Sacher Torte

Ingredients
12 cup chopped dried apricots
12 cup amaretto
1 package devils food cake mix regular size
3 large eggs room temperature
34 cup water
13 cup canola oil
filling
23 cup apricot preserves
1 tablespoon amaretto
glaze
1 cup heavy whipping cream
14 cup light corn syrup
12 ounces semisweet chocolate chopped
4 teaspoons vanilla extract
1 cup toasted sliced almonds optional
Directions
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 9in. round baking pans. Bake until a toothpick inserted in center comes out clean 2227 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 edge or side of torte. Refrigerate several hours before slicing.
Sacher Torte Tips
Does Sacher torte have to be refrigerated?
If the temperature in your house is 6070 then its fine to let a Sacher torte sit out at room temperaturejust press parchment or waxed paper against the cut edges of the exposed cake to keep it moist. If its hotter than 70 in your home then its best to refrigerate the Sacher torte. However remove it from the refrigerator and let

it sit at room temperature for at least 2030 minutes before eating.
Why is Sacher torte famous?
Sacher torte is one of the few recipes we actually know the true origin of unlike many other 
desserts from around the world
. In 1832 the Austrian chancellors head chef became ill forcing him to ask his 16yearold apprentice chef to create a special dessert for his dinner party. The young chef created a simple yet deceptively delicious cake that impressed the chancellor and his guests. To this day Sacher torte has an almost cultlike following. While its not as flashy as other Viennese desserts