1/2 c Sliced almonds
1/2 c Sour cream
1 tb Confectioners sugar
1 ts Vanilla extract
1 lb Cake
1/2 c Seedless raspberry jam
1/2 c Fresh raspberries
In glass bowl, add almonds. Micro-cook 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
Yields
1 servings