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Bananas, coconut, and pecans give this moist buttermilk cake a unique flavor. Topped with a Banana Nut Frosting, this cake is best if made a day before serving.
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Apples add moistness to the spicy chocolate batter and chocolate chips further enhance the chocolate flavor.
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Nothing could be easier than mixing a cake batter in a blender! Work quickly to prevent over-mixing.
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This recipe is by Rena Coyle and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Lemon pound cake cookies are a denser version of cookies and are delightful topped with a lemon glaze.
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With cocoa powder, chocolate chips, chile powder, walnuts, and zucchini, there's something in this cake recipe for almost everyone to enjoy.
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Coconut poke cake with a layer of raspberry preserves and whipped topping come together for a delightful dessert.
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Much better than the standard pound cake, I got the recipe from a great-aunt, over 40 years ago.
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This recipe is great for both yellow and chocolate flavored cakes! It makes a light, fluffy, and SERIOUSLY moist cake.
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This version of the classic is made with buttermilk. It's iced with cream cheese frosting.
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This is an Austrian recipe that was passed on from one generation to the next in my family. The secret of this cake's full flavour and softness: Prepare it one day in advance before eating it!
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Get Cast-Iron "Fruit Cake" Recipe from Food Network