I always use the method from "The Cake Mix Doctor" (and use it for ANY flavor cake mix): BASIC YELLOW BUTTER CAKE 1 yellow cake mix (18-1/4 oz.) 1 stick butter (8 Tblsp.) butter, melted (do not use margarine) 1 cup milk (2% or whole  not skim) 3 large eggs 2 tsp. Vanilla extract Preheat oven to 350° F. Grease and flour two 8-inch round cake pans. In large mixing bowl, combine ingredients listed above. Beat just until blended, and no lumps remain. Pour into pans and bake at 350° F. for 27-29 minutes or until cake tests done. If making cupcakes, bake for 20 minutes.

Here's one from Bon Appetit that's very good, oh so rich, but delicious! Flourless Chocolate Cake with Chocolate Glaze 10 12 servings Bon Appetit January 1999 Cake 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped ¾ cup (1 ½ sticks) unsalted butter, cut into pieces 6 large eggs, separated 12 tablespoons sugar, divided 2 teaspoons vanilla extract Glaze ½ cup whipping cream ½ cup dark corn syrup 9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped Chocolate shavings or Gold-brushed Chocolate Leaves For Cake: Preheat oven to 350 F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper, butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often. Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan. Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall). Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper. For Glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Place cake on rack set over baking sheet. Spread ½ cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature. Here's another one that DH adores- Passover Flourless Chocolate Torte Here is the recipe for the Passover Chocolate Torte. I made it a couple of years ago, and it was a big hit! Makes 10 servings: 8 ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped (I used chips) 1 C. (2 sticks) unsalted kosher for Passover pareve (non-dairy) margarine 8 large egg yolks 1 C. plus 1/3 C. sugar 5 large egg whites paper doily fresh raspberries (optional) raspberry sauce (see recipe) Preheat oven to 350 degress F. Line bottom of 9 inch springform pan w/ 2 3/4 inch high sides with parchment or wax paper. Stir chocolate and margarine in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool until lukewarm. Using electric mixer, beat yolks and 3/4 cup sugar in large bowl until pale and very thick, about 4 minutes. Add chocolate mixture in 2 additions and beat until well blended. Using clean dry beaters, beat egg whites in another large bowl until foamy. Gradually add 1/4 cup sugar and beat until whites are stiff but not dry. Fold 1/3 of whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan. Bake torte until crust forms on top and tester inserted into center comes out with some moist batter and some moist crumbs still attached, about 55 minutes (top may crack). Run small sharp knife around torte to loosen. Cool in pan on rack (torte will fall and crack). Remove pan sides. Invert torte onto platter. (Can be prepared 1 day ahead and covered with cake dome and stored at room temperature.) Grind 1/3 cup sugar in blender until fine powder forms. Place doily atop torte. Sift ground sugar over doily; gently remove doily. Garnish torte with raspberries, if desired. Serve with raspberry sauce. ( I sprinkled powdered sugar over top instead of grinding my own.) Raspberry Sauce: 2 12oz. packages frozen unsweetened raspberries, thawed with juices 1 C. sugar Puree raspberries with juices and sugar in processor until smooth. Transfer mixture to strainer set over bowl; press on solids to extract as much liquid as possible. Discard solids in strainer. (can be made 2 days ahead and refrigerated) Let us know which one you make!

Hi Adele. I've made Lori's a couple of times and it's wonderful. Flourless Chocolate Cake with Chocolate Glaze -lorijean 10 12 servings Bon Appetit  January 1999 Cake 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped ¾ cup (1 ½ sticks) unsalted butter, cut into pieces 6 large eggs, separated 12 tablespoons sugar, divided 2 teaspoons vanilla extract Glaze ½ cup whipping cream ½ cup dark corn syrup 9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped Chocolate shavings or Gold-brushed Chocolate Leaves For Cake: Preheat oven to 350 F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper, butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often. Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan. Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall). Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper. For Glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Place cake on rack set over baking sheet. Spread ½ cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature. Lori __________________________________________________________ I've also tried this one, and while it's also very good, I preferred the first one. La Bete Noir This phenomenal take on a classic flourless chocolate cake lives up to its translation, 'The Black Beast." Cake 1 cup water 3/4 cup sugar 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced 18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 6 large eggs Ganache 1 cup heavy whipping cream 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped Lightly sweetened whipped cream For cake: Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat. Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan. Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan. for ganache: Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. Do ahead: Can be made 2 days ahead. Cover and keep refrigerated. Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream. Makes 16 servings. Bon Appétit September 2006 Jason Aronen Wilde Roast Café Epicurious.com © CondéNet, Inc. All rights reserved.

We've been using a Ghirardelli chocolate cake recipe for birthdays since the 50s. For frosting we always use some strong coffee as well as some milk. It's perfect. Dad's theory was that the purpose of cake was to deliver the frosting, and that mocha frosting was the best of all. :) He has a 4 yr old great-granddaughter, born many years after he passed away, who shares his opinion about the function of cake..