Recipe Sifter

Three-layer German chocolate cake with mashed potatoes in the batter for a tender crumb, German milk chocolate, and a cooked pecan-coconut frosting that's stirred for 12 minutes until golden.

Waffle iron drop cookies: a chocolate cocoa cookie dough baked in 2 to 3 minutes in a waffle iron instead of an oven. Crisp, patterned, and ready faster than preheating.

Double chocolate cake doughnuts made from scratch with unsweetened chocolate and buttermilk, then fried and topped with cocoa icing. Rich, cakey, and worth the overnight chill.

Chocolate biscotti studded with white vanilla chips, twice-baked for that signature crunch. Italian-style cookies built for dunking in coffee, tea, or dessert wine.

Thick, fudgy cocoa brownies loaded with chocolate chips and chopped nuts, baked in a 13x9 pan. A full cup of melted butter and 3/4 cup cocoa make these the richest, chewiest brownies you'll ever pull from your oven.

Chocolate cherry cookies with a whole maraschino cherry hidden inside each cocoa cookie, drizzled with melted chocolate icing. A cherry cordial in cookie form.

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.

Moist chocolate cake made with buttermilk, cocoa powder, vegetable oil, and boiling water. No butter needed for an incredibly tender, rich crumb that stays moist for days.

Chocolate pecan cookie slices shaped into logs, baked, then cut on the diagonal and drizzled with white chocolate. A slice-and-bake method that yields 40 elegant cookies.

Mandelbreit is a Jewish almond bread sliced twice-baked style with three fillings: cocoa, walnuts, and candied fruit. Aging the rolls in foil for a week deepens the flavor.

Lighter chocolate banana fudge cake made with whole wheat flour, mashed bananas, and egg whites instead of butter and yolks. Topped with a glossy cocoa glaze and chopped walnuts. Rich without the heaviness.

Warm brownie pudding cake bakes its own fudgy chocolate sauce underneath a soft cake top. Pour boiling water over the batter, don't stir, bake, then spoon out cake and sauce in one go.

Moist chocolate zucchini cake with cocoa, buttermilk, allspice, and cinnamon topped with chocolate chips. A sneaky way to use up garden zucchini in dessert.

European mocha fudge cake with a dense cocoa-pecan base and creamy coffee whipped cream filling. A flourless-style chocolate cake that's rich, fudgy, and made without leavening.

Reduced fat chocolate snack cake made with chocolate syrup, cocoa powder, and semi-sweet chips, topped with chopped nuts and a vanilla powdered sugar drizzle. A lighter take on rich chocolate cake.

Chocolate malt layer cake with malted milk powder in both the batter and the whipped cream frosting. Tastes like a fudgy malted milkshake in cake form.