In this task, you have to generate the title of the recipe given its required ingredients and directions.

Input: Consider Input: ingredients: ['1 cup moist-style devil's food cake mix', '1 cup moist-style yellow cake mix', 'Two 25-calorie packets diet hot cocoa mix', '1/2 cup fat-free liquid egg substitute', '1/4 cup mini semi-sweet chocolate chips, divided', '1 tablespoon red food coloring', '1 teaspoon Splenda No Calorie Sweetener (granulated)', '1/8 teaspoon salt', 'For Frosting', '6 tablespoons Jet-Puffed Marshmallow Creme', '6 tablespoons Cool Whip Free, thawed', '1/4 cup fat-free cream cheese, room temperature', '1 tablespoon Splenda No Calorie Sweetener (granulated',<sep> directions: 'Preheat oven to 350 degrees.', '', 'In a medium bowl, combine all frosting ingredients except Cool Whip until mixed well. Fold in Cool Whip and refrigerate.', '', 'In a tall glass, place half of the mini chocolate chips and the contents of both cocoa packets. Add 1/2 cup boiling water and stir until dissolved. Add 1 cup cold water and mix well.', '', 'Pour cocoa mixture into a large bowl, and add all other ingredients for cupcakes. Whisk for about 2 minutes, until smooth and blended. Batter will be thin, but don't worry-cupcakes will puff up once baked!', '', 'Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the cups. Bake in the oven for 15 to 20 minutes. Cupcakes will look shiny when done.', '', 'Allow cupcakes to cool completely. Then evenly distribute frosting over the tops. Enjoy!', '', '', '', '', '', '', '', 'Source: Hungry Girl'

Output: Red Velvet Insanity Cupcakes

Input: Consider Input: ingredients: '1 c. plain yogurt', '1 c. lite sour cream', '2 Tbsp. parsley flakes', '2 Tbsp. instant onion', '2 Tbsp. dill weed',<sep> directions: 'Mix well and serve with fresh vegetables such as cucumber and square slices, carrot and celery sticks, tomato wedges and cauliflower and broccoli florets.', 'Serves 8.'

Output: Lo-Cal Vegetable Dip

Input: Consider Input: ingredients: '6 medium yellow squash, sliced', '1 stick unsalted butter', '1/2 cup all-purpose flour', '1 cup sugar', '1 tablespoon lemon extract', '3 eggs', 'Three 9-inch frozen pie shells, defrosted',<sep> directions: 'Put the squash in a large pot and fill with water.', 'Bring to a boil over medium heat and cook until tender, 20 minutes.', 'Drain and press the squash with a spoon to remove any excess water.', 'Preheat the oven to 350 degrees F.', 'Transfer the squash to a blender.', 'Add the butter and flour and blend until pureed.', 'Add the sugar, lemon extract and eggs and blend until smooth.', 'Evenly divide the filling among the pie shells.', 'Bake until the filling is set, 45 minutes to 1 hour.', 'Let the pies cool to room temperature before slicing and serving.'
Output: Grandma Williams' Squash Pie