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All kinds of cake's! Chocolate cakes, fruity cakes, cheesecakes, carrotcakes, if it says cake and I thought it looked delish, it's here! No, I haven't tried them all, but when we have potlucks I pick "something sweet" and practice on my work friends!
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VERY MOIST!!! Calling all coconut cake lovers! This one is for you! The secret to this cake is the use of frozen coconut (because of its wetness), the blend of sour cream and the required refrigeration time. Also, the use of the 'real butter' yellow cake mix, not a white cake mix. A true winner for flavor and moistness. My granddaughter requested a coconut cake for her birthday. I remembered that this was the popular recipe my mother used in the 1960s for her coconut cake. To get the best flavor it is required to let the cake "mellow" in the refrigerator at least a day before cutting and the longer, the better it gets. Therefore, patience is required. It has been known to be called "The 3 Day Coconut Cake". May be kept refrigerated up to one week. I normally use 2 square 8x8 cake pans for prettier slices and trim the brown off of the outer cake edges after cooling. Makes a great presentation for a birthday cake celebration. Time stated for recipe does not include refrigeration time.

Recipe #412792

I thank my awesome neighbor, Alison for this fine recipe. I am not a huge fan of chocolate, but I must say, this is a great (and easy) cake. Because I only have a regular standard bundt cake pan, I make this in the oven. But if any of you have the Pampered Chef's Stoneware Bundt pan, this cake bakes in the microwave in 12 minutes!!! Alison always makes it in the microwave. When she gave me this recipe, I almost fell on the floor at how easy it was and she made it in the microwave????? I increased the amount of p.b. cups because I love peanut butter. ;)

Recipe #246989

A wonderful chocolate cake with rum glaze and chocolate ganache fillings. Great for chocoholics! Time does not include cooling time. NOTE: It's supposed to be one cup of cold, strong brewed coffee.

Recipe #230588

It is a cheesecake that has a similar flavor to Butter Pecan Ice Cream. Now what could be greater than Cheesecake with Butter Pecan Ice Cream laced with carmel and a buttery pecan granola crust? I won 1st place of $2,500 on the KTLA Morning News Show in Los Angeles, CA. for this dessert. This contest was sponsored by the movie "Waitress". It's a lot of work but oh my, well worth it. I have not included some of my secret ingredients in order to keep it original but it is still good.

Recipe #229955

This is a very rich cake with the consistency of a brownie, in a cake. It has the old fashioned homemade chocolate icing. It is loaded with pecans and chocolate chips. One of the best chocolate cakes around.

Recipe #229949

From Edmon's Junior cookbook

Recipe #226601

This recipe has a bit of a background. My mother used to make a wonderful cake called a Bonnie Butter Cake - the recipe is listed in the old orange Betty Crocker cookbook she gave me when I moved out of the house. However, upon trying to recreate this cake for my husband, I discovered a shocking secret - the recipe she uses for the frosting (arguably the best part of the cake) wasn't the one referenced by the recipe! It was too late in the day to call her and get the recipe, so I looked for other ideas. A slight adaptation of another frosting recipe for a Butter Rum Glaze led to my husband's announcement that this cake was possibly the best he'd ever eaten! Now I have a "secret" recipe of my own to share!

Recipe #226351

Clipped from the newspaper years ago. This is very, very sweet. I looked at several other recipes and almost everyone called for a small box of lemon pudding so I added it to mine.

Recipe #224740

I've had this recipe for probably 30 years. It's been awhile since I made it but it's nice and moist, wonderful flavor. Several already on this site but none with these exact ingredients. The icing is a bit thin if you follow directions, it's more like a glaze, so I think it needs maybe another cup of powdered sugar.

Recipe #224739

I have made these types of cakes a lot (a lot less, since I have been trying to watch what I eat). It is super simple, practically foolproof, and infitely versatile. It can be made with any 1-4 cans of fruit or fruit pie filling, any cake mix, and can be started before you eat dinner and will be ready when you are. I have only burnt one once, and that took hours! And it still tasted pretty good. This is the best combination I have come up with.

Recipe #222964

This fabulous cake comes from the majestic Halekulani Hotel on Waikiki Beach in Honolulu, Hawaii, where it has been the hotel’s signature cake for years. It’s a light, creamy concoction that sings “spring.” The cake is a light sponge cake, filled with pastry cream, and topped off with whipped cream. I saw this in the local Relish magazine that comes with our newspaper. I had to post it and share it with my zaar friends. ;)

Recipe #220701

This is a nice change from other cakes....easy to fix too.

Recipe #219419

I got this recipe from the Betty Crocker Cake Mix recipe book (the one's that are displayed at the check out counter at grocery store!) I'm not much for baking...but proud to say this was delicious!

Recipe #217622

Crisp layers of almond-filled meringue baked on top of cake layers, then sandwiched with whipped cream and drizzled with melted chocolate!

Recipe #217508

This is a cake that has been made for birthdays for over 50 years in my family. It is 3 layers of dense chocolate cake with a smooth velvety truffle like filling and whipped cream frosting. Sure to please and impress any chocolate lover!

Recipe #216715

3 Reviews |  By Bev

I discovered this recipe in Lee Lee's Recipe Box : ) I hope you will enjoy it! Cook time includes chilling time.

Recipe #216469

From Camp Waldemar for Girls in Hunt, Tx - this cake has been served at the camp since the 1940s. - these are FANTASTIC with coffee ice cream!!!!

Recipe #215581

This recipe comes from inside the wrapper of a Nestle Chocolatier Premium Baking Chocolate, Dark Chocolate 53% Cacao Bar. Preparation time does not include time to cool down before frosting the cake.

Recipe #212496

This recipe produces a pound cake that is more soft and moist than the traditional cake, excellent taste and texture. It is best baked in a Bundt pan using cake flour. You may substitute all-purpose flour with good results but don't use loaf pans. There is more moisture and less protein than in traditional recipes so it needs a Bundt pan. From Fine Cooking magazine.

Recipe #212408

If you like ginger & especially ginger cakes, this is the one for you! This is the most moist and delectable ginger cake I have ever tasted! An old friend of my Mum's gave the recipe to her and she passed it on to me - it is a bit like Chinese Whispers, much changed and adapted since my Mum's friend scibbled it on the back of a napkin over 20 years ago, but still a firm favourite! It is the definitive style of a typical English High Tea Cake........get out your prettiest cake stand and your best Tea Set. At Easter time, I often cyrstalise some violets from the garden and decorate the cake with them, it looks wonderful & very spring like! NB: The size of the tin is VERY important in order to achieve a deep, moist cake.

Recipe #210358

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