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Adapted from a recipe by Diane on allrecipes.com. Modified slightly to reduce fat and make it moister. Freezes well. Can be vegan if you leave out the sour cream. Can replace half the all-purpose flour with whole-wheat flour if you choose. Natural cocoa powder is preferred to Dutched; the slight astringency will cut through the sweetness and richness better. Greasing and powdering the pans helps with release; using cocoa powder instead of flour prevents tell-tale white spots on the dark surface of the cakes (but you can use flour in a pinch).

Recipe #319696

My kids love these things and they are so simple to make.

Recipe #279585

I based this on Cook's Illustrated magazine's Key Lime Bars, but substituted Jell-O Instant Sugar-Free Lemon Pudding to lower the sugar content. You could substitute any flavor pudding you like, and leave out the lemon zest.

Recipe #223283

No idea who Anita might have been... "cooking time" is actually refrigerator (unattended) time.

Recipe #315639

From the Syllabub blog at blogspot.com. Use this to fill layers of recipe #292701. Yum!

Recipe #292600

From the Syllabub blog at Blogspot.com. Makes enough for 2 trifles. See recipe #291863.

Recipe #291854

From the Syllabub blog at Blogspot.com. Makes enough for one large trifle (using a trifle bowl 10" wide by 5" deep). See recipe #291863.

Recipe #291855

From the Syllabub blog at blogspot.com. Recipe #291854 and Recipe #291855 are specifically intended for use in this recipe. "Prep time" includes making and cooling the custard. Some people like to decorate their trifle with toasted sliced almonds. You could also use a handful of left-over whole fruit. Or – just leave plain. As soon as you dig into the trifle, and serve it up, it will all collapse anyway – there is no such thing as an elegant serving of trifle. For that, you would need to make individual trifles, which some restaurants do, but it definitely detracts from the debauchery.

Recipe #291863

From the Syllabub blog at blogspot.com. Use to frost recipe #292701. Yum! Makes enough to frost a two-layer (or four-split-layer) 9" round cake.

Recipe #292602

I stole this by modifying Recipe #139939 for a diabetic friend. Edited 10/19/08 based on reviewer's comments.

Recipe #236889

Chef Michael Symon's take on the classic party treat. From Food And Wine, Feb 2008.

Recipe #277970

Easy and tasty dessert that doesn't heat up the kitchen, but smells heavenly! Very cobbler-like.

Recipe #68850

After trying "orange fluff" posted by another chef - I was inspired to create this for myself. I love ice cream and chocolate, and I find that this a great way to curb my cravings and in generous helpings too! Great for those on low-calorie diets.

Recipe #121019

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