lumicero/recipes-ing2inst huggingface dataset:
Title: Upside-Down Double Apple Coffee Cake
Ingredients:
- 1 apple
- 1/4 brown sugar
- 1 water
- 1/2 cranberries
- 1/4 butter
- 1 granulated sugar
- 1 applesauce
- 1 egg
- 1 3/4 flour
- 1 baking soda
- 1/2 ground cinnamon
Instructions:
1. Preheat oven to 350°F.
2. Cut apple in half and remove core. Stir together brown sugar and water in medium saucepan. Add apple slices. Cook, stirring gently over medium heat, until apple slices are softened, about 5 minutes.
3. Sprinkle cranberries in bottom of nonstick or greased 9-inch cake pan. Arrange apple slices over cranberries, drizzling with brown sugar sauce. Set aside.
4. In large bowl or mixer, beat butter with granulated sugar until thoroughly combined. Add apple sauce and egg.
5. In separate bowl, mix together flour, baking soda, and cinnamon. Gently blend into applesauce mixture. Spoon batter over apples and cranberries, spreading evenly.
6. Bake 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool 15 minutes before turning cake onto wire rack to cool completely.
Title: Suffolk Trifle (English)
Ingredients:
- 4 white wine
- 4 brandy
- 1 egg
- 1/2 cornflour
- 1 caster sugar
- 1
- 1/2
- 3
- 1
- 1/2
Instructions:
1. Put the macaroons in a glass bowl and pour over the wine and brandy.
2. Leave macaroons to soak, adding extra wine or brandy if they appear dry.
3. Pour the single cream into a pan and warm gently until just on the point of boiling.
4. Beat together the egg, egg yolk and cornflour in a bowl, pour on the cream and whisk Iightly.
5. Return to a clean saucepan and cook gently, without boiling, until custard has thickened, stirring continuously.
6. Stir in the sugar and allow the custard to cool a little. Pour over the soaked macaroons and set in a cool place. Carefully smooth the jam over the custard, then sprinkle with almonds and candied peel.
7. Whip the double cream until it stands in soft peaks and pipe or pile on top of trifle. Serve decorated with extra blanched almonds and candied peel, if desired.
Title: Incredible Lemon Bars
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 2 all-purpose flour
- 4 all-purpose flour
- 2 granulated sugar
- 1/2 baking powder
- 4 eggs
- 8 fresh lemon juice
- 1 fresh lemon zest
Instructions:
1. Mix together the butter, powdered sugar, and 2 cups flour until blended.
2. Press this mix into the bottom of a 9 x 13 dish and bake for 15-20 minutes at 350°F.
3. Sift the sugar, the 4 tbsp flour, and baking powder into mixing bowl.
4. Add eggs, lemon juice, and lemon zest and blend by hand until blended.
5. Pour this over the crust and bake for another 25 minutes.
Title: Oreo Cookie Dessert
Ingredients:
- 1 Cool Whip
- 2 instant vanilla pudding
- 1 milk
- 2
Instructions:
1. Break 1/2 cookies into 9 x 13 pan.
2. Mix pudding with milk and add 1 pkg.
3. cool whip.
4. Pour over broken cookie pieces.
5. Put second 1/2 pack of cookies over pudding.
6. Top with 8 oz.
7. cool whip.
Title: The Best Lemon Bars
Ingredients:
- 1 butter
- 1/2 white sugar
- 2 all-purpose flour
- 4 eggs
- 1 1/2 white sugar
- 1/4 all-purpose flour
- 2 lemons
Instructions:
1. Preheat oven to 350*F.
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.
5. My Note: Definitely use at least 1/2 cup of lemon juice or more. I've made this recipe many times and find that 2/3 cups lemon juice (juice of 3 large lemons) gives this the perfect tartness. (add 1 extra tablespoon flour if using 2/3 cup juice) I also added the zest of 2 of the lemons. I made this in an 8 X 11 dish (smaller than what the recipe calls for) and found it ideal. The crust is the perfect thickness and there is enough lemon custard in each bite to satisfy. This recipe makes a lot of crust and does spread into a 9 x 13 dish easily, but makes a thinner bar. If using the smaller baking dish (i.e, 8 X 11), make sure to increase cooking time of the crust and filling an extra 5-10 min each. As another reviewer stated, it's better to overcook then undercook the crust. Also, add 1/4 teaspoon salt to the crust for more flavor. This will be my master recipe for Lemon Bars.
6. Definitely use at least 1/2 cup of lemon juice or more. I've made this recipe many times and find that 2/3 cups lemon juice (juice of 3 large lemons) gives this the perfect tartness. (add 1 extra tablespoon flour if using 2/3 cup juice) I also added the zest of 2 of the lemons. I made this in an 8 X 11 dish (smaller than what the recipe calls for) and found it ideal. The crust is the perfect thickness and there is enough lemon custard in each bite to satisfy. This recipe makes a lot of crust and does spread into a 9 x 13 dish easily, but makes a thinner bar. If using the smaller baking dish (i.e, 8 X 11), make sure to increase cooking time of the crust and filling an extra 5-10 min each. As another reviewer stated, it's better to overcook then undercook the crust. Also, add 1/4 teaspoon salt to the crust for more flavor. This will be my master recipe for Lemon Bars.
7. I tried it again using the juice of 5 lemons (a little over 2/3 cup) and the zest of two lemons. I also added 1/3 Celsius flour to compensate for the extra liquid. I also had to increase the bake time to about 24 minutes. These turned out GREAT with the extra lemon (and, of course, powdered sugar on top). I also added a dash of salt to the crust and thought it was divine. These weren't anything flashy or out of the ordinary -- just exactly what lemon bars should taste like.
Title: Aunt Becky's Sugar Cookies
Ingredients:
- 1 shortening
- 1 sugar
- 1 vanilla
- 2 eggs
- 2 3/4 flour
- 1/2 baking powder
- 3/4 salt
- 1/2 baking soda
- 1/4 butter
- 2 powdered sugar
- 2 milk
- 1/3 vanilla
Instructions:
1. Pre-heat oven to 375 degrees.
2. Combine the first 4 ingredients in a large mixing bowl.
3. Combine the second 4 ingredients in another bowl.
4. Mix both bowls together.
5. Roll out and cut dough using cookie cutters.
6. Bake until light brown, let cool then frost.
7. For the frosting combine final 4 ingredients.
8. If its too thin, add more sugar, too thick, add more milk.
Title: Cinnamon Syrup Cake
Ingredients:
- 2 flour
- 1 baking powder
- 1 cinnamon
- 3/4 salt
- 2/3 shortening
- 1 1/3 sugar
- 1 1/2 vanilla extract
- 3 eggs
- 2/3 milk
- 1/2 sugar
- 6 butter
- 1/3 water
- 1 vanilla extract
- 3/4 cinnamon
Instructions:
1. Pre-heat oven to 350°F.
2. Coat a 10" bundt pan with cooking spray.
3. Stir dry ingredients together; set aside.
4. Beat shortening until light and fluffy.
5. Add sugar and vanilla, continue beating until light and fluffy.
6. Add eggs, one at a time, beating for at least one minute after each addition.
7. Add flour and milk alternatley to creamed mixture, beating well after each addition.
8. Pour batter into prepared bundt pan.
9. Bake for 35-40 minutes.
10. Remove from oven and let cake rest for 10 minutes before turning out of pan.
11. While cake is still warm, poke holes around cake (with skewer or large tined meat fork.)
12. For Cinnamon Syrup:
13. Combine all syrup ingredients and heat gently until butter melts (do not boil).
14. Pour WARM syrup over WARM cake.
15. Sprinkle with powdered sugar.
16. Let cake cool. Serve and ENJOY.
Title: Sunken Chocolate Souffle
Ingredients:
- 8 dark chocolate
- 4 butter
- 4 eggs
- 4 caster sugar
- 1 fine sugar
- 150 Grand Marnier
- 1 creme fraiche
- Grand Marnier
Instructions:
1. Preheat oven to 325 degrees F.
2. Grease and line an 8-inch spring form pan with non-stick baking paper.
3. Melt the chocolate with the butter over a pan of hot, not boiling, water, then mix in the liqueur and set aside.
4. Beat the egg yolks and the sugar until pale and creamy, approx 5/6 minutes, mix this with the melted chocolate mixture.
5. In a very clean bowl, with very clean beaters, beat the egg whites until the they form soft peaks, not stiff dry peaks, start your mixer beating slow and gradually speed it up.
6. Add a few tablespoons egg white to the chocolate mix, folding it in carefully to lighten the mixture first before you fold in the rest.
7. Put this in the prepared tin and bake for approx 30 minutes, use your own judgment and give it a few minutes more if you think it needs it because every oven is different, there is a good chance you will see some cracks in the top appearing, do not worry.
8. Take it out of the oven, it should be well risen by now, the center should feel springy to the touch.
9. Let it cool completely in the tin, and yes, you will see your creation sink, and sink!
10. Take out of the tin, if you prefer leave the bottom and only remove the outer ring of the springform tin, peel off the paper, cover and chill until needed.
11. Mix the crème fraiche with the liqueur, chill until needed (Remove from the fridge 30 minutes before serving).
12. To serve: cut in wedges, serve dusted with cacao or icing/powdered sugar, some of the berry mix (if using) and the crème fraiche.
Title: BEST Vanilla Pineapple Cupcakes
Ingredients:
- 2 pineapple chunks
- 1 1/4 flour
- 2 eggs
- 1/4 milk
- 1/4 granulated sugar
- 1/2 baking powder
- 1
- 1 1/4
Instructions:
1. Prepare your ingredients, electric mixer, and oven.
2. Add your sugar, eggs, and vanilla and mix.
3. Add the sunflower oil. Mix well.
4. Add the milk, flour, and baking powder. Mix.
5. For the final ingredient, add the pineapple chunks. Now take a spatula and mix it as if you were mixing it in a bowl.
6. Bake in the oven for 15 minutes at 350 degrees Fahrenheit.
7. When finished baking, let cool for 10 to 15 minutes. Apply frosting.
Title: My Sherry Trifle
Ingredients:
- 1 lemon, rind of
- 1 ladyfingers
- 200 sherry wine
- 1/3 raspberries
- 3 custard
- 1/4 sugar
- 1 cornstarch
- 3 milk
- 1/4 vanilla
- 2
- 1 1/2
- 1/2
Instructions:
1. CUSTARD:whisk together the egg yolks, sugar, cornstarch and 1/4 cup of the milk in a bowl. In a heavy saucepan heat the remaining milk over medium-high heat until tiny bubbles form around the edges. Gradually whisk into egg yolk mixture. Pour mixture back into saucepan and cook over medium-high heat constantly whisking for about 3 minutes or until custard boils and thickens up. Take off stove and stir in vanilla. Pour into a small bowl and place a piece of waxed paper directly on the custard surface and refrigerate until completely cooled.
2. make jelly according to the directions on package. Add in lemon rind. Refrigerate until chilled but not set. About 20 - 25 minutes.
3. Use a 10 cup or 2.5 L trifle bowl. Line bottom with the ladyfingers. Trim to fit bottom of bowl.
4. Brush with sherry.
5. Sprinkle raspberries over tops.
6. spread raspberry preserves.
7. Pour chilled jelly over top and refrigerate for about 30 minutes.
8. Spread cooled custard over the set jelly.
9. Cover and refrigerate for at least 1 hour or up to 8.
10. When ready to serve, whip cream and decorate over custard layer. I like to garnish with a few raspberries and slivered almonds.
Title: Fruit Dip
Ingredients:
- 5 1/4 vanilla
- 2 2% low-fat milk
- 2
- 16
Instructions:
1. Mix Dream Whip, vanilla and milk in mixer on low speed until blended, then on high speed about 8 minutes or until topping thickens and forms peaks.
2. Fold in yogurt by hand with wire whip.
3. Cover and cool in refrigerator until ready to use.
Title: Devonshire Chocolate Sponge
Ingredients:
- 110 margarine
- 110 sugar
- 1 treacle
- 2 eggs
- 100 plain flour
- 2 cocoa powder
- 1 baking powder
- 1 instant coffee powder
- 6 milk
- 60 margarine
- 2 cocoa powder
- 1 treacle
- 1/2 vanilla extract
Instructions:
1. Preset oven to 190C (375F).
2. Grease two 18cm (7 inch) sponge tins.
3. In a small mixing bowl, and using electric beaters, cream margarine, sugar and treacle.
4. Add eggs and mix until combined.
5. Into a separate bowl sieve flour, cocoa, baking powder and coffee.
6. Add dry ingredients, a bit at a time, to margarine/treacle mixture alternating with the milk and beating after each addition.
7. Beat until combined.
8. Divide mixture evenly between sponge tins and bake on the middle shelf of the oven for 20 minutes.
9. When cooked, remove from oven and turn carefully onto racks to cool.
10. Meanwhile, make the topping/filling: Add a small amount of boiling water to a small saucepan and set over a very low heat.
11. Place all topping/filling ingredients into a heatproof glass bowl and set the bowl over the the saucepan (or use a double boiler).
12. With electric beaters, cream the ingredients (this won't take very long).
13. Cover and place topping/filling into the refrigerator until cake is completely cool.
14. Remember the topping is not supposed to be sweet- don't judge the taste until you've tried it on the cake.
15. When the cake and topping/filling are both cool, sandwich the two sponges together with the filling then use the other half to ice the top.
16. Tip: Run a spatula under some hot water, dry, then use immediately to smooth the topping.
Title: Sugar-Topped Molasses Spice Cookies
Ingredients:
- 2 1/3 all-purpose flour
- 2 baking soda
- 1/2 salt
- 2 ground ginger
- 1/2 ground cinnamon
- 1/4 ground allspice
- 1 cracked black pepper
- 3/4 fresh coarse ground black pepper
- 1 unsalted butter
- 1/2 light brown sugar
- 1 molasses
- 1/2 egg
- sugar
Instructions:
1. Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and pepper.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add the brown sugar and molasses and beat for 2 minutes or so to blend, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If some flour remains in the bottom of the bowl, to avoid overbeating the dough, mix in the last of the dry ingredients by hand with a rubber spatula. You'll have a smooth, very soft dough.
3. Divide the dough in half and wrap each piece in plastic wrap. Freeze for 30 minutes, or refrigerate for at least 1 hour. (The dough can be kept refrigerated for up to 4 days.).
4. Center a rack in the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.
5. Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 12 pieces, and roll each piece into a smooth ball between your palms. One by one, roll the balls around in the bowl of sugar , then place them on one of the baking sheets. Dip the bottom of a glass into the sugar and use it to press down on the cookies until they are between 1/4 and 1/2 inch thick.
6. Bake the cookies one sheet at a time for 12 to 14 minutes, or until the tops feel set to the touch. Remove the baking sheet from the oven and, if the cookies have spread and are touching, use the edge of a metal spatula to separate them while they are still hot. Transfer the cookies to a rack to cool to room temperature. Repeat with the second batch of dough.
Title: Berry Berry Banana Peach Burritos
Ingredients:
- 2 bananas
- 1 strawberry
- 1 blueberries
- 1 flour tortillas
- 2 Grand Marnier
- 3 Splenda sugar substitute
- 1/2 sugar
- 1/2 dry white wine
- 2 vanilla ice cream
- 2
Instructions:
1. Place Strawberries, Blueberries and Peach Slices in a small bowl.
2. Add Grand Marnier, White Wine and Sweetner or Sugar.
3. Gently stir and allow to marinade for up to 1 hour.
4. Place a soft Flour Tortilla on each piece of Aluminum Foil.
5. Place two Banana Halves next to each other on the Tortillas.
6. Spoon the Berry/Peach Mixture over the Bananas and gently roll the tortillas into a Burrito shape.
7. Then roll the foil around the Burritos.
8. Either place the foil-wrapped Burritos over indirect heat on your BBQ Grill or on a cookie tin in your oven at about 350 degrees F for 6-8 minutes .
9. You want the fruit to be warmed and the banana to become fragrant.
10. To Serve Squirt some of each Ice Cream topping on each of two plates.
11. Note: You only want a light drizzle of the sauces.
12. Remove the foil and center a burrito on each plate.
13. Then squirt some of the chocolate some of the caramel sauce on top of the burritos.
14. Again, use a light touch.
15. Place a scoop of ice cream next to each burrito.
Title: White Chocolate Ganache Coated Chocolate Chip Cookies
Ingredients:
- 10 butter
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 3 -4 all-purpose flour
- 1 salt
- 2 white chocolate chips
- 1 heavy cream
- 1 2/3
- 2 -5
Instructions:
1. Preheat oven to 325°F.
2. COOKIES: Cream the butter and sugar with an electric mixer on medium speed until well blended.
3. Blend in the eggs and vanilla.
4. Combine the flour and salt; add gradually to the butter mixture with the mixer on low speed.
5. Mix just until combined, only adding enough flour to make a dough.
6. Stir in the chocolate chips and nuts (if using) with a spoon.
7. Shape dough into 1" balls; spaced 1" apart on ungreased cookie sheets.
8. Flatten cookies slightly.
9. Bake for 10-12 minutes or until light golden brown around the bottom edge; do not overbake.
10. Cool for 2 minutes on the cookie sheets; transfer cookies to wire racks and cool completely.
11. GLAZE: (Make this while the cookies are baking) Melt the white chocolate chips in a medium saucepan over very low heat, stirring, until smooth.
12. Add enough heavy cream to make a medium-thick glaze.
13. Heat again and stir until smooth.
14. Spoon 1 tsp of the glaze over the top of each warm cookie.
15. Cool completely.
Title: Pineapple Passionfruit Flans
Ingredients:
- 1/2 sugar
- 3/4 pineapple
- 2 eggs
- 2/3 sweetened condensed milk
- 1/2 milk
- 1/4 vanilla
Instructions:
1. Preheat oven to 325°F Place sugar and 1/4 cup juice in a heavy saucepan. Stir to dissolve sugar. Bring to a boil, wiithout stirring, over medium-high heat until mixture caramelizes to a golden brown, 10-12 minutes. Carefuly pour caramel into eight 3 oz. ramekins, swirling dishes to completely coat bottoms. Place ramekins in a roasting pan.
2. Whisk together eggs, remaining 1/2 cup juice, condensed milk, milk and vanilla until smooth. Divide mixture between ramekins. Carefully place roasting pan in oven and add enough hot water to roasting pan until it comes halfway up the side of ramekins. Bake uncovered until set and a knife inserted in center comes out clean, about 60 minutes.
3. Let cool; cover and refrigerate overnight. To serve, run a paring knife around the edge of each ramekin and carefully invert onto a plate.
Title: Mocha Mayonaise Cake
Ingredients:
- 2 all-purpose flour
- 1 1/4 sugar
- 1/3 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 strong black coffee
- 1 mayonnaise
- 3/4 vanilla
- 1
Instructions:
1. Heat oven to 350°. Grease and flour a 9-inch square pan.
2. Sift together flour, sugar, cocoa, baking powder, soda, and salt. Add the coffee, mayonnaise, and vanilla. Stir until smooth and well blended. Pour batter into prepared pan and bake for 40 minutes, or until cake springs back when lightly touched with finger and begins to leave sides of pan. Remove from oven and cool in pan. If desired, turn cake out onto rack after 10 minutes, or it may be served from the pan. Dust with confectioners' sugar before serving or serve with whipped topping.
Title: Wild Slide Sundaes
Ingredients:
- 4 gelatin
- 2 Cool Whip Topping
Instructions:
1. Cut the JELL-O into 1/2 inch cubes.
2. Layer gelatin cubes alternately with COOL WHIP topping in sundae glasses.
3. Garnish with a dollop of additional COOL WHIP whipped topping.
4. Refrigerate until ready to serve.
Title: Freezer Date Cookies
Ingredients:
- 1/2 unsalted butter
- 1 egg
- 2 vanilla extract
- 1 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 pitted dates
- 1 walnuts
- 1
Instructions:
1. With an electric mixer, beat butter, egg and vanilla until smooth.
2. In separate bowl, whisk together flour, baking powder and salt.
3. Gradually add flour mixture to butter mixture, beating until blended.
4. Stir in dates, coconut and walnuts.
5. Form dough into two 1-1/2-inch rolls; wrap in wax paper or foil.
6. Chill in freezer until firm enough to slice easily (about 2 hours) or for as long as 1 month.
7. When ready to make, preheat oven to 350 degrees Fahrenheit.
8. Lightly grease several cookie sheets.
9. With sharp knife, cut rolls into 3/8-inch slices.
10. Place slices on prepared cookie sheets.
11. Bake about 12 minutes or until golden.
12. Cool on wire rack.
Title: Katie's Shortbread Cookies
Ingredients:
- 1 1/2 butter
- 1/2 powdered sugar
- 3 1/2 flour
- 1 vanilla
Instructions:
1. Preheat oven to 350°F.
2. Cream butter and sugar together, scraping sides with spatula to get it well-mixed.
3. Add flour and vanilla - you may still need to scrape the sides. (It may not stick together completely, but that's okay!).
4. Roll out dough to 1/4- to 1/2-inch thick, and cut into cookie shapes.
5. Transfer cookies onto an ungreased cookie sheet--I recommend putting them on parchment paper.
6. Bake at 350°F for 11-14 minutes, watching so your cookies don't burn!
7. Cool on wire rack, and store in an airtight container when cooled.
8. *** FOR FUN! I melted down some chocolate and dipped the cookies in it--they made delicious and festive Christmas cookies!
Title: Fresh Fruit Tart
Ingredients:
- 1 pudding
- 2 -3 Chambord raspberry liquor
- 1 framboise liqueur
- 3 -4
- 1/3
- 2
Instructions:
1. Have prepared one baked tart shell,see Note 1.
2. Mix your pudding, cover and chill while you whip the cream.
3. Fold about 1 cup of whipped cream into the pudding to lighten it then spread in your tart shell.
4. Place your fruits of choice in a single layer of concentric circles on top of the filling, make it pretty: ).
5. Melt 4-6 Tbls of jam with 1-2 Tbls. of a complimentary liquor, cool slightly and drizzle over the fruit.
6. If you'd like serve, each slice with a dollop of fresh whipped cream.
7. Note 1: I like to use Recipe #272116, any other short bread or nut crust will do; avoid graham cracker crust as it won't compliment the flavors as well or be as sturdy as you want it to be.
8. Note 2: Use the small box for an 8 or 9-inch crust and the big one for a 10-12-inch crust, you might have some left over.
9. Note 3: Good jam choices raspberry, apple, peach or apricot jam, liqueur choices - chambord or framboise, kirsh, or fruit schnapps, like peach - use your culinary imagination.
10. Note 4- If your crust cracks you can melt down some semi-sweet or dark chocolate with a little shortening or butter and spread a thin layer on the bottom of the crust to prevent cream leaks, this is good even when it doesn't crack, especially with bananas strawberrie and raspberries.
Title: French Chocolate Cake for Historic Recipe Buffs
Ingredients:
- 1/2 boiling water
- 3/4 butter
- 1/2 sugar
- 2 vanilla
- 1 baking soda
- 1/2 sour cream
- 1/2 salt
- 2 brown sugar
- 1/8 water
- 3 butter
- 1/2 confectioners' sugar
- 1/2 vanilla
- 2 salt
- 2
- 1
- 1/8
Instructions:
1. For CAKE: Dissolve cocoa in boiling water and cool.
2. Cream butter and sugar.
3. Add cocoa mixture, vanilla, and soda mixed with sour cream.
4. Fold in the flour and salt, which have been sifted 4 times, alternately with the stiffly beaten egg whites.
5. Bake in 3 greased and floured 8" layer pans in preheated 350F degree oven for 20 minutes or until done.
6. Cool before removing from tins.
7. Spread chocolate icing between layers and over cake.
8. For ICING: Boil brown sugar, water, and butter for 10 minutes.
9. Add chocolate.
10. When melted, remove from heat.
11. Add confectioners' sugar, salt, and vanilla.
12. Beat until smooth.