Decadent Chocolate Cake
|Chocolate cake mix with pudding||18 1⁄2 Ounce|
|Semi-sweet chocolate morsels||12 Ounce, divided|
|Apricot brandy||1⁄2 Cup (8 tbs)|
|Apricot preserves||1⁄2 Cup (8 tbs)|
|Sour cream||3⁄4 Cup (12 tbs) (Commercial)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Prepare cake mix according to package directions, stirring in 1 cup chocolate morsels.
Pour batter into 2 greased and floured 9-inch round cakepans.
Bake at 350Â° for 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 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 morsels 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.