lumicero/recipes-ing2inst huggingface dataset:
Title: Candied Orange Zest (Can Be Used for Garnish/Decoration for Lady
Ingredients:
- 3 oranges
- 2 lemons
- 3 water
- 2 sugar
- 1/4 Grand Marnier
- 3/4 raw sugar
- granulated sugar
Instructions:
1. Cut the oranges into eight sections and remove the pulp from the peel.
2. Using a sharp paring knife, cut away as much of the white pith as possible from the peel.
3. Cut the remaining orange peel in half (or into strips).
4. Place the orange zests and half of 1 of the lemons in a large saucepan. Add water to cover and bring to a boil for 15 seconds. Drain, rinse under cold water, and drain again. Discard the lemon half.
5. Repeat step 4 two more times, each time covering the zests with fresh water and adding another lemon half.
6. Combine the 3 cups water and the sguar in a saucepan and cook over medium heat until the sugar has dissolved.
7. Add the zests and the remaining lemon half. Bring to a gentle boil and cook for 15 minutes.
8. Remove the pan from the heat and add the Grand Marnier. Leave the zests in the liquid, loosely covered, for at least 12 hours.
9. Remove the zests from the liquid and set them on paper towels to drain. Roll them in the sugar, pressing sugar into the zests.
10. Allow zests to dry slightly before serving.
11. Store in an airtight container.
Title: Raspberry Upside-Down Cake
Ingredients:
- 6 eggs
- 1 3/4 sugar
- 1/2 butter
- 3/4 milk
- 1 lemon juice
- 1 3/4 flour
- 2 baking powder
- 2 berries
Instructions:
1. Preheat oven to 375°F.
2. Beat eggs, sugar, melted butter in a large bowl.
3. Whisk together milk and lemon juice and add to bowl.
4. Sift together flour and baking powder and add to wet ingredients.
5. In a separate bowl place the berries and about 1-1 3/4 C sugar, mix then place in a well greased (buttered) 9x13-inch pan.
6. Pour batter on top of berries.
7. Bake for 40 min - 1 hours.
8. Let stand until lukewarm, then invert into tray.
9. As for the custard, I just buy the vanilla custard powder and once prepared I spoon it over the individual pieces.
Title: Chocolate Chip Cookies.....my Version!
Ingredients:
- 4 1/2 all-purpose flour
- 2 baking soda
- 2 salt
- 1 cinnamon
- 1 allspice
- 1 nutmeg
- 1 1/2 mace
- 1/2 butter
- 1 dark brown sugar
- 1/2 white sugar
- 4 eggs
- 2 vanilla
- 4 chocolate chips
- 1 walnuts
Instructions:
1. Sift together first six ingredients.
2. In a large mixing bowl, cream butter and crisco.
3. Beat in sugars, then eggs and vanilla.
4. Mix in dry ingredients. Mix in chocolate chips and walnuts.
5. Grease cookie sheets.
6. Drop a round ball about the size of a super ball (I use a number 40 scoop) onto cookie sheet.
7. Flatten to a disc shape.
8. Bake at 375 for 8 min or until VERY LIGHTLY browned around edges.
9. Let cool on cookie sheet abbout 1 min before moving to a cooling rack.
Title: Baby Elephant Ears
Ingredients:
- 1 1/2 sugar
- 3 cinnamon
- 10 flour
- 3 butter
Instructions:
1. Heat oil either in skillet or deep fryer to 375.
2. Mix sugar and cinnamon in a covered plastic bowl and set aside.
3. Cut soft taco size shells into 8 equal wedges.
4. Fry a few at a time on both sides till desired doneness.
5. Drain briefly on paper towels.
6. Lightly brush both sides with butter.
7. Stack in bowl with sugar mixture, cover, and shake gently several times. Remove from bowl and stack on a serving plate.
Title: Passover Cake
Ingredients:
- 3/4 granulated sugar
- 1/4 brown sugar
- 2 eggs
- 3 walnuts
- 2 hazelnuts
- 1/2 salt
- 1/2 cinnamon
- 1/4 ground cloves
- 1/4 granulated sugar
- 1/2 honey
- 1/8 water
- 3 fresh lemon juice
- 2/3 lemon peel
- 1/4 cinnamon
- 1/3
- 3
- 1
- 1/2
- 1/4 - 1/2
Instructions:
1. Preheat oven to 350.
2. Coat 9 inch round pan with cooking spray.
3. Place 3/4 cup sugar and next 4 cake ingredients (throug eggs) in large bowl. Beat on medium speed for 2 minutes.
4. Mix matzo cake meal and remaining cake dry ingredients together (through cloves). Stir into sugar-egg mixture. Add 3 tablespoons orange juice and beat until well blended. .
5. Pour into prepared pan and bake 35-40 minutes. Do not overlook cake so check for done ness at 35 minutes. When done cake may still be somewhat soft in the center but will firm when refrigerated.
6. Cool cake completely before adding syrup. You may want to refrigerate for a couple of hours before adding syrup.
7. To make syrup, combine all syrup ingredients in heavy saucepan and bring to boil. Reduce heat and simmer for 25 minutes until slightly thick, stirring occasionally.
8. Remove lemon peel from syrup and let syrup cool slightly. Poke holes in cooled cake with fork or small skewer. Pour slightly cooled syrup over cake, then cover cake and chill.
9. Notes: Amount of cinnamon and cloves may be reduced, but my family likes the higher amount in the recipe. Peel wide strips from lemon using vegetable peeler before juicing the lemon. 1 medium lemon yields about 1 tablespoon of juice. Do not make syrup until cake has cooled; otherwise syrup is too thick to pour easily.
Title: Traditional Apple Cobbler
Ingredients:
- 7 -8 granny smith apples
- 6 sugar
- 6 brown sugar
- 3/4 cinnamon
- 2 all-purpose flour
- 1 sugar
- 2 eggs
- 2 baking powder
- 3/4 salt
- 2/3 butter
Instructions:
1. Preheat oven to 350.
2. Peel, core and slice apples into 1/4inch slices.
3. Combine next three ingredients, sugar, brown sugar and 1/2 tsp cinnamon in a bowl and toss with apples to coat.
4. Place apples in a 13x9 baking pan.
5. Combine remaining cinnamon, flour, sugar, eggs, baking powder and salt in a bowl at medium speed until mixture resembles course crumbs.
6. Sprinkle over apples.
7. Pour melted butter evenly over topping.
8. Optional: sprinkle lightly with extra sugar and cinnamon to add crunch to your topping.
9. Bake 45-55 minutes or until lightly browned and apples are tender.
10. Serve warm with vanilla ice cream.
Title: Chocolate Brownies With Raisins
Ingredients:
- 2/3 water
- 2/3 eggs
- 2 dark raisin
- 2 walnuts
- 1
Instructions:
1. Preheat oven to 325 degrees F.
2. Lightly spray a 13"x9" glass baking dish with non-stick cooking spray.
3. In a medium bowl, blend water, oil & eggs, then add brownie mix, chocolate chips [& nuts, if desired]. Stir until moistened.
4. Pour into prepared baking dish & spread evenly.
5. Bake 50 minutes. Do not overbake. Brownies will appear underbaked but will cool to doneness.
6. Cool completely before cutting with a plastic knife. Store in a tightly covered container.
Title: Basic Shortbread
Ingredients:
- 1 1/3 unsalted butter
- 2/3 sugar
- 3/4 salt
- 3/4 pure vanilla extract
- 3 1/3 all-purpose flour
Instructions:
1. Preheat oven to 275°. Butter a 9-by-13-by-1-inch baking pan, and line bottom with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add salt and vanilla, and beat to combine. Add flour, 1 cup at a time, beating on low speed until just combined.
2. Press dough into prepared pan, leveling and smoothing the top. Using a dough scraper or the back of a knife, cut dough lengthwise into nine strips, each slightly less than 1 inch wide. Cut the strips crosswise into thirty-six 3-inch bars. Using the tines of a fork or a wooden skewer, create a decorative pattern on the surface.
3. Bake shortbread until evenly pale golden, but not browned, 70 to 85 minutes. Transfer pan to a wire rack to cool. Invert pan, and remove parchment. Turn shortbread over, and carefully break, or cut with a serrated knife, into bars. Store in an airtight container for up to 1 month.
Title: Caramelized Peaches With Lemon and Blueberries
Ingredients:
- 4 unsalted butter
- 3 dark brown sugar
- 2 pure vanilla extract
- 1/2 heavy cream
- 6 fresh blueberries
- 2 -4
- 1 1/2
Instructions:
1. Arrange the peaches in a single layer, cut sides down, in a 9-by-13-inch, heavy-duty foil pan. Scatter the butter pieces and sugar between the peaches. Add the vanilla to the pan.
2. In a small bowl, whisk the lemon curd with enough heavy cream to create a smooth, spoonable sauce.
3. Place the pan of peaches over direct medium heat and cook, with the lid closed as much as possible, until the peaches are tender, warm and glazed, 8 to 12 minutes (depending on the size and firmness of the peaches), rolling the peaches gently in the butter mixture once. To keep the peaches warm, slide the pan over indirect heat and remove the grill's lid. When ready to serve, slide the hot pan onto a baking sheet and move to a work surface.
4. Cut the peaches into quarters or smaller slices. Arrange in bowls with the blueberries. Serve warm with the lemon curd spooned over the top.
Title: Chocolate Cake in a Jar
Ingredients:
- 11 butter
- 3 margarine
- 4 white sugar
- 1 eggs
- 2 vanilla
- 3 applesauce
- 3/4 white flour
- 1 baking soda
- 1/2 baking powder
- 1/8 salt
Instructions:
1. Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind that. have no shoulders) in hot, soapy water.
2. Rinse well, dry and let them come to room temperat ure.
3. Grease insides of jar well.
4. Beat together butter and half of sugar until fluffy.
5. Add eggs and remaining sugar, vanilla and applesauce.
6. Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well after each addition.
7. Pour one cup of batter into each jar and carefully remove any batter from.
8. the rims.
9. Place jars in a preheated 325-degree oven and bake for 40 minutes.
10. While cakes are baking, bring a saucepan of water to a boil and carefully.
11. add jar lids.
12. Remove pan from heat and keep lids hot until ready to use.
13. When the cakes have finished baking, remove jars from oven.
14. Make sure jar.
15. rims are clean.
16. (If they're not, jars will not seal correctly) Place lids on jars, and screw rings on tightly.
17. Jars will seal as they cool.
18. Cakes will.
19. slide right out when ready to serve.
Title: Marshmallow Ghosts
Ingredients:
- 12 miniature marshmallows
- 1 1/2
Instructions:
1. In a microwave, melt candy coating; stir until smooth.
2. Cool slightly.
3. Stir in marshmallows until coated.
4. Drop by heaping tablespoonfuls onto waxed paper; smooth and flatten into ghost shapes.
5. Decorate with gel or candies for eyes.
6. Cool completely.
7. Store in an airtight container.
Title: Rhubarb Crumble
Ingredients:
- 4 rhubarb
- 1 sugar
- 1/4 flour
- 1 flour
- 1/2 cinnamon
- 1 water
- 3/4 quick-cooking oatmeal
- 1/4 brown sugar
- 1/4 white sugar
- 1/4 margarine
Instructions:
1. Mix the rhubarb portion and put in dish.
2. Make the crumble and put on top.
3. Bake at 350F for 30 minutes.
4. Use a 8X8 pan.
Title: Shortcut Turtle Cake
Ingredients:
- 1 water
- 1/4 eggs
- 1 evaporated milk
- 1/2 pecans
- 3
- 1
- 3
- 2
- 1 1/4
Instructions:
1. Preheat oven to 350°F Line a 9 x 13-inch baking pan with nonstick foil.
2. In a large bowl, combine cake mix, water, vegetable oil, and eggs. Beat on medium speed for 3 minutes. Pour half of the mixture into the prepared baking pan and bake for 15 minutes. Reserve the remaining cake batter.
3. Meanwhile, place caramels and evaporated milk in a heavy saucepan. Heat, while stirring, until mixture is smooth. Remove from heat.
4. Pour the warm caramel mixture evenly over the baked cake layer. Sprinkle with 1 cup of the chocolate chips and 1 cup of the chopped pecans. Top with remaining half of cake batter. Sprinkle with remaining 1 cup chocolate chips and 1/4 cup chopped pecans.
5. Return the turtle cake to the oven and bake an additional 15 to 20 minutes. Let cool to room temperature, then refrigerate before lifting out of the pan to cut and serve.
Title: Jam Roly Poly
Ingredients:
- 175 self raising flour
- 1 salt
- 75 suet
- 5 butter
Instructions:
1. Preheat the oven to 200oc/400of/gas 6, place the flour, suet and salt in a large mixing bowl and mix together thoroughly.
2. Make a well in the centre of the mixture. Gradually add a little cold water, mixing until a soft dough forms.
3. Knead the dough lightly until smooth. Turn out the dough onto a lightly floured surface. Roll out to a oblong about 27x23cm/11x9in.
4. Using a palette knife, spread the jam out on the dough leaving a 1 inch border. Carefully roll up the dough from the shorter end. Seal seam with a little cold water.
5. Wrap the roll in a piece of folded greaseproof paper, the wrap in folded foil. Place in a roasting tin, seam side down.
6. Bake the pudding in the oven for 40minutes. Undo the foil and paper 15 minutes before the end of cooking time. Serve hot with custard.
Title: All Butter Pie Crust
Ingredients:
- 2 unbleached all-purpose flour
- 1/4 cake flour
- 1/4 baking powder
- 1 salted butter
- 5 -6
Instructions:
1. In the work bowl of a food processor, fitted with the metal blade, add the flour, cake flour and baking powder. Combine the ingredients, by pulsing the ingredients 5 or 6 times. Add the butter, and again, pulse the ingredients 5 or 6 times, and then for 3-5 seconds, until there are small lumps of butter throughout the flour, about the size of peas.
2. Through the feed-tube, with the machine running, quickly add 1/3 cup (a little more than 5 tablespoons) ice water. After about 20-30 seconds, the dough should come together and form a ball on top of the blade. If not, add a tablespoon of water. Do not over-process to ensure a flaky crust.
3. Put the dough, and any little scraps on the bottom into a bowl together - pressing into two balls. Press each ball into a disc, about 1/3 to 1/2-inch thick. At this point, you can put the disc on a plate, cover with plastic wrap and refrigerate for at least 2 hours, or up to 2 days. The dough, wrapped well, also freezes well for 30-45 days (defrost in the refrigerator overnight before using).
4. When ready to use, dust each side of the dough with a little flour, then roll the dough on a lightly floured surface to a circle about 1/8-inch thick. Rotating the disc, as you roll to maintain an even circle.
5. Transfer the dough to a deep-dish 9-inch or 10-inch pie plate. Press the dough lightly into place along bottom and sides. Using a knife, trim the dough, leaving a 1-inch overlap*. Fold the dough in half to create a double thickness along the rim of the pie plate. Push lightly along the outer edge, leaving room for the dough to shrink on the rim during baking. Pinch the dough along the rim to create a decorative edge. Because this is an all-butter crust, it must be very cold going into the oven. Refrigerate the prepared shell for 30-60 minutes, or overnight lightly covered with plastic wrap.
6. If a recipe calls for a baked pie crust (blind bake), simply "dock" the crust, which means, using a fork, prick the crust along the bottom and sides, or use pie weights. Refrigerate for at least 30 minutes. Bake the crust at 425 degrees 15 to 18 minutes or until the sides begin to brown. (The initial high heat will force much of the steam out, helping the crust become flaky.) Remove the pan from the oven. Gently remove your pie weights. Reduce oven to 375 degrees and continue to bake the crust for several minutes until it's golden. Without the weight of a filling, a baking crust can shrink, fill with air pockets, and puff up with bubbles, so it is important to either dock the crust or weigh the crust down as it bakes. Weights are easier and you won't risk the filling leaking through the holes. This is done by lining the dough with parchment paper or foil (if you use foil, you may need to grease the dough first, to prevent the foil from sticking) and filling it with pie weights or a pie chain (or dried beans, pennies, rice, marbles, etc.) to hold its shape during baking.
Title: Flagnarde
Ingredients:
- 3/4 raisins
- 1 1/2 brandy
- 1 1/3 milk
- 1 vanilla bean
- 4 eggs
- 1/2 sugar
- 3/4 flour
- 1/4 salt
- powdered sugar
Instructions:
1. In a small cup or bowl marinate raisins in the brandy for at least 30 minutes.
2. In a saucepan over medium high heat, bring milk and vanilla beans to a boil. Remove from heat and let steep for at least 5 minutes.
3. Preheat oven to 475-degrees F.
4. Butter a 6-cup baking dish.
5. In a large bowl beat eggs and sugar together until thick.
6. Whisk in flour 1 tablespoon at a time.
7. Remove vanilla bean from milk and discard vanilla bean.
8. Whisk milk into batter.
9. Stir in salt.
10. Stir in undrained raisins.
11. Pour batter into prepared dish.
12. Bake for 20-30 minutes or until puffy and golden brown.
13. Sprinkle with powdered sugar.
14. Serve with strawberry preserves.
Title: New Zealand Pavlova
Ingredients:
- 4 cream of tartar
- 1/8 cornstarch
- 1 vanilla extract
- 1
- 1 1/2
Instructions:
1. Preheat oven to 400°F Line a shallow baking sheet with parchment paper.
2. In a large dry bowl, sprinkle cream of tartar over egg whites and beat until stiff. Whisk together sugar and cornstarch. Add the mixture to the egg whites a tablespoon at a time, while beating on medium speed, until all ingredients are combined. The meringue should be shiny, white, and stiff. Fold in vanilla extract.
3. Reduce oven heat to 200°F Mound the meringue on the baking sheet in a round shape about 6 inches in diameter. Bake for 1 hour. Turn off oven, leaving meringue in the oven until it is cold or overnight.
4. Top with whipped cream and arrange fruit over top.
5. Use a serrated knife to gently saw slices. It is best to eat when first made but you can store leftovers in a covered container.
Title: Grandma's Apple Cake
Ingredients:
- 4 apples
- 2 sugar
- 2 eggs
- 1 flour
- 3 baking soda
- 2 salt
- 1/2 cinnamon
- 1
Instructions:
1. Stir the apples and sugar together and set aside for an hour or until much of the juice from the apples has been pulled out.
2. Meanwhile, sift all of the dry goods together and set aside.
3. Pour the apple mixture, oil, and eggs into the dry goods, and stir until just combined. Pour into a prepared 9 x 13 pan and bake at 325 for 50-60 minutes.
4. Enjoy.
Title: Moist and Rich Homemade Chocolate Cake!
Ingredients:
- 3 cake flour
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1/4 salt
- 1 1/2 brewed coffee
- 2 1/2 unsalted butter
- 1/2 unsalted butter
- 2 dark brown sugar
- 1/3 eggs
- 1 1/2 pure vanilla extract
- 1 1/2
- 5
- 1
Instructions:
1. Set oven to 350 degrees.
2. Cut parchment paper circles to fit three 9 inch cake pans, or 2 larger cake pans (depending on the size and style of cake you want to create).
3. Alternatively, this recipe will make about 3 1/2 dozen cupcakes, using muffins tins lined with cupcake papers.
4. Sift the flour, baking powder, baking soda, and salt.
5. Set aside.
6. Whisk the cocoa and coffee together until smooth (no lumps).
7. Set aside.
8. In a large mixer bowl, cream butter (about 1 minute), add oil, beat for one minute.
9. Add sugars, beat for 10 minutes.
10. Add eggs, beat 5 minutes.
11. Add vanilla, beat until blended.
12. Alternately add coffee and cocoa mixture and dry ingredients into butter mixture, mixing after each addition, making sure to scrape the sides of the bowl often.
13. Pour into prepared pans.
14. Bake for about 25 minutes, or until an inserted toothpick comes out clean.
15. If making cupcakes, bake for about 20 minutes.
16. Spread frosting over layers, and frost entire cake.
17. Another delicious idea is to melt jam until it's syrup consistency (if using raspberry jam, make sure you strain it!) and brush the tops of the layers with the melted jam before frosting them.
Title: White Chocolate, Macadamia & Coconut Truffles
Ingredients:
- 375
- 125
- 40
- 130
Instructions:
1. Place the chocolate and cream in a medium heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth. Set aside to cool.
2. Cover and place in the fridge for 6 hours or until the mixture is firm.
3. Place the coconut on a plate. Press half a macadamia nut into a teaspoon of the truffle mixture and roll to form a ball. Roll the truffle in the coconut to coat. Repeat with the remaining nuts and truffle mixture. Cover and store in the fridge.
Title: Little Orange Dream Cups
Ingredients:
- 1 unflavored gelatin
- 3/4 nonfat milk
- 1 fat free cream cheese
- 1 reduced-fat sour cream
- 1/4 Splenda granular
- 3/4 vanilla extract
- 1/2
- 1
- 12
Instructions:
1. In a small saucepan,sprinkle gelatin over milk; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat;cool slightly.
2. In a small mixing bowl,beat the cream cheese, sour cream,sugar substitute,orange peel, and vanilla until smooth. Gradually beat in gelatin mixture. Fold in 2 cups whipped topping.
3. Place chocolate wafers in a foil lined muffin cups. Top each with 1/2 cup cream cheese mixture. Refrigerate for 2 hours or until set. Gently remove foil just before serving;garnish with the remaining whipped topping.
Title: Baked Chocolate Custard
Ingredients:
- 2 skim milk
- 2 heavy cream
- 3 dark chocolate
- 3 eggs
- 1 sugar
- 3 vanilla
- 1
Instructions:
1. Preheat the oven to 325F.
2. Grease bottoms and sides of 8 6-ounce ramekins and place them in a large baking dish.
3. Heat milk and cream in a saucepan over medium heat until almost boiling.
4. Remove from heat and add chocolate; let stand for 30 seconds; whisk until smooth.
5. Combine eggs, egg white, sugar and vanilla in a large bowl.
6. Whisk until slightly thickened; slowly add hot chocolate mixture to egg mixture, whisking continuously.
7. Divide mixture among ramekins.
8. Add enough hot water to come halfway up the sides of the ramekins.
9. Bake in oven for 20-25 minutes or until edges are set but centres still quiver slightly.
10. Do not overbake.
11. Remove ramekins from water bath and cool on rack for 30 minutes.
12. chill for at least 3 hours before serving.
Title: OREO BROWNIE TRUFFLE
Ingredients:
- 1 vanilla ice cream
- 3
- 2 -3
Instructions:
1. In a small glass, place the first layer of brownie.
2. Add the scoops of ice cream over it, wait for a little while till the ice cream softens so you could set it up into the form of 2nd layer.
3. And now fill the 3rd layer with crushed oreo biscuits, and you are done.
Title: Cinnamon-Sugar Crisps
Ingredients:
- 3/4 butter
- 1/3 sugar
- 1/3 brown sugar
- 1 egg
- 1 vanilla extract
- 1 3/4 all-purpose flour
- 1 cinnamon
- 1/4 salt
Instructions:
1. In a mixing bowl, cream butter and sugars.
2. Beat in egg and vanilla.
3. Combine the flour, cinnamon and salt; Gradually add to creamed mixture.
4. Shape into a 12 inch roll; wrap in plastic wrap.
5. Refrigerate for 2 hours or until firm.
6. Unwrap and cut into 1/4 inch slices.
7. Place 2 inches apart on ungreased cookie sheets.
8. Decorate with sprinkles.
9. Bake at 350 for 10-12 minutes or until lightly browned.
10. Remove to wire racks to cool.
Title: Basque Rice Pudding (Arroz Con Leche)
Ingredients:
- 1/2 milk
- 3/4 white rice
- 3/4 sugar
- 1/2 salt
- 1/2 cinnamon stick
Instructions:
1. Bring milk to boil.
2. Add rice.
3. Cook on medium heat for 30 minutes.
4. Then add sugar, salt, and cinnamon stick. Stir very well and cook ten minutes. Stir often and maybe the whole last ten minutes to keep ingredients from sticking to the bottom.
5. Pour in large bowl and allow to cool to room temperature. If thicker pudding is desired, chill in the fridge after pudding reaches room temperature.
Title: Duncan Hines Strawberry Shortcake from a Mix
Ingredients:
- 19 1/4 eggs
- 3 water
- 1 1/4 butter
- 1/2 sugar
- 2 vanilla extract
- 1/3 strawberry
- 1/2
- 1
Instructions:
1. Preheat oven to 350*.
2. Grease two round 9" round cake pans -- with butter or margarine.Sprinkle bottom and sides with granulated sugar.
3. FOR CAKE:.
4. Combine cake mix, eggs, water and butter in large bowl --
5. Beat at medium speed with electric mixer at medium speed for 2 minutes.
6. Pour into prepared pans.
7. Bake at 350*.for 30-35 minutes or toothpick inserted near the center comes out clean --
8. Cool in pan 10 minutes.
9. Invert on cooling rack.Cool completely.
10. FOR FILLING & TOPPING:.
11. beat whipping cream, sugar and vanilla extract until stiff in large bowl -- Reserve 1/3 cup for garnish --
12. Place one cake layer on serving plate.
13. Spread with half the remaining whipped cream and sliced strawberries -- Repeat with remaining layer,
14. Garnish with remaining whipped cream and strawberries --
15. Garnish with mint leaves, if desired.
16. Refrigerate until ready to serve.