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Viennese Snacks

the.instructor's picture
Ingredients
  Apricot preserves 1⁄2 Cup (8 tbs)
  Granulated sugar 1⁄4 Cup (4 tbs)
  Water 7 Tablespoon
  Frozen pound cake 12 Ounce, thawed (1 Package)
  Dry cocoa 1⁄4 Cup (4 tbs) (Not A Mix)
  Dark corn syrup 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  10x confectioners sugar 2 Cup (32 tbs)
Directions

MAKING
1) In a saucepan, heat 4 tablespoons of water until bubbling.
2) Add in the preserves and sugar, heat for 2 minutes, stirring occasionally.
3) Pass the preserve mixture through a sieve.
4) Slice the cake in thirds both crosswise and lengthwise to make nine pieces.
5) Further slice each piece into thirds to make 27 little bar-shaped cake pieces.
6) Arrange on racks over wax paper and stream apricot glaze over tops.
7) In a saucepan, mix together cocoa, remaining water, corn syrup and butter or margarine.

FINALIZING
8) Heat the cocoa mixture gently, stirring continuously, until butter is melted.
9) Take the pan away from heat and beat in 10X sugar.
10) Spoon over cakes several times.

SERVING
11) Dredge the tops with sliced almonds, if desired and serve.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Snack
Method: 
Simmering
Occasion: 
Thanksgiving
Restriction: 
Vegetarian
Ingredient: 
Apricot
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
5 Minutes
Ready In: 
35 Minutes
Servings: 
6

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