lumicero/recipes-ing2inst huggingface dataset:
Title: 6 Layer Chocolate Cake
Ingredients:
- 3 unsalted butter
- 3 all-purpose flour
- 1 1/2 granulated sugar
- 1 baking soda
- 1 1/2 baking powder
- 4 coarse salt
- 1 1/2 eggs
- 1/2 low-fat buttermilk
- 2 pure vanilla extract
- 4 granulated sugar
- 1/4 light corn syrup
- 2 heavy cream
- 1 coarse salt
- 1/4 unsalted butter
- 1 unsalted butter
- 1/2 confectioners' sugar
- 1 coarse salt
Instructions:
1. Preheat oven to 350 degrees.
2. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess.
3. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons course salt into the bowl of a mixer.
4. Beat on low speed until just combined.
5. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla.
6. Beat until smooth, about 3 minutes.
7. Divide batter among pans.
8. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes.
9. Let cool in pans set on a wire rack for 15 minutes.
10. Turn out cakes onto racks, and let cool completely.
11. Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat.
12. Cook, without stirring, until mixture is dark amber, about 14 minutes.
13. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth.
14. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes.
15. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes.
16. Stir in butter, 1 tablespoon at a time.
17. Let cool completely.
18. Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves.
19. Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy.
20. Gradually beat in melted chocolate and then cocoa mixture until combined.
21. Let stand for 30 minutes before using.
22. Trim tops of cakes using a serrated knife to create a level surface.
23. Cut each in half horizontally to form 2 layers.
24. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top.
25. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered.
26. Refrigerate until set, about 1 hour.
27. Frost top and sides of cake in a swirling motion.
Title: Chocolate Banana Custard Slice
Ingredients:
- 12 -14 water
- 1 sugar
- 1 milk
- 1 sugar
- 6 vanilla essence
- 10 -12 butter
- 120 cocoa powder
- 1 boiling water
- 2 cold water
- 50
- 1
- 2
Instructions:
1. First make the base. Arrange the crispbreads on the bottom of a rectangular baking dish or plastic tupperware container cutting some in half so that the entire base is covered.
2. Add water and sugar to a small saucepan and boil for 5 minutes. Take off heat and add liqueur. Allow to cool slightly.
3. Using a tablespoon, gently pour a small amount of syrup over each crispbread until it is totally covered. Leave for 5 minutes and repeat process. There may be some syrup left over depending on how thick your crispbread is.
4. Next prepare the jelly. Empty 2 packets into a bowl and add boiling water. Stir until the jelly crystals have dissolved, and then add the cold water.
5. Leave the jelly out of the refrigerator to slowly cool down while you make the custard.
6. Heat 4 cups of milk in a saucepan until quite warm.
7. In a separate bowl add the custard powder to the remaining 2 cups of milk and dissolve well.
8. Add custard-milk mixture into hot milk and stir immediately.
9. Add the sugar while continuously mixing.
10. When the custard thickens add the butter and mix well.
11. Tip about half the custard into another bowl and add the vanilla essence.
12. In the original saucepan add the couverture and cocoa powder and stir until well combined and smooth. (You can add an extra tablespoon of sugar if you like).
13. Pour chocolate custard over soaked crispbreads spreading it out evenly. Put into the fridge to cool.
14. Cover the vanilla custard with cling wrap so that it doesn't get a skin.
15. Once cool, cover the chocolate layer with the vanilla custard and put back into the fridge.
16. Once the custard is cool, very gently add the jelly layer over the top. The jelly should have cooled down and slightly thickened. Start by adding a ladle full in one corner. The jelly should not penetrate the custard layer, if it does start to run into the custard put it back into the fridge and wait until it cools further.
17. Slowly add all the jelly until a yellow layer has formed over the custard covering it completely.
18. Refrigerate for 4 hours or preferably overnight.
19. Slice and serve.
Title: Fruit Pudding Salad
Ingredients:
- 1 pineapple chunks
- 1 mandarin orange sections
- 1 apples
- 2 instant vanilla pudding
- 1 milk
- 1 1/2 sour cream
- 1/3
- 3/4
Instructions:
1. Drain canned fruits.
2. Core and chop apples.
3. Combine all fruit in bowl and set aside.
4. Beat box of pudding with cold milk and orange juice concentrate for 2 minutes.
5. Beat in sour cream.
6. Fold this mixture into fruit mixture.
7. Cover and chill thoroughly.
Title: Martha's Chewy Molasses Spice Cookies
Ingredients:
- 2 unbleached flour
- 1 1/2 baking soda
- 1 ground cinnamon
- 1/2 fresh nutmeg
- 1/4 ground cloves
- 1/2 salt
- 1 1/2 sugar
- 3/4 unsalted butter
- 1 egg
- 1/4 unsulphured molasses
Instructions:
1. Preheat oven to 350°.
2. In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, ground cloves, and salt.
3. In a shallow bowl, place 1/2 cup sugar; set aside.
4. With an electric mixer, beat butter and remaining 1 cup of sugar until combined. Beat in egg and then molasses until incorporated.
5. Reduce speed to low; gradually mix in dry ingredients, *just* until a dough forms.
6. Pinch off and roll dough into 1" balls. Roll balls in the reserved sugar to coat.
7. Arrange balls on parchment lined baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges are just firm and top of cookies have a "crackle" effect, 10 to 15 minutes.
8. Cool cookies 1 minute on baking sheets; transfer to racks to cool completely.
Title: Strawberry Shortcake With Meyer Lemon Cream
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 all-purpose flour
- 3 cake flour
- 2 sugar
- 1/2 baking powder
- 6 salt
- 1 1/2 unsalted butter
- 1 butter
- 1 1/2 heavy cream
- 1 turbinado sugar
- 1/4 lemon, zest of
- 2 1/2 fresh lemon juice
- 1 sugar
- 1 egg
- 1 salt
- 3 unsalted butter
- 1 heavy cream
- 2 strawberries
- 2 sugar
Instructions:
1. MAKE THE BISCUITS: Preheat the oven to 375°. In a large bowl, whisk the all-purpose and cake flours with the sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in the cold butter until it is the size of small peas. Stir in the cream until a shaggy dough forms.
2. Turn the dough out onto a very lightly floured surface and knead 2 or 3 times, just until it comes together. Roll the dough into a 7-inch round, about 3/4 inch thick. Using a 2 3/4-inch or 3-inch biscuit cutter, stamp out 5 biscuits. Gently gather the scraps and reroll them; cut out 1 more round so you have a total of 6 biscuits.
3. Transfer the biscuits to a baking sheet and brush with the melted butter. Sprinkle the turbinado sugar on top and bake for 25 to 30 minutes, until the biscuits are golden. Let cool.
4. MEANWHILE, MAKE THE LEMON CREAM: Set a strainer over a medium bowl. In a small saucepan, combine half of the lemon zest with the lemon juice, sugar, egg, egg yolk, salt and 1 tablespoon of the butter. Cook over moderate heat, whisking constantly, until thickened, about 5 minutes. Immediately strain the curd into the bowl. Whisk in the remaining lemon zest and 2 tablespoons of butter. Press plastic wrap directly onto the surface and refrigerate until cool, about 15 minutes.
5. In a medium bowl, softly whip the cream. Fold the lemon curd into the whipped cream and refrigerate for at least 15 minutes.
6. PREPARE THE STRAWBERRIES: In a medium bowl, toss the strawberries with the sugar and let stand for 15 minutes.
7. Split the biscuits in half and arrange the bottom halves on plates. Mound the lemon cream on the biscuits, top with the strawberries and their juices and replace the tops. Serve right away.
Title: Milk Cake
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 1 salt
- 3 sugar
- 3 margarine
- 5 eggs
- 1 1/2 milk
- 1 vanilla essence
- 100 cashew nuts
- 100 raisins
Instructions:
1. sift the flour, baking powder and salt into a large bowl.
2. cream sugar and margarine. Add eggs one by one and blend well.
3. fold in the egg mixture,vanilla assence and milk into the flour.
4. pour into a greased cake pan and garnish with nuts and raisins.
5. bake 25 minutes or cooked through.
Title: Simple S'mores
Ingredients:
- 4 chocolate-covered graham cracker cookies
- marshmallow cream
Instructions:
1. Take 4 chocolate covered graham crackers.
2. Spread marshmallow fluff over 2 of the chocolate covered graham crackers.
3. Then take the other 2 chocolate covered graham crackers and place them on top of the crackers with the marshmallow cream.
4. ENJOY!
Title: Vanilla Cupcakes
Ingredients:
- 1/2 unsalted butter
- 2/3 granulated sugar
- 3 eggs
- 1 pure vanilla extract
- 1 lemon, zest of
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 1/4 milk
Instructions:
1. Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.
2. For the Cupcakes: Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
3. In a separate bowl whisk together the flour, baking powder, and salt.
4. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
5. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
Title: Safra - Traditional Libyan Semolina and Date Cake W/Syrup
Ingredients:
- 3 pitted dates
- 1 1/2 ground cinnamon
- 1 ground cloves
- 1/8 semolina
- 2 granulated sugar
- 1 baking powder
- 2 water
- 1 whole cloves
- 3/4 sugar
- 1 water
- 1/2 honey
- 1
Instructions:
1. Put the oil and dates in a heavy skillet and cook over low heat, stirring continuously, for about 20 minutes, or until a thick paste has formed.
2. Remove skillet from the heat and stir in the cinnamon and cloves. Cool the paste. Mix cake ingredients except the almonds or cloves together into a thick batter.
3. Put half of the batter into a cake tin 12 x 12 in., or 12 x 16 inches Put in the date filling, pressing it into the corners of the tin so that it covers the batter. Pour in the balance of the batter and smooth out the surface.
4. Lightly score the top of the cake in 2- inches diamond shapes or square pieces. Put 1 blanched almond in the center of each diamond or press 1 whole clove into each piece, with the stem down. (clove is prettier but yor not going to eat it!).
5. Put the cake tin into the center of the oven so that it bakes evenly, and bake in a 350 degree F. oven for 45 minutes.
6. Put all syrup ingredients into a pan and simmer over low heat for 10 minutes, stirring frequently. When the cake is removed from the oven, pour the hot syrup over the top and allow it to be absorbed.
7. Let the cake stand at room temperature for at least 6 hours before eating.
Title: Apple Pan Walnut Cake
Ingredients:
- 1 salt
- 1 walnuts
- 3/4 baking soda
- 1 1/2 sugar
- 2/3 vanilla
- 1 flour
- 1 eggs
- 2 sugar
- 2 sour cream
- 1 baking soda
- 1/2
Instructions:
1. Preheat oven to 350F degrees.
2. Spread pie filling in bottom of ungreased 13x9 pan.
3. Combine flour, baking soda& salt; sprinkle over pie filling.
4. In a separate bowl, combine eggs, vanilla, oil& 1/2 cup of the walnuts; mix well.
5. Pour over ingredients in pan; stir only until blended,& smooth batter evenly.
6. Bake 40-50 minutes or until cake springs back when lightly touched in center.
7. While cake is baking, combine topping ingredients in a sauce pan.
8. Cook over medium heat, stirring constantly until mixture comes to a boil; remove from heat.
9. When cake is done, remove from oven& immediately prick with a fork all over.
10. Pour hot topping over hot cake, sprinkle with remaining walnuts.
11. Serve warm.
Title: Pear, Cherry and Apricot Crisp
Ingredients:
- 1 1/2 flour
- 1 sugar
- 3/4 rolled oats
- 1/2 unsalted butter
- 7 pears
- 3 clementines
- 1 dried cherries
- 1 lemon
- 1/2 sugar
- 1/2 ground cinnamon
- 1/2 flour
- 1 butter
- 1/4
Instructions:
1. UP TO 4 DAYS AHEAD: In an electric mixer fitted with a paddle, combine all the topping ingredients and mix on low speed until large crumbs form and just begin to turn pale yellow. Refrigerate or freeze in an airtight container.
2. ONE DAY AHEAD: Heat the oven to 375°F I a large bowl, mix the pears, clementines, dried cherries, dried apricots, orange juice, lemon juice, sugar and cinnamon. Sprinkle in the flour and mix well with a rubber spatula. Let stand for 10 minutes. Lightly grease 12 ramekins (about 1-cup capacity) with butter. Divide the fruit mixture among tte ramekins and generously sprinkle the topping to cover the fruit. Put the ramekins on 1 large or 2 small baking sheets. Bake until the topping is golden brown and the filling is bubbling slightly, 40-45 minutes. Remove from the oven and leave at room temperature.
3. ON THE DAY OF SERVING: Reheat the crisps at 300F until hot, about 20 minutes. Serve warm with a scoop of vanilla or ginger ice cream.
Title: Egyptian Torte
Ingredients:
- 1 Cool Whip
- 1 candied dates
- 1 -12 evaporated milk
- 8 sugar
- 1 1/3 eggs
- 1 1/3 butter
- 4 vanilla
- 1/2
- 1
Instructions:
1. Add Extract to Cake mix and bake as directed using two round 8 or 9 inch cake pans.
2. Next cook and stir filling over medium heat until thick ( generally and depending on your stove around 5-10 minute ) & add 1 cup of toasted almonds, then let the mixture cool.
3. When filling and Cake have cooled, spread filling between layers and on top of the Cake.
4. Last spread Cool Whip around the sides and Enjoy!
Title: Cherry Vanilla Cobbler
Ingredients:
- 5 sweet cherries
- 1/3 sugar
- 1 cornstarch
- 1/4 flour
- 3/4 quick-cooking oats
- 1/3 sugar
- 1/4 baking powder
- 1 1/2 low-fat vanilla yogurt
- 3/4 low-fat vanilla yogurt
- 1
Instructions:
1. Preheat oven to 375 degrees F.
2. Mix sugar and cornstarch together in a bowl.
3. Sprinkle mixture over cherries in a large bowl and toss to mix well.
4. Add the juice and toss to mix well again.
5. Spray 2-quart casserole dish and spread fruit mixture evenly in dish.
6. Cover dish with aluminum foil and bake for 30-40 minutes or until hot and bubbly.
7. Mix flour, oats, sugar, and baking powder in a bowl and mix well.
8. Add just enough yogurt to make a moderately thick batter, stirring until dry ingredients are moistened.
9. Drop spoonfuls of batter onto the hot cherry fillilng to make around 8 biscuits.
10. Bake uncovered for 18-20 more minutes or until biscuits are lightly browned.
11. Allow to cool for 10 minutes before serving.
Title: Peachy Cobbler
Ingredients:
- 4 whole wheat flour
- 1/2 brown sugar
- 1/3 cinnamon
- 1 margarine
- 2
Instructions:
1. Preheat the oven to 375F.
2. Place the peaches in a shallow casserole dish and sprinkle with lemon juice. In a bowl, combine the flour, sugar and cinnamon.
3. Cut in the margarine with a pastry blender or a fork until the mixture is crumbly.
4. Spread mixture over peaches.
5. Bake for about 30 minutes.
Title: Spiced Apple Cake Mix in a Jar
Ingredients:
- 3 all-purpose flour
- 1 1/2 granulated sugar
- 1 1/2 baking soda
- 1 1/2 cinnamon
- 1/4 ground nutmeg
- 1 golden raisin
- 1/2
Instructions:
1. Combine ingredients in a medium bowl, mixing thoroughly.
2. Store in a jar or airtight container such as a zip-type bag for giving.
3. Attach the following to the gift tag: Spiced Apple Cake: Serves 8 to 10.
4. Contents of Spice Apple Cake Mix container 1 1/2 cups oil 3 large eggs, beaten 1 teaspoon pure vanilla extract 3 cups chopped apples, cored and peeled Juice of 1/2 of a fresh lemon Preheat oven to 350 degrees F.
5. Spray a tube or Bundt pan with Baker's Joy.
6. Toss apples with juice of 1/2 lemon to prevent darkening.
7. Place spiced apple cake mix in a large mixing bowl.
8. Place eggs in a medium bowl.
9. Beat well with a wire whisk.
10. Make a well in the center of the mix; add the oil and eggs.
11. Stir until mixture is smooth.
12. Fold in the apples until well combined.
13. Pour into the prepared pan and bake for 1 hour and 10 minutes, or until a wooden pick inserted into the center comes out clean.
14. Cool; remove from the cake pan.
Title: Black Labrador's Bread Pudding
Ingredients:
- 2 granny smith apples
- 1 fresh lemon juice
- 1/4 brown sugar
- 1 brown sugar
- 1 ground cinnamon
- 1 1/2 milk
- 3 1/2 granulated sugar
- 1/2 eggs
- 5 brandy
- 1/4 ground nutmeg
- 1/4 raisins
- 1/2 brandy
- 2 ground cinnamon
- 3/4
- 2
- 1
Instructions:
1. Soak apples in lemon juice, One tablespoon brown sugar and 1/2 teaspoon cinnamon.
2. Cover and refrigerate overnight before using.
3. Preheat oven to 350 degrees.
4. Remove crust from one loaf french bread and slice lengthwise down the middle, then cut into eight pieces.
5. Pour milk into small to medium saucepan(depending on the depth of the pan)and add granulated sugar;bring to a boil.
6. Beat eggs,brandy and almond flavoring together.
7. Whisk in a little of the hot milk, then add remainder,whisking until mixed.
8. Layer half of the bread pieces in a 9-inch square pan;pour half the liquid mixture over it.
9. Mash mixture with your hands, then pat down into a layer.
10. Mix prepared apples with nutmeg,remaining cinnamon, remaining brown sugar, some of the remaining milk mixture and raisins; spoon over bread.
11. Remove crust from remaining bread; cut bread into 1-1/2 inch rounds.
12. Overlap bread on top of apples, and pour remaining milk mixture on top.
13. Bake 25 minutes.
14. Remove from oven;glaze with apricot preserves.
15. Cut bread pudding into servings;place each serving in a bowl.
16. Pour Brandy Cream Sauce over each serving; serve hot.
17. Please note:plan ahead as the apples refrigerate overnight***.
Title: Wowie Chocolate Cake
Ingredients:
- 1/2 margarine
- 1/2 water
- 4 all-purpose flour
- 1 white sugar
- 2 buttermilk
- 2 eggs
- 1/2 vanilla extract
- 2 ground cinnamon
- 2 baking soda
- 1 margarine
- 1/4 milk
- 1/2 vanilla extract
- 4 confectioners' sugar
- 5 crunchy peanut butter
- 1 1/2
- 4
- 1
Instructions:
1. Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9x13 inch pan.
2. In a saucepan, combine 1/2 cup margarine, oil, 4 tablespoons cocoa and water. Bring to a boil over medium high heat, stirring often. Set aside.
3. In a large bowl, sift together the flour and sugar. Make a well in the center, and pour in the cocoa mixture. Stir until smooth. Mix in the buttermilk, 2 teaspoons vanilla, cinnamon, baking soda and eggs.
4. Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool slightly before frosting.
5. For the Frosting: In a large saucepan, combine 1/2 cup margarine, 4 tablespoons cocoa and 5 tablespoons milk. Bring to a boil, stirring often. Remove from heat. Stir in confectioners' sugar, peanut butter and 1 1/2 teaspoons vanilla. Beat until the icing is blended. Pour over warm cake.
Title: Glace Cherry Corn Flake Cookies
Ingredients:
- 1/4 unsalted butter
- 3 caster sugar
- 1 egg
- 3 vanilla extract
- 5 self-raising flour
Instructions:
1. Pre-heat oven to 190°C/ 375°F/ Gas Mark 5.
2. Grease two baking sheets.
3. Cream the butter and sugar together, until pale and fluffy, and then beat in the egg yolk.
4. Add the vanilla and stir in the flour to make smooth dough and divide into 24 portions.
5. Form each piece into a ball and roll in crushed cornflakes.
6. Press half a glacé cherry in the centre of each biscuit (if using).
7. Place the balls on the baking sheets and bake for 15-20 minutes.
8. Cool on the baking sheets for a few moments before lifting on to a wire rack.
Title: Limoncello Zabaglione With Berries
Ingredients:
- 18 strawberries
- 5 egg
- 1 sugar
- 1/2 sugar
- 2 heavy cream
- 1
- 2
Instructions:
1. Divide the strawberries among 6 wine glasses.
2. Place a metal or Pyrex bowl over a large pot of water to make sure the bowl fits securely and the bottom doesn’t touch the water.
3. Remove the bowl and bring the water to a simmer over medium heat.
4. Place the egg yolks, whole egg and sugar in the bowl. Whisk together for about 3 minutes, until pale yellow and well-blended. Carefully, place the bowl over the simmering water.
5. Whisk continuously for about 10 minutes, or until the mixture coats the back of the spoon. Add the Caravella Limoncello and whisk continuously for about 10 minutes, or until the mixture is the consistency of a medium-thick pastry cream.
6. If you are using the heavy cream, whisk it in now, until blended. Carefully, remove the bowl from the heat.
7. Spoon the zabaglione over the berries in the wine glasses. Serve immediately or chilled. Serves 6.
Title: Bourbon Fudge Brownies
Ingredients:
- 1/4 Bourbon
- 1/4 flour
- 1 1/2 baking powder
- 1/2 salt
- 1 sugar
- 1/2 butter
- 1 1/3 vanilla
- 6 eggs
- 1/2
- 2
Instructions:
1. Prehat oven to 350°.
2. Bring bourbon to a boil in a small saucepan, remove from heat and add chocolate chips, stirring until smooth.
3. Combine the flour, cocoa, baking powder and salt and mix well with a whisk.
4. Combine sugar and butter in a large bowl, beat at medium speed until well combined, then add vanilla and eggs; beat well and add flour mixture and bourbon mixture to sugar mixture, beating at low speed just until combined.
5. Spread batter into a 9-inch square baking pan coated with cooking spray.
6. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
7. Cool in pan on wire rack.
Title: Grandma Deuel's Ice-Water Fudge Cake W/ Date Cream Filling &
Ingredients:
- 3/4 shortening
- 2 1/4 sugar
- 1 1/2 vanilla
- 3 eggs
- 3 flour
- 3 baking soda
- 1 1/2 salt
- 3/4 dates
- 1 1/2 flour
- 1 sugar
- 1/2 egg
- 1 vanilla
- 1/4 sugar
- 1
- 1/2
- 1
- 2
- 1
- 2
Instructions:
1. Cream together very thoroughly the shortening, sugar and vanilla. Add eggs one at a time and beat after each addition until light and fluffy. Beat in chocolate which has been slightly cooled.
2. Measure sifted flour and sift together with soda and salt. Alternately add sifted dry ingredients and iced water to chocolate mixture, beginning and ending with dry ingredients. After each addition, beat until batter is smooth.
3. Pour batter into 3 greased 8-inch layer cake pans. Bake at 350 degrees about 35 minutes, or until done. Cool and spread date cream filling between the layers and chocolate fudge frosting over top and sides.
4. Date Cream Filling:.
5. Heat milk and 1/2 pound chopped dates in top of double boiler.
6. Combine sugar, flour and egg, blending until smooth. Slowly stir into hot milk mixture.
7. Cook and stir until mixture is thickened. Cool then stir in nuts and vanilla.
8. Makes 2 cups.
9. Fudge Frosting (the original 1959 version):.
10. Combine all ingredients in a heavy saucepan. Boil over high heat 3 minutes without stirring. Reduce heat and continue cooking until it reaches soft-ball stage (238 degrees). Cool.
11. Beat until creamy and of spreading consistency. Add cream if too thick.
12. Fudge Frosting (the easier 1972 version):.
13. 2 cups sugar. 1/4 teaspoons salt. 1 cup light cream. 2 tablespoons light corn syrup. 2 squares unsweetened chocolate.
14. Combine sugar, salt, cream, corn syrup and chocolate. Cook over low heat, stirring until sugar dissolves. Cover saucepan for 2-3 minutes. Remove lid and cook to the soft-ball stage (234 degrees). Cool.
15. Beat until spreading consistency. Add a little hot water if too stiff, sifted confectioners sugar if too thin.