Project Dessert

Started going Through a 200 page dessert book 1-at-a-time daily until i got to #80 and the recipes were getting horrible so #100-#200 will be desserts i find that look interesting to make...enjoy!


Yield: 1 Trifle bowl

Time: Prep – 12 minutes, Cook – N/A


1 package lemon pie filling (the kind you cook)

2 cups chilled whipping cream or pareve dessert whip

1/4 cup confection’s sugar

1 large sponge cake, cut into 1-inch squares

2 cups fresh blueberries

2 kiwis, peeled and sliced

2 cups sliced strawberries

1 can (10oz) mandarin oranges, well drained and patted dry

1/2 cup toasted chopped pistachios for sprinkling (optional)

  • Prepare pie filling according to package directions, but use 1 egg instead of 2 yolks and omit the butter.
  • Cool completely.
  • Whip the cream or dessert whip in an electric mixer until it reaches the texture of sour cream.
  • Add the confectioner’s sugar and beat until soft peaks form.
  • Remove half of the whipped cream from the bowl and set it aside for garnishing.
  • Add the cooled lemon mixture to the remaining whipped cream in the mixing bowl and mix on low speed just until blended, scraping down the sides of the bowl as necessary.
  • Arrange half of the cake pieces in a 3-quart glass serving bowl.
  • Add the blueberries and top with half of the lemon cream.
  • Repeat with the second layer of cake pieces and top with sliced kiwis and the remaining lemon cream.
  • Top with sliced strawberries.
  • Spread the reserved whipping cream on top and arrange the mandarin oranges in an attractive design.
  • Sprinkle with pistachios. (optional)

Tips: The lemon filling can be prepared up to a day in advance. To prevent a skin from forming on the mixture, place a piece of parchment paper directly on the surface and then refrigerate. This recipe is really simple to make as everything is prepared all your really doing is the assembly and it looks really nice. This can be prepared up to 2 days in advance.


Yield: 9inch 2-layer cake

Time: Prep – 10 minutes, Cook – 30 minutes



2 cups flour

1 1/2 tsp baking soda

1 tsp ground cinnamon

2 cups sugar

1/2 cup vegetable oil

1/2 cup cocoa powder (unsweetened)

1/2 cup sour cream

2 tsp vanilla extract

1 cup hot water

  • Preheat oven to 325.
  • Grease two 9-inch round cake pans.
  • With an electric mixer, beat together the sugar, oil, and cocoa in a large mixing bowl until smooth.
  • Beat in the sour cream, then add everything else except for water.
  • Add in water to a make a runny batter.
  • Divide the batter evenly between the prepared cake pans.
  • Bake the layers until a toothpick inserted in the middle comes out clean, about 30 minutes.
  • Let cool before frosting.

Cocoa Mocha Frosting:

1/2 cup margarine

1/4 cup cocoa powder (unsweetened)

1/2 cup freshly brewed dark roast coffee

1 tsp vanilla extract

6 cups confection sugar

  • Melt the margarine in a large saucepan over medium heat.
  • Whisk in the cocoa and continue whisking until you have a smooth paste.
  • Whisk in the coffee and bring to a boil.
  • Remove from the heat and whisk in the vanilla.
  • Whisk in the confection sugar, 1 cup at a time, until you have a smooth frosting.
  • Cool slightly and then frost cake.

Tips: When making the cake batter, before you mix in the water it will be dry and piecy but that’s fine cause the water will make it the right consistency. To make the cake pareve you can use fake sour cream which is available in any grocery store. For the frosting, to use a regular coffee, use about 2 tsp coffee for 1/2 cup hot water. When you add the sugar use an electric mixer as its easier to mix with. This recipe tastes really good and very chocolaty with the cinnamon giving it a twist. It can also be made as cupcakes instead if you would like with a yield of 12 cupcakes.


Yield: 9x13 Cake

Time: Prep – 5 minutes, Cook – 23 minutes



1 cup soft margarine

2 cups sugar

1/3 cup cocoa

4 eggs

1 1/2 cups flour

2 tsp vanilla

1/4 tsp salt

1 1/2 cups chopped nuts (optional)

mini marshmallows

  • Mix together margarine, sugar and cocoa.
  • Add in eggs and mix well.
  • Add rest of ingredients except marshmallows and mix until just blended but do not over mix.
  • Pour into greased pan and bake at 350 for 23 minutes, but after 20 minutes spread marshmallows on top of cake for last 3 minutes of baking.


1 2/3 cup confection sugar

1/2 cup margarine

1/3 cup cocoa

1/3 cup non-dairy creamer

  • Blend all ingredients together till smooth and spread on cooled cake.

Tips: This a really easy, moist and chewy cake. After baking for 20 minutes it should still be a little raw so the extra 3 minutes can melt the marshmallows and finish baking the cake. When spreading the marshmallows the whole cake does not have to be covered as they will melt together.


Yield: 1 Bundt Cake

Time: Prep – 12 minutes, Cook – 60-70 minutes



8 eggs, separated

2 cups sugar

2 cups flour

1 Tbsp vanilla sugar

1 tsp baking powder

1/2 cup oil

3/4 cup orange juice

1 tsp orange zest

  • Preheat oven to 350.
  • Beat the egg whites until stiff.
  • Gradually add the sugar, yolk, and remaining ingredients.
  • Grease a Bundt pan very well.
  • Pour in the batter.
  • Bake in the preheated oven for 60-70 minute.
  • Remove and allow to cool slightly (for about 5-8 minutes).
  • Then invert it onto a plate.



8oz bitterwseet chocolate

6 Tbsp non-dairy whipped topping

6 Tbsp corn syrup

  • Combine all the ingredients in a pot.
  • Cook on a low flame until smooth.
  • Pour over the cake while still warm and allow to drizzle over the sides.

Tips: Simple, easy and delicious cake to make. For the glaze I didn’t have whipped topping so I used non-dairy creamer instead and it still tasted good. The cake itself is extremely fluffy and moist with the glaze complimenting the taste. The orange flavor is not really that strong.


As all the recipes in the current book ive been using are getting worse and worse I am stopping to use it instead I will be doing 100 recipes of random desserts that I find interesting. Check back starting tomorrow for Recipe #100 (to #200) Orange Bundt Cake with Chocolate Glaze!


Yield: about 2 dozen

Time: Prep – 20 minutes, Cook – 12-18 minutes


5 1/2 cups flour

2 tsp baking powder

1 1/2 cups sugar

2 tsp vanilla

1/2  tsp salt

1 cup oil

4 eggs

filling of your choice (jellly, chocolate chips, etc…)

  • Mix all ingredients until a soft dough forms.
  • Roll out dough.
  • Cut into round circles using a round cookie cutter or a glass cup.
  • Add filling and pinch 3 corners together into a triangular shape.
  • Place on lined cookie sheet and bake at 350 until light brown, about 12-18 minutes.

Tips: To start off, making hamentaschen is not for the faint hearted as I have discovered after, that its not my thing. I made the dough as instructed yet it was to dry and I had to add a little water to get the right consistency, plus the dough was quite oily. Once you roll out the dough and cut the round shapes you need to spoon the filling into the middle of each piece but make sure not to much so it doesn’t bubble out once baked. The filling I used was a walnut, honey, & raisin mixture but I think it was a little dry. My mother made hamentaschen after and used my filling mixture but added jelly to it to make it creamier. Make sure to pinch the corners tightly so they stay shut. If you attempt to make hamentaschen, have fun!


Yield: about 3 dozen

Time: Prep – 10 minutes, Cook – 12-18 minutes


1/2 cup oil

2 cups sugar

1 cup cocoa

4 eggs

2 tsp vanilla extract

2 cups flour

2 tsp baking powder

1/2 tsp salt

confection sugar

  • Mix first three ingredients together, and then add eggs and vanilla extract and mix.
  • Add flour, baking powder and salt, and then mix.
  • Put in refrigerator to harden for 1 hour.
  • Preheat oven to 350.
  • Remove dough from refrigerator and form into balls.
  • Roll in confection sugar and place on cookie sheet, leaving space between each ball.
  • Bake for 10-15 minutes.

Tips: I've always loved these cookies but never knew what they were called, anyway out of the different versions I have tasted this is the best one ever! When putting them on the cookie sheet make sure to leave enough space because true to there name they do get pretty big. I also under baked them a little to get the extreme fudgyness (my own word) that they offer. Make this recipe its easy and just so good.