Don’t scrape the sides of the pan while you are making this recipe. The sugar on the sides of the pan will cause the whole batch to crystallize and it will still taste good, but have a grainy texture. I really recommend a candy thermometer for candy recipes. The cold water test is a skill that takes a lot of ruined batches to develop. This recipe makes about 2-1/4 pounds of fudge. Makes an excellent gift.

Chocolate, peanut butter, and a gooey middle layer make these bars favorites of all p.b. and chocolate fans. They would be great for a tailgate, potluck, or picnic as they’re easy to transport and can be eaten out of hand.

This moist brownie with two layers of chocolate over a chewy base of rolled oats, butter, and brown sugar, was selected as one of the all-time greatest recipes from Better Homes and Gardens ’ long and illustrious history.

This lower-fat version of a family favorite includes options for sugar or sugar substitute as well as fresh eggs or egg product.

Baked in a deeply fluted tube pan, this fine-grain, red-brown cake turns out nothing short of spectacular. A light dusting of powdered sugar adds to the drama.

Definitely an indulgence, this chocolate-and-cream cake is perfect for a birthday party or any special occasion.

Miniature chocolate chips are added to the cake batter before it’s poured over a layer of nuts and coconut. After baking, invert onto a platter and sprinkle a few more chocolate chips over the topping. Let stand about 30 minutes before slicing.

Caramelized pecans, walnuts, and macadamia nuts are placed into the pan before the batter is poured over — giving this cake its “upside-down” name.

This recipe, originally made in 1952, has been perfected over the years. We think you’ll agree that this version is the moistest, richest, “chocolatiest” cake ever. And, of the many ways to frost it, we vote for our classic Chocolate-Sour Cream Frosting.

When lush, creamy dishes seem a little over the top but you’re in the mood for something special, consider adding the crunch and crackle of crisp phyllo layers to the mix. We’ve used these sheets of paper-thin Greek pastry to add structure to a honeyed mix of nuts and chocolate.