lumicero/recipes-ing2inst huggingface dataset:
Title: Second Day Cookies/Candy Marathon
Ingredients:
- 4 sugar
- 1 water
- 1 light corn syrup
- 5 pecans
- 3/4 butter
- 2 light corn syrup
- 1 Bourbon
- 2 powdered sugar
- 2 pecans
- 2 powdered sugar
- 1/3 light corn syrup
- 1 rum
- 2 powdered sugar
- 1 butter
- 1 peanut butter
- 2 vanilla
- 2
- 1/3
- 1 1/2
- 1
- 1/8
- 12
Instructions:
1. Crystal Candy: Combine sugar, water and corn syrup.
2. Bring to a boil over medium heat, stirring constantly.
3. Add food coloring.
4. Continue cooking, without stirring, to hard crack stage (300 degrees).
5. Remove fromheat and add oil of cinnamon.
6. Working rapidly, spread mixture onto an oiled 15x10x1-inch baking sheet.
7. Let cool completely then break into pieces.
8. A little powdered sugar sprinkled over the candy pieces keep them from sticking together.
9. Bourbon Balls: Mix all ingredients together.
10. Roll into marble-sized balls then roll in powdered sugar.
11. Rum Balls: Mix all ingredients together.
12. Roll into marble-sized balls then roll in powdered sugar Peanut Butter Balls: (Use your hands to mix these as the mixture is thick) Mix powdered sugar, butter, peanut butter and vanilla together.
13. Roll into 1-inch balls.
14. In a double boiler, melt parafin and chocolate chips.
15. Dip peanut butter balls into chocolate mixture then place on waxed paper to harden.
Title: Chocolate Caramel Raspberry Sauce
Ingredients:
- 1 sweetened condensed milk
- 8 butter
- 1
- 1/2
Instructions:
1. Over low heat in a heavy saucepan melt caramels and chocolate.
2. Gradually add condensed milk, butter, jam and whipping cream.
3. Melt together and stir unti smooth.
4. Serve warm over ice cream or pound cake or both.
Title: Chocolate Stuffed Strawberries
Ingredients:
- 20 strawberries
- 3 cream cheese
- 1 milk
- 1 Creme de Cacao
- 2 dark chocolate
- 1 1/2 icing sugar
Instructions:
1. Remove the stems/leaves from the strawberries and if required, cut a thin slice from the base so that the strawberry sits perfectly on a plate, pointy end up.
2. Cut the strawberries almost in half from the pointy tip to the base (don't cut all the way through).
3. Cut again in the opposite direction so that the strawberry has four even size wedges joined at the base.
4. Beat the cream cheese, milk, creme de cacao and icing sugar at a medium speed with an electric mixer until fluffy.
5. Stir in the chocolate.
6. Spoon (or pipe) the mixture into the strawberries, dividing evenly.
7. Serve immediately.
Title: Awesome Carrot Cake
Ingredients:
- 2 eggs
- 1/4 applesauce
- 1/2 white sugar
- 3/4 brown sugar
- 3/4 vanilla extract
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1 salt
- 1/4 ground cinnamon
- 1 1/2 carrots
- 1 1/2 pecans
- 1/2 crushed pineapple
- 1 butter
- 1/4 cream cheese
- 1/4 confectioners' sugar
- 2 vanilla extract
- 1/2 pecans
- 1/2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan.
2. In a large bowl, beat together eggs, oil, apple sauce, sugars, crushed pineapple and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 30 minutes.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Title: Chocolate-Covered Almond Cake
Ingredients:
- 8 sugar
- 1 eggs
- 4 flour
- 1/3 light olive oil
- 1/4 lemon zest
- 1/4 ground cinnamon
- 2 dark rum
- 1/2 sugar
- 3/4 heavy cream
- 1/2 bittersweet chocolate
- 1/2
- 6
Instructions:
1. Make the almond cake - place the almonds and 1/2 cup of the sugar in a food processor and process till very finely ground.
2. Place the eggs in a warm mixing bowl and using an electric mixer, beat them till fluffy about 1 minute.
3. Add the remaining 1/2 cup sugar and continue beating at high speed till the eggs are pale yellow and approximately triple in volume, 3 to 4 minutes.
4. Working in batches, beat in the almond mixture and the flour, alternating with the olive oil and milk.
5. Stir in the lemon zest and cinnamon.
6. Position an oven rack in the center of the oven and preheat the oven to 350°.
7. Line the bottom of a 9 inch springform pan with a circle of waxed paper.
8. Generously butter the paper and the sides of the pan.
9. Scrape the batter into the prepared springform pan and tap it on a counter to level the batter.
10. Bake the cake on the center rack until a cake tester or toothpick inserted in the center comes out clean, about 45 minutes.
11. Let cake cool on a rack for about 20 minutes.
12. While the cake is cooling, make the rum syrup: place the rum and sugar in a small saucepan.
13. Add 1/2 cup water and heat, stirring over medium heat till the sugar is completely dissolved, about 2 minutes.
14. Run a thin knife around the side of the cake to loosen it, then remove the side of the pan.
15. Invert the cake onto a plate and remove the bottom of the pan and the waxed paper.
16. Prick the cake all over with a fork and generously brush it with the rum syrup, waiting for the syrup to be absorbed before brushing on more.
17. Cover the cake loosely with plastic wrap and let stand for about 1 hour to fully absorb the syrup.
18. Make the chocolate ganache - place the cream in a small, heavy saucepan and heat it over medium heat till it is hot but not boiling, and begins to bubble around the edge.
19. Place the chocolate in a metal bowl and pour the hot cream over it all at once.
20. Let the cream stand while the chocolate melts, 2 to 3 minutes.
21. Using a rubber spatula, slowly stir the chocolate mixture in a circular motion, starting at the center of the bowl and working your way out to the side.
22. Be careful not to stir too vigorously or you will add too much air to the ganache.
23. Keep stirring till all the chocolate is melted and completely blended with the cream.
24. (If by some chandce the ganache breaks - looks oily or curdled - you can fix it by heating 1/4 cup of heavy cream to a simmer, transfer it to a bowl and whisk in the broken ganache bit by bit).
25. Let the ganache stand at room temp till thickened but spreadable, about 1 hour.
26. Place the cake on a cake platter, spread the ganache generously over the top and sides, and chill for 30 minutes to 1 hour before serving.
Title: Almond Flour Stevia Cookies
Ingredients:
- 1/2 butter
- 2 stevia
- 8 salt
- 1/2 vanilla extract
- 2 egg
- 1
Instructions:
1. Preheat oven to 300°F.
2. Soften real butter.
3. combine soft butter and remaining ingredients.
4. electric mix until smooth.
5. form 16 balls and place on ungreased cookie sheet.
6. bake 20 minutes, stopping at 7 minutes to flatten with fork.
Title: Apricot Delight
Ingredients:
- 2 boiling water
- 1 cream-style cottage cheese
- 1 Cool Whip
- 1 walnuts
- 1 maraschino cherry
- 1/2
- 1
Instructions:
1. Dissolve jello in boiling water, ad apricot juice and mix well.
2. Chill until consistency of jelly, fold in cottage cheese, cool whip, walnuts, cherries and apricots.
3. Pour into 1 1/2 quart jello mold that has been sprayed with crisco cooking spray.
4. Chill until set.
5. garnish with apricot slices if you like.
Title: Danish Dessert Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 water
- 3 cream cheese
- 1 powdered sugar
- 1 3/4 strawberry
- 1
- 2
- 1
Instructions:
1. Prepare white cake mix according to package directions baked in 2 round cake pans.
2. Prepare the box of Danish Dessert according to directions.
3. While Danish dessert is cooling make frosting:
4. Beat whipping cream until fluffy and soft.
5. Set aside.
6. Then beat cream cheese and powdered sugar together until thoroughly combined.
7. Fold whipped cream into the cream cheese mixture until throughly combined.
8. Cut each cake round in half so you have four layers.
9. Stack and frost layers.
10. Stem and slice strawberries in half and make a border of the strawberries around the top of the cake.
11. Chop remaining strawberries and add to cooled Danish Dessert and pour into the middle of the strawberry border on the cake.
12. You can be creative and put a layer of Danish dessert in the middle layer of cake as a filling.
13. This recipe cake can also be made in a jelly roll pan, then frost top and then spread Danish Dessert over the top.
Title: Old Fashioned Pound Cake
Ingredients:
- 2 sugar
- 1/2 butter
- 6 eggs
- 2 flour
- 1 baking powder
- 1/2 salt
- 1 vanilla extract
Instructions:
1. Cream butter. Add sugar to butter and beat until real creamy. Add egg yolks, one at a time. Add flour, salt, baking powder and vanilla. In a small bowl, beat egg whites until stiff. Blend egg whites into batter.
2. Bake in 325F oven for 1 hour.
Title: Rice Cooker Chocolate Cake
Ingredients:
- 1 1/2 white flour
- 1/2 raw sugar
- 4 baking soda
- 1 salt
- 1/2 cinnamon
- 1/2 double-acting baking powder
- 1/4 vanilla
- 90 vinegar
- 1/2 water
- 1
Instructions:
1. Add together the dry ingredients: 1.5 cups white flour, 1/2 cup raw sugar, 4 tablespoons dark cocoa (powdered chocolate), 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon double acting baking powder (leave out for heavier cake).
2. Mix dry ingredients well.
3. Add wet ingredients to the mixture: 90 ml of sunflower oil (any oil may be used),1/2 teaspoon vanilla, 1 tablespoon vinegar, 1 cup of water.
4. Mix well till smooth, about 1 minute, do not over work batter.
5. Pour batter into the greased rice cooker bowl.
6. Set rice cooker to 'slow' if possible for 60 minutes and start cooker (if your cooker does not have a slow setting don't worry).
7. Some rice cookers will go to warm cycle after 5 minutes, allow cooker to be in that mode for a few minutes (like preheating) then restart timer for remainder time to equal 60 minutes total cook time.
8. Check cake at 45 minutes.
9. Cake is finished when a toothpick comes out clean from edges and center of cake.
10. Take rice cooker bowl out of machine when cake is finished cooking, and allow the cake to cool in the bowl for 15 minutes before removing.
11. To remove the cake put flat plate on the top the rice cooker bowl and invert bowl in a smooth motion.
12. Sprinkle with powdered sugar or top with your favourite frosting.
13. Try not to eat the whole cake in 1 seating!
Title: Strawberry Cake With Strawberry Cream Cheese Frosting
Ingredients:
- 1 vegetable shortening
- 1 flour
- 1 strawberry gelatin
- 1 fresh strawberries
- 1/2 eggs
- 4 unsweetened coconut
- 1 pecans
- 1/2 cream cheese
- 1 butter
- 8 confectioners' sugar
- 3 1/2 strawberry
- 3/4 unsweetened coconut
- 1/2 pecans
- 1/2
Instructions:
1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
2. Place the cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The strawberries should be well blended into the batter. Fold in the coconut and pecans. Divide the batter among the prepared pans and place them in the oven; if your oven is not large enough, place two pans on the center rack and place the third pan in the center of the highest rack.
3. Bake the cakes until they are light brown and just start to pull away from the sides of the pan, 28 to 30 minutes. Be careful not to overcook the layer on the highest oven rack. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
4. Meanwhile, prepare the frosting. Combine the cream cheese and butter in a medium bowl with an electric mixer on low speed for about 30 seconds. Stop the machine and add the sugar and drained strawberries. Blend the frosting on low until the sugar has been incorporated. Then raise the speed to medium and mix the frosting another minute or until the frosting lightens and is well combined. Fold in the coconut and pecans.
5. To assemble, place one cake layer, right side up, on a serving platter. Spread the top with frosting. Add another cake layer, right side up, and frost the top. Repeat this process with the third layer and frost the top. Use the remaining frosting to frost the sides, working with clean, smooth strokes. Serve at once or chill the cake for later serving.
6. Place this cake uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store, in the refrigerator, for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
Title: The Best Ever Carrot Cake
Ingredients:
- 1/2 flour
- 1 whole wheat flour
- 1 oats
- 2 baking soda
- 1 salt
- 1/2 sugar
- 1 1/2 brown sugar
- 2 cinnamon
- 1/4 nutmeg
- 1/4 clove
- 1/2 applesauce
- 1 eggs
- 4 carrots
- 3 coconut
- 1/4 raisins
- 1/2 molasses
- 1/4
Instructions:
1. Combine all dry ingredients.
2. Combine all the wet ingredients.
3. Mix the two together.
4. Bake in three 8" layers at 350 for 25-30 minutes.
5. I use large muffin tins to make the muffins and it will yield about 6 muffins. Fill the muffin tin FULL.
Title: David's Millionaire Pie
Ingredients:
- 2 powdered sugar
- 1/2 butter
- 1 egg
- 1/4 vanilla
- 2 Cool Whip
- 1 crushed pineapple
- 1 maraschino cherries
- 16
Instructions:
1. Cream together the powdered sugar and butter with a mixer. Add egg and.
2. vanilla. Mix on high speed until fluffy, at least 5 minutes. Spread in the.
3. bottom of the two pie shells and chill.
4. Fold pineapple into the cool whip.
5. Spread cool whip mixture over the mixture in the pie shells and chill again. Top with maraschino cherries.
6. Cut this pie into 8 slices each because it is REALLY rich!
Title: NOT Kettle Corn
Ingredients:
- 6 salt
- 1/4 brown Sugar Twin
- 1/2
Instructions:
1. Spritz the popped popcorn lightly with the butter substitute spray.
2. Sprinkle immediately with the salt and brown sugar substitute.
3. Toss lightly to distribute.
Title: Hermits
Ingredients:
- 3/4 butter
- 3/4 brown sugar
- 1 ground cinnamon
- 1/2 baking soda
- 1/4 ground cloves
- 1/4 ground nutmeg
- 1 egg
- 1/4 brewed coffee
- 1 1/2 flour
- 2 raisins
- 1 pecans
Instructions:
1. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
2. Add brown sugar, cinnamon, baking soda, cloves, and nutmeg; beat till combined.
3. Beat in egg and coffee. Beat in as much of the flour as you can. Stir in remaining flour with a wooden spoon. Stir in raisins and chopped pecans.
4. Drop dough by rounded tablespoons 2 inches apart on an ugreased cookie sheet. Bak in a 375 ove for 8 to 10 minutes or till edges are lightly browned. Transfer cookies to wire racks to cool.
Title: Italian Biscotti Al La Syd
Ingredients:
- 1 unsalted butter
- 4 granulated sugar
- 8 eggs
- 1 baking powder
- 2 vanilla extract
- 1 anise
- 1 all-purpose flour
- 8 dried cranberries
- 3 pistachio nuts
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large bowl mix the first 7 ingredients until well blended.
3. Stir in the flour one cup at a time.
4. When smooth, mix in cranberries & pistachios.
5. Pat the dough into a smooth round dome in the mixing bowl, then cut it into quarter sections. Slowly shape each section, patting & rolling it carefully, first into a log, & then into a seamless loaf about 13" long & 4" wide. Place two of the loaves on a 15"x10" baking sheet.
6. Bake loaves for 45 minutes, checking them every 15 minutes to see if the dough is spreading out & becoming too flat. If it is, reshape the loaf with a spatula.
7. Remove loaves from the oven & allow them to cool. When cool, cut each loaf into 1" slices & then cut those slices in half. Place the slices back on the baking sheet, STANDING UP & SEPARATED FROM ONE ANOTHER, then bake them for another 10 minutes or so.
8. Remove cookies from the oven & cool them completely before storing them in an air tight container.
Title: Pistachio Rice Pudding
Ingredients:
- 6 milk
- 1/2 sweetened condensed milk
- 1 short-grain rice
- 1/2 ground cardamom
- 1 vanilla extract
- 1/2 lemon zest
- 1 -2 heavy cream
- 2 pistachios
- 1/2
Instructions:
1. In a saucepan, combine milk, condensed milk & rice & bring to boil over medium heat.
2. Reduce heat to maintain a low simmer & cook, stirring occasionally, for 10 minutes.
3. Add cardamom, vanilla & 2/3 of the apricots, & cook until rice is tender, stirring occasionally, about 10 minutes.
4. Stir in zest & cream, if using it.
5. Garnish with pistachios & the remaining apricots, & serve warm or cold.
6. If serving cold, press parchment/baking paper directly onto surface of pudding to prevent a skin from forming, & chill at least 3-4 hours (or overnight if desired).
Title: Betty Crocker Buttercream Frosting
Ingredients:
- 8 powdered sugar
- 1 butter
- 1 shortening
- 1/3 milk
- 1 vanilla
- 1
Instructions:
1. Beat powdered sugar, butter and shortening on low speed until blended. On medium speed, beat in the milk and vanilla until mixture is smooth.
2. You can add small amounts of milk if it is too thick until you get your desired consistency. It takes literally just drops to change the consistency.
Title: Hungry Girl Carrot Cake Cupcakes (Ww 2 Points)
Ingredients:
- 1 1/2 carrots
- 1 whole wheat flour
- 3/4 pumpkin puree
- 3/4 Splenda granular
- 2/3 raisins
- 2/3 brown sugar
- 2/3 pumpkin pie spice
- 1/4 cinnamon
- 2 baking powder
- 1 1/2 fat free cream cheese
- 1 1/2 Splenda granular
- 1 vanilla extract
- 4
- 1/3
- 2/3
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In a medium bowl, combine all dry cupcake ingredients except for the carrots and raisins (in other words -- cake mix, flour, Splenda, brown sugar, pumpkin pie spice, cinnamon, and baking powder). Mix well and set aside.
3. In a large bowl, mix together pumpkin, egg substitute, and 1/4 cup water until blended.
4. Add the contents of the medium bowl to the large bowl. Using a wire whisk or fork, blend until just mixed. Then, stir in the carrots, pineapple, and raisins. Spray a 12-cup muffin pan with nonstick spray.
5. Evenly distribute cake mixture among the cups, and place in the oven to cook for 20 - 25 minutes (until a toothpick poked into the center of one comes out clean).
6. While the cupcakes cook, combine all the frosting ingredients in a small bowl. Using a whisk or fork, blend until smooth. Place frosting in the fridge to chill.
7. Once cupcakes are fully cooked, remove the pan from the oven and allow to cool completely. Then plate cupcakes, and spread frosting evenly over tops.
8. Refrigerate until frosting has set and you're ready to serve.
Title: Pineapple Butterscotch Cake
Ingredients:
- 1 pineapple
- 1 instant butterscotch pudding mix
- 1
Instructions:
1. Preheat oven to 325 degrees
2. Grease and flour 13x9 inch pan
3. Drain pineapple, reserve syrup.
4. Mix 1 1/2 cups pineapple with butterscotch chips.
5. Combine pound cake and pudding mix.
6. Mix pound cake as package directs, using reserved syrup for all or part of the liquid.
7. Stir in remaining pineapple.
8. Pour into greased and floured 13x9 inch pan.
9. Top with pineapple-chip mixture and bake in 325 degree oven for 55 to 65 minutes.
Title: Black Bottom Caramel Pudding
Ingredients:
- 3/4 sugar
- 2 sugar
- 1 heavy cream
- 3 cornstarch
- 1/4 eggs
- 2 vanilla
- 1 1/2 salt
- 1/4 bittersweet chocolate
- 2
Instructions:
1. Cook sugar in a dry heavy saucepan over moderate heat,unstirred, until it begins to melt.
2. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
3. Remove from heat and carefully add cream in a slow stream (mixture will bubble and steam).
4. Return to low heat and cook, whisking, until smooth.
5. Stir together 1/2 cup milk and cornstarch.
6. Beat eggs, vanilla, and salt in another bowl.
7. Stir remaining 2 1/2 cups milk into caramel and bring to a simmer, whisking occasionally.
8. Stir cornstarch mixture, then whisk into caramel.
9. Bring to a boil, whisking, and simmer, whisking, 2 minutes, then remove from heat.
10. Whisk about 1 cup hot caramel mixture into egg mixture until well blended, then whisk egg mixture back into caramel.
11. Continue whisking away from the heat for 1 minute.
12. Whisk 1/2 cup hot caramel pudding into chopped chocolate, stirring until smooth.
13. Spoon chocolate pudding into 6 (8-ounce) parfait glasses, then top with caramel pudding.
14. Chill until set, at least 3 hours.
15. Enjoy!
16. Note: Pudding can be made up to 3 days ahead and chilled, covered with plastic wrap.
Title: Moroccan Rice Pudding (Roz Bil Hleeb)
Ingredients:
- 2/3 medium grain rice
- 2 1/4 rice
- 1/2 powdered sugar
- 2 cinnamon
- 1/3 butter
- 1/2 coarse salt
- 3/4 milk
- 2 pistachios
- 1/3 unsweetened coconut
- 1/3 orange flower water
- 1/3
Instructions:
1. Place half the almonds in a food processor. Add 1/2 cup very hot water, and purée until liquid. Press firmly through a sieve into a large saucepan. Place pulp in sieve back in food processor with remaining almonds and 1/2 cup very hot water; liquefy again. Press through sieve into saucepan once more. Discard pulp.
2. Add 2 cups water to almond milk, and bring to a boil. Sprinkle in rice and sugar, and add cinnamon sticks; then add half the butter, the salt, almond extract and 1 quart milk. Bring to a boil, then reduce heat, cover and simmer gently for 30 minutes, adding more milk if necessary.
3. Continue cooking rice, adding more milk and stirring often until thick and velvety, but loose. As milk becomes absorbed, add more. Taste for sweetness. It should be barely sweet; add more sugar if necessary.
4. Continue cooking for another 15 minutes, stirring constantly to prevent rice from burning. Stir in remaining butter. Pour into a large serving bowl, and sprinkle with pistachios and coconut, if desired. Pass orange flower water for people to add on their own, if desired. Pudding may also be left to cool and served at room temperature.
Title: German Chocolate Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 confectioners' sugar
- 1 1/3 butter
- 1 margarine
- 1/2 cream cheese
- 1
Instructions:
1. Mix cake as directed on package. Pour into 13x9-inch pan.
2. Combine butter and cream cheese in saucepan. heat on low until melted. Stir in box of confectioner's sugar. Pour over cake.
3. Bake at 350F until cake is done.
4. Cake is upside down when turned out of pan onto plate.
Title: Devil's Food Cake With Brown Sugar Cream Cheese Frosting
Ingredients:
- 1 eggs
- 3 water
- 1/3 cream cheese
- 1/3 brown sugar
- 8 vanilla
- 16 salt
- 2/3
- 1
Instructions:
1. Whip cream in a chilled bowl. Beat until stiff peaks, being careful not to make butter!
2. In a separate bowl, mix cream cheese, brown sugar, vanilla and salt until combined.
3. Fold the whipped cream into the cream cheese mixture. Leaving no streaks of the cream cheese mixture.
4. Slice each cake round horizontally making 4 layers.
5. Place the bottom layer of cake on a cake stand, put 1/4 of frosting on bottom layer, spreading to the edges. It is ok to have it extend over the edges a bit to show on the outside.
6. Place the 2nd layer of cake and apply the next 1/4 of frosting, pushing it out to edges. Repeat until all layers of cake are used. Spread the last 1/4 of frosting on top, making it look nice and swirly.
7. If you would like more decoration on the top, take a block of chocolate or a Hershey bar and make chocolate shavings with a vegetable peeler. Sprinkle on top.