lumicero/recipes-ing2inst huggingface dataset:
Title: Zuppa Inglese Della Nonna
Ingredients:
- 8 sugar
- 4 lemon
- 5 vanilla
- 1 cornflour
- 1 milk
- 2 espresso coffee
- 4 maraschino cherries
- 1/2 Amaretto
- 2 sugar
- 1 cocoa powder
- 2
- 1
Instructions:
1. In a pot wish together very well egg yolks, sugar and corn flour until light.
2. Add lemon zest and vanilla. Mix well.
3. Add boiling milk.
4. Now heat, stirring, until it barely reaches a boil, and cook for 30 seconds, stirring gently. Remove the pot from the fire. Don’t overheat this in order to prevent sticking on the bottom of the pot (I make this step in the microwave stopping several times to stir the cream).
5. Set aside until cold or slightly lukewarm.
6. Now prepare the Syrup mixing well in a flat bowl all the ingredients until sugar melts.
7. In a nice bowl (big enoght for everything) spread 1 third of the cream.
8. Turn the savoiardi in the Syup.
9. Tranfer on the firs layer of cream. If you use the sponge cake; lay the half of the cake on the cream and spoon over this the half of the syrup.
10. Cover gently with second third of the cream.
11. Repat the step with the savoiardi (or sponge cake) and spoon the rest of the syrup over these.
12. Cover with the remaing cream.
13. Top with the siewed cocoa powder.
14. Refrigerate at least 5 hours and enjoy.
15. Note 1: If you don’t want to use alcohol, you could use some sweet syrup as grenadine. Or a mixture of water, sugar and some drops almond flavor.
16. Note 2: What is alkermes? Read http://lpoli.50webs.com/htm%20texts/Alkermes.htm.
17. Note 3: What is maraschino? Read http://en.wikipedia.org/wiki/Maraschino.
18. Note 4: What is nocino? Read http://en.wikipedia.org/wiki/Nocino.
Title: Cookie Dough Cheese Ball
Ingredients:
- 8 cream cheese
- 1/2 butter
- 1/4 vanilla
- 1/2 powdered sugar
- 3 brown sugar
- 3/4 - 1 pecans
- 3/4
Instructions:
1. Blend first 3 ingredients until creamy.
2. Add powdered sugar and brown sugar mix well.
3. Fold in choc. chips.
4. Cover and refrigerate 3-4 hours.
5. Shape into ball, wrap in saran wrap-again refrigerate 30 minutes or more.
6. When ready to serve, take the ball out of the wrap and roll into the pecans.
7. Serve with graham crackers or teddy grahams.
Title: Chocolate-Pumpkin Marble Cake
Ingredients:
- 1 1/2 butter
- 3 sugar
- 6 eggs
- 2 vanilla
- 1 1/4 canned pumpkin
- 2 3/4 flour
- 2 baking powder
- 1 salt
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1/8 ground cloves
- 3/4 buttermilk
- 2/3 roasted unsalted peanuts
- 1/2 butter
- 4 corn syrup
- 1/2
- 1
Instructions:
1. In a large bowl, with a mixer on medium speed, beat butter and sugar until well blended; add eggs, one at a time, beating well after each addition; beat in vanilla.
2. Scrape half the mixture into another bowl.
3. Pumpkin batter: beat pumpkin into half the butter mixture until well blended; in another bowl, stir together 1 3/4 Cup flour, 1 tsp baking powder, 1/2 tsp salt, cinnamon, nutmeg and cloves; add flour mixture to pumpkin mixture and beat on low speed or fold in with a flexible spatula just until blended.
4. Chocolate batter: in another bowl, mix remaining 1 cup flour, 1 tsp baking powder, 1/2 tsp salt and the cocoa; add flour mixture alternately with buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.
5. Spoon half the pumpkin batter into a buttered and floured 12-cup bundt-cake pan; drop half the chocolate batter by spoonfuls over (but not enterly covering) the pumpkin batter; repeat to spoon remaining pumpkin and chocolate batters into pan.
6. Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10-12 places to swirl batters.
7. Bake in a 350° oven until a wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55-60 minutes.
8. Let cake cool 10 minutes in the pan, then invert onto a rack, lift off pan, and cool cake completely before glazing.
9. Chocolate glaze: in a heat proof bowl or the top of a double boiler, combine semisweet chocolate, whipping cream, butter and corn syrup; Bring an inch or two of water to a boil in a pan that the bowl can nest in, or in the bottom of a double boiler, then remove from heat and place the bowl with the chocolate mixture over the water and let it stand, stirring occasionally, until melted and smooth, about 10 minutes.
10. Pour warm chocolate glaze over the top of the cake, letting it drip down the sides; sprinkle glaze with peanuts if desired.
11. Let stand until the glaze is set, about 2 hours, or chill 30 minutes.
Title: Butter & Nut Pound Cake
Ingredients:
- 3 sugar
- 5 1/3 evaporated milk
- 1/3 water
- 1/2 butter
- 1 salt
- 1/4 eggs
- 5 flour
- 3 1/4 butter
- 2 cream cheese
- 1/2 powdered sugar
- 1 pecans
- 1
- 1/2
Instructions:
1. For the cake:
2. Mix all the ingredients together and pour into a greased, floured angel food cake pan or a greased bundt pan.
3. Place in COLD oven and turn heat to 325 degrees.
4. Bake for 1 hour and 40 minutes, or until toothpick comes out clean.
5. For the frosting: ****.
6. Beat cream cheese and butter until smooth.
7. Add box of powdered sugar and beat well.
8. Add butter & nut flavoring and blend.
9. Stir in chopped pecans.
10. Spread on top of cake and let come down the sides.
11. ****Note:
12. My mother always put the full batch of frosting on the cake. My aunt's recipe says to make 1/2 the frosting recipe for the cake. It is a personal preference. If you like alot of frosting; make the entire batch. If you don't like too much frosting cut the frosting recipe in half.
Title: Betty Crocker Cream Wafers
Ingredients:
- 1 butter
- 2 flour
- 1/3 sugar
- 1/2 butter
- 1/4 icing sugar
- 3/4 vanilla
- 1
Instructions:
1. Mix butter, flour and whipping cream thoroughly. Chill 1 hour.
2. Preheat oven to 375°.
3. Roll dough 1/8" thick on a lightly floured board.
4. Cut into 1-1/2 inch rounds.
5. Transfer onto waxed paper heavily sprinkled with sugar, turning to coat both sides.
6. Place on ungreased baking sheet; prick in 4 places with fork.
7. Bake 7 to 9 minutes or until slightly puffy.
8. Put 2 cookies together with filling.
9. Filling.
10. Blend butter, icing sugar and vanilla together.
11. If desired tint pink or green (which I would; the picture is great).
Title: Peanut Butter Cookies (The Best Ever)
Ingredients:
- 4 1/2 butter
- 5 1/2 peanut butter
- 5 1/2 white sugar
- 3 1/2 brown sugar
- 1 egg
- 1 vanilla essence
- 5 1/2 plain flour
- 1/2 baking powder
- 1 salt
- 1 3/4 peanuts
- 2 demerara sugar
Instructions:
1. Beat butter, peanut butter together.
2. Add the sugars; beat in the egg and vanilla.
3. Sift flour, baking powder,salt.
4. Fold dry ingredients into the mixture.
5. Chill for 15 minutes.
6. On greased trays place balls of the mixture keeping well apart.
7. Flatten with a damp fork.
8. Sprinkle with the peanuts and sugar from the topping list.
9. Bake for 15 minutes at Gas no 3.
Title: Epic Pineapple Upside Down Cake
Ingredients:
- 1 brown sugar
- 1/2 unsalted butter
- 1 pineapple slices
- 1 1/2 all-purpose flour
- 3/4 baking powder
- 1/2 salt
- 1 3/4 sugar
- 1/2 unsalted butter
- 1/2 salted butter
- 2 eggs
- 3/4 vanilla extract
- 3/4 sour cream
Instructions:
1. Preheat oven to 325 degrees.
2. In a saucepan, combine unsalted butter and brown sugar over medium heat. Cook until it bubbles,stirring constantly. remove from heat.
3. Lightly grease only the sides of a 10" round cake pan with 2" sides. Pour about 1/3 of the topping into the pan. Then cover the bottom with one layer of the pineapple slices. Pour the remaining topping mixture over the pineapple. Set aside.
4. In an electric mixer, combine flour, baking powder, salt, sugar, and butter until a uniform texture is achieved. Add eggs one at a time, mixing after each addition. Add sour cream and mix. Add vanilla extract and mix for a couple minutes. The batter will be pretty thick and fluffy.
5. Carefully spread batter over the pineapple and topping that you put in the bpttom for the cake pan earlier. Leave 1/2 to 1/4 inch of space at the top, you may have some batter left over but don't overfill the cake pan.
6. Place the on in the center rack of the oven and put a cookie sheet on the rack below to catch any juice that may spill over.
7. Bake for 60-70 minutes or until a toothpick comes out clean from the center of the cake.
8. When the cake is done, remove it from the oven and get a cake platter or another cookie sheet to flip it out onto. If you are going to use a cake platter, make sure there is room for the juices to flow out (at least 14" in diameter).
9. Place the top of the cookie sheet (or cake platter) over the top of the cake pan and quickly flip it over.
10. Then, gently lift the cake pan off, allowing the cake to fall out onto the cookie sheet.
11. Let the cake rest for 10 minuted before slicing into 12 pieces. I recommend serving this cake with a scoop of vanilla ice cream. Delicious!
Title: Sinterklaas (St. Nicholas) Cake
Ingredients:
- 1 butter
- 1 light brown sugar
- 2 baking soda
- 1 water
- 4 flour
- 1 1/2 cinnamon
- 1 nutmeg
- 1/4 clove
- 1/2 salt
- 1/2 mace
- 1/2
Instructions:
1. Cream butter and sugar, add soda dissolved in the water.
2. Sift all dry ingredients together.
3. Then mix with creamy mixture to make a soft dough.
4. Place on floured board, knead in almonds and roll out to about 1/4" thick.
5. Place into browny pan and bake about 30 minutes or until done.
6. Cut into squares before it has completely cooled.
Title: Caramel Cupcakes
Ingredients:
- 2 eggs
- 1 pure vanilla extract
- 1 buttermilk
- 1/2 cake flour
- 1 1/2 sugar
- 1 baking powder
- 2 1/4 salt
- 1/4 unsalted butter
- 1/2 dark brown sugar
- 1 unsalted butter
- 5 salt
- 1/4 milk
- 1/4 pure vanilla extract
- 1/2 confectioners' sugar
- 1
Instructions:
1. For cupcakes:
2. Preheat oven to 350 degrees F.
3. Line about 18-20 muffin/cupcake cups with liners.
4. In a large measuring cup, whisk together, the eggs, egg yolk, vanilla, and buttermilk and set aside.
5. In the bowl of an electric mixer, whisk together the flour, sugar, baking powder and salt. Fit the mixer with the paddle attachment and turn the mixer on low. With the mixer running, gradually drop in the butter pieces and mix until the texture is uniform and the bits of butter aren’t discernable, about 2 minutes. With the mixer still on low, begin slowly pouring in the wet ingredients. When all the wet ingredients have been added, crank the speed up to medium and mix until the batter is light and fluffy, about 1 1/2 minutes.
6. Portion the batter into the muffin tins and bake until a toothpick comes out clean and the tops spring back when lightly touched, 20-25 minutes. Let cool in the pans for about 10 minutes, then transfer them to a a wire rack to cool completely.
7. For icing:
8. Put the dark brown sugar, butter and salt in a medium saucepan, and melt them together over medium heat, stirring often. Bring the mixture to a boil and add the milk and vanilla. Boil for 3 minutes, stirring occasionally. Dump in the confectioners’ sugar all at once and beat with a wooden spoon until the icing is thickened and smooth. Quickly ice the cupcakes by holding each by the base and dipping the tops in the hot icing, rolling them slightly to coat evenly. Turn them quickly upright so the icing will even out while it’s still warm and will set smoothly. Store any leftovers in an airtight container for up to 4 days.
Title: Mexican Ojarascas Cookies
Ingredients:
- 12 flour
- 2 sugar
- 3 cinnamon
- 2 cornstarch
- 1 baking powder
- 1/2 salt
- 2 1/4 shortening
- 2 1/4 water
- 3/4 - 1 sugar
- 1 1/3 cinnamon
- 2 1/2
Instructions:
1. Preheat oven to 350°F.
2. Sift together all dry ingredients into a bowl and set aside.
3. In a large bowl, whip together the shortening and lard until nice and light.
4. Add the dry mixture slowly, one cup at a time (6 cups only first).
5. Place the mixture on the countertop or on a table.
6. Add the remaining dry mixture with the water and continue to knead the dough by hand until you form a good nice dough ball.
7. Sprinkle some flour on the countertop or on the table and spread out the dough with a rolling pin to a thickness of 1/2 inches and use a cookie cutter to make cookies.
8. Place on a cookie sheet.
9. Bake in preheated oven for about 20 minutes.
10. While cookies are being baked, mix together the topping ingredients in a bowl.
11. Once the cookies come out of the oven, place one by one in the sugar and cinnamon mixture one at a time and sprinkle them with this mixture.
12. Place on a cooling rack to finish cooling.
Title: Bake Them Something Special
Ingredients:
- 4 cream cheese
- 1/2 unsalted butter
- 1/4 salt
- 1 all-purpose flour
- 1/2 peanuts
- 1/4 granulated sugar
- 2 cinnamon
- 1/2 milk
- 1/4
- 1
Instructions:
1. Place cream cheese, butter and salt in a mixing bowl. Beat on high until smooth and creamy. Beat in flour, on low, until combined. Form dough into a flat disc and wrap with plastic wrap. Refrigerate for at least 1 hour.
2. Meanwhile, in a small bowl, stir peanuts with chocolate chips, sugar and cinnamon. Upon removing from refrigerator, if dough is too firm to roll, let stand for about 10 minutes before moving on to the next step.
3. Preheat oven to 350°F (180°C). Line 1 or 2 baking sheets with parchment paper. On a floured surface, use a floured rolling pin to roll dough very thinly into a circle, about 15 inches (38 cm) in size and about ?-inch (3-mm) thick.
4. Scantly spread dough with jam to cover, then sprinkle with nut mixture. Cut dough into wedges like a pie – for larger cookies, cut into 16 wedges, and for smaller cookies, cut into 24 wedges.
5. Tightly roll each dough wedge from wide edge to point to enclose filling. Place on baking sheet. Whisk egg yolk with milk and brush tops of cookies.
6. Bake in centre of preheated oven until lightly browned, 22 to 25 minutes. Cool completely on rack.
Title: Ginger Snaps
Ingredients:
- 4 1/2 all-purpose flour
- 4 ground ginger
- 2 baking soda
- 1 1/2 ground cinnamon
- 1 ground cloves
- 1/4 salt
- 1 1/2 shortening
- 2 granulated sugar
- 2 eggs
- 1/2 molasses
- 3/4 sugar
Instructions:
1. In a medium mixing bowl stir together the flour, ginger, soda, cinnamon, cloves, and salt. Set aside.
2. In a large mixing bowl beat shortening until softened. Gradually add the 2 cups granulated sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour mixture; beat until combined. Stir remaining flour in with a wooden spoon.
3. Shape dough into balls. Roll in coarse or granulated sugar. Place on ungreased cookie sheet about 2 1/2 inches apart.
4. Bake in a 350 oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not over bake - they will not be chewy.) Let stand for 2 minutes before transferring to wire rack. Cool. Enjoy!
5. ** Be sure to use plain, all-purpose flour and the baking soda and salt - they will not turn out right with self-rising flour.**.
Title: Latin Flan
Ingredients:
- 1/2 sugar
- 1 lime juice
- 4 vanilla essence
- 1 milk
- 1 1/4 sweetened condensed milk
- 1
- 4
Instructions:
1. In a small heavy bottomed saucepan, stir sugar and lime juice together until well mixed.
2. If the sugar is well coated this will stop the caramel from crystallising while you are making it.
3. With a wooden spoon, stir over medium heat until the sugar melts and turns a dark caramel colour.
4. Pour the hot caramel into an 8 inch fround flat baking dish and telt the dish backwards and forwards quickly so that the caramel coats the bottom evenly.
5. Combine egg yolks, vanilla, milk and condensed milk in a bowl.
6. Stir in the egg white and mix until well blended.
7. Pour into caramel-coated dish.
8. Place dish in a larger baking pan and pour in enough boiling water to come halfway up the sides of the dish.
9. Bake in a preheated oven[350 deg F] for 45 minutes to an hour, until a knife inserted in the middle of the custard comes out clean.
10. Chill several hours or overnight.
11. To serve, run a knife around the rim of the custard and invert it on a serving plate.
12. Cut in wedges.
Title: Pear, Apple and Walnut Crumble
Ingredients:
- 675 cooking apples
- 3 pears
- 2 demerara sugar
- 1 ground cinnamon
- 85 walnut pieces
- 1/2 plain flour
- 170 salt
- 1 butter
- 110 granulated sugar
- 55
Instructions:
1. Preheat the oven to 200C/400°F.
2. Peel and core the apples and pears. Cut into chunks about an inch across.
3. Stir in the demerara sugar, cinnamon, walnut pieces and lemon juice. Place in an ovenproof pie dish.
4. Make the crumble:
5. Sift the flour with a pinch of salt and rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the granulated sugar and sprinkle it all over the apple and pear mixture.
6. Bake for 45 minutes and serve with custard.
Title: Viennese Orange Kisses
Ingredients:
- 220 butter
- 1/2 icing sugar
- 2 cornflour
- 1 plain flour
- 1 self raising flour
- 1/2 icing sugar
- 60 butter
- 1 icing sugar
- 2
Instructions:
1. Cream butter, sifted icing sugar and rind till fluffy, Add cornflour mix well. Add sifted flours gradually, beat well till smooth.
2. Fill into a piping bag with star tube and pipe 2.5cm stars onto lightly greased oven trays, Bake in mod oven for 15 minutes until pale golden brown. Cool on racks.
3. Sandwich cookies together in pairs with orange cream filling, dust with icing sugar.
4. Orange Cream, beat soft butter with sifted icing sugar till smooth, add a few drops orange food colour and orange juice.
Title: Triple Chocolate Cookies
Ingredients:
- 1 icing sugar
- 1 1/2 icing sugar
- 1/2 flour
- 3 salt
- 1/4 vanilla
- 4 pecans
- 1
- 1/2
- 1
Instructions:
1. Line baking sheets with aluminum foil & lightly coat with nonstick cooking spray.
2. Sift 1 cup of the icing sugar, cocoa, flour and salt in a bowl and set aside.
3. In another bowl, beat the egg whites until foamy. Add 1 1/2 cups icing sugar and vanilla, beating until soft peaks form (about a minute).
4. Add the cocoa mixture, beating 1 minute more, until blended.
5. Stir in the pecans, chocolate & vanilla chips.
6. Drop by tablespoons onto prepared baking sheets, 1" apart. Sprinkle with icing sugar, if desired. Let stand for 30 minutes.
7. Preheat oven to 325*. Bake cookies for 12-15 minutes, until puffed and crackled - but still soft in the center.
8. Cool 10 minutes on pans before removing to racks to cool.
Title: Pistachio-Stuffed Nectarines
Ingredients:
- 6 butter
- 1/4 sugar
- 1 salt
- 1/8 unsalted shelled pistachio
- 1/2 nectarines
- 3/4 sweet dessert wine
- 1/2
- 6
- 1/2
Instructions:
1. Preheat the oven to 375 degrees.
2. To make the filling, cream the butter with 2 tablespoons of the sugar. Add the egg yolk and the salt and beat until fluffy. Beat in the orange liqueur, the chopped nuts and sponge cake crumbs.
3. Butter a 2-quart baking dish. Arrange the nectarines in the dish, cut side up. Fill the cavity of each nectarine with stuffing. Drizzle the wine over and around the nectarines, sprinkle the nectarines with the remaining 2 tablespoons of sugar and bake until the fruit is tender, about 30 minutes.
4. Serve warm with creme anglaise or creme fraiche.
Title: 1950's Whoopie Pies
Ingredients:
- 2/3 sugar
- 1 1/4 eggs
- 2 flour
- 2 1/2 cocoa powder
- 1/2 baking soda
- 1 1/4 cream of tartar
- 1/4 vanilla
- 1 1/4 milk
- 1/4 flour
- 1 milk
- 3 sugar
- 3/4 vanilla
- 3/4
- 1
Instructions:
1. cream 2/3 cup crisco and 1 1/4 cup sugar and 2 eggs. beat to light and fluffy.
2. sift togeather 2 1/2 cups flour, 1/2 cup hershey cocoa, 1 1/4 tea.baking soda, 1/4 tea.cream tartar.
3. mix 1 1/4 tea. vanilla and 1/4 tea almond into 1 cup milk. add dry ingredients to creamed mix alternatly with milk.
4. drop by 1 tablespoon on greased cookie sheet. approximately the same size. 375* oven bake 10-12 minute cool and fill.
5. Steps:
6. filling:. stirring constantly 3 tablespoons flour and. 3/4 cup milk until very thick. cool to cold. then beat in 3/4 cup crisco,solid white and it must be crisco,1 cup sugar, 1 teaspoon vanilla. beat to light and fluffy. sandwich your whoopies with filling and eat.
Title: Love Cake
Ingredients:
- 7 eggs
- 1 caster sugar
- 125 butter
- 8 semolina
- 8 raw cashews
- 8 pumpkin
- 2 rose water
- 2 honey
- 1/2 lemon rind
- 1/4 ground mace
- 1/4 nutmeg
- 1/4 ground cardamom
- 2 brandy
- rum
Instructions:
1. Grease and line a 20 cm (8 inch) square tin with 2 thicknesses of greaseproof paper.
2. Brush inner paper with melted butter.
3. Soften butter and mix with semolina.
4. Beat the egg yolks and caster sugar until thick and creamy.
5. Add semolina and butter mixture and beat until well mixed.
6. Add in the cashews, pumpkin preserve, rose water, honey, lemon rind and spices. Set aside.
7. Beat egg whites until they hold firm peaks and fold into the mixture.
8. Add the almond essence and brandy (optional).
9. Pour the mixture into prepared tin and bake in moderately slow oven (Oven temperature 150 celsius/300 Farenheit) until cake is evenly golden brown on top and feels firm to the touch.
10. Remove from oven and leave in the tin till quite cool before turning out.
11. Cut into small squares and serve as is or with custard or vanilla ice cream.
Title: Sally's Fresh Peach Berry Cobbler
Ingredients:
- 1/4 granulated sugar
- 1/4 brown sugar
- 1 cornstarch
- 1/2 water
- 1 lemon juice
- 1 fresh blueberries
- 2 flour
- 1 sugar
- 1/2 baking powder
- 1 1/2 salt
- 1/2 milk
- 1/2 butter
- 1/4 sugar
- 2 nutmeg
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. To make filling:
3. In a medium saucepan, combine sugar, brown sugar, cornstarch, and water. Mix well, cooking over medium heat until thick, stirring constantly.
4. Add lemon juice, blueberries, and peaches. Mix to combine, then turn into a 2 quart baking dish.
5. To make topping:
6. In a mixing bowl, sift together flour, sugar, baking powder, and salt. Add milk and butter. Beat until smooth and spoon over fruit.
7. Sprinkle top with a remaining 2 tablespoons of sugar and 1/2 tsp nutmeg.
8. Bake 40-45 minutes, until browned and bubbly. Serve as is, or with vanilla ice cream.
9. **Note - if using canned or frozen berries or peaches, if they are pre-sweetened, decrease the sugar in the filling!
Title: Chocolate Buttermilk Sheath Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 water
- 3 1/2 salt
- 1/4 baking soda
- 1/2 butter
- 1 buttermilk
- 1/2 vanilla
- 1 eggs
- 2 butter
- 1/2 milk
- 3 1/2 powdered sugar
- 3 vanilla
- 2
- 1
Instructions:
1. For cake: Mix flour and sugar together in a large mixing bowl.
2. In saucepan mix water, cocoa, salt, and butter.
3. Bring to a boil.
4. Pour over flour and sugar.
5. Add buttermilk, eggs, soda, and vanilla.
6. Mix until blended.
7. Pour into large greased cookie sheet.
8. Bake in 375° oven for 20 minutes.
9. For icing: While cake is cooking bring butter, cocoa, and milk to a boil in a small saucepan.
10. Remove from heat; add sugar& vanilla.
11. Spread on HOT out of the oven cake.
Title: Chocolate Zucchini Cake With Macaroon Filling
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1 3/4 sugar
- 2 eggs
- 2 zucchini
- 1 flour
- 1/4 baking soda
- 1 salt
- 1/2 vanilla
- 1/2 pecans
- 1 walnuts
- 1/2 chocolate chips
- 1/2 - 1 flaked coconut
- 10 cream cheese
- 3/4 milk
- 1
- 1 -3
Instructions:
1. Cream butter, oil and sugar. Add eggs and beat well. Mix in zucchini.
2. Sift together flour, cocoa, soda and salt; add alternately with sour milk to creamed mixture.
3. Add vanilla and chopped nuts. Mix.
4. Pour 2/3 of the batter into a greased and floured bundt pan.
5. To make macaroon filling: mix crackers, coconut and margarine and just enough milk to get the filling to stick together. Sprinkle over the batter in the cake pan.
6. Pour the remaining batter over the filling and sprinkle with chocolate chips.
7. Bake at 350 for 1 hour or until done.
8. Cool in pan for 10 minutes and turn out onto serving platter.
9. Can be glazed.