Cake Recipes

From Tyler Florence

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From EatingWell

A delicious and quick spinach saute is a nice addition to any meal.

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From Family Circle

You'll need three baking pans to make this layered cake. If you only have one, bake one layer at a time and refrigerate the remaining batter. The pink, yellow, and green layers are filled with apricot preserves and frosted with chocolate on the top and bottom.

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From Fine Cooking Magazine

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From Better Homes and Gardens

Celebrate the luck o' the Irish by serving these festive cupcakes for dessert. Kids and leprechauns alike will love the color and the loads of chocolate chips inside!

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From Vegetarian Times

Pureed apricots replace much of the fat in this delicious cake and add flavor. Black-eyed peas make this cake moist.

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From Taste of the South

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From Taste of the South

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From Family Circle

Cut the cake rounds from a sheet cake made from a packaged mix. The tart lemony filling also starts with a mix and has a velvety smooth texture.

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From Family Circle

Trifles are perfect make-ahead desserts for parties. The flavors mellow with chilling and the layers of cake, fruit, and cream are always festive. For this trifle, marshmallow cream and crushed pineapple are folded into the whipped cream.

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From Family Circle

Granola and apples team up for a delicious topping in this snack cake. Serve with an ice cold glass of milk.

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From Taste of the South

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From EatingWell

Haroset is a fruit-and-wine concoction eaten during the Passover Seder and said to represent the mortar that the Israelites used to build Pharaoh's temples. Here's a flourless cake that uses those flavors to create a dessert perfect for Passover - and with a luscious, thick, Italian sauce (pronounced zah-bahl-YOH-nay).

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From Family Circle

Use your imagination to decorate these chocolate cupcakes with candies to resemble barnyard animals. For a fun party activity, provide frosted cupcakes and let the kids create their own treats.

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From Better Homes and Gardens

Without leavening, the cake tops remain fairly flat. If serving these tortes during Passover, check with local rabbinical authorities about the matzoh meal.

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From Fine Cooking Magazine

For this cake, thinly sliced Italian plums are strewn into the bottom of a pan, the batter is poured in, and then blueberries are scattered over. During baking, many of the blueberries drift to the bottom. When you flip the cake over, the bottom becomes a charmingly old-fashioned, glistening, fruit-laden top. Add a dollop of unsweetened whipped cream or vanilla ice cream, and you're there. Just try to use the freshest, sweetest fruit you can find at this time of year.

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From Taste of the South

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From EatingWell

This versatile icing is ideal for piping, but it can also be thinned with water and painted over cookies; it dries to a beautiful matte finish. To avoid health concerns about uncooked eggs, use pasteurized egg whites. You can find both refrigerated cartons of pasteurized egg whites and convenient pasteurized dried egg whites in most supermarkets.

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From Taste of the South

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From Family Circle

This bar cookie recipe features a cooked spicy frosting that's so full of coconut and pecans that a small piece will satisfy.

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From Diabetic Living

A slimmed-down version of classic hot milk sponge cake makes this raspberry variation of a summertime favorite low in calories and fat, yet oh-so luscious.

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From Taste of the South

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Kitchen Goddess says:

From Taste of the South

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From Taste of the South

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