lumicero/recipes-ing2inst huggingface dataset:
Title: Cranberry-Cherry Steamed Pudding
Ingredients:
- 3 cranberries
- 3/4 sugar
- 1/4 ground cinnamon
- 1/8 unsalted butter
- 8 brown sugar
- 1 eggs
- 2 pure vanilla extract
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 1/2 salt
- 1/4 milk
- 1 dried cranberries
- 1/3 dried cherries
- 1/3 pecans
- 1/3
Instructions:
1. Butter a 7 1/2 cup steamed pudding mold and set aside. In a medium saucepan combine the cranberries, sugar, orange juice and cinnamon. Set over medium-high heat, and bring to a boil. Reduce heat to medium, and simmer uncovered, stirring occasionally, for 10 minutes, or until cranberries break down and mixture thickens. Remove from heat and cool completely.
2. Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, and set aside. Reserve remaining cooked cranberry mixture for batter. Meanwhile, prepare the hot-water bath: Fill a large, 11-by-5 1/4-inch pot one-third full with water. Set over high heat, and bring to a boil. Reduce heat to low, and keep at a simmer until pudding is ready to cook.
3. In a large bowl beat together the butter and brown sugar with an electric mixer until creamy and smooth, about 3 minutes. Add the eggs and vanilla and beat well. Add the remaining cooked cranberry mixture and beat well. Stir together the flour, baking powder and salt. Alternate adding the flour mixture and the milk to the batter, beating well after each addition. By hand stir in the dried cranberries, dried cherries and pecans.
4. Place a folded towel in the bottom of the water bath pot. Pour batter into prepared pudding mold to within a 1/2 inch of the top. Put cover on mold or if there is no cover, cover with a round of parchment paper and then aluminum foil, and secure with a rubber band. Carefully place mold in water bath on towel. Water should come about half way up the sides of the mold. Cover the water bath and keep water at a simmer for 2 hours 20 minutes or until a cake tester inserted into pudding comes out clean. Watch water levels and add more hot water to water bath as needed to keep water level half way up the sides of the mold.
5. Remove mold from water and cool on a wire rack. Run a knife around edge of pudding in mold to loosen. Invert onto a platter and serve warm. Alternately, pudding may be unmolded, covered with plastic and chilled overnight. Serve cold or reheat cut slices lightly in microwave before serving.
Title: Sponge Cake (Low Calorie)
Ingredients:
- 1/2 all-purpose flour
- 1 baking powder
- 1 1/2 salt
- 1 Splenda sugar substitute
- 3 sugar
- 1/2 lemon peel
- 1/4
- 2
Instructions:
1. In small saucepan, heat milk until bubbles form around edge of pan. Remove from heat; set aside.
2. Preheat oven to 350°F Sift flour with baking powder and salt; set aside.
3. In small bowl of electric mixer, at high speed, beat eggs until thick and lemon colored. Gradually add sugar, beating until mixture is smooth and well blended, about 5 minutes.
4. At low speed, blend in flour mixture just until smooth. Add warm milk and peel, beating just until combined.
5. Immediately pour batter into ungreased 9 inch angel food pan. Bake 30 minutes, or until cake tester inserted in center comes out clean. Invert pan over neck of bottle; let cool completely. Serve plain. Makes 10 servings; 90 calories each.
Title: Hot Fudge Brownie Cake
Ingredients:
- 1 all-purpose flour
- 2 baking powder
- 2 salt
- 1/4 granulated sugar
- 1 1/4 milk
- 1/2 vanilla extract
- 3 light brown sugar
- 1 boiling water
- 1/2
- 1/4
- 1 1/2
Instructions:
1. Preheat oven to 350°.
2. Stir together flour, next 3 ingredients, and 3/4 cup granulated sugar in a large bowl.
3. Stir in milk, oil, and vanilla.
4. Spread batter in a lightly greased 8-inch square pan.
5. Combine brown sugar, cocoa, and remaining 1/2 cup granulated sugar in a small bowl; sprinkle over batter in pan.
6. Using a spoon, gently drizzle 1 1/2 cups boiling water over batter, being careful not to disturb layers. (Do not stir.).
7. Bake at 350° for 45 minutes or until a cake layer forms on top and layer springs back when touched.
8. Let cool on a wire rack 25 minutes. Serve warm with whipped cream or ice cream.
9. VARIATION: Chocolate-Cherry Pudding Cake: Thaw 1 (12-oz.) package frozen dark, sweet, pitted cherries; drain. Pat cherries dry with paper towels. Prepare recipe as directed through Step 2, gently sprinkling cherries over batter in pan. Proceed with recipe as directed.
10. VARIATION: Mocha Pudding Cake: Substitute hot freshly brewed coffee for boiling water. Proceed with recipe as directed.
Title: Short Crust Pastry for Tarts
Ingredients:
- 300 plain white flour
- 1 salt
- 150 unsalted butter
- water
Instructions:
1. Sift the flour and salt into a bowl/bassin.
2. Add butter and rub between the fingers until the mixture is flaky.
3. Pour in water, gradually, while continuously cutting and stirring with a knife. Stop adding water when the dough is stiff. It should not be sticky or wet. Gather up into a soft ball.
4. Dust your working area and rolling pin with flour and shape the pastry by rolling away from you and always turning the pastry around in order to achieve a round shape.
5. Remarks:
6. Always lift the flour out of the bowl while rubbing; it makes the butter/flour mixture airy.
7. Be careful not to add too much water as the pastry should not be stick to the touch.
8. While mixing the water to the flour/butter mixture never work the pastry like a bread dough, otherwise you would end up with a stiff, hard and elastic pastry.
Title: Norwegian Butter Cookies
Ingredients:
- 3 1/2 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1 1/2 butter
- 1 sugar
- 2 sugar
- 2 vanilla
- 1/2 egg
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees F.
2. Line a baking/cookie sheet with parchment paper.
3. In a medium bowl sift together flour with baking powder and salt.
4. In another bowl beat butter with 1 cup plus 2 tablespoons sugar, vanilla and almond extract until fluffy (about 3 minutes).
5. Add in egg and beat until combined.
6. Add in the flour mixture and beat on low speed until combined.
7. Form the dough into 1-1/2-inch balls.
8. Place the balls about 3-inches apart on the cookie sheet.
9. Using back of a fork flatten to about 1/2 to 1/2-inch thick making criss-cross patterns.
10. Bake for about 10 minutes or until edges are golden brown.
11. Transfer to wire racks to cool completely.
12. When the cookies are cooled coat lightly in confectioners sugar if desired.
Title: Apple-Peach Cobbler
Ingredients:
- 1 apples
- 5 -6 sugar
- 3 -4 brown sugar
- 1 cinnamon
- 1 nutmeg
- 1 1/2 apple pie spice
- 1 lemon juice
- 1/4 flour
- 1/4 sugar
- 1 1/2 baking powder
- 1/2 salt
- 1 butter
- 1 oleo
- 1 -3
Instructions:
1. Line a 10 x 10 inch deep dish pan, or a 10 x 12 inch pan with pie crust.
2. Mix well all the rest of the pie ingredients. Be certain they are well blended.
3. Spoon ingredients into pie shell. If too much liquid, sprinkle a bit of flour on top.
4. For topping, combine all ingredients; fold in butter and make sure it is criumbly.
5. Broadcast the crumble on top of the pie.
6. Bake at 400 degrees for about 35-40 minutes, or until bubble and topping is golden brown.
7. Let cool. Can be served both warm and cold topped with ice cream or whipped topping.
Title: Lime Mousse
Ingredients:
- 1 sugar
- 1/4 lime juice
- 2 lime zest
- 1 vanilla extract
- 1 lime slice
- of fresh mint
Instructions:
1. In a mixing bowl, combine the cream, sugar, lime juice, peel and vanilla.
2. Beat on high speed until soft peaks form, about 4 minutes.
3. Spoon into dessert dishes.
4. Garnish with lime and mint, if desired.
5. Refrigerate until ready to serve.
Title: Blueberry-Nectarine Buckle
Ingredients:
- 1/2 butter
- 1/2 granulated sugar
- 1/3 flour
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 3/4 sugar
- 3/4 butter
- 1 margarine
- 1/4 vanilla extract
- 1 1/3 baking powder
- 1/2 flour
- 3 salt
- 2 eggs
- 2 blueberries
- nectarines
Instructions:
1. Topping: In a small bowl, blend together all ingredients until the mixture resembles coarse meal. Chill the topping while making the batter.
2. Batter: In a large bowl with an electric mixer, cream the butter and sugar together, beat in the vanilla.
3. In a small bowl, stir together baking powder, flour and salt.
4. Alternately beat the flour mixture and eggs into the butter mixture. Add an egg each time beating well after each addition.
5. Fold in the blueberries and nectarines.
6. Preheat oven to 350 degrees. Spread the batter in a well-greased 9x13 inch baking pan. Sprinkle the topping evenly over it.
7. Bake at 350 degrees for 45-50 min or until knife inserted comes out clean and topping is crisp and golden.
Title: Carrot Cupcakes With Cardamom Frosting
Ingredients:
- 2 eggs
- 1 1/8 white sugar
- 1/3 brown sugar
- 3/4 coconut
- 1/2 vanilla
- 1 carrots
- 2 crushed pineapple
- 1/2 all-purpose flour
- 1 1/2 baking soda
- 1 1/4 salt
- 1/2 cinnamon
- 1 1/2 nutmeg
- 1/2 ginger
- 1/4 cardamom
- 1/2 pecans
- 1 cream cheese
- 8 unsalted butter
- 1/4 powdered sugar
- 3 cardamom
- 2 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees. Line muffin cups with liners.
2. Beat together the eggs and white and brown sugars in a bowl. Mix in oil and vanilla. Fold in carrots and pineapple.
3. In a separate bowl, sift and then mix the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom. Add coconut.
4. Add dry ingredients into the carrot mixture until evenly moist. Fold in nuts. Transfer to prepared muffin cups.
5. Bake 25 minutes, or until toothpick inserted in the center comes out clean. Cool completely on wire racks before topping with frosting.
6. If you're making mini cupcakes, bake at 350 for 11 - 13 minutes.
7. Frosting:
8. Mix cream cheese and butter until creamy and light.
9. Mix in powdered sugar one cup at a time. You can add more or less to get your desired consistency.
10. Mix in cardamom and vanilla until fully integrated.
11. Pipe onto cooled cupcakes.
Title: Kahk
Ingredients:
- 2 unsalted butter
- 1 all-purpose flour
- 4 1/2 baking powder
- 2 instant yeast
- 1 ground cinnamon
- 1 ground cloves
- 1 ground ginger
- 1 powdered sugar
Instructions:
1. Heat the samn balady until almost boiling.
2. In seperate bowl, add the baking powder and the spices to the flour.
3. Slowly add the flour mixture to the hot samn balady and stir thoroughly.
4. When the mixture cools (warm to touch), add the instant yeast to the milk with a teaspoon of sugar, then stir gently into the dough.
5. Knead it for a short while, cover and let it rest for an hour.
6. Shape dough into balls, then flatten them.
7. Inserts nuts, honey, sugar, agwa (date spread), or other filling when you are making it into balls.
8. Put them on a cookie tray and let them rest.
9. Bake in preheated oven (345 F) until golden.
10. Cool and sprinkle with powdered sugar just before eating.
Title: Spirited Banana Cake
Ingredients:
- 2 1/3 cake flour
- 2 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 ground cinnamon
- 1 banana
- 1/2 buttermilk
- 1/2 butter
- 1 1/4 sugar
- 2 eggs
- 1/4 vanilla
- 1/4 walnuts
Instructions:
1. Grease two 8" round layer-cake pans; dust lightly with flour; tap out excess.
2. Sift flour, baking powder, baking soda, salt, and cinnamon onto wax paper.
3. Stir buttermilk into mashed bananas in a small bowl.
4. Beat butter, sugar, and eggs in a large bowl with electric mixer at high speed for 3 minutes.
5. Finish mixing cake by hand.
6. Stir in flour mixture alternately with banana-milk mixture, beating after each addition until butter is smooth.
7. Stir in 1/4 teaspoons vanilla and the 1/4 cup chopped walnuts.
8. Pour cake into prepared pans.
9. Bake at 350 degrees for 30 minutes.
10. Cool layers in pans on wire racks for 10 minutes; loosen around edges with a knife; turn cakes out onto wire racks to cool completely.
11. Frost with Rum Butter Cream Frosting. *optional*.
Title: Coconut Oatmeal Refrigerator Cookies
Ingredients:
- 1 1/2 flour
- 1 baking soda
- 1 salt
- 1 butter
- 1 brown sugar
- 1 sugar
- 2 eggs
- 3 quick oats
- 1/2 pecans
- 1 1/2 coconut
Instructions:
1. Cream shortening, add sugar and eggs.
2. Blend in flour, soda, and salt.
3. Mix in oats, pecans, and coconut.
4. Shape into three logs about 2 inches in diameter.
5. Wrap in wax paper and refrigerate for 24 hours.
6. Preheat oven to 375 degrees.
7. Slice dough into 1/4 to 1/8 inch thickness and back for 10 minutes.
Title: Pineapple, Raisin, and Rum Bread Pudding
Ingredients:
- 1 crushed pineapple with juice
- 1/2 low-fat milk
- 5 raisins
- 2/3 brown sugar
- 1/2 margarine
- 2 rum
- 1 vanilla extract
- 1 cinnamon
- 1/2 margarine
- 1 rum
- 1 light brown sugar
- 1
- 2
Instructions:
1. Preheat oven to 350F.
2. Combine pineapple, milk and bread in mixing bowl.
3. Stir together and let stand 10 min.
4. Stir in the remaining ingredients.
5. Pour mixture into lightly oiled 9 x 9 in. baking pan.
6. Last 3 ingredients are for glaze.
7. Melt margarine .
8. Add rum and brown sugar and stir just until sugar is dissolved.
9. Spoon in thin layer over top of pudding.
10. Bake for 25 min, top with almonds.
11. Bake for another 15 to 20 min, or until top is golden brown and turning crusty.
12. Serve warm.
Title: Apple Crisp
Ingredients:
- 1 butter
- 1/3 margarine
- 1/2 brown sugar
- 1/4 flour
- 3 rolled oats
- 2 apples
- 1/2 white sugar
- cinnamon
Instructions:
1. Wash, peel and slice apples into a greased baking pan loaf or casserole. Mix together sugar and cinnamon and sprinkle on apples.
2. To make topping: Cream butter or margarine and brown sugar well. Add in flour and rolled oats and mix well until crumbly.
3. Sprinkle the topping over the apple mixture.
4. Bake in preheated oven of 375F for 25-30 minutes. Color should be golden brown and apples are soft and bubbly.
5. Serve warm.
Title: Easy Oreo Pie
Ingredients:
- 1 fat-free cool whip
- 1 sugar-free instant chocolate pudding mix
- 1 skim milk
- 1 1/2
Instructions:
1. Thaw cool whip. In a bowl, blend together the chocolate pudding and milk in a mixing bowl until smooth. Blend in 1/2 cup of cool whip. Stir until smooth.
2. Pour the pudding mixture into the prepared oreo pie crust.
3. Top with remaining cool whip. Refrigerate until ready to serve.
Title: Ww Mini Chocolate Chip Cookies Ww
Ingredients:
- 2 butter
- 2 canola oil
- 1/2 dark brown sugar
- 1 vanilla extract
- 1/8 table salt
- 1 all-purpose flour
- 3/4 baking soda
- 1/4
- 3
Instructions:
1. Preheat oven to 375*.
2. In medium bowl, cream butter, oil and brown sugar together.
3. Add vanilla, salt and egg white.
4. Mix thoroughly.
5. Mix flour and baking soda and add to creamed mixture.
6. Mix well.
7. Add chocolate chips and stir to distribute evenly.
8. Drop by rounded half teaspoons of dough on a nonstick baking sheet.
9. Bake cookies for 4-6 minutes.
10. Cool on a wire rack.
11. Yields 2 cookies per serving.
Title: Grandma's Easy Peach Cobbler
Ingredients:
- 1 all-purpose flour
- 1 granulated sugar
- 2 baking powder
- 1/2 milk
- 1/2 margarine
- 29
Instructions:
1. Combine flour, sugar, and baking powder, mix well. Blend milk into flour mixture till moistened.
2. Pour into 2 quart casserole dish.
3. Drizzle with melted margarine.
4. Pour peaches and reserved juice over batter.
5. Do not stir --
6. Bake at 350°F for 30 minutes.
Title: Vegan Blackberry Cobbler
Ingredients:
- 3 1/2 unbleached flour
- 5 baking powder
- 2 salt
- 2 sugar
- 1/2 vegan margarine
- 1 1/2 soymilk
- 6 blackberries
- 1 lemon juice
- 3/4 sugar
- 1 cornstarch
Instructions:
1. Mix first 4 ingredients in a bowl.
2. Cut in margarine with pastry cutter until crumbly.
3. Mix in milk until just mixed.
4. Mix together berries and sugar in a 3 quart saucepan over low heat.
5. Mix cornstarch with cold water and add to berries.
6. Heat until bubbly.
7. Pour berry mix into greased 9x13. Put buscuit mixture on top of that by spoonfuls. Should cover all the berry-mixture.
8. Bake at 350 for 30 minutes or until golden brown.
Title: Apple Turnunder (Apple Turnovers for Dummies)
Ingredients:
- 2 1/2 flour
- 1 butter
- 1/2 sour cream
- 6 apple
- 1 green apples
- 1 butter
- 2 sugar
- 1 flour
- 3 cinnamon
- 4 -5 nutmeg
- 2 honey graham crackers
- 2 cinnamon
- sugar
Instructions:
1. DOUGH.
2. Crumble COLD butter into flour. You want the butter to be hard. You can also kind of "shave" it with a knife.
3. Add sour cream.
4. Knead dough until it holds together and butter is mixed inches.
5. Wrap tightly in plastic wrap and put in the refridgerator for at least 2 hours.
6. APPLES.
7. Remove the skin and core from the apples and cut into fingertip size pieces.
8. Mix all ingredients together and let sit for 10-20 minutes.
9. TOPPING.
10. Crumble graham crackers into fine crumbs and mix well with cinnamon and sugar.
11. PREPARE.
12. Now take your dough and your apples. Throw them together in a 9x9 inch pan. Make sure to mix them up, but leaving large chunks of dough as evenly distributed as possible. Top with crumb mixture and bake at 400 degrees until the graham crackers are dark brown (almost a burnt look) and the mixture is bubbling. ENJOY!
Title: Lady Bird Lemon Bundt Cake
Ingredients:
- 3/4 butter
- 2 1/2 cake flour
- 1 baking powder
- 1/2 salt
- 1 1/4 sugar
- 8 vanilla extract
- 3/4 lemon zest
- 1 fresh lemon juice
- 2 powdered sugar
- 1 unsalted butter
- 2 lemon zest
- 1/4 fresh lemon juice
- 1 heavy cream
- 2
Instructions:
1. Preheat oven to 325°; brush the inside of a 10-cup Bundt pan thoroughly with melted butter and dust it lightly with flour (use a pastry brush to help distribute the flour and tap out any excess).
2. Whisk the flour, baking powder, and salt in a bowl until well combined.
3. In the bowl of a stand mixer fitted with paddle attachment, beat the butter with the sugar on medium speed for 2-3 minutes, until light and fluffy.
4. In a medium bowl, whisk the egg yolks until they are light and lemon-colored, then add them to the butter-sugar mixture and beat until just blended.
5. With the mixer on low, add the flour mixture (in three increments) alternating with the milk (in two increments), beginning and ending with flour and beating until thoroughly incorporated after each addition.
6. Add the vanilla, lemon zest, and lemon juice; beat 2 minutes.
7. Pour batter into prepared pan, smooth the top; bake for 1 hour, until a cake tester comes out clean.
8. Let the cake cool for about 15 minutes in the pan on a wire rack, then invert the cake onto the rack and let it cool completely.
9. Make the icing-combine the powdered sugar with the butter, lemon zest, lemon juice, and cream in a small bowl; stir vigorously until the mixture is smooth, thick, and pourable.
10. Add more cream in needed to obtain the desired consistency.
11. Pour the icing over the cooled cake and serve.
12. The cake will keep in an airtight container at room temperature for up to 2 days.
13. The uniced cake will keep, wrapped well in a layer of plastic wrap and a layer of foil, in the freezer, for up to 2 weeks.
Title: Chocolate Orange Cupcakes With Celebration Bark
Ingredients:
- 1 orange zest
- 1 1/4 eggs
- 1 1/2 instant coffee
- 1/3 white chocolate chips
- 3 baking chocolate
- 1
- 1/2
Instructions:
1. Preheat oven to 350.
2. In a large bowl, combine cake mix, orange juice, orange zest, vegetable oil, eggs, and instant coffee. Beat with electric mixer on medium for two minutes.
3. Scoop mixture into lined cupcake tins and bake for 19 minutes.
4. Remove cupcakes from oven and let cool.
5. In a medium saucepan, bring 1 cup of water to boil.
6. Place a glass bowl into the saucepan of boiling water, and add white chocolate to the glass bowl. Continuously stir the chocolate with a spatula until melted. (Have a cookie sheet lined with parchment paper ready for the next step.).
7. Remove glass bowl and quickly spread the melted chocolate onto parchment paper to form a thin layer (about 1/4" thick).
8. Sprinkle confections, sprinkles, or candy onto chocolate while still hot. Then, let cool.
9. With a cookie cutter, carefully cut out shapes.
10. Frost cupcakes as desired, and then top with the chocolate bark.
Title: Oatmeal Peanut Butter Cookies - Sugar Free
Ingredients:
- 1 oatmeal
- 1 Splenda granular
- 1 egg
- 1 vanilla
- 1
Instructions:
1. Mix all together.
2. Roll into small balls and then roll in more Splenda.
3. Flatten with a fork.
4. Bake at 350 for 8 - 12 mintues.
Title: Princess Diana's Birthday Cake
Ingredients:
- 6 eggs
- 1 1/2 granulated sugar
- 1/3 water
- 1 vanilla
- 1 1/3 all-purpose flour
- 1/2 baking powder
- 3 vanilla
- 1 granulated sugar
- 1/2 strawberries
- 3
Instructions:
1. Preheat oven to 350F.
2. To make cake: Grease bottom and sides of two 8- or 9-inch round layer-cake pans.
3. Line bottoms with parchment or waxed paper; grease paper.
4. Add granulated sugar to each pan, tilt to coat bottom and sides; shake out excess.
5. Beat eggs in a large bowl with electric mixer on high speed until pale, about 1 minute.
6. Gradually add the 1 1/2 cups sugar, beating about 2 minutes (or more, as needed) until mixture is thick, tripled in volume and forms a slowly dissolving ribbon when beaters are lifted.
7. Working quickly, stir in water and vanilla.
8. Fold in flour mixture just until completely blended.
9. Pour into prepared pans.
10. Bake 30 to 35 minutes until tops are lightly browned and toothpick inserted near center comes out clean.
11. Cool in pans on rack 10 minutes.
12. Run thin-bladed knife between sides of pans and cakes to loosen.
13. Invert pans on rack; peel off paper and cool completely.
14. To make filling: Beat cream and vanilla in a large bowl with electric mixer until soft peaks form when beaters are lifted.
15. Gradually beat in sugar until cream is of spreading consistency.
16. To assemble: Slice each layer in half horizontally, using a long serrated knife.
17. Place one layer on serving plate, spread with 1 cup whipped cream, top with one-third of the sliced berries.
18. Repeat with two more layers.
19. Place remaining layer on top; spread remaining cream over sides and top.
20. Garnish with reserved berries.
21. Refrigerate until ready to serve.
Title: Platz
Ingredients:
- 1/2 butter
- 1 sugar
- 1 baking powder
- 1 vanilla
- 3 eggs
- 1 baking soda
- 2 flour
- 1/2 salt
- 1 1/4 light sour cream
- 1 blueberries
- 1 flour
- 1 sugar
- 1/2 butter
Instructions:
1. Cream butter, sugar and vanilla. Add eggs one at a time. Sift dry ingredients and add alternately with sour cream.
2. Pour batter into a large greased and floured jellyroll pan (13 x 17 3/4).
3. Arrange fruit of your choice on top (you dont have to use blueberries).
4. Cover with a generous sprinkling of Streusel.
5. Streusel is just stirred together.
6. Bake at 350 F for 30-45 minute.
Title: Chocolate Zucchini Cake
Ingredients:
- 1 1/2 zucchini
- 1 1/2 soymilk
- 1 vanilla
- 1 cinnamon
- 1
Instructions:
1. Mix all ingredients together in a large mixing bowl, making sure all cake mix is blended.
2. Pour into 9 x 13 pan and bake as per box instructions.
3. After cake is cooled, top with cream cheese frosting (either homemade or prepared).