A staple New Orleanian confection. Decadently sweet, and overwhelmingly rich, doberge usually has 6 or 7 thin alternating layers of cake and pudding (though some use buttercream), and is topped with a glaze. The most popular flavors are lemon and chocolate, and it is often served as a mix between the two. The doberge cake was invented by Beulah Ledner in 1933 as a modification of the Hungarian "Dobos torte," but the most famous New Orleanian rendition of this desert has been made by Gambino's bakery since 1946.
He's from so far outa town that he doesn't even eat doberge cake.