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
Come Valentine's Day, Tisha Cottman knows that this pretty dessert is the way to her family's heart. "It's such a simple way to say 'I love you'," writes the Broken Arrow, Oklahoma homemaker of her annual treat.
Best of all, each fun little heart takes only minutes to assemble from purchased snack cakes and can be prepared ahead of time. "It's sure to impress those you care about," Tisha adds.
This golden berry-filled coffee cake is crowned with even more plump, fresh berries. “Living on a farm in Wisconsin, we love using the blackcaps (wild black raspberries) that grow in our woods,” says Sheri Kratcha of Avoca.
My mother and I tried many different types of rum cake to find the best one, and finally hit on this cake that doesn't dry out and imparts the most flavor. For a really moist cake, brush rum over the individual sponge cakes before topping them with the filling. —Dona M. Hoffman, Addison, 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.
Folks just won’t believe a dessert so decadent and delicious could be so low-fat. Our Test Kitchen can take a bow for this mouthwatering recipe with its fresh-fruit flavor, cake-mix convenience and impressive presentation!—Taste of Home Test Kitchen