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cooking.nytimes.com
This recipe is by Corby Kummer and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Enjoy! This moist cake is made with carrots and pineapple and frosted with a rich cream cheese icing.
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Kasutera, a traditional Japanese honey cake, is a nice light sponge cake, similar to angel food cake. Serve with sweet adzuki bean paste and ice cream.
www.chowhound.com
Read more: http://croce-delizia.blogspot.com/2010/10/cantucci-al-cioccolato.html
Ingredients: eggs, rum, espresso coffee
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Vanilla sponge cake gets a drenching in a sweet combination of three kinds of milk and then frosted with cream cheese icing in a Mexican-inspired recipe.
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Blood oranges and olive oil make this a unique cake that can be made for any special occasion.
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A ridiculously rich and moist Paleo-friendly chocolate cake, made with cassava flour, paleo mayonnaise, coconut milk and cocoa powder.
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Chocolate cupcakes topped with prepared frosting are covered with toasted coconut and a few colorful egg-shaped candies to make cute Easter birds'-nest cupcakes.
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An easy pound cake from scratch is livened up with the addition of soda pop.
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For this wonderful trifle, chocolate cake is cubed and doused with coffee liqueur, and then it's covered with chocolate pudding, crumbled candy bars and whipped topping.
www.delish.com
Preparing this mouthwatering chocolate cake takes only 30 minutes; you can make it up to two days ahead.