Viennese Torte
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
10
ingredients
- 1 frozen sara lee all butter pound cake, thawed
- 44.37 ml rum
- 29.58 ml strawberry preserves
- 29.58 ml apricot preserves or 29.58 ml pineapple preserves
- 236.59 ml frozen whipped topping
- 59.14 ml toasted sliced almonds
directions
- Cut pound cake lengthwise ito 3 layers.
- Sprinkle 1 cut side of each layer with 1 tbsp rum.
- Place bottom cake layer on serving plate; spread with strawberry preserves; top with middle cake layer; spread with apricot preserves.
- Replace top layer of cake.
- Frost top, sides and ends of cake with whipped topping; garnish with almonds.
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RECIPE SUBMITTED BY
Denise in NH
Seacoast area, NH
I live in a small town in the Seacoast area of NH. I work as an Administrative Assistant for the Chief of Police. I enjoy trying out new recipes and have a cookbook collection. I also love to visit the Casino's in Connecticut whenever I get a chance.