xiaoxl/recipe_data huggingface dataset:
Caramel Pear Bundt Cake


Ingredients:
all-purpose flour, whole wheat flour, baking powder, sea salt, ground cinnamon, ground nutmeg, baking soda, butter, eggs, vanilla extract, buttermilk, pears, unsalted butter, sugar, vanilla extract, sugar, water, butter, heavy cream, vanilla extract

Directions:
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and baking soda.
With a hand mixer cream butter and sugar on medium speed until fluffy, about 3 minutes.
Add eggs and vanilla and mix until fully combined.
In alternate batches, add dry ingredients and buttermilk, mixing until just combined.
Fold in pears with a rubber spatula, scraping sides and bottom of mixing bowl. Transfer batter into the greased and floured 25 cm Bundt cake pan (or a silicone one].
Bake in the oven for 50-55 minutes at 160C, or until a skewer inserted into center of cake comes out clean. Remove from oven and place pan on cooling rack.
Using a wooden skewer, poke holes in the cake while it's still warm. Carefully pour the brown butter glaze over cake, making sure it gets in all of the holes. Let cake cool completely before removing from pan.
When cake is inverted and placed on its serving plate, drizzle as much or as little caramel sauce as you'd like.
Butter glaze:
In a small saucepan over medium-low heat, combine the butter, sugars, and vanilla. Cook until fully melted and allow to brown, being careful not to let the mixture boil.
Caramel sauce:
In a medium saucepan over medium heat, combine sugar and water. Stirring constantly with a rubber spatula, heat until clumps form and then melt into thick, amber-colored liquid, being careful not to burn it.
Carefully stir in the butter until it's melted, 2-3 minutes. Then very slowly drizzle in the heavy cream while stirring. The mixture will bubble and possibly splatter, so be careful. Allow it to boil for 1 minute, then remove from the heat and stir in the vanilla extract. Allow to cool, and reheat as necessary.
Tartar Sauce


Ingredients:
mayonnaise, dill, onions, fresh parsley, capers

Directions:
In a small bowl stir together the mayonnaise,pickle relish,onion,parsley and capers.
Cover and chill at least 2 hours.
Chinese Stir Fried Shrimp With Asparagus


Ingredients:
jumbo shrimp, green asparagus, ginger, garlic cloves, malt vinegar, light soy sauce, white sugar, water

Directions:
Peel, devein and butterfly the shrimp, leaving tails intact.
Wash asparagus and snap off tough ends. Cut each spear into 4 diagonal cuts.
Heat 2 tbsp oil in a hot wok. Add half the shrimp and stir fry for 30 seconds.
Remove shrimp from wok with a slotted spoon and set aside. Repeat with remaining shrimp.
Add remaining oil to hot wok. Stir in asparagus, thinly sliced ginger and garlic. Stir fry for 30 seconds, stirring constantly so that garlic does not burn.
Put shrimp back into the wok with the wine, the vinegar, soy sauce, sugar and sesame oil. Stir fry for 30 seconds.
Pour in water and stir fry for another 30 seconds or until shrimp are just cooked through.
Arrange shrimp and asparagus on a platter and serve with steamed rice, if desired.
Blueberry Pie


Ingredients:
sugar, blueberries, lemon, flour, salt

Directions:
"Preheat oven to 350 degrees. Unfold first pie crust and press into pie dish. Place blueberries in strainer and rinse. Drain berries and add to large bowl. Add flour and toss to coat. Add sugar, a squeeze of lemon and a dash of salt. Pour berries into pie shell. Cut other pie crust into 1 '' strips. Place strips on top of crust in criss-cross pattern to form a lattice. Bake for 45 - 60 minutes or until bubbly. Serve."
Seven Ingredient Tomato Sauce
Category: side-dish
By BIGRED7197

This is a very simple recipe to make and tastes great too.  This sauce tastes extra good if you add fried meatballs or pork spareribs to the sauce.  Another good addition is a can of drained peas, if you like them.  Happy eating!

Ingredients:
2 tablespoons olive oil
7 cloves garlic, minced
1 (6 ounce) can tomato paste
1 (28 ounce) can crushed tomatoes
2 (28 ounce) cans tomato puree
½ teaspoon ground black pepper
½ teaspoon salt
2 teaspoons dried basil leaves
1 teaspoon white sugar

Directions:
Heat the olive oil in a large saucepan and cook and stir garlic, being careful not to burn it.  Pour in tomato paste and simmer on low for 5 minutes. Add crushed tomatoes, tomato puree, pepper, salt, basil and sugar; stir. Cook on  low for three hours, stirring occasionally.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 10 mins
Yields: 7 cups

Calories: 91.5
Fat: 2.4 g
Saturated fat: 0.3 g
Carbohydrates: 17.3 g
Sugars: 7.2 g
Dietary fiber: 3.8 g
Protein: 3.4 g
Sodium: 700.2 mg
Red Velvet Cake from the Bubble Room


Ingredients:
self-rising flour, baking soda, granulated sugar, buttermilk, vanilla extract, white vinegar, eggs, pecans

Directions:
Pre-heat oven to 350 degrees.
Mix together all dry ingredients.
Mix together all wet ingredients.
While beating with an electric mixer, slowly add dry mixture to wet mixture. Beat for 5 minutes.
Spray three 9"" cake pans with non-stick cooking spray.
Pour equal amounts of batter into each of the three pans.
Bake 20 to 30 minutes. Test for doneness with a toothpick.
Cool layers in pans on wire racks for 10 minutes.
Carefully remove layers from pans. Place layers on wire racks to cool completely.
Make fosting by combining butter, cream cheese and confectioner's sugar. Beat until fluffy. If desired, add 1 1/2 cups pecans.
Frost cake and decorate top with remaining 1/2 cup pecans if desired.
Refrigerate at least 1 hour before serving but it is best if made the day before serving. Store in the refrigerator.
Barbecue Pork Ribs


Ingredients:
cider, Spanish onion

Directions:
Preheat your oven to 225°F.
Take a broiler pan w/ a slotted top or a 9X13 cake pan & a wire rack.
*Pour 1 to 1-1/2 cup Apple Juice/Cider on the bottom of the pan, along with a coarsely cut Spanish Onion. (You want the liquid about 1/4 inches deep].
MAKE SURE YOUR HANDS ARE CLEAN!
Season your ribs the way you prefer, using 1 T. per side & rub into meat.  Place on rack, meaty side up.
Cover with a double layer of foil.
Bake for 3 hours.
If you have a smoker type grill, reduce oven cooking time by 1 hour & place in preheated smoker/grill for 1 hour. I prefer Applewood, but use what you like.
Remove from oven/smoker & baste with your favorite BBQ Sauce & broil or grill, until glazed. but watch closely so as NOT to burn. I prefer my ribs "naked" with the sauce on the side, but to each his own.
*NOTE: You can also use just water & add 1/4 cup Liquid Smoke, if you have no way of smoking them. You can also use Jack Daniel's No. 7 Black Label, but that's a little pricey. Use your imagination, but for heaven sakes, DO NOT BOIL THEM!
Smoothberry Aust Ww 2 Pts


Ingredients:
skim milk, frozen raspberries

Directions:
Combine the milk, raspberries and nectar in a blender., Blend until smooth and thick., Pour into two tall glasses and serve.
Ranch-Style Buttermilk Dressing


Ingredients:
sour cream, mayonnaise, buttermilk, fresh lemon juice, red wine vinegar, garlic cloves, Worcestershire sauce, onions, Dijon mustard, celery seed, parmesan cheese, romano cheese

Directions:
In a bowl, whisk all ingredients together., Transfer to a glass jar., Refrigerate 2 or more hours to blend flavors., Enjoy!
Laura's Seafood Thermidor
Category: main-dish
By Laura Sewall Bossart

Use crab or lobster, or mix it up with some fish. I use individual au gratin dishes to serve. The sauce can be frozen before the topping is added.

Ingredients:
½ cup butter
1 bunch green onions, chopped
½ pound fresh mushrooms, chopped
¼ pound peeled and deveined medium shrimp (30-40 per pound)
¼ pound walleye fillets, cut into pieces
¼ pound cooked lobster meat, broken into chunks
¼ pound cooked crabmeat
2 tablespoons dry sherry
½ cup dry white wine (such as Chenin Blanc)
1 (10.75 ounce) can  condensed cream of shrimp soup (such as Campbell's®)
1 cup half-and-half cream
1 cup dry bread crumbs
¼ pound shredded Cheddar cheese
½ cup dry bread crumbs
½ cup freshly grated Parmesan cheese
¼ cup cold butter, cut into 1/2-inch pieces

Directions:
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Melt 1/2 cup of butter in a large skillet over medium heat. Stir in the green onions and mushrooms, and cook until the mushrooms have softened, about 5 minutes. Stir in the shrimp and walleye; cook and stir until the shrimp have begun to turn opaque, about 2 minutes. Add the lobster and crab, and cook a few minutes to heat. Stir in the sherry and white wine. Bring to a simmer, and cook for 2 minutes. Once the shrimp and walleye are no longer translucent in the center, stir in the cream of shrimp soup, half-and-half, 1 cup bread crumbs, and Cheddar cheese until the cheese has melted, and the mixture is bubbly. Pour into a casserole dish, and sprinkle evenly with 1/2 cup breadcrumbs and the Parmesan cheese. Dot with the pieces of cold butter. Cook under the preheated broiler until the butter has melted and the bread crumbs are golden brown.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 934.1
Fat: 60.7 g
Saturated fat: 36.6 g
Carbohydrates: 46.4 g
Sugars: 5.8 g
Dietary fiber: 4 g
Protein: 46.2 g
Cholesterol: 271.8 mg
Sodium: 1818.9 mg
Smoked Salmon and Mashed Potatoes Salad #5FIX


Ingredients:
smoked salmon, green olives, black olives, garlic clove, olive oil

Directions:
1. In a bowl, combine smoked salmon, grated garlic and olive oil. Mix well.
2. Slice olive thinly.
3. On each serving plate, put 1/4 cup mashed potatoes, half of chopped olives and 1/4 cup mashed potatoes Press the top gently with spoon or fork and then put 1/4 cup chopped smoked salmon. Sprinkle black pepper on top. Make one more serving. (if mousse pasty ring is available, it is easier to set and looks nicer].
Sausage, Spinach and Ricotta Calzone
Category: trusted-brands-recipes-and-tips

Italian sausage and spinach are a great combination!

Ingredients:
1 ½ cups all-purpose flour, or more if needed
1 envelope Fleischmann's® Pizza Crust Yeast
1 teaspoon sugar
¾ teaspoon salt
⅔ cup very warm water (120 degrees to 130 degrees F)*
1 tablespoon vegetable oil
8 ounces Italian sausage
2 cups fresh spinach leaves
¼ cup water
¾ cup ricotta cheese
¾ cup shredded mozzarella cheese
1  egg
1 teaspoon Spice Islands® Italian Herb Seasoning
½ teaspoon Spice Islands® Crushed Red Pepper
½ teaspoon Spice Islands® Garlic Salt
Pizza sauce OR marinara sauce

Directions:
Preheat oven to 375 degrees F. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.  Add very warm water and oil; mix until well blended, about 1 minute.  Gradually add enough remaining flour to make a soft dough.  Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.  Cover and let rest on floured surface while preparing filling. Cook sausage in skillet over medium-high heat until cooked through; remove from skillet and drain excess fat.  Add spinach and water to skillet; saute 1 to 2 minutes until spinach is wilted; drain.  Return sausage to pan. Combine ricotta, mozzarella and egg in a mixing bowl.  Stir in Italian herb seasoning, crushed red pepper and garlic salt; set aside. To make calzones divide dough into four portions.  Roll 1 portion into an 8-inch circle on a floured surface. Spread approximately 1/3 cup ricotta mixture in center bottom half of dough.  Top with heaping 1/3 cup sausage spinach mixture leaving outer 1/2-inch free of filling. Fold top half of dough over filling.  Pull edge of lower crust over top; folding and pressing layers together to form a seal.  Carefully transfer to greased baking sheet.  Cut 3 to 4 vents in top.  Repeat with remaining dough.  Bake for 15 to 20 minutes until lightly browned.  Transfer to cooling rack to keep bottom crust crisp while cooling slightly.  Serve with pizza sauce or other sauce for dipping.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 calzones

Calories: 437.3
Fat: 19.2 g
Saturated fat: 6.8 g
Carbohydrates: 43.4 g
Sugars: 3 g
Dietary fiber: 2.6 g
Protein: 21 g
Cholesterol: 82 mg
Sodium: 1437.9 mg
Pollo Guisado ( Chicken Stew )


Ingredients:
boneless skinless chicken breasts, tomato sauce, water, potato, carrot, adobo seasoning, sazon goya con culantro y achiote, cooked white rice, salt

Directions:
Heat a large saucepan and add the oil.
Add chicken and brown on all sides (won't be cooked at this point.].
Add tomato sauce, water, veggies and spices.
Simmer 15-20 minutes until veggies are tender and chicken is done.
Serve over the white rice. I serve corn with it.
Dave's Peanut Butter Hot Chocolate


Ingredients:
peanut butter, honey, milk, water

Directions:
place the first 4 ingredients in a large mug and stir., add the hot water to fill the cup, stir till melted and well blended., enjoy.
Autumn Brew


Ingredients:
cinnamon sticks, whole cloves

Directions:
Pour apple and orange juice into a 6 quart slow cooker.
Place cinnamon sticks, cloves and orange slices in slow cooker.
Cover and cook on high heat 3-4 hours.
Turn on low heat to keep warm.
Remove cinnamon sticks, orange slices and cloves before serving.
Note: this is sweet enough for my taste. But, add sugar or brown sugar to taste, if needed.
Korean Cucumber Salad
Category: salad
By Paula Stotts

When I lived in Korea, I was shown this Korean Cucumber salad, made with cucumbers, green onions, and sesame seeds. Goes good with Bulgogi (Korean Barbecued Beef) from this site!!

Ingredients:
¼ cup white vinegar
¼ teaspoon black pepper
½ teaspoon red pepper flakes
1 teaspoon vegetable oil
2 tablespoons sesame seeds
1  cucumber, thinly sliced
½  green onion, sliced
½  carrot, julienned

Directions:
In a medium bowl, stir together vinegar, black pepper, and red pepper flakes. Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover, and refrigerate at least 5 minutes.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 2 Servings

Calories: 97.8
Fat: 7 g
Saturated fat: 1.1 g
Carbohydrates: 8.1 g
Sugars: 2.6 g
Dietary fiber: 2.4 g
Protein: 2.6 g
Sodium: 14.5 mg
African Tomato Sauce


Ingredients:
onions, tomato paste, tomatoes, bay leaf, nutmeg, salt, cayenne pepper

Directions:
Heat oil in a frying pan.
Fry onions for a 3 minutes.
Stir in all other ingredients.
Add water as necessary to make a smooth sauce.
Season to taste.
Stir.
Bring to a slow boil, reduce heat, simmer for ten minutes.
Serve with grilled or roasted chicken, fish, or meat, or fried Plantains or Yams.
Vegan Overnight Oats with Chia Seeds and Fruit
Category: breakfast-and-brunch
By Jet

Chia seeds, oats, and fruit soak overnight in almond milk for a nutritious vegan breakfast of champions! I like my oatmeal warm, so I heat it up in the morning.

Ingredients:
1 ⅓ cups almond milk
2  ripe bananas, mashed
1 ¼ cups rolled oats
¾ cup water
4 tablespoons chia seeds
½ teaspoon ground cinnamon
¼ cup fresh blueberries
¼ cup fresh blackberries
1  nectarine, peeled and diced

Directions:
Combine almond milk, bananas, oats, water, chia seeds, and cinnamon in a jar or airtight container; stir together. Cover and refrigerate, 8 hours to overnight. Place oat mixture in a saucepan over low heat and gently cook for about 5 minutes. Divide between 2 bowls and top with blueberries, blackberries, and nectarine.

Prep time: 5 mins
Cook time: 5 mins
Total time: 8 hrs 10 mins
Yields: 2 servings

Calories: 491.8
Fat: 12.3 g
Saturated fat: 1.4 g
Carbohydrates: 88.1 g
Sugars: 27.9 g
Dietary fiber: 19.6 g
Protein: 13.1 g
Sodium: 117.9 mg
Baked Honey Mustard Ham


Ingredients:
ham, whole cloves, honey, spicy brown mustard, prepared mustard

Directions:
Place ham, skin side up, in a roasting pan and bake  coverd at 325 degrees for 20 minutes per pound. Add 20 minutes extra. (In this case, 2 hours].
Remove ham from the oven. Score fat in diamond shapes. Use a knife to stick the cloves in all over the ham.
Combine honey, mustard and orange juice and spread over the ham.
Return to the oven and continue to bake uncovered for 20 - 30 minutes more, basting occasionally with the glaze.
Shrimp Alfredo Chowder


Ingredients:
potatoes, onion, raw shrimp, roma tomato, alfredo sauce, milk, parsley, black pepper

Directions:
Boil potato and onion in stock for 20 minutes til soft., Add shrimp and cook another 5 minutes., Remove from heat and stir in remaining ingredients.
Mussels Fra Diavolo


Ingredients:
mussels, dry white wine, onion

Directions:
****cleaning mussels***** Make sure that the mussels are closed. If they are open, tap them and make sure that they close, if they are not closed DO NOT USE THEM. Make sure to run them under water to remove the sand, and pull off the "beard". You can let them sit in the fridge in a large bowl of ice if you are not ready to make them yet.
Saute onion in butter till translucent. Add garlic.
Add mussels, then add wine and sauce and stir.
Cover for 15 minutes until they open.
Simple Cinnamon Whipped Cream


Ingredients:
cinnamon, icing sugar

Directions:
Sprinkle cinnamon and icing sugar over cream in a bowl., Whip until soft peaks form., Serve over fruit of your choice or top that nice cup of coffee., Now what could be easier than that -- :].
Cheesy Chicken Bacon Ranch Casserole #RSC


Ingredients:
milk, cauliflower, elbow macaroni, bacon bits

Directions:
Combine milk, greek yogurt, and hidden valley ranch seasoning and salt and pepper until smooth.
Stir in diced chicken, noodles, cheese and cauliflower.
Spread evenly in 13x9 baking dish and top with bacon bits and breadcrumbs.
Bake at 350 for 35 minutes, or until breadcrumbs are golden brown and casserole is bubbly.  Serve and enjoy!
Healthier Banana Split Muffins
Category: side-dish
By Ginny Coy

These muffins was on 'The Kids Page' of the newspaper in 1996 and have become one of my favorite snacks. They are low fat since they are made with applesauce instead of butter or oil.

Ingredients:
cooking spray
2 cups all-purpose flour
½ teaspoon salt
¾ cup white sugar
1 teaspoon baking soda
1 cup applesauce
1  egg
3  ripe bananas, diced
1 cup mini chocolate chips
1 cup dried cherries

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin with cooking spray. Combine flour, sugar, baking soda, and salt in a medium bowl. Mix applesauce and egg together in another bowl. Add applesauce mixture to the flour mixture. Stir in bananas, chocolate chips, and dried cherries. Spoon batter into the prepared muffin tin, filling each cup almost to the top. Bake muffins in the preheated oven until lightly browned, about 20 minutes. Let cool for 5 minutes before transferring to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 dozen muffins

Calories: 272.4
Fat: 4.9 g
Saturated fat: 2.7 g
Carbohydrates: 55 g
Sugars: 31.5 g
Dietary fiber: 3.4 g
Protein: 4.3 g
Cholesterol: 15.5 mg
Sodium: 211.9 mg
Aubergine (Eggplant) and Chickpea Tagine


Ingredients:
olive oil, onions, celery ribs, leek, garlic cloves, ground cumin, cinnamon, tomatoes, aubergine, chickpeas, fresh basil leaf, fresh coriander leaves

Directions:
Place the oil in the tagine or covered casserole dish and warm gently over a low heat.  Add the onions, celery, leek and garlic and cook for 2 minutes.  Add all the spices, tomatoes, and vegetables and cook for a further 3 minutes.
Mix the stock with 2 tablespoons of boiling water and add to the tagine.
Lower the heat and simmer for 40-50 minutes.
Add the chickpeas and cook for a further 5 minutes.
Add the fresh herbs and serve from the tagine or casserole dish with brown rice.
Chai Spiced Pancakes


Ingredients:
all-purpose flour, baking powder, salt, sugar, cinnamon, ground ginger, cardamom, allspice, ground pepper, milk, egg

Directions:
Heat oven to 200°F.
Mix together the dry ingredients in a large bowl.
Mix the wet ingredients (milk, egg, and vegetable oil] together then add to the bowl with the dry ingredients.
Mix together until mostly combined. Let sit for 2-3 minutes.
Heat a fry pan over medium low heat and add a bit of oil to the fry pan and add 1/4 cup of batter for each pancake.
Let cook until the edges begin to appear dry. Flip and cook on the other side until both sides are golden.
Place pancakes on a baking sheet in the oven to keep warm until all pancakes are cooked.
Serve with maple syrup.
MASALa SODA


Ingredients:
black peppercorns, rock salt, lemon juice, soda water, fresh mint leaves

Directions:
1. Combine the kokum sherbet, rock salt, crushed peppercorns, lime juice and crushed ice cubes in a glass jar and stir to mix well.
2. Pour it in a glass.
3. Top up a glass with soda and stir well.
4. Garnish with torn fresh mint leaves and serve immediately.
Hot Chocolate Cake With Marshmallows


Ingredients:
unsalted butter, unsalted butter, flour, flour, sugar, sugar, eggs, vanilla extract, salt, mini marshmallows

Directions:
Preheat oven to 375°F.
Butter, flour and sugar eight 6-ounce coffee cups or mugs made of ovenproof stoneware.
Wipe the rims clean.
Place the 8 tablespoons of butter and the chocolate in a bowl over a pan of simmering water (or in a double boiler] and melt.
Stir occasionally until combined and smooth.
Remove from heat and let cool 5 minutes.
Beat eggs, yolk, vanilla, salt, and 1/2 cup sugar at the highest speed until the volume doubles and the mixture becomes foamy, about 5 minutes.
Stir the 3 tablespoons of flour into the chocolate.
Gradually add it to the egg mixture, beating on low until it is fully combined.
Spoon the batter into each cup until it is about 3/4 inch from the rim.
Bake until the cakes puff and begin to crack, but the centers are still a bit runny, about 13 to 17 minutes.
Remove from the oven.
Sprinkle with marshmallows, return to oven for 2 to 4 minutes, until the marshmallows begin to crisp.
Remove from oven.
Allow to cool about 5 minutes.
Sift cocoa on top.
Texas Roadhouse Green Beans (Copycat)


Ingredients:
green beans, water, sugar, pepper, bacon, ham

Directions:
Using a colander, thoroughly drain green beans. Set aside.
Mix water, sugar and pepper until well incorporated.  Set aside.
Preheat your cooking pan to Medium High heat.
Raw Bacon Method.
Using a cutting board and a knife, dice the raw bacon into equal size pieces. Place diced bacon into preheated cooking pan. Continually stir bacon with large spoon to keep the bacon from burning.
Once bacon is cooked add the onions and cook until they are tender and light brown.
Diced, Cooked Ham Method.
Using a cutting board and a knife, dice the cooked ham into equal size pieces. Place the diced ham and onions into the preheated cooking pan.
Using the large spoon, continue to stir the ham and onions until the ham is lightly brown and the onions are tender.
Now that the onions are tender add the liquid mixture and the beans.
Using the rubber spatula stir the mixture until incorporated.
Bring mixture to a boil and turn heat to simmer. Serve beans as soon as you are ready.
Coconut Mocha Cake


Ingredients:
coconut, all-purpose flour, baking powder, baking soda, butter, white sugar, jumbo eggs, instant espresso powder, buttermilk, powdered sugar

Directions:
Preheat oven to 350 degrees.
Grease and flour a 10-inch Bundt pan.
Melt chocolate over a very low heat and set aside.
In a small bowl, combine the flour, baking powder and baking soda.
Next beat together butter, sugar, eggs and instant coffee for 1 minute, on medium speed.
Next mix in in flour mixture and buttermilk alternating 3xs, on low speed until just combined.
In a small bowl, combine the melted chocolate, toasted coconut and 2 cups of batter, mix and set aside.
Pour 1/2 of the remaining plain batter into the prepared pan.
Next spoon the chocolate batter ontop of the plain batter.
Pour remaining plain batter over the chocolate batter and run a knife thru the layers to gently create a swirling effect.
Bake 45 - 50 minutes, checking to ensure cake is cooked.
Let the cake cool in pan for 10 minutes, then invert on a wire rack and cool completely.
Lightly sprinkle powdered sugar ontop of cooled cake and serve.