Decadent Chocolate-Apricot Cake

1 (18.25 ounce) chocolate cake mix with pudding
12 ounces semisweet chocolate chips, divided
1/2 cup apricot brandy or apricot nectar
1/2 cup apricot preserves
3/4 cup sour cream
1/2 cup chopped pecans

Prepare cake mix according to package directions, stirring in 1 cup chocolate chips. Pour batter into two greased and floured 9-inch round cake pans. Bake at 350 degrees F for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely.

Brush brandy over layers; allow to stand until brandy is absorbed. Spread preserves between cake layers. Place remaining chocolate chips in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Remove from heat; stir in sour cream, blending well. Spread on cake. Top with pecans; cover. Chill overnight.

Yields about 10 servings.

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