911 vanilla cake recipes

Moist, chocolaty, nutty, and delicious. This apple cake is made of fresh apples and apple sauce and frosted by both butter and chocolate frosting.

Great for breakfast or anytime with a hot cup of java.

These cookies are so moist and flavorful. The most important part is they are fat-free. They will well satisfy your sweet tooth while give you lots of yummy goodness.

Double apple muffins use both apple juice and chopped fresh apple in a brown-sugar batter, then finish with cinnamon sugar tops. Tender, fruit-loaded breakfast muffins ready in 35 minutes.

Backpack banana bran muffins are portable, fiber-rich snacks made with ripe bananas, bran cereal, brown sugar, and cinnamon. Sturdy enough to survive a school lunch or hike, soft enough to enjoy.

Cocoa mocha bundt cake: a dark, deeply chocolatey bundt with a full cup of cocoa, brewed coffee, and buttermilk. Drizzle with caramel or chocolate sauce. From-scratch, no cake mix.

Peanut butter banana cookies bake mashed banana into a classic peanut butter dough for a softer chewy texture. Uses an egg white only for a lighter cookie.

Tender sour cream brownies studded with chocolate chips. The sour cream creates extra-moist texture that stays fudgy for days in this simple one-bowl recipe.

Chocolate chip cookies built on shortening and all brown sugar for a chewy-edged, soft-centered crumb studded with semi-sweet chips and chopped pecans. Bake 8 minutes for chewy or 13 for crisp.

Double chocolate brownies brushed with Grand Marnier and finished with pecans. Dense, fudgy, and laced with orange liqueur for a grown-up dessert.

Made with white whole wheat flour, butter and olive oil, and chocolate chips. This whole wheat banana and chocolate chip bread is super buttery, moist, and packed with banana flavor. You can also find chunks of chocolate in every bite.

Sugar free peach oat bran muffins packed with chopped peaches, toasted pecans, and dates. Made with brown rice flour and oat bran for a hearty, gluten-free breakfast muffin sweetened only with fruit.

Gingerbread-style waffles with molasses, ground ginger, cinnamon, and nutmeg, half whole-wheat flour for body. Topped with vanilla yogurt and bright fruit, they taste like holiday morning.

Whole wheat buttermilk pancakes with strawberries, egg whites, and cottage cheese, topped with mashed banana cinnamon cream. A healthier high-protein breakfast that doesn't sacrifice flavor.

Alice's oatmeal chocolate chip cookies with brown sugar, cinnamon, nutmeg, oats, chocolate chips, and chopped pecans. Soft, spice-warmed cookies with crisp edges and chewy centers.

Apple pecan pound cake with sauteed Granny Smith apples, toasted pecans and a hot caramel glaze drizzled over a tender bundt. Fall dessert that tastes like apple pie in cake form.