Easy Chocolate Dessert Friday, July 15, 2011
1 large frozen pound cake
2 cups whipping cream
6 TBSP confectioners sugar
6 TBSP cocoa
½ tsp vanilla
½ cup slivered almonds, toasted
Thaw the cake and slice horizontally lengthwise into three layers. Set aside. Whip the cream until soft peaks form. Mix the sugar and cocoa and gradually add to cream while still beating. Beat until stiff peaks form. Gently stir in vanilla. Frost between cake layers and then frost the top and sides of cake. Sprinkle with toasted almonds and press them lightly into top of cake. Chill at least 15 minutes before serving. A longer chilling period is better.