lumicero/recipes-ing2inst huggingface dataset:
Title: Mini Skillet Blueberry Pie
Ingredients:
- 2 blueberries
- 4 1/2 sugar
- 1/2 all-purpose flour
- 1 cinnamon
- 1 fresh lemon juice
- 1 butter
- 2 egg
- 1
Instructions:
1. In a large bowl, mix together the blueberries, sugar, flour, cinnamon, and lemon juice. When stirring, break up a few of the berries to release some juice. Allow to sit 15-20 minutes.
2. Preheat your oven to 350 degrees F.
3. Cut four circles out of the 2 rolls of pie dough. Each dough circle should be about 1/2 inch larger than the mini skillet you're using as your guide. Reserve excess dough. Place the dough circle into the skillet, being careful not to stretch the dough. With a knife trim off any excess dough.
4. Ball up all of the extra dough and roll it out on a lightly floured surface. Cut out four more circles large enough to cover the top of a mini skillet.
5. Next, evenly divide the blueberry mixture among the skillets. Top each with approximately 1/2 tablespoon of cubed, cold butter.
6. Cover each skillet with a piece of dough. Using your fingers, crimp the edge of dough all the way around to seal. Brush with egg wash and sprinkle lightly with sugar. Place skillets onto a cookie sheet for baking.
7. Bake for 35-40 minutes or until crust is golden and the filling is bubbly. (If the top crust starts to get brown before the inside is hot, cover with aluminum foil.).
Title: Chocolate Ganache Frosting for Chocolate Velvet Cake
Ingredients:
- 1 sour cream
- 2 butter
- 2
Instructions:
1. Preparation. Let sour cream stand at room temperature 1 hour.
2. Microwave chocolate and butter in a 2-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice.
3. Stir in sour cream. Yield 4 cups.
Title: Old Fashioned Chocolate Brownie Cake
Ingredients:
- 1/2 butter
- 1/2 butter flavor shortening
- 1/3 water
- 1 sugar
- 2 flour
- 2 buttermilk
- 1/2 eggs
- 2 vanilla
- 1 baking soda
- 1 salt
- 1/2 butter
- 1/2 buttermilk
- 1/4 powdered sugar
- 6 vanilla
- 2 1/2
- 1
- 3/4
Instructions:
1. CAKE.
2. Preheat oven to 375F; grease and flour a 9x13 pan.
3. In a large microwave-safe bowl, combine butter, shortening, cocoa and water. Heat in microwave to boiling, stirring occasionally.
4. Meanwhile, in mixing bowl, combine sugar and flour.
5. Pour hot mixture over sugar and flour and mix to combine.
6. Add remaining cake ingredients and beat until well blended.
7. Pour into pan and bake for 35-45 minutes or until done (toothpick inserted comes out clean and when shaken, cake seems set).
8. Pour icing on cake immediately after taking it out of oven.
9. ICING.
10. In medium microwave-safe bowl, combine butter, cocoa and buttermilk in bowl and heat in microwave until boiling, stirring to occasionally.
11. Pour hot mixture into mixing bowl and add powdered sugar and vanilla. Beat until smooth.
12. Pour over hot cake right after removing from oven.
13. If using nuts, sprinkle over icing while still soft.
14. NOTE: If you prefer a thinner "brownie height" cake, bake in an 11 x 15 pan at 400°F for 20-25 minutes or until done.
Title: Caramel Flan (For Just a Few)
Ingredients:
- 1 egg
- 2 half-and-half
- 1/2 sugar
- 0.5
- 1/4
Instructions:
1. Preheat oven at 350 degrees.
2. In a medium saucepan heat up sugar until melted. Sugar will brown quickly. Do not burn!
3. Boil water for water bath.
4. Move melted sugar to small mold quickly, it will harden. (I used a 6 inch Danish cookie tin for this). Let cool.
5. Place remaining ingredients in blender (I used a Magic Bullet).
6. Place mold in larger pan and pour in custard filling. Pour water you've boiled into larger pan.
7. Bake for 30 minutes at 350 degrees. Turn up to 400 degrees and bake for another 20 minutes.
8. Let cool for 3 hours and place in refrigerator for another 3 hours.
9. Loosen with knife, invert onto plate, and enjoy!
Title: Aunt Sue's Holiday Chocolate Pecan Neapolitan Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1 egg
- 1 pure vanilla extract
- 2 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 1 pecans
- 4 shortening
- 4
- 1/2
- 4 1/2
- 1/2
- 1 1/2
Instructions:
1. Preheat oven to 350. Line a 9 x 5 x 3 in loaf pan with waxed paper and set aside. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla.
2. In a separate bowl, combine the flour, baking powder and salt. Gradually add to the creamed mixture and mix well.
3. Divide dough into thirds. Add almond extract and red food coloring to one portion; spread evenly into prepared pan. Add green food coloring to second portion; spread evenly over first layer. Add chocolate syrup to third portion; spread evenly over second layer. Cover with foil. Freeze for 4 hours or overnight.
4. Unwrap loaf and cut in half lengthwise. Cut each portion widthwise into 1 inch slices. Place 2 inches apart on ungreased cookie sheets. Bake at 350 for 12-14 minutes or until the edges are lightly browned. Remove to wire racks to cool.
5. In a microwave, melt chocolate chips and shortening; stir until blended and smooth. Dip one end of each cookie into chocolate. Place on wire racks until set.
Title: Gluten Free German Chocolate Cake With Vegan Frosting
Ingredients:
- 3/4 sea salt
- 1/2 baking soda
- 1 eggs
- 1 vanilla extract
- 10
- 1
- 1 1/2
- 1
Instructions:
1. In a small bowl combine flour, cacao, salt and baking soda.
2. In a large bowl using an electric hand mixer, blend eggs, oil, agave nectar and vanilla.
3. Add dry ingredients into large bowl and continue to blend.
4. Oil (2) 9 inch round cake pans and dust with coconut flour.
5. Pour batter into pans and bake at 350° for 35-45 minutes.
6. Remove from oven, allow to cool completely then remove from pans.
7. Frost and serve.
Title: Tar Heel Pie
Ingredients:
- 12 cream cheese
- 1/2 Splenda sugar substitute
- 1/2 fresh strawberries
- 1 frozen blueberries
- 1/3 Splenda sugar substitute
Instructions:
1. Using a electric mixer; mix soft cream cheese and splenda until sweetener is dissolved.
2. In another bowl, whip the cream until stiff peaks form.
3. Gently fold the cream into the cream cheese; blend well.
4. Slice strawberries in half lengthwise and place on the bottom and sides of a 9 inch deep-dish pie plate.
5. Pour cheese mixture over top and chill until firm.
6. GLAZE: Combine in a saucepan and cook over low heat until thickened.
7. Be careful not to break up the berries to much.
8. Cool to room temperature.
9. Spoon over cheese mixture and chill several hours more or overnight.
10. The glaze won't be real thick and it goes down into the cream cheese mixture.
11. It's just as good putting fresh blueberries mixed with somersweet on top without making the glaze.
12. Another version for non-SSer's: Use a baked pie crust and line with banana slices instead of strawberries.
13. The rest of the recipe remains the same.
Title: Grandma's Ginger Snaps
Ingredients:
- 2 flour
- 1 cinnamon
- 1 1/2 ginger
- 2 baking soda
- 1/2 salt
- 3/4 shortening
- 1 white sugar
- 1 egg
- 1 molasses
Instructions:
1. Cream shortening, sugar together then egg.
2. Add molasses, stir.
3. Sift in dry ingredients (Double Spices if you like).
4. Roll into balls.
5. Drop in sugar.
6. Bake in 350 F oven for 10-12 minutes.
7. (no servings specified so I guessed).
Title: Fuzzy Navel Flambe Crepes
Ingredients:
- 3 sugar
- 1/2 orange, zest of
- 2 vanilla ice cream
- 1 nutmeg
- 12
- 2
Instructions:
1. Peaches: Put the peaches in a bowl, pour boiling water over them, and let stand for 30 seconds.
2. Remove them from the hot water and plunge them into a bowl filled with cold water and ice.
3. When the peaches are cool enough to handle, peel the skins using a paring knife.
4. Cut each peach into eighths.
5. In a bowl, combine the peach slices, peach schnapps, sugar, and orange zest. Set aside.
6. Flambé: In a large sauté pan over medium heat, melt the clarified butter.
7. Briefly sauté one crepe at a time, just long enough to heat through.
8. Fold each crepe into quarters and place on a warm serving plate.
9. Add 1/3 of the peaches and sauté for 30 seconds.
10. Carefully add 2 tablespoons of the orange liqueur.
11. Use a very long match to ignite the liqueur. Be Careful!
12. Let the flame extinguish.
13. Ladle peaches over the crepes.
14. Garnish with freshly grated nutmeg.
15. Serve with vanilla ice cream.
Title: Watermelon, Pineapple, and Pecan Salad
Ingredients:
- 1 lime rind
- 2/3 fresh lime juice
- 2 sugar
- 1/4 light rum
- 2 pineapple
- 1 watermelon
- 1/2 pecan halves
- pine nuts
Instructions:
1. In a large bowl, mix the rind, juice, sugar, and rum together.
2. Add pineapple and watermelon.
3. Toss gently to coat.
4. Cover and chill for at least 2 hours.
5. Sprinkle with nuts just before serving.
Title: Nutella Frosted Cupcakes
Ingredients:
- 10 butter
- 3/4 white sugar
- 3 eggs
- 1/2 vanilla essence
- 1 3/4 all-purpose flour
- 1/4 salt
- 2 baking powder
- 12
Instructions:
1. Preheat oven to 325°F Line 12 muffin tins with paper liners.
2. Cream together butter and sugar until light and fluffy,about 2 minutes. Add in eggs one at a time, until fully incorporated. Don’t worry if the batter doesn’t look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
3. Using an ice cream scoop or spoon , fill each muffin liner with batter. They should be 3/4 full, if you’re not using a scoop. Top each cake with 1 heaping teaspoon of Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.
4. Bake for 20 minutes or until a cake tester comes out clean.
5. Remove to a wire rack to cool completely.
Title: Greek Peach and Grilled Green Pepper Salad
Ingredients:
- 4 green bell peppers
- 2 kalamata olives
- 6 cumin seeds
- 12 olive oil
- 2 white wine vinegar
- 1/3 Splenda sugar substitute
- 2 - 2 1/2 white sugar
- 1
Instructions:
1. Heat a nonstick skillet over medium high heat, not smoking. Add cumin seeds and toast until they begin to dance, about 1 minute. Turn off heat and give the seeds a quick press with the back of a wooden spoon. The object here is to help them release flavor, not to actually crush them.
2. Whisk the seeds together with the other dressing ingredients and set aside.
3. Quarter the bell peppers, removing the seeds and pith. Grill for 8 to 10 minutes until the skins are a bit charred and loose from the green flesh.
4. Remove peppers from grill and place in a plastic resealable bag and close. Once the peppers are cool, slip off the skins and cut the peppers into thick (3/8 to 1/2 inch) strips.
5. Halve and pit the peaches. Slice the peaches into eighths (4 slices for each half). If your peaches are smallish, consider sixths.
6. Slice the olives in half. Dice the feta cheese into small cubes.
7. Combine peppers, peaches, feta and olives in a large bowl.
8. Give dressing a final whisk and pour over the salad.
9. Chill for 1 hour before serving.
Title: Ginger-Chai Glazed Bundt Cake
Ingredients:
- 2 1/3 all-purpose flour
- 2 1/2 baking powder
- 1 salt
- 1 unsalted butter
- 1 1/2 sugar
- 4 eggs
- 1 chai concentrate
- 1 1/2 powdered sugar
- 1/2 cinnamon
- 1/2 ginger
- 1 black pepper
- 1 1/2 - 2 1/2 chai concentrate
- 1/2 crystallized ginger
Instructions:
1. Set a rack in the lower third of the oven and preheat to 350°.
2. Prepare a bundt pan by brushing with melted butter and sprinkling with flour, tapping out the excess flour.
3. Sift the flour, baking powder and salt together. Set aside.
4. Cream the butter and sugar till creamy. Add the eggs one at a time, mix thoroughly, stop and scrape as you go to ensure even mixing.
5. Add the flour mixture and chai alternately, beginning and ending with the flour in three parts and the chai in two parts. Mix thoroughly after each addition.
6. Pour the batter into the prepared pan, smooth the top and bake for about 40 – 45 minutes, until the top springs back when pressed gently with a finger. Cool on a rack for about 20 – 30 minutes, depan and cool completely. (Place in freezer at this point to aid in glazing).
7. To make the glaze, sift the powdered sugar with the spices and stir in the chai extract, 1/2 tablespoon at a time, to form a smooth, thick yet pourable glaze. It should be thick and ropy to cling to the cake. Set the cake on a rack over a plate and spoon the glaze in a circular fashion over the cake. Let it fall in place or smooth with an offset spatula, as you like. After a few minutes, spoon the dripped glaze from the plate back over the cake. Press the crystallized ginger onto the glaze as it sets, if using.
Title: Cheater's Carrot Cake
Ingredients:
- 1 carrot
- 1 raisins
- 1/2 eggs
- 1 water
- 2
- 1
Instructions:
1. Preheat oven to 350.
2. Grease and flour 8 or 9 inch souffle pan.
3. Mix carrots, raisins, pineapple, eggs, and water in a bowl.
4. Add the nut package from the nut bread mix if its separate and stir that inches.
5. Stir in nut bread mix.
6. Pour into souffle pan and bake 50-60 minutes or until a toothpick inserted in the center comes out clean.
Title: Amazing Tea Cake
Ingredients:
- 400 black tea
- 1 brown sugar
- 1 self raising flour
- 2 egg
- 1
Instructions:
1. Pour hot tea over fruit.
2. Mix all other ingredients in large bowl.
3. Add fruit and tea.
4. Pour batter into greased, round cake tin.
5. Bake 160 C for 1 1/2 hours.
Title: WHOOPIE PIES - the REAL Deal - Lancaster Co. Recipe
Ingredients:
- 1 brown sugar
- 2 eggs
- 4 flour
- 3 salt
- 1 baking soda
- 2 milk
- 1 vanilla
- 2 flour
- 3 milk
- 3 shortening
- 6 confectioners' sugar
- 3
- 2 1/4
- 5
Instructions:
1. Cream shortening, sugar and eggs.
2. Add vanilla.
3. Add milk alternately with dry ingredients and mix well. Add additional flour if needed to achieve proper consistency. (Note that the batter will also thicken as it stands, so you may wish to let it stand 15-30 minutes before baking. I usually turn my oven on at this point & let batter "rest" until the ovens are hot.).
4. Drop onto greased (or sprayed) cookie sheets.
5. Bake@ 350 for 8 minutes.
6. Cool completely, then place one cookie upside down and coat with filling.
7. Top with another cookie.
8. Wrap in plastic wrap. Serve anytime! These also freeze really well!
9. FILLING: Beat egg whites until stiff (if you're using whites).
10. Add vanilla, flour and milk & beat well.
11. Add shortening and sugar.
12. Whip on high speed for 3-5 minutes.
Title: Kahlua Mousse
Ingredients:
- 1 butter
- 3 powdered sugar
- 1/2 Kahlua
- 3
- 1/4
- 2
- 3
Instructions:
1. Melt chocolate and butter together in a bowl.
2. In large bowl combine powdered sugar, egg yolks, and Kahlua. Blend chocolate mixture into this.
3. In another bowl whip cream until stiff and gently fold into chocolate mixture.
4. Blend well.
5. Beat egg whites until soft peaks form and fold into chocolate cream.
6. Refrigerate over night.
Title: Besan Coconut Burfi
Ingredients:
- 1 1/2 besan
- 1 1/2 sugar
- 1 1/4 ghee
- 1
Instructions:
1. Use good quality besan and ghee. Sieve besan. Heat ghee. Roast besan on low till nice aroma comes. Keep stirring.
2. Now slowly add milk, keep stirring to avoid lumps. Add sugar, coconut. Cook 20 mins on low. Keep stirring very frequently. Taste for sugar. Add more if needed.
3. Grease 1 big plate or thaal. Pour mixture and flatten on top. Sprinkle almonds.
4. Cool and cut into squares or diamonds. This can stay and taste good for 5 to 6 days in fridge. Lasts longer in winters.
Title: Malted-Milk Chocolate Cake
Ingredients:
- 1 all-purpose flour
- 2 butter
- 2 margarine
- 1 vanilla extract
- 5 reduced-fat cream cheese
- 3 powdered sugar
- 3 hot water
- 1/3 vegetable shortening
- 3 eggs
- 1 3/4 all-purpose flour
- 1/2 baking powder
- 2 1/2 salt
- 1/2 nonfat milk
- 2/3
- 1/3
Instructions:
1. Preheat oven to 350°.
2. Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pan); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour. Or use 1 (9 x 13) pan - spray bottom and sides with cooking spray and dust with 1 tablespoon flour.
3. Combine butter, vanilla, and cream cheese in a large bowl; beat at medium-high speed of a mixer 2 minutes. Gradually add sugar, beating at low speed just until smooth. Add hot water; beat just until smooth. Add chocolate; beat just until smooth. Reserve 1-3/4 cups chocolate mixture for frosting; cover and chill 2 hours.
4. Add shortening to remaining chocolate mixture in bowl. Beat at medium speed of a mixer until well-blended (about 1 minute). Add eggs, 1 at a time, beating well after each addition.
5. In a separate bowl, combine 1 3/4 cups flour (lightly spoon 1 3/4 cups flour into dry measuring cups, level with a knife, then add to bowl), malted-milk powder, baking powder, and salt, stirring well with a whisk. Add the flour mixture to the egg mixture alternately with milk, beginning and ending with the flour mixture.
6. Pour batter into prepared pan(s). Sharply tap pan(s) once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper. Cool completely on wire rack.
7. Place 1 cake layer on a plate; spread with 1/2 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake (for 9 X 13 pan spread frosting on top of cake) sprinkle top of cake with chopped malted-milk balls. Chill 1 hour. Store cake loosely covered in refrigerator.
Title: Banana Date Freeze
Ingredients:
- 2 bananas
- 1/4 pitted dates
- 6 firm silken tofu
- 1/4
- 1
Instructions:
1. Peel the bananas, cut them into 1/2" slices, and place them in a bag.
2. Freeze for several hours or up to 2 days.
3. On the morning that you want to serve the dessert, chop the dates finely and place them in the blender.
4. Along with the frozen bananas, silken tofu, orange juice, and rice syrup.
5. Puree until the mixture is smooth and glossy, with bits of date evenly distributed through it.
6. Transfer the mixture to a ceramic or glass bowl and cover it with plastic wrap.
7. Freeze for several hours, then use an ice cream scoop to serve.
8. Use pretty dessert glasses, and garnish each serving with a sprig of mint, if you wish.
Title: Berries on a Cloud
Ingredients:
- 2 strawberries
- 2 icing sugar
- 1 brandy
- 1 Cool Whip
- 6
- 2
Instructions:
1. Combine strawberries, sugar, brandy, orange liqueur.
2. Toast cake slices under broiler.
3. Top cake slices with berries and whipped topping.
Title: Pumpkin Chocolate Chip Cake
Ingredients:
- 8 unsalted butter
- 1 1/4 sugar
- 3 eggs
- 1 canned pumpkin puree
- 1 vanilla
- 1 baking soda
- 1 baking powder
- 1 pumpkin pie spice
- 1/2 salt
- 1 3/4 all-purpose flour
- 1/3 milk
- 1 walnuts
- 1
Instructions:
1. Preheat oven to 350°F Mist an 8-inch square pan with cooking spray and then line with parchment paper. Melt the butter needed for recipe and let cool.
2. Whisk together the cooled butter, sugar, eggs, pumpkin puree and vanilla in a large mixing bowl.
3. Stir in baking soda, baking powder, pumpkin spice and salt.
4. Stir in half of the flour, then milk, then the remaining flour, stirring until just combined (do not overmix).
5. Fold in chocolate chips and walnuts.
6. Scrape batter into pan and smooth top.
7. Bake until firm to the touch and it passes a toothpick test, approximately 50-60 minutes.
8. Let cool in pan on a wire rack for 5 minutes. Invert onto rack and then immediately turn right side up onto another rack to cool completely.
Title: Simple Almond Balls
Ingredients:
- 2 sugar
- 3/4 cold water
- 1/2 vanilla
- 1
Instructions:
1. Boil sugar and cold water until it thickens. Set aside to cool for 1/2 hour, then add 1/2 pound of blanched almonds broken into small pieces, and vanilla. Stir with a wooden spoon until it gets creamy; place on a marble slab or a large dish and knead a few minutes like you would bread; then mold into balls with your hands.
2. To Blanch almonds:
3. Shell them, immerse in boiling water and let stand five minutes; then dip in cold water and the skins can be easily removed.
Title: Nutella Banana Cake in a Jar
Ingredients:
- 18 1/2 banana
- 1/2 Cool Whip
- 1 -2 instant banana pudding mix
- 8
- 3 1/2
- 1/2
Instructions:
1. Banana Cream - Add half and half to a mixing bowl. Turn mixer on low and slowly add the dry pudding mix. Mix until it begins to thicken and then add in the cool whip folding until you reach the consistency you desire. Place in the refrigerator and chill for 30 minutes.
2. Cake - Prepare cake according to package directions and bake either in a small jar or as a cupcake. Make sure to not fill either jar or cupcake liner to full. Bake at 350 degrees for 18-23 minutes.
3. Once cake has cooled core a small section in the middle of the cake (you can use an apple corer to do the job). Make sure you only go about half way down. You will then pipe a small dab of Nutella into the hole in center of the cake. A small amount will do, Nutella is rich and you don’t want to totally over power the cake. Now at this point you can choose how you want to present the cake. You can slice some banana and added it to the top of the cake before topping it off with the cream…Or you can leave the bananas off if you are doing the basic cupcake. Pipe on the banana cream and garnish with a dollop of Nutella or with mini chocolate chips.
Title: Peanut Butter Rudolph Reindeer Cookies
Ingredients:
- 1/2 unsalted butter
- 3/4 peanut butter
- 1/3 granulated sugar
- 1/3 light brown sugar
- 1 egg
- 1 pure vanilla extract
- 1 1/2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 48 maraschino cherries
- 96
Instructions:
1. Heat oven to 375 degrees and place rack in center.
2. Grease two baking sheets.
3. In large mixer bowl, beat together butter, peanut butter, and sugars on medium speed until light, about 2 minutes.
4. Add egg and vanilla extract; beat until combined.
5. Stir in flour, baking soda, and salt until a dough forms.
6. Roll into 1-inch balls and place 1 inch apart on prepared baking sheets.
7. Bake, one sheet at a time, until just set and bottoms are golden, 8-10 minutes.
8. For each cookie, immediately place 1 red M&M or cherry half in center for nose, 2 chocolate chips for eyes, and 2 pretzel pieces on top of cookie for antlers.
9. Transfer cookies on sheets to a wire rack and let cool completely.
Title: Coconut Haystacks
Ingredients:
- 3/4 evaporated milk
- 3/4 brown sugar
- 6 corn syrup
- 3 butter
- 3 coconut
Instructions:
1. In heavy 2 quart saucepan cook and stir over low heat the milk, sugar and corn syrup until the sugar dissolves.
2. Bring to a boil over medium heat, stirring often, until candy reaches soft ball stage. Remove from heat, stir in the butter, stir then add coconut and mix well.
3. Shape into cones about 1 1/2 inches high.
4. Place on waxed paper to cool.
Title: Hershey's Special Dark Picnic Cake
Ingredients:
- 1 butter
- 1/4 margarine
- 1 1/3 boiling water
- 2 1/3 all-purpose flour
- 1 1/4 sugar
- 1/2 sour cream
- 2 eggs
- 2 baking soda
- 1 salt
- 1 vanilla extract
- 1/4 butter
- 1 margarine
- 1 1/2 powdered sugar
- 1/4 milk
- 1/2 vanilla extract
Instructions:
1. Preheat oven to 350°F
2. Grease and flour 9 x 13 baking pan.
3. Combine chocolate chips, butter and water in large mixer bowl; stir with spoon until chocolate is melted and mixture is blended.
4. Gradually add flour, sugar, sour cream, eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth.
5. Pour batter into prepared pan.
6. Bake 35 to 40 minutes or until wooden pick inserted in center of cake comes out clean.
7. Cool completely in pan on wire rack.
8. For Frosting:.
9. Place butter and chocolate chips in medium microwave-safe bowl. Microwave on high 1 minute; stir.
10. If necessary, microwave on high for 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
11. Gradually beat in powdered sugar, milk and vanilla, beating until smooth.
12. If necessary, refrigerate 5 to 10 minutes or until of desired spreading consistency.
13. For a stronger chocolate flavored cake, decrease flour to 2 cups and add 1/3 cup HERSHEY'S Cocoa.