Dessert Recipes

No-bake layered dessert with sliced angel food cake, almond-scented pudding cream, and cherry pie filling stacked in a 9x13 pan. Chill, slice, and serve.

Chewy walnut squares made with brown sugar, one egg, and just half a cup of flour. A no-butter bar cookie that stays soft in the center with a crackly top.

Chilled raspberry Bavarian cake folds whipped cream and stiff egg whites into a raspberry-spiked custard set with gelatin. Sliced like cake, served cold, no baking needed.

No-bake chocolate cream cheese pie with a chocolate graham cracker crust. Melted chocolate chips, whipped cream, and fluffy egg whites create a mousse-like filling that chills overnight.

Chocolate cinnamon angel food cake made from scratch with egg whites, cocoa powder, and cinnamon. A light, fat-free cake with warm spice and delicate chocolate flavor.

Chocolate cheesecake with a chocolate wafer crust, melted sweet chocolate swirled into the cream cheese filling, and garnished with cookie crumbs and fresh mint.

Chocolate mint rice pudding layered in sherbet glasses, lightened with whipped cream and egg whites, studded with cooked rice and swirls of mint jelly.

Peanut butter cookies with a hidden chocolate star in the middle, rolled in powdered sugar after baking. The classic surprise cookie that hides a chocolate kiss inside.

Triple chocolate cookies with unsweetened and semi-sweet chocolate, espresso, toasted pecans and walnuts, finished with a piped chocolate drizzle. Dense, fudgy, and intensely rich.

Devil's food bundt cake soaked twice in a light rum and corn syrup glaze for a deeply boozy, ultra-moist chocolate rum cake. Caribbean-French inspired.

Chocolate almond crisps with almond meringue cookies piped on parchment and sandwiched with a dark chocolate ganache. A French patisserie-style confection with crisp, nutty, chocolatey layers.

Chocolate banana pie sets sliced bananas under chocolate pudding on a peanut butter rice cereal crust. A no-bake light dessert with three pantry-staple flavors stacked tall.

Chocolate butter cookie dough adds melted unsweetened and semi-sweet chocolate to a master holiday butter cookie recipe. Roll, cut, and shape it into pinwheels, classic cut-outs, Linzer sandwiches, or sugar-coated crescents.

Reduced-sugar chocolate cake uses egg substitute, margarine, and nonfat dry milk for a lighter tender cake. Cake flour gives a fine crumb in a 9-inch pan, cut into 16 modest squares.

Sugar-crusted pecans spiked with habanero chile powder, folded into chocolate cake batter for a sweet-heat surprise in every bite. Five ingredients, ten minutes, and your chocolate cake will never be boring again.

Chocolate can cake uses the chocolate syrup can as your measuring cup for sugar, flour, oil, coconut, and pecans. One bowl, no precise measuring, and a rich fudgy result.