INGREDIENTS:

• 240 g self-raising flour
• pinch of salt
• 30 g cocoa powder
• 5 ml ( 1 tsp) bicarbonate of soda
• 125 g soft butter or margarin
• 250 g caster (superfine) sugar 
• 90 g plain (semisweet) chocolate, melted
• 5 ml vanilla essence
• 2 eggs, beaten
• 185 ml milk
• 125 g cooked dried apricots, drained and chopped

Sift together the flour, salt and bicarbonate of soda. Beat the butter and sugar together until creamy and add the beaten eggs gradually. Blend in the chocolate and vanilla essence. Add the milk alternately with the flour and stir in the chopped apricots.

Four into 2 well greased and lined 20-cm (8-in) tins (pans). Bake at 180° C (350°F, Gas 4) for 35 minutes or until cooked. Leave to stand for 5 minutes before turning onto wire гаек to cool. Serve warm with Thick Sour Cream Sauce.

Thick Sour Cream Sauce:

• 315 ml thick sour cream
• 2 tsp caster (superfine) sugar 
• 2 tsp lemon juice
• 5 ml vanilla essence

Mix all ingredients together.

Free Download Chocolate Apricot Fudge Cake with Thick Sour Cream Sauce Recipe (PDF)

https://drive.google.com/open?id=16tUqcN2fJeFEBjE5RthDmU1N4guIK5bs