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Red, White 'n' Blue Torte Recipe
Red, White 'n' Blue Torte Recipe photo by Taste of Home
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Red, White 'n' Blue Torte Recipe

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Guests will see fireworks when you turn a frozen pound cake into a patriotic pleaser. Assemble this tempting torte early in the day and keep it in the refrigerator until it's time for dessert. —Margery Bryan, Moses Lake, Washington
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8 servings

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

Nutritional Facts

1 slice: 222 calories, 9g fat (6g saturated fat), 54mg cholesterol, 148mg sodium, 32g carbohydrate (19g sugars, 1g fiber), 3g protein

Directions

  1. 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.
  2. Frost top and sides with whipped topping. Refrigerate for several hours before slicing. Yield: 8 servings.
Originally published as Red, White 'n' Blue Torte in Quick Cooking July/August 2002, p20


Reviews for Red, White 'n' Blue Torte

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MY REVIEW
Cammy65
Reviewed Jul. 5, 2013

"Quick, easy, a big hit"

MY REVIEW
daisywilken
Reviewed Jun. 1, 2009

"to saave on cholesterol, I would like to try an angel food loaf cake."

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