lumicero/recipes-ing2inst huggingface dataset:
Title: Sour Cream Pecan Dreams
Ingredients:
- 2 flour
- 1/2 baking soda
- 1/4 salt
- 1/4 butter
- 1 vanilla extract
- 1 brown sugar
- 1 egg
- 1/2 brown sugar
- 1/2 cinnamon
- 1/4 sour cream
- 1 pecans
Instructions:
1. Preheat oven to 350.
2. Sift flour, baking soda, and salt and set aside.
3. In large bowl of electric mixer, cream the butter. Add vanilla and sugar and beat well. Add the egg and continue to beat for a few minutes, scraping the bowl as necessary and beating until mixture lightens in color. On low speed, gradually add the sifted dry ingredients, scraping the bowl and beating only until the mixture is smooth.
4. Use a slightly rounded teaspoonful of dough for each cookie -- make these a little smaller than the average cookie. Roll the dough between your hands to form round balls and place 2" apart on unbuttered cookie sheets.
5. With your fingertip, make a wide, round depression in the center of each cookie -- it should reach almost to the edge, but leave a rim.
6. Prepare the topping: Add 1/2 cup dark brown sugar and the sour cream in a small mixing bowl. With a rubber spatula stir until smooth. Stir in nuts.
7. With a small spoon, place some of the topping into the dent in each cookie. The topping should be mounded fairly high above the cookie -- it will melt a bit as it bakes.
8. Bake for 13-15 minutes; cool.
Title: Bless Tiramisu
Ingredients:
- 1 Kahlua
- 100 instant coffee powder
- 1 sugar
- 50 gelatin
- 3 water
- 10 mascarpone cheese
- 3 Cointreau liqueur
- 250 water
- 250 sugar
- 150 instant coffee powder
- 50
- 10
Instructions:
1. Syrup.
2. Boil water and sugar and add in instant coffee powder. Strain mixture and leave to cool.
3. For the cream:
4. Boil liqueur, coffee powder and sugar till dissolve.
5. Hand whisk yolks till thick and pour hot coffee mixture over, whisking.Put coffee liqueur over a tin of water with ice to cool down completely.
6. Mix gelatin and water and heat till dissolved.
7. Whip fresh cream till just stiff.
8. Add getatin into coffee liqueur and mix well using a hand whisk.
9. Mix in the mascarpone cheese.
10. Pour mixture into fresh cream and mix well with hand whisk. (Leave some cream for piping).
11. Decoration:
12. Put a slice of cake into a expandable cake ring over a board.
13. Brush with coffee syrup. Do not pour over.
14. Pour 1/3 cream over.
15. Put in another slice of cake, brush with syrup and another part cream.
16. The final part must be the cream.
17. Knock the tin for cream to settle.
18. Pipe the word Tiramisu on top of cake.
19. Put into freezer to freeze till set.
20. Sprinkle chocolate powder.
21. Cake must have a rim of about 1/2" away from the tin for the cream.
Title: Pineapple Cake for Those in a Rush! One Bowl, Easy!
Ingredients:
- 2 flour
- 1 sugar
- 1 1/2 baking soda
- 20 eggs
- 2
- 1/2
Instructions:
1. Combine dry ingredients in large bowl.
2. Add the wet stuff.
3. Mix thoroughly.
4. Pour into lightly greased 9" x13" pan.
5. Bake at 350F for about 30 minutes, or until brown.
6. Cool and frost.
7. Freezes well.
Title: German Donauwelle Kuchen
Ingredients:
- 1 cocoa powder
- 3 cherry pie filling
- 21 Jello Instant Vanilla Pudding Mix
- 1 butter
- 1 margarine
Instructions:
1. Mix the pound cake mix as directed on the box.
2. Put 1/2 of the batter in a greased 9"x14" pan or a springform pan.
3. Mix in cocoa powder in the rest of the batter to turn dark brown. Gently spoon over the vanilla batter. (Use a spatula and "lay" it onto the other batter, as opposed to dropping.).
4. Lay cherries on top in rows, 1" away from each other. Do not press in, they will sink in while baking.
5. Bake 40 minutes at 350 (or until done). Let the cake cool completely.
6. Make the german buttercreme according to clara 12's Recipe #58987. And spread a rich layer (about half an inch thick) over the top of your cake when cool.
7. Finally pour one bottle of Magic Shell ice cream topping on top. Tilt cake to cover. And enjoy!
Title: Chocolate Icing
Ingredients:
- 1 cold water
- 5 flour
- 1 dry sweetener
- 1 vanilla extract
- 6 margarine
- 3 cocoa powder
Instructions:
1. In a small saucepan, whisk together the flour and water constantly over medium heat until thick (about the consistency of glue).
2. Be careful not to burn it!
3. Once thick, remove from heat and cool off completely by setting the pot in a slightly larger pan of cold water, or a sink with a bit of cold water.
4. While it's cooling, in a medium bowl, mix together the sweetener, vanilla, margarine, and cocoa powder until well mixed.
5. Add the cooled flour mixture to the bowl and stir together until there are no lumps.
6. Let cool in the fridge for 30-60 minutes-- before using.
Title: Peanut Butter Blossoms
Ingredients:
- 1 3/4 flour
- 1/2 sugar
- 1/2 brown sugar
- 1 baking soda
- 1/2 salt
- 1/2 shortening
- 1/2 peanut butter
- 2 milk
- 1 vanilla
- 1 egg
- 1
Instructions:
1. Preheat oven to 375 degrees fahrenheit.
2. Mix dry ingredients in a separate bowl.
3. Mix shortening, peanut butter, vanilla, milk, and egg in separate bowl.
4. Combine wet and dry ingredients. Mix until dough is formed.
5. Shape int balls approximately the size of a standard golf ball.
6. Fill a small dish with sugar. Roll balls in the sugar until coated.
7. Place balls on ungreased cookie sheet.
8. Bake in oven for 10-12 minutes.
9. Place chocolate kiss in the center of cookie immediatley after cookies come out of the oven.
Title: Libbie's Delicate White Cake
Ingredients:
- 3/4 butter
- 1 1/2 sugar
- 1/2 vanilla
- 1/2 cake flour
- 2 1/2 baking powder
- 2 1/2 milk
- 1 walnuts
- 3/4
- 5
Instructions:
1. Cream butter and sugar; add flavorings.
2. Sift dry ingredients three times.
3. Add dry ingredients and milk, alternately, to the butter mixture.
4. Add nuts.
5. Beat egg whites until stiff and then fold them into the batter.
6. Place batter in a greased and floured 9 x 13 cake pan.
7. Bake at 300 degrees Fahrenheit for 30 to 35 minutes or until brown.
Title: Butternut Balls - A
Ingredients:
- 1 butter
- 3/4 powdered sugar
- 2 vanilla
- 2 1/3 flour
- 1/4 salt
- pecan halves
Instructions:
1. Preheat oven to 400ºF.
2. In large bowl, combine butter and powdered sugar and mix well.
3. Add vanilla and beat.
4. Add dry ingredients and mix until a dough forms.
5. Form dough around pecan halves or chocolate kiss, enclosing nut or chocolate completely.
6. Bake on ungreased cookie sheets for 10-12 minutes.
7. Cookies should not brown.
8. Immediately drop into a bowl full of powdered sugar and roll to coat.
9. Let cool on wire racks.
10. When cool, roll in powdered sugar again.
11. NOTE: the number of cookies depends on how big you make them.
Title: Lemon Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 2 sugar
- 3 eggs
- 3 flour
- 1/2 baking soda
- 1/2 salt
- 1 buttermilk
- 2 lemon rind
- 1/2 lemon juice
- 1 lemon juice
- 3 confectioners' sugar
Instructions:
1. Preheat oven to 325.
2. Beat 1/2 cup of butter, shortening and sugar until light and fluffy.
3. Add eggs one at a time.
4. Shift flour, baking soda and salt together and add alternately with buttermilk.
5. Stir in 1 tablespoon lemon juice.
6. Pour into a greased and floured tube pan, bake for 1 hour and 15 minutes or until cake tests done.
7. Mix remaining butter with confectioners' sugar until creamy.
8. Add remaining lemon rind and enough lemon juice to give pouring consistency.
9. Pour over warm cake.
Title: Crunch Bars
Ingredients:
- 30 margarine
- 1 brown sugar
- 1 chocolate chips
- 12
Instructions:
1. Preheat oven to 400 degrees.
2. Line a 15x10x2 pan with tinfoil.
3. Lay out the saltines on tinfoil.
4. Bring sugar and margarine to a boil and boil 3 minutes.
5. Pour evenly over saltines.
6. Bake 7 minutes.
7. Remove from oven and immediately sprinkle chips over top. Use back of spoon or spatula to spread melted chocolate evenly.
8. Chill until set and break into pieces.
Title: Peanut Butter Chocolate Cheesecakes
Ingredients:
- 3/4 butter
- 2 sugar
- 1 cream cheese
- 12 sugar
- 2 eggs
- 1/3 vanilla
- 2 chunky peanut butter
- 1/2 shortening
- 1/2
- 1/3
- 1
Instructions:
1. Preheat oven to 325°F.
2. Line 12 2-1/2 inch muffin cups with foil bake cups; set aside.
3. In a small bowl, combine crushed wafers, melted butter, and the 1 tablespoon sugar.
4. Press into the bottoms of prepared muffin cups.
5. Place a chocolate kiss, point up, in each cup.
6. For filling, in a medium bowl beat cream cheese and the 1/3 cup sugar with an electric mixer on medium to high speed until smooth.
7. Beat in eggs and vanilla just until combined.
8. Beat in peanut butter until combined.
9. Carefully spoon about 1/4 cup filling over kiss in each cup, making sure to keep the kiss centered on bottom of cup <cups will be full>.
10. Bake about 25 minutes or until filling is set.
11. Cool in pan on wire rack for 30 minutes.
12. In a small saucepan cook and stir chocolate chips and shortening over low heat until melted.
13. Remove cheesecakes from foil cups.
14. Drizzle melted chocolate over cheesecakes.
15. Chill about 1 hour or until chocolate is set.
Title: Crème De Menthe Chocolate Squares
Ingredients:
- 1 granulated sugar
- 1/2 butter
- 4 eggs
- 1 flour
- 1/2 salt
- 1 vanilla extract
- 1 confectioners' sugar
- 2 creme de menthe
- 3 butter
- 1/2 butter
- 6
Instructions:
1. Preheat oven to 350°F.
2. BROWNIES:
3. In a large bowl, cream sugar and butter. Add beaten eggs and blend well. Add flour and salt. Mix well. Blend in vanilla and chocolate syrup. Pour batter into a greased 8x8 -inch square pan.
4. Bake for 30 minutes. Cool in pan.
5. CRÈME DE MENTHE LAYER:
6. Mix confectioners sugar, crème de menthe and butter. Pour over cooled brownies.
7. CHOCOLATE GLAZE LAYER:
8. Melt chocolate chips and butter together until smooth. Cool for three minutes and spread over mint layer. Chill until ready to serve.
Title: Candy Cane Cake
Ingredients:
- 1 cake flour
- 1 3/4 sugar
- 12 cream of tartar
- 1 salt
- 1/4 vanilla extract
- 1 heavy whipping cream
- 1
- 8
- 2
Instructions:
1. Preheat oven to 325°. Sift together flour and 3/4 cup sugar. Sift again and set aside.
2. In a large bowl or standing mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add 3/4 cup sugar and the vanilla and almond extracts. Continue beating until egg whites are firm but not dry.
3. Sift one-third of the flour-sugar mixture onto the egg whites and, with a rubber or silicone spatula, gently fold the mixture into the egg whites. Add remaining flour in two batches, folding gently after each addition. Turn batter into an ungreased 10-inch tube pan and bake until browned and firm to the touch, 50 to 60 minutes.
4. Invert cake (in pan) on a cooling rack for at least an hour. When completely cool, run a long, thin, sharp knife between cake and pan to loosen, and remove cake.
5. Put candy canes in a large sealable plastic bag. Crush them into small pieces with a meat pounder, rolling pin, or the bottom of a small frying pan. Sift crushed candy with a fine-mesh strainer and reserve candy dust for another use (see Notes). Set crushed candy aside.
6. In a large bowl, beat cream with remaining 1/4 cup granulated sugar until soft peaks form. Frost cake with whipped cream using a spatula to form swirls and peaks. Sprinkle frosted cake with crushed candy canes. (To get candy on the sides, hold your hand about 1 inches from the cake and gently toss crushed candy at the sides.) Serve immediately, using a serrated knife to cut slices.
Title: Homemade Almond Paste
Ingredients:
- 1/4 sugar
- 1/4 water
- 1
Instructions:
1. Mix sugar and water.
2. let sit for 15 minutes or until sugar is dissolved.
3. In a food processor pulse 1 cup blanched almonds until finally ground.
4. Add simple syrup and blend until smooth.
Title: Easy Vanilla Cake
Ingredients:
- 4 eggs
- 1 sugar
- 1 vanilla
- 1 flour
- 1 baking soda
Instructions:
1. Get a bowl first put the 4 eggs the vanilla and then the sugar
2. Mix in a blender till thick and creamy.
3. While the eggs are blending mix flour and baking soda
4. When the mixture is finished take it out of blender and stir the flour with the baking soda in the bowl.
5. When that is done take as much of the mixture as possible and put it in the cake pan and then in the oven for 20 minutes on 450°F.
6. When the cake is done cooking wait 10 minutes for it to cool.
Title: Pol Martin-Far Breton
Ingredients:
- 4 eggs
- 1/2 granulated sugar
- 1 all-purpose flour
- 3 rum
- 1/4 marmalade
- 1/2 sultana raisin
- 2 milk
- 1 salt
- icing sugar
Instructions:
1. preheat oven to 350*F.
2. butter a 1 3/4-inch deep baking dish, 11 3/4 x 7 1/2 inch (30 x 19 cm) in size.
3. place eggs and sugar in bowl, beat together.
4. add flour and salt, beat to incorporate.
5. add rum, marmalade and raisins, beat well.
6. pour in milk and beat to incorporate.
7. pour batter into baking dish and bake for 50 to 55 minutes or until golden brown.
8. let cool in baking dish.
9. cut into squares, and sprinkle with icing sugar.
10. serve with maple syrup if desired.
Title: Joey's Vegan Cream Cheese Frosting
Ingredients:
- 1 vegan cream cheese
- 2 vegan margarine
- 2 powdered sugar
- 3/4 soymilk
- 1/8 - 1/4
Instructions:
1. Put the vegan cream cheese into a bowl and whip it until its easy to work with.
2. Add the margarine, sugar and milk.
3. If you want a stiffer icing add more sugar.
4. When you like the consistancy, add a few drops of lemon (or other flavor) extract.
5. Let sit in the fridge to firm up and ice your cooled cake.
6. Enjoy.
Title: Gingerbread Cookies
Ingredients:
- 6 all-purpose flour
- 1 baking soda
- 1/2 baking powder
- 1/2 unsalted butter
- 1 dark brown sugar
- 4 ground ginger
- 4 ground cinnamon
- 1 1/2 ground cloves
- 1 black pepper
- 1 1/2 salt
- 2 eggs
- 1 unsulphured molasses
Instructions:
1. In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses.
3. Add flour mixture; combine on low speed. Divide dough in thirds, and wrap in plastic. Chill for at least 1 hour.
4. Heat oven to 350 degrees. Line baking sheets with Silpats (a French nonstick baking mat) or parchment paper. Set aside.
5. On a lightly floured work surface, roll dough 1/8-inch thick. Cut into gingerbread people shapes. Transfer to prepared baking sheets.
6. Cut out desired decorations and place on cookies. Press currants into dough to create eyes and buttons. To create hair, roll a piece of dough into a ball and pass through a clean garlic press. Attach hair to heads. Bake until crisp, but not darkened for about 20 minutes. Let cookies cool on wire racks.
7. Decorate with royal icing.
Title: Nangka Pisang Goreng
Ingredients:
- 1 banana
- 1/2 glutinous-rice flour
- 1/2 plain flour
- 200 cinnamon
- 1 egg
- 1 water
- 1 salt
- 1 brown sugar
- canola oil
Instructions:
1. put the fresh jackfruit with little water and dash of cinnamon in a blender.
2. puree smoothly.
3. mix the jackfruit puree with flour, bit of water, egg, salt & brown sugar to make a pasty batter.
4. slice the banana into bite size pieces.
5. dip and cover the banana slices with batter.
6. deep fry in canola oil until golden brown.
7. use absorbent napkins to remove excess oil.
8. serve warm.
Title: Carrot Cake
Ingredients:
- 1 Splenda granular
- 1/3 buttermilk
- 2 buttermilk
- 1/3 unsweetened applesauce
- 2 egg
- 1 vanilla
- 1 whole wheat flour
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1/4 pumpkin pie spice
- 1 carrot
- 1 walnuts
- 1 Splenda granular
- 1/2 buttermilk
- 3/4 butter
- 1/2 maple syrup
- 1/4 baking soda
- 1/4 vanilla
- 1 cream cheese
- 1/4 butter
- 1 powdered sugar
- 4 vanilla
- 1/4
- 8
- 1
Instructions:
1. Combine first 5 ingredients; beat well.
2. Mix flour, soda, salt and cinnamon; add to creamed mixture; stir well.
3. Add carrots, walnuts, berries and coconut; stir well.
4. Pour batter into greased and floured 8x8 baking pan.
5. Bake at 350° for 40 minutes, or until pick comes out clean.
6. Pour buttermilk glaze over warm cake; let cake cool.
7. Spread cream cheese frosting on top of cooled cake.
8. Buttermilk Glaze: Combine first 5 ingredients in large saucepan.
9. Bring to a boil; cook 4 minutes on medium heat.
10. Remove from heat; add vanilla.
11. Cream Cheese Frosting: Mix cream cheese and butter; beat until smooth.
12. Gradually add sugar, beating until light and fluffy.
13. Stir in vanilla.
Title: Santa's Whiskers
Ingredients:
- 1 butter
- 1 sugar
- 2 milk
- 1 vanilla
- 2 1/2 flour
- 1/4 flaked coconut
- 1/2
- 3/4
Instructions:
1. Beat butter and sugar.
2. Add milk and vanilla.
3. Gradually stir in flour, mixing well.
4. Stir in nuts.
5. Form into 2 logs, approx 1 1/2 inches in diameter.
6. Roll in coconut until each log is well coated.
7. Wrap in plastic wrap or waxed paper.
8. Chill an hour or longer.
9. Cut 1/4-inch slices and bake at 375°F for 12 minutes.
Title: Blushing Strawberry Family Delight
Ingredients:
- 175 gelatin
- 200 hot water
- 1 water
- 1 bananas
- 1 strawberries
- 6 strawberry
- 6
- 1
Instructions:
1. Boil 1 cup of water.
2. Pour the gelatin powder in it.
3. Stir continuously in order to avoid lumps.
4. Cool.
5. And 1 cup cold water.
6. Set aside to form in the refrigerator.
7. In the meantime, chop bananas and strawberries.
8. Once the jelly has formed, add the cream and condensed milk.
9. Whisk extremely well.
10. Add the chopped fruits.
11. Keep it in the freezer to form.
12. Once formed, garnish with a strawberry and serve.
Title: Crock Pot Caramel Rum Fondue
Ingredients:
- 7 mini marshmallows
- 1/4 rum
- 1/3
- 2
Instructions:
1. Combine caramels and cream in crock pot.
2. Cover and heat until melted, 30 to 60 minutes. Stir in marshmallows and rum.
3. Cover and continue cooking 30 minutes.
4. Serve with apple wedges or pound cake.
Title: Funnel Cake Thank You Emeril
Ingredients:
- 3 eggs
- 2 1/4 milk
- 1/2 vanilla
- 4 flour
- 1 brown sugar
- 1/2 salt
- 1 baking powder
Instructions:
1. Mix egg, milk and vanilla. Mix dry ingredients together, then add wet ingredients. Heat oil to 375. Fry until golden brown.
2. I added extra vanilla. Mix was thick, so added a bit of water to thin.
Title: Cream Cheese Filling for Cakes
Ingredients:
- 1 cream cheese
- 1/2 white sugar
- 1 flour
- 1 egg
- 1 lemons
Instructions:
1. In a bowl beat all ingredients until smooth.
2. Layer half of the cake batter in pan.
3. Top/spoon with the cream cheese mixture, then top with remaining cake batter.
4. Bake as directed.
Title: Triple Berry Cake W/Yellow & Strawberry Cake
Ingredients:
- 1 water
- 1 eggs
- 2 2/3 fresh blueberries
- 2/3 fresh raspberries
- 6 fresh strawberries
- 3/4
- 2
- 1
- 1/2
- 2
Instructions:
1. Preheat oven to 350.
2. Generously grease three 8-inch cake pans.
3. Prepare cake batter according to box directions and divide evenly in pans. I did pans half strawberry, half yellow and used a butter knife to swirl the batters.
4. Bake until toothpick comes out clean, 15 to 18 minutes.
5. Cool in pans 10 minutes and turn out on wire racks.
6. Place berries in large bowl and set aside.
7. Microwave 1/4 cup preserves in small bowl on HIGH until melted, about 30 seconds.
8. Pour over berries and stir carefully to glaze berries.
9. Place 1 layer of cake on a platter; spread with whipped cream and spoon 1/3 cup berries on it.
10. Repeat with 2nd and 3rd layers.
11. Spoon remaining berries in center of top layer. Decorate edge with whipped cream.
12. Refrigerate 1 hour.
13. Melt remaining preserves and spoon over top of cake after slightly cooling, letting drip down the side.
14. Refrigerate one hour more.
Title: Chocolate Topped Almond One Layer Cake
Ingredients:
- 4 sugar
- 1/2 sugar
- 2 unbleached white flour
- 1/3 butter
- 1/2 margarine
- 2 vanilla extract
- 1/4 salt
- 1/4 eggs
- 3 powdered sugar
- 1/3
- 1
Instructions:
1. Preheat oven to 350 degrees. Lightly grease and flour a 9" round cake pan.
2. Place almonds in a small baking dish and place in oven until lightly toasted.
3. Place toasted almonds and 2 T sugar in a food processor or blender. Grind to a powder in a few short bursts.
4. Stir in flour and set aside.
5. Combine Butter with remaining 1/2 cup Sugar, Extracts, and Salt in a medium size bowl.
6. Beat with mixer until creamy.
7. Add one egg at a time, beating well after each.
8. Using a spatula and a light hand, gently fold in the almond flour mixture.
9. Pour into prepared cake pan and bake for 35 to 40 minutes or until it is golden and top springs back when lightly touched.
10. Let cool for 30 minutes, then remove cake from pan and transfer to cake plate, then cool completely.
11. In microwave on LOW power, melt chocolate chips.
12. Sift a little powder sugar over top of cake, sprinkle with remaining toasted almonds and then drizzle the chocolate over top in a lacey pattern. Let chocolate harden before serving.
Title: Red, White, and Blue Pizza
Ingredients:
- 1 olive oil
- 1 nectarine
- 1 red plum
- 1 honey
- 3 blue cheese
- 3 pecans
- 3/4 fresh chives
- 1/4
Instructions:
1. Preheat your outdoor grill to medium heat.
2. Divide pizza dough into 4 equal balls and roll each out on lightly floured surface to make 6" circles.
3. Place dough circles on a baking sheet and brush both sides with oil.
4. Remove dough from baking sheet and grill them a few minutes on each side until dough is cooked through with light grill marks. Timing depends on how your grill heats, so don't leave it unattended.
5. Remove crusts and cool.
6. Slice each fruit into 8 slices each.
7. Oil the grates of your grill with a barbeque brush and cook fruit a few minutes on each side to lightly brown.
8. Remove fruit from the grill and arrange fruit on the pizza crusts.
9. Stir together vinegar and honey and drizzle on the fruit.
10. Sprinkle the pizzas with blue cheese and walnuts.
11. Place pizzas back on grill and close the lid to melt the cheese. Watch closely!
12. Sprinkle with chives, allow to cool slightly and slice into appetizer size slices.
Title: Cannoli Cake
Ingredients:
- 1 butter
- 3/4 sugar
- 1/4 eggs
- 1/2 vanilla extract
- 1/4 cream cheese
- 3 confectioners' sugar
- 2 vanilla
- 2 Cool Whip
- 2
- 1
- 16
Instructions:
1. Add all ingredients together and (with Kitchenaid) mix on low for 1 minute. Scrape sides down. Increase the speed to medium high and mix for another 4 minutes. Should look well combined and fluffy.
2. Grease & flour 2-9inch round pans and divide batter evenly into each.
3. Bake until they look lightly golden and sprin back with touch of finger, about 25-29 minutes (at the temperature of the cake mix says).
4. Remove from oven and place on wire racks to cool for 10 minutes.
5. Run a knife around the edges, invert onto rack and then invert again so the cakes are right side up.
6. Allow to cool completely. I cover loosely with foil when they were cooled.
7. For Filling and Icing: Cream the cream cheese, sugar and vanilla until smooth. Add cool whip and beat again until smooth and fluffy.
8. Divide in half and add mini chocolate chips (as many as you like) to half (for the filling). Use the half without choc. chips for the frosting.
Title: Pumpkin Angel Cake
Ingredients:
- 12 flour
- 1 sugar
- 1 1/4 ground cinnamon
- 1 ground nutmeg
- 1/2 cream of tartar
- 1 1/2 vanilla
- 1 salt
- 1/2 canned pumpkin
- 1/2 confectioners' sugar
Instructions:
1. The egg whites need to stand about 30 minutes at room temperature before using.
2. Preheat oven to 350° and set oven rack to lowest position.
3. Meanwhile, sift the flour, 1 cup sugar, cinnamon and nutmeg together twice; set aside.
4. In a large mixing bowl, beat egg whites, cream of tartar, vanilla and salt on medium speed until soft peaks form. Gradually beat in the remaining sugar, about 1 tablespoon at a time, on HIGH speed until stiff glossy peaks form and the sugar is dissolved.
5. Gradually fold in flour mixture, about 1/2 cup at a time. Now fold in the pumpkin.
6. Gently spoon into an ungreased 10" tube pan. Cut through batter with a knife to remove air pockets.
7. Bake at 350°F for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
8. Run a knife around sides and center tube of pan. Remove to a serving plate. Sprinkle top of cake with confectioners sugar.