Here’s the perfect dessert for chocoholics—like me! I bake the melt-in-your-mouth torte all the time for special occasions. For an elegant finish, dust it with confectioners’ sugar.—Kayla Albrecht, Freeport, Illinois
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
"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.
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