This moist, flavorful cake was the traditional birthday cake at our house when I was growing up. Everyone requested it. I especially like the sweet coconut-pecan frosting. —Lisa Andis, Morristown, Indiana
When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty - making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. For many years, it was our son's birthday cake.—Joyce Shiffler, Colorado Springs, Colorado
Whenever I taste these rich, delicious layered bars, I think of my childhood. My parents were missionaries in Thailand, and Mother was able to get these common ingredients there - the squares reminded us of the candy bars back home.
-Pam Tesh, Lexington, North Carolina
"This smooth, fluffy frosting is a real treat for cake lovers on a restricted diet—plus everybody else," shares Kim Marie Van Rheenen of Mendota, Illinois. "Another way I like to serve it is layered in a parfait glass with cubed angel food cake or fresh fruit and topped with additional whipped topping. It makes a pretty dessert."
You'll love the banana flavor throughout this moist, fudgy cake and fluffy frosting from Jan Gregory of Bethel, Ohio. "This recipe was given to me by my mother-in-law. It's a favorite at family gatherings," Jan reports.
"A special friend gave me this recipe more than 20 years ago," recalls Annette Foster of Taylors, SOuth Carolina. "The cake has a light cocoa flavor, and the frosting is rich. Because you frost and serve just half the cake, you can use the remainder to make other scrumptious desserts later in the week."