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This chocolate cake has been a favourite of mine for quite some time - I first made it over a year ago and fell in love - and no other chocolate cake has ever been able to top it. Best of all, this chocolate cake is a one bowl recipe and is so simple you could make it even if you had one arm, one eye and only 4 fingers (just as long as you had a thumb!). In fact, I first made this recipe for family and friends at a dinner party - I was running low on ingredients, but new I could whip up a quick chocolate cake with what I had in the pantry.
In a separate medium mixing bowl combine applesauce, sugar and vanilla and pour into dry ingredients. For the frosting, cream the butter and sugar until light and fluffy in a mixer, adding in the cocoa and vanilla and mixing until combined.
Just don't be surprised when there's no left overs (and don't worry, after this photo was taken - that fork was licked clean). I had a few turns at making a low-fat chocolate cake until I found a recipe that I thought was acceptable. I wanted to pile this high with berries and if you are serving it for a party that is the way to go. Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Directions:In a large mixing bowl, use a hand mixer to beat butter and cream cheese until smooth.
Kid-friendly and delicious, these eggs combine two luscious chocolates, sweet maraschino cherries and yummy toasted walnuts. One that gets asked for over and over again - one that is taken to dinner party after dinner party and barbecue after barbecue - one that always seems to disappear, without any leftovers.

But it's a cake that has been requested over and over and loved by my family and friends - even the Flamingo Pink girls fell in love with it! I was nervous that everyone would hate it, even though I could eat an entire cake myself (it's that good) - but when it came time for dessert, all of a sudden people started asking. We've got no-bakes slices, lemon slices, muesli slices to decadent rocky road slices and much more.
Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana.
A traditional Italian Easter Cake will awe your guests with its toasty meringue topping and rustic crumb. This Easter cake is part of an ancient tradition that involves a young fiancé presenting this cake to her husband-to-be on Easter Sunday. In the bowl of a standup mixer fitted with the paddle attachment, dissolve yeast in buttermilk. For an extra special presentation, press chopped toasted pecans around the sides of the cake and decorate the top with marzipan carrots. In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, cloves and pepper. Evenly divide the batter between the two cake pans and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. In a large microwave-safe bowl, melt white chocolate and butter on LOW, stirring every 45 seconds until smooth. Kerri said "oh Kristy, your blog is so healthy - but what are you doing to us with these decadent desserts?!

The classic Carrot Cake lusciously frosted in rich and silky cream cheese is perfect with an after-dinner coffee or tea. Cover bowl with plastic wrap and let dough rise until it has doubled in size, about 2 hours.
In the bowl of a stand-up mixer fitted with the paddle attachment, beat the eggs until frothy. With a wooden spoon, stir in marshmallow crème, sugar and vanilla until well-blended.
The Double Chocolate Cherry Eggs will satisfy the sweet tooth of kids and adults of all ages. Place egg whites in a clean mixing bowl and using a hand mixer beat on medium speed until foamy. In a medium-sized microwave-safe bowl, melt milk chocolate and shortening on LOW, stirring every 45 seconds until smooth. Gradually add the flour, 1 cup at a time, until a dough forms and leaves the sides of the bowl.
Dump the dough onto a lightly floured surface and knead with your hands until the dough becomes a smooth, soft ball, 5 to 10 minutes.

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