919 cake light recipes

Chocolate banana split cake with cocoa-banana layers, fresh sliced bananas, homemade chocolate sauce, whipped topping, and a cherry on top. No butter, no egg yolks.

Double chocolate snack cake made with no eggs or butter, using vinegar and baking soda for lift. Cocoa batter topped with chocolate chips bakes into a fudgy one-bowl treat.

Chocolate malt cake with malted milk powder in both the batter and frosting, made with cocoa, half-and-half, and butter. A nostalgic malt shop flavor in cake form.

Classic Williamsburg Inn Chicken and Dumplings recipe

These delicious, moist yet nutritious muffins are packed with goodness. They are perfect for breakfast.

Rich and flavorful, these cookies are packed with add-ins and can be made in jumbo or regular size.

Sunshine orange cream cake layered with tangy sour cream and fresh orange slices. A from-scratch sheet cake split into two layers with a bright, creamy citrus filling.

Coconut drop cookies with rolled oats and dried coconut for chewy centers and golden, toasty edges. A pantry-staple drop cookie with double-sugar richness and warm vanilla in every bite.

Pumpkin raisin nut cookies made egg-free with pumpkin puree as the binder, spiced with cinnamon, nutmeg, and ginger, and packed with raisins and chopped nuts.

Rich chocolate pound cake with a full cup of cocoa, melted butter, and half-and-half cream baked in a tube pan. Dense, velvety, and deeply chocolatey.

Orange blossom muffins: tender bakery-style muffins with sour cream, fresh orange juice, zest, and a splash of Grand Marnier. Brown sugar tops for a caramelized crackle finish.

Peanut butter granola cookies with raisins, brown sugar, and a chewy-crunchy texture from 2 1/2 cups of granola baked right into the dough. Thick, hearty, and packed with crunch.

Spiced molasses hermit bars with apple butter, raisins, cinnamon, allspice, and cloves. Chewy, warmly spiced, and lighter than traditional hermit cookies.

Creamy Reuben soup: corned beef, sauerkraut, and Swiss cheese melted into a half-and-half base for everything you love about a Reuben sandwich in a bowl. Serve with rye croutons.

Adding chocolate to peanut brittle makes the brittle taste different from any you've ever had before.

Zebra bars layer chocolate and vanilla batter in a 13x9 pan, topped with chocolate chips and walnuts. Two-toned cookie bars from one butter-brown sugar dough.