Devil’s food cake is indulgent from the first forkful to the very last crumb. Anyone with an unwavering weakness for ...

If you're going to make a cake from scratch, it should be a showstopper. This classic pineapple upside-down cake recipe delivers a one-pan wonder.

and a foil pan to bake the cake in. Additionally, I substituted dark brown sugar instead of light brown sugar since I already had some on hand. I spent $17.15 on ingredients. The cake yields nine ...

The Tunnel of Fudge cake was first invented by Ella Helfrich of Houston in the 1960s. A Pillsbury food chemist, Howard ...

Frank Castronovo and Frank Falcinelli have been producing a fruity extra-virgin olive oil in Sicily for several years; they use it in their cooking and sell it at their restaurants. Executive chef ...

Preheat your oven to 175°C (350°F). Line a baking pan with parchment paper and pour the batter evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out slightly moist. Let ...

You may need to adjust the placement of the dough slightly so that it fits evenly in the pan. Once the dough is in place, cover and let it rise for about an hour before baking at 350°F for 50 to 55 ...

Meanwhile, butter a 9-by-13-inch baking pan or glass baking dish, then line it with a 16-inch sheet of foil so the ends overhang the long sides of the pan. Butter the foil. After the dough has ...

Patient Zero in the lava-cake epidemic, the Tunnel of Fudge saved the Bundt pan from likely extinction and was a go-to for the busy housewife who needed a showstopping dessert for the potluck table.