3,698 coke recipes

Lithuanian strawberry torte layers three light butter cake rounds with whipped cream, currant jelly, strawberry preserves, and pecans. Eastern European holiday celebration cake.

Raisin Puree is the basis for the dough of this rich-tasting, chewy bar. The combination of orange and chocolate is a classic favorite. We considered cutting the amount of chocolate in the recipe, thereby cut ting the fat, but in the end we agreed that the extra richness is worth the extra grams of fat.

Kahlua mousse brownies with unsweetened and semi-sweet chocolate, coffee liqueur, instant coffee, butter, and pecans. Intensely chocolatey with a boozy coffee depth.

Rehruecken (saddle of venison cake) bakes a German chocolate-cinnamon sponge in a ribbed loaf mold, splits and fills with currant jelly, then glazes with chocolate and studs with slivered almonds.

Elegant chocolate mousse in a press-in chocolate pastry crust, topped with chocolate curls and powdered sugar stripes. A no-bake filling in a baked flan shell.

A chilled dessert soup of blended fresh strawberries, tangy sour cream, and vanilla, served with toasted pound cake croutons. Refreshing, unexpected, and ready in under an hour.

All Bran bread soaked overnight in strong tea with mixed dried fruit and golden syrup. A dense, malty British tea bread that improves with age, served sliced and buttered.

Buttery chocolate madeleines with a Kahlua syrup brush for extra moisture. These shell-shaped French cookies stay fresh for days and freeze beautifully.

Classic British sherry trifle layered with jam-spread sponge cake, raspberries, bananas, homemade egg custard, whipped cream, and toasted almonds. A make-ahead showpiece that chills for hours.

Blarney stones are tender cake bars coated in powdered sugar icing and rolled in chopped peanuts or pecans. A classic Irish-American holiday treat with a crunchy, nutty shell.

A from-scratch blueberry lemon cobbler with a flaky buttermilk biscuit crust brushed golden and sprinkled with sugar. Lemon zest and warm spices make 3 pints of berries sing.

Cran-raspberry cheesecake on an almond-genoise base, topped with decorative sponge cake cutouts. An elegant baked cheesecake layered with tangy cranberry-raspberry filling.

Pineapple upside-down cupcakes with a brown sugar-cinnamon topping, crushed pineapple, and maraschino cherry centers. Light cake flour batter with whipped egg whites for extra lift.

Tender sour cream muffins with a buttery cinnamon-pecan crunch folded inside and crumbled on top. Made with cake flour for an extra-soft crumb.

Classic French currant tart with a vanilla butter pastry shell, silky pastry cream, fresh red currants, and a kirsch-currant jelly glaze edged with toasted almonds.

NOTE: HIGH ALTITUDE-Above 3500 Feet: Add 1/4 cup flour to dry cake mix.