lumicero/recipes-ing2inst huggingface dataset:
Title: Perfect Pumpkin Pie Copycat EAGLE BRAND
Ingredients:
- 1 pumpkin
- 1 sweetened condensed milk
- 2 eggs
- 1 ground cinnamon
- 1/2 ground ginger
- 1/2 ground nutmeg
- 1/2 salt
- 1
Instructions:
1. Preheat oven to 425*F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2. Reduce oven temperature to 350*F. and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
3. My Note: This is an easy tip and makes a big difference in taste - in a medium pan over low heat, heat up the canned pumpkin puree, spices, and salt. Heating the pumpkin puree up takes out the "canned" taste of the pumpkin and melds the spices together nicely. Then, pour the mixture out into another bowl, and let it cool a bit before adding the condensed milk and eggs. This little change makes the pumpkin taste much fresher! My family loves this recipe, and I use a ready-made graham cracker crust.
4. A suggestion is to let the pie cool on the oven rack, because it cools more slowly that way. If you take it out onto the kitchen counter, the filling sometimes cracks because of the cold air.
5. My wife Tips: I did not use the ginger nor the nutmeg; instead I added 2 teaspoons of "McCormik's Pumpkin Pie Spice" (which includes: Cinnamon, Ginger, Nutmeg, and Allspice), along with the 1 teaspoon of cinnamon. My wife loved it but she thought it needed more cinnamon. So I made the next one with 2 teaspoons of cinnamon and she loved it. If you like a lot of cinnamon, that's the way to go. For me, I preferred 1 teaspoon, but I'd eat it either way. Thanks EAGLE BRAND, I do make two pies.
Title: Surprise Ingredient Chocolate Cake
Ingredients:
- 2/3 butter
- 1/2 white sugar
- 3 eggs
- 1/2 cocoa powder
- 2 1/4 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1 water
- 1 vanilla
- 2/3 sauerkraut
Instructions:
1. Cream 2/3 Cups butter & 1/2 cup sugar. Mix well. Add 3 eggs. Mix well. Sift together 1/2°C cocoa, 2 1/4°C flour, 1 teaspoons baking powder, 1 teaspoons baking soda. Then add alternately 1°C water and end with the dry ingredients. Add 1 teaspoons vanilla and the 2/3°C sauerkraut that has been rinsed, drained & chopped.
2. Grease & flour 2- 8" cake pans. Line pans with waxed paper. Bake @ 350 degrees for approximately 30 minutes. Ovens vary. Cake tests done when toothpick inserted comes out clean. Frost with your favorite icing.
Title: Peanut Butter Cake
Ingredients:
- 1/4 peanut butter
- 1/2 sugar
- 1 eggs
- 2 vanilla
- 1 coffee
- 3/4 flour
- 1 1/2 baking powder
- 2 salt
- 1
Instructions:
1. Cream sugar, Crisco and peanut butter.
2. Add eggs and vanilla.
3. Add the wet ingredients to the the combined dry ingredients.
4. Bake in greased and floured 8" cake pan on 350 degrees F. Until done. {not sure how long it takes to cook}.
Title: Mom's Chocolate Frosting
Ingredients:
- 1 powdered sugar
- 2 butter
- 1/2 milk
- 2 vanilla
- 1
Instructions:
1. Melt cocoa and butter together.
2. Sift in powdered sugar.
3. Add milk to thin frosting.
Title: Croquinolles Louisiane
Ingredients:
- 1 sugar
- 1/4 water
- 1/2 nutmeg
- 1/4 cinnamon
- 1 cayenne
- 4 eggs
- 4 1/2 all-purpose flour
- 1 1/2 baking soda
- 3/4 table salt
- canola oil
- confectioners' sugar
Instructions:
1. In large mixing bowl, blend sugar and water; stir in the nutmeg, cinnamon, and cayenne.
2. Beat in the eggs, one at a time, beating well after each addition.
3. In another small bowl, sift the flour, salt, and baking soda together. If using self-rising flour, you can omit this step as well as the baking soda and salt.
4. Gradually blend in enough of the flour mixture to make a stiff dough that can be easily handled.
5. Turn out onto lightly floured surface; divide in half.
6. Roll out each half 1/2-inch thick.
7. With floured 2 1/2-inch biscuit cutter, cut out biscuits.
8. Heat a deep fryer to 375F, or put 1" of oil in a frying pan and heat until small bubbles appear on the bottom.
9. Fry the biscuits until golden brown, turning once.
10. Blot thoroughly on paper towels, and when free of excess oil dust with confectioners sugar and enjoy.
Title: Lemon Angel Cake With Blueberry Sauce
Ingredients:
- 1 cake flour
- 1 1/2 cream of tartar
- 1 1/4 salt
- 1 1/4 vanilla extract
- 1/4 lemon zest
- 1 frozen blueberries
- 1 fresh blueberries
- 1 sugar
- 1/2
Instructions:
1. Preheat the oven to 350°F.
2. Sift the flour twice with 1/2 cup of the sugar.
3. With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.
4. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.
5. Stir in the vanilla, and add lemon zest.
6. Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, until just incorporated.
7. Put the batter in an ungreased 10" tube pan and bake until the cake is a light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.
8. While the cake is baking, puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached.
9. Strain through a fine strainer, pressing with a rubber spatula to release the juices.
10. Place 1 slice of cake on each of 6 plates. Spoon the blueberry sauce on and around the cake.
Title: Bisquick Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1 Bisquick
- 3/4 chocolate chips
- 1 2/3 sugar
- 7 1/2
- 1/4
Instructions:
1. Preheat the oven to 350 degrees F.
2. Mix the first two ingredients.
3. Add the Bisquick and chocolate chips. If the dough is very sticky, add a little more Bisquick.
4. Roll the dough into balls.
5. Roll the balls in sugar.
6. Place the balls on a baking sheet and flatten them with a fork.
7. Bake the cookies for 10-15 minutes. They should be light brown when they are finished.
Title: Sarah's Glazed Lemon Cake
Ingredients:
- 18 1/4 instant lemon pudding
- 3 1/2 eggs
- 3/4 powdered sugar
- 3 lemon juice
- 1
- 2
Instructions:
1. Combine cake mix, pudding, oil, eggs and lemon lime soda(7up).
2. Beat for 2 minute on med. speed.
3. Pour batter into a 9x13 inch greased and floured pan.
4. Bake 350 for 40-45 minute.
5. Combine powered sugar and lemon juice and pour over cake when still hot.
Title: Old Fashion Peach Cobbler
Ingredients:
- 1 butter
- 1/2 sugar
- 1 1/2 real vanilla extract
- 1 1/2 cinnamon
- 1 1/2 brown sugar
- 1/2
- 1
Instructions:
1. Mix the peaches and the other ingredients (except the pie crust mix) in a large pot and bring to a boil. After it comes to a boil, pour the mixture in a large casserole dish.
2. Roll out the pie crust to fit dish.
3. Preheat the oven to 350°F.
4. Cook until golden brown, about 1 hour.
5. Best served with vanilla ice cream.
Title: Chunky Apple-Cinnamon Cake With Creamy Cream Cheese Frosting
Ingredients:
- 1/2 butter
- 2 sugar
- 2 eggs
- 1 vanilla
- 2 flour
- 1 baking soda
- 1 salt
- 1 1/2 cinnamon
- 1 nutmeg
- 5 granny smith apples
- 1 walnuts
- 1/2 butter
- 1 cream cheese
- 1 vanilla
- 2 icing sugar
- 3 1/2
Instructions:
1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking dish.
3. For the cake; in a large bowl using an electric mixer beat the butter with sugar, eggs and vanilla until well blended (about 4 minutes).
4. In another bowl mix together the flour, baking soda, salt, cinnamon and nutmeg until blended; add to the butter mixture and mix until combined.
5. Add in chopped apples and walnuts; mix to combine.
6. Spread the batter into prepared baking dish.
7. Bake for about 45 minutes or until cake tests done.
8. Cool completely before frosting.
9. For the frosting; in a large bowl cream the butter with the cream cheese, vanilla and whipping cream until fluffy (about 2 minutes).
10. Add in the icing sugar and beat until combined (adding in more icing sugar if needed to acheive desired texture).
Title: Grandma Kathryn's Meltaways
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1/2 salt
- 1/2 vanilla
- 2 flour
- 3 butter
- 2 powdered sugar
- 1/4
- 1 1/2
Instructions:
1. Cream butter and powdered sugar until smooth. Butter should be at room temperature before you begin. Don't use the microwave because melted butter won't work the same.
2. Sift flour or put through a fine mesh strainer.
3. Add salt, vanilla, and flour and mix until flour is incorporated.
4. Here is the most important step: Mix at high speed (highest for a hand mixer) for 5 minutes. Scrape bowl at least 3 times, do not count this time in your 5 minutes. Dough will be lighter and fluffier at the end of 5 minutes. Skipping this step will result in a very different cookie.
5. Chill dough in refrigerator for at least 2 hours.
6. Note: If you need to move faster, divide dough into small portions (3 or 4) and plop onto a large piece of plastic wrap. Loosely wrap and then pat into a disc. Dough should be chilled through in about an hour.
7. Preheat oven to 350°F.
8. Remove dough and begin rolling into small balls. I use a round 1/2 teaspoon measure and mound the dough and then finish rolling the ball.
9. Place balls about an inch or inch and a half apart as they will not spread much while baking.
10. Flatten with a bottom of a glass.
11. How to: First put butter on the bottom of the glass, I use what is left on the paper in which the butter was wrapped. Put about 1/4 cup sugar into a cereal bowl and dip glass and then press lightly to flatten cookie. I find that with this dough you need to dip the glass in the sugar after every cookie. If cookies begin sticking you'll need to put a bit more butter on the bottom of the glass.
12. Baking time will vary on the size of your cookie and the thickness. The original recipe says 12 minutes. Cookies should be firm. If they have just started to brown on the sides you've got it! You can also remove them just before they start to brown but this takes a bit of practice.
13. Note: I find that my oven, which is always slow, takes about 16 minutes.
14. Allow cookies to cool for at least 2 minutes before removing from pan to cooling rack.
15. Frosting:
16. Mix butter, cream, extract and powdered sugar until smooth. You may need to add more powdered sugar. Consistency should be thick enough that it will not "melt" over the sides of the cookie but not stiff.
17. Add food coloring to frosting and mix to desired color.
18. Note: The only time these cookies did not disappear from a party was the time I colored them yellow. When I asked a friend why she hadn't eaten one, she said she thought they were lemon and didn't want to try them. Now I stick to colors like blue, purple, pink, etc.
19. Note: Cookies will need to dry in a single layer. After they dry, separate with wax paper or, if possible, store in a single layer. Don't worry, they disappear very fast so this will not be a horrible inconvenice.
Title: Ultimate Cookies and Cream Lovers Cupcakes
Ingredients:
- 1 flour
- 1/3 baking soda
- 3/4 baking powder
- 1/2 salt
- 1/4 milk
- 1 apple cider vinegar
- 1 sugar
- 3/4 canola oil
- 1/3 vanilla extract
- 1 shortening
- 1/2 butter
- 10 confectioners' sugar
- 1/2 vanilla extract
- 1/2 milk
- 3 1/2
- 1 1/2
- 1/4
- 5
Instructions:
1. For the cupcakes: Preheat the oven to 350 degrees and line 12 muffin cups with paper or aluminum foil liners.
2. In a medium bowl or on a large square of waxed paper, sift together the flour, cocoa powder, baking soda, baking powder and salt and set aside.
3. In a large bowl, whisk together the milk and vinegar; set aside for a few minutes to curdle.
4. Add the sugar, oil and vanilla extract and other extract, if using, and beat until foamy. Add the dry ingredients in 2 increments, and beat until no large lumps remain.
5. Add the chopped cookies to the batter, stirring just to combine. Spoon the batter into the liner cups, filling them three-quarters full.
6. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
7. Transfer to a wire rack to cool completely.
8. Frosting:
9. While cupcakes cook, in the bowl , beat the shortening and butter on medium-high speed for about 5 minutes, until well combined and fluffy.
10. Reduce speed to low to add the sugar until incorporated, and then increase to medium-high speed to beat for about 3 minutes.
11. Add the vanilla extract and milk; beat on the same speed for 5 to 7 minutes, until fluffy. Add the cookie crumbs, mixing well.
12. Frost the cupcakes and serve!
Title: Coconut Custard
Ingredients:
- 3/4 sugar
- 1/2 cornstarch
- 1/8 salt
- 3 light coconut milk
- 1/2 vanilla extract
- 1/8 ground cinnamon
- 1/8
Instructions:
1. Combine first 4 ingredients in a heavy medium saucepan.
2. Bring to a boil over medium heat; cook for 1 minute, stirring constantly. Remove from heat; stir in extracts.
3. Strain through a sieve into a shallow 2-quart dish; cover surface of custard with plastic wrap. Chill overnight. Sprinkle with cinnamon before serving.
Title: Spiced Bread Pudding
Ingredients:
- 11 milk
- 1/2 egg
- 1 butter
- 2 raisins
- 4 apricots
- 2 brown sugar
- 4 cinnamon
- 1 nutmeg
- 1
Instructions:
1. Preheat oven to 190 °C / 375 °F / Gas 5.
2. In a large bowl, mix the bread and milk. Leave to soak for 5 minutes.
3. Add the remaining ingredients and mix well. Press into a greased oblong sandwich tin, approximately 23 cm x 20 cm (9 x 8 inch).
4. Bake for 35-40 minutes. Leave in the tin to cool, then turn out and cut into squares.
5. Store in the fridge in an airtight container or in foil and eat within 2 days.
Title: Pecan Crescent Cookies
Ingredients:
- 1 butter
- 12 confectioners' sugar
- 2 vanilla extract
- 1 water
- 1 pecans
- 2 confectioners' sugar
Instructions:
1. Cream butter until light and fluffy; gradually beat in confectioners' sugar. Add water and blend. Add vanilla extract, flour and pecans. Blend well. Chill.
2. Shape dough into crescents, using about 1 tablespoons for each cookie.
3. Place cookies on ungreased baking sheets and bake at 325° for 20 to 25 minutes. Remove from baking sheet and cool completely on a wire rack. Don't skimp on the cooling step.
4. Place additional confectioners' sugar in a bowl (start with about 1 cup), coating each crescent well. Store in an air-tight container.
Title: Apple Tea Cake
Ingredients:
- 1 1/2 self raising flour
- 1 salt
- 1/2 caster sugar
- 2 butter
- 1 egg
- 1/2 milk
- 2 apples
- 2 cinnamon
- 1/4 sugar
Instructions:
1. Peel and core apples, cut into thin slices, cut each slice in half.
2. Cream butter, add sugar and beat until light and fluffy; beat in egg.
3. Fold in sifted flour and salt alternately with milk, mix well.
4. Spread mixture into well-greased 8 inc sandwich tin, arrange a whirl of apple slices on top, sprinkle with combined cinnamon and extra sugar. Bake in moderate oven for around 45 minutes.
Title: Pumpkin Roll
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 pumpkin
- 1 lemon juice
- 3/4 all-purpose flour
- 1 baking powder
- 1/2 salt
- 2 pumpkin pie spice
- 1 powdered sugar
- 1/4 butter
- 8 cream cheese
- 1/2 vanilla
Instructions:
1. Blend eggs on high for 5 minutes. Gradually, add sugar - beat well. Stir in pumpkin and lemon juice. Then add all dry ingredients. Bake in a greased and floured jelly roll pan at 375 degrees for 15 minutes.
2. When cake is done, turn onto a kitchen towel that has been sprinkled with powder sugar. Roll up and let cool; then unroll and spread with the filling and roll back up. Keep in refrigerator.
Title: Chocolate Mint Cookies
Ingredients:
- 60 butter
- 1 icing sugar
- 30 salt
- 1/8 cake flour
- 100 cocoa powder
- 15 baking soda
- 1
- 50
Instructions:
1. Cream butter, corn oil, icing sugar and salt till light and fluffy.
2. Fold in the sifted flour, cocoa powder and baking soda mixture.
3. Add in the chopped up Andes Mint and mix till a soft dough is formed.
4. Divide the dough into 18 pieces shape it round and flatten them a little.
5. Bake on a lined tray at 180C for 25 - 30 minutes.
Title: Strawberry Gingercake
Ingredients:
- 1/2 butter
- 1 1/2 margarine
- 2 powdered sugar
- 2 ground ginger
- 1 1/2 eggs
- 2 all-purpose flour
- 1/4 baking powder
- 1/2 salt
- 2 water
- 1 fresh strawberries
- 1 sugar
- 1 ground ginger
Instructions:
1. Preheat oven to 350.
2. Grease and flour 8-inch round cake pan. Beat butter in large bowl with electric mixer until creamy. Gradually add sugar; beating until well blended.
3. Add ginger and eggs; beat well.
4. Beat in combined dry ingredients alternately with water.
5. Spoon batter into prepared pan. Bake 45 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 5 minutes. Turn out onto wire rack to cool completely.
6. Prepare Gingercream by beating whipping cream, sugar and ginger in medium bowl with electric mixer until soft peaks form.
7. To assemble, slice cake in half horizontally. Place one layer on serving plate, cut side up. Spread with half of Gingercream; top with one fourth of the strawberries. Top with second cake layer, cut side down. Spoon remaining Gingercream over top; garnish with one fourth of the strawberries. Dust with additional ground ginger. Cut cake into wedges; serve with remaining strawberries.
Title: Blackberry-Cinnamon Cobbler
Ingredients:
- 6 fresh blackberries
- 1/3 sugar
- 2 sugar
- 2 cornstarch
- 1 fresh lemon juice
- 3/4 ground cinnamon
- 1 1/4 buttermilk baking mix
- 1 1/2 lemon peel
- 1/2 vanilla ice cream
Instructions:
1. Preheat oven to 375°F
2. Toss berries, 1/3 cup sugar, cornstarch, lemon juice, and 1/2 teaspoon cinnamon in large bowl.
3. Let stand 10 minutes, tossing occasionally. Transfer to 9-inch deep-dish glass pie plate.
4. Bake until berries soften, about 15 minutes.
5. Meanwhile, combine baking mix and lemon peel in medium bowl.
6. Add cream, tossing until soft dough forms.
7. Drop dough by heaping tablespoonfuls over filling.
8. Mix 2 tablespoons sugar and 1/4 teaspoon cinnamon in cup; sprinkle cinnamon-sugar over top.
9. Bake until filling bubbles thickly and tester inserted into biscuits comes out clean, about 25 minutes.
10. Spoon cobbler into bowls.
11. Top with ice cream.
Title: Apple Pudding Dessert
Ingredients:
- 4 sweet apples
- 1/2 butter
- 3/4 white sugar
- 1 1/2 flour
- 1 lemon juice
- 1/4 nutmeg
- 1/4 cinnamon
Instructions:
1. Set oven to 350 degrees.
2. Butter a 2-qt baking dish.
3. Place sliced apples into the bottom of prepared baking dish.
4. In a bowl, mix butter, sugar and flour together.
5. Sprinkle the butter mixture on top of the sliced apples.
6. Sprinkle the lemon over the butter mixture.
7. Then sprinkle the cinnamon and nutmeg over everything.
8. Bake for approx 25-30 mins, or until the top is slightly crisp.
9. Spoon into serving dishes.
Title: Kissin' Cousins
Ingredients:
- 1 butter
- 1/2 granulated sugar
- 1 vanilla extract
- 2 all-purpose flour
- 1 1/2 pecans
- 1 powdered sugar
- 1 1/2
Instructions:
1. Preheat oven to 350°.
2. In large bowl, combine butter, 1/2 cup sugar and vanilla; beat until light and fluffy.
3. Add flour and pecans; mix until dough forms.
4. Chill dough for 30 minutes.
5. While dough is chilling, remove wrappers from chocolate kisses.
6. Mold one scant tablespoon of dough around each chocolate kiss making sure it is completely enclosed in the ball of dough.
7. Place balls on ungreased cookie sheet about 1 inch apart.
8. Bake at 350° for 10 to 15 minutes until set and bottoms of cookies are just beginning to slightly brown.
9. Carefully remove from cookie sheet; place on wire racks to cool for 10 minutes.
10. Roll cookies in powdered sugar.
11. When completely cooled, re-roll in powdered sugar.
Title: Dirt Cake
Ingredients:
- 1 chocolate flavor instant pudding and pie filling mix
- 2 frozen non-dairy topping
- 2/3
- 1
Instructions:
1. Combine cookie crumbs and NesQuik in medium bowl; reserve 1/4 cup.
2. Layer half of remaining crumb mixture, half of pudding and half of whipped topping in a large bowl or 8 small bowls.
3. Repeat layers.
4. Sprinkle with reserved crumb mixture; top with gummy worms.
Title: Delana's Favorite Southern Peach Pie
Ingredients:
- 1 sugar
- 1/2 corn syrup
- 1/4 butter
- 3 eggs
- 1
Instructions:
1. Preheat oven to 375.
2. Combine sugar, butter and syrup.
3. Add beaten eggs and mix well.
4. Pour filling into pie shell.
5. Lay peach into pie, cut side down.
6. Bake for about 45 minutes til center barely "jiggles".
7. Cool and enjoy.
Title: Chocolate Cake With Mocha Frosting
Ingredients:
- 1 1/2 unbleached white flour
- 1/3 cocoa powder
- 1/2 baking soda
- 1/2 salt
- 1 sugar
- 1/4 unsweetened applesauce
- 1/4 cold water
- 1 brewed coffee
- 2 pure vanilla extract
- 2 cider vinegar
- 1 1/2 powdered sugar
- 1/3 butter
- 1/4 margarine
- 1/2 vanilla extract
- 1 instant coffee
- 2 -3 milk
- soymilk
Instructions:
1. Preheat the oven to 350 degrees F.
2. Generously oil an 8-inch square or round baking pan and dust with a little sifted cocoa or line the bottom with parchment paper.
3. In a medium bowl, sift together the flour, cocoa, soda, salt, and sugar.
4. In another bowl, combine the oil, applesauce water or coffee, and vanilla.
5. Pour the liquid ingredients into the dry ingredients and mix until well-blended and smooth.
6. Add the vinegar and stir briefly; the baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter.
7. Without wasting any time, pour the batter into the prepared baking pan.
8. Bake for 25 to 30 minutes.
9. Cool for 20 minutes, then frost with frosting.
10. For the frosting, combine powdered sugar, cocoa, butter and vanilla in large bowl; beat until combined.
11. Dissolve 1 teaspoons instant coffee in 1 tablespoons milk and add to frosting.
12. Add additional milk, 1 tablespoon at a time, beating to desired consistency.
13. About 1-1/4 cups frosting.
14. For Vegan use only soy milk and only a vegan [non dairy] margarine.
Title: Smashing Alphabet Cookies
Ingredients:
- 125 butter
- 1 margarine
- 1 sugar
- 1 vanilla essence
- 1 3/4 egg
- 100 self raising flour
Instructions:
1. Pre-heat oven to 180c.
2. Cream butter, sugar and vanilla with wooden spoon.
3. Lightly beat egg with fork.
4. Add egg to butter mixture and mix well with spoon.
5. Add four and miw well with your hands, smash, hit squeeze and pummel the mixture.
6. Roll mixture into long thin sausages.
7. Form the letters of the alphabet.
8. Place a smartie at the point where you would start writing each letter.
Title: Food for the Gods
Ingredients:
- 3/4 brown sugar
- 1 dates
- 1 eggs
- 1
- 2
Instructions:
1. Preheat oven to 350ºF (180ºC).
2. In a medium bowl combine, crumbs, sugar,nuts and dates.
3. Thoroughly mix in eggs.
4. Press into greased 8- inch (20 cm) square pan.
5. Bake for 25 minutes or until golden brown.
Title: Black Magic Cake (Best Chocolate Cake Ever!)
Ingredients:
- 1 3/4 all-purpose flour
- 2 sugar
- 3/4 cocoa powder
- 2 baking soda
- 1 baking powder
- 1 salt
- 2 eggs
- 1 strong black coffee
- 1 buttermilk
- 1/2 real vanilla extract
- 1 margarine
- 1/2 powdered sugar
- 2 milk
- 3 real vanilla extract
- 3
- 2
Instructions:
1. Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
2. Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. Batter will be thin.
3. Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.
4. Bake at 350*F. for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.
5. Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.