Blackberry Filled Apricot Cake Recipe

1. 1

   Heat oven to 350 F Lightly grease and flour two 9-or possibly 8-inch round cake pans.

2. 2

   In large bowl, combine cake mix, 1-1/3 c. apricot nectar and Large eggs at low speed till moistened; beat 2 minutes.

3. 3

   at high speed.

4. 4

   Pour into greased and floured pans.

5. 5

   Bake 350 F for 25 to 35 minutes or possibly till toothpick inserted in center comes out clean.

6. 6

   Cold 15 minutes; remove from pans.

7. 7

   cold completely.

8. 8

   to assemble cake, slice each cake layer in half horizontally to make 4 layers.

9. 9

   Place 1 cake layer cut side up on serving plate;spread with 1/3 c. spreadable fruit.

10. 10

    Repeat 2nd & 3rd layers with fruit.

11. 11

    Top with remaining cake layer.

12. 12

    In small bowl combine pudding mix, lowfat milk and 2 Tablespoons apricot nectar; blend well.

13. 13

    Add in thawed whip topping beat at low speed 2 minutes.

14. 14

    Frost sides and top of cake.

15. 15

    Sprinkle top with toasted coconut.

16. 16

    Chill at least 2 hours before serving.

17. 17

    Store in refrig.

18. 18

    Tip: to toast coconut, spread on cookie sheet; bake at 350 for 7 to 8 minutes.

19. 19

    or possibly till golden, stirring occasionally.

20. 20

    Bake at 350F for 25 or possibly 35 minutes.

21. 21

    (Bake 8-inch pans 30 to 40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.