|Chocolate cake mix||10 Ounce (2 Layer Size)|
|Apricot cake and pastry filling||12 Ounce|
|Chocolate frosting||21 Ounce|
The original Sachertorte is made with a spiced chocolate cake and apricot jam.
In this recipe the apricot filling contains the spices the cake lacks.
It all adds up to the same good taste.
Bake cake in 2 9-inch pans according to package directions.
When cool, split layers to make 4 thin layers.
Spread 3 of these layers with 1/3 C frosting then 1/2 C apricot filling.
Stack layers on a serving plate.
Top with the plain layer.
Frost sides and top with a thin layer of remaining frosting.
Chill before cutting in small wedges.
This is a rich one.