xiaoxl/recipe_data huggingface dataset:
Onion Pan-Fried Pork Chops
Category: main-dish
By MSPECANGIRL417

I made this up one day because I was wanting something different then the same old pan-fried pork chops (that is how my husband asked me to cook them that day). So I made this up real fast, and boy did he love them. Now he asks for them every time. I do this with boneless and bone-in pork chops. So it doesn't matter what kind you have on hand, just cook them up and enjoy.

Ingredients:
1 (1 ounce) envelope dry onion soup mix
2  pork chops
¼ cup all-purpose flour
1 cup olive oil for frying

Directions:
Before opening the onion soup mix, use your hands to crush the larger bits of onion in the packet. Open the packet, and pour the mix into a shallow bowl. Stir in the flour. Heat the oil in a heavy skillet over medium heat. The oil is hot enough when a pinch of the flour mixture sizzles when tossed into the oil. Coat pork chops in the onion soup mixture, and shake off the excess. Carefully place in the hot oil. Turn chops over after about 30 seconds to quickly sear both sides. Cook for about 4 minutes per side, or to desired degree of doneness.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 317.4
Fat: 18.7 g
Saturated fat: 4.2 g
Carbohydrates: 20.7 g
Sugars: 0.7 g
Dietary fiber: 1.3 g
Protein: 16.8 g
Cholesterol: 38.2 mg
Sodium: 1264.2 mg
1-2-3-4 Cake


Ingredients:
butter, sugar, self-rising flour, eggs, milk, pure vanilla extract

Directions:
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch] cake pans,.
Using an electric mixer, cream butter until fluffy.
Add sugar and continue to cream well for 6 to 8 minutes.
Add eggs, 1 at a time, beating well after each addition.
Add flour and milk alternately to creamed mixture, beginning and ending with flour.
Add vanilla and continue to beat until just mixed.
Divide batter equally among prepared pans.
Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter.
Do this several times to release air bubbles and assure you of a more level cake.
Bake for 25 to 30 minutes or until done.
Cool in pans 5 to 10 minutes.
Invert cakes onto cooling racks.
Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
Double Cranberry Crunch Muffins


Ingredients:
whole wheat flour, flour, sugar, baking powder, nonfat milk, egg, orange, flax seed meal, fresh cranberries, brown sugar, pecans, brown sugar

Directions:
Combine cornflakes, milk, egg, orange juice and orange peel. Mix well.
Add flour, flax seed, sugar and baking powder just until moistened. Gently stir in cranberries and nuts.
Crush remaining cereal and add 1 tbsp brown sugar and 1 tsp oil.
Spoon the batter into muffin tins and stop with cereal mixture.
Bake 25 minutes at375 degrees.
*I also made these in coffee cups, ramekins or into small bread loaves; baking for same time and temperature.
Spiked Blended Lemonade


Ingredients:
vodka, mint sprig

Directions:
Combine 1 1/2 cups vodka, 1 cup lemonade concentrate, and 4 cups ice cubes in blender.  Blend to just smooth but still slushy consistency.  Pour into large pitcher.  Repeat with remaining vodka, lemonade and ice.  Add to same pitcher.  (Can be made 5 hours ahead.  Cover and freeze.].
Whisk lemonade gently (do not blend again].  Pour into 8 tall glasses; garnish with mint and serve.
Creamy Ravioli With Squash, Lemon and Chives


Ingredients:
olive oil, shallot, heavy cream, lemon zest, fresh chives

Directions:
Cook the pasta according to the package directions.  Reserve 1/2 cup of the cooking water; drain the pasta and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium heat.  Add the shallot and cook, stirring occasionally, until soft, 3 to 4 minutes.
Add the squash and 1/4 tsp each salt and pepper to the skillet.  Cook, tossing often, until the vegetables are just beginning to soften, 4 to 5 minutes.
Add the cream and lemon zest and cook until the vegetables are tender and the cream is slightly thickened, 1 to 2 minutes.
Add the squash mixture, Pecorino, 1/4 cup of the reserved cooking water, and 1/2 tsp salt to the pasta and toss gently to coat (add more cooking water if the pasta seems dry].
Serve sprinkled with the chives and additional Pecorino.
Mallow-Cano


Ingredients:
"marshmallows"

Directions:
Get a microwavable bowl, and something to crush the cookie with (I used the handle of an Ice Cream scooper].
Crush your cookie into the bowl, how fine a crush is up to you, I made it so the cookie was crumbled but not completely dust.
Place the Jumbo marshmallow into the center of the bowl on top of the crushed cookie.
Dollop the cold hot fudge into the bowl (where is up to you].
Pour in chocolate sauce.
Place into microwave and heat on HIGH for 1 minute. WARNING: Watch your marshmallow carefully because it WILL expand in the heat. If it looks like it is about to explode, open microwave quickly and it will deflate.
Stir and Enjoy!
Maque Choux - Cajun


Ingredients:
bacon, unsalted butter, yellow onions, garlic, okra, bay leaf, fresh thyme, fresh ground black pepper, cayenne pepper, corn kernels, tomatoes, tomatoes, salt

Directions:
Heat a large, heavy pot over medium heat. Add the bacon and cook it until it is browned up and crispy, approximately 8 minutes. Transfer the bacon, with a slotted spoon, to a paper towel lined plate so it can drain.
Add butter and onions to the pot and cook until soft, approximately 5 minutes. Add the Creole seasoning and garlic and cook for about 30 seconds. Increase the heat to med-high and then add the okra, bay leaf, thyme, black pepper and cayenne. Stir to combine. Cook, stirring frequently, until the okra is crisp tender, approximately 5 minutes. Add the corn and cook, stirring, for about 2 minutes. Add the chicken stock and cook for 7-8 minutes, stirring once and a while. Add the tomatoes and cook for 2 more minutes. Last, add the salt and reserved bacon, stir to combine and serve!
Limbel/Limber (Puerto Rican Icee)


Ingredients:
cream of coconut, half-and-half, coconut milk, water, pure vanilla extract

Directions:
"Whisk in the half and half into the cream of coconut. Stir in the coconut milk, water, and vanilla. Pour into 3 ice trays or any small cups, mini bowls, cupcake pan or popsicle molds. Allow to freeze until solid."
"i Yam What I Yam" Muffins


Ingredients:
all-purpose flour, buckwheat flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, sorghum, eggs, low-fat buttermilk, canola oil, raisins, boiling water, granulated sugar

Directions:
Preheat oven to 375 degrees.
Spray muffin tin with non-stick cooking spray and set aside.
Place the raisins in a small bowl and pour the 1/4 cup boiling water over them.
Cover and set aside while preparing batter.
Combine the flours, cocoa, baking powder, cinnamon, cloves, baking soda, and salt.
Lightly beat eggs with sorghum, oil, mashed yams and orange juice.
Add the egg mixture and buttermilk alternately to the dry ingredients, stir until well blended.
Drain the raisins and add to batter along with orange peel.
Spoon batter into prepared muffin tins, sprinkle 1/4 to 1/2 tsp of granulated sugar over each muffin.
Bake in preheated oven for 15 to 20 minutes.
Millet Muffins
Category: bread
By HIMEESGIRL

A lightly sweetened, extremely yummy muffin.

Ingredients:
2 ¼ cups whole wheat flour
⅓ cup millet
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1  egg, lightly beaten
½ cup vegetable oil
½ cup honey

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease 16 muffin cups. In a large bowl, mix the whole wheat flour, millet flour, baking powder, baking soda, and salt. In a separate bowl, mix the buttermilk, egg, vegetable oil, and honey. Stir buttermilk mixture into the flour mixture just until evenly moist. Transfer batter to the prepared muffin cups. Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 16 muffins

Calories: 176.1
Fat: 7.7 g
Saturated fat: 1.3 g
Carbohydrates: 24.8 g
Sugars: 9.6 g
Dietary fiber: 2.4 g
Protein: 3.7 g
Cholesterol: 12.2 mg
Sodium: 268.4 mg
Hamburger Divan Skillet


Ingredients:
spaghetti, green giant frozen broccoli cuts, alfredo sauce, half-and-half, lean ground beef, cream cheese, cheddar cheese

Directions:
Cook spaghetti as directed on package, adding broccoli during last minute of cook time. Drain; return to saucepan. Cover to keep warm.
Meanwhile, in medium bowl, stir together alfredo sauce and half and half.
In 10-inch skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Reduce heat to medium. Stir sauce mixture, cream cheese and mushrooms into beef. Cook 2-3 minutes longer, stirring frequently, until cream cheese is melted and mixture is hot.
Stir in cooked spaghetti and broccoli. Cook 1 minute longer. Sprinkle with cheddar cheese.
Test Kitchen Tip:.
Try vermicelli or linguine pasta instead of the spaghetti.
Turkey Roast Dip With Melted Gruyere


Ingredients:
unsalted butter, fresh thyme leave, fresh rosemary, cracked black pepper, onion, low sodium chicken broth, Worcestershire sauce, turkey breast, French baguettes, gruyere cheese

Directions:
For the turkey:
In a small mixing bowl, mix together the softened butter and fresh herbs. Season with salt and pepper and set aside.
Spread the chopped onions over the bottom of a slow cooker. Pour the chicken stock and Worcestershire sauce into the slow cooker. Sprinkle the turkey with salt and pepper. Slather the turkey breast with herb butter, spreading half under the turkey skin. Place the turkey on top of the onions, breast side up. Cover and cook on high for 4 to 6 hours, checking it after 4 hours to see if the internal temperature has reached 170 degree F. Once the turkey reaches 170 degrees F, remove it from the slow cooker, transfer to a cutting board, tent with aluminum foil and allow to rest 10 minutes before slicing. Reserve any juices from the slow cooker. After the breast has rested, remove the skin and slice very thinly using a sharp knife.
For the sandwich:
Preheat the broiler. Brush each side of the sliced bread with the softened butter and place on a baking sheet, buttered side up. Top each buttered baguette with sliced cheese. Place under the broiler until the cheese melts and begins to turn golden brown.
Carefully remove from the oven. Pile the sliced turkey on the bottom half of each sandwich before topping it with the cheesy top. Serve the turkey au jus left over in the slow cooker for dipping.
Just Like Homemade Green Beans


Ingredients:
green beans, butter, margarine

Directions:
Drain green beans., Mix all ingredients in a microwave safe bowl., Microwave on high for 4 minutes. Stir and serve.
Easy Teriyaki Chicken


Ingredients:
chicken tenderloins, snow peas, bok choy, tamari soy sauce, honey, ginger, garlic, cooked basmati rice

Directions:
Cook chicken: bake at 350 deg. for about 20 minutes.
Meanwhile, heat a large skillet or Wok on medium heat, add oil
add garlic and ginger, saute for 2 minutes.
add Bok Choy, saute for about 3 more minutes until cooked down.
in a small bowl, mix together Tamari & honey.
pour into the Wok stir until it starts to boil softly. turn down heat a bit, cook for 3-4 minutes.
Add chicken and snow peas.
Serve over basmatil rice.
Amish Friendship Banana Nut Bread
Category: bread
By LadybirdDee

A banana-nut bread that requires a batch of Amish Friendship Bread Starter. Do not use any type of metal spoon or bowl for mixing.

Ingredients:
½ cup shortening
4 large ripe bananas
2 cups Amish Friendship Bread Starter (see footnote for recipe link)
3  eggs
½ cup milk
1 cup white sugar
1 cup chopped walnuts
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups all-purpose flour

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease 2 - 9x5 inch loaf pans. In a large bowl, mash together the shortening and bananas, then stir in the starter, eggs, milk, sugar, and walnuts. Sift together the baking powder, baking soda, salt, and flour. Fold into the banana mixture. Divide batter evenly into the prepared pans. Bake in preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf until it loosens evenly from the pan, about 10 minutes, before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 2 loaves

Calories: 160.4
Fat: 6.8 g
Saturated fat: 1.3 g
Carbohydrates: 22.6 g
Sugars: 9.6 g
Dietary fiber: 1.3 g
Protein: 3.4 g
Cholesterol: 16.8 mg
Sodium: 96.1 mg
Margaret's Southern Chocolate Pie
Category: desserts
By Becky

A rich, creamy chocolate pie reminiscent of old-fashioned Southern home cookin'!

Ingredients:
¼ cup unsweetened cocoa powder
¼ cup all-purpose flour
3  egg yolks
1 ⅓ cups white sugar
1 (12 fluid ounce) can evaporated milk
3 tablespoons butter
1 (9 inch) pie shell, baked
3  egg whites
⅛ teaspoon cream of tartar
6 tablespoons white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift together the cocoa powder and the flour and pour them into a saucepan. Whisk the egg yolks and 1 1/3 cups sugar. Gradually add the evaporated milk, whisking constantly; slowly pour the milk mixture into the saucepan, whisking until combined. Cook over medium heat, stirring constantly with a flat-bottomed wooden spoon or spatula, until the mixture begins to thicken and coats the back of the spoon, about 15 minutes. Remove the custard from the heat and stir in the butter until melted.  Pour the filling into the baked pie crust. To make the meringue topping: Combine the egg whites and cream of tartar in a clean glass or metal bowl; beat with an electric mixer until foamy. Gradually add sugar, a tablespoon at a time, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Spread the meringue over the chocolate filling. Bake in the preheated oven for 10 minutes, or until the tips of the meringue peaks are golden brown.

Prep time: 35 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 1 9-inch pie

Calories: 431.6
Fat: 17.7 g
Saturated fat: 7.7 g
Carbohydrates: 62.9 g
Sugars: 47.6 g
Dietary fiber: 1.4 g
Protein: 8 g
Cholesterol: 102 mg
Sodium: 227.2 mg
Marinated Duck Breast With Mango Salsa


Ingredients:
duck breasts, lemongrass, lemon juice, garlic cloves, pepper, red onion, fresh coriander, mangoes, mangoes, lemon juice, fresh ginger, sugar, bacon, watercress, butter, dried parsley, dried basil, garlic powder, lemon juice, honey

Directions:
Note: prep time does not include marinating time.
Combine all the marinade ingredients in a large bowl, mix well, add duck and combine, marinade for several hours or overnight.
For the mango salsa combine all the ingredients in a bowl and mix well, cover and refrigerate an hour or two before serving.
Heat an unoiled pan. Prick duck skin all over, add duck skin side down to pan, cook until browned and crisp. (you will have to drain the fat several times while cooking as there is a lot of fat in the skin of a duck.] Spread about a teaspoon of marinade onto the meat of the breast then place on a wire rack skin side up. Bake in pre heated oven 180c 20-25 Min's or until cooked as desired. I turn the grill on for the last couple of minutes of cooking to really crisp up the skin.
Serve duck with mango salsa and green salad.
For the salad.
Cook bacon in a pan until browned and crisp. drain on absorbent paper.
Remove crusts from bread. Butter one side sprinkle with garlic powder, parsley and basil fry in pan until browned and crisp do the same to the other side, repeat with remaining slice of bread, cut both slices into cubes.
Combine lettuce leaves, homemade crouton's, bacon (reserving enough bacon to throw a few pieces on the top for presentation] in a bowl. Top with watercress. Drizzle with dressing or serve dressing on the side.
For the dressing combine all the ingredients in a jar and shake well.
Chocolate Hobgoblins


Ingredients:
"rice"

Directions:
1.] Pour Perky’s Nutty rice into a shallow pan and set aside.
2.] Mix Sunbutter with the brown rice syrup. Mixture should stiffen upon mixing. Pinch off about ½ tablespoon of filling and form into a “pear” shape.
3.] Roll the pear shaped sunflower mixture into Perky’s Nutty Rice cereal, pressing the cereal in place. Reshape if needed. Set in refrigerator while making the chocolate coating.
4.] To make the chocolate coating, combine chocolate chips and shortening in a microwaveable container. Cook 30 seconds, stir. Continue until all the chocolate is melted and smooth.
5.] Using a fork, dip the Goblins (one at a time] into the melted chocolate. Make sure to carefully tap the fork on the edge of the bowl to remove excess chocolate. Place on parchment lined sheet.
6.] To give those creepy creatures some eyes, use a single rice puff for each eye. You can even give them eyeballs but putting a small drop of chocolate in the center of the rice puff. You could also use frosting to create eyes or even a mouth. Have fun and be creative!
7.] Let sit to harden. You can quicken the hardening by placing in the refrigerator. Once set, enjoy! These are a crunchy, sweet and salty treat that everyone will enjoy.
Filipino Style Chicken Soup With Mung Beans, Garlic and Bay Leav


Ingredients:
chicken wings, onions, garlic cloves, bay leaves, potatoes, chicken bouillon cubes, hot water, turmeric, rice, chili sauce

Directions:
Place chicken, onions, bay leaves, garlic if fresh used and oil in a pot and saute until onions and chicken are golden brown. Add the rest of ingredients and cook covered on low heat about an hour, until chicken, mung and potatoes are ready.
Add some more water if soup is too thick.
Serve with rice topped with chilli sauce on a side.
Meatloaf Muffins
Category: main-dish
By erica

Easy to make meatloaf in individually sized muffins.

Ingredients:
2 pounds lean ground beef
1 (10.5 ounce) can condensed vegetable soup
½ cup chopped onion
1 cup dry bread crumbs
2  eggs
1 teaspoon salt
1 pinch ground black pepper
¾ cup ketchup  (Optional)

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan. Mix ground beef, soup, onion, bread crumbs, eggs, salt, and pepper in a bowl. Scoop mixture evenly into prepared muffin cups. Bake 1 hour in the preheated oven to a minimum temperature of 160 degrees F (70 degrees C). If desired, remove from oven after 50 minutes, drizzle ketchup on the top of each muffin, and return to oven for an additional 10 minutes.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 12 meatloaf muffins

Calories: 464
Fat: 22.7 g
Saturated fat: 8.4 g
Carbohydrates: 26.9 g
Sugars: 10.2 g
Dietary fiber: 1.4 g
Protein: 36.9 g
Cholesterol: 165.3 mg
Sodium: 1285.3 mg
Rustic Blueberry and Fig Crostata
Category: desserts
By lutzflcat

An incredibly simple free-form dessert, also know as a galette, that's perfect for new or experienced bakers. The complementary tarragon gives it a little pop of unexpected flavor.

Ingredients:
1  ready-to-use refrigerated pie crust
3 cups fresh blueberries
2 tablespoons all-purpose flour
1 tablespoon white sugar
1 tablespoon minced fresh tarragon leaves
1  lemon, zested and juiced
½ teaspoon almond extract
2  fresh figs, sliced
1  egg, beaten
1 tablespoon water
1 teaspoon turbinado sugar

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Roll pie crust out on a floured work surface to about 10 inches. Transfer to the prepared baking sheet. Combine blueberries, flour, sugar, tarragon, lemon zest and juice, and almond extract in a medium bowl. Mix well. Spoon blueberry mixture into the center of the pie crust, leaving about a 2-inch border. Place fig slices in the center in a circular pattern. Fold crust up all around the edge of the blueberries, crimping and pinching to create pleats. Whisk egg and water together in a small bowl. Brush edges of crust with mixture and sprinkle with turbinado sugar. Bake in the preheated oven until crust is crispy and golden brown, about 20 minutes. Remove from the oven and set aside to cool and set, 15 to 30 minutes. Serve warm or at room temperature.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 1 10-inch crostata

Calories: 242.6
Fat: 11.2 g
Saturated fat: 2.8 g
Carbohydrates: 34.2 g
Sugars: 12.8 g
Dietary fiber: 4.3 g
Protein: 4.1 g
Cholesterol: 31 mg
Sodium: 169.5 mg
Simple Sausage Rolls


Ingredients:
ground sausage, tomato sauce, onion, mixed herbs, salt, puff pastry

Directions:
1.  Preheat oven to 200 degrees Celsius.
2. Cut up onion and put in mixing bowl.
3. put sausage mince, tomato sauce, herbs, salt in and mix with hands.
4. Cut pastry in half and brush over with milk.
5. Put some of your mixture on the edge of pastry(landscape] and roll up tightly. Do same with the rest of the pastry.
6. Spray over pan with can spray or use butter on your pan.
7. Cut sausage roll into bite size pieces and put on oven tray.
8. Let them cook for 25mins(turn after 12mins]. Serve them up when they finish cokking.
Mocha Chip Bundt Cake


Ingredients:
instant coffee granules, hot water, instant chocolate pudding mix, sour cream, eggs

Directions:
"In a mixing bowl, dissolve coffee granules in hot water.  Beat in the cake mix, pudding mix, sour cream, oil and eggs.  Stir in the chocolate chips. Pour into a greased and floured 10-inch fluted tube pan.  Bake at 350 for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 30 minutes. Invert onto serving plate.  In a saucepan heat whipping cream to simmering.  Remove from heat. Whisk in chocolate chips until smooth. Drizzle over cake."
Chicken Saltimbocca
Category: world-cuisine
By CHIARA

This is an original Italian recipe.

Ingredients:
4  skinless, boneless chicken breast halves
4 slices thinly sliced prosciutto
⅓ cup butter
1 cup white wine
4 slices provolone cheese

Directions:
Place 1 ham slice over each chicken breast and fasten with toothpicks. Melt butter in a medium skillet over medium high heat and fry chicken for 5 to 7 minutes, or until almost cooked through (juices run clear). Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover skillet. Cook until cheese has melted, about 5 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 487.3
Fat: 31.2 g
Saturated fat: 17.3 g
Carbohydrates: 2.6 g
Sugars: 0.8 g
Protein: 36.7 g
Cholesterol: 144.8 mg
Sodium: 701.2 mg
Traditional Irish Stew the Bailey


Ingredients:
boneless lamb shoulder, fresh parsley leaves, dried thyme, chicken broth, boiling potatoes, onion, carrot, celery, all-purpose flour

Directions:
In a 7 to 8-quart kettle simmer lamb, parsley, thyme, and salt and pepper to taste in 4 cups broth, covered, 1 1/2 hours.
To lamb mixture add potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer, covered, 1 hour.
In a small bowl whisk together flour and oil until smooth and stir into simmering stew until well incorporated.
Simmer stew, uncovered, until thickened, 3 to 5 minutes, and season with salt and pepper.
Six Egg Pound Cake
Category: desserts
By Diane Dippolito

This recipe for the best pound cake ever rises very high above all others thanks to the use of six eggs. Top with confectioners' sugar or glaze.

Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 ½ cups white sugar
1 ½ cups butter
6  eggs
1 ½ teaspoons vanilla extract
¾ cup milk

Directions:
Grease and flour a tube or Bundt® pan. Do not preheat oven. In a medium bowl, mix flour, baking powder and salt. Set aside. In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla. Add flour mixture alternately with milk. Beat until smooth. Pour batter into the prepared pan. Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C), and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.

Yields: 14 servings

Calories: 449.1
Fat: 22.4 g
Saturated fat: 13.4 g
Carbohydrates: 57.3 g
Sugars: 36.6 g
Dietary fiber: 0.7 g
Protein: 6.1 g
Cholesterol: 133.1 mg
Sodium: 363.6 mg