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"I doubled this and baked in a 9x11 pan for about 70 minutes-- you can tell it is done when it sets up in the middle. My guests LOVED it! A little too sweet for my taste- but I expected that with the Jiffy cornbread mix I used."
"This is a fantastic recipe! I even made a mistake and used the larger size can of evaporated milk, so the carmal mixture was runny-- I did not want to waste the ingredients (or take another trip to the grocery!), so I poured it on anyway-- the cake turned out fine, with the carmel still a little liquid- but every bit as good. This is my new favor..."
"The frosting is the BEST! I would use it for any chocolate cake- I used the silken tofu, which I had never worked with before, but it made the frosting so rich and creamy. I did refrigerate the frosting directly after mixing, but it got TOO hard- I melted it slowing in the microwave and it seemed to do fine. I baked the cake in a 9x13 pan-- made ..."
"I used the rasbery jam, the almond extract and omitted the brandy-- came out delish! Not too sweet and we ate it as a dessert and also for breakfast-- this dish looks sophisticated enough to serve at an elegant party-- next time I will take pics!"
"Great recipe-thought it tasted better than my "regular" cornbread. I made the recipe and baked in mini-muffin pans for about 12 mins. Guests loved it!"