lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Blackout Cake
Ingredients:
- 1 1/4 sugar
- 1/4 cornstarch
- 1/2 table salt
- 2 half-and-half
- 1 vanilla extract
- 6 all-purpose flour
- 2 baking powder
- 1 1/2 baking soda
- 2 table salt
- 1/2 unsalted butter
- 1/2 brewed coffee
- 8 buttermilk
- 3/4 white sugar
- 1 light brown sugar
- 1 eggs
- 1 vanilla extract
- 1
- 2
- 1
Instructions:
1. Combine sugar, cornstarch, salt, half-and-half and milk in a saucepan. Whisk over medium heat. Add chocolate and whisk 2-4 minutes until chocolate melts and edges begin to bubble.
2. Remove from heat and whisk in vanilla extract. Scrape into a bowl. Press a layer of parchment paper or plastic wrap right against the surface of the pudding to prevent a skin from forming. Refrigerate at least 4 hours until cold.
3. Preheat oven to 325°F Butter and flour two 9" cake pans.
4. In a large bowl, whisk together flour, baking powder, baking soda and salt.
5. Melt butter over medium heat. Add cocoa powder and stir well. Cook 1 minute. Remove from heat and whisk in coffee and buttermilk. Add white sugar and brown sugar and whisk until sugar is dissolved. Add eggs and vanilla and whisk well. Whisk in dry mixture, a little at a time, until fully incorporated; do not overmix.
6. Divide batter evenly between the prepared cake pans. Bake in preheated oven until a toothpick comes out bearing just a couple of crumbs, 30-35 minutes. Cool in pans 15 minutes, then invert onto cooling racks and allow to cool completely.
7. Divide each layer in half horizontally, making 4 equal layers. Take the "ugliest" looking layer, and crumble into a bowl, making fairly large crumbs.
8. Using an offset spatula, spread 1 cup pudding over bottom layer. Top with next layer, then another 1 cup of pudding, then the last layer. Frost top and sides of cake with remaining pudding. Be sure to push pudding in between layers when frosting sides. Sprinkle top and sides with cake crumbs.
Title: Almond Yogurt Cake
Ingredients:
- 2 cake flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 granulated sugar
- 1 egg
- 5 butter
- 1 nonfat plain yogurt
- 1/2
- 1/4
Instructions:
1. Preheat the oven to 350°F Spray a 9" cake pan with cooking spray.
2. Sift together flour, baking powder, baking soda and salt.
3. Cream butter and sugar. Add egg and beat well. Mix in yogurt and almond extract until mixture is smooth.
4. Stir wet and dry ingredient together until just combined. Spread evenly into prepared pan and bake 30-35 minutes, until tester just comes out clean.
5. If you use an 8" pan, it will take a bit longer to bake. I think this is probably an extremely adaptable recipe in terms of add-ins and different flavors.
Title: Shirley Temple Cupcakes W/Lemon-Lime Cream Cheese Frosting
Ingredients:
- 1 apple cider vinegar
- 1 sugar
- 2 canola oil
- 1 1/2 flour
- 2/3 baking soda
- 2 2/3 baking powder
- 1 1/2 butter
- 1 cream cheese
- 1/4 powdered sugar
- 1
- 4
- 1/8
Instructions:
1. For the cupcakes:
2. Combine soda, grenadine, and vinegar and let stand for a few minutes. Add sugar and oil and whisk vigorously until slightly frothy. In a separate bowl, mix flour, baking soda, and baking powder. Add flour mixture to the first bowl. Be careful not to over-mix.
3. This should make 24 cupcakes. Fill cupcake liners about 1/2 way. They will rise a lot! Bake for 20 minutes at 350 degrees.
4. For the frosting:
5. Make sure butter and cream cheese are at room temperature. Cream the butter and cream cheese. Sift in 4 C of powdered sugar. Add extracts.
Title: Fannie Farmer Peanut Butter Cookies (Half Recipe)
Ingredients:
- 1/2 shortening
- 1/2 vanilla
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1/2 peanut butter
- 1 1/2 flour
- 1/8 salt
- 1 baking soda
Instructions:
1. "Preheat the oven to 350 degrees Fahrenheit and grease some cookie sheets. In a mixing bowl, thoroughly cream the shortening, vanilla, and sugars. Add the eggs and beat well. Stir in the peanut butter. Mix together the flour, salt, and baking soda, and add to the peanut butter mixture, combining thoroughly.
2. Form into tiny balls with the palm of your hands and place on the cookie sheets. Press each cooking twice with the back of a fork to make a crisscross design. Bake about 8-10 minutes or until firm.".
Title: Fresh Strawberry Meringue
Ingredients:
- 4 cream of tartar
- 1/2 salt
- 1/4 vanilla
- 1 sugar
- 1 powdered sugar
- 2 powdered sugar
- 2 unsalted butter
- 1/2 lemon juice
- 3 lemon
- 1 fresh strawberries
- 1 unflavored gelatin
- 1
- 1/2
Instructions:
1. Combine egg whites, cream of tartar, and salt with 1/2 teaspoon of the vanilla in a large bowl.
2. Beat with an electric mixer until partially stiff.
3. Add sugar gradually, beating until stiff.
4. Spread meringue about 1 inch thick over a buttered 9 inch pie plate, building up a high fluffy border.
5. Bake in a preheated 275 degree oven for 1 hour or until it feels dry and firm.
6. Meringue shell will crack while it's baking.
7. Let cool in plate.
8. Cream 2 cups powdered sugar,butter, and egg yolks until light and fluffy, then beat in lemon juice and peel.
9. Spread over meringue shell.
10. Wash, drain, and hull strawberries,reserving a few for garnish. Arrange berries over over creamy layer,pressing down lightly.
11. Whip cream,remaining powdered sugar,unflavored gelatin, and remaining vanilla until stiff; spread over berries.
12. Chill in refrigerator for several hours or overnight.
13. Garnish with reserved berries and serve.
Title: No Bake Fresh Fruit Pie
Ingredients:
- 1 1/2 tofu
- 1/4 vanilla extract
- 1 kiwi
- 1/2 blueberries
- 1 strawberry
- 4 lemon
- 1 olive oil flavored cooking spray
- 1
- 1/4
- 1/2
Instructions:
1. Spray a 9" pie plate w/ olive oil.
2. Combine cereal and margarine in food processor and pulse until the crumbs are moisten. Press the crumb mixture into the pie plate. Set aside in the refrigerator.
3. Mix tofu, agave nectar, and extract until smooth. Spread into the chilled pie crust and refrigerate for an hour.
4. Arrange the fruit decoratively on top of the tofu mixture.
5. Slowly heat the preserves and lemon juice until melted. Stir and drizzle over the fruit. Chill at least 1 hour to set glaze.
Title: Sicilian Cake With Chocolate Frosting (Cassata Alla Siciliana)
Ingredients:
- 1 ricotta cheese
- 2 heavy cream
- 1/4 sugar
- 3 strong black coffee
- 3 unsalted butter
- 2
- 12
- 3/4
- 1/2
Instructions:
1. With a sharp, serrated knife, slice the end crusts off the pound cake and level the top if it is rounded. Cut the cake horizontally into 1/2 to 3/4 inch thick slabs.
2. Rub the ricotta through a coarse sieve into a bowl with a wodden spoon and beat it with a rotary or electric beater until it is smooth. Beating constantly, add the cream, siugar and Strega.
3. With a rubber spatula, fold in the chopped candied fruit and chocolate. Center the bottom slab of the cake on a flat plate and spread it generously with the ricotta mixture.
4. Carefully place another slab of cake on top, keeping the sides and ends even, and spread some more ricotta. Repeat until all the cake slabs are reassembled and the filling has been used up- ending with a plain slice of cake on top.
5. Gently press the loaf together to make it as compact as possible. Do not worry if it feels wobbly; chilling firms the loaf. Refrigerate the cassata for about 2 hours, or until the ricotta is firm.
6. Chocolate Frosting:
7. Melt 12 oz. of chocolate with the coffee in a small heavy saucepan over low heat, stirring constantly until the chocolate has completely dissolved.
8. Remove the pan from the heat and beat in the chilled butter, 1 piece at a time. Continue beating until the mixture is smooth. Then chill this frosting until it thickens to spreading consistency.
9. With a small metal spatula, spread the frosting evenly over the top, sides and ends of the cassata, swirling it as decoratively as you can.
10. Cover loosely with plastic wrap, wax paper or foil and let cassata "ripen" in the refrigerator for at least 24 hours before serving it.
Title: Baked Apples With Mexican Chocolate
Ingredients:
- 2 apples
- 5 marshmallows
- 1 unsalted butter
- 2 water
- 2
Instructions:
1. Preheat oven to 400 degrees. Halve each apple lengthwise. Using a melon baller or grapefruit spoon, scoop out seeds, forming a small crater in center of each half.
2. Fill each crater with 1 marshmallow quarter and 1/4 of the chocolate. Cut 2 tablespoons butter into small pieces, and divide among apples, placing over chocolate.
3. Place water and remaining 2 tablespoons butter in a baking dish. Place filled apples in dish. Bake until a paring knife inserted into apples meets no resistance, 20-30 minutes.
4. Set oven to broil. Top each apple half with 2 marshmallow halves. Broil until golden brown. Drizzle with juices.
Title: Orange Chocolate Muffins
Ingredients:
- 3/4 butter
- 3/4 sugar
- 3 eggs
- 1 all-purpose flour
- 1 1/2 cocoa powder
- 1/4 salt
- 1/4 powdered sugar
Instructions:
1. Sift together flour, cocoa powder, and salt; set aside. Beat butter and sugar in a large bowl with electric mixer at medium for one minute. Beat in eggs (one at a time) and extract until well blended. Scrape down the bowl. Add flour mixture, and mix until combined.
2. Divide into mini muffin pan and cook at 350 degrees for 8 minutes (or until firm).
3. While still warm, dust with powdered sguar.
Title: Bite-Size Ginger Cupcakes
Ingredients:
- 4 cake flour
- 1 ground ginger
- 1/4 nutmeg
- 1/4 salt
- 1/4 baking soda
- 1/8 baking powder
- 6 unsalted butter
- 2/3 white sugar
- 1/2 pure vanilla extract
- 1 fresh ginger
- 2 lemon zest
- 1 egg
- 1/2 sour cream
- 1/4 crystallized ginger
Instructions:
1. Line 3 miniature muffin pans (12 cups each) with paper cupcake liners.
2. Heat oven to 350 degrees.
3. Sift flour, ground ginger, nutmeg, salt, baking soda and baking powder all together in a bowl.
4. Put the butter in a medium size bowl, beat until smooth.
5. Add half of the sugar, vanilla, grated ginger and lemon zest, beat until fluffy.
6. Gradually add remaining sugar and beat until well blended.
7. Add the egg and beat until batter is very smooth.
8. Add 1/3 of the flour mixture and stir gently only until incorporated. Repeat with half the remaining flour and the rest of the sour cream, ending with the last of the flour.
9. Stir in the crystallized ginger.
10. Divide the batter evenly among the prepared muffin pans, fill about 3/4 full.
11. Arrange pans on rack in centre of the oven.
12. Bake until pale golden, approximately 15-20 minutes.
13. Remove from oven, let cool in tins on wire racks for 5 minutes, remove cupcakes and allow to cool completely on racks.
14. Frost with a heaping teaspoonful of your favourite Lemon-Cream Cheese Frosting.
15. Garnish with chopped crystallized ginger or tiny strips of lemon zest or candied flowers.
Title: Dark Chocolate Cookies With Espresso
Ingredients:
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 1 1/2 sugar
- 2 eggs
- 1 instant espresso powder
- 8 bittersweet chocolate
- 1 pure vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
2. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.
3. Drop dough by two heaping tablespoons, 3 inches apart, onto two baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.
Title: Brennan’s Bananas Foster (New Orleans)
Ingredients:
- 1 brown sugar
- 1/4 butter
- 1/2 cinnamon
- 1/4 bananas
- 4 dark rum
- 1/4 vanilla ice cream
- 4
Instructions:
1. Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
2. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
3. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
4. Generously spoon warm sauce over the top of the ice cream and serve immediately.
Title: Coconut Cream Pudding
Ingredients:
- 2 butter
- 3/4 sugar
- 3 flour
- 1/4 ground cinnamon
- 6 coconut cream
- 1 1/2
- 6
Instructions:
1. Preheat oven to 350 degrees F.
2. Cream the butter and gradually beat in the sugar.
3. Mix in the flour and cinnamon.
4. Add 1 egg yolk at a time, beating each addition and until light and fluffy.
5. Gradually Add the coconut cream.
6. Fold in egg whites.
7. Divide among 8 buttered custard cups.
8. Set in a shallow pan of hot water.
9. Bake 45 minutes or until set.
10. Chill and turn out.
Title: COOKIES With Chocolate Milka
Ingredients:
- 200 butter
- 150 sugar
- 25 eggs
- 2 flour
- 350 baking soda
- 4 salt
- 1 chocolate
- 1
Instructions:
1. Beat butter.
2. Add sugar and vanilla sugar, whisk.
3. Add eggs, beat.
4. In a separate bowl, mix the flour, salt and soda. Add the dry ingredients to the creamy mass and mix.
5. Add crushed Milka chocolate to the dough. Mix.
6. Put the dough on a baking sheet. Bake for 12-15 minutes at 190 C.
Title: Oregano Ice Cream
Ingredients:
- 3 heavy cream
- 3/4 sugar
- 1 salt
- 2 oregano leaves
- 5 vanilla extract
- 2
Instructions:
1. In a medium saucepan warm 2 cups heavy cream, vanilla extract, salt, and oregano.
2. Once the mixture is steaming, take off heat, cover, and let stand for 1 to 1/12 hours to let the oregano infuse its flavor into the cream.
3. Pour the mixture through the strainer into a large bowl and press the oregano against the strainer to get all of the oregano flavor into the mixture. once all of the flavor is extracted from the oregano leaves, discard them.
4. Pour the rest of the heavy cream into a bowl and place a strainer over the top.
5. separate the eggs and whisk the yolks in a small bowl.
6. Rewarm the cream mixture and when the mixture is still warm, slowly pour the egg yolks into the mixture whisking constantly until all of the egg yolks are combined into the mixture.
7. Cook the custard, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon. about 6-8 minutes.
8. Strain the mixture into the heavy cream that you placed the strainer over earlier and stir mixture over ice bath until lukewarm or cool.
9. refrigerate the mixture until cool and pour the mixture into your ice cream maker until it gets thick and freeze.
Title: Salted Fudge
Ingredients:
- 1/3 sugar
- 1 butter
- 1 vanilla
- 2 coarse sea salt
- 1
- 1/4
Instructions:
1. Mix sugar, cocoa, and cream in at least a two-cup glass measuring cup.
2. Microwave for one minute.
3. Take out and stir.
4. Return to microwave for 40 more seconds.
5. Add butter and vanilla and beat until it starts to thicken, approximately two to three minutes.
6. Take two teaspoons and scoop onto paper cups.
7. Sprinkle with coarse sea salt.
Title: Easy Southern Bread Pudding
Ingredients:
- 8 eggs
- 4 brown sugar
- 3/4 cinnamon
- 1 raisins
- 1 butter
- 1/4 evaporated milk
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Melt butter (set aside).
3. Cut the slices of bread into cubes (set aside.
4. Beat eggs and add the brown sugar, vanilla extract, 1/2 teaspoon of cinnamon, and evaporated milk (MIX WELL TOGETHER).
5. Lightly grease or butter aluminum pan or casserole baking dish.
6. Put bread cubes into aluminum pan and add raisins. Pour melted butter over it .
7. Pour mixture (brown sugar, vanilla extract, 1/2 teaspoon of cinnamon,milk) over it.
8. Sprinkle the remaining cinnamon on top of bread mixture.
9. Place in the oven for 1 hour or until brown.
Title: Christmas Mice Cookies
Ingredients:
- 2/3 sour cream
- 2
- 1/3
- 36
- 1/4
- 18
Instructions:
1. Place chocolate chips in a microwave-safe bowl and heat in microwave until almost completely melted, stopping to stir occasionally. Stir until smooth.
2. Stir in 1 cup wafer crumbs and the sour cream.
3. Cover and refrigerate for 1 hour or until cooled enough to handle easily.
4. To make each mouse, roll about 1 tablespoon chocolate mixture into a ball, tapered at one end to make a teardrop shape.
5. Gently roll in remaining wafer crumbs to coat.
6. Decorate with nonpareils for eyes, almond slices for ears, and licorice for the tail.
Title: Grandma's Graham Cracker Crust
Ingredients:
- 1 1/4 graham cracker crumbs
- 2 sugar
- 1/2 oleo
Instructions:
1. Mix.
2. Press into 9 inch pie pan.
3. Bake at 350* for 12 - 15 minutes.
Title: Sweet Chocolate Mousse Cake
Ingredients:
- 1 water
- 2 eggs
- 1/4 vanilla extract
- 6
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Grease and flour two 8 x 1 1/2 inch round layer pans.
3. Prepare, bake and cool cake as directed on package.
4. Melt chocolate with water over simmering water.
5. Cool slightly.
6. Beat egg whites in large bowl until stiff, not dry, peaks form.
7. Beat egg yolks in large bowl until thick (about 3 minutes); beat in chocolate and vanilla extract.
8. Fold in beaten egg whites.
9. Chill in refrigerator for 30 minutes.
10. Cut each cooled cake layer in 8 wedges and arrange wedges in 9 inch round layer pan so wedges are separated.
11. Pour one half of mousse over cake in each pan and gently spread to fill spaces between wedges.
12. Refrigerate until set.
Title: A Maine Dish, Lemon Mousse Pie
Ingredients:
- 1 unflavored gelatin
- 2 water
- 1/2 eggs
- 6 sugar
- 1 lemon juice
- 1/4 lemon peel
- 1 heavy cream
- 1
Instructions:
1. seperate the eggs while cold. the yolks hold togeather better. bring both to room temperature sprinkle getatin over water and let set 5 minutes. small sauce pan. heat over medium hear til gelatin is dissolved, 3 or 4 minutes. stir often. cool. beat yoks and sugar til pale and thick. beat in gelatin, juice and peel. in a chilled bowl,beat egg whites.
2. til stiff but not dry. fold gently into lemon mix. in another chilled bowl-or not-beat the cream unti stiff,fold gently into lemon mix.
3. mound filling into pie shell and refridge not.
4. less than 3 hours .it can set overnite too.
5. mound carefully.
Title: Best Lemon Blueberry Bundt Cake
Ingredients:
- 2 3/4 flour
- 1 1/2 baking powder
- 1/4 baking soda
- 1/4 salt
- 1 butter
- 1 3/4 margarine
- 4 sugar
- 2 eggs
- 1 lemon juice
- 1 lemon zest
- 1 vanilla extract
- 1 1/4 buttermilk
- 1 blueberries
- 1 1/2 flour
- 8 -10 confectioners' sugar
- 1 lemon juice
- corn syrup
- lemon zest
Instructions:
1. Heat oven to 350°F Butter a 12-cup bundt pan.
2. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
3. In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
4. Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
5. Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.
Title: Cream Cheese Pound Cake
Ingredients:
- 1 1/2 salted butter
- 1 cream cheese
- 3 sugar
- 6 eggs
- 3 all-purpose flour
- 1/8 salt
- 1 vanilla extract
Instructions:
1. Beat butter and cream cheese with mixer, slowly, but well. Gradually add the sugar. Add in the eggs 1 at a time, mixing well after each one.
2. Combine flour and salt gradually, add that to the butter mixture. Beat slowly, beat very well.
3. Beat in vanilla, slowly, but well.
4. Pour into a greased and floured 10 inch bundt pan.
5. Bake at 300 degrees for 1 hour 40 minutes.
6. Cool on a rack in the pan for 15- 20 minutes or until the pan is no longer hot.
7. Cool out of pan for 15 minutes before cutting.
Title: Old Fashioned Peach & Blueberry Cobbler
Ingredients:
- 3/4 brown sugar
- 5 cornstarch
- 5 cinnamon
- 1/2 fresh blueberries
- 4 frozen blueberries
- 2 flour
- 1/4 sugar
- 1 baking powder
- 3/4 salt
- 1/2 butter
- 1 milk
- 1 vanilla
Instructions:
1. In a large saucepan, combine brown sugar and cornstrch; stir in peaches and cinnamon.
2. Cook& stir over med heat until mixture boils and thickens.
3. Stir in blueberries.
4. Cover and set aside.
5. Stir together flour, sugar, baking powder and salt.
6. With a pastry blender, cut in butter until mixture resembles cornmeal.
7. Add milk and vanilla; mix lightly with fork until just combined.
8. Bring fruit mixture to a boil; pour into a 4-qt casserole.
9. Drop large spoonfuls of batter onto fruit mixture.
10. Bake at 375 for 25-30 minutes or until batter tests clean.
Title: Spicy Almond Biscotti
Ingredients:
- 3/4 granulated sugar
- 3 1/4 all-purpose flour
- 2 baking powder
- 1 1/4 baking soda
- 1/2 salt
- 1/2 fresh ground black pepper
- 2 ground ginger
- 1 1/2 ground cinnamon
- 1/2 ground coriander
- 1/2 ground cloves
- 1/4 honey
- 1/3 water
- 1/3 orange zest
- 1
Instructions:
1. Set rack at the middle level of the oven and preheat to 350 degrees.
2. Prepare a cookie sheet or jelly roll pan by lining with parchment.
3. Combine sugar and 1 1/4 cups almonds in the bowl of a food processor fitted with the metal blade; grind to a fine powder.
4. In a large mixing bowl, stir together ground almonds, baking powder, baking soda, salt, pepper, ginger, cinnamon, coriander and cloves. Stir in the remaining 2 cups whole almonds.
5. Stir water, honey and orange zest together; add to bowl and mix until dough holds together. Scrape dough onto a floured work surface, slightly kneading it until it holds together. Divide dough in half and roll each half into a cylinder, slightly shorter than one of your baking pans. Transfer logs to the pan, keeping them well apart from one another and the sides of the pan.
6. Bake the logs until they have puffed and spread and feel firm when pressed with a fingertip, about 30 minutes. (Note: About halfway through the baking time, place the pan from the lower rack on the upper one and vice versa, turning the pans back to front at the same time. If you know that your oven gives strong bottom heat, bake the pan on the lower rack stacked on a second one for insulation.).
7. Let cool, then slice into 1/4- to 1/2-inch-thick slices with a serrated knife. Return slices to pan (2 parchment lined pans may be required) and bake until they are slightly toasted, 20 to 25 minutes.
Title: Guilt Free Chocolate Pudding Cake
Ingredients:
- 3/4 all-purpose flour
- 3/4 granulated sugar
- 1/3 baking powder
- 1/4 instant coffee powder
- 2 baking soda
- 1 salt
- 1/4 low-fat milk
- 1/4 butter
- 1/2 vanilla
- 1 brown sugar
- 1 1/2 boiling water
- 1/3
- 1 2/3
Instructions:
1. Preheat oven to 350. Spray a 9 inch square pan with nonstick spray.
2. Combine the flour, granulated sugar 1/3 cup of cocoa, baking powder, instant coffee powder, baking soda and salt in a large bowl.
3. Make a well in the center and pour in milk, melted butter and vanilla.
4. Stir just until blended. Pour the batter evenly into prepared pan.
5. Mix brown sugar and the 1/4 cup cocoa in a small bowl. Sprinkle evenly over the batter.
6. Gently pour the boiling water over the top in a zig zag pattern. DO NOT STIR.
7. Bake until the top of the pudding is set. About 35 minutes.
8. Cool on a rack at least 30 minutes before serving.
9. Cut into squares and serve warm or at room temperature.