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Combine white cake mix and Oreos for a super-easy dessert. The recipe, from a Spearville, Kansas, reader, was among the winners in a Midwest Living® chocolate recipe contest.
Cocoa powder, coffee and sour cream combine to make this moist, dark three-layer cake. The Unforgettable White Chocolate Frosting (at end of recipe) is irresistible, but if you prefer, you can use a regular butter frosting.
Mix just six ingredients, including lemon-lime carbonated beverage, to make this lovely, citrusy cake from an Alta Vista, Kansas, reader.
The many colors of Kool-Aid, a Nebraska invention, give an array of choices for this angel food cake that starts with a mix. Pink lemonade Kool-Aid adds pastel prettiness and a delicate flavor to Tinted Angel Cake. The tropical punch version gives the cake flavor that's as intense as its color.
Ruth Smiley of Parke County, Indiana, gave us her recipe for Maple Syrup Cake, which she makes in a fluted tube pan. We mixed up an easy maple syrup icing to drizzle over the top. Ruth's family produces maple syrup on land that's been in the family for five generations.
This moist white cake combines toasted pecans and refreshing orange peel with cranberries. Orange peel flavors the thick cream cheese frosting, too.
A Canton, Ohio, reader contributed this recipe for a favorite brown sugar cake that is often served at family gatherings.
This nutty comfort cake from Sharon Buckner of Rhineland, Missouri, gets a sugary top and caramelized gooey bottom as it cooks. Don't be surprised by the thick batter; it will bake into a moist, dense cake.
In 1985, Cafe Latte in Saint Paul created the Turtle Cake that's still on the menu today. It's a moist, rich, three-layer wonder. The cake layers are dark chocolate frosted with rich fudge and caramel and topped with a generous garnish of giant pecans.
This modern version of a pioneer wedding cake represents South Dakota and its prairie heritage. It's said that each guest brought a cake layer to a pioneer wedding to stack together. Our Pioneer Wedding Stack Cake is based on a simple molasses recipe with applesauce filling. The moist layers are simple, yet elegant.
For more cakes that salute the Midwest's heritage, click on the link below to "Signature Midwest Cakes."
We gussied up chocolate cake mix with sour cream and red food coloring, then crowned this cake with a white chocolate-cream cheese frosting and toasted coconut.
This nutty layer cake is a favorite dessert with Midwest Living® readers. Whipped cream tops a moist filling of pumpkin, brown sugar, pecans, butter and more whipping cream.
This showstopping cake is our version of a special-occasion dessert that's a favorite at Amish gatherings in the Midwest.
This recipe for an old-fashioned pound cake with a sugar-browned crust comes from a Benton Harbor, Michigan, reader, whose family eats the cake warm from the oven.
This four-layer cake, with a pudding-like filling and whipped cream frosting, is the most popular dessert at the White Gull Inn in Fish Creek, Wisconsin.
Cream cheese frosting crowns a rich, moist and nutty carrot cake. Cinnamon and allspice add just the right spiciness.
Sprinkle moist pumpkin filling with a cake mix topping for a quick and easy cake. The recipe is from Farmer's Inn in Havana, North Dakota.
Zingerman's Bakehouse in Ann Arbor, Michigan, took a basic chocolate cake and infused a little coffee and bittersweet chocolate to give it a sophisticated flavor.
This tall layer cake, with a medley of flavors from nuts, fruit and spices, comes from the kitchens of Silver Dollar City theme park near Branson, Missouri. Add a sprinkling of pecans on top for even more crunch.
Pound cakes traditionally are made with a pound each of sugar, butter, flour and eggs. This recipe, from Chicago cookbook authors Barry Bluestein and Kevin Morrissey, uses closer to a half-pound of each main ingredient. "We've also added a bit of milk, so the cake is lighter and moister," the authors say.
This moist, streusel-topped treat comes from a St. Louis reader. Drizzle with melted semisweet chocolate pieces, if you like. Serve for breakfast, brunch or snack.
A pudding-based chocolate filling fills layers of purchased ladyfingers. Garnish with whipped cream, fresh fruit and slivered almonds, if you like.
A pecan-cream cheese icing tops this cake from an Elkhart, Indiana, reader.
Yellow cake mix and butterscotch-flavored pieces create an easy-on-the-cook cake from The Gourmet Grocer in Kansas City, Missouri. Make a smooth Butterscotch Frosting from cream cheese, powdered sugar and melted butterscotch-flavored pieces.
This cake includes broken pecans in place of flour for a dense, dark-chocolate dessert. Drizzle with our Toasted Coconut-Pecan Caramel Sauce.
Marble chocolate and sweet potato batter for a moist, tender spice cake. The recipe comes from Patricia Polley of Columbus, Ohio. "I love this because it contains chocolate, pecans and cranberries," Patricia says. "This is my adaptation of a recipe I got from the PBS Victory Garden years ago. I changed spices and added cranberries."
This moist three-layer cake stars at any elegant get-together. The recipe is from an Eaton Rapids, Michigan, bed & breakfast.
Doris Heikes of Decorah, Iowa, enjoys bringing this dessert to potluck buffets. The tender cake is topped with Browned Butter Icing and sliced almonds or chopped nuts.
Set a lacy doily on top of this moist, spiced cake before sprinkling with powdered sugar to get a pretty pattern suitable for tea time - or any special occasion.
Cocoa and rum flavor the soft butter frosting that crowns this airy three-layer cake from Elizabeth Varga of Barberton, Ohio. The recipe came from her Hungarian grandmother.
Flowers from scented geraniums lend color to this pound cake and also flavor the sugar sprinkled on top. If you'd like a different flavor, you can experiment with other fresh herbs and flowers, including rose petals, licorice basil and lemon thyme.
Combine raspberries with cake mix and mousse mix for this taste-tempting (and easy) chocolate delight from a Chaska, Minnesota, reader.
This moist, coconut-walnut-topped oatmeal cake comes from an Alexis, Illinois, reader, who likes to take it on family outings to Wildlife Prairie State Park near Peoria.
A generous portion of chopped Granny Smith apples adds flavor and moisture to this cake. Be careful turning it out of the pan; it's a tender cake. The recipe comes from Broadway Cafe in Kansas City, Missouri.
Midwest cooking school guru Liz Clark added cranberries to this recipe from a friend in Chicago who develops recipes for restaurants. The dense, chocolatey layer cake is featured in Liz's cookbook, The Cranberry Companion.
This colorful dessert, prepared with a packaged cake mix, goes together quickly. Try it with fresh peaches in season, but frozen unsweetened peaches will do fine, too, the rest of the year.
A crunchy topping of walnuts, chocolate and sugar replaces the usual frosting on this rich and moist red-colored snack cake.
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Ignore the offer and print - it will print just the recipe. It worked for me!
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