Ingredients
1 package devil’s food cake mix (regular size)2 cans (12 ounces each) apricot cake and pastry filling3 large eggs2 teaspoons vanilla extract1 cup (6 ounces) dark chocolate chipsTOPPINGS:1/2 cup apricot preserves2 teaspoons vanilla extract1/3 cup butter, cubed1 cup sugar1 cup heavy whipping cream1 cup (6 ounces) dark chocolate chips1/4 cup sliced almonds
Preparation
Preheat oven to 350°. Grease a 13x9-in. baking pan.
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.
Remove pan from oven and place on a wire rack. In a small bowl, mix preserves and vanilla; spread over warm cake.
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.
