Decadent Chocolate-Apricot Cake

Yield: about 10 servings

Ingredients

• 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

Instructions

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.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!