lumicero/recipes-ing2inst huggingface dataset:
Title: Olive Oil Pound Cake
Ingredients:
- 3 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 4 eggs
- 1 1/4 sugar
- 2 lemon zest
- 1 1/2 olive oil
- 2/3 brandy
- 1/3 apple
- 1/3 walnuts
- 1 sugar
- 1 water
- 1/4 apples
- 4 apple cider
- 1/2 calvados
- 1/2
Instructions:
1. Preheat the oven to 325 degrees and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with nonstick cooking spray.
2. Make the cake: In a medium bowl, whisk the flour with the baking powder and salt and set aside. In a large bowl, whisk the eggs with the sugar until combined; add the lemon zest, olive oil, milk, brandy and orange juice and whisk again until combined. Add the dry ingredients to the wet ingredients and whisk until combined.
3. Transfer the batter to the prepared baking pan. Bake the cake, turning halfway through, until golden brown and a toothpick inserted into the middle comes out clean, about 1 hour 15 minutes. Let the cake cool on a rack for 30 minutes, then run a knife around the edge of the loaf and invert it onto the rack and let cool completely.
4. While the cake cools, make the apples: In a medium skillet, cook the sugar and water over medium heat, swirling the pan (do not stir the sugar and water with a spoon), until dark amber, about 8 minutes. Fold the apples into the caramelized sugar. Add the cider and Calvados and cook over medium heat until the apples are tender and translucent, about 8 minutes.
5. Cut the loaf into 8 slices and divide among 8 plates. Garnish with the glazed apples and walnuts and serve immediately.
Title: Peachy Enchiladas
Ingredients:
- 2/3 granulated sugar
- 2/3 brown sugar
- 3/4 water
- 1/4 butter
- 1 flour tortillas
- 1 vanilla ice cream
- 36 mint sprig
Instructions:
1. For the sauce: In a medium saucepan combine granulated sugar, brown sugar, water, and butter. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat and stir in almond extract.
2. Meanwhile, spoon pie filling over half of each tortilla. Roll up and place seam sides down in a 2-quart rectangular baking dish. Pour sauce over assembled enchiladas and let stand at room temperature for 45 to 60 minutes.
3. Bake in a 350ºF oven for 25 minutes. Serve each enchilada with sauce in a shallow dessert bowl topped with a scoop of ice cream and a fresh mint sprig.
Title: Zucchini Almond Cake
Ingredients:
- 3 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 4 eggs
- 3 granulated sugar
- 1 1/4 zucchini
- 1 icing sugar
- 3 milk
- 1
- 1 1/2
- 2
- 1/4
Instructions:
1. Preheat the oven to 350 F (180 C).
2. Grease and flour a 10-inch (3 L) tube pan. (I often use a bunt pan / ring mould instead).
3. Sift together: the flour, baking powder, baking soda, and salt.
4. In a large bowl, beat the eggs with an electric mixer until thick and light-coloured. Gradually add the sugar, 1/4 cup at a time, beating well after each addition. Stir in the oil and almond extract. Blend in the dry ingredients, mixing until smooth. Stir in the zucchini and ground almonds.
5. Pour the batter into the prepared pan and bake in a 350 F (180 C) oven for 1 hour and 15 minutes, or until a tester inserted into the centre comes out clean.
6. Cool the cake in the pan on a rack for 15 minutes. Remove the cake from the pan and cool it completely on a rack.
7. For the glaze, combine the icing sugar, milk, and almond extract together in a small bowl, stirring until smooth. Spread over the top of the cooled cake, letting the icing run down the sides. Sprinkle the sliced almonds overtop.
Title: Apple & Ginger Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 ground ginger
- 1 baking powder
- 1/2 salt
- 1/4 candied ginger
- 1/4 apple
- 1 1/4 granulated sugar
- 1/3 canola oil
- 3/4 nonfat yogurt
- 3/4 soymilk
Instructions:
1. Preheat oven to 350 and line pan with paper liners.
2. Sift together the flour, ground ginger, baking powder and salt into a small bowl. Stir in the candied ginger and apples.
3. In a large bowl, whisk together the sugar, oil and yogurt until there are no lumps. Alternately beat in flour mixture and soy milk, making three additions of flour mixture and two of milk. Beat until smooth.
4. Scoop batter into pan and bake 22-26 minutes or until golden brown and top springs back when lightly touched. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely.
Title: Cherry Treat
Ingredients:
- 1/2 butter
- 3/4 margarine
- 3/4 all-purpose flour
- 1 rolled oats
- 1 sweetened condensed milk
- 1 sour cream
- 1 cherry pie filling
- 1/2 lemon juice
- 1/2 walnuts
- pecans
Instructions:
1. CRUST: Melt butter in medium size saucepan. Stir in flour and rolled oats. Pack into ungreased 9 x 13 inch pan.
2. FILLING: Mix condensed milk and sour cream in bowl. Pour over crust.
3. Stir pie filling, lemon juice and almond flavoring together in another bowl. Spoon small dabs of pie filling here and there over top of sour cream layer.
4. Sprinkle with nuts. Bake in 350°F oven for 35 to 45 minutes. Cuts into 15 pieces.
5. NOTE: Sweetened condensed milk in 14 oz. can may also be used.
6. Company’s Coming Lunches.
Title: Cranberry Apple Casserole/Crisp
Ingredients:
- 3 apples
- 2 fresh cranberries
- 1/2 flour
- 2 flour
- 1 sugar
- 3 quick-cooking oatmeal
- 3/4 pecans
- 1/2 brown sugar
- 1/2 butter
Instructions:
1. Preheat the oven to 350 degrees.
2. Mix the apples and the cranberries with 2 tbsp.
3. flour until coated.
4. Add 1 cup sugar and mix well.
5. Put it all in a 2 qt.
6. casserole.
7. Mix the oatmeal, rest of the flour, pecans, brown sugar, and melted butter together.
8. Spoon it over the fruit.
9. Bake uncovered at 350 for 45 minutes.
Title: Easy Chocolate Banana Split Pie
Ingredients:
- 2 bananas
- 1 vanilla ice cream
- 1 frozen non-dairy topping
- 1 chocolate chips
- 1/2 maraschino cherries
- 1/3
- 1/4
- 8
Instructions:
1. Place sliced banananas into crust.
2. Spread ice cream over bananas.
3. Freeze pie until firm.
4. Let stand at room temperature for 15 minutes or so before cutting.
5. Serve with toppings.
Title: Blueberry Almond Crunch Pie
Ingredients:
- 3 flour
- 2 butter
- 1 water
- 2 blueberries
- 1 lemon
- 1 vanilla bean
- 5 sugar
- 1/2 butter
- 1/4 flour
- 1/8 brown sugar
- 1/4
Instructions:
1. For the Crust:
2. Mix together ingredients until dough consistency.
3. Roll out and blind bake in 325-degree F oven for 17-20 minutes.
4. For the Filling:
5. Mix together ingredients.
6. For the Topping:
7. Mix together ingredients.
8. To Assemble:
9. Add filling and topping to baked crust. Bake at 325-degrees F for 35 minutes.
Title: White-Chocolate Cherry Shortbread
Ingredients:
- 1/2 maraschino cherry
- 2 1/2 all-purpose flour
- 1/2 sugar
- 1 butter
- 12 white chocolate baking squares
- 1/2 shortening
- 2
Instructions:
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Title: Rainforest Cookies
Ingredients:
- 3/4 sugar
- 1/2 crushed pineapple with juice
- 1 vanilla
- 1 all-purpose flour
- 1 3/4 baking powder
- 1 sweetened flaked coconut
- 1
- 3/4
Instructions:
1. Heat oven to 350°F Combine sugar and Soft Baking Butter with Canola Oil in large bowl.
2. Beat at medium speed until creamy.
3. Add pineapple and vanilla; continue beating until well mixed.
4. Reduce speed to low; add flour and baking powder.
5. Beat until well mixed.
6. Stir in nuts and 1/4 cup coconut by hand.
7. Shape dough into 1-inch balls; dip top of each cookie into remaining coconut.
8. Place 2 inches apart onto ungreased cookie sheets.
9. Bake in oven 12-15 minutes or until set.
Title: Amaretto Cookies
Ingredients:
- 1/2 sugar
- 4 powdered sugar
- 3/4
- 2
- 1
Instructions:
1. Combine almonds, oil, sugars, and lightly beaten egg whites in medium bowl.
2. Knead mixture until dough is firm.
3. Moisten hands and form dough into 1" balls.
4. Place balls on parchment covered baking sheet and bake at 250* for about 60 minutes, on bottom rack in oven.
5. Place cookies on cooling rack and dust with powdered sugar while still warm.
Title: Pinwheels and Checkerboard Cookies
Ingredients:
- 1 1/4 butter
- 1 brown sugar
- 1/2 sugar
- 2 eggs
- 1/4 vanilla extract
- 4 all-purpose flour
- 1 baking powder
- 1 salt
- 1/4 baking soda
- 1
Instructions:
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well.
2. Divide dough into fourths. Tint one portion red and one portion green. Stir chocolate into another portion. Wrap chocolate and plain portions in plastic wrap; chill for 1 hour or until easy to handle.
3. For pinwheel cookies, divide red and green portions in half. Roll out each portion between waxed paper into a 9-in. x 6-in. rectangle. Refrigerate for 30 minutes.
4. Remove waxed paper. Place one green rectangle over a red rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic wrap. Repeat. Chill for 2 hours or until firm.
5. For checkerboard cookies, divide plain and chocolate portions in half. Roll out each portion between waxed paper into a 6-in. x 4-in. rectangle. Cut each rectangle lengthwise into eight 1/2-in. strips.
6. Stack the strips in groups of four, alternating plain and chocolate strips and forming eight separate stacks. Form a four-stack block by alternating chocolate-topped and plain-topped stacks. Repeat. Press together gently. Wrap in plastic. Chill for at least 2 hours.
7. Unwrap and cut pinwheel and checkerboard dough into 1/4-in. slices. Place 1 inches apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until set. Remove to wire racks to cool. Yield: 6 dozen pinwheel and 4 dozen checkerboard cookies.
Title: Mandelbread/Biscotti
Ingredients:
- 1/4 butter
- 1 sugar
- 3 eggs
- 1/2 flour
- 3 1/2 baking powder
- 2 1/2 vanilla
- 1 white raisins
- 1/2 walnuts
- 1/2 maraschino cherry
- 1/4 sugar
- 1
Instructions:
1. Mix the butter and sugar together.
2. Add remaining ingredients in order given.
3. This will be a sticky dough.
4. On lightly greased baking sheet, using a spoon, make three (3) long loaves.
5. With back of spoon smooth together and flatten somewhat.
6. Sprinkle wth sugar.
7. Bake at 350 degrees for 35 minutes till lightly browned or till toothpick comes out clean.
8. Cool.
9. Cut on the diagonal.
10. NOTE: For mandelbread- leave as is.
11. For Biscotti- after cutting, place on baking sheet (cut side down) and return to oven for approximately 5 minutes per side till lightly browned and crispy.
Title: Never Fail Pie Crust
Ingredients:
- 1/4 milk
- 2 vinegar
- 2 1/4 flour
- 1 Crisco shortening
- 1 salt
Instructions:
1. Mix milk and vinegar together, and set aside.
2. Mix flour and salt.
3. Cut in shortening with fork.
4. Add milk and vinegar.
Title: Chocolate Mint Brownies
Ingredients:
- 1 reduced-fat cream cheese
- 3/4 margarine
- 3 confectioners' sugar
- 3 water
- 2
- 5 -6
- 1
Instructions:
1. preheat the oven to 350 degrees.coat a 13 by 9 by 2 inch baking pan with nonstick cooking spray.
2. prepare the brownie mix according to package directions,adding 1/4 teaspoon of the peppermint extract. pour the batter into the prepared pan.
3. bake the mix according to the package directions. do not overbake.
4. remove from the oven & cool completly to room temperature.
5. in a mixing bowl,beat together the cream cheese, 1 tablespoon margarine, the confectioners' sugar & 1/2 teaspoon peppermint extract until smooth. add the food coloring whil mixing.spread on the baked brownie layer.
6. in a small bowlo, mix together the remaining 2 tablespoons margarine, cocoa & water.
7. spread the mixture carefully over the cream cheese layer & cool. cut into squares.
Title: Sprite Zero Cupcakes
Ingredients:
- 18 1/4
- 2
- 10
Instructions:
1. Preheat oven to 350 degrees.
2. Prepare muffin tins. I always spray the liners with a little PAM.
3. Mix all 3 ingredients with a mixer for 5 minutes or until mixed.
4. Bake for 20 minutes or until done.
Title: Almond Butter Honey Nut O's Bars
Ingredients:
- 3 sugar
- 1/2 honey
- 1/2 almond butter
- 2/3 chocolate chips
- 4
Instructions:
1. Measure cereal into a large mixing bowl. In a small saucepan heat sugar and honey just until sugar is dissolved. Remove from heat and stir in the almond butter. Pour over cereal and stir to combine. Press into an 8" square dish. Allow to cool.
2. In a double boiler, melt the chocolate. Drizzle over the top of the bars. Allow to set. Cut into 2" squares.
Title: Katie's Kahlua Dip
Ingredients:
- 1 Cool Whip
- 1 cream cheese
- 8 Kahlua
- 1/3 chocolate graham crackers
Instructions:
1. Be sure that the Cool Whip is completely thawed and the cream cheese is softened at room temperature.
2. Combine Cool Whip, cream cheese, mini chocolate chips and kahlua in a bowl.
3. Store in refrigerator overnight or for at least 3 hours (it tastes better the longer it sits).
4. Serve with chocolate graham crackers (broken up) or chocolate graham cracker sticks.
Title: Triple Gingers Lovers' Biscotti
Ingredients:
- 3/4 butter
- 1/2 dark brown sugar
- 1/4 molasses
- 2 eggs
- 2 flour
- 2 1/4 ground ginger
- 2 baking powder
- 1 1/2 salt
- 1/4 crystallized ginger
- 2
- 2/3
Instructions:
1. Place almonds in a shallow pan and bake in a 350 degree oven for 8 to 10 minutes,or until golden brown; let cool, chop nuts.
2. In a mixing bowl cream butter and sugar until light and fluffy(I use my mixer); Beat in molasses and the eggs.
3. In a nother bowl combine flour, ground ginger, baking powder, salt: ADD to creamed mixture, mixing until blended.
4. Stir in fresh ginger and crystallized ginger; fold in nuts.
5. Divide dough in half; place on ungreased baking sheet and form into two logs about 1/2 inch thick, 1 1/2 inch wide and 14 inched long.spacing them at least 2 inches apart.
6. Bake in the middle of a preheated 325 degree oven for 25 minutes or until light golden brown.
7. Transfer from baking sheet to a rack;let cool 5 minutes; place on a cutting board, with a sharp serratrd knife slice diagonally at a 45 degree angle about 1/2 inch thick.
8. Lay the slices flat on the baking sheet and return to oven for 10 minutes, turning over once to dry slightly: let cool on rack and store in tightly covered container.
Title: Pumpkin Spice Latte Cupcakes
Ingredients:
- 2 2/3 all-purpose flour
- 3 baking soda
- 2 baking powder
- 2 ground cinnamon
- 1 nutmeg
- 1/8 ground cloves
- 1/8 salt
- 1 pumpkin puree
- 1 sugar
- 1 brown sugar
- 1 canola oil
- 1 eggs
- 4 coffee
- 1/2 ground cinnamon
Instructions:
1. To make the cupcakes, preheat the oven to 350°F
2. Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside.
3. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
4. Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.
5. To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners’ sugar gradually. Whip until stiff peaks form, being careful not to over-beat.
6. Frost the tops of the cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.
Title: Angel Strawberry Bavarian
Ingredients:
- 1 frozen sweetened strawberries
- 1 strawberry gelatin
- 1 boiling water
- 1 confectioners' sugar
- 2 1/2 vanilla extract
- 2 1/2 fresh strawberries
- 3/4 mint leaf
- 4
Instructions:
1. Preheat oven to 375°F.
2. Prepare, bake and cool cake as directed on package. Cut cake into 1-inch cubes. Drain thawed strawberries, reserving juice.
3. Combine gelatin and boiling water in small bowl. Stir until gelatin is dissolved. Add enough water to strawberry juice to measure 1 cup; stir into gelatin. Refrigerate until gelatin is slightly thickened. Beat gelatin until foamy.
4. Beat 1 cup whipping cream until stiff peaks form in large bowl. Fold into gelatin along with strawberries.
5. Alternate layers of cake cubes and strawberry mixture into 10-inch tube pan. Press lightly. Cover. Refrigerate overnight.
6. Unmold cake onto serving plate. Beat remaining 1-1/2 cups whipping cream, sugar and vanilla extract until stiff peaks form. Frost sides and top of cake. Refrigerate until ready to serve. Garnish with fresh strawberries and mint leaves.
Title: Eat This Dirt Cake
Ingredients:
- 6 chocolate pudding mix
- 4 milk
- 14 cream cheese
- 8 Cool Whip
- 12
- 18
Instructions:
1. Make chocolate pudding according to box and place in fridge.
2. Chop up all Oreos in food processor.
3. Cover bottom of 9x13 glass pan with a thin layer of Oreos.
4. Beat condensed milk, Cool-Whip, and cream cheese in a large bowl until well mixed.
5. Cover bottom layer of oreos with chocolate pudding.
6. Layer cream mix.
7. Layer remaining Oreos on top.
8. Refridgerate for 20 minute.
9. Eat it up!
Title: Fancy Fudge Dessert
Ingredients:
- 2 unsalted butter
- 1/2 sugar
- 1 vanilla extract
- 1 eggs
- 2 flour
- 1/2 heavy whipping cream
- 1/4 chocolate
- 1
Instructions:
1. Preheat oven to 300°F.
2. Press a sheet of foil into a 9-inch pie pan; spray with cooking spray thoroughly.
3. Melt the chocolate with butter over low heat; remove from heat and stir in sugar and vanilla.
4. Quickly stir in beaten eggs.
5. Sift flour over batter and blend in; do not overmix.
6. Pour into prepared pan.
7. Bake in the center of the oven for 25-30 minutes, or until a toothpick inserted in center of pie comes out clean.
8. Do not overbake.
9. Cool on a wire rack.
10. Turn out onto serving plate; peel off foil.
11. Melt jam in microwave by cooking on high for 20-30 seconds and stirring until completely melted.
12. Pour over cooled pie, spreading to cover top completely.
13. Refrigerate to set jam while preparing whipped topping.
14. Whip cream until stiff.
15. Spread or pipe over pie within a couple of hours of serving.
16. Sprinkle grated semi-sweet chocolate over top.
17. Serve chilled.
18. This is very rich, so I don't add any sugar to the cream and serve it in very small slices.
19. When fresh raspberries are in season, I decorate the top with berries, pipe a little of the whipped cream around the edge and serve the additional whipped cream on the side.
20. In winter I sometimes puree defrosted frozen berries and serve it on the side.
Title: Paula Deen's Root Beer Float Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 1 1/4 confectioners' sugar
- 1/2
- 4
- 2
- 3
Instructions:
1. Preheat oven to 350°F
2. Grease and flour a 10-inch fluted cake pan.
3. In a large bowl,combine cake mix, pudding mix, root beer, vegetable oil and eggs.
4. Beat at medium speed with an electric mixer until smooth.
5. Spoon batter into prepared pan, and bake for 45 minutes, or until a wooden pick inserted in the center comes out clean.
6. Let cool in pan for 10 minutes.
7. Remove from pan and let cool completely on a wire rack.
8. Spoon glaze over cooled cake.
Title: Walnut, Date, Banana and Honey Cake
Ingredients:
- 225 self raising flour
- 1/2 cinnamon
- 175 butter
- 100 brown sugar
- 3 honey
- 2 eggs
- 2 bananas
- 100 dates
- 50 walnut pieces
Instructions:
1. preheat oven to 160°C Line a 2 lb loaf tin with baking paper ang then grease.
2. Tip the flour, cinnamon, butter, sugar, eggs, mashed bananas , chopped dates and 2 tbsp of honey in a processor. beat the mixture for 2 - 3 minutes, until well blended.
3. Spoon into prepared tin and level the top. Scatter the walnut pieces over the top.
4. bake 1 hour until it feels firm when pressed gently. if not bake a further 10 minutes.
5. cool for 15 minutes then lift out of pan. Drizzle the honey on top.
6. when cold cut into thick slices.
Title: Black Russian Bundt Cake
Ingredients:
- 1 sugar
- 1/2 instant chocolate pudding mix
- 1 eggs
- 1 vodka
- 4 Kahlua
- 1/4 water
- 1/4 powdered sugar
- 3/4 Kahlua
- 1/2
- 1/4
Instructions:
1. Grease and flour 12-cup Bundt pan.
2. Preheat oven to 350 degrees.
3. In large bowl, combine cake mix, sugar, pudding mix, oil, eggs, vodka, Kahlua and water.
4. Mix at low speed for 1 minute.
5. Beat 4 minutes more at medium speed.
6. Pour into pan.
7. Bake until toothpick inserted in center comes out dry, 60 to 70 minutes.
8. Let cake cool in pan for 10 minutes then take out of pan.
9. Meanwhile, prepare glaze by mixing powdered sugar with 1/4 cup Kahlua.
10. Put cake on wire rack or cake plate.
11. Poke holes in cake with fork and slowly pour glaze over cake.
Title: The Best Mahogany Cake With Sour Cream Chocolate Frosting
Ingredients:
- 3/4 butter
- 2 margarine
- 7 brown sugar
- 1/2 boiling water
- 4 eggs
- 3/4 baking soda
- 1/2 buttermilk
- 3 all-purpose flour
- 1 baking powder
- 1 vanilla extract
- 2 butter
- 3/4 margarine
- 2 brown sugar
- 2 milk
- 1/4 milk
- 3 butter
- 2 margarine
- 1/2 powdered sugar
- 2 sour cream
- vanilla extract
Instructions:
1. For cake, combine butter, sugar, chocolate, and boiling water in a large mixing bowl; beat well.
2. Add eggs, one at a time, beating well after each addition.
3. Dissolve soda in buttermilk; set aside.
4. Combine flour and baking powder; add to chocolate mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix well after each addition.
5. Stir in the vanilla.
6. Pour batter into 2 greased and floured 9 inch round cake pans.
7. Bake at 325 degrees for 35 minutes or until a toothpick comes out clean.
8. Cool in pans 10 minutes; remove the layers from pans, and let cool completely.
9. For the filling, combine all ingredients in a small saucepan; cook over medium heat until mixture reaches soft ball stage (240 degrees).
10. Remove from heat, and beat until spreading consistency.
11. For the frosting, combine all ingredients, beating until smooth.
12. Spread the filling between layers, spread top and sides of the cooled cake with the sour cream chocolate frosting.