lumicero/recipes-ing2inst huggingface dataset:
Title: Decadent Chocolate Bundt Cake With Chocolate Gnache
Ingredients:
- 1 strong black coffee
- 1/3 sugar
- 2 all-purpose flour
- 1 2/3 cocoa powder
- 1 baking soda
- 1 1/2 baking powder
- 1/2 salt
- 1/2 eggs
- 3 buttermilk
- 1/2 vanilla extract
- 1 heavy cream
- 1
Instructions:
1. Preheat oven to 350 degrees. Spray bundt pan with cooking spray.
2. Heat coffee in small sauce pan; stir in semi-sweet chips until melted.
3. Whisk together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl.
4. Beat eggs with electric mixer until thick and pale yellow. Slowly add buttermilk, oil and coffee mixture.
5. Add dry ingredients and beat on medium speed until just combined.
6. Pour into prepared pan.
7. Bake for 45 minutes. Run knife around edges and invert onto rack. Cool.
8. For gnache - heat heavy cream to almost boiling.
9. Stir in chocolate chips and remove from heat.
10. Continue stirring and allow to cool.
11. Drizzle generously over cooled cake.
Title: Mom's Banana Pudding
Ingredients:
- 2 vanilla pudding mix
- 3 vegetarian vanilla pudding mix
- 1 milk
- 40 -50 vanilla extract
- 2 bananas
- 1 Cool Whip
Instructions:
1. In a medium saucepan, whisk together the vanilla pudding mixes with the milk.
2. Bring to a boil over medium-low heat, whisking constantly.
3. Whisk in the vanilla extract and set aside.
4. Line the bottom on a 9"-13" baking pan with the vanilla wafers then the bananas.
5. Pour the pudding into the pan carefully.
6. Push more vanilla wafers into the sides of the pan.
7. Spread the cool whip over the top and refrigerate over night or atleast 4 hours before serving.
Title: Diabetic Pilgrim Pudding
Ingredients:
- 1 1/2 milk
- 1 sugar-free instant vanilla pudding mix
- 2/3 cheesecake flavor instant pudding and pie filling
- 1 canned pumpkin
- 2 pecans
- 2
- 3
Instructions:
1. In a lg. bowl, combine milk and pumpkin; stir until smooth. Add pudding and whisk until thickened. Let stand 2 minutes.
2. Fold in 1 cup whipped topping. Spoon into dessert dishes.
3. Garnish with remaining whipped topping, caramel, and nuts.
Title: Simple Plum Cake (Gluten Free)
Ingredients:
- 5 eggs
- 1 sugar
- 1 1/2 baking powder
- 1 1/2 butter
- 1/4 sugar
- 1/4 flour
- 2/3 plums
- 6 -8
Instructions:
1. Beat egg whites until stiff. Cream egg yolks and sugar together in separate.
2. bowl. Gradually stir in flour & baking powder. Add beaten egg whites.
3. Pour into greased and floured pan and lightly brown for 10 minutes until top.
4. of batters is a bit firm. Split plums in half and lay peel side down on top.
5. of batter.
6. Cream butter and sugar together for topping, add in flour. Sprinkle on top.
7. of plums until evenly covered.
8. Bake at 325 about 45-60 minutes until lightly golden brown. If using a gluten free all purpose baking mix you might need to bake it longer (1hr 15 min?).
Title: Pumpkin Fluff Dip
Ingredients:
- 16 pumpkin puree
- 8 cream cheese
- 1 brown sugar
- 14 sweetened condensed milk
- 1 vanilla
- 1 cinnamon
- 1 nutmeg
Instructions:
1. Beat with an electric mixer (or plop into a food processor) until smooth and perfectly melded.
2. Let sit for 1 minute.
3. Serve with sliced fruits like apples and pears, dried pears and dates, graham crackers, pieces of pound cake, etc.
Title: Lemon Cream Filling
Ingredients:
- 1 sugar
- 1/2 cornstarch
- 2 lemon juice
- 1/4 lemon, rind of
- 1/8 butter
- 1/2 water
- 1/2
Instructions:
1. Combine yolk, sugar, corn starch, 1/2 cup water, lemon juice, lemon peel and cook in double boiler for 15 minutes.
2. Add butter.
3. Cool.
Title: Tres Leches Cake
Ingredients:
- 1 1/4 cake flour
- 1 baking powder
- 1 sugar
- 1/3 eggs
- 5 vanilla
- 2 milk
- 1 1/2 sweetened condensed milk
- 1 heavy cream
- 1 3/4 rum
- 1 salt
- 1 berries
- cinnamon
Instructions:
1. Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoons vanilla. Add the eggs to the sugar mixture one at a time until well combined. Stir in 1/2 cup milk, then gently fold in the flour mixture a little at a time.
2. Pour batter into a lightly greased cake pan or baking dish and bake at 325°F for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
3. Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.
4. Whisk together the remaining 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and the rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back into the cake.
5. In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 tablespoon sugar. Beat until peaks form. Spread with a sprinkle of cinnamon or garnish with fresh berries.
6. Note:
7. When a recipe calls for an ingredient "divided" (such as the vanilla in this recipe) it means that you will need 2 teaspoons vanilla, for separate uses. I realize that most people know what divided means, I'm only stating it for the beginner chefs.
Title: Lemon Pineapple Cake
Ingredients:
- 1 instant lemon pudding
- 1 eggs
- 3/4 sugar
- 1 crushed pineapple
- 6 butter
- 1 1/2
- 1
- 1/2
- 1
Instructions:
1. Combine cake mix, pudding mix, oil, lemon-lime soda, and 4 eggs and mix well.
2. Pour into greased and floured 9 X 13 inch pan.
3. Bake at 350 degrees for 1 hour.
4. Glaze.
5. Combine sugar, pineapple, and butter in saucepan.
6. Beat remaining 2 eggs in small bowl.
7. Add to pineapple mixture.
8. Cook until thickened, stirring constantly and cool.
9. Pour glaze over cake and sprinkle with coconut.
Title: Spicy Vegan Gingerbread Cookies
Ingredients:
- 1/2 brown sugar
- 1/4 margarine
- 3/4 dark molasses
- 1/3 cold water
- 3 1/2 whole wheat flour
- 2 baking soda
- 2 baking powder
- 1/2 salt
- 1 allspice
- 1 clove
- 1 cinnamon
Instructions:
1. Mix all of the ingredients.
2. Cover and refrigerate for about an hour and a half to two hours.
3. Preheat the oven to 350 degrees (f).
4. Roll out to ¼" thick on a lightly floured surface, and use cookie cutters to cut the dough.
5. Place the cookies on a greased pan, and bake for ten to twelve minutes, until you can touch the cookies without leaving an indentation.
Title: Popcorn Balls - a Special Treat for Halloween!
Ingredients:
- 7 -9 sugar
- 1 water
- 1/3 light corn syrup
- 1/3 salt
- 1 butter
- 1/4 vanilla
- 1
Instructions:
1. Mix sauce ingredients [EXCEPT THE VANILLA!] in a saucepan.
2. Cook to 250 degrees on a candy thermometer for popcorn balls [or until a few drops form a hard ball when dropped into cold water].
3. This can be cooked to a lower temp if you are just going to drizzle this over popcorn in a pan for smaller bite-sized pieces - and don't want to break a tooth on the hard-ball caramel.
4. Remove from heat.
5. NOW stir in 1 tsp vanilla.
6. Pour in a thin stream over the popped corn, stirring constantly to mix well.
7. Shape into balls, if desired.
Title: High Country Apple Cake
Ingredients:
- 3/4 sugar
- 3 eggs
- 1 flour
- 2 salt
- 1 vanilla
- 1 baking powder
- 1 cinnamon
- 1 apples
- 2 pecans
- 1/2
Instructions:
1. Measure all ingredients, except apples and pecans, into large bowl.
2. Beat together thoroughly with spoon.
3. Fold in apples and pecans.
4. Bake in greased and floured 9" x 13" pan at 350 degrees for 45 to 50 minutes.
5. Cool and remove from pan.
Title: Carrot Cake Frosting
Ingredients:
- 1/4 butter
- 1 margarine
- 1/4 confectioners' sugar
- 2 sour cream
- 3/4 coconut
- 2 vanilla
- 1 salt
- 1/4
Instructions:
1. Beat butter until soft.
2. Gradually beat in sugar alternately with pineapple and sour cream until fluffy and smooth.
3. Stir in remaining ingredients.
Title: German Chocolate Surprise Cake
Ingredients:
- 1 pecans
- 1/2 brown sugar
- 1/2 flaked coconut
- 1/4 butter
- 2 margarine
- 1/4 water
- 1 granulated sugar
- 1/2 butter
- 1 margarine
- 2 vanilla
- 1 1/4 eggs
- 1/2 self-rising flour
- milk
Instructions:
1. Pre-heat oven to 350°F In an ungreased 9-inch cake pan, mix the topping ingredients. Spread evenly in the pan.
2. In small, microwavable bowl, microwave chocolate and 1/4 cup water on High 1-1.5 minutes or until chocolate is melted. Stir to blend.
3. In a medium bowl, beat the sugar and 1/2 cup butter with electric mixer on medium until light and fluffy.
4. Beat in vanilla and eggs until well blended.
5. On low speed, beat in 3/4 cup of the flour and the milk. Add remaining 1/2 cup flour; beat well.
6. Stir in chocolate mixture until blended. Pour batter over the topping in the pan.
7. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run a knife around the edge of the cake to loosen. Place serving plate upside down over cake in pan. Turn the plate and pan over. Remove pan. Serve warm or cool.
Title: Heavenly Lemon Bread Pudding
Ingredients:
- 3 lemons, zest of
- 4 sugar
- 1 butter
- 1 salt
- 1 eggs
- 3 fresh lemon juice
- 1/4 confectioners' sugar
- 4
- 1/2
Instructions:
1. Preheat oven to 325°F.
2. Butter the bottom only of a 2-quart casserole or soufflé dish.
3. Combine bread cubes and lemon zest in large bowl.
4. Set aside.
5. Combine whipping cream, milk, sugar, butter and salt in a heavy saucepan.
6. Over medium heat, cook until butter melts, stirring occasionally.
7. Pour over bread mixture, and toss.
8. Allow to cool.
9. Lightly beat the egg yolks, then beat in the lemon juice, and stir into the bread mixture.
10. Set aside.
11. Beat egg whites in large bowl of electric mixer until stiff peaks form.
12. Do not overbeat.
13. Gently fold egg whites into bread mixture.
14. Pour bread mixture into prepared dish, and bake for 1 hour, or until a knife inserted 1 inch from center comes out clean.
15. The top of the pudding should be golden brown.
16. Cool on a wire rack for 10 minutes.
17. Dust with confectioner's sugar, if desired.
18. Serve warm, at room temperature or chilled.
19. NOTE:*If your bread is less than a day old, you can"age" it by placing slices in a 300°F oven for 15 or 20 minutes, or until some of the moisture is baked out.
Title: Currant Loaf
Ingredients:
- 1 sugar
- 3/4 tea
- 1 self raising flour
- 2
Instructions:
1. Place in a bowl 1 cup of dried mixed fruit, sugar and 1 cup cold strained tea.
2. Leave this mixture for 1 to 3 hours so that the fruit will become plump.
3. Stirring the fruit occasionally to ensure all the fruit is coated with the tea and sugar mixture.
4. Add the self raising flour slowly, but mix the flour in thoroughly. The cake mixture will look like gravel.
5. Pour into a well greased loaf tin.
6. Cook in a moderate oven for approximately 45 to 60 minutes.
7. Turn onto a wire rack to cool.
Title: Tropical White Chocolate Pound Cake
Ingredients:
- 3 flour
- 1 baking powder
- 1/2 salt
- 8 sour cream
- 8 crushed pineapple
- 1 butter
- 2 sugar
- 5 eggs
- 6 white chocolate baking squares
- 2 vanilla
- 1/2 flaked coconut
- powdered sugar
Instructions:
1. Mix flour, baking powder & salt; set aside.
2. Mix sour cream & pineapple; set aside.
3. Beat butter & sugar until light & fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Blend in melted chocolate & vanilla.
6. Add flour mixture, alternately with sour cream mixture beating until well blended after each addition.
7. Add coconut; mix well.
8. Pour into greased & floured 10" tube pan. Bake at 350° for 1 hour 10 minutes or until tests done with toothpick.
9. Cool in pan 10 minutes.
10. Loosen from sides and and invert on rack; remove from pan.Cool completely and sprinkle with powdered sugar.
11. This can also be made in 9x5 loaf pans.
Title: Suzanne's Apple Crumb Pie
Ingredients:
- 4 tart apples
- 1/2 sugar
- 1 cinnamon
- 1/2 sugar
- 3/4 flour
- 1/3 butter
- 1
Instructions:
1. Pare apples; cut in eighths and arrange in 9" pastry-lined pan.
2. Sprinkle with 1/2 c.
3. sugar mixed with cinnamon.
4. Sift remaining 1/2 c.
5. sugar with flour; cut in butter until crumbly.
6. Sprinkle over apples.
7. Bake at 450°, 10 min.
8. ,then at 350° about 40 min.
9. ;or until apples are tender.
Title: Little Debbie Strawberry White Chocolate Cheesecake Trifle
Ingredients:
- 10 cream cheese
- 1 instant white chocolate pudding and pie filling mix
- 1 milk
- 1 1/2 Cool Whip
- 1 Cool Whip
- 1
Instructions:
1. In large bowl beat softened cream cheese until fluffy.
2. slowly add milk.
3. beat in instant pudding mix.
4. once thickened fold in 8 oz container cool whip.
5. Slice Little Debbies in 1 inch pieces.
6. Put layer of sliced Little Debbies in trifle bowl so the spiral side faces out (it looks pretty).
7. top with half of pudding mixture.
8. top that layer with half of pie filling.
9. top with half of cool whip.
10. repeat layers until trifle bowl is filled cool whip will be on top.
11. cover with plastic wrap and place in fridge can be made up to 2 days in advance make sure you keep in fridge until ready to serve keep leftovers in fridge!
Title: Pb Cookies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/2 granulated sugar
- 1 egg
- 1/2 salt
- 1/4 baking soda
- 1/2 flour
- 1 vanilla
- 1/2
Instructions:
1. 1preheat oven to 350 degrees F.
2. 2cream butter.
3. 3add sugars to butter and cream.
4. 4combine all dry ingredients in a separate bowl.
5. 5add vanilla to butter mixture.
6. 6slightly beat egg add to butter.
7. 7add peanut butter to butter mixture and mix thoroughly.
8. 8slowly add dry ingredients to butter mixture.
9. 9using two teaspoons spoon mixture onto non greased baking sheet, leaving room for spreading use a fork dipped in water to level out mounds.
10. 10cook for 8-10 minutes.
Title: Anise Pound Cake
Ingredients:
- 3 flour
- 1/4 salt
- 1 butter
- 2 sugar
- 1 vanilla
- 4 anise seeds
- 5 eggs
- 2/3 sour cream
Instructions:
1. Preheat oven to 350-degrees F.
2. Grease and flour 10-inch tube or bundt pan.
3. (I use the wrappers from the butter to grease pan) In a small bowl sift together flour and salt and then set aside.
4. In a large mixing bowl, cream butter with sugar, vanilla and anise seed.
5. Add eggs, one at a time, mixing well after each addition.
6. Add dry ingredients alternately with sour cream to mixture and beat well.
7. Pour into prepared pan.
8. Bake for 1 hour or until cake is golden and springs back when touched with fork.
Title: Molasses Macaroons
Ingredients:
- 2 walnut meal
- 2 raisins
- 1 baking soda
- 3/4 banana
- 1 molasses
- 1
- 1/2
Instructions:
1. Mash the banana, mash in the molasses.
2. Mix the dry ingredients, then add them to the mashed banana/molasses mixture.
3. Form the batter into 2-inch-diameter balls, squeeze a little to stick them together. Use olive oil on your hands if it is too sticky.
4. 35 minutes at 350 degrees F.
Title: Gluten Free, Vegan Oatmeal Cookies
Ingredients:
- 3 rolled oats
- 3/4 granulated sugar
- 1/2 arrowroot
- 1/2 baking soda
- 1/4 sea salt
- 1/2 coconut oil
- 1/4 unsweetened applesauce
- 2 vanilla
Instructions:
1. Preheat oven to 350 degrees. Place the dry ingredients into a food processor fitted with the "s" blade. Process until very finely ground (not as fine as oat flour, still a little coarse).
2. Add wet ingredients, process until the mixture forms a cohesive ball. It may take a few minutes but it will happen. Pulse the processor if needed.
3. Remove dough, finish forming into a ball with your hands. Chill the dough if it is too soft for 20 to 30 minutes. Then place on parchment or waxed paper for rolling. Roll out dough. Cut into heart shapes with a cookie cutter.
4. Place onto a parchment-lined baking sheet. Bake for approximately 15 to 16 minutes. Cool on a wire rack.
5. Dip in a glaze made from about 3 ounces dark chocolate, 1 tablespoon coconut oil, and 1 tablespoon sweetener. (Melted and whisked together over low heat). Enjoy!
Title: Peach and Cream Cake
Ingredients:
- 20 flour
- 1 1/2 salt
- 1 baking powder
- 2 pudding
- 10 butter
- 6 eggs
- 2 milk
- 1 cream cheese
- 16 sugar
- 1
- 6
Instructions:
1. Cake -.
2. Grease pan.
3. Beat together all ingredients except peaches until smooth.
4. pour into greased pan.
5. Drain peaches and place over batter.
6. Topping -.
7. combine all ingredients.
8. beat until creamy.
9. cover peaches and raw batter with topping.
10. (optional) sprinkle over with cinnamon and sugar.
11. Bake at 350F for 35 - 40 minute.
Title: Janie's Gingersnaps's
Ingredients:
- 3/4 shortening
- 1 sugar
- 1 egg
- 1/4 molasses
- 2 flour
- 1/4 salt
- 2 baking soda
- 3/4 clove
- 1 cinnamon
- 3/4 ginger
Instructions:
1. Beat together Shortening, Sugar, Egg and Molasses.
2. Sift together and stir in Flour, Salt, Soda, Cloves, Cinamon, Ginger.
3. Form in ball the size of a walnut and roll in sugar.
4. Place on cookie sheet 2" apart. (Do not mash down.).
5. Bake at 350 approximately 13 min depending how crispy or chewy you want.
Title: Carla Hall's Crinkle Cookies
Ingredients:
- 8 butter
- 8 bittersweet chocolate
- 4 eggs
- 1/2 salt
- 1 sugar
- 1 dark brown sugar
- 2 vanilla extract
- 1 all-purpose flour
- confectioners' sugar
Instructions:
1. Gently melt butter and chocolate together in a glass bowl in the microwave or over a pot of simmering water. In a separate bowl whisk together eggs, salt, sugars and vanilla.
2. Stir egg mixture into chocolate mixture, and then add flour. Stir just until combined. Cool mixture in refrigerator until you can work with batter.
3. Form cookies into dime sized balls and roll in powdered sugar. Transfer cookies to a parchment lined sheet tray. Bake for 5 minutes or fudgier cookies or up to 8 minutes for crunchier and cracked cookies. Allow to cool before serving.
Title: Heavy Cake
Ingredients:
- 4 flour
- 1 sugar
- 1/4 butter
- 1 1/2 currants
- 1 water
- 2 salt
- 1 1/2
- 1
Instructions:
1. Preheat oven 375 deg.
2. Mix all the ingredients in your mixer bowl, just to blend together.
3. Pour into a greased 15 X 10 inch jelly roll pan.
4. Bake at 375 deg. for 40 minutes.
Title: Apple Enchiladas
Ingredients:
- 1 flour tortillas
- 6 cinnamon
- 1 butter
- 1/3 margarine
- 1/2 sugar
- 1/2 brown sugar
- 1/2 water
Instructions:
1. Spoon fruit filling evenly down centers of tortillas.
2. Sprinkle with cinnamon.
3. Roll up, and place, seam side down, in a lightly greased baking dish.
4. Bring butter and next 3 ingredients to a boil.
5. Reduce heat, and simmer, stirring constantly, 3 minutes.
6. Pour over enchiladas: let stand 30 minutes.
7. Bake at 350 for 20 minutes.
Title: Pear, Hazelnut & Chocolate Cake
Ingredients:
- 100 hazelnuts
- 180 self-raising flour
- 175 butter
- 140 eggs
- 2 bosc pears
- 5 dark chocolate
- 100
- 3
Instructions:
1. Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line the base of a 20cm round springform cake tin. Place the hazelnuts in between a tea towel until broken into small chunks. Add the flour and mix briefly. Add the butter and rub between your fingers until it resembles breadcrumbs. Add the sugar and eggs and mix briefly. Peel, core and chop two of the pears. Stir the pears and chocolate lightly into the cake mixture.
2. Spoon the mixture into the prepared tin and smooth the top. Peel, core and slice the remaining pears and scatter over the top of the cake. Press down lightly and bake for 60 - 80 minutes, until firm to the touch. Cool in the tin for 10 minutes, then turn out and cool on wire rack. Warm the jam and brush over the top. Serve warm or cold.
Title: Melt in Your Mouth Chocolate Chip Cookies
Ingredients:
- 1 sugar
- 2/3 brown sugar
- 1 butter
- 1 peanut butter
- 1 vanilla
- 2 eggs
- 2 1/2 flour
- 1 rolled oats
- 2 baking soda
- 1/2 salt
- 3
Instructions:
1. Mix sugar, butter, peanut butter, eggs, and vanilla in lage bowl.
2. In a seperate bowl mix flour, baking soda, salt, and oats.
3. Slowly stir flour mixture into sugar mixture.
4. Add chocolate chips.
5. Scoop with teaspoon and roll into a ball.
6. Lightly press onto ungreased baking sheet.
7. Bake 11 minutes.
Title: Favorite Fudge Birthday Cake
Ingredients:
- 2 sugar
- 2 unbleached flour
- 2 cornstarch
- 3/4 baking powder
- 2 baking soda
- 2 salt
- 1/2 eggs
- 1 vanilla extract
- 4 water
- 3/4 heavy cream
- 2 milk
- 1 1/4
- 12
- 6
- 8
- 4
Instructions:
1. Preheat oven to 350 degrees. Lightly grease and flour 2 8x2" round cake pans.
2. For cake:.
3. Whisk together dry ingredients.
4. Add eggs, oil, and vanilla, beating until smooth.
5. Gradually add the water, beating until smooth.
6. Pour batter into prepared pans.
7. Bake the cakes for 35 to 38 minutes, or until a cake tester comes out clean. Cool cakes in pans 15 minutes, then remove from pans to cool completely on wire racks.
8. For filling:.
9. Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft. Stir to melt the chocolate completely, reheating very briefly if necessary.
10. For icing:.
11. Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, and the chocolate very soft.
12. Stir to melt the chocolate completely, reheating very briefly if necessary.
13. Pour and spread the icing over the top of the cake, letting it drip over the edges and down the sides. Once it’s done dripping, you may smooth the sides with an icing spatula, if desired.
14. Allow the cake to rest, covered with a cake cover (or a big turned-over bowl) till the chocolate is set; overnight is good, though several hours are sufficient.
Title: Molasses Apple Cake With Fluffy Topping
Ingredients:
- 1 1/2 apples
- 3/4 molasses
- 1/3 shortening
- 1/2 hot water
- 2 1/2 flour
- 1/2 sugar
- 1 cinnamon
- 1/2 clove
- 1/4 nutmeg
- 1 1/2 baking soda
- 1/4 salt
- 1/4 molasses
- 1 clove
- 1/4 cinnamon
- 1 salt
- 1
Instructions:
1. Preheat the oven to 350 degrees.
2. Simmer the apples in the molasses until tender and cool.
3. Melt the shortening in the hot water.
4. Sift all the dry ingredients together and slowly add water mixture, stirring constantly to keep smooth. Stir in the molasses and apples.
5. Pour into a greased 9x9 pan and bake for 1/2 hour or until a toothpick comes out clean.
6. NOTE: The original recipe did not specify a pan size. This was just a guess as the serving size (which was mentioned) is 8-12.
7. TOPPING: Whip the cream. Add the dry ingredients and fold in the molasses. Spread on top of cake and sprinkle with nuts if desired.
Title: Chocolate Sheet Cake
Ingredients:
- 3/4 unbleached all-purpose flour
- 1 1/4 baking soda
- 1/2 salt
- 1/4 unsalted butter
- 8 eggs
- 12 sugar
- 4 vanilla extract
- 1 1/2 buttermilk
- 1
Instructions:
1. Preheat the oven to 325 degrees and make sure the oven rack is positioned in the middle of the oven.
2. Grease a 13 by 9-inch baking pan.
3. Sift together the cocoa, flour, baking soda, and salt in a medium bowl.
4. Set aside.
5. Heat the chocolate and butter in a microwave-safe bowl covered with plastic wrap for 2 minutes at 50% power.
6. Stir until smooth.
7. If not fully melted, heat for another minute at 50% power.
8. Chocolate can also be melted in a heatproof bowl over a saucepan containing 2 inches of simmering water.
9. Mix together with a whisk the eggs, sugar, and vanilla in a medium bowl.
10. Whisk in the buttermilk until smooth.
11. Add the chocolate mixture to the egg mixture and whisk till combined.
12. Whisk in the dry ingredients until the batter is smooth and glossy.
13. Pour the batter into the prepared pan.
14. Bake until a toothpick comes out clean, about 40 minutes.
15. Cool on a wire rack until room temperature, about an hour.
16. Ice with frosting or serve unfrosted with lightly sweetened whipped cream.
17. Enjoy!