| 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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