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I received this recipe from an old Southern cook, a copy of a copy of a typed-up sheet from long ago, annotated with her notes (which included the word "oleo" instead of margarine). I've never seen another chocolate cake recipe like it. The result is a wonderfully rich, yet surprisingly light, chocolate sheet cake topped with a cooked chocolate and pecan frosting.
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With a crumb crust, a cream cheese crumble topping, and a saskatoon berry filling, this dessert is a delicious cross between a crisp and a crumb cake.
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Get a glass of milk and sit down to eat this chocolate chip cookie cake that features real milk chocolate chips.
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A rich recipe for moist chocolate–peanut butter Bundt cake. The cake is finished with a bittersweet chocolate glaze and roasted peanuts.
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TIRAMISU ICE CREAM CAKE I like to serve ice cream cakes for dessert. They look impressive and are usually easy to make because the most difficult part of the...
cooking.nytimes.com
This lemon poppy seed poundcake is summery and quick to make, and perfect for a picnic One tip: cut up the poundcake before the picnic but leave it in the baking pan It makes it easier to transport, and the pan protects it, too
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Feast your eyes on the Aunt Sassy, a pistachio cake with honey buttercream, presented by Baked, a pair of rustic-chic bakeries owned by Matt Lewis and Renato Poliafito in Brooklyn, New York, and Charleston, South Carolina.
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A chocolate cookie crumb crust gets a rich sweet fudgy filling and a layer of peppermint ice cream for a frozen dessert especially for mint lovers.
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Get Cinnamon and Cream Cheese Icebox Cake Recipe from Food Network
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Get Red Velvet Cream Cheese Bundt Cake Recipe from Food Network
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This pineapple-poppy seed cake is refreshingly light and a welcome finish to summertime meals. Perfect for your next Fourth of July party!
cooking.nytimes.com
Christina Tosi, the pastry chef and an owner of Momofuku Milk Bar, sits near the beating heart of David Chang’s eclectic and innovative Momofuku restaurant empire Off the clock, though, her cooking runs to inspired simplicity, as in this simple, tangy, slightly-caramelized at the edges slow-cooker cake, a version of which appears in her cookbook from Clarkson Potter, “Milk Bar Life.” Slow-cooker recipes invariably tell you to make something at night and enjoy them in the morning, or to make them in the morning and eat them after work That only works if you don’t sleep much, or have a part-time job