Desserts and Sweets · Recipes · Uncategorized

Viennese Torte

This is a recipe that my Great Aunt Eunice shared with me. We always wrapped it in saran wrap and placed in the freezer so we would have a treat after Sunday suppers. It’s a great addition to holiday cookies and sweets and super easy to make!

12 oz. Sara Lee Pound Cake

1 c. Chocolate Chips

1 tsp. Vanilla

1/2 c. Butter

1/4 c. Water

4 Egg Yolks, slightly beaten

 

Heat chocolate, butter and water over medium heat until chocolate is melted. Cool slightly. Add beaten egg yolks. Cook until thickened. Add sugar and vanilla. Beat until smooth. Chill until mixture is ready to spread (about one hour). Slice cake lengthwise in 6 layers. Spread chocolate between layers and frost. Cool at least 3 hours. May be frozen.

 

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