lumicero/recipes-ing2inst huggingface dataset:
Title: Granny's Festive Pudding
Ingredients:
- 1 sugar
- 1 eggs
- 4 eggs
- 2 1/4 salt
- 5
- 1/2
- 1
Instructions:
1. Mix together all dry ingredients in a big mixing bowl.
2. Beat eggs together in a separate bowl.
3. Add rum or other liquid to eggs.
4. Beat together.
5. Pour this liquid onto the dry ingredients in the large bowl.
6. Mix well together with a large spoon.
7. Grease the insides of the 3 bowls- 3'2 pound bowls'.
8. Divide the prepared mixture and place the 5 and a half pounds of prepared mixture into the 3 bowls.
9. Take greaseproof paper (or waxed paper) and grease with oil or butter (or chosen grease) and make 3 greased, pleated, lids to place on 3 bowls (such as ovenware'Pyrex'- or similar- bowls).
10. Tie the lids in place with cooking string (or elastic bands- ask at cook shops) STEAM the puddings in 3 steamers for 3 to 4 hours.
11. Can be kept in the refrigerator for some days (traditionally can be matured) but can be eaten straight away.
12. If it is to be reheated, the pudding can be steamed for a couple of hours.
13. Traditionally served HOT, by itself, with cream or sweet white sauce (with or without the addition of brandy, rum etc).
Title: Lemon Curd Syllabub
Ingredients:
- 4 white wine
- 1/2 icing sugar
- 1 mint leaf
- 4
- 8
- 2
Instructions:
1. Set out 4 serving glasses and crumble a biscuit in each one, use half of the wine to moisten the crumbs.
2. Whip the cream together with the sugar until you have soft peaks.
3. Fold in the remaining wine, after that the lemon curd, try to achieve a marbled effect.
4. Spoon into the glasses, sprinkle with the almonds, garnish with the mint and serve.
Title: LEMON SQUARES
Ingredients:
- 1 all-purpose flour
- 1/4 fine salt
- 1/4 cornmeal
- 1/4 icing sugar
- 1/2 unsalted butter
- 4 eggs
- 2 sugar
- 1 1/3 buttermilk
- 1/4 fresh lemon juice
- 1/2 lemon zest
- 2 baking powder
- 1 icing sugar
- 1/4
Instructions:
1. For crust, preheat oven to 350ºF (180ºC). Butter and line the bottom of an 8-inch (20-cm) square baking pan with parchment paper. Combine flour, salt, cornmeal and icing sugar. Cut in butter until the texture of coarse meal (dough will be crumbly). Press dough into pan and bake for 15 to 18 minutes, until it just begins to colour around the edges. Allow to cool completely.
2. For filling, whisk together all ingredients for filling until smooth and pour over crust. Bake for 25 to 30 minutes, until set and a crust is visible on top of the squares. Allow to cool at room temperature for 20 minutes, then chill for at least 2 hours.
3. Cut squares and serve dusted with icing sugar.
Title: Orange You Glad I Didn't Say Banana Mayonnaise Cake
Ingredients:
- 1 mayonnaise
- 1 Splenda Sugar Blend for Baking
- 1 sugar
- 1 vanilla
- 1/2 banana
- 2 water
- 1/2 flour
- 1 nutmeg
- 1 1/2 cinnamon
- 1/2 baking soda
- 1/8 baking powder
- 8 salt
- 8 mascarpone cheese
- 1/4 butter
- 2 vanilla extract
- 1/2 - 1 confectioners' sugar
- 2 bananas
- 1/4 graham cracker
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Lightly grease two 9 inch round pans.
3. Combine mayonnaise, Splenda (or sugar), vanilla,.
4. and bananas in a large bowl.
5. Combine sifted flour, nutmeg, cinnamon, baking.
6. soda, baking powder, and salt; gently fold in to.
7. the mayonnaise mixture. Pour into cake pans.
8. Bake cake about 45 minutes, or until a toothpick.
9. inserted in the center comes out clean. Remove.
10. from oven, and cool on wire racks.
11. For mascarpone frosting, beat mascarpone, whipped.
12. topping, butter, and vanila in a bowl. Add.
13. confectioner's sugar gradually and to taste,.
14. beating until smooth.
15. Frost cake when cooled. Place the bottom layer.
16. on a serving plate; spread with about 1/4 of the.
17. frosting mixture. Place the top layer on the.
18. cake; frost the tops and sides of the cake with.
19. the remaining frosting.
20. Decorate with banana slices. Dust tops and sides.
21. with graham cracker crumbs. Feel free to be.
22. creative here!
Title: Banana Chocolate Almond Milk-Less Milkshake
Ingredients:
- 2 almond butter
- 2 bananas
- 4 pitted dates
- 3
- 1
Instructions:
1. Add the almond butter, cocoa, frozen bananas and dates to a food processor. Pulse a few times to break up the bananas. With the food processor running, stream in the almond milk, then blend until smooth.
2. Divide among 4 chilled small glasses and garnish with the mini chocolate chips.
Title: Gumdrop Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 salt
- 1 sugar
- 1/2 eggs
- 2 vanilla
- 1 milk
- 3/4
- 2/3
- 1
Instructions:
1. Preheat oven to 350 degrees F and line a muffin pan with paper muffin liners.
2. Mix together flour, baking powder and salt.
3. In large bowl, whisk sugar, oil, eggs and vanilla together to blend; stir in gumdrops.
4. Scoop batter into the prepared muffin pan.
5. Bake on center rack in preheated oven for 20 to 25 minutes or until golden and top springs back when lightly touched.
6. Cool in pan 10 minutes then move to a rack to let cool completely.
7. Spread icing over cooled cupcakes then decorate with your favourite candies.
Title: Macerated Berries With Whipped Cream
Ingredients:
- 2 1/2 raspberries
- 2 1/2 blueberries
- 4 sugar
- 2 confectioners' sugar
- 1 1/2 rose water
- 1 1/2
- 2 1/2
Instructions:
1. Place the raspberries and blueberries in separate bowls. Sprinkle each with 2 tablespoons of sugar and 1 tablespoon of sparkling wine. Gently toss the berries; let stand at room temperature for 1 hour.
2. Meanwhile, chill a medium mixing bowl and the beaters of an electric mixer.
3. In chilled bowl beat the whipping cream, confectioner's sugar and the rose water until soft peaks form.
4. In wine glass layer raspberries, whipped cream and blueberries. Fill glasses half full.
Title: Quick & Easy Tiramisu
Ingredients:
- 1 cream cheese
- 8 mascarpone cheese
- 1 vanilla
- 1 instant coffee crystals
- 2 eggs
- 5 sugar
- 5 chocolate
Instructions:
1. Separate 5 eggs.
2. Whip egg whites until they form hard peaks, set aside.
3. Whip egg yolks and sugar until mixture reaches a pale yellow color.
4. Blend in cream cheese and marscapone into egg yolk and sugar mixture for 5 minutes.
5. Add instant coffee crystals and continue to blend with mixture until crystals dissolve.
6. Add egg whites into creamed mix.
7. Line bottom of 8X8 or 9X9 pan with wafer cookies.
8. OPTIONAL STEP - you may brush tops of cookies with coffee for added flavor. I tried and found it took some of crunch out of cookies.
9. Spread layer of creamed mixture on top of cookies.
10. Repeat layering until creamed mix is gone.
11. Top of dessert should be cream layer.
12. Use chocolate to make shavings or dust onto top of completed dessert.
13. You may refridgerate or freeze depending on preference.
Title: Cheese Tart With Greek Honey and Pears
Ingredients:
- 5 fresh pears
- 100 sugar
- 160 butter
- 100 confectioners' sugar
- 60 honey
- 150 eggs
- 3 flour
- 230 ground walnuts
- 100
Instructions:
1. Peel the pears, cut in half, and remove the seeds and stem.
2. Bring to a simmer in a medium pot with 2 cups water and the sugar.
3. As soon as they soften, remove and strain. Let cool.
4. In the bowl of an electric mixer at high speed whip together the butter, confectioner's sugar, and honey until creamy and fluffy.
5. Add the eggs one at a time, beating after each addition.
6. Remove bowl.
7. Using a spatula or spoon, vigorously mix in the cheese, flour, and half the walnuts.
8. Pour the mixture into a 25-cm (10-inch) tart pan.
9. Cut the pears into thin slice and spread evenly and decoratively over the surface of the tart.
10. Bake at 180C (350F) for 30 minutes, lower heat to 150C (300F) and continue baking another 10 minutes or until the tart is set.
Title: Perfect Pie Crust
Ingredients:
- 2 flour
- 1/2 salt
- 1/2 milk
- 1/4
Instructions:
1. Sift measured flour and salt into a bowl.
2. Pour oil into glass measuring cup and add cold milk to make 3/4 cup liquid.
3. Pour liquid into bowl and stir with a fork to mix well.
4. Stir until it forms into a soft ball.
5. Save half the dough to use later.
6. Roll remaining half of dough into circle between two sheets of wax paper.
7. Peel off top layer of wax paper.
8. Place pie pan upside down on top of rolled out dough.
9. Slide hand under bottom wax paper with top hand lightly on pan.
10. Flip pan, crust and wax paper over gently.
11. Crust and wax paper will gently settle into pan.
12. Then peel second wax paper off crust.
13. Fit crust into pie pan, make standing rim, and prick with fork.
14. I use pie weights to keep shell flat.
15. Bake in oven 450°F for 8- 10 minutes.
Title: Baked Rice Pudding
Ingredients:
- 3 egg
- 1 1% low-fat milk
- 1 1/2 sugar
- 1/4 vanilla extract
- 1 cooked brown rice
- 2/3 dates
- 1/3 nutmeg
- 1 cinnamon
Instructions:
1. In a medium sized mixing bowl, combine egg whites, egg, milk, sugar and vanilla. Beat until combined but not foamy.
2. Add cooked rice and dates and mix well.
3. Pour rice mixture into a 1 1/2 quart casserole dish. Place casserole dish in a baking pan then place in oven. Pour boiled water into baking pan around the casserole dish to a depth of about an inch.
4. Bake, uncovered at 325° F for 45 minutes or until a knife inserted halfway between the edge and the center comes out clean.
5. Serve warm or chilled with a sprinkle of nutmeg or cinnamon.
Title: Ricotta Dove
Ingredients:
- 300 ricotta cheese
- 15 eggs
- 3 sugar
- 300 all-purpose flour
- 150 potato flour
- 150 butter
- 120 cognac
- 1 orange, juice of
- 1 chocolate
- 100 citron
- 50
Instructions:
1. Beat eggs with sugar. Melt butter and add it with all the other ingredients.
2. Finally add yeast sifted. (sometimes instead of chocolate we use raisin put in orang juice 1 hour before.) To frost, grind 45 gr almonds, add 150 sugar and then add 1 egg white until you obtain a cream.
Title: Orange Chess Bars
Ingredients:
- 19 1/4 pecans
- 1/2 powdered sugar
- 1/3 cream cheese
- 16 eggs
- 8
- 2
Instructions:
1. Preheat oven to 350*.
2. Grease 13x9 pan.set aside.
3. FOR CRUST:.
4. combine cake mix, oil and pecans in large bowl.
5. Stir until blended.(mixture will be crumbly).
6. Press into bottom of pan.
7. FOR TOPPING:.
8. combine powdered sugar and cream cheese in large bowl,.
9. Beat at low speed with electric mixer until blended.
10. Add eggs, and orange peel.
11. Beat at low speed until blended.
12. Pour over crust.
13. Bake at 350* for 30-35 minutes or until topping is set.
14. Cool.
15. Refrigerate until ready to serve.Cut into bars.
Title: Passover Brownies Good Enough for the Whole Year (Flourless)
Ingredients:
- 3/8 unsalted butter
- 3/4 margarine
- 5 sugar
- 6 eggs
- 6 bittersweet chocolate
- 1 salt
Instructions:
1. Cream the butter and sugar together. Mix in the egg yolks.
2. Melt the chocolate over a double boiler. Cool and add to the butter mixture. Add the finely ground almonds or almond flour.
3. Beat the egg whites with the salt until stiff but not dry. Fold into the batter. Pour into a 9-inch square greased baking tin. Bake in a preheated 350-degree oven for 45 minutes. Cool and cut in squares.
4. NOTE: Each 30 g of finely ground nuts equals about ¼ cup. One ounce = about 28 grams.
Title: Jazzy Banana Pudding
Ingredients:
- 1 skim milk
- 1 sugar-free fat-free banana cream pudding mix
- 1 vanilla extract
- 16 fat free sour cream
- 2 bananas
Instructions:
1. Add vanilla to milk in medium bowl and whisk in pudding mix until smooth and thick.
2. Add sour cream and mix until well blended.
3. Fold in bananas and pour into 4 serving dishes.
4. Chill for at least an hour before serving.
5. (Makes 4 servings, 2 points per serving).
6. Optional: Adding 2 reduced fat vanilla wafers, and a dollop of fat-free whipped topping adds 1 more point.
Title: No Bake Pumpkin Marshmallow Squares With Gingersnap Crust
Ingredients:
- 2 sugar
- 1/2 butter
- 1/2 marshmallows
- 1 milk
- 6 canned pumpkin
- 3 sugar
- 6 cinnamon
- 1/2 ginger
- 1/2 salt
- 1/8 Cool Whip
- 1 walnuts
- 1/2
Instructions:
1. Combine gingersnaps, butter and sugar; mix well and press into bottom of 9 x 13 baking dish.
2. Refrigerate.
3. Combine marshmallows and milk in a double boiler over hot water and stir until melted and combined.
4. Combine pumpkin, sugar, spices and salt.
5. Blend in marshmallow mixture and chill.
6. Fold in whipped cream.
7. Pour into prepared crust and chill until set.
8. Top with Cool Whip and sprinkle with chopped nuts.
9. Chill at least 2 hours or overnight.
Title: Yackulic Carrot Cake
Ingredients:
- 2 flour
- 2 sugar
- 2 baking soda
- 2 cinnamon
- 2/3 canola oil
- 3 eggs
- 2 vanilla extract
- 6 carrots
- 1 walnuts
- 2/3 raisins
- 3/4 cream cheese
- 4 unsalted butter
- 3 powdered sugar
- 1 1/2 vanilla extract
- 1/2 lemon
- 1/4
Instructions:
1. Preheat the oven to 350°F Grease a 13x9 inch cake pan with oil.
2. Grate the carrots. Steam in steamer until soft, then cool.
3. Beat the eggs, then add the sugar, oil and vanilla and beat further.
4. Sift together the flour, baking soda and cinnamon and add to the wet ingredients.
5. Add the cooled carrots, walnuts, raisins and pinepple.
6. Pour the batter into the prepared pan. Place the pan on the middle rack of the oven and bake until the cake springs back at the touch of your finger, ~ 1 hour.
7. Cool the cake for at least one hour before frosting.
8. To make the frosting, cream the cream cheese and butter together in a bowl.
9. Slowly beat in the powdered sugar and continue beating until there are no lumps. Stir in the vanilla and lemon juice.
Title: White Mountain Frosting
Ingredients:
- 1/2 sugar
- 1/4 light corn syrup
- 2 water
- 2 vanilla
- 1
Instructions:
1. Combine sugar, corn syrup, and water in small saucepan.
2. Cover; heat to rolling boil over medium heat.
3. Remove cover and boil rapidly, without stirring, to 242 F on candy thermometer.
4. As mixture boils, beat egg whites until stiff peaks form.
5. Pour hot syrup very slowly in a thin stream into the beaten egg whites, beating constantly on medium speed.
6. Beat on high speed until stiff peaks form.
7. Add vanilla during last minute of beating.
8. VARIATIONS: Add 1/4 cup sifted cocoa for Cocoa Frosting, folding in till blended; for Lemon Frosting substitute 1 TBSP lemon juice for the vanilla and add 1/4 tsp.
9. grated lemon peel and 10 drops of yellow food coloring; for Pink Mountain Frosting, sustitute maraschino cherry juice for the water; for Satiny Beige Frosting substitute brown sugar (packed) for the granulated sugar and decrease vanilla to 1/2 tsp.
Title: Boston Cream Cupcakes
Ingredients:
- 12 instant vanilla pudding
- 1 1/4 pure vanilla extract
- 1 heavy cream
- 1 powdered sugar
- 1
- 1/4
Instructions:
1. Combine milk, pudding mix, and vanilla in a large mixing bowl. Beat mixture on med speed for 2 minutes, or until it thickens. Place this mixture in refrigerator for 15 minutes.
2. Spoon filling into a pastry bag fitted with a medium-size plain tip. Fill cupcakes with vanilla pudding by inserting tip into top of cupcake and squeezing a couple of tablespoons into each cupcake.
3. Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges. Remove from heat, add chocolate morsels to pan, and whisk until smooth.
4. Spoon or drizzle glaze over cupcakes. Refrigerate until set, at least 1 hour, before serving.
5. Sprinkle with powdered sugar if desired.
Title: Peaches in Sauternes
Ingredients:
- 6 -8 sugar
- 3
- 1
Instructions:
1. Bring a pot of water to a boil and immerse the peaches for a minute or two, until the skins come off easily; remove them with a slotted spoon and place them in a bowl of cold water to stop the cooking. (My peaches probably weren't peeled as prettily as Ina's, but I just skipped this process and went ahead and peeled them.).
2. Peel the peaches, then slice into wedges off the pit and into a bowl.
3. Stir in the sugar, Sauternes, and orange liqueur.
4. Cover and refrigerate for at least 2 hours, or overnight.
5. Serve cool, but not cold.
Title: Cherry Cake
Ingredients:
- 1 eggs
- 3 maraschino cherry juice
- 1/3 maraschino cherry
- 1 1/3 maraschino cherry
- 1
Instructions:
1. Make cake according to directions, but substitute water for cherry juice.
2. mix in chopped cherries.
3. bake according to box directions.
4. Mix the rest of chopped cherries into frosting, frost cake when cool.
Title: Fruit and Cream Pie Bars
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 1 vanilla extract
- 3 all-purpose flour
- 1 salt
- 1/2 baking powder
- 1 -2 cream cheese
- 1 sugar
- 1/2 vanilla
- 1 egg
- 1 vanilla extract
- 1/2 powdered sugar
- 1/2 milk
- 1
- 2
Instructions:
1. Cream together butter and sugar. Add eggs and beat well. Beat in vanilla.
2. In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined. Set batter aside.
3. In a medium sized bowl beat together cream cheese, sugar, and vanilla until smooth. Add the egg and beat until smooth.
4. Grease a 15x10x1 pan or 9×13, whichever one you decide to use. Spread 3 cups batter in the bottom. Spread the cream cheese layer on top and lastly Spread with pie filling. Drop remaining batter on top of pie filling.
5. Bake at 350 for 25-30 (If using a 9x13, increase bake time to 35) minutes or until toothpick comes clean. Cool on wire rack.
6. Combine powdered sugar and milk for the glaze and drizzle over the bars. Let the bars cool completely, or refrigerate for 3 hours for easier cutting into bars.
Title: Custard Strawberry Dip
Ingredients:
- 1 1/3 instant vanilla pudding
- 2 Cool Whip
- 1
Instructions:
1. mix OJ and milk together.
2. add pudding and mix on low, then beat for 2 minutes.
3. blend in cool whip and chill.
Title: Zucchini Crisp (Apple Crisp)
Ingredients:
- 8 zucchini
- 2/3 lemon juice
- 1 sugar
- 1 ground cinnamon
- 1/2 ground nutmeg
- 4 all-purpose flour
- 2 sugar
- 1 1/2 butter
- 1 ground cinnamon
Instructions:
1. ZUCCHINI MIXTURE:
2. In a large saucepan, over medium-low heat, cook zucchini and lemon juice for 15-20 minutes until zucchini is tender.
3. Add sugar, cinnamon and nutmeg and cook for a minute more.
4. Remove from heat and let sit.
5. CRUST MIXTURE:
6. For crust, mix flour, and sugar in a large bowl.
7. Cut in cold butter until mixture resembles pea size coarse crumbs.
8. Stir 1/2 cup of the flour mixture into zucchini and mix well.
9. Press 1/2 of remaining crust mixture into a greased 15x10 jelly roll pan.
10. Spread zucchini mixture over crust in pan.
11. Crumble remaining crumb mix over zucchini and sprinkle with the 1 teaspoon cinnamon.
12. Bake at 375°F for 35-40 minutes.
Title: Vegan Peanut Butter Cookies... for Picky People
Ingredients:
- 1/2 peanut butter
- 1/2 whole wheat flour
- 1 1/4 sugar
- 1/2 brown sugar
- 1/2 honey
- 1 egg substitute
- 1/2 baking soda
- 1/2 baking powder
- 1/2 vanilla
Instructions:
1. Preheat oven to 375.
2. In a mixing bowl beat margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup of the flour, the sugars, egg sub., baking soda, baking powder, and vanilla. Beat till throughly combined. Beat in remaining flour. If necessary, cover and chill dough till easy to handle.
3. Shape dough into 1-2inch balls. If desired, roll in additional sugar (i usually do it in colorful or seasonal sprinkles). Place 2 inches apart on an UN-GREASED cookie sheet. Flatten by cross crossing the tops with the tines of a fork.
4. Bake in a 375 oven for 7-9 (I go for about 12, but my oven is weird) or till bottoms are lightly browned. Cool cookies on wire rack after a few minutes of sitting on the trey. Don't leave them there too long or they will get crispy.
Title: Pineapple Payasam
Ingredients:
- 1 fresh pineapple
- 300 sugar
- 2 coconut
- 25 ghee
- 50 raisins
- 50 cashew nuts
- 1 cumin powder
- 1 ginger powder
- 4 cardamom pods
- 50 tapioca
Instructions:
1. Boil the pineapple pieces in a pot along with a little water until slightly tender and strain.
2. bring back the pineapple to the pot and add ghee to fry it well.
3. Add sugar and fry. there shouldn't be any crumbs or lumps.
4. in the mean time,using the grated coconut, create 1 cup of first extract, 3 cups of second extract, 3 cups of third extract.
5. When the pineapple is nicely done, add the third extract of the milk and boil it.
6. Add the second extract followed by the first extract.
7. When the first extract begins to boil, add the washed chowari.
8. When the chowari is cooked and payasam is nicely done, remove from flame.
9. Add the fried cashewnuts and raisins.
10. Sprinkle the powdered ingredients and mix well.
Title: Simple Mint S'more
Ingredients:
- 3 -4 graham cracker
- 1/2 marshmallows
- 1
Instructions:
1. Unwrap Andes mints and melt them on the graham cracker.
2. Roast the marshmallow.
3. Once the chocolate has melted, rmoved the graham cracker from the heat, top with the marshmallow and mint cookie.
Title: Chocolate, Banana and Teff Cupcakes
Ingredients:
- 3 eggs
- 200 bananas
- 300 coconut oil
- 175 vanilla extract
- 2 teff flour
- 100 hazelnut meal
- 50 cocoa powder
- 50 salt
- 15 baking soda
- 1/2 chocolate chips
- 1/2
- 100
Instructions:
1. Whisk together the eggs, sugar, banana puree, oil and vanilla.
2. In a another bowl, whisk together the teff, sweet rice flour, hazelnut meal, cocoa powder, salt, baking soda. Add the dry ingredients to the wet and whisk until combined. Fold in the chocolate chips.
3. Pour batter into greased cupcake tin. Bake at 350F for about 25 - 30 minutes (be sure to test, depending on humidity they may take up to 40 minutes).
Title: Cream Filled Cupcakes
Ingredients:
- 2 1/2 flour
- 2 sugar
- 1 baking powder
- 1/3 salt
- 1/4 eggs
- 2 buttermilk
- 1 vanilla
- 1 hot water
- 1 sugar
- 1 milk
- 1/2 salt
- 1/3 water
- 2/3 vanilla
- 1/4 powdered sugar
- 1 butter
- 1 evaporated milk
- 1/2 sugar
- 1/4 vanilla
- 1/3 cocoa powder
- 1
Instructions:
1. Frosting: Melt butter first and add the rest of ingredients and.
2. stir.
3. Boil 1 minutes; cool.
4. Beat.
5. Sift dry ingredients into a large mixing bowl.
6. add eggs, oil buttermilk and vanilla.
7. Mix for 1 1/2 minutes.
8. Add baking powder to hot water.
9. Mix again.
10. Pour into muffin tins, filling 2/3 full.
11. Bake at 350 degrees for 20 minutes.
12. For Filling:Combine all the ingredients except the powdered sugar and beat for 5 minutes.
13. Cut out a piece of cake from top and insert the filling.
14. Push top back on.
15. For Frosting: Melt butter first and add the rest of ingredients and stir.
16. Boil 1 minutes; cool.
17. Beat.