This recipe does not use eggs.
This chocolaty delight was one of my favorites growing up. The cake is so moist and the icing so sweet that everyone who samples it wants a copy of the recipe. -Susan Ormond, Jamestown, North Carolina
Our version of the classic German cookie is nice to have on hand throughout the holiday season. They stay fresh—and become more intense in flavor—when stored in an airtight container for weeks. —Taste of Home Test Kitchen
I first made these cupcakes, adapted from an eggless cake recipe, for a school carnival. It's the only dessert my picky daughter requests. Light, moist and tender, the cupcakes don't need frosting, thanks to the sparkly cinnamon-sugar topping.