lumicero/recipes-ing2inst huggingface dataset:
Title: Buttermilk Date Cake
Ingredients:
- 1 dates
- 1 baking soda
- 1 boiling water
- 1/2 shortening
- 1 sugar
- 1 vanilla
- 1 egg
- 1 1/2 flour
- 1/4 salt
- 1 pecans
- 1/4 flour
- 1/4 butter
- 1 buttermilk
- 1 sugar
- 1 pecans
- 1 vanilla
Instructions:
1. Sprinkle dates with soda; cover with boiling water and let stand for 30 minutes.
2. Cream shortening and sugar until light.
3. Add vanilla and egg; beat well.
4. Sift flour and salt together.
5. Add flour mixture and date mixture alternately to creamed mixture, beating well after each addition.
6. Stir in pecans.
7. Pour into greased and lightly floured 9 x 13 inch baking dish.
8. Bake 350 degrees for 30 minutes.
9. Let cool in dish.
10. ICING.
11. Over Medium heat.
12. Melt butter; stir in flour; slowly stir in buttermilk; simmer, sitrring until slightly thickened.
13. Add sugar and continue cooking until sugar is dissolved.
14. Stir in pecans and vanilla.
15. Spread on cake while cake is still warm.
16. May be frozen after completely cooled.
Title: Granny's Angel Flake Cake
Ingredients:
- 1 butter
- 1/2 vegetable shortening
- 3 sugar
- 5 eggs
- 2 vanilla
- 3 1/2 flour
- 1 milk
- 3 1/2 flaked coconut
Instructions:
1. Cream together the sugar, butter and shortening.
2. Add eggs one at a time.
3. Add vanilla, stirring until combined.
4. Add the flour and milk, alternating a little milk as each cup of flour is blended in Stir in flaked coconut.
5. Bake in tube pan at 350 degrees for 1 hour.
Title: 5 Minute Cheese Fruit Danish
Ingredients:
- 1 cream-style cottage cheese
- 2 marmalade
- 1 cinnamon
- 1
Instructions:
1. Put toast on broiler pan.
2. Spread cottage cheese on top of toast.
3. Spread fruit of choice on top of cheese.
4. Sprinkle with cinnamon.
5. Broil for 5 minutes or until fruit is bubbly.
Title: Caramel Flan
Ingredients:
- 1/2 sugar
- 8 eggs
- 1/2 sugar
- 2 evaporated milk
- 2 vanilla
- 1/4 salt
Instructions:
1. Place a large, shallow pan, filled with 1 inch of hot water in oven at 350 degrees.
2. Caramelize 1/2 cup sugar by putting it in a heavy frying pan over medium heat. When it starts to melt, stir constantly until smooth and amber in color. Pour immediately into a 6-cup ring or loaf pan. Evenly coat bottom.
3. Beat eggs until just frothy. Add 1/2 cup sugar, evaporated milk, vanilla and salt. Beat to blend.
4. Pour mixture into caramel-lined pan. Set in pan of water in oven. Bake at 350 degrees for 50 minutes or until inserted knife comes out clean.
5. Cool to room temperature, then refrigerate until cold.
6. To serve, loosen flan around edge with knife. Place serving dish upside down over mold, invert quickly.
7. Garnish with orange slices.
8. Tip - to simplify the caramel sauce - eliminate step 2 and butter the pan and pack the bottom of the pan with 1/2 cup brown sugar.
9. Enjoy!
Title: Tropical Kumquat Cake
Ingredients:
- 3 eggs
- 2 sugar
- 1 cinnamon
- 1 kumquats
- 1 1/2 crushed pineapple
- 1 all-purpose flour
- 1 baking soda
- 3 salt
- 2
- 1
Instructions:
1. In a bowl, beat eggs, sugar and oil.
2. Fold in dry ingredients and mix well.
3. Add kumquats, nuts and pineapple.
4. Pour into greased and floured tube pan.
5. Bake 1 hour and 15 minutes at 350°F.
6. Cool, remove from pan.
Title: Graham Break-Aways #2
Ingredients:
- 26 graham crackers
- 1 margarine
- 1 brown sugar
- 1 chocolate chips
- 1
Instructions:
1. Preheat oven to 350°F Place graham crackers in a single layer (sides touching) on large baking sheet.
2. In microwave melt margarine and brown sugar on high 2 min's, stir and microwave again 1-2 more min's until margarine is melted. Carefully remove from microwave and carefully stir until blended. Spread evenly over crackers and sprinkle with almonds.
3. Bake 6-8 min's until lightly browned and bubbly. Sprinkle with chocolate chips and bake again 2 min's until chocolate chips ae melted.
4. Cool completely and break apart -- Enjoy!
Title: Scandinavian Kiflins
Ingredients:
- 14 butter
- 3/4 sugar
- 4 flour
- 1/2 vanilla bean
- 1 powdered sugar
- 1 1/2
Instructions:
1. Cream butter and sugar.
2. Add nuts, mix in flour.
3. Refrigerate ½ hour.
4. Form crescent shaped cookies (or any other shape with cookie cutter) 1/4" thick.
5. Bake on ungreased cookie sheet at 375 degrees until lightly browned.
6. Grind vanilla bean and mix with powdered sugar.
7. When cookies are cool, sift sugar mixtures over cookies.
Title: Bittersweet Chocolate-Orange Fondue
Ingredients:
- 1/3 bittersweet chocolate
- 1 1/2 Grand Marnier
- 8 strawberry
- 3 kiwi fruit
- 1 pear
- banana
- orange
- dried calimyrna fig
Instructions:
1. Bring whipping cream and grated orange peel to simmer in heavy medium saucepan. Reduce heat to low. Add chopped chocolate and 1 tablespoon Grand Marnier; whisk until mixture is smooth. Remove fondue from heat and blend in remaining 2 tablespoons Grand Marnier.
2. Transfer fondue to fondue pot. Place over candle or canned heat burner. Serve with cake pieces and fruit for dipping.
Title: Gingerbread Cake Roll
Ingredients:
- 3 eggs
- 1 butter
- 1/2 molasses
- 1/4 sugar
- 1 all-purpose flour
- 3/4 baking powder
- 3/4 baking soda
- 1/8 salt
- 1/2 ground cinnamon
- 1/2 ground cloves
- 1/2 ground ginger
- 2 powdered sugar
- 1 1/2 powdered sugar
- 1/3 cinnamon
- 1 ground cloves
- 1/4 vanilla extract
- 1
Instructions:
1. Cake:
2. Line a greased 15 x 10 inch jellyroll pan with waxed paper; grease and flour wax paper. Set pan aside.
3. Beat egg yolks at high speed with an electric mixer until thick and pale. Gradually add butter and molasses, beating until blended.
4. Beat egg whites at high speed until foamy. Gradually add sugar, 1 tbls. at a time, beating until stiff peaks form and sugar dissolves (2-4 minutes). Fold egg whites into yolk mixture.
5. Combine flour and next 6 ingredients; gradually fold flour mixture into egg mixture. Spread batterevenly into prepared pan. Bake at 350F for 8-10 minutes or just until cake springs back when touched lightly.
6. Sift powdered sugar in a 15 x 10 inch rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan, and turn out onto sugared towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together; cool completly on a wire rack, seam side down.
7. Unroll cake; spread with half of Spiced Cream Frosting' carefully re-roll. Place on a serving plate, seam side down. Spread remaining Spiced Cream Frosting on all sides. Pull a fork or an icing comb down length of frosting. Cover loosely, and chill until ready to serve.
8. Frosting:
9. Combine all ingredients; beat at medium speed until soft peaks form.
Title: Chocolate Pots With Irish Cream Liqueur
Ingredients:
- 5 heavy cream
- 1 egg
- 1 irish cream
- 1
Instructions:
1. Break up the chocolate and place it in a food processor.
2. Over medium heat, heat cream to almost boiling.
3. Combine cream with chocolate and blend until chocolate has melted and the mixture is smooth.
4. Add the egg and Irish Cream liqueur and blend again until smooth.
5. Pour into six ramekins and chill for at least 24 hours.
6. Serve with.
Title: Guinness Stout Ginger Cake
Ingredients:
- 1 molasses
- 1 baking soda
- 1/2 eggs
- 3 granulated sugar
- 1/2 dark brown sugar
- 1/2 all-purpose flour
- 3/4 ground ginger
- 2 baking powder
- 2 ground cinnamon
- 1 1/2 ground cloves
- 3/4 nutmeg
- 1/4 ground cardamom
- 1/4
- 1/8
- 1
Instructions:
1. Preheat the oven to 350°F.
2. Butter a 9 x 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment; alternatively, butter and flour a 6-cup Bundt pan.
3. In a large saucepan over high heat, combine the stout and molasses and bring to a boil.
4. Turn off the heat and add the baking soda.
5. Allow to sit until the foam dissipates.
6. Meanwhile, in a bowl, whisk together the eggs and both sugars; whisk in the oil.
7. In a separate bowl, whisk together the flour, the ground ginger, baking powder, cinnamon, cloves, nutmeg and cardamom.
8. Combine the stout mixture with the egg mixture, then whisk the liquid into the flour mixture, half at a time.
9. Add the fresh ginger and stir to combine.
10. Pour the batter into the loaf pan and bake for 1-hour, or until the top springs back when gently pressed; do not open the oven until the gingerbread is almost done or the center will fall slightly.
11. Transfer to a wire rack to cool.
Title: Mars Bar (Caramel) Slice - Lower in Fat
Ingredients:
- 1 self-rising flour
- 1 brown sugar
- 1 low-fat margarine
- 125 golden syrup
- 2 low-fat margarine
- 30 low fat sweetened condensed milk
- 400 dark cooking chocolate
- 200 Copha
- 60
Instructions:
1. Preheat Oven 180°C.
2. Mix base ingredients and press into bottom of lined or greased slice baking tray.
3. Bake for 10 minutes.
4. Mix caramel ingredients in a saucepan and gently heat until thickened - CAREFUL to stir continually as this burns easily.
5. Pour over biscuit base.
6. Bake 10 minutes.
7. Mix chocolate and copha in saucepan gently over heat, again, stirring continually.
8. Pour over slice and place in refrigerator to set.
9. When firm, cut into squares.
Title: Strawberry Banana White Chocolate Pudding
Ingredients:
- 2 chocolate pudding
- 3 milk
- 1 strawberry
- 1 banana
Instructions:
1. Whisk pudding and milk.
2. Once set a bit, add strawberries and banana and mix.
3. Refrigerate until cold.
4. Can add any fruits that you like or any amount you like.
5. Top with whipped cream if you like.
Title: Old-Fashioned Yellow Cake With Chocolate Icing
Ingredients:
- 1 vegetable shortening
- 1 granulated sugar
- 1 egg
- 3 cake flour
- 1 1/2 baking powder
- 2 salt
- 1 milk
- 1/2 vanilla
- 1 sweetened condensed milk
- 3 unsalted butter
- 3 vanilla
- 1
- 1/2
- 1
- 1 1/2
Instructions:
1. To make cake, preheat oven to 350°F
2. In a large bowl, beat shortening until light.
3. Slowly beat in sugar.
4. Add egg and egg yolks, one at a time, beating well after each addition.
5. Sift flour with baking powder and salt.
6. Add to batter in 3 parts, alternating with 3 parts milk.
7. Stir in vanilla.
8. Beat egg whites until stiff.
9. Fold into batter.
10. Pour batter into two buttered and floured 8-inch round cake pans.
11. Bake for about 25 minutes, until a toothpick inserted in center comes out clean.
12. Cool on a wire rack before icing.
13. To make icing, in top of a double boiler over simmering water, melt chocolate and stir in condensed milk. Beat until smooth.
14. Stir in butter, one piece at a time, stirring after each addition. Stir in egg yolk and vanilla. Beat until smooth and thick. (If the icing becomes too thick, thin with a little hot water.).
Title: Red Devil’s Food Cake
Ingredients:
- 1/2 shortening
- 1 3/4 sugar
- 1 vanilla
- 3 eggs
- 2 1/2 cake flour
- 1/2 baking soda
- 1 1/2 salt
- 1 cold water
- 1 1/3
Instructions:
1. Cream shortening and 1 cup of the sugar until light.
2. Add vanilla and egg yolks, one at time; beating well after each.
3. Sift together dry ingredients; add to creamed mixture alternately with cold water, beating after each addition.
4. Beat egg white until soft peaks form; gradually add ¾ cup sugar, beating until stiff peaks form.
5. Fold into batter; Blend well.
6. Bake in 2 greased and lightly floured 8 by 2 ½ in round pans at 350 F for 35-30 minutes. Let cool. Frost.
Title: Banana Peanut Butter Treat(2 Ww Points)
Ingredients:
- 1 banana
- 1 peanut butter
Instructions:
1. Slice banana in half and then each half slice lengthwise
2. Spread 1/2 the peanut butter on each of two slices of the banana
3. Make a sandwich by putting a plain slice on top of one spread with peanut butter. This should give you two sandwiches
4. Cover with plastic wrap and freeze.
5. Serve frozen.
Title: Cream Cheese Clouds
Ingredients:
- 8 cream cheese
- 1/2 powdered sugar
- 1/4 vanilla extract
- 1 heavy cream
- 21 cherry pie filling
Instructions:
1. Mix cream cheese, sugar and vanilla with an electric mixer on medium speed until combined.
2. Add the heavy cream, mix well and whip until thick.
3. Use the back of a spoon and shape the cream cheese mixture into shells.
4. Place on wax paper to dry.
5. Freeze for 2 hours or overnight.
6. When finished freezing fill clouds with cherry pie filling and top with nuts.
Title: Easy Vegan Applesauce Cake
Ingredients:
- 1/3 sugar
- 3/4 unsweetened applesauce
- 1 1/2 whole wheat flour
- 2 salt
- 1/2 baking soda
- 1 1/2 cinnamon
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix oil and sugar; then add applesauce.
3. Combine dry ingredients and add to applesauce mixture; beat until smooth.
4. Pour into a greased and floured 8-inch square baking dish.
5. Bake for 40-45 minutes
6. Use icing if desired.
Title: Tropical fruit salad with banana cream
Ingredients:
- 1 mango
- 1 papaya
- 1 pineapple
- 2 oranges, juice of
- 2 bananas
- 1 dark muscovado sugar
- 4
Instructions:
1. Cut a thick slice off each side of the mango to reveal the large, flat stone.
2. Cut the flesh away from the stone, peel the fruit, then cut into slices.
3. Halve the papaya, scoop out the black seeds, peel away the skin then slice the fruit.
4. Cut the top and skin away from the pineapple.
5. Cut it into quarters then core and slice it.
6. Mix the fruits with the juice of the oranges, then chill until ready to serve.
7. Mash the bananas and stir them into the fromage frais.
8. spoon the fruits into bowls and top with the fromage frais and a sprinkling of the muscavado sugar.
Title: Lemon Torte
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 2 salt
- 1/4 butter
- 1/2 sugar
- 1 eggs
- 3 lemon zest
- 1 fresh lemon juice
- 1/2 lemon juice
- 3 lemon zest
- 2 confectioners' sugar
- 1 1/4
Instructions:
1. Preheat oven to 350°F Lightly grease a 9-inch round cake pan (or springform pan) and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, almond meal, baking powder and salt.
3. In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, waiting until each is fully incorporated before adding the next. Beat in lemon zest.
4. Mix in 1/3 of the flour mixture, followed by half of the lemon juice. Add another 1/3 of the flour mixture, then the rest of the lemon juice and the rest of the flour. Stir only until no streaks of flour remain and batter is uniform. Pour into prepared pan.
5. Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
6. Cool pan in cake for 15 minutes.
7. While the cake cools, whisk all glaze ingredients in a small bowl until smooth. Pour over cake, then let cake cool completely in pan.
Title: Walnut-Apricot Cake in Honey Syrup
Ingredients:
- 1 orange blossom honey
- 1/3 water
- 1 1/2 orange, zest of
- 1/2 fresh lemon juice
- 1 unsalted butter
- 2 eggs
- 6 sugar
- 5 salt
- 1/4 farina
- 1/2 walnuts
- 1
Instructions:
1. Bring apricots and orange juice to simmer in small saucepan. Remove from heat, cover, and let soften 20 minutes. Using slotted spoon, transfer apricots to processor and chop coarsely. Reserve juice in saucepan.
2. Combine honey, 1/2 cup water, and orange peel in heavy large saucepan. Bring to boil. Reduce heat and simmer until syrup coats spoon, about 10 minutes. Cool slightly. Remove orange peel and reserve. Add lemon juice and reserved orange juice to syrup. Cool.
3. Preheat oven to 350°F Brush 9-inch-diameter cake pan with 2-inch-high sides with 1 tablespoon butter. Using electric mixer, beat egg yolks, sugar, and salt in large bowl until pale and thick. Stir in farina, walnuts, 5 tablespoons melted butter, and apricots.
4. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold whites into batter in 3 additions; transfer to prepared pan.
5. Bake until cake is golden and tester inserted into center comes out clean, about 30 minutes. Immediately pour all of syrup over cake in pan. Cover pan loosely with foil; let cake stand until cool. Turn out cake and syrup onto platter. Garnish with reserved orange peel.
Title: Mexican Wedding Cakes
Ingredients:
- 1 unsalted butter
- 1/3 sugar
- 2 water
- 2 vanilla
- 2 all-purpose flour
- 1 pecans
- powdered sugar
Instructions:
1. Cream butter and sugar.
2. Add water and vanilla.
3. Mix well, add flour and pecans.
4. Chill 3 or 4 hours.
5. Bake on ungreased cookie sheet in slow oven (325) about 20 minutes.
6. Roll in powdered sugar.
Title: Mom's Amish Sugar Cookies
Ingredients:
- 1 shortening
- 1 sugar
- 1 egg
- 2 flour
- 1/2 baking soda
- 1/2 cream of tartar
- 1/2 vanilla
- 1/2
Instructions:
1. Preheat oven to 350 and spray cookie sheets with a non-stick cooking spray.
2. Mix shortening, sugar, and egg in a large bowl until well blended; add the flour and mix well.
3. Then add the baking soda, cream of tartar, vanilla, and almond flavoring; mix well.
4. Roll cookie dough in colored sugar and than form into a ball.
5. Put the balls on a cookie sheet and flatten out just a little bit.
6. Bake at 350 for 8 minutes.
7. Let them sit for a minute on the cookie sheet once done and then transfer them to a cookie rack.
Title: Brown Sugar Pound Cake With Creamy Warm Brown Sugar Glaze
Ingredients:
- 1 butter
- 1 dark brown sugar
- 1 white sugar
- 1 vanilla
- 5 eggs
- 3 flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 half-and-half cream
- 1/2 dark brown sugar
- 1/2 white sugar
- 1/2 butter
- 1/2 vanilla
- 1
Instructions:
1. Set oven to 325 dregrees fahrenheit.
2. Grease and flour a 10-inch tube pan.
3. In a bowl, using an elecric mixer on medium speed, beat the butter with dark brown sugar, white sugar and vanilla for about 3 minutes.
4. Add in eggs and beat until well blended.
5. In a bowl mix together the flour with baking powder, baking soda and salt.
6. Add to the creamed mixture alternating with the half and half cream or full-fat milk.
7. Transfer the batter to prepared tube pan.
8. Bake for about 1 hour and 30 minutes or until cake tests done.
9. Cool in pan for 10 minutes; remove from pan; cool completey on wire rack.
10. To make the glaze; in a heavy saucepan cook both sugars with whipping cream and butter over medium heat, stirring constantly until the butter melts and the sugars have dissolved.
11. Increase the heat and bring to a boil; cook stirring constantly for about 3 minutes or until slightly thickened; stir in vanilla.
12. Cool slightly.
13. Drizzle the warm glaze over pound cake slices.
Title: STRAWBERRY CAKE
Ingredients:
- 3/4 salted butter
- 1 1/2 sugar
- 3/4 sour cream
- 4 eggs
- 2 1/2 all-purpose flour
- 4 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 2 strawberries
- 1 butter
- 5 -10 shortening
- 2 powdered sugar
- 1 strawberries
- 12 vanilla extract
- 2
- 3/4
- 1/2
- 5 -7
- 4
Instructions:
1. MAKE THE CAKE:
2. Grease three 8 inch round cake pans and preheat oven to 350 degrees.
3. Beat the butter and sugar until light and fluffy about 5 minutes.
4. Add sour cream and mix until well combined.
5. Add eggs in two batches and mix until well combined each time.
6. Combine dry ingredients in separate bowl.
7. Add in half of the dry ingredients and mix until well combined. Do not overmix.
8. Add in strawberry puree and strawberry extract and mix until well combined. Do not overmix.
9. Add in the other half of the dry ingredients and mix until well combined. Do not overmix.
10. Optional: Add drops of pink food coloring to batter until you reach the desired color.
11. Divide batter into the three greased cake pans and bake for 25-30 minutes until toothpick comes out clean.
12. Cool 10 minutes on rack and remove from pans and cool completely on rack.
13. MAKE THE FROSTING:
14. Beat the sugar and shortening together until smooth.
15. Add 6 cups of powdered sugar 2 cups at a time and mix until smooth.
16. Add strawberry puree and extract and mix well.
17. Add other 6 cups of powdered sugar 2 cups at a time and mix until smooth.
18. Add pink coloring until desired color is reached.
19. ASSEMBLE THE CAKE:
20. Spread 2 T of strawberry jam on the top of 2 of the cake layers (these will be the bottom 2 layers of the cake.
21. Spread 1 cup of strawberry frosting on top of one of those layers.
22. Put the other layer, with strawberry preserves on it, on top of that layer and spread that one with 1 cup of strawberry frosting.
23. Place the last layer (no strawberry preserves on this one) on the very top and spread with 1 cup of strawberry frosting.
24. Use the remaining frosting (and there will be a lot) to frost the sides and top of the cake and decorations.
25. I suggest you crumb coat the cake and put it in the freezer for 15 minutes and then frost the cake so the sides and top are smooth or any other way you desire. Decorate with shells or flowers or dots by using piping tips.
Title: Easy Fruitcake
Ingredients:
- 3 apples
- 2 sugar
- 1/2 eggs
- 3 vanilla
- 3/4 flour
- 1 1/2 cinnamon
- 3 allspice
- 2 baking soda
- 1 salt
- 1 pecans
- 1
- 2
- 8
Instructions:
1. In lg bowl, mix apples, sugar and apple juice.
2. Let stand 10 minutes.
3. In sm bowl, mix eggs, oil, and vanilla.
4. Add to apples; mix well.
5. Combine flour, cinnamon, allspice, baking soda and salt.
6. Add to apples; mix well.
7. Fold in pecans, and fruit.
8. Line 3 loaf pans with waxed paper; grease the paper.
9. Pour batter into pans.
10. Bake at 350* for 1 hour, or until cakes test done.
11. Cool in pans for 10 minutes; turn out and cool on wire racks.
Title: Red Velvet Cake
Ingredients:
- 1 1/2 granulated sugar
- 4 unsalted butter
- 2 eggs
- 2 1/2 cake flour
- 1 baking powder
- 2 cocoa powder
- 1 fine salt
- 1 buttermilk
- 2 vinegar
- 1 baking soda
- 1
Instructions:
1. **all ingredients should be close to room temperature, 65-70°F.
2. Preheat oven to 350°F Beat the butter with a paddle attachment in the bowl of a stand mixer on medium high speed until light and creamy, a full 2-3 minutes. Decrease the mixer speed to medium and add the sugar 1/2 C at a time and mix until pale in color and fluffy in texture, scraping down the sides when necessary. Add eggs 1 at a time, mixing until fully incorporated after each egg.
3. Sift together the flour, baking powder, cocoa and salt. Gently whisk the buttermilk and food coloring together. Alternately add the flour mixture and the red buttermilk to the creamed mixture in 5 parts, starting and ending with the flour mixture (flour, buttermilk, flour, buttermilk, flour) and only mixing each part until just incorporated.
4. Mix the vinegar with the baking soda (it will cause a bubbly reaction) and quickly and gently beat into the batter. Do not overmix the batter.
5. Poor evenly into 2 9" round cake pans. Bake for 25-30 minutes or until cake is resilient to the touch of a finger or a toothpick comes out clean from center of pan.
Title: Brownie Torte
Ingredients:
- 1 water
- 3 eggs
- 1/2
- 2
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Line a 13x9 pan with foil, extending it 2 inches over the sides of the pan.
3. Spray lightly with cooking spray.
4. Stir together the mix, water, oil and eggs until well blended.
5. Pour into prepared pan and bake according to package directions.
6. Cool cpmpletely, about an hour.
7. Remove from pan by lifting the foil.
8. Cut brownie in half lengthwise.
9. Peel one piece away from foil and place on a plate.
10. Microwave frosting following directions on the tub.
11. Pour half of frosting on top of brownie on the plate.
12. Top with about half of the toffee pieces.
13. Put other brownie half on top.
14. Pour the rest of the frosting on top, spreading if necessary.
15. Top with the other half of the toffee bits.
16. *The original recipe did not call for toffee, but used 1/2 cup of chopped peanut butter cups on the top.