All Cooking Light recipes have to meet our high standards, but a few each issue are so great they end up as staff favorites. Here are the best of 2008.
"This is the one thing everyone couldn't stop talking about at taste testing," says Food Editor Ann Taylor Pittman. This recipe is a classic in every way: light, fluffy and moist cake with just a hint of bourbon and vanilla flavor, covered with a traditional meringue buttercream-style frosting. You can use the same recipe to make cupcakes if you prefer―it makes 24 of them.