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cooking.nytimes.com
This is a cake to stop traffic The layers are an improbable red that can vary from a fluorescent pink to a dark ruddy mahogany The color, often enhanced by buckets of food coloring, becomes even more eye-catching set against clouds of snowy icing, like a slash of glossy lipstick framed by platinum blond curls
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White wine pound cake is a delightful addition to the Thanksgiving and Christmas dessert table. Cut yourself a slice before it is gone by morning!
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A simple and nice vegetarian dish using lentil; it is a specialty from Shan State, Myanmar. Growing up in Yangon, the Shan ethnic people make this dish and vendors...
Ingredients: besan flour, salt, water
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Coconut oil creates a moist, delicate texture in these elegant Key lime cupcakes topped with cream cheese-lime frosting and coconut flakes!
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With a hint of orange and the crunch of cornmeal.
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Get Bourbon Pecan Cake Recipe from Food Network
cooking.nytimes.com
Chocolate and orange are a traditional pairing, but not one that I've always liked Chocolate has all the muscle in the partnership It mocks the pleading, too-sweet orange
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The cinnamon-brown sugar-pecan topping makes this banana cake a crowd pleaser.
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This recipe was given to me by one of my best friends. Cooked apples, peach, apricot, pear or papaya slices could be used instead of pineapples, or a mixture of two fruits like pineapple and papaya.
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A lovely three layer cake made with white chocolate, with coconut and pecans mixed in.
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Devil's food cake mix is dressed up with chocolate pudding mix, Kahlua® liqueur, and orange zest in this dark and moist Bundt® cake.
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This cake has a nice buttery color, and a fairly firm texture.