lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Ambrosia Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 4 lemon juice
- 3/4 sweetened condensed milk
- 1 1/4 crushed pineapple
- 1/2 coconut
- 1
- 1/2
Instructions:
1. CAKE: Combine cake mix, pudding mix, eggs, oil and 7UP in a mixing bowl.
2. Beat on low speed until ingredients are moistened.
3. Beat at medium speed 2 minutes.
4. Spoon batter into three well-greased 9-inch round cake pans.
5. Bake at 350 for 20-25 minutes or until done.
6. Cool in pans on wire racks for 10 minutes.
7. Remove from pans and cool completely on wire racks.
8. FILLING: Combine lemon juice and sweetened condensed milk in a bowl; blend well.
9. Add pineapple and coconut, and then fold in whipped topping – let stand about 5 minutes.
10. TO ASSEMBLE: Spread 1-1/3 cups Coconut-Pineapple Filling between layers and on top.
11. Spread on sides and top of cake.
12. Refrigerate 3-4 hours before slicing.
Title: Angel Food Shortcakes
Ingredients:
- 1 flour
- 2 water
- 1 1/2 orange zest
- 1 powdered sugar
- 1 fresh strawberries
- 1 1/2 orange zest
- 1
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F
2. Line a 9-inch X 13-inch cake pan with parchment paper, leaving some overhang.
3. In a large bowl, combine cake mix, flour, water and zest. Beat at low speed of electric mixer until moistened. Increase speed to medium and beat for 1 minute.
4. Spread batter into prepared pan; sprinkle almonds evenly over top.
5. Bake for 30-33 minutes or until top springs back when touched.
6. While cake is baking, prepare the filling by combining strawberries, preserves and vinegar. Mix gently and let stand for 15 minutes.
7. Remove cake from oven and cool on rack for 10 minutes.
8. Using paper edges as handles, carefully lift from pan and cool completely on rack.
9. Carefully invert cake onto another piece of parchment paper & peel off bottom paper. Flip it back over & discard top paper. Sprinkle with powdered sugar. Cut into 2 inch squares.
10. To serve, place 1 cake piece on a dessert plate, top with 1/4 cup filling & top with another cake sqaure. Garnish with whipped topping, orange slices and orange zest if desired.
Title: Apple Dapple Cake - Burton's Sunnybrook Restaurant
Ingredients:
- 2 sugar
- 1 1/2 eggs
- 3 vanilla
- 2 all-purpose flour
- 3 baking soda
- 1 baking powder
- 1 salt
- 1 cinnamon
- 1 apples
- 3 walnuts
- 1 butter
- 1/2 half-and-half cream
- 1/4 brown sugar
- 1
Instructions:
1. TO PREPARE CAKE:
2. Preheat oven to 350*. Spray a 13x9 baking pan with nonstick cooking spray. Set aside.
3. Beat together sugar, oil, eggs and vanilla until light.
4. Sift together flour, baking soda, baking powder, salt and cinnamon.
5. Stir flour mixture into egg mixture until well-combined.
6. Stir in apple and walnuts.
7. Spread in prepared pan and bake for 1 hour and 15 minutes or toothpick clean inserted in center.
8. TO PREPARE TOPPING:
9. Combine buter, half and half and brown sugar in a medium saucepan and bring to a boil.
10. Boil 3 minutes, stirring occasionally.
11. Cool slightly and Pierce cake with a knife a few times so topping will penetrate.
12. spread on warm cake.
13. Serve with whipped cream if want.
Title: Mile High Lemon Meringue Pudding Cups
Ingredients:
- 1 1/2 sugar
- 1/4 cornstarch
- 1 lemon zest
- 1/4 salt
- 1 1/2 milk
- 4 eggs
- 1/2 lemon juice
- 1 unsalted butter
- 1/8 cream of tartar
Instructions:
1. Heat oven to 350. You'll need 6 ovenproof glass mini coffee mugs, ramekins or custard cups (1/2 cup capacity). Arrange on a rimmed baking sheet.
2. In food proccesor, combine 1 1/4 cups of the sugar, the cornstarch, lemon zest and salt; process until zest is finely ground and mixture is tinted very pale yellow. Transfer mixture to a medium saucepan. Whisk in milk until smooth. Bring to a boil over medium heat, stirring gently until pudding thickens. Boil 1 minute, whisking, then remove from heat.
3. Whisk yolks in a small bowl until blended. Gradually whisk in 1 cup of the hot pudding; return to saucepan and whisk in lemon juice. Bring mixture back to a boil, whisking constantly, and boil 1 minute longer. Remove from heat; whisk in butter until melted and incorporated. Spoon pudding into mugs; place a large sheet of foil over custards to keep warm.
4. Beat 2 egg whites and cream of tartar in large bowl with mixer on medium speed until soft peaks form. Gradually beat in remaining 1/4 cup sugar and continue to beat until stiff, glossy peaks form.
5. Transfer meringue to a 1-gallon ziptop bag. Gather meringue to one corner of the bag. Cut off 1/2-inch tip from that corner with scissor. Pipe meringue onto top of each hot pudding to cover completely, piping the meringue about 2-inch high (you'll have extra meringue left; discard). Place puddings in oven 6-8 minutes, until meringue sets and lightly browns. Cool to room temperature, then chill 2 hours before serving.
Title: Fudge Icing
Ingredients:
- 1 1/2 sugar
- 1/4 milk
- 1/4 butter
- 1/2 vanilla
- 1
Instructions:
1. Combine first 4 ingredients and bring to boil, stirring constantly.
2. Boil hard 1 minute without stirring.
3. Remove from heat, add vanilla and beat until spreading consistancy.
Title: Drizzled Apple Cake
Ingredients:
- 3 all-purpose flour
- 2 cinnamon
- 1 baking soda
- 1 salt
- 1 coconut oil
- 1/4 canola oil
- 2 sugar
- 2 vanilla extract
- 3 eggs
- 1 1/2 apples
- 1 apples
- 1 sugar
- 1 cinnamon
- 5 powdered sugar
- 1/4 milk
- vanilla extract
Instructions:
1. Heat oven to 350°F Spray a 10-inch tube pan with non-stick spray (or grease and flour).
2. In a bowl, whisk together the flour, 2 tsp cinnamon, baking soda, and salt; set aside.
3. In an electric mixer, cream together the coconut oil, canola oil, sugar, and vanilla. Add the eggs one at a time, beating well after each addition. Gradually beat in the flour mixture. Fold in the apples by hand.
4. Spoon the batter into the prepared pan. Combine the remaining 1 tablespoon sugar and 1 teaspoon cinnamon. Sprinkle over the cake batter.
5. Bake in prepared oven an hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow to cool in the pan on a rack for at least 15 minutes, then turn out on the rack and cool completely.
7. Move the cake to serving dish. Mix together the powdered sugar with enough milk to make it a thick drizzling consistency and stir in the vanilla. Drizzle over cooled cake.
Title: Classic Dutch Apple Cake
Ingredients:
- 1 flour
- 1/4 skim milk
- 5 sugar
- 1/2 vanilla extract
- 1 baking powder
- 4 apples
- 2 low-fat margarine
- 1 cinnamon
- 2
Instructions:
1. Preheat oven 375F.
2. Grease and flour a 9 in. tart or pie pan.
3. In a mixing bowl, combine flour, 2 T sugar and baking powder.
4. With a pastry blender or 2 knives, cut in 1 1/2 T margarine.
5. Add egg whites, milk and vanilla; beat until smooth.
6. Batter will be stiff.
7. Spoon into prepared pan and spread batter to fit pan.
8. Arrange apple slices, overlapping, in 2 concentric circles to cover batter.
9. In a small bowl, combine 3 T sugar and cinnamon; sprinkle over apple slices.
10. Dot with 1/2 T margarine.
11. Bake 30 min.
12. Cool 10 min before serving.
Title: 4 Layer Pie
Ingredients:
- 3 powdered sugar
- 1 1/2 flour
- 3/4 margarine
- 8 cream cheese
- 1 powdered sugar
- 1 Cool Whip
- 1 vanilla
- 1 chocolate instant pudding
- 1 instant vanilla pudding
- 3 milk
- 3 Cool Whip
Instructions:
1. 1st Layer:.
2. Cut together the powdered sugar, flour and margarine. Press into a 9 X 13 pan and bake for 35 minutes. Allow to cool for at least 15 minutes.
3. 2nd Layer:.
4. Beat cream cheese, powdered sugar, and cool whip to mix well and spread on cooled 1st Layer crust.
5. 3rd Layer:.
6. Mix the puddings and milk as directed on the box and spread on top of the 2nd layer. Cover and refrigerate for 6 hours. Passive cooking time includes time to refrigerate.
7. 4th Layer:.
8. Before serving, cover with remaining cool whip.
Title: Healthy Molasses Cookies
Ingredients:
- 3/4 dried pitted prunes
- 1/3 hot water
- 3/4 sugar
- 1/4 brown sugar
- 1/4 molasses
- 1 egg
- 2 1/4 flour
- 1 1/4 oatmeal
- 1 cinnamon
- 1/2 baking soda
- 1/2 ground cloves
- 1/2 salt
- 1/4 ground ginger
Instructions:
1. Puree the prunes and hot water in a food processor.
2. Mix with the sugar, molasses, and egg on medium until well blended.
3. Add the dry ingredients and mix until a sticky batter forms.
4. Wrap and refrigerate 2/3 hours or until dough is easy to handle.
5. Roll into 1 inch balls, roll in sugar, and bake for 13-15 minutes at 350 degrees F.
Title: Blended Strawberry Fruit Dip
Ingredients:
- 3 low-fat cream cheese
- 2 sugar
- 8 vanilla yogurt
- 1/2 fresh strawberries
Instructions:
1. Blend cream cheese and sugar.
2. Beat in yogurt and crushed fresh strawberries.
3. Refrigerate until serving time.
4. Serve with berries, fresh sliced fruit like bananas and apples, and grapes.
Title: A Tropical Fruit Parfait
Ingredients:
- 1 banana
- 1/2 mango
- 1/2 kiwi
- 1 granola cereal
- 1/4
Instructions:
1. First blend the banana with the juice until very thick and creamy. Scoop out into a bowl.
2. Blend the mango and kiwi. Leave it just a little bit chunky.
3. In a large mug, layer alternately: banana puree, granola, mango/kiwi puree. Enjoy.
Title: Sun Pastry
Ingredients:
- 2 1/4 flour
- 1/8 sugar
- 2/3 water
- 3/4 flour
- 1 1/3 shortening
- 2/3 sugar
- 3/4 butter
- 2 water
- 2 flour
- 1/4 flour
- 1
Instructions:
1. Sift together dry ingredients.
2. Cut in butter and shortening.
3. Knead until stiff.
4. ROll out into 1/4 inch thick.
5. Cut into 25 squares.
6. Place filling ingredients inches Bake at 350 for 20 min until flaky.
7. Let cool.
Title: Haupia Chocolate Pie (Lighter Version)
Ingredients:
- 1 light coconut milk
- 1 cornstarch
- 1/2 water
- 1
- 7
- 1 1/2
- 1
Instructions:
1. Preheat your oven to 350°F and bake the graham cracker crust for 10 minutes. Chill thoroughly before filling.
2. In a medium sauce pan heat the coconut milk.
3. In a bowl mix the water and cornstarch.
4. Bring the coconut milk to a boil, reduce to a simmer and add the cornstarch water mixture and whisk until thickened. Reserve 1/2 to mix with the melted chocolate.
5. In a small sauce pan melt your chocolate chips for 1 minute and then add 1/2 the coconut mixture.
6. Pour the chocolate coconut mixture into the cooled pie crust. Pour the other half of the coconut mixture on top.
7. Cover and refrigerate until totally chilled.
8. You can top the whole pie with whipped topping or just add a little on top of a cut piece.
9. Sprinkle with the ground cacao.
10. Bon Appetit!
Title: Apricot Almond Spirals
Ingredients:
- 8 cream cheese
- 1 butter
- 2 granulated sugar
- 2 all-purpose flour
- 1 white chocolate
- 3 granulated sugar
- 1/4 brown sugar
- 1/4
- 1/2
Instructions:
1. Line 2 rimless baking sheets with parchment paper or grease; set aside.
2. In a large bowl, beat the cream cheese with the butter until fluffy, then beat in the sugar.
3. Stir in the flour in 2 additions to make a soft dough.
4. Form the dough into a rectangle and cut into quarters.
5. Wrap each and refrigerate until firm, about 30 minutes.
6. To make the filling, combine the almonds, white chocolate and granulated and brown sugars in a small bowl and set aside.
7. On a lightly floured surface, roll out each quarter of the dough into a 12" x 8" rectangle.
8. Spread each with 2 tablespoons of jam and sprinkle with one-quarter of the nut mixture.
9. Starting at the long side, tightly roll up into a log.
10. Wrap and refrigerate until firm, about 1 hour.
11. Cut each log in 1/2" thick slices.
12. Arrange, 1/2" apart, on the prepared pans.
13. Bake in the centre of a 350 degree F oven until golden, about 20 minutes.
14. Transfer to racks and let cool.
Title: Pecan Graham's
Ingredients:
- 8 graham crackers
- 1 butter
- 1/2 margarine
- 1 sugar
- pecan halves
Instructions:
1. Preheat oven to 350 degrees. Line a 9X13 pan with foil. Place graham crackers flat inside pan, covering as much as possible even if you have to break some.
2. Place pecans over crackers. I like to chop mine up a bit, but you can just use halves if you like.
3. In a small saucepan over medium heat, place butter and sugar. Bring to a boil and boil for 4 minutes. Remove and pour over nuts and crackers, covering completely.
4. Place in oven for 10 minutes.
5. Mixture will be bubbly when you remove it. Allow to cool enough to touch then peel out foil from pan so they can cool quicker. Once cooled, break apart, and enjoy. A great snack or gift. Use cinnamon coated graham's if you like that extra flavor.
Title: Lemon Meringue Cake
Ingredients:
- 1 eggs
- 2 lemon pudding mix
- 1/4 milk
- 1 sugar
- 1 1/2 Splenda sugar substitute
- 2
- 1/4
Instructions:
1. You will also need ingredients called for in cake pkg directions as directed in ingredients.
2. Using two 8-inch round layer cake pans.
3. Mix, bake and cool cake as directed on package.
4. Cook lemon pudding and pie filling mix as directed for pie filling.
5. Cool 30 minutes; stirring several times.
6. Beat egg whites until frothy.
7. Gradually add sugar; beat until stiff but not dry.
8. Split each cake layer into 2 thin layers.
9. Place one cake layer on a cookie sheet or oven-proof plate.
10. Spread 1/4 of the lemon pie filling over cake layer, top with a second cake layer and repeat with lemon pie filling.
11. Continue in this manner until cake layers and pie filling are used up; ending with pie filling.
12. Spread meringue around sides of cake.
13. Bake for at 450ºF 5 minutes, or until light brown.
14. Cool to room temperature before serving. Store cake in refrigerator.
Title: Vanilla Cream Frosting
Ingredients:
- 1/2 margarine
- 1/2 milk
- 1/4 vanilla extract
- 1 powdered sugar
- 2
- 1
Instructions:
1. Combine ingredients and whip to desired consistency. The powdered sugar amount is approximate, I have used between 1 and 1 1/2 lbs powdered sugar.
2. If it is too watery add powdered sugar a little at a time to bring up to desired consistency.
3. If too dry, add 2 tablespoons Crisco and approx 1/2 to 1 vanilla powder.
Title: Shelly's 5 Minute Sugar Free Apple Cinnamon Cake
Ingredients:
- 1 egg
- 3 milk
- 2 unsweetened applesauce
- 2 canola oil
- 2 cinnamon
- 3 pecans
- 1 raisins
- 1 salt
- 1
Instructions:
1. In a measuring cup or microwave safe mug, mix egg, milk, syrup, applesauce and oil and combine thoroughly.
2. In a separate bowl, mix pancake mix, cinnamon, nuts, raisins, protein powder and salt.
3. Tip dry ingredients into wet ingredients and stir till combined.
4. Microwave for 2 minutes. Let it sit for three or so minutes (it pulls away from the sides) before tipping the cake onto a plate. Yields 4-5 slices.
5. I topped it with Land O Lakes Sugar Free Whipped Cream, a drizzle of Smuckers Sugar Free Caramel Sauce and some chopped nuts.
Title: Baked Rice Custard
Ingredients:
- 2 eggs
- 2 milk
- 1 cooked rice
- 1/2 brown sugar
- 1/2 salt
Instructions:
1. Preheat oven to 325.
2. Lightly grease a 1-quart casserole dish.
3. Beat the eggs and milk together.
4. Add the rice, sugar, and salt and combine well.
5. Pour into casserole dish and set in a pan of hot water in the oven.
6. Bake for 1 hour.
Title: Show Me the Curry's Tres Leches Cake
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/4 baking powder
- 3/4 salt
- 4 eggs
- 1 1/4 sugar
- 1 1/4 vanilla
- 3/4 cold water
- 2 evaporated milk
- 2 sweetened condensed milk
- 16 heavy whipping cream
Instructions:
1. Preheat the oven to 325 F/ 162°C.
2. Break Eggs into a bowl and whisk till the Eggs are light and fluffy.
3. Meanwhile also sift Flour, baking Powder and Salt and keep aside.
4. Mix the vanilla to the Cold Water and keep aside.
5. Once the Eggs are done, add a little bit of Sugar at a time and keep whisking.
6. Then add in the Flour mixture and Vanilla & Water mixture to the Eggs and keep beating.
7. Keep adding a little at a time till both the mixtures finish.
8. Keep whisking till the batter is smooth and has no lumps.
9. Grease and prep a 13X9 inch baking dish.
10. Pour the batter into the baking dish and bake for 45 min in the middle of the oven.
11. For the Milks: mix 1 can of Condensed Milk, 1 can of Evaporated Milk and 1 pint of Heavy Cream.
12. Insert a toothpick in the middle, if it comes out clean it is done.
13. Once baked, while it is still cooling, poke holes in the cake every 1/8th of an inch apart.
14. While still hot, pour the Milks over the cake allowing it to seep in through the holes and letting the cake absorb the Milks.
15. Cover the cake and refrigerate the cake overnight.
16. Next day repeat the process: mix another batch of milks and pour more over the cake.
17. Allow the Cake to absorb as much as possible and cover and chill till ready to serve.
18. At the time of serving pour a spoon or two of the Milks, top with some Cool Whip and a Strawberry.
Title: Apple Cobbler
Ingredients:
- 4 apples
- 1 sugar
- 1/2 butter
- 1 flour
- 1 sugar
- 3/4 milk
- 2 baking powder
- 1 salt
Instructions:
1. Preheat oven to 375 degrees.
2. Mix apples with sugar and set aside.
3. Melt butter in a 9" x 13" pan.
4. In a separate bowl, mix together the remaining ingredients. Pour batter on the melted butter.
5. Spoon the fruit mixture on top.
6. Bake 40 to 45 minutes or until apples are tender and the dough browned.
Title: My Best Snickerdoodles
Ingredients:
- 1/2 unsalted butter
- 3/4 sugar
- 1/2 vanilla
- 1 egg
- 1 1/4 flour
- 1/4 salt
- 1/2 baking soda
- 1 cream of tartar
- 2 sugar
- 3 cinnamon
Instructions:
1. In small bowl, combine the 2 Tbl. sugar and the 3 Tbl. cinnamon, set aside.
2. In large mixing bowl, cream butter and sugar. Add 1/2 teaspoons cinnamon sugar mix that was set aside, ½ teaspoons vanilla and egg, beat well. Add flour, salt, soda and cream of tartar. Mix well. Wrap cookie dough in plastic wrap and refrigerate for one hour or til chilled. Roll into large walnut-sized balls making 17 balls. Roll WELL into cinnamon sugar mix. Place far apart on ungreased cookie sheets and bake at 400º for about 11 minutes. Remove to wire racks immediately to cool.
Title: Vegan Chocolate Frosting
Ingredients:
- 10 1/2 extra-firm silken tofu
- 2 vanilla extract
- 6 vegan chocolate
Instructions:
1. Place tofu, chocolate and vanilla in a blender
2. blend until smooth.
3. Yes it must be silken. No it cannot be waterpacked or cotton. Yes it must be EXTRA FIRM no it cannot be firm or soft or any other.
4. Use the tofu specified only.
Title: Sour Cream Banana Cake With Toffee Bar Topping
Ingredients:
- 1/4 confectioners' sugar
- 2 butter
- 1/4 - 1/3 flour
- 1/3 bananas
- 3 sugar
- 1 1/2 butter
- 1 vanilla
- 3 baking powder
- 2 baking soda
- 2 1/2 salt
- 1/2 all-purpose flour
- 3/4 sour cream
- 2 3/4
- 1
Instructions:
1. Set oven to 350 degrees.
2. Set oven rack to second-lowest position.
3. Grease a 13 x 9-inch baking pan.
4. To make topping: in a small bowl, mix together the confectioners sugar and 1/3 cup flour.
5. Rub the butter in the flour mix with your fingertips to make a crumb mixture.
6. Stir in the caramel bits, Heath bars or Crispy Crunch bars; set aside.
7. In a small bowl, mash (do not mix with a mixer) the bananas; set aside.
8. In a medium bowl, whisk the flour, baking powder, baking soda and salt; set aside.
9. In another bowl, with an elecric mixer (if you have a heavy-duty stand mixer attach the paddle attachment) and cream the butter and sugar very well until soft (about 6 minutes).
10. Add in the eggs one at a time, beating well after each addition and the vanilla.
11. Add in banana, sour cream, and all dry ingredients, mix on low speed for 3 minutes, scraping bowl occasionally.
12. Transfer to prepared baking pan.
13. Sprinkle the crumb topping evenly over the cake batter.
14. Bake for about 45-50 minutes.
Title: Strawberry Tiramisu
Ingredients:
- 1 1/4 Cointreau liqueur
- 1/3 Cointreau liqueur
- 4 mascarpone cheese
- 1/3 sugar
- 1 vanilla
- 1 1/3 fresh strawberries
- 1/3 ladyfingers
- 1
- 1 1/2
- 52
Instructions:
1. Whisk preserves, 1/3 cup Cointreau and orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend.
2. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.
3. Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 13X9" glass baking dish. Arrange enough ladyfingers over preserve mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange sliced strawberries over mascarpone mixture.
4. Repeat layering with remaining ladyfingers, preserve mixture, and mascarpone mixture. Cover with plastic wrap and chill at least 8 hours or overnight.
5. Slice remaining strawberries. Arrange over tiramisu and serve.
Title: Chocolate Banana Swirl Cake
Ingredients:
- 2 sugar
- 1/3 walnuts
- 1 -2 unsalted butter
- 2 all-purpose flour
- 2 baking powder
- 1/4 baking soda
- 1/4 salt
- 3/4 unsalted butter
- 1 1/4 sugar
- 3 bananas
- 2 vanilla
- 3 eggs
- 6 buttermilk
- 4 bittersweet chocolate
Instructions:
1. Position a rack in the middle of the oven and heat to 350.
2. In a small bowl, mix the sugar with the chopped walnuts.
3. Generously butter a large bundt pan and coat with the nuts and sugar, pressing the nuts with your fingers to help them stick. The pan sides will be coated and some of the nuts will fall to the bottom, that’s fine.
4. In a medium bowl, whisk the flour, baking powder, baking soda and salt until well blended.
5. With an electric mixer, beat the butter, sugar, bananas and vanilla until well blended and the bananas are almost smooth, scraping down the sides of the bowl as needed.
6. Add the eggs one at a time, beating until just incorporated.
7. Remove the bowl from the mixer. With a rubber spatula alternately add half the flour mixture, all the buttermilk and the rest of the flour mixture, stirring until each addition is just blended.
8. Spoon half the batter into a medium bowl and gently stir in the melted chocolate until just combined.
9. With a large spoon, alternately add a scoopful of each batter to the prepared pan, working around the pan until all the batter is used.
10. Gently run a knife or the tip of a rubber spatula through the batter, once clockwise and once counterclockwise, to slightly swirl the batters.
11. Gently tap the pan on the counters to settle the ingredients.
12. Bake the cake until a pick inserted in the batter comes out with just a few crumbs sticking to it, about 40 minutes.
13. Let the cake cool in the pan on a wire rack for 15 minutes*.
14. Gently tap the sides of the pan on the counter to loosen the cake.
15. Invert the pan onto a rack, lift off the pan and let the cake cool completely.
16. *Be sure to follow the time guidelines for unmolding the cake. If you wait too long, it will stick to the pan; take it out too early and it might break into chunks.
Title: Cranberry Orange Cake..
Ingredients:
- 18 1/4 eggs
- 3 orange zest
- 1 whole berry cranberry sauce
- 1 1/3 vanilla instant pudding mix
- 1/3 orange zest
- 14
- 3
- 1
- 1/2
- 4
Instructions:
1. CAKE:.
2. In a large mixer bowl, combine cake mix, eggs, orange zest and juice and oil.
3. Beat on medium speed for 2 minutes.
4. Spread batter in prepared pans, dividing evenly.
5. Bake for 25-30 minutes or until a tester comes out clean inserted in center.
6. Cool 10 minutes in pan on wire rack.
7. Remove from cake pan and cool completely.
8. With a long sharp knife, cut cakes horizontally in half to make 4 layers.
9. FROSTING:.
10. In a bowl, combine cranberry sauce, pudding mix, orange zest and juice.Mix well.
11. Let stand 10 minutes to thicken.
12. Fold in Cool Whip -- gently but thoroughly.
13. ASSEMBLY:.
14. Place 1 cake layer, cut side up on a serving plate. Spread with 3/4 cup of the frosting.
15. Repeat with remaining cake layers and frosting.
16. ending with a cake layer, cut side down. Chill until serving.Store leftover cake in the refrigerator.