I've served this sponge cake at church dinners, reunions and other occasions for 40 years. It's always on the table when any of our four children, three granddaughters and great-granddaughter visit our log home in the Georgia mountains.
"I love traditional tiramisu," notes Diane Way of Harrisburg, Pennsylvania, "but my husband was never crazy about the coffee flavor. So I got a little creative, leaving out the mocha and adding fresh berries. The result was luscious!"
My mother and I tried many different types of rum cake to find the best one, and finally hit on this cake that doesn't dry out and imparts the most flavor. For a really moist cake, brush rum over the individual sponge cakes before topping them with the filling. —Dona M. Hoffman, Addison, Illinois
I got this delicious recipe 45 years ago and it definitely represents my region of the country. Whenever any member of the family wants a cake for a special occasion, they request this one. It really is very good!
During our extensive travels to Central America, my husband and I have sampled many kinds of the popular tres leches (three milks) cake. We think this is the absolute best! --Joan Meyers, Palos Park, Illinois
This torte is one of my grandma's best-loved recipes-tender layers of nut-filled cake put together with apricot glaze and cream cheese frosting. It's heavenly! —Eileen Korecko, Hot Springs Village, Arkansas
"With fluffy whipped topping frosting an a fresh strawberry filling and garnish, this impressive three-layer sponge cake is a scrumptious summer dessert," writes Rosemary Binette of Les Cedres, Quebec. "For best results, be sure to slice it with a serrated knife."
Don't let the number of steps in this recipe fool you —it's easy to assemble. The cake bakes up high and fluffy, and the berries add a fresh fruity flavor. Cream cheese is a good substitute if you don't have mascarpone cheese handy. —Carol Witczak, Tinley Park, Illinois