Sacher Torte Squares

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 117 pieces


1 (15-oz) box white cake mix
1/2cup (1 stick) unsalted butter, softened
1 (3-oz) pkg cream cheese, softened
1 egg
1cup apricot jam
1 1/2cups (9 oz) dark or semisweet chocolate chips


  1. Preheat oven to 350°F. Grease or spray the bottom and sides of a 13 x 9-inch baking pan.
  2. In a large bowl, place cake mix, butter, cream cheese and egg. Using an electric mixer on medium speed, beat 2 to 3 minutes, stopping once to scrape down the bowl. Press dough into bottom of the prepared pan.
  3. Bake 15 to 18 minutes, until golden brown and a toothpick inserted near the center comes out with moist crumbs attached.
  4. Let cool on a rack. Spread cookies with apricot jam and drizzle with melted chocolate. Refrigerate at least 30 minutes until chocolate is firm. Let cool completely before cutting for the cleanest edges. Cut into 1-inch squares.

Nutritional Info *per serving

  • Calories 42
  • Fat 2g
  • Cholesterol 5mg
  • Sodium 30mg
  • Carbohydrate 6g
  • Protein 0g