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Quick Torte

fast.cook's picture
Ingredients
  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)
Directions

MAKING
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

SERVING
7 Cut into slices and serve.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Dessert
Dish: 
Pie
Interest: 
Quick
Preparation Time: 
10 Minutes
Servings: 
8

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