I created this recipe based on a chocolate cake a friend made for me several years ago. I love the fact that it has brown sugar instead of granulated sugar. It's a favorite around Christmas, not only because of the great flavors, but because it makes a spectacular presentation. —Mary Shivers, Ada, Oklahoma
Our taste-testers were impressed by the way Katherine Newman of Cedarburg, Wisconsin dresses up a purchased angel food cake! Her dessert has a chocolate filling between the layers and a lovely raspberry topping.
"This three-layer cake is rich and yummy," says Carol Barton from Bowling Green, Kentucky. Sour cream is the secret ingredient in the creamy frosting that's chock-full of coconut and pecans. "If you fix this dessert a day ahead, it tastes even better," she adds. "Just cover and refrigerate it."
I make this cake on special occasions and birthdays because it's so amazing in appearance and taste. The mild hazelnut and coffee flavor combination is impossible to resist and definitely adds to the overall deliciousness of the cake.—Christina Pope, Speedway, Indiana
I always have the ingredients for this torte on hand so I can make this dessert at a moment's notice. Whipped cream and lemon pudding are combined in the fluffy topping for this yummy pound cake that's layered with raspberry jam.—Ruth Peterson, Jenison, Michigan