Caramel cake made with sourcream.

Anonymous wrote:

Anonymous wrote:The seven layer cake of my youth. Hard to find now.

I was about to post the seven layer cake from Giant -- when Issy Cohen owned Giant.

If it is that cake, I have been trying to find its equal for years. Those thin layers of white with goop an between each layer and then all coated in that perfect chocolate with a dash of sprinkles on the top. So gooooodddd

That cake was a little piece of heaven! Izzy Cohen bought the Heidi Bakery and brought those products and recipes to Giant.

Anonymous wrote:Smith Island cake

I've only heard about this cake but it sounds awesome. On the other hand, my niece makes a chocolate cake using milk that is to die for. I am not a chocolate cake fan usually but this cake is the most amazing thing.

Anonymous wrote:I love all cake, but I made this Ina Garten coconut cake -the flavor of the cake...awesome!

http://www.foodnetwork.com/recipes/ina-garten/coconut-cake-recipe-1947027

This looks so good to me. How can you go wrong with 5 sticks of butter.

Smith Island cake

Anonymous wrote:The seven layer cake of my youth. Hard to find now.

I was about to post the seven layer cake from Giant -- when Issy Cohen owned Giant.

If it is that cake, I have been trying to find its equal for years. Those thin layers of white with goop an between each layer and then all coated in that perfect chocolate with a dash of sprinkles on the top. So gooooodddd

Anonymous wrote:

Anonymous wrote:Mine is just simple yellow cake with chocolate frosting- better than any other cake in the world, I think.

This is my favorite, too.

I have a friend who is a baker who makes fancy cakes. None of them are as good as a cake from a mix, IMO. Box cakes have a moist light texture, while cakes made from scratch are often dry, crumbly, and never as moist as box cakes.

Me 3. Typically my son visits his grandparents for spring break. I make one of these and eat it all while he is away. YUM

Anonymous wrote:Crepe cake from Lady M!!!
Too bad it's not in DC. I get it every time I go to NYC.

They overnight. I think it's like $80 all in from what I recall.

BLack walnut and apple cake our mom would make for us after my sister and I worked for hours in the fall picking just the right apples from an ancient tree and picking the meat out of black walnuts that had fallen to the ground on our farm.

Anonymous wrote:The best ever cake I had was at a wedding - it was this absolutely delicious Cranberry Orange White Chocolate cake and all 3 tiers of it were filled with the most amazing buttercream frosting... so light and fluffy!!

The Bride said it was from this place in Fairfax called Cupcake Novelties! So yummy!!

Omg yes! I absolutely LOVE the Chocolate chip cupcakes with maple buttercream from Cupcake Novelties! Yum ?

Anonymous wrote:Saint Louis gooey butter cake.

Amazing on its own but even better slightly warm with vanilla ice cream.

I wonder if this is the same as the gooey butter cake sold in German bakeries in Philadelphia. Those are sooo good!!

Crepe cake from Lady M!!!
Too bad it's not in DC. I get it every time I go to NYC.

Two come to mind:

A dense, fudgy chocolate cake layered with an airy chocolate mousse. Topped with white and dark chocolate shavings, and plated with a small drizzle of sweetened raspberry purée.

A light, soft, fluffy lemon cake with fresh strawberry compote filling and frosted with whipped cream.

Homemade, almost any classic 50s Betty Crocker cookbook recipe. Never, ever oil as shortening-- not even in carrot cake. The only edible box cake is the rare one that calls for butter. People mistake moist for oily.

Best cakes are a butter-based carrot cake with cream cheese frosting, the original red velvet cake cooked frosting on homemade chocolate cake, and a simple yellow cake with fluffy white old-fashioned buttercream frosting. And homemade real german chocolate cake with extra coconuts and pecans in the frosting.

Any kind of poke cake.

Dominican especially.