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Cinnamon and Chocolate Spread Sponge

Submitted by: MINICOOK337

This may sound unusual, but is in fact a pleasantly moist and very delicious cake. The marbled centre of chocolate spread adds a sinful surprise to your eating experience, and contrasts beautifully with the light, spongy consistency of the cake. This is a recipe of my own, but it was inspired Good Food magazine's 'Cinnamon Nutella Cake'.

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Chocolate Pear Spice Cake

Submitted by: Carol

Boxed yellow cake mix is the base for this delightfully different chocolate pear spice cake. It is especially delicious served warm, and topped with whipped cream.

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Chocolate Italian Cream Cake

Submitted by: MARBALET

A chocolaty take on the classic Italian cream cake.

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Cranberry Pear Upside-Down Cake

Submitted by: Suzy

Nut-studded caramel tops sliced pears and cranberry cake in this upside-down cake, which can be served plain or with a scoop of vanilla ice cream.

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Double Chocolate Cake I

Submitted by: Syd

This is a very good chocolate cake, when frosted with a chocolate frosting it is a double chocolate treat.

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Chocolate Custard Cake

Submitted by: Carol

A rich, dark, moist and light cake.

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Pear Preserves Cake

Submitted by: NELL 2

Three spiced layers with pecans and pear preserves, and decorated with caramel frosting.

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Chocolate Lizzie Cake with Caramel Filling

Submitted by: Linda Orlando

Named for my great aunt Lizzie Trollinger, this rich, old-fashioned chocolate cake has made a regular appearance at special family gatherings for over 75 years.

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Passover Chocolate Sponge Cake

Submitted by: Barbara

This cake uses ground almonds to replace the wheat flour usually found in cakes. When preparing the almonds, a hand grinder is preferable to a food processor or blender because electric machines bring out the oil in nuts. If a blender or food processor is used, grate only 1/2 cup at a time. Do not pack down when measuring.

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