Belongs to mlynmac Mahogany Pound Cake 
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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.

You might need to buy:
  • * 6 eggs
  • * 1 cup butter
  • * 1 8-ounce carton dairy sour cream
  • * 2-1/2 cups all-purpose flour
  • * 1/2 cup unsweetened cocoa powder
  • * 1/4 teaspoon baking soda
  • * 2 cups granulated sugar
  • * 1 cup packed brown sugar
  • * 1 teaspoon vanilla
Belongs to mlynmac Chocolate Cookie Cake 
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Definitely an indulgence, this chocolate-and-cream cake is perfect for a birthday party or any special occasion.

You might need to buy:
  • * 2-2/3 cups all-purpose flour
  • * 2-1/4 cups sugar
  • * 1-1/4 teaspoons baking soda
  • * 3/4 teaspoon salt
  • * 1/2 teaspoon baking powder
  • * 1-1/3 cups milk
  • * 1 8-ounce carton dairy sour cream
  • * 3 eggs
  • * 2 teaspoons vanilla
Belongs to mlynmac Upside-Down Chip Cake 
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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.

You might need to buy:
  • * 3 tablespoons butter
  • * 1/2 cup packed brown sugar
  • * 4 teaspoons water
  • * 1/2 cup coconut
  • * 1/2 cup coarsely chopped pecans
  • * 1 cup all-purpose flour
  • * 2/3 cup granulated sugar
  • * 1/2 cup unsweetened cocoa powder
  • * 1/4 cup packed brown sugar
  • * 2 teaspoons baking powder
  • * 1/2 cup milk
  • * 2 eggs
  • * 1 teaspoon vanilla
  • * 3/4 cup miniature semisweet chocolate pieces
Belongs to mlynmac This recipe, originally made in 1952, has been perfected over the years.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. 
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Caramelized pecans, walnuts, and macadamia nuts are placed into the pan before the batter is poured over — giving this cake its “upside-down” name.

You might need to buy:
  • * 1/4 cup butter
  • * 1/4 cup packed dark brown sugar
  • * 2/3 cup light-colored corn syrup
  • * 1/4 cup whipping cream
  • * 1/2 cup chopped pecans
  • * 1/2 cup chopped walnuts
  • * 1/2 cup chopped macadamia nuts
  • * 1-1/3 cups all-purpose flour
  • * 1/3 cup unsweetened cocoa powder
  • * 1 teaspoon baking powder
  • * 1/2 teaspoon baking soda
  • * 1 cup granulated sugar
  • * 2 eggs
  • * 1 teaspoon vanilla
  • * 2/3 cup milk
Belongs to mlynmac Best-Ever Chocolate Cake 
Cakes
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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.

You might need to buy:
  • * 3 eggs
  • * 2 cups all-purpose flour
  • * 3/4 cup unsweetened cocoa powder
  • * 1 teaspoon baking soda
  • * 3/4 teaspoon baking powder
  • * 1/2 teaspoon salt
  • * 2 cups sugar
  • * 2 teaspoons vanilla
  • * 1-1/2 cups milk