Raspberry Filled Apricot Cake

Recipe Ingredients

1		Yellow cake mix,- pudding included
1 1/3 cups	315ml	Apricot nectar
2		Eggs
		Filling
1 cup	237ml	Raspberry spreadable fruit or jam
		Frosting
1		Vanilla instant pudding mix
1/2 cup	118ml	Skim or low-fat milk
2 tablespoons	30ml	Apricot nectar
1		Frozen light whip topping thawed
3 tablespoons	45ml	Coconut - toasted

Recipe Instructions

Heat oven to 350F. Lightly grease and flour two 9-or 8-inch round cake pans.

In large bowl, combine cake mix, 1-1/3 cup apricot nectar and eggs at low speed until moistened; beat 2 minutes at high speed. Pour into greased and floured pans.

Bake 350F 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 1/3 cup spreadable fruit. Repeat 2nd and 3rd layers with fruit. Top with remaining cake layer.

Frosting:

In small bowl combine pudding mix, milk and 2 tbs 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 hrs before serving.

Store in refrigerator. Tip: to toast coconut, spread on cookie sheet; bake at 350F for 7 to 8 minutes or until golden brown, stirring occasionally.

Bake at 350F for 25 or 35 minutes (Bake 8-inch pa ns 30 to 40 minutes

Source:
Pillsbury

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