Viennese Torte

1. Cut pound cake lengthwise ito 3 layers.

2. Sprinkle 1 cut side of each layer with 1 tbsp rum.

3. Place bottom cake layer on serving plate; spread with strawberry preserves; top with middle cake layer; spread with apricot preserves.

4. Replace top layer of cake.

5. Frost top, sides and ends of cake with whipped topping; garnish with almonds.

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Nutrient	Quantity
Total fats	54.5 g
Energy	481.78 kCal
Fatty acids, total saturated 16:1 undifferentiated	0.327 g
Total lipid (fat)	54.5 g
Fatty acids, total saturated 16:0	3.5425 g
Choline, total	0.218 mg
Fatty acids, total saturated 18:0	0.9265 g
Fatty acids, total saturated 18:1 undifferentiated	37.823 g
Fatty acids, total saturated 18:2 undifferentiated	9.483 g
Fatty acids, total polyunsaturated	9.483 g
Phytosterols	144.97 mg
Vitamin K (phylloquinone)	3.815 g
Fatty acids, total saturated	4.469 g
Fatty acids, total monounsaturated	38.0955 g
Vitamin E (alpha-tocopherol)	21.364 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Rum	3 tablespoons	0	0	0
Almond	0.25 cup	481.78	0	54.5
topping	1 cup	0	0	0
strawberry preserve	2 tablespoons	0	0	0
sara lee cake	1	0	0	0
apricot preserve pineapple	2 tablespoons	0	0	0