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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


  1. Prepare cake mix according to package directions, stirring in 1 cup chocolate chips.
  2. Pour batter into two greased and floured 9-inch round cake pans.
  3. Bake at 350 degrees F for 30 minutes or until a wooden pick inserted in center comes out clean.
  4. Cool in pans for 10 minutes; remove layers from pans, and let cool completely.
  5. Brush brandy over layers; allow to stand until brandy is absorbed.
  6. Spread preserves between cake layers.
  7. Place remaining chocolate chips in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts.
  8. Remove from heat; stir in sour cream, blending well.
  9. Spread on cake.
  10. Top with pecans; cover.
  11. Chill overnight.

Yield: about 10 servings

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