Apricot Cake

1. Set oven to 350 degrees F. Combine chopped apricots and rum and let soak for 10 minutes. After soaking, put in large bowl and mix in cake mix, water, oil and eggs at low speed until moist, then beat at high speed for two minutes. Pour into 2 9" greased and floured pans. Bake for 25 to 35 minutes.

2. Cool in pans for 15 minutes, then cool on rack. Melt preserves and rum, and strain to remove large apricot pieces. Cut each layer in half horizontally, and place one layer on serving plate and spread with 1/4 cup glaze. Repeate with remaining layers on glaze, ending with cake layer. Pour last 1/4 cup on top and let drizzle down sides. Refrigerate until glaze is set, about 1 hour.  Melt chips and butter, stirring constantly until smooth. Refigerate for 30 min, until slightly thickened. Give it a stir once in a while. Spread frosting over sides and top of cake. Put apricot slices around side of cake, and refrigerate at least 1 hour before serving.