lumicero/recipes-ing2inst huggingface dataset:
Title: Cherries in the Snow
Ingredients:
- 3/4 margarine
- 3 graham cracker crumbs
- 2 5/8 milk
- 1 cream cheese
- 8 sugar
- 3/4 cherry pie filling
- 24
Instructions:
1. Melt margarine, add crumbs, mix. Set aside to cool.
2. Add milk to dream whip; beat till thick. Refrigerate to cool. Add sugar to cream cheese; blend until smooth. Add 1 teaspoon milk to help blend. Pour cream cheese into whipped dream whip and mix till well blended.
3. Cover bottom of 9x13 pan with crumb mixture. Cover with 1/2 the whipped dream whip mixture. Spoon 1/2 cherry pie filling over whipped dream whip mix.
4. Add remaining crumbs, then whipped dream whip mix, top with remaining cherries.
5. Chill and serve.
Title: Sweet Potato Cake With Nutmeg Cream
Ingredients:
- 2 flour
- 2 sugar
- 2 eggs
- 3/4 baking powder
- 4 baking soda
- 2 cinnamon
- 2 vanilla
- 2 salt
- 2 nutmeg
- 1/2 heavy cream
- 1 powdered sugar
- 1 nutmeg
- 2
- 1
Instructions:
1. Bake sweet potatoes inside oven for about 45 minutes at 350 degrees. Once very fork tender, peel and scoop out potaotes after they have cooled. Leave oven turned on for cake.
2. Grease 13x9x2" baking pan.
3. Mix all dry ingredients into large mixing bowl: flour, baking powder, baking soda, salt, cinnamon, nutmeg. In a seperate bowl, mix sweet potatoes, sugar, eggs, oil, vanilla. Combine wet ingredients to your dry ingredients and mix until all constistency is smooth with out lumps.
4. Pour into battered pan, bake for about 25-30 minutes. Allow to cool for 20 minutes before serving.
5. In seperate bowl, whip one cup of heavy cream and 2 T powder sugar and nutmeg until thick consistency. Place in refrigerator. Serve with cake after it cools.
Title: Margarita Cookies
Ingredients:
- 225 butter
- 140 caster sugar
- 1 lime
- 1 Cointreau liqueur
- 2 plain flour
- 280 salt
- 1 icing sugar
- 140
- 2
Instructions:
1. Preheat the oven to 190°C Line 2 baking sheets with paper.
2. Put the butter, sugar, and lime rind into a bowl and mix well with a wooden spoon, then beat in the egg yolk and cointreau. Sift together the flour and a pinch of salt into the mixture and stir until thoroughly combined.
3. Scoop up tablespoons of the dough and put them on the prepared baking sheets, then flatten gently. Bake for 10-15 minutes, until light golden brown. Leave to cool on the baking sheets for 5-10 minutes, then using a palette knife, carefully transfer to wire racks to cool completely.
4. Sift the icing sugar into a bowl and stir in sufficient tequila to give the mixture the consistency of thick cream. Leave the cookies on the racks and drizzle the icing over them. Leave to set.
Title: Lower Sugar Applesauce Cake
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/4 cinnamon
- 1/4 ground cloves
- 1/4 ginger
- 1/4 nutmeg
- 1/2 butter
- 3/4 sugar
- 1/4 2% low-fat milk
- 1 vinegar
- 2 eggs
- 1 applesauce
- 1/3 butter
- 2 1/2 powdered sugar
- 2 milk
- 1 vanilla
Instructions:
1. Combine flour, spices, and leveling ingredients in a large bowl. Set aside.
2. Combine 1/2 cup butter and sugar in another bowl. Beat until combined. Add eggs 1 at a time beating well after each addition.
3. Add in the applesauce,milk, and vinegar to the butter mixture and mix well.
4. Fold the wet mixture into the dry incorporating well.
5. Spread out into a greased 13x9 cake pan and bake for 35 minutes at 350°F
6. When cake is cool make the frosting. In a saucepan melt the 1/3 cup of butter. Watch until it begins to brown, once a nutty color remove from heat and pour into a bowl.
7. Add powdered sugar, milk, and vanilla and beat until smooth. Spread on top of cake and serve.
Title: Praline Spice Cake
Ingredients:
- 2 all-purpose flour
- 9 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1 ground cloves
- 1 brown sugar
- 1/2 butter
- 3 eggs
- 1 vanilla extract
- 1 buttermilk
- 1/3 pecans
- 1 brown sugar
- 1/2 heavy whipping cream
- 1/2 maple syrup
- 2 butter
- 1 salt
- 4 powdered sugar
- 1 vanilla extract
- 2 pecans
Instructions:
1. Preheat oven to 350°.
2. To prepare cake, coat 2 (8-inch) round metal cake pans with cooking spray. Line bottoms of pans with wax paper; coat with cooking spray. Dust each pan with 1 teaspoon flour. Weigh or lightly spoon 9 ounces flour (about 2 cups) into dry measuring cups; level with a knife. Combine 9 ounces flour, baking soda, and next 4 ingredients (through cloves), stirring well with a whisk.
3. Place 1 cup brown sugar and 1/2 cup butter in a large mixing bowl; beat with a mixer at medium-high speed until light and fluffy (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture and beating just until combined. Fold in 1/3 cup pecans. Divide batter evenly between prepared pans.
4. Bake at 350° for 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes on wire racks. Invert cake layers onto racks; cool completely. Discard wax paper.
5. To prepare frosting, place 1/2 cup brown sugar, heavy whipping cream, maple syrup, 1 tablespoon butter, and dash of salt in a heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook 3 minutes, without stirring. Scrape brown sugar mixture into a bowl. Add powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in 1/2 teaspoon vanilla. Place 1 cake layer on a plate. Spread about 3/4 cup frosting evenly over 1 layer; top with second layer. Spread remaining frosting over sides and top of cake; sprinkle with 2 tablespoons pecans. Let the cake stand until frosting sets.
Title: Banana Cake With Banana-Butter Frosting
Ingredients:
- 2 eggs
- 1 1/4 granulated sugar
- 1/2 shortening
- 2 bananas
- 1 buttermilk
- 2 all-purpose flour
- 1 baking powder
- 1/2 banana
- 1 lemon juice
- 1/4 butter
- 3 1/2 confectioners' sugar
Instructions:
1. Grease and flour a 9 1/2-inch by 11-inch cake pan.
2. Preheat oven to 325 degrees F.
3. In large bowl, beat the eggs, sugar, shortening.
4. In separate bowl, mash to really ripe bananas and then add to the egg, sugar and shortening mixture.
5. Combine the flour with the baking powder.
6. Alternately add the buttermilk and flour in with the egg, sugar and shortening mixture; beat until well-blended.
7. Pour batter into greased and floured cake pan.
8. Bake for 30-35 minutes or until tested done with a toothpick in the center.
9. To prepare the frosting: Mix together the banana and lemon juice.
10. Beat butter until creamy.
11. Add sugar and banana alternately, a small amount at a time, to the butter.
12. Beat until frosting is light and fluffy.
13. Spread over cooled banana cake.
Title: Old Fashioned Strawberry Shortcake
Ingredients:
- 2 flour
- 1/2 salt
- 2 sugar
- 4 baking powder
- 2 shortening
- 3/4 milk
- 1 berries
Instructions:
1. Sift dry ingredients; cut in shortening, add milk.
2. to make soft dough, smooth out lightly, bake in greased deep layer cake tin in hot oven 20-25 minutes at 400 degrees.
3. Or bake as muffins for single serve size. Serve with berries of your choice and Cool Whip.
Title: Brown Sugar M&M Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1 nutmeg
- 1/2 butter flavor shortening
- 1/2 unsalted butter
- 1 1/4 dark brown sugar
- 1 egg
- 1 vanilla extract
- 1
Instructions:
1. In a medium bowl, combine flour, baking soda, salt, and nutmeg. Whisk together briskly to combine and aerate, then set aside.
2. In the bowl of a stand mixer, or a large mixing bowl, cream together shortening and butter. Add sugar and cream again until well mixed, then add the egg and Mexican vanilla and beat on medium speed until well incorporated.
3. Add the flour mixture in increments, beating on low speed after each addition, until all the flour is incorporated.
4. Refrigerate the dough for at least 30 minutes, but longer is preferred.
5. When the dough is sufficiently chilled, line a baking tray with parchment paper and preheat the oven to 350°F.
6. Using a medium cookie scoop, portion dough onto tray, placing at least 2" apart – the cookies will spread. Chilling helps with this, but be prepared for more spreading if you don’t chill your dough.
7. Bake for 12-14 minutes (mine needed exactly 13 minutes), or until golden brown.
8. While cookies are baking, pour mini M&M candies into a bowl to have at the ready. As you remove cookies from the oven, immediately press M&M candies into the cookies. Candies must be placed in the cookies while they’re still hot, or they will not stick to the cookies. I baked 9 cookies at a time to ensure that I would have time to get all the M&Ms into the cookies before they cooled.
9. I made smiley faces, letters, and hearts. Smiley faces are easiest.
10. Allow the cookies to cool completely on the tray or a cooling rack, then store in an airtight container for up to 5 days.
Title: Strawberries Elizabeth
Ingredients:
- 2 fresh strawberries
- 1 orange, juice and zest of
- 2 port wine
- 1 cinnamon stick
- 4 brown sugar
- 6 whole cloves
Instructions:
1. Trim the strawberries and slice.
2. Put all ingredients into heavy saucepan and bring to a boil, stirring occasionally.
3. Lower the heat to a low simmer and cook for about 30 minutes.
4. You can either serve warm or at room temperature.
Title: Savannah Chocolate Cake With Hot Fudge Sauce
Ingredients:
- 2 brown sugar
- 1/2 vegetable shortening
- 1 buttermilk
- 1 vanilla
- 2 eggs
- 3 all-purpose flour
- 2 baking soda
- 1 salt
- 1/2 German chocolate
- 1 unsalted butter
- 1/2 unsalted margarine
- 8 powdered sugar
- 3 evaporated milk
- 1 2/3 vanilla
- 1 1/4
Instructions:
1. Cake:
2. Preheat oven to 350°F.
3. Cream the brown sugar with the shortening in an electric mixer.
4. Add the buttermilk and vanilla then the melted chocolate.
5. With the mixer running, add eggs, 1 at a time.
6. Sift the flour with baking soda, and salt.
7. Add the dry ingredients to the sugar mixture and beat for 2 minutes.
8. Butter and flour a 13x9x2-inch rectangular cake pan.
9. Pour the batter into prepared cake pan and bake until the cake is springy and a toothpick can be inserted and removed cleanly, about 40 minutes.
10. Allow the cake to cool for 10 minutes the turn it out onto a rack to finish cooling.
11. Sauce:
12. Melt the German chocolate with the butter in a saucepan over very low heat.
13. Stir in the powdered sugar, alternating with the evaporated milk and blending well.
14. Stirring constantly, brin the mixture to a simmer over medium heat.
15. Simmer until the sauce becomes thick and creamy, about 8 minutes.
16. Stir in the vanilla.
17. Serve slices of cake topped with warm fudge sauce.
18. Grab a cold glass of milk and enjoy!
Title: Elegant Chocolate Cake
Ingredients:
- 1 1/2 unbleached white flour
- 1/3 salt
- 1 sugar
- 1/2 cold water
- 1 coffee
- 1/2 pure vanilla extract
- 1 cider vinegar
- 2
Instructions:
1. Preheat the oven to 375 degrees.
2. Sift together the flour, baking cocoa, soda, salt and sugar directly into a 9-inch round or 8-inch square baking pan.
3. In a bowl, blend the oil, water or coffee, and vanilla and pour into the pan. With a fork or a whisk, mix the batter until smooth.
4. Add the vinegar and stir quickly. There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vineger is evenly distributed throughout the batter.
5. Bake for 25 to 30 minutes and set aside to cool.
Title: Brenda's Cupcakes
Ingredients:
- 1 -18 instant chocolate pudding mix
- 1 eggs
- 4 water
- 1 chocolate chips
- 1/2
- 1 1/2
Instructions:
1. Mix together cake mix, pudding(dry), eggs, water and oil. Stir in chocolate chips. Vanilla pudding may be used instead of Chocolate.
2. Pour into a greased bundt cake pan for whole cake or cupcake holders for cupcakes.
3. Bake @ 350 for about 1 hour for Bundt 25 minutes or until toothpick comes out clean for cupcakes. Ovens vary- watch the bundt- 1 hour may be to long. Sprinkle w/ powdered sugar afer Bundt is cooled if desired - we do not do anything to the cupcakes. ( Except eat and smile ! ).
Title: Cherry Coconut Squares
Ingredients:
- 1/2 margarine
- 1/2 sugar
- 1 1/2 flour
- 1 3/4 coconut
- 1 cherry pie filling
Instructions:
1. Blend margarine, sugar, and flour with pastry blender or fork in bowl until coarse crumbs form (like pie crust).
2. Add coconut.
3. Mix.
4. Place half of crumb mixture in 8" square pan.
5. Put filling on top.
6. Sprinkle with remaining crumbs.
7. Bake at 400 for 30 minutes.
8. Serve with whipped topping or ice cream.
9. Great served warm or cold.
Title: Glazed and Sugared Shortbread
Ingredients:
- 1 3/4 all-purpose flour
- 1/4 cornstarch
- 1/4 salt
- 1 unsalted butter
- 1/2 sugar
- 1/2 vanilla
- 1 water
- 1/2 powdered sugar
- 1 sugar
Instructions:
1. Preheat oven to 350 degrees.
2. In small bowl mix flour, cornstarch and salt.
3. In a large bowl, cream the butter with an electric mixer until fluffy and light (about 3 minutes) on medium speed.
4. Mix in the vanilla.
5. Stir the flour mixture into the butter mixture until just combined.
6. On a floured surface, roll the dough to 1/4-inch thickness with floured rolling pin.
7. Cut out shapes with cookie cutters and place on ungreased baking sheet.
8. Bake for 15 to 18 minutes until lightly browned around the edges.
9. Let stand on cookie sheet for 5 minutes, then transer to wire rack to cool.
10. To make glaze: Stir water into the powdered sugar.
11. Put in flat dish to make dipping easier.
12. Dip top edge into glaze and then into the red sugar.
13. (If it is too hard to dip, paint surface with small clean paint brush and then sprinkle with sugar).
Title: Blackberry Parfaits
Ingredients:
- 1/4 amaretto liqueur
- 2 vanilla extract
- 1 1/2 sugar
- 1/3 all-purpose flour
- 2 cornstarch
- 2 salt
- 1 low-fat milk
- 2 1/4 egg
- 1 unsalted butter
- 1 frozen blackberries
- 1/4
- 2
Instructions:
1. Whisk blackberry spread, 1 tablespoon amaretto and 1 teaspoon vanilla in small bowl until smooth.
2. Whisk sugar, flour, cornstarch, and salt in heavy medium saucepan to blend.
3. Gradually whisk in milk.
4. Whisk in egg.
5. Add butter.
6. Whisk over medium heat until mixture comes to boil and thickens, about 6 minutes.
7. Boil 1 minute longer, whisking constantly.
8. Remove from heat.
9. Whisk in almond extract, 1 tablespoon amaretto and 1/2 teaspoon vanilla.
10. Spoon 1 teaspoon blackberry spread mixture into bottom of each four 1-cup stemmed glasses.
11. Top each with 4 blackberries, then with about 3 tablespoons hot pudding.
12. Repeat layering twice more.
13. Divide any remaining blackberries among glasses.
14. Refrigerate until cold, about 3 hours. (Blackberry parfaits can be prepared 1 day ahead. Keep refrigerated.).
15. Per Serving: calories, 301; total fat, 5 g; saturated fat, 2 g; cholesterol, 88 mg.
Title: Strawberry Parfaits
Ingredients:
- 4 strawberries
- 1/4 granulated sugar
- 1 fat-free ricotta cheese
- 1/2 cream cheese
- 1/4 powdered sugar
- 1 water
- 1 vanilla extract
- 1 amaretti cookie crumbs
- 1/2
- 2
Instructions:
1. Place 2 cups of strawberry slices and granulated sugar in a blender or food processor, and process until smooth. Set strawberry puree aside.
2. Combine ricotta and next 4 ingredients (ricotta through vanilla) in a medium bowl; stir well with a whisk.
3. Spoon 2 tablespoons cookie crumbs into each of 4 parfait glasses. Top each portion with 2 tablespoons strawberry puree, 1/4 cup strawberry slices, and 3 tablespoons ricotta mixture; repeat the layers.
4. Drizzle the remaining strawberry puree over each serving. Chill for 2 hours. Top each parfait with 2 tablespoons whipped topping and 1 1/2 teaspoons almonds.
Title: Baked Banana Coconut Custard
Ingredients:
- 5 bananas
- 2 canned unsweetened coconut milk
- 2 eggs
- 1/2 sugar
- 1/2 sweetened flaked coconut
- 1 butter
- 1/4 sugar
- candied walnuts
Instructions:
1. Preheat oven to 350°F
2. Puree the bananas in a food processor.
3. Then add the coconut milk, eggs and sugar into the food processor and pulse until well mixed.
4. Pour the banana custard mixture out into a bowl and stir in the shredded coconut.
5. Butter eight 1/2-cup ramekins.
6. Pour the banana custard into the ramekins, about 3/4 way up.
7. Place the ramekins in a baking pan and pour enough hot water into the pan, water should come halfway up the sides of the ramekins.
8. Bake the custards until just set, about 20 minutes.
9. Immediately remove the ramekins from the hot water bath and place them on a rack to cool.
10. Just before serving, sprinkle the custards evenly with about 1 tablespoon of sugar.
11. Turn the oven to broil.
12. Place the custards back into the oven, at least 4 inches from heating element, until sugar caramelizes, about 2 minutes.
13. Garnish with the chopped candied walnuts.
Title: Pumpkin Pudding
Ingredients:
- 1 brown sugar
- 2 canned pumpkin
- 1 pumpkin pie spice
- 1 instant vanilla pudding
- 2 milk
- 8 Cool Whip
Instructions:
1. Add brown sugar, pumpkin, vanilla pudding, pumpkin pie spice.
2. Next add milk and mix.
3. Fold in Cool Whip and refrigerate.
4. The pudding will thicken when chilled.
5. Serve in small cups as a party appetizer or it is also great as a pie just put the pudding in a graham cracker pie shell.
6. Note if putting it into a pie shell you will have left over pudding.
Title: Quick Blueberry Cobbler
Ingredients:
- 2 1/4 fresh blueberries
- 2 lemon juice
- 1/3 sugar
- 1 unsalted butter
- 1 buttermilk baking mix
- 1/2 half-and-half cream
- milk
Instructions:
1. Preheat oven to 450°F.
2. Combine blueberries, lemon juice and 1/4 cup sugar in a baking dish.
3. Sprinkle on butter pieces.
4. Place dish in oven to heat while preparing topping.
5. Combine next 2 ingredients in a bowl and mix until a soft dough forms.
6. Spoon rounded tablespoons of dough onto blueberries; spacing them about 1/2 inch apart.
7. Sprinkle with remaining sugar & bake 13-15 minutes or until topping is golden.
Title: Razberry Chocolate Parfait
Ingredients:
- 1 fat-free sugar-free instant chocolate pudding mix
- 1 nonfat milk
- 1/2 nonfat plain yogurt
- 3/4 nonfat cottage cheese
- 1 Splenda sugar substitute
- 1 1/4 raspberries
Instructions:
1. Whisk together chocolate pudding mix and nonfat milk until smooth.
2. Set aside pudding to gel.
3. In another bowl, mix together yogurt, cottage cheese and Splenda.
4. To serve. Spoon 1 tablespoon of pudding each into two glasses.
5. Top with 1 tablespoon of yogurt and cheese mixture and several raspberries.
6. Repeat layers until all ingredients are used, reserving a few raspberries for garnish.
Title: Soft Pb Chocolate Chip Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1/2 butter
- 1/2 sugar
- 3/4 brown sugar
- 1 vanilla extract
- 2 eggs
- 1/4 peanut butter
- 2 -3 milk
- 1 1/4 chocolate chips
Instructions:
1. Preheat oven to 375 degress.
2. Combine the first 3 ingredients into a large bowl and mix.
3. Into a separate bowl, beat the butter, sugars, vanilla extract until creamy.
4. Beat the eggs and put it in the sugar mixture.
5. Add in the peanut butter.
6. Put the sugar mixture into the large bowl with the first three ingredients and mix well.
7. If a little dry, add the milk and mix.
8. Mix in the morsels.
9. Take about 2 tablespoons of the cookie dough and roll it into a ball.
10. Flatten it with your palm until it takes the shape of a cookie.
11. Put it on greased baking sheet.
12. Cook for 9-10 minutes or until golden brown.
13. Cool for 2 minutes.
Title: Easy Blueberry Cake
Ingredients:
- 1 eggs
- 1 cinnamon
- 2
- 1
Instructions:
1. Combine all ingredients in a mixing bowl. (don't worry about the directions on the cake mix box, just follow these directions).
2. Mix very thoroughly with a spoon.
3. Pour into a greased and floured bundt pan.
4. Bake at 350 for 35-40 minutes.
5. I usually put a powdered sugar and milk glaze on top.
Title: Weightlifter's Protein Cookies
Ingredients:
- 150 rolled oats
- 100 muesli
- 100 olive oil
- 3 canola oil
- 2 honey
- 100 milk
- 2 water
- cocoa powder
Instructions:
1. Mix all the incredients.
2. Use about tablespoon of mixture per cookie, pat down.
3. Bake for about 10 minutes in 200 C/400 F oven.
Title: Fresh Oranges With Orange Zabaglione
Ingredients:
- 4 -6 oranges
- 6 sugar
- 1
- 3/4
- 1/4
Instructions:
1. Arrange orange slices in 6 dessert dishes or in a large pretty serving bowl for buffet style service. Chill while preparing zabaglione.
2. For zabaglione: Combine yolks and sugar in top of a double boiler and beat with whisk or electric mixer until thick and lemon colored.
3. Set pan over simmering water.
4. Gradually add orange juice and liqueur, beating constantly until thick.
5. Spoon over orange slices in individual serving dishes.
6. Sprinkle with toasted almonds and serve.
Title: Basic Icebox Cookies
Ingredients:
- 1/2 shortening
- 1/2 butter
- 1 sugar
- 1 baking powder
- 1/4 salt
- 1 egg
- 1 vanilla
- 1/4 all-purpose flour
- 2 1/4
- 1/2
Instructions:
1. Combine shortening and butter, beat for 30 seconds. Add sugar, baking powder, salt until combined. Scrape side of bowl. Beat in egg, vanilla, and almond extract. Beat in flour and almonds.
2. Divide dough in half; shaped into 10 inch long logs. If desired roll logs in additional chopped nuts. Wrap each log in plastic wrap. Chill 4 hours or until dough is firm enough to slice.
3. Preheat oven to 375. Cut logs into 1/4 inch thick slices. Place slices 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 10-12 minutes or until edges begin to brown. Transfer to wire racks; let cool.
4. To Store: layer cookies between waxed paper in an airttight container; cover. Store at room temperaturea for up to 3 days or freeze for up to 3 months.
Title: Cocoa Chocolate Mousse With Egg Whites
Ingredients:
- 1/3 nonfat sour cream
- 1 brown sugar
- 1/2 instant coffee granules
- 3 vanilla extract
- 1
- 2
Instructions:
1. In a bowl of electric mixer beat egg whites 2 minutes or until they’re fluffy and cling to bowl when tilted.
2. In a separate bowl, whisk together sour cream, sugar, cocoa, coffee and vanilla.
3. Using spatula, fold egg whites into sour cream mixture in 3 batches.
4. Divide among four 6 ounce ramekins.
5. Cover and chill 1 hour.
Title: Lisa's Millet Pudding
Ingredients:
- 1 vanilla
- 1 salt
- 1
- 1/8
Instructions:
1. Blend until very smooth.
2. Pour into serving dish and chill.
3. May vary in many ways: add fruit [blueberries work well ;as pie filling; serve hot, cold or frozen; layer in parfait cups as dessert, layer with granola, etc.
Title: Chocolate Cake
Ingredients:
- 2 flour
- 1 1/4 baking soda
- 1/2 salt
- 1/2 egg
- 1 sugar
- 1 cold water
- 3/4 chocolate chips
- 1/3
- 1
Instructions:
1. Set oven to 350 degrees.
2. Set oven to second lowest position.
3. Grease an 8-inch square or round pan.
4. In the microwave melt chocolate squares; cool 10 minutes.
5. In a bowl combine the flour with baking soda and salt; set aside.
6. In a mixing bowl beat egg and sugar until well combined.
7. Beat in the water and oil.
8. Stir in melted chocolate and dry ingredients; mix until blended.
9. Pour batter into greased pan then sprinkle chocolate chips over batter.
10. Bake for 32-38 minuntes or until cake tests done.
11. If u want to put vanilla icing you chocolate you can it's yours.