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Sacher Torte Squares


  • 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
  • 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


  • 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.

Nutrition Facts

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


Average Rating: 4.333333
  • 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.

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