Cake

A classic chocolate layer cake with a new-fashioned, thick, and rich frosting. This treat can be made up to two days ahead.

A layer of white chocolate-peppermint icing is sandwiched between the chewy brownie cake and a thick chocolate ganache glaze. To make this treat, you'll need an eight-inch square metal cake pan and parchment paper, sold at cookware stores and well-stocked supermarkets. For convenience, prepare the dessert a day ahead.

Look for malted milk powder alongside the dry milk products in the supermarket.

A quick one-bowl cake perfect for a last-minute birthday celebration or part dessert. Use the Sour Cream Chocolate Frosting recipe that follows or your favorite purchased one.

"While in Vancouver, we had a wonderful meal at Diva at the Met. The star of the show was the Stilton cheesecake. Could you persuade the chef to part with the recipe?" asks Mark Horne of Laurel, Mississippi. Editors' note: Pairing Stilton and rhubarb may sound like a joke, but we had to try it. It turns out that the joke's on us — the combination is terrific. Chef Michael Noble caramelizes the top with a blowtorch, but we think the cheesecake is also delicious without the crackly crust.

These cakes are slightly underbaked so that the chocolate center oozes when cut into.

This savory cheesecake from noted chef Marcel Desaulniers of The Trellis restaurant makes a standout first course for a large dinner party.

If you set aside several hours on three days to make the house, that will allow plenty of time for all the icing to set firmly and plenty of time for you to have some fun. The completed house can stand for up to one month.

This is best eaten the day it's made — left to sit longer, the cake can get a bit soggy from the fruit.

Prunes and Cognac add moistness and great flavor to this rich chocolate cake.

An easy cake to make, this is lovely topped with spice-scented sautéed pears and sweetened cinnamon-spiced whipped cream.