Raspberry Almond Mocha Torte

By carvalhohm

Ingredients

• 1 (16-ounce) pound cake
• 1/2 cup raspberry preserves
• 1 tablespoon instant coffee granules
• 1 (16-ounce) container chocolate frosting
• 1/4 cup sliced almonds

Details

Servings 10
Adapted from mrfood.com

Preparation

Step 1

With a serrated knife, slice the pound cake into 5 horizontal slices.

Place the bottom slice on a platter and spread a quarter of the preserves over the slice. Repeat 3 more times then top with the final layer of pound cake.

Stir the coffee granules into the container of frosting, mixing well. Spread over the top and sides of the cake then sprinkle the top with the almonds.

Notes:
It's okay to use any flavor preserves. I even like to mix and match 'em - it's a great way to finish up the little bit that's left in a bunch of different jars in the fridge.