Tricky Torte - cooking recipe

Ingredients

Sara Lee pound cake, slightly defrosted
1 (6 oz.) pkg. chocolate bits
1 c. sour cream
1 c. slivered almonds, toasted (optional)

Preparation

Slice pound cake across into 5 to 6 slices while still cold. Melt chocolate bits in double boiler and stir in sour cream.
Ice each layer plus top and sides.
Top with toasted almonds, pressing lightly so they will not fall off when cake is sliced. Refrigerate or freeze.
If you choose to freeze, defrost in refrigerator 24 hours.
Always let stand at room temperature a while before serving.
Easy to make.
Serves 10.
You can pour a little Amaretto Liqueur on each slice, if you wish.