Top off any meal with Chocolate Chip Snack Cake, which comes from Sarah Newman. After some makeover from the original recipe from her mom, Sarah writes from Brooklyn Center, Minnesota, “It's just as good without the guilt!”
"Perfect for dessert or brunch, these rich apple mini cakes are irresistible, served with a steaming cup of coffe. I make them often when I have fresh apples from our small orchard," Mary Shivers writes from Ada, Oklahoma.
Even in the dead of winter in Cape May Court House, New Jersey, Nancy Zimmerman serves up the fabulous flavor of summer-fresh fruit with this yummy cake just loaded with convenient frozen berries. “Use sliced strawberries or any mix of berries you like,” Nancy suggests.
This recipe was given to me by a co-worker, and it gets rave reviews every time. I've tried it with other fruits, including blueberries, cherries, and peaches. All work out great. — Michele Trachier, Pasadena, Texas
"This recipe was given to me years ago," writes Wendy Keys from Reno, Nevada. "I love it and used to make it often, but haven't done so in a while because of its high fat and calorie count. Can you help?" Our Test Kitchen lightened up her original recipe for this healthier version that tastes even more delicious than the original. How sweet is that?
Drizzled with warm caramel sauce, this classic and comforting, old-fashioned dessert is an heirloom recipe. “It was passed down from my Great-Aunt Syd,” writes Anne Livingston from Evanston, Illinois. “It’s so good in wintertime and no one ever guesses it’s as light as it is!”
Chopped pecans make an easy but elegant substitute in this recipe.
"This is my own low-fat recipe and I often use cubes of it to make a wonderfully light blueberry trifle," writes Joyce Grasby from Rochester, New York. She also likes to spoon fresh or frozen fruit or berries over each slice for added flavor.