Viennese Torte - cooking recipe

Ingredients

1 frozen sara lee all butter pound cake, thawed
3 tablespoons rum
2 tablespoons strawberry preserves
2 tablespoons apricot preserves or 2 tablespoons pineapple preserves
1 cup frozen whipped topping
1/4 cup toasted sliced almonds

Preparation

Cut pound cake lengthwise ito 3 layers.
Sprinkle 1 cut side of each layer with 1 tbsp rum.
Place bottom cake layer on serving plate; spread with strawberry preserves; top with middle cake layer; spread with apricot preserves.
Replace top layer of cake.
Frost top, sides and ends of cake with whipped topping; garnish with almonds.