Makes 3½ cups

For the best flavor, we prefer bittersweet chocolate here. Whipping the chilled filling will stiffen it up so it is easier to spread over the cake, but be careful not to overwhip it or it will turn grainy.

Makes 3½ cups

We like to use brightly colored dried fruit, such as dried apricots, peaches, cherries, and cranberries. It’s important to match the flavor of the jam to that of the dried fruit; if you can’t find matching jam, use a complementary flavor and color. Add a few drops of food coloring, if desired, to brighten the filling’s color.

Makes 3½ cups

This filling works great with almonds, pecans, walnuts, pistachios, or hazelnuts. Don’t let this filling get too soft before using (it should be much stiffer than the buttercream you use for frosting) or it will begin to leak out of the layers as you assemble the cake.

Makes one 6-inch, 9-inch, and 12-inch cake layer

Makes 6 cups

(1 1/2 cups makes enough for 12 cupcakes)

Makes about 22 cookies

Measure the molasses in a liquid measuring cup. If you find that the dough sticks to your palms as you shape the balls, moisten your hands occasionally in a bowl filled with cold water and shake off the excess. Bake the cookies one sheet at a time. If baked two sheets at a time, the cookies started on the bottom rack won’t develop the attractive cracks. The cookies should look slightly raw and underbaked when removed from the oven. If you plan to glaze the cookies (see recipe below), save the parchment paper used to bake them.

Makes two 9-inch cake layers

Nonstick cooking spray can be used for greasing the pans (proceed with flouring as directed). Bring all ingredients to room temperature before beginning. Frost the cake with our Foolproof Chocolate Frosting (see related recipe) or your favorite topping.

12 servings – 6 points/serving