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Red, White 'n' Blue Torte Recipe

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In Royal City, Washington, Margery Bryan has guests seeing fireworks when she turns frozen pound cake into a patriotic pleaser. Assemble the tempting torte early in the day and keep it in the refrigerator until it's time for dessert.

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8 Servings
Prep: 10 min. + chilling

Ingredients

1 loaf (10-3/4 ounces) frozen pound cake, thawed
1/2 cup blueberry pie filling
1/2 cup strawberry or raspberry pie filling
1-3/4 cups whipped topping

Directions

Cut cake horizontally into three layers. Place bottom layer on a serving platter; spread with blueberry filling. Top with middle cake layer; spread with strawberry filling. replace top of cake.
Frost top and sides with whipped topping. Refrigerate for several hours before slicing. Yield: 8 servings.

Nutrition Facts: 1 serving (1 slice) equals 222 calories, 9 g fat (6 g saturated fat), 54 mg cholesterol, 148 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Red, White 'n' Blue Torte published in Quick Cooking July/August 2002, p20

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