With its minty, chocolate flavor and rich frosting, this cake tastes decadent. But it's really light! —Melissa Gleason, Sugar Grove, Illinois Skip links
I've had this recipe for years and make it often since Michigan has an abundance of apples. The caramel sauce is a special touch, especially when serving guests. —Mrs. Karl Zank, Sand Lake, Michigan Skip links
The official name of the cake is Boca Negra, or black mouth, and the name aptly describes what your mouth will look like after one bite. I can't think of another cake that's this chocolaty or this easy to make.
Kick off the fall season with a bang with these pumpkin cinnamon roll pancakes. Have them for breakfast or for dessert, but you don't want to miss these!
The inspiration from this cake came from Tartine's pumpkin tea cake. I wanted to make a lighter, cake-ier cake, closer to a dessert you'd eat at a dinner party than to a quickbread you'd eat for breakfast. The frosting recipe is based on my idol Dorie Greenspan's Tangy Cream Cheese Frosting.
This recipe for pumpkin and pecan pancakes has the warm spices of cinnamon, nutmeg, ginger, and cloves for a cozy breakfast on a chilly autumn morning.
I flavored the dough with the pumpkin and added cardamom. I love the warmth of cardamom and it is a great partner with pumpkin. The filling was simple, toasted pecans, sugar and melted butter. The dough is only lightly sweetened so a filling with sugar is perfect for this recipe. The cream cheese icing was really the star of this bread. We love maple. We love bourbon. And the two together with cream cheese and a little sugar is … heavenly.
With moist, sweet spiced pumpkin cake and creamy filling all topped with crunchy chopped walnuts, this roll will undoubtedly take the starring role on your holiday table.
