STREAMING NOW: Carnivorous

Viennese Torte

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Got this recipe out of a favorite brand cookbook. Very rich.”
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

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: