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Showing: Four Egg Yellow Cake - Great Chocolate Cake

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Four Egg Yellow Cake

Submitted by: Carolyn

This is our favorite yellow cake recipe. I usually don't get to put any icing on before it is gone.

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Fourteen K Carrot Cake

Submitted by: Sue Bladt

A carrot cake using two jars of junior baby food carrots.

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Fruit Cocktail Cake III

Submitted by: Glenda

This fruit cocktail is different than other recipes in that it has butter added. It does make a difference!

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Fruit Cocktail Cake VI

Submitted by: Greg Franchini

This recipe has been in my family for years. It is a very moist cake with a delightful buttery coconut topping.

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Fruit Cocktail Cake VII

Submitted by: MARY ANN PUTMAN

This cake is very moist. It's one of my husband's favorites.

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Fruit Cocktail Cake with Sweet, Buttery Sauce

Submitted by: Julie

What makes this Fruit Cocktail Cake the greatest is that it is served with a wonderful butter sauce. Also, it is so simple to make. I know when you try it you will agree. (Double all ingredients to bake in an 11x13-inch pan.)

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G.G.'s Chocolate Sheet Cake

Submitted by: MrsAltmiller

Home Town: Scottsdale, Arizona, USA

Living In: Dixon, California, USA

This classic chocolate sheet cake is simple to make, tastes delicious, and is always a hit at a party.

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Garbanzo Bean Chocolate Cake (Gluten Free!)

Submitted by: CCUMMINS

A very good high-protein alternative to flourless chocolate cake. Give it a try!

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German Apple Cake I

Submitted by: Barbara

This German Apple Cake is a moist dense cake that keeps well. It has been a family favorite for twenty years.

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Gingerbread I

Submitted by: Kathleen Dickerson

An old fashioned treat, warm and spicy.

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Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing

Submitted by: Gluten Free Mommy

Living In: Raleigh, North Carolina, USA

An easy, no-frills chocolate cake made gluten-free with sorghum, tapioca, and rice flours, and frosted with a simple icing using melted semi-sweet chocolate morsels.

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Gluten-Free European Apple Cake

Submitted by: Ann

Apple-walnut cake can be made gluten-free by baking with sorghum flour, tapioca flour, and rice flour for a dense and moist cake perfect for any occasion.

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