Serves 10 to 12
Separate the eggs when they’re cold; it’s easier. You will need a tube pan with a removable bottom for this recipe. Our favorite, the Chicago Metallic Professional Nonstick Angel Food Cake Pan, has both a removable bottom and “feet” to support the pan while the cake cools. If your pan is footless, invert the cake onto the neck of a wine bottle to cool.
- cream of tartar
- plain cake flour
- water
- vegetable oil
Serves 8 to 10
You will need a fully baked pie shell for this recipe. Use your favorite pie dough or use our No-Fear Pie Crust recipe (related). Serve with lightly sweetened whipped cream.
- water
Serves 8
You will need 6 tablespoons of lemon juice for this recipe. Have an extra lemon on hand in case the 3 sliced lemons do not yield enough juice.
- double-crust pie dough
- cornstarch
- heavy cream
Serves 6 to 8
This moist cake gets even better when served with vanilla ice cream or a dollop of whipped cream.
- natural cocoa powder
- vegetable oil
- distilled white vinegar
- water
- Confectioners' sugar
These brownies are perfect: moist, chewy, rich, almost fudge-like.
- sour cream
- TOPPING
- cream cheese
- vanilla
- butter
- FILLING
- well-beaten eggs
- sugar
- sugar
- graham cracker crumbs
- CRUST
- vanilla
- sugar
- graham cracker crumbs
- sugar
- butter
- well-beaten eggs
- sugar
- vanilla
- cream cheese
- sour cream
- vanilla
- sugar
- graham cracker crumbs
- margarine
- powdered sugar
- margarine
- eggs
- vanilla
- bananas sliced lengthwise
- large cans crushed pineapple
- large carton of cool whip
- nuts and cherries
- milk
- whipped cream
This cake is simple and very quick to put together.
- milk