CHOCOLATE AMARETTO DELIGHT

By Vanetta

Ingredients

• Apricot layer:
• 1 c. dried apricots, cut into small pieces
• 2/3 c. water
• 1/2 c. Amaretto liqueur
• 1/2 c. sugar
• Shortbread base:
• 1-1/2 c. flour
• 1/2 c. brown sugar
• 1 c. butter
• Chocolate cake layer:
• 4 eggs
• 1-1/2 c. brown sugar
• 1/4 c. cocoa
• 1/4 c. flour
• 1-1/2 c. finely chopped almonds
• Amaretto cocoa icing:
• 1/4 c. butter
• 1/4 c. cocoa
• 3 tbsp. Amaretto
• 2 tbsp. light corn syrup
• 1-1/2 c. powdered sugar

Preparation

Step 1

Prepare apricot layer: Combine apricots and water in saucepan and simmer about 5 min until apricots are soft and most of the water is absorbed. Add Amaretto and sugar. Cook over moderate heat, stirring often, until the consistency of thick jam.
Prepare shortbread base: Combine flour and brown sugar and mix well. Cut in butter until mixture is fine particles. Pack firmly in a greased 9x13 pan. Bake at 375 for 15 min. Spread apricot mixture evenly over baked layer.
Prepare chocolate cake layer: Beat together eggs, brown sugar, cocoa and flour until smooth and combined. Stir in almonds. Pour evenly over apricot layer. Bake for 25 min. more at 375.
Prepare icing: Melt butter; stir in cocoa. Add Amaretto and corn syrup. Stir in powdered sugar. Mix until smooth. When pas has cooled, spread over cake.