I make this cake on birthdays and other special occasions because it looks and tastes so amazing. The combination of mild hazelnut and coffee flavors is impossible to resist. —Christina Pope, Speedway, Indiana
A box of lemon cake mix, raspberry jam and canned frosting make it a breeze to assemble this lovely layered torte from our Test Kitchen. TIP: To split each cake layer evenly, insert toothpicks into the side of the cake layer to mark the halfway point. Wrap a length of dental floss around the cake, resting it on the toothpicks. Cross ends of the dental floss and pull gently to split the cake.
A star design made with fresh berries gave this dessert a patriotic personality for our parade of holiday foods! Everyone loved the creamy filling and rich fruit flavors. It's impressive-looking but not difficult to make.
-Laurie Neverman, Green Bay, Wisconsin
Mom’s attractive two-layer poppy seed cake has a sweet, nutty filling and a creamy mocha frosting. It takes a little time to prepare, but everyone will agree that it’s worth the extra effort.—Emma Rea, Columbia, South Carolina
"In the 1930s, my three siblings and I always got to select the birthday cake we wanted, and I always chose my mother's Blitz Torte," says Caroline Krueger of Ripon, Wisconsin. The downsized version is equally lovely and light.