| All recipes have been approved by the Roadfood.com editors. |
| Angel Food Cake
A recipe from the Dutch Kitchen's Michelle Morgan, who suggests it is especially good when topped with seasonal fruits.
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| Baked Oatmeal
This gives the appearance of a cake, but is far less sweet. Just as it is named, it is truly baked oatmeal, delicious served warm & topped with cream or whole milk.
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| Chocolate Chip Cheesecake
Looking for a way to have your cheesecake and eat chocolate, too? There are some of us for whom no dessert is fully satisfying unless it pays homage to the cocoa bean.
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| Coca-Cola Cake with Broiled Peanut Butter Frosting
We originally found this recipe in the self-published Oakland, Iowa, Centennial Cookbook many years ago. It has since become a favorite at our house, enjoyed even by snooty epicures.
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| Jewish Apple Cake
One of the curious specialties that we’ve seen in a couple of places in Pennsylvania coal country, but nowhere else, is Jewish apple cake. It’s a dense coffee cake with a top that is laced with slivers of sweet, soft-cooked apple. A glorious coffee companion!
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| Shoo Fly Cake
Shoofly cake is what some locals call "dry bottom shoofly pie," a gloss on the Pennsylvania Dutch tradition with all the same basic ingredients but without the gooey, moist ribbon in the center. This is a good recipe to have on hand when you are in a hurry: no crust required.
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| Whoopie Pie Cake
The Whoopie Pie was invented in Maine back in the 1920s: Like a giant, squishy Oreo cookie, it is two discs of chocolate cake sandwiching a creamy-sweet filling. One of the most popular desserts at Becky's Diner in Portland, Maine, is a cake she makes inspired by the Whoopie pie, frosted with a low-cost icing she found while browsing through a World War II era cookbook. The marshmallow-soft icing gives this cake an evocative old-fashioned character, totally unlike a modern "sinful" boutique gateau.
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