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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Got this recipe out of a favorite brand cookbook. Very rich. Ingredients:
1 frozen sara lee all butter pound cake, thawed |
3 tablespoons rum |
2 tablespoons strawberry preserves |
2 tablespoons apricot preserves or 2 tablespoons pineapple preserves |
1 cup frozen whipped topping |
1/4 cup toasted sliced almonds |
Directions:
1. Cut pound cake lengthwise ito 3 layers.
2. Sprinkle 1 cut side of each layer with 1 tbsp rum.
3. Place bottom cake layer on serving plate; spread with strawberry preserves; top with middle cake layer; spread with apricot preserves.
4. Replace top layer of cake.
5. Frost top, sides and ends of cake with whipped topping; garnish with almonds.
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