lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Rhapsody Mousse & Sponge Cake
Ingredients:
- 2/3 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 1/2 granulated sugar
- 6 butter
- 1 margarine
- 1 egg
- 1/4 vanilla extract
- 1 milk
- 3/4 heavy whipping cream
- 1/3 granulated sugar
- 2 water
- 1 cornstarch
- 2 frozen sweetened raspberries
- 1 frozen unsweetened raspberries
- 1 3/4 heavy whipping cream
- 1 vanilla extract
- fresh raspberry
Instructions:
1. Directions:
2. PREHEAT oven to 350°F Grease 9-inch springform pan.
3. FOR CAKE LAYER:
4. COMBINE flour, baking powder and salt in small bowl.
5. Beat sugar and butter in small mixer bowl until creamy.
6. Beat in egg and vanilla extract.
7. Alternately beat in flour mixture and milk.
8. Spread into prepared springform pan.
9. BAKE for 15 to 20 minutes or until lightly browned.
10. Cool completely in pan on wire rack.
11. FOR CHOCOLATE LAYER:
12. MICROWAVE morsels and 3/4 cup cream in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
13. The morsels may retain some of their original shape.
14. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
15. Cool completely.
16. FOR RASPBERRY MOUSSE LAYER:
17. COMBINE sugar, water and cornstarch in medium saucepan; stir in raspberries.
18. Bring mixture to a boil.
19. Boil, stirring constantly, for 1 minute.
20. Cool completely.
21. MICROWAVE baking bars and 1/2 cup cream in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR.
22. The bars may retain some of their original shape.
23. If necessary, microwave at additional 10- to 15-second intervals, stirring just until bars are melted.
24. Cool completely.
25. Stir into raspberry mixture.
26. BEAT remaining cream and vanilla extract in large mixer bowl until stiff peaks form.
27. Fold raspberry mixture into whipped cream.
28. TO ASSEMBLE:
29. REMOVE side of springform pan; dust off crumbs.
30. Grease inside of pan; reattach side.
31. Spread 1/2 cup chocolate mixture over cake layer; freeze for 5 minutes.
32. Spoon raspberry mousse over chocolate; freeze for 10 minutes.
33. Carefully spread remaining chocolate mixture over raspberry mousse.
34. Refrigerate for at least 4 hours or until firm.
35. Carefully remove side of springform pan.
36. Garnish with whipped cream and raspberries.
Title: Cherry Chocolate Cobbler
Ingredients:
- 1 1/2 flour
- 1/2 sugar
- 2 baking powder
- 1/2 salt
- 1/4 butter
- 1 milk
- 1/4 egg
- 1 cherry pie filling
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F In large bowl, combine flour, sugar, baking.
2. powder, salt and butter; cut with pastry blender until crumbs are.
3. size of large peas. Melt over hot not boiling water,
4. semi sweet chocolate chips. Remove from heat and cool slightly.
5. at room temperature (about 5 minutes). Add milk and egg to melted.
6. chocolate and mix well. Blend chocolate into flour mixture. Spread.
7. cherry pie filling in bottom of 2 quart casserole. Drop chocolate.
8. batter randomly over cherries. Sprinkle with chopped nuts.
9. Bake at 350 F for 40 45 minutes. Serve warm with heavy cream.
Title: Texas Sheet Cake
Ingredients:
- 1 water
- 1 margarine
- 4 flour
- 2 sugar
- 2 baking soda
- 1 salt
- 1/2 eggs
- 2 sour cream
- 1/2 powdered sugar
- 1 butter
- 1/2 cream cheese
- 3 -4 milk
- 4
Instructions:
1. Preheat oven to 350.
2. In a saucepan heat water and butter unil melted. Add cocoa, set aside to cool.
3. Stir together flour, sugar, baking soda, and salt. Pour into chocolate mixture, then add eggs and sour cream.
4. Stir thoroughly and pour into a large greased and floured cookie sheet.
5. Cook 15-20 minutes in preheated oven.
6. Mix together all frosting ingredients, and frost cake IMMEDIATELY after coming out of the oven, do NOT let cool.
Title: Verona Gourmet Brownies #RSC
Ingredients:
- 1 egg
- 1 water
- 2 dark chocolate
- 3 cream cheese
- 1/2 honey
- 1/4 amaretti cookies
- 2
- 1
- 3
Instructions:
1. Preheat the oven to 350 degrees F.
2. Line an 8 inch by 4 inch bread pan with Reynolds Wrap Foil, with enough foil to reach about 3 inches up the sides of the pan. Spray the foil with cooking spray. Set aside. In a medium bowl, mix together the brownie mix, egg, water, oil, & extract. Fold in the almonds & dark chocolate. Pour batter into the prepared pan. In another bowl, mix together the cream cheese, honey, & crushed cookies. Drop cream cheese mixture by heaping teaspoonfuls over batter. Bake for 35 minutes, or until edges are set, but center is still a bit soft. Remove from heat & let cool. Lift edges of foil & remove brownies from pan. Cut into 4 large brownies, & peel off foil. Serve.
Title: The Ultimate Brownie
Ingredients:
- 14 butter
- 2 extra virgin olive oil
- 8 bittersweet chocolate
- 4 eggs
- 1/2 salt
- 1 granulated sugar
- 1 dark brown sugar
- 1/4 cinnamon
- 2 vanilla
- 1 all-purpose flour
Instructions:
1. Preheat oven to 350 degrees.
2. Line a 13 x 9 x 2 inch baking pan with foil; grease the bottom and sides of the foil with butter.
3. Melt butter; olive oil and chocolate in a metal bowl suspended over simmering water (or use a double boiler).
4. In a separate, large bowl beat eggs, whisking in salt, sugars, cinnamon and vanilla.
5. Stir in chocolate-oil mixture.
6. Fold in flour until just combined.
7. Pour batter into pan and bake for about 50 minutes or until the top is shiny and feels moderately firm to the touch.
8. Cool thoroughly before cutting.
9. Store in a sealed container at room temperature for uo to foud days.
Title: Chocolate Cherry Bourbon Balls
Ingredients:
- 6 chocolate chips
- 3 corn syrup
- 1/2 Bourbon
- 8 1/2 powdered sugar
- 1/2 granulated sugar
- 1
- 1/4
Instructions:
1. Melt chocolate in top of double boiler or on low in the microwave.
2. Remove from heat, add corn syrup and bourbon.
3. In large bowl mix wafer crumbs, nuts, confectioners sugar and cherries.
4. Add chocolate mixture.
5. Stir until blended.
6. Refrigerate 1 hour.
7. Roll into 1-inch balls and roll in granulated sugar.
Title: White Pfeffernusse Cookies
Ingredients:
- 4 all-purpose flour
- 2 baking powder
- 1 ground cinnamon
- 1 ground nutmeg
- 1/2 ground cloves
- 4 eggs
- 2 granulated sugar
- 1/4 candied citron peel
- 1 lemon zest
- confectioners' sugar
Instructions:
1. Preheat oven to 350°F.
2. Sift flour with powder, cinnamon, nutmeg and cloves.
3. Set aside.
4. In a large bowl, with electric mixer at high speed,.
5. beat eggs and granulated sugar until light and fluffy.
6. Add citron and lemon peel, beat with wooden spoon until well blended.
7. Add flour mixture.
8. Beating with wooden spoon until smooth.
9. Refrigerate several hours or overnight.
10. Form dough into 1-inch balls.
11. Place 2 inches apart on prepared cookie sheets.
12. Bake 12 to 15 minutes or until set but not brown.
13. Remove and cool completely on rack.
14. Before serving, sprinkle with confectioner's sugar.
Title: Easy Irish Tea Cake
Ingredients:
- 1 currants
- 1 tea
- 1 brown sugar
- 2 self raising flour
- 1 egg
Instructions:
1. Soak currants in the tea and add the brown sugar. Leave fruit overnight to soak.
2. Next day add the self-raising flour and the SR Flour and the lightly beaten egg.
3. Mix well with a wooden spoon and place into a greased and lined small loaf tin. I think these are also referred to as a bar tin.
4. Bake in a pre-heated moderate oven for about 1 hour. Turn out and cool.
5. Serve sliced and buttered. This loaf keeps very well for at least a week.
6. Cooking and prep time does not include overnight soaking of the currants.
Title: Geranium Baked Apples
Ingredients:
- 4 apples
- 1/2 brown sugar
- 1/2 cinnamon
- 4 butter
- 8 lemon juice
- water
Instructions:
1. Preheat oven to 350 degrees F.
2. Leaving the base of the apples intact, remove the core with a knife or apple corer.
3. To prevent the skins from bursting score the skin in several places.
4. In a small bowl combine the brown sugar, cinnamon, and butter.
5. Fill the cavities with the brown sugar mixture.
6. Place the geranium leaves in the bottom of a baking dish and stand the apples upright on them.
7. Drizzle a little lemon juice on the apples and add a little water.
8. Bake covered for 20 minutes or till tender.
9. Serve hot, topped with whipped or plain cream.
Title: Rich Chocolate Caramel Cupcake
Ingredients:
- 2 3/4 all-purpose flour
- 1 1/2 baking soda
- 1/2 salt
- 3/4 hot water
- 3/4 sugar
- 2 1/4 unsalted butter
- 9 eggs
- 4 buttermilk
- 3/4 vanilla extract
- 2 sugar
- 1 unsalted butter
- 6 vanilla extract
- 1/3 water
- 1 sugar
- 1/2 unsalted butter
- 1/2 vanilla extract
- 1 heavy cream
- 1 1/2 bittersweet chocolate chips
- 5
- 2
- 1/4
- 3
- 24
Instructions:
1. Preheat the oven to 325°F Line 30 regular-size cupcake or muffin cups with paper cupcake liners or line 6 dozen (72) mini cupcake or mini muffin cups with mini cupcake liners.
2. In a mixing bowl, combine the flour baking soda, and salt. Sift the cocoa powder in a separate bowl. Whisk the hot water into the cocoa until smooth. In bowl of an electric mixer, cream the sugar and butter well. Add the eggs, buttermilk, oil, and vanilla and mix until smooth. Add the dry ingredients to the wet ingredients and add the cocoa mixture. Beat just until smooth. Fill the cupcake liners 3/4-full and bake the regular-size cupcakes for 20 minutes, or until cooked through or bake the mini cupcakes for 19 minutes, or until cooked through. Remove the cupcakes from the pan and let cool completely. Fill with CARAMEL CREAM CENTER and top with GANACHE FROSTING and the prepared Blue Rock Sugar.
3. AGAVE CARAMEL SAUCE:
4. In a small saucepan, heat the water over high heat until hot but not boiling. Add the sugar and the agave and stir gently to dissolve. Bring the mixture to a boil, and heat to 330°F, or to a warm brown color. Add the cream slowly, whisking constantly, the caramel will bubble and rise. Add the butter and continue whisking over the heat until the caramel is smooth. Remove from the heat and stir in the vanilla extract. Chill the mixture to thicken.
5. CARAMEL CREAM CENTER:
6. Warm the egg whites and sugar over a double boiler, stirring the egg mixture until the sugar dissolves and the mixture feels warm to the touch. Remove from the heat and whip until medium-stiff peaks form. With the mixer running, gradually add the softened butter and vanilla until thick and smooth. Fold in the Agave Caramel Sauce until fully incorporated. Place the CARAMEL CREAM CENTER in a pastry bag fitted with pastry tip and filled the cooled cupcakes.
7. CHOCOLATE GANACHE:
8. In a saucepan, heat the cream to scald. Add the chocolate chips. Stir the mixture until smooth. Chill on the ice bath until a spreadable consistency, stirring frequently. Frost the filled cupcakes with the CHOCOLATE GANACHE and garnish with the prepared rock sugar.
Title: Mary's Caramel's
Ingredients:
- 2 sugar
- 1/8 salt
- 2 butter
- 1/2 evaporated milk
- 12 vanilla
- 1 walnuts
- 1
Instructions:
1. Mix sugar, Karo and salt. Place over high heat stirring constantly until mixture comes to a boil.
2. Turn heat to medium, stir constantly to cook to hard ball stage .
3. Add butter and milk very slow, so that mixture does not stop boiling at any time .
4. Stir constantly and cook to soft ball stage.
5. Mixture is thick and burns easily at the last.
6. Remove from heat,add vanilla and nuts pour into a buttered pan.
7. Cool before cutting into bite size pieces and wrap with wax paper.
Title: Lemon-Mint Panna Cotta
Ingredients:
- 1 1/4 half-and-half
- 1 mint
- 1 1/2 lemon
- 1/2 gelatin
- 2 1/2 sugar
- 1/3
Instructions:
1. Place heavy cream, 3/4 cup of the half-and-half, and mint in a medium sauce pan.
2. With a vegetable peeler or thin knife, remove lemon peel (avoiding the pith); add to cream.
3. Cook over medium heat 3-4 minutesor until small bubbles form around the edge of the pan, stirring occasionally. Do not boil.
4. Cover, remove from heat. Let stand 20 minutes.
5. Lightly spray four 6oz. custard cups/ramekins; place on baking sheet.
6. Place remaining 1/4 cup half-and-half into a heatproof bowl.
7. Stir in gelatin; let stand 2-3 minutes or until softened.
8. Place bowl in a small skillet of simmering water; stir until gelatin is dissolved.
9. Strain cream into a medium bowl; discard mint and lemon peel.
10. Return mixture to saucepan.
11. Stir in 1/3 cup sugar.
12. Cook over medium heat for 1-2 minutes until the sugar dissolves; stirring constantly. Do not let boil.
13. Remove from heat.
14. Stir in gelatin mixture.
15. Pour mixture into same medium powl; place over a large bowl of iced water. Cool, stirring constatnly, 6-8 minutes or until slightly thickened.
16. Pour into ramekins.
17. Cover and refrigerate 2 hours or overnight.
18. To serve: Run a thin blade around the edges to loosen panna cotta from the cup/ramekin; invert onto a serving plate. Garnish with sugared mint leaves.
Title: Hungry Girl's Pb&j Yogurt Parfait
Ingredients:
- 6 strawberry
- 1/2
- 12
- 1
Instructions:
1. Spoon half of the yogurt into a small glass.
2. Layer half of the strawberries, half of the crushed cookies (1/4th of the package, and half of the crushed chips.
3. Continue layering with remaining yogurt, strawberries, crushed cookies (1/4th of the package), and crushed chips.
4. PER SERVING (entire parfait): 205 calories, 3g fat, 199mg sodium, 37g carbs, 2g fiber, 24g sugars, 7g protein -- POINTS® value 4.
Title: Pb&j No-Bake Cookies
Ingredients:
- 1 peanut butter
- 3 butter
- 1 1/4 powdered sugar
- 2
- 1/4
Instructions:
1. In a bowl, combine peanut butter, butter and powdered sugar and mix.
2. Add rice cereal and stir until combined.
3. Roll mixture into balls.
4. Place a thumbprint in each ball and place jelly in the center.
Title: Tropical Dream Cake
Ingredients:
- 1 margarine
- 2 sugar
- 4 eggs
- 2 1/2 all-purpose flour
- 2 baking soda
- 1/2 salt
- 1 buttermilk
- 1 crushed pineapple
- 1
Instructions:
1. Preheat oven to 350°.
2. Grease and flour 3 9-inch cake pans.
3. In a large bowl, cream sugar and margarine until fluffy. Add eggs, one at a time, beating after each adition.
4. In another bowl, mix flour, soda and salt together. Add flavorings to buttermilk. Add flour mixture to butter mixture, alternately with buttermilk, ending with flour. Stir in pineapple and coconut.
5. Pour into prepared cake pans and bake for 25 minutes or until toothpick inserted into center comes out clean.
Title: Grandma's Healthy Carrot Cake
Ingredients:
- 1 sugar
- 1/4 canola oil
- 1/4 unsweetened applesauce
- 3 eggs
- 3/4 white flour
- 3/4 whole wheat flour
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 1 1/2 cinnamon
- 2 carrots
- 1 raisins
- 4 light cream cheese
- 2 vanilla
- 2 icing sugar
Instructions:
1. In a large bowl, cream sugar, oil, applesauce and eggs.
2. In a medium-sized bowl, mix dry ingredients together and add to creamed ingredients.
3. Fold in carrots and raisins.
4. Spray a 9x9 pan with non-stick spray.
5. Place batter in pan and bake at 275 F for 50 minutes or less.
6. Combine cream cheese, vanilla and icing sugar in a medium-sized bowl.
7. Blend with hand blender, or cake mixer until no lumps remain (resist the temptation to add milk unless you absolutely have to).
8. When cake is fully cool, spread over icing top of cake and let set for about 15 minutes.
9. Enjoy!
Title: Apple Crisp
Ingredients:
- 6 apples
- 1 lemon, zest of
- 2 lemon juice
- 1 sugar
- 1 1/4 all-purpose flour
- 6 all-purpose flour
- 2 brown sugar
- 1/4 granulated sugar
- 1/2 salt
- 1 cinnamon
- 1/2 ground ginger
- 1 1/3 ground cloves
- 12 pecans
- butter
- vanilla ice cream
Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. To make filling: Combine apples, lemon zest, lemon juice, sugar and flour in a large bowl.
3. To make topping: In another bowl, combine flour, brown sugar, granulated sugar, salt, cinnamon, ginger, cloves, and nuts.
4. Add butter pieces and quickly work them into the mix using your fingertips, until they are evenly distributed and about the size of peas.
5. Butter and flour a 9x12 inch baking pan; spoon in apple mixture.
6. Spread topping over apples, patting down with your hands making sure fruit is covered.
7. Bake until top is golden brown, 40 to 50 minutes.
8. Serve immediately with vanilla ice cream on top.
Title: Stilton-Stuffed Baked Pears
Ingredients:
- 1/2 brown sugar
- 2 butter
- 1/2 Stilton cheese
- 1/4 dried cranberries
- 1/4 pecans
- 8 bartlett pears
- 1/4 port wine
- 1
Instructions:
1. Preheat oven to 375 degrees. Combine sugar and butter in a small bowl and stir until well blended. Add cheese, cranberries and pecans. Stir well.
2. Cut 1 inch off stem end of each pear; reserve top. Remove core from stem end, and scoop out about 2 tablespoons pulp from each pear to form a cup, using a melon baller or spoon. If necessary, cut about 1/4 inch from base of pears so they will sit flat. Place the pears in a 13 x9 inch baking dish. Fill each pear with about 2 tablespoons sugar mixture, and replace top on each.
3. Combine juice and port in a small bowl, pour into baking dish. Bake pears at 375 degrees for 30 minutes or until tender. Serve warm.
Title: Velvet Cake - ANY COLOR
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 2 eggs
- 2 buttermilk
- 1 cake flour
- 2 1/4 salt
- 1 vanilla
- 1 baking soda
- 1 vinegar
- 1 flour
- 3 milk
- 1 sugar
- 1 vanilla
- 1 butter
- 1
Instructions:
1. Preheat oven to 350°F
2. Cream shortening, sugar and eggs.
3. Make a paste of food coloring and cocoa and add to cream mixture.
4. Add buttermilk alternating with flour and salt.
5. Add vanilla.
6. Add soda to vinegar and blend into the batter.
7. Adjust color.
8. Pour into 2 8" round cake pans. If not silicone, grease and flour first.
9. Bake for 24-30 minutes.
10. Cool on a rack.
11. For the frosting, add milk to flour slowly and mix til smooth.
12. Cook milk and flour until very thick, stirring constantly.
13. Cool completely.
14. Cream sugar, butter and vanilla until flutty.
15. Add cooked mixture and beat on high until VERY fluffy.
16. It will look and taste like whipped cream.
17. Color frosting, if desired. Leaving it white is nice. Contrasting color is good. Same color if you are looking for an effect.
18. Split layers, fill and frost.
Title: Super Easy Tart Shells
Ingredients:
- 1 1/2 Bisquick
- 1/2 sugar
- 1/2 water
Instructions:
1. Mix ingredients until a dough forms.
2. Divide dough into 8 equal parts.
3. roll out and press into standard size muffin tins.
4. bake at 475 about 8 to 10 minutes or until golden.
5. Stuff with whatever you like.
Title: Vanessa's Low Glycemic Load Strawberry Shortcake
Ingredients:
- 1/2 flax seed
- 1/4 wheat germ
- 1/4 baking powder
- 1/2 salt
- 1/4 honey
- 1 butter
- 1/4 milk
- 1/2 strawberry
- 1/2 vanilla extract
- 1/4 heavy whipping cream
- 1/2 vanilla
- 1/8 sour cream
- 1/8
Instructions:
1. Mix dry ingrediants with butter to form soft crumbs, stir in milk.
2. drop onto cookie sheet and bake for 15-20 minutes at 450 degrees.
3. Chill cream and whip until soft peaks are formed, stir in sour cream and vanilla flavoring.
4. Carefully cut shortbread in half once cooled, layer whipped cream and strawberries inside.
Title: Red Cake
Ingredients:
- 3/4 sugar
- 1 1/2 eggs
- 2 buttermilk
- 2 vinegar
- 1 flour
- 1 vanilla
- 2 baking powder
- 1 salt
- 1 baking soda
- 1 flour
- 1 milk
- 1 butter
- 6 sugar
- 1 1/2 vanilla
- 1 1/2
Instructions:
1. TO MAKE THE CAKE:.
2. Preheat oven to 350*.
3. Beat oil, sugar, and eggs together until well-blended. Add next 4 liquid ingredients, mixing well. Add dry ingredients and beat another 2 minutes.
4. Bake in greased Bundt pan for 25-35 minutes, or until center springs back when lightly touched. (Two 8 inches round cake pans may be used instead of a Bundt pan, if desired, decreasing the baking time by about 5 minutes. Cool completely.
5. TO MAKE THE FROSTING:.
6. Cook flour and milk over medium heat, stirring until thick and smooth.
7. Cool in refrigerator, stirring occasionaly. Meanwhile, cream butter, sugar, and vanilla together. Add cooled milk mixture, beating 10-12 minutes until thick and creamy.
Title: Pecan Thins
Ingredients:
- 1 butter
- 1 sugar
- 1 dark brown sugar
- 1 egg
- 1 vanilla
- 3 flour
- 1/2 baking powder
- 1/2 baking soda
- 1 1/2 pecans
Instructions:
1. Cream butter.
2. Gradually add sugar, beating well.
3. Add egg and vanilla and blend well.
4. Combine dry ingredients except pecans and gradually add to creamed mixture, beating well after each addition.
5. Stir in pecans.
6. Divide dough in half and shape each half into a 1 1/2" diameter log.
7. Wrap in plastic wrap and chill 3 hours or until firm.
8. Cut dough into 1/4" thick slices.
9. Place 2" apart on lightly greased cookie sheet.
10. Bake for 12 minutes or until lightly browned at 350°.
11. Cool on wire racks.
12. Can be stored in airtight container for several weeks.
Title: Dutch Apple Pie My Way
Ingredients:
- 1 apples
- 9 fresh lemon juice
- 3 granulated sugar
- 1/2 brown sugar
- 1/4 all-purpose flour
- 3 cinnamon
- 1 nutmeg
- 1/2 cider
- 1/4
Instructions:
1. Topping:
2. 1 cup all purpose flour.
3. 2 Tbls. granulated sugar.
4. 1/2 cup brown sugar.
5. 1/2 teaspoon veitnamese cinnamon.
6. 1/2 cup softened butter.
7. Preheat oven to 375 degrees. Mix together your first 7 ingredients and let sit for 2hrs. Pour juices into 1/4 cup cider cook until reduced and thickened. Add the 3 TBLS. flour to apples, then fill your unbaked pie crust shell. Pour cooled liquid over apples, this will prevent soggy crust.
8. Topping: Prepare the topping with the next 4 ingredients and cut the butter in until it looks like course cornmeal. Pack on the top of apple mixture and bake for 55 minutes.
Title: Chocolate Bark With Goji Berries, Pumpkin Seeds, and Coconut
Ingredients:
- 1 dark chocolate
- 1/2 unsweetened flaked coconut
- 1/2 flaked sea salt
- 1/2
Instructions:
1. Chop chocolate. Place in a bowl over simmering water. DO NOT allow the bottom the bowl to touch the water (the heat from the water will burn the chocolate.
2. While chocolate is melting prepare a sheet pan with parchment paper.
3. When chocolate begins to melt turn heat off and stir the chocolate with a spatula until completely melted. Pour onto prepared sheet pan and smooth out to desired thickness - about 1/8 inch thick.
4. Place in the refrigerator for at least 15 minutes to set. Feel free to add any toppings that you want. We just liked this combination! You can also make this with milk chocolate or white chocolate or even a mix/swirl (look for our white chocolate bark coming soon). We like the flavonoids and the health benefits of dark chocolate.
Title: Chocolate Filled Cake Roll
Ingredients:
- 5 eggs
- 1/2 sugar
- 3 Sweet 'n Low
- 1 vanilla extract
- 3/4 all-purpose flour
- 2 cornstarch
- 1 baking powder
- 2 skim milk
- 1 sugar-free instant chocolate pudding mix
- 2
Instructions:
1. Preheat oven to 400°F.
2. Grease and line the bottom of a 10x15-INCH jelly roll pan with waxed paper.
3. Beat eggs in a large bowl with electric mixer until fluffy.
4. Sprinkle sugar, Sweet 'n Low and vanilla over eggs; continue beating for 2 minutes.
5. Sift flour, cornstarch, and baking powder together.
6. Sprinkle half the mixture over batter; fold in with spatula.
7. Repeat with remaining flour mixture.
8. Spread batter evenly in pan.
9. Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.
10. Arrange a towel on work surface and cover with aluminum foil.
11. Loosen edges of cake; unmold on foil.
12. Roll cake jelly roll style, using towel as a guide.
13. Leave cake rolled until it cools into jelly roll shape.
14. To make filling, blend milk with pudding mix according to package directions.
15. Refrigerate pudding until it thickens.
16. Unroll cake, spread evenly with pudding, and reroll.
17. Lightly sprinkle sugar-free cocoa over the top to decorate.
18. Cut into 1" slices and serve.