Raspberry filled apricot cake

Yield: 12 Servings

Measure Ingredient
1 pack (2.5oz) Yellow cake mix, pudding included.
1⅓ cup Apricot nectar
2 \N Eggs
1 cup Raspberry spreadable fruit or jam
1 pack (1oz) vanilla instant pudding mix-sugar free
½ cup Skim or low fat milk
2 tablespoons Apricot nectar
1 \N Container (8 oz) frozen light whip topping thawed
3 tablespoons Coconut, toasted

FILLING

FROSTING

Heat oven to 350 F Lightly grease and flour two 9-or 8-inch round cake pans. In large bowl, combine cake mix, 1-⅓ cup apricot nectar and eggs at low speed until moistened; beat 2 min. at high speed. Pour into greased and floured pans. Bake 350 F for 25 to 35 min or until toothpick inserted in center comes out clean. Cool 15 min; remove from pans. cool completely. to assemble cake, slice each cake layer in half horizontally to make 4 layers.

Place 1 cake layer cut side up on serving plate;spread with ⅓ cup spreadable fruit. Repeat 2nd & 3rd layers with fruit. Top with remaining cake layer. In small bowl combine pudding mix, milk and 2 T apricot nectar; blend well. Add thawed whip topping beat at low speed 2 min. Frost sides and top of cake. Sprinkle top with toasted coconut. Refrigerate at least 2 hrs before serving. Store in refrig. Tip: to toast coconut, spread on cookie sheet; bake at 350 for 7 to 8 min. or until golden brown, stirring occasionally. Bake at 350F for 25 or 35 min. (Bake 8-inch pans 30 to 40 min.

Recipe by: Pillsbury/Terry Tylock Posted to MC-Recipe Digest V1 #602 by "ttylock@..." <ttylock@...> on May 8, 1997

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