The big, All-American layer cake returns. Think pancakes and syrup, all dressed up. Buttermilk makes the cake moist, and maple-walnut candy provides the crunch.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
This easy yellow cake recipe yields a cake that’s remarkably fluffy and moist.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.