lumicero/recipes-ing2inst huggingface dataset:
Title: Mean Chef's Apple Crisp
Ingredients:
- 2 1/2 apples
- 2 -3 sugar
- 1/4 ground cinnamon
- 1 all-purpose flour
- 5 brown sugar
- 2 sugar
- 1/2 unsalted butter
- 4
Instructions:
1. Preheat oven to 350.
2. To make the filling--In a 9-inch pie pan that's 2 inches deep (or a similar baking pan), toss the apples with the sugar to taste, cinnamon, and flour.
3. To make the topping--In a medium bowl, mix together all the topping ingredients with your fingers or a pastry cutter until small pebbly pieces of butter are distributed throughout the mixture.
4. Sprinkle the entire mixture over the apples.
5. Bake until the topping is golden and the fruit is bubbling and tender, about 1 hour and 15 minute
6. for a large crisp and 1 hour for individual crisps.
7. Cool slightly before serving.
8. You can make individual crisps by dividing the filling and topping among six ramekins or individual gratin dishes.
9. Serve with heavy cream or a scoop of vanilla ice cream.
Title: OOey Gooey Butter Cake
Ingredients:
- 1 margarine
- 1/2 butter
- 1 egg
- 1 pecans
- 1 confectioners' sugar
- 1 cream cheese
- 2 eggs
- 1 vanilla flavoring
Instructions:
1. Mix first four ingredients.
2. Mixture will be thick.
3. Spread into greased and floured 13" x 9" pan.
4. Beat all topping ingredients together.
5. Pour over cake.
6. Bake 40 minutes or until done at 350 degrees.
Title: Gooseberry and Elderflower Cream
Ingredients:
- 1 1/2 gooseberries
- 1 1/4 heavy cream
- 1 confectioners' sugar
- 2 orange flower water
Instructions:
1. Place the gooseberries in a heavy saucepan, cover and cook over low heat, shaking the pan occasionally, until the gooseberries are tender. Put the gooseberries into a abowl,crush them, then cool completely.
2. Beat the cream until soft peaks form, then fold in half of the gooseberries.Sweeten and add elderflower cordial or orange flower water. Sweeten the remaining gooseberries.
3. layer the cream mixture and the crushed gooseberried in four dessert dishes or tall glasses, then cover and chill. Serve with almond cookies.
Title: Strawberry Delight
Ingredients:
- 1 fresh strawberries
- 1 powdered sugar
- 2 milk
- 8 cream cheese
- 6 Cool Whip
- graham cracker pie crust
Instructions:
1. make enough graham cracker crust for 13x9" pan -- follow pkg directions for making danish dessert.
2. cool 10 minutes and fold in fresh strawberries -- set aside.
3. beat sugar and milk together.add softened cream cheese and beat again.
4. fold in whipped topping --
5. spread this mixture carefully over crust.
6. sread mixture over cream cheese mixture.
7. refrigerate ti chill before serving.
Title: Swedish Creme
Ingredients:
- 2 heavy cream
- 1 sugar
- 2 sugar
- 1 unflavored gelatin
- 1 imitation vanilla
- 1 sour cream
- 2 fresh raspberries
- 1 red raspberries
Instructions:
1. In a saucepan, combine cream and 1 cup sugar.
2. Cook and stir constantly over low heat until candy thermometer reads 160° or steam rises from pan (do not boil).
3. Stir in gelatin until dissolved; add extracts.
4. Cool 10 minutes.
5. Whisk in sour cream.
6. Pour into eight dessert glasses or small bowls; chill at least 1 hour.
7. Before serving, combine raspberries and remaining sugar; spoon over each serving.
Title: Applesauce Oatmeal Loaf
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 2 ginger
- 1 eggs
- 2 granulated sugar
- 1 rolled oats
- 1 applesauce
- 1
Instructions:
1. Preheat oven to 350 degrees Fahrenheit
2. Grease a 9" by 5" by 3" loaf pan and a small round souffle dish. Set aside
3. Blend flour, b. powder, b. soda and ginger together in a small bowl. Set aside
4. In a small bowl beat eggs until light and frothy
5. Combine cream, beaten eggs, sugar, oats and applesauce in a large mixing bowl beating with an electric mixer on medium speed until all ingredients are well blended.
6. Add flour slowly to batter and continue to mix all ingredients together to form a smooth batter.
7. Pour batter into loaf pan and souffle dish filling 2/3 full leaving a small amount of space around the top edge to allow cake batter to expand when baking
8. Bake in preheated oven for 40 to 50 minutes or until cake tester inserted in centre of loaf comes out clean
9. Remove from oven and allow to cool before removing loaf from pan
10. Gently loosen loaf around the edges of pan and empty loaves onto a wire rack to cool before storing in a container.
Title: Apple Sauce Chocolate Chip Cookies
Ingredients:
- 1 applesauce
- 1 sugar
- 1/2 egg
- 1 salt
- 1/2 flour
- 2 baking soda
- 1 baking powder
- 1 cinnamon
- 3 chocolate chips
- 1 vanilla extract
- 2
Instructions:
1. Cream together applesauce, sugar, and Crisco (the Crisco will be slightly chunky).
2. Mix in egg and vanilla.
3. Sift together all dry ingredients (except chocolate chips) and mix in with wet ingredients just until blended. Don't over mix.
4. Hand mix chocolate chips just until blended.
5. Preheat oven to 350 degrees and line two cookie sheets with parchment paper or grease with cooking spray.
6. Spoon dough 2-3 inches apart on the sheet and bake for 12-15 minutes. When they are done, the cookies will have a soft cakelike texture.
Title: Low Fat Plain Sponge
Ingredients:
- 12 self raising flour
- 8 granulated sugar
- 4 milk
- 4 butter
- 4 baking powder
- 1
Instructions:
1. Preheat Oven to 350 degrees (gas mark 4).
2. Grease a standard size cake tin with butter/oil.
3. Whisk egg whites until at the soft peak stage.
4. Mix flour and baking powder well.
5. Beat egg yolks well and add the sugar to them, beating well.
6. Add the egg yolk and sugar mixture to the flour, mixing well.
7. Melt the butter in the boiling hot milk and add this to the flour mixture.
8. Gently fold in the egg whites, ensuring mixed fully.
9. Transfer the mixture to the cake tin and bake for about 50-55 minutes at 350 degrees (gas mark 4).
10. Remove from the oven and stand the cake in its tin for five minutes, before taking the cake out of its tin and cooling on a wire rack.
Title: Almond Spice Rice Pudding from Leftover Rice
Ingredients:
- 1 1/4 cooked rice
- 1/4 sugar
- 1 1/2 milk
- 1/2 vanilla extract
- 1/2 ground cardamom
- 1/4 ground flax seeds
- 2
Instructions:
1. Put cooked rice, sugar, and milk in a saucepan.
2. Add extracts, cardamom, and flax.
3. Heat to just before boiling, or to an early boiling point, stirring constantly.
4. Remove from heat, cool, and serve.
5. Store remaining quantities in the refrigerator.
Title: Brown Butter Skillet Chocolate Chip Cookie
Ingredients:
- 6 unsalted butter
- 1/3 dark brown sugar
- 1/3 granulated sugar
- 3/4 kosher salt
- 1 1/2 vanilla extract
- 1 egg
- 1/4 baking soda
- 1 all-purpose flour
- 1 sea salt
Instructions:
1. Preheat oven to 375 degrees.
2. In 8" cast iron skillet over medium high heat, melt 1/4 cup of butter, whisking constantly until butter is browned, 6-8 minutes.
3. Remove skillet from burner, place on cool surface and add remaining 2 tablespoon of butter, whisk to melt. Add brown sugar and sugar and whisk to combine. Add salt and vanilla, whisk to combine well.
4. At this point the mixture should have cooled down, touch sides of skillet to make sure it is not too hot. Otherwise, put skillet in refrigerator for about 5 minutes to cool down. Don't want to make scramble egg here, just cool down enough to avoid cooking the egg. Add egg into mixture and whisk well.
5. Add baking soda and whisk to combine, they add flour and stir until combined and no streaks remain but do not over stir.
6. Fold in 3/4 cup of chocolate chips. Sprinkle with remaining 1/4 cup of chocolate and flakly sea salt.
7. Bake until outer edges are browned and slightly puffed. 20-25 minutes.
8. Let cool about 5-10 minutes, slice and serve. Or pass out spoons and dig inches.
Title: Bread Pudding
Ingredients:
- 10 eggs
- 2 milk
- 1 sugar
- 1/4 nutmeg
- 1 butter
- 2
Instructions:
1. Beat eggs with milk.
2. Add sugar and nutmeg to the mix.
3. Pour over broken up raisin bread in 9" x 9" baking dish.
4. Add slices of butter on top.
5. Bake at 350 degrees for 40 minutes.
Title: Maple Cupcakes With Maple Cream Cheese Frosting - Baked
Ingredients:
- 3 all-purpose flour
- 3 baking powder
- 1 salt
- 1/2 butter
- 2 vegetable shortening
- 2 pure maple syrup
- 3 egg
- 1 walnuts
- 1 1/2 unsalted butter
- 1 cream cheese
- 3/4 confectioners' sugar
- 12 maple syrup
- 4
- 2
Instructions:
1. Make the Maple Cupcakes: Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.
2. In a medium bowl, sift together the flour, baking powder, and salt.
3. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening until ribbonlike. Turn the mixer to low and stream in the maple syrup. Increase the speed to medium-high and beat until the mixture is nearly uniform in color, about 3 minutes.
4. Add the egg yolks and egg, one at a time, and beat until just incorporated. Scrape down the sides and bottom of the bowl. Add half of the flour mixture and mix on low speed until incorporated. Stream in the milk. Stop the mixer, add the rest of the flour, then turn the mixer on until just combined. Scrape down the sides and bottom of the bowl and fold in the walnuts.
5. Fill the prepared cupcake pan about three-quarters full. Bake the cupcakes for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean. Note: These cupcakes take longer to bake than traditional cupcakes due to the maple syrup.
6. Allow the cupcakes to cool for 15 minutes in the cupcake pan, then turn them out onto wire racks to cool completely.
7. Make the Cream Cheese Maple Frosting: In the bowl of a standing mixer fitted with the paddle attachment, beat the softened butter until it is completely smooth. Add the cream cheese and beat until combined.
8. Add the sugar and the maple syrup and beat until smooth. Be careful not to overbeat the frosting or it will lose structure. (At this point, if you want to, you can tightly cover the frosting and refrigerate it for a day. Let it soften at room temperature before using.).
9. Assemble the Cupcakes: There are many ways to frost a cupcake. If you have a pastry bag, simply fit with the largest tip, fill the bag with frosting, and pipe enough to cover the cupcake in a big mound. If you do not have a pastry bag, use an ice cream scoop with a release mechanism to scoop the frosting and dispense it onto the top of the cupcake. You can also use an offset spatula to frost the cupcakes.
10. Refrigerate any leftover cupcakes in an airtight container for up to 3 days. Bring cupcakes to room temperature before serving.
Title: Grandma Gertie's Old Fashioned Sugar Cookies
Ingredients:
- 2 shortening
- 2 sugar
- 1/2 salt
- 4 eggs
- 1/2 sour cream
- 1 baking soda
- 1 1/2 vanilla
- 1 flour
- 6
Instructions:
1. Cream together shortening, sugar and salt.
2. Add eggs and mix thoroughly.
3. Add sour cream,soda, almond extract and vanilla - mix thoroughly.
4. Stir in the flour 1 to 2 cups at a time.
5. Round into balls, roll in sugar and flatten with the bottom of a glass dipped in sugar.
6. Bake at 350 degrees for 9-11 minutes until edges are a light golden brown.
7. It will make 4-8 dozen depending on the size of cookie you make. You can sprinkle decorating sugars on top for a decorated touch.
Title: Easy Pastry Shop Apple Tart
Ingredients:
- 1/2 butter
- 1/3 sugar
- 1/2 vanilla extract
- 1 all-purpose flour
- 8 cream cheese
- 1/4 sugar
- 1 egg
- 1/2 vanilla extract
- 3 apples
- 1/2 cinnamon
- 1/4 sugar
- 1/4 walnuts
Instructions:
1. Preheat the oven to 400 degrees F.
2. Make the crust: Cream the butter and sugar. Stir in the vanilla. Finally, mix in the flour to make a smooth dough. Alternately, put the butter, sugar, vanilla, and flour in the food processor and pulse to crumbs. Pour them into your pan and press into place. Press into the bottom of an 8-inch springform pan, giving it about a 1-inch rim. Bake 15 minute, or until lightly golden. Remove the tart shell from the oven.
3. While the crust bakes, beat together the cream cheese, sugar, egg and vanilla for the cream filling until smooth. Make the topping by tossing the apple slices with the cinnamon, sugar, and nuts.
4. Remove the tart shell from the oven. Spread over the cream mixture. Arrange the apple slices on top, and then scatter over the nuts. Bake until the apples are tender and golden, about 40 minutes.
Title: Double-Fudge Bread Pudding
Ingredients:
- 1 butter
- 1 granulated sugar
- 3/4 light brown sugar
- 1/4 cinnamon
- 1 1/2 salt
- 1 eggs
- 6 pure vanilla extract
- 1 milk
- 1 heavy cream
- 3 Bourbon
- 1/4
Instructions:
1. Butter a 13x9-inch baking dish; spread out bread in dish.
2. In large bowl, whisk together sugars, cocoa powder, cinnamon and salt.
3. Whisk in eggs, one at a time, until combined well.
4. Whisk in extract.
5. Place chocolate in a medium heatproof bowl.
6. In a medium saucepan, bring milk and heavy cream just to a boil.
7. Pour over chocolate and stir until completely melted.
8. Whisking constantly, slowly pour chocolate mixture into egg mixture; whisk in bourbon.
9. Evenly pour over bread.
10. Refrigerate, stirring occasionally, at least 1 hour or overnight.
11. Heat oven to 325 degrees.
12. Bake pudding until just set and a knife inserted in center comes out clean, about 1 hour.
13. Serve warm or chilled with whipped cream, if using.
Title: Cinnamon-Grilled Bananas With Mexican Chocolate
Ingredients:
- 4 bananas
- 1 sugar
- 1/2 ground cinnamon
- 8 ice cream
- 1/2
Instructions:
1. Slice bananas in half lengthwise and crosswise so each banana yields four pieces. Set aside.
2. Combine sugar and cinnamon, and sprinkle on cut sides of bananas. Let bananas sit for 5 minutes.
3. Place peeled bananas cut-side down in buttered sauté pan. Cook for 2 minutes;turn over and let cook 2 more minutes.
4. Arrange two banana halves on each serving plate.
5. Top each serving with two scoops of your favourite ice cream.
6. Sprinkle each with 1 tablespoon crumbled chocolate.
7. Serve immediately.
8. If Mexican chocolate is not available, use a semi-sweet dark chocolate.
Title: Apple Crisp Pizza
Ingredients:
- 1 sugar
- 2/3 all-purpose flour
- 3 ground cinnamon
- 1 baking apples
- 4 all-purpose flour
- 1/2 brown sugar
- 1/3 rolled oats
- 1/3 ground cinnamon
- 1 butter
- 1/4 vanilla ice cream
- 1/4 - 1/2
Instructions:
1. Roll pastry to fit a 12-in. pizza pan; fold under or flute the edges.
2. Combine sugar, flour and cinnamon in a bowl. Add apples and toss.
3. Arrange the apples in a single layer in a circular pattern to completely cover pastry. Combine the first five topping ingredients; sprinkle over apples.
4. Bake at 350° for 35-40 minutes or until apples are tender.
5. Remove from the oven and immediately drizzle with caramel topping or dip.
6. Serve warm with ice cream if desired.
Title: Salad With Eight Fruits
Ingredients:
- 1/3 lemon juice
- 1/3 water
- 1/2 sugar
- 2 bananas
- 2 blueberries
- 1 strawberry
- 1 watermelon
- 1 cantaloupe
- 1 grapes
- 1 kiwi
- 2
Instructions:
1. Mix lemon juice, water, and sugar.
2. Stir until sugar is disolved.
3. Add peaches and banana.
4. Stir to coat well.
5. In large bowl, combine remaining fruits.
6. Add peaches and bananas.
7. Stir gently.
8. Cover tightly and refrigerate for 1 hour.
Title: Chocolate Cherry Cobbler
Ingredients:
- 4 dark sweet cherries
- 1 water
- 1/2 egg
- 1
- 3
Instructions:
1. Preheat oven to 350 degree oven.
2. Lightly grease a 13 x 9 pan, I use cooking spray.
3. Place cherries in pan.
4. In a large bowl combine brownie mix, water, egg and oil.
5. Mix until well combined.
6. Spread over the cherries.
7. Bake for 50 minutes or until a toothpick inserted near the middle comes out with moist crumbs.
8. Serve warm with vanilla ice cream or whipped cream or cool whip.
Title: Devils Food Cake
Ingredients:
- 2 cake flour
- 1 1/2 white sugar
- 3 baking soda
- 1 salt
- 1 eggs
- 2 sour cream
- 1 vanilla
- 1 brown sugar
- 2 sour cream
- 4 flour
- 1 sugar
- 1 light corn syrup
- 2 water
- 3/4 cream of tartar
- 1/4 vanilla
- 2
- 1/4
- 1
Instructions:
1. Cake:.
2. Sift cake flour, sugar, cocoa, soda, and salt together SEVERAL times.
3. Beat eggs and add sour cream and sour milk. Fold in dry ingredients.
4. Add vanilla. Pour into cake pan and bake at 350 degrees until.
5. toothpick inserted in center comes out clean. Top with Sour Cream.
6. Filling, Fluffy White Frosting, and chopped walnuts.
7. SOUR CREAM FILLING:.
8. Mix together egg yolks, brown sugar, sour cream, and flour put in double boiler. Cook until the thickness of pudding. Add nuts if you like. Spread over top of Devils Food Cake.
9. FLUFFY WHITE FROSTING:.
10. Combine ingredients of sugar, light corn syrup, egg whites, water, cream of tartar, and vanilla in top of double boiler. Beat over rapidly boiling water with electric mixer until peaks form when beaters are.
11. raised. Remove from heat and beat in vanilla.
12. For larger cakes, use.
13. 3 egg whites, 1 cup sugar, 3 Tbs. water, and 1/4 teaspoons flavoring.
Title: Linda's Pecan Shortbread Cookies
Ingredients:
- 1 granulated sugar
- 1 brown sugar
- 1 salted butter
- 1 egg
- 1 vanilla
- 2 baking soda
- 1 salt
- 1 cream of tartar
- 1 oatmeal
- 1 flour
- 1 pecans
- 4
- 2
Instructions:
1. Put both granulated and brown sugar in the bowl of your mixer. Mix together to make a really light brown sugar.
2. You have 2 choices with the butter. You can let it come to room temp on its own, or you can soften it in the microwave by placing it on a paper plate and nuking it for 5 seconds on high. Roll it over 1/4 turn and nuke another 5 seconds. Repeat until all sides have been nuked 5 seconds. Now it will be ready. Dump it in your mixing bowl. Repeat with second stick of butter.
3. Once you've added the butter to you mixing bowl, mix until it is smooth.
4. Pour in Vegetable oil and egg. Mit it all together on low speed.
5. Add vanilla, baking soda, salt and cream of tartar. Mix well.
6. Add oatmeal and Rice Krispies. Mix thoroughly.
7. Add flour to your bowl in 1/2 cup increments, mixing well after each addition.
8. Take the bowl from the mixer and give it another stir with a spoon, mixing in the pecans by hand.
9. With your hands, roll dough balls approximately 1" in diameter and place them on a cookie sheet, 12 balls to a standard sheet.
10. Bake at 350 for 12-15 minutes or until golden brown around the edges.
11. Let cool on the cookie sheet for 2 minutes and then transfer to a wire rack to cool completely.
Title: Nectarine and Ricotta Trifles
Ingredients:
- 3 nectarines
- 2 sugar
- 4 part-skim ricotta cheese
- 1/2 honey
- 4 raspberries
- 3/4
Instructions:
1. Combine nectarines and sugar in med bowl, let stand, stirring once, about 10 minute.
2. Divide half the cake cubes amon 4 parfait glasses, top with half the necarines and juice.
3. Spread 1 tablespoons ricotta cheese on top of each trifle and drizzle with 1/2 tsp honey.
4. Repeat layering.
5. Top evenly with rasberries.
6. Serve at once, or cover and refrigerate (no more than 1 night).
Title: Quick and Easy Chocolate Mousse
Ingredients:
- 170 brandy
- 4 caster sugar
- 1
- 75
- 200
Instructions:
1. Warm the brandy.
2. Melt the chocolate in a glass bowl over a pan of simmering water, taking care not to let it overheat.
3. Mix the brandy into the chocolate to prevent chocolate separating.
4. Whisk the egg whites to soft peaks.
5. Pour the chocolate onto egg whites and fold together gently.
6. Whip the cream to soft peaks and add to chocolate mixture.
7. Divide between four serving glasses and chill.
8. Garnish with red berries and dust with icing sugar to serve.
Title: Strawberry Pie
Ingredients:
- 4 strawberries
- 3/4 Splenda granular
- 1/2 salt
- 1/2 hot water
- 4 cornstarch
- 1
- 1/2
Instructions:
1. Mix together dry ingredients in a 6 cup microwave dish.
2. Add water slowly.
3. add half of berries.
4. microwave on high for 5 minutes.
5. Cool.
6. garnish with whipping cream.
Title: Posh Brownies
Ingredients:
- 40 plain flour
- 1 baking powder
- 25 cocoa powder
- 140 chocolate
- 3 eggs
- 225 sugar
- 1 vanilla essence
- 100 mayonnaise
- 55 walnuts
Instructions:
1. .Grease a 23cm (9in) square cake tin and line with baking paper. Sift the flour with the baking powder and cocoa into a bowl.
2. Put the chocolate into a heatproof bowl over a saucepan of hot water and leave until melted (alternatively microwave on medium pwer, stirring occasionally, until the chocolate is just melted).
3. In a large bowl, whisk the eggs with the sugar and vanilla until slightly thickened. Whisk in the chocolate mixture. Fold in the flour mixture, mayonnaise, and walnuts. Pour into the prepared tin and bake in a preheated oven at gas 4, 180C, fan 160C for 30-35 minutes or until a skewer inserted into the centre comes out clean.
4. Leave to cool in the tin before cutting into squares. Serve with ice cream.
Title: Chocca Mocca Caramel Cake
Ingredients:
- 2 instant coffee granules
- 2 hot water
- 2 butter
- 6 eggs
- 6 golden syrup
- 2 self raising flour
- 2 milk
- 8 butter
- 4 milk
- 2 icing sugar
- 2
- 4
Instructions:
1. Preheat oven to 180*C (350*F).
2. Butter an 8 inch round tin and line it with baking parchment.
3. Measure the coffee and cocoa into a cup, add the hot water and mix to a smooth paste.
4. Put the butter,sugar, eggs, syrup, flour,milk and cocoa paste in a large mixing bowl and beat with a wooden spoon or electric beaters until smooth, about 2 to 3 minutes.
5. Break the caramel bars into sections and stir into the mixture.
6. turn the mixture into the prepared tin and smooth the top.
7. Bake for 35 to 40 minutes, until top springs back when you press it lightly.
8. Cool in the tin for 5 minutes,then turn out, peel off lining paper and leave to cool.
9. To make the icing, break up the caramel bars and put them in a small pan with the butter and milk.
10. Gently heat until smooth, stirring all the time.
11. Remove from heat and stir in the icing sugar.
12. (don't worry if it doesn't dissolve immediately, just keep stirring).
13. Leave to cool until it thickens enough to leave a trail when you lift the spoon.
14. Put the cake on a serving plate and spread the icing over the top, letting it fall softly down the sides, then leave to set.
Title: Vanilla Bean Cake
Ingredients:
- 2 cake flour
- 1 milk
- 6 vanilla
- 2 vanilla bean
- 1 granulated sugar
- 1 3/4 baking powder
- 4 salt
- 1 unsalted butter
- 8
- 4
Instructions:
1. Preheat oven to 350°.
2. Grease and flour two 9in cake pans.
3. In small bowl combine milk, egg whites, vanilla, scraped insides of vanilla bean and set aside.
4. In the bowl of a stand mixer, mix cake flour, sugar, baking powder and salt
5. and combine at low speed.
6. On low, add butter pieces one at a time and then oil; mix until resembles moist crumbs.
7. Add milk mixture and beat at medium speed for two minutes until light and fluffy.
8. Stop mixture, scrape down sides of bowl and beat again for about 30 more seconds.
9. Divide batter evenly between pans and place in the oven to bake until toothpick inserted into center of cake comes out clean (start testing at approximately 30 minutes).
10. Remove from oven and let cool in pans for 5 minutes.
11. Turn out onto wire racks and cool completely, about an hour.
12. Frost as desired.
Title: Rich Chocolate Bundt Cake
Ingredients:
- 1 sour cream
- 1 eggs
- 4 instant chocolate pudding mix
- 1 chocolate chips
- 1
- 12
Instructions:
1. Mix sour cream, oil and eggs on low speed.
2. Add dry pudding mix and dry cake mix. Beat at low speed.
3. Fold in chocolate chips.
4. Generously grease bundt pan and flour.
5. Bake at 350° for 1 hour.
6. Turn out on rack and cool. Frost if desired.
7. Note: I like to apply part of a can of cream cheese frosting while the cake is still warm so it kind of glazes it. Once cooled I use the rest of the frosting. Then I melt a handful or so of chocolate chips in the microwave and use a spoon to drizzle across the cake.
8. [Afterthoughts: I tried this with a chocolate cake mix for the fun of it. It became just another chocolate cake rather then the sumptious indulgence we'd come to think of this recipe as. The yellow mix seems to give it a richer flavor in my opinion. Just my 2-cents for your musing.].