| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cake | 8 | Servings | |
INGREDIENTS
| 2 | c | Bisquick reduced fat baking mix |
| 1/2 | c | Sugar |
| 1/4 | c | Milk |
| 2 | tb | Margarine or butter; melted |
| 1/2 | ts | Ground nutmeg |
| 2 | Eggs | |
| 1 | cn | (8.5-oz) apricot halves; well drained and cut into fourths |
| 1 | cn | (15.25-oz) crushed pineapple; well drained |
| 2/3 | c | Apricot preserves |
INSTRUCTIONS
HEAT oven to 375 degrees. Grease 2 round pans, 9x1-1/2 inches. MIX all ingredients except preserves thoroughly. Divide batter between pans. BAKE 20 to 22 minutes or until golden brown; cool completely. Place one cake layer, rounded side down, on serving plate; spread with 1/3 cup preserves. Top with second cake layer, rounded side up; spread with remaining preserves. 8 servings. From <Betty Crocker: Bisquick Classics and New Favorites>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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