Cooking Light, October 2013 page 101
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Fresh Lemonade Cake
Most "Pinned" dessert ever--improved.
Lemonade Layer Cake, developed by Ann Taylor Pittman as a recipe makeover, has been loved by readers since it debuted in April 2002. When we retested it for this story, we felt we could make big improvements in the texture and flavor. Instead of using a lemonade product, we've made a concentrated fresh lemonade syrup that adds zippy citrus hits to the more-tender cake.
Mexican Chocolate Cream Pie
Ground red pepper adds a subtle but distinct kick to the pie, while instant espresso powder intensifies the flavor. Omit either or both if you prefer a standard chocolate cream pie.
Mocha Cake with Fluffy Meringue Topping
A luscious cake perfect for wowing a crowd.
Since 2006, readers have professed their love for contest winner Anna Ginsberg's One-Bowl Chocolate Mocha Cream Cake, touting it as the moistest cake ever. We agree--the cake is incredible. But online reviews suggested that the topping could use some tweaking. Instead of the original "mocha cream" of whipped topping, marshmallow creme, and coffee, we now have a creamy, less-sweet meringue. We also replaced reduced-fat mayonnaise (yes, mayo--it's the secret ingredient that makes for a fantastically moist cake) with canola mayo, our current product of choice.