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Carol Wilson of Ancho, New Mexico claimed Grand Prize in the Taste of Home Recipe Box Contest with this impressive three-layer cake. Open to cooks nationwide, this "Blue-Ribbon Dessert" competition was sponsored by Taste of Home Cooking School.
This version may claim roots in Alberta, but the original was said to be dreamed up in a Nanaimo, British Columbia kitchen. They're three delicious layers of Canadian goodness. —Carol Hillier, Calgary, Alberta
In our family no one thinks it’s Christmas without the Red Velvet Cake. I baked the first one for Christmas in 1963 when I found the recipe in the newspaper and my Mother kept the tradition going into the ’80s. It’s different than other Red Velvet Cakes I’ve tasted over the years, since this one tastes only mildly chocolate and the icing is as light as snow. —Kathryn H. Davison, Charlotte, North Carolina
Meet the Cook: In our chocolate-loving house, this cake disappears very quickly! My husband and I have a 6-month-old son. We enjoy the peacefulness of country living.
-Dorcas Yoder, Weyers Cave, Virginia
These cake-like brownies have a rich crunchy oat crust and a smooth homemade chocolate frosting. A packaged brownie mix makes the recipe easy to prepare. You can make it even easier by using canned frosting.
Mom's three-layer chocolate cake was always perfect with it's delicious whipped cream filling and a yummy chocolate frosting. Making this from scratch cake is well worth the effort--just ask any chocolate lover!
Underneath tasty "tombstones," ghosts, pumpkins, "worms" and "soil" that make this dessert a conversation piece, you'll find a delectable chocolate cake made from scratch in a few simple steps. It's a recipe I use year-round with different frostings. —Vicki Schlechter, Davis, California