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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A purchased pound cake makes this show-stopping dessert a breeze to prepare ahead of time, declares Valerie Putsey of Winamac, Indiana. Cream cheese frosting gives this torte a rich taste that will have guests thinking you spent hours making it. Ingredients:
1 loaf (10-3/4 ounces) frozen pound cake, thawed |
1 pint cherry ice cream, softened |
2 packages (3 ounces each) cream cheese, softened |
1/4 cup butter, softened |
1 teaspoon almond extract |
3 cups confectioners' sugar |
1/4 cup chopped pecans |
maraschino cherries, optional |
Directions:
1. With a serrated knife, slice pound cake horizontally into two layers. Place bottom layer on a freezer-safe serving platter; spread with ice cream. Replace cake top; cover and freeze for at least 3 hours.
2. For frosting, in a large bowl, beat the cream cheese, butter and extract until smooth. Gradually add sugar; beat until fluffy. Set aside 1/2 cup.
3. Remove torte from freezer; frost the top and sides. Cut a small hole in the corner of a plastic or pastry bag; insert a #20 star tip. Fill bag with reserved frosting; pipe around the bottom edge of torte. Cover and freeze for at least 1 hour.
4. May be frozen up to 3 months. Remove from the freezer 10 minutes before serving. Sprinkle with pecans. Garnish with cherries if desired. Yield: 8 servings.
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