This is the perfect apple cake for fall. It stays moist and flavorful for 5 days at room temperature, up to 10 days refrigerated. Because it is made with...
Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for...
This cake, made with whipped cream instead of butter, is a deliciously plain, moist, coal-black chocolate loaf flavored with orange zest and steeped in...
Recipes for this dessert, also known as chocolate upside-down cake and hot fudge pudding cake, turn up in cookbooks published by women's clubs and church...
This pudding is really best when made a year in advance and allowed to mellow. It was customary to make it early in Advent - the religious season before...
This is an incredibly dark, very moist cake - a serious chocolate lovers' cake. It is so chocolatey that I like it with a fluffy white icing like the Italian...
This moist pound cake is the most requested Swans Down recipe of all time. Whether it's your first time trying it or a perennial favorite, the fork-tender...
The term bibingka usually refers to a certain variety of sweet Filipino cakes made from rice flour, though cassava (yuca) root can also be used to make...
Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa...
When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat...
Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious....
We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the...