Chocolate/195 recipes

Vintage 1935 chocolate yeast bread with cocoa, pecans, and vanilla kneaded by hand and baked into a dark, fragrant loaf. A Depression-era recipe worth reviving.

French chocolate cake from a 1953 recipe contest, made with cocoa powder, sour cream, and folded egg whites for a tender, tall crumb. Finished with a soft-ball brown sugar chocolate frosting that sets glossy and rich.

Soft chocolate chip cookies made with prune puree instead of butter for moist, fudgy texture. Brown sugar and vanilla create rich flavor at just 145 calories per cookie.

Three-layer German chocolate cake with coconut-pecan frosting, rich cocoa layers, and drizzled chocolate topping. Classic American dessert for birthdays and celebrations.

From-scratch chocolate fudge layer cake with unsweetened chocolate in the batter and a thick frosting made from 1.5 pounds of melted milk and semi-sweet chocolate beaten with butter. A bakery-quality showpiece.