lumicero/recipes-ing2inst huggingface dataset:
Title: Torta De Mele
Ingredients:
- 5 apples
- 1 sugar
- 200 vanilla essence
- 1 eggs
- 5 plain flour
- 300 butter
- 150 baking powder
- 50 pine nuts
Instructions:
1. Preheat the oven to 170°C/340°F.
2. Place the butter into a saucepan and melt in the oven, taking care that it does not burn.
3. Peel the apples and cut them into small pieces. Add the lemon juice and 50 grams of the sugar. Mix together and set aside.
4. Break the eggs into a large bowl. Add the remaining sugar and beat together well.
5. Add the melted butter, the vanilla, the flour and the baking powder, mixing well.
6. Add the apples.
7. Put the mixture in a cake tin, sprinkle the toasted pine nuts on top and bake for 40 minutes or until a skewer inserted in the centre of the cake comes out clean.
8. Serve with whipped cream, custard or vanilla ice cream.
Title: Cinnamon Butter Cake
Ingredients:
- 3/4 butter
- 4 flour
- 2 light brown sugar
- 2 ground cinnamon
- 1 unsalted butter
- 1/4 flour
- 1/4 baking powder
- 9 baking soda
- 1 salt
- 2 unsalted butter
- 1 3/4 granulated sugar
- 1 eggs
- vanilla extract
- sour cream
Instructions:
1. For the filling:
2. Heat the oven to 350 degrees.
3. Lightly butter a 9 or 9 1/2-inch springform pan.
4. Dust the pan with flour, tapping out the excess.
5. In a bowl, combine the brown sugar and cinnamon.
6. Divide the mixture in half.
7. Place one half in a small bowl, drizzle over the melted butter, and toss to coat the mixture; it should look like damp sand.
8. Set both aside.
9. For the cake:
10. Sift the flour, baking powder, baking soda, and salt onto a sheet of waxed paper.
11. In an electric mixer, cream the butter on medium speed for 1 minute.
12. Add the sugar in 2 portions, beating for 1 minute after each addition.
13. Beat in the eggs, blending just to incorporate them; do not over-beat at this point.
14. Blend in the vanilla extract.
15. On low speed, beat in half of the flour mixture, the sour cream, then the remaining flour mixture.
16. Scrape down the sides of the mixing bowl with a rubber spatula to keep the batter even-textured.
17. Spoon a little more than half of the batter into the pan.
18. Sprinkle over the plain sugar-cinnamon mixture.
19. Spoon the remaining batter on top and smooth the top with a palette knife.
20. Sprinkle the buttered cinnamon-sugar over the top.
21. Bake the cake for 45 minutes, or until the top is set and a wooden pick inserted about 2-inches from the center of the cake is clean when withdrawn. The edges of the baked cake will not shrink noticeably unless the cake overbakes.
22. Set the cake on a rack to cool.
23. Unclasp the ring on the pan, leaving the cake on its metal base.
24. Slice the cake into 10 thick wedges for serving.
Title: Sourdough Pie Crust
Ingredients:
- 1 flour
- 1 water
- 1/4 sugar
- 1 dry yeast
- 1 flour
- 1 -2 baking powder
- 3 baking soda
- 2 salt
- 3/8
- 1/2
Instructions:
1. For starter:
2. Do not use metal bowls or spoons!
3. Combine cup water and yeast in a glass, ceramic, or plastic 5-cup or larger bowl and let stand for 15 minutes. Reusable/disposable food storage boxes work well.
4. Stir in flour and cup sugar. Loosely cover with lid (or plastic wrap if your bowl does not have a lid).
5. Stir daily the next 3 days. On the 4th day, you can either use the starter or "feed" it. To feed it, add 1 cup flour (white or wheat), 1 cup room temperature water, and 1/4 cup sugar (optional).
6. Follow directions above, stirring the next 3 days (Days 5-7).
7. On day 8, use one cup of the starter for your favorite recipe and reserve one cup for yourself to start over on day 4 of the cycle (feeding day).
8. Pie Crust:
9. Combine sourdough starter, oil, baking powder, baking soda, and salt. Add flour, one cup at a time. Knead dough slightly, until it forms a soft dough that can be easily rolled out.
10. Divide the dough in half. Place one half on a clean floured surface. Flour the dough lightly and roll fairly thin so it is big enough to fit in either a round pie plate or an 8 inch square pan.
11. Place first piece of dough in greased pan and fill with your favorite pie filling. Roll second piece of dough and place on top of the filling. The edges should hang slightly over the edge of the pan. Cut off any edges and finish or pinch the edges shut so your filling will not leak out. You can also just fold it over if you wish (won't be as pretty, but it works).
12. Bake for 20-25 minutes in a 350 degree oven or until crust is golden brown.
13. Works well with plums and apples.
Title: Microwave "baked" Apple for One
Ingredients:
- 1 apple
- 1 1/2 brown sugar
- 2 cinnamon
Instructions:
1. prep your apple and place in a small bowl so the hole through the core is up.
2. fill hole with sugar and cinnamon, can also add or substitute pumpkin/apple pie spice or cloves. add raisins if you like, drizzle of maple syrup, whatever.
3. wrap tightly over the bowl with good quality plastic wrap. it must be air tight or this wont work. microwave on high for 5 min.
4. the plastic wrap will have made a big bubble as it cooks, this is normal. it works like a steamer to cook the apple fast. when taken from the microwave (WITH POT HOLDERS) it will shrink wrap your apple, it's kinda fun to watch. now keeping those pot holder on, carefully pull off the plastic wrap with a fork, mind the live steam.
5. let it cool for five min, serve alone or with ice cream, crumbled cookies, or a bit of evaporated milk.
6. repeat until you have no apples or your stomach explodes.
Title: Cinnamon Churros
Ingredients:
- 25 unsalted butter
- 1 vanilla essence
- 125 self raising flour
- 1/2 cinnamon
- 1/4 ground nutmeg
- 3 caster sugar
- 150 frozen raspberries
- 2 Chambord raspberry liquor
- 100 dark chocolate
- 100
Instructions:
1. In a jug, add the butter and vanilla to 100ml boiling water. Stir until the butter has melted.
2. Put the flour in a large bowl and make a well in the centre. Pour in the butter liquid and beat until smooth.
3. Fit a piping bag with a star nozzle and fold down the edges of the bag. Fill with the batter.
4. Line a baking tray and pipe on palm sized heart shapes. Pinch the ends together with wet fingers.
5. Put in the freezer for 15-20 minutes, until firm.
6. In a bowl, stir together the spices and 2tbsp of the sugar and set aside.
7. In a large deep pan, heat the oil to 180c or until it sizzles when tested with a small piece of bread.
8. Cook 2 churros at a time for 3-4 mins until golden brown, turning occasionally. Test the oil is hot enough between batches.
9. Drain the churros on a plate lined with kitchen roll before tossing in the sugar and spice mixture.
10. To make the raspberry sauce, cook the raspberries with the rest of the sugar in a small pan until soft. Mash with a fork and stir in the chambord. Pour into a small bowl to serve (sieve beforehand if you like).
11. To make the chocolate sauce, break the dark chocolate into a microwave safe bowl. Microwave for up to 1 min to melt, stirring every 20 seconds. Pour in the cream and leave to sit for 1 minute Stir until melted and thick. Pour into a bowl to serve.
Title: Bakery-Like Frosting
Ingredients:
- 3 vegetable shortening
- 4 confectioners' sugar
- 2 vanilla
- 1 salt
- 4 cornstarch
- 4 confectioners' sugar
- 8
Instructions:
1. Whip the shortening, 4 cups sugar, vanilla, salt and cornstarch together until fluffy. Add the egg whites and remaining sugar alternately and whip till light and fluffy.
2. You may use pasteurized whites if you like. I find that they turn white icing a funny color, gives the frosting a yellow cast. That certainly doesn't work with a wedding cake!
3. This recipe can be easily halved.
Title: Perfect Pepparkakor
Ingredients:
- 1 butter
- 1 margarine
- 1/2 sugar
- 2 light corn syrup
- 1 cinnamon
- 2 clove
- 2 ginger
- 2 baking soda
- 1/4 water
- 1 egg
- 3 1/2 flour
Instructions:
1. Melt margarine or butter in a saucepan over low heat. Slowly stir in the sugar, syrup and spices. Let cool.
2. In a large bowl, mix together baking soda and water. Add egg and beat well.
3. Stir in flour and margarine mixture. Mix well.
4. Refrigerate overnight.
5. Roll out on a well-floured surface until very thin. Cut into desired shapes and place on a greased cookie sheet.
6. Bake at 350 degrees F for 6 to 8 minutes, or until golden brown.
Title: Snickers Almond Pie
Ingredients:
- 3 cream cheese
- 1 sugar
- 1.5 sour cream
- 1/2 creamy peanut butter
- 1/3 eggs
- 1/3
- 2
- 2/3
- 2
- 1/4
Instructions:
1. Preheat oven to 325°. Cut candy bars into 1/4-inch pieces; arrange over bottom of crust.
2. Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add sour cream and peanut butter, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Spoon cream cheese mixture over candy on crust.
3. Bake at 325° for 35 to 40 minutes or until set. Remove to a wire rack, and let cool 1 hour or until completely cool. Cover and chill 2 hours.
4. Microwave chocolate and cream in a microwave-safe bowl at HIGH for 30 seconds or until melted and smooth, stirring at 15-second intervals. Drizzle over top of cooled pie, and sprinkle evenly with slivered toasted almonds.
Title: My Grandmother's Apple Cake
Ingredients:
- 1/2 butter
- 1/2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 baking apple
- 3/4 sugar
- 2 eggs
Instructions:
1. Preheat the oven to 350°F Melt the butter in a small saucepan or in a non-metallic bowl set in the microwave. Grease a nonstick 8-inch round cake pan (not springform) with 1 tablespoon of the butter using a pastry brush or paper towel.
2. Combine the flour, baking powder, and salt in a small mixing bowl. Wash, peel, and core the apples. Cut them in eighths and arrange over the bottom of the pan.
3. In a medium mixing bowl, whisk the sugar with the eggs until fluffy. Add the flour mixture and whisk until combined. Add the melted butter and whisk again until blended. Pour the batter evenly over the fruit and bake for 40 minutes, until the top is set and golden brown.
4. Let the cake settle on a cooling rack for 10 minutes. Run a knife around the pan to loosen and flip the cake onto a plate; if any piece of fruit has stuck to the bottom of the pan, scrape it off carefully and place it back on the cake where it belongs. Flip the cake again onto a serving plate - work cautiously so as not to squish the cake between the two plates. Let cool and serve slightly warm or at room temperature.
Title: World's Best Snickerdoodles
Ingredients:
- 1 unsalted butter
- 1 1/2 sugar
- 2 eggs
- 2 vanilla
- 2 3/4 all-purpose flour
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 2 sugar
- 2 cinnamon
Instructions:
1. Preheat oven to 400 degrees F.
2. Cream together butter and sugar.
3. Add in eggs, one at a time, along with vanilla, until well-combined.
4. Mix dry ingredients (flour, salt, soda, cream of tartar) in a separate bowl. Add dry ingredient mix into the wet mix in 2-3 stages.
5. Mix the 2 tablespoons sugar and the cinnamon together in a small bowl.
6. Use your hands to roll dough into little (ping-pong ball-sized) balls.
7. Roll dough-balls in the cinnamon/sugar mixture so they're covered all the way around. Place them on an ungreased cookie sheet, 2 or 3 inches apart.
8. Bake 7 or 8 minutes, until they have spread out and have JUST started to turn brown. Remove from cookie sheets and place cookies on cooling rack to cool and set a little. If they're not completely cooked when they come out of the oven, let them cook a bit more on the cookie sheets, out of the oven. 7-8 minutes will make a nice, chewy cookie with a little crispness on the bottom.
Title: Butter Cake
Ingredients:
- 1 butter
- 6 eggs
- 2 sugar
- 3 cake flour
- 3 vanilla
- 1
- 2
Instructions:
1. Preheat oven to 325 degrees F.
2. Grease and flour a 10-inch fluted tube pan; set aside.
3. Let butter, eggs and cream stand at room temperature for 30 minutes.
4. Place butter in a large mixing bowl; beat on medium speed for 30 seconds. Gradually add sugar, 2 tablespoons at a time, beating until well combined (this will take about 10 minutes). Beat 2 minutes more.
5. Add eggs, one at a time, beating about 1 minute after each addition. Alternately add flour and cream, beating on low speed after each addition just until combined.
6. Beat in vanilla, orange peel and orange extract.
7. Transfer to prepared pan.
8. Bake about 1 hour and 20 minutes or until center springs back when lightly touched.
9. Cool in pan on wire rack for 15 minutes; remove from pan.
10. Cool completely on wire rack.
Title: Nigella Lawson Processor Puff Pastry
Ingredients:
- 2 all-purpose flour
- 1 salt
- 1 unsalted butter
- 1
- 5 -6
Instructions:
1. Pulse the flour and salt together in the processor, then add the butter and pulse 3-4 times, the butter should be cut up but still be in visible chunks.
2. Add a squeeze of lemon juice and the iced water, and pulse till the pastry begins to form a ball, then tip out onto the bench and form a ball. Wrap tightly in cling wrap and rest in the fridge for 30 minutes.
3. Dust the benchtop with flour, then roll the pastry into a long rectangle into a long rectangle three times longer than it is wide, then fold it in three like a business letter. Roll out again to the same length and repeat the fold and roll another 2 times (not rolling out after the last fold).
4. Wrap in cling wrap and rest in the fridge for another 30 minutes before using it to allow the gluten to relax. When baking, brush with a lightly beaten egg white and bake in an oven preheated to 200 degrees C till puffed and golden brown.
Title: Sweet Cyndee's Poached Pears
Ingredients:
- 3 bosc pears
- 750 sweet dessert wine
- 1/4 fine sugar
- 1 cinnamon stick
- 3 whole cloves
- 2 orange zest
- 1 fresh lemon juice
- 1 lemon zest
- 1 arrowroot
- 2
Instructions:
1. Place the pears into a bowl of lemon water.
2. Combine wine, sugar, cinnamon stick, whole cloves, bay leaves into a shallow braising pan and stir well.
3. Bring poaching liquid to a full boil. Reduce to a very slow simmer. Add pears, orange zest and lemon zest. Cover pan with bakers paper.
4. Poach pears for 25-30 minutes or until the pears are tender.
5. Remove pears from the wine with a slotted spoon and keep warm until service.
6. WINE SAUCE.
7. Reduce wine by half.
8. Wisk together arrowroot and 1-tablespoon cold water in a small bowl. Wisk arrowroot into wine reduction and simmer for 3-4 minutes or until sauce thickens. Remove bay leaves and discard.
9. Strain warm wine sauce with a chinoise or fine sieve and hold warm for service.
10. Service:
11. Drizzle warm Wine Sauce over bottom of the plates. Place a warm pear on the plate and fan. Drizzle warm sauce over pear, garnish and serve.
12. Garnish with Fresh Blackberries and Fresh Mint Sprigs.
13. *The Wine is fron the Antelope Valley Winery, Palmdale, Calif.
Title: Emperor Norton's Ice Cream Sundae
Ingredients:
- 1/2 banana
- 1/4 cherries
- 2 vanilla ice cream
- 1/4 walnuts
- 1/4 banana
- 1/4 walnut halves
- 1/2
- 2
Instructions:
1. Slice or dice 1/2 of a banana. Place in bottom of large goblet or sundae dish.
2. Slice or dice 2 of the red ice cream cherries. Place on top of bananas.
3. Place 1 tablespoon chopped walnuts on top of cherries.
4. Top with small amount of whipped cream and fudge sauce.
5. Put one scoop of vanilla ice cream on top.
6. Repeat steps 1 thru 4 and then add second scoop of ice cream
7. Top with whipped cream, fudge sauce and 2 walnut halves.
8. You can make this sundae as large or small as you like. I sliced and diced my bananas.
Title: Red Velvet Chocolate Chip Cupcakes With Rum Frosting
Ingredients:
- 1 vanilla instant pudding mix
- 3 1/2 chocolate chips
- 1
- 3/4
- 1/2
- 1
- 1 1/4
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a bowl, combine cake mix, instant pudding mix, pomegranate soda, egg whites and oil. Beat with an electric mixer on low speed for 30 seconds. Scrape the sides of the bowl and beat on medium speed for 2 minutes.
3. Stir in chocolate chips.
4. Fill muffin cups and bake for 25 to 30 minutes.
5. When cupcakes are cooled, combine rum extract with frosting. Frost cupcakes.
Title: Gooey Chocolate Crackle Cookies
Ingredients:
- 1/4 butter
- 2 margarine
- 1/2 sugar
- 4 eggs
- 2 vanilla extract
- 2 flour
- 3/4 baking powder
- 2 salt
- 2 powdered sugar
- 1/2
- 1
Instructions:
1. Mix margarine and sugar in a large bowl.
2. Add oil and vanilla, mix.
3. Add eggs and mix.
4. Add flour, cocoa, baking powder and salt, mixing all together.
5. Let chill for a couple hours or overnight.
6. Scoop dough into tablespoon balls using a scoop.
7. Roll in powdered sugar.
8. Place on greased pan.
9. Bake at 350° for 11-12 minutes.
10. Let cool on rack.
11. NOTES:
12. You can make the cookies without letting the dough cool, it's just a bit sticky to work with.
13. I use a #40 cookie scoop which is about the size of a tablespoon.
14. I spray my pans for the first batch, but don't do it after that.
15. No need to flatten down the cookie, it will spread as it bakes.
16. If using a convection oven, set your temperature at 335° and bake for 10-12 minutes.
Title: Tropical Paradise
Ingredients:
- 135 mango
- 1 lemon flavor instant pudding and pie filling
- 1 flaked coconut
- 1 kiwi fruits
- 2 mandarin orange segments
- 1 pineapple tidbits
- 1 vanilla instant pudding mix
- 1 milk
- 2 Cool Whip
- 8
Instructions:
1. Rip up sponge cake into small pieces and place in the bottom of a large glass salad bowl.
2. Top the sponge cake with the chopped mango.
3. Spread the lemon pie filling evenly over the mango.
4. Sprinkle the pie filling evenly with 1/2 cup coconut.
5. Spread the kiwi evenly over the top of the coconut.
6. Top with an even layer of the mandarin oranges.
7. Spread the pineapple tidbits evenly over the mandarin oranges.
8. Mix the instant vanilla pie filling according to package directions, which for Jello, means adding two cups of milk and mixing until smooth.
9. Add 1/2 cup coconut to the vanilla pudding (while still liquid) and stir well.
10. Pour over pineapple and spread evenly.
11. Cover with plastic wrap and refrigerate for at least one hour.
12. When ready to serve spread cool whip over the top, swirling it to make an attractive pattern.
Title: Creamy Grape and Walnut Salad
Ingredients:
- 8 low-fat sour cream
- 8 vanilla extract
- 1 sugar
- 1/2 red grapes
- 4 butter
- 1 walnuts
- 1 brown sugar
- 1/2
Instructions:
1. For best results, use a mixer to mix cream cheese, sour cream, vanilla extract, and sugar. You can mix by hand, too, but it won't be as smooth.
2. Fold grapes into creamy mixture.
3. In medium saucepan, melt butter. Add walnuts to lightly brown to taste.
4. Remove from heat and stir in brown sugar. Sprinkle topping over grapes.
Title: Strawberry Bundt Cake
Ingredients:
- 1 instant coconut cream pudding mix
- 1 eggs
- 1/3 strawberry gelatin
- 4 water
- 1
Instructions:
1. In a large bowl, add all the ingredients.
2. Beat for 2 minutes at medium speed.
3. Pour into a greased and floured 10-inch bundt pan.
4. Bake at 325 degrees for 55 to 60 minutes.
5. Cake is done when toothpick comes out clean.
6. Cool for 20 minutes before removing from pan.
7. No need to frost, but you could with a commercial vanilla icing.
8. Note: The boxed instant pudding used for this recipe should be (3.4 ounce).
Title: Chilli and Cheese Savoury Biscuits (Cookies)
Ingredients:
- 1 plain flour
- 2 self-raising flour
- 1/2 salt
- 1/2 parmesan cheese
- 40 cheddar cheese
- 100 butter
- 125 milk
- 2
Instructions:
1. Combine both of the flours, the chilli falkes and salt in a food prcessor bowl. Whiz until just combined.
2. Add cheeses and mix very briefly.
3. Add the butter and whiz until the mixture resembles coarse breadcrumbs.
4. Add the milk and process until the mixture forms a ball.
5. Remove the mixture from the processor bowl and knead lightly on a floured board or clean benchtip. Knead until the mixture comes together and them roll into a log about the diameter of a 50c coin (about1.5 inch).
6. Roll the log in baking paper and twist the ends. Chill in the refrigerator until firm enough to slice. The mixture can also be frozen at this stage.
7. Preheat your oven to 180°C
8. Cut the log into slices about 5mm thick and place the discs on paper-lined oven trays. No need to grease the trays.
9. Bake 12-15 minutess or until golden. Remove from the oven and rest on the oven trays for a few minutes (to firm) and then transfer to a wire rack to cool.
10. Makes 40-50 biscuits.
Title: Yummy Vanilla Cupcakes
Ingredients:
- 1 1/2 flour
- 2/3 butter
- 3/4 sugar
- 1 milk
- 3 eggs
- 1 vanilla extract
Instructions:
1. Preheat oven to 350*. line a muffin pan with paper liners.
2. In a large bowl, cream butter and sugar together until light and fluffy. stir in eggs, vanilla, and flour.
3. Fill muffin cups 3/4 full. If there's any empty cups, take the liner out and fill with a little water. This prevents your pan from burning.
4. Bake 18 - 20 minutes. Cool in the pan before transferring to a wire rack.
Title: Mini Apple Pies
Ingredients:
- 1/2 butter
- 3 flour
- 1/4 water
- 1/2 white sugar
- 1/2 brown sugar
- 1 vanilla
- 1 cinnamon
- 6 apples
Instructions:
1. Easiest thing to do first is to peel, core and dice your apples. Make sure they're in pretty small pieces, these are pretty small pies.
2. Make your crust, either from a box or a recipe, whatever works best for you. Divide the crust into little sections and place these in tart foils, making sure you have enough left over for little lattice tops.
3. In pot, melt the butter, then mix the flour to make a roux. Then add the water, the sugars, the vanilla and the cinnamon, slowly making sure everything melts. Bring to a boil, then turn the heat down and let it simmer for awhile.
4. When the sauce is ready, pour it over the apples and mix well. Take this mixture and distribute it evenly amongst your tiny little pie crusts, and cover with a lattice top. Glaze with egg if you wish, and maybe even sprinkle with sugar.
5. Bake at 350°F for about 15 to 20 minutes.
6. Eat them all yourself or give some away! They're adorable!
Title: Pecan Cream Cheese Frosting
Ingredients:
- 1 cream cheese
- 1/2 butter
- 1 vanilla extract
- 1 powdered sugar
- 1 pecans
Instructions:
1. Beat cream cheese, butter and vanilla at medium speed with an electric mixer until creamy.
2. Gradually add powdered sugar, beating at low speed until blended.
3. Beat at high speed until smooth; stir in pecans.
Title: Chocolate Bar Cake
Ingredients:
- 7 chocolate bars
- 1/2 butter
- 1 boiling water
- 2 flour
- 1 1/2 sugar
- 1/2 baking soda
- 2 salt
- 1 eggs
- 2 sour cream
- 1/2 vanilla extract
- 1
Instructions:
1. Heat oven to 350 degrees F.
2. Grease and flour 12-cup fluted tube pan.
3. In a small bowl stir together chocolate pieces, butter and water until chocolate is melted.
4. In large mixing bowl, stir together dry ingredients; gradually add chocolate mixture, beating until thoroughly blended.
5. Add the rest of the ingredients and blend well.
6. Beat on medium speed for 1 minute. Pour batter into prepared pan.
7. Bake for 50-55 minutes or until toothpick comes out of center clean.
8. Cool 10 minutes and remove from pan.
9. Cool completely.
10. Drizzle Vanilla Glaze over top of the cake.
Title: Holland Bols Blue White Chocolate Pudding Bundt Cake
Ingredients:
- 3 1/3 instant white chocolate pudding and pie filling mix
- 1 milk
- 3 flour
- 3 water
- 3
- 1
- 3/4
- 3
- 1/3
Instructions:
1. Preheat oven 350°.
2. Spray Pam in large bundt pan.
3. In medium mixing bowl, add pudding mix, milk and flour. Beat with spoon or whisk until mixed. Set aside.
4. In mixing bowl add cake mix, water, egg whites and vegetable oil, beat at low speed with beater about five minutes and use a rubber spatula to scrap the sides while beating.
5. Divide the white chocolate pudding in half.
6. Pour one half in the cake mix and beat on low speed until blended.
7. Add the liquor and the food coloring to the other half of the pudding.
8. Pour the cake mix into the greased bundt pan.
9. Gently spoon mounds of the blue pudding mix on top of the batter.
10. Swirl in with a knife or a fork gently in a figure eight pattern.
11. Bake 45 to 50 minutes. Take out of oven when the top is pressed lightly and springs back.
12. Cool at least 20 minutes before inverting on a platter. Take a spatula and gently slide down the grooves of the bundt pan.
13. Invert on serving platter. Chill for at least 1 hour before cutting.