easy viennese torte

Name: EASY VIENNESE TORTE
Ingredients: 1 - frozen sara lee all butter pound cake, thawed; 3+ tablespoon(s) rum or orange juice (guess what i use); 2+ tablespoon(s) strawberry preserves; 2+ tablespoon(s) apricot preserves; 1+ cup(s) frozen whipped topping, thawed; 1/4 cup(s) toasted almonds

(2 RATINGS)

31 Pinches

CC MCCART-FROST

GUATAY, CA

Updated on Oct 12, 2011

This is such an easy recipe, but I tell ya it'll be gone in a flash.

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yield Depends on how you slice it

Ingredients

1 - frozen sara lee all butter pound cake, thawed
3+ tablespoons rum or orange juice (guess what i use)
2+ tablespoons strawberry preserves
2+ tablespoons apricot preserves
1+ cup frozen whipped topping, thawed
1/4 cup toasted almonds

How To Make easy viennese torte

Step 1

Cut pound cake lengthwise into 3 layers.

Step 2

Sprinkle the cut side of each layer with 1 tablespoon rum. (You can add or subtract - horrors - with this step)
Step 3

Place bottom cake layer on serving plate; spread with strawberry preserves.
Step 4

Top with second layer; spread with apricot preserves.
Step 5

Repeat top layer of cake. Frost top, sides and ends of cake with whipped topping; garnish with almonds.
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