Cake

"When my daughter and son-in-law took me to Bridges in nearby Danville for my birthday, they told me the restaurant was in the movie Mrs. Doubtfire," says Merrybell Loesel of Walnut Creek, California. "I was even more impressed by dessert than I was by the restaurant's claim to fame—the chocolate pudding cake defies description." These individual cakes have a soft, pudding-like center. If you're short on time, substitute purchased vanilla or coffee ice cream: Soften it, and stir in some Frangelico—a hazelnut liqueur made in Italy—before serving.

"My cousin and I had a delicious chocolate cake at Watershed, a restaurant in nearby Decatur," writes Joyce Jue of Atlanta, Georgia. "I'd appreciate your getting the recipe so I can learn to make it."

Troy Hile of Santa Barbara, California , writes: "The Chocolate Scream! cake — a flourless chocolate cake — served at Los Olivos Cafe & Wine Merchant in Los Olivos, California, is the best I've ever tasted. I'd like to try my hand at making it."

Wendy Popp of Richmond, Virginia, writes: "My job as a physical therapist and my hobby, horseback riding, keep me pretty busy. But my sons — Sammy, two, and Weston, four — keep me moving the most, which has changed my cooking style. I used to be much more experimental, but now I need low-maintenance, tried-and-true recipes that will please the boys (including my husband, Jim) and impress dinner guests." This moist Bundt cake is a slight variation on a local award-winning recipe. After Wendy started making it, the dessert quickly became a family favorite.

Sweet potatoes make this moist; cranberries and walnuts add texture and color.

Pastel des Tres Leches con Rompope This special-occasion cake from the state of Sinaloa is spiked with rompope, a rich Mexican eggnog liqueur. It is heated with the tres leches until the mixture is reduced to a syrup that is poured over the hot cake.

You'll need six baby loaf pans for this recipe. Look for disposable ones at the market.

You'll need a pastry bag fitted with a 1/4-inch star tip to create the decorative rosettes. Begin making this cake two days before you plan to serve it.

Chill this overnight to develop the blueberry flavor and give the filling time to set.

Thin, delicate layers of flourless chocolate cake are filled with silky chocolate-espresso mousse. Begin making this dessert at least one day ahead, and serve it straight from the freezer; the frozen mousse filling has the texture of soft ice cream.

Toni Grekin of Deposit, New York, writes: "This recipe was given to me by my friend Barbara Leeds. It's wonderfully rich and overwhelmingly addictive." Active time: 30 min Start to finish: 2 1/2 hr

This New York-style cheesecake — with a hidden layer of sweet peach compote — is an ideal do-ahead dessert. It also travels well: Just glaze the cake in its pan and chill. When ready to serve, release the sides, then top the cake with fresh peach slices. Begin preparing this at least one day in advance.

A buttermilk layer cake is filled with ginger-scented lime curd, then finished with a sweet and fluffy frosting. Make the lime curd one to two days before assembling the cake.

At the bakery, Rather makes both cupcakes and bundt cake with this recipe. The hint of cinnamon in the batter is a nod toward Mexican chocolate, which often contains cinnamon and spices.