lumicero/recipes-ing2inst huggingface dataset:
Title: Tropical Indulgence
Ingredients:
- 2 1/2 mangoes
- 1/4 lime juice
- 1/2 sugar
- 1 papaya
- 1 sugar
- 1 cinnamon stick
- 3 cloves
- 2 fresh ginger
- 3 -4 water
- 1/4 dark rum
- 1 fresh coconut
- 2 sugar
Instructions:
1. For the sorbet:
2. Combine sorbet ingredients in blender and process till smooth.
3. Place in freezer container and freeze.
4. For the papaya:
5. Place the papaya ingredients, except rum, in saucepan.
6. Bring to a boil and simmer till fruit is soft.
7. Remove fruit and chill.
8. Raise heat under poaching liquid and reduce by half.
9. Add rum and reduce till syrupy.
10. Strain and reserve.
11. For the coconut:
12. Hull and skin coconut.
13. Shave chips using mandoline or vegetable peeler.
14. Place on cookie sheet and scatter sugar over the chips.
15. Bake for about ten minute in 350 degree oven.
16. For the Dessert:
17. Mound two or three papaya slices on each of four plates.
18. Scoop sorbet onto plates.
19. Garnish with coconut chips.
20. Drizzle syrup over the dessert.
Title: Apple Spice Cake
Ingredients:
- 1 applesauce
- 1 water
- 1/2 eggs
- 1/3 pumpkin pie spice
- 3 pecans
- 1 raisins
- 1/2
Instructions:
1. Preheat the oven to 350 degrees. Prepare a Bundt pan.
2. Beat together the cake mix, water, applesauce, oil, eggs, and spice, scraping down the sides as needed. Fold in the nuts and raisins.
3. Pour into the Bundt pan and bake until golden brown and a toothpick comes out clean. (My oven has major hot spots and I have to really adapt the time, so it will vary among ovens. I'm going to say 45-55 minutes as an estimate.).
4. Cool 10 minute in the pan; turn onto a wire rack to cool completely.
5. When it is cool, place on a cake plate and drizzle with the caramel ice cream topping and nuts, if desired.
Title: Loukoumathes: Honey Puffs
Ingredients:
- 1 1/2 all-purpose flour
- 3 baking powder
- 4 sugar
- 4 butter
- 3/4 margarine
- 1 milk
- egg
- honey
- walnuts
- ground cinnamon
Instructions:
1. Sift the flour with the baking powder into a bowl.
2. Add sugar, oil (or butter or margarine), milk, and the egg, and mix with a wooden spoon until smooth.
3. Heat 1-2 inches of oil in a saucepan or deep frying pan to just below the smoke point (medium to medium-high on most stoves).
4. When the oil is hot, drop the batter by the small teaspoonful into the oil and fry until golden on all sides.
5. Drain on paper toweling.
6. Get enough dough on your spoon to equal the size of a unshelled almond.
7. Keep a small bowl of cold water next to the workspace and dip finger before pushing batter into the oil (to keep batter from sticking).
8. Place on serving platter and drizzle with honey.
9. Dust with walnuts and cinnamon, and serve.
Title: Sammye’s Sweet Snack
Ingredients:
- 2 peanuts
- 2 walnuts
- 1
- 20
Instructions:
1. Mix all dry ingredients.
2. Melt almond bark over low heat.
3. Pour over cereal mixture and stir.
4. Drop onto wax paper to cool.
Title: Irresistible Chocolate Cake
Ingredients:
- 2 cocoa powder
- 1/2 vanilla yogurt
- 1 butter
- 1/2 - 1 eggs
- 2 cake flour
- 2 baking soda
- 1 salt
- 1/2 Kahlua
- 1/4 unsalted butter
- 6 heavy cream
- 10 Kahlua
- 1
- 1 1/2
- 3/4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Blend together 1 cup sugar, cocoa powder and 1/2 cup yogurt.
3. In another bowl, cream butter with 1 cup sugar.
4. Beat eggs, one at a time, into creamed butter.
5. Then beat in cocoa mixture.
6. In a separate bowl, sift together flour, salt and baking soda.
7. Add flour to butter cocoa mixture, alternating with remaining 1/2 cup of yogurt into which the Kahlua has been blended.
8. Fold in chocolate chips.
9. Pour evenly into a buttered 10-inch springform tube pan that has been dusted with cocoa powder.
10. Bake for approximately one hour or until tester comes out clean.
11. Cool cake on a rack before removing from pan.
12. For the Glaze---------------.
13. Break chocolate into bits.
14. Place double boiler over, not in, a pan of hot water.
15. Add chocolate, cream, butter and Kahlua.
16. Cover tightly and heat for a few minutes, stir until completely melted and smooth.
17. Transfer to stainless steel bowl and cover.
18. Keep at room temperature.
19. Slowly pour about half the glaze over the top of the cake spreading it evenly with a metal spatula over the top, sides and in the center.
20. Refrigerate until glaze is firm.
21. Then repeat with remaining glaze.
22. Refrigerate again to allow second layer of glaze to firm up.
23. Decorate with piped buttercream chocolate frosting in an interesting shape and top each with a chocolate coffee bean or pecan or walnut half.
24. Or just accent with fresh flowers in center and around the sides.
25. Best served the next day.
Title: Ricotta and Chocolate Cake
Ingredients:
- 2 1/3 flour
- 3/4 sugar
- 1 1/2 baking powder
- 1 egg
- 1 milk
- 1 butter
- 1 fresh ricotta
- 14 sugar
- 3/4 chocolate chips
- 1
Instructions:
1. Preheat oven to 320°.
2. Grease and flour a 9" springform pan.
3. For the crust, in a large bowl mix the flour, sugar, baking powder, egg, milk and grappa, if used.
4. Add the slices of cold butter to the mixture working it in gently, but not so much that everything blends together.
5. Take half the crust mixture and press it gently into the bottom of the pan.
6. In a medium size bowl, mix the ricotta and sugar well.
7. Add the chocolate chips mix again.
8. Spread the filling evenly over the top of the crust.
9. Crumble the remaining crust mix over the top of the filling.
10. During the baking process the butter melts to form a nice crust.
11. Bake 50 to 60 minutes.
Title: Chocolate Orgasm
Ingredients:
- 10 butter
- 1 sugar
- 4 eggs
- 1 chocolate
- 2 all-purpose flour
- 1 baking powder
- 1 1/2 vanilla ice cream
Instructions:
1. Preheat oven to 400 degrees F.
2. Have rack in bottom third of oven.
3. Generously butter a springform pan.
4. Beat butter with sugar for about 4-5 minutes with electric mixer.
5. Add eggs, alternately with flour, baking powder, chocolate and liquor and continue to beat until all ingredients are incorporated.
6. Pour into springform pan.
7. Bake 10 minutes, turn off heat, and leave in turned-off oven another 15 minutes.
8. Remove and let stand about 10-15 minutes before serving.
9. I cut into this with a serrated spatula.
10. It will be cakey-crusty outside and molten, rich chocolatey goo in the middle.
11. I serve with very lightly whipped cream (unsweetened or just barely sweetened) or a scoop of softened vanilla ice cream on the side.
12. I have often made this several hours ahead of baking (which should be done close to eating time) and popped it in the fridge and then popped it into the preheated oven, increasing baking time by 5 minutes- it worked great!
Title: Sweet Tortelli Emilia-Romangna-Style (Tortelli Dolci All' Emilia
Ingredients:
- 2 1/2 all-purpose flour
- 3 eggs
- 1/3 granulated sugar
- 1 lemon, zest of
- 1/2 butter
- 1/3 white wine
- powdered sugar
Instructions:
1. Place flour on a pastry board and make a well in the center. Break eggs into well and beat lightly with a fork. Add granulated sugar, lemon zest, butter and wine. Mix thoroughly with eggs. Using your hands, gradually add flour starting from inside of well and work into a ball.
2. If using a food processor, place flour, eggs, sugar, lemon zest, and butter into processor. Using a metal blade, process until ingredients are blended. Add wine and process until dough forms a ball. Wrap dough in waxed paper and refrigerate 1 hour.
3. On a lightly floured surface, roll out dough 1/8 inch thick. Using a 3-inch round scalloped pastry cutter or a glass, cut dough into circles. Put 1 heaping teaspoon of jam into each circle of dough. Fold each circle in half and press edges firmly.
4. Pour oil 2-inches deep in a large saucepan or deep-fryer. Heat oil to 375ºF or until a 1-inch cube of bread turns golden brown almost immediately.
5. Using a slotted spoon, lower tortelli a few at a time into hot oil. Turn tortelli. When golden brown on both sides, remove from oil with slotted spoon. Drain on paper towels. Arrange drained tortelli on a platter and sprinkle with powdered sugar. Serve hot.
Title: Fresh Apple Cake
Ingredients:
- 2 sugar
- 1 1/2 vanilla extract
- 2 eggs
- 4 lemon
- 1/2 salt
- 1 flour
- 3 baking soda
- 1 1/4 clove
- 1 cinnamon
- 1 nutmeg
- 1 apples
- 3 pecans
- 2
Instructions:
1. In large mixing bowl, combine sugar, oil, vanilla, eggs, lemon juice and salt in a mixing bowl. Beat well.
2. In another bowl, mix flour, soda, and spices.
3. Add flour mixtures to sugar mixture and beat well.
4. Bake in a well greased & floured bundt pan for 1 1/2 hours at 325°.
Title: Pumpkin Sandwich Cake
Ingredients:
- 3/4 all-purpose flour
- 1 1/2 pumpkin pie spice
- 1 baking powder
- 1/4 salt
- 3 eggs
- 1 granulated sugar
- 3/4 canned pumpkin
- 1/2 cream cheese
- 0.5 powdered sugar
- 1/2 bittersweet chocolate pieces
- 1/2 pumpkin pie spice
- 1
Instructions:
1. Preheat oven to 375 degrees F. Grease bottoms and sides of two 8x1-1/2-inch round cake pans. Line bottoms with waxed paper; lightly flour pans. In bowl combine flour, pumpkin pie spice, baking powder, and salt; set aside.
2. In a second bowl beat eggs and sugar with an electric mixer on medium to high speed until thick, about 5 minutes. Beat in pumpkin. Add flour mixture; beat just until combined. Spread cake batter in prepared pans. Bake 16 to 18 minutes or until wooden pick inserted near centers come out clean. Cool in pans on wire rack 10 minutes; remove and cool thoroughly.
3. For filling, in a chilled mixing bowl beat whipping cream to soft peaks; set aside. In a second mixing bowl beat cream cheese until smooth; beat in powdered sugar. Fold in whipped cream. To assemble, place one cake layer on serving platter. Spread cream cheese mixture evenly over bottom cake layer. Top with second cake layer. Refrigerate while preparing Chocolate Cream Icing:
4. If Chocolate Cream icing is too thin, cover and chill 30 minutes until of spreading consistency. Too thick, add a teaspoon of milk or cream. Spread over top and sides of cake. Sprinkle lightly with pumpkin pie spice. Chill cake at least 1 hour before serving.
5. Store cake, loosely covered, in refrigerator. Makes 8 servings.
6. Chocolate Cream Icing: In small saucepan bring 1/2 cup whipping cream just to boiling over medium-high heat. Remove from heat. Pour over 1 cup bittersweet or semisweet chocolate pieces in medium bowl (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes. Makes 1-1/4 cups.
Title: Caramel-Filled Chocolate Cookies
Ingredients:
- 1 sugar
- 1 brown sugar
- 1 butter
- 2 vanilla
- 2 eggs
- 2 1/2 flour
- 3/4 baking soda
- 1 sugar
- 48 white chocolate
- 1
- 4
Instructions:
1. In a large bowl, combine 1 cup sugar, brown sugar, and butter; beat until light and fluffy. Add vanilla and eggs; blend well.
2. In a small bowl, combine flour, cocoa, and baking soda; mix well.
3. Add to sugar mixture; blend well. Cover with plastic wrap and refrigerate for 30 minutes.
4. Heat oven to 375.
5. For each cookie, with floured hands, shape 1 tablespoon dough around 1 candy, covering completely.
6. Place 2" apart on an ungreased cookie sheet and bake 7-10 minutes.
7. Cool for 2 minutes; remove from cookie sheets and let cool completely.
8. In a small saucepan, melt white chocolate and drizzle over the cookies.
Title: Hand-Me-Down Chocolate Cake
Ingredients:
- 3/4 margarine
- 1 3/4 sugar
- 2 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 3/4 cocoa powder
- 1 1/4 baking soda
- 1/2 salt
- 1 1/3 water
Instructions:
1. Grease and flour two 8" cake pans (or use Pan Release, Professional Pan Coating, Recipe #78579, by Kittencal).
2. Preheat oven to 350 degrees.
3. In a large bowl, cream margarine and sugar until light and fluffy.
4. Add eggs and vanilla; beat 1 minute at medium speed.
5. In a separate bowl, combine flour, cocoa, baking soda and salt.
6. Alternately add the flour mixture and the water to the creamed mixture, while mixing.
7. Pour batter into pans, dividing equally.
8. Bake for 35 to 40 minutes.
9. Cool cake for 5 minutes, then remove from pans and place on wire racks to fully cool before frosting.
Title: Grandmom's Chocolate Sauce
Ingredients:
- 5 butter
- 1/4 sugar
- 1 1/2 Carnation Evaporated Milk
- 1 vanilla
- 1
Instructions:
1. In the top of a double boiler, melt the butter and the chocolate squares.
2. When fully melted, add sugar gradually - stirring well after each addition.
3. When thoroughly melted in - add milk gradually - stirring until all incorporated.
4. Remove from heat and stir in vanilla.
5. Cool. (or enjoy warm).
6. Will keep for a long time in fridge in covered container.
Title: Captain Hershey's Rum Pudding
Ingredients:
- 10 eggs
- 1 spiced rum
- 2 vanilla extract
- 2 ground cinnamon
- 2 ground nutmeg
- 2 vanilla extract
- 1/2 sugar
- 1/2 heavy cream
- 1 vanilla ice cream
- 1
Instructions:
1. Heat conventional oven to 350°F.
2. Butter or oil 10 to 12 individual baking dishes.
3. In large bowl with wire whisk, blend together eggs, rum, spices and vanilla.
4. Place Hershey's semi-sweet chocolate chips, sugar and Hershey's cocoa in heavy saucepan.
5. Gradually blend in cream.
6. Over low heat, stirring constantly, heat until Hershey's semi-sweet chocolate chips are melted and mixture is smooth.
7. Gradually blend into egg mixture.
8. Add bread, stirring to coat.
9. Let stand until all bread is soaked (about 2 to 3 hours).
10. Stir occasionally.
11. Spoon mixture into prepared dishes.
12. Bake 25 to 30 minutes or until set.
Title: Almond Shortbread
Ingredients:
- 1/2 real butter
- 1/3 sugar
- 1 vanilla
- 1 flour
- 1 1/4 salt
- 1/3
- 1/4
Instructions:
1. Cream butter, sugar and vanilla.
2. With your almonds, either just crush them or you can put them into a blender/food processor to either make very small pieces or ground. its your preference as to how you would like them. mix the almonds with the flour and salt.
3. When the butter is creamed, add the flour mix. it will seem crumbley, keep mixing until it comes together.
4. When mixed well, separate into 4 equal balls.
5. I use a pizza pan because I can do the whole batch on one pan. Lightly grease pan. Take balls and press until about 1/4-inch thick. cut into six pieces (yes, before you bake).
6. Bake for 12-14 minutes. You don't want them browned, just set well.
7. When they are done, take them out and cut again and put on cooling rack still together. Let cool. Store in tight container. I use ziplock bags.
Title: Guinness Chocolate Cake
Ingredients:
- 250 butter
- 1 granulated sugar
- 75 sour cream
- 400 eggs
- 140 vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 275 cream cheese
- 2 1/2 powdered sugar
- 300 heavy cream
- 150
- 125
Instructions:
1. Preheat the oven to 355°F, and grease and line a 9" springform pan.
2. Pour the Guinness into a large saucepan, and add the sliced butter. Heat until the butter is melted, and remove the saucepan from the heat. Whisk in the cocoa and sugar.
3. Beat the sour cream with the eggs and vanilla in a bowl or mixer; then pour the chocolate mixture into the sour cream mixture and blend.
4. Finally beat in the flour and baking soda.
5. Pour the batter into a the springform pan, bake for 50-60 minutes (touch the top of the cake to test, it will spring back when touched if done). Leave to cool completely in the pan.
6. For the icing: Beat the powdered sugar into the cream cheese. Add the cream, and beat again until it’s spreadable. Ice the top of the cake only (so it looks like the frothy top of a glass of Guinness).
Title: Chinese Spiced Fruit Salad
Ingredients:
- 1 mango
- 1 banana
- 3/4 - 1 strawberry
- 1 apple
- 3 Splenda sugar substitute
- 1/4 Chinese five spice powder
- 1/4 vanilla extract
- 1 lemon juice
Instructions:
1. Combine all in a bowl and mix, or cover and shake to mix. Let it marinate for a few hours in the ‘fridge.
2. Keep in refrigerator until serving.
3. NOTE: Bananas may turn brown after a day, but they are fine-- salad keeps well over a few days.
Title: Vegan Almond Biscotti
Ingredients:
- 1 1/2 whole wheat pastry flour
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 1/2 unsweetened applesauce
- 3/4 vanilla extract
- 1 -3
- 1
- 1 1/2
Instructions:
1. Preheat oven the 325°F.
2. Lightly oil two cookie sheets.
3. Use double layer shiny ones, if you have them.
4. If yours are very black, line them with foil.
5. In a large bowl, whisk together the flours, baking powder, and salt.
6. In a medium bowl, whisk together the sugar, applesauce, oil (1 TBS for a hard biscotti, 2-3 TBS for a softer biscuit), and extracts.
7. Stir the sugar mixture into the flour mixture, add the nuts; finish mixing with your hands.
8. With floured hands, shape the dough into two 3-inch wide "logs" about 3/4 inch thick, with the ends squared off.
9. Place these on the cookie sheets.
10. Bake the logs for about 25 minutes.
11. Remove the pans and reduce the oven heat to 300°F.
12. Cool the logs on a rack for 15 minutes.
13. Cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices.
14. Place the slices cut side down on the cookie sheets (you can remove the foil, if using).
15. Bake 5-10 minutes, or until golden on the bottom.
16. Turn the slices over and cook 5-10 minutes more, or until golden on bottom.
17. Cool on racks, then store airtight for up to two weeks.
Title: Diabetic Black Forest Parfaits
Ingredients:
- 1 fat free cream cheese
- 1 1/4 instant chocolate pudding mix
- 1 cherry pie filling
- 5
- 1
Instructions:
1. In a medium bowl, using an electric mixer, beat the cream cheese until light and fluffy for 1 minute.
2. Beat in 1/2 cup of the half-and-half until smooth, about 1 minute.
3. Beat in the pudding mix and remaining 3/4 cup of half-and-half.
4. Spoon half of the pudding mixture into dessert cups or small parfait glasses.
5. Sprinkle the cookie crumbs over the pudding.
6. Set aside 1/2 cup of the cherry pie filling.
7. Divide the remaining cherry pie filling among the cups evenly, spooning over the cookie crumbs.
8. Spoon the remaining pudding mixture over the cherry pie filling.
9. Garnish each dessert cup or small parfait glass with the reserved 1/2 cup cherry pie filling.
10. Cover with foil and refrigerate for at least 1 hour or up to 2 days.
Title: Peach Tart
Ingredients:
- 4 butter
- 1/2 sugar
- 1 all-purpose flour
- 3 baking powder
- 1 1/3 salt
- 3 1/2 vanilla
- 1/8 flour
- 1/4
Instructions:
1. Wash, peel, stone and cut the peaches into slices, no more than 1/4-inch thick. Set aside.
2. Cream the butter and sugar. Beat in the eggs.
3. Sift or stir together the dry ingredients, then fold into the batter.
4. Stir in the vanilla.
5. Grease and lightly flour a 10-inch springform pan.
6. Spoon 2/3's of the batter into the pan.
7. Cover with the sliced fruit.
8. Add remaining batter, spreading evenly.
9. Bake 1 hour at 375 degrees. Remove and cool in pan 15 minutes, before turning out to cool completely.
10. This tart will keep under refrigeration for 1 week, covered.
Title: Peanut Butter and Jelly Bars
Ingredients:
- 3 flour
- 1 sugar
- 1 1/2 baking powder
- 1 butter
- 2 eggs
- 1
- 2
Instructions:
1. Combine flour,sugar and baking powder. Cut in butter until coarse crumbs form.Stir in beaten eggs, mixing until smooth.Press half of the mixture into bottom of greased 9x13 pan. Spread grape jelly evenly over unbaked crust.
2. Sprinkle with one cup peanut butter chips. Crumble remaining dough over chips.Bake at 375°F for 30-35 min or until lightly browned.
3. Remove from oven, immediately sprinkle with remaining peanut butter chips. Cool, cut into bars.
Title: Heavenly Brownies with Cream Cheese Frosting
Ingredients:
- 1 butter
- 1/2 egg
- 1 pecans
- 1/2 powdered sugar
- 8 cream cheese
- 2 eggs
Instructions:
1. Preheat oven to 350.
2. Mix dry cake mix, butter, and 1 egg. Add pecans if desired.
3. Spread into a greased 9x13 inch pan. (I use the butter wrapper from the butter to grease my pan).
4. Beat powdered sugar, cream cheese, and remaining 2 eggs together and spread over bottom layer.
5. Bake 40 to 50 minutes, or until golden brown.
Title: Cherry Almond Shortbread
Ingredients:
- 1 butter
- 2 brown sugar
- 3 1/2 flour
- 1/2 cornflour
- 1
Instructions:
1. Cream butter and sugar well in a large bowl.
2. Add remaining ingredients.
3. Work into butter mixture.
4. Shape into 4 rolls about 1 1/2 inches in diameter.
5. Put each roll into waxed paper and chill.
6. Cut into 1/4 inch slices and bake on an ungreased baking sheet at 200C degrees for 6-7 minutes until edges show some browning.
Title: German Chocolate Cream Cheese Frosting
Ingredients:
- 4 German chocolate
- 8 cream cheese
- 1 milk
- 1 vanilla
- 4 powdered sugar
Instructions:
1. Melt chocolate in microwave and set aside to cool.
2. In large mixing bowl, beat cream cheese for about 30 seconds.
3. Add melted chocolate and blend on low for about 30 seconds until well mixed.
4. Add milk, vanilla and 3 1/2 cups sugar and blend on low speed until well incorporated, about 30 seconds.
5. Add more sugar if necessary and beat on medium for 1-2 minutes more, or until fluffy.
6. Use to frost and fill cake.
Title: Super Simple Vegan Tofu Pudding- Just 3 Ingredients!
Ingredients:
- 1 silken tofu
- 1 vanilla pudding mix
- 1 3/4 unsweetened soymilk
- 1/2 vanilla
Instructions:
1. Run the package of tofu through the blender first to get a nice smooth consistency.
2. Add the pudding mix and milk, and blend on low speed (high speed if you see powdery pieces) until fully blended.
3. Pour into ramekins or bowls and cover with plastic wrap to prevent skin from forming, and refridgerate for at least 2 hours.
Title: Mom's Pineapple Bavarian
Ingredients:
- 1 crushed pineapple
- 1 powdered sugar
- 1/2 Cool Whip
- 1 cream cheese
- 1
Instructions:
1. Add powdered sugar to cream cheese and beat well.
2. Fold in cool whip.
3. Add drained pineapple and nuts.
4. Stir and chill.
Title: Whole Wheat German Chocolate Cake
Ingredients:
- 1/2 cocoa powder
- 1/2 boiling water
- 1 butter
- 1 eggs
- 4 vanilla
- 1 wheat flour
- 2 baking soda
- 1 salt
- 1/2 buttermilk
- 1 milk
- 1 butter
- 3/4 vanilla
- 3 unsweetened coconut
- 1/2 pecans
- 1
- 1 1/3
- 1
Instructions:
1. For cake;
2. Mix water and coca powder; cool and set aside.
3. Cream butter and nectar (honey can be used instead).
4. Beat in Egg yolks.
5. Stir in Vanilla and chocolate. Set aside.
6. Mix Flour soda and salt and whisk to remove clumps.
7. Add to butter mixture alternating with butter milk, beginning and ending with flour.
8. With a had spatula, mix batter well.
9. Beat egg whites until stiff. Fold into batter.
10. Pour into 3 round cake pans, sprayed with Pam spray, or any other product.
11. Bake at 350 for 30 minutes. let cool and frost.
12. For frosting;.
13. Cook and stir over medium heat until thickened: Milk, Nectar, egg yolks butter and vanilla. Color will change from light yellow to amber. Let boil for 5 minutes, stirring the whole time. It will be a little runny, but it thickens as it cools.
14. Add pecans and coconut. Let cool.
15. Add 1 cup onto each layer of cake (this recipe dose NOT provide enough frosting for sides of cake).
16. Contain in a air tight cake holder, lasts a week or so. I'm never sure how long because it's always gone with in two days!
Title: Magic Chocolate Mug Cake (Microwave)
Ingredients:
- 4 flour
- 4 sugar
- 2 cocoa powder
- 1/8 baking powder
- 1/8 salt
- 1 egg
- 3 milk
- 3 vanilla
- 2 -3
Instructions:
1. In a small bowl, mix the flour, sugar, cocoa, tiny pinch baking powder and tiny pinch salt. (This can also be mixed directly into a large mug).
2. Add egg and mix into dry mixture.
3. Add oil and milk and mix well.
4. Grease a tall, large mug, and pour in this mixture, scraping out with a spatula.
5. Place in microwave on High for 2 1/2 - 3 minutes.
6. (Best slightly undercooked, so be careful).