Chocolate Apricot Layer Cake

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READY IN: 1hr 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup vegetable oil
  • 3
    large eggs
  • 1
    (18 1/4 ounce) box devil's food cake mix
  • 1 13
    cups water
  • 12
    cup dried apricot, finely chopped
  • 12
    cup sliced almonds, finely chopped
  • frosting
  • 8
    ounces bittersweet chocolate, chopped (1 ounce each)
  • FILLING and GARNISH
  • 34
    cup apricot preserves
  • 12
    cup sliced almonds
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DIRECTIONS

  • HEAT oven to 325 degrees.
  • Coat two 8 inch round cake pans with nonstick cooking spray.
  • Line bottoms of pans with waxed paper, coat paper with spray.
  • CAKE LAYERS: Prepare cake mix following package directions, using egg,water and oil.
  • Add in chopped apricots and chopped almonds.
  • Divide batter evenly between the 2 pans.
  • Bake in 325 degrees, about 45 minutes.
  • Let cool in pans for 15 minutes.
  • Then turn out layers onto rack, carefully removing waxed paper.
  • Let cool completely.
  • FROSTING: In small saucepan heat heavy cream over medium- high heat until simmering.
  • Place chopped chocolate in medium-size bowl.
  • POUR heavy cream over the chocolate and stir it.
  • Put in refrigator for at least 45 minutes.
  • FILLING AND GARNISH: Place 1 cake layer on dish.
  • Spread top layer with apricot preserves.
  • Place 2nd cake layer on top of it.
  • Frost sides and on top with frosting.
  • Put sliced almonds on sides of cake.
  • Refrigerate for at least 35 minutes.
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