lumicero/recipes-ing2inst huggingface dataset:
Title: Better Than Anything Cake
Ingredients:
- 18 1/4 eggs
- 3 water
- 1 1/4 sweetened condensed milk
- 1/3 Cool Whip
- 14
- 8
- 3
Instructions:
1. Preheat oven to 350 for metal and glass pans and 325 for dark or coated pans.
2. Grease sides and bottom of each pan with shortening or oil spray.
3. Flour lightly.
4. Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened (about 30 seconds).
5. Beat at medium speed for 2 minutes.
6. Pour batter in 13 x 9 inch pan and bake immediately.
7. Bake for 35 to 38 minutes. Add 3 to 5 minutes to bake time for dark or coated pans.
8. Let cake cool for 5 minutes.
9. Poke holes in cake with the handle end of a wooden spoon.
10. While cake is still warm, slowly pour over sweetened condensed milk over the top making sure some gets in all the holes of the cake.
11. Next drizzle the caramel topping evenly over the cake slowly, making sure some gets in all the holes as well.
12. Spread cool whip over the top evenly.
13. Sprinkle with Heath Candy bar pieces.
14. Store in fridge until ready to eat.
15. Store any leftovers in the fridge.
Title: Magic Nanaimo Bars
Ingredients:
- 1/2 butter
- 1/4 brown sugar
- 1/4 egg
- 1 graham cracker crumbs
- 2 coconut
- 1 pecans
- 1/2 walnuts
- 14 lemon juice
- 1/3
Instructions:
1. In a saucepan melt the butter.
2. Stir in brown sugar, cocoa, egg, graham cracker crumbs, coconut and nuts.
3. Press into bottom of a 9x9 pan.
4. Combine condensed milk and lemon juice.
5. Mix together until well blended.
6. Spread onto cookie base evenly.
7. Drizzle with melted semi sweet morsels.
8. Refrigerate until firm, about 2 hours.
Title: Chocolate Banana Pound Cake
Ingredients:
- 2 -3 bananas
- 1 buttermilk
- 3/4 eggs
- 1/2 vanilla
- 3
- 1
- 2
Instructions:
1. Preheat oven to 350. Grease and flour bundt pan.
2. Peel bananas and place in large mixing bowl. Mash completely.
3. Add remaining ingredients. Blend with electric mixer on low speed for 1 minute, scraping sides of bowl frequently.
4. Increase mixer speed to medium and beat 2 minutes more, scraping sides down again if necessary.
5. Pour batter into pan. Bake for 38 to 40 minutes, or until tests done.
6. Remove pan from oven and let sit for 20 minutes. Run sharp knife around edge of cake and invert it onto a rack to cool completely.
Title: Microwave Marmalade Pears
Ingredients:
- 4 pears
- 1/4 marmalade
- 2 caster sugar
- 1/4
Instructions:
1. Cut four large pieces of baking paper within which to wrap the pears.
2. Place marmalade in heatproof microwave safe dish. Heat uncovered for 1 minute on high until it melts.
3. Use a small knife to score each pear lengthways at 1cm intervals.
4. Brush pears with marmalade, sprinkle with caster sugar and orange juice.
5. Secure to pear halves in each baking paper to form a parcel.
6. Place parcels on microwave safe plate and cook on high for 10 minutes until tender.
Title: Custard With Kiwi
Ingredients:
- 2/3 sugar
- 1 cornstarch
- 1 milk
- 3 eggs
- 1/4 vanilla
- 1 water
- 1/4 cream of tartar
- 2 -4 kiwi fruits
Instructions:
1. In a saucepan combine 1/3 cup of the sugar and the cornstarch. Stir in the milk and ook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Reduce heat to low.
2. Add egg yolks, one at a time, beating after each one. Simmer for one more minute. Remove from heat and add vanilla.
3. Cool custard and refrigerate until cold (at least one hour, but can sit in refrigerator until serving time).
4. To prepare meringue, in a saucepan, combine egg whites, remaining sugar (1/3 cup), water and cream of tartar, beating with portable beaters or a whisk. Cook over low heat until egg whites reach 160 degrees F but do not boil. Pour into bowl of electric mixer and continue beating until softr peaks form.
5. To serve: line dessert dishes with sliced kiwi, spoon custard over fruit and top with merinque.
Title: Peanut Butter Boulders
Ingredients:
- 1/2 honey
- 1/2 non-fat powdered milk
- 1/3 lemon juice
- 1 dried cherries
- 1 1/2 sunflower seeds
- 2/3
Instructions:
1. In a large bowl, combine peanut butter, honey, powdered milk and lemon juice. Mix well. Add cereal, dried cherries and sunflower seeds and stir well.
2. Have a small bowl of water on hand. Moisten your hands as needed, roll cereal mixture into balls. Set on waxed paper until the outsides feel dry to the touch, about 30 minutes. Store in an airtight container at room temperature up to 4 days.
Title: Low Fat Fruit and Ginger Cake
Ingredients:
- 2 apricots
- 2 sultanas
- 2 prunes
- 1/2 tea
- 8 plain white flour
- 2 baking powder
- 1 ground ginger
- 4 1/2 egg
- 1
Instructions:
1. Put apricots,sultanas and prunes in a bowl.
2. with brewed tea.
3. Leave to soak for 2 hours.
4. Heat oven gas 4.
5. Lightly grease and line a 2 lb loaf tin.
6. Put flour,baking powder,ginger,sugar, and egg in a food blender.
7. Blend for 2mins.
8. Add fruit and blend to mix.
9. Turn into tin and level with knife.
10. Bake for 11/4 hours.
11. Cool before serving.
Title: Strawberry Cloud
Ingredients:
- 1 1/2 flour
- 1/4 sugar
- 3/4 margarine
- 1/2 pecans
- 2 cream cheese
- 1 powdered sugar
- 2 fresh strawberries
- 1 Cool Whip
Instructions:
1. ------Crust-------.
2. Mix crust ingredients with a fork or pastry blender.
3. Press into bottom of 9x13" pan.
4. Bake at 350 degrees for 15 minutes.
5. Cool completely.
6. ------Filling-------.
7. Soften cream cheese.
8. Mix in sugar until smooth.
9. Crush one cup of the berries and add to cream cheese, along with the Cool Whip (I use an electric mixer).
10. Coarsely chop the remaining cup of berries and fold into mixture.
11. Spread filling evenly over cooled crust.
12. Cover and refrigerate until served.
Title: Limoncello Bread Pudding
Ingredients:
- 16 eggs
- 6 sugar
- 1/2 heavy cream
- 1 milk
- 1/2 vanilla extract
- 1/4 sugar
- 1 vanilla ice cream
- 1/2
Instructions:
1. Preheat oven to 325 degrees F. Arrange bread cubes in a lightly buttered 8-inch square baking dish.
2. Whisk together the eggs, sugar, cream, milk, Limoncello, and vanilla.
3. Pour the mixture over the bread. Cover with foil and allow to sit for 20 minutes.
4. Bake 30 minutes; uncover and bake 20 minutes more or until set and golden.
5. To make the Limoncello sugar syrup: Put Limoncello and sugar in small saucepan over medium heat.
6. Heat until sugar dissolves and mixture comes to a boil; let boil 1 minute. Set aside to cool.
7. Cut the bread pudding into individual servings. Drizzle with Limoncello Simple Syrup and top with a scoop of ice cream, if desired.
Title: Orange Mango Triple Sec Layer Cake
Ingredients:
- 1 butter
- 1 3/4 sugar
- 1 cake flour
- 1 baking powder
- 3 baking soda
- 2 1/2 salt
- 1/2 buttermilk
- 1/4 mangoes
- 1 sugar
- 8 triple sec
- 2 sugar
- 3 cornstarch
- 3 salt
- 3 fresh lemon juice
- 3/4 butter
- 1/4 mango
- 1/8
- 1 1/4
- 2
- 1/4
- 2
Instructions:
1. Grease 3 (9-inch) round cake pans. Line bottoms with wax paper; grease wax paper, and dust with flour. Tap out excess flour; set pans aside.
2. Beat butter at medium speed with an electric mixer until creamy; gradually add 1 1/2 cups sugar, beating well. Stir in orange extract and rind.
3. Combine flour and next 3 ingredients in a separate bowl; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
4. Beat egg whites in a separate bowl at high speed with an electric mixer until foamy. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating 2 to 4 minutes or until stiff peaks form and sugar dissolves. Fold one-third of egg white mixture into batter. Gently fold in remaining egg white mixture into batter. Divide batter evenly among prepared pans. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
5. Orange Syrup:
6. Combine orange juice and sugar in a small saucepan. Bring mixture to a boil over medium-high heat, stirring constantly; boil 1 minute. Remove from heat; stir in Triple Sec; let cool.
7. Orange Filling:
8. Combine first 3 ingredients in a medium saucepan; stir in orange juice until smooth. Bring mixture to a boil over medium heat, stirring constantly; boil 1 minute. Remove from heat.
9. Beat egg yolks and lemon juice in a small bowl until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Return pan to medium heat; bring mixture to a simmer, stirring constantly. Simmer 1 minute. Remove from heat. Add butter and orange rind; stir until butter melts. Pour filling into a small bowl; let cool. Cover and refrigerate at least 4 hours or until thoroughly chilled.
10. Place 1 cake layer on a cake plate, and brush with one-third of Orange Syrup; top with 1/2 cup of Orange Filling. Spoon half of chopped mango over filling. Repeat procedure with next layer. Top with last cake layer, and brush with remaining one-third of syrup. Spread Orange Buttercream Frosting (Recipe #rz.286904) over top and sides of cake. Spoon remaining filling on the top center of cake. (We let the filling run down the sides for a casual look.)
11. Garnish:
12. If desired. Serve immediately, or chill before serving.
Title: Triple-Tiered German Chocolate Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 water
- 1/2 butter
- 1 sugar
- 2 vanilla
- 4 buttermilk
- 1 evaporated milk
- 1 sugar
- 4 butter
- 1 vanilla
- 1 flaked coconut
- 3 pecans
- 1/2
- 1
- 2
- 1 1/3
Instructions:
1. Grease and lightly flour three 9x1-1/2-inch round cake pans; set aside.
2. In a mixing bowl, mix flour, soda, and salt.
3. In saucepan, heat, stir chocolate and water until chocolate melts. Remove from heat; cool.
4. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Beat in the sugar until fluffy. Beat in egg yolks, one at a time, beating well after each. Beat in chocolate and vanilla.
5. Alternately add the flour mixture and the buttermilk, beating on low speed after each addition. Wash the beaters thoroughly.
6. In medium bowl with cleaned beaters, beat egg whites on high until stiff peaks form. Fold whites into batter. Divide the batter among the prepared cake pans.
7. Bake in a preheated 350 degree oven for 30 to 35 minutes or until a toothpick inserted into the centers comes out clean. Cool 10 minutes in pans on wire racks. Remove layers from pans; cool.
8. Prepare Coconut-Pecan Topping (instructions below). Place a cake layer on serving plate and spread with one-third of the topping. Top with second cake layer and one-third of the topping. Top with last cake layer and remaining topping. Chill until ready to serve.
9. Coconut-Pecan Topping: In a saucepan, combine evaporated milk, sugar, egg yolks and butter. Cook and stir until slightly thickened and mixture just bubbles. Stir in vanilla, coconut and pecans. Cool.
Title: Best Chocolate Mayo Cake With Cocoa Mayo Frosting
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1/2 baking soda
- 1/4 salt
- 1/2 cocoa powder
- 2 bittersweet chocolate chips
- 2/3 mayonnaise
- 1 egg
- 1 vanilla
- 2 cocoa powder
- 1/2 mayonnaise
- 1/2 vanilla
- 1 powdered sugar
- 2 1/2 milk
- 1
Instructions:
1. Pre-heat oven to 350. Spray 8x8 inch square pan or 9 inch round pan with non-stick spray. In a large bowl whisk together flour, sugar, soda, and salt. In a medium bowl combine cocoa, chocolate chips, and coffee- whisk until smooth. Add mayo, egg, and vanilla to chocolate mixture, whisk to combine. Pour chocolate mixture into flour mixture, whisk until well blended. Bake for 30 - 35 minutes, or until toothpick inserted in center has only small crumbs attached. Cool in pan ten minutes before inverting onto serving platter. Cool two hours.
2. Beat cocoa powder, vanilla, and mayo together until well combined. Add sugar and milk, whip until smooth.
3. Frost cooled cake with icing. Enjoy!
Title: Noodle Pudding
Ingredients:
- 1/2 sugar
- 1 salt
- 1/2 eggs
- 3 large curd cottage cheese
- 1/2 cream cheese
- 1/4 butter
- 1/4 sour cream
- 1/2 raisins
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Generously grease an 8-inch square pan.
3. In a large bowl, combine all the above ingredients together; mix well.
4. Spread in the prepared pan.
5. Bake for 30 to 45 minutes.
Title: Peach Melba Trifle
Ingredients:
- 1 water
- 12 instant vanilla flavor pudding and pie filling
- 1 sherry wine
- 2 sherry wine
- 1/4
- 1
- 1/4
Instructions:
1. In a large bowl, combine sweetened condensed milk and water; mix well.
2. Add pudding mix; beat with a wire whisk until well blended.
3. Chill 5 minutes.
4. Fold in whipped cream and 1 Tablespoon sherry.
5. Place 4 cups cake pieces in a 2-quart glass serving bowl or trifle dish.
6. Sprinkle with 2 tablespoons sherry.
7. Top with half the peach slices, 1/4 cup preserves and half the pudding mixture.
8. Repeat layering with remaining cake, sherry, peaches and pudding.
9. Chill.
10. Garnish with almonds and additional preserves if desired.
11. Refrigerate leftovers.
Title: Peanut Butter Rolo Blondies
Ingredients:
- 1/2 unsalted butter
- 2 light brown sugar
- 1/2 creamy peanut butter
- 2 eggs
- 1 vanilla extract
- 2 1/2 all-purpose flour
- 1 baking powder
- 1/4 baking soda
- 1/2 salt
- 1
Instructions:
1. Preheat the oven to 350°F. Grease a 9x13-inch pan and set aside.
2. In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the peanut butter, until creamy and combined. Set mixture aside to cool.
3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
4. Add the eggs, one at a time, to the peanut butter mixture, mixing well after each addition. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir until batter is smooth. Stir in the Rolos.
5. Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. Bake for 25-30 minutes or until the top is golden and the edges are slightly browned. Remove blondies from oven and place them on a wire rack to cool. Once cooled, cut into squares and serve.
6. Note:
7. You can chop up the Rolos if you want, but I like biting into a big hunk of chocolate caramel candy.
Title: Buttermilk Christmas Cookies
Ingredients:
- 1 whole buttermilk
- 1 baking soda
- 1 1/2 sugar
- 1 shortening
- 2 eggs
- 1/2 sour cream
- 1/2 ground nutmeg
- 2 baking powder
- 4 1/2 unbleached flour
Instructions:
1. Mix together before starting: buttermilk and baking soda. Mixture will foam up, so put it in a medium sized bowl or measuring cup.
2. Mix sugar and shortening until fluffy. Add eggs. Then sour cream, nutmeg, and baking powder.
3. Alternate buttermilk mixture and flour until well incorporated.
4. Refrigerate dough overnight.
5. Preheat oven to 350 degrees.
6. Roll out dough onto a lightly floured surface. Cut shapes into the dough with cookie cutters of your choice.
7. Line a baking sheet with parchment paper or silicone lining. Bake cookies for 9 - 10 minutes or until lightly done.
Title: Heath Bar Cake
Ingredients:
- 2 brown sugar
- 2 flour
- 1/2 margarine
- 1 egg
- 1 milk
- 1 baking soda
- 1 salt
- 1 vanilla
- 6
- 1/2
Instructions:
1. Preheat oven to 350 degrees (F) Grease and flour a 9x13 cake pan.
2. Mix brown sugar, flour and margaine in a large bowl.
3. Remove 1 cup of this mixture and set aside for topping.
4. Add egg, milk, baking soda, salt and vanilla to batter.
5. Pour batter in cake pan.
6. In a medium bowl, combine reserved mix, Heath bars and nuts to make the topping.
7. Sprinkle topping over cake.
8. Bake for 35 minutes.
Title: " Golden Circle " - Pineapple Upside-Down Cake
Ingredients:
- 450 pineapple in syrup
- 60 butter
- 1/2 brown sugar
- 6 butter
- 60 caster sugar
- 1/2 egg
- 1 vanilla essence
- 1/4 self-raising flour
- 1 1/4 milk
- 1/2
Instructions:
1. Preheat your oven to 180°C.
2. PINEAPPLE LAYER:
3. Melt the butter and pour into the base of a 20cm round cake tin; also brush the butter around the sides of the tin.
4. Sprinkle the brown sugar over the base of the tin. Arrange the pineapple rings (a flat single layer)in the tin and place a cherry into the centre of each ring.
5. CAKE BATTER:
6. Cream the butter and sugar until light and fluffy.
7. Beat in the egg and the vanilla.
8. Sift the flour and fold into the mixture, alternating with the milk.
9. Pour the cake batter over the pineapple and cherries.
10. Bake for 40 to 50 minutes, or until a skewer inserted into the cake comes out clean.
11. Remove the cake from the oven and loosen the cake from the sides of the tin.
12. Invert the cake onto a serving plate. Enjoy either warm or cold.
Title: Triple Peanut Pizza
Ingredients:
- 1 cream cheese
- 1 creamy peanut butter
- 1 brown sugar
- 1/3 vanilla
- 1/4
- 1
- 2
Instructions:
1. Press cookie dough onto a greased 14" pizza pan. Bake @ 350º for 12-15 min or until golden brown.
2. Sprinkle with chocolate chips and let stand for 4-5 minute Spread melted chips over crust. Freeze 10 minutes or until firm.
3. Meanwhile, in a small mixing bowl beat the cream cheese, peanut butter, brown sugar and vanilla until creamy. Spread over the chocolate. Sprinkle with peanut butter cups.
4. Chill until serving. Store leftovers in fridge.
Title: Orgasmic Cranberry Pear Crisp!
Ingredients:
- 7 pears
- 1 fresh lemon juice
- 2 fresh cranberries
- 1/3 granulated sugar
- 1/2 flour
- 1/2 butter
- 1/4 granulated sugar
- 1/4 light-brown sugar
- 1/4 cinnamon
- 1/4 clove
- 1 rolled oats
- 1 salt
- vanilla ice cream
Instructions:
1. Preheat the oven to 400°F.
2. Peel and cut pears into 1/2 to 3/4-inch pieces to yield about 7 cups.
3. In a medium bowl combine pears, 2 cups cranberries, 1/3 cup sugar and lemon juice, and toss; pour into a 9x13-inch pan or 3 quart baking dish (or divide into 8 ramekins).
4. In food processor, chop butter till pea size clumps form, add oats, granulated and brown sugar, cinnamon, cloves, flour and pulse till large moist clumps form.
5. Spoon the 'topping' over the fruit and bake until the topping is brown, crisp, and the fruit mixture is bubbling. About 1 hours 15 minute.
6. Serve warm with vanilla ice cream.
Title: Apple Cobbler for One or Two
Ingredients:
- 1 butter
- 1/3 sugar
- 1/3 flour
- 1/2 baking powder
- 1 salt
- 1/3 milk
- 1 apple
Instructions:
1. Melt butter in a small casserole dish.
2. Mix sugar, flour, baking powder, salt, and milk together and pour into casserole.
3. Sprinkle apples on top mixed with optional cinnamon sugar.
4. Bake at 350 degrees Fahrenheit for about 35-45 minutes or until golden brown.
Title: Lavender Sponge Cake
Ingredients:
- 6 eggs
- 1 baking powder
- 1 cornstarch
- 1 light brown sugar
- 1/2 salt
- 1/3 vanilla extract
- 1/4
- 1
Instructions:
1. Sift flour, salt and baking powder in bowl; set aside.
2. While in another large bowl, beat egg white and corn starch until meringue like but not stiff.
3. Slowly add the sugar while beating. Then, add vanilla and the grapeseed oil.
4. Add egg yolks one at a time and keep on whisking.
5. Add the flour, dried lavender, salt and baking powder and continue in mixing.
6. Line the 9 inches x 13 inches round cake pan with greasedproof paper and pour the mixtures, then bake in cold oven of 180C/156F/gas mark 4 for 1 hour or until the toothpick inserted comes out clean.
7. Serve with custard or vanilla ice cream.
Title: Grandma Perritt's Pavlova With Custard Cream
Ingredients:
- 4 caster sugar
- 1 cornflour
- 1 white vinegar
- 1 cornflour
- 4 icing sugar
- 2 vanilla
- 1/4 - 1/3 milk
- 2
- 1
- 1/2
Instructions:
1. Heat your oven - as hot as it will go while you prepare the pav mix.
2. Place baking paper on a pizza tray and set aside.
3. In a large clean bowl (metal or glass) beat the egg whites on high until thick and "soft peak stage" (when you lift the beaters up, the egg whites resemble whipped cream).
4. Turn the beaters down to low, add the sugar 1 tablespoon at a time. Once all in, return to high and beat for 7-10 minutes until the sugar is dissolved (check by rubbing a small amount of mix inbetween your thumb and finger - there should be no grit).
5. Turn the beaters to low and add the flour and vinegar, mix well.
6. Use a metal spoon to scrape out the mix onto the lined tray.
7. I aim for a 10 inch circle, it will be a mound.
8. Place in a hot oven and turn down to 130oC straight away. Bake for 1 hour. Turn the oven off and leave for another hour. Open the door and leave for another hour. The pav needs to be cold when it leaves the oven (this makes the outside crunchy and the inside soft marshmellowy).
9. Dress just before serving.
10. Custard cream:
11. In a bowl (medium) beat the egg yolks, flour, sugar and vanilla.
12. In a saucepan gently heat the cream and milk over a low heat.
13. Pour the yolk mix in and whisk constantly until thick and almost to boiling point.
14. Set aside and cool for 5 mintues, then pour into a clean bowl.
15. Place cling wrap over the top (to catch the skin so you can discard it).
16. Serve on the side (cold) to a dressed pavlova.
Title: Pina Colada Angel Food Cake - Ww Points = 5
Ingredients:
- 1 1/2 cake flour
- 1/2 salt
- 12 cream of tartar
- 1 granulated sugar
- 1 1/2 confectioners' sugar
- 1 confectioners' sugar
- 1 unsweetened coconut
- 2
- 1
- 1/4
Instructions:
1. Place an oven rack in the lower third of the oven; preheat the oven to 375 degrees.
2. Sift the flour and salt in a bowl. With an electric mixer on medium speed, beat the egg whites and cream of tartar until soft peaks form. Beat in the granulated sugar, 2 tablespoons at a time, until stiff peaks form. Beat in the coconut extract.
3. Sift one third of the flour mixture over the egg-white mixture and, with a large rubber spatula, gently fold in just until blended. Repeat with the remaining flour mixture, one third at a time, being careful not to overmix the batter.
4. Scrape the batter into an angel food cake pan; spread evenly. Immediately place in the oven and bake until the cake springs back when touched lightly, 35-40 minutes. Invert the pan on the neck of a funnel or bottle and let cool completely. To loosen, run a thin-bladed knife around the sides of the pan and around the center tube. Unmold the cake on a serving plate. If making ahead, wrap and let stand at room temperature overnight.
5. To make the glaze: whisk the confectioners sugar, pineapple juice and rum extract in a bowl until smooth. Drizzle evenly over the top of the cake and sprinkle with the shredded coconut.
Title: Linda's Sugar Cookies
Ingredients:
- 1 butter
- 1 1/2 powdered sugar
- 1 egg
- 1 vanilla
- 2 1/2 flour
Instructions:
1. Cream butter, sugar, egg and vanilla.
2. Add flour.
3. Roll out on floured board.
4. Cut with desired cutter.
5. Bake at 350 for 10-12 minutes.
6. Frost/decorate as desired.
Title: Chocolate Peanut Layer Cake
Ingredients:
- 1 caster sugar
- 1 self-raising flour
- 2 cocoa powder
- 2 eggs
- 1 vanilla extract
- 1/2 milk
- 125 butter
- 1/2 crunchy peanut butter
- 1/4 chocolate
- 250 heavy cream
- 200
Instructions:
1. Place all ingredients into a mixing bowl; beat on slow speed for 3 minutes.
2. Scrape down the sides of the bowl occasionally.
3. Bake in a moderate (180°) oven for 45 minutes.
4. Cool cake before cutting into 3 layers.
5. Line tin with enough (Glad wrap) cling film to cover the whole cake.
6. Melt chocolate in a pan, remove pan from the stove and stir in cream, just enough to combine.
7. If you over stir the cream/chocolate it will make the cream go icky.
8. Add Peanut butter and Nutella and stir through.
9. Leave gnash on the bench to cool.
10. Spread enough gnash on the bottom and middle layers, so that they stick together.
11. Spread the rest of the gnash on the top and sides of the cake.
12. Cover the cake with the glad wrap and return to the fridge for at least 2 hours, over night is even better.
13. And there you have a beautiful cake.