|Frozen pound cake||12 Ounce|
|Light rum/Golden rum||3 Tablespoon|
|Red raspberry preserves/Strawberry preserves||1⁄4 Cup (4 tbs)|
|Apricot preserves/Peach preserves||1⁄4 Cup (4 tbs)|
|Canned chocolate frosting||1 Pound (Ready To Spread, 1 Can)|
1 Lengthwise, split the pound cake into 3 even layers.
2 Sprinkle each layer with 1 tablespoon rum.
3 Spread the bottom layer with 1/4 cup raspberry preserves.
4 Set second layer on top and spread with 1/4 cup apricot preserves.
5 Add the top layer.
6 Using 1 cup chocolate frosting, frost top and sides
7 Cut into slices and serve.