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Dreamy Cherry Torte Recipe

"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."

This recipe is:

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Dreamy Cherry Torte Recipe

Prep: 15 min. + freezing

Yield: 8 Servings

15 15

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

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.
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.
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.
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.

Nutritional Facts 1 serving (1 piece) equals 504 calories, 22 g fat (12 g saturated fat), 94 mg cholesterol, 253 mg sodium, 74 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Dreamy Cherry Torte in Quick Cooking May/June 1999, p34