I made an interesting recycled cake recipe from the second volume of Julia Child’s Mastering the Art of French Cooking: La Charlotte Africaine.
Basically, you take 8 ounces of melted chocolate and combine it with an equal weight of crumbled cake scraps and beaten eggs. It is a bit of a pain in that you need to beat the yolks and whites separately. Ideally, you bake it in a charlotte mold, but I used a 6″ cake ring.
Pragmatic Attic 