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Decadent Chocolate-Apricot Cake
1 (18.25 ounce) chocolate cake mix with pudding
12 ounces semisweet chocolate chips, divided
1/2 cup apricot brandy or apricot nectar
1/2 cup apricot preserves
3/4 cup sour cream
1/2 cup chopped pecans
Prepare cake mix according to package directions, stirring in 1 cup chocolate chips.
Pour batter into two greased and floured 9-inch round cake pans.
Bake at 350 degrees F for 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans for 10 minutes; remove layers from pans, and let cool completely.
Brush brandy over layers; allow to stand until brandy is absorbed.
Spread preserves between cake layers.
Place remaining chocolate chips in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts.
Remove from heat; stir in sour cream, blending well.
Spread on cake.
Top with pecans; cover.
Yield: about 10 servings
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