lumicero/recipes-ing2inst huggingface dataset:
Title: Amaretto Butter Cookies
Ingredients:
- 1/2 butter
- 1 margarine
- 1 sugar
- 3 egg
- 2 orange zest
- 2 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 1 1/4
Instructions:
1. In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth.
2. Add egg yolk, liqueur, and orange peel and beat until well blended.
3. In another bowl, mix 2 cups flour, baking powder, and salt.
4. Add to butter mixture; stir to mix, then beat until well blended.
5. Gather dough into a ball, divide in half, and flatten each portion into a disk; wrap each tightly in plastic wrap and freeze until firm enough to roll without sticking, about 30 minutes.
6. Unwrap dough.
7. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/4 inch thick.
8. With a floured, 2-inch round cutter, cut out cookies.
9. Place about 2 inches apart on buttered 12- by 15-inch baking sheets.
10. Gather excess dough into a ball, reroll, and cut out remaining cookies.
11. In a small bowl, beat egg white with 1 teaspoon water to blend.
12. Brush cookies with mixture and sprinkle or arrange about 1/2 teaspoon sliced almonds on each.
13. Bake cookies in a 325° regular or convection oven until lightly browned, about 15 minutes; if baking two sheets at once in one oven, switch their positions halfway through cooking.
14. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Title: Easy Christmas Gingersnap Cookies
Ingredients:
- 1 hot water
- 1/4 all-purpose flour
- 2 butter
- 2
Instructions:
1. Preheat oven to 375°F.
2. Mix gingerbread mix, water, flour and melted butter in a bowl, using a spoon until the dough forms.
3. Shape dough into 1 inch balls and place on ungreased baking sheet.
4. Flatten to 2 inches in diameter with a greased bottom of glass dipped in sugar.
5. Bake 7 to 10 minutes until edges are firm. Cool slightly before removing from cookie sheet.
6. Grab a glass of milk and enjoy!(hint, my dad and I love to dip our gingersnaps in cold sweetened ice tea! give it a try!).
Title: Fruit Pizza
Ingredients:
- 1/2 butter
- 2/3 margarine
- 1 sugar
- 1 1/4 egg
- 1 flour
- 1/2 cream of tartar
- 1 baking soda
- 1/4 cream cheese
- 2 powdered sugar
- granulated sugar
- vanilla extract
- fresh pineapple chunk
- kiwi
- blueberries
- raspberries
- strawberry slices
Instructions:
1. In a bowl, add butter and sugar, mix with a hand held mixer.
2. Then add the egg, mix again with the mixer.
3. Add the flour, cream of tartar and baking soda; but mix with a spoon.
4. Carefully spread in a 12-inch pizza pan, with a spoon.
5. Bake in a 350 degree oven, for 8 to 10 minutes, or until lightly brown.
6. Cool completely.
7. In a small bowl, mix together, (with a hand held mixer) the cream cheese, powdered sugar (or granulated sugar) and vanilla extract.
8. Spread over the cooled cookie crust.
9. Top with pineapple chunks, kiwi slices, blueberries, raspberries and strawberries.
10. Chill several hours in the refrigerator, before slicing and serving.
Title: Red Velvet Cake
Ingredients:
- 2 sugar
- 1/2 butter
- 2 eggs
- 2 cocoa powder
- 2 cake flour
- 2 1/2 salt
- 1 buttermilk
- 1 vanilla extract
- 1 baking soda
- 1/2 vinegar
- 1 cream cheese
- 1 butter
- 1/2 marshmallows
- 1 confectioners' sugar
- 1 pecans
- 1
Instructions:
1. Cake:.
2. Preheat oven to 350 degrees F.
3. In a mixing bowl, cream the sugar and butter, beat until light and fluffy.
4. Add the eggs one at a time and mix.
5. Mix cocoa and food coloring together and then add to sugar mixture; mix well.
6. Sift together flour and salt.
7. Add flour mixture to the creamed mixture alternating with buttermilk.
8. Blend in vanilla.
9. In a small bowl, combine baking soda and vinegar and add to mixture.
10. Pour batter into 3 (8-inch) round greased and floured pans.
11. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
12. Remove from heat and cool completely before frosting.
13. Icing:.
14. Blend cream cheese and butter together in a mixing bowl.
15. Add marshmallows and sugar and blend.
16. Fold in coconut and nuts.
17. Spread between layers and on top and sides of cooled cake.
18. Bon appÃ©tit!
Title: Frozen Cranberry Salad
Ingredients:
- 1 crushed pineapple
- 1 sugar
- 1/2 miniature marshmallow
- 1 -2 Cool Whip
- 1/2
- 1
Instructions:
1. Mix first 5 ingredients, including the pineapple juice.
2. Gently fold in cool whip until thoroughly blended.
3. Place in a 9x13x2 in container, or line muffin cups with paper.
4. Freeze overnight.
Title: Pinepple Upside Down Cake - (No Cake Mix)
Ingredients:
- 1 maraschino cherries
- 1 butter
- 6 light brown sugar
- 1 eggs
- 2 buttermilk
- 2 vanilla extract
- 1/4 flour
- 1/4 sugar
- 1 baking powder
- 3/4 baking soda
- 3/4 salt
- 1/4 butter
- 1/4 buttermilk
- 6
Instructions:
1. Preheat oven to 350*.
2. Place 7 pineapple slices and about 18 cherries on paper towels and pat dry. Set aside.
3. Place first 6 tbsp of butter into a 9-inch round cake pan and place in the oven until butter is melted.
4. Remove pan with melted butter and evenly sprinkle with the brown sugar. Place 1 pinepple slice over the brown sugar in the center and the other 6 slices around it. Place cherries (best side down) in between each pineapple ring and spaces between.
5. In a small bowl, whisk together the eggs, 2 tbsp buttermilk and extracts with a fork. Set aside.
6. In a large mixing bowl, mix togtether flour, sugar, baking powder, baking soda and salt. Add the next 6 tbsp of butter and 6 tbsp of butter milk and beat for 1 minute.
7. Gradually beat in the egg mixture, about 1/3 at a time, beating for 20 seconds in between each addittion.
8. Once all is mixed well, spread evenly over the pineapples and cherries. Bake at 350 for about 35-40 minutes or until toothpick test shows doneness.
9. Remove from oven and tilt the pan in all directions to loosen sides. Let cool for 3 minutes before inverting.
10. Invert on to a large plate. Use oven mittes and lift off pan. If any fruit remained in the pan, remove it with a fork and replace it. Scrape any leftover butter/brown sugar mixture and pour over cake.
11. Cool completely before serving.
Title: Chocolate Sambuca Crinkle Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 1 baking powder
- 1/2 salt
- 12 bittersweet chocolate
- 1/4 unsalted butter
- 2 eggs
- 1/2 walnuts
- 1/2 granulated sugar
- 2 confectioners' sugar
- 1
Instructions:
1. Sift together flour, baking powder, and salt.
2. Melt chocolate and butter in a metal bowl set over a saucepan of simmering water, stirring until smooth.
3. Whisk together eggs, walnuts, Sambuca, and granulated sugar in another bowl.
4. Stir in flour mixture and chocolate (dough will be thin).
5. Cover and chill until firm, about 2 hours.
6. Preheat oven to 350 degrees F.
7. Sift confectioners sugar onto a plate.
8. Roll heaping tablespoons of dough into balls and roll in confectioners sugar to generously coat.
9. Arrange balls 2 inches apart on 2 lightly greased baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until puffed and cracked but centers are still a bit soft, 10 to 12 minutes total.
10. Transfer to racks to cool.
Title: Fruit Baked in Wine
Ingredients:
- 2/3 apples
- 2/3 pear
- 1/2 red wine
- 4 sugar
- 1/8 cinnamon stick
- 1/2 cloves
- salt
- lemon
Instructions:
1. Place fruit of choice in a baking dish.
2. Combine all the other ingredients in saucepan,stir and heat but do not boil.
3. Pour over the fruit.
4. Bake covered in 350 degree oven until fruit is tender when tested with a fork.
5. Baste fruit every 10 minutes.
6. Remove cinnamon stick and cloves.
7. Serve warm.
8. (can also be used as a topping).
Title: Coconut Banana Pudding
Ingredients:
- 2 coconut milk
- 1/2 cream of coconut
- 1 cornstarch
- 1/2 salt
- 4 unsalted butter
- 1/4 vanilla extract
- 4 bananas
- 2 heavy cream
- 6 cream of coconut
- 36 -40 coconut
- 2
- 1/2
Instructions:
1. For the pudding, heat coconut milk and whole milk in a saucepan over medium until it steams.
2. Whisk together 1 c cream of coconut, cornstarch, egg yolks, and salt until smooth. While whisking, gradually pour in half of the hot milk mixture. Pour egg-milk mixture back into pan and cook over medium heat until thick. Boil pudding 1 minute more, whisking constantly, to eliminate any starchy taste.
3. Off heat, stir in butter and vanilla until butter melts. Transfer pudding to a bowl and cover with plastic wrap, pressing it on the surface. Chill pudding until cool.
4. To assemble, layer banana slices on bottom of a 5 qt trifle dish (or glass bowl), Top banana with a third of the pudding and a layer of wafers. Repeat layering two times, top with final layer of bananas, cover and chill until cold.
5. For the whipped cream, beat heavy cream and 1/2 c cream of coconut with a mixer on medium speed until soft peaks form. Top dessert with whipped cream and garnish with toasted coconut.
Title: Saucy Mocha Pots of Cream (Microwave Easy-Fix)
Ingredients:
- 2 cocoa powder
- 1 instant coffee powder
- 1 sugar
- 1/4 eggs
- 2 heavy cream
- 10
Instructions:
1. Using a wide-mouth jar & your stick-blender, blend cocoa & coffee powders w/Tia Maria. Then beat in sugar, eggs & cream.
2. Pour mixture evenly into 4 ramekins, cook on MED-LOW for 5-8 min or till just set (the mixture should still be shaky) & refrigerate till cold b4 serving.
Title: Key Lime Squares
Ingredients:
- 1/2 all-purpose flour
- 1/3 toasted wheat germ
- 1/3 brown sugar
- 1/4 butter
- 1 granulated sugar
- 2 all-purpose flour
- 1/2 baking powder
- 2 light cream cheese
- 2 eggs
- 1 lime rind
- 1/4 key lime juice
- 1
Instructions:
1. Preheat oven to 350 degrees. To prepare crust, lightly spoon 1/2 cup flour into a dry measuring cup; level with a knife. Combine with wheat germ and brown sugar in a small bowl; cut in butter with a pastry blender or 2 knives until well-blended. Press mixture into a 9-inch square baking pan coated with cooking spray. Bake at 350 degrees for 15 minutes. Cool on a wire rack.
2. To prepare filling, combine granulated sugar, 2 tablespoons flour, and baking powder in a medium bowl. Add cream cheese and eggs; beat at high speed of a mixer until well-blended. Stir in rind and juice. Spread filling over crust. Bake at 350 degrees for 25 minutes or until filling is set. Cool on a wire rack. Spread whipped topping evenly over filling.
Title: Tutti Frutti Ice Cream
Ingredients:
- 30 mango pulp
- 14 evaporated milk
- 8
- 1
Instructions:
1. In a big bowl pour in the Mango Pulp, Condensed Milk and the Whipped Topping. 2. Fold them in very well but very gently. 3. Pour into a dish with a tight fitting lid. 4. Cover and place in the freezer for 2 hours. 5. After 2 hours, mix in the cubed Mango pieces and return dish to the freezer. 6. Allow it to freeze for another 3 hours or so. 7. Serve and enjoy!
2. Fresh Mango plup can be substituted for the can. 2. Add in Tutti-fruiti, nuts, saffron or cubes of cake for a variation. 3. Great make-ahead dessert.
Title: Island Coconut Cake
Ingredients:
- 1/2 eggs
- 4 lemon rind
- 1 vanilla
- 1 water
- 1/2 sugar
- 3/4 all-purpose flour
- 1 baking powder
- 1 1/2 salt
- 1/2 milk
- 2 sugar
- 3/4 vanilla
- 1 lemon rind
- 1/2 cornstarch
- 2 1/2 milk
- 2 coconut milk
- 2 eggs
- 1 vanilla
- 1/2 powdered sugar
- 3 angel flake coconut
- 2
Instructions:
1. CAKE:
2. Preheat oven to 325°F.
3. In a mixing bowl combine oil, egg yolks, lemon rind, vanilla and water.
4. In a separate bowl, combine sugar, flour, baking powder and salt.
5. Add the dry mixture to the liquid ingredients and mix until smooth.
6. Beat egg whites until stiff. Fold egg whites gently into batter, pour into a greased spring form pan.
7. Bake for 40-45 minutes or until cake is done.
8. Remove cake cool then cut into three layers.
9. CUSTARD FILLING:
10. In a saucepan combine milk, sugar, vanilla and lemon rind, Bring mixture to a boil.
11. In a small bowl combine cornstarch with milk and eggs.
12. Add 1/2 cup of hot milk mixture to cornstarch mixture.
13. Slowly add remaining mixture into hot milk, let cool.
14. Spread custard between cake layers.
15. WHIPPED CREAM:
16. In bowl add already whipped, whipped cream, fold in vanilla and powdered sugar.
17. Frost top and sides of cake with the whipped cream.
18. Sprinkle entire cake with the toasted coconut and chill before serving.
Title: Rocky Road Cookies
Ingredients:
- 2 creamy peanut butter
- 1 miniature marshmallows
- 4
Instructions:
1. Grease a 9x9 pan.
2. Heat chocolate chips and peanut butter over low heat in a medium saucepan until chips are completely melted.
3. Remove from heat and stir in marshmallows.
4. Pour into pan and cool (can be done in the refrigerator), cut and enjoy!
Title: Chocolate Chip Cherry Cookies
Ingredients:
- 1/2 sugar
- 1/2 brown sugar
- 1/3 butter
- 1/3 shortening
- 1 egg
- 1 vanilla
- 1 1/2 flour
- 1/2 baking soda
- 1/2 salt
- 3/4 dried cherries
- 6 chocolate chips
Instructions:
1. Preheat oven to 375.
2. Cream butter, sugars and shortning.
3. Blend in the egg and vanilla.
4. Add in flour, baking soda and salt.
5. Fold in the chocolate and cherries.
6. Place rounded 2 inch balls of on a cookie sheet. Allow room for them to spread. Bake 8-10 minutes until lighty browned.
Title: Bread Pudding With Whiskey Sauce (NOLa Cuisine)
Ingredients:
- 1 sugar
- 1/4 nutmeg
- 1/2 cinnamon
- 1 salt
- 6 eggs
- 1 1/2 heavy cream
- 1 vanilla extract
- 6 unsalted butter
- 1 heavy cream
- 1 1/2 cornstarch
- 2 water
- 2 vanilla extract
- 3 Bourbon
- 1/3 sugar
- 1/3
Instructions:
1. Preheat the oven to 250 degrees F.
2. Butter a square cake pan with the butter.
3. Mix together the sugar, cinnamon, nutmeg, and salt in a small bowl.
4. In a large Mixing bowl whisk the eggs, add the sugar mixture, then whisk in the cream and vanilla extract. Fold in the bread cubes being sure to not break them up too much. The trick to this recipe is to make sure all of the bread soaks up the custard, and that you don’t overcook it.
5. Place the prepared mixture into the cake pan, cover with foil and place the cake pan into a larger pan, sufficient enough to allow for a water bath which will cover the smaller pan by half way.
6. Place the pans into the oven and bake for 2 hours. Remove the foil and raise the temperature to 300 degrees for 1 hour more or until the top of the pudding is golden brown.
7. The finished pudding should be slightly firm, while moist, but not runny.
8. Serve warm with Whiskey sauce.
9. Whiskey Sauce Directions:
10. Mix together the water and cornstarch. Bring the cream to a boil in a small saucepan. While boiling slowly whisk in the cornstarch slurry, when the sauce is thickened remove from the heat and add the vanilla, bourbon and sugar. Set aside to cool to room temperature.
Title: Ginger Spice Roll
Ingredients:
- 3 eggs
- 1/2 butter
- 1/2 molasses
- 1/4 sugar
- 1 flour
- 3/4 baking soda
- 1/2 ground ginger
- 1/2 ground cinnamon
- 1/2 ground cloves
- 1/4 ground nutmeg
- 8 powdered sugar
- 1 1/4 cream cheese
- 1 butter
- 1/2 powdered sugar
- 1/4 vanilla
- 1/4 ground ginger
- ground cinnamon
Instructions:
1. Preheat oven to 375 degrees F. Grease a 15x10x1 inch jelly roll pan. Line pan with parchment paper and grease; dust pan with flour.
2. Beat egg yolks for 4 minutes in a large bowl with an electric mixer at high speed until thick and lemony. Add butter and molasses and beat 1 minute.
3. In a separate bowl, beat egg whites until foamy. Add sugar, beating until soft peaks form. Fold in egg yolk mixture.
4. Sift together flour, baking soda, ginger, cinnamon, cloves, and nutmeg. Fold into egg mixture until blended.
5. Pour batter into prepared pan. Bake 10 to 12 minutes until cake is golden and edges begin to pull away from sides of pan.
6. Dust a clean linen towel with powdered sugar. Invert cake onto towel and peel off parchment paper. Gently roll cake with towel. Allow to cool.
7. Meanwhile make filling.
8. Beat cream cheese and butter in medium bowl. Stir in powdered sugar, vanilla, ginger and cinnamon until smooth.
9. Unroll cake and spread with filling. Roll back up and sprinkle with more powdered sugar.
10. Slice thin to serve.
11. S.
Title: Cranberry Cake
Ingredients:
- 1/4 butter
- 1 sugar
- 1 vanilla
- 2 flour
- 3 baking powder
- 1/2 salt
- 1 milk
- 2 raw cranberries
- 1/2 butter
- 1 sugar
- 1/2 half-and-half
Instructions:
1. Preheat oven 350 degrees.
2. Cream butter and sugar.
3. Beat in vanilla.
4. Sift flour,baking and salt together.
5. Add dry ingredients to creamed mixture alternately with milk.
6. Fold in cranberries.
7. Pour into greased, floured pan.
8. Bake 35 minutes or untill tested done.
9. Serve with Hot Butter Sauce.
10. Hot butter sauce: Melt butter in sauce pan, blend sugar, stir in cream.
11. Simmer 3 to 4 minutes stirring occasionally.
Title: Microwave Chocolate and Hazelnut Cake
Ingredients:
- 150 butter
- 3/4 caster sugar
- 1/2 brown sugar
- 1 water
- 1 self-rising flour
- 1 1/2 bicarbonate of soda
- 1/2 hazelnut meal
- 1 eggs
- 100 dark chocolate
- 2 hazelnuts
- 200
- 125
- 100
Instructions:
1. combine butter, sugar, water and jam into microwave jug. cover and microwave for 3 minutes on high(800watts). uncover and set aside.
2. sift flour, cocoa and bicarb soda into a mixing bowl. stir in hazelnut meal.
3. make a well in the middle and crack in the eggs. pour in the butter mixture and stir until combined (do not overbeat).
4. poor mix into a lightly greased microwave cake container, elevate and microwave for 10 minutes on high(650watt). stand for 5 minutes and turn out. cool cake completely.
5. to make ganache, place chocolate and cream into a microwave jug. microwave uncovered on high(800watts) for 1 1/2 minutes. remove and mix until smooth.
6. cut cake in half horizontally and place half the ganache over the top of the bottom half. sandwhich layers together.
7. spread the remaining ganache over the top and decorate with toasted hazelnuts and dust with cocoa.
Title: My Super Easy 3 Leches Cake
Ingredients:
- 18 eggs
- 3 water
- 1/3 dark rum
- 1 1/3 evaporated milk
- 1/4 sweetened condensed milk
- 12 Cool Whip
- 8
- 1
Instructions:
1. Make the cake recipe as directed, add the rum to the mix.
2. Bake the cake in a rectangular glass dish preferably, you don't have to grease it.
3. Mix the evaporated milk, condensed milk and whole milk.
4. When the cake is still hot, poke it with a fork and pour the milk mix on the cake slowly until is all absorbed.
5. Put the cake in the refrigerator until is cold.
6. Spread the Cool whip on the cake and serve it in squares.
Title: Chocolate Mango Cake
Ingredients:
- 1 sugar
- 2 1/2 self raising flour
- 60 butter
- 4 mango puree
- 1 1/4 baking soda
- 1 eggs
- 2 buttermilk
- 1/2
Instructions:
1. Grease and line 2 sandwich tins.
2. Sift sugar and flour into a bowl.
3. Place butter,cocoa and puree into a saucepan.
4. Stir over low heat until just boiling.Cool.
5. Whisk soda and eggs into buttermilk.
6. Add to dry ingredients with puree mixture.
7. Mix well and pour into tins.
8. Bake at 180C for 30mins or cooked.
9. Stand 5mins. In tins, turn out onto cake coolers to cool.
10. When cold fill with whipped cream and mango slices.
11. Dust top with icing sugar.
Title: Cherry Pie Squares
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 1 1/2 vanilla
- 1 flour
- 3 cherry pie filling
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 13x9 inch pan.
3. Cream the butter with sugar until fluffy in a large bowl.
4. Beat in eggs, one at a time.
5. Stir in the extracts.
6. Blend in the flour.
7. Pour half the batter into the pan.
8. Top with the pie filling.
9. Gently spread remaining batter over the pie filling.
10. Bake until golden and firm to the touch, about 35 minutes.
11. Cool slightly, then cut into squares.
12. Serve with ice cream or whipped cream.
Title: Frosted Snowmen
Ingredients:
- 1 1/2 butter
- 2 1/4 sugar
- 1 egg
- 3 vanilla extract
- 3 3/4 all-purpose flour
- 1/2 baking powder
- 72
- 1
Instructions:
1. In a mixing bowl, cream butter and sugar.
2. Gradually beat in egg and vanilla.
3. Combine flour and baking powder; add to creamed mixture.
4. Shap dough into 1-inch, 5/8-inch, and 1/4 inch balls.
5. For each snowman, place one of each size ball 1/4 inches apart on ungreased baking sheets.
6. Place snowmen 2 inches apart.
7. Break pretzel sticks in half; press into sides of middle balls.
8. Bake at 375 degrees for 10-12 minutes or until bottoms are lightly browned.
9. Cook 1 minute before removing to wire racks.
10. Frost cooled cookies and decorate with blue icing for eyes, mouths and buttons, and red for noses and scarves.
Title: Almond Butter & Jelly Chia Pudding
Ingredients:
- 130 blueberries
- 1/2 lemon
- 225 vanilla extract
- 1 almond butter
- 2 maple syrup
- 1 honey
- 2 honey
- 1 blueberries
- 4
Instructions:
1. Add the blueberries and lemon juice to a pan and heat over a medium/high heat for approximately 5 minutes (until you reach a thick compote consistency) then place the compote in a jar and refrigerate.
2. Add all the pudding ingredients (except for the chia seeds) to a blender and blitz until smooth and fully combined, then add to a bowl and then add the chia seeds. Mix until well combined. Place in the fridge overnight to thicken.
3. Once everything is ready - layer the chia mixture on top of the jam and serve with honey and fresh blueberries to top.
Title: Crowd-Pleasing Chocolate Eclair Cake
Ingredients:
- 2 instant vanilla pudding
- 2 milk
- 16 Cool Whip
- 14 1/2 graham crackers
- 1 sugar
- 1/3 evaporated milk
- 1/4 butter
- 1/2 vanilla
- 1
Instructions:
1. combine pudding and milk.
2. fold cool whip into pudding/milk mixture.
3. cover bottom of 9x13 pan with graham crackers.
4. pour 1/2 of the mixture onto crackers.
5. add another layer of crackers on top.
6. pour rest of mixture onto top layer of crackers. you can add a third layer of crackers if you wish, i prefer not to.
7. Topping:
8. bring sugar, milk, and cocoa to good boil, cook 1 minute. add butter and vanilla.stir until a little cooled, pour over crackers. (i added some graham cracker crumbs on top while the chocolate was still hot) refrigerate until Chocolate has hardened a bit, or over night. serve chilled. keep leftovers refrigerated.
Title: Slice of Heaven Cake
Ingredients:
- 4 white chocolate
- 1 vanilla
- 1 water
- 1/2 chocolate chips
- 1 butter
- 1/2 pecans
- 1/2 salt
- 1/2 coconut
- 1 baking soda
- 1 1/2 sugar
- 1 buttermilk
- 2 Creme de Cacao
- 2 eggs
- 2 cake flour
- 1 1/2 sugar
- 1 milk
- 1/2 flour
- 1/4 vanilla
- 1 egg
- 1 powdered sugar
- 6 vanilla
- 1/2
- 1
- 3 -4
Instructions:
1. Directions for cake:.
2. Melt white chocolate in water over low heat. Cream butter and blend in chocolate. Sift flour with salt and baking soda. Add flour mixture, sugar and buttermilk to chocolate/butter mixture. Beat 2 minutes. Beat in eggs one at a time. Add vanilla. Fold in chocolate chips, pecans and coconut. Bake in 2 well-greased, floured 9-inch cake pans at 350 degrees F for 30 minutes. When done, let cakes cool for 10 minutes and remove from pans. Allow cakes to cool completely. While cake is baking, prepare the Chocolate Custard.
3. Directions for Chocolate Custard:.
4. Combine sugar and flour. Beat into eggs. Beat chocolate into egg mixture. Add to scalded milk in double boiler and cook, stirring often until thickened. Add vanilla and caramels and stir until caramels melt. Allow custard to cool completely.
5. Directions for Frosting:.
6. Sift together sugar and cocoa. Whip the cream until frothy. Gradually beat in sugar mixture. Beat in vanilla.
7. To complete the cake, set bottom layer of cake on serving plate and drizzle with creme de cacao. Evenly spread chocolate custard over the bottom layer to about 1/4 inch from the edge. Put remaining layer of cake on top of the custard. Frost with the frosting. Add chocolate sprinkles on top.
8. Tip: To keep your serving plate clean, put strips of wax paper along the edges of the cake covering the plate. When you are finished frosting the cake, gently remove the pieces of wax paper.