We enjoyed these rich, buttery cookies at a bed-and-breakfast in Galena, Illinois, and the hostess was kind enough to share her simple recipe. The pretty nut-topped treats are so special you could give a home-baked batch as a gift. —Laurie Knoke
Connie Raterink uses on-hand ingredients, including canned pie filling and a cake mix, to create this dazzling dessert. "It's fast to fix, looks elegant and tastes delicious," informs the Caledonia, Michigan cook.
It's best to make the graham cracker cake for this torte the day before, because the flavor improves as it mellows. The recipe makes plenty of yummy butterscotch sauce, so you can drizzle some over the top and have extra to serve on the side. —Lavonne Hartel
Williston. North Dakota
A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this cake is never enough!—Kim Orr, West Grove, Pennsylvania
The variations on this original recipe are almost endless. For double chocolate puddles, use semisweet chocolate chips for the vanilla chips. Or make peanut butter puddles by substituting peanut butter chips and peanuts for the vanilla chips and mixed nuts.
"I was so tired of eating plain angel food cake and fruit for dessert that I decided to combine the two with a little whipped topping—the result is this scrumptious and refreshing torte," says Hettie Johnson of Jacksonville, Florida. "It tastes as good as it looks!"
I've made this cake for my children(see photo below), grandchildren and great-grandchildren. It is their favorite birthday cake...it's light and tasty, and lends itself beautifully to decorating. I often place a small arrangement of fresh flowers in the center.
My 17-year old son calls me a gourmet cook whenever I make his favorite crepes. Sometimes, for a change, I substitute apple pie filling for the cherries and top the golden crepes with warm caramel sauce.