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Smith Island Cake

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German Chocolate Cake

This decadent triple-layer dessert takes its name from German's Sweet Chocolate, a product that's not German at all: the versatile baking chocolate was created by an American baker named Samuel German in 1852. The origins of the cake were detailed by Nick Malgieri in "American Beauty," an article in SAVEUR's December 2009 issue.

Hungarian Shortbread

The light, crumbly texture of this shortbread owes to a clever technique: freezing the dough and grating it. This recipe is based on one in Baking with Julia by Dorie Greenspan (Morrow, 1996).

 

Blackberry Slump

A cousin of the cobbler, this dessert is served at the Four Swallows restaurant on Bainbridge Island, Washington.

Katharine Hepburn's Brownies

A version of this recipe accompanied an interview with the actress Katharine Hepburn in the August 1975 issue of The Ladies' Home Journal. This brownie recipe, which calls for the smallest amount of flour, produces incredibly chewy bars with a full but mellow chocolate flavor.

Chocolate Truffle Cake

This cake uses chocolate four ways: ganache (chocolate cream frosting), chocolate cake layers, shavings, and cocoa.

Hummingbird Cake

Honoring the legacy of the Southern cook Edna Lewis, this luscious, fruit-and-nut-studded layer cake is served in Atlanta's Watershed restaurant.

 

Red Velvet Cake

According to legend, red velvet cake was invented in the 1950s at Oscar's in New York's Waldorf-Astoria. However, Raven Dennis of Cake Man Raven Confectionary (whose recipe we adapted) claims red velvet cake originated during the Civil War, and that Southern ladies made it "to keep their husbands home."

 

 

Smith Island Cake

This version of the Smith Island cake comes from island resident Mary Ada Marshall. Each layer contains a sprinkling of powdered peanut butter cups, and the top is garnished with chunks of the same.

Very Moist Chocolate Layer Cake

The beans in cacao pods are dried in the sun before being grated, cleaned, roasted, and milled into chocolate liquor, which in turn becomes cocoa powder or eating chocolate. The next thing you know, it ends up in an irresistible chocolate cake like this one, adapted from Robbin Gourley's Cakewalk (Doubleday, 1994).

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