Minutes Prep time: 60
Minutes Total time: 300
Servings: 12
Difficulty: Advanced
PAM® Baking Spray
1 pkg (15.25 oz each) chocolate cake mix (2-layer size)
1 jar (16 oz each) apricot preserves
1/2 cup rum
1 egg yolk
1 tablespoon reduced fat (2%) milk
1 tablespoon rum
2 squares (1 oz each) semisweet chocolate
1/4 cup Fleischmann's® Original-stick
2/3 cup confectioners' sugar, sifted
1 cup finely chopped hazelnuts, divided
Reddi-wip® Original Dairy Whipped Topping, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 77 mg | 8% |
| Carbohydrate | 62 g | 21% |
| Cholesterol | 15 mg | 5% |
| Total Fat | 16 g | 25% |
| Iron | 2 mg | 14% |
| Calories | 411 kcal | 21% |
| Sodium | 351 mg | 15% |
| Protein | 4 g | 9% |
| Saturated Fat | 3 g | 17% |
| Sugars | 40 g | 4% |
| Vitamin C | 4 mg | 7% |
Spray two 9-inch round baking pans with baking spray. Prepare cake batter, pour into prepared baking pans and bake according to package directions. Cool completely.
Combine preserves and 1/2 cup rum in small saucepan. Cook over low heat until preserves are melted, stirring occasionally; set aside. Beat egg yolk, milk and 1 tablespoon rum in small bowl with fork until well blended; set aside. Place chocolate and Fleischmann's in medium saucepan; cook over medium-low heat until chocolate is completely melted and mixture is well blended, stirring occasionally. Add egg yolk mixture; stir until well blended. Gradually add confectioners' sugar, mixing well after each addition. Remove from heat; cool 10 minutes.
Cut each cake layer horizontally in half with serrated knife while the fudge glaze is cooling. Place 1 of the bottom cake layers, cut-side up, on serving plate. Cover with 1/3 of the preserves mixture; sprinkle with 1/4 cup of the nuts. Repeat cake, preserves mixture and nut layers 2 times; top with remaining cake layer, cut-side down. Pour chocolate glaze over cake, allowing glaze to drizzle down side of cake. Sprinkle with the remaining 1/4 cup nuts. Refrigerate at least 4 hours before cutting into 12 slices to serve.
Apricot-Hazelnut Torte with Fudge Glaze
