This beautiful torte is loaded with five different kinds of nuts, a coconut filling and plenty of cream cheese frosting. "I loved dreaming up this cake, because my family enjoys desserts and nuts," shares Callie Moore, from Preston, Connecticut.
This rich torte is so impressive, thanks to its combination of moist cake layers, chocolate-almond and cream fillings, cherry topping and almond-studded sides. It's almost too pretty to cut! Don't hesitate, though - no one will be able to resist a slice, no matter how stuffed they are.
I got this recipe from my grandmother; it's an old fashioned recipe, but well worth it. My dad requests this cake every year for his birthday. I make it for church events and charity auctions, too. Everyone loves it! —Brenda Patterson, Pullman, Washington
"We love strawberries and chocolate at our house, so I developed this fudgy, fruity torte out of two others we’ve enjoyed in the past. Fresh raspberries, along with raspberry cream cheese and yogurt make tasty substitutes in this delightful, impressive dessert," says Pat Stewart from Lee’s Summit, Missouri.
"The full-size version of this recipe caught my eye many years ago because it uses apple cider," shares Karla Stichter of New Paris, Indiana. "My father has a small orchard and we all help pick, wash and sort the apples before they're pressed into cider. We all love this delicious cake."
"When my mother-in-law first served this torte, I thought it was the prettiest dessert I ever saw," recalls Betty Tabb of Mifflintown, Pennsylvania. "Not only does it keep well in the freezer, but different flavors of sherbet can be used to reflect the colors of the season."
This impressive-looking dessert is surprisingly simple to prepare. Light and refreshing, it's a super make-ahead treat- the flavor gets getter as it sits in the refrigerator. I've had many requests for the recipe.
No one will guess that this tall, tiered cake isn't completely homemade. Chunky peanut butter is stirred into both the cake batter and the decadent chocolate ganache, giving each layer a rich, from-scratch taste. —Taste of Home Test Kitchen
“I’ve been making this recipe since the 70s, and it’s often requested by family and friends. It’s popular not only for the wonderful eye appeal and taste, but for the short time it takes to create.” —Elaine Gairy, Chester, Maryland