Publisher Photo
Publisher Photo
"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."
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + freezing

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 or margarine, 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, beat cream cheese, butter and extract in a mixing bowl 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.
Originally published as Dreamy Cherry Torte in Quick Cooking May/June 1999, p34

Nutritional Facts

1 piece: 504 calories, 22g fat (12g saturated fat), 94mg cholesterol, 253mg sodium, 74g carbohydrate (60g sugars, 1g fiber), 5g protein.

  • 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 or margarine, softened
  • 1 teaspoon almond extract
  • 3 cups confectioners' sugar
  • 1/4 cup chopped pecans
  • Maraschino cherries, optional
  1. 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.
  2. For frosting, beat cream cheese, butter and extract in a mixing bowl 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.
Originally published as Dreamy Cherry Torte in Quick Cooking May/June 1999, p34

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