lumicero/recipes-ing2inst huggingface dataset:
Title: Golden Pears
Ingredients:
- 1/3 pure maple syrup
- 2 brown sugar
- 2 butter
- 1 pure vanilla extract
- 1/2 ground cinnamon
- 6 bosc pears
- 4 sweetened flaked coconut
- 1/4 brown sugar
- 1 butter
- 2
Instructions:
1. Preheat oven to 400 degrees.
2. Combine the maple syrup, sugar, butter, vanilla and cinnamon in a medium saucepan.
3. Over medium heat cook the syrup, stirring constantly until sugar is dissolved.
4. Set aside.
5. Peel the pears, cut in half lengthwise and core.
6. Place in a 3 quart baking dish.
7. Pour on the syrup, turning pears to coat.
8. Bake in the pre heated oven for 20-25 minutes or until pears are just soft.
9. Turn the pears a few times to coat and remove to a baking sheet.
10. Add a little water to thin the syrup and set aside.
11. Place one slice of cheese on each pear half.
12. Combine the 1/4 cup coconut with the brown sugar and butter.
13. Mix well.
14. Sprinkle on top of pears and cheese.
15. Broil until the cheese is melted and the topping is a nice golden brown.
16. Place two halves on a dessert plate and drizzle syrup on top.
17. Repeat with the remaining halves.
18. Serve warm.
Title: Tofu Peach Whip
Ingredients:
- 4 tofu
- 1 honey
- 1/3 mint sprig
Instructions:
1. Blanch 3 peaches for 45 seconds in boiling water.
2. Transfer the peaches to a bowl of ice water to cool, then peel, using a small paring knife.
3. Cut the peaches into slices and place in a blender or food processor. Add the tofu and honey,then blend on high speed until the mixture is smooth, scraping down the bowl as needed.
4. Divide the peach whip among 6 dessert bowls and chill for 2 hours.
5. Slice the remaining peach and use as garnish, along with a mint sprig, for each bowl.
Title: Cardamom Butter Cookies
Ingredients:
- 3 flour
- 1 baking powder
- 3/4 salt
- 1 1/2 ground cardamom
- 1/2 ground cinnamon
- 1/4 ground allspice
- 1 butter
- 1 1/4 sugar
- 2 eggs
- 1 vanilla
Instructions:
1. whisk together dry ingredients, except sugar in a bowl.
2. In a large bowl, beat together sugar, butter, eggs and vanilla, until fluffy.
3. Reduce speed and beat in flour mixture.
4. Roll into two 12-inch logs.
5. Wrap in plastic and refrigerate 1 hour.
6. preheat oven to 350.
7. Slice into 1/4-inch slices and bake on ungreased cookie sheets 10-12 minutes.
8. Cool on sheets 3 minutes, then move to racks.
Title: Easy Pina Colada Cake
Ingredients:
- 1 crushed pineapple
- 1 unsweetened coconut
- 1 coconut milk
- 1/2 light rum
- 1/4 sour cream
- 1/3 eggs
- 2 cream cheese
- 8 powdered sugar
- 2 vanilla
- 1 unsweetened coconut
- 1
Instructions:
1. Preheat oven to 350 degrees or 325 for glass pan. Drain pineapple, reserving juice. Combine juice, coconut milk, rum and sour cream. Add combined liquids, eggs and coconut to cake mix. Stir enough to moisten mix. Pour into prepared 9" x 13" baking pan. Bake 40 minutes, or until springs back in the middle.
2. When cool beat together cream cheese, powdered sugar and vanilla. Spread on top of cake. Top with toasted coconut. Keep refrigerated.
Title: Dulce De Leche and Chocolate Chunk Bread Pudding
Ingredients:
- 8 unsalted butter
- 4 heavy whipping cream
- 1 1/2 eggs
- 1 dark rum
- 4 vanilla extract
- 2 salt
- 2 bittersweet chocolate chips
- 1 sugar
- 1 powdered sugar
- 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Place bread in large bowl and drizzle with 3 tablespoonfuls melted butter; toss.
3. Transfer to rimmed baking sheet.
4. Bake until bread begings to color,stirring occasionally, about 12 minutes; cool.
5. Brush a 11x7x2-inch glass baking dish with 1 tablespoon melted butter.
6. Stir whipping cream and 1 cup dulce de leche in medium saucepan over medium heat until blended and bubbling.
7. Remove from heat.
8. Whisk eggs and yolks in large bowl.
9. Add rum,vanilla and salt; gradually whisk in warm dulce de leche mixture.
10. Stir in bread cubes and let soak 30 minutes, stirring occasionally.
11. Mix chocolate chips into custard/bread mixture.
12. Pour into prepared dish and sprinkle with 2 tablespoons sugar.
13. Bake pudding until puffed and set in center, about 35 minutes.
14. Let cool 15 minutes.
15. Dust with powdered sugar.
16. Serve warm, passing more dulce de leche sauce alongside.
Title: Amaretto Spiked Chocolate Mousse (Vegan)
Ingredients:
- 1/2 chocolate soymilk
- 1 semisweet vegan chocolate chips
- 12 silken tofu
- 1/4 Amaretto
- 1/4
Instructions:
1. Pour chocolate soy milk into a sml pot & bring to a simmer. Remove from heat & let cool while you melt the choc chips.
2. Melt choc chips in a double boiler - or if you're like me & don't own a double-boiler, make 1 using a sml saucepan set under a big mixing bowl. Put 1-2 in of water in the sml saucepan & bring barely to a simmer. Place the mixing bowl w/choc chips on top of the saucepan & let the heat come up to gently warm the chips while you stir occ till they are completely melted. Remove from heat.
3. Add soy milk & silken tofu to the melted choc chips. Process w/an immersion blender till completely smooth. Stir in the Amaretto & almond extract.
4. Chill in the big bowl (or in individual serving dishes) for at least 1 1/2 hrs (the longer, the better). The pudding will set up nicely as it cools.
5. KID-FRIENDLY OPTION: To make the recipe entirely kid-friendly, omit Amaretto & sub an = amt of choc soy milk, so you'd use 3/4 cup soy milk total. :-).
Title: Different Pecan Pie
Ingredients:
- 1 instant pudding mix
- 1 pecans
- 1 egg
- 1
Instructions:
1. Preheat oven to 350 degrees In a large bowl stir together corn syrup and pudding mix.
2. Gradually add condensed milk and pecans.
3. Pour into pie shell.
4. Bake@ 350 degrees for 1 hour.
Title: Naan-Berenji
Ingredients:
- 500 sugar
- 200 rose water
- 250 eggs
- 1/2
- 2
Instructions:
1. Mix oil, sugar and egg yolks until well-incorporated.
2. Whip egg whites to soft peaks.
3. Add rosewater, rice flour and egg whites to sugar and yolk mixture; stir well.
4. Cover and place in refrigerator for 24 hours.
5. Preheat oven to 300°F.
6. Roll or spread dough on a lightly floured surface to 1/4" and cut with a cookie cutter.
7. Bake for about 15 minutes until done (the color should not change very much).
8. Remove from baking sheet immediately and remove to cooling rack.
Title: Hubby's Favorite Chocolate Chip Cookies
Ingredients:
- 1 brown sugar
- 1 granulated sugar
- 1 canola oil
- 2 eggs
- 1 salt
- 1 baking soda
- 1 vanilla
- 2 all-purpose flour
- 2 1/3
Instructions:
1. Combine first 4 ingredients and mix well.
2. Add next 3 ingredients and mix well.
3. Add chocolate chips and mix well.
4. Add flour and mix well.
5. I use my hands for this.
6. Refrigerate cookie dough while you heat your oven to 350°F.
7. Once oven is heated, roll cookie dough into 1 inch balls and place 1 1/2- 2 inches apart on an ungreased cookie sheet.
8. Bake for 6-8 minutes or until the tops a just starting to brown.
9. Don't overcook.
10. Let the cookies cool on the cookie sheet for 1 minute.
11. Transfer onto waxed paper until cool.
12. Store in an air tight container, or cookies may be frozen then reheated.
Title: Low Fat Ambrosia Salad
Ingredients:
- 1 mandarin orange
- 1 plain low-fat yogurt
- 1 unsweetened dried shredded coconut
- 1/4 vanilla extract
- 2 Splenda sugar substitute
- 1 artificial sweetener
- 3
Instructions:
1. Combine all ingredients; toss to mix well.
2. Chill at least 2 hours to allow flavors to blend.
Title: Mocha Dream Cake
Ingredients:
- 1 1/2 hot water
- 1 instant coffee granules
- 1 flour
- 2 1/3 baking soda
- 1 1/2 white chocolate chips
- 1 1/3 sugar
- 1/3 eggs
- 1 2/3 evaporated milk
- 4 vanilla extract
- 2/3 white vinegar
- 1 vanilla extract
- 2 cocoa powder
- 1 white chocolate chips
- 2/3 butter
- 2/3 instant coffee granules
- 1/3 water
- 1 cream cheese
- 1 1/2 powdered sugar
- 2
- 4 - 4 1/2
Instructions:
1. Preheat oven to 350. Grease and flour two 9 inch round baking pans.
2. Combine water and coffee granules in medium bowl. Stir in creamer with wire whisk. Combine 1 2/3 cups flour and baking soda in another medium bowl. Microwave chips and oil in large, uncovered, microwave-safe bowl on medium-high (70%) for 1 minute; stir. Morsels may retain some of their shape. If necessary, microwave at additional 10 to 15 second intervals, stirring just until melted. Add coffee mixture, sugar, eggs, evaporated milk, vinegar and vanilla extract to melted chips; mix with wire whisk. Gradually beat in flour mixture until combined. (Batter will be thin.) Pour 3 1/4 cups batter into medium bowl; stir in remaining flour. Pour into prepared pans.
3. Blend cocoa into remaining batter with wire whisk until blended. Slowly pour even amounts of cocoa batter into the center of each pan.
4. Bake for 40 to 45 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; invert onto wire racks to cool completely.
5. Micorwave chips and butter in large, uncovered, micorwave-safe bowl on medium-high (70%) for 1 minute; stir. Chips may retain some of their shape. If necessary, microwave at additional 10-15 second intervals, stirring just until melted. Combine coffee granules and water in small bowl. Beat cream cheese and coffee mixture into melted chips. Gradually beat in powdered sugar until mixture reaches spreading consistency.
6. Spread frosting between layers and over top and sides of cake.
Title: Boston Cream Cupcakes or Cake/Cupcaking Frosting
Ingredients:
- 1 1/2 butter
- 1 confectioners' sugar
- 1 1/2 pudding
- 1 1/4
Instructions:
1. Prepare, bake and cool cupcakes.
2. Melt chocolate chips, cool slightly.
3. On medium speed, beat butter until fluffy. Slowly beat in melted chocolate, then confectioner's sugar.
4. Chill until thickened (approx 15 mins).
5. Spoon 1 1/4 c pudding into plastic freezer bag. Snip 1/4" hole in one corner. Insert bag tip 1" into center top of each cupcake. Squeeze 1 Tbs pudding into each.
6. Frost cupcakes with remaining mixture.
7. Garnish: Top with sprinkles and a Hershey kiss.
Title: Strawberry Cake
Ingredients:
- 1 gelatin
- 1 eggs
- 4 water
- 1 fresh strawberries
- 1/4 Philadelphia Cream Cheese
- 1 powdered sugar
- 1
- 2
Instructions:
1. HEAT oven to 350°F.
2. COMBINE cake mix and dry gelatin mix in large bowl. Add eggs, oil, water and 3/4 cup strawberries; beat with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
3. BAKE 30 minute or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 minute Remove from pans to wire racks; cool completely. Meanwhile, drain remaining strawberries.
4. BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in sugar. Add drained berries; mix well. Whisk in COOL WHIP. Stack cake layers on plate, spreading 1 cup COOL WHIP mixture between layers. Frost top and side with remaining COOL WHIP mixture. Keep refrigerated.
Title: Hershey's " Perfectly Chocolate" Chocolate Cake - Glut
Ingredients:
- 2 sugar
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1 eggs
- 2 milk
- 1 vanilla extract
- 1/2 boiling water
- 2 potato starch
- 1 tapioca flour
- 2 butter
- 2/3 margarine
- 1/3 powdered sugar
- 1/2 milk
- 2/3 vanilla extract
- 3
- 1/3
- 1
Instructions:
1. Heat oven to 350°.
2. Grease and flour two 9 inches round baking pans.
3. Combine dry ingredients in large bowl.
4. Add eggs, milk, oil and vanilla.
5. Beat on medium speed 2 minutes.
6. Stir in boiling water (batter will be thin).
7. Pour into pans.
8. Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
9. Cool 10 minutes.
10. Remove from pans to wire racks.
11. Cool completely.
12. Frost with "Perfectly Chocolate" Chocolate Frosting.
13. To make Frosting melt butter & stir in cocoa.
14. Alternately add powdered sugar and milk, beating on med speed to spreading consistency.
15. Add more milk if needed & stir in vanilla makes about 2 Cups.
16. I followed this recipe exactly and did not add xanthan gum and it was not only easy to do but again the results are fantastic. I think I have found the cake I will use for birthdays, special occasions, etc. No one and I mean no one will be able to tell it is gf! :).
Title: Mango Cream with Pineapple and Almonds
Ingredients:
- 2 -3 mangoes
- 1 Carnation instant milk
- 300 orange
- 1 pineapple
- 1/2 pine nuts
- 1/8 lime wedge
Instructions:
1. Purée the mangoes in a food processor and push through a sieve into a bowl, using the back of a wooden spoon to rub through as much flesh as possible.
2. Using an electric whisk, whip the milk and cream until light and fluffy.
3. Fold in the mango purée and orange juice, then stir in the pineapple.
4. Spoon into glasses and chill for at least an hour.
5. Serve decorated with pine nuts and lime wedges.
Title: Old-Fashioned Pineapple Upside-Down Cake
Ingredients:
- 3 butter
- 1/4 light brown sugar
- 2/3 pecan halves
- 1/3 unsifted all-purpose flour
- 1 granulated sugar
- 3/4 baking powder
- 1 1/2 salt
- 1/2 shortening
- 1/4 milk
- 1/2 egg
- 1 heavy cream
- 1
Instructions:
1. Preheat oven to 350°F Drain pineapple slices, reserving 2 tablespoons of the syrup. In a very heavy or iron, 10-inch skillet with.
2. heat-resistant handle, melt butter over medium heat. Add brown sugar, stirring until sugar is melted. Remove from heat.
3. Arrange 8 pineapple slices on sugar mixture, overlapping slices slightly around edge of pan. Put one slice in center. Fill centers with pecan halves. Halve three remaining pineapple slices. Arrange around inside edge of skillet. Put pecans in centers.
4. Into medium bowl, sift flour with granulated sugar, baking powder and salt. Add shortening and milk. With electric mixer at high speed, beat 2 minutes, or until mixture is smooth. Add egg and reserved 2 tablespoons pineapple syrup; beat 2 minutes longer.
5. Gently pour cake batter over pineapple in skillet, spreading evenly, being careful not to disarrange pineapple. On rack in center of oven, bake 40 to 45 minutes, or until golden in color and surface of cake springs back when it's gently pressed with fingertip.
6. Let skillet stand on wire rack 5 minutes to cool just slightly. With rotary beater, beat cream until stiff. With small spatula, loosen cake from edge of skillet all around. Place serving platter over the cake, and turn upside down; shake gently; lift off skillet.
7. Serve cake warm, with the whipped cream or ice cream. Note: The pineapple upside-down cake was traditionally baked in an iron skillet. If your skillet does not have an iron or heatproof handle, wrap handle in foil before placing in the oven.
Title: Rommagrout
Ingredients:
- 1 butter
- 1 flour
- 5 milk
- 1 salt
- cinnamon
- sugar
- butter
Instructions:
1. Melt 1 cup butter.
2. Add flour and let bubble over low heat for 2 minutes stirring constantly.
3. Add unpasteurized milk, boiling gradually.
4. Add salt.
5. Beat until mixture is smooth.
6. Serve hot with melted butter, sugar and cinnamon.
Title: Super Simple Banana Pudding
Ingredients:
- 5 1/8 vanilla instant pudding mix
- 2 1/2 non-dairy whipped topping
- 8 sweetened condensed milk
- 1 bananas
- 1
- 5
Instructions:
1. Stir together the pudding and whole milk. Let set for a few minutes.
2. Add the whipped topping and sweetened condensed milk to the pudding, mixing well. Let this set while preparing first layer.
3. Evenly layer in 13 X 9 dish, 1/2 box of vanilla wafers, 2 1/2 bananas, sliced, (approx. 1/4" slices) and 1/2 the pudding mixture.
4. Repeat the 3 layers making sure bananas are completely covered. If a banana peeks through it will turn brown.
5. Refrigerate, preferably overnight or at least a few hours before serving.
6. Enjoy!
Title: Mango Tropical Topping
Ingredients:
- 6 mangoes
- 2 limes, juice of
- 1 lime
- 2 strawberries
- 1 sugar
- 1 coconut flakes
- 3 1/2
Instructions:
1. Peel and pit mangoes and place in large bowl-the messier the better. Cut firm pieces into small, bite-sized chunks.
2. Sprinkle with juice of 2 limes and mix lightly. Cover and refridgerate.
3. Hull and slice strawberries. Sprinkle and toss with sugar or substitite,half teaspoon at a time.Cover and let meld for few minutes at room temperature.
4. Mix strawberries into mango bowl. Add pecans and coconut and mix lightly. Slice lime and place on top as decor. Cover and refridgerate.Goes well with Entenmann's All Butter Loaf cake slices or great as a summer treat by itself.
Title: Strawberry Mousse Parfait
Ingredients:
- 1 1/3 strawberries
- 1 sugar
- 1 fresh lemon juice
- 3/4 unflavored gelatin
- 1 1/2 water
- 1/2 heavy cream
- 3
Instructions:
1. Dice 1C Strawberries and mix with sugar and lemon. Cut remaining 1/3C into a large dice and set aside.
2. Sprinkle gelatin evenly over water in a very small saucepan and let stand for 1 minute to soften. Then warm over low heat stirring until gelatin is dissolved. Stir gelatin into mashed strawberries.
3. Set bowl in a a larger bowl of ice and cold water and stir frequently until a spoonful of gelatin mixture holds its shape briefly before dissolving back into mixture. About 5 minutes.
4. Beat cream in another bowl with a whisk until it just holds stiff peaks. Fold about a 1/2C of cream into gelatin mixture.
5. In a decorative glass or dish, begin layering whipped cream, mousse, cookie crumbs and whipped cream until glass is full.
Title: Gingered Pear and Blueberry Cobbler
Ingredients:
- 4 bartlett pears
- 1 lemon juice
- 1/2 brown sugar
- 1 cinnamon
- 1 ground ginger
- 1 flour
- 1/2 salt
- 1 frozen blueberries
- 1 fresh blueberries
- 3/4 butter
- 3/4 margarine
- 3/4 flour
- 1/2 sugar
- 3 baking powder
- 1 salt
- 1 butter
- 3 margarine
- egg
- vanilla
- milk
- ginger
Instructions:
1. Preheat the oven to 350°F and grease a deep dish pie plate, 9" square or round baking dish.
2. Combine the pears, lemon juice, cinnamon, ginger, flour and salt in a mixing bowl. Toss well. Add the frozen or fresh blueberries and toss again. Set aside and prepare the batter.
3. In a small mixing bowl, lightly whisk the flour, sugar, baking powder and salt. Add the butter, egg, vanilla and milk and whisk until a batter forms.
4. Pour the pears and blueberries mixture into the greased baking dish. Add a few small dollops of butter atop the pears.
5. Pour the batter over the top, spreading lightly. It will spread as it cooks.
6. Bake at 350°F for 40-50 minutes, or until batter has cooked through and begins to turn golden on top.
7. Serve warm with ice cream, whipped cream or as is.
Title: John's Bananas Foster
Ingredients:
- 4 bananas
- 1/2 butter
- 1 brown sugar
- 1/4 rum
- 1/2 vanilla ice cream
Instructions:
1. Cut bananas in half crosswise; cut each half in half lengthwise. Melt butter in a large skillet over medium-high heat;l add brown sugar, and cook, stirring constantly, 2 minutes.
2. Add bananas to skillet, and remove from heat. Stir in liquer and rum, and carefully ignite the fumes just above mixture with a long match or long, multipurpose lighter. Let flames die down.
3. Return skillet to heat, and cook 3-4 minutes or until bananas are soft and curl slightly. Remove from heat. Serve banana mixture immediately over vanilla ice cream.
Title: Best Pumpkin Roll Ever.
Ingredients:
- 1 sugar
- 3/4 all-purpose flour
- 1 baking powder
- 1 ground cinnamon
- 1/8 nutmeg
- 1/8 ground cloves
- 1 salt
- 1 ground ginger
- 3 eggs
- 2/3 canned solid-pack pumpkin
- 2 powdered sugar
- 1 cream cheese
- 1 powdered sugar
- 2 unsalted butter
- 1 vanilla extract
- powdered sugar
Instructions:
1. Preheat oven to 375°F.
2. Butter 13x9x5/8-inch jelly roll pan.
3. Line pan with waxed paper; butter paper.
4. Mix first 8 ingredients in large bowl.
5. Mix in eggs and pumpkin.
6. Pour batter into prepared pan, spreading evenly.
7. Bake until tester inserted into center of cake comes out clean, about 15 minutes.
8. Lay kitchen towel on work surface; dust with 2 tablespoons powdered sugar.
9. Cut around pan sides to loosen cake. Turn out cake onto sugared towel, waxed-paper side up.
10. Fold 1 side of towel over 1 long side of cake, then roll up cake jelly roll style.
11. Cool cake.
12. Combine cream cheese, 1 cup powdered sugar, butter and vanilla in medium bowl; beat to blend.
13. Unroll cake; leave on towel.
14. Peel off paper.
15. Spread cream cheese filling evenly over cake.
16. Using towel as, roll up cake and place seam side down on platter. Trim ends of cake.
17. Dust cake with powdered sugar.
18. (Can be prepared 1 day ahead. Cover and refrigerate.).
19. Cut cake crosswise into 1-inch-thick slices and serve.
Title: Floating Island
Ingredients:
- 12 salt
- 1 lemon juice
- 4 sugar
- 1 1/2 vanilla
- 2
Instructions:
1. Heat oven to 130°, oven rack to bottom third of oven, this is going to rise. Butter and sugar – like your were using flour, but use sugar to coat the sides of the dishes instead-- one or two tall-sided oven dishes, I use 1 soufflé dish and one bread pan usually.
2. Be sure your egg white beating bowls are completely grease free and dry. Separate your eggs carefully, one by one into a separate bowl is best, you must not have even the tiniest bit of yellow in your whites or the whole recipe won't work.
3. Start beating the egg whites at a moderate speed until foamy, beat in the lemon juice and salt and gradually increase speed to fast, you really need an electric beater for this. When the egg white form soft peak, very gradually add the sugar in small amounts, then beat at high for a few minutes til you get stiff peaks. Beat in the vanilla. Scoop the mixture into the prepared dish or dishes, you want them about filled, just use a second dish if you have too much. I sometimes use a prepared bread pan for the excess and slide it onto the same oven rack as the soufflé dish.
4. Bake immediately in the preheated oven 35-40 minutes. It will rise and turn golden. A bit too much time is better than too little. Remove and cool at room temperature, it will sink a bit. When cool, cover and refrigerate. May be made up to a couple days in advance and even frozen.
5. Cut into 6 wedges and serve on a pool of cool crème anglaise, which is actually a bit difficult to make at home. If you have any hesitation, buy it pre-made. If you are feeling adventurous, use your leftover egg yolks and any crème anglaise recipe from the web and follow the directions EXACTLY-- it must NEVER boil.
Title: Giant Swiss Chocolate Chunk Shortbread
Ingredients:
- 400 unsalted butter
- 2 vanilla
- 2/3 salt
- 1 1/2 all-purpose flour
- 1/2 cornstarch
- 3 3/4
- 1/4
Instructions:
1. Cut chocolate bar between triangles into 15 large pieces and set aside.
2. In large bowl, beat butter with sugar until fluffy.
3. Beat in vanilla and salt.
4. Stir in flour and cornstarch.
5. Knead gently to bring dough together.
6. On lightly floured surface, roll dough into 15 inch log.
7. Cut into 1 inch thick rounds.
8. Place, 2 inches apart, on parchment paper lined baking sheet.
9. Press 1 chocolate piece, flat side down, into each round.
10. Press dough to surround and overlap chocolate edges.
11. Bake in 325F oven until golden (22 to 25 minutes).
12. Let cool for 10 minutes and transfer to racks and let it cool completely.
Title: Perfect One-Bowl Chocolate Layer Cake
Ingredients:
- 2 sugar
- 1 3/4 all-purpose flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1 eggs
- 2 buttermilk
- 1 milk
- 2 vanilla extract
- 1
- 1/2
Instructions:
1. Set oven to 350 degrees F.
2. Set oven rack to second-lowest position).
3. Grease and flour two 9-inch round cake pans ( can use 8-inch cake pans an increase the baking time slightly).
4. In a large bowl combine the sugar with flour, sifted cocoa powder, baking powder, baking soda and salt; mix until combined.
5. Add in eggs, cooled coffee, buttermilk or milk, vanilla and oil; mix using an electric mixer at medium speed beat until smooth.
6. Add in the water/coffee mixture and beat for another 2 minutes (batter will be quite thin).
7. Divide mixture evenly between the two cake pans.
8. Bake for about 30-35 minutes or until cake tests done (the baking time will vary depending on what size of pan you use).