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RASPBERRY FILLED APRICOT CAKE

Raspberry Filled Apricot Cake

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Kristina’s $2,000 winning recipe from the 35th Pillsbury Bake-Off

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INGREDIENTS

CAKE:

1 (1 lb. 2.25-oz.) pkg. pudding included Yellow cake mix

1 1/3 cups apricot nectar

2 eggs

FILLING:

1 cup raspberry spreadable fruit or jam

FROSTING:

1 1oz sugar free vanilla instant pudding mix

1/2 cup skim or low fat milk

2 Tablespoons apricot nectar

1 8oz frozen light whipped topping thawed

3 Tablespoons coconut, toasted

DIRECTIONS

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 minutes at high speed.

Pour into greased and floured pans.

Bake 350 F for 25 to 35 minutes or until toothpick inserted in center comes out clean. (Bake 8-inch pans 30 to 40 min.) Cool 15 minutes; 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 minutes. Frost sides and top of cake.

Sprinkle top with toasted coconut.

Refrigerate at least 2 hours before serving. Store in refrigerator. Tip: to toast coconut, spread on cookie sheet; bake at 350 for 7 to 8 min. or until golden brown, stirring occasionally.