This cake tastes just like an Almond Joy candy bar! If you like coconut, chocolate and almonds, this is the cake for you. And since it comes together in a snap, you can quench that craving quickly! —Linda Nichols, Steubenville, Ohio
The recipe for my blackberry cakes is easy to play with. You can replace the sponge cake with angel food, pound cake or ladyfingers. And any fruit that has liquor with the same flavor can be used.—Karen Robinson, Woodbury, Connecticut
Be prepared to swoon once you dip into this indulgent flourless cake and warm chocolate oozes from its center. This is Kristin Page’s favorite dessert on the menu at La Boucherie. Try it, and you’ll understand why.
This classic dessert gets an update when fresh berries meet the convenience of prepared whipped topping, individual sponge cakes and other packaged items. It's fast and delicious when time is short. Sometimes I use scones instead of shortcakes.—Ron Gardner, Grand Haven, Michigan
My mother-in-law gave me a cooking lesson when I first got married: "Anything tastes good if you put enough butter, chocolate or cream in it." This cake has two out of three and proves she was right. Sometimes I use chocolate graham crackers and stack up the layers in a 9x9 pan. —Bee Engelhart, Bloomfield Township, Michigan
You'll want to catch these cute critters before they climb up the waterspout one more time. The no-bake treats take advantage of coconut-covered snack cakes and other packaged items to make assembly a snap.