This recipe does not use eggs.
Scrumptious chocolate mounds topped with syrup and a dollop come from Cory Tower of Columbus, Nebraska. He writes, "I'm in my 30s and have been cooking since I was 7, with my parents and grandparents to thank for providing my early experience. My grandfather was a professional baker."
A light lemon filling sandwiched between flaky butter cookies makes these a perfect accompaniment to hot tea or coffee.
For a truly different chocolate cake, think outside of the box and inside the slow cooker. This easy dessert comes out warm, moist, fudgy and wonderful. —Elaine Sweet, Dallas, Texas