Peanut Butter Frosting by Becki Alfrey

A not-too-sweet peanut butter frosting that pairs perfectly with chocolate cake.

Devil's Food Cake by Pestle Mortar

A very easy and incredibly delicious devil's food cake. This super moist cake with a creamy and intensely chocolate frosting will make you forget all about cake mixes!

'Skinny' Jelly Rolls by Catherine Pappas

This flour-less sponge cake is light and airy. Each roll is layered with a light sweet cream filling and homemade jam. So go ahead and indulge a little without the guilt.

Strawberries & Cream with Rosemary Shortcakes by Catherine Pappas

Classic Vanilla Bundt Cake with Salted Caramel Drizzle by Catherine Pappas

Chocolate and Grand Marnier Souffle Cakes by Debi Shawcross

Individual souffle like chocolate/orange cakes

Red Velvet Whoopie Pies by Rhonda James

Sticky Peanut Butter Banana Squares by Hungry Jenny

These can be a bit messy to eat!! Experiment with either smooth or crunchy peanut butter depending on the texture you're after :-) http://hungryjenny.blogspot.com/2010/06/3-ways-to-get-fruity-with-cauliflower.html

Butter Free Banana and Poppy Seed Cake Bars by Hungry Jenny

So easy and speedy to make, and nice to pack for lunch or a quick breakfast snack on the go. http://hungryjenny.blogspot.com/2010/10/butter-free-banana-and-poppy-seed-cake.html

Mini Brioche Muffins by Hungry Jenny

This recipe can create 48 mini muffins, or 24 cupcakes - or, as I did, 24 mini muffins and 12 cupcakes!) Leave the brioche out to dry overnight for best results. If you want to make cupcake-sized ones, amend the temperature to 180 degrees C instead for about 20 minutes.…

Molten Lava Cakes by Erin S

Ooey, Gooey, Melty, Chocolately, Goodness!

Pumpkin Madeline Cake Balls by Erin S

Madeline's turned into pumpkin cake balls

Mini bundt cakes with olive oil and anise by Easy Cook - Laka kuharica

Moist Martha Stuart mini bundt cakes full of anise and orange flavor.

Molasses Cake by Dominick Costa

I don’t know why, but I think of Molasses as a fall / winter ingredient. It’s not. But for me, I most commonly use it during the fall or winter. Here we have a Molasses Cake. I tried researching the origins, but came up short. I asked around, and supposedly, back in the day, some wise person who had no sugar for a cake decided to use…