1/4 salt
- 1/4 corn syrup
- 1/2 walnuts
- 1 vanilla
- 1
Instructions:
1. Heat oven to 400 deg F./200 deg Celsius. Those with convection (fan-heated) ovens might want to use slightly lower heat).
2. Roll out cold pastry and cut out circles to fit patty pan hollows. You should get about 12 - 14 circles. Fit these snugly into patty pan hollows and trim outer edges with your fingers until even. Keep cold in fridge.
3. In a double boiler or thick-bottomed pot stir together the brown sugar and next 6 ingredients.
4. Heat and bring just to an almost-simmer over hot (not boiling) water, stirring to dissolve sugar. If necessary, take off heat and continue stirring to dissolve sugar. You don't want cooked eggs.
5. Add the walnuts and vanilla.
6. Pour or ladle this mixture into the (cold) prepared lined patty hollows, filling each.
7. 2/3rds full.
8. Bake in preheated oven, turning heat down to 350 deg F/180 deg C after 10 minutes Bake another 15 - 20 mins., approximately.
9. Take out, let cool down a little, then ease out with a heat-resistant spatula or a knife, and gently lift from pans. Cool on wire racks.
10. Can be served with small bunches of grapes or tiny mint leaves.
Title: Carrot Cake
Ingredients:
- 1 3/4 whole wheat flour
- 2 1/4 yellow cornmeal
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1 allspice
- 1 cinnamon
- 1/2 nutmeg
- 1/4 clove
- 1/4 salt
- 2 carrots
- 1 1/4 water
- 3/4 golden raisin
- 1/2 honey
- 2 vanilla
- 1
Instructions:
1. Preheat oven to 350°.
2. Combine all ingredients given, in order, in large bowl.
3. Pour batter into two 9-inch layer pans or one 9x13 inch pan.
4. Bake until center tests done, approximately 25 minutes for layers and 30 to 35 minutes for 9x13 inch.
Title: Italian Chocolate Amaretto Torta
Ingredients:
- 110 dark chocolate
- 2 amaretto liqueur
- 110 unsalted butter
- 110 caster sugar
- 1 caster sugar
- 3 eggs
- 60 amaretti
- 60 plain flour
- 1 -2 icing sugar
Instructions:
1. Heat oven to 180C / gas 4. Butter and line a loose-bottom 20 cm sandwich tin, then butter again and dust with flour.
2. Put the chocolate and Amaretto in a bowl over a pan of steaming water, do not let the bowl touch the water, and leave to melt. Remove from the heat, stir and cool.
3. Put the butter and 110g caster sugar in a bowl and using a wooden spoon or a mixer, beat until very light and fluffy.
4. Beat in the egg yolks one at a time, then stir in the cooled chocolate.
5. When thoroughly blended fold in the crushed biscuits and flour with a metal spoon.
6. Put the egg whites into a clean, grease free bowl and whisk until stiff peaks form.
7. Whisk in the remaining tbsp of sugar to make a stiff, glossy meringue; then fold into the cake mixture in 3 batches.
8. Transfer the mixture to the prepared tin, then bake for 25 - 30 minutes or until just firm to the touch.
9. Let the torta cool in the tin for 10 minutes then remove from the tin and transfer to a wire rack to cool.
10. Dust with icing sugar and serve slightly warm or at room temperature with whipped cream and fresh berries. (I think a good home-made vanilla ice cream would be good with it).
Title: Double Chip Biscotti
Ingredients:
- 1/2 white sugar
- 1/4 unsalted butter
- 1 vanilla
- 1 extra-large egg
- 1/2 white chocolate chips
- 1/4 pecans
- 1/4 unbleached flour
- 1 1/2 baking powder
- 1/2 salt
- 1
Instructions:
1. Stir together sugar, butter, vanilla, egg and vanilla.
2. Add in dark chocolate, white chocolate and pecans.
3. Mix flour, baking powder and salt and add to batter.
4. Stir until well combined. (dough may be stiff, I like to work it a bit with my hands.).
5. Form a log and place on a parchment paper lined cookie sheet.
6. Bake for 35 minutes at 350 degrees.
7. Remove from oven and cool log on wire rack for 10 minutes.
8. Meanwhile lower oven to 325 degrees.
9. When 10 minutes is up, slice log into cookies and place back on cookie sheet leaving space between each cookie.
10. Return to oven and bake for 20 more minutes.
Title: German Butter Cookies
Ingredients:
- 2 butter
- 2 vanilla
- 1 1/4 sugar
- 3 1/2 flour
Instructions:
1. Preheat oven 375 degrees.
2. Mix ingredients wet to dry.
3. If you plan on using a cookie press allow dough to sit at room temperature for at least an hour.
4. If you plan on rolling the dough and using cookie cutters start right away.
5. Bake for 9 minutes.
6. Allow the cookies to cool slightly on the pan before transferring to cooling rack.
Title: S'mores Pizza
Ingredients:
- 1 mini marshmallows
- 1
- 2
Instructions:
1. Preheat oven to 450 degrees.
2. Place crust on pizza pan or cookie sheet and bake for 5 minutes.
3. Remove crust from oven and top with chocolate chips, graham cereal and marshmallows.
4. Return to oven for 5-6 minutes until marshmallows are lightly toasted and chocolate is melted.
Title: Luby's Cafeteria German Chocolate Pie
Ingredients:
- 1 1/2 white sugar
- 2 all-purpose flour
- 2 cornstarch
- 2 water
- 2 butter
- 1 1/2 eggs
- 2 evaporated milk
- 1 flaked coconut
- 3/4 pecans
- 1/3 vanilla extract
- 1
Instructions:
1. Preheat oven to 375F (190 degrees C).
2. In a large bowl combine the sugar, flour, cornstarch and cocoa.
3. Add water and melted butter; whisk until combined.
4. Add the eggs one at a time, beating well after each one.
5. Add the milk and beat until well blended.
6. Stir in the coconut, pecans and vanilla.
7. Pour batter into the pie shell.
8. Bake for 45 minutes or until firm.
Title: Light and Easy Strawberry (Or Any Fruit) Mousse
Ingredients:
- 1/2 fat-free cool whip
- 1 sweetened condensed milk
- 1 strawberry puree
- 1 fat-free cool whip
- 1 strawberry puree
Instructions:
1. Put the Cool Whip into a bowl, fold in the sweetened condensed milk slowly with a spatula, then the puree. Put in a pretty glass, top with puree and Cool Whip and maybe a sprig of mint for entertaining : ).
2. Then let it set, anywhere from a half hour to over night, Yummy.
Title: Baci Di Cioccolato (Chocolate Kisses)
Ingredients:
- 1/2 granulated sugar
- 1 all-purpose flour
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/3 sea salt
- 1/4 unsalted butter
- 1/2 powdered sugar
- 1 vanilla extract
- 1 rum
- 2 granulated sugar
- 1 bittersweet chocolate
- 1/4 unsalted butter
- 1/2 heavy cream
- 1 cognac
- 3/4
- 2
Instructions:
1. Preheat oven to 325°F Toast almonds in one layer on a baking sheet until lightly browned and fragrant. If they still have skins, rub them in a towel to remove as much as possible. Cool to room temperature. Turn oven off.
2. Place cooled almonds and 1 tbsp sugar in food processor. Grind into fine powder.
3. Whisk together flour, cocoa, baking powder and salt.
4. In a stand mixer with a paddle attachment, beat butter and sugar until fluffy and light. Add vanilla and rum, scrape down sides of the bowl, and beat to combine. Add dry ingredients and almonds and beat on low, just until combined. (You might need to finish with a few swipes of a handheld rubber spatula.) Divide the mixture into two bowls, cover with plastic wrap, and refrigerate 1 hour or until firm enough to work with.
5. Turn oven back to 325°F Work with one bowl at a time; leave the other in the refrigerator. Line a baking sheet with baker's parchment or Silpat. Scoop out a generous teaspoon of dough and roll into a 3/4" ball. Roll around in remaining sugar, then place on baking sheet. When sheet is full (you should get 30-36 single cookies from each bowl), bake 15 minutes; turn halfway through. Work on the second batch while the first is baking. They are done when puffy and the tops are beginning to crack. Cool 5-10 minutes on the baking sheet, then transfer to a wire rack until room temperature.
6. Place chocolate and butter in a bowl. Bring cream to a boil over low heat. Pour boiling cream over chocolate and let stand a few minutes. Add liquor and whisk until smooth. Let cool until stiff enough to use. Transfer to a pastry bag for piping (or just use a spoon to fill the cookies - messier but just as effective).
7. Pair up the cookies by size; set aside the nicer looking ones to be the tops. Divide the ganache evenly amongst the bottom cookies, then cover with the top halves and press gently to spread the ganache out to the edges.
Title: Banana Macadamia Madeleines
Ingredients:
- 1 banana
- 1 butter
- 2 dark rum
- 1 vanilla extract
- 1 eggs
- 2 powdered sugar
- 3/4 cake flour
- 3/4 baking powder
- 1 salt
- 1/4 powdered sugar
- 1/3
- 2
Instructions:
1. Preheat oven to 375°.
2. Place banana in a food processor; process until smooth.
3. Add butter, rum, vanilla, and egg white and eggs; process until blended.
4. Combine 3/4 cup plus 2 tablespoons powdered sugar, flour, baking powder, and salt in a bowl, and add to food processor.
5. Pulse 2 to 3 times or until combined.
6. Add nuts; pulse 2 times or until well-blended.
7. Spoon 1 tablespoon batter into each of 12 madeleine molds coated with baking spray.
8. Bake at 375° for 15 minutes or until puffy.
9. Remove from pan immediately; let cool on a wire rack.
10. Repeat procedure with remaining batter.
11. Sift 2 tablespoons powdered sugar over madeleines.
Title: Banana-Pineapple Upside-Down Cake
Ingredients:
- 3/8 butter
- 3/4 sugar
- 1 egg
- 3/4 milk
- 2 flour
- 2 baking powder
- 1/2 salt
- 1 banana
- 1 crushed pineapple
- 1/2 butter
- 1/3 brown sugar
- 2/3
Instructions:
1. Cream butter and sugar, add beaten egg.
2. Sift flour, baking powder and salt, add gradually with milk to butter mixture. Fold in mashed banana.
3. Melt butter and sprinkle brown sugar through it on bottom of pan, 8 inches square or small angel food pan.
4. Add well drained crushed pineapple and chopped nuts. Pour batter over this mixture and bake in pre-heated oven of 350 degrees for 20-30 minutes.
Title: Deep Chocolate Raspberry Cake
Ingredients:
- 6 eggs
- 6 all-purpose flour
- 7 butter
- 1 white sugar
- 1 vanilla extract
- 2 heavy whipping cream
- 1 1/2 frozen raspberries
- 6
- 3/4
- 1
- 3
Instructions:
1. Preheat oven to 300°F Line bottoms of two 9 inch cake pans with waxed paper.
2. To Make Cake: Melt 6 ounces of semisweet chocolate and 6 ounces of unsweetened chocolate in the top of a double boiler, or in a microwave. Cool, and beat in egg yolks.
3. In a large bowl, beat butter or margarine, 1 1/2 cups sugar, and vanilla until light and fluffy. Add chocolate mixture, and continue beating until smooth. Stir in flour until just combined.
4. In another bowl, beat egg whites until foamy. Gradually beat in ½ cup sugar, and continue beating until the whites hold soft peaks. Fold whites into chocolate batter, in three additions. Pour batter into prepared pans, and smooth tops.
5. Bake until a toothpick stuck into the centers of the cakes comes out with moist crumbs, about 45 minutes. Cool in pans.
6. To Make Frosting: In a saucepan, bring cream just to a boil. Chop 6 ounces semisweet chocolate, and stir into the cream. Remove saucepan from heat, and continue stirring until smooth. Pour frosting into bowl, and press sheet of plastic wrap directly against surface of chocolate to prevent formation of a skin. Refrigerate until thick enough to spread.
7. To Make Filling: Drain the thawed raspberries, if necessary, and combine with the jam. Sandwich the cake layers with raspberry filling. Spread top and sides with chocolate frosting.