xiaoxl/recipe_data huggingface dataset:
Fig and Olive Tapenade
Category: appetizers-and-snacks
By Anonymous

This is an easy gourmet appetizer. I've brought this to several parties and it is always a hit! I often add some chopped green olives to the olive mixture and a little more balsamic. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers.

Ingredients:
1 cup chopped dried figs
½ cup water
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried rosemary
1 teaspoon dried thyme
¼ teaspoon cayenne pepper
⅔ cup chopped kalamata olives
2 cloves garlic, minced
salt and pepper to taste
⅓ cup chopped toasted walnuts
1 (8 ounce) package cream cheese

Directions:
Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste.  Cover, and refrigerate for 4 hours or overnight to allow flavors to blend. Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.

Prep time: 15 mins
Cook time: 10 mins
Total time: 4 hrs 25 mins
Yields: 6 servings

Calories: 326.7
Fat: 24 g
Saturated fat: 9.5 g
Carbohydrates: 26.4 g
Sugars: 18.6 g
Dietary fiber: 4.8 g
Protein: 5.2 g
Cholesterol: 41.1 mg
Sodium: 361.1 mg
Finlandia Midnight Mango


Ingredients:
triple sec, white cranberry juice, lime juice

Directions:
Shake and strain into a sugar-rimmed martini glass., Garnish with a slice of mango.
Mamu's Chunky Tomato Basil Bisque Soup


Ingredients:
celery, onion, carrot, garlic cloves, butter, olive oil, diced tomatoes, tomato paste, crushed tomatoes, tomatoes, chicken broth, kosher salt, pepper, bay leaf, baking soda, fresh basil, half-and-half cream, heavy cream, cream cheese

Directions:
Saute the veggies in butter and olive oil combo until softened.  Add tomato ingredients and spices.  Simmer for 3 to 6 hours.  Adjust thickness with more chicken broth or tomatoes.
About 5-10 minutes before serving, add the cream and cream cheese.
Surprise Packages


Ingredients:
cherry pie filling, lemon juice, ground cinnamon

Directions:
Preheat oven to 425 degrees F. In small bowl, stir together the pie filling, almonds, lemon juice, and cinnamon.
Place 1 of the crusts on an ungreased large baking sheet. Spoon half of the cherry mixture on half of this crust, then fold crust over the mixture, forming a semicircle. Using back of fork, crimp the edge. Repeat with the remaining crust and remaining cherry mixture.
Cut slits in the tops of the crusts. Brush with a little milk and sprinkle with a little sugar if you like.
Bake for 20 minutes or until crusts are golden. If the edges seem to be browning too quickly, cover with foil.
Serve warm.
Shepherd's Bourguignon


Ingredients:
lean ground beef, garlic cloves, chopped tomatoes, red wine, heavy cream, peas, potatoes, milk, olive oil, parsley, butter

Directions:
preheat oven to 375.
heat 1 tablespoon olive oil and brown onions in a large non stick skillet.
bring a large pot of water to boil.
mince garlic and add to pan.
add ground beef and cook until browned.
peal potatoes and boil until fully cooked.
add tomatoes, red wine, and beef broth to the ground beef and simmer on low for 10 minutes.
add cream to the ground beef and simmer on low additional 5 minutes.
remove the pan from heat and stir in peas.
drain potatoes once fully cooked (a fork should go in and out easily].
run potatoes through a potato ricer or mash using potato masher.
melt butter and add to potatoes with parsley, olive oil, milk, and egg yolks.
whip potatoes together until smooth and all ingredients are well combined.
oil a large baking pan and add beef mixture.
top with potatoes and smooth out.
bake for 35 to 45 minutes or until potatoes are golden browned.
Super Easy Pink Lemonade Pie


Ingredients:
"Cool Whip"

Directions:
In large bowl pour Cool Whip, Eagle Brand and lemonade concentrate. Stir until totally combined.
Pour into prepared crust.
Place in freezer for 6 hours or overnight.
Roasted Acorn Squash Soup
Category: soups-stews-and-chili
By FutureChefShay

Mellow acorn squash is roasted and blended with other ingredients to create a smooth and delicious soup.

Ingredients:
2  acorn squash, halved and seeded
water, as needed
3 tablespoons unsalted butter
1 large sweet onion, chopped
1 large carrot, peeled and chopped
1 clove garlic, minced
3 ½ cups low-sodium chicken stock
¼ cup half-and-half
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 pinch salt and ground black pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom. Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside. Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash. Bring the mixture to a simmer and cook for 20 minutes. Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot. Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 155.4
Fat: 7.5 g
Saturated fat: 4.7 g
Carbohydrates: 21 g
Sugars: 2.2 g
Dietary fiber: 5.8 g
Protein: 3.9 g
Cholesterol: 21.3 mg
Sodium: 125.3 mg
Gluten Free Ginger Bread Pudding


Ingredients:
tapioca flour, potato starch, baking soda, salt, ground ginger, cinnamon, ground cloves, nutmeg, black pepper, candied ginger, molasses, boiling water, butter, butter, dark brown sugar, dark brown sugar, egg

Directions:
Mix all dry ingredients (including candied ginger] together and set aside.  Stir molasses into ½ cup of boiling water mixture and set aside.
Mix butter and ¼ cup brown sugar until fluffy, then beat in egg until smooth.  Add half the reserved flour mixture to the butter mixture and stir until just mixed.  Stir in molasses/water mixture.  Add remaining flour mixture and stir until all dry ingredients are incorporated.
Pour into greased baking dish (8-9”] and sprinkle remaining brown sugar over top.
Finally, whisk remaining ¾ cup boiling water with reserved 2 tablespoons butter.  Pour over batter in pan, but do not stir!  Bake for 30-35 minutes at 350 degrees until the top is cracked, set, and slightly spongy feeling when pressed lightly.  Cool and serve warm with your choice of topping!
Breakfast Tacos


Ingredients:
flour tortillas, egg substitute, green chili, cheddar cheese, bacon

Directions:
In a small omelet skillet, spray non stick spray on the pan.  Add a small amount of the egg to the skillet.
Make sure you cover the bottom of the pan.  You need to get four omelets out of the 1 cup of egg beaters.  They will be very thin.
When the eggs are about set top with a Table spoon of the green chili’s and flip the omelet half way to make a half moon shape.
When completely cooked take out of pan and place on a plate.  Repeat until you have made four of these.
To assemble:
Heat a non stick flat griddle pan over medium heat.  Spray both sides of a tortilla and warm in the pan.
When tortilla is warm but not crisp, flip over and add a small amount of the cheddar to one half of the tortilla, one of the egg omelets, some of the bacon crumbles and more cheese on top of that.
Flip the other half of the tortilla over to make a taco shape.  Cook on both sides of the tortilla until they are browned on both sides.
Repeat for the next three taco’s.  Serve with sour cream, salsa or taco sauce.
Lebanese Chicken


Ingredients:
boneless skinless chicken breasts, onion, garlic, butter, margarine, orange zest, salt, cinnamon, allspice, honey, couscous

Directions:
Rinse chicken and pat dry with paper towels.
Cook chicken, onion and garlic in the butter in a large skillet for about 6 minutes or until chicken is browned, turning once.
Add orange zest, orange juice and salt to skillet.
Bring to boil; reduce heat and simmer, covered, for 5 minutes.
Sprinkle cinnamon and all spice onto chicken.
Drizzle with honey.
Simmer uncovered for 5 to 7 minutes more or until chicken is tender and no longer pink.
Meanwhile, cook couscous according to package directions.
Top couscous with chicken and sauce before serving.
Simple Slow Cooker Jambalaya
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

Chicken, sausage and shrimp simmered with rice & veggies for a one-pot meal that's perfect for family gatherings.

Ingredients:
2 pounds chicken thighs, cut into bite-size pieces
1 pound andouille sausage, sliced
1 (12 ounce) package mirepoix (diced celery, carrots and onions)
2 (14.5 ounce) cans diced tomatoes, undrained
½ cup chopped green bell pepper
3 cloves garlic, minced
2 cups Swanson® Chicken Broth
1 tablespoon Cajun seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound uncooked medium shrimp, peeled and deveined
2 cups converted long-grain white rice
1 tablespoon chopped fresh parsley  (Optional)

Directions:
Combine chicken, sausage, mirepoix mix, diced tomatoes, bell pepper, garlic, Swanson® Chicken Broth, Cajun seasoning, thyme, and oregano in a slow cooker. Cook on High until chicken is tender, 4 to 5 hours. Stir occasionally. During the last 30 minutes, add rice and shrimp; stir to combine. Turn off slow cooker. Let stand, covered, for at least 15 minutes to allow rice to absorb most of the remaining liquid. Garnish with fresh parsley, if desired.

Prep time: 19 mins
Cook time: 4 hrs 30 mins
Total time: 4 hrs 49 mins
Yields: 12 servings

Calories: 403.6
Fat: 19.1 g
Saturated fat: 6 g
Carbohydrates: 31.9 g
Sugars: 3.1 g
Dietary fiber: 2.2 g
Protein: 26.3 g
Cholesterol: 122.9 mg
Sodium: 843.3 mg
Winter Soup With Pumpkin and Barley


Ingredients:
onion, garlic clove, olive oil, bacon, parsley, pearl barley, water, sea salt, pepper, canned tomatoes, pumpkin

Directions:
Sauté onion and garlic for 2 minutes in olive oil in a soup pan. Chop bacon and parsley leaves in a food processor.
Add to the pan with onion and garlic, stir. Add pearl barley and water, season with salt and pepper, and bring to the boil. Reduce the heat and simmer soup for about 20 minutes or until the barley is cooked (al dente].
Add chopped tomatoes and bits of pumpkin, stir and cook for 2-3 minutes.
Sprinkle soup with chopped fresh parsley and serve.
Cinnamon Rolls


Ingredients:
warm water, milk, sugar, butter, shortening, salt, egg, all-purpose flour, butter, sugar, ground cinnamon, walnuts, pecans

Directions:
Heat oven to 350 degrees F.
In a small bowl, mix yeast in the warm water and set aside.
In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth.
Then add yeast mixture. Mix in remaining flour until dough is easy to handle.
Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down the dough. Roll out on a floured surface into a 15 by 9-inch rectangle.
Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if you want. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.
Bake for about 30 minutes or until nicely browned.
When the rolls are slightly cooled, add any glaze that you like, and enjoy!
Better Than Sex Cake II
Category: desserts
By ANGELADY41

Rich chocolate cake, caramel, toffee, and whipped topping - need I say more?!

Ingredients:
1 (18.25 ounce) package devil's food cake mix
½ (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed

Directions:
Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended.  Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!) Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 9x13 inch cake

Calories: 193.3
Fat: 7.6 g
Saturated fat: 4.6 g
Carbohydrates: 29.3 g
Sugars: 18.9 g
Dietary fiber: 0.3 g
Protein: 2.7 g
Cholesterol: 9.7 mg
Sodium: 211 mg
Pescado En Salsa Verde (fish Fillets in Green Sauce)


Ingredients:
red snapper fillets, olive oil, white wine, white wine vinegar, parsley, onion, garlic cloves, salt, pepper

Directions:
Blot the fillets dry--really dry--to avoid a watery sauce.
In a blender, combine olive oil, wine, vinegar, parsley, onion, garlic, salt and pepper and blend on high until smooth.
In a large skillet, arrange the fish snugly in a single layer and pour the sauce over the fish.
If the fish won't fit in one layer, arrange the fish in two layers, pouring half the sauce over the first layer and the rest over the top.
Bring the sauce to a boil over high heat.
Immediately reduce the heat to low, partially cover the pan and gently simmer the fish for 15 to 20 minutes or until the fish flakes when pierced with a fork.
Cooking time depends on the thickness of your fillets; if they are thin, they will be done in less time.
Bacon and Horseradish Deviled Eggs


Ingredients:
low-fat mayonnaise, bacon, dried parsley

Directions:
Cut the eggs in half lengthwise.
Scoop out the yolks and put them into a bowl.
Mash the eggs together with the mayonnaise, horseradish cream and the onion flakes.
Crumble the bacon into the bowl and stir through the egg mixture.
Put the egg yolk mixture back into the eggs and sprinkle each with a bit of dried parsley to garnish.
Butter Noodles


Ingredients:
"butter"

Directions:
Cook the noodles as directed on the package., Drain the noodles in a colander and then dump the noodles in a bowl., Slice butter onto the noodles and stir after it's melted.
Oatmeal Chocolate Chip Cookies


Ingredients:
butter, brown sugar, sugar, egg, vanilla, all-purpose flour, cinnamon, baking soda, salt, oatmeal, raisins

Directions:
Preheat oven to 375*.
With electric mixer at high speed, beat butter until soft and smooth. Add sugars  beating until fluffy; stir in egg and vanilla.
Mix together flour, cinnamon,  baking soda and salt.
Beat into creamed mixture on low speed until combined. Stir in oats, then raisins and 1 cup chocolate chips.
Using a small cookie scoop, drop batter on parchment lined  baking sheets. Flatten cookies slightly.
Bake about 13 minutes.
Cook cookies on wire rack.
Meanwhile place remaining 1/2 cup chocolate chips in microwave dish and cook on HIGH 30 seconds or until melted when stirred. Spoon on cooled cookies ti make a pattern,.
Garlic White Lasagna


Ingredients:
hot Italian sausage, garlic, onion, white wine, frozen spinach, ricotta cheese, salt, pepper, egg, alfredo sauce, mozzarella cheese, parmesan cheese

Directions:
remove and discard sausage casings.
brown in skillet till crumbled.
drain sausage, reserving 1 tablespoon drippings.
cook onion and garlic in drippings till tender.
stir in sausage, red peppers and wine.
bring to a boil, reduce heat and cook about 5 minutes to let most of the liquid evaporate.
meanwhile,cook spinach according to package;drain and squeeze out excess liquid with paper towels.
combine spinach,ricotta,salt,pepper,and egg.
stir well.
spread 1 cup alfredo sauce in bottom of 13x9 baking pan.
top with 4 lasagna noodles.
top with half of spinach/cheese mixand half of sausage mix.
place 4 slices mozzarella on top and repeat layers.
top with remaining 4 lasagna nooddles and mozzarella slices.
spread remaining alfredo sauce over cheese and noodles;sprinkle with parmesan cheese.
cover and bake at 350 degreesfor 1 hour.
uncover during last 15 minutes to brown.
let stand 15 minutes before serving.
(note:can be made ahead----prepare and cover overnight in fridge. let stand at room temp for 30 minutes before baking.].
Veggie Filled Portobello Mushrooms


Ingredients:
yellow sweet pepper, red onion, zucchini, carrot, celery, garlic cloves, olive oil, fresh basil, lemon juice, parmesan cheese, mushroom caps, provolone cheese

Directions:
Preheat oven to 425*F.
Line a 15x10x1" baking pan with foil. In a 12" skillet, cook and stir sweet pepper, onion, zucchini, carrot, celery, and garlic in hot oil over medium high heat 4 minutes. Stir in basil, lemon juice, and 1/4 teaspoons each salt and ground black pepper. Top with spinach and  cover. Cook for 2 minutes or until spinach is wilted. Remove from heat. Stir crumbs and half of the Parmesan cheese into spinach mixture; set aside.
Remove gills from mushroooms if desired. Arrange mushrooms, stemmed side up, on  prepared pan. Top each with slice of provolone cheese. Divide spinach mixture among mushroom caps. Bake 15 minutes(mushrooms will water out slightly]. Top with remaining Parmesan cheese. Bake 2 minutes more or until heated through.
Craisy Cho-Conut Bliss Cookies


Ingredients:
water, ground flax seeds, pitted dates, water, honey, honey, coconut oil, coconut oil, craisins, raisins, chocolate chips

Directions:
Make the date paste ahead of time, as listed in steps 2-6.
Pour 1 cup water into a 2-qt. saucepan and bring to a boil.
Pour pitted dates into boiling water and let boil for 5 minutes, to soften dates.
Remove dates from heat, add orange juice, honey, and coconut oil, and let cool until comfortably warm to the touch.
Pour dates and liquid into a blender or food processor, and process until smooth.
Let the mixture cool.  If it is still warm, you can refrigerate it.  (If it is still warm when you mix it, the chocolate chips will melt!].
Preheat oven to 350°F.
Prepare cookie sheets with parchment paper or SilPat.
Pour ½ cup water into a cup, and stir in flax meal (or Psyllium Fiber Powder].  Allow to sit for 5 minutes or so, to thicken.
Put coconut flour and shredded coconut into a large mixing bowl.  (I use a KitchenAid stand mixer.]  Whisk or mix these together.
Add flax gel and date paste to the mixing bowl with the coconut and blend well.
Add in the Craisins and chocolate chips (or whatever mixins you prefer], and mix well.  (These amounts were used because they were entire packages, but you can increase or reduce these, as well as add nuts or other fun things.].
Drop by teaspoonful or melon baller/cookie scoop, or roll into a log and slice.  Flatten if desired.  Put cookies on prepared pans.  (These do not spread, so you can put them close together.].
Bake at 350°F for about 20 minutes, or until cookies are nicely browned.
Allow to cool for 10 minutes or so before removing from cookie sheet.  (This is difficult --   These are SO good warm -- ].
Cinnamon Roll Cookies
Category: desserts
By cmiller2011

These cinnamon roll cookies are a new twist to the cinnamony snickerdoodle cookie.

Ingredients:
2 ¾ cups all-purpose flour, plus more for rolling out dough
1 teaspoon baking soda
½ teaspoon fine salt
½ cup butter, softened
½ cup shortening
1 ½ cups white sugar
2  large eggs
2 tablespoons ground cinnamon, or as desired

Directions:
Sift together all-purpose flour, baking soda, and salt in a bowl. Beat together butter and shortening using an electric mixer in another bowl until combined; add sugar and continue beating until light and fluffy, about 5 minutes. Pour in eggs, one at a time, beating well after each addition. Pour in flour mixture and blend until batter is smooth. Dust a work surface with flour and roll out cookie dough with a floured rolling pin into a 1/4-inch thick rectangle. Sprinkle cinnamon generously over the dough. Roll up the dough gently into a log starting on one of the long sides. Wrap tightly in plastic wrap and refrigerate for 2 to 3 hours. Preheat the oven to 350 degrees F (175 degrees C). Unwrap the dough log and carefully slice into 1/4-inch pieces without smashing down the cookie. Place on an ungreased baking sheet. Bake in the preheated oven until lightly golden around the edges, about 12 minutes.

Prep time: 25 mins
Cook time: 12 mins
Total time: 2 hrs 37 mins
Yields: 16 cookies

Calories: 269.3
Fat: 13 g
Saturated fat: 5.5 g
Carbohydrates: 35.9 g
Sugars: 18.9 g
Dietary fiber: 1 g
Protein: 3.1 g
Cholesterol: 38.5 mg
Sodium: 201.5 mg
Butter Crescents
Category: bread
By SAMME

Melt in your mouth crescent rolls! This recipe takes a little time but is well worth the wait.

Ingredients:
½ cup milk
½ cup butter, softened
⅓ cup white sugar
½ teaspoon salt
1 (.25 ounce) package active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
1  egg
3 ½ cups all-purpose flour
1  egg, beaten

Directions:
Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter, sugar, and salt. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Cover, and let rest 10 minutes. Using a floured rolling pin, roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point.  Bend ends inward to form crescents, and place point side down on lightly greased baking sheets. Cover, and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Brush rolls with beaten egg, and bake for 12 to 15 minutes in the preheated oven, or until golden brown.

Prep time: 30 mins
Cook time: 15 mins
Total time: 2 hrs 15 mins
Yields: 1 dozen rolls

Calories: 240.7
Fat: 9.1 g
Saturated fat: 5.3 g
Carbohydrates: 34.1 g
Sugars: 6.2 g
Dietary fiber: 1.1 g
Protein: 5.5 g
Cholesterol: 52.1 mg
Sodium: 168.5 mg
Chocolate Cherry Cake III
Category: desserts
By Jan

A must for chocoholics, very moist and fudgy, yet oh so simple to bake.

Ingredients:
1 (18.25 ounce) package devil's food cake mix
1 (21 ounce) can cherry pie filling
1 teaspoon almond extract
2  eggs
1 cup white sugar
5 tablespoons butter
⅓ cup milk
1 cup semisweet chocolate chips

Directions:
Heat oven to 350 degrees F (175 degrees C).  Grease a 9 x 13 inch pan. In a large bowl, combine cake mix, cherry pie filling, almond extract, and 2 eggs by hand; stir until well blended.  Pour batter into prepared pan. Bake for 25 to 30 minutes, or until it tests done.  Cool. In a small saucepan, combine sugar, butter or margarine, and  milk.  Boil, stirring constantly, for 2 minutes.  Remove from heat, and stir in chocolate chips until smooth.  Immediately pour over partially cooled cake.

Yields: 1 - 9 x 13 inch sheet cake

Calories: 287.8
Fat: 11.2 g
Saturated fat: 4.9 g
Carbohydrates: 47.5 g
Sugars: 27.4 g
Dietary fiber: 1.4 g
Protein: 3.1 g
Cholesterol: 29.5 mg
Sodium: 276.3 mg