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    You are in: Home / Cookbooks / Cakes
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    4 Reviews |  By Jean #7

    Fast, 2 servings of chocolate cake. No baking powder or baking soda means low sodium. Splenda replaces sugar for low calorie or diabetic version.

    Recipe #322448

    9 Reviews |  By Likkel

    And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night! *After reading the first few reviews, I realized that when I had originally made it, I had been using self rising flour! So, I've since updated the recipe and add the baking powder and salt that was missing... not surprisingly, it turned out much better! We always top ours with whipping cream or a scoop of vanilla ice cream!

    Recipe #322859

    Glaze to go with Recipe #251440.

    Recipe #251441

    Recipe #130793

    Adapted from a recipe at Serious Eats, which was adapted from _Bite-Size Desserts_ by Carole Bloom.

    Recipe #387275

    These brownies can be mixed together in 60 seconds or less. Not as good as from-scratch, but the flavor combinations are endless, and it's as easy as anything. Adapted from a recipe at

    Recipe #384635

    Adapted from a recipe (Chocolate Muck Muck Cake) by Bob Cody at

    Recipe #361548

    From the March 2009 issue of _Bon Appetit_ as reprinted by Grace Kang at the Serious Eats site. Ms Kang notes that the recipe actually makes too much, by more than a third. If you have an extra cupcake tin, consider prepping it and making 15-18 cupcakes out of this recipe, rather than trying to force 12 and making a mess when they overflow the cups.

    Recipe #366535

    Icebox cakes are layers of cookies sandwiched with whipped cream or custard; the cookies soak up the moisture in the filling and become soft. This one uses chocolate graham crackers, which are easier to find and less expensive than the more traditional Nabisco Famous Chocolate Wafers. If you can't find New Mexican chile powder, any single-variety chile powder in the mild-to-moderate-heat category will work; avoid "chili powder," which usually has other herbs and spices (like garlic and oregano, as well as salt) added. Adapted from a recipe by Andrea Lynn at Serious Eats.

    Recipe #445196

    I adore this little lemon pound cake. It's the perfect size when you just need enough for 2 people. The bonus is... it's quick and easy to put together. I can have this in the oven in less then 5 minutes. How great is that?!? This doubles very nicely for when you need a little more but still don't need a big dessert. When doubling, don't double the baking soda, just leave it at 1/8 teaspoon.

    Recipe #369159

    These little cakes are very light, because there's no butter or oil in the batter. However, do not use fat-free yogurt; you still need a little bit of the fat in here. Different brands of pumpkin butter vary in their sweetness and spice level, so adjust the sugar and spices to suit your taste. (I used my own homemade pumpkin butter, recipe #509564). Adapted from at Serious Eats.

    Recipe #509566

    Adapted from a recipe by Helen Wong on

    Recipe #324096

    Adapted from a recipe by David Lebovitz.

    Recipe #415622

    From Mom's recipe box.

    Recipe #328940

    from Mom's recipe box. I have no idea if this will work - looks like a crustless cheesecake. No flour...

    Recipe #328878

    Adapted from a recipe at Store in refrigerator after baking.

    Recipe #331350

    From Mom's recipe box. Her note says "Nana," but I'm not sure which of her grandmothers that refers to.

    Recipe #328858

    From Mom's recipe box. Most of the instructions are absent, so this is my best guess from memories of her making it, and my knowledge of how cakes are usually put together.

    Recipe #328860

    From Mom's recipe box

    Recipe #328942

    From Mom's recipe box.

    Recipe #328867

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