A chocolate cookie layer is topped with apricot preserves, a satiny chocolate glaze and garnished with sliced almonds.

Sachertorte Squares

1 cup butter or margarine
1 2/3 cups granulated sugar
2/3 cup HERSHEY'S Cocoa
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup apricot or seedless black raspberry preserves
Satiny Chocolate Glaze (recipe follows)
Sliced almonds

1. Heat oven to 325°F (160°C). Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with wax paper or foil.
2. Melt butter in medium saucepan. Add sugar and cocoa; stir until well blended. Remove from heat. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
3. Stir together flour, baking powder and salt; gradually add to chocolate mixture, beating until well blended.
4. Spread batter into prepared pan.
5. Bake 16 to 20 minutes or until top springs back when touched lightly. Cool 10 minutes.
6. Invert onto cookie sheet. Carefully peel off paper. Cool thoroughly.
7. Cut in half lengthwise, then crosswise, forming 4 rectangles.
8. Spread preserves over two rectangles. Top with remaining two rectangles. Cut into squares, about 1 1/2-inches; place on wire rack with wax paper beneath to catch drips while glazing.
9. Prepare Satiny Chocolate Glaze. Spoon glaze over each square, allowing glaze to drizzle down sides.
10. Garnish with almonds.

Makes 2 1/2 dozen squares.

Satiny Chocolate Glaze:
2 tablespoons butter or margarine
3 tablespoons HERSHEY'S Cocoa
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract

1. Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly until mixture thickens. Do not boil.
2. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth. Add additional water, 1/2 teaspoon at a time, until desired consistency.

Makes about 3/4 cup glaze.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.