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Cook'n with Betty Crocker 
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Brown Butter Apricot Cake |
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Serves: 12 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Brown Butter Apricot Cake recipe on the web!!Shirley Sauber - Indianapolis, Indiana Bake-Off® Contest 32, 1986 To split the cake layers evenly, insert toothpicks around the middle as a cutting guide line and cut with a long-bladed sharp knife or a long piece of dental floss. CAKE 1 package (1-lb 2.25-oz) pudding-included white (vanilla) cake mix _ 1/4 cups water ___ cup oil _ tablespoon grated orange peel _ teaspoon orange extract _ egg whites FROSTING AND FILLING ___ cup butter (do not use margarine) _ to 4 cups powdered sugar ___ cup orange juice ___ cup apricot preserves ___ cup chopped walnuts or pecans Heat oven to 350°F. Grease and flour two 8- or 9-inch round cake pans. In large bowl, combine all cake ingredients at low speed until moistened. Beat 2 minutes at high speed. Pour batter into greased and floured pans. Bake at 350°F. for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool completely. Meanwhile, in small heavy. saucepan over medium heat, brown butter until light golden brown, stirring constantly. Remove from heat; cool completely. In large bowl, combine browned butter, 3 cups powdered sugar and orange juice at low speed until moistened. Beat 2 minutes at medium speed or until smooth and well blended. Beat in up to 1 cup additional powdered sugar if necessary for desired spreading consistency. To assemble cake, slice each cake layer in half horizontally; remove top half from each layer. Spread 1/3 cup of the preserves on bottom half of each layer; replace top half. Place 1 filled layer top side down on serving plate; spread with 1/2 cup of frosting mixture. Top with second filled layer, top side up. Frost sides and top of cake with remaining frosting. Sprinkle walnuts over cake. Refrigerate until serving time. Store in refrigerator. HIGH ALTITUDE - Above 3,500 feet: Add 1/4 cup flour to dry cake mix; increase water to 1 1/3 cups. Bake at 375°F. for 20 to 30 minutes.. Nutrition Per Serving: Calories 540; Protein 3g; Carbohydrate 87g; Fat 20g; Sodium 370mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Mardi Gras Party Cake Whole Wheat Walnut Crumb Cake Chocolate Praline Layer Cake Glazed Sweet Potato Mini-Cakes Tropical Fruit Fling Cake Orange Kiss-Me Cake Golden Apricot Cake Caramel Pear Upside-Down Cake Caramel Apple Cake Double Lemon Streusel Cake Peanut Butter Crunch Cake Chocolate Fudge Snack Cake White Chocolate Fudge Cake Starlight Double-Delight Cake Upside-Down German Chocolate Cake My Inspiration Cake Raspberry-Filled Apricot Cake Costa Rican Cream Cake Heavenly Hawaiian Cake Roll Chocolate 'Tato Cake Buttercream Pound Cake Almond Mocha Cake Black Bottom Cups Swiss Almond Apple Cake Nutty Graham Picnic Cake Spicy Raisin Brunch Cake Kentucky Butter Cake Peppermint Swirl Fudge Nut Cake Delicate Pear Cake with Caramel Sauce Banana Crunch Cake Tunnel of Fudge Cake Brownie Soufflé Cake with Mint Cream Streusel Spice Cake Lemon Platinum Cake Chocolate Mousse Fantasy Torte Ring-of-Coconut Fudge Cake Fudgy Orange Cappuccino Torte Mocha Cream Chocolate Torte Key Lime Cream Torte Macadamia Fudge Torte Dark Chocolate Sacher Torte Tiramisù Toffee Torte Praline Torte with Chocolate Truffle Filling White Chocolate Raspberry Torte Tuxedo Brownie Torte 07: Cakes and Tortes |
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