Easy Chocolate Cream-Filled Torte

• 1 frozen pound cake, thawed
• 1/2 c. powdered sugar
• 1/4 c. baking cocoa
• 1 c. very cold whipping cream
• 1 tsp. vanilla

Cut cake horizontally to make 4 layers. Stir together the sugar and cocoa; add whipping cream and vanilla and beat at medium-high speed until stiff.

Place bottom layer of cake onto a serving platter; spread with 1/3 of the cream mixture. Place next layer of cake on top of the cream layer, etc. until all the cream has been used. (There are 3 layers of cream filling, and then a chocolate glaze on the top).

Spoon chocolate glaze on top of cake, allowing it to drip down the sides of the cake. Garnish with slivered almonds arranged in the shape of flowers, if desired. Allow glaze to harden in the refrigerator, then cover cake with plastic wrap.

Chocolate Glaze:

• 2 T. butter or margarine
• 2 T. baking cocoa
• 2 T. water
• 1 c. powdered sugar
• 1/2 tsp. almond extract