Recipe Sifter

Intensely chocolate layer cake with cocoa filling and dark chocolate frosting, inspired by Brooklyn's famous blackout cake. Four layers of moist cake with fudgy frosting.

Budapest tea bread bundt cake with a swirled cinnamon, cocoa, raisin, and walnut filling. A Hungarian-inspired sour cream coffee cake for tea time or brunch.

Rich chocolate cookies with a gooey caramel candy hidden inside, topped with chopped pecans and drizzled with melted fondant. Makes 4 dozen stuffed cookies.

Chocolate chiffon pie in a homemade chocolate pastry shell. Chocolate chips melted with coffee, set with gelatin and whipped egg whites for a mousse-like filling.

I have finally found it! Oh thank neptune, the perfect chocolate cake. It is fluffy, moist, deeply chocolatey, and the frosting is smooth and creamy as it should be. You will make a lot of new friends with this recipe.

Chocolate almond cut-out cookies made with sweetened condensed milk for a soft, fudgy texture. Studded with finely chopped almonds, rolled thin, and optionally drizzled with chocolate glaze. Makes 6 dozen.

Mix-in-the-pan chocolate fudge cake with no eggs, no milk, no butter. Poke three holes, pour, stir, and bake. The original depression-era wacky cake that still delivers.

Dr. Pepper cake is a Texas-born sheet cake using the soda for moisture and faint cherry-cola notes. Topped with warm Dr. Pepper cocoa frosting poured over the hot cake.

Easy Bake Oven chocolate cake made from scratch with just six pantry ingredients. A simple homemade mix replacement so kids can bake without the store-bought packets.

Pennsylvania Dutch funny cake baked in a pie shell with chocolate sauce on the bottom and vanilla cake on top. Two layers swap places in the oven like magic.

German chocolate brownie cookies marry fudgy cocoa cookies with the classic coconut-pecan caramel topping. Brown-sugar dough loaded with chocolate chips, crowned candy-bar style.

What can I say but delicious. Made this Jewish cookie the first time in my life, and I was impressed! Definitely a sweet cake. If you have a sweet tooth like I do, you will love it.

Judith Olney's chocolate buttermilk cake is a tender triple-layer cake built on tangy buttermilk, a generous hit of cocoa, a whisper of cinnamon, and a splash of coffee that sharpens the chocolate into something deep and grown-up.

Note: The original recipe called for 5 1/2 cups of flour. Due to feedback we've reduced the amount to 3-1/4 cups. Add flour gradually until you reach what you think is the right consistency.

Light chocolate chiffon cake made with egg substitute and sugar substitute for fewer calories. Fluffy whipped egg whites create airy texture without oil or butter.

Deep chocolate cookies spiced with cinnamon, ginger, and cloves, made lighter with yogurt instead of butter. Crisp edges with chewy centers at just 41 calories per cookie.