Chocolate Torte

• 1 1/2 c. Bisquick baking mix
• 3/4 c. sugar
• 1/3 c. cocoa
• 1 egg
• 2/3 c. milk
• 2 Tbsp. shortening
• 1 tsp. vanilla
• 1/2 c. cherry or apricot preserves
• Chocolate Cream (recipe follows)

1. Heat oven to 350u0b0.
2. Grease and flour square pan, 8 x 8 x 2-inches, or round layer pan, 9 x 1 1/2-inches.
3. Beat baking mix, sugar, cocoa, egg, milk, shortening and vanilla in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.
4. Beat on medium speed, scraping bowl occasionally, 4 minutes.
5. Pour into pan.
6. Bake until wooden pick inserted in center comes out clean, about 35 minutes.
7. Cool 10 minutes; remove from pan.
8. Cool completely.
9. Carefully split cake to make 2 layers.
10. Spread bottom layer with preserves.
11. Spread 1 cup Chocolate Cream over preserves.
12. Top with second layer.
13. Frost top and sides of cake with remaining Chocolate Cream.
14. Garnish with cherries and sliced almonds, if desired.
15. Refrigerate any remaining torte.

bisquick baking mix, sugar, cocoa, egg, milk, shortening, vanilla, cherry, chocolate cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345217 (may not work)