lumicero/recipes-ing2inst huggingface dataset:
Title: Cobweb Brownie Cups
Ingredients:
- 1 eggs
- 3 water
- 1/2 chocolate chips
- 1/4 cream cheese
- 1/2 sugar
- 2 all-purpose flour
- 2 vanilla
- 2
- 1/4
Instructions:
1. ***Please realize that the number of eggs and amount of vegetable oil and water may vary depending on what brand of brownies you buy; make sure that you have enough eggs for the brownies and also one egg for the cream cheese mixture.
2. Preheat oven to 350 degrees Fahrenheit.
3. Line 18 standard muffin cups with paper baking cups.
4. Prepare brownie mix according to package directions for cakelike brownies; stir in chocolate chips.
5. Divide batter evenly into muffin cups.
6. Beat cream cheese and egg in bowl until well blended.
7. Add sugar, flour and vanilla; beat until well blended.
8. Place cream cheese mixture in resealable bag; seal bag. Cut off small corner of bag with scissors.
9. Pipe cream cheese mixture in concentric circle design on each brownie cup; draw toothpick through cream cheese mixture 6 to 8 times out from center.
10. Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean.
11. Cool in pans on wire racks 15 minutes. Remove to racks and cool completely.
Title: Grilled Melen
Ingredients:
- 3 butter
- 2 mint
- 1/4 honey
Instructions:
1. Melt butter add honey remove from heat and add chopped mint , brush. Over scured mellen put on grill turning as needed will have a caramel look on all sides when done. Put on serving plate brush again with glaze serve.
2. Do Not get the mint on the melen when putting on the grill it will burn.
Title: Cheesecake Mousse
Ingredients:
- 1/2 confectioners' sugar
- 3 vanilla
- 1/2 heavy cream
- 1/2
Instructions:
1. In a bowl whisk together cream cheese, confectioners' sugar, vanilla, and a pinch salt until smooth.
2. In another bowl beat heavy cream until it holds soft peaks and whisk into cream-cheese mixture.
3. Divide mixture between 2 goblets and chill, covered, 15 minutes.
Title: Hazelnut Bonbons (Cookies)
Ingredients:
- 1 hazelnuts
- 1 unsalted butter
- 1/2 confectioners' sugar
- 1 vanilla
- 2 1/2 all-purpose flour
- 1/2 salt
- 6 white chocolate
- 2 vegetable shortening
- 6 bittersweet chocolate
Instructions:
1. Preheat the oven to 350°F Lightly grease 2 baking sheets or cover with parchment paper.
2. Spread the nuts on an ungreased baking sheet and place in the oven. Toast for 8 to 10 minutes, shaking occasionally, or until aromatic. Remove from the oven ad turn onto a terry towel. Rub off the papery skins and set the nuts aside. Don’t worry if all the skins don’t rub off.
3. In a large bowl with an electric mixer, cream the butter with the sugar and vanilla. Stir in the flour and salt; mix until the dough is smooth and pliable. Wrap about 2 teaspoons of dough around each nut, shaping the cookie into a perfect round. Place on the prepared baking sheets, 2 inches apart. Bake for 10 to 12 minutes, until light brown. Cool. Slide the parchment onto a countertop to cool or remove the cookies and cool on a rack.
4. For dipping the cookies, chop the white chocolate and place in a small heatproof bowl with 1 teaspoon of the shortening. Chop the bittersweet chocolate and place in another small heatproof bowl with the remaining 1 teaspoon shortening. Place the bowls, one at a time, over a saucepan of simmering water until the chocolate is melted. Stir occasionally.
5. Dip the cookies halfway in one of the chocolates. Place on waxed paper to harden. Dip the second half in the other chocolate. When the chocolates have hardened, place the cookies into paper bonbon cups. Store in an airtight tin in a cool place until ready to serve. Makes about 48 bonbons.
6. The Great Holiday Baking Book B. Ojakangas.
Title: Apple Brown Betty Streusel
Ingredients:
- 4 butter
- 3 sugar
- 1/3 brown sugar
- 1/3 cinnamon
- 1 salt
- 1 allspice
- 1/2 granny smith apples
- 2 apple cider
- 1/2 lemon zest
- 2 fresh lemon juice
- 2 vanilla
- 1 1/2 vanilla ice cream
Instructions:
1. Set oven to 350 degrees.
2. Butter an 8-inch baking dish.
3. In a food processor process the bread until finely ground (you should have 2 cups of breadcrumbs).
4. In a bowl combine the breadcrumbs with melted butter; set aside.
5. In a large bowl combine the white sugar, brown sugar, cinnamon, pinch salt and allspice.
6. Add in the apple slices, apple cider, lemon zest, lemon juice and vanilla; toss well to combine.
7. Spoon about 3 cups apple mixture into the baking dish, then sprinkle with half of the breadcrumb mixture.
8. Top with remaining apple mixture, then remaining breadcrumb mixture.
9. Bake for about 1 hour and 15 minutes or until bubbly.
10. Cool on a wire rack then spoon into serving dishes.
11. Top with vanilla ice cream.
Title: Fresh Fruit and Warm Vanilla Pudding Custard Parfaits
Ingredients:
- 1 vanilla pudding mix
- 3 1/2 vanilla bean
- 1 pure vanilla extract
- 1/2 brandy
- 3 lemon juice
- 1 sugar
- 1/4 lemon balm leaves
- 1 vanilla extract
- 1 sugar
- 1/2
- 3
- 8
Instructions:
1. Make the fruit salad: Combine the fresh fruits in a bowl with the sugar, lemon juice, lemon verbena and lemon balm. Cover and refrigerate.
2. Make the Vanilla Pudding Custard, about 1 hour before serving: In a microwave safe 2-quart bowl, whisk together the pudding mix, milk, brandy, vanilla extract and scraped vanilla bean and seeds. Cook in the microwave on high heat for 6-8 minutes, whisking every two minutes, until thickened.
3. Make the Whipped Cream: Whip the cream until soft peaks form; add the vanilla extract and sugar. Whip until stiff peaks form.
4. Assemble the parfaits: Place a mini shortcake in the bottom of each individual dessert or parfait glass (I used mini trifle glasses). Ladle the warm vanilla pudding custard over the shortcakes. Spoon the fruit salad over, and top with whipped cream. Garnish tops of parfaits with fresh sprigs of lemon verbena, lemon balm, or fresh fruit.
Title: Chocolate Chip Shortbread
Ingredients:
- 1 unsalted butter
- 1/2 powdered sugar
- 1 vanilla
- 2 all-purpose flour
- 1
- 1 1/2
Instructions:
1. Cream butter, sugar, and vanilla until blended.
2. On low speed, beat in flour.
3. Stir in 1/2 cup chocolate chips.
4. Cover and chill until firm, but not too firm.
5. Shape heaping tablespoonfuls into 3" long x 1/2" thick logs.
6. Place cookies on lightly greased cookie sheets.
7. Bake in 350 degree Fahreneheit oven for 8 minutes or until golden brown.
8. Cool.
9. Melt remaining 1/2 cup chocolate chips and oil.
10. Dip 3/4" of one end of each cookie into the melted chocolate.
11. Place cookies on a wire rack to set.
Title: Olde Tyme Hot Water Gingerbread
Ingredients:
- 1 sorghum
- 1/2 sugar
- 1/3 butter
- 2 1/2 flour
- 2 baking soda
- 1 ground ginger
- 1/2 clove
- 1 cinnamon
- 1/2 salt
- 1 boiling water
- 2 eggs
Instructions:
1. preheat oven to 350*.grease and flour a 9x13" baking pan.set aside.
2. Mix sorghum with sugar and butter.
3. sift together flour, baking soda, ginger, cloves, cinnamon and salt.
4. add dry ingredients to sorghum mixture and blend well.
5. add boiling water until well blended.stir in well beaten eggs --
6. pour into prepareed pan and bake until top springs back when softly touched (approximately 20-25 minutes)
7. let cool before removing from pan.
8. makes 15-20 squares.
9. this is a very thin batter.but do not add more flour.
10. can also be made into layer cakes with filling between layers and on top -- .
Title: Maryjo's Apple Crisp
Ingredients:
- 1 1/2 flour
- 1 - 1 1/2 sugar
- 1 baking powder
- 1 salt
- 2 eggs
- 7 -8 apples
- 1/2 oleo
- 1 cinnamon
Instructions:
1. In greesed pan (9x13) place apples.
2. Mix flour, sugar, baking powder, salt and eggs.
3. Pour mixture over apples.
4. Drizzle melted oleo over mixture ( I melt in microwave) and sprinkle with cinnamon.
5. Bake at 350 degrees for 30 minute.
Title: Quick Chocolate Cake
Ingredients:
- 1 3/4 all-purpose flour
- 1 3/4 brown sugar
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1/4 buttermilk
- 1 1/4 vanilla extract
- 1 eggs
- 2 boiling water
- 4 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine dry ingredients in large bowl.
3. In a large measuring bowl, mix the wet ingredients together EXCEPT boiling water.
4. Stir the two mixtures together, then add boiling water.
5. Beat together until smooth. Pour batter (which will be very,very soupy) into greased 9 x13" baking pan and bake for 25 minutes.
6. Allow to cool if planning to use icing.
Title: South African Beesting Cake With Custard Filling
Ingredients:
- 2 flour
- 3 baking powder
- 1/2 salt
- 4 butter
- 1/2 vanilla
- 1 eggs
- 2 milk
- 1/2 butter
- 2 sugar
- 4 milk
- 3 1/2 milk
- 1 sugar
- 1 cornstarch
- 1 vanilla
- 2 butter
- 4
- 3 1/2
- 1
Instructions:
1. Preheat oven to 350 deg F/ 180 deg Celsius.
2. Grease and flour a 9-inch (22 cm) loose-bottomed cake tin.
3. Sift flour, baking powder and salt. Cream butter and sugar until light and fluffy, and add the vanilla. Add the eggs one at a time, and beat well after each addition.
4. Add the sifted dry ingredients, alternating with the milk, until you have a smooth sponge batter.
5. Spread the batter in the prepared tin, and prepare the topping before the cake goes into the oven.
6. Topping: combine all the ingredients in a small pot, stir, and heat until the sugar has dissolved. Pour this over the cake batter and spread evenly.
7. Bake the cake in the preheated oven for 35 - 45 minutes, or until a skewer comes out clean.
8. Remove cake carefully and cool on a wire rack.
9. While cake is in the oven, make the custard filling.
10. Bring milk and cream just to simmering.
11. Add cornstarch to the sugar, then beat egg yolks with this mixture and the vanilla until light and creamy.
12. Slowly, in a thin stream, add the scalded milk while whisking. Now you need to put this mixture either in the pot you scalded the milk in, or in a double boiler. Heat, stirring, (I prefer stirring with a whisk) until the mixture thickens well. Do not boil it because the eggs will cook and the custard will separate, so be very careful.
13. Stir in the butter, remove from heat, and cool.
14. Once the cake and custard have cooled down, split the cake carefully into three thin layers. You can do this with thick cotton thread, pulling it through the cake from both sides. Or use a long serrated knife like a bread knife.
15. Sandwich the layers together with the custard filling. The top should be golden, with lovely golden sliced almonds.
Title: Rum Cake
Ingredients:
- 1 pecans
- 1 vanilla instant pudding mix
- 1 dark rum
- 1/2 eggs
- 4 water
- 1/2 sugar
- 1/2 butter
- 1 water
- 1/4 dark rum
- 1/4
- 1/8
Instructions:
1. Preheat oven to 325 degrees.
2. Grease and flour 10-inch tube pan.
3. Sprinkle pecans over bottom of pan.
4. Mix all ingredients together.
5. Pour batter over pecans.
6. Bake 1 hour.
7. Cool, and invert on serving plate.
8. Prick top of cake.
9. HOT RUM GLAZE.
10. Combine all ingredients.
11. Boil for 2 to 3 minutes.
12. Spoon and brush glaze evenly over top and sides using pastry brush. Allow cake to absorb glaze.
13. Repeat until glaze is used up.
14. BE CAREFUL THIS CAKE IS DEADLY!
Title: Triple-Layer Carrot Cake (W/ Cream Cheese Frosting)
Ingredients:
- 2 sugar
- 1 1/2 eggs
- 4 all-purpose flour
- 2 baking powder
- 2 baking soda
- 2 salt
- 1 ground cinnamon
- 1 ground nutmeg
- 3/4 carrots
- 3 powdered sugar
- 4 cream cheese
- 16 unsalted butter
- 1/2 vanilla extract
- 4
Instructions:
1. Preheat oven to 325. Lightly grease three 9-in diameter cake pans with 1 1/2 inch high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper.
2. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots.
3. Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely.
4. Using electric mixer, beat powdered sugar, cream cheese, butter and vanilla in medium bowl until smooth and creamy. Place 1 cake layer on platter. Spread with 3/4 c frosting. Top with another cake layer. Spread with 3/4 c frosting. Top with remaining cake layer. Using icing spatula spread remaining frosting in decorative swirls over sides and top of cake. Serve cake cold or at room temperature.
Title: Classic Fudge Brownies
Ingredients:
- 3 1/2 bittersweet chocolate
- 9 unsalted butter
- 1 1/2 sugar
- 1 vanilla extract
- 2 extra-large eggs
- 2/3 all-purpose flour
- 2 pecan halves
- 1 bittersweet chocolate
- 2
Instructions:
1. Grease a 9-inch square pan; line with parchment paper so that there is an approx 2 inch overhang on all sides.
2. Preheat oven to 350°.
3. Break the 3 1/2 oz chocolate into pieces and put in a heatproof bowl.
4. Set the bowl over a pan of steaming water and melt the chocolate gently, stirring frequently.
5. Do not let the base of the bowl touch the water; remove the bowl from the pan and set aside until needed.
6. Put the butter in a large mixing bowl and use a hand-held electric mixer to beat until soft and creamy.
7. Add in the sugar and vanilla extract and continue beating until the mixture is soft and fluffy.
8. Gradually beat in the eggs; then beat in the melted chocolate.
9. Sift the flour and cocoa directly onto the mixture and stir inches.
10. When thoroughly combined add the nuts and the chopped chocolate and stir inches.
11. Transfer the mixture to the prepared pan, spread evenly, and level the surface.
12. Bake for 25-30 minutes until a skewer inserted in the center comes out just clean.
13. Remove pan from oven.
14. Leave to cool in pan until just warm before removing and cutting into 20 pieces.
15. Best eaten warm.
16. Once cold, store in an airtight container and eat within 5 days.
Title: Jacob's Apple Pie Surprise
Ingredients:
- 1 frozen blueberries
- 1 white chocolate chips
- 2 cinnamon
- 1
- 2
Instructions:
1. Preheat oven to 450°F.
2. Place pie crust into a deep dish pie plate, be sure to tear it and press it back into place.
3. In large bowl place can of apple pie filling, the frozen blueberries, the chocolate chips and cinnamon. Stir the mixture, lick the spoon, stir the filling and then lick the spoon one last time. Pour into bottom crust, and top with top crust. Try to pinch the two crusts together and crimp at irregular intervals.
4. Have your grandma whip one egg together and bush onto top crust and sprinkle sugar and cinnamon over the top. Be sure to tear a small hole in the top, and then poke more holes with a fork. Bake about 10 minutes and then drop the temperature to 350°F and finish baking about 1 and a half Jake and Josh shows (40 minutes). Remove and let it cool about 15 minutes longer than we did. Really good with ice cream.
Title: Inside-Out Peanut Butter Cookie Sandwiches
Ingredients:
- 1 all-purpose flour
- 2/3 baking soda
- 1 1/4 salt
- 1/2 butter
- 1/2 creamy peanut butter
- 3/4 chunky peanut butter
- 2/3 granulated sugar
- 1/2 brown sugar
- 1/2 vanilla extract
- 1 egg
- 1 creamy peanut butter
- 1 1/4 chunky peanut butter
- 1/4
Instructions:
1. PREHEAT oven to 350°F.
2. Combine morsels in small bowl, set aside. Combine flour, baking soda and salt in another small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in 1 cup morsel mixture. Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly.
3. Bake for 10 to 13 minutes or until golden brown. Cool on baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.
4. Spread Peanut Butter Frosting and Filling on bottom side of one cookie. Place bottom side of a second cookie over frosting creating a cookie sandwich; press down slightly. Frost top of cookie sandwich and sprinkle with a few morsels. Repeat with remaining cookies and frosting.
5. PEANUT BUTTER FROSTING AND FILLING:
6. Combine 1 1/4 cups prepared vanilla frosting and 1/4 cup creamy or chunky peanut butter in small bowl.
Title: Peach Crisp any fresh fruit can be substituted
Ingredients:
- 4 flour
- 2/3 oats
- 1/2 cinnamon
- 1/2 nutmeg
- 3/4 butter
- 3/4
- 1/3
Instructions:
1. Place sliced fruit in greased baking dish.
2. Combine all dry ingredients in mixing bowl until crumbly.
3. Blend in butter with pastry cutter.
4. Place mixture over top of fruit.
5. Bake for 30-35 minutes or until golden brown.
6. SERVE WARM!
Title: Swedish Rice Dessert
Ingredients:
- 2 mini marshmallows
- 2 rice
- 1 crushed pineapple
- 1/2 maraschino cherry
- 1/2 heavy cream
- 1 sugar
- 1/4 vanilla
- 1
Instructions:
1. Combine all ingredients but the heavy cream, sugar and vanilla.
2. Whip the cream.
3. Gradually add the sugar and vanilla.
4. Combine the rice mixture with the whipped cream mixture.
5. Refrigerate to chill.
6. Makes 8 servings.
Title: Double Banana Chocolate Chip Upside-Down Cake
Ingredients:
- 3 butter
- 1/2 brown sugar
- 3 bananas
- 2 flour
- 1 1/4 baking powder
- 1/2 baking soda
- 1/2 cinnamon
- 1/2 - 1 nutmeg
- 1/4 butter
- 1/4 sugar
- 3/4 egg
- 1 banana
- 1/2 buttermilk
- 1/3
Instructions:
1. Set oven to 350 degrees.
2. Butter an 8-inch non-stick square cake pan.
3. Sprinkle the 3 tablespoons butter pieces into the baking pan, then sprinkle evenly with brown sugar.
4. Slice the whole bananas crosswise about 1/2-inch thick slices, then arrange the slices in a single layer in the pan over the brown sugar.
5. Drizzle evenly with orange juice.
6. In a small bowl whisk together flour, baking powder, baking soda, cinnamon and nutmeg.
7. In a large bowl using an electric mixer, beat the 1/4 cup softened butter with 3/4 cup sugar until well blended.
8. Beat in the egg until blended, then beat in the 1/2 cup mashed bananas.
9. Add in the floured mixture and buttermilk alternately, beating at low speed until just completely incorporated.
10. Mix in the chocolate chips.
11. Spread the batter over the sliced bananas in the pan.
12. Bake for about 40-45 minutes.
13. Cool on wire rack for 15 minutes, then run a knife between the cake and pan sides.
14. Invert a platter over cake, holding both together invert again, then carefully lift the pan off.
15. Serve warm with whipped cream.
16. Delicious!
Title: Chocolate Amaretti Peaches
Ingredients:
- 4 amaretti cookies
- 2 chocolate
- 1 honey
- 1/4 ground cinnamon
- 1 white wine
- 4 sugar
- 2/3 orange, zest of
- 1
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. Combine crushed Amaretti cookies, chocolate, orange zest, honey & cinnamon in a bowl. Add the beaten egg white & mix to bind the mixture.
3. Halve & pit the peaches & fill the cavities w/sml mounds of the chocolate mixture.
4. Arrange the stuffed peaches in a lightly buttered, shallow ovenproof dish which will just hold the peaches comfortably.
5. Mix the wine & sugar in a measuring cup & stir to dissolve the sugar. Pour the wine mixture around the peaches.
6. Bake for 30-40 min till the peaches are tender when tested w/a skewer & the filling is golden. Serve immediately w/a little of the cooking juices spooned over the top & whipped cream in a separate bowl as an optional garnish.
Title: Chocolate Cake With Mint Frosting
Ingredients:
- 1/2 hot water
- 3/4 flour
- 1 baking powder
- 3 baking soda
- 1/4 salt
- 1/2 sugar
- 2/3 instant coffee
- 1 eggs
- 1/4 cream of tartar
- 3 sugar
- 1/4 butter
- 1/3 icing sugar
- 2
- 2 1/2
- 1/4
Instructions:
1. Stir cocoa and hot water over heat until blended. Remove from heat and beat until smooth. Let cool.
2. Sift together flour, baking powder, baking soda, salt, 2/3 cup sugar, and instant coffee. Make a well in the centre and add oil, cooled cocoa mixture, and egg yolks. Beat until batter is smooth.
3. Add cream of tartar to egg whites and beat until foamy. Gradually add the 1/3 cup sugar and beat until whites are very stiff. Fold into batter evenly.
4. Bake in 8 x 8 square pan at 325 for 30 minutes.
5. For the frosting, combine butter, icing sugar, cream, peppermint extract, and a couple of drops of green food colouring until smooth. Frost cooled cake and decorate with chocolate sprinkles.
Title: Monica's Cherry Clafouti
Ingredients:
- 1 flour
- 1/4 sugar
- 1 salt
- 3 eggs
- 1 vanilla extract
- 1 cherries
- 2
Instructions:
1. Preheat oven to 375 degrees.
2. Butter a baking dish (almost any size or shape that is 8x8 or somewhat larger).
3. After washing and removing stems, arrange cherries in bottom of baking dish.
4. Whisk together remaining ingredients until batter is smooth.
5. Pour over cherries.
6. Bake for about 45 minutes or until batter is set and lightly browned.
7. The clafoutis is puffy when it comes out of the oven, then sinks down to be more flan-like as it cools.
8. I like to serve warm, sometimes with a bit of whipped cream.
9. Watch out for the cherry pits. The good thing is that it makes you eat more slowly.
Title: Homemade Moist Chocolate Cake
Ingredients:
- 1 margarine
- 2 sugar
- 2 eggs
- 2 vanilla
- 3 flour
- 4 baking soda
- 2
Instructions:
1. Spray a 9 1/2" x 13" x 2" cake pan and set aside. Preheat oven to 350 degrees.
2. Place margarine, sugar and vanilla in large mixing bowl. Using mixer to cream until smooth. Add eggs and continue beating. Mix together flour, baking soda and cocoa. Add alternately a cup at a time with the sour milk to creamed mixture. Beating well after each addition. Start and finish with the flour mixture. Pour into prepared pan.
3. Bake in 350 degree oven for about 45 minutes or until edges begin to pull away from edges of pan.
4. Cool and frost with your favorite frosting.
Title: Luscious Four-Layer Pumpkin Cake
Ingredients:
- 1 pumpkin
- 1 milk
- 1/2 eggs
- 1/3 pumpkin pie spice
- 4 cream cheese
- 1 1/2 powdered sugar
- 8 Cool Whip Topping
- 1 pecans
- 8
- 1/4
Instructions:
1. PREHEAT oven to 350°F.
2. Grease and flour two 9-inch round cake pans.
3. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 teaspoons of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended.
4. Pour evenly into prepared pans.
5. BAKE 28 to 30 minute or until wooden toothpick inserted in centers comes out clean.
6. Cool in pans 10 minute Remove from pans to wire racks; cool completely.
7. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 teaspoons pumpkin pie spice; mix well. Stir in the whipped topping.
8. CUT each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top of cake.).
9. Drizzle cake with caramel topping just before serving; sprinkle with the pecans.
10. Store leftover cake in refrigerator.
11. NOTES - How to Slice and Stack Cake Layers:.
12. Place one of the cooled cake layers on a serving plate. Make a 2-inch horizontal cut around side of cake using a long serrated knife. Then, cut all of the way through the cake layer to make two layers. Remove the top layer by sliding it onto a 9-inch round cardboard circle. Frost the cake layer on the serving plate with one-third of the whipped topping mixture, then slide the top half of the split cake layer from the cardboard circle onto the frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into two layers as done for the first layer. Repeat the process of transferring the cake layers to the stacked cake layers on plate using the cardboard circle.