This recipe works great with frozen raspberries as well as frozen. Deep chocolate raspberry flavor cake.

Our family never buys boxed chocolate cake mixes anymore. Feel free to share this low fat chocolate birthday cake recipe with all your loved ones. Go ahead - have a second piece and Happy Birthday!

For Valentines Day, what better way can you show your love and care than with a delicious homemade dinner. Tyler's gooey, decadent chocolate cake would make a delicious, rich dessert. Or maybe a flourless chocolate cake or a classic French creme brulee would suit your tastes better. No matter what, here are some interesting ideas for Valentine's

Tri-Star Vineyards and Winery in Shelbyville joined forces with Lynchburg Cakes and Candies to develop the Tennessee Wine Drop, a piece of chocolate and pecan candy filled with Tri-Star Wine.

This moist, yummy fudge cake is mixed right in the pan, and can go from start to the table in less than an hour. It also contains no dairy or eggs, so it's a great treat for anyone with allergies to those ingredients. For the same reason, it's also a very inexpensive treat. And, it's vegan, so it's suitable for any and all vegetarians.

Molten chocolate cake is a popular dessert that combines the elements of a flourless chocolate cake (sometimes called a "chocolate decadence cake") and a soufflé. HistoryThe U.S.-based chef Jean-Georges Vongerichten claims to have invented molten chocolate cake in New York City in 1987, but the French chef and chocolatier Jacques Torres has disputed that, arguing that such a dish already existed in France . According to Vongerichten, he pulled a chocolate sponge cake from the oven before it was done and found that the center was still runny, but was warm and had both a good taste and a good texture. Regardless of who invented the dish, Vongerichten has been credited with popularizing it in the United States, and it is now almost a de rigueur inclusion on high-end restaurant dessert menus. PreparationA molten chocolate cake has four main ingredients: butter, eggs, sugar, and chocolate. The butter and chocolate are melted together, while the eggs are either whisked with the sugar to form a thick paste, producing a denser finished product; or are separated so that the egg whites can be whipped into an egg foam to provide more lift (and thus a lighter cake) when the mixture is baked. One recipe used the following proportions:2 extra large eggs1 extra large egg yolk5 tbsp. butter3 tbsp. sugar3.5 oz. dark chocolate3 tbsp. flour2 tsp. cocoa powderIt is then baked at 425 F, in water bath for 15 mins.