lumicero/recipes-ing2inst huggingface dataset:
Title: Orange Rum Torte
Ingredients:
- 6 eggs
- 1 granulated sugar
- 1 vanilla extract
- 1 cake flour
- 1 butter
- 1/4 light rum
- 6 unflavored gelatin
- 2 cold water
- 2 icing sugar
- 2 light rum
- 1/2 icing sugar
- 1/4 butter
- 3
- 1/3
- 2
Instructions:
1. FOR THE SPONGE LAYERS: Put UNBROKEN eggs in a bowl and cover with hot tap water, then let stand until water is lukewarm.
2. Drain and repeat once again. Don’t use boiling water-you are just warming the eggs, not cooking them.
3. Grease TWO 9 inch layer cake pans (or springform pans) and line bottoms with waxed or parchment paper.
4. Heat oven to 350°F.
5. Warm large mixer bowl with hot tap water.
6. Dry bowl, then break the warm eggs into bowl.
7. Add sugar and vanilla and beat at high speed until the mixture stands in peaks, about 20 minutes.
8. Melt butter and COOL to lukewarm.
9. Sprinkle 2 Tablespoons of the flour over the egg mixture and fold it in gently but quickly with a rubber scraper. Repeat until all the flour is added, then sprinkle the butter along with the grated orange rind, 1 teaspoon at a time over the batter, folding gently but quickly after each addition. Speed is important here.
10. Turn the batter into prepared pans and bake 25 to 30 minutes or until tops spring back when touched in the middle.
11. COOL 10 minutes, then loosen cakes carefully around the sides and turn out on racks to finish cooling. Peel off paper carefully while cake is still WARM.
12. Split each layer into 2 thin layers and sprinkle each layer with 1 1/2 Tablespoons rum.
13. FOR THE ORANGE FILLING, Soak gelatin in cold water 5 minutes and heat until gelatin is dissolved. Cool slightly. Whip cream and icing sugar in a well chilled bowl until beginning to thicken and continue beating while adding 1/4 cup rum and the gelatin mixture. Beat until stiff. Spread this mixture between the layers.
14. Chill for a few minutes.
15. FOR THE ORANGE BUTTER ICING, Combine all ingredients using enough orange juice to make an icing that is easy to spread.
16. Spread whole outside of torte with Orange Butter Icing and garnish top edge with more grated orange rind or orange sections if desired. Chill. Twelve servings.
17. Recipes Only.
Title: Root Beer Cookies
Ingredients:
- 1 brown sugar
- 1/2 butter
- 1 margarine
- 1/4 egg
- 2 buttermilk
- 1 vanilla
- 1 3/4 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 2 powdered sugar
- 1/3 butter
- 1 margarine
- 1 -2 hot water
Instructions:
1. Preheat oven to 375°F.
2. Combine brown sugar, butter, and egg in a bowl; beat until fluffy.
3. Stir in buttermilk, Root Beer Flavor, Vanilla, flour, baking soda, and salt; mix until smooth.
4. Cover and refrigerate at least one hour.
5. Drop dough by rounded teaspoonfuls onto greased baking sheets about 2-inches apart.
6. Bake at 375°F for 6 to 8 minutes.
7. To make rootbeer frosting: Mix together sugar and butter until smooth. Stir in Root Beer Flavor and enough water to make a smooth frosting.
8. Remove cookies to wire rack to cool.
9. Frost with Root Beer Frosting.
Title: Chocolate Marshmallow Cookies
Ingredients:
- 3 all-purpose flour
- 2/3 baking soda
- 1/2 sugar
- 1 light brown sugar
- 1 salted butter
- 1 eggs
- 2 vanilla extract
- 2 mini marshmallows
- 12
- 8
Instructions:
1. Preheat oven to 350°.
2. In a medium bowl, combine flour, cocoa and baking soda; set aside.
3. Combine sugars in large bowl. Using an electric mixer blend in butter, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until light and fluffy.
4. Add the flour mixture and the chocolate chips, blend at a low speed until combined. Batter will be stiff.
5. Gather about four marshmallows in the palm of your hand and cover them with a heaping tablespoon of dough. Wrap the cookie around the marshmallows, completely encasing them and forming a 2-inch-diameter dough ball.
6. Place cookies on ungreased cookie sheets, 2-inches apart. Bake 10- 12 minutes. Cool on pan for two minutes then transfer to cool flat surface.
Title: Spicy White Chocolate-Blueberry Brownies
Ingredients:
- 1 1/2 white chocolate chips
- 1 flour
- 1/4 salt
- 1/2 cinnamon
- 1 candied ginger
- 1/8 nutmeg
- 1/8 clove
- 1/8 allspice
- 1 cayenne pepper
- 1/4 granulated sugar
- 1/4 brown sugar
- 1/4 unsalted butter
- 2 eggs
- 1 vanilla extract
- 1/2 spiced rum
- 2/3 white chocolate chips
- 1/2 walnuts
- 1/2 fresh blueberries
- frozen blueberries
Instructions:
1. 1 Preheat oven to 325 degrees F. Butter 8-inch non-stick square baking pan.
2. 2 Stir 1 1/2 cups white chocolate chips (I use ghiradelli premium white chocolate baking chips) in large heat-safe glass bowl set over saucepan of simmering water until melted and smooth, or use a microwave in 30 second increments. Set aside to cool slightly.
3. 3 Stir flour, spices and salt in small bowl to blend. Set aside. Using electric mixer beat sugar and butter in large bowl to blend. Mix in eggs, vanilla and rum. Mix in melted white chocolate. Stir in flour mixture just until blended being careful not to overmix. Fold in white chocolate chips and nuts. Gently fold in blueberries just until distributed evenly. Transfer batter to greased pan, spreading evenly.
4. 4 Bake until top is golden and toothpick inserted into center comes out with moist crumbs attached, about 40 minutes if using fresh berries or 45 minutes if using frozen berries. Cool in pan.
5. 5 Cut into 16 squares and enjoy!
6. Read more: http://www.food.com/recipe/white-chocolate-blueberry-brownies-with-almonds-449041#ixzz1EM6RoIM0.
Title: Lemon Chiffon Cake
Ingredients:
- 8 cream of tartar
- 1 salt
- 1/4 sugar
- 1 flour
- 7 lemon juice
- 1
- 1/3
- 2
Instructions:
1. PREPARATION:
2. Preheat oven to 325º F.
3. In large bowl, beat egg whites until foamy, add cream of tartar and salt.
4. Beat until soft peaks form, then add 1/2 cup of the sugar, beating until stiff. Set aside.
5. In small bowl, beat egg yolks until light, thick & lemon colored, about 3 minutes.
6. Gradually beat in 1/2 cup sugar.
7. Add flour and lemon juice and mix.
8. Fold beaten egg whites into yolk mixture.
9. Pour into ungreased 10" tube pan; bake at 325º, 40-50 min until top springs back.
10. Invert cake and cool completely. Remove from pan.
11. Beat cream until slightly thickened.
12. Add 1/2 cup lemon curd and beat another 30 seconds until thick.
13. Refrigerate until you assemble the cake.
14. Assembly:
15. Slice cooled cake horizontally to make 3 layers.
16. Place 1 layer on serving plate and spread with 1/2 of the lemon curd.
17. Place second layer on top and spread with more lemon curd.
18. Place top layer on and frost top and sides with whipped cream frosting.
19. Chill at least 1 hour before cutting.
20. NOTE:
21. You could actually make this using other flavorings and/or fillings.
22. You could even tint the cake any color you like, such as - green for St. Paddy's Day!
Title: Devil's Food Pound Cake
Ingredients:
- 18 instant chocolate pudding mix
- 5 1/3 eggs
- 4 water
- 1 1/2 powdered sugar
- 1/2 vanilla
- 1 milk
- 1/2
- 2
Instructions:
1. Preheat oven to 350*F.
2. Cake--------------------------------------------------------------------------------------.
3. Grease and flour bundt pan.
4. Combine cake ingredients and beat 2 minute on med. speed.
5. Bake 50-60 min until toothpick comes out clean.
6. Cool until comfortable to touch and invert onto serving plate.
7. Allow to cool completely.
8. Glaze-------------------------------------------------------------------------------------.
9. Mix together glaze ingredients. If too dry, add a few drops of milk. If too runny, add a little powdered sugar.
10. Drizzle glaze over cake.
11. Enjoy!
Title: Holiday Rum Torte
Ingredients:
- 2 eggs
- 4 1/2 rum
- 1 sweet unsalted butter
- 2 unsalted margarine
- 1 sugar
- 1
Instructions:
1. Mix 2 beaten eggs with sugar and set aside.
2. Melt butter or margarine, add rum, and rum extract mixing well.
3. Blend butter mixture into sugar mixture, mixing well.
4. Set aside in refrigerator for 1 hour.
5. To assemble torte---------------------.
6. In a standard loaf pan, make as many layers as possible with the 2 boxes of tea biscuits.
7. Alternate the direction of each layer, first lengthwise, then up and down.
8. (biscuits may have to be cut to all fit properly) Coat each layer including the final one evenly with the refrigerated mixture.
9. When finished refrigerate at least 3 hours (overnight is best).
Title: Carrot Layer Cake With Cream Cheese Frosting
Ingredients:
- 1 3/4 sugar
- 1 1/4 vanilla extract
- 1/4 orange zest
- 2 eggs
- 1 all-purpose flour
- 4 baking powder
- 2 baking soda
- 2 salt
- 2 ground cinnamon
- 1 ground nutmeg
- 1 1/2 ground cloves
- 1 carrots
- 1/4 pecans
- 3 raisins
- 3/4 powdered sugar
- 1/2 cream cheese
- 2 1/2 unsalted butter
- 12 vanilla extract
- 1/2
- 1/3
- 3
Instructions:
1. For cake: Preheat oven to 325°F.
2. Lightly grease two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
3. Line bottom of pans with waxed paper or parchment.
4. Lightly grease waxed paper.
5. Using electric mixer, beat sugar, vegetable oil, juice, vanilla extract and zest in bowl until combined.
6. Add eggs 1 at a time, beating well after each addition.
7. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture.
8. Stir in carrots, chopped pecans and raisins.
9. Pour batter into prepared pans, dividing equally.
10. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes.
11. Cool in pans on racks 15 minutes.
12. Turn out cakes onto racks and cool completely.
13. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.) For frosting: Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
14. Place 1 cake layer on platter.
15. Spread with a bit less than 1/2 the frosting.
16. Top with the remaining cake layer.
17. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake.
18. Serve cake cold or at room temperature.
Title: Madeleines
Ingredients:
- 12 unsalted butter
- 4 eggs
- 1/2 granulated sugar
- 2 dark brown sugar
- 1/4 honey
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/4 salt
Instructions:
1. Melt the butter in a microwave using 15 second spurts.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs, both sugars, and honey until pale and foamy, 2-3 minutes.
3. Sift both flours, the baking powder, and salt over the egg mixture and use a rubber spatula to gently fold inches Fold in the browned butter. Cover the batter and refrigerate for at least 8 hours, or overnight.
4. Preheat the oven to 400 degrees F. Liberally butter the madeleine molds. Spoon or pipe the batter evenly into the molds. Bake for 5-7 minutes, until golden brown. Transfer the pans to a wire rack to cool for 5 minutes then unmold the cakes and let them cool completely on the rack. Dust with confectioners' sugar before serving.
Title: Peach and Raspberry Crisp
Ingredients:
- 4 raspberries
- 1 brown sugar
- 1/2 ground nutmeg
- 1 lemon
- 1 rolled oats
- 1/2
- 4
- 1
- 1/4
Instructions:
1. Heat oven to 350°F.
2. Combine fruit, 2 tablespoons brown sugar blend, nutmeg, lemon zest and juice; spoon into 8 or 9-inch baking dish.
3. Mix remaining brown sugar blend, oats, cookie crumbs and margarine until well blended; sprinkle over fruit.
4. Bake 30-35 minutes or until fruit is tender. Serve topped with Cool Whip.
5. SUBSTITUTE: Prepare using 4 cups sliced, peeled apples and 1 cup cranberries.
Title: Arborio Rice Pudding
Ingredients:
- 2 water
- 1/2 arborio rice
- 2 1% low-fat milk
- 1/3 sugar
- 1 butter
- 1 vanilla extract
- 1 cinnamon
- 1/4
Instructions:
1. Bring water to a boil and add rice.
2. Simmer at med-low temperature, stirring occasionally, until most of the water is absorbed, the rice is tender but still appears creamy.
3. Add milk and sugar, mix well.
4. Let simmer at med-low for about 10 minutes, stirring often until mixture appears creamy and the rice is soft.
5. Whisk egg yolk.
6. Pour about 1/2 cup of the hot mixture into the egg yolk while whisking and then pour back into the pot.
7. Simmer about five minutes more, stirring constantly until mixture thickens.
8. Remove from heat and add butter,vanilla and cinnamon; let cool.
9. Pudding will thicken as it cools.
10. **Raisins can be added at the time of the milk and sugar if desired**.
Title: Candy from Miss Pixie
Ingredients:
- 1 sugar
- 1 light corn syrup
- 1 vinegar
- 1 1/2 baking soda
- 1
Instructions:
1. Grease 13-by-9-inch pan; set aside.
2. Combine sugar, syrup and vinegar in 3-quart saucepan.
3. Cook, stirring constantly so candy does not scorch, and until mixture reaches hard crack stage, 300 degrees.
4. At this point, mixture will become foamy and will rise.
5. If you continue to cook any longer after this point, candy will become hard.
6. Remove from heat; quickly add baking soda, mixing with a few fast strokes, as it is added.
7. Baking soda must be stirred rapidly into mixture as it is added.
8. Immediately pour mixture into prepared pan.
9. If candy is left in saucepan for even a short time, it will stick.
10. It is not necessary to spread candy over bottom of pan.
11. Cool, then break into small pieces.
12. Dip each piece into melted chocolate.
13. Store in refrigerator.
14. Makes about 1 pound candy.
15. Note: Candy should be a light caramel color. It should be slightly puffy, even puffier than a Butterfinger candy bar but not as flaky. This is more airy. If you can, use VERY GOOD milk chocolate to cover it.
Title: Giant Sea Snails
Ingredients:
- 1/4 sugar
- 3 ground cinnamon
- 1/2 shortening
- 1
Instructions:
1. Stir together the nuts, sugar, and cinnamon.
2. Remove 2 rolled-up breadsticks from the package. Place on waxed paper. Unroll 1 of the breadsticks. Cut a lengh of the dough for the bottom of the snail and press the longer end onto the end of the rolled-up breadstick. Wrap the unrolled breadstick around the rolled-up breadstick. Repeat with the remaining breadsticks.
3. For the head, take the free end of the breadstick and roll it a little in the other direction. Affix a small rolled up piece of dough for antennae and remember to add a length of dough for the bottom of the snail.
4. If you like, make smaller snails using 1 breadstick for each snail. Put the snail on a plate and Flatten the snail with your hand.
5. Brush with sugar mixture.
6. Place the snail, sugared side up, on a greased baking sheet. Repeat with the remaining snails, bake in a
7. 375 degree oven about 15 minutes or till golden.
8. Serve warm or cool.
Title: Oatmeal and Jam Bars
Ingredients:
- 3/4 margarine
- 3/4 brown sugar
- 1 1/2 flour
- 1/4 salt
- 1 baking powder
- 1 1/2 rolled oats
- 1/2
- 1 1/2
Instructions:
1. Preheat over to 350.
2. Grease a 9x13 baking pan.
3. In a large mixing bowl, cream margarine and sugar.
4. Add remaining ingredients except for jam and mix well.
5. Pat three-fourths of dough into bottom of pan.
6. Spread jam evenly over top of dough.
7. Crumble remaining dough over jam.
8. Bake 30 minutes. Cool in pan, then cut onto 2 inch squares.
Title: Banana Date Tofu Pudding
Ingredients:
- 12 -14 soft tofu
- 1/4 water
- 1/4 soymilk
- 2 bananas
- 10 pitted dates
- 1 vanilla extract
- 1/4 salt
Instructions:
1. Open up the tofu, and drain off the water. Peel the bananas and cut them into chunks.
2. Cut the tofu into small cubes and place it in a blender.
3. Add the corn oil, water or soy milk, banana chunks, dates, vanilla and salt.
4. Process for 2 to 3 minutes, or until the mixture is smooth with small date flecks blended throughout.
5. You may have to stop the blender, and scrape down the sides a few times during blending.
6. Pour the pudding into 4 small 1/2-cup-sized, resealable plastic containers, or a big bowl and chill.
Title: Omi's German Sugar Cookies
Ingredients:
- 3/4 butter
- 1/2 cornstarch
- 1/2 confectioners' sugar
- 1 flour
- sugar
Instructions:
1. Mix all ingredients with hands.
2. Break off enough to make a 1/2 " thick roll about 1 1/2 " long.
3. Roll it in sugar.
4. Form into rounded "S" shape.
5. Bake 400F for 8-10 minutes.
Title: Tennessee Icebox Cookies
Ingredients:
- 3 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1 sweet unsalted butter
- 2 1/2 light brown sugar
- 1 vanilla extract
- 2 eggs
- 1
Instructions:
1. PLAN AHEAD: Dough requires chilling.
2. Combine flour, baking soda, and salt.
3. Beat butter and brown sugar together using an electric mixer until well mixed, just a minute or so.
4. Add vanilla to the butter mixture and beat well.
5. Add eggs to the butter mixture, one at a time, beating to combine well with each addition.
6. You will porbably need to keep scraping down the sides of your bowl with a spatula.
7. Add the flour mixture and beat until combined.
8. Next,beat in the chopped nuts.
9. Place batter onto a floured work surface and divide dough into two equal portions.
10. Shape each portion into a long dough log, about 10 inches long.
11. Roll up each log in parchment paper/waxed paper- you want them to look like rolls of purchased slice'n bake cookie dough.
12. Set logs into a plastic zip-top type bag and chill until firm.
13. (You can freeze this dough up to three weeks, if desired.).
14. TO BAKE: Preheat oven to 350 degrees F.
15. Line baking sheets with parchment paper or foil.
16. Slice cookie logs into 1/4 inch thick rounds using a sharp knife.
17. Set onto baking sheets about 1 inch apart and bake for 12-15 minutes, or until puffed slightly and firm to the touch.
18. These will remain very light in color- do not try to make these turn brown or you'll have burnt cookies.
19. As each batch comes out of the oven, simply slide the paper or foil off of the cookie sheet and let the cookies cool.
Title: Vanilla Dessert Sauce
Ingredients:
- 1 vanilla ice cream
- 1 raspberries
Instructions:
1. Melt the ice cream in the microwave.
2. Stir in the citrus zest. Orange or lemon are good choices.
3. Pour over the slice of pound cake and garnish with raspberries.
Title: Red Velvet Cake (More Chocolate Than Other Recipes)
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla extract
- 1 buttermilk
- 2 cake flour
- 2 1/2 cocoa powder
- 1/3 salt
- 1 baking soda
- 1 1/2 white vinegar
- 1
Instructions:
1. Preheat oven to 350°F Grease and flour two 9 inch baking pans or three 8 inch baking pans.
2. Cream butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food color. Mix flour, cocoa and salt. Add dry ingredients alternately to butter mixture with buttermilk mixture, mixing well between additions. In a separate small bowl mix baking soda and vinegar. Add to batter. Pour into prepared pan.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost preferably with cream cheese frosting or any frosting you like.
4. Note: Using a Dutch process cocoa will yield a less red cake.
Title: Yummy Brownies Without Sifted Flour
Ingredients:
- 2/3 unsifted flour
- 1/2 baking powder
- 1/4 salt
- 1/3 butter
- 2 margarine
- 2 eggs
- 1 sugar
- 1 vanilla
- 1
Instructions:
1. Mix together the flour, baking powder, and salt.
2. Using a double boiler insert or pan, melt the butter and chocolate over hot water.
3. Beat the eggs well.
4. Gradually add the sugar, beating well.
5. Beat in the vanilla and chocolate.
6. Mix in the flour.
7. Stir in the nuts.
8. Spread the batter in a greased 8" square pan.
9. Bake at 350 degrees for 25 minutes.
10. Cool before cutting into squares.
Title: Pistachio Biscotti (Diabetic)
Ingredients:
- 2 3/4 all-purpose flour
- 1 1/2 baking powder
- 1 salt
- 1 Splenda granular
- 1/2 Egg Beaters egg substitute
- 5 butter
- 1 vanilla
- 1 pistachios
Instructions:
1. Preheat oven to 325 degrees F. Lightly spray two cookie sheets; set aside. In a large bowl combine flour, baking powder, salt, and Splenda. Make a well in the center of the flour mixture. Place EggBeaters (You may need another 1/4 cup of EggBeaters depending on the asorbtion of the flour) in the well and stir into the flour mixture. Add butter and, vanilla, stir until dough starts to form a ball. Stir in nuts.
2. Turn the dough out onto a lightly floured surface; divide into three equal portions. Shape each portion into a 14-inch-long log. Place logs about 3 inches apart on prepared cookie sheets; flatten logs slightly until about 1-1/2 inches wide. Bake 25 to 30 minutes or until firm and light brown. Remove from oven and place cookie sheets on wire racks; cool 15 minutes.
3. Transfer logs to cutting board. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on cookie sheets. Bake for 10 minutes. Turn cookies over; bake 10 to 15 minutes more or until crisp and golden brown. Transfer to a wire racks and let cool.
4. Makes about 84 cookies.
Title: Cream-Filled Cupcakes
Ingredients:
- 18 1/4 water
- 1 1/3 eggs
- 1/2 cream cheese
- 3 sugar
- 8 egg
- 1/3 salt
- 1 chocolate chips
- 1/8
- 6
Instructions:
1. Heat oven to 350 for shiny metal or glass pan or 325 for dark or nonstick pan.
2. Beat cake mix, water, oil, and 3 eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Set aside.
3. In a separate bowl, cream together cream cheese and sugar.
4. Add egg and salt and mix well.
5. Fold in chocolate chips.
6. Fill paper-lined muffin tins 1/2 full with batter.
7. Drop 1 rounded teaspoon cream filling on each cupcake.
8. Bake at 350 for 25 minutes.
Title: Spiced Sugar Cookies
Ingredients:
- 1/2 butter
- 2/3 granulated sugar
- 1 egg
- 1 3/4 all-purpose flour
- 1 baking powder
- 1/4 pumpkin pie spice
Instructions:
1. Cream the butter and sugar until light and fluffy.
2. Beat in the egg.
3. Combine the remaining ingredients, gradually add to creamed mixture and mix well. Cover and chill 1 hour.
4. Cut each half into 6 peices. Place 1 inches apart onto ungreased baking sheets.
5. Bake at 350*F (180*C) for 10-13 minutes or until edges are lightly browned. Remove to wire racks to cool.
Title: Wellesley Fudge Cake
Ingredients:
- 4 baker's unsweetened chocolate squares
- 1/2 water
- 1 3/4 sugar
- 1 2/3 all-purpose flour
- 1 baking soda
- 1 salt
- 1/2 butter
- 3 eggs
- 3/4 milk
- 1 vanilla
- 4 baker's unsweetened chocolate squares
- 2 butter
- 1 confectioners' sugar
- 1 salt
- 1/2 milk
- 1 vanilla
Instructions:
1. FOR THE FUDGE CAKE: Melt chocolate in water in saucepan over very low heat, stirring constantly until smooth. Add 1/2 cup of the sugar; cook and stir 2 minutes longer. Cool.
2. Mix flour, soda and salt in a bowl.
3. Cream butter. Gradually beat in remaining 1 1/4 cups sugar and continue beating until light and fluffy.
4. Add eggs, one at a time, beating thoroughly after each. Alternately add flour mixture and milk, beating after each addition until smooth. Blend in vanilla and melted chocolate mixture.
5. Pour into 2 greased and floured 9-inch layer pans. Bake at 350°F for 30 to 35 minutes, or until cake tester inserted in centers comes out clean. Cool in pans 10 minutes. Remove from pans and finish cooling on racks. Spread frosting between layers and over top and sides. Garnish with chopped nuts, if desired.
6. FOR THE FUDGE FROSTING: Melt chocolate with butter over very low heat, stirring constantly until smooth. Remove from heat. Combine sugar, salt, milk and vanilla. Add chocolate, blending well. If necessary, let stand until of spreading consistency, stirring occasionally. Spread quickly, adding a small amount of additional milk if frosting thickens. Makes about 2 1/2 cups, or enough to cover tops and sides of two 8 or 9 inch layers, the top and sides of one 9-inch square or 13 x 9 inch cake, or the tops of 24 cupcakes.
7. Baker’s Book of Chocolate Riches.