576 milk cake recipes

Rich devil's food cake made with sour milk and brown sugar, layered with chocolate fudge frosting studded with raisins. Moist, deep chocolate flavor from an old-school recipe.

Treat your family to this decadent dessert that is so rich, its fit for a royal family.

Milk chocolate bar bundt cake with melted Milky Way bars folded into the batter, plus buttermilk, pecans, and vanilla. A Southern church-cookbook classic with serious richness.

Rich fudge cake with unsweetened chocolate and brown sugar, topped with a thick milk chocolate and semisweet frosting. A serious chocolate lover's layer cake.

Rich bundt cake made with melted milk chocolate bars gets crowned with a silky chocolate icing. Tender crumb studded with optional nuts bakes up in just 40 minutes.

From a new blueberry cookbook I just got, these sound good for my two blueberry lovin' guys! I like that they have very little butter in them...cant wait to try them out! It doesnt say how many it makes so Im guessing at 6.

Oliver's cornmeal tea biscuits: tender, slightly sweet biscuits with the gritty crunch of cornmeal and a soft cake-flour crumb. A British-leaning tea-time bake that walks the line between scone and biscuit.

Orange date scones with bright fresh orange zest, sweet sticky dates, and a cake-flour-tender crumb. A big-batch bakery-style recipe perfect for crowds, freezing ahead, or weekend brunch.

Chocolate cherry cake from a doctored devils food box mix with cherry pie filling and almond extract. Topped with a poured chocolate icing for a moist sheet cake that beats homemade.

Sweetish Hill bakery-style blueberry muffins: a tender cake-flour-and-AP-blend batter loaded with three full cups of fresh blueberries. Tall, golden-domed, bakery-quality muffins from a beloved Austin bakery.

This recipe comes from Italy by way of Argentina. Maxwell Mowry of Charleston got this recipe when he lived in Buenos Aires in the early l970s. Since there are more people of Italian ancestry in Argentina than of Spanish ancestry, it is not surprising to find panettone there, where it is called in Spanish pan dulce, meaning 'sweet bread.' At Christmas in Argentina, pan dulce is eaten accompanied by sparkling apple cider. Houseware shops in Argentina sell special tall cylindrical springform pans to bake the pan dulce, but an empty, greased 1-pound coffee can may be used.

Ganache-filled devil's food cake: a deeply moist, dark chocolate layer cake with a silky chocolate ganache filling and rich cocoa buttercream. A triple-chocolate showstopper for serious chocolate lovers.

Hornet's Nest Cake mixes yellow cake mix with vanilla pudding, butterscotch chips, and chopped nuts for a dense, rich sheet cake that comes together in minutes.

Mounds cake made with a chocolate cake mix topped with a gooey coconut-marshmallow layer. Tastes like the classic Mounds candy bar in sheet cake form.

This is an aoriginal recipe from the days of the Great Trek and the cookies get better with age.

Semi-homemade chocolate cake with a gooey caramel, roasted peanut, and milk chocolate chip layer baked right into the center. Starts with a box mix and six ingredients. Tastes like a giant chocolate turtle bar in cake form.