Prep 30 mins
Cook 35 mins
This is quite a beautiful cake. It may look complicate, but fear not - this cake is not complicated, as it gets a head start from a box mix. The dried apricots studded throughout the cake and the apricot preserve filling make it especially moist and rich. But - this is a "makeover" recipe, making it healthier than a traditional recipe; so use the the "light" ingredients as listed to ensure that it is healthier.
- 3 ounces dried apricot halves, finely chopped (about 1/2 c.)
- 1⁄2 cup hot water
- 2 teaspoons rum extract
- 6 egg whites
- 3⁄4 cup 2% buttermilk
- 1 (2 1/2 ounce) jar prune baby food
- 1 teaspoon vanilla extract
- 1 (18 1/4 ounce) box dark chocolate cake mix
- 1 (18 ounce) jar apricot preserves, drained
- 1 teaspoon rum extract
- 1 cup chocolate chips
- 1 tablespoon canola oil
- 1⁄3 cup sliced blanched almonds or 1⁄3 cup regular sliced almonds
- TO MAKE THE CAKE: Preheat the oven to 350^F. Lightly coat two 8" round cake pans with nonstick spray.
- In a small bowl, combine the apricots, hot water, and rum extract. Set aside to soak for 10 minutes, or until the apircots are very soft.
- In a large bowl, using an electric mixer set on high speed, beat the ehh whites for 1 minute, or until foamy. Beat in the buttermilk, prunes, and vanilla extract until blended. Add the apricot mixture and the cake mix. Beat on low spead just until moistened. Beat for 2 minutes longer at high speed. Scrape into the prepared pans.
- Bake for 35 to 40 minutes, or until wooden picks inserted into the center of the cake layers come out clean. Cool on racks for 15 minutes. Invert onto the racks and cool completely.
- TO MAKE THE FILLING: In a small saucepan, melt the preserves and rum extract over low heat. Set aside.
- TO MAKE THE GLAZE: In a small microwaveable cup, combine the chocolate chips and oil. Cook in microwave on high for 30 seconds and stir. Repeat just until the chocolate can be stirred into a smooth glaze. (The chips will not melt compeletely in the microwave oven, but they will get shiny and soft enough to stir until smooth.).
- TO ASSEMBLE THE TORTE: Using a long serrated knife, carefully slice each cake layer in half through the side to make a total of 5 layers. Place 1 layer on a serving plate and spread with one-quarter of the filling. Repeat the layering with the remaining cake and filling. Spread the last of the filling on the top cake layer.
- Carefully pour the glaze over the center of the cake, directing the glaze evenly over the top and sides. Allow the glaze to harden for 5 minutes. Press the almonds decoratively into the sides of the cake. Slice with a serrated knife and serve.