Recipe: Greek Honey-Cream Torte with Coffee Frosting

Greek Honey-Cream Torte

1/4 cup coarsely chopped blanched almonds
1/4 cup coarsely chopped salted cashews
1/4 cup coarsely chopped pistachio nuts
1/4 cup honey
8 oz. cream cheese, softened
1 cup thawed Cool Whip
10 1/2 oz. frozen pound cake, thawed
Coffee Frosting (recipe follows)

Preheat oven to 325 degrees F.

Place nuts in shallow baking pan.

Bake 10 minutes or until lightly toasted, stirring occasionally. Cool completely.

Beat honey in small mixing bowl at hight speed with electric mixer 2 minutes or until thickened.

Add cream cheese; mix at medium speed until well blended.

Fold in whipped topping and nuts.

Split cake lengthwise into three layers. spread two layers with cream cheese mixture; stack. Top with remaining layer. Frost with Coffee Frosting. Chill.

Makes 12 servings

Coffee Frosting:
4 oz. cream cheese, softened
2 Tablespoons margarine
2 1/4 cups powdered sugar
1 teaspoon instant coffee granules

Beat cream cheese and margarine in small mixiing bowl at medium speed with electric mixer until well blended. Gradually add sugar, mixing well after each addition. Blend in coffee granules.