When Mom wanted to treat us to something special, she made this awesome dessert. We could never resist the tender chocolate cake, the fluffy marshmallow layer or the fudge topping. It's very difficult to stop at one piece.
Ann Kelly of Gallatin, Tennessee takes advantage of boxed mixes to bake this moist berry-flavored cake. "My husband and I started watching our fat and sugar intake, so I made several changes to the original recipe to come up with this lighter version," she says. "It's best prepared the day before serving, and it freezes well, too."
The girls and boys in my junior high home economics classes like this cake because it's not too sweet. I like it because it has high fiber and nutritional value—the apples are used unpeeled. Parents who have apple trees are always glad to donate the apples!
“This originated during the Depression when staples were scarce, but I made a few changes to make it healthier and add zip. Everyone who eats it requests the recipe. It's great for cold weather and travels well.” Christine Holmes - Mineral, Virginia
A quick-bread mix is the secret behind this speedy and versatile spice cake from Marilyn Terman in Columbus, Ohio. Moist and flecked with bits of apple, it’s fabulous for dessert and great with a cup of coffee or as a breakfast coffee cake, Marilyn notes.