lumicero/recipes-ing2inst huggingface dataset:
Title: Traditional Baked English Rice Pudding
Ingredients:
- 600 vanilla bean
- 1 short-grain rice
- 1/2 caster sugar
- 3 butter
- 2 cinnamon
- 1 nutmeg
- 1
Instructions:
1. Pour the milk into a pan and add the vanilla bean pod. Bring to simmering point, then remove from heat, cover and leave to infuse for 1 hour. Preheat the oven to 150°C.
2. Put the rice and sugar in an ovenproof dish. Strain the milk over the rice, discarding the vanilla pod Add the spices and stir to mix, then dot the surface with butter.
3. Bake uncovered for 2 hours. After about 40 minutes, stir the surface skin into the pudding, and repeat this after a further 40 minutes.
4. Allow the pudding to finish cooking for the final 40 minutes without stirring.
Title: Basic Frosting
Ingredients:
- 3/4 powdered sugar
- 1 butter
- 1 milk
- 1/2 vanilla
- 1/4 lemon juice
Instructions:
1. Whip all ingredients and beat until smooth.
2. Add food coloring if desired.
Title: Faith's Flan
Ingredients:
- 1 sweetened condensed milk
- 1 evaporated milk
- 1 sugar
- 1 vanilla
- 3 eggs
- 1/4 sugar
Instructions:
1. You need two pans for this, preferably round. One to hold the water bath, and the other to hold the flan about 8" or 9". The flan pan needs to fit inside the water bath pan.
2. A trick that I learned recently is to line the water bath pan with a towel before pouring the water into it. (Make sure the water covers the towel.) This will keep the flan pan from slipping around on you, and the water will keep the towel from burning.
3. Heat oven to 375°F Place a large round pan with 1/2" water in oven to heat up.
4. Place the 1/4 cup sugar in a smaller round pan that is stove-top and oven safe. Set over high heat on burner until caramelized, then set aside. Optionally, you can prepare the caramel in a saucepan, and then immediately pour the caramel into the flan pan that you wish to use and set aside.
5. Mix all of the custard ingredients in a blender.
6. Pour the custard mixture over the caramelized sugar, place into water bath, and bake about 40 minutes until set and lightly brown.
7. Cool 10 minutes on wire rack, then invert onto a plate and cool in refrigerator.
8. This can also be made in several ramekins, but the cook time will need to be adjusted.
Title: Very Easy Alternative Cheesecake Base
Ingredients:
- 18 butter
- 1/2
Instructions:
1. Mix together the cake mix and the butter until resembling bread crumbs, then press into the base of a greased/oiled and lined cake pan/tin.
2. Bake for 20 minutes at 350 - keep an eye on this as all ovens vary in temperature, watch it doesn't go too brown.
3. Remove from the oven, allow to cool and then add your chosen filling and cook or chill as the recipe requires.
Title: Instant Pot Spotted Dick (Gluten Free)
Ingredients:
- 1 beef suet
- 3/4 cornstarch
- 3/4 tapioca starch
- 2 baking powder
- 1 xanthan gum
- 1/2 salt
- 1/2 milk
- 1 egg
- 1/4 currants
- 1/4 raisins
- 1 lemon zest
Instructions:
1. Using a food processor or high speed blender, add the suet, sweet rice flour, starch, baking powder, xanthan gum, and salt. Pulse blend until it's mixed thoroughly. Then add suet/flour mixture to a mixing bowl.
2. Add egg to the suet/flour mixture in the mixing bowl, and begin gently mixing with a spatula. Slowly add the milk and continue to mix gently until a ball of dough is formed. You may have to start using your hands to get it thoroughly incorporated.
3. Add your currants, raisins and zest and mix with your hands.
4. Grease a pudding basin or bowl. I used a 4 cup Pyrex glass measuring cup. Place the dough in there and pat it flat on top.
5. Cover with parchment paper, then foil, and secure the edges with an elastic or twine.
6. Put 3-4 cups of water in an Instant Pot (depending on the size of pot you have), and place your steamer rack on the bottom. Place your basin/bowl on top of the steamer rack, secure the lid, and seal the valve.
7. Press "Steam" (or "Manual" and make sure it's on High Pressure and Normal) and set the timer for 1 hour and 10 minutes. Then leave it to steam.
8. After the timer goes off and the steaming is finished, open the valve to do the Quick Release of pressure. Remove the lid and carefully remove the (hot) basin/bowl. Let it sit to cool for 5 minutes.
9. Remove the parchment and foil, and gently invert the pudding onto a plate. Serve with your favourite custard.
Title: My Mom's Baked Rice Pudding
Ingredients:
- 2 cooked rice
- 1/2 raisins
- 2 1/2 milk
- 2 eggs
- 1 vanilla extract
- 1/2 cinnamon
- 1/4 sugar
- 1 salt
Instructions:
1. Combine cinnamon and sugar, set aside. Preheat oven to 325 degrees F.
2. Heat rice and 1 cup milk in saucepan. Add raisins, remove from heat. This may be done in the microwave.
3. In a bowl, combine the remaining milk, eggs, sugar mixture, salt and vanilla. Add to rice and raisins. Stir well.
4. Pour into buttered baking dish. Set dish into a pan containing 1 inch of hot water.
5. Bake at 325 degrees F. for 50 minutes or until set.
Title: Lemon-Frosted Sugar Cookies
Ingredients:
- 1/3 Splenda granular
- 2/3 granulated sugar
- 6 butter
- 2 plain nonfat yogurt
- 1 egg
- 1 nonfat milk
- 1 lemon rind
- 1 vanilla extract
- 1 all-purpose flour
- 2 toasted wheat germ
- 1/4 baking powder
- 1 baking soda
- 1/2 salt
- 1/8 powdered sugar
- 2 nonfat milk
- 1 fresh lemon juice
- 1 vanilla extract
- 1/4
Instructions:
1. To prepare cookies, beat Splenda, sugar, yogurt and butter in a large bowl at medium speed of a mixer until well blended (about 4 minutes).
2. Add egg, egg whites, lemon zest and vanilla beating well.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat germ, baking powder, baking soda and salt. Add dry ingredients to the sugar mixture, mixing well. Spoon dough into a sealable bag, flatten to 1 1/2-inch disc and chill 4 hours or overnight.
4. Preheat oven to 400°.
5. Roll dough to a 15 x 12-inch rectangle on a heavily floured surface. Cut dough into 20 (3-inch) squares using a sharp knife. If the dough gets very soft in this stage, return to the fridge to chill again to retain firmness. Too much flour will end with a tough cookie.
6. Alternately, use your favorite cookie cutters to make shapes; note this may change the yield and nutritional value per cookie.
7. Place cookies 2-inches apart on baking sheets prepared with a light coat of cooking spray.
8. Bake at 400° for 8 minutes or until golden. Immediately remove cookies from pans using a wide spatula, and cool on wire rack.
9. To make icing, combine powdered sugar, 1 tablespoon milk, lemon juice, and 1/4 teaspoon vanilla. If the icing seems too thick, add a bit more lemon juice to thin. Stir in food coloring, if desired. Spread about 2 teaspoons of the icing over each 3-inch cookie, or place icing in a small zip-top plastic bag or pastry bag and tip. If using disposible bag, trim a tiny hole in one corner, and drizzle icing over cookies.
10. If the icing seems to be too thick you can add more lemon juice (which will make the icing more tart) or you can add a little more milk (which keeps the flavor more neutral).
11. Sprinkle with assorted sugar sprinkles or other decorations, if desired.
Title: Miranda's Milky Way Cake
Ingredients:
- 6 butter
- 1 sugar
- 2 eggs
- 4 all-purpose flour
- 2 1/2 salt
- 1/2 buttermilk
- 1 1/4 baking soda
- 1 pecans
- 1 sugar
- 2 1/2 evaporated milk
- 1 marshmallow creme
- 6 butter
- 1
- 1/2
Instructions:
1. Melt candy bars with 1 stick butter in a saucepan; set aside.
2. Cream sugar and remaining stick of butter in large bowl of electric mixer; beat in eggs.
3. In a large bowl, mix flour and salt.
4. In a small bowl, combine buttermilk and baking soda.
5. Add flour to creamed mixture alternately with buttermilk mixture.
6. Stir in melted candy mixture, then pecans.
7. Pour into a greased and floured tube pan and bake at 325°F for 1 hr and 10 minutes, or until tests done.
8. Remove cake from pan and place on a wire rack over a drip pan to cool-- Pour warm icing over warm cake.
9. Icing:
10. Combine sugar and milk in a sauce pan over med.
11. heat.
12. Cook to the soft ball stage (234 to 238°F on a candy thermometer) Add chocolate chips, marshmallow creme and butter and stir until melted.
13. Pour over warm cake.
Title: Rum Chata Oreo Cookie Pudding Shots
Ingredients:
- 4 1/4 instant pudding mix
- 1 milk
- 1 rum
- 8 Cool Whip
- 8 -10
Instructions:
1. Mix pudding, milk, and rum chata.
2. Stir for 5 minutes until mixture thickens.
3. Fold in cool whip.
4. Spoon into individual portion cups.
5. Crumble 8 - 10 Oreos and sprinkle on top.
6. Cover with lids.
7. Freeze for 2 hours before serving.
Title: Pecan Tarts
Ingredients:
- 3 eggs
- 1 1/2 brown sugar
- 1 white sugar
- 2 vanilla
- 3/4 pecans
- 1/2 unsalted butter
- 2 white flour
- 1 cream cheese
Instructions:
1. Preheat oven to 350°F.
2. For filling:
3. Mix together eggs,brown sugar,white sugar, vanilla,pecans in a bowl. Set aside.
4. For crust:
5. In a separate bowl, add your diced cheese and butter that has been frozen to a hard state with a sharp knife. Add in flour. Mix until everything is incorporated and coming together, much like a biscuit dough.
6. Chill 45 minutes covered in plastic wrap. When chilled, roll out about pie crust thickness. Cut dough out with a small juice glass, or eyeball what your pan size muffin is and work with that for an idea.
7. Press dough disk into greased tiny sized mini muffin pans. Add 1 teaspoon of filling at a time into shells. Bake 350°F for 20-25 minutes. Let cool at room temperature.
Title: Gateau Breton
Ingredients:
- 1 1/2 self-rising flour
- 1 granulated sugar
- 1 margarine
- 6 water
- 1
Instructions:
1. Oven@ 375 Mix the egg white and the 1 tablespoon of water together and then set aside.
2. Mix the rest of the ingredients with a hand or stand mixer until creamy.
3. Gently pat the dough mixture into a greased 10-inch springform pan.
4. Brush the cake with the egg white/water mixture.
5. Bake for 15 minutes and then turn the oven temperature down to 350 and bake for an additional 25 minutes.
6. Cool before unmolding.
7. Cut into wedges or diamond shapes and enjoy!
8. Good as is or with some lemon or lime curd!
Title: Zimtsterne (German Cinnamon Star Cookies)
Ingredients:
- 2 1/4 confectioners' sugar
- 15 confectioners' sugar
- 1 1/4 ground cinnamon
- 3 lemon zest
- 2
Instructions:
1. Sift the confectioners' sugar.
2. Put 1/2 cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces.
3. Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining 1 3/4 cup confectioners' sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this meringue for topping the cookies.
4. Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.
5. Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
6. Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners' sugar. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about 1/4-inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.
7. Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.
8. Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.
9. Busy baker's tips: The dough can be frozen between the sheets of paper for up to 2 weeks. Store baked cookies in an airtight container for up to 10 days.
Title: Nut Cake (Gluten Free)
Ingredients:
- 7 pecans
- 4 eggs
- 2 brown sugar
- 2 maple syrup
- 1/2 cinnamon
- 2 flour
- 1 salt
Instructions:
1. Grease a 9 inch spring form and preheat oven to 350 degrees (320 if fan assisted).
2. Divide egg yolks and whites and beat the whites with the salt until stiff peaks form.
3. Beat together egg yolks, brown sugar and maple syrup.
4. Fold in ground nuts, cinnamon and flour.
5. Gently fold in egg whites.
6. Pour batter into greased spring form and bake at 350 degrees for 30 minutes.
7. Let cool a bit before removing the rim of the spring form.
8. Let cool completely before slicing.
Title: Berry Friands
Ingredients:
- 1 icing sugar
- 1 1/4 baking powder
- 1/2 butter
- 5 margarine
- 125 plain flour
- 3/4 blueberries
- 1/3
Instructions:
1. Preheat oven to 180 degrees Celsius.
2. Melt the butter either in the microwave or in a saucepan over low heat on the stove. Set aside.
3. Sift the icing sugar, flour and baking powder together into a large bowl. Add the almond meal and stir to combine.
4. Add the egg whites and stir to combine.
5. Add the butter and stir to combine. Don't worry if there are a few lumps, just make sure there aren't too many. Mixture should be medium thick.
6. Lightly grease 10 muffin cups of about 1/2-cup capacity. If your tray has 12, grease 10 and fill the remaining cups with water.
7. Spoon 2 tablespoons into each cup, then sprinkle 2-4 blueberries on top.
8. Bake for 15-25 minutes, or until they spring back lightly when touched.
Title: Brown Sugar Layer Cake W. Date Filling and Brown Sugar Frosting
Ingredients:
- 2 brown sugar
- 1 3/4 flour
- 2 cinnamon
- 2 ground ginger
- 1 ground cardamom
- 1 ground cloves
- 1 baking soda
- 1/4 salt
- 2 eggs
- 3/4 milk
- 1/2 butter
- 1 dates
- 1 1/3 water
- 1/2 brown sugar
- 1/2 white sugar
- 1 lemon juice
- 2 brown sugar
- 1 1/2 cream of tartar
- 1/4 salt
- 1 water
- 1/3
Instructions:
1. Brown Sugar Layer Cake.
2. Preheat oven to 350 degrees F.
3. Butter and lightly flour 2 (8-inch) round cake pans.
4. Bake for about 24-30 minutes or until a toothpick comes out clean.
5. Cool in the pans for about 5 minutes before turning out unto rack.
6. Let set until completely cooled.
7. You will want four layers of cake so slice each cake in half using sewing thread or knife.
8. Date Filling.
9. Combine all ingredients in a saucepan.
10. Cook over medium heat, stirring occasionally until mixture is thick (about 15 mins).
11. Cool before using.
12. Boiled Frosting.
13. Combine all ingredients in top of double boiler over hot (not boiling) water.
14. Beat with a rotary beater or hand-held electric mixer until mixture holds its shape (about 7 minutes).
15. Start layering the cake.
16. You should have added three layers of this filling to the cut and cooled cake.
17. Frost top and sides of cake.
18. This cake is best served within a few hours.
19. Refrigerate if not using this within a few hours.
Title: Chewy Flourless Chocolate Cookies
Ingredients:
- 1 3/4 powdered sugar
- 1/2 cornstarch
- 2 salt
- 1/4 pecans
- 2 walnuts
- 1
Instructions:
1. Preheat oven to 300°F
2. Mix together sugar, cocoa, cornstarch and salt. Gradually add egg whites, stirring with a spoon until mixture forms a dough. (Mixture should be thick enough to form into balls; if not add more powdered sugar and cocoa). Add nuts; mix well.
3. Form dough into 15 balls. Place on a parchment-lined cookie sheet. Bake 16 to 19 minutes, until glossy and crackled. Cool completely.
Title: Creamsicle S'mores
Ingredients:
- 1/2 butter
- 3 powdered sugar
- 2 water
- 1/2 unflavored gelatin
- 1 sugar
- 1 evaporated milk
- 6 orange
- 1/4 vanilla extract
- 9 white chocolate
- 3/4 heavy cream
- graham crackers
Instructions:
1. To make orange-flavored marshmallows:
2. Butter the bottom and sides of an 8 by 8-inch straight-sided baking pan. Dust liberally with sifted powdered sugar.
3. Pour 1/2 cup water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin over the water and allow to soften, about 10 minutes.
4. In a 3-quart saucepan, combine the sugar, evaporated milk and 1/4 cup water. Stir over low heat until the sugar has dissolved. Bring the mixture to a simmer and cook, without stirring, until a candy thermometer registers 240 degrees F, about 10 to 12 minutes. Pour the syrup over the gelatin mixture. Beat the mixture at low speed until incorporated. Increase the speed to high and beat until thick, fluffy and tripled in volume, about 10 to 12 minutes. Beat in the orange zest and vanilla extract until just combined. Using a spatula, scrape the mixture into the prepared pan and smooth the surface. Sprinkle with orange decorating sugar. Allow the mixture to set, uncovered, in a cool place (not refrigerated) for at least 8 hours or overnight.
5. To make orange ganache:
6. Place finely chopped chocolate in small heatproof bowl.
7. Set over warm water on low heat (water should not touch bottom of bowl).
8. Stir very frequently until almost melted. Remove from heat and hot water; stir until smooth, pressing out any lumps with back of spoon or a rubber spatula.
9. In small saucepan over low heat, heat cream just to a simmer, stirring frequently.
10. Remove from heat; all at once, add about two-thirds of hot cream to melted white chocolate.
11. Gently stir to incorporate, then beat or whisk until smooth, scraping bowl as necessary with rubber spatula.
12. Gradually stir in remaining cream.
13. To assemble:
14. Cut marshmallows into squares matching same dimensions as the graham crackers.
15. place a cut marshmallow on top of one graham cracker.
16. spread a layer of the orange ganache on the 2nd graham cracker.
17. lay that on top of the marshmallow, press down gently.
18. dip one corner half of the s'more into orange candy melt.
19. sprinkle nonpareils over the candy melt coating.
Title: Apple Rice Pudding
Ingredients:
- 2 eggs
- 1/2 sugar
- 1/2 sour cream
- 1 milk
- 1/2 cinnamon
- 1/4 salt
- 1/3 raisins
- 1 apple
- 3 cooked long-grain rice
- 1/4 brown sugar
- 1 all-purpose flour
- 1/4 cinnamon
- 1 butter
- margarine
Instructions:
1. Preheat oven to 350 degrees.
2. Combine eggs, sugar, sour cream, milk, cinnamon and salt.
3. Stir in raisins, apple and rice; spoon mixture into greased baking dish.
4. Combine brown sugar, flour, cinnamon and butter, sprinkle over rice mixture.
5. Bake uncovered 45 minutes.
6. Serves 8.
Title: 1928 Award Winning Gold Cake
Ingredients:
- 2 cake flour
- 3 baking powder
- 1/2 butter
- 1 sugar
- 3 milk
- 3/4 vanilla
- 1
Instructions:
1. Sift your flour, and then measure, and then add the baking powder, and sift the flour and powder together three times.
2. Cream the butter well; slowly add the sugar, and cream till the mixture is light and fluffy.
3. Add the beaten egg yolks, mixing well.
4. Alternated adding the flour mixture with the milk, a little at a time, beating well after each addition.
5. When the batter is smooth, add the flavoring and beat well.
6. Pour the finished batter into a well greased 8-inch square baking pan.
7. Bake at 350 degrees for 50 to 60 minutes.
Title: Gorky Beet Cake
Ingredients:
- 4 eggs
- 2 granulated sugar
- 1 canola oil
- 2 all-purpose flour
- 2 baking powder
- 1 1/2 baking soda
- 1 cinnamon
- 1/2 salt
- 1 vanilla extract
- 3 beets
- 1 walnuts
- 1 cream cheese
- 3/4 powdered sugar
- 1
- 1/2
Instructions:
1. Beat together eggs, sugar and oil until fluffy.
2. Sift together flour, baking powder, baking soda, salt & cinnamon in large bowl.
3. Add egg mixture & stir well to blend.
4. Add vanilla, beets & walnuts. Beat together 1 minute.
5. Pour into a greased and dusted 9x13 pan (works well in a bundt pan also).
6. Bake at 350 degrees for 35-45 minutes. Cool.
7. Serve with almond sauce on the side and drizzled over each serving, or dust with powdered sugar.
8. For almond sauce:
9. Blend together cream cheese, whipping cream & almond extract with mixer until fluffy. Blend in powdered sugar. Spoon onto cake or serve on the side.
Title: Mocha Chip Chiffon Cake Whipped Chocolate Cream
Ingredients:
- 3 all-purpose flour
- 2 caster sugar
- 1 3/4 powdered instant coffee
- 1 baking powder
- 1 salt
- 1/2 eggs
- 1/2 Kahlua
- 7 cold water
- 1/2 vanilla
- 1/4 cream of tartar
- 2 powdered sugar
- 1/2
- 4
- 1
- 1/2
Instructions:
1. Bake the Cake: Preheat oven to 325 degrees F. You will need two 8” round cake pans, line w/ parchment paper at the bottom, greased and coated w/ very fine bread crumbs.
2. On a board with a heavy knife, cut the chocolate into small pieces. About 1/4 “ in diameter. Set aside.
3. Into a large mixing bowl, sift together flour, 1 ¼ cups of the sugar, coffee, baking powder, and salt.
4. Make a wide well in the middle of the dry ingredients. Add in the following order, without mixing, the oil, egg yolks, coffee liquor, water and vanilla. With a large wire whisk, beat until smooth. Fold in chopped chocolate. Set aside.
5. In the bowl of an electric mixer, beat the egg whites on high with the cream of tartar until they hold a soft shape. Reduce the speed to moderate and gradually add the remaining ½ cup of sugar. Then on high speed again, beat the whites until stiff peaks form when beaters are raised. They should not be beaten until they are dry.
6. In three additions, fold about ¾ of the yolk mixture into the whites. Then fold the whites into the remaining yolk mixture. Do not handle any more than necessary.
7. Gently pour the batter into the pans. Bake for 30 minutes at 325 degrees F, or until the top springs back when lightly pressed with a fingertip. Cool completely.
8. For the whipped cream: whip the cream with the powdered sugar and cocoa powder with the wire whisk until firm.
Title: Elisenlebkuchen
Ingredients:
- 4 cinnamon
- 1 1/4 ground coriander
- 1 star anise
- 1 ground ginger
- 1/4 clove
- 1 1/4 mace
- 1 ground cardamom
- 1 ground hazelnuts
- 1 eggs
- 1 granulated sugar
- 2 icing sugar
- 1/2 hot water
- 4
- 24
- 8
- 2
- 1/2
Instructions:
1. To make the Lebkuchen spice blend:
2. Mix all ingredients together (grinding whole spices as needed), and place in jar with tight fitting lid. This will make more than you need.
3. To make the cookie dough:
4. Beat eggs and sugar in mixer at high speed until triple in volume.
5. Stir in ground almonds, hazelnuts, candied citrus peel and Lebkuchen spice blend.
6. Cover bowl and let rest overnight in fridge.
7. Baking day:
8. Preheat oven to 300F.
9. On a cookie sheet, place Oblaten wafers.
10. Drop scoop (about 2 tsp for 5cm size Oblaten) of dough in centre of each wafer.
11. Using the wet back of a spoon or spatula, gently flatten and spread the dough until it reaches the edges of the Oblaten. Slightly mounded, a little higher in the middle than the edges is the shape you want. The dough will not spread in the oven.
12. Set almond slices into the dough as decoration.
13. Bake for 20 minutes, until golden and slightly puffy (and resistant to touch).
14. While cookie is warm, brush glaze (mix icing sugar and hot water) onto cookies with a pastry brush.
15. Let cool on wire rack.
16. Can be stored for a couple of weeks.
Title: Vanilla Cream Cake
Ingredients:
- 1 butter
- 2 vanilla
- 3 water
- 2 -3 eggs
- 1/3 vanilla
- 3 butter
- 1
- 2
- 1
Instructions:
1. Mix all cake ingredients together.
2. Preheat oven to 350.
3. Butter baking pan (HINT: If your pan is glass and your edges get burnt on your cake, take a log piece of paper towel and fold it so its a inch wide. Then, wet it and squeeze it hard so it becomes damp. The wrap it around the edges so it is tight then paper clip it so it will stay on.).
4. The batter should be wattery if not add water.
5. Put in oven as directed on box.
6. Put frosting in a microwaveable bowl.
7. Heat for 15 seconds or until easier to stir.
8. Then add the vanilla an butter.
9. You are ready to go.