Chocolate-Almond Sacher Torte

1/2 cup chopped dried apricots
1/2 cup amaretto
1 package (18-1/4 ounces) devil's food cake mix
3/4 cup water
1/3 cup vegetable oil
3 eggs

Apricot Filling:
2/3 cup apricot preserves
1 tablespoon amaretto

Frosting:
4-1/2 cups confectioners' sugar
3/4 cup baking cocoa
1/2 cup butter, cubed
1/3 cup boiling water
1 tablespoon amaretto
1 cup sliced almonds, toasted

In a small bowl, combine apricots and amaretto; let stand for 15 minutes. In a large mixing bowl, combine cake mix, water, oil, eggs and apricots. Beat on low speed for 30 seconds; beat on medium for 2 minutes.

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, in a small saucepan, heat apricot preserves and amaretto on low until preserves are melted, stirring occasionally; set aside. For frosting, in a large mixing bowl, combine confectioners' sugar and cocoa.

Add butter, water and amaretto. Beat on low until combined. Beat on medium for 1 minute or until frosting achieves a spreading consistency.

To assemble, split each cake into two horizontal layers. Place a bottom layer on a serving plate; spread with half of the filling. Top with another cake layer; spread with 2/3 cup frosting.

Top with third layer and remaining filling. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Gently press almonds into the sides. Cover and refrigerate for several hours before slicing. Makes 12-16 servings.