xiaoxl/recipe_data huggingface dataset:
Shrimp and Crawfish Cakes
Category: seafood
By CookAholic

This recipe has a little kick to it which my family loves. I typically serve with a salad and a glass of white wine. I hope you enjoy it!

Ingredients:
1 pound uncooked medium shrimp - peeled, deveined, and chopped
1 pound peeled crawfish tails, chopped
8 ounces crushed saltine crackers
10  scallions, chopped
2  eggs
2 tablespoons chopped red bell pepper  (Optional)
2 tablespoons mayonnaise
2 tablespoons olive oil
1 ½ teaspoons dry mustard
1 ½ teaspoons garlic powder
1 teaspoon cayenne pepper
½ teaspoon seafood seasoning (such as Old Bay®)
1 cup panko bread crumbs
½ cup olive oil

Directions:
Mix shrimp, crawfish, crackers, scallions, eggs, bell pepper, mayonnaise, 2 tablespoons olive oil, dry mustard, garlic powder, cayenne pepper, and seafood seasoning together in a bowl until well combined. Form mixture into patties that are about 3 inches in diameter and 1/2-inch thick. Cover with a light coating of panko bread crumbs. Heat 1/2 cup oil in a deep skillet over medium to medium-high heat. Cook patties in the hot oil until golden brown, about 3 minutes per side.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 cakes

Calories: 587.3
Fat: 34.4 g
Saturated fat: 5.3 g
Carbohydrates: 42.1 g
Sugars: 1.2 g
Dietary fiber: 2 g
Protein: 31 g
Cholesterol: 259.6 mg
Sodium: 773.9 mg
Vegan Gajar Ka Halwa--Carrot Pudding


Ingredients:
carrots, soya milk, sugar, cashews, dates

Directions:
Cook carrots on medium heat with 1/2 of the sugar for 15 minuts stirring well., Add Soya Milk and rest of sugar and cook for 15-20 minutes more stirring well., Top with Cashews and Dates and serve.
Candy Cane Bark


Ingredients:
"white chocolate baking squares"

Directions:
Line a large baking sheet with foil. In a small, heavy saucepan, melt chocolate-flavor candy coating and milk chocolate bar, stirring over low heat until smooth.
Pour onto baking sheet and spread into a 10x8-inch rectangle; set aside.
In another small, heavy saucepan, melt vanilla-flavor candy coating and white chocolate baking squares, stirring over low heat until smooth.
Slowly pour white mixture over chocolate mixture on baking sheet.
With a thin spatula, swirl white mixture into chocolate mixture.
Shake baking sheet gently for even thickness.
Sprinkle with crushed candy canes.
Chill 30 minutes or until firm.
Use foil to lift candy from baking sheet; break candy into pieces.
Makes 1-1/4 pounds.
TO STORE:
Layer pieces between waxed paper in an airtight container; cover. Store in refrigerator up to 3 days. Serve at room temperature.
Aromatic Pumpkin Chili


Ingredients:
garbanzo beans, dried black beans, Libby's canned pumpkin, green chilies, reduced-sodium chicken broth, diced tomatoes, onion, garlic powder, cumin, chili powder, cayenne, nutmeg, salt, cinnamon, cinnamon stick, cilantro

Directions:
Brown meat and onion together.  Add meat and onion to large pot with black beans after they have finished soaking and have been drained and rinsed.  Add remaining ingredients except cilantro.
Cover and simmer for 2-3 hours on low heat, maintain a light bubbling and simmer until black beans are soft.  Stir occasionally.  Adjust the seasonings to your liking.
Garnish with cilantro and serve with tortilla chips.
Chilled Mango Cheesecake


Ingredients:
butter, cream cheese, rum, lemon juice, sugar, mango puree, gelatin, boiling water, icing sugar, mango, mango puree, gelatin, boiling water

Directions:
Toss cake base ingredients into melted butter and press firmly on to base of cake pan. Chill in the fridge for use later.
Whip whipping cream with 2 tbsp icing sugar till about 70% stiff or mousse state, keep chilled.
Dissolve gelatine powder in 3 tbsp boiling water. Keep warm but not hot for use later.
Cream cheese, sugar, lemon juice and rum together till smooth and creamy.
Add the warm gelatin solution to mango puree and blend well.
Stir mango mixture into cheese mixture and combine till well mixed. Blend in the whipped cream. Stir in the cube mango pieces (optional].
Pour cheese mixture onto cake base and chill for at least an hour.
Dissolve gelatin powder with 2 tbsp boiling water and stir this into mango puree. Pour topping gently onto chilled cheesecake. Chill for at least 3 hours before serving.
Notes: To obtain a smooth mirror like mango puree topping, please strain the mango puree mixture.
Chicken Divan Casserole


Ingredients:
margarine, butter, all-purpose flour, chicken flavor instant bouillon, milk, mayonnaise, Dijon mustard, frozen broccoli, cheddar cheese, margarine, butter

Directions:
Heat oven to 350 degrees.  Melt 2 tablespoons butter or margarine in medium saucepan.  Stir in flour and bouillon.  Gradually stir in milk; cook until mixutre boils and thickens, stirring constantly with wire whisk.  Stir in mayonnaise or salad dressing and mustard until well blended.
Arrange broccoli in ungreased baking dish.  Top with cooked chicken.  Spoon sauce over chicken.  Sprinkle with cheese.
In small bowl, combine bread crumbs and 1 Tablespoon melted butter; mix well.  Sprinkle over top of casserole.
Bake at 350 for 30 minutes or until thoroughly heated.
Serve with green salad and garlic bread.  Enjoy!
Chicken Caesar Pasta
Category: salad
By bsteimle

An interesting twist on a classic.  My family's new favorite.

Ingredients:
1 pound dry penne pasta
1 tablespoon butter
6  skinless, boneless chicken breast halves - cut into 1 inch cubes
½ teaspoon ground black pepper
¼ teaspoon salt
1 (8 ounce) bottle Caesar salad dressing
¼ cup red wine vinegar
½ cup grated Parmesan cheese
1 head romaine lettuce - rinsed, dried and shredded
1 large tomato, chopped

Directions:
Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain. Melt butter in a large skillet over medium heat.  Add chicken, pepper and salt.  Cook 10 minutes or until chicken is cooked through.  Remove skillet from heat. In a bowl, mix together salad dressing, vinegar and cheese.  Toss together pasta, chicken, lettuce, and dressing mixture.  Place in large serving bowl, and sprinkle with tomato.  Garnish with croutons and Parmesan curls, if desired.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 8 servings

Calories: 465
Fat: 16.4 g
Saturated fat: 4.4 g
Carbohydrates: 48.1 g
Sugars: 1.9 g
Dietary fiber: 3.6 g
Protein: 29 g
Cholesterol: 63.2 mg
Sodium: 528.9 mg
Chorizo con Huevos (Spicy Mexican Sausage with Eggs)
Category: breakfast-and-brunch
By MARNIKINS

An extremely simple dish that requires no skill or added spices or ingredients! We eat this for breakfast and even sometimes for supper.

Ingredients:
3  chorizo sausage links, casing removed and meat crumbled
9  eggs, beaten
5 (6 inch) corn tortillas

Directions:
Place chorizo sausage in a skillet over medium-high heat; cook and stir until sausage is browned and cooked through, about 5 minutes. Stir eggs into the sausage; cook and stir until eggs are set and scrambled with the chorizo, 3 to 5 minutes. Warm corn tortillas on an electric skillet until they are heated through, about 2 minutes. Place egg and chorizo into corn tortillas.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 5 servings

Calories: 349.2
Fat: 23.5 g
Saturated fat: 8.1 g
Carbohydrates: 13 g
Sugars: 0.9 g
Dietary fiber: 1.6 g
Protein: 21.5 g
Cholesterol: 366.5 mg
Sodium: 582.3 mg
Basic Waffles


Ingredients:
flour, milk, baking powder, salt, butter

Directions:
Mix and sift dry ingredients., Mix together milk, yolks and butter., Gradually add milk mixture to dry ingredients until well mixed., Fold beaten egg whites in and continue folding until well mixed., Cook on a greased hot waffle-iron., Serve with maple syrup.
Chip Shot


Ingredients:
Kahlua, coffee

Directions:
Mix the first three ingredients, top with whipped cream.  Hold onto your britches cuz this will sneak up on you.
.
Hashbrown Casserole
Category: side-dish
By Louise

It is very easy to make, and everyone loves this casserole.

Ingredients:
2 (10.75 ounce) cans  condensed cream of chicken soup
1 ½ cups sour cream
2 tablespoons butter, softened
2 tablespoons dried minced onion flakes
ground black pepper to taste
1 (2 pound) package frozen shredded hash brown potatoes, thawed
4 ounces extra sharp Cheddar cheese, shredded
½ cup crushed cornflakes cereal

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl, mix together the soup, sour cream, butter, dried onion flakes, and pepper. Stir in the hash browns and 1/2 the cheese. Pour into the prepared baking dish, sprinkle with remaining cheese, and top with crushed cornflakes. Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 10 servings

Calories: 272
Fat: 22.2 g
Saturated fat: 11.1 g
Carbohydrates: 24 g
Sugars: 0.8 g
Dietary fiber: 1.4 g
Protein: 7.3 g
Cholesterol: 38 mg
Sodium: 544 mg
Wild Rice and Ham Soup - Lower Fat


Ingredients:
butter, onion, flour, broth, wild rice, mushroom, carrot, ham, evaporated milk, sherry wine

Directions:
In dutch oven or large pot, melt butter and saute onion until softened.
Stir in flour.
Add broth gradually while stirring until slightly thickened.
Add rice, carrots and mushrooms.
Bring to boil, then simmer until mushrooms appear cooked.
Add ham, almonds and milk; cook until warmed through.
Stir in sherry and serve.
Spicy Grilled Shrimp
Category: seafood
By SUBEAST

So fast and easy to prepare, these shrimp are destined to be the hit of any barbeque. And, weather not permitting, they work great under the broiler, too.

Ingredients:
1 large clove garlic
1 teaspoon coarse salt
½ teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons lemon juice
2 pounds large shrimp, peeled and deveined
8 wedges lemon, for garnish

Directions:
Preheat grill for medium heat. In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated. Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

Prep time: 15 mins
Cook time: 6 mins
Total time: 21 mins
Yields: 6 servings

Calories: 163.6
Fat: 5.9 g
Saturated fat: 1 g
Carbohydrates: 2.7 g
Sugars: 0.1 g
Dietary fiber: 1.1 g
Protein: 25.1 g
Cholesterol: 230.4 mg
Sodium: 585.7 mg
Potato & Peanut Butter Fried Bananas #5FIX


Ingredients:
bananas, powdered sugar, peanut butter

Directions:
Warm potatoes 30 seconds in microwave., With a spoon make sure potatoes are mashed really good getting all lumps out., Add peanut butter and combine with powdered sugar, blend well., Place bananas in batter make sure bananas well coated on all sides., Drop bananas in hot oil cook for 45-60 seconds., Serve with powdered sugar sprinkled on top.
Caramelized Shallots


Ingredients:
butter, sugar, shallot, white wine

Directions:
In a heavy-based saucepan, heat the butter with the sugar until the sugar has melted.
Add the shallots and mix well.
Add the stock and wine, bring to the boil, reduce the heat to very low, cover and simmer for 15-20 minutes over a low heat, stirring now and then.
Uncover the pan and simmer for a further 10 minutes until the shallots are tender and glazed.
For Vegetarian use only the vegetable stock.
Chocolate Pudding


Ingredients:
instant nonfat dry milk powder, sugar, cornstarch, salt, chocolate pudding mix, milk, vanilla, butter

Directions:
Mix the dry milk powder, sugar, cornstarch, salt, and cocoa together until well blended.
It can be stored in a big airtight container or glass jar until you need it.
To use, stir mix before using to redistribute ingredients.
Measure out 2/3 cup of the pudding mix into a medium saucepan.
Add milk, vanilla and butter and cook over low heat, stirring constantly until mixture comes to a boil.
Continue cooking and stirring for another minute.
Remove from heat and let cool.
Turkey a la King
Category: meat-and-poultry
By KARIN

Turkey, peas and mushrooms in a creamy sauce to serve over puff-pastry boats, biscuits, toast or rice.

Ingredients:
2 tablespoons butter
3  fresh mushrooms, sliced
1 tablespoon all-purpose flour
1 cup chicken broth
½ cup heavy cream
1 cup chopped cooked turkey
⅓ cup frozen peas, thawed
salt and pepper to taste

Directions:
In a large skillet over medium low heat, cook butter until golden brown. Saute mushrooms until tender. Stir in flour until smooth. Slowly whisk in chicken broth, and cook until slightly thickened. Stir in cream, turkey and peas. Reduce heat to low, and cook until thickened. Season with salt and pepper.

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

Calories: 232.8
Fat: 18.6 g
Saturated fat: 11.1 g
Carbohydrates: 4.5 g
Sugars: 0.9 g
Dietary fiber: 0.7 g
Protein: 12.2 g
Cholesterol: 82.6 mg
Sodium: 91.5 mg
Cadillac Pimento Cheese
Category: appetizers-and-snacks
By TANAQUIL

My mom made this recipe for Christmas 2002. She had nothing written down but I loved it so much I asked her how she did it and she wrote it down for me. All the measurements are approximate so if you find something that works better, let me know!

Ingredients:
1 ½ cups shredded processed American cheese food
4 ounces cream cheese, softened
½ cup mayonnaise
1 (2 ounce) jar chopped pimento peppers
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
1 dash garlic powder

Directions:
In a bowl, mix the processed American cheese, cream cheese, mayonnaise, and pimentos. Season with onion powder, cayenne pepper, and garlic powder. Cover, and chill until ready to serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 16 servings

Calories: 161.1
Fat: 15.1 g
Saturated fat: 6.9 g
Carbohydrates: 1 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 5.7 g
Cholesterol: 31.9 mg
Sodium: 401.2 mg
Lemon Chicken (Oamc)


Ingredients:
dried thyme leaves, salt, pepper, garlic powder, lemon juice, chicken piece

Directions:
Mix all of the spices and lemon juice in a 1-gallon bag, add chicken pieces, and freeze.
To prepare, thaw bag of chicken, preheat oven to 450 degrees. Arrange chicken skin-side down in an 8x8x2-inch bakind dish treated with nonstick spray.  Pour liquid over chicken.
Bake for 20 minutes. Turn chicken over and baste.  Bake for an additional 15 to 20 minutes.
Prepare rice according to package directions.
Serve chicken over rice.
Linguine Tuna Salad


Ingredients:
linguine, lemon juice, light olive oil, green onion, sugar, seasoning salt, tuna, frozen green peas, tomatoes

Directions:
Break linguine lengthwise into thirds and cook according to package directions; drain.
Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, Italian seasoning, and salt, mix well.
Add HOT linguine; toss.
Flake tuna with a fork, then stir tuna and thawed peas into the linguine mixture.  Gently toss in chopped tomatoes.
Cover; chill several hours or overnight to blend flavors.  Serve cold.
Refrigerate any leftovers.
Cardamom Buns


Ingredients:
milk, butter, shortening, active dry yeast, warm water, sugar, sugar, salt, cardamom, flour, butter

Directions:
Scald milk. Add butter and shortening to melt. Let cool.
Soften yeast in the warm water, with 1 T sugar. Let sit 5 minute.
In lg bowl, add sugar, salt and cardamom.
Pour in milk.
Pour in yeast.
Add enough of the flour to make a stiff dough.
Knead for 5-8 minutes.
Place dough in greased bowl, cover and let rise until doubled.
Punch down dough and form into Ping-Pong sized balls.
Place balls 1" apart on greased baking sheet.
Cover with tea towel and let rise until doubled in size.
Preheat oven to 450°F.
Bake for 5 minutes (that's all!].
Remove from oven and brush with melted butter.
Orange Slice Bread


Ingredients:
sugar, butter, sugar, egg, banana, flour, baking soda, salt, milk

Directions:
Sprinkle 1 tablespoon sugar over candy in bowl. Let stand for several minutes., Cream butter with 1/2 cup sugar in mixer bowl until light and fluffy., Blend egg and banana into creamed mixture., Add dry ingredients alternately with milk, mixing well after each addition., Stir in orange candy., Spoon into greased and floured loaf pan., Bake at 350 degrees for 1 hour or until brown.
Homemade Albondigas Soup
Category: soups-stews-and-chili
By Melissa Washington

This soup reminds me of when I was young, staying home from school. My grandmother would make this for me. It is so good and flavorful. It is great for a cold rainy day, or any day you feel like it. You can substitute any of the veggies for ones you like better. My grandmother would also make Mexican rice and scoop some into my bowl to make it even better!

Ingredients:
1 pound ground beef
1 bunch cilantro, finely chopped
1 small onion, chopped
4 cloves garlic, minced
1 pinch garlic salt
1 pinch onion powder
salt and ground black pepper to taste
4 (14.5 ounce) cans chicken broth
4 large carrots, cut into 1/2 inch pieces
3 stalks celery, cut into 1 inch pieces
3  potatoes, cubed

Directions:
Place the ground beef, 1/2 of the cilantro, 1/2 of the chopped onion, the garlic, garlic salt, and onion powder in a bowl. Sprinkle with salt and black pepper, and mix gently until combined. Form the meat mixture into golf ball-sized meatballs. Spray a large skillet with nonstick spray, and brown the meatballs carefully over medium-high heat; remove the meatballs and set aside (the meatballs do not need to be fully cooked; they will finish cooking in the soup). Cook and stir the remaining onion in the same skillet over medium-low heat until translucent, about 10 minutes. Pour the chicken broth into a large pot, and stir in the onion; add the carrots, celery, and potatoes. Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes. Add the meatballs and the remaining cilantro; simmer for 30 minutes. Season to taste with salt and black pepper.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 8 cups

Calories: 275
Fat: 12.1 g
Saturated fat: 4.7 g
Carbohydrates: 26 g
Sugars: 4.1 g
Dietary fiber: 4.5 g
Protein: 15.7 g
Cholesterol: 46.4 mg
Sodium: 159.4 mg
Cream of Chicken with Wild Rice Soup
Category: soups-stews-and-chili
By Thomas

This makes a lovely chicken and wild rice soup.

Ingredients:
1 ⅓ cups wild rice
1 (3 pound) whole chicken, cut into pieces
7 cups water
1 cup chopped celery
1 cup chopped onion
2 tablespoons vegetable oil
1 cup fresh mushrooms, sliced
2 tablespoons chicken bouillon granules
¾ teaspoon ground white pepper
½ teaspoon salt
½ cup margarine
¾ cup all-purpose flour
4 cups milk
¾ cup white wine

Directions:
Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside. In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones. In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover.  Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes. Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture. Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.

Prep time: 20 mins
Cook time: 1 hr 55 mins
Total time: 2 hrs 15 mins
Yields: 8 servings

Calories: 571.6
Fat: 29.6 g
Saturated fat: 7.4 g
Carbohydrates: 38.1 g
Sugars: 8 g
Dietary fiber: 2.7 g
Protein: 33.6 g
Cholesterol: 84.5 mg
Sodium: 431.7 mg
Farro Salad with Asparagus and Parmesan
Category: salad
By Duncan

A light and delicious way to get your whole grains. Perfect salad for picnics, baby or bridal showers or just because!

Ingredients:
2 cups farro
¾ pound fresh asparagus, trimmed
1 cup red and yellow cherry tomatoes, halved
¾ cup chopped walnuts
¾ cup dried cranberries
½ cup chopped fresh parsley
⅓ cup chopped fresh chives
¼ cup balsamic vinaigrette, or to taste
1 cup shaved Parmesan cheese, divided

Directions:
Soak farro in a large bowl of water for at least 12 hours. Drain. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the drained farro, and return to a boil. Reduce heat to medium, then cook the farro uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool. Bring a large pot of lightly salted water to a boil. Add the asparagus, and cook uncovered until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and chop. Set aside. Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over and sprinkle about 3/4 cups Parmesan cheese, then toss. Top with the remaining 1/4 cup of Parmesan cheese. Serve at room temperature.

Prep time: 20 mins
Cook time: 55 mins
Total time: 13 hrs 15 mins
Yields: 12 servings

Calories: 223
Fat: 9.1 g
Saturated fat: 1.8 g
Carbohydrates: 32.4 g
Sugars: 5.9 g
Dietary fiber: 1.7 g
Protein: 7.9 g
Cholesterol: 5.9 mg
Sodium: 164.4 mg
Mississippi Mud Cake I
Category: desserts
By Amy

This very rich cake with coffee, rum, and chocolate is sure to become one of your favorite recipes once you taste it.

Ingredients:
2 cups white sugar
1 ½ cups butter, softened
1 ⅓ cups flaked coconut
4  eggs
⅔ cup unsweetened cocoa powder
1 ½ cups chopped pecans
1 ½ cups all-purpose flour
1 teaspoon baking powder
2 teaspoons vanilla extract
12 ounces marshmallow creme
3 ¾ cups confectioners' sugar
2 tablespoons evaporated milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking pan. Cream together 1/3 cup of the cocoa, white sugar, and 1 cup of the butter or margarine until light and fluffy. Add the eggs, and 1 teaspoon of the vanilla and beat well. Mix flour, baking powder, coconut, and chopped pecans together. Stir flour mixture into the egg mixture and stir until just combined. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Smooth marshmallow cream over top of cake while still hot. Let cake cool completely then ice with chocolate icing. To Make Chocolate Icing: Beat together the confectioner's sugar, the remaining 1/3 cup cocoa, 1 teaspoon vanilla, and 1/2 cup butter or margarine. Continue to beat and add enough evaporated milk to make icing spread on cake.

Yields: 1 - 9x13 inch cake

Calories: 399.5
Fat: 19 g
Saturated fat: 9.3 g
Carbohydrates: 57.2 g
Sugars: 43.7 g
Dietary fiber: 2.1 g
Protein: 3.4 g
Cholesterol: 61.9 mg
Sodium: 139.1 mg