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Fourteen very thin layers with chocolate between each layer. Hope you enjoy this! I am from Georgia and make it all the time for church functions and family reunions.
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Strawberries and rhubarb combine to make a sweet, fruity filling in this coffeecake. Add nuts to the streusel topping, if you like.
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This dessert is specially made to be put on the grill immediately after removing your meat. Let it cook while you enjoy dinner, and it will be done just as you're ready for dessert!
cooking.nytimes.com
You get the best of both worlds with this tender and moist cake adapted from a version that was served at the 76th birthday of Edna Lewis, the legendary Southern chef It is quite simple to put together as far as cakes go, and the cream cheese chocolate frosting is a revelation.
cooking.nytimes.com
This deeply spiced gingerbread cake recipe comes from the cookbook author Genevieve Ko, who found inspiration in the light-as-air cakes she tasted from Chinese bakeries in Southern California, as well as the sweets — hot candied ginger and sugared, dried plums (a.k.a prunes) — that her grandmothers offered her as a child Ms
cooking.nytimes.com
This cozy spiced loaf cake gets a triple dose of ginger – ground, fresh and crystallized – and the totally delicious addition of chocolate A pour of molasses and an assortment of other warm spices help round out the flavors, and buttermilk makes it extra moist Serve slightly warm slices of this gingerbread with a bit of vanilla ice cream for a simple and satisfying dessert
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This version of the classic is made with buttermilk. It's iced with cream cheese frosting.
cooking.nytimes.com
This recipe is by Rena Coyle and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Apples add moistness to the spicy chocolate batter and chocolate chips further enhance the chocolate flavor.
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This recipe calls for raspberries, but you can use any other berry (or mix of berries) that you like to create your own, one-of-a-kind version of this classic coffee cake.
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My mom use to make this when I was growing up. It's very rich so a little goes a long way. I hope you enjoy it as much as we do.
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Almost like a pumpkin pie cobbler. Rich and yummy. Try it warm from the oven with a scoop of vanilla ice cream.