xiaoxl/recipe_data huggingface dataset:
Fresh Apple Pie Bars


Ingredients:
flour, sugar, salt, milk, apples, sugar, flour, cinnamon, sugar, hot water

Directions:
Preheat your oven to 350 degrees.
Mix the first 4 ingredients for the crust, as you would for pie crust.
Beat egg yolk in glass measuring cup, add the milk into the cup.
Pour milk and egg mixture into the other crust ingredients.
Mix well.
Roll out 1/2 of the dough.
Pat into bottom of a 9x13 pan.
For the filling slice the apples leaving the skin on.
Place in a big mixing bowl.
Sprinkle with sugar, flour and cinnamon.
Mix until well coated.
Pour evenly over bottom crust in pan.
Roll out top crust and place on top of apples.
Beat egg white and brush on top of crust.
Cut slits in top crust for steam to escape.
Place baking pan under your 9x13 pan, so you don't get a mess in the oven.
Put into the 350 degree oven for 1 hour.
Take out of oven when golden brown and while still warm mix together the sugar and hot water(1 tablespoons at a time] until thick but not too thin for the topping.
Drizzle over the top of the bars.
Coffee Flavored Liqueur


Ingredients:
water, sugar, instant coffee, vodka, vanilla bean

Directions:
Bring 2 cups of water to a boil in a saucepan. Stir in sugar and coffee. Reduce heat to low and stir until sugar and coffee dissolve. Remove from heat. Let stand for 1 hour or until cool.
Stir vodka into coffee mixture and then pour into a large jar, scrapping in the seeds from the vanilla bean and then toss in the bean halves into the jar too, stirring to blend. Cover. and let stand at room temperature for at least 3 weeks or up to 6 weeks.
Discard vanilla bean halves before serving.
Poorman's Shake and Bake


Ingredients:
flour, cayenne pepper, parsley flakes, garlic powder, onion powder, chili powder, pepper, curry, sweet basil, oregano

Directions:
Mix the flour, cayenne pepper, all-bran cereal, parsley flakes, garlic powder, onion powder, chili powder, taco seasoning, season pepper, curry, basil and oregano together. I use a large size zipper plastic bag and keep it in the freezer.
Use for coating any and all types of meat.
You can add more of the cayenne and chili powder if you so desire. I usually just throw in what I have at the time I make it so it is never the same twice.
It is a great all-around coating.
Banana Carrot Muffins


Ingredients:
whole wheat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, vanilla, Splenda sugar substitute, extra virgin olive oil, soymilk, carrot

Directions:
Preheat oven to 350 degrees. Douse a paper napkin with olive oil and wipe muffin tins to prevent sticking while baking.
In a large bowl mix together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and splenda.
In a separate bowl whisk together banana, olive oil, milk and carrot.
Add the wet ingredients to the dry ingredients and mix until just combined.
Using a ¼ cup as a guide, divide the batter evenly among the 12 tins.
Bake for 20 minutes. Indulge!
Lemon Zucchini Spaghetti with Shrimp
Category: main-dish
By Cindy Anschutz Barbieri

We just love our zucchini pasta at home. I go every Sunday to our farmers market and stock up! Today I even had some leftover fresh spinach from the week and decided to add it in as well. You can omit, but if you have spinach or any other leftover veggies, go ahead and add them in! Enjoy.

Ingredients:
½ pound large shrimp, peeled and deveined
salt and freshly ground black pepper to taste
2 ½ tablespoons olive oil, or to taste, divided
2  zucchini
1 clove garlic, minced
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1  lemon, zested, or to taste
½ cup fresh spinach  (Optional)
¼ cup chicken broth
1 tablespoon capers, drained

Directions:
Season shrimp lightly with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp; cook until opaque, 2 to 3 minutes per side. Transfer to a bowl. Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Chop up into slightly shorter pieces. Heat 1 tablespoon olive oil in the same skillet over medium heat. Add zucchini noodles, garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Cook and stir until slightly softened, 2 to 3 minutes. Add lemon zest, spinach, and chicken broth. Cook until liquid reduces by 1/4, about 5 minutes. Stir in the shrimp and capers. Cook until shrimp is warmed through, about 1 minute more. Drizzle the remaining olive oil on top.

Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
Yields: 2 servings

Calories: 274.4
Fat: 18.4 g
Saturated fat: 2.7 g
Carbohydrates: 11 g
Sugars: 2.3 g
Dietary fiber: 4.2 g
Protein: 21.2 g
Cholesterol: 173.3 mg
Sodium: 1008.7 mg
Mediterranean Seafood Salad
Category: salad
By PIZZA2471

Black olives marry with the seafood fantastically, the unique dressing dazzles, and cheese pleases everyone.

Ingredients:
1 ½ cups dried small pasta shells
3 cups imitation crab or lobster meat
2 stalks celery, finely chopped
¾ cup black olives
1 ½ cups mayonnaise
⅓ cup Catalina salad dressing
2 teaspoons Worcestershire sauce
1 tablespoon hot sauce
¼ teaspoon Dijon mustard
1 cup cubed Cheddar cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and place pasta in a large bowl. Stir in crabmeat, celery, and olives. Mix in mayonnaise, Catalina dressing, Worcestershire sauce, hot sauce, and Dijon. Stir in Cheddar cheese, cover, and chill at least 1 hour.

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

Calories: 448.2
Fat: 35.3 g
Saturated fat: 7.4 g
Carbohydrates: 24.4 g
Sugars: 6.3 g
Dietary fiber: 1.3 g
Protein: 9.9 g
Cholesterol: 36.6 mg
Sodium: 935.2 mg
Avocado-Tomato Salsa


Ingredients:
tomatoes, red onion, avocado, green chili pepper, fresh parsley, red wine vinegar, lime zest, lime juice, ground cumin

Directions:
Combine tomatoes, onions, avocado, peppers, parsley, vinegar, lime peel, juice and cumin.
Let stand for 15 minutes before serving.
Spicy Chicken Thai Soup
Category: soups-stews-and-chili
By Chef John

Most of the ingredients for this Thai-inspired soup can be found in the supermarket. The red curry paste is spicy, but by controlling the amount of paste you add, you can tailor this to your own threshold of pain.

Ingredients:
3  lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
4 cloves garlic, chopped
1 (4 inch) piece fresh ginger root, chopped
4 cups chicken broth
1 tablespoon vegetable oil
2 ½ pounds skinless, boneless chicken thighs, cut into chunks
12 ounces fresh white mushrooms, quartered
2 teaspoons red curry paste
3 tablespoons fish sauce
1  lime, juiced
2 (14 ounce) cans coconut milk
1  red onion, sliced
½ bunch cilantro, roughly chopped
1  lime, cut into wedges, for serving
1  fresh jalapeno pepper, sliced into rings

Directions:
Stir lemon grass, garlic, and ginger together in a large stock pot over medium-high heat. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger. Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes. Stir in mushrooms and cook for 5 more minutes. Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes. Skim off any excess oil and fat that rises to the top and discard. Stir red onion into the chicken mixture; cook and stir until onion softens, about 5 minutes. Remove from heat and add about 1/2 the cilantro. Serve with plates of cilantro, lime wedges, and fresh sliced jalapenos.

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

Calories: 596
Fat: 44.8 g
Saturated fat: 28.9 g
Carbohydrates: 14.3 g
Sugars: 2.9 g
Dietary fiber: 3 g
Protein: 41 g
Cholesterol: 114 mg
Sodium: 1207.4 mg
Baked Onions With Sour Cream


Ingredients:
butter, sour cream, brown sugar, lemon juice, salt, pepper, parsley

Directions:
"Preheat oven to 375'. Place unpeeled onions in a foil lined shallow pan. Bake uncovered for 1 1/2 hours. Meanwhile just before onions are done, combine remaining ingredients except parsley in a small saucepan. Heat on low, stirring occasionally-do not boil. Remove and keep warm. When onions are tender remove from oven. Spear each with a fork and place on a cutting board. Remove foil from pan. Carefully cut off both ends and remove skin. Place back into the baking pan. Pour sauce atop and toss gently to mix. Sprinkle with minced parsley."
Genoise
Category: desserts
By Kevin Ryan

The classic European sponge cake. No chemical leavener, just air that is beaten into the eggs. Folding (stirring without deflating) is the biggest factor. Be gentle!

Ingredients:
1 cup sifted cake flour
2 tablespoons white sugar
1 pinch salt
2 tablespoons unsalted butter, melted
4  eggs
½ cup white sugar
1 ½ teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch round cake pan. Line with parchment paper and grease it as well. Lightly flour pan and paper. Sift together the flour, 2 tablespoons sugar, and salt onto a piece of wax paper. Place the eggs into a mixing bowl set over a pan of hot (not boiling) water. Add the 1/2 cup sugar to the eggs and whisk until the mixture feels warm (not hot) to the touch, about body temperature. Place the bowl onto a mixer and beat on medium speed until the mixture becomes pale yellow in color and falls off the end of the whisk attachment in long ribbons. Add the vanilla. Add about 1/3 of the flour mixture to the beaten egg and fold in. Continue to add the remainder of the flour, folding it in each time. Place about 1 cup of the batter into the bowl containing the melted butter and combine the butter with the batter. Add this back to the main batter and fold it in. Pour the batter into the prepared pan. Immediately bake at 350 degrees F (175 degrees C) for about 25 minutes or until the top is a light brown. Cool in pan on a rack about 10 minutes and then invert onto a rack. It is best to invert it again onto another rack so that it cools with the top up. Let cool completely before cutting or frosting.

Yields: 1 8 inch round cake

Calories: 151
Fat: 4.4 g
Saturated fat: 2.1 g
Carbohydrates: 23.9 g
Sugars: 12.8 g
Dietary fiber: 0.2 g
Protein: 3.7 g
Cholesterol: 80.5 mg
Sodium: 28.7 mg
Devonshire Splits


Ingredients:
strong white flour, butter, salt, sugar, milk

Directions:
Put flour and butter in processor and process until it resembles breadcrumbs. stir in yeast,  salt  and sugar, then add the lukewarm milk.
Mix on medium until it comes together then put on a floured work surface and knead for 10 minutes.
Place in an oiled bowl and let rise for about an hour or until doubled in size.
Knead for a few more seconds to punch out air then cut the dough into 12 pieces.
Roll each piece into a ball and place on a greased baking sheet. ( I used two baking sheets].
Cover the trays loosely with a clean dish cloth and let them rise ( about 50 minutes] until double in size. In the meantime heat the oven to 220 degrees Celsius.
Bake for 15-20 minutes intil pale golden brown. The splits should feel soft and sound hollow when tapped on the bottom.
Cool on wire rack. hen cold, split at an angle. spread with jam and clotted cream. Dust with icing sugar.
Strawberry Cinnamon Oatmeal Muffins
Category: bread
By SCONESANDTEA

Start your day with these delightful, flavorful strawberry muffins!

Ingredients:
1 cup all-purpose flour
1 cup rolled oats
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
1  egg, beaten
½ cup milk
¼ cup light olive oil
½ cup sugar
½ pint chopped fresh strawberries

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups. In a large bowl, mix flour, oats, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together egg, milk, olive oil and sugar. Mix in strawberries. Stir strawberry mixture into oat mixture just until evenly moist. Spoon into prepared muffin cups. Bake 18 to 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 12 servings

Calories: 152.1
Fat: 5.9 g
Saturated fat: 1 g
Carbohydrates: 22.7 g
Sugars: 9.7 g
Dietary fiber: 1.3 g
Protein: 2.9 g
Cholesterol: 16.3 mg
Sodium: 220 mg
Banana Miracle Whip Muffins


Ingredients:
sugar, Miracle Whip, vanilla, flour, baking soda, salt

Directions:
Mix bananas, sugar, Miracle Whip and vanilla., Combine remaining ingredients and blend with banana mixture., Bake at 375F for 12-15 minutes.
Dim Sum Asian Dumplings
Category: main-dish
By relightfoot5483

This recipe is the Nepalese version of the Asian dumpling.  It is filled with ground pork and Asian spices and steamed, but can be fried or dropped into a broth.

Ingredients:
1 pound ground pork
1 large onion, chopped
½ bunch cilantro, chopped
½ teaspoon crushed red pepper flakes
2 teaspoons red curry paste
½ teaspoon garam masala
½ teaspoon chili powder
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 cup all-purpose flour
¼ cup water as needed
3 tablespoons peanut butter
½ teaspoon cayenne pepper
1 teaspoon white sugar
1 teaspoon vegetable oil

Directions:
Combine pork, onion, cilantro, red pepper flakes, red curry paste, garam masala, chili powder, onion powder, and garlic powder in a bowl. Mix well, then set aside. Place flour into a separate bowl. Slowly stir in the water as needed until a soft dough is achieved. There may be some water left over. Roll out walnut-sized balls of dough into thin circles. Fill each of the wrappers with about 1 tablespoon of the pork mixture. Moisten the edges of the wrapper, then fold in half, sealing to create a half moon shape. Repeat with the remaining wrappers and filling. Place the dumplings in a steamer over 1 inch of boiling water, and cover. Steam until the dough becomes glossy, about 10 minutes. To make sauce: Combine peanut butter, cayenne pepper, sugar, and vegetable oil in a microwave-safe glass or ceramic bowl. Cook in the microwave on High for 30 seconds and stir. Serve with the dumplings.

Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 40 dumplings

Calories: 344.1
Fat: 17.7 g
Saturated fat: 4.7 g
Carbohydrates: 25.8 g
Sugars: 3.4 g
Dietary fiber: 2.2 g
Protein: 20.4 g
Cholesterol: 65.6 mg
Sodium: 138.7 mg
Zucchini Pie


Ingredients:
zucchini, sugar, evaporated milk, eggs, margarine, salt, vanilla

Directions:
Cook zucchini in a small amount of water until tender (about 10 minutes].
Drain.
Put all ingredients in a blender & blend for about 1 minute.
Pour into pie shell.
Sprinkle with cinnamon & nutmeg (or Allspice].
Bake at 400 for 15 minutes.
Lower temperature to 350  cook for an additional 30- 45 minutes or until a knife inserted 1/2" from side comes out clean.
This recipe is for a regular 9 inch pie plate.
If you are using the small aluminum pans either use 2 or halve the recipe.
Greek Spinach Cheese Rolls (Appetisers)


Ingredients:
frozen chopped spinach, feta cheese, reduced-fat monterey jack cheese, green onions, dill, garlic powder, black pepper, salt

Directions:
If using a store bought bread dough, allow the bread to thaw according to the package directions. Spray a standard Muffin Pan with nonstick spray. Roll out dough lightly with flour to 15X9 inch rectangle.
Combine spinach, cheeses, green onions, and seasonings in a large bowl. Mix Well.
Sprinkle spinach mixture evenly over the dough to within 1 inch of the edeges. Starting with long edge, roll the dough up snugly, pinching the seam close. Place the seam side down, and cut with serrated knife into about 15 slices. Place slices, cut side up, in to the prepared muffin pan.
Bake the rolls at 375* for 20-25 minutes or until golden. Seve warm or at room temperature.
The rolls can be stored in an airtight container for up to 2 days.
Yucatan Marinade


Ingredients:
oranges, juice of, limes, juice of, garlic cloves, jalapeno chile, ground cumin, cayenne, dried oregano, salt

Directions:
"Combine all ingredients in a medium bowl. If using with poultry or pork, marinate for 3 to 4 hours before grilling. Fish and shellfish should marinate no longer than half an hour as the citrus will "cook" the seafood."
Jollof Rice


Ingredients:
chicken, salt, black pepper, onion, salt pork, ham, beef bouillon cubes, dried thyme, fresh thyme, water, tomato paste, tomatoes, string beans

Directions:
Season chicken with salt and black pepper.
In a large frying pan, heat oil over medium-high heat for 4 to 5 minutes.
Add chicken pieces and brown on both sides.
Place chicken in a kettle and set aside.
Add onions and salt pork to oil in frying pan and saute until onions are trans- parent.
Add onions and pork to kettle.
Set frying pan aside. (Do not discard oil.].
Add bouillon cubes, red pepper, thyme, 1-1/2 cups water, and tomato paste to kettle and stir well.
Simmer over low heat for about 10 minutes.
Add rice to frying pan and stir to coat with oil.
Add rice and vegetables to kettle, stir well, and cover.
Cook over low heat 35 to 40 minutes or until vegetables and rice are tender.
Smoked Oyster Spread
Category: appetizers-and-snacks
By MOLLYB111

This is a wonderful appetizer for oyster lovers. Simple to prepare with readily available ingredients. Great for unexpected guests. Spread on Baguettes or dip with crackers.

Ingredients:
1 (3.75 ounce) can smoked oysters
1 (3 ounce) package cream cheese, softened
1 teaspoon Worcestershire sauce
1 pinch lemon pepper  (Optional)

Directions:
In a medium bowl, mash oysters with a fork. Mix in cream cheese, Worcestershire sauce, and lemon pepper.

Prep time: 8 mins
Total time: 8 mins
Yields: 24 servings

Calories: 20.3
Fat: 1.7 g
Saturated fat: 0.9 g
Carbohydrates: 0.6 g
Dietary fiber: 0.3 g
Protein: 1 g
Cholesterol: 7 mg
Sodium: 38.6 mg
Spicy Mustard Kielbasa Bites


Ingredients:
kielbasa, spicy brown mustard, honey

Directions:
Slice kielbasa into bite-size pieces.  Using a griddle or frying pan, brown both sides of the kielbasa slices.
While the kielbasa is grilling:  In a large saucepan, combine mustard and honey.  Bring to a boil over medium heat.  Stir in hot sauce.
Next, add the kielbasa to the honey-mustard sauce, stirring to coat.
Transfer everything to a small crock pot or serving bowl and serve with toothpicks.  I recommend using a crock pot -- then you don't have to worry about keeping them hot during the party.
Barbecued Lobster Tails


Ingredients:
paprika, white pepper, garlic powder, olive oil, lemon juice, lobster tails

Directions:
Split the tails lengthwise with a large knife.
Thoroughly mix all the other ingredients.
Brush meat side of tail with marinade.
Place the tails meat side down over medium coals and grill for 5-6 minutes.
Turn over lobster and cook for another 5-6 minutes, brushing often with the remaining marinade.
Do not overcook- lobster is done when it is opaque and firm to the touch.
Serve with drawn butter and hunks of fresh lemon.
Drool.
Chinese Hot & Sour Soup


Ingredients:
shrimp, chicken broth, Chinese wine, light soy sauce, chili sauce, cornstarch, water, cooked ham, water chestnuts, red bell pepper, vinegar, egg, water, spring onions

Directions:
Combine chicken broth, wine and sauces in large pan until boiling., Stir in blended cornstarch and water slowly., Add mushrooms, ham, chestnuts and bell pepper to pot and simmer for 5 minutes., Add vinegar and sesame oil to pot., Lightly beat egg and 1 tbsp of water. Add to soup while stirring constantly., Add spring onions, shrimps and beancurds. Simmer for 1 minute., Scoop into soup bowls and serve hot.
Grilled Salmon With Lemon and Ginger


Ingredients:
lemon juice, low sodium soy sauce, canola oil, sugar, fresh ginger, salmon fillets, fresh ground pepper

Directions:
In a small bowl or measuring cup whisk together lemon juice, soy sauce, oil, sugar and ginger.
Set aside 1/3 of the mixture in a small bowl.
Place salmon in a shallow dish and pour the rest of the marinade over the top.
Let marinate at room temperature for 20 minutes, turning once or twice.
Grill or broil salmon over medium heat, turning once with a wide spatula and brushing with excess marinade until salmon is cooked to your liking (about 10 minutes depending on thickness.]
Sprinkle with pepper and serve with reserved marinade for drizzling.
Italian Sausage - Tuscan Style
Category: world-cuisine
By Len Poli

This sausage is typical of the homemade sausages found in the northern area of Italy, especially in Tuscany near the city of Lucca.  They may be used in any recipe calling for Italian sausage. They are versatile in that they can be grilled, fried or boiled.

Ingredients:
4 pounds coarse ground pork shoulder
1 pound coarse ground pork back fat
2 tablespoons salt
2 tablespoons white sugar
1 ½ teaspoons coarsely ground black pepper
1 teaspoon garlic powder
¾ teaspoon ground mace
½ teaspoon ground coriander
¼ teaspoon ground cayenne pepper
½ cup ice water
80  inches sausage casing, 1 1/2 inches wide

Directions:
Using a spice grinder or food processor, pulverize the salt, black pepper and sugar. In a large bowl, mix together the pork shoulder, back fat, garlic powder, mace, coriander, cayenne and ice water. Mix in the salt, pepper and sugar. Use latex gloves when mixing to avoid contamination of the meat, and keep the mixture cold. Stuff the sausage mixture into the casings and twist off in 3 inch lengths. If you do not have a stuffer, the sausage can be formed into patties or rolled into logs. Refrigerate and use up in one week or freeze for up to 6 weeks.

Prep time: 30 mins
Total time: 2 hrs
Yields: 5 pounds of sausages

Calories: 371.8
Fat: 31.9 g
Saturated fat: 11.4 g
Carbohydrates: 1.5 g
Sugars: 1.3 g
Dietary fiber: 0.1 g
Protein: 18.4 g
Cholesterol: 71 mg
Sodium: 746.8 mg
Ginger Iced Green Tea


Ingredients:
ginger, lemon, cinnamon stick

Directions:
Steep tea and put in fridge with ice to chill.
Once at preferred temperature, grate ginger into drink and add lemon and cinnamon to top off this festive treat.
Fresh Ginger Infused Lemonade


Ingredients:
sugar, water, fresh ginger, fresh lemon juice, water

Directions:
In a small saucepan stir together ginger, sugar, and 1 cup of water, bring to a boil, then set aside and let cool completly.
Strain the ginger simple syrup into a pitcher and discard ginger, stir in lemon juice and 4 cups of water. Chill before serving.
Oma's Rhubarb Cake
Category: desserts
By Alea

Oma always makes this for her grand kids after she picks through her garden. Probably not good for the thighs but Oma's cooking is always good for the taste buds.

Ingredients:
1 ¼ cups white sugar
1 teaspoon baking soda
½ teaspoon salt
2 cups all-purpose flour
2  eggs, beaten
1 cup sour cream
3 cups diced rhubarb
1 cup white sugar
¼ cup butter, softened
¼ cup all-purpose flour
ground cinnamon, for dusting

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 1 - 9x13 inch cake

Calories: 323.9
Fat: 9 g
Saturated fat: 5.2 g
Carbohydrates: 57.7 g
Sugars: 38 g
Dietary fiber: 1.2 g
Protein: 4.4 g
Cholesterol: 49.6 mg
Sodium: 252.5 mg