lumicero/recipes-ing2inst huggingface dataset:
Title: Mocha Tea Cakes
Ingredients:
- 1 butter
- 1/2 sugar
- 1/4 water
- 1 ground cinnamon
- 2 vanilla extract
- 1 flour
- 2 pecans
- 2 powdered sugar
- 1
- 1/2
Instructions:
1. Heat oven to 325*F.
2. Cream the butter and sugar until light and fluffy using an electric mixer on medium speed.
3. Blend in the cocoa powder, water, espresso powder, cinnamon, and vanilla; blend well.
4. Stir in the flour; blend until well mixed.
5. Stir in the pecans by hand, if using.
6. Shape dough into 1" balls; place 1" apart on ungreased cookie sheets. Bake for 20 minutes or until set.
7. Transfer cookies to wire racks and cool completely.
8. Combine all coating ingredients in a small bowl; roll cookies in coating to cover well.
Title: Puff Pastry
Ingredients:
- 2 flour
- 1 butter
- 1 lemon juice
- 1/2 salt
- cold water
Instructions:
1. Sift the flour and salt together into a bowl. Make a well in the middle, add the lemon juice, and stir with a knife, adding enough cold water to make an elastic dough.
2. Place on a floured board and knead for five minutes until the dough is smooth and doesn't stick to your fingers.
3. Roll the dough into a rectangle large enough to cover the butter. Put the butter in the middle of the dough and fold the dough ends over the butter.
4. Flatten the dough with a rolling pin, then roll out gently (so the butter does not come through the dough) into a long strip.
5. Fold the ends of the dough towards the middle, forming three layers. Press down gently. Let pastry rest in a cool place for 15 minutes.
6. Place the pastry on a floured surface with the unsealed edge towards you. Roll and fold as before. Turn and repeat three more times.
7. Leave the pastry to rest in a cool place for 10 minutes.
8. Place the pastry on a floured surface with the unsealed edge towards you as before. Roll and fold again, turning and repeating three more times, as before.
9. The pastry is now ready for use. Use in your favorite recipe.
Title: Apples With Cake Topping
Ingredients:
- 1/4 butter
- 4 tart apples
- 1 light brown sugar
- 1/2 honey
- 2 fresh lemon juice
- 2 dark rum
- 1/2 raisins
- 1/2 all-purpose flour
- 1/2 whole wheat flour
- 1 baking powder
- 1/2 salt
- 3 eggs
- 1 sugar
Instructions:
1. Preheat oven to 350 degrees. Butter a six-cup cakepan or casserole dish with a little of the melted butter.
2. Mix apples, brown sugar, honey, lemon juice, rum and raisins together and spread in a pan.
3. Sift flours, baking powder and salt and set aside.
4. Beat eggs until thick. Gradually beat in all but one tablespoon of the sugar. Stir in the dry ingredients, mixing only until they are combined. Spread batter over apples in the baking dish.
5. Drizzle the remaining melted butter over the batter and sprinkle with reserved tablespoon of sugar.
6. Bake about 45 minutes, until puffed and browned. As they cook, the apples may sputter a bit so it is a good idea to place sheet of aluminum foil in the bottom of the oven to catch the drippings. And, as with almost any apple dessert, some ice cream or whipped cream is delicious on the side. YIELD 6 to 8 servings.
Title: Country Caramel Apples Around the Campfire
Ingredients:
- 8 apples
- 4
- 16
Instructions:
1. Lay two pieces of foil on the picnic table, set the CORED apple in the center of the foil.
2. Press four pieces of caramel into the hole from the core; you can also add MORE caramel at the top--just remember not to squeeze the foil too tightly when you wrap it up.
3. Bring the four corners of the foil up over the top of the apple, twist to form a unique shape (everyone try to do something different, to remember which apple is which person's).
4. Set foiled-up apples around the edge of the campfire embers--NOT IN THE FIRE! Turn them every 5-10 minutes.
5. Check for done-ness by squeezing gently, using a hotpad or oven mitt on your hand; if the apple has some give or feels squishy--it's time to enjoy a country treat.
6. CITY APPLES: peel the apple first; then follow other directions.
7. APPLES TO USE: Braeburns, Granny Smith, anything tart!
8. HINTS FOR CORING AN APPLE: Use a skinny-bladed paring knife; poke straight down, four times, going around the stem end. Turn over and do from the blossom end. Push the core out with your thumb. Or get an apple corer. (Wasn't THAT helpful?).
Title: Crosby Molasses Carrot Cake
Ingredients:
- 3/4 molasses
- 1/4 white sugar
- 1 1/2 eggs
- 4 flour
- 2 baking soda
- 2 cinnamon
- 2 salt
- 1 walnuts
- 1/2 carrots
- 3 cream cheese
- 1 margarine
- 1/2 confectioners' sugar
- 3 1/2 - 4 vanilla
- 2
Instructions:
1. CAKE:.
2. Preheat oven to 325°F.
3. Add ingredients in the above order, mixing well after each addition. Pour into prepared 2.5 Litre - 3 litre tube pan.
4. Bake at 325F for 1 1/4 - 1 1/2 hours.
5. Let cool before icing.
6. ICING:.
7. Cream cheese and margarine. Beat in the confectioner's sugar gradually, until you reach the desired stiffness. Mix in vanilla. Spread on cooled cake. Garnish with walnut pieces.
Title: Easy Monster Cupcakes
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3
- 3
- 1
- 4
Instructions:
1. Line cupcake pan with liners.
2. Make cupcakes per directions on box.
3. Cool cupcakes completely.
4. Stir frosting as per instructions on box.
5. Put frosting on top of cupcake roughly in the shape of a skull (see photo) leaving part of the cupcake exposed.
6. Decorate with candies. (see photos).
7. Melt chocolate chips in a small microwave safe bowl for about 20 seconds. This depends on your microwave.
8. Don't over melt. Just do it until the chips are soft with some solid left in the center of the chip. Stir and the rest will melt. Add more time if needed, but do it slowly, about 10 seconds at a time.
9. Dip a tooth pick into the chocolate chip and dot the Skittles (or whatever candy you use for the eyes). The chocolate serves as the pupil of your monters' eyes. Please make sure the "s" stamped on the Skittles is facing down and the blank side is facing up.
Title: Cream Caramel Cake
Ingredients:
- 1 sugar
- 1/2 water
- 5 eggs
- 1/2 sugar
- 1/2 milk
- 1 vanilla
- 2 eggs
- 1/2 sugar
- 1 flour
- 1 milk
- 2 baking powder
- 1/2 vanilla
- 1
Instructions:
1. turn on the oven on 180 degrees.
2. to do the caramel, in a sauce pan put the water and sugar and let them boil till their color becomes red then pour it over an oven pan
3. to do the cream, in a mixer put all the cream ingredients, mix thoroughly then pour over the caramel.
4. then put all the cake ingredients in the mixer then pour over the cream
5. put the whole pan in a water bath then put it in the oven for 1 hour till the cake is baked.
6. cool in the freezer for 3 hours.
7. to take it out and serve it, pass the base of the pan over heat then turn it over the presenting tray.
Title: Super Simple Chocolate-Peanut Butter Cupcakes
Ingredients:
- 19 7/8 water
- 1/4 eggs
- 1/2
- 3
- 10
Instructions:
1. Preheat oven to 325 degrees (or 8x8" pan temperature listed on box). Place 12 cupcake liners in a cupcake pan.
2. Mix brownies according to "cake-like" option listed on box.
3. Fill each cupcake liner halfway with batter.
4. Sprinkle half of the chips in the 12 cupcake liners.
5. Fill liners with the remainder of the batter which should bring them almost to half-full.
6. Sprinkle other half of the chips over the top.
7. Bake for 40 minutes, until a toothpick or tester comes out clean.
8. Cool on a wire rack and store cooled cupcakes in a ziploc bag or airtight container.
9. You may use another variety of chips or even mini marshmallows or finely chopped nuts.
Title: Giant Sugar Cookies
Ingredients:
- 1 shortening
- 1/2 sugar
- 1/2 brown sugar
- 2 milk
- 3 vanilla
- 2 flour
- 2 2/3 cream of tartar
- 2 baking soda
- 1 salt
- 1/2
Instructions:
1. Prehat oven to 350 degrees.
2. Cream shortening and sugars.
3. Add egg yolks, milk and vanilla.
4. Beat well.
5. Sift dry ingredients together and add to sugar mixture.
6. Chill dough at least 1 hour.
7. On a well floured board, roll dough to 1/8 inch thickness and cut with cookie cutters.
8. Sprinkle with sugar and bake for 6-8 minutes on a ungreased cookie sheet.
Title: Rocky Road Fudge Pops
Ingredients:
- 1 chocolate pudding mix
- 2 1/2 milk
- 1/2 peanuts
- 1/2 marshmallow creme
- 1/2
- 12
Instructions:
1. In a large microwave safe bowl, combine pudding mix and milk.
2. Microwave on high, uncovered, for 6 to 7 1/2 minutes or until bubbly and slightly thickened, stirring every 2 minutes.
3. Cool for 20 minutes, stirring several times.
4. Meanwhile, combine peanuts and chocolate chips and place about 2 tbsp in each plastic cup.
5. Stir marshmallow creme into pudding.
6. Spoon into cups.
7. Insert popsicle sticks into cups and freeze.
Title: Blueberry Bake from the Recipe4living Website
Ingredients:
- 2 honey
- 1 sugar
- 1 cornstarch
- 1 arrowroot
- 1 ground cinnamon
- 2 water
- 3 lemon juice
- 1 fresh blueberries
- 1 fresh blackberries
- 1 whole wheat pastry flour
- 1/2 baking powder
- 1/2 sugar
- baking soda
- low-fat buttermilk
Instructions:
1. Preheat oven to 400 degrees.
2. In a large saucepan over medium heat, combine the honey, sugar, cornstarch or arrowroot powder, cinnamon, water and lemon juice. Mix until smooth.
3. Add the berries and cook over medium heat for about 10 minutes until thickened.
4. Combine the pastry flour, baking powder, sugar and baking soda in a medium bowl. Add in the milk and stir until ingredients are combined.
5. Pour the filling into a nonstick casserole dish.
6. By tablespoons, drop the biscuit dough on top of the hot fruit. Bake in the oven for about 20 minutes until biscuits are slightly browned.
Title: Copycat Twinkies Filling
Ingredients:
- 2 butter
- 1/3 vegetable shortening
- 1 icing sugar
- 1/4 white sugar
- 1/3 evaporated milk
- 1 vanilla extract
- 2
Instructions:
1. Cream the butter and shortening together; then slowly add the sugars while continuing to beat.
2. Add the evaporated milk, vanilla and lemon extracts; mix on medium speed until completely smooth and fluffy.
Title: Apple Crisp Plus
Ingredients:
- 10 cooking apples
- 1 ground cinnamon
- 1 nutmeg
- 3 1/2 sugar
- 3 flour
- 1 1/2 baking powder
- 1/2 salt
- 3 eggs
- 3/4 butter
Instructions:
1. Peel and slice apples.
2. Toss with mixture of cinnamon and add 1/2 cup of sugar.
3. Set aside.
4. Combine remaining sugar with flour, baking powder, and salt.
5. Crack eggs into dry mixture and work well until topping mixture is crumbly.
6. Lay apple slices in a 9 x 13 baking pan.
7. Sprinkle topping over apples and pour melted butter evenly over top.
8. Bake in a 350 degree oven until golden, about 35 to 40 minutes.
9. Serve with vanilla ice cream.
Title: Apple Tart
Ingredients:
- 2 unbleached white flour
- 1 sugar
- 1/4 salt
- 1/2 margarine
- 4 butter
- 1 cold water
- 6 tart apples
- 6 sugar
- 1/3 lime, juice of
- 1 ground cinnamon
- 1 raisins
- 1/3 walnuts
- 1/2 white flour
- 1
- 1/4
Instructions:
1. To make the crust, place the flour, sugar, salt, margarine, and butter in the bowl of a food processor fitted with a metal blade. Pulse 5 times.
2. Add the egg yolk. With the motor running, add the water.
3. Process until the dough sticks together, this will take only 5 to 6 seconds.
4. Remove the dough from the bowl, cover with plastic wrap, and refrigerate for 30 minutes.
5. To make the filling, place all the filling ingredients in a bowl, mix well, and set aside.
6. Cut the dough in half. Roll one piece into a circle 1/4 inch thick and fit that into the bottom of a buttered 9-inch springform pan, curling the dough around the sides. Spread the apple filling evenly over the crust.
7. Roll out the remaining dough to a 1/4-inch thickness and cover the apple mixture with it, tucking the sides of the dough into the pan with a thin spatula.
8. Cut a few slits in the top crust.
9. Bake for 35 to 40 minutes at 350 degrees or until the tart is golden brown. Let cool to room temperature before serving.
10. Dust the tart with vanilla sugar and cut into wedges, and serve.
11. *Vanilla Sugar - Open a box of confectioners' sugar into a plastic container. Take a fresh vanilla bean, split it lengthwise, scrape some of the seeds into the sugar and mix well. Place the slit vanilla bean in the plastic continaer and store for 3 or 4 days.
Title: Pumpkin Ginger Cake
Ingredients:
- 2 1/4 all-purpose flour
- 1/2 granulated sugar
- 2/3 unsalted butter
- 3/4 margarine
- 1 1/4 pecans
- 1 ground ginger
- 1/2 baking soda
- 1/4 ground cinnamon
- 1/4 salt
- 3/4 ground cloves
- 1/2 buttermilk
- 3/4 light molasses
- 1 egg
- 1/2 unsalted butter
- 1 1/4 margarine
- 2 brown sugar
- 1/2 light corn syrup
Instructions:
1. Preheat oven to 350 degrees F.
2. For the cake, in large bowl combine flour & sugar, then cut in butter until mixture resembles fine crumbs.
3. Stir in pecans.
4. Measure out 1 1/4 cups of crumb mixture, & press it evenly into the bottom of ungreased 9"x9" baking dish.
5. To the remaining crumb mixture, add last 9 cake ingredients, & mix well.
6. Pour evenly into crumb-lined baking dish, & bake 40-50 minutes or until toothpick in the middle comes out clean.
7. For the caramel sauce, in medium saucepan, melt butter, then stir in sugar & syrup.
8. Bring to boil, cooking & stirring constantly about 1 minute, or until sugar dissolves.
9. Stir in whipping cream, & bring to boil again.
10. Remove from heat, & let cool.
11. Serve over warm ginger cake.
Title: Butterscotch Dumplings
Ingredients:
- 1 self raising flour
- 60 butter
- 2 water
- 1 golden syrup
- 1 1/2 water
- 3/4 brown sugar
- 30 butter
- 2 golden syrup
Instructions:
1. preheat oven to 180°C.
2. lightly grease a shallow 2l ovenproof dish.
3. sift flour into a large bowl, rub in butter until mixture resembles breadcrumbs.
4. add water and golden syrup and mix to a soft sticky dough.
5. divide into about 10 equal portions and shape into round dumplings, place in dish.
6. make the butterscotch sauce by combining all ingrediants in a saucepan
7. stir over a low heat until sugar has dissolved.
8. bring to the boil then remove from heat.
9. pour sauce over the dumplings and bake 20 mins.
10. turn dumplings and spoon over sauce and bake a further 10 mins.
11. serve immediately with icecream.
Title: Magic Cookie Bars
Ingredients:
- 1/2 butter
- 1 1/2 graham crackers
- 1 sweetened condensed milk
- 6 chocolate chips
- 1 1/3 coconut
- 1
Instructions:
1. Melt butter, sprinkle graham crackers crumbs on top. Press into pan.
2. Pour sweetened condensed milk over crumbs.
3. Top with remaining ingredients. Press down firmly.
4. Bake 325 for 25-30 minutes, or until lightly brown.
Title: Mary Moore Chocolate Cupcakes
Ingredients:
- 2/3 butter
- 2 brown sugar
- 1/2 egg
- 1 hot water
- 1 baking soda
- 3/4 baking powder
- 1 salt
- 2 flour
- 1/2 vanilla
- 2 1/2
- 1
Instructions:
1. In beater bowl, cream together butter, sugar and cocoa. Add egg and blend.
2. Stir in sour milk and hot water to which 1 teaspoons baking soda has been added.
3. In another bowl, mix together the baking powder, salt and flour. Add all at once to the creamed mixture. Add vanilla. Stir to incorporate all the flour mixture, then beat with mixer at high speed for 3 minutes, scraping down sides of bowl with spatula.
4. Spoon into paper-lined muffin tins filling 2/3 full. Bake at 350° for 18-20 minutes. Frost with Fudge Icing.
5. FUDGE ICING.
6. 1/2 cup butter, 1 egg, 1/4 cup cocoa, 2 cups icing sugar, milk (see below).
7. In bowl, cream together butter and cocoa. Add egg and blen well. Mix in icing sugar, then using beater on high, combine throughly. If too stiff, add 1 tsp milk at a time until desired consistency is reached. Fudge icing should be thick and moist rather than light and fluffy.
Title: Cup Cake
Ingredients:
- 4 all-purpose flour
- 3 sugar
- 2 cocoa powder
- 1/4 baking soda
- 4 milk
- 2 canola oil
Instructions:
1. Add dry ingredients to cup and mix well.
2. Add milk and canola oil and mix well.
3. Sprinkle chocolate chips on top, if desired.
4. Microwave on high for 1 min 40 seconds or until cake is done.
Title: Korean Sweet Potato Cake
Ingredients:
- 1 butter
- 2/3 white sugar
- 2/3 brown sugar
- 3 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 1 cake flour
- 1 baking powder
- 1 kosher salt
- 1 1/3 milk
- 1 sweet potato
- 1/3 maple syrup
Instructions:
1. Cream the butter and sugars in an electric mixer until light and fully combined. Add vanilla and eggs, one at a time, incorporating completely after each addition. Let egg and butter mixture blend until very light in color, about 4 minutes on medium/high speed.
2. In a separate bowl add the flours, baking powder, and salt and whisk to combine.
3. In a large measuring cup, measure the milk, add the mashed sweet potato and maple syrup and stir to combine.
4. When the butter mixture is light and fluffy, add 1/3 of the flour mixture and mix well. Add 1/2 of the liquid ingredients and stir. Repeat with remaining flour mixture and liquid mixture, making sure to end with the dry ingredients. Make sure to scrape down the sides of the bowl when giving it a final mix.
5. Pour the batter evenly between two 9 inch round cake pans that you've buttered and floured. Tap the pans lightly on the counter to remove any air bubbles and bake in a 350 degree oven for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool cakes in their pans for 15 minutes, then turn out on to wire racks to cool completely.
Title: Strawberry Cake
Ingredients:
- 1 frozen sweetened strawberries
- 1 flour
- 3 strawberry Jell-O gelatin dessert
- 1 water
- 1/2 eggs
- 1/2 powdered sugar
- 4 butter
- 1 strawberry
- 1/2
Instructions:
1. Prehaet oven to 350*.
2. Mix cake mix, flour and Jello until well blended.
3. Add in water, eggs and oil on low speed until well blended.
4. Mix in half the strawberries.
5. Pour into greased and floured cake pans.
6. (I like to use a 9 X 13, but you can use any size pans you want).
7. Bake for 30 minutes or untill a tooth pick comes out clean.
8. Cool.
9. For the frosting, blend together sugar and margarine.
10. Add in strawberries, Cream well.
11. Frost the cooled cake.
Title: Chocolate Eclair Cake
Ingredients:
- 5 1/8 vanilla instant pudding mix
- 2 3/4 milk
- 0.5 chocolate graham cracker
- 5 1/8 instant chocolate pudding mix
- 2 3/4 milk
- 1 Cool Whip
- 2/3 heavy whipping cream
- 6 -8 bittersweet chocolate chips
Instructions:
1. Make vanilla pudding with 2-3/4 cup milk
2. Blend in 8 oz. of Cool Whip.
3. Make chocolate pudding with 2-3/4 cup milk.
4. Blend in remaining 8 oz. Cool Whip.
5. Butter 9x13 pan.
6. Place layer of graham crackers in bottom of pan.
7. Top with vanilla pudding mixture.
8. Place another layer of graham crackers on top of vanilla pudding.
9. Top with chocolate pudding mixture.
10. Top with another layer of graham crackers.
11. Refrigerate a couple hours before frosting.
12. Bring cream to simmer.
13. Pour over chocolate chips in sturdy bowl.
14. Whisk until melted and smooth.
15. Pour over top layer of graham crackers
16. Refrigerate overnight or for several hours.
Title: Miracle Margarita Flan Cake
Ingredients:
- 1 sweetened condensed milk
- 1 evaporated milk
- 3 eggs
- 3 water
- 1 butter
- 1/2 eggs
- 1 lime zest
- 3/4 sweetened flaked coconut
- 1/2
- 3
- 1
Instructions:
1. Cooks Note: If you are using a cake mix other than a butter recipe cake, follow the directions on the box for making the batter substituting 1/2 cup tequila for 1/2 cup of the water.
2. Preheat oven to 325 degrees. In large bowl, whisk sweetened condensed milk, evaporated milk, 3 eggs, orange liqueur and orange zest. Set aside.
3. Generously spray 12-cup Bundt pan with spray. Pour caramel sauce in bottom of pan. Set aside.
4. Prepare batter by beating cake mix, water, tequila, butter, eggs, and lime zest on low speed for 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. If using, fold coconut into batter. Pour batter on top of caramel in pan.
5. Stir milk mixture and gradually pour over cake batter (milk mixture will sink and batter will rise).
6. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Let cool in pan on wire rack 15 minutes. Unmold onto serving plate. Let cool completely.
Title: Poppy Seed Bundt Cake
Ingredients:
- 1/4 poppy seed
- 1 buttermilk
- 1 butter
- 1 1/2 white sugar
- 4 eggs
- 1 vanilla extract
- 2 1/2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 1/2 ground cinnamon
- 1/2 white sugar
Instructions:
1. Preliminary: Soak poppy seeds in buttermilk overnight.
2. Preheat oven to 350 degrees F, 175 degrees C, grease a 10 inch bundt pan. Mix together cinnamon and 1/2 cup sugar. Sprinkle some of the sugar evenly over greased pan to form a thin sugary crust over the cake. Set aside remaining cinnamon sugar mixture.
3. Cream butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
4. Sift flour, salt and soda together. Add flour to butter mixture alternating with poppy seed mixture and thoroughly blend.
5. Pour batter into prepared pan in three goes, sprinkling 1/3 of the remaining cinnamon/sugar mixture between each pouring (you should get three layers if your batter is spread thinly enough).
6. Bake at 350 degrees F, 175 degrees C, for 50 minutes or until a toothpick inserted in center comes out clean.
7. Cool cake in pan on wire rack 15 minutes. Turn out onto wire rack and let cool 1 hour.
Title: Rollkuchen
Ingredients:
- 2 eggs
- 2 1/2 flour
- 1 baking powder
- 3/4 sour cream
- 1/4 milk
- 1/4 salt
- 4
Instructions:
1. Mix all together and knead until smooth. Let sit covered for 5-10 minutes.
2. Roll out and make squares. Cut slits in the middle of each square. pull one side vertically through the slit. It will form a bow like shape. It is not obligatory to form the shapes.
3. Deep fry till nicely browned.
Title: Ginger Lime Zebra Cake
Ingredients:
- 1/2 heavy cream
- 1 butter
- 1 candied ginger
- 1 sugar
- 1/4 unsalted butter
- 3 eggs
- 1 all-purpose flour
- 3 limes
- 3 limes, juice of
Instructions:
1. Whip cream just until it forms soft peaks.
2. Gently fold together the lime butter and the whipped cream. Spread 1/2 tablespoon of the whipped cream mixture on each gingersnap. Stack them together to make a 14-inch log and lay it on its side on a serving platter.
3. Frost the log with the remaining whipped cream.
4. Chill 4 - 6 hours, or cover with plastic wrap and freeze.
5. If frozen, thaw in refrigerator 1 hour before serving.
6. To serve garnish with the candied ginger and slice the roll at a 45-degree angle.
7. Keep refrigerated until serving.
8. Lime Butter:
9. Place the sugar, butter, eggs, flour, lime peel, and lime juice in a heavy saucepan.
10. Cook, stirring, over low heat, without boiling, until thick.
11. Remove from the heat and let cool.
12. NOTE: Use as sauce or icing. Will keep almost indefinitely covered in the refrigerator.
Title: Strawberry Angel Cake
Ingredients:
- 4 strawberries
- 3/4 sugar
- 2 reduced-fat cream cheese
- 1 triple sec
- 1
- 3
- 1
- 2
Instructions:
1. Combine strawberries and 1/4 cup sugar in a small bowl; cover and let stand 1 hour. Combine 1/2 cup sugar, milk, and cream cheese in a medium bowl; beat at medium speed of a mixer until smooth.
2. Cut cake horizontally into 3 layers using a serrated knife; place bottom layer, cut side up, on a serving plate. Brush with 1 tablespoon liqueur, and spread half of cream cheese mixture over cake. Spoon one-third of strawberries over cream cheese mixture using a slotted spoon. Repeat layers, ending with cake and liqueur. Spread whipped topping over top and sides of cake. Cover; chill 30 minutes. Arrange remaining strawberries on top of cake before serving; sprinkle with almonds.