Apricot-Chocolate Torte



Published:

This recipe was printed in a December 1970 issue of the Knik Arm Courier.

This is a hauntingly delectable combination of flavors, a fooler that only the lady in the kitchen would know. Who could guess that this torte is made with a good chocolate cake mix and convenient versatile, sparkling apricot preserves for filling?

If you’re a purist, bake your own best-recipe, two-layer chocolate cake for the base. Either way, the cake layers are split after baking and cooling, making four thin layers. The fresh-fruit flavor the apricot preserves, spooned right from the jar, blends beautifully with the rich chocolate to make the perfect filling. The crowning glory, a smooth, rich chocolate frosting drizzles from the top.

 

1 (1 pound, 3 ounces) package chocolate cake mix

1 cup apricot preserves

1 square (1 ounce) unsweetened chocolate

1 tablespoon butter

1 cup sifted confectioner’s sugar

½ teaspoon vanilla

2 tablespoons boiling water

 

Prepare cake mix according to package directions. Bake in two (8-inch) pans. Cool and split each layer to make four thin layers.

Spread the bottom three layers with apricot preserves. Stack and top with remaining layer. Melt chocolate and butter over hot water. Add confectioner’s sugar and vanilla. Blend well.

Add boiling water. Spread over top of cake and drizzle down the sides.

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