A spin on the original Nabisco icebox cake, these mini versions are filled with coffee whipped cream–a perfect companion to the chocolate wafers.
These naughty chocolate biscuits are dripping with sweet cherry goodness–a take on cherries jubilee. Vanilla ice cream completes the dessert.
This layer cake maximizes the flavor of chocolate. Its buttery flavor and serious moistness makes the cake so delicious. The satiny chocolate frosting helps.
These just-the-right-size cakes have a crisp, brownie-like surface, a moist, pudding-like center, and, lurking beneath, a blissful pool of fudge sauce.
This cake from Saudia Arabia, exploding with dates and topped with a caramel glaze that’s bubbled under the broiler, is perfect warm or at room temp.
This dreamy and creamy alternative to pumpkin pie has won us over. We think it’ll woo you, too.
No, you can’t taste the sauerkraut in this recipe from bakers David Lebovitz and Maida Heatter. Honest. We swear.
These easy peasy cupcakes are easy enough to mix up for a random Tuesday night, elegant enough to woo even the most annoying mother-in-law.
What’s with the thankfulness, you ask? For starters, this sleek, sophisticated, tender-crumbed cake smothered in butterscotch and stacked to the heavens.
A dark pudding-like chocolate cake flavored with espresso and hazelnut liqueur and studded with chopped hazelnuts is topped with a bittersweet chocolate glaze.
This pistachio cake is a cinch to make, and the combination of pistachio and lemon makes it a winner for breakfast, tea, or dessert.
A sheet of carrot cake filled is slathered with cream cheese frosting, sprinkled with candied pecans, then rolled up, jelly-roll style. A new twist.
An ooey, gooey chocolate cake filled with chocolate and chopped pecans is topped with an equally oozing layer of buttery sweet goodness.
The bitter, coffee-like flavor of stout melds spectacularly with dark chocolate in this not-too-sweet, not-too-earthy Irish classic.
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