Recipe - Quick Raspberry Torte

One half cup Sliced almonds
One half cup Sour cream
1 tablespoon Confectioners sugar
1 teaspoon Vanilla extract
1 pound Cake
One half cup Seedless raspberry jam
One half cup Fresh raspberries

In glass bowl, add almonds. Microcook on high heat until toasted, stirring
and checking every 30 seconds. In a small bowl, combine sour cream,
confectioners sugar, and vanilla extract. Cut pound cake into 4 horizontal
layers. 4. Spread each layer with raspberry jam and toasted almonds. Stack
layers. Spread sour cream mixture lavishly on top. Top with fresh
raspberries. Refrigerate until ready to serve.

Approximately 7 minutes.

Per serving (excluding unknown items): 2480 Calories; 99g Fat (41% calories
from fat); 37g Protein; 281g Carbohydrate; 314mg Cholesterol;
2275 mg Sodium

By Patty designwest@ameritech.net on Nov 9, 1998.

Recipe by: FOOD IN A FLASH SHOW# FF2106

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