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Doberge cake. Doberge cake is a layered dessert originating in New Orleans, Louisiana, adapted by local baker Beulah Ledner from the Hungarian Dobos torte. Still popular in the area, the cake is made of multiple thin layers of cake alternating with dessert pudding. Very often the cakes are made with half chocolate pudding and half lemon pudding.
Pound cakes are one of the easiest things to bake. It's one of those cakes you can just whip together and impress people with. You don't even need a recipe to make one because the recipe lies within the name. Pound cake gets its name from the fact that it calls for a pound of flour, a pound of butter (yes!), a pound of sugar and a pound of eggs. That's it. If that sounds like a lot of cake, you can cut the ingredients in half -- so long as the ratio remains the same, that's all that matters.