lumicero/recipes-ing2inst huggingface dataset:
Title: Fluffier Frosting
Ingredients:
- 1/2
- 3 -4
Instructions:
1. Place the prepared frosting in a bowl; using a spatula fold in thawed cool whip starting with only 1/2 cup and adding in more to acheive desired consistancy.
2. Any remaining Cool Whip may be re-frozen for another use.
Title: Candy Cane Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1 powdered sugar
- 2 egg
- 2 1/2 vanilla
- 1 flour
- 1/2 salt
- 1/2 sugar
- 1/2
Instructions:
1. Mix all ingredients. Split dough into equal portions.
2. Color one portion of the dough red. Refrigerate the dough long enough to be able to easily work with it.
3. Break off one piece (approx. one teaspoon of each color) and roll by hand into four to five inch tubes.
4. Twist the two pieces together and bend forming a candy cane.
5. Sprinkle the top with the candy cane/sugar mixture. Be careful when removing from the cookie sheet, they will break easily.
6. Bake at 350 degrees for 6-9 minutes.
Title: Rachel's Favorite Fluff
Ingredients:
- 1 instant white chocolate pudding and pie filling mix
- 2 Cool Whip
- 1 strawberry
- 1 grapes
- 1
Instructions:
1. Mix pudding and yogurt, let sit for 5 minutes.
2. Add thawed Cool Whip.
3. Stir in fruit- chill.
Title: Hot Fudge Brownie Souffle With Vanilla Ice Cream Sauce
Ingredients:
- 1/2 butter
- 4 chocolate
- 3/4 sugar
- 4 instant coffee
- 1 rum
- 1 vanilla
- 1 all-purpose flour
- 1/4 vanilla ice cream
- 5 rum
- 1
- 2
Instructions:
1. Position rack in center of oven and preheat to 450°F.
2. Butter a 1-quart soufflé dish and sprinkle with sugar.
3. Melt butter with chocolate, stirring until smooth.
4. Blend in ¼ cup of sugar, yolks, coffee mixture and vanilla; stir in flour (can be prepared several hours ahead and set aside at cool room temperature. Reheat before continuing.) Beat whites in large bowl until soft peaks form; gradually add remaining ½ cup sugar, beating, until whites are stiff but not dry.
5. Fold ¼ of whites into chocolate mixture, then fold chocolate back into whites (be careful not to deflate – a few streaks of white may remain).
6. Gently turn batter into prepared dish.
7. Sprinkle lightly with sugar.
8. Bake 5 minutes.
9. Reduce oven temperature to 400F and continue baking until puffed, about 20 minutes (center will remain moist).
10. Serve immediately with sauce.
11. (and remember – A SOUFFLE WAITS FOR NO ONE).
12. Vanilla Ice Cream Sauce: Let ice cream soften 10 minutes; add rum and beat until smooth.
Title: Pumpkin Biscotti
Ingredients:
- 2 1/2 flour
- 1 sugar
- 1 baking powder
- 1 cinnamon
- 1/2 nutmeg
- 1 ginger
- 1 clove
- 1 salt
- 2 eggs
- 1/2 pumpkin puree
- 1 vanilla extract
Instructions:
1. Preheat oven to 350°F Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.
2. In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients. The dough will be crumbly.
3. Flour your hands and a clean kitchen surface and lightly knead the dough. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for 22-30 minutes at 350 F, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)
4. Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely.
Title: Gluten Free Funnel Cake
Ingredients:
- 1/4 sugar
- 2 salt
- 1/4 gluten free baking powder
- 1 xanthan gum
- 1 eggs
- 2 milk
- 1 1/4 gluten-free vanilla extract
- 1/2 powdered sugar
- cinnamon
- strawberry
- blueberries
Instructions:
1. On the stove start heating approx 2 inches of oil in a fry pan over medium heat.
2. In a small mixing bowl, combine all of the dry ingredients and set aside in a sifter if you have one.
3. In a large mixing bowl, beat the wet ingredients together until top is slightly frothy.
4. Now sift or slowly add the dry ingredients you have set aside into the large mixing bowl with the wet ingredients, whisking continuously to avoid lumps.
5. When all ingredients are combined into a smooth creamy mixture it is time to cook.
6. Check your oil temperature, take a small drop of batter and drop it into the pan -- It should take just about 45-60 seconds to start browning on one side. Adjust the heat accordingly.
7. Use a wide tipped funnel or ziplock bag with a corner snipped off to drop strings of batter into the pan of hot oil to make whatever designs you wish. Cook until golden brown on both sides, remove from heat with metal spatula and place on a plate with wire strainer. Repeat until all the batter is gone.
8. Let each cake sit for a moment on the wire rack, then move to a plate and finish with your favorite toppings.
Title: Gainsborough Tart
Ingredients:
- 175 butter
- 45 egg
- 25 caster sugar
- 1 baking powder
- 50
- 100
- 2 1/2
Instructions:
1. Roll out pastry and line 20cm sandwich tin. Prick base and spread with jam.
2. Melt butter, stir in egg, sugar, coconut and baking powder. Mix well.
3. Spread mixture into pastry case.
4. Bake 350F 30-35 minutes.
Title: Lemon Bars
Ingredients:
- 1 butter
- 2 flour
- 1/2 powdered sugar
- 2 sugar
- 4 eggs
- 1/3 lemon juice
- 1 baking powder
Instructions:
1. Partially melt butter in large bowl.
2. Add flour and powdered sugar.
3. Mix well.
4. Press into bottom of greased pan.
5. Bake 20 minutesat 350.
6. In medium bowl combine sugar, lemon juice, eggs and baking powder.
7. Stir with mixer.
8. Pour filling on top and bake 30 minutes.
9. Cool.
10. Sprinkle powdered sugar on top.
Title: Peanut Butter Cup Torte With Milk Chocolate Ganache
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1 vanilla extract
- 1 eggs
- 3 all-purpose flour
- 2 1/2 baking powder
- 3 sour cream
- 1 milk
- 1 butter
- 1/4 vanilla
- 2/3 heavy cream
- 1 powdered sugar
- 4 heavy cream
- 1 1/2 unsalted butter
- 20 granulated sugar
- 1 peanut butter
- 2
- 12
- 3 -4
- 10
Instructions:
1. Cake:
2. Preheat oven to 350°F Butter and flour three 9-inch-diameter cake pans. Line the bottoms with parchment paper, then butter and flour the parchment paper.
3. In large bowl, cream together butter and sugar with electric mixer. Add peanut butter and vanilla and cream well. Add eggs one at a time, mixing well after each.
4. In separate bowl, whisk together dry ingredients.
5. Add dry ingredients to peanut butter mixture alternately with sour cream and milk. Mix on low speed just until blended.
6. Pour cake batter into prepared pans (approximately 2 cups per pan), spreading evenly in pans.
7. Bake for 20-30 minutes or until tester inserted into center of cake comes out clean. Do not over bake. Remove from oven and cool cakes in pans on rack 10 minutes.
8. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
9. Peanut Butter Filling:
10. Using an electric mixer, beat together butter, peanut butter and vanilla in large bowl until light and fluffy.
11. Beat in the heavy cream until combined.
12. Add 1/2 cup powdered sugar, mix well. Add in the remaining powdered sugar, 1/2 cup at a time, mixing well after each addition.
13. Milk Chocolate Ganache:
14. Heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature. Keep the ganache at room temperature until needed. Yield: 2 cups.
15. To Assemble Cake:
16. Place one layer of cake on a serving platter. Spread half of the peanut butter filling on top of the cake.
17. Coarsely chop 20 Reeses miniature peanut butter cups. Sprinkle 1/2 of chopped peanut butter cups over peanut butter filling on top of first layer.
18. Top with another cake layer. Spread remaining peanut butter filling on top of the second cake layer and then top with remaining chopped peanut butter cups. Top with final cake layer.
19. Use a cake spatula to smooth and fill in the sides of the cake with 2 to 3 tablespoons of rthe oom-temperature ganache. Evenly spread the remaining amount of this ganache over the top and sides of the cake. Refrigerate the cake for 1 hour.
20. Drizzle with peanut butter sauce, optional.
21. Coarsely chop remaining 10 Reeses miniature peanut butter cups and sprinkle over top of cake.
22. Refrigerate until ready to serve.
Title: Cruzan Double Chocolate Rum Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 ground cinnamon
- 1/8 dark rum
- 3/4 eggs
- 1/2 butter
- 1 water
- 1/4 granulated sugar
- 4 dark rum
- 1
- 3/4
- 1/2
- 1/4
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F Grease and flour a 10" tube pan, a 12-cup Bundt pan, or two mini-Bundt pans (mine has 6 wells which each hold 1 cup).
2. Whisk together dry cake mix, dry pudding mix and cinnamon. In another bowl, whisk together milk, oil, rum, eggs, and almond extract. Pour wet ingredients into dry and whisk together until just incorporated; do not over mix. Fold in chocolate bits and optional nuts. Pour into pan, or divide evenly into mini-Bundt wells.
3. Bake large cakes 55-65 minutes, mini-Bundts 35-45 minutes, until a toothpick inserted halfway across comes out clean. Cool in pan 10 minutes, then remove to a rack until completely cool.
4. Meanwhile, combine butter and water in a small saucepan. Heat over medium heat until butter melts. Add sugar and bring to a boil, stirring often. Boil 5 minutes. Off heat, add rum and almond extract and stir to combine.
5. Poke top of cake with a skewer at frequent intervals. Spoon glaze over cake; repeat if moister cake is desired.
Title: Cookies 'N Creme Blossom Cookies
Ingredients:
- 48 water
- 1 all-purpose flour
- 1/4 butter
- 1/2 margarine
- 1 egg
- 1 granulated sugar
- 1/4
Instructions:
1. Heat oven to 375°F Remove wrappers from candies.
2. Stir cookie mix and flour in large bowl until well blended and no lumps remain. Add butter and egg, stirring until soft dough forms. Stir in small chocolate chips.
3. Shape dough into 48 (about 1-inch) balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 6 to 8 minutes or until set. (Do not overbake.) Allow to cook 1 minute; press candy piece into center of each cookie. Cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes 48 cookies.
Title: Royal Date Gingerbread Cake
Ingredients:
- 300 pitted dates
- 2 baking soda
- 500 boiling water
- 240 butter
- 1 vanilla extract
- 1 egg
- 500 all-purpose flour
- 1 salt
- 100 walnuts
- 100 butter
- 200 brown sugar
- 4 heavy cream
- 50 walnuts
- 18 pitted dates
Instructions:
1. chop the dates, place them in a large bowl and sprinkle with baking soda, pour over the boiling water and let cool.
2. preheat your oven to 170 °C.
3. meanwhile whip the butter, about 4-5 minutes.
4. add the egg and whip again until fluffy.
5. now add the flour combined with the salt and the walnuts.
6. finally, pour in the date mixture and mix well.
7. spread on a baking pan (approximately 25 x 38 cm) lined with baking paper and bake in the preheated oven for about 30 minutes.
8. let the cake cool, turn it over and remove the baking paper.
9. prepare the icing: in a saucepan, melt the butter and the cream on low heat.
10. add the sugar, increase heat to medium and cook for 3 minutes, or until the mixture thickens.
11. while still hot, pour on the cake and spread evenly.
12. sprinkle the chopped walnuts over the cake and decorate with dates.
Title: Blueberry Kuchen
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 sugar
- 2 baking powder
- 1 1/2 lemons, rind of
- 1/2 ground nutmeg
- 1/4 salt
- 2/3 milk
- 1/4 butter
- 1 margarine
- 1 egg
- 2 vanilla extract
- 3/4 blueberries
- 1/2 sugar
- 1/4 all-purpose flour
- butter
- margarine
Instructions:
1. Add first 6 ingredients to a large mixing bowl; stir to combine.
2. Add the milk, butter, egg, and vanilla; using an electric mixer, beat for 2 minutes or until well blended.
3. Pour batter into a greased 13x9 inch baking pan.
4. Sprinkle with blueberries.
5. For the topping: in a smaller bowl, add the sugar and flour; stir to mix.
6. Add the butter; toss with a fork until crumbly.
7. Sprinkle over blueberries.
8. Bake at 350 degrees for 40 minutes or until lightly browned.
Title: Bananas Foster - Yummy
Ingredients:
- 1/4 margarine
- 2/3 dark brown sugar
- 3 1/2 rum
- 1 1/2 vanilla extract
- 1/2 ground cinnamon
- 3 bananas
- 1/4 walnuts
- 1 vanilla ice cream
Instructions:
1. In a large, deep skillet over medium heat, melt butter.
2. Stir in brown sugar, rum, vanilla and cinnamon.
3. When mixture begins to bubble, place bananas and walnuts in pan.
4. Cook until bananas are hot, 1-2 minutes.
5. Serve at once over vanilla ice cream.
Title: Apple Cranberry Pear Crisp
Ingredients:
- 3 butter
- 2 brown sugar
- 1 ground cinnamon
- 1/2 ground ginger
- 1/4 oats
- 1/2 flour
- 1 dried cranberries
- 1/4 pear
- 1 green apples
- 2 sugar
- 1
Instructions:
1. Combine first seven ingredients in a food processor or mix by hand until clumps begin to form.
2. Combine fruits and sugar, possibly some additional cinnamon, into an 8-inch baking pan, sprayed with non-stick spray.
3. Pour crumble mixture over top and bake on 375 for 45 minutes or until top is golden brown and apples are tender.
Title: Hollandsche Pudding - Holland Pudding
Ingredients:
- 1/2 farina
- 2 salt
- 1/2 milk
- 3 sugar
- 2/3 butter
- 1 egg
- 1
- 1/2
Instructions:
1. Combine farina, cocoa and salt.
2. Add milk, stirring constantly.
3. Cook in a double boiler for 30 minutes.
4. Add sugar, butter and egg.
5. Cool and add nuts.
Title: Eskrim Pokat (Avocado Whip Dessert)
Ingredients:
- 1 avocado
- 2 1/2 lemon juice
- 2 sugar
- 1 vanilla ice cream
Instructions:
1. Using a hand-held mixer or immersion blender, add lemon juice & sugar to the mashed avocado flesh & mix well.
2. Combine avocado mixture w/ice cream & beat till smooth.
3. Place in a freezer to chill for 1 to 1 1/2 hrs & stir every 30 min, but do not freeze.
4. To Serve: Divide mixture between 4 sml dessert bowls & serve immediately.
5. NOTE: The recipe did not suggest a garnish, but to my surprise I discovered during ZWT that avocado & chocolate are just wonderful together, so I would add chocolate shavings to the top of ea dessert.
Title: Crema De Mango
Ingredients:
- 2 mangoes
- 1 lemon juice
- 1 heavy cream
- 1 powdered sugar
- 1/2 vanilla extract
- 1/2 pecan pieces
Instructions:
1. Peel mangoes and cut fruit away from bit. Place in a food processor.
2. Add lemon juice and puree until smooth.
3. In a medium bowl, whip cream until thickened. Add sugar and vanilla.
4. Beat until stiff. Fold mango puree into whipped cream.
5. Divide among 6 dessert bowls. Garnish with pecans.
Title: Champagne Creme Brulee
Ingredients:
- 5 egg
- 1 heavy whipping cream
- 1 3/4 sugar
- 1/2 orange zest
- 2
- 1/3
Instructions:
1. Preheat oven to 300 degrees F. In a large bowl, whisk to combine egg yolks, whole egg, heavy whipping cream, 1/2 cup sugar, orange zest, orange juice and Champagne.
2. Divide evenly into 6 (4-ounce) ramekins. Place ramekins in a 9x13 baking dish and fill dish up to the middle of the ramekins with boiling water. Transfer to the oven and bake until custards are just set but still shake in the center slightly, about 35-40 minutes.
3. Remove ramekins from baking dish and cool to room temperature, then refrigerate until completely cooled and set, at least 2 hours and up to overnight.
4. When ready to serve, sprinkle 1 tablespoon sugar over custards and use a torch to brûlée the top until crisp and light brown. Alternatively, use the back of a metal spoon that has been heated for 2-3 minutes over a direct flame (see below), or use a broiler set to high and broil 5-6 minutes.
5. HOT SPOON BRULEE TECHNIQUE:
6. When ready to serve, top each custard with 1 tablespoon sugar, heat a spoon over a direct flame and set spoon directly onto sugar until crisp and browned.
Title: Pumpkin Pie Roll Ups
Ingredients:
- 3/4 sugar
- 1/2 salt
- 1 ground cinnamon
- 1/2 ground ginger
- 1/4 ground cloves
- 1/4 ground nutmeg
- 1 egg
- 1 pumpkin
- 2 butter
- 1/4 sugar
- 1/4 pumpkin pie spice
- 2
Instructions:
1. Preheat oven to 375 degrees.
2. In a small bowl, mix the sugar, salt, cinnamon, ginger, cloves and nutmeg.
3. In another medium sized bowl, beat the egg lightly. Stir in the pumpkin and the spice mixture from above.
4. Unroll the crescent rolls and lay them out flat.
5. Spread the pumpkin mixture on each triangle. Roll the crescent starting at the wide area and ending at the point.
6. In a small bowl, mix the ¼ cup of sugar and the 2 tablespoons of pumpkin pie spice.
7. Spread the softened butter on the tops of each of the crescent rolls. Gently dip each buttered side into the spiced sugar mix.
8. Place them on a lightly greased baking sheet. Bake at 375 degrees for between 10-12 minutes, checking frequently once you get to that 10 minute mark.
9. Allow to cool for 10-15 minutes. Serve warm.
Title: Poppyseed Lemon Cake
Ingredients:
- 6 all-purpose flour
- 1/2 salt
- 1 bicarbonate of soda
- 1/2 baking powder
- 2 poppy seeds
- 2 lemons
- 6 unsalted butter
- 6 eggs
- 4 plain yogurt
- 6 vanilla extract
- 2 lemons
- 2 powdered sugar
- 5 lemon
- 1 powdered sugar
- 1
Instructions:
1. Heat the oven to 180C/350°F Butter a 9in/23cm springform cake tin and dust with flour.
2. Sieve together the flour, salt, bicarbonate of soda and baking powder. Stir in the poppy seeds and lemon zest. Beat together the butter and 4 1/2oz of sugar until light and fluffy. In a jug, whisk together the egg yolks, yoghurt and vanilla.
3. In a very clean bowl, beat the egg whites with a pinch of salt until they hold soft peaks. Add the remaining sugar a spoonful at a time, beating until the meringue mix holds stiff peaks.
4. Beat the flour mixture and the egg mixture alternately into the butter and sugar, starting and ending with the flour (ie, flour/eggs/flour/eggs/flour). Stir about a third of the meringue mixture into the batter to lighten it, then gently fold in the rest. Spoon the cake mix into the tin, smooth the top and bake for 40-45 minutes, until a toothpick comes out clean.
5. While the cake is baking, make the syrup. Combine the juice, sugar and zest in a small saucepan and heat gently, stirring, until the sugar is dissolved. Simmer for two minutes, then remove from the heat.
6. Take the cake out of the oven and spike all over the top with a skewer. Pour the syrup over, letting it trickle over the top and down the sides. Leave to cool in the tin, then dust with icing sugar before serving.
Title: Poached Peaches With Raspberry Sauce
Ingredients:
- 1 water
- 2 cinnamon sticks
- 2 allspice berries
- 6 cardamom seeds
- 12 water
- 6 sugar
- 1 unsweetened raspberries
- 1/2
- 2
Instructions:
1. To prepare peaches, bring juice, water and spices to a boil. (Make sure your pot is narrow enough so that the liquid will cover the peaches).
2. Drop peaches in liquid and poach for 10 minutes.
3. Remove the peaches, cover with cold water and slip off the skins.
4. Cut each peach in half and remove the stone.
5. Place the peaches in a glass or porcelain bowl. (The poaching liquid can be saved and re-used).
6. For the sauce, mix the water and sugar in a saucepan, heat to a low boil and simmer until liquid has reduced by 1/2.
7. In a blender, puree 1 cup of raspberres and 1/4 cup sugar syrup.(You can store the remaining syrup in a glass jar in the refrigerator.).
8. Stir the remaining berries into the puree.
9. Serve the peach halves, round side up, in a pool of raspberry sauce and garnish with whipped cream on the side, if you like.
Title: Earthquake Cake
Ingredients:
- 1 1/2 pecans
- 1 1/2 coconut
- 1 water
- 1 1/3 eggs
- 1/3 cream cheese
- 3 butter
- 8 powdered sugar
- 1/2 vanilla
- 1 French vanilla instant pudding
- 1 milk
- 1 Cool Whip
- 2
- 1
Instructions:
1. Preheat oven to 350. Lightly grease 9x13 inch cake pan.
2. Sprinkle half the pecans and coconut over bottom of pan.
3. Make cake mix as directed on box and pour batter over pecans and coconut.
4. Beat together cream cheese, butter, vanilla, and powdered sugar until creamy.
5. Drop cream cheese mixture by spoonfuls over cake batter. Do not stir into batter.
6. Bake 40-45 minutes, or until tests done.
7. Cool completely.
8. Make pudding as directed on box and spread over cooled cake.
9. Sprinkle remaining nuts and coconut over pudding, along with half of the toffee bits.
10. Spread Cool Whip over pudding and sprinkle with remaining toffee bits.
11. Refrigerate for at least 2 hours before serving.
Title: EASY Jack 'O Lantern Cake
Ingredients:
- 2
- 1 1/2
- 1
Instructions:
1. also use: empty toilet paper roll (or empty papertowel roll) OR 1 large lite brown frosted cupcake green crepe paper, or fake leaf garland or if using the cupcake,,pipe on green colored vine and leaves Bake 2 bundt cakes (using 1 bundt pan twice or using 2 bundt cake pans according to box instructions).
2. put one bundt cake upside down on serving plate.
3. frost the top and place 2nd bundt cake on first bundt cake-- right side up-- this is your pumpkin Make your favorite buttercream frosting and tint pumpkin orange (or use 2 cans prepared frosted either orange or you tint it orange) Frost entire'pumpkin' to decorate wrap the empty toilet paper roll (or papertowel roll cut in half) with foil or wax paper.
4. put covered roll in the hole on top of cake cut a dozen or so strips from green crepe paper and put in hole in top to look like vines.
5. Or, us artificial leaves& vines.
6. Or, place a brown or tan frosted cupcake upside down in hole on top and using green frosting, pipe stem and leaves down and around cupcake for eyes, nose, and mouth on pumpkin, arrange the candy corn to your liking Put additional candy corn around bottom of cake, alternating one up, the next upside down, etc all round cake.
Title: Peanut Butter Fudge Cake
Ingredients:
- 1 butter
- 1/2 margarine
- 2 sugar
- 2 flour
- 1 baking powder
- 1/4 baking soda
- 1 water
- 1/2 buttermilk
- 2 eggs
- 1 vanilla extract
- 12 peanut butter
- 1 1/2 butter
- 1/2 margarine
- 1/4 confectioners' sugar
- 1 buttermilk
- 6 vanilla extract
- 2
Instructions:
1. Melt butter in small saucepan.
2. Add cocoa powder and stir until smooth.
3. Stir dry ingredients together in large bowl.
4. In a second bowl beat together water, buttermilk, eggs and vanilla with wire whip.
5. Pour egg mixture over dry ingredients; mix together until blended.
6. Add hot cocoa mixture and beat at medium speed for 2 minutes.
7. Pour into greased and floured 13 x 9-inch cake pan.
8. Bake in preheated 350 degree oven for 25 minutes or until done.
9. Cool thoroughly.
10. Peanut Butter Layer: Whip peanut butter and oil in small mixing bowl.
11. When cake is thoroughly cool, spread over cake.
12. Frosting: Put sugar and vanilla in medium mixing bowl.
13. Melt butter in small saucepan.
14. Add cocoa powder; stir until smooth.
15. Add milk and heat over low heat until hot (just as it starts to bubble).
16. Pour hot mixture over sugar and beat until smooth.
17. Spread over peanut butter layer.
18. Let cake sit for at least an hour before serving so frosting has time to firm up.