lumicero/recipes-ing2inst huggingface dataset:
Title: Tiramisu Trifle With Zabaglione Filling
Ingredients:
- 5 sugar
- 1/4 marsala
- 1/2 dry white wine
- 1/4 heavy cream
- 2/3 sugar
- 4 mascarpone cheese
- 1 very strong coffee
- 1/3 cognac
- 1/4 vanilla extract
- 1 ladyfingers
- 6 cocoa powder
- 3
- 1
Instructions:
1. Prepare Zabaglione by placing egg yolks in top of a double boiler.
2. Add sugar and beat with portable mixer or rotary beater at medium speed until mixture is pale yellow and creamy.
3. Place water in bottom of double boiler and bring to a boil over high heat.
4. Reduce heat to lower and place top of double boiler over simmering water.
5. Gradually beat 1/4 cup marsala into egg yolk mixture.
6. Beat 1 minute.
7. Gradually beat in remaining marsala and 1/4 cup white wine.
8. Continue cooking custard over the simmering water approximately 4 to 8 minutes or until mixture is fluffy and soft peaks form from beaters.
9. Beat constantly, scraping sides and bottom of pan frequently.
10. DONOT over cook custard!
11. Immediately remove from heat and whisk custard briefly.
12. Cover and refrigerate Zabaglione until well chilled.
13. Beat cream with 2 TB sugar in large bowl until soft peaks form.
14. Gently fold in mascarpone cheese, then Zabaglione.
15. Refrigerate at least 3 hours or until well chilled.
16. Combine espresso, cognac and remaining 2 TB sugar and vanilla extract.
17. Layer 1/4 of ladyfingers in a flower-petal design in a trifle dish.
18. Generously brush ladyfingers with the espresso mixture.
19. Spoon 1/4 of cheese mixture over ladyfingers to within 1 inch of sides of dish.
20. Sprinkle with 1/4 of grated chocolate.
21. Repeat these layers 3 more times.
22. Sprinkle remaining 1/4 of chocolate around perimeter of cheese mixture and sift cocoa powder over the top of the cheese mixture.
23. Cover and refrigerate at least 30 minutes.
Title: "one Of" Cookies (No Bake, 4 Ingredients)
Ingredients:
- 1 sugar
- 1 light corn syrup
- 1 creamy peanut butter
- 1
Instructions:
1. In a large saucepan, mix sugar and corn syrup and bring to a boil, stirring frequently. Boil for 1 minute.
2. Remove from heat and blend in peanut butter.
3. Add cornflakes, stirring gently to coat.
4. Working quickly, drop mixture in 1/4 cup lumps, 2" apart onto countertop lined with waxed paper.
5. Using fingers, shape each cookie into rounded mound as necessary.
6. Let stand at room temp for 20-30 minutes to set.
7. Store in airtight container at room temperature.
Title: Maggie Beer's Christmas Cake
Ingredients:
- 500 sultanas
- 300 currants
- 175 seedless raisins
- 1/4 marmalade
- 150 oranges, zest of
- 2 brandy
- 120 plain flour
- 300 nutmeg
- 1/2 ground mixed spice
- 1/2 salt
- 1/2 unsalted butter
- 220 light brown sugar
- 200 eggs
- 4
- 100
Instructions:
1. Mix the dried fruit and orange zest together in a glass or china bowl.
2. Pour the brandy over and mix again.
3. Cover the bowl and leave for at least 24 hours, turning mixture occasionally.
4. Preheat oven to 140 degrees C.
5. Grease and line a 24cm round cake tin with several layers of paper.
6. Paper should extend 10cm above the rim of the tin.
7. Sift flour, spices and salt.
8. Cream butter and sugar in a large bowl.
9. Beat eggs in a separate bowl then mix very gradually into the creamed mixture.
10. Gently fold in the spiced flour, then fold in the dried fruit mixture.
11. Pour the batter into the prepared pan and smooth the top.
12. Decorate the top with blanched almonds.
13. Bake for about 3 hours.
14. A skewer inserted into the centre of the cake should come out clean when the cake is cooked.
15. A baking dish full of water placed on the oven shelf below the cake during cooking will help keep the cake moist.
16. Cool the cake in the tin for 30 minutes before transfering to a wire rack.
17. To store, wrap the cake in several layers of greaseproof paper, then wrap in foil and store in an air-tight tin.
Title: Raspberry Thumbprint Cookies
Ingredients:
- 1 butter
- 1/2 egg
- 1 flour
- 3 white chocolate chips
- 1/3
- 1
Instructions:
1. Heat oven to 375.
2. In large bowl, stir cookie mix, butter, egg and flour until soft dough forms.
3. Form dough into 3/4 inch balls.
4. Place on ungreased cookie sheet 2 inches apart.
5. Using thumb or handle of wooden spoon, make an indentation in the center of each cookie.
6. Spoon about 1/4 tsp of jam into each indentation.
7. Bake 8-10 minutes or until light golden brown.
8. Remove from oven and cool 5 minutes then remove from cookie sheet to wire rack and cool completely.
9. In small microwave safe bowl, melt chips on high until well melted. Stir until smooth. May need to do this in segments of 2 or 3 minutes until well melted.
10. Drizzle in little lines over the cooled cookies to decorate. Or, you can just add the chips to the dough before baking if you prefer.
Title: Strawberry Shortcake Trifle
Ingredients:
- 1 fresh strawberries
- 4 -5 cream cheese
- 2 white sugar
- 16 Cool Whip
- 1 fresh strawberries
- 16
- 5 -6
Instructions:
1. Break the angel food cake into small pieces.
2. Cook the glaze following package directions, stir in the sliced strawberries, set aside.
3. Beat the softened cream cheese with the sugar, then fold in the Cool Whip.
4. Place half the cake pieces into the bottom of a large trifle bowl.
5. Spoon 1/2 the cream cheese mixture over the cake.
6. Place 1/2 the strawberry mixture over the cream cheese, then repeat all three layers.
7. Garnish with Cool Whip and whole berries, chill for several hours.
8. Note: This can also be made in a 9x13 pan.
Title: Portuguese Custard Tarts
Ingredients:
- 3 frozen puff pastry
- 2 caster sugar
- 2 orange, zest of
- 400 vanilla essence
- 1 icing sugar
- 1
Instructions:
1. Preheat oven to 220 Degrees Celsius.
2. Cut each sheet into 4 10cm circles, line 1/2 cup muffin pan with dough. Refrigerate.
3. Stir custard powder, sugar and 1/2 cup cream until smooth.
4. Stir in zest and essence.
5. Bring remaining cream to boil in saucepan.
6. Stir quickly into custard mixture.
7. Stir over low heat 2 minutes until thickened.
8. Cool 5 minutes and pour into prepared cases.
9. Bake in middle oven 15 minutes.
10. Dust with icing sugar to serve.
Title: Chocolate Meringue Cake
Ingredients:
- 5 eggs
- 1 butter
- 2 sugar
- 1 buttermilk
- 2 vanilla extract
- 2 1/2 all-purpose flour
- 1/4 pecans
- 2/3 cream cheese
- 1 butter
- 1/2 vanilla extract
- 1/2 powdered sugar
- 1/2 white vinegar
- 3 salt
- 3/4 sugar
- 24
- 2
- 1 1/2
- 1/8
- 1/2
- 4
Instructions:
1. FOR CAKE:
2. Beat egg whites at high speed with an electric mixer until soft peaks form; set aside.
3. In a separate bowl, beat butter at medium speed until creamy.
4. Add sugar and beat well.
5. Add egg yolks, one at a time and beat until well blended after each addition.
6. In a small bowl, combine the buttermilk and 2 teaspoons flavoring.
7. In a separate bowl, combine the flour, baking soda and cocoa. Add the dry mixture to the butter mixture, alternating with the buttermilk mixture; beginning and ending with the flour mixture. Beat at low speed after each addition until well blended.
8. Stir in the pecans and mix well.
9. Fold in the beaten egg whites and pour the batter into 3 well greased 9 inch cake pans.
10. Bake at 350°F for 20 minutes until a wooden toothpick comes out clean.
11. Cool for 10 minutes in the pan, then remove cake to wire racks to cool completely.
12. CREAM CHEESE FILLING:
13. Beat the first four ingredients at medium speed with an electric mixer until smooth. Gradually add the powdered sugar, beating until light and fluffy.
14. Once the cake cools completely, spread this filling between the layers.
15. GANACHE:
16. Bring whipping cream to a simmer in a heavy saucepan over medium heat.
17. Remove from heat and add chocolate, stirring until the chocolate is melted.
18. Cool until ganache becomes a spreading consistency (stirring often).
19. Frost the top and sides of the cake with ganache reserving 1/2 cup.
20. MERINGUES:
21. Beat the egg whites, vinegar and salt at high speed with an electric mixer until foamy.
22. Gradually add sugar; beating until soft peaks form and sugar dissolves.
23. Fold in chocolate.
24. Drop by heaping teaspoonfuls onto parchment paper lined baking sheets and bake at 250°F for 35 minutes.
25. Transfer to wire racks to cool completely.
26. Once cool, mound meringues on top of cake to form a small mountain, beginning at the sides and working in, layering 3-4 layers high. Drizzle the meringues with the remaining ganache.
27. TO SERVE THE CAKE:
28. Before cutting, remove the meringues with small tongs and use them as a garnish on each cake serving.
29. TO STORE:
30. IF you have any cake left, store it in the refrigerator without the meringues. Store the meringues in an airtight container at room temperature.
Title: Steamed Pumpkin and Coconut Custard (Sangkaya Fak Tong)
Ingredients:
- 1 pumpkin
- 1 Japanese pumpkin
- 3 egg
- 1/3 palm sugar
- 1/2 coconut cream
- 1 cinnamon
- vanilla extract
- salt
Instructions:
1. Cut the top off the pumpkin and carefully scoop out the seeds and the stringy insides. then rinse well. Place the pumpkin upside down in a steamer and steam for about 15 minutes until partly cooked. Remove and turn upright to allow any steam to escape.
2. In a small wok or pan, mix the egg with the sugar, coconut cream cinnamon, vanilla and salt. Gently warm this mixture over a low heat to a little above room temperature, then strain it.
3. Pour into the pumpkin and steam gently for about 20 minutes until the custard is cooked; it should be softly set, with a light wobble if you nudge the pumpkin. If you find the custard needs a little more time, wipe dry the inside of the steamer lid before replacing it, so no water drips on to the custard as it steams.
4. When it is done, lift off the entire steamer basket and place on a large plate. Leave the custard-filled pumpkin to cool completely before serving.
5. When ready to serve, take a knife and cut a wedge of the pumpkin just as if it were a pie. The custard should be firm enough to stand on its own and not be runny.
6. You can eat the whole pumpkin, the skin and flesh of the pumpkin and the creamy custard inside.
7. You can refrigerate any leftovers for later.
Title: One-Bowl Orange Graham Bundt Cake With Brown Sugar Glaze
Ingredients:
- 1 flour
- 1 1/2 brown sugar
- 1 graham cracker crumbs
- 1 1/4 baking powder
- 1 baking soda
- 1 salt
- 2 orange zest
- 1 cinnamon
- 1 butter
- 1 vanilla
- 2 eggs
- 3 walnuts
- 1 1/4 confectioners' sugar
- 1 water
- 1 brown sugar
- 1/2 vanilla
- 2
Instructions:
1. Set oven to 350 (set oven rack to second-lowest position).
2. Grease and flour a 10-inch bundt pan.
3. In a large bowl mix together all cake ingredients excetp the nuts until well blended and smooth (about 3 minutes).
4. Mix in walnuts.
5. Transfer to prepared bundt pan.
6. Bake for about 40-50 minutes or until cake tests done.
7. Invert onto a plate.
8. Let cake stand for 30 minutes before glazing.
9. For the glaze; in a bowl mix together all glaze ingredients until smooth adding in more water if needed to make a thick consistancy for glazing.
10. Drizzle over cake.
Title: Spicy Raisin Crescents
Ingredients:
- 1 raisins
- 3/4 water
- 1/4 orange marmalade
- 2 flour
- 2 brown sugar
- 1 butter
- 2 fresh lemon rind
- 2 fresh lemon juice
- 1/4 salt
- 1/4 ground ginger
- 1/4 ground cinnamon
- 1/8 nutmeg
- 1 sugar
- 1 egg
- 2
Instructions:
1. Combine in a saucepan raisins and water, bring to a boil, then simmer 5 minutes.
2. Add next ten ingredients (marmalade to nutmeg).
3. Cook over medium heat, stirring constantly, until thick.
4. Cool enough to be just warm to touch. If too hot will start cooking the crescents too quickly.
5. Heat oven to 350 degrees.
6. Open and unroll crescents. Separate.
7. Place one tsp of filling on crescent and spread out leaving small border on all sides. Rollup from wide side to tip.
8. Place tip-side down on a very lightly oil sprayed cookie sheet.
9. Beat egg with 1/2 tsp water and brush crescents. Sprinkle sugar lightly over tops.
10. Bake 12-15 minutes or until lightly brown. Watch carefully as to not burn the bottoms.
11. These are wonderful served warm.
Title: The Best Chocolate Cake (Really!)
Ingredients:
- 3 butter
- 1/2 light brown sugar
- 2 1/4 eggs
- 3 vanilla
- 1 1/2 flour
- 2 baking soda
- 2 salt
- 1/2 sour cream
- 1 boiling water
- 1 brown sugar
- 1 butter
- 1/3 milk
- 1/3 icing sugar
- 1
Instructions:
1. Preheat oven to 350°F.
2. Melt chocolate, either on the stove or in the microwave and set aside.
3. Beat butter in large mixer bowl then add brown sugar and eggs, and beat until light and fluffy, about 5 minutes.
4. Add vanilla and melted chocolate, and beat to combine.
5. Combine flour, baking soda, and salt and add to chocolate mixture gradually, alternating with sour cream, beating after each addition.
6. Stir boiling water into the batter - the batter will be thin.
7. Pour into two 9 inch round cake pans which have been greased and floured.
8. Bake for 35 minutes, until cake centre springs back when touched.
9. Cool for 10 minutes before removing from pans. Allow to cool completely before applying frosting.
10. ***For the frosting***.
11. Combine brown sugar, butter and milk in a small saucepan and bring to a boil.
12. Continue to boil, stirring constantly, for 3 minutes.
13. Cool to lukewarm.
14. Stir in icing sugar and continue to stir until the right consistency to spread.
15. (There should probably be a small film wanting to form on top ideally, but no real crystalization.) Spread over cooled cake.
Title: Tropical Carrot Cake With Coconut Cream Cheese Icing
Ingredients:
- 2 sugar
- 3 flour
- 1 baking soda
- 1 salt
- 1 cinnamon
- 2 carrots
- 1 1/3 eggs
- 4 walnuts
- 1 pecans
- 1 crushed pineapple
- 1 vanilla extract
- 1 butter
- 1/2 cream cheese
- 1/2 powdered sugar
- 1 -8 vanilla extract
- 1 walnuts
- 2 pecans
- 1 flaked coconut
- 1
Instructions:
1. The Cake Recipe:
2. Preheat the oven to 350*F. Grease and flour two bread loaf pans. Combine dry ingredients in a large mixing bowl. Add carrots, oil and eggs. Beat well, until mixed. Add other ingredients and stir. Put into baking pans. Bake for 1 hour or until done. Completely cool cakes before frosting.
3. The Frosting:
4. Combine butter and cream cheese; cream until light and fluffy. Add sugar and vanilla, mixing well. Stir in pecans and coconut. Spread on each cake. Store cakes in the refrigerator.
5. My Note: This cake freezes beautifully. Place on foil covered baking sheet. Freeze until hard. Remove from freezer and wrap in plastic wrap and then in foil. Return to freezer. Unwrap totally and then defrost cake.
6. I made it a lot of times! Is our favorite Sometimes I don't use the pineaple and it change a lot, or I add raisins Is a good option because usually I use a big pyrex and is for a lot of people And the cheese cover.
7. There was a woman at our church that made the best carrot cakes in the world and the one tip she gave me is, don't serve the day you make it. If you can, freeze the cake first for a couple of days to let the flavors blend together. Well I'm not sure why it works but it does. I tried it and I think she is right! Sometimes I even cut the cake in half and freeze it in two sections and keep it as a quick company dessert.!
8. I made this cake for my grand-daughter's first birthday on a Friday night, froze it and then iced it the next day.Due to a snowstorm we weren't able to eat the cake until Tuesday night and it lasted very well, super moist, baked up levelled and was a hit! I even used the same recipe to make a 3D elmo cake using the Cuddly Stand-Up Bear pan. It turned our far better than using any boxed cakes. I highly recommend it for freezing. I also add raisins - about 1/4 cup. For the cake decorating, I have my grandchildren draw Easter pictures, then I decorate the cake with their pictures as a guide. Fun for the whole family! This has become an Easter tradition.
Title: Quick As a Wink Cherry Cake
Ingredients:
- 1 pecans
- 1/4 cherry pie filling
- 8 vanilla instant pudding mix
- 5 eggs
- 1/4 water
- 2
- 1/2
Instructions:
1. Line a 9 inch microwave dish with wax paper.
2. Sprinkle pecans in dish evenly. Top that with the cherries and set aside.
3. Combine remaining ingredients and beat on medium speed with mixer for 3 minutes.
4. Pour batter over cherries in pan.
5. Microwave on high for 12 minutes. Turn 1/4 of the way around every 3 minutes or use a turntable.
6. Invert on serving platter. Sprinkle with coconut if desired.
Title: Blueberry French Toast Cobbler
Ingredients:
- 4 eggs
- 1/2 half-and-half
- 1 vanilla
- 10 blueberries
- 4 sugar
- 1/2 butter
- 2 cinnamon
- 1
Instructions:
1. Beat eggs, half-and-half, and vanilla in a 9" x 13" baking dish.
2. Add bread slices, turning once to coat both sides.
3. Cover and chill overnight.
4. Remove soaked bread and place berries (frozen or fresh) in bottom of baking dish.
5. Replace soaked bread on top of berries.
6. Mix sugar, butter and cinnamon until crumbly,spread on top of bread.
7. Bake uncovered at 400 degrees approximately 30 minutes until bubbly and golden.
Title: Rice Pudding
Ingredients:
- 1 white rice
- 3 milk
- 1 sugar
- 1 rose water
- 1 pistachios
- 1/4
Instructions:
1. Place the rice in a saucepan and cover with water. Simmer for 20 min and then add the milk and mix until the mixtre starts to thicken.
2. Stir in orange blossom and water.
3. when rice is cooked add rose water.
4. Pour mixturebinto individual serving bowls then rfrigerate for 2 hours.
5. garnish with pistachio.
Title: Hockey Sticks and Pucks Cookies
Ingredients:
- 1 Granny's Sugar Cookies
- 1/2 all-purpose flour
- 24 Sugar Cookie Icing
- 1
Instructions:
1. Lightly grease cookie sheets. Let dough stand at room temperature about 15 minutes.
2. Combine dough and flour in large bowl; knead until well blended.
3. Divide dough into 24 pieces. Shape each piece into 6-inch-long rope. Place ropes on prepared cookie sheets; bend ropes about 1-3/4 inches from ends to form hockey stick shapes. Freeze about 10 minutes.
4. Preheat oven to 350°F Bake 8 to 10 minutes or until lightly browned. While cookies are still hot, place one mint on bottom part of each cookie for puck. Cool completely on cookie sheets.
5. Decorate with icings as desired.
Title: The Best Ever Gooey Butter Cookies
Ingredients:
- 1/2 butter
- 8 margarine
- 1/4 cream cheese
- 1 vanilla
- 1 egg
- 8 powdered sugar
Instructions:
1. Mix the butter ( I melt it in the microwave) and cream cheese ( I mix by hand with a wooden spoon, but any spoon would work).
2. Add vanilla and the egg mix together.
3. Add the Butter flavor cake mix.
4. Put in the frig overnight.
5. The next day.
6. Preheat oven to 350.
7. Spray cookie sheet very lightly ( if you use parchment paper don't spray cookie sheet, I prefer the parchment paper).
8. Roll dough into balls (about the size of a walnut), roll into powdered sugar.
9. Put onto cookie sheet ( I put them 3 in a roll and space out, and only have 4 rolls).
10. Bake 10 to 12 minutes.
11. Remove from oven, sprinkle with powdered sugar.
12. Let stand on cookie sheet for a few minutes.
13. Then remove and let cool.
Title: Chewy Toffee Cookies
Ingredients:
- 2 1/4 flour
- 1 baking soda
- 1/2 salt
- 1/2 butter
- 3/4 margarine
- 3/4 sugar
- 1 brown sugar
- 2 vanilla
- 1 eggs
Instructions:
1. Preheat oven to 350.
2. Grease cookie sheet lightly.
3. Stir together flour, soda and salt.
4. In large bowl beat butter, sugars and vanilla til well blended.
5. Stir in toffee bits.
6. Drop by rounded teaspoons onto sheet.
7. Bake for 9-11 minutes or til lightly browned.
8. Cool and transfer to wire rack.
Title: Norwegian Apple Cake
Ingredients:
- 3/4 butter
- 1 sugar
- 1 1/2 self raising flour
- 2 eggs
- 4 apples
- 1 cinnamon
- 1 sugar
Instructions:
1. Cream the sugar with the butter, until light, fluffy and pale golden. Slowly add the beaten eggs and then add flour, bit by bit - mixing well after each addition.
2. Mix gently, pour mixture into greased 9 inch square pan.
3. Peel and slice apples.
4. Place slices on top of the mixture. (Place apple slices as close as possible to each other).
5. Mix sugar and cinnamon.
6. Sprinkle this topping over the apples.
7. Bake for about 60 minutes in a 180C/350F oven, until well risen and golden.
8. This delicious apple cake can be served warm or cold with cream or creme fraiche.
9. It keeps and freezes very well - separate the slices with greaseproof paper for freezing.
Title: Earl Grey Tea Cookies
Ingredients:
- 1 all-purpose flour
- 1/4 granulated sugar
- 1/4 confectioners' sugar
- 1 table salt
- 1/4 vanilla
- 1/2 water
- 1 unsalted butter
- 1/2
Instructions:
1. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized. Add vanilla, water, and butter. Pulse together until a dough is formed.
2. Form the dough into a log onto a piece of wax or parchment paper. Wrap the paper around and roll the log smooth. Chill for at least 30 minutes.
3. Preheat oven to 375°F When chilled, slice the log into 1/3 inch thick pieces. Place on baking sheets and bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks until fullt cooled. Store in an airtight container.
Title: Lemon-Cream Cheese Cupcakes
Ingredients:
- 18 1/4 lemon flavor instant pudding and pie filling
- 3 1/2 water
- 1 powdered sugar
- 4 Philadelphia Cream Cheese
- 2 butter
- 1 lemon juice
- 1 lemon peel
- 1/4
- 2
- 1
Instructions:
1. PREHEAT oven to 350ºF. Beat cake mix, dry pudding mix, water, egg whites and oil in large bowl with electric mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 minute Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups. Make sure to fill them pretty high because the cupcakes do not rise much.
2. BAKE 21 to 24 minute or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
3. MEANWHILE, beat sugar, cream cheese, butter and juice (and lemon zest if using) with electric mixer on low speed until well blended. Frost cupcakes.
Title: Milk Chocolate Almond Cookies
Ingredients:
- 1 1/2 margarine
- 2 brown sugar
- 1 white sugar
- 4 eggs
- 2 flour
- 4 2/3 baking soda
- 2 salt
- 2
- 21
- 1
Instructions:
1. Cream margarine & both sugars in large bowl.
2. Beat in eggs, one at a time.
3. Add almond flavouring.
4. Stir flour, baking soda & salt into sugar mixture.
5. Mix well.
6. Add chocolate chips & almonds.
7. Drop by teaspoon onto greased cookie sheet.
8. Bake for 10-12 minutes, until golden brown.
Title: Gigi's Black Spice Cake and Chocolate Frosting
Ingredients:
- 1 butter
- 2 sugar
- 2 flour
- 4 baking soda
- 1 cinnamon
- 1/4 ground cloves
- 1/4 nutmeg
- 1/4 eggs
- 4 vanilla
- 1 mayonnaise
- 1/4 buttermilk
- 1 powdered sugar
- 1 butter
- 6 coffee
- 6 vanilla
- 4
- 1/2
Instructions:
1. Preheat oven to 350 degrees and grease and flour 13 x 9 in pan.
2. In a large bowl, sift together flour, cocoa, baking soda, cinnamon, cloves and nutmeg. Set aside.
3. In a medium bowl, cream butter and sugar until light and fluffly, about 1 minute.
4. Add eggs one at a time, beating well after each addition. Beat in vanilla.
5. Fold in mayonnaise.
6. Add flour mixture and buttermilk alternatively in 3 additions, beginning and ending with flour. Beat until just mixed.
7. Pour batter into prepared pan and bake for 30-35 minutes until a toothpick inserted in the center of the cake comes out clean.
8. Cool for 1-2 hours until no longer warm to touch and frost.
9. Frosting: In a medium bowl, Sift together powdered sugar and cocoa.
10. Add melted butter and coffee and beat until smooth.
11. Stir in vanilla.
12. Frost cooled cake.