Angel Food Cake smothered in Cool Whip Lite with crushed candy cane/peppermint sprinkled all over it.
Dollar Tree Delight. Buy a yellow loaf cake (it’s lemon-y), spread slices with raspberry jam. Drain, not too well, a big can of raspberry-flavor (or plain) peaches, top the cake with them. Refrigerate. Top with Cool Whip and you have a really good cheapie dessert for $3 - $4.
Anything with white frosting. Hell, I’ll eat white frosting on a spoon.
Nigella Lawson’s Nutella Cake and Guinness Cake. Nutella! Guinness!
Chocolate. the rest are pretenders.
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Coconut cake
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Plain old pound cake
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Proudest Monkey**, do you have a good recipe for a chocolate pudding cake from scratch? I’m a big fan of cake, and I bake a lot (at least once a month in the summer, more like once a week in the winter - there are two génoise cake layers cooling on the counter destined for a baked alaska as I write) but I have never found a satisfying recipe for pudding cake.
Except for the Robin Hood or Dr. Oetker out of a box, of course. Those box puddings are a fond memory for me growing up. Anyway, now that I’m a frequent baker it seems wrong to make it out of a box somehow.
Oh yes, in response to the thread, my favourite cakes are:
Chocolate cake with chocolate icing and served with a dollop of unsweetened whipped cream.
Chocolate pudding cake with fresh whipped cream or ice cream.
Yellow triple layer cake with buttercream icing.
My personal favorite is better-than-sex cake, Nomnomnom
Bake a Devils food cake, poke holes in it, top with sweetened condensed milk and caramel (the jar kind, like what you’d get for ice cream) let soak through the cake, refrigerate, then top with whipped cram and crushed up butterfinger or toffee chips.
I don’t consider cheesecake a cake either. It is its own separate entity. Not pie, but not really a cake either. It is however quite delicious and much better than a standard pastry cake. (But then most desserts can beat out a standard pastry/birthday cake.)
Chocolate pudding cake is not a cake either. It’s more of a steamed pudding with it’s own sauce sort of desert. Might be brownies. The word “cake” here is quite deceptive. I do, however, have a recipe just in case Proudest Monkey doesn’t come back to share theirs.
chocolate pudding cake:
for the cake, beat together (as in with a wooden spoon, hand mixer, or with the flat beater on a mixer, whatever, this stuff isn’t picky):
2 c flour
1 1/2 c sugar
4 t baking powder
1/2 t salt
3 T cocoa
stir in:
1 c milk
1/4 c vegetable oil
2 c chopped nuts (pecans and walnuts work well, but hazelnuts or pistachios would also be great, again, not fussy)
spread the batter into a 9x13 pan, not a pyrex because it doesn’t have enough volume. You need a standard 9x13 cake or you’ll have a mess in your oven. btw, the batter will be pretty thick.
Next, blend together in a small bowl (fork, mixer, whatever):
2 c brown sugar
1/3 c cocoa powder
sprinkle over the batter
Finally, set the cake pan on a large rimmed baking sheet in a preheated 350 oven, then pour 3 1/2 c hot water over all. Bake for 45 minutes. The top of the brownie should be shiney and dry, but the inside should still have some moisture to it. toothpick inserted should still have some crumbs but no batter. Serve warm with fresh whipped cream or ice cream. Do not allow cool whip near it. It’s a crime.
One sister’s devil’s food cake.
The other sister’s bete noir.
One sister-in-law’s chocolate mousse cake with ganache.
#1 - Tres Leches
#2 - Walnut Gateaux
#3 - Sour cherry crumb cake
#4 - Any kind of cheesecake
#5 - German chocolate cake
My mother used to make a coconut cake that was worth killing for. I’m not talking about a boxed white cake with frozen, bagged coconut added to the frosting either.
I still have dreams of that cake.
My father, OTOH, has created a recipe for a new cake:
The first layer is a pecan pie.
The second layer is a pecan pie.
The top layer is a (surprise!) pecan pie.
For some unfathomable reason, my mother refuses to make this for him.
Thanks, Miss Woodhouse!
Angelfood cake wins since everyone considers it a cake. Tied for first is cheesecake and a distant third is pound cake. Angelfood is one of the things that I miss most about living at high elevation the recipe corrections to make it stand up are close to the real thing but nothing is as delicate as angelfood at sea level.
I remember one particular cake that was white with coconut that my mom or sisters used toothpicks in. I forgot, or never knew, what they were for though. I wish I remembered more about it because that was a really good cake.
My mom’s sherry wine cake.
Also, this Guinness chocolate cake Eva Luna once made.
Wise father, foolish mother.
Cake can be good, but most of them are ruined by horrible frosting.
OTOH 90% of pies are great, even if the crust isn’t particularly good. The lesson to be extracted is that the wet part of the dessert is more important than the dry part.
Except maybe for cobblers (if we can shoe that into the discussion.)
So, when come back, bring pie. But in the meantime some of that carrot cake or german chocolate would be yum.
But…what if you combine both?
I’d forgotten about that cake. I used to love it. I wonder if I still do?