lumicero/recipes-ing2inst huggingface dataset:
Title: Orange Blossom Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 1/2 applesauce
- 2 eggs
- 1 orange zest
- 2 1/2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1 buttermilk
- 1 dates
- 1 sugar
- 1
- 1/2
Instructions:
1. In a mixing bowl, cream butter and sugar.
2. Add applesauce, eggs and orange peel; mix well.
3. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternately with buttermilk; mix well.
4. Fold in dates and nuts.
5. Pour into a greased 9-inch springform pan.
6. Bake at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean.
7. Meanwhile, combine glaze ingredients in a saucepan; bring to a boil.
8. Pour over cake.
9. Cool completely in pan.
Title: Coconut Lemon Cake
Ingredients:
- 1 all-purpose flour
- 8 eggs
- 1 salt
- 1 3/4 sugar
- 1 lemons, rind of
- 2 coconut
- 1 cornstarch
- 1/2 butter
- 2 unsalted butter
- 6 icing sugar
- 1/2 fresh lemon juice
- 1 lemon, rind of
- 6 -8 coconut
- 1
Instructions:
1. Preheat the oven to 350 degrees (170C); line two 9 inch cake pans with waxed paper and butter and flour them.
2. In a bowl, sift together the flour, salt and set aside.
3. Place six of the eggs in a large heatproof bowl set over hot water; with an electric mixer, beat until frothy; gradually beat in 3/4 cup of the sugar until the mixture doubles in volume and is thick enough to leave a trail like a ribbon when the beater is lifted; takes about 10 minutes; remove the bowl from the hot water; Fold in the orange rind, half the grated lemon rind and 1 tablespoon of the lemon juice until blended; fold in the coconut; sift in the flour mixture in 3 batches, folding in thoroughly after each addition; divide the mixture between the prepared pans.
4. Bake until the cakes pull away from the sides of the pan, 35-40 minutes; let cool 5 minutes, then unmold and transfer to a cooling rack.
5. In a bowl, blend the cornstarch with a little cold milk to dissolve; whisk in the remaining eggs until just blended; set aside.
6. In a saucepan, combine the remaining lemon rind and juice, the remaining sugar, butter and 1 cup water; over medium heat, bring the mixture to a boil; whisk in the eggs and cornstarch, and return to a boil; whisk constantly until thick, about 5 minutes; remove from the heat; place a piece of plastic wrap directly on the surface to prevent a skin from forming.
7. For the frosting, cream the butter and icing sugar until smooth; stir in the lemon rind and enough lemon juice to obtain a thick spreadable consistency; sandwich the cake layers with the lemon custard mixture (just make sure you don't spread it right to the edge of the layers or it will start to drip out); press down gently to bring custard to edge safely; spread the frosting over the top and sides; cover the cake with the coconut pressing in gently.
Title: Kolacky Cookies
Ingredients:
- 1/2 unsalted butter
- 2 cream cheese
- 1 white sugar
- 2 white flour
Instructions:
1. preheat oven 375.
2. Cream together butter and cheese,and sugar.
3. Add in your flour,mell until everything is binded.Cover with plastic wrap. Chill 1 hour.
4. Roll out dough on very lightly floured surface,adding flour when needed. Roll out about 3/4 inch thick. Cut out small circular cut outs about 2 1/2 -3 inch in diameter.
5. Place circle onto ungreased pan.
6. dot each circle in center with a small amount of desired filling. Clamp edges together,keeping in mind this is a crescent shaped cookie. Bake 375 10-12 minutes.
7. While still warm dust with powdered sugar.
8. Cookies can be frozen,just follow above directions leaving out the powdered sugar step.Let cookies cool.
9. Place in cookie tins with wax paper seperating them. Cookies can be frozen up to 2 months. Possibly longer if needed. Then thaw out at room temp making sure cookies don't touch. And dust with powdered sugar.
Title: Licorice Allsort Slice
Ingredients:
- 125 butter
- 160 butter
- 1 sweetened condensed milk
- 1 golden syrup
- 45 dark cooking chocolate
- 375 Copha
- 200
- 30
Instructions:
1. Brush a 19 x 29cm (base measurement) lamington pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper, allowing it to overhang slightly.
2. Combine the butter, condensed milk and golden syrup in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until butter melts and mixture is smooth. Transfer to a large heatproof bowl. Add the biscuits, coconut and licorice allsorts and stir until just combined. Press the mixture into the base of the prepared pan and set aside for 30 minutes to set.
3. Place the chocolate and copha in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir over low heat until chocolate melts and mixture is smooth. Pour the chocolate mixture over the slice in the pan. Place in the fridge for 1 hour to set. Cut into squares to serve.
Title: Chocolate Snowballs
Ingredients:
- 2 sugar
- 3/4 milk
- 1/2 butter
- 3 rolled oats
- 2 coconut
- 5 vanilla
- 1
Instructions:
1. Boil sugar,milk and butter gently for 5 minutes.
2. Remove from heat.
3. Fold in rolled oats, 1 cup coconut, cocoa and vanilla.
4. Chill mixture for about 1/2-1 hour. Form into balls and roll into remaining coconut.
5. Some tips for getting the texture of these correct:
6. - Be precise with your measurements.
7. - Boil for no more than 5 minutes and time it from point it starts to boil.
8. - Do not stir the mixture as it boils. This can cause crystallization of the sugar and results in a hard end product.
Title: Jamaica Cake
Ingredients:
- 2 white sugar
- 1 1/2 pecans
- 1 1/2 all-purpose flour
- 3 bananas
- 2 -3 eggs
- 3 crushed pineapple
- 1 vanilla
- 1 baking soda
- 1 cinnamon
- 1 salt
- 1
Instructions:
1. Mix together the sugar, vegetable oil, pecans, flour and bananas.
2. Stir in the eggs, pineapple (and juice), vanilla, baking soda, cinnamon and salt.
3. Mix well but try not to mash the bananas.
4. Pour into a 9x13 inch pan and bake in a preheated 350 degree oven for 60 minutes, or until cake tests done.
5. Can also use a tube or bundt pan, but you'll need to lightly grease and flour those.
Title: Meyer-Lemon Pudding Cake
Ingredients:
- 3 sugar
- 1/4 sugar
- 2/3 flour
- 1/4 lemon juice
- 7 butter
- 1/4 meyer lemon zest
- 1 buttermilk
- 3 sugar
- 1 1/2 sugar
- 1/2 lemon, zest of
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. In a mixing bowl beat the egg whites and 1/4 cup sugar until stiff peaks form. Set aside.
3. In a small bowl mix together the sugar and flour and set aside.
4. In another bowl stir together the lemon juice, melted butter, and lemon zest. Add this to the flour mixture and stir well.
5. In yet another bowl whisk the egg yolks and the buttermilk. Add to the lemon mixture and stir well. If you are using regular lemons, taste to be sure the mixture is sweet enough.
6. Using a rubber spatula, fold the beaten egg whites into the lemon—egg yolk mixture.
7. Butter and sugar 6 soufflé cups or ramekins and fill 3/4 full. Bake in a water bath until top feels slightly firm, about 40 minutes. Do not brown.
8. Let cool to room temperature and then chill for 2 hours to overnight. The pudding cakes can be served in the ramekins with the cake on top, or inverted onto plates so that the pudding layer is on top.
9. Whip cream and a teaspoon of the sugar together and set aside.
10. To serve, garnish the chilled cakes with a dollop of whipped cream. Sprinkle a little zest on top.
Title: Chocolate-coffee Pudding Cake
Ingredients:
- 3/4 boiling water
- 2 instant coffee granules
- 3/4 2% evaporated milk
- 1 all-purpose flour
- 1/2 granulated sugar
- 1/3 cocoa powder
- 1 baking powder
- 1/4 salt
- 2 butter
- 1/4 granulated sugar
- 2 cocoa powder
Instructions:
1. Combine water& coffee until dissolved.
2. Stir in milk& set aside.
3. Combine flour, sugar, cocoa, baking powder& salt in a bowl; stir in butter& half the coffee mixture until smooth.
4. Spoon into lightly greased 8-cup (2 litre) ovenproof dish, smoothing top.
5. Combine sauce ingredients in a small bowl; sprinkle over batter.
6. Pour remaining coffee mixture over top but do not stir.
7. Bake in preheated 350F oven for 30 minutes or until sauce bubbles& cake is firm to the touch.
8. Serve hot- with ice cream, frozen yoghurt or whipping cream (optional).
Title: Chocolate Raspberry Mousse
Ingredients:
- 1 granulated sugar
- 100 pure vanilla extract
- 2 fresh raspberries
- 1
- 1 1/2
Instructions:
1. In a small heatproof bowl, set over a saucepan of simmering water, heat 1/4 cup of the cream, stirring often, until steaming. Remove bowl from pan and stir in chocolate until melted and smooth (place it over the pan of hot water again if it doesn't all melt, being careful not to overheat it).
2. In a chilled bowl, using an electric mixer, whip remaining cream until soft peaks form. Beat in sugar and vanilla just until stiff peaks form.
3. Fold one-quarter of the whipped cream into chocolate mixture, then fold back into the remaining whipped cream.
4. Fold in two-thirds of the raspberries. Spoon into serving dishes and top with remaining raspberries. Serve immediately or refrigerate for up to 8 hours.
Title: Swedish Butter Cookies
Ingredients:
- 1 butter
- 1 sugar
- 2 maple syrup
- 2 all-purpose flour
- 1 baking soda
- 2 confectioners' sugar
Instructions:
1. In a mixing bowl, cream butter and sugar.
2. Add maple syrup; mix well.
3. Combine the flour and baking soda; gradually add to the creamed mixture.
4. Divide the dough into eight portions; Roll each portion into a 9-inch log.
5. Place 3-inches apart on ungreased baking sheets.
6. Bake at 300°F for 25 minutes or until lightly browned.
7. Cut into 1-inch slices (I use a pizza cutter and go through all on a sheet at once).
8. Remove to wire racks to cool.
9. Dust with confectioners' sugar.
Title: Black Bean Brownies
Ingredients:
- 4 coconut oil
- 1 black beans
- 2 coffee
- 1 coffee
- 1/4 salt
- 1/4 vanilla
- 1 eggs
- 4
- 1 - 1 1/2
Instructions:
1. Combine chocolate and coconut oil in microwave (melt).
2. puree all ingredients.
3. line square baking dish with foil, spray with coconut oil.
4. bake in 325 oven for 30-40 minute.
5. cool before cutting.
Title: Mom's Famous Carrot Cake
Ingredients:
- 1 1/2 sugar
- 2 cinnamon
- 2 vanilla
- 2 salt
- 1 eggs
- 4 flour
- 2 1/2 baking soda
- 2 crushed pineapple
- 1 carrots
- 2 walnuts
- 2 cream cheese
- 1 butter
- 6 powdered sugar
- 1/2
- 16
Instructions:
1. Cake: Preheat oven to 350. Grease and flour a 9X13 pan. Mix wet ingredients. Add dry ingredients. Bake for 50-60 minutes until a toothpick inserted comes out clean. Cool on rack 1-2 hours. This is a very dense cake.
2. Frosting: Whip cream cheese and butter together until smooth. Add powdered sugar and continue to whip until fluffy. When cake is cooled, frost cake.
Title: Glazed Vanilla Bundt Cake
Ingredients:
- 4 1/2 all-purpose flour
- 1 baking powder
- 2 salt
- 1/4 nutmeg
- 1 1/2 unsalted butter
- 2 3/4 sugar
- 1 vanilla extract
- 2 powdered sugar
- 2 heavy cream
- 1/2 vanilla extract
- 1/4
Instructions:
1. Preheat oven to 350°; grease and lightly flour a 12-cup Bundt pan.
2. Measure the flour, baking powder, salt, and nutmeg into a bowl; sift or whisk to combine.
3. Using a stand mixer with the paddle attachment, beat the butter and sugar on med-high speed until the mixture is very light in color--almost white--and the texture is fluffy, about 7 minutes; scrape down the sides of the bowl a few times during the process.
4. Combine the egg whites and vanilla in a liquid measuring cup; with the mixer on medium speed, add the egg whites slowly (about 1/4 cup at a time), completely incorporating each before adding the next; scrape bowl as needed.
5. Note--to me, the author makes the next steps more complicated in her description; here is what I do when adding the dry and wet ingredients-- add flour mixture alternately with milk, beginning and ending with flour mixture (flour, milk, flour, milk, flour).
6. Author's instructions--Decrease mixer speed to low; add 1/3 of the dry ingredients to the mixer and incorporate on low speed, then increase to medium speed.
7. Add 1 cup of the milk and mix briefly to incorporate; reduce speed to low again, add half the remaining dry ingredients, and mix to incorporate, then increase the speed to medium and beat for 1 minute.
8. Repeat with the remaining 1 cup milk and the remaining dry ingredients, but stop mixing just before the flour is fully incorporated.
9. Finish the mixing by hand, using a sturdy spatula and being sure to scrape up from the bottom of the bowl.
10. Pour the batter into the prepared pan; bake for 45 minutes, then rotate the pan, lower oven temperature to 325°, and bake for 30 minutes more.
11. It's ready when the sides pull away from the pan slightly and it springs back when pressed lightly in the center; the top will probably split; use a cake tester to check for doneness.
12. Make the glaze while the cake is in the oven--measure the powdered sugar, cream, and vanilla into a small bowl and whisk until smooth.
13. Let the cake cool for 15 minutes before turning it out.
14. Whisk the glaze again until completely smooth, then use it immediately.
15. Saturate the cake completely, using a pastry brush to coat the entire surface.
16. Apply the entire amount of glaze; it will be enough for several coats.
Title: Better Homes and Gardens Caramel Frosted Hummingbird Cake
Ingredients:
- 3 eggs
- 3 all-purpose flour
- 2 white sugar
- 1 baking powder
- 1 salt
- 1/4 ground cloves
- 2 vanilla
- 1 sweet potatoes
- 1 1/2 crushed pineapple
- 2 butter
- 1 brown sugar
- 1 milk
- 2 powdered sugar
- 1/2
- 6
Instructions:
1. Let eggs stand at room temperature 30 minute Preheat oven to 350 degrees. Grease 3 9 inch round cake pans. Line bottoms with waxed or parchment paper. Grease and flour paper. Set aside.
2. In bowl combine flour, white sugar, baking powder, salt and cloves. Stir in banannas, oil, eggs, and vanilla until thick. Stir in sweet potatoes and pineapple. Spread evenly in prepared pans.
3. Bake 30 minutes or until pick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans. Peel off paper. Cool completely.
4. Prepare caramel frosting by melting butter in large saucepan. Add brown sugar. Bring to boiling over medium heat. Cook and stir 1 minute. Cool 5 minutes. Whisk in milk until smooth. Whisk in powdered sugar until smooth. Use at once, frosting stiffens as it cools.
5. Place one layer, flat side up, on plate. Spread frosting on each layer and stack. (Do not frost sides.).
Title: Rhubarb and Strawberry Compote
Ingredients:
- 3 rhubarb
- 1/2 sugar
- 1/4 water
- 2 strawberries
- 2 of fresh mint
Instructions:
1. In a saucepan combine the rhubarb, sugar and water over medium heat. Bring to a boil, stirring occasionally, until sugar dissolves (3-5 minutes).
2. Simmer for 7-10 minutes or until rhubarb is tender. Remove from heat.
3. Stir in strawberries.
4. Transfer to a bowl and stir in mint.
5. Chill until cold (at least 1 hour).
Title: Cherry Pudding Cake
Ingredients:
- 2 flour
- 2 1/2 sugar
- 4 baking powder
- 1 milk
- 2 canola oil
- 2
- 2 -3
- 1/8
Instructions:
1. In a mixing bowl combine flour, 1 cup of sugar, baking powder, milk, and oil.
2. Pour into a greased, shallow 3qt baking dish.
3. In a bowl, combine cherries, food coloring, extract and remaining sugar.
4. Spoon over batter and bake at 375 for 40-45 minutes or until tests done.
5. Serve warm with ice cream.
Title: Mint Brownie Cake
Ingredients:
- 1 powdered sugar
- 1 water
- 1/2 butter
- 1 vanilla
- 2
- 1 1/2
- 2
- 1/2
Instructions:
1. bake brownie mix according to package directions,in a greased 9" round cake pan, let cool completely.
2. Mix mint extract, green food colouring and icing, spread over baked brownie.
3. Mix powdered sugar, cocoa, water, butter and vanilla pour over mint icing, let cool,
4. slice and enjoy.
Title: Lemon Drizzle Pudding - 4-Qt. Pressure Cooker
Ingredients:
- 1/2 unsalted butter
- 1/4 sweet butter
- 2 caster sugar
- 1/2 eggs
- 1 self-rising flour
- 2 lemon zest
- 1/2 baking powder
- 3/4 caster sugar
- 1 lemon zest
- 4 fresh lemon juice
- 1 1/4 boiling water
- 2 fresh lemon juice
- 4 boiling water
- 1 confectioners' sugar
Instructions:
1. Lightly oil a 6-1/2 cup ovenproof dish.
2. Cream butter with 1/4 cup of the superfine sugar until light and fluffy. Gradually beat in the eggs, one at a time, adding 2 teaspoons of flour with each addition.
3. Stir in 1 tablespoon lemon zest with the remaining flour, the ground almonds and baking powder. Spoon into the prepared dish.
4. In a small bowl, mix the remaining sugar, 1 tablespoon lemon zest and 4 tablespoons lemon juice with 1 1/4 cups boiling water. Pour into prepared dish.
5. Cover prepared dish with aluminum foil and secure around dish. Also make 2 long aluminum foil "handles" by folding aluminum foil into long strips.
6. Place the trivet in the pressure cooker so the prepared dish will not sit on the bottom, allowing room for liquid to heat underneath. Add the 2 tablespoons lemon juice to the pot. Set the aluminum foil handles in place on top of the trivet, crossing each other at a 90-degree angle (as if about to wrap a present with ribbon).
7. Set prepared dish on top of the middle of the "handles" in the cooker, on top of the trivet. For each handle, complete the loop, pressing together the ends of the aluminum foil.
8. Pour the remaining 4 cups boiling water between the side of the prepared pan and the edge of the cooker wall.
9. Secure the lid. DO NOT TURN ON HEAT YET. Allow to presteam for 15 minutes from the boiling water in the pot.
10. Bring pot up to 10 psi or low pressure, and adjust heat to maintain low pressure. From moment that low pressure was reached, cook for 10 minutes.
11. Remove from heat. Allow to depressurize naturally until steam vent has sunk.
12. Remove lid. Serve pudding in bowls and sprinkle with confectioners sugar.
Title: Empire Biscuits
Ingredients:
- 1/2 unsalted butter
- 1/2 icing sugar
- 1 egg
- 1 1/2 flour
- 1/2 baking soda
- 1/4 cream of tartar
- 1/2 icing sugar
- 1/2 water
- 1/4
- 2
Instructions:
1. In large bowl, using hand mixer on medium, cream together butter and 1/2 cup sugar. Add egg and blend thoroughly. Add flour, baking soda and cream of tartar, and mix well.
2. On lightly floured surface, roll out to 1/8-1/4" thick. Cut into desired shapes and place on ungreased cookie sheet.
3. Bake at preheated 300F oven until lightly golden around edges, about 12-15 minutes.
4. While still hot, sandwich together with jam. Set on rack to cool.
5. In small bowl, mix together 1/2 cup sugar, extract, and enough water to make icing. Ice tops of cooled cookies and decorate as desired.
Title: Traditional English Custard (Creme Anglais)
Ingredients:
- 500 caster sugar
- 100 vanilla pod
- 7
- 1
Instructions:
1. Put the cream and the sugar in a pan.
2. Slice the vanilla pod lengthways with a very sharp knife. Scrape out the seeds (they are dust-like black specks) and put these in the pan. Roughly chop the seed pod into inch-long chunks and put in the pan, too.
3. Bring to the boil, then simmer for five minutes.
4. Meanwhile, put the egg yolks in a bowl and whisk slightly to break up.
5. When the cream is ready, bring back to the boil briefly then quickly pour over the eggs, whisking as you do it. It is very important to keep whisking at this stage, otherwise the eggs will cook before mixing with the cream. Continue to whisk until the mixture starts to thicken, indicating that the eggs are cooked.
6. If this should not happen (sometimes it doesn't if my kitchen is too cold), then place back on the heat and cook very gently, stirring all the time, until it thickens.
7. Strain through a fine sieve to remove the bits of vanilla pod (you will still see the flecks of vanilla seeds in the mixture) and serve.
Title: Rich Chocolate and Walnut Brownie Cake
Ingredients:
- 2 walnuts
- 225 butter
- 500 dark cooking chocolate
- 1 1/2 brown sugar
- 1 white sugar
- 6 eggs
- 3 vanilla extract
- 1 1/2 plain flour
- 1/2 salt
- 1 icing sugar
Instructions:
1. Roast the walnuts in an oven set at 180°C for 10 minutes or until lightly toasted and skins have begun to crack.
2. Allow the walnuts to cool then coarsely chop and set aside.
3. Melt the butter and dark chocolate in a microwave container and stir until smooth . Allow mixture to cool slightly then transfer to a large bowl.
4. Add the brown sugar and white sugar to the chocolate mixture and stir.
5. Add the eggs and vanilla extract to the bowl and stir.
6. Stir in the flour, salt, walnuts and chocolate chips. Mixture should be quite thick.
7. Grease and line a 20cm round cake tin, pour in cake mixture and then smooth the surface.
8. Bake in a fan-forced oven at 180°C for between 1 hour to 1 hour and 20 minutes or until a skewer inserted into the centre comes out clean.
9. Allow cake to cool in the tin before turning out onto a wire rack to cool completely.
10. Serve dusted with icing sugar.
Title: Chocolate Bundt Cake
Ingredients:
- 1/2 butter
- 1 water
- 3/4 granulated sugar
- 2 sour cream
- 1 vanilla extract
- 1 eggs
- 2 all-purpose flour
- 2 baking soda
- 1 salt
- 1/2 bittersweet chocolate
- 4 heavy whipping cream
- 1/3 light corn syrup
- 1/4 vanilla extract
- 1
Instructions:
1. Grease and flour a 10-12 cup Bundt pan. Heat oven to 350°F
2. Melt butter in a large saucepan over medium-low heat; add cocoa, stirring until smooth. Whisk in the water and remove from heat. To the warm cocoa mixture, add the sugar, sour cream, 1 tablespoon vanilla, and eggs; whisk until smooth.
3. In another bowl combine the flour, soda, and salt. Add all at once to the first mixture, whisking until well blended. Pour batter into prepared pan. Bake for 40-45 minutes, or until it feels firm to the touch and has slightly pulled away from the sides of the pan. Cool in pan on a rack for 20 minutes.
4. Carefully loosen the cake with a knife and invert onto a large plate.
5. Meanwhile, prepare the glaze: Chop chocolate and put in a small bowl; set aside.
6. Combine remaining the heavy whipping cream, corn syrup, and 1 teaspoon vanilla extract in a small saucepan. Cook the mixture, stirring, until mixture boils. Pour over the chocolate and whisk until smooth. Let cool to room temperature then spoon over the cooled cake. If too thick, thin with a little more cream.
7. I give credit to this website: http://www.cdkitchen.com/recipes/recs/1931/Chocolate-Bundt-Cake-With-Dark100909.shtml.
Title: Cinnamon Cake With Cream Cheese Frosting
Ingredients:
- 1 1/4 flour
- 1 baking soda
- 1/2 salt
- 2 1/2 cinnamon
- 1/2 butter
- 1 1/4 brown sugar
- 2 eggs
- 1 buttermilk
- 1 confectioners' sugar
- 8 cream cheese
- 1/4 butter
- 1 vanilla
Instructions:
1. Prepare 2 9-inch round cake pans by greasing and flouring them. You may also opt for a 9x13 pan instead. Set aside.
2. Sift together the flour, baking soda, salt and cinnamon.
3. In a separate bowl, cream the butter.
4. Blend the brown sugar into the butter.
5. Beat in eggs, mix until fluffy.
6. Add the dry ingredients and the buttermilk to the creamed sugar/butter mixture. Alternate between teh two, adding a little at a time until all ingredients are incorporated.
7. Pour batter into greased and floured pans. Bake 30-35 minutes, or until done. Remove from pans and cool.
8. In a bowl, beat the frosting ingredients together.
9. Frost the cooled cake with cream cheese frosting. Note: There is enough frosting for a 2-layer cake- if you make a sheet pan, you will end up with with leftover frosting, great for frosting some cookies!