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APRICOT-HAZELNUT TORTE WITH FUDGE GLAZE

Active Time : 5 Hour 0 Minutes
Total Time : 5 Hour 0 Minutes
Serves : 12
INGREDIENTS
  • PAM® Baking Spray
  • 1 2-layer size pkg (18.25 oz each) chocolate cake mix
  • 1 jar (16 oz each) apricot preserves
  • 1/2 cup rum
  • 1 egg yolk
  • 1 2% tablespoon reduced fat
  • 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
DIRECTIONS

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.