Welcome to my food blog!


Churma Laddoo is one of my husband's fav.

• 1 Cup wheat flour

• 4 tbsp Melted ghee

• 1/2 Cup Jaggery/Sugar

• 1 tsp Khus khus

• 11/2 tbsp Oil

• Elaichi powder

• 5-6 Raisins

*Pour hot oil in the wheat flour and mix until it looks like breadcrumbs.
*Add little water and prepare hard dough. Leave the dough aside for half an hour.
*Make thick chapatis and roast them on a tawa on low flame.
*Make fine powder from these cooled chapatis with the help of a mixie.
*Transfer this powder in a flat vessel.
*Add jaggery/sugar, ghee, fried raisins and elaichi powder.
*Mix well till it turns soft and no lumps of jaggery/sugar are left.
*Prepare laddus out of this mixture and roll in khus khus.
*Churma Laddo is ready to serve with dal bati.

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Spinach Dal(palak dal)

I like this healthy spinach dal because it is a high protein dish.

spinach - half bunch

chana dal - 1 cup

green chillies - 1

2tamrind about the size of lime

turmeric 4 pinches

cumin seeds

half tsp salt

garam masala

For Seasoning:

1 small onion chopped

1tomato chopped/paste

2 strings of curry leaves

2 dry red chillies

1 tsp cumin seeds

1 tsp mustard seeds

2 cloves of garlic mashed

3 tbsp of oil


*Soak tamrind in warm water and squeeze out the pulp.

*Cook chana dal, green chillies, turmeric, cumin and spinach with sufficient amount of water in a pressure cooker for 3 whistles.

*After the cooker is cooled off,mash the dal with a wooden spatula adding tamrind pulp and salt in it.

*Heat oil in a skillet, add mustard, cumin, curry leaves, mashed garlic cloves, red chillies ,garam masala and chopped onion.

*Fry till the onions turn light brown in color.add tomato paste

* Add the seasoning to Spinach Dal and cook for 3-4 minutes

.*Serve hot with steamed rice/roti

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Cauliflower( gobhi) Manchurian

Ingredients :
Cauliflower florets 1 Cup.

All Purpose Flour 1/2 Cup.

Corn Flour 2 Tbsp.

Oil For Deep Frying.

Chilli Powder 1 Tsp.

Salt To Taste.

Green Chillie,Ginger& Garlic Paste 1 Tsp.

For Gravy :

Oil 2 Tbsp.

Tomato Sauce 2 Tbsp.

Soy Sauce 1/4 Tbsp.

Salt To Taste.

Corn Flour 1 Tbsp.

Garlic chopped 1 No

.Ginger Chopped 1 Small piece.

Spring onions chopped 1/4 Cup.

Method :

Heat Oil for Deep Frying .

Mix flours,salt & half of ginger,garlic,chilli paste.Add water to make a thick batter. Dip the flowrets.Deep fry in oil till crisp & golden brown & drain.

Heat a pan with tbsp of oil & fry the chopped ingredients & set aside.

In the same pan add remaining ginger,garlic,chilli paste,tomato sauce & fry.

Add soy sauce,salt & cornflour mixed with a cup of water. Simmer till thick.

Add Cauliflower fritters, fried ingredients & toss till well coated.Serve hot.

Fry the cauliflower just before serving ,else they tend to loose their crispness.

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Mixed Veggie's Chicken---by Megha

For the Spices

3 tsp Turmeric

2 tsp Ground Coriander

2 tsp Cumin Powder

1/2 tsp Chili Powder

3 tsp Garam Masala

2 tablespoon gigner

2 tablespoon garlic

cumin seed (pinch)

mustard seed (pinch)

For the Main

1 Red Capsicum/Pepper(chopped)

1 Green Capsicum/Pepper(chopped)

2 big onion finally chopped

2 chicken breast and 6 drumstick

Ghee (or olive oil if you want to be extra healthy)

1/2 cup Creamed Tomato's(if you like the tomato taste to curry add a little more

STEP :-1) Chop all the veggies

2) Fry the chopped onions until it gets brown.

3) Then add chicken and cook for 5 mins

4) Turn dowm the heat into a medium flame and add giner and garlic paste and stir for 3 to 4 mins

5) Add your chooped veggies and creamed tomatoes with a less amt. of water and some ghee.( do not add much water)

6) Now add all the spices and cook on a low heat

Chicken doesn't take very long to cook, always make sure it is cooked all the way through. When the chicken is ready - so is your delicious curry!

when the chicken is ready serve it with your roti or rice .

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1/2 cup Urad Daal

1/2 cup Moong Daal

1 Onion finely chopped

1 tsp Ginger

1-2 Green Chilies finely chopped

Salt to taste

1/4 tsp Baking Soda
How to make vada sambhar :
*Pick, wash and soak daals for overnight.
*Grind them coarsely in a blender.
*Now add onions,ginger, green chilies salt and baking powder and mix well and set aside for 5 minutes.
*Heat oil in a pan or kadhai and deep fry a spoonful of batter till golden


2 Cup Tuvar Dal

3 Red chilles

3 Green Chilles

1/4 tsp. Methi

1 tsp. Sambhar powder

Curry leaves a few

Hing a small pinch

Salt 1 tsp. Salt (or to taste)

Cooking Oil 2 tsp

Mustard1/2 tsp

Turmeric 1/4 tsp.

Tamarind paste2 tsp.

Vgetables( Green Pepper,Eggplant,Okra,Carrots) Washed and diced

*Cook Thuvar dhall and turmeric with extra water and separate the two, and keep them aside.
*Cook the vegetables in thuvar dhall water, and add turmeric and salt to this.
*After this is cooked, add tamarind paste.
*Heat some oil in a pan, splutter mustard, then add methi, red chillies, green chillies, curry leaves, hing, turmeric, and sambhar powder and keep frying for a few minutes.
*Add this to the boiling vegetables.
*Add the thuvar dhall and let it cook for a few more minutes.



1 cup grated Coconut

2-3 Green Chillies ( as per need )

4 pieces of Garlic

2 tsp Tamarind

1spn--chana dal


1 cup--yogurt

*Fry chana dal+peanuts on tava without oil.

*In a mixer add grated coconut +fried chana dal n peanuts+ green chillies+ garlic+yogurt---grind all the ingredients together by adding little water.

*Also add the tamarind.

* In a pan add oil.when hot add curry leaves+rai+ and add to the mixture.
*Put salt to taste and the chutney is ready.

*serve vada with sambhar and chutney.

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Maggi Veg.Cutlets

If you have leftover maggi noddles at home and you dont want to eat it anymore,do not throw it away. Use it to make crispy cutlets.


* 1 boiled potato (mashed)

*1 cup---cabbage/lettuce (shredded)

*1 cup----maggi noddles(boiled)

*1/2----green chillies( finely chopped)

* 1--- carrot(finely chopped)

*coriander leaves(finely chopped)

*1tsp---red chilli powder

*1tsp----amchoor powder

*salt--as per taste

*1 tsp---garam masala




1. Mix bread crumbs and all other ingredients except oil. Make round or oval cutlets

2. Heat oil on tava on medium heat.Add cutlets and fry on both the sides till golden brown.

3. Serve with chutney or tomato ketchup.

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chicken bhritalian---by Amit

 My brother,Amit and his creation. He is an expert in cooking mouth watering chicken dishes. yummyyy!!!!!......

* 3 tbs olive oil

* 1 full chicken cut into 6-8 pieces, bone in and skin on(optional)

* salt and pepper

* 1/2 c. flour/breadcrumbs

* 1 large onion, chopped

* 6 cloves of garlic, minced

* 1 red bell pepper, chopped

* 3/4 c. white wine

* 1 28-ounce can of diced tomatoes

* Mushrooms

* fresh basil(1 cup chopped)

* Italian seasonings

* 1 egg


1.Clean and dry chicken pieces, add salt & black pepper, a little red chilli powder, Italian seasonings. Break one egg ,beat the egg and pour it over the chickens and add bread crumbs according to your preference. let it sit for 15 mins

2.Heat the oil in a large skillet, Place the chicken in the skillet, working in two batches so you don't crowd the chicken. Cook each piece for about 4 minutes on each side, or until they are lightly browned, then remove them and let them rest on a plate.

3.Add the onion, garlic, mushrooms and red pepper to the chicken-cooking skillet. Cook it up, stirring occasionally, until the onions and peppers are soft, probably about 7 minutes.

4.Add chicken and little bit of ur fav indian spices to get a definitive indian flavour to this otherwise non-spicy dish.While on medium-low heat, add crushed tomatoes, salt, pepper and Italian seasoning.Then add the wine,let the wine and vegetables simmer until the wine is about half evaporated.

5.Bring it all back up to a simmer, and then just let it cook for about 30 minutes.Serve with fresh Italian bread.

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My first Malaysian dish. This Malaysian-inspired dish boasts a blend of both Indian and Asian Influences.
Malaysian-Style Spiced Chicken
12 ounces skinless, boneless chicken thighs or breast halves
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1/2 tsp red chilli powder
1/4 teaspoon ground cloves
2/3 cup water
1/4 cup cider vinegar
3 tablespoons sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 tablespoon peanut or vegetable oil
1 tablespoon freshly grated ginger
4 garlic cloves, finely minced
2 medium onions, cut into thin wedges
1 medium red or green bell pepper, cut into strips
1/2 of a stalk lemongrass, cut into 2-inch pieces, or 1/2 teaspoon finely shredded lemon peel
3 tablespoons coarsely chopped roasted peanuts
Rinse chicken; pat dry with paper towels. Cut into 1-inch pieces.
In a medium bowl, combine coriander, cumin, turmeric, nutmeg, cinnamon, ground red pepper, and cloves. Add chicken; stir to coat; set aside.
For sauce, in a small bowl stir together water, vinegar, sugar, cornstarch and salt. Set aside.
Add oil to a wok or large skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry ginger and garlic in hot oil for 15 seconds. Add onions, bell pepper and lemongrass or lemon peel. Stir-fry for 2 to 3 minutes or until vegetables are crisp-tender. Remove vegetables from wok. If used, discard lemongrass.
Add chicken mixture to wok. Stir-fry for 3 to 4 minutes or until chicken is tender and no longer pink, scraping bottom of wok constantly to prevent spices from sticking. Push chicken from center of wok.
Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir all ingredients together to coat. Cook and stir for 1 to 2 minutes more or until heated through.
Serve with rice or naan. Sprinkle individual servings with chopped roasted peanuts.

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Tables Of Equivalent Measures

Tables Of Equivalent Measures

Liquid Measure Volume Equivalents
60 drops=Less than 1/8 teaspoon
1 teaspoon=1/3 tablespoon
1 tablespoon=3 teaspoons
2 tablespoons=1 fluid ounce
4 tablespoons=1/4 cup or 2 ounces
5 1/3 tablespoons=1/3 cup or 2 2/3 ounces
8 tablespoons=1/2 cup or 1 teacup or 4 ounces
16 tablespoons=1 cup or 8 ounces or 2 gills
1/4 cup=4 tablespoons
3/8 cup=1/4 cup + 2 tablespoons
5/8 cup=1/2 cup + 2 tablespoons
7/8 cup=3/4 cup + 2 tablespoons
1 cup=1/2 pint or 8 fluid ounces
2 cups=1 pint or 16 fluid ounces
1 gill=1/2 cup or 4 fluid ounces
1 pint=4 gills or 16 fluid ounces
1 quart=2 pints or 4 cups
1 gallon=4 quarts

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This recipe is my dad's fav and he is the owner of this recipe.




onion---1 cup

tomato---1/2 cup

red chillies---4

haldi powder---1tsp

dhaniya pwdr---1tsp

salt--to taste

garlic ginger paste--6tsp

curd---1 1/2cup

khus khuspaste--15gms

garam masala--1tsp

bay leaves--5-6


bari elaichi--4

choti elaichi--5

kali mirch--5

nagauri methi


1. wash chicken.cut it into pieces

2. prepare masala-chillie pste(grind red chilles), haldi pwdr, dhaniya pwdr, salt and water.

3. heat oil and add garam masala whole.

4. add chopped onions and let it brown.when the onion is brown add ginger garlic paste and add prepared masala.

5. fry masala till it starts becoming thick and reddish.add tomato paste and coook for 3 min. now add chicken n cook it for another 15 min. add khus khus paste.

6.add curd and cook for 5 min.add hot water 2-3 cups depending upon requirement of curry.cook for another 10 min. add nagauri methi.

7. serve hot with coriander leaves sprinkled.

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1 package active dry yeast (7gm/ 1/4 oz)

1 cup warm water (110 degrees F)

2 1/2 to 3 cups flour, plus more if necessary

1 1/2 tsp salt

1 1/2 tbsp extra-virgin olive oil

In a small bowl, combine yeast with water, salt and stir well .After 5 minutes, transfer to the bowl of a food processor along with flour, salt, and olive oil and process until the dough forms a ball. The dough should be soft but not sticky. If it is too sticky, add a bit more flour and process for another minute.

Transfer dough to a lightly floured work surface and knead dough for 2 to 3 minutes, adding enough additional flour if necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat dough with oil.

Cover with a damp towel and let rise in a warm place until doubled in size, at least 1 hour.

Preheat oven to 500 degrees F.Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/2-inch.Transfer to a pizza pan and bake for 4-5 minutes. Remove and add choice of toppings.

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Trouble Shooting

Trouble ShootingRefer to this checklist to figure outwhy a cake did not turn out as expected.

**If a homemade cake has a coarse texture, the following problems may have occurred:
Too much baking soda or baking powder may have been used.
Not enough liquid may have been used.
The butter and sugar may not have been beaten together long enough. If the recipe calls for creaming butter and sugar, or beating until light and fluffy, this should take at least three to four minutes of beating.
The oven temperature was too low.

**If a homemade cake is too dry, the following problems may have occurred:
Too much flour or leavening (baking soda/baking powder) was used.
Not enough shortening or sugar was used.
The cake was over-baked - the oven temperature was too high and/or the baking time was too long.

**If a homemade cake fell (the center of the cake sinks), the following problems may have occurred:
The cake was under-baked - the oven temperature was too low and/or the baking time was too short.
The liquid was over or under measured.
The pan was too small - the batter was too deep.
The cake was moved or jarred before it was sufficiently baked.
Old or expired baking powder was used.
A wooden pick or cake tester was inserted into the cake before it was sufficiently set.

**If a homemade cake has low volume or is too flat, the following problems may have occurred: The liquid was over- or under-measured.
The batter was under-mixed or extremely over-mixed.
Too large a pan was used.
The oven temperature was too low or too high.

**If a homemade cake has a peaked center, the following problems may have occurred:
The batter was over-mixed.
The oven temperature was too hot.

**If a homemade cake shrinks excessively around the edges, the following problems may have occurred:
The baking pans were greased too heavily.
The baking pans were placed too close together in the oven.
There was too little batter in the baking pan.
The batter was extremely over-mixed.
There was too little liquid in the batter.
The cake was over-baked - either too long a time or at too high a temperature.

**If a homemade cake is soggy, the following problems may have occurred:
The cake was moved or jarred before it was sufficiently baked.
The cake was under-baked - the oven temperature was too low and/or the baking time was too short.
Old or expired baking powder was used.

**If a homemade cake has a spotted crust, the batter was probably under-mixed.

**If a homemade cake has a sticky top crust, the following problems may have occurred:
The cake was stored while still warm.
The liquid was over measured.
The cake was under-baked - the oven temperature was too low and/or the baking time was too short.
The air humidity was too high.

**If a homemade cake has tunnels throughout the layer, the following problems may have occurred:
The oven temperature was too high.
The batter was under-mixed or extremely over-mixed.

**If a homemade cake has uneven browning, the following problems may have occurred:
There was uneven heat circulation in the oven.
The baking pans were placed too close together in the oven.

**If a homemade cake has uneven layers, the following problems may have occurred:
The oven rack was not level.
The cake pans were warped or bent.

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Storage & Cutting

Storage & Cutting
Cool unfrosted cakes completely before storing, or they will become sticky on the surface.

Store cakes with creamy frostings under a cake saver or large inverted bowl.

Store cakes with whipped cream toppings, cream fillings or cream cheese frostings in the refrigerator.

Cut butter-type cakes with a sharp, long, thin knife.

Cut angel food, chiffon and pound cakes with a long, serrated knife or electric knife.

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Cutting Cake Tips: Cake Tips:

Heat a knife first before cutting a cake for crumble-free slices. To heat the knife, you can run the knife under very hot water then wipe dry with a clean towel.

Use unwaxed dental floss to slice through the cake (great for the gooey or sticky cakes).

Keep Cut Cake Fresh:

Once you start slicing the cake, the exposed or cut sides can dry out quickly. Here’s a way to keep things fresh:

Wrap the cut cake with a few slices of fresh apple or cubes of sugar or a slice of fresh bread set inside the cake pan (or in the open space of the cake plate). Make sure to store the cake in an airtight container or wrapped well in plastic wrap.

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Frosting & Icing Tips: & Icing Tips:

Don’t attempt to ice the cake until it’s completely cool. Dust the cake lightly with a pastry brush before frosting, helps reduce crumbs in the icing.

First ice the cake with a thin layer of frosting, then refrigerate (covered). After an hour you can do a complete frosting job. This helps keep the crumbs at bay and your outer frosting layer should be crumb free.

After frosting the cake, you can use a hair dryer to slightly melt the frosting. This will give the frosting a smooth, glossy look. If you prefer you can use a metal icing spatula or knife first heated by sitting in hot water, wipe dry, then use the heated knife to smooth the icing.

Have a bag of chocolate chips on hand? Just sit the whole bag in a bowl of very hot water, and mush the bag up every couple of minutes until all the chocolate has melted and there are no lumps. Snip the corner of the bag and squeeze out the melted chocolate directly onto the cake.

Have two favorite frostings and can’t decide which one to use on a layer cake? Try both! Spread one frosting on top of one layer, and spread the other on the bottom of the other layer (you’ll want to flip the bottom ‘up’ when frosting). Then put the layers together. The middle will have a delicious two-frosting surprise :). Can also use this technique when filling the layers with a combination of fruit and whipped cream or frosting.

To help prevent a flaking or cracking frosting, add a pinch of baking soda when mixing the frosting.

If icing is a bit too thin or runny, lightly dust the top of the cake with flour then spread the icing on top. This will help the icing hold to the cake.

Quick Tip: Icing Cakes: For one layer cakes, turn the cake upside down before icing so that the top is perfectly flat and even. When icing two cake rounds or squares, place a layer of frosting on the top of one round, then place the other round upside down on top for a perfectly flat top.

Easily Color Shredded Coconut: Shredded coconut can be a nice, decorative touch achieved easily. Simply put the coconut in a clean jar (only one half jar full at a time), add a few drops of food coloring in your choice of color, then cap the jar and shake it until all the coconut is evenly tinted.

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Ingredients & Techniques & Techniques
When measuring flour, fluff it in the bag then spoon into the measuring cup; level off with a knife.

To "lighten" a hard wheat flour, spoon 2 to 4 tablespoons of cornstarch into a 1-cup dry measure, then sprinkle the flour in until full and scrape off the excess with the back side of a knife.

For better texture, try substituting buttermilk for regular milk in your cake recipe. For each cup of buttermilk used, add 1/2 teaspoon of baking soda to the dry ingredients.

Beat butter and sugar for as long as the recipe directs.

To make a lighter cake, separate the eggs first. Add the yolks to the butter mixture, beat the egg whites then fold into the batter.

In general, use 1 1/2 teaspoons baking powder for every cup of flour in cake batters.

To speed up the softening of cold butter, grate or thinly slice it and let stand for about 10 minutes over a bowl of warm water.

Toss nuts, raisins and chopped fruits in flour first. This will help keep them suspended in batters.

To split layer cakes loop a long strand of unflavored dental floss around the center of the cake horizontally. Cross the ends and slowly and firmly pull on each end to cut cleanly through the cake.

Cool the cake thoroughly before frosting.

To moisten confectioners' sugar frostings, use other liquids in place of milk. Melted jelly, fruit juices, coffee, peanut butter (with a little milk), honey, or maple syrup are just a few alternatives.

Make chocolate whipped cream by combining 2 tablespoons each unsweetened cocoa powder and confectioners' sugar in a mixing bowl. Gradually stir in 1 cup whipping cream, then refrigerate for at least 30 minutes before beating.

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Temperature & Cookware
Temperature & Cookware

If your oven temperature is questionable, invest in an oven thermometer. Some ovens can be off by as much as 75°.

Before mixing the batter, prepare the pans, turn the oven on, and make sure the rack is in the center.

Shiny pans reflect the heat, and are your best choice for cake baking.

Reduce the oven temperature by 25° when using glass pans.

Substitute 8-inch square pans for round if you want, or use 2 to 3 8 X 4-inch loaf pans. The baking time will be less, so begin checking about 15 minutes before the time suggested.

Have all ingredients at room temperature for best results.

Grease pans with about 1 tablespoon of fat per layer pan.

Use cocoa (or carob powder) instead of flour for dusting a greased pan when making a chocolate cake.

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1 1/4 cups sugar

1/2 cup butter

2 eggs

1 teaspoon baking soda

4 tablespoons sour cream

3/4 cup pecans or walnuts, chopped (optional)

1 cup banana, mashed

1 1/2 cups pastry or cake flour

1 teaspoon vanilla

Cream butter and sugar, add eggs, beaten very lightly, and the baking soda, dissolved in the sour cream.

Beat well, then add bananas, flour, 1/4 teaspoon salt and vanilla.

Bake in a well greased loaf pan, 7-1/4 x 11-1/4 x 1-1/2 inch, in 350 degrees Fahrenheit oven

.Bake for 35-45 minutes or until toothpick comes out clean.

Serving suggestion: cool cake and cut into layers and fill with cream cheese frosting, or spread with whipped cream cheese just before serving. Recipe can be doubled and baked in 10 inch round pans.

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--2 cups-- All-purpose flour


1cup----white sugar

1/2 cup---brown sugar


3/4tsp--baking soda

vanilla essence

for icecream layer:

any icecram

whipped topping

1/2 cup-- Fresh fruits, sliced


1....Preheat oven to 350

2....In small bowl, beat egg whites until foamy; gradually add 1/2 cup sugar and brown suger, beating until stiff peaks form.

3.... In large bowl, stir together flour, baking soda and salt. Add oil/butter(melted), and egg yolks; beat until smooth. Gently fold egg white mixture into batter

4...bake. when it completely...

5...cut into layers and spread ice cream over it. again put the 2nd layer over it.Top with remaining ice cream prepared the same way as first layer. Smooth top with spreader. Cover with aluminum foil. Freeze 3 hours or overnight.

6....Lightly frost top and side of ice cream cake with whipped topping.Top with sprinkles

7...Freeze 1 hour or overnight. Once whipped topping is frozen lightly cover cake with plastic wrap.
To serve, cut into wedges. (If cake was frozen overnight, place in refrigerator 10 minutes before slicing.)

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Warm Chocolate Raspberry Pudding Cake

Warm Chocolate Raspberry Pudding Cake
Frosting:3 oz fine-quality bittersweet chocolate (not unsweetened)
½ C raspberry jam (~ 5oz)
½ C heavy cream

CakeBatter:½ C boiling water
1/3 C + 2 tsp unsweetened cocoa powder (not Dutch process)
¼ C whole milk
½ tsp vanilla
1/3 C raspberry jam (~ 3oz)
½ C (1 stick) unsalted butter, softened
1/3 C packed brown sugar
1/3 C granulated sugar
2 large eggs
1 C all-purpose flour
¾ tsp baking soda
¼ tsp salt
Garnish: raspberries

Preparation:Preheat oven to 350°F and generously butter a 9- by 2-inch round cake pan.Make frosting:Chop chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.

Make cake batter:In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20 minutes.
Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350°F for 10 to 15 minutes.Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and, holding pan and plate together with both hands, invert cake onto plate. Frosting will cover cake and run onto plate.
Serve cake garnished with raspberries.Cake serves 8 or 6 very generously.

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Warm Chocolate Raspberry Pudding Cake

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