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Coconut Pecan Torte

Submitted by: Mary Somers 
An apricot filling is the sweet surprise in this moist, pretty cake. Every forkful is filled with a wonderful combination of flavors. --Mary Somers, Enid, Oklahoma 

Pecan Torte

Submitted by: Carol 
This is a great showpiece and a delight to eat. 

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Photo of: Cherry Pecan Torte

Cherry Pecan Torte

Submitted by: Dolores Lueken 
Field editor Dolores Lueken of Ferdinand, Indiana says, 'Soda crackers are the 'secret ingredient' in this meringue. 

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Walnut Graham Torte

Submitted by: Paulette Root-Rogers 
This torte is great to take to someone's house for dinner - I rarely have any to bring back home. It reminds me of desserts my grandma used to make. 

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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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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. 

Photo of: Raspberry Walnut Torte

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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Pastel Torte

Submitted by: Gloria Denton 
Gloria Denton of Courtenay, British Columbia relates, 'I've made this pretty layered dessert for many showers. The delicate almond flavor is wonderful.' 

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Photo of: Butterscotch Torte

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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Bavarian Apple Torte

Submitted by: Alyson Armstrong 
This rich, creamy torte has always been one of my favorite autumn desserts. Mom uses the freshest apples from a local orchard and bakes this treat until the apples are crisp-tender. It tastes as good as it looks. -Alyson Armstrong, Parkersburg, West Virginia 
 
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