Viennese Torte

Recipe by Denise in NH
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 14
    cup toasted sliced almonds
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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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