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Apricot Layer Cake Recipe

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"Pssst! Don't tell anyone this tender fruity layer cake starts with a convenient mix!" urges Eureka, Illinois farm woman Molly Knapp.

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Apricot Layer Cake Recipe

Prep: 25 min. Bake: 35 min. + cooling

Yield: 12 Servings

25 35 60

Ingredients

1 package (18-1/4 ounces) white cake mix
1-1/4 cups water
3 egg whites
1/3 cup canola oil
1 tablespoon grated orange peel
1 teaspoon orange or lemon extract
2/3 cup apricot preserves
BROWNED BUTTER FROSTING:
1/2 cup butter
3-1/2 to 4 cups confectioners' sugar
1/3 cup orange juice
1/4 cup chopped pecans

Directions

In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on high for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
For frosting, in a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in confectioners’ sugar and orange juice.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the apricot preserves. Top with a second layer; spread with 1/2 cup frosting. Top with a third layer; spread with remaining apricot preserves. Top with the remaining layer. Frost top and sides of cake with remaining frosting.
Sprinkle with nuts. Store in the refrigerator. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 511 calories, 20 g fat (7 g saturated fat), 20 mg cholesterol, 376 mg sodium, 82 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Apricot Layer Cake in Taste of Home April/May 1997, p67

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