Thanks to frozen pound cake and a can of pie filling, this torte's easy to make. If layers slide, keep them in place with toothpicks around the edges as you build. Just remove before serving. —Joan Causey, Greenwood, Arkansas
- 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
- 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.
Originally published as Fancy Fuss-Free Torte in Quick Cooking July/August 1998, p53
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