Tres Leche means "three milk." This cake gets its name because it uses three kinds of milk—evaporated, condensed and cream. This cake's light and airy texture has made it a classic in Mexican kitchens for generations. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
The lemony yellow color of a daffodil reminds us of springtime and new beginnings. My grandma used to make this cake around Easter every year. In our family, we like to serve this cake cold, right out of the refrigerator. —Lori Kampstra, Franklin, Wisconsin
My husband doesn't like chocolate cake, but this spectacular three-layer torte is a favorite of his. I've been using this recipe for special occasions such as birthdays for many years. —Megan Shepherdson, Winnipeg, Manitoba
I WAS LOOKING for an unusual recipe to enter in competition at the local county fair. It seemed that unusual cakes and pies won, so I looked through my Mother’s old recipes and found this. I love pineapple, so thought I would give this a try. It was a big hit with my husband and brought me a blue ribbon at the fair!
For dessert, this dessert uses purchased sponge cake. So there's no need for baking. To showcase its pretty strawberry-red layer, I dish it up in clear dessert glasses or dishes like a trifle.—Ruth Taylor, Greeneville, Tennessee
This moist, airy cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! —Trisha Kammers, Clarkston, Washington
Meet the Cook: When I was a girl, I daydreamed about being the best wife, mother and homemaker. But it wasn't until a few years ago that I started entering our county fair. Since then, Orange Chiffon Cake has been awarded several blue ribbons.
I'm fortunate to have a thin husband - he can be my taste-tester and never get full! We've kept our country ways all 53 years of our marriage. We're the parents of three, and have eight grandchildren and four great-grandchildren.
-Marjorie Ebert, Conewango Valley, New York
This was the cake that my dad used to request for his birthday every year. For a wedding present 2 years ago, my aunt Marilyn included this recipe in a family cookbook for me.
—Amy Sauser, Omaha, Nebraska
"I first tried this special dessert one day when I was expecting company and wanted to serve something other that strawberry shortcake," recalls Linda Lamy of Mason, New Hampshire. "The berry mixture makes such a pretty filling and frosting...and it's an easy way to dress up a purchased pound cake."