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Red, White 'n' Blue Torte Recipe

Red, White 'n' Blue Torte Recipe

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 YIELD: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

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.

Nutritional Facts

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

Reviews for Red, White 'n' Blue Torte

Sort By :
MY REVIEW
Cammy65 112927
Reviewed Jul. 5, 2013

"Quick, easy, a big hit"

MY REVIEW
daisywilken 53104
Reviewed Jun. 1, 2009

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

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