I created this recipe based on a chocolate cake a friend made for me several years ago. I love the fact that it has brown sugar instead of granulated sugar. It's a favorite around Christmas, not only because of the great flavors, but because it makes a spectacular presentation. —Mary Shivers, Ada, Oklahoma
When my four children were growing up, this was a frequent birthday treat. Now, my grandchildren request it. (I am the grandmother of three and great-grandmother of one.) It also could be served at a tea or at a card party.
-Phyllis Rank, Wapato, Washington
I teach in a school with 3-4 teachers per grade. I bake this cake in small springform pans so that each group can grab a cake before school and divide it among themselves later. Sometimes I slice the cakes into 3 or 4 slices and fill one layer with strawberry preserves or cherry pie filling.—Carleen Johns, Brownwood, Missouri
This scrumptious elegant cake is not tricky to prepare since it starts with a boxed mix. With its sweet syrup and fluffy chocolate frosting, it's very rich, so you can cut small slices and still satisfy a crowd.
I've made this cake so many times that I hardly have to look at the recipe anymore! It's my family's favorite chocolate recipe, but now that our children are grown, I often divide the cake into smaller baking pans and freeze one to enjoy later.
The perfect accompaniment to a generous scoop of vanilla ice cream, my Molten Chocolate Cakes feature my signature mint sauce. Ice cream, chocolate cake and mint fudge sauce—it's the triple threat of desserts. —Diane Halferty, Corpus Christi, Texas