xiaoxl/recipe_data huggingface dataset:
Hot Milk Sponge Cake II
Category: desserts
By MC

This cake can be made in under 15 minutes, but be sure to follow the directions carefully. To ensure proper volume, the hot milk must be beaten rapidly into the batter, and the flour added immediately. When correctly made, the cake should rise to the top of the pan. This is also the perfect foundation for two American classics, Boston Cream Pie and Washington Pie.

Ingredients:
½ cup milk
1 tablespoon unsalted butter
1 cup sifted cake flour
1 teaspoon baking powder
½ teaspoon salt
2  eggs
¾ cup super fine sugar
1 teaspoon vanilla extract

Directions:
Position rack in the lower third of the oven and preheat to 350 degrees F (175 degrees C). Butter a 9-inch round layer pan and line with a parchment circle. In a small saucepan, heat the milk and butter to almost boiling. Set aside. Sift together the flour, baking powder, and salt in a triple sifter. Set aside. Beat the eggs on medium-high speed in an electric mixer fitted with beaters or a whip attachment for about 2 minutes. Gradually add the sugar, 1 tablespoon at a time, taking about 4-5 minutes to blend it in well. Scrape the sides of the bowl occasionally. The mixture will thicken and turn light yellow in color. Reduce mixer speed to medium. Add the vanilla, then pour in the hot milk IN A STEADY STREAM, taking about 10 seconds. Immediately add the dry ingredients all at once, and beat just until blended, scraping the sides of the bowl as necessary. Increase mixer speed to medium-high and beat 10 seconds. The batter will be very thin. Remove the bowl from the mixer and quickly pour the batter into the prepared pan. Bake 30-35 minutes, or until the cake begins to come away from the sides of pan and is golden brown and springy to the touch. Set on a cake rack to cool for about 10 minutes. Run a thin knife around the sides of the pan to loosen. Invert pan onto the rack sprayed with nonstick coating and peel off the parchment paper. Invert again to finish cooling right-side up. Store the plain sponge layer under a glass dome or covered with aluminum foil at room temperature for up to 3 days. For longer storage, freeze.

Yields: 1 -9-inch round pan

Calories: 177.4
Fat: 3.1 g
Saturated fat: 1.5 g
Carbohydrates: 33.7 g
Sugars: 19.7 g
Dietary fiber: 0.3 g
Protein: 3.6 g
Cholesterol: 51.5 mg
Sodium: 230.8 mg
Scallion Couscous


Ingredients:
couscous, boiling water, butter, scallions, fresh parsley, salt, black pepper

Directions:
Put the couscous in a medium heat-proof bowl. Cover with boiling water. Cover with a lid and let sit for 8 minutes.
While the couscous is steaming, heat the butter in a small sauté pan; sauté scallions and parsley for 2 minutes. Turn heat off, and add salt and pepper. Stir together.
With a fork, stir couscous. When couscous is tender, add the scallion mixture. Mix well.
Johnny Carino’s Gorgonzola Chicken


Ingredients:
chicken breasts, dry pasta, half-and-half, gorgonzola, white button mushrooms, parmesan cheese, tomatoes

Directions:
Pound chicken breasts until they are 1/2 inch thick season with salt and pepper. Sear chicken in a hot skillet with two tablespoons of oil over medium high heat. Cook on each side for about 4 to 5 minutes or until completely cooked. Remove chicken breasts from heat, and let rest for several minutes before slicing. You may need to add an additional tablespoon of butter or two to the sauce pan to saute the mushrooms. Saute the mushrooms on medium high heat until they are browned. While mushrooms are browning sprinkle with about 1/2 teaspoon of salt.
Cook pasta according to instructions on the package. Johnny Carino's typically uses penne pasta, but I like to use a fettuccine pasta because I think it holds the sauce better. Prepare sauce by combining half and half and Gorgonzola in a saucepan heating through. The sauce should thicken slightly. Slice chicken into 1/4 inch slices. Add sauteed mushrooms to the sauce, and stir to combine well. Plate pasta by adding 1/4 of the pasta, 1/4 of the chicken slices. Drizzle with sauce, and top with chopped tomatoes and shredded Parmesan.
If you need to reheat this dish, I recommend leaving all of this unassembled and reassemble just before serving again. If you do not combine the pasta sauce and pasta together while this is refrigerated the sauce won't soak into the pasta.
Singapore Fried Noodles


Ingredients:
frozen shrimp, eggs, bean sprouts, water chestnut, onion, tomatoes, garlic, fresh ginger, curry powder, canned chicken broth, soy sauce, sugar

Directions:
PREPARATION.
Boil noodles until cooked but still firm- 3 minutes.
Drain and rinse with cold water, then refrigerate.
Thaw shrimp and cut off tails.
Beat eggs and stir fry/scramble.
Set aside.
Blanch bean sprouts, water chestnuts and corn.
Set aside.
Slice onion and set aside.
Mix sauce ingredients in bowl and set aside.
STIR FRY.
Add 2 tbsp peanut oil to hot wok.
When oil begins to smoke, toss in garlic, ginger, shrimp& blanched vegetables.
Stir-fry on high heat for 2 minutes.
Add sauce and continue cooking about three minutes.
Remove to holding bowl.
Rinse wok and return to high heat.
When it is dry, reduce heat to medium and add remaining peanut oil.
Heat oil to moderate (don`t let it smoke].
Add curry powder, stirring to mix with oil.
Cook curry powder for about 30 seconds, making sure it doesn't burn.
Add noodles and toss to coat and heat them.
Add vegetables and toss together.
Turn heat down to low.
Slice tomatoes.
Add eggs and tomatoes and shrimp and mix together.
Barbecued Chilli and Cheese Mushrooms


Ingredients:
mushrooms, green chilies, salt

Directions:
Chop chillies finely and sprinkle a little on each mushroom., Sprinkle cheese on top just enough to cover mushroom., Sprinkle a little salt if desired., Place on the barbie until tender and cheese is melted., Can also be place in a moderate oven until cooked.
Pretzel Fish Mix


Ingredients:
character(0]

Directions:
Open bags of M &M's and pretzel fish., Dump into a large bowl with the nuts., Stir well.  Store covered., Eat right out of the bowl or put in baggies for lunch.
Asian Grilled Beef Salad


Ingredients:
soy sauce, water, fresh parsley, rice vinegar, ground ginger, sugar, garlic, boneless beef sirloin, snow peas, carrot, cucumber, tomatoes

Directions:
Combine all marinade/dressing ingredients in a jar and shake well.
An hour before grilling, remove steak from the refrigerator, dry with paper towels, and bring to room temperature, uncovered.
If you are using flank steak, make diagonal cuts accross both sides of the meat to help tenderize it.
Grill steak to desired doneness.
Let rest 10 minutes.
Slice the steak thinly across the grain of the meat.
Put slices in a bowl and pour half of the dressing/marinade over them.
Toss salad greens with a small amount of marinade/dressing, just enough to coat them.
Put greens on a large platter or on 6 individual plates.
Arrange vegetables in a decorative manner on greens.
Place beef slices in the center of the salad.
To take this camping or on a picnic, bag all ingredients separately, and combine at the site.
It's best to put the steak slices in the marinade/dressing while they are still warm, but don't leave them in for more than 20 minutes.
Pass extra marinade/dressing on the side.
Cooking time includes time for meat to come to room temperature.
Easy Egg Roll


Ingredients:
garlic cloves, onion, green onions, cabbage coleslaw blend, powdered ginger, soy sauce, salt, pepper, water

Directions:
Heat oil in skillet.
Sauté garlic and onions until tender.
Add pork and sauté until browned.
Add coleslaw blend and stir-fry on high heat about 5 minutes.
Remove from heat and add seasonings, and salt and pepper to taste.
To assemble, place 2 tbs filling near corner towards you.  Then fold over left and right sides.  Dampen edges of the corner that is away from you, and finish rolling.
Deep fry at 350°F (or just use a fry daddy], until golden brown.
Drain on paper towels and enjoy!
These can also be frozen and fried later.  Some people like a dipping sauce for egg rolls.  But these are so tasty, they really don't need one.
Quinoa Soup (Peruvian Style)


Ingredients:
quinoa, water, shallot, garlic, soymilk, low-fat milk, fresh parsley, cumin, tomato sauce, sazon goya with coriander and annatto, firm tofu, olive oil

Directions:
In a medium pot, on medium heat, toss the olive oil, garlic and the onions and cover until the onion looks soft (approx. 2 minutes, stirring the ingredients if they seemed to be burning].
Add the quinoa and stir (30 seconds]
Add the 6 cups of water, the cumin, the annatto, the parsley and salt to taste, mix the ingredients and bring to boil. When the soup is boiling turn down the temperature a little bit. Let boil for about 20 minutes.
Add the tomato sauce and the tofu. Taste if you need to add more salt. Let it boil for 15 more minutes.
Lower the temperature to low and let it boil for 10 more minutes.
Add the milk or soy milk and turn off the stove. Stir the soup until the milk has mixed with the rest of the ingredients. Add more parsley if you want.
Enjoy!
My grandma used fresh cheese or "Mexican Cheese" instead of tofu.
Banana-Pineapple Upside-Down Cake


Ingredients:
butter, sugar, egg, milk, flour, baking powder, salt, banana, crushed pineapple, butter, brown sugar

Directions:
Cream butter and sugar, add beaten egg.
Sift flour, baking powder and salt, add gradually with milk to butter mixture. Fold in mashed banana.
Melt butter and sprinkle brown sugar through it on bottom of pan, 8 inches square or small angel food pan.
Add well drained crushed pineapple and chopped nuts. Pour batter over this mixture and bake in pre-heated oven of 350 degrees for 20-30 minutes.
Tofu Colombo


Ingredients:
extra firm tofu, scallion, garlic, scotch bonnet pepper, ground cumin, soy sauce, fresh ground pepper, canola oil, white wine vinegar, cumin, ground coriander, ground mustard, ground fenugreek, black pepper, ground cloves, ground turmeric, canola oil, vegetable broth, water, onion, minced garlic cloves, thyme, bay leaf, salt, scotch bonnet pepper, yukon gold potatoes, sweet potato, zucchini, lime juice

Directions:
Place all the marinade ingredients in a large sealable plastic bag.
Cover and refrigerate overnight.
Mix together all the poudre de Colombo ingredients.
Heat a dry frying pan over medium heat. Add the poudre de Colombo and toast, stirring, until it smells “roasted”. Pour into a bowl and set aside.
Heat 2 tablespoons oil in a heavy Dutch oven or large pot over high heat.
Add the tofu, along with the marinade, and cook 5 minutes.
Stir in the broth, water, onion, garlic, thyme, bay leaf, salt, poudre de Colombo and habanero.
Cover and bring to a boil and cook for 15 minutes.
Stir in the potatoes, cover and reduce the heat to a gentle simmer. Continue to cook for 15 minutes.
Toss the zucchini with the rice flour and add to the pot. Cook for 10 minutes, until potatoes are tender.
Discard the bay leaf and thyme stems.
Add the lime juice and season to taste.
Spicy Italian Deviled Eggs
Category: appetizers-and-snacks
By Bam bam!

Deviled eggs with a spicy twist. Spicy brown mustard and Italian dressing give these deviled eggs a nice zesty flavor.

Ingredients:
6  eggs
1 tablespoon spicy brown mustard
1 tablespoon Italian salad dressing
¼ cup mayonnaise
½ teaspoon ground black pepper, or to taste
½ teaspoon salt, or to taste
1 pinch paprika, for garnish

Directions:
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Slice eggs in half, and remove the yolks. Place the yolks into a medium bowl, and mix with the mustard, Italian dressing, mayonnaise, and pepper. Arrange the egg white halves on a plate, and sprinkle with salt. Spoon the yolk mixture into the egg halves, or use a pastry bag and pipe the filling in for a more professional look. Sprinkle with paprika, and refrigerate until serving.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 12 servings

Calories: 73.8
Fat: 6.6 g
Saturated fat: 1.4 g
Carbohydrates: 0.6 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 3.3 g
Cholesterol: 94.7 mg
Sodium: 194.4 mg
Noodles and Watermelon
Category: main-dish
By Shrike0064

We had this at my Grandmother's house. She's from Germany. If you like salt on your watermelon you'll like this.

Ingredients:
2 cups all-purpose flour
¾ cup milk
4 teaspoons baking powder
½ teaspoon salt
1 tablespoon bacon grease
1 cup water
salt to taste
1 large watermelon, sliced into wedges

Directions:
Combine flour, milk, baking powder, and 1/2 teaspoon salt together in a bowl until dough is well mixed. Melt bacon grease in a skillet over medium heat; add water and salt to taste. Form dough into 2x3/4-inch rectangles. Place dough rectangles in the bacon grease mixture, leaving a small space between each. Cover skillet with a tight-fitting lid; steam and fry until dumplings are browned, 10 to 15 minutes. Serve dumplings with sliced watermelon.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 12 noodles

Calories: 309.3
Fat: 1.6 g
Saturated fat: 0.3 g
Carbohydrates: 73.7 g
Sugars: 47.3 g
Dietary fiber: 3.6 g
Protein: 7.2 g
Cholesterol: 1.2 mg
Sodium: 274.2 mg
Lemonade Cheesecake Pie


Ingredients:
cream cheese, Cool Whip, graham cracker pie crust, fresh strawberries, sugar

Directions:
Beat cream cheese in large bowl with mixer until creamy.  Gradually add concentrate, beating well after each addition.  Whisk in 2 cups Cool whip; spoon into crust.
Refrigerate 4 hours or until firm.  Meanwhile, toss berries with sugar.  Refrigerate until ready to use.
Pipe or spoon remaining Cool Whip around edge of pie just before serving.  Top with berry mixture.
Spring Vegetable Soup
Category: soups-stews-and-chili
By SWEETIEBRITZ

It's so good on a chilly spring night and even better with a grilled sandwich for lunch the next day. By the way, you can omit any veggies you chose, but don't use canned vegetables. I promise you it's just better this way.

Ingredients:
1 tablespoon vegetable oil
½ cup chopped onion
1 clove garlic, minced
1 medium potato, peeled and chopped
½ cup chopped broccoli
½ cup frozen corn
½ cup torn spinach
½ cup chopped fresh mushrooms
½ cup chopped carrots
¼ cup chopped cabbage
2 (32 fluid ounce) containers chicken broth
6 ounces egg noodles
1 cup canned white beans

Directions:
Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat to low. Simmer 20 minutes, until potato is tender. Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or until noodles are tender and beans are heated through.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 245.5
Fat: 4.9 g
Saturated fat: 0.5 g
Carbohydrates: 41 g
Sugars: 4.1 g
Dietary fiber: 5 g
Protein: 9.8 g
Cholesterol: 27.7 mg
Sodium: 1452 mg
Chula Bula


Ingredients:
cream cheese, egg, vanilla, sugar, sugar, pecans, cinnamon

Directions:
Grease a 9 X 13 pan and preheat oven at 350 degrees.
Roll out one package of crescent rolls and place in bottom of pan.  Brush with 1/2 the egg white.
In a bowl mix until blended the sugar, vanilla, the softened cream cheese and egg yolk.  Spread this mixture on top of crescent rolls in the pan.
Cover with the other can of crescent rolls and brush with the remaining egg white.
Combine topping and sprinkle over crescent rolls.
Bake at 350 degrees for 30 minutes or until golden brown.  Best served warm.
Vegan Tempura Veggies
Category: fruits-and-vegetables
By Jeannine Rivas

This is a delicious, fully vegan recipe for making your own tempura vegetables at home. No dairy, no eggs, just natural ingredients.

Ingredients:
ice cubes
1 cup all-purpose flour
2 tablespoons arrowroot powder
1 cup ice water
vegetable oil for frying
1 small head cauliflower, cut into bite-size pieces
1 small head broccoli, cut into bite-size pieces
1 small red bell pepper, cut into bite-size pieces
10  baby carrots

Directions:
Fill a large bowl with ice cubes. Mix flour and arrowroot powder together a smaller bowl; set over the ice cubes. Pour ice water slowly into the flour mixture, mixing until the batter has a medium-thick texture. Heat oil in a deep-fryer or large saucepan over medium-high heat. Dip each piece of cauliflower into the batter and cook in batches in the hot oil until golden brown, 1 to 2 minutes. Place on paper towels to absorb excess oil. Repeat with broccoli, red bell pepper, and baby carrots.

Prep time: 10 mins
Cook time: 2 mins
Total time: 12 mins
Yields: 4 servings

Calories: 246.3
Fat: 8.9 g
Saturated fat: 1.1 g
Carbohydrates: 36.5 g
Sugars: 3.6 g
Dietary fiber: 4.8 g
Protein: 6.6 g
Sodium: 45.4 mg
Applesauce Oatie Cookies
Category: desserts
By Login

These chewy oatmeal cookies are full of nuts, raisins, and chocolate chips. This is a family favorite cookie recipe. We have been making them for 50 years

Ingredients:
1 ¾ cups quick cooking oats
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup butter, softened
1 cup packed brown sugar
½ cup white sugar
1  egg
¾ cup applesauce
1 cup semi-sweet chocolate chips
1 cup raisins
1 cup chopped walnuts

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, stir together the quick oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg, set aside. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and applesauce. Stir the oatmeal mixture into the batter until well blended then fold in the chocolate chips, raisins and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 14 mins
Total time: 30 mins
Yields: 5 dozen

Calories: 89.3
Fat: 3.9 g
Saturated fat: 1.7 g
Carbohydrates: 13.3 g
Sugars: 7.1 g
Dietary fiber: 0.7 g
Protein: 1.2 g
Cholesterol: 7.6 mg
Sodium: 79.5 mg
Tuna Salad Sandwiches


Ingredients:
albacore tuna, mayonnaise, celery, sweet onions, salt, black pepper, butter, lettuce leaves

Directions:
Use a fork to flake the tuna in a medium bowl., Add the mayonnaise, relish, celery, onion, salt and pepper, and mix well., Butter each slice of bread., Spread the tuna mixture on the buttered side of 4 slices., Top each with a piece of lettuce, then the remaining bread., Cut the sandwiches in half and serve.
Jaffle Pancakes


Ingredients:
self raising flour, milk, egg, maple syrup, caster sugar, olive oil

Directions:
mix all ingredients in a bowl whisk it through.
once everything is combined pour a half a cup of mixture (or however much you can sensibly fit into a jaffle maker] into the appliance where you would normally put the bread.
let that cook for 5-10 minutes flipping once or until golden brown.
enjoy :].
Paneer Mutter


Ingredients:
green peas, onions, yoghurt, red chili powder, coriander powder, tomatoes, cashew nuts paste, garam masala, green chilies, fresh coriander leaves, saffron, salt

Directions:
Make a puree out of tomato in a blender.
Boil the onions in water for 8 minutes, strain and puree.
Take oil in a degchi and add boiled onion paste.
Stir for 6 minutes and add ginger garlic paste.
Mix for five minutes and add red chilli and coriander powder.
Stir and add tomato puree and salt.
Mix till oil leaves the masala, add yoghurt, beaten to a smooth texture and stir.
Add little water, green peas and saffron.
Cook for 10-12 minutes till the oil leaves the masala.
Add little water, green peas and saffron.
Cook till green peas are tender.
Cut the fresh paneer into cubes and fry in oil till golden.
Dip in cold water.
Squeeze the paneer and add to gravy.
Mellow the gravy with cream and serve hot garnished with fresh coriander leaves and slit green chillies.
Veggie Bacon-Wrapped Chicken Bites


Ingredients:
"Morningstar Farms vegetarian buffalo wings"

Directions:
Preheat the oven to 350 degrees.
Wrap a bacon strip around each veggie chicken bite right from the freezer. Place seam side down on a lightly oiled pan.
Bake for approximately12 minutes or until the bacon starts taking on a toasty color. Remove promptly.
Serve immediately or skewer each with a toothpick from the top with a bit of cheese or an olive, but this adds to the fat content, of course.
Roasted Green Beans


Ingredients:
green beans, extra virgin olive oil, sea salt

Directions:
Preheat the oven to 450*. Lightly grease a large sheet pan or shallow roasting pan with oil.
Arrange the green beans in a single, uncrowded layer on the prepared pan. Drizzle the oil over the beans and roll to coat evenly.
Roast for about 15 minutes, or until the beans are well browned, shaking the pan occasionally for even cooking.
Transfer the beans to a shallow serving bowl or platter and sprinkle with salt . Serve immediately.
Spinach Meatloaf


Ingredients:
eggs, lean ground beef, oats, wheat germ, carrot, onion, frozen spinach, milk, salt, pepper

Directions:
Mix EVERYTHING together.
EXCEPT STEAK SAUCE.
Shape into a loaf and bake 45 min at 350, add steak sauce on top the last 10 minutes.
Tati's Hot Crab Dip


Ingredients:
butter, onion, garlic clove, lemon juice, ricotta cheese, sour cream, sharp cheddar cheese, adobo seasoning

Directions:
Preheat oven to 350 degrees.
Sautee the onions and garlic in butter until onions are translucent.
Drain crabmeat and mix in bowl with onion and garlic mixture, lemon juice, Adobo seasoning, ricotta, sour cream,cheddar, and brie.
Spray small baking dish or loaf pan with nonstick cooking spray.
Transfer mixture to pan.
Sprinkle bread crumbs on top of crab mixture and then sprinkle Mexican shredded cheese on top.
Bake at 350 degrees for 15 minutes.
Serve with sliced French or other crusty bread and crackers.
Tamale Round-About


Ingredients:
ground beef, chili powder, ground cumin, salt, thick & chunky salsa, eggs, milk, sharp cheddar cheese, red bell peppers, green bell pepper, sour cream, cilantro

Directions:
Preheat oven to 375 degrees.  Spray a bundt pan with cooking spray.
For filling, brown the ground beef (drain if necessary & return to pan], sprinkle with seasonings, and add in the salsa.  Simmer for 5 minutes.
Meanwhile, chop the bell pepper(s] and sprinkle them in the bottom of the bundt pan (this is mostly for decoration].
For cornbread, prepare the muffin mix as directed on the box and stir in the cheddar cheese.  Spread half the batter over the peppers.
Dump all the meat mixture in the bundt pan next and spread the remaining batter evenly on top of the meat.
Bake 35-40 minutes or until top is lightly browned.  Invert onto a serving plate.  Slice into wedges and serve with sour cream, cilantro or whatever toppings you like.
Queen Elizabeth Cake


Ingredients:
water, pitted dates, baking soda, flour, baking powder, salt, unsalted butter, brown sugar, eggs, unsalted butter, brown sugar, unsweetened dried shredded coconut

Directions:
Cake:
With the rack in the middle position, preheat the oven to 350°F Line the bottom of a 9-inch square baking dish with parchment paper. Butter and flour the sides.
In a saucepan, bring the water, dates and baking soda to a boil. Simmer for about 3 minutes, stirring frequently. Transfer to a bowl and let cool.
In a bowl, combine the flour, baking powder and salt. Set aside.
In another bowl, cream the butter and brown sugar using an electric mixer. Add the eggs one at a time, beating until the mixture becomes smooth and creamy. With the mixer on low speed, add the dry ingredients, alternating with the date mixture. Pour into the pan. Bake until a toothpick inserted in the centre comes out clean, 25 to 30 minutes. Remove from the oven. If desired, place the pan on a baking sheet to catch any icing that might spill over. Set the oven to broil.
Icing:
In a saucepan, bring all ingredients to a boil, stirring constantly. Reduce the heat and simmer gently for about 2 minutes.
Spread the icing on the hot cake and broil until golden brown, 2 to 3 minutes.