Raspberry Filled Apricot Cake

* Exported from MasterCook *

Raspberry Filled Apricot Cake

Recipe By : Pillsbury/Terry Tylock
Serving Size : 12 Preparation Time :0:30
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2.5oz pkg Yellow cake mix, pudding included.
1 1/3 cups apricot nectar
2 eggs
Filling
1 cup raspberry spreadable fruit or jam
Frosting
1 1oz- vanilla instant pudding mix-sugar free
1/2 cup skim or low fat milk
2 Tablespoons apricot nectar
1 8 oz frozen light whip topping thawed
3 Tablespoons coconut, toasted

Heat oven to 350 F Lightly grease and flour two 9-or 8-inch round cake pans. I
n large bowl, combine cake mix, 1-1/3 cup apricot nectar and eggs at low speed
until moistened; beat 2 min. at high speed. Pour into greased and floured pans
.
Bake 350 F for 25 to 35 min or until toothpick inserted in center comes out cle
an. 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 & 3rd layers with fruit. Top with remaining cake layer.
In small bowl combine pudding mix, milk and 2 T apricot nectar; blend well. Ad
d thawed whip topping beat at low speed 2 min. Frost sides and top of cake.
Sprinkle top with toasted coconut. Refrigerate at least 2 hrs before serving.
Store in refrig.
Tip: to toast coconut, spread on cookie sheet; bake at 350 for 7 to 8 min. or u
ntil golden brown, stirring occasionally.
Bake at 350F for 25 or 35 min. (Bake 8-inch pans 30 to 40 min.

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