lumicero/recipes-ing2inst huggingface dataset:
Title: Beautiful Baby Girl Bib Cake
Ingredients:
- 2 eggs
- 2 Chambord raspberry liquor
- 6 butter
- 1/2 cream cheese
- 2 unsalted butter
- 2 vegetable shortening
- 2 powdered sugar
- 4 1/2 Chambord raspberry liquor
- 2 fresh raspberry
- 8
- 4
- 1/2
- 4
- 1
Instructions:
1. Cake:
2. Preheat oven to 350°F.
3. Coat a 14 x 2 inch round cake pan with butter the dust with flour, shake out excess.
4. With electric mixer, beat 1 box cake mix, and 1/2 melted ice cream, & eggs in a bowl for 3 minutes on medium speed. Scrape into a large measuring bowl. Repeat with the remaining and scrape in the pan with the rest. Be sure not to put more then 10 cups of prepared cake mix.(Unless you have an industrial mixer you can mix all in one step, or if you are cutting the recipe in half one step is all you need).
5. Bake at 350°F for 60 minutes (be sure to turn pan for even baking) or until tooth pick comes out clean. Cool pan on wire rack 20 minutes. Cut 2 small triangle (2 x 3 1/2 x 4 inches this 4 inch side will have a rounded edge) out of cake along side the neck. Take note of picture.
6. Save cut pieces for hubby since he won`t be going to the shower.
7. Chambord Glaze:
8. Melt preserves and chambord just till soft and mix thoroughly.
9. Pierce wholes throughout cake with a fork and spread chambord mixture over cake. Chill in refrigerator.
10. Chocolate glaze:
11. Melt chocolate and butter in microwave just till melted and mix to blend.
12. Spread a thin layer on over the chilled raspberry glaze, chill.
13. Fondant:
14. Roll the fondant into a circle and place where the neck would be.
15. Frosting:
16. In a large bowl, beat cream cheese, butter, shortening & liqueur on medium speed until light & creamy (2 min or so). On low speed, gradually beat in confectioners sugar, about 1 to 2 minutes. Remove some to pipe stars over the section as shown in picture. To the rest of the frosting add the raspberry preserves and chambord.
17. Mix in food coloring of choice into the frosting. Add a light pink food coloring to all and set aside a 1/3. add a brighter pink to the remaining frosting and remove 1/2 set aside, and with the last add a vibrant pink or just more drops of pink.
18. With color you will least use. Using tip # 7 Along the outer top rim of cake where the ruffle will go pipe a row of icing so the ruffle will be supported.
19. Using color of your choice. Using tip # 125 or 127 start at the base a ruffle around the side of cake making row, around and overlapping slightly an other row, ending with a top ruffle which is piped over the row of icing and coming over the cake edges.
20. Trim the border of the ruffle where it meets the piped stars, and trim between piped stars and fondant, and along the bottom of cake where sides meet the cake dish with color of choice. Using the same color make the bow. With fat side of tip #104 down at cake holding the bag sideways.
21. Decorate cake with things of your choice (flowers, bottle, ducks, teddy bears, clowns) Dot the bow with frosting using tip # 2.
22. Garnish with fresh raspberries. Refrigerate until ready to serve.
Title: Neapolitan Refrigerator Cake
Ingredients:
- 1 water
- 1 1/4 margarine
- 1/2 frozen strawberries
- 3 berries
- 2 instant chocolate pudding mix
- 1 milk
- 1 Cool Whip
- 1 fresh strawberries
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease and flour a 13x9 pan.
3. Mix cake mix, water, margarine and egg whites together until well blended.
4. Pour batter into prepared pan.
5. Bake 25-30 minutes until toothpick comes out clean.
6. Cool completely.
7. When cool poke holes 1 inch apart into cake with the handle of a wooden spoon.
8. Puree strawberries in blender until smooth.
9. Spoon evenly over top of cake, allowing to soak into holes.
10. For topping, mix pudding and milk until smooth in large bowl.
11. Fold in cool whip.
12. Spread over cake.
13. Decorate with fresh berries.
14. Refrigerate for at least 4 hours.
15. Store refrigerated.
Title: Nutty Thumbprint Cookies
Ingredients:
- 1/2 butter
- 1/4 brown sugar
- 1 vanilla extract
- 1/2 all-purpose flour
- 1 salt
- 1/4 pecans
- 1 walnuts
- 3/4
- 1/2
Instructions:
1. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
2. Shape dough into 1-inch balls, roll in egg white, then in pecans. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Cover and freeze until firm. Transfer cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months.
3. TO USE FROZEN COOKIE DOUGH: Place the dough balls 2-inches apart on baking sheets coated with cooking spray. Bake at 350-degrees for 17-20 minutes or until set. Remove to wire racks. While warm, fill each with a teaspoonful of preserves. Cool completely.
4. TO USE DOUGH WITHOUT FREEZING: To prepare cookies without freezing, shape dough into 1-inch balls; roll balls in egg white, then in nuts. Place about 2-inches apart on baking sheets coated with cooking spray. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350-degrees for 12-14 minutes or until lightly browned. Remove to wire racks. While warm, fill each with a teaspoonful of preserves. Cool completely.
Title: Pumpkin Trifle
Ingredients:
- 1 water
- 1 1/4 egg
- 1 nonfat milk
- 4 sugar-free instant butterscotch pudding mix
- 2 solid-pack pumpkin
- 1 ground cinnamon
- 1 ground ginger
- 1/4 nutmeg
- 1/4 allspice
- 1/4
- 1
Instructions:
1. In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan.
2. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
3. In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Stir in pumpkin and spices until well blended.
4. In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving.
Title: Julie's Death by Chocolate
Ingredients:
- 515 eggs
- 3 water
- 1/3 instant chocolate pudding mix
- 1 1/3 chocolate
- 78
- 4
- 1 -2
Instructions:
1. Cook your favorite chocolate cake recipe.
2. Prepare your pudding and refridgerate for about 10 minutes so that it will thicken.
3. Let the cake cool.
4. Break the Skor bar into tiny pieces and mix them into the pudding.
5. Cut the cooled chocolate cake into cubes about 1 to 2 inches in size.
6. Pour the pudding over the cake cubes.
7. Top the whole thing with whipped cream.
8. Sprinkle with grated chocolate.
9. You can make this in a big bowl or single serving sizes.
10. Yummy.
Title: Banana Pineapple Delights
Ingredients:
- 1/2 margarine
- 2 graham crackers
- 2 confectioners' sugar
- 2 eggs
- 4 cornstarch
- 1 vanilla extract
- 1 banana
- 2 lemon juice
- 1 cream cheese
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrease F.
2. · Line muffin pan with muffin/cupcake paper cups.
3. · Combine graham cracker crumbs and melted margarine.
4. · Using a tablespoon, spoon 1tbsp of mixture into each cup. Use a glass cup or spatula to press down the mixture making it even.
5. · Bake for 10min and let it cool.
6. · In a medium non-stick saucepan, over medium heat, combine remaining margarine, eggs, confectioners’ sugar, cornstarch, 1/3 of the crushed pineapple, and vanilla. Bring to a boil, stirring frequently. Continue stirring, reduce heat and simmer 8-10 minute Let cool, then spread over crust.
7. · In a medium size bowl cream together whipped topping, 2nd portion of the divided pineapple, shredded coconut, and cream cheese. Mix well and spoon over custard mixture.
8. · Peel and slice banana, dipping each piece in lemon juice to prevent browning. Place on the whipped mixture.
9. · Garnish with chopped walnuts, cherries, remaining pineapple, and chocolate shavings.
10. · Keep refrigerated until serving.
Title: Raspberry Pecan Thumbprints
Ingredients:
- 2 all-purpose flour
- 1 pecan pieces
- 1/2 ground cinnamon
- 1/4 ground allspice
- 1/8 salt
- 1 butter
- 1/2 light brown sugar
- 2 vanilla
- 1/3
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine first 5 ingredients in a medium bowl.
3. Beat butter in a large bowl until smooth.
4. Gradually beat in brown sugar and beat until light and fluffy.
5. Beat in vanilla until blended.
6. Beat in flour mixture until just blended.
7. Form dough into 1 inch balls.
8. (At this point, I dip the top of the cookies into the chopped pecans because it is hard to get them to stick when you just sprinkle them on.).
9. Flatten slightly and place on ungreased cookie sheets.
10. Press down with thumb in center of each ball to form a indentation.
11. Pinch together any cracks in dough.
12. Fill each indentation with generous 1/4 tsp of jam. Sprinkle filled cookies with remaining 1/2 cup of pecans.
13. Bake 14 minutes or until just set.
14. Let cookies stand on sheets for 5 minutes and transfer to wire racks to cool completely.
15. Cookies are best the day after baking.
Title: Butter Nut Dreams
Ingredients:
- 1 butter
- 1 sugar
- 1 1/4 confectioners' sugar
- 1 eggs
- 2 vanilla
- 2 -3 flour
- 5 baking soda
- 1 cream of tartar
- 1 pecans
- 1 1/2 sugar
- 1 1/2
Instructions:
1. In a bowl, cream butter, oil and both sugars for about 4-5 minutes.
2. Add in eggs and vanilla; beat well until combined.
3. Combine flour, baking soda and cream of tartar, and add to the creamed mixture until combined.
4. Add in the nuts and chocolate chips (if using) mix until combined.
5. Chill the dough for a minumum of 3 hours (overnight is even better).
6. Set oven to 350°F.
7. Prepare a large ungreased cookie sheet.
8. Take off about 1 heaping tablespoon of dough and roll into a ball.
9. Roll and coat the complete cookie ball in sugar.
10. Place about 2 inches apart on an ungreased cookie sheet.
11. Flatten with a fork in a criss-cross pattern.
12. Bake for 12-15 minutes or until lightly browned.
13. Cool on wire racks.
Title: Orange Liqueur Pears
Ingredients:
- 4 pears
- 250 water
- 125 dry white wine
- 125 sugar
- 4
- 2
- 125
Instructions:
1. Peel the pears but leave the stem intact.
2. Trim the base so they stand upright.
3. I take a teaspoon and take out some of the core too, as it allows the syrup to get right up inside.
4. In a saucepan combine the juice, water, sugar, rind and wine.
5. Stir over a low heat until the sugar has dissolved then add the pears and simmer for 20 minutes or until the pears are tender.
6. Baste with the syrup from time to time.
7. Remove the pears and increase the heat under the pan.
8. Reduce until the syrup has reached a more sticky saucy consistency.
9. Pour this syrup over the pears and allow them to cool then add the orange liqueur.
10. When cold remove the orange rind and serve with a little of the syrup spooned over.
Title: Chocolate Birthday Cake and Double Chocolate Sour Cream Frosting
Ingredients:
- 1/4 all-purpose flour
- 2 all-purpose flour
- 3 buttermilk
- 1 vanilla extract
- 1/2 unsalted butter
- 3 baking soda
- 2 salt
- 1/8 sugar
- 1/8 bittersweet chocolate
- 1/3 sour cream
- 6 sour cream
- 3 salt
- 1/4
- 3
- 1
Instructions:
1. Preheat the oven to 325°F.
2. Grease and flour the insides of two 14-14.5 ounce cans.
3. Place the cans on a baking sheet, and set aside.
4. Whisk the buttermilk, egg yolk, and vanilla together in a small bowl.
5. Gradually pour the melted butter into the buttermilk mixture, whisking constantly.
6. Sift the flour, cocoa powder, baking soda, and salt into a medium-size mixing bowl; add sugar, and then whisk to blend well.
7. Add the buttermilk mixture and whisk just until the dry ingredients are moistened.
8. Divide the batter between the prepared cans.
9. Bake the cakes until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
10. Place the cans to a wire rack to cool for 15 minutes.
11. Run a knife around the edge of each can and invert them to release the cakes.
12. Turn the cakes upright and let them cool completely on the rack.
13. Meanwhile, make the frosting: Place chocolate in the top of a double boiler set over simmering water, and heat, stirring occasionally, until melted. (May also do this in the microwave.).
14. Let the chocolate mixture cool for 5 minutes. Then add the sour cream, vanilla, and salt, and whisk to blend well.
15. Let the frosting cool to room temperature, stirring it occasionally.
16. When frosting and cakes have cooled, cut each cake in half horizontally.
17. Spread a layer of frosting about 1/2 inch thick on the cut side of one cake half, then stack the other half on top of it.
18. Frost the top and sides of the cake.
19. Repeat with the remaining cake and frosting.
20. Store the cakes in the refrigerator in an airtight container, bringing them back to room temperature before serving.
Title: Lunch Lady Brownie
Ingredients:
- 1 butter
- 1/2 all-purpose flour
- 2 granulated sugar
- 2 eggs
- 4 vanilla extract
- 4 butter
- 1/4 milk
- 1/4 powdered sugar
- 1/4
- 3
Instructions:
1. Brownie:
2. Preheat oven to 350°F Line a 9x13-inch baking dish with foil and spray foil with non-stick spray. Set aside.
3. In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth.
4. Add the flour and sugar. Beat together then add eggs and vanilla. Mix just until combined. Don't over mix. (Batter will be thick).
5. Pour batter into prepared baking dish and spread out evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove brownies from oven and let stand 15 minutes before frosting. You want the brownies still warm when you frost them!
6. Frosting:
7. Beat together all the frosting ingredients until smooth. Pour and spread over warm brownies. Let cool completely before cutting and serving.
Title: Poached Peaches With Cream Cheese Filling
Ingredients:
- 4 water
- 1 sugar
- 1 vanilla extract
- 1/4 ground cinnamon
- 2 low-fat cream cheese
- 3 confectioners' sugar
- 2
- 1
Instructions:
1. In a large saucepan, combine the water, sugar, vanilla and cinnamon; add peaches. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until peaches are tender. Remove peaches with a slotted spoon; cool to room temperature. Discard cooking liquid. Halve, pit and peel peaches. Refrigerate until chilled.
2. In a small bowl, beat the cream cheese, confectioners sugar, chocolate chips, and orange juice until blended. Pipe or spoon into peach halves. Sprinkle with additional cinnamon.
Title: Southern Comfort Balls!
Ingredients:
- 3 pecans
- 1 powdered sugar
- 3
- 2 1/3
- 1/2
Instructions:
1. Place wafers and pecans in food processor and pulse till crumbly.
2. Add the next 4 ingredients and pulse till smooth.
3. Shape into balls about 1 inch in diameter. Using wet hands and cool kitchen so they don`t stick and for easy handling.
4. Roll in powdered sugar and chill.
5. Or if this method works for you try keeping finger and palms dusted with sugar while shaping cookies.
6. Better if stored in an air tight container for at least a week!
Title: Lamington and Cherry Ripe Trifle
Ingredients:
- 85 instant chocolate pudding mix
- 350 milk
- 100 icing sugar
- 2 1/3
- 300
- 1/4
- 2
Instructions:
1. Make up raspberry jelly crystals according to pkt. Cover and chill 20 minutes.
2. Arrange lamington fingers over base of 12-cup serving dish.
3. Pour jelly over. Cover and chill 30 mins, or until jelly is set.
4. Beat chocolate instant pudding mix and 2 1/3 cups milk for 5 mins, or until smooth. Cover and refrigerate 15 minutes Spread over jelly.
5. Beat cream and 1/4 cup icing sugar until soft peaks form. Spread over pudding. Cover and refrigerate overnight.
6. Serve trifle topped with chopped Cherry Ripe bars.
Title: South African Banana Cake Dessert
Ingredients:
- 2 milk
- 1 sugar
- 1/2 salt
- 1/4 lemon juice
- 1/4 vanilla
- 1 eggs
- 1
- 3
Instructions:
1. Buy one those slabs of un-iced cake in a supermarket for this.
2. Pour the warm milk over the cake crumbs and leave for 30 minutes.
3. Preheat oven to 350 deg F/180 deg. Celsius.
4. Whisk milk mixture to make sure there are no clumps. You could put it in a processor to get a really smooth mixture.
5. Add all the other ingredients to the milk mixture.
6. Mix well, and pour into either greased individual bowls, or into a large greased oven dish.
7. Place the bowl(s) in a pan with water (which comes about 1/3 up the sides) and bake about 40 minutes or until set.
8. Remove from oven and let stand 5 minutes.
9. Turn out and serve with a cream or butter sauce. (Whatever that means. I copied this from "Cook and Enjoy It", the South African cooking bible!).
Title: Apple Crisp with a Difference
Ingredients:
- 1/4 butter
- 4 margarine
- 1/4 apples
- 1/3 amber rum
- 1/8 white sugar
- 1/2 cinnamon
- 1/2 walnuts
- 1/3 all-purpose flour
- 1 white sugar
- 1/4 salt
- 1/2 butter
- margarine
- vanilla
Instructions:
1. In a frypan melt butter.
2. Add apples and saute until tender.
3. Remove from heat and add rum.
4. Stir in sugar and cinnamon.
5. Pour into 9 x 9 inch pan.
6. Let stand for 30 minutes.
7. Crumble top: In a bowl, combine walnuts, flour, sugar and salt.
8. Cut in butter until crumbly.
9. Mix in vanilla.
10. Sprinkle half over apple mixture.
11. Bake in 400f degree oven for 15 minutes.
12. Sprinkle remaining nut mixture on top and bake another 15 minutes.
Title: Yogurt Cake With Pistachio Nuts
Ingredients:
- 3 eggs
- 1/2 caster sugar
- 2 vanilla pod
- 1 1/4 lemon, juice and rind of
- 1 flour
- 1 pistachios
- 1/4 - 1/2 creme fraiche
- passion fruit
- berries
Instructions:
1. preheat oven to 350.
2. line a 10 inch square ovenproof dish with waxed paper and grease well.
3. beat the egg yolks with 2/3 of the sugar in a bowl, till pale and fluffy.
4. beat in the vanilla seeds and then stir in the yogurt, lemon rind and juice and the flour.
5. in a separate bowl, whisk the egg whites till stiff, then gradually whisk in the rest of the sugar to form soft peaks.
6. Fold the whisked whites into the yogurt mixture.
7. turn the mixture into the prepared dish.
8. place the dish in a roasting pan and pour in enough cold water to come about halfway up the outside of the dish.
9. bake in the oven for about 20 minutes till the mixture is risen and just set.
10. Sprinkle the pistachio nuts over the cake and then bake for an additional 20 minutes till browned on top.
11. serve the cake warm or cooled and chilled with creme fraiche and a spoonful of passion fruit drizzled over the top.
12. alternatively, sprinkle with a few fresh berries (your choice).
Title: Pistachio Pudding Dessert - Sugar Free
Ingredients:
- 8 sugar-free instant pistachio pudding
- 16 crushed pineapple
- 8 small curd cottage cheese
- 8
Instructions:
1. Dissolve pudding in pineapple.
2. Add cottage cheese and then fold in Cool Whip till well blended.
3. Chill.
4. Note: I have not tried it yet but I am sure you could add 12oz - 16 oz of Cottage Cheese to up the protien.
Title: Orange and White Chocolate Layer Cake
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1 unsalted butter
- 1/2 white chocolate
- 2 eggs
- 4 sugar
- 1 3/4 vanilla extract
- 1 white chocolate
- 2 cream cheese
- 6 unsalted butter
- 10 vanilla extract
- 1/2 powdered sugar
- 2 white chocolate curls
- 1
- 4 - 4 1/2
Instructions:
1. Heat oven to 350°F Spray bottom and sides of 2 9in round cake pans with nonstick cooking spray. Line bottoms with parchment paper; spray parchment. Flour bottom and sides of pans.
2. In medium bowl, stir together flour, baking powder, and salt. In medium saucepan, combine milk 1/2 C butter, and 2 oz. white chocolate; heat over medium-low heat until butter and chocolate are melted and mixture is smooth and hot, stirring frequently.
3. Meanwhile, in large bowl, beat eggs and sugar at medium speed 3-4 minuts or until thick, fluffy, and lightened in color. Beat in 1 t vanilla and 2 t orange peel. At low speed, beat in flour mixture until blended. Slowly beat in hot milk mixture until smooth; pour evenly into pans. Bake 30-35 minutes. Cool in pans on wire rack 20 minutes. Run knife around edges of pans to loosen cakes. Invert onto wire rack; remove parchment. Cool completely.
4. To make frosting, fill medium saucepan 1/4 full with water; bring to a simmer over medium heat. Remove from heat. Place 6 oz white chocolate in medium heatproof bowl, place over saucepan, making sure bowl does not touch water. STir frequentnly until chocolate is smooth and melted. Let cool slightly. In large bowl, beat cream cheese and 1/2 C butter at medium speed until blended and smooth. Beat in melted white chocolate until blended. Beat in 2 t vanilla and 1 t orange peel. At low speed, beat in 4 C of powdered sugar, adding additional powdered sugar if needed for spreadable consistency. Beat until blended and smooth.
5. Place 1 cake layer on serving platter; spread top with 1 C of the frosting. Top with second layer. Spread cake sides with thin layer of frosting. Coat sides with another smooth layer of frosting. Spread remaining frosting over top. Spoon white chocolate curls over top of cake.
Title: Coconut Carrot Wedding Cake
Ingredients:
- 3 eggs
- 2 sugar
- 1/2 carrot
- 1/2 applesauce
- 1/2 crushed pineapple
- 1 flour
- 2 baking soda
- 2 salt
- 1 vanilla extract
- 2 cinnamon
- 2 flaked coconut
- 1 walnuts
- 1 cream cheese
- 8 margarine
- 1/2 confectioners' sugar
- 4 vanilla extract
- 2 walnuts
- 1
Instructions:
1. Assembly Directions:
2. In a large bowl, combine cake ingredients. Mix well. Pour into 9x13 oiled pan or two 9-inch round oiled pans.
3. Bake at 350 degrees for 35-40 minutes.
4. While cake is baking, make frosting. Combine cream cheese, margarine and vanilla. Add confectioner’s sugar 1 cup at a time. Beat until smooth.
5. Cool cake. Frost then top with chopped walnuts. Serve now or freeze for later.
Title: Tiramisu Shots from B H and G Heart Healthy Living
Ingredients:
- 1 dark chocolate
- 12 1/3 bittersweet chocolate
- 1/4 firm silken tofu
- 1/4 sugar
- 1 Splenda Sugar Blend for Baking
- 1/8 lemon juice
- 3 5/8 salt
- 2 chocolate-covered coffee beans
- 12
Instructions:
1. Place chocolate in food processor. Cover and process until finely chopped.
2. Add tofu, 1/4 cup brewed espresso, sugar, lemon juice, and salt. Cover and process until nearly smooth.
3. Place a piece of angelfood cake in the bottom of each of 12 shot glasses or demitasse cups, pressing lightly.
4. Drizzle about 1/2 teaspoon espresso or coffee liqueur on each cake piece in the glasses.
5. Spoon about 1 tablespoon of the tofu mixture over each cake piece in the glasses.
6. Top each with a piece of angelfood cake.
7. Spoon remaining tofu mixture over each.
8. Cover glasses with plastic wrap.
9. Chill for 30 minutes or up to 24 hours.
10. To serve, lightly sift cocoa powder mixture in glasses and top each with a chocolate-covered espresso bean.
Title: Murder Inc.
Ingredients:
- 2 sugar
- 2 flour
- 2 eggs
- 1/4 buttermilk
- 1 baking soda
- 1 butter
- 1 water
- 5 butter
- 1/2 powdered sugar
- 5
- 6
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl mix sugar and flour.
3. In a saucepan mix butter, water and cocoa; heat until ingredients are blended and add to the dry ingredients.
4. Add buttermilk, baking soda aned eggs; mix well-the batter will be wet but not stiff.
5. Pour into a greased and floured 9X14 pan and bake for 25-30 minutes-it will be just slightly baked.
6. In a saucepan mix butter, cocoa and whipping cream.
7. Heat, stirring until blended.
8. Add powdered sugar.
9. Pour frosting over hot cake.
10. Let cool and serve.