20 Best Cake Recipes

By Karen Margaryan

Did you know that:

The world’s largest lollipop weighed 1.01 tons (2220lb 11oz) and was made by Stephen Spring and James Alexandrou of Lool Pops / Johnson’s Confectionery at Darling Harbor, Sydney Australia on 18-19 August 1990.
The longest pastry was a mille-feuille (cream-filled flaky pastry) 1037.25m (3403ft) in length, made by employees of Pidy, a company based in Ypres, Belgium on 4-5 September 1992.
The largest container full of popcorn was one with 169.33 m2 (5979.33 ft3) of popped corn. It was just over 6m (19ft 8in) in diameter and 5.81m (19ft 1in) in height. It took 3 days to achieve the record.

• Language: English
• Publisher: Lulu.com
• Release date: Apr 5, 2014
• ISBN: 9781312072190

Book preview

Table of Contents

German Chocolate Cake

Hungarian Shortbread

Blackberry Slump

Ono Coconut Cake with Coconut Frosting

Katharine Hepburn’s Brownies

Nick's 'Supernatural' Brownies

Chocolate Truffle Cake

Mom's Banana Bread

Sugar Plums

Hummingbird Cake

Chocolate Cream Pie

Cream Cheese Cinnamon Rolls

The Best Damn Meyer Lemon Cake

Red Velvet Cake

Chocolate Caramel Tart

Dulce de Leche Cake

Smith Island Cake

Olive Oil Cake

Very Moist Chocolate Layer Cake

Heaven and Hell Cake

Copyright © 2013 by Karen Margaryan

All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. For permission requests, write to the publisher, addressed Attention: Permissions Coordinator, at the address below.

Karen Margaryan

12 Nansen Str.,

Yerevan, Armenian 0056

[e-mail]

Created in the Republic of Armenia

German Chocolate Cake

SERVES: 14-16

ingredients

3 cups sugar

1 ¾ cups unsalted butter, softened

2 ½ tsp. vanilla extract

8 large egg yolks

1 12-oz. can evaporated milk

1 ½ cups roughly chopped pecans

1 7-oz. package sweetened shredded coconut

4 oz. German's Sweet Chocolate, chopped

2 oz. unsweetened chocolate, chopped

2 cups flour

1 tsp. baking soda

¼ tsp. kosher salt

1 cup buttermilk

4 large egg whites

steps

Combine 1 ½ cups sugar, ¾ cup butter, 1 ½ tsp. vanilla, 4 egg yolks, and evaporated milk in a 2-qt. pan over medium heat. Bring to a simmer; cook until thick, 12 minutes. Strain through a sieve into a bowl; stir in pecans and coconut; chill frosting until firm.

Heat oven to 350° Grease three 9" round cake pans with butter; line bottoms with parchment circles. Grease parchment; set aside. Put chocolates into a small bowl;