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Cook'n with Betty Crocker 
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Raspberry-Filled Apricot Cake |
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Serves: 15 Print this RecipeKristina Vanni - Libertyville, Illinois Bake-Off® Contest 35, 1992 Prize Winner This prize-winning apricot-flavored cake looks like a dream, tastes wonderfully delicious and is ideal for calorie counters! CAKE 1 package (1-lb 2.25-oz) pudding-included yellow cake mix 1 1/3 cups apricot nectar 2 eggs FILLING 1 cup raspberry jam (spreadable fruit or jam) FROSTING 1 ounce package sugar-free instant vanilla pudding and pie filling mix 1/2 cup skim or low-fat milk 2 tablespoons apricot nectar 1 (8-ounce) container frozen light whipped topping, thawed 3 tablespoons coconut, toasted* __Kristina Vanni ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Heat oven to 350°F. Lightly grease and flour two 9- or 8-inch round cake pans. In large bowl, combine cake mix, 1 1/3 cups apricot nectar and eggs at low speed until moistened; beat 2 minutes at high speed. Pour into greased and floured pans. Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; 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 1/3 cup spreadable fruit. Repeat with second and third cake layers and spreadable fruit. Top with remaining cake layer. In small bowl, combine pudding mix, milk and 2 tablespoons apricot nectar; blend well. Add thawed whipped topping; beat at low speed for 2 minutes. Frost sides and top of cake. Sprinkle top with toasted coconut. Refrigerate at least 2 hours before serving. Store in refrigerator. *TIP: To toast coconut, spread on cookie sheet; bake at 350° F. for 7 to 8 minutes or until light golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan. Microwave on LOW for 4 1/2 to 8 minutes or until light golden brown, tossing with fork after each minute. HIGH ALTITUDE - Above 3,500 feet: Add 1/3 cup flour to dry cake mix. Bake at 350°F. for 25 to 35 minutes. (Bake 8-inch pans 30 to 40 minutes.) Nutrition Per Serving: Calories 250; Protein 2g; Carbohydrate 47g; Fat 6g; Sodium 310mg 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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