Dessert recipe collection

Texas-style chocolate sheath cake with buttermilk and a warm marshmallow-nut cocoa icing spread on while the cake is still hot. One pan, one hour, and feeds a crowd.

Frozen chocolate peanut butter graham cracker sandwiches made with sugar-free pudding and nonfat milk. A diabetic-friendly frozen treat that kids and adults both love.

Moist chocolate sour cream layer cake with fluffy cocoa frosting, toasted nuts, coconut filling, and chocolate-dipped strawberries. A showstopper for birthdays and celebrations.

Eye-catching pinwheel cookies made from cocoa-rich chocolate dough, shaped with corner-cut slits and filled with a sweet cream cheese and coconut center topped with chopped nuts. A stunning cookie tray showpiece.

A three-layer Christmas cream cake with coconut and walnuts in a buttermilk batter, frosted with cream cheese icing studded with chopped maraschino cherries. Southern holiday baking at its prettiest.

Loaded chocolate pecan pie with homemade butter pastry, toasted pecan halves, semi-sweet chips, and unsweetened chocolate in a gooey dark corn syrup filling. A Thanksgiving showstopper.

Peanut butter cheesecake baked inside a fudgy brownie crust with a sour cream topping. A rich, chocolate-meets-peanut-butter dessert worthy of a glass slipper.

Rich chocolate frosting made with Coca-Cola, butter, and semi-sweet chocolate in a glossy, spreadable icing with subtle caramel notes.

Classic cocoa crinkle cookies rolled in powdered sugar that cracks into a snowy pattern as they bake. Chewy centers, crackled tops, and a deep chocolate flavor from real cocoa powder. Makes 2 dozen.

A rich sour cream chocolate cake with a cocoa fudge filling marbled through the batter, creating "craters" as it bakes. Topped with chopped nuts and a dusting of powdered sugar. One pan, zero fuss.

A two-layer cocoa cake with a cooked fudge frosting made the old-fashioned way, heated to soft-ball stage and beaten until thick. Cake flour keeps the crumb feathery light against that dense, candy-like frosting.

Buttery cocoa crescent cookies loaded with ground pecans and rolled in powdered sugar. Melt-in-your-mouth tender with a deep chocolate twist on the classic Mexican wedding cookie. Makes about 3.5 dozen.

The classic coconut-pecan frosting for German chocolate cake, cooked on the stovetop with evaporated milk, egg yolks, butter, and vanilla. Thick, rich, and loaded with coconut and chopped pecans. Makes 4 1/2 cups.

Chewy sheet pan cookie bars loaded with chocolate chips, brown sugar, cinnamon, and a full cup of black coffee. Spread, bake, slice, done. 30 minutes start to finish.

Rich chocolate layer cake with cocoa, hot coffee, and a hint of almond extract. Colette's recipe bakes into two moist 9-inch layers that are begging for your favorite frosting.

Buttery colonial poppy seed cake soaked in milk for a tender, nutty crumb. Dusted with powdered sugar, this heritage recipe is simple to bake and hard to resist.