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Guests will be surprised to hear that this dessert starts with a convenient cake mix. Each bite features chocolate, almonds and apricots. —Taste of Home Test Kitchen
  • Total Time
    Prep: 30 min. Bake: 25 min. + chilling
  • Makes
    16 servings


  • 1/2 cup chopped dried apricots
  • 1/2 cup amaretto
  • 1 package devil's food cake mix (regular size)
  • 3 large eggs, room temperature
  • 3/4 cup water
  • 1/3 cup canola oil
  • 2/3 cup apricot preserves
  • 1 tablespoon amaretto
  • GLAZE:
  • 1 cup heavy whipping cream
  • 1/4 cup light corn syrup
  • 12 ounces semisweet chocolate, chopped
  • 4 teaspoons vanilla extract
  • 1 cup toasted sliced almonds, optional


  • Preheat oven to 350°. Combine apricots and amaretto; let stand 15 minutes. In another bowl, combine cake mix, eggs, water, oil and apricot mixture. Beat on low speed 30 seconds; beat on medium 2 minutes.
  • Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely.
  • For filling, heat apricot preserves and amaretto on low in a small saucepan, stirring occasionally, until preserves are melted; set aside.
  • For glaze, combine cream and corn syrup in a small saucepan. Bring just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla.
  • Using a long serrated knife, cut each cake horizontally in half. Place 1 layer on a serving plate; spread with half of the filling. Top with another layer; spread with a third of the glaze. Cover with third layer and remaining filling. Top with remaining layer; spread top and sides of torte with remaining glaze. If desired, spread toasted almonds on edges or sides of torte. Refrigerate several hours before slicing.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 slice: 415 calories, 21g fat (9g saturated fat), 52mg cholesterol, 281mg sodium, 44g carbohydrate (30g sugars, 2g fiber), 5g protein.

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  • jon.ruth.alumbaugh
    Nov 18, 2019

    As a Taste of Home Volunteer Field Editor, I couldn't have been more pleased with this awesome recipe that rivals the real deal in Vienna. I know this because I tried the original when I was in Vienna this summer and it was disappointing! But THIS recipe is a show stopper. I took it to a large gathering and people raved about how moist and delicious it was. The ganache takes it to another level. I'd even use that recipe for other baked goods! This is an easy recipe that gives you great results every time. YUM!