Today’s recipe for hazelnut sheet pan cake comes complete with simplicity and incomparable taste. And it’s delicious ...

Transform your favorite breakfast loaf into these luscious dessert bars—baked in a 9x13 pan and cut into easy-to-grab squares ...

This easy sheet cake has a rich chocolate base and is infused with caramel and sweetened condensed milk. To top it all off, you’ll add some whipped topping and toffee bits.

Cool that cake down, and in the meantime, you can whip up a homemade frosting — dark chocolate, of course. You’ll use the same cocoa powder as before, plus all the usual sugar and butter and such.

3. Spread cherry preserves over cooled cake with an offset spatula; transfer to freezer and chill for 20 minutes to set. 4. For the frosting, beat butter, salt, and vanilla in a large mixer bowl ...

Next, as always, is the pan preparation. This recipe recommends using a 10-by-15-inch rimmed baking sheet, lined with parchment paper — a method I have not tried!