Disappearing Dessert Recipes

INVISIBLE APPLE CAKE

Steps:

• Peel the apples and slice very thinly, about 2 mm thick. Please see notes above for method to slice the apples.
• Preheat the oven to 350F. Line an 8 inch by 4 inch baking loaf pan with parchment paper.
• In a large bowl, whisk the eggs and sugar until pale yellow. Add the milk and melted butter and mix until smooth.
• Sift in the flour. You want to sift it in to keep the batter light. If you do not have a flour sifter, this can easily be done with a mesh strainer. Add about third of the flour into the strainer. Place strainer directly above the bowl with the batter and tap the side of the strainer against your palm, letting the flour sift through into the bowl. Repeat with remaining flour. Whisk the batter until smooth.
• Add about half the sliced apples to the batter. Do your best to separate any slices stuck together before adding. Use a rubber spatula to stir apples until they are all coated with batter. Add in remaining apples and stir and coat until all apples are thinly coated in batter.
• Spoon the apples into parchment paper-lined loaf pan. Try your best to make the apples all face the same way. Pour leftover batter over cake. Use spatula to scrape bowl to get every last bit of the leftover cake batter into your loaf pan.
• Sprinkle almonds over top of cake.
• Place loaf pan into the middle section of your oven and bake for 40 minutes. Cover top of cake lightly with a foil tent and bake another 10-20 minutes or until cake is done. To check if cake is done, stick a toothpick into the cake batter and the batter should no longer be liquid. Baking time can vary depending on the amount of apples you used and how much moisture was in the apples.
• Let cake cool to room temperature. Place into fridge to set overnight.
• Right before serving, remove cake from fridge. Top with powdered sugar. Use a sharp knife to slice cake.

DISAPPEARING DESSERT

Steps:

• 1. In a small bowl, mix graham cracker crumbs, butter, brown sugar, cinnamon and nutmeg until well combined. Reserve 1/4 cup of the mixture for topping. Pat remaining crumbs in bottom of a 9 x 9 x 2-inch baking pan. Chill while preparing filling.2. In a small saucepan, mix splenda and gelatin. Stir in water, 1/2 cup heavy cream and egg yolks let stand for 1 minute. Stir over low heat until gelatin dissolves. Remove from heat.3. Stir in 1 1/2 teaspoons vanilla. Pour mixture into a medium bowl. Place bowl in a large bowl which contains cold water and ice. Stir gelatin mixture until mixture mounds slightly when dropped from a spoon. Remove bowl from ice water.4. Meanwhile, in a small mixer bowl at high speed, beat egg whites until stiff but not dry. Fold into gelatin mixture.5. Fold gelatin mixture into whipped cream. Spoon into baking pan. Top with remaining 1/4 cup crumbs. Chill at least 4 hours.6. To serve, cut into squares.

DISAPPEARING DESSERT

Steps:

• In a small bowl, mix graham cracker crumbs, margarine, brown sugar, cinnamon and nutmeg until well combined. Reserve 1/4 cup of the mixture for topping. Pat remaining crumbs in bottom of a 9 x 9 x 2-inch baking pan. Chill while preparing filling.In a small saucepan, mix sugar and gelatin. Stir in water, 1/2 cup skim milk and egg yolks let stand for 1 minute. Stir over low heat until gelatin dissolves. Remove from heat.Stir in 1 1/2 teaspoons vanilla. Pour mixture into a medium bowl. Place bowl in a large bowl which contains cold water and ice. Stir gelatin mixture until mixture mounds slightly when dropped from a spoon. Remove bowl from ice water.Meanwhile, in a small mixer bowl at high speed, beat egg whites until stiff but not dry. Fold into gelatin mixture.Prepare topping according to package directions, substituting skim milk for whole milk and using vanilla. Fold into gelatin mixture. Spoon into baking pan. Top with remaining 1/4 cup crumbs. Chill at least 4 hours.To serve, cut into squares.

HERSHEY'S DISAPPEARING CAKE

Steps:

• Generously grease and flour 2-9 inch round or 13x9 cake pan.Cream butter and shortning,sugar and vanilla until fluffy.Blend in eggs.Combine cocoa,flour,baking powder,baking soda and salt in bowl.
• Add milk and flour mixture alternatly to batter.Blend well and pour into pans.Bake at 350 for 30-35 minutes or until cake test done.Cool 10 minutes and remove from pans if using round pans. Frost with your favorite frosting.
• We use homemade white butter flavored frosting.
• (Cake is very heavy).

DISAPPEARING APPLE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 13x9 inch pan.
• Peel and slice the apples. Slices can be 1/8 of an inch or so.
• Stir lemon juice into apples and let sit while you prepare the rest of the cake.
• Combine eggs, sugar, oil and vanilla.
• Combine dry ingredients and add to batter.
• Stir in apples.
• Spread into 13x9 pan and bake at 350 degrees for 30-40 minutes or until center of cake is set.

DISAPPEARING CREAM CHEESE CROISSANT

Steps:

• Preheat oven to 375°F.
• Lightly spray 9x13 pan with cooking spray.
• Unroll 1 can of crescents (keep sections joined) and press into bottom of pan.
• Cream together cream cheese and 1/2 cup of sugar by cooking in microwave for 45 seconds on high, then stir until smooth.
• Spread cream cheese mixture evenly over crescent layer.
• Layer second can of crescents over cream cheese.
• Mix together 1/4 cup sugar and cinnamon and sprinkle over top.
• Melt butter and pour evenly over top.
• Bake at 375°F for 20 minutes.
• Variation: add 1 peeled and diced apple to cream cheese mixture (increase baking time by 5 minutes if fruit is added).

DISAPPEARING CARAMEL APPLE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Press cookie dough into the bottom of a baking sheet.
• Bake in the preheated oven until light-golden brown, 10 to 12 minutes. Remove from oven and cool completely.
• Mix cream cheese, brown sugar, and vanilla extract together in a bowl until smooth; fold in cinnamon chips. Spread cream cheese mixture over cooled cookie and layer with apple slices. Sprinkle cinnamon sugar and nutmeg over apple slice layer. Cut into squares.