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3. Stir in the chocolate chips, syrup, if using, the cookies, and marshmallows; mix well. Pour the batter into the prepared pan. Bake as directed for the cake mix, about 35 minutes, or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.

4. To prepare the frosting, melt the candy bars in a microwave-safe bowl. Remove from the microwave and cool to lukewarm. Combine the candy with the frosting, almond extract, and coffee in a bowl; mix well. Spread over the cooled cake.

Diane’s Absolutely Awesome Chocolate Cake

Diane McCrory, Trinity, Texas

Serves 12 to 16

“My chocolate cake is always a hit for adults and kids alike—I have eight grandchildren. It is fancy enough for a birthday party or easy and failproof for a novice baker.”

CAKE

½ cup (1 stick) butter, softened

2 cups granulated sugar

2 eggs

1 teaspoon vanilla extract

4 ounces unsweetened baking chocolate, melted

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

11/3 cups milk

FILLING

Two 8-ounce packages cream cheese, softened

¼ cup (½ stick) butter, softened

½ cup granulated sugar

2 tablespoons cornstarch

2 eggs

¼ cup milk

1 teaspoon vanilla extract

ICING

½ cup (1 stick) butter

½ cup milk

4 ounces unsweetened baking chocolate

2 teaspoons vanilla extract

One 1-pound package confectioners’ sugar

1. Preheat the oven to 350°F. Grease a 13 × 9-inch baking dish.

2. To prepare the cake, combine the butter and granulated sugar in a large bowl. Using an electric mixer at medium-high speed, beat until fluffy, about 2 minutes.

3. Add the eggs, vanilla, and melted chocolate; beat until blended. Combine the flour, baking powder, baking soda, and salt in a separate bowl; mix well.

4. Reduce the mixer speed to low. Add the flour mixture to the egg mixture alternately with the milk, beginning and ending with the flour mixture. Mix well.

5. To prepare the filling, combine the cream cheese, butter, granulated sugar, and cornstarch in a large bowl. Beat until smooth with a mixer at medium speed. Reduce the mixer speed to low and add the eggs, milk, and vanilla; beat until just blended. Increase the mixer speed to medium and blend until smooth.

6. To assemble the cake, spread half of the batter in the prepared pan. Carefully spoon the filling on top. Spread the remaining cake batter on top of the filling.

7. Bake for 55 to 65 minutes, until a wooden pick inserted in the center comes out almost clean. Remove to a wire rack to cool completely.

8. To prepare the icing, heat the butter and milk in a large saucepan over medium-high heat. Bring just to a boil and remove from the heat immediately. Whisk in the chocolate and vanilla, stirring until the chocolate is melted.

9. Blend in the confectioners’ sugar with a hand-held mixer at high speed until the icing is creamy. Pour over the cooled cake and spread evenly. Refrigerate until serving time.

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TIPS FROM OUR TEST KITCHEN: For best results, use high-quality chocolate.

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Old-Fashioned Oatmeal Cake with Broiled Topping

Denise Bradley, Bowling Green, Kentucky

Serves 12 to 16

“This recipe has been in my family for many years. I often bake it for my brother’s birthday, because it’s his favorite cake. I also have taken this cake to work and church functions because everyone seems to enjoy it.”

CAKE

1 cup old-fashioned oats

½ cup (1 stick) butter, softened

1 cup granulated sugar

1 cup packed light brown sugar

2 eggs

1 teaspoon vanilla extract

11/3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

TOPPING

¼ cup (½ stick) butter, softened

¼ cup heavy cream

1 cup packed light brown sugar

1 cup shredded sweetened coconut

1. Preheat the oven to 350°F. Grease and flour a 13 × 9-inch cake pan.

2. To prepare the cake, pour 1¼ cups boiling water over the oats in a bowl. Let stand for 20 minutes. Cream the butter, granulated sugar, and brown sugar with a mixer. Add the oats; mix well.