Best Cake Recipes Blog

1/2 cup butter
1 cup white sugar
2 eggs
1/2 cup sour milk
1 pinch ground cloves
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 (1 ounce) square semisweet chocolate

1 (21 ounce) can cherry pie filling
1 (15 ounce) can crushed pineapple
1 (18.25 ounce) package yellow cake mix
8 ounces chopped walnuts
1/2 cup butter

1 (18.25 ounce) package white cake mix
1 2/3 cups water
1/2 cup egg substitute
1 teaspoon vanilla extract
1 teaspoon butter flavored extract

1 fluid ounce hazelnut liqueur
1/2 fluid ounce vodka
1 lemon, cut into wedges
white sugar

1/2 cup butter
1/2 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/3 cup milk
2 egg whites
1/4 cup white sugar
1 1/2 cups fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon white sugar

1/2 cup shortening
1 cup packed brown sugar
2 eggs
1 cup mashed bananas
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 cup chopped pecans
3 cups sifted confectioners’ sugar
1 tablespoon butter, melted
3/4 teaspoon vanilla extract
3 tablespoons milk

4 (1 ounce) squares German sweet chocolate
1/2 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
4 egg whites

12 fluid ounces evaporated milk
1 1/2 cups white sugar
3/4 cup butter
4 egg yolks
1 1/2 teaspoons vanilla extract
1 (8 ounce) package flaked coconut
1 1/2 cups chopped pecans

1 (18.25 ounce) package yellow cake mix
1 egg
1/2 cup margarine
1 (29 ounce) can pumpkin puree
3 eggs
1/2 cup white sugar
1 1/2 teaspoons ground cinnamon
2/3 cup evaporated milk
1/4 cup margarine
1 cup brown sugar

1/2 cup margarine, softened
3 eggs
1 (18.25 ounce) package yellow cake mix
1 (20 ounce) can crushed pineapple with juice
1/2 cup chopped pecans
1/2 cup margarine, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners’ sugar
1/2 cup chopped pecans

1 cup unsalted butter or unsalted margarine*
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar
Pinch of salt
4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)

Garnish:
1 (6 ounce) container raspberries, barely moistened and rolled in about
1/2 cup sugar right before serving