Sachertorte Squares

Ingredients

 * 1 	cup  	(2 sticks) butter or margarine
 * 1 2/3 	cups 	Sugar
 * 2/3 	cup 	HERSHEY'S Cocoa
 * 3 		Eggs
 * 1 1/2 	tsp 	Vanilla extract
 * 1 1/4 	cups 	All-purpose flour
 * 1/4 	tsp 	Baking powder
 * 1/4 	tsp 	Salt
 * 1/2 	cup 	Apricot or seedless black raspberry preserves
 * SATINY CHOCOLATE GLAZE (recipe follows)

Directions
Heat oven to 325°F.  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. Stir together flour, baking powder and salt; gradually add to chocolate mixture, beating until well blended.  Spread batter into prepared pan. Bake 16 to 20 minutes or until top springs back when touched lightly.  Cool 10 minutes.  Invert onto cookie sheet.  Carefully peel off paper.  Cool thoroughly.  Cut in half lengthwise, then crosswise, forming 4 rectangles. 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.<BR> Prepare SATINY CHOCOLATE GLAZE.<BR> Spoon glaze over each square, allowing glaze to drizzle down sides.<BR> Garnish with almonds.<BR> 2-1/2 dozen cookies.

SATINY CHOCOLATE GLAZE
Melt 2tbsp butter in small saucepan over low heat<BR> add 3 tbsp Hershey's cocoa <BR> 2 tbsp water<BR> stirring constantly until mixture thickens.<BR> Do not boil. <BR> Remove from heat. <BR> gradually add 1 cup powdered sugar <BR> 1/2 tsp vanilla<BR> beating with whisk until smooth<BR> add additional water<BR> 1/2 teaspoon at a time until desired consistency. <BR> About 3/4 cup glaze.