Viennese Torte
Added May 08, 2002 | Recipe #27830
Total Time:
Prep Time:
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Got this recipe out of a favorite brand cookbook. Very rich.
Ingredients:
1
frozen sara lee all
butter pound cake
, thawed
3 tablespoons
rum
2 tablespoons
strawberry preserves
2 tablespoons apricot preserves or 2 tablespoons
pineapple preserves
1 cup
frozen whipped topping
¼ cup
toasted sliced almonds
Directions:
1
Cut pound cake lengthwise ito 3 layers.
2
Sprinkle 1 cut side of each layer with 1 tbsp rum.
3
Place bottom cake layer on serving plate; spread with strawberry preserves; top with middle cake layer; spread with apricot preserves.
4
Replace top layer of cake.
5
Frost top, sides and ends of cake with whipped topping; garnish with almonds.
Ratings & Reviews:
For using a store bought cake, this was easy, quick and delicious. If I was serving for company I would probably make a cake from scratch, but it was perfect for just the two of us.
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Nutritional Facts for Viennese Torte
Serving Size: 1 (44 g)
Servings Per Recipe: 10
Amount Per Serving
% Daily Value
Calories 191.0
Calories from Fat 87
45%
Total Fat 9.7 g
14%
Saturated Fat 5.2 g
26%
Cholesterol 66.3 mg
22%
Sodium 124.2 mg
5%
Total Carbohydrate 22.3 g
7%
Dietary Fiber 0.6 g
2%
Sugars 5.2 g
21%
Protein 2.5 g
5%
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