Serve with billows of whipped cream.
Ingredients
- Cake:
- 1/2 cup finely chopped dried apricots
- 1/2 cup rum
- 1 pkg. pudding-included devil's food or dark chocolate cake mix
- 3/4 cup water
- 1/3 cup oil
- 3 eggs
- Glaze
- 2 (10 oz) jars apricot preserves
- 2 tablespoons rum
- Frosting
- 1 (6 oz pkg.) (1 cup) semi-sweet chocolate chips
- 3/4 cup margarine or butter
- 1/2 to 1 cup sliced almonds
Directions
Heat oven to 350 degrees. Grease and flour two 9 or 8 inch round cake pans. In small bowl, combine apricots and 1/2 cup rum; let stand 10 minutes. In large bowl, combine apricot-rum mixture and remaining cake ingredients at low speed until moistened; beat 2 minutes at high speed. Pour into greased and floured pans.
Bake at 350 degrees. Bake 9 inch layers 25 to 35 minutes; bake 8 inch layers 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool completely.
In small saucepan over low heat, melt glaze ingredients; strain to remove large apricot pieces. To assemble torte, carefully slice each layer in half horizontally to make 4 layers. Place 1 layer on serving plate; spread with 1/4 cup glaze. Repeat with remaining layers and glaze, ending with cake layer. Spread remaining 1/4 cup glaze over top of torte allowing some to run down sides. Refrigerate 1 hour or until glaze is set.
In small saucepan over low heat, melt chocolate chips and margarine, stirring constantly until smooth. Refrigerate 30 minutes or until slightly thickened, stirring occasionally. Spread frosting over sides and top of cake. Arrange almond slices on sides of cake. Refrigerate at least 1 hour before serving.
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Submitted 6/13/05.
Source: Pillsbury-The Complete Book of Baking
Submitted By: Jean Trenholm
JTrenholm@msn.com
Dark Chocolate Sacher Torte