INGREDIENTS

INSTRUCTIONS

INSTRUCTIONS FOR BASIC CAKE RECIPE: Coat bottoms of 2 (8- or 9- inch)
round cake pans with cooking spray (do not coat sides of pan); line
bottom with wax paper. Coat wax paper with cooking spray, and dust
with flour; set aside.  Sift together 2-1/2 cups flour, baking powder,
and salt; set aside.  Combine yogurt and next 5 ingredients (yogurt
through egg yolk) in a  large bowl; beat at medium speed of a mixer
until blended. Add 1 cup  sugar, and beat well. Gradually add the milk,
beating at medium-low  speed 2 minutes or until sugar dissolves.  Beat
egg whites (at room temperature) at high speed until foamy.  Gradually
add the remaining 1/2 cup sugar, beating mixture until  stiff peaks
begin to form. Add the flour mixture and egg white  mixture alternately
to the yogurt mixture, beating at low speed. Pour  into prepared pans.
Bake at 375 degrees for 20 minutes or until a wooden pick inserted in
center comes out clean. Let cool in pans 10 minutes on a wire rack.
Loosen cake from sides of pans, using a narrow metal spatula, and  turn
out onto wire rack. Peel off wax paper, and let cool completely.  Slice
cake layers in half horizontally. Place one layer, cut side up,  on a
serving plate. Spread 2/3 cup Apricot-Orange Filling over cake  to
within 1/2 inch of edge. Repeat procedure with remaining cake  layers
and filling. Frost sides and top of cake with Buttercream  Frosting.
Yield: 20 servings (serving size: 1 slice).  INSTRUCTIONS FOR
APRICOT-ORANGE FILLLING: Combine 3/4 cup orange  juice and apricots in
a nonaluminum saucepan; bring to a boil. Cover,  reduce heat, and
simmer 20 minutes or until apricots are tender.  Spoon into a blender
or food processor, and process until smooth.  Combine sugar and
cornstarch in a saucepan. Gradually add remaining  3/4 cup orange
juice, stirring with a wire whisk until well-blended.  Add the
margarine; bring to a boil over medium heat, and cook 1  minute or
until thickened, stirring constantly. Remove from heat; add  apricot
mixture and lemon juice. Pour into a bowl; cover and chill 4  hours.
INSTRUCTIONS FOR BUTTERCREAM FROSTING: Cream margarine and cream
cheese at medium speed of a mixer until light and fluffy. Add vanilla
and salt; beat well. Gradually add sugar and milk, beating at low
speed. Increase speed to high, and beat until well-blended and
spreadable. Yield: 2 cups.  Per serving: 338 Calories; 7g Fat (18%
calories from fat); 3g  Protein; 68g Carbohydrate; 12mg Cholesterol;
148mg Sodium  NOTES : If you're not staging a wedding, you can make a
four-layer  cake for birthdays and other special occasions with this
recipe. It  uses the same cake and frosting recipes as the wedding cake
but  contains a different apricot filing that's simpler to make.
Recipe by: Susan G. Purdy, Cooking Light, April 1995, page 91  Posted
to MC-Recipe Digest V1 #418 by igor@digex.net on Jan 28, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 440
Calories From Fat: 63
Total Fat: 7.1g
Cholesterol: 11.4mg
Sodium: 170.5mg
Potassium: 240mg
Carbohydrates: 91.8g
Fiber: 1.1g
Sugar: 75.9g
Protein: 4.5g