Project Dessert

Yield: 9inch 2-layer cake

Time: Prep – 10 minutes, Cook – 30 minutes

Cake:

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

Cake:

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.

Frosting:

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.

Price to make: $3.41

Yield: 9x13 cake

Time: Prep – 12 minutes, Cook – 50 minutes

2 cups flour

4 tsp baking powder

1 tsp salt

1 1/3 cup sugar

4 Tbsp cocoa

1 cup coffee whitener

2 tsp vanilla sugar

4 Tbsp oil

2 cups brown sugar

1/2 cup cocoa

3 cups boiling water

• Combine flour, baking powder, salt, sugar and cocoa in a bowl.
• In another bowl, mix coffee whitener, vanilla sugar and oil.
• Combine dry ingredients with wet ingredients and mix well.
• Place in 9x13 pan, ungreased.
• Sprinkle brown sugar and cocoa over cake batter.
• Pour boiling water on top until bubbles form.
• Bake at 350 for 50 minutes.
• Serve warm.

Tips: You can the dry and wet ingredients in one bowl, it doesn’t have to be separate. After pouring the boiling water let it sit for 2 minutes and then put in oven. When done the bottom layer will be like a pudding consistency and top will be like a cake. Tastes a lot better when served warm with a scoop of vanilla ice cream.

Price to make: $2.11

Yield: 9x13 cake

Time: Prep – 7 minutes, Cook – 50 minutes

6 eggs

1 1/4 cups sugar

1/2 cup oil

1 tsp  almond extract

2 cups flour

3 tsp baking powder

1 tsp salt

2 tsp vanilla sugar

3/4 cup orange juice

• Beat eggs with sugar and then add oil and almond extract.
• Combine baking powder, salt, vanilla sugar and flour, add in the orange juice alternately with the flour mixture.
• Pour into 9x13 pan and bake at 350 for about 50 minutes or until done.

Tips: This just like Recipe #44 only difference is instead of water this one calls for orange juice which gives it a little more flavor. The topping is confection sugar and orange juice mixed together. The recipe doesn’t call for it, I only made it cause I gave this cake to someone as a birthday cake.

Price to make: $11.23

Yield: Bundt cake

Time: Prep – 20 minutes, Cook – 55 minutes

9 eggs, separated

1 cup sugar

1 cup flour

1/3 cup orange juice

1 vanilla sugar

1 tsp baking powder

Topping:

16oz whip topping

4 Tbsp confection sugar

1 box fresh strawberries

• Whip egg whites and 1/2 cup sugar until stiff.
• Add rest of ingredients.
• Add flour and sugar slowly, mixing well.
• Pour into greased bundt pan and bake at 350 for 55 minutes.
• Remove from oven and turn cake upside down for 2 hours.
• When cool, slice cake in half.
• Top one half of cake with whip topping and sliced strawberries, and then place other half of cake on top.
• Dust with confection sugar.
• Alternatively, use some whip topping to cream outside of cake, and place 2 or 3 sliced strawberries on top for garnish.

Tips: After whipping the egg whites set aside that bowl and mix everything else in a different bowl. Then combine both together mixing with a spatula in a folding motion so as not to deflate the egg whites but make sure they are incorporated well. 16oz whip topping was a little to much for me I would say 12oz is fine. After cutting cake in half spread whip cream on the bottom half. Slice the strawberries and spread around. Put top half back on and spread whip cream around whole cake to cover every surface and the cake should not be seen at all. Use the rest of sliced strawberries on top. It does not need the confection sugar as it is already plenty sweet. Pretty decent and fluffy cake!

Price to make: $4.94

Yield: 10x15 (I think) cake

Time: Prep – 18 minutes, Cook – 20 minutes

Cake:

6 eggs

1 1/2 cups sugar

1/4 cup oil

2 tsp vanilla sugar

1 1/2 cups flour

2 tsp baking powder

Filling:

20oz whip topping

1/2 cup cold water

1 package instant vanilla pudding

1/2 tsp vanilla extract

Topping:

1 stick margarine

6 Tbsp cocoa

3 Tbsp coffee whitener

3 Tbsp water

1 tsp vanilla extract

confection sugar

• Mix all cake ingredients together and then bake on greased cookie sheet at 350 for 20 minutes.
• Mix all filling ingredients together and spread on cake once it has cooled.
• Freeze.
• Combine first 4 ingredients of topping in a pot and bring to a boil.
• Remove from heat, add vanilla extract and slowly add confection sugar until slightly thickened.
• Spread on top of everything else and refreeze.

Tips: When mixing filling make sure to mix until it gets very fluffy. Topping should be thick enough to spread but not to thick. This is the best cream cake recipe I have ever tasted!!

Price to make: $2.16

Yield: Bundt cake

Time: Prep – 5 minutes, Cook – 48 minutes

1 1/2 cups flour

6 eggs

2 cups sugar

1 cup oil

1 tsp baking powder

2 tsp vanilla sugar

Topping:

confection sugar

chocolate, melted

• Mix all cake ingredients.
• Pour into greased bundt pan and bake at 350 for 48 minutes.
• When cool, sprinkle cake with confection sugar and drizzle melted chocolate on top.

Tips: Cake is pretty much the same as all the pound cakes so far. Book seems to be very repetitive about these cakes.

Price to make: $1.95

Yield: 9x13 cake

Time: Prep – 5 minutes, Cook – 50 minutes

6 eggs

1 1/4 cup sugar

1/2 cup oil

1 tsp almond extract

2 tsp vanilla sugar

1 tsp salt

2 cups flour

3 tsp baking powder

3/4 cup cold water

• Beat eggs with sugar and then add remaining ingredients.
• Pour into greased 9x13 pan and bake at 350 for 50 minutes.

Price to make: $2.83

Yield: Bundt Cake

Time: Prep – 15 minutes, Cook – 1 hour

8 eggs, separated

2 cups sugar

1/2 cup orange juice

3/4 cup oil

2 cups flour

1 tsp baking powder

1 vanilla sugar

3 Tbsp cocoa

• Whip egg whites until stiff and gradually add 1 cup sugar.
• Beat yolks with rest of sugar, orange juice, oil, flour, baking powder and vanilla sugar.
• Fold batter into egg whites mixture.
• Pour half of batter into greased bundt pan.
• Add cocoa to remaining batter and swirl into pan to marbleize.
• Bake at 350 for 1 hour.

Tips: Make sure to mix egg white and yolk mixture really well but not to much. This an amazing fluffy cake, for some reason the top got a little weird by me.

Price to make: $2.90

Yield: Bundt Cake

Time: Prep – 8 minutes, Cook – 1 hour and 10 minutes

6 eggs

2 cups sugar

2 tsp vanilla extract

1 cup oil

3 cups flour

pinch of salt

3 tsp baking powder

1 cup orange juice

confection sugar

• Combine eggs, sugar, vanilla extract and oil.
• Gradually mix in flour, salt and baking powder, and then beat in orange juice until smooth.
• Pour batter into greased bundt pan and bake at 350 for 50 minutes, then lower oven to 325 and bake 20 minutes more.
• Sprinkle with confection sugar.

Tips: The cake does not have much of an orange taste so I would suggest making a glaze out of confection sugar and orange juice and then drizzling over cake. Very moist and fluffy cake.

Price to make: $5.44

Yield: 9x13 Cake

Time: Prep – 15 minutes, Cook – 52 minutes

2 cups sugar

1 3/4 cups flour

3/4 cup cocoa

1 1/2 tsp baking powder

1 1/2 tsp baking soda

2 eggs

1 cup coffee whitener

1/2 cup oil

2 tsp vanilla sugar

1 cup boiling water

1 tsp salt

• Mix all ingredients.
• Pour into 9x13 greased pan and bake at 350 for 52 minutes.

Frosting:

1 stick margarine

2/3 cup cocoa

3 cups confection sugar

1/3 cup coffee whitener

1 tsp vanilla extract

• Cream margarine and then add rest of ingredients.
• If too stiff, add more coffee whitener.
• Frost cake after it has cooled.

Tips: For cake part mix all ingredients except for water. Once everything is blended then mix in the boiling water. For frosting I melted the margarine first so I then had to add an extra half a cup of confection sugar to make it the right consistency. This cake is an extremely moist chocolate cake and with the frosting to compliment it it truly is amazing. The writing on top was someone at my work’s birthday.

Price to make: $4.99

Yield: 9x13 Cake

Time: Prep – 20 minutes, Cook – 15 minutes

1/2 cup margarine

3/4 cup sugar

2 eggs

3/4 tsp baking powder

1 tsp vanilla sugar

3/4 cup flour

2 tsp cocoa

1 small jar marshmallow fluff

• Cream margarine and add in all ingredients except marshmallow fluff.
• Pour into 9x13 pan and bake at 350 for 15 minutes.
• Remove from oven and spread on marshmallow fluff while cake is hot.
• Freeze for 1 hour.

Topping:

6oz chocolate chips

1 cup peanut butter

3/4 cup rice krispies

• Melt together chocolate and peanut butter and add rice krispies.
• Spread on top of cake refreeze.

Tips: To spread marshmallow fluff heat it up in a pan till smooth and spreading consistency. Serve the cake frozen. It looks great when cut as you can clearly see 3 different levels.

Price to make: $2.70

Yield: Bundt Cake

Time: Prep – 10 minutes, Cook – 55 minutes

1 cup oil

6 eggs

2 cups sugar

2 cups flour

1 tsp baking powder

2 tsp vanilla sugar

2 Tbsp cocoa

• Mix all ingredients except cocoa and pour 2/3 of batter into greased Bundt pan.
• Add cocoa to remaining batter and swirl into pan to marbleize.
• Bake at 350 for 55 minutes or until cooked thoroughly.

Tips: This is a lot more dense than the almond marble cake but great tasting in its own way.

Price to make: $4.00

Yield: 9x13 Cake

Time: Prep – 10 minutes, Cook – 48 minutes

7 eggs

2 cups flour

2 cups sugar

2 tsp baking powder

1 cup oil

1 vanilla sugar

• Mix all ingredients  and pour 2/3 of batter into a 9x13 pan.

To remaining batter, add:

1/2 cup cocoa

1/4 cup water

2 Tbsp almond extract

2 Tbsp sugar

• Swirl into pan to marbleize and bake at 350 for 48 minutes.

Tips: This is a very fluffy cake and the chocolate part is like a creamy chocolate but yet is in the cake.

Price to make: $7.05

Yield: 9” Round Cake

Time: Prep – 12 minutes, Cook – 32 minutes

4oz margarine

7oz chocolate (from high quality bars)

7 eggs, separated

3/4 cup sugar

1 tsp vanilla extract

3 Tbsp wine

• Melt together margarine and chocolate over a low flame until melted.
• Beat egg whites with 1/4 cup sugar until stiff.
• In another bowl beat egg yolks 1/2 cup sugar until thick.
• Add vanilla extract and wine to chocolate mixture and combine with egg yolk mixture.
• Fold into egg white mixture.
• Pour half of batter into 9” round pan and bake at 350 for 32 minutes.
• When cake is cool, pour rest of batter on top and freeze.

Tips: When beating egg whites in order for it to get stiff you have to make sure the whites are room temperature and are not cold at all, also no yellow can be in the whites not even a tiny drop. This cake tasted really good but the thing is when you take it out of the freezer and put it in the refrigerator it starts to melt and become a little soupy but as I said the taste is awesome.

Price to make: $5.85

Yield: 5 Loaves

Time: Prep – 45 minutes, Cook – 1 hour

Dough:

5lbs flour (10 cups)

2lbs margarine (1lb / 16oz)

1 3/4 cup sugar

3 1/2 cups water (1 3/4)

4oz yeast (2oz fresh / 3 tsp dried)

1 tsp vanilla sugar (1/2 tsp)

5 eggs (3)

1 cup orange juice (3/4 cup)

1 1/2 tsp salt (1/2 tsp)

Filling:

2 cups cocoa (1 cup)

6 cups sugar (3 cups)

1/2 cup flour (1/4 cup)

2 Tbsp vanilla sugar (1 Tbsp)

Topping:

1/3 cup margarine (1/4 cup)

1/2 cup sugar (1/4 cup)

3/4 cup flour (1/3 cup)

1/2 Tbsp cinnamon (1 tsp)

• Mix dough well.
• Divide dough into 5 equal portions.
• Roll each part into a rectangle.
• Mix together filling ingredients, and then sprinkle each dough with filling and roll “jelly roll” style, starting from the wide end.
• Mix together topping ingredients and sprinkle on top.
• Bake at 350 for 1 hour.

Tips: Ingredients in parentheses are the ones I used. By dough make the water lukewarm and dissolve the yeast inside. Once you roll into a rectangle pour the filling mixture over the whole thing and pat into dough, it would probably taste better if you spread margarine first. When rolling into “jelly roll” style make sure to roll the dough very small, meaning roll it as many times as possible. When mixing topping ingredients it should form a crumb mixture. When sprinkling also press into dough. Once dough is rolled bake the loaves in a loaf pan. In my opinion add more cinnamon to the topping mixture. Overall this was a pretty decent tasting cake.

Price to make: $3.05

Yield: 9x13 Cake

Time: Prep – 5 minutes, Cook – 45 minutes

2 cups sugar

1 cup oil

6 eggs

1 tsp baking powder

1 1/2 cups flour

2 tsp vanilla extract

3 Tbsp cocoa

• Mix all ingredients except cocoa.
• Pour 2/3 of batter into 9”x13” greased pan.
• Add cocoa to remaining batter and swirl into to marbleize.
• Bake at 350 for 45 minutes.

Tips: Make sure to mix in cocoa well. Swirl in cocoa part with a fork to make the marble look. Cake is great and moist tasting.

Price to make: $3.47

Yield: Bundt Cake

Time: Prep – 5 minutes, Cook – 45 minutes

1/2 cup oil

1 1/2 cup brown sugar

1 tsp cinnamon

3 eggs

1 cup honey

2 1/2 tsp coffee in 1 cup boiled water

1 1/2 tsp baking soda

3 cups flour

• Mix all ingredients and bake at 350 for 45 minutes.

Tips: This is a regular honey cake nothing special about it.

Price to make: $3.23

Yield: 9x13 cake

Time: Prep – 7 minutes, Cook – 45 minutes

1/2 cup oil

1 stick margarine

1 Tbsp vanilla sugar

2 tsp baking powder

1/2 tsp salt

3 cups flour

1 1/2 cups sugar

3 eggs

8oz whip topping

• Mix first seven ingredients to form a crumb mixture.
• Remove 1 cup of crumb mixture and set aside.
• To remaining mixture, add eggs and whip topping.
• Mix well and then pour into a 9”x13” pan.
• Sprinkle crumb mixture on top.
• Bake at 350 for 45 minutes.

Tips: This cake is a little more moist than the first crumb cake. I know a cake is good when I bring it to work and give everyone one piece and then a few minutes later they start coming back to me looking for more. This is what happened for this cake.

Price to make: $2.59

Yield: Bundt cake

Time: Prep – 7 minutes, Cook – 1 hour and 11 minutes

1 1/2 sticks margarine

4 cups flour

2 cups sugar

2 Tbsp vanilla sugar

1/2 cup oil

1 cup orange juice

4 tsp baking powder

• Cream margarine, then mix in flour, sugar, vanilla sugar, and oil.
• Separate and set aside 1 cup of this mixture for crumbs.
• Add eggs, orange juice and baking powder to remaining mixture.
• Pour into greased pan and sprinkle crumbs on top.
• Bake at 350 for 50 minutes.
• Lower oven to 325 and bake for 21 minutes more.

Tips: This is an ok crumb cake, nothing special about it. Its pretty moist and great with coffee in the morning. Soften the margarine a little before creaming by either leaving it out for a few hours or microwave.