CHOCOLATE APRICOT LAYER CAKE

Chocolate Apricot Layer Cake image

Provided by Mary in LA.

Categories Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

1/2 cup vegetable oil
3 large eggs
1 (18 1/4 ounce) box devil's food cake mix
1 1/3 cups water
1/2 cup dried apricot, finely chopped
1/2 cup sliced almonds, finely chopped
frosting
1 cup heavy cream
8 ounces bittersweet chocolate, chopped (1 ounce each)
3/4 cup apricot preserves
1/2 cup sliced almonds

Steps:

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.