2,660 egg dessert recipes

Three-layer red velvet cake with buttermilk, cocoa, and vinegar topped with a cooked flour white icing. Old-fashioned Southern style with an ermine frosting that's not too sweet.

Cinnamon sugar butter cookies rolled in spiced sugar and baked low for a soft, chewy center. Brown sugar dough gives these drop cookies deep caramel notes with a crackly cinnamon coating.

Grand Prize Winning Maple Walnut Mousse Pie recipe

Southern lemon pecan fruitcake with candied pineapple and cherries. A lighter, brighter alternative to dark rum fruitcake, loaded with nuts and citrus.

Kitty Wells' 7-Up pound cake uses lemon-lime soda for a light, tender crumb with subtle citrus flavor. A Southern classic baked in a tube pan with just seven ingredients.

The famous Neiman-Marcus cookie with blended oatmeal, two kinds of chocolate, chopped nuts, and both white and brown sugar. Makes a massive batch of 112 cookies.

Oreo Midnight Cake with a crushed Oreo crust, semi-sweet chocolate cake, vanilla cream filling, and cocoa frosting. A multi-layer chocolate-Oreo showstopper from scratch.

Pan Nero, an Italian dark chocolate cake made with unsweetened chocolate, separated eggs, and potato starch flour. Dense, fudgy, and flour-light with just five ingredients.

Lard cake creams pure pork lard with sugar, then folds in beaten egg whites and evaporated milk for a tender, old-fashioned vanilla cake. Vintage pioneer-era recipe.

Rich chocolate walnut tube cake with a gooey fudge "tunnel" running through the center, topped with cocoa glaze and served with fresh raspberry sauce. A showstopping Pillsbury Bake-Off classic.

German sour cherry chocolate cake: a dense, fudgy chocolate cake crowned with tart pitted cherries that sink into the batter as it bakes. The sharp cherries cut the rich dark chocolate beautifully.

Lemon Lassie cookies, a Christmas classic with cinnamon-molasses dough wrapped around a tangy lemon-coconut curd filling, then sliced into bars before baking.

Quick red velvet cake: yellow cake mix hack with buttermilk, cocoa powder, and red food coloring. A doctored box shortcut that delivers moist, classic red velvet in under an hour.

Hot milk cake topped with toasted coconut and brown sugar. A vintage sponge cake made by adding boiling milk to beaten eggs, then finished with a broiled coconut topping.

Midnight cake with Dutch-process cocoa, buttermilk, and oil for a dark, tender crumb. Filled with raspberry jam and frosted with whipped chocolate cream.

Chocolate espresso cake made with brewed espresso and dark cocoa for deep coffee-amplified richness, plus a hint of almond extract. A 9x13 sheet cake that doubles down on chocolate flavor.