Easy Chocolate Cream-Filled Torte

By Joanks

Ingredients

• Glaze:
• 1 frozen pound cake (10-3/4 oz.),
• thawed
• 1/2 cup powdered sugar
• 1/4 cup cocoa
• 1 cup (1/2 pint) cold whipping
• cream
• 1 tsp. vanilla
• 2 Tbsp. butter or margarine
• 2 Tbsp. cocoa
• 2 Tbsp. water
• 1 cup powdered sugar
• 1/4 to 1/2 tsp. almond extract

Preparation

Step 1

Cut cake horizontally to make 4 layers.
Stir together powdered sugar and cocoa in medium bowl.
Add whipping cream and vanilla; beat until stiff.
Place bottom cake layer on serving platter.
Spread 1/3 of the whipped cream mixture on cake layer.
Place next cake layer on top of whipped cream mixture; continue layering whipped cream mixture and cake until all have been used.
Prepare glaze.
Melt butter in small saucepan over low heat.
Add cocoa and water.
Cook stirring constantly, until smooth and slightly thickened. Do NOt boil.
Remove from heat and gradually add powdered sugar and almond extract, beating with whisk until smooth.
Spoon glaze over top of cake, allowing to drizzle down sides.
Garnish with almonds, if desired.
Refrigerate.