Carefully split cake layer in half horizontally to make 2 layers. Heat apricot preserves in a small saucepan until thinner consistency; press preserves through a sieve. Cool slightly and spread preserves between layers and on top of cake. Let stand 20 minutes. Combine cocoa, water, oil, and corn syrup in a small saucepan; cook over low heat, stirring constantly, until mixture is smooth. Remove from heat; stir in powdered sugar. Pour warm chocolate glaze over cake, spreading evenly over top and sides.
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