Multi Layer Torte

By lucy1955

Ingredients

• 1 frozen SaraLee Pound Cake (10 3/4 oz)thawed
• 1 can (16.17oz) chocolate or vanilla frosting
• 3 tablespoons raspberry or strawberry,preseves
• 3 tablespoons apricot preserves or orange marmalade
• White chocolate candy bar,coarsely chopped

Preparation

Step 1

Slice pound cake,using toothpicks to mark layers,into 5 horizontal layers.Place cake layers on flat surface.Spread 2 1/2 tablespoons frosting on each layers;top each of 4 frosted layers with 1 1/2 tablespoons alternate preserves flavors.Reassemble cake;frost cake top and sides.Garnish with white chocolate.