Easy Sacher Torte
1 pkg. chocolate cake mix
1 (16 oz.) pkg. dark chocolate frosting
¼ c. apricot preserves
6 Tbsp. rum
Bake cake in (2) 9” pans according to directions. Cool to room temperature. Place one layer of cake onto serving plate, brush liberally with rum. Spread apricot jam over top to ½’ from edge. Place second layer on top. Brush with remaining rum. Frost sides first, then top with prepared icing. Clean edge of plate with dry towel. Yield: 12 servings.