A quick spin in the food processor makes this cake's prep easy enough for a weeknight dessert for your family. Its bold chocolate flavor is so satisfying that it's unlikely you'll be able to think about seconds.
A recipe in Anne Willan's 2001 Cooking with Wine inspired this fluffy, not-too-sweet cake, which uses just enough wine in the batter to give it a slight boozy flavor.
This is a moist fudgy type cake. Sweet but not extremely sweet and makes good use of zucchini! You can frost it with chocolate frosting or cream cheese icing.
Why bake from a box when you can make this? Our creamy-dreamy chocolatecake with almond-coconut filling is a cinch, and our how-tos will have you layering and frosting like you were born to run a bakery
Perfect for chocolate lovers! Great for entertaining, deceptively easy to make. Perfect for people who can't have gluten. Serve warm with ice cream or whipped cream, or simply dusted with icing sugar.
Richer and more colorful than typical pumpkin cakes, more flavorful than pound cakes, and lighter than fruitcakes, this Thanksgiving or Christmas recipe will become a seasonal favorite.
A doughnut pan and a little time is all it takes to enjoy these easy doughnut-shaped muffins. Food coloring may be added to the glaze mixture for a holiday breakfast treat.
This Mexican Flag "Cake" recipe contains philadelphia cream cheese, prepared pound cake, jell-o strawberry flavor gelatin, cool whip whipped topping, sugar and more.
