When a recipe calls for dusting the pan with flour and the batter is chocolate, I “flour” with baking cocoa instead. The cocoa enhances the chocolate flavor and eliminates the white flour dust! —Sarah H., Conroe, Texas
"This dessert is so quick to make and looks stunning," writes Helene Brule-Besner from Hamilton, Ontario. "My family loves it...and it's popular at church potlucks. Whenever this cake is in the fridge, a big 'mouse' in our house eats the leftovers during the night!"
When I want to serve a really special dessert, I turn to this recipe. The tender, four-layer chocolate cake has a yummy pudding-like filling. Instead of the whipped cream frosting, you could use chocolate-flavored whipped topping. —Lois Gallup Edwards, Woodland, California