1 Sarah Lee (frozen) all butter pound cake
2 (4 oz.) pkgs. Baker's sweet German chocolate
1/4 c. strong brewed coffee
2 tbsp. cognac, Tia Maria or other liqueur (optional)
2 c. heavy cream (not whipping cream)
6 sm. bamboo skewers
Sugar or non pariels to decorate (optional)

While frozen, cut the cake lengthwise into 6 layers. Use serrated knife and place onto wax paper for easy handling later. Melt the chocolate into the coffee until smooth. Add the liqueur of your choice and mix again until smooth. Cool. Whip the cream until stiff and fold into the cooled chocolate mixture. Put the cake back together with the whipped cream/chocolate mixture, frosting between layers, top and sides. If your torte begins to wobble, support with the small bamboo skewers. When finished, decorate as desired. Freeze for 2 to 3 hours to set. Cool 15 minutes; serve. Torte serves 6 to 10, depending on age and appetite. Can freeze overnight, also.