2,401 take recipes

Chocolate cola cake with real cola in both the batter and the warm cocoa icing, plus buttermilk, mini marshmallows, and optional pecans. A Southern sheet cake classic.

Fudge pudding cake that bakes into two layers: chocolate cake on top and a rich fudge sauce on the bottom. A self-saucing dessert with walnuts and real chocolate.

Light, airy Vermont maple chiffon cake with walnuts, drizzled in reduced maple syrup glaze. Baked in an angel food pan and cooled upside down for a tall, tender crumb.

Fudgy chocolate pudding cake that bakes its own gooey sauce underneath. Made with baking mix, cocoa, condensed milk, and chocolate syrup. Serve warm with ice cream or whipped cream.

Mocha spice roll cake is a warmly spiced sponge rolled around billowy coffee-cocoa whipped cream, then frosted and fork-scored to look like a bark log. A holiday-ready bûche de Noël with cinnamon, clove, and allspice woven through.

Flourless chocolate mousse cake with a baked base and raw mousse topping, using 16 eggs and a full pound of semi-sweet chocolate. Gluten-free, intensely rich, and meant to fall.

Mash-up casserole layering chili beans, green chiles, pimento olives, and roasted red peppers under a fluffy egg-and-cheese custard. New Orleans muffaletta meets Tex-Mex chiles rellenos.

Light chocolate layer cake filled with whipped citrus cream and mandarin orange segments. Made with egg substitute and skim milk, this stunning low-fat dessert tastes far more indulgent than it is.

Vegan baked beans slow-cooked with molasses, brown sugar, warm spices, and tomato sauce. No meat, no dairy, just rich and smoky homemade beans baked low and slow until thick and saucy. A hearty plant-based side dish.

Wellesley Fudge Cake is the classic two-layer chocolate cake from the Wellesley College era, topped with a deep fudge frosting and chopped walnuts around the edge. Old-school, properly rich.

Autumn dessert cake, a moist hazelnut and pecan torte topped with juicy plums and brushed with a lime marmalade glaze. Nutty, fruity, and barely any flour, finished with a scatter of almonds.

Flourless-style chocolate mini-cakes baked in a heart pan with semisweet morsels, butter, walnuts, and just two tablespoons of flour. Finished with ganache.

Chile corn bake with cornmeal, cheddar cheese, green chiles, and sweet red peppers in a custardy casserole. A Southwestern side dish that's somewhere between cornbread and a savory corn pudding.

Maple pecan upside-down cake with pure maple syrup, brown sugar, currants, yogurt, and a hint of mace. Inverted to reveal a sticky, caramelized pecan topping served warm.

Chocolate cake layered with peanut butter chip mousse and dripping chocolate ganache glaze, topped with mini peanut butter cups. A three-component showstopper.

Showstopping seven-layer chocolate cake with tender sponge layers and rich butter-chocolate frosting. A classic European-style torte that's all about thin layers and fudgy filling between each one.