Apricot

Cake: 3 c All-purpose flour

2 c Sugar

3/4 c Unsweetened cocoa powder

2 tb Baking soda

1/2 ts Salt

1 c Water

1 c Cooled coffee

2/3 c Cooking oil

1 ts Vanilla extract

Filling and frosting: 1/2 c Margarine or butter; cut up

6 oz Semisweet chocolate; cut up

1 tb Light corn syrup

1 c preserves

5 oz Almond paste (2/3 cup)

Recipe by: From Better Homes & Gardens, December 1994. Grease and lightly flour two 9 x 1 1/2-inch round baking pans, set aside. In a large mixing bowl, stir together flour, sugar, cocoa powder, baking soda, and salt. Add water, coffee, oil, and vanilla. Beat with an electric mixer on low to medium speed just until combined. Pour batter into prepared pans. Bake in a 350 degree oven for 35 minutes or until done. Cool in pans on wire racks for

10 minutes. Remove from pans; cool completely on racks.

Prepare frosting (glaze) by combining the margarine or butter in a saucepan with the semisweet chocolate and corn syrup. Stir over low heat until melted. Remove from heat. Let stand until glaze begins to thicken. Cut cake layers in half horizontally. Place 1 layer on a platter and spread with 1/3 of the apricot preserves. Repeat 2 more times. Top with the fourth cake layer. Place almond paste between 2 sheets of waxed paper; roll until thin (about a 9 inch diameter). Remove top sheet of paper. Place almond past atop cake, paper side up; remove paper. Trim almond paste even with cake edge. Spread top and sides of cake with chocolate glaze (if glaze becomes too firm, stir in a few drops of hot water). If desired, garnish with chocolate curls (not included in ingredients list). Note: Some apricot preserves have large chunks of apricots. Cut these chunks into smaller pieces before using in this recipe.
-