Sacher Torte Squares

Name: Sacher Torte Squares
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 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

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, Illinois

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

Directions

Preheat oven to 350°. Grease a 13x9-in. baking pan.
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.
Remove pan from oven and place on a wire rack. In a small bowl, mix preserves and vanilla; spread over warm cake.
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.

Nutrition Facts

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

Originally published as Quick and Easy Sacher Torte Bars in Simple & Delicious December/January 2016

Reviews

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Average Rating:

laurijane

Jan 12, 2018

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. I used canned Solo (brand name) Apricot Cake & Pastry filling for the cake.
Naomie

Nov 12, 2017

Mine only turned out so so as I have no idea where to purchase the 2 cans of apricot cake and pastry filling even after visiting a bunch of European import shops. My parents were both born in Austria and I know what this is supposed to taste like. What should I use to substitute?
toolbarsco

Aug 19, 2017

I love all things apricot! Unfortunately, they no longer make apricot jello and other apricot products I used to buy. I could not find the apricot cake and pastry filling despite going to 4 different stores. So I decided to use one 18 oz jar of apricot preserves instead. The center of the cake was soggy but I forged ahead. We put the runny part over ice cream and the remaining cake was delish! I don't know how well people who don't LOVE apricots would like this recipe, but we sure did.