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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Brown Butter Apricot Cake |
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Serves: 12 Print this RecipeShirley 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 1/4 cups water 1/3 cup oil 1 tablespoon grated orange peel 1 teaspoon orange extract 3 egg whites FROSTING AND FILLING 1/2 cup butter (do not use margarine) 3 to 4 cups powdered sugar 1/3 cup orange juice 2/3 cup apricot preserves 1/3 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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