lumicero/recipes-ing2inst huggingface dataset:
Title: Brownstone Front Chocolate Cake
Ingredients:
- 1 butter
- 2 granulated sugar
- 3 eggs
- 2 chocolate
- 1 baking soda
- 1/4 salt
- 1 buttermilk
- 3 flour
- 1 butter
- 1 evaporated milk
- 2 granulated sugar
- 1 vanilla extract
Instructions:
1. For cake: Preheat oven to 350 degrees.
2. Grease and flour.
3. 2 9-inch cake pans.
4. Cream butter and sugar.
5. Add beaten egg yolks and melted chocolate to mixture.
6. Dissolve baking soda and salt in buttermilk; add alternately with flour to the egg mixture.
7. Fold in beaten egg whites and pour into prepared pans.
8. Bake at 350 for 40-45 minutes.
9. Frost when cooled.
10. For frosting: Combine butter, milk, sugar and vanilla in saucepan.
11. Place over low heat and bring to boiling point.
12. Reduce heat and simmer 45 minutes, stirring frequently to prevent scorching and sticking.
13. Cool before spreading on sides and top of cake.
Title: Twinkie Dreamsicle Dessert
Ingredients:
- 10 boiling water
- 1 instant vanilla pudding
- 1/2 milk
- 1 Cool Whip
- 1 1/2
- 1/2
- 1
Instructions:
1. Arrange the Twinkies cut side up in a 9 x 13 inch baking dish.
2. In a small bowl, stir together the Jell-O and boiling water.
3. When Jell-O is dissolved, put the mixture in the refrigerator to cool for 10 minutes.
4. To hasten the process, drop in an ice cube -the extra liquid won’t hurt anything.
5. In a large bowl, beat together the pudding mix, milk and coffee creamer for 2 minutes or until slightly thickened.
6. Add the orange Jell-O mixture to the pudding mixture and stir until smooth.
7. Fold in two-thirds of the whipped topping.
8. Pour the orange mixture over the cut Twinkies.
9. Cover with plastic wrap and chill for 6-8 hours.
10. Before serving, spread the remaining whipped topping over the top.
Title: Famous Pumpkin Pie
Ingredients:
- 2 eggs
- 4 solid pack pumpkin
- 1 sugar
- 1 1/2 salt
- 1 ground cinnamon
- 2 ground ginger
- 1 ground cloves
- 1/2 evaporated milk
- 2
Instructions:
1. Prepare pie shells.
2. Preheat oven to 425 degrees.
3. Beat eggs lightly in large bowl.
4. Stir in remaining ingredients in order given.
5. Pour into pie shells.
6. Bake for 15 minutes at 425F degrees.
7. Reduce temperature to 350 degrees and bake for 40-50 minutes.
8. Tester near center should come out clean.
9. Cool on wire rack.
Title: Fruitcake With Rum
Ingredients:
- 1 1/2 golden raisins
- 1 1/2 raisins
- 1 dates
- 1 fig
- 1 pecans
- 1 dark rum
- 1 unsalted butter
- 1 1/2 brown sugar
- 1 eggs
- 1/2 all-purpose flour
- 1 baking powder
- 1 salt
- 4 cinnamon
- 2 1/4 allspice
- 1/2 ground cloves
- 1/2
- 1 1/2
- 1/2
- 1/4
Instructions:
1. In a large bowl mix the first nine ingredients. Pour rum over and stir. Cover and let sit overnight. Stirring occasionally.
2. In a large bowl cream the butter with the brown sugar until fluffy.
3. Beat in eggs one at a time beating well after each egg.
4. In a medium bowl sift 2 cups of the flour with baking powder,salt, cinnamon, allspice and cloves.
5. Add dry ingredients to the creamed mixture and stir well.
6. Toss 1/4 cup flour with the rum soaked fruits.
7. Pour batter over the fruit mixture and mix really well. Batter will be very thick.
8. Spoon into two 9 X 5 loaf pans lined with greased brown paper. Smooth the tops of the batter in the pans. If you wish arrange some candied cherries and almonds on top of batter.
9. Place pans in middle of the oven which has been preheated to 275°F Also place a shallow pan of water on the bottom rack. Bake for 3 to 3 1/2 hours or until toothpick comes out clean. Place loaves in pan on rack for 15 minutes to cool completely. Remove paper or foil and wrap in rum soaked cheesecloth and wrap in foil. Store in cool, dry place for several weeks.
Title: Strawberry Rhubarb Cobbler
Ingredients:
- 4 1/2 rhubarb
- 2 strawberries
- 1 sugar
- 2 quick-cooking tapioca
- 1 ground nutmeg
- 1/4 sugar
- 2 all-purpose flour
- 1 baking powder
- 1 1/2 salt
- 1/4 butter
- 1/4 milk
- 1/4 egg
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, orange zest, and nutmeg. Let mixture sit for 30 minutes to an hour.
3. In a medium bowl, combine 2 Tablespoons of sugar, the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.
4. Pour fruit into a 3-quart casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 45 minutes until cobbler crust is golden brown.
5. Serve with whipped cream (optional).
Title: Spiced Angel Cake With Pecan Pie Icing
Ingredients:
- 1 pumpkin pie spice
- 2 butter
- 1 pecans
- 2 dark corn syrup
- 1/2 milk
- 3 powdered sugar
- 3 vanilla extract
- 2
- 1
Instructions:
1. Prepare angel food cake according to package instructions. Fold in pumpkin pie spice and maple flavoring after batter is completely mixed.
2. Pour into an ungreased 10-inch tube pan, using a spatula to eliminate any large air bubbles. Bake on lowest oven rack according to package instructions. Cool inverted for at least one hour. Remove from pan and drizzle with Pecan Pie Icing.
3. Icing:.
4. Heat butter and pecans in a medium saucepan. Heat until butter is browned and pecans are lightly toasted. Remove from heat and immediately add corn syrup. Stir well and add milk, powdered sugar and vanilla. Beat until smooth. Drizzle over cake. If frosting is too thick, add a small amount of additional milk.
Title: Quick N Easy " Pie"
Ingredients:
- 1 Cool Whip
- 8 yogurt
- 8 prepared graham cracker crusts
Instructions:
1. (I am not sure of the correct sizes on cool whip and yougurt, just the common sizes is what I use!).
2. Whip together cool whip and yogurt.
3. Mix in fruit (if desired).
4. Add contents to graham cracker crust.
5. Cover and place in freezer until firm.
6. Enjoy garnished with fresh fruit!
Title: Chunky Chocolate Chip Cookies
Ingredients:
- 1 unsalted butter
- 3/4 brown sugar
- 3/4 granulated sugar
- 2 eggs
- 2 all-purpose flour
- 1/2 salt
- 1 baking soda
- 3/4 chocolate chips
- 4
- 1/4
Instructions:
1. Preheat oven to 375°F . Grease and flour a cookie sheet.
2. In large bowl, cream butter with both sugars until light and fluffy.
3. Add eggs and continue beating 1 minute.
4. Combine dry ingredients and gradually add to batter, beating at low speed.
5. Mix in chocolate chips, chocolate chunks and almond extract.
6. Drop small spoonfuls of batter onto cookie sheet and bake 10 minutes.
7. When done, carefully transfer cookies to wire racks and let cool.
Title: Apple Peach Crisp
Ingredients:
- 2 red apples
- 1 1/4 vanilla extract
- 1/2 ground cinnamon
- 1/4 flour
- 3/4 brown sugar
- 1/4 margarine
- 3 butter
Instructions:
1. Preheat oven to 350°F
2. In a bowl, combine apple slices, peaches, vanilla, and cinnamon.
3. Toss well and spread evenly in a 9 x 9 inches casserole dish.
4. In a separate bowl, combine flour and sugar.
5. Slowly mash in margarine or butter. Sprinkle this mixture slowly on top of the fruit mixture.
6. Bake at 350° F until lightly browned and bubbly, about 20 minutes.
7. Serve warm.
Title: Devil Food Cake - Box Cake
Ingredients:
- 3 eggs
- 1 1/2 water
- 1/2
- 1
Instructions:
1. Add one egg at a time beating till a right texture.
2. Then add water and vegetable oil until right texture (make sure bubbly).
3. Then add in half of powdered box cake and beat.
4. Add second half until thick.
5. Then put batter into mini cake maker or cake pan or cupcake liners.
6. For mini cupcake maker wait 4-5 minutes.
7. Stick a toothpick into the cupcake, if it comes out with a couple crumbs then ready.
8. enjoy you moist cupcakes:).
Title: Belizean Rum Cake (Belize)
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 4 rum
- 1/2 water
- 1/2 butter
- 1/4 brown sugar
- 1/2 pecans
- 1 rum
- 1/2 water
- 1/2 butter
- 1/4 sugar
- 1
Instructions:
1. Put the cake mix, vanilla pudding, eggs, rum and water into a mixing bowl. Blend with an electric mixer for three minutes.
2. To make the topping, melt the butter and pour it into a bundt cake pan. Add the brown sugar and spread around with the back of a spoon until evenly distributed, then sprinkle the pecans over the top.
3. Pour the cake batter into the pan and bake for about 35 minutes in an oven preheated to 350 degrees.
4. About five or 10 minutes before the 35 minutes are up, put all the syrup ingredients into a small saucepan and bring just to a boil. Remove from heat.
5. When you take the cake from the oven, prick it all over with a skewer, then pour the rum syrup over it.
6. After the syrup has soaked for a few minutes, turn the cake over onto a plate until ready to serve.
Title: Banana Cake With Orange Icing
Ingredients:
- 1/4 margarine
- 3/4 granulated sugar
- 2 eggs
- 1 vanilla extract
- 1 banana
- 1 all-purpose flour
- 2 baking powder
- 2 baking soda
- 1 buttermilk
- 1/2 icing sugar
- 1 1/2 low-fat yogurt
- 2
- 1
Instructions:
1. In bowl, cream margarine; add sugar and beat well.
2. Add eggs one at a time, beating well after each addition.
3. Beat in vanilla, bananas, and orange rind.
4. Mix together flour, baking powder and baking soda; beat into egg mixture alternately with milk.
5. Spray tube pan or 9 inch sqare pan with nonstick coating; spoon in batter.
6. Bake in 350 oven for 40 minutes or until cake springs back when pressed in center.
7. Let cool in pan for 10 minutes; remove from pan and let cool on rack.
8. Orange Icing:
9. In small bowl, combine sugar, yogurt, orange rind and juice; mix until smooth.
10. Spread over cake.
11. Cut into wedges.
Title: Chocolate Plum Thumbprints
Ingredients:
- 1 dried plum
- 1/4 granulated sugar
- 1/2 walnuts
- 1/2 margarine
- 1 brown sugar
- 1 1/2 all-purpose flour
- 2 baking soda
- 1 salt
- 1/2 milk
- 1/4 quick-cooking oats
- 2 water
- 1/2
Instructions:
1. In medium saucepan, combine dried plums, sugar and 1/2 cup water; bring to a boil.
2. Reduce heat and simmer for 3 minutes, stirring constantly.
3. Stir in walnuts and chocolate morsels.
4. Set aside.
5. In large mixing bowl, beat margarine with electric mixer until softened.
6. Add brown sugar; beat until smooth.
7. In seperate bowl, combine flour, baking soda and salt.
8. Gradually add flour mixture to margarine mixture, beating until well combined.
9. Stir in milk and oats.
10. Shape into 1 1/4 balls.
11. Place 2 inches apart on ungreased cookie sheet.
12. Press down center of each ball with thumb.
13. Bake at 350 degrees F for 10 minutes.
14. Spoon about 1 teaspoon dried plum mixture into center of each cookie.
15. Bake for 2 to 3 minutes more.
16. Let stand 1 minute before removing to wire racks.
Title: Prairie Apple Crunch
Ingredients:
- 6 baking apples
- 1/2 sugar
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1 salt
- 1 brown sugar
- 1 flour
- 1/2 butter
- oatmeal
Instructions:
1. Place apples in greased 12x7 inches baking dish. Sprinkle with the sugar, cinnamon, nutmeg, and salt.
2. In a separate bowl, combine brown sugar, flour, and butter (and a little oatmeal, optional). I added a little oatmeal, maybe 1/4 cup or less. Sprinkle over apple mixture.
3. Bake 350 for 40-45 minutes or until apples are tender. Serve warm or at room temp, with cream if desired.
Title: Maja Blanca (Sweet Coconut Pudding)
Ingredients:
- 4 coconut milk
- 1 cornstarch
- 1 white sugar
- 3/4 brown sugar
- 3/4 milk
- 3/4 butter
- 1 corn kernel
- 1/4 cheese
Instructions:
1. Cook 4 cups of coconut milk in a casserole at low heat.
2. Mix the cornstarch and sugar into a bowl with the fresh milk and stir until the cornstarch and sugar is dissolved.
3. When the coconut milk is heated, mix in the cornstarch, sugar, milk mixture.
4. Add the butter and corn kernel.
5. Constantly stir all the ingredients in low heat (this is important! you don't want them to cook in clumps).
6. You will know that the maja blanca is already cooked when it is pasty and there is no grainy feeling on your palate once you taste it.
7. Transfer the mixture into a flat glass container.
8. Grate cheese on top of the maja blanca and place inside the fridge. It's tastier when its served cool.
Title: Million Dollar Stamped Cookies
Ingredients:
- 1 1/3 sugar
- 1/2 butter
- 1/2 vanilla
- 1/2 egg
- 1 all-purpose flour
- 1/4 baking soda
- 2 cream of tartar
- 1/2
Instructions:
1. Preheat oven to 350*.in large mixing bowl, combine 1 cup of the sugar, crisco and butter -- beat until light and fluffy.add vanilla, almond extract and egg.blend well -- add flour, baking soda and cream of tartar, mix well.shape dough into 1" balls.roll balls in remaining 1/3 cup sugar -- place 2" apart on ngreased cookie sheet with bottom of glass dipped in sugar.
2. flatten balls to 1/8" thickness --
3. bake at 350* for 7-12 minuts or until edges are light golden brown.
4. cool 1 minute on rack on cookie sheet --
5. remove from sheets to wire racks to cool completely.
Title: Upside Down Lemon Custard Cups
Ingredients:
- 1 butter
- 2 eggs
- 3 lemon juice
- 2 lemons, zest of
- 1 salt
- 1 sugar
- 3 flour
- 1 milk
Instructions:
1. In bowl blend butter, egg yolks and lemon juice, stir in zest, salt, sugar and flour beat til smooth; add milk and stir to blend.
2. Beat egg whites til stiff but not dry; fold whites into yolk mixture; turn into 6 buttered custard cups set in pan of hot water bake 30-35 minutes at 375 degrees F.
3. Chill, Turn out onto dessert dish upside down.
Title: Raspberry Snow Bars
Ingredients:
- 3/4 sugar
- 3/4 salt
- 1/4 eggs
- 1/4 flour
- 2 flaked coconut
- 1 1/2
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Cream Crisco, salt and 1/4 cup of the sugar until fluffy.
3. Blend in almond extract, egg yolks.
4. Mix in flour. (Flour should be sifted before measuring.).
5. Pat dough into ungreased 13" x 9" x 2" pan.
6. Bake 15 minutes.
7. Spread hot crust with preserves; top with cocunut.
8. Beat egg whites until foamy; gradually beat in the remaining 1/2 cup of sugar until stiff peaks form.
9. Spread egg-white mixture over coconut.
10. Bake 25 minutes.
11. Cool completely on rack.
12. Cut into 2 dozen bars.
Title: Vanilla Walnut Crescent Cookies
Ingredients:
- 2 all-purpose flour
- 1/8 salt
- 1 butter
- 1 egg
- 2/3 sour cream
- 1/2 vanilla
- 2/3 walnuts
- 2/3 sugar
- 1 cinnamon
Instructions:
1. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs.
2. In a small bowl, whisk the egg yolk (save the whites for later in the recipe), sour cream and vanilla; add to crumb mixture and mix well.
3. Cover and refrigerate a minimum of 4 hours or overnight.
4. Divide dough into thirds. On a lightly floured surface, roll each portion into a 10 inch circle.
5. Combine the walnuts, sugar and cinnamon; sprinkle 1/4 cup over each circle. Cut each circle into 12 wedges.
6. Roll up each wedge from the wide end and place point side down on greased baking pan at least 1 inch apart. Curve the ends to form crescents.
7. Whisk saved egg white until foamy; brush over crescents.
8. Sprinkle with remaining nut mixture.
9. Bake at 350F for 18-20 minutes or until lightly browned.
10. Remove to wire racks to cool. Store in airtight container.
Title: Pumpkin Roll With Cream Cheese Filling
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 pumpkin
- 1 lemon juice
- 3/4 all-purpose flour
- 1 baking powder
- 2 cinnamon
- 1 ginger
- 1/2 nutmeg
- 1/2 salt
- 8 cream cheese
- 4 butter
- 1 margarine
- 1/2 powdered sugar
- vanilla
Instructions:
1. In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.
2. In seperate bowl, combine flout, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10x15 inch jelly-roll pan.
3. Bake at 350 degrees for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10 inch side, roll cake up in towel. Set aside.
4. While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and bled until smooth.
5. Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.
Title: Low-Fat Christmas Cupcakes
Ingredients:
- 3 eggs
- 1/2 caster sugar
- 3/4 flour
- 1/2 dried cranberries
- 1/2 mixed spice
- 1/2 vanilla essence
Instructions:
1. Preheat oven to 180°C Line a muffin tin with patty cases.
2. Use a cake mixer to beat sugar and eggs together, until pale and thick and trebled in volume.
3. Combine flour, cranberries and mixed spice and vanilla. Fold this gently into the egg mixture.
4. Spoon mixture into prepared patty cases and bake for 10-15 minutes, or until golden and springy when gently pressed. Allow to cool then ice as below.
5. Icing (optional) combine 1/2 cup icing sugar and a little hot water to make a spreadable consistency. Ice the top of each cupcake and decorate wtih sprinkles or dried cranberries.
Title: Apple Buttery Pear Pie
Ingredients:
- 3/4 sugar
- 6 all-purpose flour
- 1/2 ground cinnamon
- 1/4 ground cloves
- 1/2 cayenne
- 2 apple butter
- 6 lemon juice
- 2 apples
- 2 pears
- 1 unsalted butter
- 1 milk
- 2
Instructions:
1. Preheat oven to 350°.
2. Line a rimmed baking sheet with foil, and spray with nonstick cooking spray.
3. In a big bowl, whisk together sugar, flour, cinnamon, cloves, and cayenne pepper.
4. Whisk in apple butter and lemon juice until smooth.
5. Stir in apples, pears, and butter.
6. Spoon mixture onto prepared baking sheet in an even layer.
7. Cover with foil, and bake for 25 minutes or until apples and pears are tender.
8. Uncover and continue to bake for 10 minutes longer or until juices are slightly thickened, stirring twice.
9. On a lightly floured surface, roll out 1 pie crust into a 12-inch circle.
10. Fit crust into a 9-inch deep dish pie plate.
11. Trim excess pastry 1/2 inch beyond edge of pie plate.
12. Spoon apple mixture into prepared crust.
13. Roll remaining pie crust into a 12-inch circle, and place over apple mixture; press crusts together around rim.
14. Fold under dough hanging over edge, pinch dough between thumb and forefinger to achieve a wavy edge.
15. In a small bowl, whisk together egg yolk and milk; brush top of crust with egg mixture.
16. Sprinkle with sparkling sugar, if desired.
17. Cut slits in top crust for steam to escape.
18. Bake for 30 minutes or until pie is golden and juices are thickened and bubbly.
Title: Pumpkin Chiffon Dessert/Pie
Ingredients:
- 3/4 milk
- 2 1/4 pumpkin
- 1 1/2 brown sugar
- 1/8 salt
- 1/4 ginger
- 3/4 cinnamon
- 1/3 nutmeg
- 5 eggs
- 2 unflavored gelatin
- 1/3 water
- 2 Cool Whip
- 1
Instructions:
1. Heat first 7 ingredients in large pot.
2. Beat 5 egg yokes in a bowl and add hot pumpkin.
3. Dissolve gelatin in water and add to pumpkin; cook for 5 minutes.
4. When cool add whiskey and set aside.
5. Beat 5 egg whites to a stiff peak and fold into pumpkin and set aside in a cold place to let set (approximately 15-20 minutes).
6. Fold in 2 c of Cool Whip.
7. If making a pie, follow the above steps plus making a pie crust with no filling. I usually get a ready made pie crust--it just makes it easier.
Title: Sarah's Vegan Chocolate Cake
Ingredients:
- 2 1/2 flour
- 3/4 sugar
- 1 1/3 baking soda
- 2 salt
- 1/2 applesauce
- 1/4 water
- 1/4 vinegar
- 2 1/3
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Mix wet and dry ingredients separately then add wet to dry ingredients. Mix until all wet. Pour into 9 x 9 greased pan. Bake for 45-55 minutes.
Title: E.Z Apple Crumble
Ingredients:
- 3 cooking apples
- 1 water
- 3 cloves
- 1/4 allspice
- 2 self-rising flour
- 2 butter
- 2 brown sugar
- rolled oats
Instructions:
1. Preheat oven on 200 degrees celcius.
2. Peel, core and cut apples into smallish pieces.
3. Place cut apple, cloves and water into a small casserole dish.
4. Cover and place in microwave on high for about 5 minutes.
5. In a small bowl rub the butter and flour together.
6. Them stir in oats and sugar.
7. Put the crumble mixture on top of the apple and put into oven for around 5 minutes or until crispy and brown on the top.
Title: Family Palachinka Recipe
Ingredients:
- 6 eggs
- 1 milk
- 3 sugar
- 96 cottage cheese
- 8 Philadelphia Cream Cheese
- 8 sour cream
- 16 flour
- 4
- 2 3/4
Instructions:
1. First you will make the filling.
2. Mix 2 48 oz. (large) small curd cottage cheese, 1 cup sugar, 1 8 oz. Philadelphia Cream Cheese, and 8 egg yolks together to make the filling.
3. Next you will make the batter.
4. Beat 5 eggs until frothy.
5. Add in 1 quart milk (slowly).
6. Pour in 1 cup sugar.
7. Add 2 3/4 cups flour.
8. Grease 9-inch frying pan with butter.
9. Pour 1/2 cup batter into heated 9-inch frying pan and make a thin pancake (Crépe). This will cook quickly.
10. Next you will construct the crépes and fill them.
11. Fill crépes with the filling carefully. You don't want too little filling and you don't want too much. I suggest anywhere from 1/2 to 3/4 cups filling.
12. Roll the crépe carefully so as not to spill any filling.
13. Place crépes in glass pan for cooking.
14. Now add topping.
15. Combine 16 oz. sour cream, 1 cup sugar, 4 egg whites, and 1 egg.
16. Mix and pour over rolled crépes.
17. Finally you will cook and chill.
18. Cook for 1 hour at 350°F.
19. Once done, chill for about 1 hour or until cold. If it happens to be winter, it works well to wrap the pan in foil and put on a table.
Title: Hot Cocoa Cake Parfait (Paleo)
Ingredients:
- 1 tapioca starch
- 1/2 ground cinnamon
- 1/4 baking soda
- 1/2 sea salt
- 1 maple syrup
- 1 coconut oil
- 1/2 eggs
- 1/2 - 3/4 vanilla extract
- 1/4 raw honey
- 4 lemon juice
- 1/2 vanilla extract
- 1/4 coconut milk
- 2 vanilla extract
- 1/2
- 1/4
- 1
- 3/4
- 1
Instructions:
1. FOR THE CAKE:
2. Preheat oven to 350.
3. Combine all dry ingredients together in a large mixing bowl.
4. Mix together all the liquid ingredients in a small bowl, then combine with the dry ingredients. Combine well.
5. Grease an 8X8” square baking dish with coconut oil and then pour the batter into the pan. Bake for 25-30 minutes until a toothpick comes out clean when inserted in the middle.
6. FOR THE MARSHMALLOW CREAM:
7. While the cake is baking make the marshmallow topping.
8. Place the egg whites, lemon juice, and vanilla extract in a medium mixing bowl.
9. Heat the honey in a small saucepan over medium low heat. The honey should reach 220 degrees Fahrenheit -- use a candy thermometer to determine the temperature, or if you don’t have one, just let it bubble for about 1 minute.
10. Mix the egg whites with a hand mixer or stand mixer into stiff peaks.
11. SlOWLY add the boiling honey in a light drizzle into the egg whites while still whipping. The whole process should take about 30 seconds.
12. Continue to whip the egg whites until they reach room temperature. The mixture should be glossy and dense.
13. FOR THE CHOCOLATE SAUCE:
14. Using the same saucepan that had the honey in it, add the chocolate chips and coconut milk inches
15. Stir the mixture over medium heat continuously for about 5 minutes or until fully melted and silky.
16. Add in the vanilla extract before removing from the heat.
17. TO PUT TOGETHER THE CAKES:
18. Cut the warm chocolate cake into small squares and layer in mason jars or mugs.
19. Drizzle cake squares with hot chocolate sauce and top with the marshmallow cream. Continue with a second layer in each jar/mug.