Sachertorte

• 1/2 cup chopped dried apricots
• 1/2 cup amaretto
• 1 package devil's food cake mix (regular size)
• 3 large eggs
• 3/4 cup water
• 1/3 cup canola oil
• 2/3 cup apricot preserves
• 1 tablespoon amaretto
• 1 cup heavy whipping cream
• 1/4 cup light corn syrup
• 12 ounces semisweet chocolate, chopped
• 4 teaspoons vanilla extract
• 1 cup toasted sliced almonds, optional

1. Preheat oven to 350u0b0. Combine apricots and amaretto; let stand 15 minutes. In another bowl, combine cake mix, eggs, water, oil and apricot mixture. Beat on low speed 30 seconds; beat on medium 2 minutes.
2. Pour into two greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely.
3. For filling, heat apricot preserves and amaretto on low in a small saucepan, stirring occasionally, until preserves are melted; set aside.
4. For glaze, combine cream and corn syrup in a small saucepan. Bring just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla.
5. Using a long serrated knife, cut each cake horizontally in half. Place one layer on a serving plate; spread with half of the filling. Top with another layer; spread with a third of the glaze. Cover with third layer and remaining filling. Top with remaining layer; spread top and sides of torte with remaining glaze. If desired, spread toasted almonds on sides of torte. Refrigerate several hours before slicing.

apricots, amaretto, cake, eggs, water, canola oil, apricot preserves, amaretto, heavy whipping cream, light corn syrup, chocolate, vanilla, almonds

Taken from www.tasteofhome.com/recipes/sachertorte/ (may not work)