3,767 la king recipes

Red velvet pound cake baked low and slow in a tube pan with cocoa, shortening, and seven eggs for a dense, velvety crumb. Topped with cream cheese icing.

Fresh pear Bundt cake with cinnamon and a powdered sugar glaze. A moist oil-based cake packed with 3 cups of sliced pears that stays tender for days.

Mayonnaise spice cake with raisins, cinnamon, cloves, and chopped nuts. No eggs or butter needed. The mayo keeps this old-fashioned cake incredibly moist with a tender, spiced crumb.

Poke cake loaf soaked with milk and layered with crushed pineapple, whipped topping, and coconut. A tropical twist on the classic poke cake using a yellow cake mix base.

Kentucky bourbon cake with raisins soaked in whiskey, toasted pecans, and a bourbon brush after baking. A make-ahead Southern Bundt that gets better as it ages, wrapped in a bourbon-soaked cheesecloth.

Potato fudge cake is an heirloom chocolate-spice cake made moist and tender with grated raw potato, warm spices and almonds, crowned with gooey marshmallow icing and a bittersweet chocolate drizzle.

White coconut cake with a tender crumb from cake flour and folded meringue, covered in boiled white frosting and showered with flaked coconut. A classic Southern layer cake.

Chocolate sheet cake (Texas sheet cake) with hot cocoa-buttermilk batter and a poured cocoa-buttermilk icing finished while the cake is still hot. The Southern church-supper crowd-feeder cut into 24 squares.

Rich mahogany chocolate pound cake with cocoa, sour cream, and both white and brown sugar, baked in a bundt pan. Dense, moist, and deeply chocolatey with an optional quick chocolate sauce.

Moist Bundt cake made with applesauce, grape juice, dates, and pecans, spiced with cinnamon, cloves, nutmeg, and ginger. A nostalgic, butter-free cake dusted with powdered sugar.

Winner of the 1991 Michigan Chocolate Cake Contest Created by Linda Theil

George Washington cake is a moist, cinnamon-spiced apple cake baked over a layer of sliced apples, then crowned with tangy cream cheese frosting and a fan of fresh apple slices. A festive Christmas dessert.

Spicy banana cake baked in a tube pan with cinnamon, cloves, raisins, and pecans. A warmly spiced, dense crumb that turns overripe bananas into something worth slicing thick.

Old-fashioned prune cake with buttermilk, pecans, and warm spices soaked in a boiled buttermilk-butter sauce. Needs three days to cure for the richest, most intense flavor.

Kwarezimal, traditional Maltese almond cakes with cinnamon, citrus zest, and orange extract. Baked in logs and sliced into crisp biscotti-style cookies.

Mound cake: copycat dessert tasting like a giant Mounds candy bar. Devil's food layers with marshmallow-coconut filling and rich chocolate cream cheese frosting.