83 fold recipes

Upside-down chocolate cake layers marshmallows and a cocoa-walnut syrup under boxed devil's food batter, baking into a gooey self-saucing chocolate dessert.

Rich chocolate pumpkin mini bundt cakes with warm pumpkin pie spice, topped with an orange-tinted brown sugar frosting and cookie stems. Adorable fall treats that taste as good as they look.

Celebrate the holidays with these delicious shortbread cookies that will have you wishing Christmas came more than once a year.

Cherry chocolate baked Alaska stacks devil's food cake with frozen cherry yogurt filling under a flash-baked cocoa meringue. Retro dessert drama with hot meringue and ice-cold center.

A four-layer sponge cake with three different pudding fillings: cherry-almond, crushed pineapple, and chocolate-pecan, all wrapped in fresh whipped cream. A showstopping no-bake dessert that chills overnight.

Easy devil's food cake made extra moist with sour cream, topped with coconut, chocolate chips, sugar, and cinnamon before baking. One pan, one hour, zero fuss.

Chocolate cake truffles made from crumbled devil's food cake mixed with cocoa butter, hazelnuts, and Baileys, then dipped in semi-sweet chocolate. Rich, boozy, and no-bake to assemble.

Lotsa chocolate cake is the classic doctored-cake-mix bundt with devils food mix, instant fudge pudding, sour cream, and a full bag of chocolate chips. Dense, moist, foolproof.

Quick chocolate zucchini picnic cake: devil's food cake mix supercharged with shredded zucchini, chocolate pudding mix, walnuts, and coconut. One bowl, no frosting, travels like a champ. Garden abundance meets chocolate cake in the best way.

Red velvet pound cake baked low and slow in a tube pan with cocoa, shortening, and seven eggs for a dense, velvety crumb. Topped with cream cheese icing.

Double-deck chocolate cake with a devil's food crust, melted chocolate chip layer, chocolate-spiked white cake, and whipped cream topping. Two cake mixes, one show-stopping dessert.

Traditional challah bread with saffron, white raisins, and poppy seeds. A slow two-day cold rise develops deep flavor in these golden braided loaves.

Off-The-Wall Chocolate Cake starts with devil's food mix, then gets a cream cheese swirl loaded with chocolate chips and walnuts dropped right into the batter. Done in 1 hour.

Simple and colorful, which makes it perfect for the holidays!

Taka hallah, a saffron-tinted challah bread with white raisins and poppy seeds, braided and baked golden. A two-day refrigerator rise makes this Shabbat loaf extra flavorful.

Double chocolate bundt cake made with devil's food cake mix, chocolate pudding, sour cream, and a full bag of chocolate chips. Dense, fudgy, and finished with powdered sugar.