One of America's most popular desserts is chocolate cake, but there are many variations of this rich and moist sweet treat. A few recipes that you must try include Double Chocolate Cake, Island-Spiced Chocolate Cake, and the simple and fast Quick Chocolate Cake.See Popular Chocolate Cake Recipes
Applesauce substitutes for the cake's butter to keep this chocolate dessert low in calories and fat.
Need a special dessert? Layers of chocolate bliss frosted with indulgent yet easy truffle frosting take the cake!
Try this chocolate cake recipe made with Betty Crocker® Whipped fluffy white frosting from Betty Crocker.
Bourbon adds a devilish delight to this rich chocolate and peanut butter dessert cake.
This extraordinary dessert, made with crisp chocolate-hazelnut meringue and whipped cream, is simple to make. But pastry chef Daniel Jasso of Portland, Oregon's Genoa restaurant has nicknamed it "the beast," because slicing it can be tricky -- the meringue tends to crumble. The solution: Freeze the cake, cut it with a serrated knife, and let it return to room temperature before serving.
Whip up a delicious cake with an orange accent using Betty Crocker® Gluten Free devil's food cake mix .
Here's a special dessert that's deceptively easy to make, but looks elegant and tastes fabulous. Each tartlet features a cookie crumb crust filled with a chocolate and mint flavored liqueur spiked cream filling. They're delicious!
A chocolate layer is surrounded by a vanilla layer in this fudge-flavored cake recipe. Dress it up with a generous drizzle of chocolate icing for a special birthday cake or dessert.
Cafe Latte created the Turtle Cake in 1985 and are famous for this moist, rich, three layer wonder. The cake layers are dark chocolate frosted with rich fudge and caramel and generous amounts of giant pecans.
More decadent than molten chocolate cake: one filled with warm caramel, reveals F&W's Grace Parisi.
For best results in texture and flavor, this recipe needs natural (nonalkalized) cocoa, such as Hershey's, Nestle, or Ghiradelli, rather than Dutch-processed (alkalized) cocoa. Amounts for flour, cocoa, and butter are listed by weight (oz.) and by volume (cups or Tbs.); use either measurement.