Who wouldn't love to receive one of these delightful Holiday Package Cakes by Let Them Eat Cake? Perfect for the 'oh my goodness, I can eat another bit' holidays! Each cake is a decadent four layers high, white butter cake with pecan brittle bits baked in and layered with a caramel buttercream. Oh, and did I mention that it also comes in a...

Great ideas for winter wedding favors, making decorations, cake and wardrobe. Helpful suggestions for making your own favors including herb and salt rub and microwave caramels.

This is my version of the decadent British dessert, Sticky Toffee Pudding. A dense, spiced sponge cake is topped with candied pecans and walnuts and then soaked with a caramel toffee sauce. Pair it with some vanilla ice cream. From the Peanut Butter and Julie recipe site.

CCappuccino Angel Food CakeCaramel Nut PieCherry Pie for thanksgivingCherry Raspberry PieCranberry Apple MuffinsCranberry Peach PieCranberry Salsa recipeCrock-pot Pumpkin Pie

This recipe looks and sounds like its to die for. The Deen family sure knows how to deliver delicious recipes!

Dobos Cake ( "DOE-boesh" /'doboš/, Hungarian: dobostorta) is a special Hungarian cake, perhaps one of the most famous in the world, invented by and named after a well-known Hungarian confectioner, József C. Dobos (1847-1924) in 1884. It is a five-layer lemon, saffron or vanilla sponge cake, layered with chocolate buttercream and topped with thin caramel slices. The sides of the cake are often coated with ground hazelnuts, chestnuts, walnuts or almonds or cookie crumbs. Dobos's aim was to make a cake that would last longer than other pastries, in an age when cooling techniques were limited. The caramel topping helps keep the cake from drying out. The cake is also often called 'Dobos-torta' or 'Dobostorta'. HistoryDobos Cake was first introduced at the National General Exhibition of Budapest in 1885; Franz Joseph I and his Empress Elisabeth were among the first to taste it. The cake soon became popular throughout Europe as it was different from all others. It was simple but elegant, as opposed to the multi-storey, flaming cakes of the age. Its other secret was its use of fine buttercream, which was very little known at the time; cake fillings and frostings were usually made with cooked pastry cream or whipped cream. The chocolate buttercream and the batter of the cake were both invented by Jozsef C. Dobos.Dobos travelled around Europe and introduced the cake wherever he went. For a long time he kept the exact recipe confidential, until 1906 when he retired and gave the original recipe to the Budapest Confectioners' and Gingerbread Makers' Chamber of Industry, providing that every member of the chamber can use it freely.Dobos Cake is known everywhere in the world and there are more than one hundred recipe variations. It is a commonly made torte in the upscale hotels, restaurants and pastry shops of the world. Another famous Hungarian dessert created in the same era is Rigo Jancsi.