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

    Cakes

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    1 Reviews |  By Mirj

    Weird name, lotsa calories, great dessert!

    Recipe #13387

    This cake is smooth and rich! You won't believe it is made without butter. This is great as a coffee cake or a fancier dessert by adding whipped cream and fresh berries. It was so good! We found it on odense.com

    Recipe #225030

    I was very surprised to not see a recipe for this cake. It is very popular with mothers of young girls. My daughters 4th is tomorrow and I can't wait to see the look on her face when she sees her cake! I welcome as many pics as possible to show all the different styles you can create with this idea. Jan 31st,08 EDIT: I used my Pampered Chef measuring/mixing bowl to bake this in, and it also was too short for the doll to fit down in. I ended up buying a cheap dime store imitation that had hollow legs and just cut them off at the correct height. :)

    Recipe #259920

    This is a Kraft Interactive Kitchen recipe, posted per a request for glazed cake recipes. Not exactly a cake for the fat-and-calorie conscious, but very good nonetheless. Moist,lemony and sweet, a regular in my cake recipe rotation.

    Recipe #63863

    I am not a lover of fruit cakes, but this one is different. My mother and I make these every Christmas for gifts.

    Recipe #232262

    This is sheer decadence that's awesome! My nurse, Barbara Polynice had a big Thanksgiving Dinner Party and these were served. There was a large array of desserts but this one was the favorite. Cooking Light, December 2006.

    Recipe #208840

    This recipe is from Quick Cooking - September/October 2001. I use the paper liners for the jumbo muffin pans because it makes for easier transporting of the cupcakes. They seem to stay fresher, too. These are great for a bake sale or even for a Halloween party.

    Recipe #39180

    This is the cake I always made for my youngest daughter's birthday when she was growing up. I used to frost it with white fluffy frosting, sprinkle it with shredded coconut and decorate it with a big red ribbon, like a Fluffy White Christmas Wreath, as she had a Christmas birthday. I lost my copy of the recipe and have been looking for it for years and was delighted to finally find it. I am posting it here so I never lose it again! It is a delicious cake with a lovely raspberry filling.

    Recipe #108038

    This is a pretty cake that kids love, and it's great for a birthday party!

    Recipe #133802

    My cousin brought this EASY cake to our annual family reunion and I have served it often for almost every occassion imaginable. It is so rich that guests are sure it took days to make when actually, it takes less than 45 minutes. It is YUMMY! NOTE: Although the cake is great any time of the year, the coloring makes it a marvelous treat for HALLOWEEN!

    Recipe #137474

    21 Reviews |  By Dee514

    Italian Rum Cake is a delicious 3 or 4 layer cake, which is a tradition for birthdays/special occasions in many Italian families. There are 3 basic parts to the cake; sponge cake layers, pasticciera cream (filling) and (stabilized) whipped cream. Below are the recipes for all three parts. If you make it with 3 layers, omit the whipped cream layer. The sponge cake and pasticciera creams may be made a day ahead. The whipped cream should be whipped just before assembling the cake. Prep/Cook times do not include the 3-4 hour chilling time for the pasticciera cream. PLEASE NOTE: This is an egg leavened cake! The egg yolks and whites MUST be beaten to the correct volume and consistency or the recipe will not work. Also, the other ingredients must be folded in (beaten WHITES folded INTO the YOLK/sugar mixture NOT the other way around) in the order given in the directions or the cake will not turn out. The finished layers will be thin depending on the size of your pan. The smaller the pan, the thicker the layers and the longer the baking time needed. If you are expecting this cake to turn out like a "Génoise or American sponge cake," you will be disappointed as this is not a Génoise sponge recipe.

    Recipe #65363

    1 Reviews |  By dale!

    This is a very special 3 layer cake. Amazing flavours that will impress anyone! Serves a lot of people also.

    Recipe #70004

    This is a recipe I got from Good Food Magazine. It was developed to celebrate the Queen's Golden Jubilee. It is delicious and worth all the extra trouble for any special occasion.

    Recipe #79992

    I grew up on Bananas Foster, so this recipe quickly caught my eye. Prep and cook times are estimated.

    Recipe #173666

    1 Reviews |  By Topher

    A super delicious cake that I found off of the Nilla wafers kraft foods website with a little sweet modification of my own. Cooking time is refrigerating time.

    Recipe #176428

    I found this recipe in a church cookbook and made a couple of changes to it. It uses bisquick baking mix and other ingredients that I always have on hand. You can choose any pie filling you want. The dough can be tricky to work with so have yourself a nice large, clean area and flour handy to help with the rolling process.

    Recipe #153394

    This recipe is from the Granite Steps Inn in Savannah, Georgia. Easy and delicious!!

    Recipe #177217

    This is a very good cake, especially when you live in the desert--as it is served cold. Very good if you like pineapple. Moist and delicious. This recipe was found in a magazine by my daughter, who made up the most delicious frosting to top it off.

    Recipe #115130

    My MIL was a caterer for many years--this is one of her best recipes, and one that all 9 of her grandchildren could not wait to devour!!!

    Recipe #85055

    This is a simple yet elegant dessert. Great served alone or with fresh blueberries. To simplify the preparation I use a food processor or blender. If using the creaming method be sure all ingredients are at room temperature. Recipes courtesy of Cook's Illustrated . . . my favorite food magazine!

    Recipe #169672

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