lumicero/recipes-ing2inst huggingface dataset:
Title: Cherry-Almond Cream Cheese Pound Cake
Ingredients:
- 1/4 dried cherries
- 2 kirsch
- 3 hot water
- 3/4 cake flour
- 1/4 baking powder
- 3/4 baking soda
- 1 salt
- 8 unsalted butter
- 2 cream cheese
- 5 sugar
- 1 1/2 eggs
- 1 vanilla extract
- powdered sugar
Instructions:
1. Add cherries and kirsch to a small bowl; let stand for 20 minutes.
2. Position oven rack in the center of oven; preheat to 325°; grease the inside of a 10-inch Bundt pan; dust the pan with flour.
3. Sift together the flour, baking powder, baking soda, and salt into a bowl; whisk to blend and set aside.
4. In the bowl of an electric stand mixer, using the paddle attachment, beat the butter and cream cheese on medium speed until creamy, about 1 minute.
5. Gradually add the sugar and beat on med-high speed until well blended and light, about 2 minutes.
6. Add in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
7. Beat in the vanilla and almond extract.
8. Add the flour mixture at low speed, mixing just until blended.
9. Add in cherries, along with any remaining liquid, and mix until blended.
10. Scrape batter into prepared pan.
11. Bake the cake for 55-65 minutes, until a pick comes out clean.
12. Cool the cake in the pan on a wire rack for 15 minutes.
13. Dust the cake lightly with powdered sugar right before serving.
Title: Lane Cake White Four Layer Cake With Filling
Ingredients:
- 1 butter
- 2 granulated sugar
- 1 vanilla
- 3 1/4 all-purpose flour
- 1 baking powder
- 3/4 salt
- 1 butter
- 8 granulated sugar
- 1/2 water
- 1 1/4 pecans
- 8 raisins
- 1/2 flaked coconut
- 1
- 1/2
Instructions:
1. Grease four 8 inch round pans, and flour.
2. Preheat oven 350 degrees.
3. Cream butter and sugar.
4. Add vanilla and beat all until fluffy and light.
5. Sift all dry ingredients together.
6. Add dry ingredients, alternating with milk, starting and ending with flour.
7. Beat the egg whites until stiff, and fold into the batter.
8. Pour into prepared pans.
9. Bake 25 minutes or until tester comes away clean.
10. Allow to cool, invert onto cooling rack.
11. Filling:
12. In the top of a double boiler place the sugar and butter.
13. Beat well together.
14. Add the egg yolks and again beat well to incorporate all.
15. Stir int the water and brandy extract.
16. Place over boiling water in the bottom part of double boiler.
17. Cook stirring until thickened.
18. Remove and add, nuts fruit, and coconut.
19. Stir to combine well.
20. Let cool completely.
21. Fill cooled cakes with cooled filling.
22. Frost the top and sides with a fluffy seven minutes frosting, or your favoutie white creamy frosting.
Title: Spooky Caramel Apples
Ingredients:
- 4 apples
- 1 shortening
- 1
- 4
Instructions:
1. Remove stems from apples and insert stick into each apple. Set aside.
2. Place chopped nuts into small pie pan or dish. Set aside.
3. In a small saucepan over medium heat, melt caramels with 2 tablespoons water, stirring until smooth. Reduce heat to the lowest setting just to keep caramel melted (if using an electric stove turn off but keep pan on burner ).
4. Preparing one apple at a time, dip apple into the melted caramel, twirling to remove excess. Immediately roll caramel coated apple into the nuts.
5. Place on wax paper to set, while preparing the remainder of the apples.
6. Put chocolate chips and shortening in small microwave safe bowl.Melt on high for 30 seconds to one minute. Pour melted chocolate into a thick large plastic bag (ziplock baggies works well).
7. Snip a tiny hole in corner of bag and drizzle chocolate over apples, while holding and turning apple to cover all sides.
8. Chill for 2 hours to set.
Title: CHOCOLATE CHIP COOKIE STUFFED BROWNIES
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/2 white sugar
- 1/2 eggs
- 2 vanilla
- 1 salt
- 1/2 flour
- 1/2 butter
- 1/4 brown sugar
- 1/2 white sugar
- 1/2 egg
- 1/2 vanilla
- 1 flour
- 1 baking soda
- 1 salt
- 1/2 chocolate chips
- 1/4
- 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Mix first 9 ingredients together and spoon into mini muffin cups.
3. Mix together the rest of the ingredients, except for m & m's. and spoon on top.
4. Sprinkle with some mini m & m's.
5. Bake at 375 for about 10-13 minutes.
Title: Frozen Cookie-wiches
Ingredients:
- 1 miniature marshmallow
- 2 peanut butter
- 2/3
- 1/2
Instructions:
1. Combine filling ingredients and mix.
2. Prepare cookies, either homemade, or following package directions for refrigerated dough.
3. Let cookies cool completely.
4. Spread filling about 1/2-inch thick between 2 cookies.
5. Wrap individually and freeze at least 2 hours.
6. Store in freezer.
Title: Apricot and Raisin Butter Cake
Ingredients:
- 100 raisins
- 100 brandy
- 120 apricot brandy
- 300 cake flour
- 3 baking powder
- 1 salt
- 4 caster sugar
- 15 unsalted butter
- 210 caster sugar
- 170 vanilla
- 1 fresh lime juice
- 1 low-fat plain yogurt
- 4 cashews
- 150 brown sugar
- 1/2 all-purpose flour
- 1/4 cinnamon
- 1/4 unsalted butter
- 1 brandy
- 30 apricot brandy
- 2 hot water
- 2 sugar
- 2
Instructions:
1. Soak raisins and chopped apricots in brandy for 2 hours (preferably overnight in the fridge) - See TIPS above
2. Prepare crumb mixture by mixing all ingredients by hand/food processor until crumbly; set aside
3. Sift flour, baking powder and salt together, set aside
4. Whip egg whites with 1 TB sugar until they form stiff peaks (but not dry); set aside
5. Cream butter and 3/4 cup sugar until light and fluffy
6. Add egg yolks, one at a time, beating well after each addition
7. Next, add the soaked fruits with the brandy and stir gently
8. Using LOW speed on your mixer, add the sifted flour mixture, alternating with the yogurt according to this sequence - flour-yogurt-flour-yogurt-flour, until well combined
9. Now gently fold the whipped egg whites into the creamed mixture
10. Pour half of the batter into greased and floured pan (bundt/square/round), followed by the crumb mixture, then finally all the remaining batter
11. Bake in a preheated oven at 180°C / 350°F for 55 mins for Bundt pan, 25-30 mins for square/round pan, until a toothpick inserted into the center of the cake comes out clean
12. Remove from oven, cool in the pan for 10-15mins, then cool completely on wire racks
13. For a very moist cake, sprinkle brandy syrup on warm cake (I poke some holes using toothpick all over the cake before sprinkling)
14. To make brandy syrup - combine 2 TB brandy, 2 TB hot water and 2 tsp sugar; stir to dissolve sugar
15. The cake is best made 1 day ahead
Title: Pineapple Rice Pudding
Ingredients:
- 4 milk
- 3 cooked long-grain rice
- 2/3 sugar
- 1/2 salt
- 1 cream cheese
- 2 eggs
- 1 vanilla extract
- 1 pineapple chunks
- 1/4 brown sugar
- 1 cornstarch
- 1 butter
- 1/8 margarine
- 1/2 salt
- vanilla extract
Instructions:
1. In a saucepan, combine 3 1/2 c milk, rice, sugar, and salt; bring to a boil over medium heat.
2. Cook for 15 minutes or until thick and creamy, stirring occasionally.
3. In a mixing bowl, beat cream cheese.
4. Beat in eggs and remaining milk.
5. Stir into rice mixture.
6. Cook and stir for 2 minutes over medium heat until mixture reaches 160 degrees.
7. Add vanilla.
8. Spoon into six dessert dishes.
9. Drain pineapple, reserving juice; set pineapple aside.
10. In a saucepan, combine brown sugar, cornstarch, butter, salt and pineapple juice.
11. Bring to a boil; cook and stir for 2 minutes or until thickened.
12. Stir in vanilla and pineapple.
13. Spoon over pudding.
Title: Sultana Biscuits (Cookies)
Ingredients:
- 4 butter
- 4 sugar
- 1 golden syrup
- 1 milk
- 1/2 baking soda
- 8 flour
- 1 vanilla
- 1/4 salt
- 1/2 sultana
Instructions:
1. Place first 5 ingredients in a saucepan and melt together slowly.
2. Add in the flour, salt, vanilla essence and sultanas.
3. Mix well, then place teaspoonfuls rolled into balls, on a cold ungreased tray.
4. Flatten gently with a fork and bake in a moderate oven 350'F/180'C for 10 - 15 minutes.
5. Cool on a wire rack.
Title: Lemon Dessert
Ingredients:
- 1 1/2 flour
- 1/2 pecans
- 3/4 oleo
- 1 powdered sugar
- 1 1/4 Cool Whip
- 8 cream cheese
- 3 milk
- 3 instant lemon pudding
Instructions:
1. First Layer: Mix and pat into a 13x9-inch greased pan. Bake at 350 for 15 minutes. Cool.
2. Second Layer: Whip until smooth. Spread over first layer.
3. Third Layer: Mix at low speed and spread in pan. Refrigerate until ready to use.
4. Top with remaining cool whip.
5. Notes: Buy the largest cool whip (12oz). This dessert makes a large dish and goes a long way.
Title: Orange Polenta Cake
Ingredients:
- 1 orange
- 175 butter
- 1 caster sugar
- 1/2 xanthan gum
- 1/2 polenta
- 1 baking powder
- 1/2 eggs
- 2 caster sugar
- 4
- 1
- 1/2
Instructions:
1. Preheat oven to 180°C Grease a 22cm round loose bottom cake tin and line the base with baking paper.
2. Wash the orange and place it in a saucepan(do not peel the orange-leave it whole). Cover with water and weigh the orange down with a smll saucer or bowl. Bring to the boil and then simmer for 10-15 minutes. Remove the orange from the saucepan and allow it to cool for 10 minutes.
3. Chop the orange coarsely and discard any seeds.
4. Place the orange and any of its juice into a food processor and pulse until it is finely chopped. Add the butter, sugar, flour, gum, polenta, almond meal, baking powder, egg yolks and the liquer. Pulse until just combined- do not over process.
5. In a seperate bowl- whisk the egg whites until soft peaks form.
6. Fold the egg whites into the orange mixture.
7. pour the cake mixture into the prepared tin and bake for 40- 45 minutes.
8. Meanwhile- combine the orange syrup ingredients in a small saucepan. Stir over a medium heat until the sugar has dissolved. Bring to the boil and cook for 2 minutes. The syrup will thicken slightly. Set the syrup aside until the cake is cooked.
9. When you remove the cake from the oven, poke holes all over the surface and down into the cake( this allows the syrup to be absorbed better). Leave the cake in the tin.
10. Pour all of the syrup over the surface of the cake and let the cake stand for at least 20 minutes, or until the syrup is absorbed into the cake.
Title: Strawberry Shortcake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/3 strawberries
- 3 strawberry
- 4 sugar
- 1 powdered sugar
- 1/4 vanilla
- 1 1/2
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Place cake mix, water, vegetable oil, and eggs in a large bowl and beat until smooth.
3. Spray two 9 inch round cake pans with non stick spray and half the cake mix into each pan.
4. Bake 25-30 minutes or until cake is done.
5. Cool cakes in the pan for 5-10 minutes then remove and cool completely on a wire rack.
6. While your cakes are cooling, the 4 cups of diced strawberries in a bowl and mix with 1 cup sugar. Cover with plastic wrap and place in the refrigerator about an hour.
7. In a mixing bowl beat the whipping cream on a high speed until it forms stiff peaks. Then slowly add in powdered sugar to the cream 1 tablespoon at a time.
8. When the sugar is incorporated add the vanilla and almond extracts. Set aside.
9. Place 1 cake on a cake plate and place sugared strawberries on top in an even layer.
10. Put about 1 ½ of cream on top of the strawberries and spread out evenly also.
11. Place second cake on top and spread remaining cream on top.
12. Garnish with 1 cup sliced strawberries.
Title: Grilled Stone Fruit
Ingredients:
- 4 nectarines
- 4 brown sugar
- 2 ground cinnamon
- 1/2 ice cream
- mascarpone cheese
Instructions:
1. Preheat grill to high. You can use an outdoor barbeque but place fruit cut side down.
2. Place fruit in heatproof dish and sprinkle with sugar and cinnamon.
3. Grill for 10 - 15 minutes until caramelised.
4. Serve warm with icecream or cheese.
Title: Surprise Cupcakes
Ingredients:
- 8 cream cheese
- 1/3 granulated sugar
- 1 egg
- 1
Instructions:
1. Cream sugar and cream cheese together.
2. Beat in egg.
3. Stir in chocolate chips; set aside.
4. Prepare cake mix according to directions on box.
5. Place paper baking cups into a muffin tin.
6. Fill paper bake cups 2/3 full.
7. Drop one rounded teaspoon of cheese mixture into each cup.
8. Bake according to directions on cake mix box.
Title: Baked Peaches With Pine Nuts
Ingredients:
- 1/2 dry white wine
- 1/4 sugar
- 8 butter
- 4 pine nuts
- 3/4
Instructions:
1. Preheat oven to 350. Whisk together wine and sugar in a small bowl. Place peaches cavity-side-up on a foil-lined baking sheet. Fill each cavity with wine mixture. Bake one hour or until tender.
2. Just before serving, melt butter in small skillet over medium heat. Add pine nuts, and cook 3 to 4 minutes, or until golden brown.
3. To serve: Place two peach halves on each plate. Top with 1 1/2 tbs. pine nuts.
Title: Tiramisu
Ingredients:
- 1 strong black coffee
- 3 brandy
- 3 mascarpone cheese
- 24 powdered sugar
- 1 1/2
Instructions:
1. Blend the coffee or espresso and liqueur together.
2. Cut sponge cake in half to for two disks.
3. Sprinkle the bottom half of the cake with 2oz of the coffee liqueur blend.
4. Mix the mascarpone cheese with the sugar and beat until the sugar is completely dissolved and the cheese is light and spreadable.
5. Spread half of the cheese mixture on the cake.
6. Set the second half of the cake on the bottom half and sprinkle with the remaining coffee liqueur blend and spread the rest of the cheese mixture on top.
7. Dust cocoa powder lightly.
8. Refrigerate for at least 2 hours before cutting and serving.
Title: Dark Chocolate Fudge Coconut Flour Brownies
Ingredients:
- 1/3 butter
- 1/2 sugar
- 2 salt
- 1 baking powder
- 1/2 eggs
- 1/8
- 1
- 4
- 1/2
Instructions:
1. Preheat oven to 350.
2. Melt butter and cocoa in a pan over low heat,stirring as needed so it doesn't burn or stick.Stir in Kahlua and cool.
3. Mix all dry ingredients.
4. Lightly beat eggs and add to dry ingredientsAdd cocoa butter mixture.
5. Fold in chocolate chips.
6. Bake in a greased 8X8 pan for 25-30 minutes,or until a knife inserted in the center comes out clean-don't overbake !.Let cool slightly for about 5 minutes and serve warm.
Title: Peanut-Butter Balls
Ingredients:
- 1 margarine
- 2 sugar substitute
- 1 vanilla extract
- 2 water
- 2 flour
- 1 peanuts
- 1/2
Instructions:
1. Beat margarine with sugar replacement until creamy.
2. Add vanilla, water and flour, mixing well.
3. Refrigerate 1 hour.
4. Form into 1-in ball, dip into beaten egg whites and roll in chopped peanuts.
5. Place on ungreased cookie sheets.
6. Bake at 350°F for 10-12 minutes.
Title: Pecan Bourbon Creme Brulee
Ingredients:
- 9 sugar
- 3/4 Bourbon
- 3 vanilla extract
- 1 1/2 golden brown sugar
- 2 1/2 pecans
- 6
- 1/2
Instructions:
1. Preheat oven to 350°F
2. Place six 3/4-cup custard cups in large roasting pan.
3. Whisk egg yolks, sugar, bourbon and vanilla extract in large bowl to blend. Bring whipping cream to boil in heavy medium saucepan. Gradually whisk hot whipping cream into egg yolk mixture. Pour custard into souffl dishes, dividing equally.
4. Pour enough hot water into roasting pan to come halfway up sides of souffl dishes. Bake custards until just set in center, about 30 minutes.
5. Remove from water and cool completely. Cover and refrigerate at least 6 hours. (Custards can be prepared up to 2 days ahead. Keep covered and refrigerated.).
6. Preheat broiler. Arrange custard dishes on baking sheet. Sprinkle 1 tablespoon golden brown sugar evenly over each. Broil until sugar melts and turns dark brown, rotating baking sheet for even browning and watching closely, about 2 minutes. Sprinkle creme brulees with chopped toasted pecans, dividing equally.
Title: Cutout Cookies
Ingredients:
- 3/4 butter
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 2 3/4 all-purpose flour
- 1 baking powder
- 1 salt
Instructions:
1. In a large mixing bowl, cream butter and sugar until light and fluffy.
2. Beat in eggs and vanilla.
3. Combine the flour, baking powder and salt; gradually add to creamed mixure.
4. Refrigerate for 1 hour or until firm.
5. On a lightly floured surface, roll out dough to 1/4 inches thickness.
6. Cut out with Christmas cookie cutters of your choice. Using floured spatula, transfer cookies to greased baking sheets.
7. Bake at 375 for 8-10 minutes or until lightly browned. Cool completely on wire racks.
8. Decorate cookies with forsting and colored sugars.
Title: Brownies in a Cone
Ingredients:
- 1 eggs
- 3 shortening
- 17
- 1
Instructions:
1. prepare brownie batter according to package directions, using 3 eggs.
2. place the ice cream cones in muffin cups.
3. spoon about 3 tablespoons batter into each cone.
4. bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean and top is dry.
5. do not overbake.
6. cool completely.
7. in microwave, melt chocolate chips and shortening.
8. stir until smooth.
9. dip tops of brownies in melted chocolate.
10. decorate with sprinkles.
Title: EASY CANT GO WRONG CHOCOLATE CHIP COOKIES
Ingredients:
- 1 unsalted butter
- 3/4 brown sugar
- 1/4 sugar
- 2 eggs
- 1 pudding
- 1 vanilla extract
- 2 1/4 flour
- 1 baking soda
- 1/2 salt
- 2 chocolate chips
Instructions:
1. Preheat oven to 350 degrees.
2. Take two sticks of butter room temperature, brown sugar, regular sugar and mix in a bowl.
3. Add two eggs and 1 pack of vanilla pudding(dry pudding), and vanilla extract to your butter/sugary mix.
4. In a separate bowl combine flour with baking soda, and salt with a whisk.
5. Combine bowl of wet ingredients to dry ingredients. After combined add desired chips/m&m’s/nuts/etc.
6. Take regular eating spoon and scoop dough and plop onto greased cookie sheet. Fill cookie sheet.
7. Bake for 7 minutes, then rotate your cookie sheet around in the oven. Cook for 3 min and 30 seconds. NOTE: I have a very strong oven so its always best to start little and add time rather than burning your cookies! .
8. Dairy Free friends! Use a dairy free package of pudding. Recommend “Simply Delish Natural” vanilla pudding mix! .
Title: Apple Crisp
Ingredients:
- 1 whole wheat flour
- 1 rolled oats
- 1 brown sugar
- 1/2 salt
- 1/2 baking soda
- 1/2 butter
- 6 -8 apples
- 1/4 sugar
- 1 cinnamon
- 1 lemon juice
Instructions:
1. Heat oven to 350°F.
2. Mix the flour, oats, sugar, salt, soda and butter with a pastry blender or leave out the oats and mix with a food processor until the butter is reduce to pieces smaller than a pea. Then add the oatmeal in and give it a couple more pulses.
3. Mix the apples with the sugar and spices then put it all in the bottom on a buttered 9x9-inch pan
4. Add the oatmeal mixture on top.
5. Bake 50 minutes or until done.
6. This recipe will fill a 9x9-inch pan right up to the top and maybe then some, but discretion is advised.
7. busdav.
Title: Sour Cream Cake
Ingredients:
- 1 1/2 brown sugar
- 1 vanilla
- 2 eggs
- 1 baking soda
- 1 sour cream
- 1 nutmeg
- 1 1/2 flour
- 1/2 baking powder
Instructions:
1. Dissolve the baking soda in the cup of sour cream.
2. Mix together brown sugar, vanilla and eggs.
3. Add the sour cream mixture.
4. Stir in flour, nutmeg and baking powder.
5. Pour into an 8 x 8-inch square baking pan.
6. Bake 350° for 30 minutes for until cake tests done.
7. If batter seems very heavy, add 1/4- 1/2 cup hot water.
Title: Carrot Pudding Cake
Ingredients:
- 1 instant vanilla pudding
- 1 salt
- 1/2 ground cinnamon
- 2 eggs
- 4 water
- 1/3 carrots
- 1/4 raisins
- 3 pecans
- 1/2 pecan halves
- 1/2 butter
- 3 margarine
- 1 cream cheese
- 1 powdered sugar
- 1
Instructions:
1. Combine the first 7 ingredients in a bowl; beat 2 minutes at medium speed using an electric mixer.
2. Stir in carrots, raisins, and chopped pecans.
3. Pour batter into 3 greased and floured 9-inch round cake pans.
4. Bake in preheated 350° oven for 20-25 minutes or until pick comes out clean.
5. Cool in pans 10 minutes; remove from pans, and let cool completely.
6. Make frosting--combine butter and cream cheese in a bowl; beat using an electric mixer, until light and fluffy.
7. Add powdered sugar and grated orange rind; beat until smooth.
8. When cake is cooled, spread Creamy Orange Frosting between layers and on top and sides of cake.
9. Garnish top of cake with pecan halves.
Title: Chocolate-Banana Bundt Cake
Ingredients:
- 1 butter
- 1/2 cocoa powder
- 1 instant espresso powder
- 1 water
- 2 all-purpose flour
- 2 dark brown sugar
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1 1/2 bananas
- 1/2 bananas
- 3 sour cream
- 2 eggs
- 1/2 pure vanilla extract
- 2 walnuts
- confectioners' sugar
Instructions:
1. Adjust oven rack to middle position and preheat oven to 350°F Coat Bundt pan with baking spray. Combine butter, cocoa powder, espresso powder, and water in medium saucepan and bring to boil over medium-high heat, stirring, until mixture is homogenous, about 2 minutes.
2. Whisk flour, brown sugar, baking powder, baking soda, and salt together in large bowl, then, mix in cocoa mixture. Whisk in bananas and sour cream, then eggs and vanilla. Stir in walnuts.
3. Scrape batter into prepared pan and bake until tester inserted in center of cake comes out clean, about 45 minutes.
4. Transfer cake to cooling rack and cool 10 minutes, then invert directly onto rack and cool to room temperature, about 1 hour. Sprinkle with confectioners’ sugar and serve.
Title: Creamy Praline Pecan Pie
Ingredients:
- 1 graham cracker pie crust
- 8 cream cheese
- 8 Cool Whip
- 1 powdered sugar
- 2 pecans
- 1 butter
- 1/2
Instructions:
1. Blend cool whip, cream cheese, and powdered sugar well with a mixer then chill.
2. Stir the pecans, coconut, and melted butter together, spread on a slightly greased cookie sheet, then drizzle with Caramel Sauce. Put in the oven and bake at 350 for 15-20 minutes or until brown (watch, so it doesn't burn).
3. As the pecan, coconut and butter mixtures is cooling, take your cream cheese mixture from the fridge and spread that into your pie crust.
4. Then spoon the cooled pecan/coconut topping over the cream cheese, drizzle more Caramel Sauce on the top, and you're done!
5. Keep refrigerated until ready to eat.
Title: Angel Almond Cupcakes
Ingredients:
- 1 water
- 1 1/4
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Combine cake mix, water and almond extract in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 1 minute. Line medium muffin pans with paper baking cups. Fill muffin cups 2/3 full. Bake for 20 to 30 minutes or until golden brown, cracked and dry on top. Remove from muffin pans. Cool completely. Frost with frosting.
Title: Easy & Delicious Chocolate Fountain Chocolate
Ingredients:
- 5
- 1/2
Instructions:
1. Add all items to a plastic bowl.
2. Place in microwave and cook for 15minutes on 50% power.
3. Stir mixture every few minutes, so as not to overcook any of the chocolate.
4. Once fully melted pour into warmed Chocolate Fountain and enjoy with biscotti, fresh fruit, pound cake, whatever your heart desires. Chocolate will solidify when cooled, so strawberries and bananas are great with this.
Title: Pecan Coconut Topped Chocolate Cake
Ingredients:
- 18 mayonnaise
- 1 water
- 1 eggs
- 3 flaked coconut
- 1 brown sugar
- 2/3 pecans
- 1/2
Instructions:
1. Preheat oven to 350.
2. Grease and lightly floura 13x9 inch baking pan and set aside.
3. Beat cake mix, mayonnaise (Hellmann's or Best Foods preferred), water, and eggs in a large bowl with electric mixer on low speed for 30 seconds.
4. Beat on medium speed scraping sides occasionally, 2 minutes.
5. Pour into prepared pan.
6. Combine coconut, brown sugar, and pecans in small bowl and set aside.
7. Bake cake for 20 minutes and sprinkle with coconut mixture.
8. Continue baking 15 minutes or until toothpick inserted in center comes out clean.
9. Cool completely on wire rack.
10. To serve, cut into squares.