lumicero/recipes-ing2inst huggingface dataset:
Title: Blackberry, Apple and Maple Brown Betty
Ingredients:
- 5 butter
- 7 light brown sugar
- 1/2 ground mixed spice
- 1/2 ground ginger
- 4 cooking apples
- 2 blackberry
- 1 maple syrup
- 2
Instructions:
1. Preheat the oven to 350°F Butter a shallow gratin dish or pie dish.
2. Combine the brown sugar and spices in a small bowl.
3. Put the cake crumbs in a larger mixing bowl with 3 tablespoons of the spice mix. Pour over the melted butter and stir until well combined.
4. Slice the apples thinly and combine with the blackberries and the remaining spice mix in another bowl.
5. Put half the crumbs into the bottom of the prepared dish and pile the fruit on top. Pour over the maple syrup and sprinkle with the rest of the crumbs.
6. Bake, loosely covered with foil, for 20 minutes. Remove the foil and bake for another 20 minutes, or until the fruit is tender and the top is golden.
7. Serve warm with whipped cream or vanilla ice cream.
Title: Angel Food Cake
Ingredients:
- 1 cake flour
- 1 1/2 granulated sugar
- 1/2 salt
- 12 water
- 1 lemon juice
- 1 cream of tartar
- 1 vanilla extract
- 1
Instructions:
1. Sift flour, salt, and 3/4 cups sugar together.
2. Beat egg whites, water, lemon juice, cream of tartar and vanilla extract on high speed until soft peaks form. Reduce mixing speed and gradually add remaining 3/4 cups sugar several tablespoons at a time.
3. Sift a small amount of the dry mixture over the whipped eggs. Fold gently. Continue (sifting and folding) until all flour is just incorporated.
4. Gently pour batter into a greased 10-inch bundt pan. Bake at 350°F for 35-40 minutes (or until a toothpick inserted comes out clean).
5. Makes 12 servings.
Title: Anzac Biscuit Sandwiches
Ingredients:
- 1 rolled oats
- 1 plain flour
- 1 caster sugar
- 1 butter
- 125 golden syrup
- 1 boiling water
- 2 bicarbonate of soda
- 1
Instructions:
1. Preheat oven to moderately slow, 160°C Line 2 baking trays with Glad Bake or similar quality baking paper .
2. In a medium bowl, combine oats, flour, sugar and coconut. Set aside.
3. In a small pan, combine butter and golden syrup. Stir over low heat for 2-3 minutes until melted.
4. In a small jug, combine water and bicarbonate of soda. Stir into butter mixture. Pour into dry ingredients. Mix well.
5. Take teaspoons of the mixture and roll into balls.
6. Arrange on prepared trays, leaving a 4cm space between each biscuit to allow for spreading. Press lightly to flatten.
7. Bake for 8 to 10 minutes or until golden. You will need to re-use the trays to continue baking.
8. Allow to stand for 5 minutes before transferring to a wire rack to cool.
9. Cool, then sandwich together with the Nutella.
Title: Chocolate Peppermint Crackle Cookies
Ingredients:
- 3/4 whole wheat pastry flour
- 1 all-purpose flour
- 3/4 baking powder
- 2 margarine
- 1/2 eggs
- 1
- 2
- 1
- 1/3
Instructions:
1. In a medium bowl, combine wehole wheat pastry flour, all-ourpose flour, cocoa and baking powder. Set aside.
2. In a mixing bowl, beat margarine with Splenda Brown Sugar Blend until smooth. Beat in eggs and peppermint extract. Add melted chocolate and beat until smooth. Add flour mixrture to chocolate mixture and bveat ot combine. Divide dough into 4 equal parts, shape into discs, cover wirh plasric wrap and refrigerate for 2 hours.
3. Preheat oven to 350°F Line cookie sheet with parchment paper. Working with one disc at a time, shape dough into 8x1-inch log on un-floured work surface. Cut each log into 8 equal pieces and shape each into a ball.
4. Place balls on prepared cookie sheet, about 2-inches apart. Slightly flatten each ball with hand and bake until surface cracks, and is cooked through, about 15 minutes. Do not overbake.
5. Cool cookie on baking sheet for 5 minutes before removing to rack and cooling completely.
6. NOTE: Freezer Friendly: Yes - store cookies in airight container for up to 5 days or freeze for to 3-4 weeks).
Title: Sugar Fudge Pudding Cake
Ingredients:
- 1 1/4 unbleached all-purpose flour
- 1 1/4 baking powder
- 1 salt
- 1/2 canola oil
- 1/4 brown sugar
- 1 egg
- 2/3 milk
- 1 1/4 brown sugar
- 1 sugar
- 1 cornstarch
- 1 1/2 vanilla extract
- 1
Instructions:
1. Batter: With the rack in the middle position, preheat the oven to 190 °C (375 °F). Butter a square 20-cm (8-inch) baking dish. Set aside.
2. In a bowl, combine the flour, baking powder, and salt. Set aside.
3. In another bowl, combine the oil and brown sugar with a whisk. Add the egg and stir to combine. Stir in the dry ingredients alternately with the milk. Spoon the batter at the bottom of the dish and place on a baking sheet. Set aside.
4. Sauce: In a saucepan, combine the brown sugar, sugar, and cornstarch. Add the cream and bring to a boil, stirring with a whisk. Stir in the vanilla. Pour the sauce over the batter and bake for about 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm or cold. â200¨â200¨.
5. Tips : Freezes well.
Title: Pound Cake Slices With Nutella and Fresh Strawberries
Ingredients:
- 1 fresh strawberries
- 10 -12
- 1/2 - 3/4
Instructions:
1. Spread approximately 1 T of Nutella on each slice of pound cake. Top with strawberry slices.
2. Enjoy.
Title: Daisy Cake
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 9 flour
- 1 baking powder
- 2 salt
- 2 milk
- 1/2 powdered sugar
- 1 warm water
- 1
- 1/4
- 1 -2
Instructions:
1. Preheat oven to 325 degrees. Generously grease and flour a bundt pan.
2. In a large mixer bowl, cream butter and sugar until light and fluffy. Add egg yolks one at a time, mixing well after each addition. Blend in lemon extract. Add remaining ingredients. Blend at low speed just until thoroughly combined, scraping bowl occasionally. Pour batter into pan. Bake for 55-60 minutes or until top springs back when touched lightly in the center. Cool 30 minutes; remove from pan. Cool completely and drizzle with glaze.
3. For glaze: In a small bowl, place the extract and powdered sugar; stir in only enough water to make proper drizzling consistency.
Title: Chocolate Fondu
Ingredients:
- 3/4 - 1 dark semi-sweet chocolate
- 1 strawberry
- 1 -2 banana
- 1 melon
- 2 kiwi fruits
- 1 -2 apple
- 1 -2 pear
Instructions:
1. Using fondu pot, slowly melt chocolate.
2. Arrange fruits cut up in bit size pieces (use your imagination on choices) on a tray or nice serving platter.
3. Set melted chocolate on burner and let your guests help themselves, using fondu forks.
4. Also put out some lady fingers or other nice simple cookies to dip.
Title: Whole Wheat Soft Baked Choco Chip Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 unsalted margarine
- 1/3 granulated sugar
- 1/3 brown sugar
- 2 eggs
- 2 1/2 vanilla extract
- 2 1/2 whole wheat pastry flour
- 3/4 salt
- 1 baking powder
- 1 baking soda
- 200
Instructions:
1. Preheat oven to 350 degrees.
2. Mix together the cream, butter, margerine, sugars, eggs and vanillia in a large mixing bowl.
3. Mix together the whole wheat flour, salt, baking powder and baking soda in another bowl.
4. Combine both mixture together.
5. Stir in the choco chips.
6. Make the finial mixture into a small ball shape, and place them 4 cm apart on an ungreased baking sheet.
7. Bake for 10 mins only or until edges turned light brown.
Title: Caramel Icebox Cookies
Ingredients:
- 2 brown sugar
- 1/2 light butter
- 2 eggs
- 2 1/2 flour
- 1/2 baking soda
- 1/2 cream of tartar
Instructions:
1. Knead all ingredients together as you would bread.
2. Separate into halves.
3. Roll each half into a long loaf.
4. Let stand in refridgerator over night.
5. Slice cookies about 1/4 inch thick.
6. Bake at 325 for 7-10 minutes.
Title: Strawberry Shortcake Like Grandma Made
Ingredients:
- 3 flour
- 1/3 - 1/2 sugar
- 3 baking powder
- 1/2 salt
- 3/4 oleo
- 2/3 milk
- 2 eggs
- strawberry
- sugar
- vanilla ice cream
Instructions:
1. Mix the dry ingredients together.
2. Next cut in oleo with the dry ingredients.
3. Beat the eggs with the milk.
4. Add milk mixture to dry ingredients.
5. Divide evenly in nonstick muffin tin.
6. Sprinkle sugar on top of muffins (optional).
7. Cook at 350 for 15-20 minutes or until edges are golden brown and tops are firm.
8. Dice up strawberries and mix w/sugar can add a small amount of water for more juice. Let set in fridge (the longer the better) to develop juices.
9. Cut or crumble muffin(s) in bowl. Cover with scoop(s) of ice cream and top with strawberry mixture.
Title: Chocolate Molten Lava Cakes
Ingredients:
- 3 Best Foods Mayonnaise
- 1/2 granulated sugar
- 1/2 all-purpose flour
- 6 eggs
- 2 vanilla extract
- 1/4 confectioners' sugar
Instructions:
1. Line bottom of 5 ramekin or custard cups with muffin cups or a round waxed paper, then grease; set aside.
2. Microwave chocolate at HIGH 45 seconds or until melted. Add Mayonnaise and stir until smooth. With whisk, beat in sugar and flour, then eggs and vanilla. Evenly spoon into ramekins. Freeze for 5 minutes.
3. Preheat oven to 425°F Bake for 13 minutes or until edges are firm but centers are slightly soft (don't over bake.) On wire rack, cool 5 minutes. Sprinkle with confectioners' sugar.
4. Serve immediately.
Title: Chocolate & Bananas
Ingredients:
- 1 banana
- 1/2
- 1
Instructions:
1. Melt chocolate chips in a small bowl in the microwave.
2. Top banana slices with the chocolate and yogurt.
Title: Chocolate Strawberry Shortcake Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 sugar
- 1/3 baking soda
- 1 salt
- 1/2 coconut milk
- 1 apple cider vinegar
- 1/2 vanilla extract
- 2 instant espresso powder
- 2 fresh strawberries
- 1 confectioners' sugar
- 1 1/2 sugar
- 4 margarine
- 1/2 coconut oil
- 1 vanilla extract
- 1/4 water
Instructions:
1. Preheat the oven to 350ºF. Line 40 cups from 2 (24-cup) mini cupcake pans or 16 cups from 2 regular-size (12 cup) muffin pans with paper cupcake liners.
2. Sift or whisk together the flour, sugar, cocoa, baking soda, and salt into a bowl. In a separate bowl, mix the coconut milk, oil, vinegar, vanilla and espresso powder until smooth. Pour the wet mixture into the dry mixture and mix with a fork or small whisk. Divide the batter evenly among the prepared cupcake liners. The cups should be filled about 2/3-full, and bake until a toothpick inserted in the center comes out clean, about 20 to 22 minutes for the mini cupcakes and about 25 minutes for the regular-size cupcakes. Cool the cupcakes in the pan for 5 minutes and then transfer to a rack to cool completely.
3. Slice off the top 1/3 of each cupcake and slather with frosting and sliced strawberries. Place the top of the cupcakes back on to and add an additional bit of frosting and sliced strawberries. Dust with confectioners' sugar, if using.
4. FROSTING:
5. Combine the confectioners' sugar, margarine, and vanilla extract in the bowl of a stand mixer. Beat on medium-high speed until combined. With the mixer running, add 1 tablespoon of water at a time, until the desired buttercream consistency.
Title: Stef's Best Chocolate Chip Cookies
Ingredients:
- 1 unsalted butter
- 2 1/4 all-purpose flour
- 1 sea salt
- 1 baking soda
- 1/4 white sugar
- 1 1/4 dark brown sugar
- 1 egg
- 1 vanilla
- 2 white chocolate chips
- 1 1/2
- 2
Instructions:
1. Sift flour, salt and baking soda. Set aside.
2. Melt the butter.
3. Add white sugar, brown sugar to the butter, cream until bubbly.
4. Add egg, yolk, milk and vanilla. Be very not to scramble the egg, you may want to let the butter mixture cool off.
5. Add slowly flour mixture. Do not overmix, stop as soon as it is well combined.
6. Add the chocolate chips, mix. The dough will not be mixable once chilled, so the chips must be fully incorporated.
7. Chill the dough in the fridge overnight. 24 hours is always recommended, especially if grocery store vanilla is used. If you’ve never done this before, split a batch. Make half after an hour, save the other half until the next day. The difference is obvious in the way the cookie looks and the flavor, there’s an almost chemical tartness that the cookies lose after the 24 hours. I never noticed the tartness until I tried this, now I can’t ignore it.
8. When ready to bake, scoop the cookies onto a parchment paper or silpat lined baking sheet in large round balls at least an inch apart. I use a non-stick ice scream scooper. Do not forget to line the sheet, these cookies will stick to a non-stick pan, even if greased. Sprinkle salt over the top of the cookies before placing in the oven.
9. Bake the cookies in a well pre-heated (pre-heat for at least an hour) 375 degree oven for 9-13 minutes. Baking time will depend on how long the dough chilled, the cookies will brown better (and faster) if the dough sat for at least 24 hours. Rotate the baking sheet once.
10. Do not overbake the cookies, they need to be watched carefully to make sure they don’t get too brown. The taste changes significantly (as with most brown sugar things) if they’re baked too long. I’ve had them take as few as 8 to as many as 14 minutes.
11. Remove from oven, let cool for 5 minutes. Gently separate any cookies stuck together with a knife or spatula, then move to a cooling rack with the spatula. They should cool for at least 10 more minutes. The cookies will break if not properly cooled.
12. Yield is 20-ish, it’s always different for me, since I make the cookies as big as feasible, the bigger the cookie, the better the contrast between crust & crumb.
Title: Chocolate Pound Cake
Ingredients:
- 3 extra finely granulated sugar
- 1 unsalted butter
- 4 eggs
- 3 all-purpose flour
- 2 turbinado sugar
- 1/2 potato starch
- 2 table salt
- 1 baking soda
- 3/4 sour cream
- 1/4 vanilla extract
- 3/4 extra finely granulated sugar
- 1/2 water
- 1 butter
- 1 vanilla extract
- 1/4
- 5
- 1/4
- 2
- 1/2
- 1
Instructions:
1. Cake:
2. Preheat oven to 350F with rack in the center.
3. Cream the sugar and butter together at the low speed of a stand mixer until mixture becomes creamy and light in texture.
4. Add eggs and yolks one at a time, letting each fully incorporate before adding the next.
5. Whisk the dry ingredients togethe in a bol.
6. Combine the wet ingredients. With mixer still on low, alternately add dry and wet ingredients to butter mixture, beginning and ending with dry. (Don't wait for the ingredients to be fully mixed in before adding the next.) Scrape the sides of the bowl to the bottom, then mix on medium speed for 20 seconds.
7. Coat a 15 cup Bundt pan with nonstick-four spray, pour in the batter and smooth the top. (if your pan is smaller, fill 3/4 full and make cupcakes). Bake 55 to 60 minutes until a skewer in the middle comes out with just a few crumbs on it. (Decrease baking time by about 15 minutes for a 10-12 cup pan).
8. Cool cake in the pan for 5 minutes, then invert onto a flat surface and cool to room temperature. Wrap in plastic and store at room temperature for 1 day or freeze up to 1 month.
9. Frosting:
10. Boil sugar and water over medium heat until it reaches 245°F As it cooks, begin the meringue so it is ready at the same time the syrup is ready.
11. Whip whites with a wire wyhisk in a stand mixer on high. Mix until they reach stiff peaks, 1 to 2 minutes. Sprinkle in 1/4 cup sugar; beat to incorporate. Try not to let the meringe sit for mor than a minute or so.
12. Slowly pour the hot sugar syrup into the meringue in a steady stream with the mixer on high.
13. Continue beating the frosting for 10 to 12 minutes, until the outside of the bowl reaches room temperature. The frosting will be thick and glossy white.
14. Beat in butter by tablespoons; this should take about 2 minutes. The butter will deflate the frosting. (If the frosting seperates, then the butter may have been too cool or the bowl too warm. Keep beating and it will eventually come together.).
15. Add in the chocolate and vanilla extract.
16. Split cake in half (parallel to the bottom) and fill and frost. Garnish with colcolate curls, sifted cocoa or sifted powdered sugar. Serve room temperature.
Title: Old-Fashioned Red Candied Apples
Ingredients:
- 2 sugar
- 1 water
- 1/4 cream of tartar
- apple
Instructions:
1. Mix 1st 3 ingredients in saucepan.
2. Put on high heat with candy thermometer positioned in center of fluid level.
3. While it is boiling, thoroughly wash and dry your apples, and spear with the sticks.
4. Boil mixture until reaches hard crack (300ºF), then immediately add red food coloring and stir.
5. Quickly immediately dip the apples, twisting to cover, and set on a greased cookie sheet.
Title: Spiced Cranberry Walnut Cake
Ingredients:
- 3 cake flour
- 2 cake flour
- 1 baking soda
- 1 1/2 baking powder
- 1 ground cardamom
- 1/4 salt
- 1/4 ground ginger
- 1 cinnamon
- 1 1/8 butter
- 1 3/4 sugar
- 2 sugar
- 5 eggs
- 1 vanilla
- 1 walnuts
- 1 sour cream
- 1/2 maple syrup
- 1/2 walnuts
- 1 fresh cranberries
Instructions:
1. Grease and flour a 10 cup bundt pan.
2. Preheat oven to 325 degrees.
3. Sift together te flour, baking powder, baking sodam saktm cardamom, ginger and cinnamon. Set aside.
4. Beat the butter until creamy, then add the sugar and continue to beat until fluffy.
5. Add eggs to the butter mixture, one at a time, beating well after each.
6. Fold in the ground walnuts and and vanilla and mix on low until blended.
7. Place 1/4 cup of the flour mixture in a medium bowl and add cranberries, tossing to coat berries with the flour.
8. Add remaining flour and the sour cream to the butter mixture in three additions, blending just until incorporated after each addition.
9. Fold in chopped walnuts and cranberries (along with any excess flour).
10. Spoon batter into the prepared pan, spreading the batter so that the sides are higher than the center.
11. Bake for 45-50 minutes or until cake begins to pull away from the sides of the pan.
12. Cool in pan for 10 minutes, then turn the cake out onto a wire rack and cool for 1 hour.
13. GLAZE:.
14. In a saucepan over medium heat, bring the maple syrup to a boil and reduce to about 1/4 cup. Brush the syrup generously over the cooled cake.
15. Sprinkle with powdered sugar and decorate with whole walnuts before serving.
Title: Caramel Apple Crisp
Ingredients:
- 1/2 all-purpose flour
- 1 rolled oats
- 3/4 brown sugar
- 1 cinnamon
- 1/2 salt
- 1/2 butter
- 6 margarine
- apples
Instructions:
1. Preheat your oven to 400 degrees Farenhiet (200 degrees Celsius).
2. In a medium sized bowl, combine flour, oats, brown sugar, cinnamon and salt.Mix well.
3. Add butter or margarine to flour mixture and combine with a fork.
4. Place apple slices in a glass 12" x 8" dish.(You could also use a 9"x9", but they will have more "juice").
5. Sprinkle topping over the apples making sure that all areas are covered.
6. Bake in preheated oven for 25 to 30 minutes.
7. Serve warm and enjoy!
8. Optional, you can add your favorite topping:whip cream,vanilla ice cream,etc.
Title: Pecan Caramel Surprise
Ingredients:
- 1 pecans
- 1/3 granulated sugar
- 1 sugar
- 1/2 butter
- 1 vanilla extract
- 1 flour
- 24 confectioners' sugar
- 3/4
Instructions:
1. Using a food processor, grind the pecans and 1 tablespoon granulated sugar for 20 seconds; transfer to a medium bowl.
2. In the food processor, pulse the butter, remaining 1/3 cup granulated sugar and the vanilla until combined, scraping the bowl once or twice. Add the flour and pulse to combine. Stir into the pecan mixture.
3. Position racks in the upper and lower thirds of the oven and preheat to 325°. Line 2 cookie sheets with parchment paper. Roll 1 tablespoon dough into a ball, press a caramel into the center, then roll to enclose the caramel. Repeat with the remaining dough and caramels; place 2 inches apart on the prepared cookie sheets. Bake until lightly colored, about 15 minutes. Let cool for 15 minutes; coat with confectioners' sugar while warm. Coat again just before serving.
Title: Strawberry Muffins
Ingredients:
- 1 2/3 fresh strawberries
- 2/3 granulated sugar
- 1/3 eggs
- 2 all-purpose flour
- 1 1/2 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1/2
Instructions:
1. Heat the oven to 425F.
2. Grease just the bottoms of a 6/12 muffin cup.
3. Slightly smash up the strawberries with a folk in a large bowl.
4. stir in the sugar, oil and the eggs until nice and mixed.
5. stir in the other ingredients until nice and moistened.
6. spoon batter into the muffin cups.
7. then bake for 15-18 minutes or until light golden brown.insert a toothpick through the center if desired and make sure it comes out clean.
8. Then cool for 5 minutes.
9. get a knife and gently loosen the sides of the muffins from the pan if needed.
Title: Snickerdoodle Pinwheels
Ingredients:
- 1/3 sugar
- 1 ground cinnamon
- 1/2 butter
- 1 cream cheese
- 1 sugar
- 1/2 baking powder
- 1 egg
- 1 vanilla
- 2 2/3 all-purpose flour
- 1 butter
Instructions:
1. In a small bowl, combine the 1/3 cup sugar and the cinnamon and set aside.
2. In a large mixing bowl, beat the 1/2 cup butter and cream cheese on medium-high speed for 30 seconds.
3. Add the 1 cup sugar and baking powder.
4. Beat until combined, scraping sides of bowl occasionally.
5. Beat in egg and vanilla.
6. Mix in as much of the flour as you can with the mixer and stir in any remaining flour by hand.
7. Divide dough in half.
8. Between 2 sheets of waxed paper, roll each half of the dough at a time into a 12x8-inch rectangle.
9. Remove top sheet of waxed paper.
10. Brush half of the melted butter over the dough rectangle and sprinkle with 2 tablespoons of the reserved cinnamon-sugar mixture.
11. Starting from a short side, roll up into a spiral, removing waxed paper as you roll.
12. Pinch edges to seal.
13. Roll in the remaining cinnamon-sugar mixture to coat roll.
14. Wrap each roll in plastic wrap and chill about 4 hours or until dough is firm.
15. Using a sharp knife, cut dough into 1/4-inch thick slices.
16. Place slices 1 inch apart on an ungreased cookie sheet.
17. Bake in a 375° F oven for 8 to 10 minutes or until edges are firm.
18. Cool on cookie sheet for 1 minute then transfer cookies to a wire rack to cool.
Title: Southern Pecan Bars
Ingredients:
- 1 all-purpose flour
- 1/4 powdered sugar
- 1/2 unsalted butter
- 1/2 pecans
- 2 eggs
- 3/4 light corn syrup
- 1/3 dark brown sugar
- 2 all-purpose flour
- 1 vanilla extract
- 1/2 salt
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1 pecans
- 1 powdered sugar
- 1/2 vanilla extract
Instructions:
1. Heat oven to 350*. Grease 9" square baking pan. If desired line with foil. Combine 1 cup flour and 1/4 cup powdered sugar in small bowl. With pastry blender cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup pecans. Press evenly into bottom of pan. Bake 15 min or until light golden brown; cool completely on wire rack.
2. Whisk eggs in medium bowl until combined. Whisk in all remaining filling ingredients except pecans. Pour over cooled crust; sprinkle with 1 cup pecans. Bake 25 to 30 min or until puffed and golden brown. Cool in pan on wire rack.
3. Meanwhile, combine 1 cup powdered sugar, 1/2 tsp vanilla and 1 tbsp water in small bowl. If glaze is too thick, add additional water. Drizzle over bars.
Title: Coco, the Burlesque Wonder Cake (Courtesy of Thelovebite.com)
Ingredients:
- 6 unsalted butter
- 1/3 caster sugar
- 2/3 golden syrup
- 1/2 self raising flour
- 1 1/2 baking powder
- 1 light sour cream
- 3/4 eggs
- 2 butter
- 2 sour cream
- 1/2 golden syrup
- 3 confectioners' sugar
- 3 icing sugar
- 1/4 dark semi-sweet chocolate
- 3 dark chocolate
- 1
Instructions:
1. here's how it's done:
2. pre-heat: oven to 400
3. blend: softened butter, cocoa, sugar, flour, baking powder, golden syrup, sour cream and eggs in a food processor until well blended (30 seconds, scrape sides, another 30 seconds)
4. pour: batter into a buttered and floured cake pan (9 inch springform works well).
5. bake for 10 minutes @ 400.
6. reduce oven heat to 350. bake another 30 minutes
7. If cake bounces back when tapped lightly on top, it is done. (It might need another 5 minutes if it doesn't spring)
8. Remove from heat, let cool in pan for 5-10 minutes before turning out.
9. frosting:
10. Blend softened butter, sour cream, golden syrup, melted chocolate, icing/ confectioner's sugar and cocoa in a food processor until whipped (30-40 seconds).
11. Add the extra 10z of choclate pieces and pulse the processor to splinter them into choc chips in the frosting
12. When the cake is almost cool, top it with the frosting.