Orange Cornmeal Cake
This cake bakes up tender and light with a subtle orange taste. It tastes rich but is comparatively low in saturated fat. Serve the cake as is, or dress it up with a dollop of whipped cream and strawberries or raspberries. It is wonderful warm, but the flavor improves as it sits, so make it a day or two before you plan to serve it. Store the cake at room temperature. —Leigh Rys, Herndon, Virginia
Peanut Butter Chocolate Chip Zucchini Cake
Years ago, I added some zucchini to a peanut butter bar I had created, and this time I wanted to...
Mrs. Thompson’s Carrot Cake
I received this recipe from the mother of a patient I cared for back in 1972 in St. Paul, Minnesota....
Billie’s Southern Sweet Potato Cake
I made sweet potato cakes for my kids when they were younger and they told me in their little voices,...
Mississippi Mud Cake
This cake features a fudgy brownielike base topped with marshmallow creme and a nutty frosting. Serve big slices with glasses...
