lumicero/recipes-ing2inst huggingface dataset:
Title: Individual Peach Cobblers
Ingredients:
- 1 sugar
- 1/2 ground ginger
- 1/4 ground cinnamon
- 1/2 ground nutmeg
- 1/4 salt
- 1/4 all-purpose flour
- 1/4 baking powder
- 1 salt
- 1 1/2 vegetable shortening
- 1/2 1% low-fat milk
- 2 sugar
- 1/3
- 4
Instructions:
1. Heat oven to 400 degrees Fahrenheit. Butter four 6-ounce custard cups.
2. Prepare filling: Combine peaches, sugar, almond extract, ginger, cinnamon, and salt in a large bowl. Spoon mixture into custard cups.
3. Prepare topping: Stir together flour, baking powder and salt in a medium-size bowl. Cut in shortening with a pastry blender or 2 knives used scissor fashion until mixture resembles coarse crumbs. Stir in milk until mixture comes together, adding more milk, a tablespoon at a time, if necessary. Spoon topping evenly over peach filling. Sprinkle tops with sugar. Place custard cups on a baking sheet.
4. Bake in a 400 degree oven 20 minutes or until filling is bubbly and crust is golden. Tent with foil if tops begin to brown to quickly. Serve warm or at room temperature.
Title: Cookies Around the World 5 of 5
Ingredients:
- 1 butter
- 1 1/2 margarine
- 1 confectioners' sugar
- 1 egg
- 2 1/2 vanilla
- 1 1/2 all-purpose flour
- 1/4 lemons
- 1/2 ground cardamom
- 1 chocolate
- 1/2 cinnamon
- 1 confectioners' sugar
- 1 chocolate
- 4 milk
- 1/4
Instructions:
1. BASIC COOKIE DOUGH.
2. Cream butter and sugar.
3. Beat in egg and vanilla.
4. Add flour slowly, and mix well.
5. Divide in two.
6. TURKISH TWIRLS.
7. Preheat oven to 375.
8. Add to 1/2 basic cookie dough- lemon peel and ground cardamom.
9. Mix well.
10. Shape dough by rounded teaspoons into pencil-like strips, about 6 inches long.
11. Roll strips in colored sugar.
12. Coil around into spiral shapes.
13. Bake on ungreased baking sheet about 10 minutes until set.
14. Immediately remove from baking sheet.
15. MEXICAN SWIZZLE STICKS.
16. Preheat oven to 375.
17. Mix into 1/2 basic cookie dough- premelted chocolate and cinnamon.
18. Using star plate cookie press, for 4 inch fingers on ungreased baking sheet.
19. Bake 5-7 minutes, or until set.
20. Cool.
21. Drizzle with chocolate glaze made as follows.
22. blend confectioners sugar, premelted chocolate, and milk.
23. Sprinkle with colored shot, chocolate shot or nuts.
24. Or, if desired, dip ends in or dust with Cinnamon/sugar made by blending 1/4 cup confectioners sugar and 1/4 teaspoon cinnamon.
Title: Warm Spiced Banana Pudding
Ingredients:
- 2 instant vanilla flavor pudding and pie filling
- 1/4 cinnamon
- 1/4 nutmeg
- 3 3/4 milk
- 48 bananas
- 4 salt
- 5 sugar
- 1 vanilla
- 1/3
- 1/2
Instructions:
1. Preheat oven to 350 degrees. You will need a deep 2-quart glass dish.
2. Whisk pudding mix, cinnamon, and nutmeg in a medium saucepan until blended, then whisk in milk. Cook as package directs. Transfer to a 1-quart measure. Place plastic wrap directly on surface of pudding to prevent skin from forming. Arrange 16 cookies over bottom of serving bowl. Evenly space 8 cookies upright around sides of bowl. Slice bananas and place over cookies on bottom and between upright cookies. Pour on 1/2 the hot pudding. Repeat layers once.
3. Beat egg whites with mixer on medium speed just until foamy. Increase speed to medium-high; add salt and beat until very soft peaks form when beaters are lifted. Add sugar, 1 tablespoons at a time, then beat until stiff, shiny peaks form. Beat in vanilla. Spread over hot pudding, creating swirls and making sure meringue touches edge of bowl all around.
4. Bake 12-15 minutes until meringue is golden brown. Cool on a wire rack 5 minutes before serving. Serve warm.
Title: Dolly Parton's Banana Pudding
Ingredients:
- 1 bananas
- 4 salt
- 1/8 milk
- 3 egg
- 1 granulated sugar
- 3/4 all-purpose flour
- 1/4 butter
- 3 margarine
- 1/4 vanilla extract
- 1/2 lemon juice
- 3 vanilla extract
- 1/2 granulated sugar
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Prepare pudding as directed on box:
3. In a deep 2 quart casserole bowl place cookies and bananas mix well set this aside.
4. In a saucepan combine 3/4 cup of sugar, flour and salt; with whisk beat in milk until blended and smooth.
5. Bring to boil over medium low heat; cook 1 minute, stirring constantly. Remove from heat.
6. In another bowl beat egg and egg yolks, add 3 tablespoons of hot milk mixture.
7. Stir egg mixture into saucepan cook over low heat 2 minutes, stirring constantly until mixture is hot but Not Boiling.
8. Stir in butter until melted. Remove from heat; stir in 1 teaspoon vanilla extract. Pour mixture over cookies and bananas in casserole; set aside.
9. Prepare meringue topping: In large bowl with mixer on high speed, beat egg whites, sugar, lemon juice and vanilla extract until stiff peaks form.
10. Spoon mixture over top of pudding, making sure meringue touches sides of casserole all around.
11. Bake 15 minutes until top is golden.
Title: Sticky Date Pudding With Balsamic Caramel Sauce
Ingredients:
- 185 pitted dates
- 1 bicarbonate of soda
- 60 unsalted butter
- 185 caster sugar
- 2 eggs
- 185 self-raising flour
- 1 vanilla essence
- 75 soft brown sugar
- 4 unsalted butter
- 4
- 2
Instructions:
1. For Pudding:
2. Combine dates in a pan with 300ml water, bring to a boil.
3. Remove from heat, stir in bicarb soda and set aside.
4. Cream butter and sugar until light and fluffy.
5. Add eggs one at a time, beating well each time.
6. Fold in flour with a large metal spoon, stir in date mixture and vanilla and pour into a greased 18cm square cake tin.
7. Bake in a 160°C oven for 50 minutes, or until cooked when tested with a skewer.
8. For Sauce:
9. Combine sugar and butter in a pan and stir over low heat until melted. Add cream and vinegar, bring to a boil, remove from heat and serve warm, not hot.
10. Note:
11. I have made a double batch of the pudding in a kugelhopf pan, just make sure you prepare the pan well. I then fill the centre with strawberries or cherries and serve the sauce on the side. Makes a beautiful alternative Christmas Pudding.
Title: Paula Deen's Applesauce Cake
Ingredients:
- 1 granulated sugar
- 1/2 vegetable shortening
- 2 eggs
- 2 all-purpose flour
- 1 ground cinnamon
- 1/2 ground cloves
- 1/2 nutmeg
- 1 baking powder
- 1/2 salt
- 1 raisins
- 1 unsweetened applesauce
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 350.
2. Grease a 13x9x2" baking pan.
3. Cream together the granulated sugar and shortening until fluffy using an electric mixer.
4. Add the eggs one at a time, beating well.
5. In another bowl, sift together the flour, cinnamon, cloves, nutmeg, baking powder, and salt.
6. Stir the raisins and nuts into the flour mixture.
7. Add the flour mixture and applesauce alternately to the creamed mixture, beginning and ending with the flour.
8. Pour the batter into the prepared pan.
9. Bake for 45 minutes or until the center of the cake is firm to the touch.
10. Sprinkle with confectioners' sugar.
Title: MILLE-FEUILLE
Ingredients:
- 1 1/2 milk
- 2 granulated sugar
- 1/2 unbleached all-purpose flour
- 3 vanilla extract
- 1/2 puff pastry
- 2 milk
- 1 granulated sugar
- 1/2 icing sugar
- 1 milk
- 1 dark chocolate
- 1
Instructions:
1. Place puff pastry sheets on a lightly floured work surface to thaw out.
2. In a small saucepan over medium-low heat, pour milk to warm it up – don’t boil it. In another saucepan, whisk together egg yolks and sugar. Add flour and whisk to blend. Pour warm milk a little at a time to egg mixture (temper the eggs), whisking constantly. Turn heat to medium and cook until custard thickens, whisking continuously. Remove from the heat to cool off. About 5 minutes later, add vanilla, whisk again before transferring pastry cream into a bowl. Place plastic wrap, making sure it touches the surface to preven skin from forming. Cool completely before transfer to the fridge until needed. Preheat oven to 400ºF.
3. When pastry is thawed out, roll it out to 9 x 14”. Line a 10 x 15” baking sheet with silicone mat or parchment paper. Put dough onto baking sheet and prick the entire surface of with a fork. Brush with milk and sprinkle with sugar. Place parchment paper on dough and put another baking sheet of the same size over; bake for 15 minutes. Remove from heat, carefully take baking sheet and parchment off and flip dough over. Place back parchment and baking sheet on top and bake for another 8 minutes; let cool.
4. Meanwhile make icing by combining confectioners’ sugar and milk. Stir until smooth with a thick consistency.
5. When pastry is at room temperature, cut 1 sheet lengthwise into 3 equal size pieces; do the same crosswise. If rectangles are not perfectly shaped, trim to make them even. Each mille-feuille should have 3 rectangle pieces.
6. To assemble, spoon cold pastry cream on 6 bottom rectangles; spread custard evenly. Place the second layer of rectangles on top and add pastry cream; spread evenly. Place the top rectangles and cover with icing.
7. Spoon melted chocolate into a plastic bag. Cut the corner of bag and draw straights lines on the icing. Slide the back of a knife in the opposite direction to form a marbled pattern. Serve milled-feuille chilled and keep the rest in the refrigerator. Makes 6 pastries.
Title: Flambe the Night Away
Ingredients:
- 2 unsalted butter
- 2 dark brown sugar
- 2 sour cherries
- 2 -3 figs
- 2 brandy
- 2 vanilla ice cream
- frozen yogurt
Instructions:
1. In a chafing dish or nonstick skillet, melt the butter and add the sugar, stirring until it dissolves.
2. Add the fruit and heat thoroughly for 3 to 5 minutes.
3. In a separate small pan, warm the brady; it should feel hot to the touch, but not simmering.
4. Pour the brandy over the cooking friut and, carefully, touch the edge of the brandy's surface with a lit match or lighter.
5. Shake the pan, stir carefully, and tame the flames. Set a scoop of ice cream atop each slice of cake and put the fruit and extinguished sauce on top.
Title: Fruit-Shaped Cookies
Ingredients:
- 1 margarine
- 1/2 butter
- 2 1/2 sugar
- 1/2 - 1 all-purpose flour
- whole cloves
- cinnamon stick
Instructions:
1. Mix margarine and sugar in medium bowl; stir in flour and almond extract until mixture resembles coarse crumbs.
2. Divide dough into 3 equal parts; tint and shape each portion as desired; see below for fruit options.
3. Place on ungreased cookie sheet; cover and refrigerate at least 30 minutes.
4. Preheat oven to 300F degrees.
5. Bake cookies for about 30 minutes, until they're set but not browned.
6. Apples: Mix red or green food colour into part of dough; shape into small balls; insert small piece of cinnamon stick in top of each stem end and whole clove into bottom of each for blossom end; dilute red or green food colour with water and brush over apples.
7. Apricots: Mix red and yellow food colours into part of dough; shape into small balls; make crease down 1 side of each with a wooden pick; insert whole clove in each for stem end; dilute red food colour with water and brush over apricots.
8. Oranges: Mix red and yellow food colours into part of dough; shape into small balls; insert whole clove in each for blossom end; prick balls with blunt end of wooden pick to resemble texture of orange peel.
9. Pears: Mix yellow food colour into part of dough; shape into small balls, then into cone shapes, rounding narrow end of each; insert small piece of stick cinnamon in narrow end for stem; dilute red food colour with water and brush on"cheeks" of pears.
10. Bananas: Mix yellow food colour into part of dough; shape into 3-inch rolls, tapering end to resemble bananas; flatten tops slightly to show planes of banana; curve each slightly; paint on characteristic markings with mixture of red, yellow and blue food colours diluted with water.
11. Strawberries: Mix red food colour into part of dough; shape into small balls, then into heart shapes (about 3/4-inch high); prick with blunt end of wooden pick for texture; roll each in red sugar; insert small piece of green-coloured wooden pick or green dough into top of each for stem.
Title: Lancaster County Pa Tapioca Recipe
Ingredients:
- 4 milk
- 1/3 tapioca
- 3 eggs
- 1 1/2 sugar
- 1 vanilla
- 2 Cool Whip
Instructions:
1. Heat milk until skin forms on top.
2. Add tapioca and simmer for 20 minutes, stirring occasionally.
3. Beat eggs and add sugar and vanilla.
4. Slowly add this to the hot milk.
5. Cook and stir until almost boiling and thickened.
6. Cool completely. Just before serving, add Cool Whip.
Title: Sugar Free Slow Cooker Peaches
Ingredients:
- 4 rolled oats
- 2/3 Bisquick
- 1/3 cinnamon
- 1/4 brown Sugar Twin
- 1/2 Splenda granular
- 1/2
Instructions:
1. Spray your crock pot with cooking spray.
2. Mix dry ingredients in a large bowl.
3. Stir in peaches, then put the mixture in the crock pot.
4. Cook low for 4-6 hours.
Title: Peanut Butter Chocolate Pops
Ingredients:
- 1 chocolate milk
- 1/2 banana
- 2 peanut butter
- 1/2
Instructions:
1. Place milk, banana and peanut butter in blender.
2. Cover and process on high power until smooth.
3. Divide half of chocolate pieces among four paper cups.
4. Pour half of milk mixture into cups, sprinkle with remaining chocolate pieces.
5. Chill remaining milk mixture in the'fridge.
6. Freeze cups for one hour or until slushy.
7. Pour remaining milk mixture into cups, then insert wooden stick in center.
8. Freeze until firm.
Title: Raspberry-Rhapsody Chocolate Streusel Cake
Ingredients:
- 3/4 flour
- 1 sugar
- 1 cinnamon
- 1 ginger powder
- 1/2 butter
- 1/4 margarine
- 1 chocolate flavor instant pudding and pie filling mix
- 1 water
- 1 milk
- 1/4 eggs
- 4 fresh raspberries
- 2 frozen raspberries
- 2 sugar
- 1 1/2 powdered sugar
- 1/2 half-and-half cream
- 2 milk
Instructions:
1. Heat the oven to 350F degrees.
2. Grease and flour a 13" x 9" baking pan.
3. For the streusel: In a medium bowl, combine the flour and the remaining streusel ingredients; mix until crumbly; set aside.
4. In a small-medium bowl, mix the raspberries with 2 Tbsp sugar, (if using).
5. For the cake: In a large bowl, combine all the cake ingredients (except the raspberries and the 2 Tbsp sugar); beat at low speed until moistened, beat for 2 minutes more at medium speed.
6. Pour the batter into the prepared baking pan.
7. Spread the raspberries carefully and evenly over the cake batter (it is okay for them to sink in the batter a bit).
8. Sprinkle the streusel mixture over the raspberries.
9. Bake for 55-60 minutes, or until the cake tests done.
10. Cool for 1 or more hours, or until the cake is completely cool.
11. In a small bowl, combine all the glaze ingredients, adding enough milk for drizzling consistency; blend well.
12. Drizzle over the cooled cake.
Title: Fruit in Cones
Ingredients:
- 8 honey
- 6 granola cereal
- 3
Instructions:
1. Fill each cone with about 3/4 cup fruit; enough to fill to the rim.
2. Drizzle with honey.
3. Sprinkle with granola.
4. Fruit in Chocolate Dipped Cones:
5. Dip rim of each cone into melted chocolate and sprinkle with candy decorations or finely chopped nuts. Fill cone as directed.
Title: Ultra Flaky Pie Crust
Ingredients:
- 2 flour
- 1/4 baking powder
- 1/2 salt
- 1/2 cinnamon
- 1 shortening
- 1/2
Instructions:
1. Combine all the dry ingredients and mix well.
2. Cut in shortening.
3. Add club soda and stir to make a ball.
4. Roll it out to fit the pan or wet your fingers and press into the pie pan.
Title: Chocolate Tweed Layer Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 1 vanilla
- 2 cake flour
- 3 baking powder
- 1 salt
- 1 milk
- 3 water
- 3
- 6
- 2 -3
Instructions:
1. Preheat oven to 350 (F).
2. Grease 3 8-inch pans, or 2 9-inch pans, and line bottom with wax paper.
3. Cream butter and 1/2 cup sugar.
4. Beat in vanilla.
5. Sift together flour, baking powder and salt.
6. Add to creamed mixture, alternating with milk, beginning and ending with dry ingredients.
7. Stir chocolate into batter.
8. In separate bowl, beat egg whites until foamy; slowly add remaining 1/2 cup sugar until soft peaks form.
9. Fold into cake batter.
10. Pour batter into prepared pans and bake for 20-25 minutes.
11. (Tops of cakes will not turn brown, so test with toothpick to see if they are done) Cool in pans for 5 minutes and then turn out onto cooling wracks to cool completely.
12. Prepare your favorite buttercream frosting and frost when cakes are cool.
13. For the chocolate shadow, melt the chocolate chips in microwave for about 1 minute, or until the chips are soft enough to stir together.
14. Add one tablespoon of water at a time, until chocolate mixture is thin enough or pour.
15. Drizzle thinned chocolate over frosting.
16. Chill cake for at least an hour, or until ready to serve.
Title: Pumpkin Crunch
Ingredients:
- 2 pumpkin pie filling
- 1 butter
- 1 margarine
- 1
Instructions:
1. Grease and flour a 13x9 pan.
2. Pour in pumpkin pie filling.
3. Sprinkle dry cake mix over the top.
4. Sprinkle nuts over the top.
5. Pour butter over the top.
6. Bake at 325 for 70-75 minutes.
Title: Heirloom Carrot Spoon Cake (Crock Pot)
Ingredients:
- 1 instant butterscotch pudding mix
- 1 water
- 1 carrots
- 2 canola oil
- 3/4 eggs
- 4 crushed pineapple
- 1 sour cream
- 1
Instructions:
1. Spray a 5-quart slow cooker with butter flavored cooking spray. Combine all ingredients in large mixing bowl. Beat with electric mixer on medium speed for 2 minutes. Transfer to slow cooker. Place a paper towl over top of slow cooker. Cover and cook on LOW for 4 1/2 to 6 hours.
2. The paper towl absorbs the moisture and does not allow the water to drop onto the cake.
Title: Warm Lemon Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 milk
- 1 1/3 water
- 2 lemon flavor instant pudding and pie filling
- 1 1/4 granulated sugar
- 2 powdered sugar
- 1/3
- 2
Instructions:
1. Preheat oven to 325 degrees.
2. Prepare cake mix as directed on box. Pour batter into greased 13x9 baking dish.
3. Pour milk & water into large bowl. Add dry pudding mix and granulated sugar. Beat with wire whisk 2 minutes or until well blended.
4. Pour over cake batter in dish.
5. Place baking dish on baking sheet to catch drippings, as mixture does bubble.
6. Bake 55 minutes to 1 hour or until toothpick comes out clean.
7. Cool in pan 20 minutes. (Mixture will thicken slightly as it cools.).
8. Sprinkle with powdered sugar.
9. Spoon onto serving dishes. Serve warm.
Title: Granny's Bread Pudding
Ingredients:
- 3 eggs
- 1 1/2 sugar
- 1 vanilla
- 3 half-and-half cream
- 7 butter
- 1 cinnamon
- 1
Instructions:
1. In a mixing bowl, whisk together eggs, sugar and vanilla.
2. Add half & half, whisk vigorously until foamy.
3. Tear apart bread slices and soak briefly until moist.
4. Grease six ramekins (about 3-1/4 inches in diameter) with a little butter.
5. Ladle mixture to the top of each ramekin.
6. Place ramekins in a large ovenproof glass baking dish with a half-inch of water.
7. Bake at 350 degrees for 45 minutes.
Title: Chocolate Cherry Kolackies
Ingredients:
- 2 flour
- 1 1/2 baking soda
- 1/4 salt
- 1/4 butter
- 1/2 cream cheese
- 3 granulated sugar
- 1/3 vanilla extract
- 1 powdered sugar
Instructions:
1. Melt the chocolate in a small saucepan over low heat, stirring, until smooth; set aside.
2. Whisk together the flour, baking soda, and salt; set aside.
3. With an electric mixer on medium speed, cream together the butter and cream cheese until smooth.
4. Beat in the sugar until light and fluffy.
5. Blend in the vanilla and melted chocolate.
6. Gradually add the flour mixture; beat on low speed just until blended.
7. Divide dough in half; flatten into 2 discs.
8. Wrap each separately in plastic wrap; refrigerate 1-2 hours, or until firm.
9. Preheat oven to 375*F.
10. Line 2 cookie sheets with parchment paper.
11. Roll each piece of dough out on a well-floured surface to 1/4-1/8" thickness; cut into rounds with a 3-inch cookie cutter (scalloped edges are pretty).
12. Place 2" apart on the cookie sheets; place a rounded 1/2 tsp.
13. of jam in the center of each circle.
14. Bring three edges of dough circles up over the jam; pinch edges together to seal, leaving the center of the triangle open.
15. Bake for 10 minutes, or until set--just guard against overbaking.
16. Let cookies stand on the sheets for 2 minutes; then transfer them to wire racks and cool completely.
17. Just before serving, dust with powdered sugar.
18. Store tightly covered in the refrigerator; let stand 30 minutes at room temperature before serving.
Title: Bright Lemon Buttercream Frosting
Ingredients:
- 2/3 butter
- 3 powdered sugar
- 1 lemon rind
- 2
- 6
Instructions:
1. Cream butter, gradually add sugar, beating well.
2. Add remaining ingredients, beat until smooth.
3. Will frost a 3-layer (9 inch) cake.
Title: Gran's Favorite Rice Pudding
Ingredients:
- 1/2 water
- 1/2 eggs
- 3 sugar
- 1/2 vanilla
- 2 salt
- 1/4 milk
- 2 1/2 raisins
- 1/2 cinnamon
- 1
Instructions:
1. Heat oven to 350 degrees. Heat water to boiling. Remove from heat; stir in rice. Cover and let stand for 5 minute Blend eggs, sugar, vanilla and salt. Gradually stir in milk. Mix in rice and raisins. Pour into an ungreased 1 1/2 quart casserole; sprinkle top with cinnamon.
2. Place the casserole pan into a larger pan and pour very hot water in about 1 1/4 inch deep. Bake about 70 minute or till knife insterted in center comes out clean. Remove casserole pan from water. Serve pudding warm or cold.
Title: Leftover Easter Candy Cake (Or Candy from Any Holiday!)
Ingredients:
- 2 flour
- 2 3/4 salt
- 1/2 baking soda
- 1 vanilla
- 1 unsalted butter
- 8 sugar
- 1 1/2 eggs
- 3 sour cream
- 1/4 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Butter a tube or bundt pan (10 to 12 cup capacity) and dust with fine bread crumbs. Tap out excess crumbs. Set pan aside. Sift together the flour, salt and baking soda and set aside.
3. In large bowl, cream butter until soft, add vanilla, almond extracts and sugar. Mix well. Add eggs, one at a time, mixing well after each one. On low speed, alternate adding dry ingredients with sour cream, scraping bowl as necessary.
4. Place 1 1/2 cups mixture in prepared pan. Add candies to remaining batter, fold in gently. Pour this mixture into pan over plain batter.
5. Bake 1 hour or until tests done. Cool 15 minutes. Cover pan with rack and invert. Remove pan. Let cake cool. Serve plain or with confectioners' sugar dusted on top.
Title: Alma's Carrot Cake
Ingredients:
- 2 granulated sugar
- 2 baking soda
- 2 cinnamon
- 2 all-purpose flour
- 1 1/2 eggs
- 4 carrots
- 3 salt
- 1 powdered sugar
- 1 butter
- 1 pecans
- 1/2 vanilla
- 1
Instructions:
1. Mix dry ingredients together in a bowl. Add oil and eggs and beat with a mixer, add carrots and mix on low speed. The mixture will be very thick.
2. Prepare 3 round cake pans by adding butter and flour to bottoms and sides. Also cut a round piece of wax paper to fit the bottom of each pan(so cake will not stick). Add more butter on wax paper and dust w/flour.
3. Pour mixture into pans and bake at 350 degrees 25 mins or until firm.
4. For icing mix softened cream cheese,sugar,vanilla and butter until smooth.
5. Decorate w/chopped pecans.
Title: Black Forest Cake
Ingredients:
- 2 flour
- 1 1/2 baking powder
- 3/4 salt
- 3/4 baking soda
- 2 sugar
- 3/4 milk
- 1 eggs
- 3 vanilla
- 1/2 heavy whipping cream
- 1 powdered sugar
- 3 cherry pie filling
- 1/3
- 2
Instructions:
1. Preheat oven 350 degrees. Grease and flour 2 9-inch round cake pans. Cover bottom with waxed paper. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat until well blended. Pour evenly into prepared pans. Bake 35 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire rack 10 minutes. Loosen edges and remove to racks to cool completely. Split cakes to make 4 layers. Tear 1 layer into crumbs; set aside. Between layers spread Frosting and add a layer of cherries. After you have assembled your layers frost the cake leaving approximately 1-½ cups of frosting aside for decorating the top. After frosting the sides press the crumbs that you tore up from the extra layer into it. Now pipe a scalloped edge onto the edge of the top of the cake with the frosting to sort of form a well in the top so the cherries don’t run down the side of the cake.
2. Frosting: Beat together 3 cups whipping cream with 1/3 cup powdered sugar in chilled bowl at high speed with electric mixer until stiff peaks form.