Growing up my mom would make the same dessert for Easter. Year after year after year she would bake a yellow cake in the shape of a bunny or an Easter basket, cover it with white frosting, then douse it with toasted coconut flakes. She stopped making the cake when I was in junior high, right after I was diagnosed with a coconut allergy.
These days we diversify when making desserts to celebrate the Easter holiday. In addition to having at least a couple chocolate desserts (what’s Easter without chocolate, right?), we also make sure the buffet table contains a few lighter options featuring fruit or fruit filling.
The following sweet treats are not your ordinary Easter desserts, but they still pack a punch in the flavor department and are sure to please even the pickiest of holiday guests:
CHOCOLATE COVERED APPLESAUCE CAKE
Ingredients:
1/2 cup oil
1 1/2 cups sugar
2 eggs
2 cups applesauce
2 cups flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
3 tablespoons cocoa powder
Directions:
Preheat oven to 350 degrees.
Mix all of the ingredients in a standing electric mixer.
Spray a 9 by 13-inch pan with PAM or another type of cooking spray.
Pour the batter into pan and bake for 30 minutes.
Ingredients for Chocolate Frosting:
1 1/2 cups powdered sugar
3 ounces cream cheese
1/2 cup softened butter
1 teaspoon vanilla
3 1/2 tablespoons cocoa powder
Directions:
Mix all of the ingredients in order in a standing electric mixer, making sure to add the cocoa powder last.
Spread the frosting on the cooled cake before serving.
SWEET APPLE EGG ROLLS
Ingredients:
3 cups Red Delicious apples, chopped
2/3 cup sugar
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground
1 pinch ground clove
1 tablespoon candied ginger
6 Wonton Wrappers
Egg wash
2/3 cup powdered sugar
Directions:
Coat apples with 1 cup of sugar.
Pour the rest of the sugar in a large saute pan, and cook until golden brown.
Add apples and coat with the cooked sugar.
Add butter, vanilla, cinnamon, allspice, nutmeg, and cloves, and cook over high heat until apples are tender.
Transfer apple mixture into large bowl and let cool to room temperature.
Add candied ginger and mix well.
Place one Won Ton wrapper on a flat surface with one corner pointing towards you.
Place 4 tablespoons of the filling on the wrapper 1/2-inch from corner closest to you, and then fold the corner over.
Next, fold the side corners over the filling, and then roll the wrapper to the opposite corner to form a cylinder.
Brush the edge of the wrapper with egg wash to seal.
Deep-fry the sweet apple egg rolls until they are golden brown on all sides.
Dust with powdered sugar before serving.
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