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This recipe is by Melissa Clark and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Inspired by a childhood favorite, this recipe reinvents the caramel apple as a cake, with fresh, tangy chopped apples baked into a treat that's a whole lot easier to eat.
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Rich carrot cake loaded with pineapple and pecans is topped with pineapple cream cheese frosting for a satisfying and hearty dessert.
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Get Vanilla Cake with Vanilla Cream Cheese Frosting Recipe from Food Network
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A zucchini sheet cake has an easy and different frosting made with cinnamon-flavored applesauce and cream cheese.
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Add cocoa powder to the batter and a peanut butter glaze when finished, and classic pound cake takes on a totally new personality.
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Use your blender to make this simple Brazilian-style carrot cake that's spread with a rich chocolate sauce that forms a shell as it cools.
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An overnight stint in the fridge softens the graham crackers and firms up the pudding to create a sliceable dessert in this icebox cake recipe.
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In this fun variation on traditional pumpkin pie, pumpkin cake spiced with ginger, cinnamon, nutmeg, and cloves gets frosted with a slightly tangy, super-caramelly frosting. Its delicious served cold or at room temperature.
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Get Fresh Peach and Blueberry Upside-Down Cake Recipe from Food Network
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A simple cake with a gooey caramel-apple topping.
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Get "I Can't Believe You Made That" Cake Recipe from Food Network