| 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
"ttylock@ac.net" <ttylock@ac.net> on May 8, 1997
A Message from our Provider:
“No one understands like Jesus”