lumicero/recipes-ing2inst huggingface dataset:
Title: Good Eats Tres Leches Cake
Ingredients:
- 6 3/4 cake flour
- 1 baking powder
- 1/2 kosher salt
- 4 unsalted butter
- 8 sugar
- 5 eggs
- 1 1/2 vanilla extract
- 1 evaporated milk
- 1 sweetened condensed milk
- 1 half-and-half
- 2 heavy cream
- 8 sugar
- 1 vanilla extract
Instructions:
1. For the cake:.
2. Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
3. Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
4. Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
5. Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
6. For the glaze:.
7. Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
8. Topping:.
9. Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.
Title: Apple Crumble from Kraft
Ingredients:
- 1 apples
- 64 sugar
- 8 ground cinnamon
- 1/4
- 4
- 2
Instructions:
1. HEAT oven to 400°F Mix cream cheese spread and wafer crumbs with fork until mixture resembles coarse crumbs. (Do not overmix.)
2. TOSS apples with sugar and cinnamon. Spoon into 1-1/2-qt. casserole dish; sprinkle with crumb mixture.
3. BAKE 15 to 20 minutes or until topping is lightly browned and apples are tender. Serve warm. Refrigerate leftovers.
Title: Lemon Butter Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/4 baking powder
- 3/4 kosher salt
- 10 unsalted butter
- 1 cream cheese
- 1 1/4 granulated sugar
- 2 eggs
- 2 lemon zest
- 1/4 fresh lemon juice
- 1 pure vanilla extract
- 10 powdered sugar
- 3/4
Instructions:
1. In a medium bowl, whisk flour, baking powder, and salt.
2. In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 2 minutes. Beat in eggs, lemon zest, lemon juice, vanilla and food coloring.
3. Beat in dry ingredients until just combined. Cover bowl with plastic and refrigerate until firm, at least 2 hours and up to overnight.
4. Preheat oven to 325° and line a baking sheet with parchment paper.
5. Roll dough into 2" balls, then roll in powdered sugar. Let sit 2 minutes until sugar is absorbed, then reroll in powdered sugar (do not shake off excess). Place about 2-inches apart on prepared baking sheet and bake until cookies crackle and are set but still slightly soft in the center, 17 to 19 minutes.
6. Transfer to a cooling rack and let cool completely.
Title: Orange Marshmellow Fluff Delight
Ingredients:
- 1 peach yogurt
- 1 canned mandarin oranges
- 1/2 miniature marshmallow
- 1/2 banana
- 1
Instructions:
1. In a small bowl, combine yogurt and whipped topping.
2. Fold in mandarin oranges and marshmellows.
3. Refrigerate for one hour or over night before serving.
Title: Tyler Florence's Lemon Pudding Cake With Fresh Mixed Berries
Ingredients:
- 1 unsalted butter
- 2/3 eggs
- 2 2% buttermilk
- 2/3 lemon juice
- 2 lemon zest
- 1 all-purpose flour
- 1/4 salt
- 1/4 fresh raspberry
- 1 fresh blueberries
- 1 fresh blackberries
- 1 confectioners' sugar
- 2
Instructions:
1. Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).
2. In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
3. Bake for 40 - 60 minutes (see Note below) until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries, dust with powdered sugar top with whip cream.
4. Note: If your oven cooks slow/less hot, you will probably need 60 minutes. If not, you will probably only need approx 40 minutes to cook.
Title: Lemon Snowball Cake
Ingredients:
- 2 unflavored gelatin
- 4 cold water
- 1 boiling water
- 1 granulated sugar
- 1 salt
- 1 lemon juice
- 2 lemon peel
- 1 powdered sugar
- 1
- 8
- 4
- 1
Instructions:
1. Line a 3 quart bowl with 2 pieces of wax paper, one on top of the other.
2. Let each piece extend over the opposite edges of the bowl, so all edges are covered.
3. The paper will be wrinkled.
4. Set bowl aside.
5. Cut angel food cake into 1" cubes and set aside.
6. In a large bowl, sprinkle gelatin over cold water; let stand 5 minutes to soften.
7. Add boiling water and stir until gelatin is dissolved.
8. Stir in granulated sugar, salt, orange juice concentrate, lemon juice and peel.
9. Refrigerate for 45 minutes to 1 hour, stirring occasionally, until partially set and mixture mounds when dropped from a spoon.
10. In a large bowl, whip 1 pint cream until it forms soft peaks.
11. Fold gelatin mixture into whipped cream.
12. Spoon a small amount of lemon mixture into bottom of the prepared bowl to cover bottom.
13. Scatter several pieces of the angel food cake over lemon mixture.
14. Continue alternating lemon mixture and cake until all is used.
15. Cover with plastic wrap and foil.
16. Refrigerate 1-2 days before serving.
17. Before serving, invert bowl onto serving platter. Carefully remove bowl and wax paper.
18. In a small bowl, whip 1 cup cream and powdered sugar until stiff.
19. Frost top and sides of molded cake with whipped cream.
20. Sprinkle top and sides of cake with coconut (if desired) and garnish with a lemon rose or mint leaves.
Title: Strawberry & Coconut Panna Cotta
Ingredients:
- 270 coconut cream
- 1/2 warm water
- 4 sugar
- 2 gelatin
- 1 vanilla essence
- 400 strawberries
- 300
Instructions:
1. Combine water, sugar and gelatine in a heatproof jug and microwave on high for 30 seconds.
2. Allow to cool for 5 mins then whisk together with the vanilla, coconut cream & yoghurt until smoooth.
3. Pour into 1/2 cup moulds & refrigerate until set.
4. Serve with fresh strawberries.
Title: Dark Triple Chocolate Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 sour cream
- 1 warm water
- 1/2 eggs
- 1/2 chocolate chips
- 4
- 1 1/2
Instructions:
1. In a large bowl combine all ingredients except chocolate chips.
2. Beat 4 minutes.
3. Fold in chocolate chips.
4. Bake in a greased and floured 12 cup bundt pan at 350 for 50-60 minutes or until toothpick comes out clean.
5. Cool in pan for 15 minutes then turn onto serving plate.
Title: Carol's Banana Pudding
Ingredients:
- 1 sugar
- 1/2 all-purpose flour
- 1/2 salt
- 2 milk
- 1 vanilla extract
- 1 butter
- 4 bananas
- 1 sugar
- 4 -5 cream of tartar
- 4 vanilla extract
- 5
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350degrees F.
2. Line the bottom of a 9 x 9 inch baking dish with a layer of vanilla wafers. This recipe will not use the entire box, so you may snak, but don't get carried away.
3. Peel the bananas and slice into 3/8 inch rounds; use a ruler (I'm kidding). Cover the banana slices with plastic wrap to keep them from darkening and quickly make yoiur pudding.
4. Combine the sugar, flour and salt in a bowl, and stir well to mix. Mash out any flour lumps with the back of your spoon. Set aside.
5. In a heavy saucepan, beat the egg yolks well (use fork or wisk but beat them well). Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. (If you're working with an electric cook top, adjust the heat so that it's hot enough to boil, but not so hot that the pudding scorches). Remove from heat.
6. Place a layer of banana slices in the baking dish on top of the vanilla wafers. Don't skimp, put one slice of banana per wafer, or closely edge to edge of the dish. Pour, spreading as necessary, half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
7. Beat the egg whites at high speed until they form soft peaks. Add the cream of tarter. At high speed, gradually add the sugar, a tablespoon at a time, and beat until siff peaks from. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.
8. Bake in a preheated 375 degree oven until meringue browns, 12 to 15 minutes, depending upon your oven.
Title: Strawberry Zinfandel Trifle
Ingredients:
- 1 1/2 red Zinfandel wine
- 1/2 sugar
- 1 vanilla
- 1 strawberry
- 1
- 2
Instructions:
1. In a 3- to 4-quart pan over high heat, bring wine and 1/3 cup sugar to a boil. Boil until reduced to 1 cup, about 5 minutes. Remove from heat and stir in vanilla and sliced strawberries. Let cool about 1 hour, stirring occasionally.
2. Cut cake into 1/2-inch-thick slices, then into 1 1/2- by 2-inch pieces.
3. In a bowl, with a mixer on high, beat cream and remaining sugar until soft peaks form.
4. Arrange a third of the cake in the bottom of a 2 1/2- to 3-quart straight-sided glass dish. Spoon a third of the sliced berries and wine over the top. Spread about a third of the whipped cream over berries. Repeat layers twice, ending with cream.
5. Cover trifle loosely and chill at least 2 hours or up to 1 day. Garnish with whole berries. Scoop down into layers to serve.
Title: Intense Peanut Butter Cupcakes
Ingredients:
- 2 brown sugar
- 1/2 shortening
- 1 peanut butter
- 2 eggs
- 1 1/2 milk
- 1 vanilla extract
- 2 1/2 all-purpose flour
- 1 baking soda
- 2 cream of tartar
- 1 salt
Instructions:
1. Preheat the oven to 350°F
2. Line a cupcake pan with paper liners, or grease and flour cups.
3. In a large bowl, blend together brown sugar, shortening and peanut butter until light and fluffy.
4. Add the eggs one at a time and beat until blended, then stir in the vanilla.
5. In another bowl, combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk.
6. Spoon into the prepared muffin cups.
7. Bake in oven for 15-20 minutes , or until the top of the cupcakes spring back when lightly pressed.
8. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.
9. Frost with your favorite frosting in desired.
Title: Cranberry Cravings Cake
Ingredients:
- 1/2 cream cheese
- 1/4 whole berry cranberry sauce
- 1/2 frozen non-dairy topping
- 2 cranberry juice
- 1 fresh cranberries
- 1
- 2
- 3
- 1
Instructions:
1. In a medium size bowl, blend together cream cheese and cranberry sauce. Gently fold whipped topping into cream cheese mixture. Chill until ready to assemble cake.
2. Preheat oven to 350 degrees. Grease the sides & bottom of 3 8" baking pans with shortening. Flour them lightly.
3. Blend dry cake mix, cranberry juice, orange juice concentrate, oil, egg whites and food coloring in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour 1/3 of the batter in each cake pan and bake immediately.
4. Bake 20-23 minutes or until done. Cool in pan on a wire rack until completely cooled.
5. Place one layer on a serving platter. Spread only the top with half the cream cheese mixture. Top with second layer of cake and remaining cream cheese mixture on only the top. Add remaining cake layer and frost top and sides of cake with frosting.
6. Garnish with fresh cranberries, orange twists and orange zest curls, if desired. Refrigerate cake until ready to serve.
Title: Crepes Suzette á La New Orleans
Ingredients:
- 2 flour
- 3 sugar
- 1 salt
- 2 milk
- 5 eggs
- 2 lemon rind
- 1/3 butter
- 1 tangerine juice
- 2/3 Curacao
- 1
Instructions:
1. Sift dry ingredients together.
2. Stir in the milk slowly to obtain a smooth batter.
3. Add beaten eggs and beat well.
4. Add lemon or orange peel and bake on a hot, greased griddle until browned on both sides, but still soft enough to roll.
5. Spread each cake with sauce, roll and serve at once.
6. To make the sauce: cream butter and sugar together until fluffy and sugar is dissolved; add fruit juice very slowly, stirring constantly.
7. Add grated rind and curaçao; blend thoroughly.
8. Pour curaçao over rolled cakes and ignite before serving.
Title: Easy & Elegant Strawberry Shortcake
Ingredients:
- 1 fresh strawberries
- 3 sugar
- 2 Grand Marnier
- 1 nutmeg
- 1 cinnamon
- 1/8 sugar
- 1/8 Grand Marnier
- 2 candied ginger
- 1
- 1/2
Instructions:
1. Mix the sliced strawberries with the sugar and Grand Marnier then set aside in the fridge for a few hours to let the flavors meld and a sweet juice to form.
2. Mix together the yogurt with the nutmeg, cinnamon, sugar, Grand Marnier, and Limoncello. Set aside in the fridge until ready to serve your dessert.
3. Serve the cake with the strawberries and juice poured over and top with a dollop of the yogurt cream and a sprinkle of candied ginger.
Title: Sunshine's White Chocolate Bread Pudding
Ingredients:
- 16 butter
- 1/2 eggs
- 3 sugar
- 2 vanilla
- 1 milk
- 1 cinnamon
- 2 white chocolate chips
- 6 butter
- 1/2 powdered sugar
- 1 vanilla
- 1/2 water
- 6
Instructions:
1. Place the bread in a 13 x 9 in pan (sprayed with Pam).
2. Mix 1 stick butter, eggs, sugar, vanilla and milk together. Pour over bread.
3. Sprinkle with cinnamon and bake at 350 for one hour.
4. Microwave (for about 2 minutes) the white chocolate chips and 1 stick butter.
5. Then add powdered sugar, 1/2 teaspoon vanilla and water to the melted chocolate and heat until smooth and creamy. Pour over hot bread pudding.
Title: Cashew Brownie Bars
Ingredients:
- 2 eggs
- 1/4 water
- 1/2 butter
- 15 1/2 confectioners' sugar
- 1/4 vanilla
- 2 butter
- 2 cashews
- 1
- 1/2
Instructions:
1. Preheat oven to 350. For metal pans heat to 325. Grease bottom of pan with cooking spray or shortening.
2. Stir brownie mix, eggs, water, and oil in a large bowl until well blended (about 50 strokes).
3. Spread in greased pan and bake immediately. For metal or glass pan bake a 13x9" pan 27 to 30 minutes. For a dark or non-stick pan bake 30 to 35 minutes.
4. Brownies are done when toothpick inserted 1 inch from edge of pan comes out clean.
5. Allow brownies to cool.
6. To make Brown Butter Frosting: In a 1-quart saucepan, heat butter over medium high until delicate brown.
7. Blend in sugar.
8. Beat in light cream and vanilla until smooth and of spreading consistency.
9. Frost brownies with Brown Butter Frosting.
10. Melt chocolate and butter over low heat.
11. When cool, spread over frosting.
12. Sprinkle with nuts.
13. When topping is set, cut into bars 2 1/4 by 1 inch.
Title: Bananas Foster
Ingredients:
- 3 -4 bananas
- 1 1/2 butter
- 2 rum
- 1 Kahlua
- 1 brown sugar
- vanilla ice cream
Instructions:
1. Slice bananas.
2. Melt butter and brown sugar in saucepan on med heat. (Add butter and brown sugar if you want more yummy sauce).
3. Add bananas, and cook for several minutes until bananas begin to look soft.
4. Add rum, and turn out lights and light on FIRE!
5. Once rum has all burned off, spoon mixture over vanilla ice cream and enjoy!
Title: Violet-Fruit Parfait
Ingredients:
- 1 ricotta cheese
- 4 sugar
- 1/3 unflavored gelatin
- 1 yogurt
- 2 blueberries
- 3/4 raspberries
- 1 banana
- 1
- 18
Instructions:
1. In a small bowl, combine ricotta, sugar, 1 tablespoon violet syrup and almond extract until smooth.
2. Set aside to chill in refrigerator, at least one hour or up to 24 hours.
3. In a small saucepan, mix gelatin with 1/4 cup warm water. Let stand five minutes to soften.
4. Heat the mixture over medium-low heat, stirring until the gelatin dissolves.
5. Remove pan from heat, transfer to a medium-size bowl and allow mixture to cool.
6. Set the pan over a sink or larger bowl of ice water and whisk in yogurt, stirring until the mixture begins to jell.
7. Immediately beat the mixture with an electric mixer on high speed for four to five minutes, until it is light and tripled in volume.
8. Stir in chilled ricotta mixture.
9. In a large bowl, toss the remaining violet syrup with blueberries, raspberries and banana slices. Divide the fruit into six equal portions.
10. In a parfait glass spoon a bit of the ricotta cream mixture, top with a bit of berry mixture, then repeat once.
11. Repeat with remaining five parfait glasses.
12. Garnish with violets.
13. Serve chilled or at room temperature.
Title: Gingerbread Man Cookies /House
Ingredients:
- 3/4 unsulphured molasses
- 3/4 butter
- 4 all-purpose flour
- 1 double-acting baking powder
- 1 salt
- 1/2 baking soda
- 2 ground ginger
- 1 ground cinnamon
- 1 dark brown sugar
- 1 egg
Instructions:
1. Warm molasses in a saucepan or microwave, but do not boil just to soften. Remove from heat and stir in butter until melted. Let cool.
2. In a large bowl, whisk together flour, baking powder, salt, baking soda, ginger, cinnamon, and brown sugar.
3. Add butter mixture and egg and mix well. Refrigerate at least one hour until dough becomes stiff enough to roll.
4. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or Silpats.
5. Divide dough in half. Place each half between sheets of plastic wrap and roll out to a thickness of 1/8 to 1/4-inch thick. I also roll in between sil pads. And I find just rolling out on a slip pad is easy. Refrigerate one half while you roll out the other half, so dough is kept cold.
6. For Cookies:
7. Dip the plastic cookie cutter in flour and cut shapes. I found without the flour was fine and had no problem with release from the metal cookie cutter. Place on prepared cookie sheets. Bake 12 to 15 minutes until lightly browned around the edges. Cool completely on wire racks, then decorate cookies as desired.
8. For houses:
9. Roll out dough right onto the bottom side of cookie pan or on a edge free cookie pan that is lined with parchment. Maximum thickness for dough should be 3/8-inch. For houses larger than 6 inches square, use 1/4-inch thickness and for smaller houses, use 1/8-inch. Weight-bearing walls should be just slightly thicker. Place the template and cut house pieces using a ruler to guide for smooth straight edges. Bake for 15 minutes.
10. Proceed with decorating.
Title: Holiday Biscotti
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking powder
- 3/4 sugar
- 1/2 unsalted butter
- 1 lemon zest
- 1/4 salt
- 2 eggs
- 3/4 pistachios
- 2/3 dried cranberries
- 12 white chocolate
Instructions:
1. Preheat the oven to 350 degrees F.
2. Line a heavy large baking sheet with parchment paper.
3. Whisk the flour and baking powder in a medium bowl to blend.
4. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend.
5. Beat in the eggs 1 at a time.
6. Add the flour mixture and beat just until blended.
7. Stir in the pistachios and cranberries.
8. Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet.
9. Bake until light golden, about 40 minutes. Cool for 30 minutes.
10. Place the log on the cutting board.
11. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices.
12. Arrange the biscotti, cut side down, on the baking sheet.
13. Bake the biscotti until they are pale golden, about 15 minutes.
14. Transfer the biscotti to a rack and cool completely.
15. Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts.
16. Dip half of the biscotti into the melted chocolate.
17. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set.
18. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
19. The biscotti can be made ahead.
20. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
21. **Cooking time does not include the 30 minutes of cooling time before dipping in white chocolate or the 35 minutes refrigeration time after the biscotti is dipped in the chocolate.
Title: Ricotta and Chocolate-Hazelnut Calzones
Ingredients:
- 3/4 whole milk ricotta cheese
- 1/4 mascarpone cheese
- 1 powdered sugar
- 2 frozen strawberries
- 8 sugar
- 2 egg
- 2/3
- 3
- 6
- 1
Instructions:
1. Blend the ricotta, mascarpone, egg yolk, and powdered sugar in a food processor until smooth and creamy. Transfer the ricotta mixture to a small bowl, then cover and refrigerate for 30 minutes.
2. Meanwhile, blend the strawberries and 1 tablespoon of sugar in a clean food processor until smooth. Transfer the strawberry sauce to a small bowl and set aside.
3. Whisk the chocolate-hazelnut spread and cream in a medium bowl to blend.
4. Position the oven rack in the center of the oven and preheat to 450 degrees F.
5. Line a heavy large baking sheet with parchment paper. Roll out each piece of pizza dough into a 7-inch-diameter round. Spoon the ricotta mixture atop the center of the lower half of each pizza dough. Spoon the chocolate-hazelnut mixture atop the cheese mixture. Brush the lower edges of the dough with egg wash. Fold the plain dough halves over the filling, forming half circles. Pinch the edges of dough firmly together to seal. Using a pastry wheel, trim the edges. Transfer the calzones to the prepared baking sheet, spacing evenly.
6. Brush the tops of the calzones with more egg wash. Bake until the calzones puff and become golden brown, about 10 minutes. Transfer the baking sheet to a rack and cool for 15 minutes. Transfer the calzones to plates and dust with the powdered sugar. Drizzle the strawberry sauce around the calzones and serve.
Title: Cherry Marshmallow Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 miniature marshmallows
- 1 1/3 cherry pie filling
- 4
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease a 13x9x2 inch baking pan.
3. Prepare cake mix according to package directions.
4. Spread marshmallows in the bottom of the baking pan, pour cake mix over marshmallows, spoon cherries evenly on top.
5. Bake 30 to 40 minutes or until an inserted toothpick comes out clean, cool before serving.
Title: Dark Chocolate Sheet Cake
Ingredients:
- 1 sour cream
- 1 water
- 1 eggs
- 1/2 vanilla extract
- 3
- 1
Instructions:
1. Place a rack in the center of the oven and preheat the oven to 350 degrees.
2. Grease and flour a 9x13" cake pan.
3. In a large mixing bowl, place the cake mix, sour cream, water, oil, eggs, and vanilla. Mix with an electric mixer on low for 1 minute.
4. Stop the mixer and scrape down the sides of the bowl. Increasing the mixer speed to medium, mix for 2 more minutes, until the batter is well blended.
5. Pour the batter into the prepared pan, smoothing the top with a spatula.
6. Bake the cake for 38 minutes. It's done when it springs back when lightly pressed with your finger. It might need up to 4 more minutes, depending on your oven.
7. Remove the pan from the oven and cool, in the pan, on a wire rack.
8. Frost with desired frosting.
Title: Lite Cool Whip Frosting
Ingredients:
- 1 sugar-free instant vanilla pudding mix
- 1 skim milk
- 1
Instructions:
1. Make instant pudding with the 1 cup of skim milk and then add the tub of cool whip.
2. This will frost a 10" x 13" cake.
3. Ice your cake and refrigerate.