lumicero/recipes-ing2inst huggingface dataset:
Title: Pineapple Upside Down Cake - Sugar Free
Ingredients:
- 14 pecan pieces
- 1/4 lemon juice
- 2 Equal sugar substitute
- 1 3/4 cornstarch
- 1 margarine
- 4 Equal sugar substitute
- 3 1/3 egg
- 1 cake flour
- 1 baking powder
- 1 1/2 baking soda
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1/4 ground ginger
- 1/8 buttermilk
- 1/3
Instructions:
1. Drain pineapple, reserving 1/4 cup juice. Mix pineapple, pecans, 1.
2. tablespoon lemon juice, 1/4 cup sugar substitute and cornstarch in bottom of a 8-inch square or 9-inch round cake pan; spread mixture evenly in pan.
3. Beat margarine and 1/2 cup sugar substitute in medium bowl until fluffy;.
4. beat in egg. Combine flour, baking powder, baking soda and spices in small.
5. bowl. Add to margarine mixture alternately with buttermilk, 1/4 cup reserved.
6. pineapple juice and remaining 1 tablespoon lemon juice, beginning and ending with dry ingredients.
7. Spread batter over pineapple mixture in pan. Bake in a preheated 350 degree oven until browned and toothpick inserted in center comes out clean, about 25 minutes. Invert cake immediately onto serving plate. Serve warm or at room temperature.
8. Note: If desired, maraschino cherry halves may be placed in bottom of cake.
9. pan with pineapple mixture.
Title: Summer Ambrosia
Ingredients:
- 1 sweetened condensed milk
- 1 sour cream
- 1/2 lime juice
- 1 pineapple chunks
- 1 mandarin orange segments
- 1 1/2 green grapes
- 1 sweetened flaked coconut
- 1 mini marshmallows
- 1/2 maraschino cherry
Instructions:
1. In a large bowl, combine the sweetened condensed milk, sour cream, and lime juice; mix well. Stir in the remaining ingredients; mix until well combined.
2. Cover and chill for at least 3 hours before serving.
Title: Easy Peach Cobbler
Ingredients:
- 1 Bisquick baking mix
- 1 milk
- 1/2 ground cinnamon
- 1/2 butter
- 1 margarine
- 1 sugar
Instructions:
1. Heat oven to 375ºF.
2. Stir together Bisquick mix, milk and cinnamon in ungreased baking dish, (mine is ~8x10 inch metal pan). Stir in melted butter but do not totally blend.
3. In a bowl mix sugar and peaches together and spoon over batter.
4. Bake 50 to 60 minutes or until golden.
Title: Oatmeal Raisin Cookies
Ingredients:
- 3 rolled oats
- 1 raisins
- 1 water
- 1 1/2 Splenda sugar substitute
- 1/2 apple butter
- 2 eggs
- 1/4 unsweetened applesauce
- 1 vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2 ground cinnamon
- 1/2 ground cloves
Instructions:
1. Preheat oven to 375°F Line 2 baking sheets with parchment paper or coat with cooking spray.
2. Spread rolled oats and nuts on an ungreased baking sheet and toast until lightly browned, 5 to 7 minutes; set aside.
3. Combine raisins with water in a small saucepan. Bring to a simmer over low heat and cook until the raisins are plumped, about 10 minutes. Drain, discarding liquid, and set aside.
4. Beat sugar, apple butter, eggs, oil and vanilla in a large mixing bowl with an electric mixer until light and fluffy, about 5 minutes. Sift flour, baking soda, baking powder, salt, cinnamon and cloves into another bowl. Stir the flour mixture into the apple butter mixture with a spoon. Stir in the reserved oats, nuts and raisins; mix well.
5. Drop the dough by rounded teaspoonfuls, about 2 inches apart, onto the prepared baking sheets. Bake, one sheet at a time, until lightly browned, 8 to 10 minutes. Transfer cookies to racks and let cool.
Title: Autumn Pear / Apple Pudding Cake
Ingredients:
- 3 pears
- 1 apples
- 1/4 lemon juice
- 1/2 unsalted butter
- 1 sugar
- 1 baking powder
- 1/2 ginger
- 1 cinnamon
- 1 salt
- 1/2 egg
- 3/4 flour
- 1 milk
- 1/8 sugar
- 1/2 cornstarch
- 1 salt
- ginger
- cinnamon
- tap water
Instructions:
1. Choose pears or apples, if you pick pears use the ginger, for apples use the cinnamon.
2. There are two parts to this recipe, the cake and the topping.
3. To make the cake: Lightly grease an 8-inch square or 9-inch round pan.
4. Place the fruit in the pan, and sprinkle it with the lemon juice.
5. In a medium-sized bowl, cream together the butter, sugar, baking powder, spice, and salt till smooth.
6. Beat in the egg, then add the flour alternately with the milk (1/2 cup flour, the milk, remaining 1/2 cup flour), beating after each addition.
7. Spoon the batter over the fruit in the pan, spreading it to mostly cover.
8. To make the topping: Whisk together the sugar, cornstarch, salt, and spice.
9. Sprinkle this mixture over the batter, then carefully pour the hot water over all.
10. It will puddle on top; that’s OK.
11. Bake the cake in a preheated 375°F oven for about 60 minutes, until it’s nicely browned on the top.
12. Remove it from the oven, and serve warm with vanilla ice cream or whipped cream.
13. Yield: 8 to 9 servings.
Title: Lemon-Poppy Seed Butter Cake
Ingredients:
- 2 3/4 all-purpose flour
- 2 1/2 baking powder
- 1/2 salt
- 1 baking soda
- 1 3/4 sugar
- 8 butter
- 2 lemons, zest of
- 4 eggs
- 1 vanilla extract
- 1 buttermilk
- 1/3 poppy seed
- icing sugar
Instructions:
1. Preheat oven to 350 degrees F.
2. Butter and flour a Bundt pan.
3. Sift flour, baking powder, soda and salt into a bowl.
4. Beat butter at high speed until light and fluffy, about 3 minutes.
5. Add sugar in 2 additions, beating for 2 minutes after each addition.
6. Beat in lemon zest, vanilla, and egg yolks and beat until light-colored.
7. On low speed, beat in flour in 3 additions and buttermilk in 2, beginning and ending with flour.
8. Stir in poppy seeds.
9. Beat whites separately until foamy.
10. Add pinch of salt; continue beating until firm, not stiff peaks form.
11. Stir ¼ of whites into batter to lighten; then fold in remaining whites.
12. Pour into prepared pan.
13. Bake in lower third of oven for about 55 minutes.
14. At serving time, sprinkle with icing sugar.
Title: Coffee Crumb Cakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/8 salt
- 1/2 unsalted butter
- 2/3 sugar
- 2 eggs
- 1/3 vanilla extract
- 1/2 dark brown sugar
- 1/4 granulated sugar
- 1/4 cinnamon
- 1/2 salt
- 1 unsalted butter
- 1/3 all-purpose flour
- 1
Instructions:
1. Heat oven to 350. Coat 12 muffin cups with nonstick spray and dust with flour.
2. Combine flour, baking powder, and salt in a medium-size bowl. Whisk to blend. Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs, one at a time, and continue beating until smooth. Add flour mixture alternating with milk until just blended. Stir in vanilla.
3. Divide batter evenly among indents of prepared pan (about 1/4 cup in each).
4. Topping: Combine sugars, cinnamon and salt in a medium-size bowl. Stir in melted butter. Add flour and rub mixture with hands to make crumb topping. Mixture should clump together and form little balls. Sprinkle topping over batter in the cups, about 1 heaping tablespoon for each.
5. Bake until a toothpick inserted in centers comes out clean; 15-20 minutes. Cool completely on wire rack.
Title: Tim Tam Truffles
Ingredients:
- 1 coconut
- 11
- 1
- 1/2
Instructions:
1. Crush Tim Tams in a blender, fold in condensed milk.
2. Roll mixture into balls, then roll into coconut, chocolate sprinkles or grated chocolate.
3. Refrigerate until firm.
Title: Fluffy Yellow Layer Cake
Ingredients:
- 2 1/2 cake flour
- 1 1/4 baking powder
- 1/4 baking soda
- 3/4 table salt
- 1 3/4 sugar
- 10 butter
- 1 buttermilk
- 3 vanilla extract
- 2
- 6
- 3
Instructions:
1. Adjust oven rack to middle position and heat oven to 350 degrees.
2. Grease two 9-inch-wide by 2-inch-high round cake pans and line bottoms with parchment paper. Grease paper rounds, dust pans with flour, and knock out excess.
3. Whisk flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in large bowl.
4. In 4-cup liquid measuring cup or medium bowl, whisk together melted butter, buttermilk, oil, vanilla, and yolks.
5. In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds.
6. With machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds (whites should hold peak but mixture should appear moist). Transfer to bowl and set aside.
7. Add flour mixture to now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.
8. Stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain.
9. Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles.
10. Bake until cake layers begin to pull away from sides of pans and toothpick inserted into center comes out clean, 20 to 22 minutes.
11. Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with small knife, then invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1 1/2 hours.
Title: Rich Sweet Potato-chocolate Fudge Cake
Ingredients:
- 1 eggs
- 4 butter
- 1/2 water
- 1 mashed sweet potatoes
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease two 9" round cake pans.
3. At low speed, beat cake mix with eggs, melted butter and 1 cup water for 30 seconds.
4. Increase speed to medium; beat 2 minutes.
5. Reduce speed to low; beat in cooked mashed sweet potatoes, and chocolate chips.
6. Divide batter between pans.
7. Bake 25-30 minutes, or until cake test done.
8. Cool on rack 15 minutes before removing from pans.
9. Frost cake with desired frosting.
Title: Every Birthday Carrot Cake
Ingredients:
- 2 sugar
- 2 flour
- 2 baking soda
- 2 cinnamon
- 1 salt
- 1 eggs
- 4 carrots
- 3 cream cheese
- 8 butter
- 1/2 confectioners' sugar
- 1 walnuts
- 1 vanilla extract
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. In a bowl combine sugar, flour, baking soda, cinnamon and salt.
3. Add oil and stir.
4. While stirring, add one egg at a time.
5. Pour mixture into two separate 9 inch round baking pans.
6. Bake for 25 minutes.
7. In another bowl, combine cream cheese, butter, confectionate sugar, nuts and vanilla until smooth.
8. When cake is done baking, and has cooled, cover with frosting and eat it all gone!
Title: Grandma's Matrimonial Cake
Ingredients:
- 1 dates
- 1 1/2 water
- 2 lemon juice
- 1 1/2 flour
- 1 1/2 rolled oats
- 1 brown sugar
- 1 baking soda
- 1 butter
- margarine
Instructions:
1. Date filling: Place water and dates in saucepan. Cover and cook on low heat for 15 minutes, stirring occasionally, until the filling is thickened and smooth. If the cooking mixture is too thick, add a little water.
2. Stir in the lemon juice. Set aside.
3. cake:.
4. Mix flour, oats, brown sugar and baking soda.
5. Cut in butter until mixture is crumbly.
6. Press half of the crumbs into a greased 9 x 13 pan.
7. Top with Date filling mixture. Spread evenly with a spatula.
8. Top with remaining half of crumbs.
9. Bake 350 35 minutes til lightly browned.
10. Cut into 42 bars.
Title: Sugar Free Lowfat Oatmeal Raisin Cookies
Ingredients:
- 3 bananas
- 1/2 unsweetened applesauce
- 2 oats
- 1 vanilla
- 1 raisins
- 1/4 cinnamon
- 1/8 sunflower seeds
- 1/8 salt
- 1 ground cloves
- 1
Instructions:
1. mash bananas, and add applesauce.
2. stir in oats, vanilla, cinnamon, salt, cloves.
3. add sunflower seeds, almonds and raisins, stirring gently.
4. spray muffin tins with cooking spray.
5. divide mixture evenly among 18 tins.
6. bake at 350 for 15 minutes.
Title: Spiced Carrot Cake
Ingredients:
- 1 orange
- 3/4 plain flour
- 1 1/2 ground cinnamon
- 1/2 ground ginger
- 1/2 allspice
- 1/8 ground cloves
- 1/8 baking soda
- 1 brown sugar
- 1 carrot
- 1 pecans
- 3/4 eggs
- 3 Grand Marnier
- 1/2 cream cheese
- 2 confectioners' sugar
- 7 pecan halves
- 1/3
- 5 -6
Instructions:
1. Zest the orange, cover and set aside for the frosting.
2. Juice the orange, add the chopped apricots and mix with the orange juice, leave to soak for at least 3 hours.
3. When ready to make the cake, preheat the oven to 300F and line the base of a 2lb loaf tin with parchment paper.
4. Sift the flour together with the cinnamon, ginger, allspice, cloves and the baking soda into a mixing bowl.
5. Add the brown sugar, chopped pecans, carrots and the apricots with the juice, (reserve 2 tablespoons of the orange juice), mix well.
6. Beat together the eggs with the oil, add to the mix and mix again.
7. Spoon into the prepared loaf tin and bake for 50-60 minutes.
8. Test with a wooden skewer whether the cake is done, (it should come out clean and dry), otherwise cook a bit longer.
9. Turn the cake out of the tin and let it cool until slightly warm.
10. Mix the two tablespoons of Grand Marnier and the two tablespoons of the reserved orange juice, return the cake to the tin, poke holes in the top and drizzle the liquid over to soak up the juices.
11. Beat together the cream cheese, confectioners sugar and the orange zest, taste if you find it sweet enough, if not, add more sugar.
12. Take the cake out of the tin, remove parchment paper and spread the frosting on the top.
13. Decorate with the halved pecans.
Title: Coconut-Pineapple Cake With Cream Cheese Frosting
Ingredients:
- 1 butter
- 1 1/2 sugar
- 3 eggs
- 5 cake flour
- 1/2 vanilla extract
- 3 sugar
- 1 cornstarch
- 1 water
- 6 butter
- 2 cream cheese
- 1/4 powdered sugar
- 1 vanilla extract
- 1/2
- 3
- 1
Instructions:
1. Grease three 9" round cake pans, and line bottoms with parchment paper.
2. Drain pineapple, reserving 3/4 cup juice.
3. Remove 1/4 cup of the juice for the Cream Cheese Frosting.
4. Reserve the pineapple for the Pineapple Filling.
5. Beat butter at medium speed with a mixer until creamy; gradually add sugar, beating well.
6. Add eggs, one at a time, beating until blended after each addition.
7. Combine 1/2 cup reserved pineapple juice and 7-Up.
8. Add flour to butter mixture alternately with juice mixture, beginning and ending with flour.
9. Beat at low speed until blended after each addition.
10. Stir in extracts.
11. Pour 1/3 of batter into each of the prepared cake pans.
12. Bake at 350 for 25- 30 minutes or until a wooden pick inserted in center comes out clean.
13. Remove from pans immediately; cool on wire racks.
14. Meanwhile make Pineapple Filling.
15. Stir together sugar and cornstarch in a saucepan.
16. Stir in pineapple and water.
17. Cook over low heat, stirring occasionally, 15 minutes or until very thick.
18. Cool.
19. When cake is cool, make Cream Cheese Frosting.
20. Beat butter and cream cheese at medium speed with an electric mixer until blended.
21. Gradually add powdered sugar, vanilla, and enough pineapple juice to make frosting a good spreading consistency, mixing well.
22. When cake has cooled, stack cake layers, spreading 3/4 cup Pineapple Filling between each layer, and spreading remaining filling on top of cake, spreading to within 1/2" of edges.
23. Spread Cream Cheese Frosting on sides of cake, and pipe a border around the top 1/2" edge, or just spread some of the frosting around the edge.
24. Sprinkle coconut on sides and border, coating the Cream Cheese Frosting.
Title: Chocolate Guinness Cake
Ingredients:
- 1 unsalted butter
- 1/2 plain yogurt
- 3/4 sour cream
- 2 eggs
- 3/4 vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 2 cream cheese
- 2 1/2 confectioners' sugar
- 8 heavy cream
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Butter a 9-inch springform pan and line bottom with parchment paper.
3. Pour Guinness into a large saucepan, add butter and heat until melted.
4. Whisk in cocoa powder and sugar.
5. In a small bowl, beat sour cream with eggs and vanilla and then pour into brown, buttery, beery mixture and finally whisk in flour and baking soda.
6. Pour cake batter into greased and line pan and bake for 45 minutes to an hour (Check at 45 minutes for doneness, poking a skewer in center).
7. Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake.
8. When cake is cold, gently peel off parchment paper and transfer to a platter or cake stand.
9. Icing.
10. Place cream cheese and confectioners' sugar in a mixing bowl, and whip with an electric beater, until smooth (You may also do this with a food processor).
11. Add cream and beat again until you have a spreadable consistency.
12. Ice top of cake, starting at middle and fanning out, so that it resembles the frothy top of the famous pint.
Title: Irony's Chocolate Cookies
Ingredients:
- 1 1/4 shortening
- 2 sugar
- 2 eggs
- 2 vanilla
- 2 unsifted all-purpose flour
- 3/4 cocoa powder
- 1 baking soda
- 1/2 table salt
Instructions:
1. Put shortening in a large bowl. Put in microwave on high 30 seconds.
2. Cream sugar into shortening. Add eggs and vanilla and mix well.
3. In another bowl, combine flour, cocoa, baking soda and salt. Blend into wet mixture; batter will be stiff.
4. Drop by teaspoonfuls onto ungreased cookie sheet and bake at 350°F for 8-9 minutes. Cool on cookie sheet until set, about 5 minutes, then transfer to a rack to cool completely.
Title: Baklava Squares With Ice Cream
Ingredients:
- 4 phyllo dough
- 4 -6 butter
- 1 1/2 walnuts
- 1 sugar
- 2 cinnamon
- 1 vanilla ice cream
- honey
Instructions:
1. Preheat your oven to 400 degrees F.
2. Lay down a sheet of parchment paper on a cookie sheet and then put your first layer of phyllo dough down on it. Brush the phyllo with a little butter and then sprinkle about one-third of the walnuts. Mix the sugar and cinnamon together and then sprinkle 1/3 C over the walnuts. Repeat the phyllo, butter, sugar-cinnamon and walnut steps two more times, finishing with the fourth sheet of phyllo.
3. Cut the pastry into 3 inch squares with a sharp knife. Cover the pastry with another sheet of parchment and another cookie sheet.
4. Bake for about 18-23 minutes, or until golden brown. Remove from oven and serve while warm with the ice cream and a drizzle of honey.
Title: Greek Cookies
Ingredients:
- 1 butter
- 1/2 margarine
- 1 confectioners' sugar
- 1 cognac
- 2 all-purpose flour
- 48 whole cloves
Instructions:
1. Cream butter or margarine with sugar; add egg yolk and cognac.
2. Mix well.
3. Gradually add flour; chill 3-4 hours.
4. Shape into 1-inch balls.
5. Insert a whole clove in top of each.
6. Bake on ungreased cookie sheet at 325°F for 20-25 minutes.
7. Cool.
8. Dust with sifted confectioners' sugar.
9. Makes about 4 dozen cookies.
Title: " Pink Stuff " ( Cherry Pie Filling, Pineapple Dessert
Ingredients:
- 1 cherry pie filling
- 1 sweetened condensed milk
- 1 crushed pineapple
- 1 pecans
- 1 small marshmallow
- 1
Instructions:
1. Combine all ingredients and mix well.
2. Serve chilled. Your family and friends will go nuts.
Title: The Most Ultimate Buttery Cream Cheese Pound Cake
Ingredients:
- 1 1/2 butter
- 1 cream cheese
- 3 sugar
- 6 eggs
- 1 1/2 vanilla
- 3 all-purpose flour
- 2 salt
Instructions:
1. Preheat oven to 350 degrees F.
2. Generously grease two 8 x 4-inch loaf pans or a 4-quart tube pan.
3. In a bowl cream the butter and cream cheese until smooth.
4. Add sugar; beat until light and fluffy, about 5-7 minutes (you MUST beat for at least 5 minutes this is an important step!).
5. Add the eggs one at a time beating well after each addition.
6. Mix in vanilla.
7. With mixer on low add the flour and salt in two additions.
8. Immediately pour in batter into prepared pan.
9. Tap pans to eliminate any large air bubbles in the batter.
10. Bake 60-75 minutes, or until cakes tests done.
11. Note: if the tops begin to brown too quickly tent loosely with foil.
12. Cool in pans for 10 minutes.
13. Turn out the cakes then cool completely with the tops up on a wire rack.
14. Note: if baking in a 4-qt tube pan increase baking time by about 5 minutes.
Title: Captain Crunch Puppy Chow
Ingredients:
- 5 miniature marshmallows
- 5 white chocolate
- 3
- 1 1/2
Instructions:
1. Carefully combine first four ingredients in large bowl or roaster pan.
2. Place white chocolate (cut into chunks) in microwaveable dish.
3. Cook on high for 1 minute, stir, then again for 1 minute. Continue this until all the chocolate is melted.
4. Pour over mixture and gently stir.
5. Spread out on waxed paper.
6. After it cools and hardens, break into pieces and store in covered, sealed containers.
7. Preparation time includes microwaving time.
Title: Apple Muffins
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 ground cinnamon
- 3/4 milk
- 1 egg
- 1/4 canola oil
- 1/2 sugar
- 1 apple
Instructions:
1. Preheat oven at 375°F (190°C). Lightly grease one 12 cup muffin tin.
2. Lightly beat egg.
3. In a separate bowl mix flour, baking powder, salt, ground cinnamon and sugar thoroughly.
4. In a separate bowl, mix milk, oil and apples. Gently fold egg inches Add mixture to the dry ingredients.
5. Stir until barely moistened. Batter will be lumpy.
6. Fill greases muffin tins until 2/3's full. Bake in preheated oven for 20 minutes until lightly brown.
Title: Sarah's Chunky Peanut Butter Cookies
Ingredients:
- 1 sugar
- 1 brown sugar
- 1 shortening
- 1 chunky peanut butter
- 2 eggs
- 1 vanilla
- 2 1/4 flour
- 2 baking soda
- 1/4 salt
Instructions:
1. Cream sugars, shortening and peanut butter.
2. Add remaining ingredients using the flour last.
3. Place spoonfuls of batter on ungreased cookie sheet and press down with a fork.
4. Bake at 350 degrees for 10 minute.
Title: Chocolate Mocha Cake With Cream Cheese Icing
Ingredients:
- 2 sugar
- 1 3/4 all-purpose flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1 eggs
- 2 vanilla extract
- 1 brewed coffee
- 1/2 cream cheese
- 2 margarine
- 1 vanilla extract
- 1 powdered sugar
- 1/2
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round baking pans, in order to make 2 cake layers.
2. In a large bowl, stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat all on medium speed with electric mixer for 2 minutes.
3. Stir in boiling, strong, hot coffee; batter will be thin.
4. Pour batter into prepared pans. Bake 30-35 minutes, or until a toothpick inserted near the center comes out clean.
5. Cool 10 minutes, then remove cake layers from pans to wire racks.
6. While cake is cooling, make the icing. To make icing, mix cream cheese, margarine, and vanilla extract. Add sugar and beat until creamy and smooth.
7. To finish cake, make sure the layers are completely cool. Take one round layer, place it on a serving plate, and top it with a layer of icing. Then place the other round layer on top, and ice the entire cake.