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Sacher Torte Squares Recipe
Sacher Torte Squares Recipe photo by Taste of Home
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Sacher Torte Squares Recipe

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Sacher torte is a Viennese cake that requires several steps. My squares are an easy alternative, but they still feature the classic apricot and chocolate flavors. —Arlene Erlbach, Morton Grove, IL
TOTAL TIME: Prep: 30 min. Bake: 30 min. + chilling
MAKES:20 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min. + chilling
MAKES: 20 servings

Ingredients

  • 1 package devil's food cake mix (regular size)
  • 2 cans (12 ounces each) apricot cake and pastry filling
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (6 ounces) dark chocolate chips
  • TOPPINGS:
  • 1/2 cup apricot preserves
  • 2 teaspoons vanilla extract
  • 1/3 cup butter, cubed
  • 1 cup sugar
  • 1 cup heavy whipping cream
  • 1 cup (6 ounces) dark chocolate chips
  • 1/4 cup sliced almonds

Nutritional Facts

1 piece: 410 calories, 17g fat (10g saturated fat), 52mg cholesterol, 275mg sodium, 64g carbohydrate (45g sugars, 3g fiber), 4g protein.

Directions

  1. Preheat oven to 350°. Grease a 13x9-in. baking pan.
  2. In a large bowl, combine cake mix, apricot filling, eggs and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips. Transfer to prepared pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean.
  3. Remove pan from oven and place on a wire rack. In a small bowl, mix preserves and vanilla; spread over warm cake.
  4. In a small saucepan, combine butter, sugar and cream; bring to a boil, stirring to dissolve sugar. Remove from heat; stir in chocolate chips until melted. Spread over cake; sprinkle with almonds. Refrigerate until set, about 1 hour. Yield: 20 servings.
Originally published as Sacher Torte Squares in Simple & Delicious December/January 2016


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MY REVIEW
laurijane User ID: 7815299 239946
Reviewed Dec. 21, 2015

"Wow, this is fantastic! Classic flavors of the Austrian dessert, but much easier to prepare. It is rich, moist and attractive. Use a quality cake mix, real butter and vanilla, etc. I made it exactly as directed. My only advice would be to let the top layer cool down a bit before pouring over the cake."

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