Ingredients
1 frozen pound cake (10-3/4 ounces), thawed2 cups heavy whipping cream6 tablespoons confectioners’ sugar6 tablespoons baking cocoa1/2 teaspoon almond extract1/2 cup sliced almonds, toasted, optional
Preparation
Slice pound cake into 3 layers and set aside. In a large bowl, beat cream until soft peaks form. Gradually add sugar and cocoa; beat until stiff peaks form. Stir in extract.
Place 1 layer of cake on a serving platter; top with 1 cup frosting. Repeat layers. Frost top and sides with remaining frosting. Garnish with almonds if desired. Chill at least 15 minutes. Refrigerate any leftovers.
