lumicero/recipes-ing2inst huggingface dataset:
Title: Old Fashioned Applesauce Cake
Ingredients:
- 2/3 shortening
- 1 1/4 granulated sugar
- 1 brown sugar
- 3 eggs
- 1 3/4 unsweetened applesauce
- 1/2 water
- 3 flour
- 1/3 baking powder
- 1 dates
- 1 raisins
- 1 3/4 walnuts
- 1/4 salt
- 3/4 nutmeg
- 1/2 allspice
- 1 1/4 clove
- 1 3/4 cinnamon
- 1 baking soda
- 1/4 brown sugar
- 3 milk
- 1 butter
- 1 1/2 - 2 vanilla
- confectioners' sugar
Instructions:
1. Cream shortening, sugar, and eggs; add applesauce and mix well.
2. Stir dry ingredients into mixture, alternating with water.
3. Blend fruit and nuts into batter.
4. Pour into greased and floured 9"x13" pan.
5. Bake at 350 degrees for 55 to 60 minutes.
6. Cool in pan and frost.
7. Make frosting: Combine brown sugar, 1/4 cup milk and 3 tablespoons butter in top of double boiler.
8. Cook rapidly for about 3 minutes, stirring.
9. Cool to luke warm and add 1 teaspoon vanilla.
10. Beat in confectioner's sugar to right consistency.
Title: Marmalade Cupcakes
Ingredients:
- 2 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 butter
- 1 margarine
- 3 granulated sugar
- 1 eggs
- 1/2 orange marmalade
- buttermilk
Instructions:
1. Preheat the oven to 350 degrees.
2. Line 18 muffin cups with cupcake papers.
3. In a medium bowl, stir together flour, baking powder, baking soda and salt.
4. Set aside.
5. In a large bowl, with the mixer at medium speed, beat butter and sugar until light and creamy, about 5 minutes.
6. Add eggs, 1 at a time, beating well after each addition.
7. Beat in marmalade.
8. Reduce speed to low; add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
9. Beat just until combined.
10. Pour batter evenly into prepared cups, filling each about 2/3 full.
11. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
12. Place pans on wire racks; let cool 10 minutes, then remove cupcakes from pans and let cool completely on wire racks.
13. Frost as desired.
Title: Lomousin Cherry Pudding Cake
Ingredients:
- 2 fresh cherries
- 2 cognac
- 2 brandy
- 1 sugar
- 1/3 milk
- 3 sugar
- 2 eggs
- 1/2 vanilla
- 1/8 salt
- 1 flour
- powdered sugar
Instructions:
1. Place cherries in small bowl.
2. Pour brandy over them.
3. Sit in 2 T sugar.
4. Set aside.
5. In blender container, place remaining ingredients, except powdered sugar in order listed.
6. Blend on high 1 minute, or beat all ingredients to form a smooth batter.
7. Pour 1/4 of batter into 9" pie pan 2" deep
8. Place in 350 oven for about 2 minutes, until batter is set.
9. Place cherries on top of batter.
10. Add any cherry juice and remaining batter.
11. Return to oven.
12. Continue to bake for 45 minutes, until a knife inserted in center can be withdrawn clean.
13. Sprinkle cake generously with powdered sugar.
14. Serve cake warm.
Title: Gerry's Carrot Cake
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1 salt
- 2 ground cinnamon
- 1 3/4 white sugar
- 1 eggs
- 4 vanilla extract
- 1 carrots
- 2 flaked coconut
- 1 walnuts
- 1 crushed pineapple
- 1 cream cheese
- 12 butter
- 3/4 powdered sugar
- 3 ground walnuts
- 2
Instructions:
1. Preheat oven to 300 degrees. I put parchment paper on the bottom of the pan.
2. Mix together flour, baking soda, baking powder, salt, sugar and cinnamon, make a well in the center and add eggs, oil and vanilla.
3. Stir in carrots, coconut, walnuts and pineapple. Pour into a 9x13 inch pan and bake for 1 hour at 300 degrees and for 10 minutes at 350 degrees, (60 minutes at 300 degrees for 2 - 9 inch round pans).
4. Allow to cool before frosting the cake.
5. To make frosting; cream the butter and cream cheese until smooth; add the powdered sugar and beat until creamy. Sprinkle ground walnuts on top.
6. Keep refrigerated. Freezes very well, as a full cake or cut into pieces.
Title: Souffléd Oranges
Ingredients:
- 6 oranges
- 6 sugar
- 6 Grand Marnier
- 6 heavy cream
- 8
Instructions:
1. Slice the tops off the oranges and scoop out all of the insides. Combine the egg yolks and sugar in a bowl and beat until smooth.
2. Stir in the Grand Marnier. Fold in the whipped cream.
3. Fill the orange shells with the cream mixture and freeze overnight (or longer).
4. Remove from the freezer 15-20 minutes before serving. Garnish with leaves.
Title: Caramel Apple Cake With Caramel Topping
Ingredients:
- 2 1/2 sugar
- 3 eggs
- 1 1/2 all-purpose flour
- 3 baking soda
- 1 1/2 vanilla
- 2 english walnuts
- 1 mcintosh apples
- 2 1/2 cinnamon
- 2 butter
- 3/4 brown sugar
- 2 milk
- 1/4
Instructions:
1. For Cake: Preheat oven to 350°. Cream sugar, eggs & oil. Add flour; mix till well blended. Add vanilla, nuts, and apples.
2. Spread into lightly greased 9x13-inch pan.
3. Bake 45 to 60 minutes till pick comes out clean.
4. Remove from oven and punch holes in top of cake and pour topping over all. Enjoy.
5. Topping: Heat all together over medium heat. Bring to boil, stirring constantly. Let boil about 5 minutes; remove from range and pour over warm cake.
Title: Best Ever Yummy Carrot Cake!!!! (With Cream Cheese Frosting)
Ingredients:
- 4 all-purpose flour
- 3 1/2 granulated sugar
- 1 1/2 baking soda
- 2 baking powder
- 2 salt
- 2 ground cinnamon
- 2 eggs
- 6 vanilla extract
- 2 carrots
- 4 sweetened coconut
- 1 1/2 walnuts
- 1 crushed pineapple
- 1 raisins
- 2 cream cheese
- 20 butter
- 5/8 powdered sugar
- 7 1/2 vanilla extract
- 3 powdered sugar
Instructions:
1. Preheat oven to 350 degrees F (If using a commercial convection oven, set it for 325 degrees on high fan).
2. FOR THE CAKE:
3. Grease & flour four 12" round pans.
4. Whisk first six ingredients in a large bowl until combined(flour, granulated sugar, baking soda, baking powder, salt & cinnamon).
5. In a separate smaller bowl, lightly beat oil, eggs & vanilla until combined.
6. Add the wet mixture to the dry mixture until just combined.
7. Carefully stir in the carrots, coconut, walnuts, pineapple & raisins until everything is evenly dispersed.
8. Pour the batter into your greased & floured pans.
9. Bake in the oven, turning half way through, until a toothpick comes out clean. When you lightly push on the cake it should spring back if it is done. (It takes about 25-30 minutes in a convection oven, but will probably take longer in a household oven).
10. Cool the cake on cooling racks until it is room temperature. I cool mine in the fridge to speed things up -- but either way will work.
11. FOR THE CREAM CHEESE FROSTING:
12. While the cake is baking & cooling you can make your frosting.
13. Beat cream cheese & softened butter in your mixer until it is light & fluffy.
14. With your mixer on low, slowly add the powdered sugar a little at a time so it doesn't fly out everywhere.
15. Continue beating until the frosting is smooth.
16. Add the vanilla to the frosting & continue to mix until combined.
17. This frosting should be a thick fluffy consistency so you can spread it easily but it won't run.
18. If you want a thinner frosting add less powdered sugar, if you want it thicker add more powdered sugar.
19. TO ASSEMBLE CAKE:
20. When the cakes are cool, put a dollop of frosting on each one & spread around so there is an evenly covered layer (about 1/4" - 1/2" thick).
21. If you put too much frosting it will squish out from the weight of the stacked cakes.
22. Spread the remainder of the frosting on the sides of the cake.
23. FOR THE CARROT DECORATIONS:
24. Take two small bowls of frosting.
25. To one add green food coloring until you get a nice "carrot stem green" color.
26. To the other bowl add red + yellow food coloring to make a nice "carrot orange" color.
27. Add extra powdered sugar to each to make the frosting very thick. Then use a pastry bag to pipe little carrots with green stems on the top of the cake.
28. You can use a zip-top bag with a tiny hole cut in the corner to pipe out the frosting carrots if you don't have a pastry bag.
Title: Helen's Coconut Cake
Ingredients:
- 1 butter
- 2 flour
- 2 baking powder
- 2 salt
- 1/4 eggs
- 4 sugar
- 2 vanilla extract
- 2 butter
- 6 dark brown sugar
- 2/3 vanilla extract
- 1
Instructions:
1. (Shredded coconut sometimes called southern style gives the cake a crunchier texture, but flaked coconut can be used if necessary. Look for canned coconut which is more moist than the bagged coconut, it's fine if it is sweetened.) Heat oven to 350°F, butter and flour a 9x13" baking pan.
2. Heat milk and butter to scalding (do not boil), set aside.
3. Combine the flour baking powder and salt, mix well.
4. Beat eggs, add sugar beating all the while until they are thick& foamy.
5. Gradually add hot milk, then the vanilla beating all the while.
6. At slow speed beat in the flour, beat til smooth and combined.
7. Pour into the prepared pan.
8. Bake at 350°F for approx 30 minutes (test after 25 minutes with a toothpick).
9. Cake is done when the toothpick comes out clean.
10. Cool the cake slightly in the pan.
11. PREPARE THE TOPPING: Melt butter in a saucepan, stir in the brown sugar, add coconut& vanilla.
12. Spread the topping over the cake (do it evenly reaching right to the corners).
13. Turn oven to broil and place cake 6" from the heat.
14. Broil until bubbling and dark brown, turning if necessary to ensure even coloring.
15. The topping should be beyond golden but be very careful it can burn in an instant if you are not watching it.
16. Cool to room temp, cut into squares and serve.
Title: Chocolate Cake from 'cook Yourself Thin'
Ingredients:
- 3/4 all-purpose flour
- 3/4 sugar
- 1/2 cocoa powder
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 warm water
- 1/2 low-fat buttermilk
- 1 egg
- 2 canola oil
- 1 pure vanilla extract
- 2 bittersweet chocolate
- 1/4 heavy cream
Instructions:
1. Preheat the oven to 350 degrees. Coat a 6-inch round cake pan (2 inches deep) with baking spray.
2. Combine the flour, sugar, cocoa, baking powder, baking soda and salt in the bowl of an electric mixer. Beat on low speed until well combined, about 1 minute. With mixer running on medium speed, add warm water and beat until well blended. Add buttermilk, egg, oil and vanilla, and beat on medium for 5 minutes, scraping down sides of bowl occasionally.
3. Pour batter into the prepared pan, and bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan on a wire rack for 10 minutes, then unmold and cool completely on the rack.
4. When ready to serve, place the bittersweet chocolate in a small bowl. Heat the cream in a small saucepan set over medium heat until bubbles form around the edge. Immediately pour over chocolate. Let sit for 1 minute, then stir until smooth and well blended. Pour over cooled cake and spread to evenly coat top. (Chocolate sauce will drip down the sides.) Let set, about 10 minutes, and serve.
Title: 7 up Pound Cake
Ingredients:
- 3 flour
- 5 eggs
- 3 sugar
- 1 butter
- 1/4 salt
- 1/2 shortening
- 1 1/2 vanilla extract
- 1/2
- 1
Instructions:
1. Preheat oven to 325 degrees F. Grease and flour 12-cup bundt pan.
2. Combine flour and salt in bowl and set aside.
3. Combine remaining ingredients EXCEPT 7-up in large mixer bowl; beat at medium speed until light and fluffy, scraping sides occasionally, 5 minutes.
4. Reduce speed to low; add dry ingredients and 7-Up. Mix well.
5. Pour into prepared bundt pan.
6. Bake 1 1/2 hours @ 325 or until toothpick inserted in center comes out clean.
7. Cool in pan 15 minutes. Remove from pan and cool completely.
Title: Coconut Custard Squares
Ingredients:
- 1 butter
- 6 eggs
- 14 coconut milk
- 6 light brown sugar
- 1 salt
Instructions:
1. Beat the eggs in a large bowl and beat in the coconut milk, sugar and salt.
2. Place the bowl over a pan of gently simmering water and stir with a wooden spoon for 15 minutes, or until it begins to thicken.
3. Pour in a prepared dish. Brush the butter over the inside of a 7 1/2 square ovenproof dish, about 1 1/2 in depth.
4. Bake the custard in an oven heated at 350°F for 20 to 25 minutes.
5. Remove from oven and allow to cool completely.
6. Turn the custard out of the dish and cut the custard in squares.
7. Serve decorated with coconut shreds, strips of lime rind and slices of fruit.
Title: Lemon Pound Cake With Lemon Icing
Ingredients:
- 1 unsalted butter
- 3 all-purpose flour
- 3/4 buttermilk
- 1/2 pure vanilla extract
- 1/2 lemons, zest of
- 2 fresh lemon juice
- 1 salt
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 sugar
- 2 eggs
- 5 powdered sugar
- 1 1/4 lemon juice
- 2 milk
- 1 -2
Instructions:
1. Preheat oven to 350 degrees. Prepare two 6 cup loaf pans (4 1/2-by-8 inch) by brushing with butter and then dust with flour, tapping out excess.
2. In a small bowl, combine buttermilk with vanilla extract and lemon extract. Add the lemon zest and juice. Set aside. Next, in a medium bowl, whisk together flour, salt, baking powder, and baking soda.
3. With an electric mixer on medium-high speed, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until incorporated after each and scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture a little at a time, alternating with the buttermilk and beat until just smooth (do not over mix).
4. Divide your batter evenly between pans; shake and top on counter to smooth tops and get rid of air bubbles. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes. Start checking them a little earlier to make sure they are not getting too brown. If they are, lay a piece of aluminum foil on top. Cool 15 minutes in pan, then turn out onto a rack to cool completely.
5. Icing:
6. Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.
Title: Lemon Blackberry Crisp
Ingredients:
- 4 fresh blackberries
- 1/4 sugar
- 2 cornstarch
- 3 fresh lemon juice
- 25 oats
- 1/2 light brown sugar
- 1/2 flour
- 1/4 cinnamon
- 1/2 butter
- 1/2 margarine
- ice cream
Instructions:
1. Place blackberried in a lightly greased 11 x 7 inch baking dish. Sprinkle with 1/4 cup sugar. Stir together cornstarch and lemon juice, stir into berries.
2. Combine vanilla wafer crumbs and next 4 ingredients. Stir in butter till crumbly. Sprinkle over berries. bake 400 for 30 minutes till light brown. Serve with ice cream or whipped topping.
Title: Peanut Butter Blossoms
Ingredients:
- 36 water
- 1 egg
- 3 granulated sugar
- 1
Instructions:
1. Heat oven to 375°F Remove wrappers from chocolates.
2. Stir cookie mix, oil, water, and egg in medium bowl until soft dough forms.
3. Shape dough into 1-in balls. Roll in granulated sugar: place on ungreased cookie sheet.
4. Bake 8-10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. cool completely.
Title: Gingersnap Cookies (Soft & Chewy)
Ingredients:
- 2 1/2 flour
- 2 baking soda
- 1 ground ginger
- 1 ground cinnamon
- 1/2 ground cloves
- 1 white sugar
- 1 margarine
- 1 butter
- 1/4 egg
- 1/4 molasses
- sugar
Instructions:
1. Mix the flour, baking soda, ginger, cinnamon and cloves well and set aside.
2. In another bowl mix with a beater 1 to 2 minutes the sugar, margarine, egg and molasses.
3. Add the dry ingredients and mix by hand.
4. Take one good size tablespoons of dough (or more to make a bigger cookie) and roll into a ball.
5. On a plate put at least a 1/4 cup of sugar.
6. Then roll the balls into the sugar.
7. Bake at 350 on an ungreased cookie sheet (air-insulated type is the best) for 10 to 12 minutes.
Title: Warm Winter Lemon Cake
Ingredients:
- 1 egg
- 1 water
- 1/2 skim milk
- 1 water
- 3/4 instant lemon pudding
- 1 sugar
- 1/4 powdered sugar
- 1
Instructions:
1. Preheat oven to 350.
2. Prepare cake mix as directed on package with one egg and 1/2 cup water. Pour batter into greased 8 inch pan.
3. Pour milk and water into bowl and add dry pudding mix and sugar. Beat with wire whisk 2 minutes or until well blended.
4. Pour over cake batter in dish (do not stir) and place on baking sheet to catch drippings.
5. Bake 30-35 minutes until toothpick comes out clean .
6. Cool and sprinkle with powdered sugar.
Title: Maple Cornucopias ("curls")
Ingredients:
- 1 maple syrup
- 1/2 canola oil
- 1 white flour
- 1 salt
Instructions:
1. Preheat oven to 350 degrees. Spray a cookie sheet with non-stick oil. (I prefer to line a cookie sheet with parchment paper then oil the paper.).
2. In a saucepan, boil the maple syrup and oil together for 30 seconds. Be cautious to avoid burning yourself! Remove the mixture from the heat and stir in the flour and salt until well blended.
3. Oil a measuring utensil and drop the dough by the tablespoon onto the prepared cookie sheet. **IMPORTANT**: Leave 3 inches between each cookie.
4. Bake for 9-12 minutes, until the cookie is the color of maple syrup. Remove from oven and let cool 1 minute.
5. Carefully remove cookies one at a time. Using a 3/4" to 1" inch piece of dowel, or a broom handle; place the cookie around the dowel (after the 1 minute cooling stage) and roll into either a cornucopia (or curl) around the handle.
Title: Syrian Cookies
Ingredients:
- 1 margarine
- 1 sugar
- 1 powdered sugar
- 1 eggs
- 2 vanilla
- 1 flour
- 4 3/4 baking soda
- 1 cream of tartar
- 1
Instructions:
1. Mix and drop by teaspoonsful on greased cookie sheet.
2. Bake 350° for 10 to 12 minutes or until light golden brown.
Title: S'more on a Stick
Ingredients:
- 16 marshmallows
- 16 honey graham crackers
- 4
- 6
Instructions:
1. Push each skewer 3/4 of the way through each marshmallow. Set aside.
2. Finely crush graham crackers and place in a shallow bowl.
3. In a 1 cup liquid measuring cup, melt almond bark according to package instructions.
4. Holding onto stick, dip each marshmallow into almond bark. Allow excess almond bark to drip off. Roll in crushed crackers.
5. Best if served immediately, but may be stored in an airtight container.
Title: Holiday Biscotti
Ingredients:
- 1 white sugar
- 1 baking soda
- 1/4 salt
- 3 eggs
- 1 vanilla extract
- 1/4 all-purpose flour
- 2 1/4 egg
- 1/2 water
- 1/2 sugar
- 1/4
- 1/2 - 2/3
- 1
- 2
Instructions:
1. Preheat oven to 325 degrees. Prepare baking sheet with a light coat of cooking spray.
2. In a large mixing bowl, combine the sugar, baking soda, salt, eggs and extracts together.
3. Add in the almond flour and 2 cups of all purpose flour and mix with a large wooden spoon.
4. Begin stirring in the nuts and candied fruit. Sprinkle in the remain 1/4 cup of flour. At this point you will need to put the spoon down and knead by hand. Knead 8 or 9 times until the fruit and nuts are well distributed.
5. Divide the dough in half and shape into logs about 9-10 inches long. Be sure that your logs are of an even width from top to bottom. Place on baking sheet several inches apart and lightly flatten the top. (Note the width of the loaves will double in baking.).
6. In a small bowl, combine egg and water and blend. Using a pastry brush apply a light egg wash to the tops of each loaf.
7. Bake for 30-35 minutes. Remove from oven and cool on rack for 8-10 minutes.
8. Take loaves and slice on diagonal making wedges 1/2 inch thick. Place slices on baking sheet cut sides up and bake for 3-5 minutes. Turn the cookies over and return to the oven and bake an additional 5-8 minutes. Cookies will be dry and crisp to the touch.
9. Place on rack and allow to cool completely before storing.
10. Note: For holiday trays you can also make smaller biscotti by dividing the dough into 3 loaves. Reduce initial baking time to 25 minutes. Use the lower ranges in the times given for the second baking. In thirds, my loaves were about 4 inches long, longer when cut on the diagonal.
Title: Easy Cherry Danish
Ingredients:
- 2 margarine
- 1/3 sugar
- 1 cherry pie filling
- 1 confectioners' sugar
- 1 water
- 1 1/2
Instructions:
1. Separate breadsticks, but leave coiled in circles.
2. Place in a greased 15x10x1 pan.
3. Brush generously with margarine.
4. Sprinkle with sugar.
5. Make an indentation on top of each, fill with 1 T.
6. pie filling.
7. Bake at 400 for 15-20 minutes.
8. Combine conf sugar and water; drizzle over top.
9. You may vary the pie filling.
10. Blueberry is also great!
Title: Fruit Trifle
Ingredients:
- 2 French vanilla pudding mix
- 1 sour cream
- 2 2% milk
- 1 strawberries
- 1 Cool Whip
- 2 white rum
- 2
- 1
Instructions:
1. Wash and prep the fruit into bite size pieces. If I am using strawberries, I save several large ones to garnish the top of the Trifle.
2. Slice the Angel Food Cake horizontally into three even layers.
3. In a large bowl mix milk and pudding. Once the pudding thickens, add the Sour Cream and Orange Peel. Then fold in the Cool Whip.
4. Mix the Raspberry Jelly and White Rum adjusting as necessary to finish with a substance that can brushed onto each layer of cake.
5. In a Trifle Bowl, place the first layer of cake, brush the jam/rum mixture on then add 1/2 of the fruit and 1/2 of the pudding mixture. Repeat with the second layer. You should end up with pudding mixture on top.
Title: Very Lemon Shortbread
Ingredients:
- 2 all-purpose flour
- 1/4 salt
- 1 unsalted butter
- 1 1/2 confectioners' sugar
- 1/2 confectioners' sugar
- 1 lemon
- 2
Instructions:
1. Sift the flour and salt together. Set aside.
2. In a separate bowl cream the butter and 1/2 cup confectioners sugar together until smooth (about 2-3 minutes), add the lemon emulsion and half the lemon zest and stir until incorporated.
3. Add the flour mixture and beat just until crumbly.
4. Using your hands work dough into a flat disk, put into a zip top baggie and chill in the fridge for an hour.
5. Preheat oven to 350.
6. Line cookie sheets with parchment paper.
7. Lightly flour a surface and roll dough out 1/4 inch thick.
8. Using a 2" cookie cutter, cut out shapes and place on prepared pan.
9. Bake for 10-12 minutes or until cookies are lightly browned.
10. Cool on wire rack completely.
11. Icing: Sift the remaining confectioners sugar and then add lemon juice, stir until smooth. Add the remaining zest.
12. Drizzle icing onto cooled cookies or dip the face of the cookies into the icing and gently tap off the excess. Let icing crust.
Title: Pie Dough
Ingredients:
- 1 shortening
- 1 butter
- 9 margarine
- 2 flour
- 3 baking powder
- 1 brown sugar
- 2 water
- 2 eggs
- vinegar
Instructions:
1. Mix lard, butter, flour, baking powder and brown sugar with a pastry blender until course crumbs form.
2. Beat the eggs, add water and vinegar.
3. Add the water mixture to the dry ingredients and blend all together until just mixed and a soft dough is formed.
4. Use extra flour on surface when rolling out dough.
Title: Rocky Road Brownies
Ingredients:
- 1 butter
- 1 eggs
- 4 flour
- 3 sugar
- 2 baking powder
- 1 salt
- 1/2 vanilla
- 1 miniature marshmallows
- 3 pecans
- 1 1/2
- 1
Instructions:
1. Melt 12 ounce package chocolate chips in medium saucepan over medium-low heat, stirring occasionally; cool.
2. In mixer bowl, beat chocolate mixture, eggs and sugar. Blend in flour, baking powder, salt and vanilla. Spoon into greased 9x13" baking pan.
3. Bake in a preheated 375 degree oven 25 minutes. Remove from oven, sprinkle with marshmallows, pecans and remaining chocolate chips, in that order. Continue baking until golden (15-20 minutes). Cool. Cut with knife dipped in warm water.
Title: Is It Really Better Than Sex? Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 crushed pineapple
- 3 sugar
- 1 French vanilla instant pudding
- 1 1/3 heavy whipping cream
- 1 coconut
- 2
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Prepare yellow cake mix as directed using a greased 13x9x2-inch pan and bake for 30 to 35 minutes.
3. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly.
4. Remove from heat and allow to cool slightly.
5. Remove cake from oven and using a fork, pierce holes into cake.
6. Pour pineapple mixture over hot cake and set aside.
7. Prepare pudding according to package directions.
8. Spread pudding over cake and refrigerate until thoroughly chilled.
9. Whip heavy cream and remaining 1/3 cup sugar until stiff.
10. Cover top of cake with whipped cream and sprinkle toasted coconut on top.