chocolate-almond sachertorte

Name: Chocolate-Almond Sachertorte
Prep time: 30 min
Cook time: 25 min
Yield: 16
Cuisine: American
Ingredients: 1/2 cup(s) chopped dried apricots; 1/2 cup(s) amaretto; 1 package(s) devil's food cake mix (regular size); 3/4 cup(s) water; 1/3 cup(s) canola oil; 3 - eggs; FOR THE APRICOT FILLING; 2/3 cup(s) apricot preserves; 1 tablespoon(s) amaretto; FOR THE FROSTING; 1/2 cup(s) butter, softened; 4 1/2 cup(s) powdered sugar; 3/4 cup(s) baking cocoa; 1/3 cup(s) boiling water; 1 tablespoon(s) amaretto; 1 cup(s) sliced almonds, toasted

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 16 serving(s)

prep time 30 Min

cook time 25 Min

method Bake

Ingredients For chocolate-almond sachertorte

1/2 c

chopped dried apricots
1/2 c

amaretto
1 pkg

devil's food cake mix (regular size)
3/4 c

water
1/3 c

canola oil
3

eggs
FOR THE APRICOT FILLING
2/3 c

apricot preserves
1 Tbsp

amaretto
FOR THE FROSTING
1/2 c

butter, softened
4 1/2 c

powdered sugar
3/4 c

baking cocoa
1/3 c

boiling water
1 Tbsp

amaretto
1 c

sliced almonds, toasted

How To Make chocolate-almond sachertorte

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. 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.

2
For filling, in a small saucepan, heat apricot preserves and amaretto on low until preserves are melted, stirring occasionally; set aside. 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.
3
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. Frost top and sides of cake with remaining frosting. Gently press almonds into the sides. Refrigerate for several hours before slicing
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