Preheat oven to 350°. Spray a 9″x 13″ baking pan with cooking spray.

Combine Coca-Cola and buttermilk. Set aside.

Whisk together flour, cocoa, and baking soda. Set aside.

Using an electric mixer on low speed, beat butter until creamy. Gradually add sugar and beat until blended. Add eggs and vanilla, and beat until blended.

Add flour mixture to butter mixture, alternating with Coca-Cola mixture. Begin and end with flour mixture. Beat at low speed just until blended after each addition. Stir in marshmallows.

Pour batter into prepared pan. Bake for 30-35 minutes. Cool for 10 minutes before frosting.

Preheat oven to 350°. Butter a 9-inch round (2 inches deep) cake pan. Dust with flour and knock out excess.

Whisk together flour, cocoa, baking soda, and salt. Set aside.

Using an electric mixer on medium speed, beat butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Mix n vanilla.

Add flour mixture to butter mixture in batches, alternating with water. Begin and end with flour. Mix just until combined.

Pour batter into prepared pan. Bake 55-60 minutes, until cake is springy to the touch and a toothpick inserted in the center comes out clean.

Cool in pan for an hour. Invert onto rack, then onto serving plate. Dust with confectioners sugar before serving.

Preheat oven to 325°. Line standard muffin tins with liners.

Whisk together flour, baking powder, and salt. Set aside.

Using an electric mixer on medium speed, beat butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture in three batches, alternating with buttermilk. Beat until well-combined after each addition.

Fill lined cups 3/4 full with batter. Bake 25-30 minutes, or until a wooden pick inserted in the center comes out clean. Cool on wire racks 10 minutes. Then, remove from pans to cool completely.

Makes about 24 cupcakes.

Preheat oven to 300°. Lightly spray a 9-inch springform pan with nonstick cooking spray. Line pan with parchment. Spray parchment and sides of pan.

Place cookies in food processor and grind to a fine crumb. Transfer the crumbs (about 3 & 1/2 cups) to a small bowl. Pour melted butter over crumbs. Mix until combined.

Using the back of a spoon or your hands, press crumbs evenly into bottom and up sides of prepared pan. Place pan in freezer for about 10 minutes to let crust set.

Bake 10 minutes, or until crust is dry to the touch. Cool in pan on wire rack.

Pour cream into chilled metal bowl. Beat with a chilled whisk until soft peaks form, about 1 minute. Sprinkle sugar onto cream. Continue whisking vigorously until stiff peaks form.

Spread whipped cream all the way to the sides on top of pudding layer of cake. Unmold cake and serve immediately.

Preheat oven to 375°. Spray an 8-inch square pan with cooking spray.

Whisk together flour, baking powder, and salt. Set aside.

Using an electric mixer, beat butter, oil, and sugar. Beat in eggs and egg white, 1 at a time, mixing well after each addition. Mix in vanilla.

In a separate bowl, mash bananas with milk. Set aside.

Gradually mix half of dry ingredients into butter mixture. Mix in bananas. Mix in remaining dry ingredients. Pour cake batter into prepared baking pan.

Bake 40-45 minutes, or until a toothpick inserted into center of cake comes out clean. Cool cake in pan on wire rack.

Preheat oven to 350°. Spray a 12-cup Bundt pan with cooking spray. Set aside.

Sift together flour, cinnamon, baking soda, and salt. Set aside.

Using an electric mixer on high speed, combine oil, sugar, and eggs on high speed until blended. Mixture will be lemon yellow. Decrease mixer speed to medium, and gradually add flour mixture. Mix just until blended. Mix in vanilla. Stir in apples and nuts.

Pour batter into prepared pan. Bake 75-90 minutes, or until a wooden pick inserted in the center comes out clean.

Remove cake from oven and cool slightly on wire rack. Then, invert cake onto rack to cool completely.

Preheat oven to 350°.

Beat softened butter at medium speed with an electric mixer until creamy. Gradually add sugar and beat until fluffy. Add eggs, one at a time, and beat well after each. Mix in vanilla.

In a separate bowl, combine flour, baking powder, and salt. Sift mixture twice.

Add flour mixture to butter mixture, alternating with buttermilk. Begin and end with flour mixture. Fold in chopped pecans.

Combine melted butter and brown sugar. Add cream and stir until smooth.

Pour butter/brown sugar mixture into bottom of 9-inch round cake pan. Arrange pecan halves in butter/brown sugar mixture. Spoon cake batter over pecan halves.

Bake 40-45 minutes, or until a wooden pick inserted in the center comes out clean. Run a knife around the edges of the pan to loosed cake. Turn cake onto serving dish immediately. Serve with Brown Sugar Brandy Sauce, if desired.

Preheat oven to 350°. Lightly grease/spray 2 (or 3) 9-inch round cake pans.

Combine cake mix and gelatin in a large bowl. Using an electric mixer on medium speed, beat in pureed strawberries, eggs, oils, and water until smooth. Pour batter into pans, dividing the batter equally between them.

Bake 25-30 minutes, until a wooden pick inserted in the middle comes out clean.

Cool in pans 15 minutes. Then, remove from pans and cool completely on wire racks.

Preheat oven to 375°. Butter the sides and bottom of a 9″x13″ baking pan.

Toss chocolate chips with liquor in a small bowl. Sprinkle 2 tablespoons of flour over the chips and toss until coated. Set aside.

Heat 1 & 1/4 cups water to boiling. Place the oats and butter in a large bowl. Pour boiling water over oat mixture. Wait 30 seconds, then stir to moisten oats and melt the butter. Seat aside for 25-30 minutes.

Whisk eggs, sugars, salt, baking soda, baking powder, and cinnamon. Fold in oatmeal, stirring until well combined. Fold in remaining flour, and then stir in chocolate chips. Pour batter into prepared pan.

Bake 40-45 minutes until a toothpick inserted in the center of the cake comes out clean. Cool on wire rack for 30 minutes.

Preheat oven to 350°. Grease 3 8-inch round cake pans. Line bottoms with parchment paper or wax paper. Grease paper. Set aside.

Using an electric mixer on medium speed, beat butter until creamy. Gradually add brown sugar and beat well. Add eggs, one at a time, beating well after each addition.

Combine water and vinegar. Set aside.

Combine flour, baking soda, and salt. Add to butter mixture, alternating with the water/vinegar mixture. Begin and end with flour mixture. Stir in chopped hazelnuts and vanilla.

Pour one-third of the batter into one of the prepared pans. Repeat with a second pan.

Fold cocoa powder into remaining batter. Pour into third pan.

Bake until a wooden pick inserted in the center comes out clean (about 19-21 minutes). Cool in pans on wire rack for 10 minutes. Then, remove from pans, peel off paper, and allow to cool completely.