Desserts

Orange Cake with whipped pinapple topping!

Ingredients
1 8 oz. container whipped topping
1 teaspoon vanilla extract
I 11 oz. can crushed pineapple
1/4 cup chopped pecans

Directions:
Take one container whipped topping and mix in a teaspoon of vanilla extract. Then mix in a small can of crushed pineapple with the juice and 1/4 cup chopped pecans. Let it chill for an hour and top your Amy's Orange Cake. Enjoy!

submitted by: Jennifer
Muskegon, MI

Frosty Fudgy Banana Bliss

1. Slice 2 bananas, place the slices in a plastic bag, and freeze until firm.
2. Cut large slices of chocolate cake and top with the frozen banana slices.
3. Heat the cake slices in the microwave until the slices are warm and the frozen bananas are just beginning to thaw.
4. Drizzle with chocolate syrup.
5. Enjoy this melty, gooey, fudgy, fabulous dessert!

Sunny & Sweet Maple Morning Toast
1. Cut large slices of orange cake and toast until light golden brown.
2. Take a 6-oz. container of Greek yogurt and mix with 1 Tbsp. of orange juice and 2 Tbsps. of maple syrup
3. Top toasted cake slices with sweetened yogurt and more maple syrup, if desired
4. Serve for breakfast, brunch, dessert, or just because!

Chocolate Better Breakfast Sandwich
1. Cut 2 large slices of chocolate cake.
2. Spread 1 slice with peanut butter (or your favorite nut butter).
3. Top with thinly sliced bananas.
4. Sprinkle with cinnamon.
5. Cover with the 2nd cake slice to make a sandwich.
6. Enjoy this very delicious, surprisingly nutritious sandwich on-the-go

Choc-imisu
1. Cut chocolate cake into 6 slices.
2. Prepare instant sugar-free, fat-free vanilla pudding according to instructions.
3. Dissolve 2 tsps. of instant coffee into 4 Tbsps. of hot water
4. Stir coffee mixture into pudding
5. Place 3 cake slices together on a platter
6. Top with half of the pudding mixture
7. Cover with the remaining 3 cake slices.
8. Top with the remaining pudding.
9. Sprinkle with cocoa powder.
10. Serve this gourmet-your-way masterpiece to rave reviews!

submitted by
Tracey Pollack

Orange Cake Trifle with Cherries

Serves 4-6

1 Amy’s Orange Cake, defrosted
2 cups whipped cream (regular or non-dairy)
1 teaspoon ground ginger
2 cups cherries, fresh or frozen, defrosted

1. combine whipped cream with ground ginger. If using whipped cream from a canister, dispense it into a separate bowl and combine with ginger.

2. cut up Orange cake into 1” cubes

3. layer a 1/3 of the cake on the bottom of a 6” diameter glass bowl. Add a layer of 1/2 of the whipped cream, and top with 1/3 of the cherries. Next layer should be 1/3 of the cake followed by the remaining whipped cream. Final layer should combine the remaining cake with cherries. Serve within two hours of making so the cake does not get soggy.

Vegan Chunky Monkey Brownies
from Vegnews.com

Makes 9 brownies

What You Need:

3/4 cup sugar
1/3 cup safflower oil
1/4 cup water
1 teaspoon vanilla
2/3 cup whole-wheat pastry flour
2/3 cup cocoa powder
1 tablespoon arrowroot (or 2 ¼ teaspoon cornstarch)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup dried banana chips, coarsely chopped
1/3 cup chocolate chips, coarsely chopped
1/4 cup cashews, coarsely chopped
2 tablespoons dried coconut, shredded

What You Do:

1. Preheat oven to 350 degrees. Lightly oil a 9-inch square pan and set aside. In a medium bowl, stir together sugar, oil, water, and vanilla. Sift in flour, cocoa powder, arrowroot, baking powder, and salt. Stir well to combine.
2. Pour batter into prepared pan. Evenly scatter banana chips, chocolate chips, cashews, and coconut over top and press gently with hands.
3. Bake for 25 to 30 minutes or until set in the center. Allow brownies to cool completely before cutting with a sharp knife into nine squares.