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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 fat-free banana cake is bursting with vitamins, great for those who are watching their weight.

    Recipe #322140

    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

    3 Reviews |  By PumpKIM

    I needed to bake a special birthday cake and came across a recipe for Chocolate Guinness Cake. Everyone went nuts over it, but I felt it would be better as a layer cake, so I've doubled the recipe. This cake comes out incredibly moist and flavorful! :)

    Recipe #223524

    3 Reviews |  By ellie_

    I thought this is a great way to use up the half a can of coconut milk that is left over from other recipes (only uses one cup of coconut milk). Recipe source: local newspaper

    Recipe #213726

    Recipe #211987

    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

    This frosting reminds me of marshmallows--but not as sweet. It was originally part of another recipe, but I think it would be great on a variety of cakes. Active prep time includes cooking time.

    Recipe #202071

    An original recipe by Barbara Pugliese that I have slightly adapted, Fine Cooking, issue #23.

    Recipe #187827

    3 Reviews |  By Rita~

    A legacy of Dutch colonialism, this "thousand layer cake" is often served after the rijsttafel but will do equally well served with the coffee or tea. This is a very rich cake and should be served in thin slices. I found this at Indochef.com I've made something like this years ago. (This is optional) Spread a thin layer of warmed jam and every 2 layers and spread chocolate after the next 2 layers of batter was baked. Be sure to stay with the cake as you cook it. My picture show of the cake made in a 10 inch so you'll get more layers when baking in a 9 inch. This is also great without the spices and just the jam and chocolate layers.

    Recipe #187343

    This cake is not for the weak of heart it's guaranteed to be a crowd winner. I always like to add a shot or two more than what the recipe calls for.

    Recipe #149563

    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

    2 Reviews |  By GaylaJ

    Rich, intensely-flavored dessert from Fine Cooking. I made this especially for my husband, whose #1 drink of choice is espresso. You'll definitely want to use top-quality chocolate and, of course, good, fresh coffee beans. I used 8 ounces of bittersweet chocolate, rather than the semisweet/unsweetened combination, and refrigerated overnight before serving. The original recipe listed double-strength coffee as an alternative to the brewed espresso, but I would only use this if you have no means to brew espresso, or, at least, access to purchased shots.

    Recipe #140413

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

    Recipe #117604

    6 Reviews |  By ellie_

    Very good cake that the whole family enjoys. Recipe source: Bon Appetit (February 1985)

    Recipe #113689

    The FoodTV chef Giada De Laurentiis prepared this recently on her show "Everyday Italian." The episode featured a "Polenta Party" but this light cake sounded so much like it could be a great addition to Thanksgiving or Christmas menus that I wanted to get it down and post it for folks that might want it for their holiday tables. :) It would also be good for Easter! We made the cake for a recent Italian dinner party, and it was a nice, light ending to the meal.

    Recipe #108984

    This cake is out of this world! I got everyone hyped about it when I spoke of making it for my Mom's birthday. This recipe calls for store-bought lemon curd but I like to use Bev's Lemon Curd recipe!

    Recipe #95914

    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

    I found this recipe in a magazine several years ago and finally made it last month. It is a very pretty gingerbread cake that tastes delicious.

    Recipe #83546

    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

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