lumicero/recipes-ing2inst huggingface dataset:
Title: Grandma B's Sugar Cookies
Ingredients:
- 1/2 sugar
- 1/4 brown sugar
- 1/2 shortening
- 1 egg
- 1 baking soda
- 1 cream of tartar
- 1 1/4 flour
- 1/2 vanilla
- 1 salt
Instructions:
1. Mix ingredients in order given.
2. Roll in 3/4 to 1-inch balls.
3. Dip in sugar.
4. Bake 12 minutes at 350°F on non-greased cookie sheet.
Title: Tosca Cake
Ingredients:
- 3 eggs
- 150 caster sugar
- 400 flour
- 1 1/2 baking powder
- 100 milk
- 125 butter
- 1 vanilla bean paste
- 1/8 salt
- 80 butter
- 125 sugar
- 125 flour
- 4
- 1
Instructions:
1. Heat oven to 200°C.
2. Either butter a 22cm springform tin or line with baking paper.
3. Beat eggs until frothy then add the sugar and beat until thick and a pale yellow.
4. Shift flour, baking powder and salt, then add to egg mixture and fold together.
5. Add the milk and melted butter. Pour into the prepared cake tin making sure you flatten the top, bake for 20 minutes.
6. While the cake is baking make the topping by placing all the ingredients into a pot and bring to the boil.
7. Remove the cake from the oven - it won't be completely cooked - and spread over the topping.
8. Bake a further 10-15 mins or until the top is nice a browned.
9. The cake won't rise a lot but be rather flat.
Title: South African Baked Rice Pudding
Ingredients:
- 2 milk
- 1 cooked rice
- 2 eggs
- 1/2 sugar
- 1/4 salt
- 1 vanilla
- 1 lemon rind
Instructions:
1. Heat oven to 325°F.
2. Heat milk and add the cooked rice.
3. Whisk egg yolks in a roomy bowl with the sugar and salt, then add milk mixture slowly.
4. With clean beaters, beat egg whites until stiff and then fold into rice/egg yolk/milk mixture.
5. Add the vanilla and lemon rind, and stir through.
6. Ladle mixture into a greased oven dish and bake about 40 - 45 minutes or until set.
7. Serve with any commercial syrup or syrup from bottled fruits. (The Zaar recipe robot would not allow me to state "Syrup to serve" in the ingredient list!).
Title: Carrot Raisin Cake (fat & Dairy Free)
Ingredients:
- 2 1/2 whole wheat pastry flour
- 2 whole wheat pastry flour
- 1 1/2 baking soda
- 1 1/2 cream of tartar
- 1 1/2 cinnamon
- 1/4 ground nutmeg
- 1 1/2 honey
- 1/3 vanilla
- 2 carrots
- 2 raisins
- 1 1/2 plain nonfat yogurt
- 2 pure maple syrup
- 1 pure maple syrup
- 2 nonfat dry milk solids
- 1 vanilla
- 1/2
- 2
- 3
- 2
Instructions:
1. FOR THE CAKE: PREHEAT OVEN TO 325 F.
2. IN LARGE MIXING BOWL, COMBINE FLOUR, BAKING SODA, CREAM OF TARTAR, CINNAMON AND NUTMEG.
3. SET ASIDE IN MEDIUM BOWL, MIX HONE, JUICE CONCENTRATE, VANILLA, 2 UNBEATEN EGG WHITES, GRATED PEELED CARROTS AND CARROT PUREE.
4. STIR INTO FLOUR MIXTURE AND MIX UNTIL JUST BLENDED.
5. STIR IN RAISINS.
6. GENTLY STIR IN 2 LIGHTLY BEATEN EGG WHITES.
7. DO NOT OVERMIX.
8. SPOON BATTER INTO 2 (9-INCH) ROUND NON-STICK BAKING PANS.
9. BAKE AT 325 F.
10. FOR 40 TO 45 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN.
11. COOL ON WIRE RACKS FOR 20-30 MINUTES, AND REMOVE CAKES FROM PAN.
12. FOR THE FROSTING: IN MEDIUM BOWL, WITH ELECTRIC MIXER, BEAT TOGETHER YOGURT CHEESE, MAPLE SYRUP, MILK SOLIDS AND VANILLA UNTIL WELL BLENDED.
13. NOTE: TO FROST 1 (9-INCH) CAKE, REDUCE RECIPE BY HALF, FOR A YIELD OF THREE QUARTER CUP.
14. NON-FAT YOGURT CHEESE* You may drain yogurt using any one of several different methods;--use special yogurt cheese funnel designed for this specific purpose that is available in some health food and gourmet stores.
15. -uselarge strainer with either cheese cloth or coffee filters.
16. Spoon in yogurt, refrigerate and let drain into large bowl or jar.
17. -useabove method with drip coffee maker lined with double paper coffee filters.
18. Drain for desired time:--12 hours or longer for whipped cream cheese consistency (use for dessert toppings recipes)--24 hours or longer for cream cheese consistency (use for cheese-cake recipes and dessert topping recipes) Traditional carrot cake has 29 grams of fat<U+0085>40 percent Calories from fat.
19. 526 calories per slice.
20. Fat Free Carrot Cake has Fat-Free grams of fat<U+0085>Fat Free calories from fat <U+0085> and 269 calories per slice.
Title: Applesauce Cake
Ingredients:
- 1 sugar
- 1/2 butter
- 2 eggs
- 1/2 coffee
- 1/4 walnuts
- 2 flour
- 1/2 raisins
- 1 apple
- 1/2 clove
- 1 cinnamon
- 1 baking soda
Instructions:
1. cream butter and sugar.
2. add eggs.
3. add coffee.
4. sift dry ingredients 3 times
5. stir into coffee mixture add raisins, nutmeats and cored ,cubed apple
6. mix well
7. pour into greased pan
8. bake in moderate oven 350 for 45 minutes in bundt pan.
Title: Caramel, Apple, Pecan Cake
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/4 granulated sugar
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/4 butter
- 1 cream cheese
- 3/4 flour
- 2 granulated sugar
- 2 eggs
- 1/2 gala apples
- 3 ground cinnamon
- 2
- 1
Instructions:
1. Preheat oven to 350°F Lightly spray bottom and sides of 9-inch spring form pan with no-stick cooking spray; set aside.
2. For crust, in small bowl combine graham cracker crumbs, sugar, cinnamon, nutmeg and butter. Mix well. Press crumb mixture firmly into bottom, and up the sides of the pan.
3. Bake 6 to 8 minutes. Remove; pour 1/2 cup caramel topping over the bottom of the warm crust. Sprinkle 1/2 cup pecan chips on top.
4. For cake, in large bowl, beat cream cheese, 1 tablespoon flour, and sugar; mix until smooth. Add eggs; mix well.
5. In small bowl combine apples, remaining flour and cinnamon; mix well. Fold apple mixture into cheese mixture; pour into prepared crust. Bake 45 minutes. Pour remaining caramel topping on cheesecake; bake 10 to 15 minutes or until cheesecake is set.
6. Remove to cooling rack; sprinkle remaining pecan chips over top. Cool to room temperature; chill in refrigerator overnight.
Title: Double Toffee Rhubarb Cake
Ingredients:
- 2 flour
- 1 sugar
- 2 baking powder
- 1 salt
- 2 instant vanilla pudding
- 1 water
- 1 vanilla
- 4 eggs
- 3/4 rhubarb
- 3 brown sugar
- 1
Instructions:
1. Place cut up rhubarb in a 9x13 pan, sprinkle the brown sugar over the top of the rhubarb. Prepare the cake batter, pour over the rhubarb. Bake at 350 degrees for 40-45 minutes.
2. Serve upside down with ice cream or whipped cream.
Title: Sourdough Coffee Cake
Ingredients:
- 1 sugar
- 1/2 butter
- 1/2 light brown sugar
- 1/2 salt
- 2 eggs
- 1 vanilla
- 1 sour cream
- 2 flour
- 1 baking powder
- 1 baking soda
- 1/2 brown sugar
- 1 cinnamon
- 1/2
Instructions:
1. Cream together sugar, butter, salt, eggs, vanilla.
2. In a separate bowl, mix flour, baking soda and baking powder together. Sift 1/2 of mixture into creamed mixture.
3. Add 1/2 of sour cream and beat until smooth.
4. Add the rest of sour cream and flour mixture.
5. Beat mixture.
6. Spoon 1/2 batter into 9X9 pan, layer 1/2 of topping, layer rest of batter, add rest of topping.
7. Bake at 350 for 45min.
Title: Gooey Apple Sheet Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 butter
- 2 eggs
- 1 baking soda
- 1/2 buttermilk
- 1 apple
- 1 cinnamon
- 3/4 raisins
- 1/2 pecans
- 3 powdered sugar
- 8 cream cheese
- 2 eggs
- 1/4 oatmeal
Instructions:
1. Melt butter, stir in sugar and eggs.
2. Add flour and baking soda alternately with buttermilk, mixing well.
3. Fold in apples, raisins, and pecans.
4. Spread batter into well greased (or sprayed) 13 x 9 baking pan.
5. Topping: Mix and put on cake BEFORE baking.
6. Bake in a 350º oven for 45 minutes.
Title: Sally's Christmas Shortbread
Ingredients:
- 1 unsalted butter
- 1 dark brown sugar
- 1 1/2 orange zest
- 2 ground ginger
- 3/4 ground cloves
- 1 baking soda
- 2 all-purpose flour
- confectioners' sugar
Instructions:
1. Beat butter, brown sugar, orange zest, ginger and cloves until fluffy.
2. Stir in baking soda and flour.
3. Divide dough in half.
4. Press into (2) 8" round ungreased baking pans.
5. Bake in a 350 degree fahrenheit oven for 25 minutes or until the tops are dry and cracked, and the edges are slightly higher than the center.
6. Cool in the pans for 5 minutes.
7. Cut into wedges.
8. Prick each wedge with the tines of a fork.
9. Cool and dust with confectioner's sugar.
10. Store tightly covered.
Title: Flourless Chocolate Cake With Strawberries and Cream
Ingredients:
- 1/2 unsalted butter
- 1 sugar
- 2 sugar
- 1 eggs
- 8 vanilla extract
- 4 strawberries
- 1
- 2
Instructions:
1. Preheat oven to 350°F Coat a 9-inch springform pan with cooking spray or butter and cocoa; shake off the excess cocoa.
2. Beat butter until smooth. Add 1 cup sugar and beat until creamy. Add ground nuts, chocolate and egg yolks and beat thoroughly.
3. Beat egg whites until soft peaks form. Stir one-third of egg whites into chocolate mixture; gently fold in remaining egg whites.
4. Scrape batter into prepared pan. Bake 35 to 40 minutes or until a toothpick inserted in the center comes out nearly—but not completely—clean. Let cool in the pan for 30 minutes, then release sides and slide onto a serving plate.
5. Combine cream, vanilla and 2 tablespoons sugar; beat until soft peaks form. Top cake with cream and strawberries.
Title: Earthquake Cake
Ingredients:
- 1 coconut
- 1 water
- 18 eggs
- 1 1/3 powdered sugar
- 1/3 cream cheese
- 3 butter
- 3 vanilla
- 8
- 1
- 2
Instructions:
1. Preheat oven to 350.
2. Spread a mixture of chopped nuts and coconut on the bottom of a buttered 13x9" cake pan.
3. Make cake mix according to package directions and pour over the nut and coconut mixture (you don't need to stir it).
4. Combine the powdered sugar, cream cheese, butter, and vanilla.
5. Drop mixture in mounds all over the top of the cake. Bake for 45 minutes.
6. The cake will crack in the middle (that's why they call it Earthquake Cake).
Title: The Best Coconut Macaroons Ever!
Ingredients:
- 14 sweetened flaked coconut
- 14 sweetened condensed milk
- 2 vanilla extract
- 1 chocolate chips
- 12
Instructions:
1. Before starting to create the mix, I would suggest (i.e. It is optional) to take an empty bowl (metal would be the best) and a wire whisk (or whisk attachment for an electric whisk) and put them in the freezer for about an hour.
2. Take your kitchen utensils out of the freezer and drop the two egg whites into the bowl. If you have an electric whisk set it on high and and whisk the eggs until they form medium peaks.
3. In another bowl mix the coconut, condensed milk and vanilla extract.tTransfer the egg whites from the other bowl into the coconut mixture by folding the egg whites into it.
4. Get some baking pans and line them with wax paper. Drop the mixture onto the sheet. The amount of each dropping should be about an ice cream scoop or about two tablespoons.
5. At one point you should have set your oven to 325 degrees Fahrenheit… Once your oven is heated up put your pans in the oven and bake the macaroons for about 25 to 30 minutes (or just look at them and wait until they are golden brown (not dark tarnished gold brown but shiny gold brown)). When removing the macaroons the wax paper may get a little stuck to it because they are so sticky… The best way to try to avoid this is removing them while hey are hot.
6. Optional Steps Follow.
7. After the macaroons have cooled you can dip them in chocolate if you would like. To do so put a bunch of chocolate chips (whichever chocolate you prefer, I prefer milk chocolate) and put them into a microwave safe bowl and put the bowl into the microwave until the chocolate chips have melted and stir.
8. Take one macaroon at a time and dip them in chocolate as much as you like. Put the macaroons on a plate (I would suggest having refrigerated the plate first) and put them in the fridge for about an hour or two and you will have delicious chocolate covered macaroons :).
Title: Applesauce Whole Wheat Cake
Ingredients:
- 1 3/4 sugar
- 1/4 butter
- 1 egg
- 1/2 plain yogurt
- 2 applesauce
- 1 vanilla
- 1 all-purpose flour
- 1 1/2 whole wheat flour
- 1 1/4 cinnamon
- 3 baking soda
- 2 raisins
- 2
- 1
Instructions:
1. Butter and flour a 10 inch bundt pan or tube pan.
2. In mixing bowl, combine sugar and butter, beat until mixed.
3. Add egg and beat until light in colour.
4. Add yogurt and beat until mixed.
5. Beat in applesauce, orange rind and vanilla.
6. In another bowl, combine flours, bran, cinnamon, baking soda and raisins, stir to mix Pour dry ingredients over applesauce mixture and stir just until combined.
7. Pour into prepared pan and bake in 325 degrees oven for 70 or 80 minutes or until toothpick inserted in centre comes out clean.
8. Remove from oven.
9. Let cool on rack for 20 minutes, then remove from pan and place on wire rack to finish cooling.
Title: Ww Weight Watchers Orange Cream Cheese Cookie Cups 1 Point
Ingredients:
- 8 light cream cheese
- 3 skim milk
- 2 reduced-calorie margarine
- 1 all-purpose flour
- 1 sugar
- 1/3 sugar
- 1 egg
- 1 orange zest
- 2 vanilla extract
- 1
Instructions:
1. Instructions
2. Preheat oven to 350ºF. Coat two 12-cup miniature muffin pans with cooking spray; set aside.
3. To prepare cookie dough, in a large mixing bowl combine 2 ounces cream cheese, milk and margarine. Beat on low speed until blended.
4. In a small bowl, combine flour and 1 tablespoon sugar. Beat flour mixture into cream cheese mixture on low speed until blended.
5. Transfer cookie dough to a lightly floured surface and knead gently 4 times. Divide dough into 24 equal portions and press each portion into bottom and up sides of prepared muffin pans; set aside.
6. To prepare filling, in a food processor or large bowl combine remaining 6 ounces cream cheese, 1/3 cup sugar, egg, orange juice, zest and vanilla. Blend until smooth.
7. Spoon 2 teaspoons filling into prepared cookie cups. Bake until filling is set and edges are golden, 20 to 25 minutes. Cool on wire racks. Yields one cookie cup per serving.
Title: Rhubarb Bread Pudding
Ingredients:
- 1 1/2 milk
- 2 eggs
- 4 rhubarb
- 1 sugar
- 1 cinnamon
- 1/2
Instructions:
1. Mix eggs and milk together.
2. Add toast, rhubarb, sugar and cinnamon.
3. Pour into buttered casserole.
4. Bake at 350 for one hour, or until custard is set.
Title: Amazingly Delicious Chocolate Mousse
Ingredients:
- 100 coffee
- 30 eggs
- 2 vanilla extract
- 1 sea salt
- 3
- 1/2
- 1
Instructions:
1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate and coffee, stirring until smooth. Remove from heat.
2. I used a steam oven to melt the chocolate. It's easier and it is ready in 7-8 minutes.
3. Whisk the egg yolks with 1 tbsp of sucanat and rum for about 3 minutes until the mixture is thick, like mayonnaise. (You can also use a handheld electric mixer.).
4. Fold the chocolate mixture into the egg yolks.
5. Beat the egg whites with salt and vanilla in a separate bowl until you get a foamy texture.
6. Fold the beaten egg whites into the chocolate mixture and whisk just until incorporated. Be careful not to over mix!
7. Divide the mousse into serving dishes and place in bowls. Refrigerate for at least 3 hours, until firm. ( I wasn't that patient so I ate it after only one hour. It had a sticky, caramel-like texture which I actually loved!).
8. Extra ingredients:
9. I absolutely love spicy chocolate! If you want to taste something different add a pinch of chili powder in the chocolate mousse. It will be amazing!
10. Also, you can get that spicy flavor by adding ground Sichuan pepper berries. Just a pinch or two are enough to get a unique aroma.
11. If you want something with a seasonal flavor you can add some cinnamon and a pinch of ground cloves. It will smell and taste like Christmas!
Title: Maple Leaf Sugar Cookies
Ingredients:
- 1 butter flavor shortening
- 1 1/4 sugar
- 2 eggs
- 1/4 maple syrup
- 3 vanilla extract
- 3 all-purpose flour
- 3/4 baking powder
- 1/2 baking soda
- 1/2 salt
Instructions:
1. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Combine the remaining ingredients; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
2. On a lightly floured surface, roll out to 1/8-inch thickness. Cut with a floured 2 1/2-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
3. Bake at 350-degrees for 9-12 minutes or until golden brown. Remove to wire racks to cool.
Title: My Special Bread Pudding
Ingredients:
- 6 half-and-half cream
- 3/4 heavy whipping cream
- 1/4 milk
- 1 1/2 granulated sugar
- 1/3 brown sugar
- 1/3 eggs
- 2 cinnamon
- 1/2 nutmeg
- 1/4 vanilla
- 1
Instructions:
1. Combine half and half, heavy whipping cream, milk, granulated sugar, brown sugar, eggs and vanilla.
2. Add bread pieces and stir to soak.
3. Sprinkle cinnamon and nutmeg over mixture and stir again to coat.
4. Let stand for 30 minutes.
5. Grease a 2 quart casserole dish.
6. Pour bread mixture into the casserole dish.
7. Bake at 350 for 35 minutes or until a toothpick inserted near the center comes out clean.
8. Cool or serve warm with whipped cream and/or caramel sauce.
Title: Banana Split Bundt Cake
Ingredients:
- 1 instant banana pudding mix
- 1 water
- 1/2 eggs
- 1/2 sour cream
- 3 frozen strawberries
- 1
Instructions:
1. Mix first 6 ingredients WELL in mixer. One minute on LOW until blended. Then 2 minutes on HIGH.
2. Add morsels and mix on HIGH 1 minute.
3. Spray bundt pan with cooking spray.
4. Bake at 350 degress for 50-55 minutes.
5. Let cool for 15 minutes and then transfer to serving plate.
6. Serve each slice of cake with strawberries and whipped cream to make it taste like a real banana split.
Title: Vanilla Rice
Ingredients:
- 1 canola oil
- 1 basmati rice
- 1 3/4 water
- 2 sugar
- 1/2 pure vanilla extract
Instructions:
1. Preheat medium saucepan on medium-high 2–3 minutes. Place oil in pan; swirl to coat. Add rice and cook 1–2 minutes or until rice is coated and thoroughly heated.
2. Stir in water, sugar, and vanilla. Bring to a boil; cover and cook 1 minute, stirring often.
3. Reduce heat to lowest setting and cook 22 minutes. (Do not stir or remove cover during cooking.) Fluff rice with fork and serve.
Title: Coconut Snowballs
Ingredients:
- 1 sweetened flaked coconut
- 1 all-purpose flour
- 1 1/4 confectioners' sugar
- 6 salt
- 1 unsalted butter
- 4 vanilla extract
- milk
Instructions:
1. Grind 1/2 cup of the coconut in food processor.
2. Chop remaining coconut and set aside.
3. Add flour, 1/4 cup of the confectioners' sugar and the salt.
4. Pulse to blend.
5. Add butter and vanilla; pulse until dough comes together.
6. Heat oven to 350 degrees.
7. Roll dough into 1-inch balls.
8. Place dough balls 1 inch apart on an ungreased baking sheet.
9. Bake cookies until firm but tender, 15 minutes.
10. Remove to rack, let cool completely.
11. In small bowl, stir together remaining 1 cup confectioners' sugar and enough milk until smooth but still thick.
12. Dip cookies in glaze (about 1/2 t for each), letting it drip down sides.
13. Dip in chopped coconut and set aside for glaze to dry.
Title: Espresso Tiramisu
Ingredients:
- 3 mascarpone
- 1 1/2 confectioners' sugar
- 1/4 marsala
- 3/4 heavy cream
- 2/3 water
- 1 instant espresso powder
- 2 regular coffee powder
- 1 instant espresso powder
- regular coffee powder
Instructions:
1. In a medium bowl, using an electric mixer set on medium speed, beat
2. together the mascarpone cheese, 1 c up of the confectioner's sugar and the Marsala until well blended.
3. Add the cream and beat until fluffy, about 1 minute. Set aside. In a small, heavy saucepan over high heat, combine the water, the remaining 1/2 cup confectioners' sugar and the espresso or coffee powder.
4. Bring to a boil, stirring occasionally.
5. Remove from the heat and let cool.
6. Using a long serrated knife, cut the cake crosswise into slices 1/4- 1/3 inch thick.
7. Select a 2 1/2-qt oval or rectangular glass or ceramic dish about 11 inches in diameter and 2 inches deep.
8. Arrange enough of the cake slices in a single layer over the bottom of the dish to cover completely, trimming to fit as needed.
9. Brush half of the cooled espresso syrup over the cake. Spread half of the cheese mixture evenly over the top.
10. Top with enough of the cake slices in a single layer to cover completely, trimming to fit as needed.
11. Brush the remaining cooled espresso syrup evenly over the top.
12. Then spread the remaining cheese mixture over the top.
13. Cover with pla stic wrap and refrigerate up to 2 days.
14. Using a fine-mesh sieve, sift cocoa evenly top just before serving.
15. Using a large spoon, scoop the tiramisu onto individual plates.
Title: Lavender Pound Cake
Ingredients:
- 2 cake flour
- 1 baking powder
- 1 unsalted butter
- 1 1/2 dried lavender blossoms
- 1 sugar
- 1 lemon zest
- 4 eggs
- 1/2 milk
Instructions:
1. Shift together flour and baking powder, set aside.
2. In a large bowl cream butter, add lavender, sugar and lemon zest. Continue beating until light in colour and texture.
3. Add eggs, one at a time, beating througly after each one.
4. Add half of the flour, mix, add milk.
5. Fold in the remaining flour, transfer the mixture into a greased and lined 8x4x2 1/2 pan.
6. Bake at 325 F for 1 hour, cool on wire rack.
Title: Mocha Melted Ice Cream Cake With Chocolate Marshmallow Frosting
Ingredients:
- 1 coffee ice cream
- 2 eggs
- 3 instant coffee powder
- 1 confectioners' sugar
- 2 marshmallow creme
- 1/2 butter
- 3/4 vanilla extract
- 1/2
- 1/4
- 1
Instructions:
1. Place rack in center of oven and preheat to 350 degrees Fahrenheit.
2. Lightly mist a 12-cup bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour and set pan aside.
3. Place cake mix, melted ice cream, eggs and coffee powder in large mixing bowl.
4. Blend with electric mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl with rubber spatula. Increase mixer speed to medium and beat 2-3 minutes more, scraping down sides again if necessary. The batter should look thick and well-combined.
5. Pour batter into prepared pan, smoothing it out with rubber spatula.
6. Bake cake until it springs back when lightly pressed with your finger and is just starting to pull away from the sides of the pan, 40-45 minutes.
7. Remove pan from oven and place on wire rack to cool for 20 minutes.
8. Run a long, sharp knife around edge of cake and invert it onto rack to cool completely, 20 minutes more.
9. Meanwhile as the cake cools, prepare the Chocolate Marshmallow Frosting: Sift confectioner's sugar and cocoa powder together into a large mixing bowl. Set bowl aside.Place marshmallow creme, butter and milk in a medium-size heavy saucepan over medium-low heat. Stir until the butter and marshmallow creme have melted, 2-3 minutes. Remove the pan from the heat. Pour the sugar cocoa mixture over the marshmallow mixture. Add 1 tsp vanilla and stir until frosting is smooth and satiny. Makes 1 1/2 cups.
10. When the cake is completely cooled, slide the cake onto a serving platter, and pour the warm frosting over the cake. Let the cake rest for 10 minutes before slicing.
Title: Magic Bullet Fruit Tart
Ingredients:
- 1/4 water
- 8 cream cheese
- 1/2 sugar
- 1 sugar
- 1 pure vanilla extract
- raspberries
- blueberries
Instructions:
1. Add water, cream cheese, sugar and vanilla to the tall-cup and blend using the cross blade until you achieve a nice, custard-like consistency.
2. Chill the contents for 1 hour, then spoon into the pie shells.
3. Top with berries.