| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Fruits, Dairy | Cakes | 12 | Servings | |
INGREDIENTS
| 1 | pk | (2.5oz) Yellow cake mix, pudding included. |
| 1 1/3 | c | Apricot nectar |
| 2 | Eggs | |
| 1 | c | Raspberry spreadable fruit or jam |
| 1 | pk | (1oz) vanilla instant pudding mix-sugar free |
| 1/2 | c | Skim or low fat milk |
| 2 | tb | Apricot nectar |
| 1 | Container (8 oz) frozen light whip topping thawed | |
| 3 | tb | Coconut, toasted |
INSTRUCTIONS
FILLING FROSTING Heat oven to 350 F 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 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 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 & 3rd layers with fruit. Top with remaining cake layer. In small bowl combine pudding mix, milk and 2 T apricot nectar; blend well. Add 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 until golden brown, stirring occasionally. Bake at 350F for 25 or 35 min. (Bake 8-inch pans 30 to 40 min. Recipe by: Pillsbury/Terry Tylock Posted to MC-Recipe Digest V1 #602 by "[email protected]" <[email protected]> on May 8, 1997
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