by Sara Perry and Jane Zwinger
from Deep Dark Chocolate: Decadent Recipes for the Serious Chocolate Lover
(Chronicle Books, 2008)
Serves 16
Here’s a stunning chocolate rum icebox cake that’s understated simplicity at its best. Great for entertaining, it …

by Martha Hall Foose
from Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook
(Clarkson Potter, 2008)
Serves 8
The lyrics to “Darkness on the Delta” are painted on the risers of the stairs that come …

by Nielsen-Massey Vanillas
from A Century of Flavor
(The Cookbook Marketplace, 2008)
Serves 12 to 16
This luscious cake can be made in three easy steps. The combination of vanilla, coffee, and chocolate extracts translates to sensational flavor, and …

by Flo Braker
from Baking for All Occasions: A Treasury of Recipes for Everyday Celebrations
(Chronicle Books, 2008)
Makes one 10-inch tube cake, 20 servings (3 thin slices per serving)
This inviting holiday cake is the next best thing …

by Matt Lewis and Renato Poliafito
from Baked: New Frontiers in Baking
(Stewart, Tabori & Chang, 2008)
Makes 24 cupcakes
This is not your ordinary cupcake. It Is a cupcake designed specifically for the coconut addict. Our coconut cupcakes …

by Flo Braker
from Baking for All Occasions:
A Treasury of Recipes for Everyday Celebrations
(Chronicle Books, 2008)
Makes one 15-inch rolled cake, 12 to 14 servings
My twist on the classic red velvet cake takes the form of a …

by Marcel Desaulniers
from I’m Dreaming of a Chocolate Christmas
(John Wiley & Sons, Inc., 2007)
Makes 18 crumb cakes
Get your Christmas morning going in the right direction with these appetite-soothing, chocolate-sour cream crumb cakes. They’re sour cream-enhanced, …

Marbre au Chocolat
by Paul Bocuse
from Bocuse in Your Kitchen
(Flammarion, 2007)
Makes one 9 1/2-inch loaf
This petite loaf won’t have a chance to get stale. It’ll be snatched up before you had a chance to pour coffee. …

Bocas Negras
by Roberto Santibañez
from Rosa’s New Mexican Table
(Artisan, 2007)
Makes 8 servings
I thank my friend Fany Gerson for creating this recipe for me. The cakes are spectacular served with the Cinnamon Custard Sauce or the Sweet …

by Jamie Gwen
from Good Food For Good Times
(Powerline Publishing, 2007)
Serves 6
Using extra-virgin olive oil in this olive oil cake results in a fruity and rich flavor. The Seven-Minute Curd is so delicious, so luscious and …

by Rebecca Rather with Alison Oresman
from The Pastry Queen Christmas
(Ten Speed Press, 2007)
Serves 12 to 14
Here’s a cake that showcases the flavors and smells of Christmas. This three-layer extravaganza has a touch of molasses and …