Red, White ‘n’ Blue Torte

Total Time Prep: 10 min. + chilling
Yield 8 pieces
Test Kitchen Approved
My guests see fireworks when I 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

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 3 layers. Place the 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.

Nutrition Facts

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

My guests see fireworks when I 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
Recipe Creator

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