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Chocolate Torte

Submitted by: Genny Monchamp

Mom's three-layer chocolate cake was always perfect with it's delicious whipped cream filling and a yummy chocolate frosting. Making this from scratch cake is well worth the effort--just ask any chocolate lover!

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Pretty Pineapple Torte

Submitted by: Iola Egle

'Pineapple stars in both the cake and filling in this tall, beautiful dessert,' remarks Iola Egle of McCook, Nebraska. 'It's creamy and just lightly sweet.'

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Chocolate Meringue Torte

Submitted by: Taste of Home Test Kitchen

This divine dessert is a chocoholic's dream come true with its moist made-from scratch cake and crunchy meringue.

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Gingerbread Torte

Submitted by: Ginger Hendricksen

'This old-fashioned gingerbread cake is excellent!' promises Ginger Hendricksen of Plover, Wisconsin. Lemon peel is a nice addition to the sweet cream cheese frosting.

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Butterscotch Torte

Submitted by: Lavonne Hartel

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

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Pecan Torte

Submitted by: Lois Thayer

'Even though the holidays always seem to be more pie-oriented, this cake steals the show at our family celebrations,' writes Lois Thayer from Hutchinson, Kansas. 'It tastes scrumptious!'

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Italian Torte

Submitted by: Theresa Stewart

This is one of my favorite dessert recipes because it's easily and quickly prepared, yet it's very different and delicious, good for any occasion. It is sure to impress your guests as it has mine. -Theresa Stewart, New Oxford, Pennsylvania

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Raspberry Walnut Torte

Submitted by: Bonnie Malloy

'I often serve this impressive cake for dinner parties or whenever a special dessert is called for,' notes Bonnie Malloy of Norwood, Pennsylvania. 'It's delicious and also very pretty.'

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Raspberry Sponge Torte

Submitted by: Janet Zoz

This lovely three-layered cake in moist, tender and light. It rivals any cake from the finest bakery. I use black walnuts to add a more distinctive flavor.

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Chocolate Eclair Torte

Submitted by: Janaan Cunningham

I take this impressive dessert to the table whole, then slice it and serve. It can be made ahead of time and refrigerated until you're ready to serve. --Janaan Cunningham