Raspberry Filled Apricot Cake
Yield
1 cakePrep
15 minCook
30 minReady
180 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ounces |
cake mix, yellow
pudding included |
|
| 1 ⅓ | cups |
apricot nectar
|
|
| 2 | large |
eggs
|
|
| Filling | |||
| 1 | cup |
raspberry jam
|
*
|
| Frosting | |||
| 1 | ounce |
instant pudding mix, vanilla
fat-free |
|
| ½ | cup |
milk
skim |
|
| 2 | tablespoons |
apricot nectar
|
|
| 8 | ounces |
whipped topping, prepared
thawed |
|
| 3 | tablespoons |
coconut
toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 72.3 | ml/g |
cake mix, yellow
pudding included |
|
| 315 | ml |
apricot nectar
|
|
| 2 | large |
eggs
|
|
| Filling | |||
| 237 | ml |
raspberry jam
|
*
|
| Frosting | |||
| 28.9 | ml/g |
instant pudding mix, vanilla
fat-free |
|
| 118 | ml |
milk
skim |
|
| 3E+1 | ml |
apricot nectar
|
|
| 231.2 | ml/g |
whipped topping, prepared
thawed |
|
| 45 | ml |
coconut
toasted |
*
|
Directions
Heat oven to 350℉ (180℃).
Lightly grease and flour two 9-or 8-inch round cake pans.
In large bowl, combine cake mix, 1⅓ cup apricot nectar and eggs at low speed until moistened; beat 2 minutes at high speed.
Pour into greased and floured pans .
Bake 350℉ (180℃) 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 ⅓ cup spreadable fruit.
Repeat 2nd and 3rd layers with fruit.
Top with remaining cake layer.
In small bowl combine pudding mix, milk and 2 tablespoons apricot nectar; blend well.
Add thawed whip topping beat at low speed 2 minutes.
Frost sides and top of cake.
Sprinkle top with toasted coconut.
Refrigerate at least 2 hours before serving.
Store in refrigerator.
