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cooking.nytimes.com
Stella Parks developed this recipe for an all-butter triple-layer chocolate cake with a shockingly tender crumb and deep, fudgy flavor The cake looks intimidating at first, but Ms Parks's technique involves simply stirring all the ingredients together in a single 5-quart pan and then pouring it into 3 pans
cooking.nytimes.com
This recipe is by Joan Nathan and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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For your next baking project, try Chef John's Yule log, or Buche de Noel, a chocolate sponge cake roll filled with rich mocha buttercream and frosted with chocolate ganache.
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This cake and its icing are made from scratch. I cook for a living and the people who I have made this for love it!
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Styled after the classic Hawaiian sweet bread and very good.
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A no-cook version made with instant vanilla pudding mix, whipped cream and condensed milk -- and, of course, bananas and vanilla wafer cookies!
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This classic cocktail, which originated in the late 1800s, features a balanced mix of Johnny Walker Black Scotch whisky and sweet vermouth.
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The surprise ingredient tarragon puts the 'wow' in this cake. Both kids and adults love it - people are always asking me for this unique, irresistible recipe!
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This lemony pie is the perfect choice for a spring or summer celebration with friends or family.
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Use packaged convenience foods to create this easy one-dish meal. Try onion soup, instant rice and canned sliced mushrooms to make a tasty, fluffy bed for juicy pork chops. Toss in some veggies and bake.
Ingredients: soup mix, water, rice, mushrooms, pork