Viennese Torte

"Got this recipe out of a favorite brand cookbook. Very rich."
 
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Ready In:
10mins
Ingredients:
6
Serves:
10-12
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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
  • 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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Reviews

  1. 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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RECIPE SUBMITTED BY

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.
 
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