You don’t always have to put a lot of effortinto a dessert that tastes as good as it looks…as this easytorte proves.
Recipe: Easy Pound Cake Torte
1 (12-ounce) package miniature milk chocolatechips – divided use 1/3 cup plus 1/2 cup heavy or whipping cream – divideduse 2 teaspoons butter 1/2 teaspoon vanilla extract 1 (10.3/4 ounce) frozen loaf pound cake, partially thawed
Set aside 2 tablespoons of the miniaturechocolate chips.
Combine remaining chocolate chips and1/3 cup whipping cream in small saucepan. Cook over low heat,stirring frequently, until smooth. Remove from heat.
Stir in butter and vanilla until smooth;transfer to medium bowl. Refrigerate until firm enough to spread,about 1 hour.
Slice cake horizontally to make 3 layers.Arrange bottom layer on serving plate. Evenly spread 1/3 cupchocolate mixture over layer; top with second layer and spreadwith 1/3 cup mixture. Place remaining layer on top.
Beat remaining 1/2 cup whipping creamuntil thickened; fold in remaining chocolate mixture. Refrigeratea few minutes if neeeded. Frost top, sides and ends of torte.Garnish top with remaining 2 tablespoons miniature chocolatechips.
Refrigerate torte several hours beforeserving.
Makes 8 servings.
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