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 extract
CHOCOLATE GLAZE (2 recipes follow)
Garnish Sliced almonds

Cut cake horizontally to make 4 layers. Stir together 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 shipped cream mixture on cake layer. Place next cake layer on top of whipped cream; continue layering whipped cream mixture and cake until all have been used.

Prepare Chocolate Glaze.
Spoon over top of cake, allowing to drizzle down sides. Garnish with almonds, if desired. Refrigerate until read to serve. Cover. Refrigerate leftover torte.

Yield: 8 to 10 servings
2 Tbl. Butter or margarine
2 Tbl. Cocoa
2 Tbl. Water
1 cup Powdered sugar
1/4 to 1/2 tsp. Almond extract

Melt butter in small saucepan over low heat. Add cocoa and water. Cook, stirring constantly, until smooth and slightly thickened. Do not boil. Remover from heat. Gradually add powdered sugar and almond extract, eating with whisk until smooth.

Prep Time: 20 minutes Chill time: 30 minutes Yield: 1/2 cup Glaze

1 tub (8oz.) Frozen whipped topping
6 squares Semi-sweet baking chocolate

Microwave frozen whipped topping and chocolate in medium microwaveable bowl on HIGH 1 minute. Stir. Microwave an additional 30 seconds to 1 minute or until chocolate is melted and mixture is shiny and smooth.

Yield: 1 1/2 cups or 12 servings 2 Tbl. each
Store leftover glaze in refrigerator. Just before serving, microwave on HIGH 1 to 2 minutes or until glaze is softened.

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