ready in about 20 minutes; serves 6
You might need to buy:
  • boiling water

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.

You might need to buy:
  • heavy cream
Belongs to Bethany Fruit Filling 

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.

You might need to buy:
  • orange juice
  • water
  • unflavored gelatin

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.

You might need to buy:
  • light corn syrup
  • almond extract

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

Belongs to Bethany Buttercream 

Makes 6 cups

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

You might need to buy:
  • water
  • ⅛ teaspoon salt

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.

You might need to buy:
  • ground ginger
  • ground cloves
  • ground allspice
  • ground black pepper
  • large egg yolk

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.

You might need to buy:
  • cake flour
  • vegetable oil

12 servings – 6 points/serving

You might need to buy:
  • fat-free egg substitute
  • unsweetened applesauce
  • "moist" variety dark chocolate cake mix
ready in about 50 minutes
You might need to buy:
  • Crust Ingredients:
  • all-purpose flour
  • brown sugar
  • Argo Corn Starch
  • finely chopped pecans
  • Filling Ingredients:
  • butter or margarine
  • heavy cream
  • Karo Light or Dark Corn Syrup
  • semi-sweet chocolate chips