A childhood favorite and through adulthood, I love my marshmallow ... cream-filled cakes: this is a sponge cake in a tube form many companies make these in a box usually in the bread aisle.

Pour the chocolate cake batter into the oiled 9x13 oven safe pan. Use a silicone spatula to get every last bit of batter out of the mixing bowl. Spread it out so it covers the entire bottom.

Reminiscent of the chocolate fridge cakes from childhood, or even the marshmallow-filled Rocky Road, the sumptuous dark chocolate and biscuit-filled cake is the perfect combination of crunchy ...

Using a slightly moistened spoon, divide the marshmallow fluff among the ramekins. Cover with the remaining chocolate batter ... of a small knife around each cake to loosen.

And during Carnival, the bakery rolls out a special king cake. Leo's Bread's king cake is stuffed with chocolate and ricotta. It is perhaps the furthest from traditional you can get while still ...

This chocolate zucchini bread recipe came about after senior food editor Christina Chaey posed an existential question in the test kitchen one random Tuesday: “What is the point of zucchini ...

For the marshmallow, place all of the ingredients in a large bowl set over a pan of simmering water (make sure the bottom of the bowl does not touch the water), and whisk with an electric hand ...

What began as chocolate banana bread “turned into blackout cake,” said former staffer Molly Baz of this recipe, when she “decided to double down and use both cocoa powder and chopped ...

A repeat winner in the Pennsylvania Farm Show baking circuit has done it again. Sharon Karlheim of Cambria County won the blue ribbon Jan. 7 in the annual Homemade Chocolate Cake Contest.

HARRISBURG – A Cambria County woman whose family loves chocolate cake with peanut butter and marshmallow frosting literally took the cake on Saturday by winning the 107th Pennsylvania Farm Show ...

give your valentine an intensely rich double chocolate loaf cake with a plush, velvety crumb. Inspiration for this cake came to us by way of Claire Ptak of Violet Cakes, a bakery-café in East London.