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    You are in: Home / Cookbooks / Cakes
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    37 recipes in

    Cakes

    A collection of the highest rated and most delicious looking cakes and cupcakes.
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    This chocolate cake is absolutely thee best we have ever had. It is so moist and rich, I never make anything else (unless I am short on time :) The frosting recipe included goes perfectly with this cake, but you can use any frosting you like. Try this once and you'll see why I call it "The Only Chocolate Cake Recipe You'll Ever Need"!! Adding 2/18/06: I want to note that I recently used sweetened whipped heavy cream with vanilla and it was just as fabulous as the frosting recipe listed, plus much easier. I also used hazelnut coffee in the cake and it added even more of a little extra something!

    Recipe #26370

    This recipe goes back over 20 years, I like the simplicity of this recipe and for a one bowl cupcake they are pretty darn good, 1-1/2 teaspoons almond extract may be used in place of the vanilla, using butter in place of shortening will alter the texture it is best to only use shortening --- if you don't have paper liners grease the tins generously or see my recipe#78579

    Recipe #89751

    This is my favorite chocolate cake. No fuss, no mess and very moist. Back in the early days when it was paycheck to paycheck, this simple dessert made it into his lunchbox many a day because it was cheap and simple. No eggs, no milk.

    Recipe #29935

    You can mix this up in a hurry.

    Recipe #38966

    This is a MUST if you have never tried a homemade Angel Food Cake. I never liked Angel Food Cakes until the neighbor lady invited me over for coffee shortly after I was married. That was almost 15 years ago, and my children and husband always ask for this for special occasions. Thank you Artie, for being a wonderful friend and for the recipe!

    Recipe #12591

    I won a Blue Ribbon for this cake in 1986 at the Ohio State Fair.

    Recipe #28684

    66 Reviews |  By Bev

    This is Southern Living's most requested recipe.

    Recipe #42827

    Adapted from a Gourmet recipe, this spicy gingerbread originated from the Gramercy Tavern. It's excellent warm, and even better after one day. If you like a deep, spicy gingerbread, you might try this one!

    Recipe #69429

    58 Reviews |  By Marie

    An extremely light and not too sweet Italian cake recipe that has been in our family for over 50 years. Easy as can be to prepare! Wins raves every time.

    Recipe #39404

    The ultimate lemon curd. Recipe can be increased as much as you like. Serve with scones, biscuits, toast etc. Can be used as a tart filling, cake filling and as an ingredient in lemon buttercream

    Recipe #37890

    Giant Coconut from the Peninsula Grill. The picture on the website has the 3 layers cut in half to make a 6 layer cake. It is likely that you would need to double the amount of filling.

    Recipe #61530

    Recipe #211987

    These are a family favorite, best served warm with a glass of cold milk.

    Recipe #38222

    This is an outstandingly dense and rich cake. But the best part is how EASY it is to make. From The Gourmet Cookbook.

    Recipe #147610

    Not as bizarre as it sounds, Guinness (or dark german ale) is great in dishes. Haven't tried it yet but sure plan to. When the men say "get me a beer" you can hand them a cupcake :) Found this on a bigcity blog, and the comments were raves.

    Recipe #260955

    I've been making this for years. It's very rich and always a special occasion when this is served!

    Recipe #117604

    I've made this cake several times, most recently for my MIL's birthday. It was adored. It looks like it takes much longer than it does to assemble, although I did make the cake layers and curd a day in advance so that the day of assembly would be less stressful and time consuming. This is impressive and beautiful. IHHDRO

    Recipe #60490

    This is one of the best recipes I have!! I can't wait to make it for Christmas! It is such a cozy, special cake!

    Recipe #35136

    This decadent chocolate binge looks impressive, but is surprisingly easy to make. I found this recipe in the September 1989 issue of Good Housekeeping, and it has been my most requested dessert ever since. I had only been experimenting with gluten-free baking for a year at that point, and it was a treat to find a recipe that needed no alterations. The recipe said it serves 16, but I've yet to meet someone who can finish that large a piece! One friend dubbed this "sin on a plate".

    Recipe #208113

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