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I first made this cake in my junior high home economics class. I've changed the recipe through the years to make the cake a little richer, and the icing is my own invention. —Katarina Greer, Victoria, British Columbia
You can't miss with this delightful old-fashioned dessert. The cake is moist and chocolaty, and its light, fluffy frosting stirs up in a jiffy. Use vanilla pudding instead of chocolate in the frosting if you wish.
-Catherine Dawe, Kent, Ohio
JUST like the outdoor kind, this frosty figure from our kitchen staff is sure to melt...only it'll be your mouth!
The cute-as can-be character is completely edible, from its chocolate candy buttons and coconut snowflakes to the licorice scarf and gumdrop nose.
What's more, you'll be able to build the confection without using a specially shaped pan. How? CT's cooks baked the cakes in ordinary ovenproof bowls, a muffin pan and custard cups.
So go ahead—just gather the ingredients and roll out a snowman today!
"This red velvet cake has become a family favorite since I first found the recipe," writes Jeannette Beauchemin from her home in North Smithfield, Rhode Island. "But we are all watching our fat intake, and it would be wonderful to enjoy this dessert without feeling too much guilt. Can your experts redo it?" Our home economists are happy to oblige.