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Alissa's Easy But Elegant Chocolate Cake

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Make It

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  • Preheat oven to 350°F. Prepare cake mix according to package directions. Add 1 cup of chocolate chips. Bake in two lightly greased, floured 9" round baking pans according to package directions. Allow cakes to cool on wire racks. When cooled, sprinkle bottom layer with rum. Heat apricot preserves in heavy saucepan over medium heat until melted. Allow to cool slightly, and then spread evenly over bottom layer. Assemble cake.
  • To make the icing, melt sour cream with 1 cup chocolate chips in heavy saucepan over low heat, stirring frequently until smooth. Allow to cool slightly, and then spread on cake.
  • Whip cream and either pipe through a pastry bag to garnish cake, or serve in dollops on plates next to cake slices.


This is the BEST chocolate cake I have ever made. Everyone loves it. They can't believe it's a doctored up mix! (You can make it a day ahead, as long as you refrigerate it. Put any leftovers in fridge.)

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