10,000 la king recipes

Old-fashioned molasses cake baked in a 9-inch square pan with raisins, cinnamon, allspice, and cloves. Lard and boiling water give it that dense, sticky pioneer-kitchen crumb.

Victorian honey cakes from an 1872 recipe, made with butter, honey, and egg yolks, topped with heather honey and ground almonds. Light, tender, and warmly sweet.

Fudgy brownie cakes steamed in canning jars inside a slow cooker. Rich cocoa buttermilk batter with walnuts, unmolded and served warm with ice cream.

Vanilla sheet cake split and filled with a whipped butter-shortening cream made with evaporated milk. Cut into squares for individual cream-filled cakes that taste like homemade Twinkies.

Heaven and hell cake stacks airy angel food and dark devil's food layers with peanut butter mousse between, all under a glossy chocolate ganache. A showstopping light-and-dark cake with a chocolate-peanut butter heart.

Old-fashioned currant cake with lemon zest, folded egg whites, and cream of tartar leavening. A light, tender butter cake studded with dried currants. Makes 2 cakes in about an hour.

Apple crunch coffee cake built on biscuit mix: layered batter, sliced apples and cinnamon streusel, finished with a vanilla glaze drizzle. From box to oven in 10 minutes flat.

Turtle cake made with German chocolate cake mix, melted caramels, chocolate chips, and chopped nuts. Gooey caramel layers baked right into a rich chocolate base.

Banana pineapple pecan cake (Southern hummingbird-style) with crushed pineapple folded right into the batter, finished with a pineapple buttercream. Moist, fruity, and a potluck winner.

A layered Italian cassata cake with orange-ricotta filling, chocolate, candied citron, and vanilla frosting topped with pistachios. A Sicilian bakery classic you can make at home.

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.

Old-fashioned chocolate layer cake leavened with both yeast and baking powder, plus stiffly whipped egg whites folded in for an unusually tall, tender, almost spongy crumb. Made with unsweetened chocolate and cake flour.

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.

A triple-lemon Bundt cake made with lemon cake mix, lemon pudding, fresh juice, and a tangy lemon glaze that soaks into every pore. Moist, bright, and bursting with citrus in every bite.

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.

Pistachio bundt cake marbled with chocolate syrup, built on a yellow cake mix and pistachio pudding base. A vintage doctored cake mix bundt with a beautiful green-and-brown swirl.