Viennese Torte

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“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.

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