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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This pretty layered torte from Joan Causey of Greenwood, Arkansas relies on convenient frozen pound cake and canned pie filling. It's a snap to assemble, she promises. I put toothpicks through the ends to hold the layers in place, then remove them before serving. Ingredients:
1 loaf (10-3/4 ounces) frozen pound cake, thawed |
1 can (21 ounces) cherry pie filling or flavor of your choice |
1 carton (8 ounces) frozen whipped topping, thawed |
1/2 cup chopped pecans |
Directions:
1. Using a long serrated knife, cut cake horizontally into three layers. Place bottom cake layer on a serving plate; top with half of the pie filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with whipped topping. Sprinkle with pecans. Yield: 10 servings.
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