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  Sour cream fudge cake mix 18 1⁄4 Ounce (1 Package)
  Apricot preserves 12 Ounce (1 Jar)
  Apricot brandy 2 Tablespoon
  Chocolate frosting 1 Can (10 oz)

1. Grease two 9x1 1/2-inch layer-cake pans; dust lightly with flour; tap out any excess.
2. Prepare the cake mix; pour into prepared pans.
3. Bake in moderate oven (350°) for 25 minutes, or until the centers spring back when pressed with fingertip. Cool in pans on racks 10 minutes; loosen around edges with a knife; turn out onto racks; cool completely.
4. When ready to put torte together, heat the apricot preserves slowly in a small saucepan, stirring constantly, just until hot; stir in the apricot brandy; press through a sieve into a small bowl; cool.
5. Split cake layers to make 4 thin layers. Spread each of 3 with 1/3 cup of the chocolate frosting, then with 1/3 cup of apricot preserves; stack back together on a serving plate. Top with plain layer. 6. Frost sides and top of torte thinly with remaining chocolate frosting; chill. Cut in thin wedges, for it's rich.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4259 Calories from Fat 1204

% Daily Value*

Total Fat 135 g207.4%

Saturated Fat 35 g174.9%

Trans Fat 0 g

Cholesterol 154.4 mg51.5%

Sodium 2140.4 mg89.2%

Total Carbohydrates 730 g243.3%

Dietary Fiber 2.6 g10.2%

Sugars 513.6 g

Protein 26 g52.6%

Vitamin A 36.1% Vitamin C 180%

Calcium 17.7% Iron 68.7%

*Based on a 2000 Calorie diet

Quick Sacher Torte Recipe