Chocolate-Almond Sachertorte |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Guests will be surprised to hear this dessert from our Test Kitchen starts with a convenient cake mix. Each bite features chocolate, almonds and apricots. Ingredients:
1/2 cup chopped dried apricots |
1/2 cup amaretto |
1 package devil's food cake mix (regular size) |
3/4 cup water |
1/3 cup canola oil |
3 eggs |
apricot filling: |
2/3 cup apricot preserves |
1 tablespoon amaretto |
frosting: |
1/2 cup butter, softened |
4-1/2 cups confectioners' sugar |
3/4 cup baking cocoa |
1/3 cup boiling water |
1 tablespoon amaretto |
1 cup sliced almonds, toasted |
Directions:
1. In a small bowl, combine apricots and amaretto; let stand for 15 minutes. In a large bowl, combine the cake mix, water, oil, eggs and apricot mixture. Beat on low speed for 30 seconds; beat on medium for 2 minutes.
2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For filling, in a small saucepan, heat apricot preserves and amaretto on low until preserves are melted, stirring occasionally; set aside.
4. For frosting, in a large bowl, cream the butter, confectioners' sugar and cocoa until light and fluffy. Add water and amaretto. Beat on low speed until combined. Beat on medium for 1 minute or until frosting achieves spreading consistency.
5. Cut each cake horizontally into two layers. Place a bottom layer on a serving plate; spread with half of the filling. Top with another cake layer; spread with 2/3 cup frosting. Top with third layer and remaining filling. Top with remaining cake layer.
6. Frost top and sides of cake with remaining frosting. Gently press almonds into the sides. Refrigerate for several hours before slicing. Yield: 12-16 servings.
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