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Receta Raspberry Filled Apricot Cake
by Global Cookbook

Raspberry Filled Apricot Cake
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Ingredientes

  • 1 pkt (2.5z) Yellow cake mix, pudding included.
  • 1 1/3 c. Apricot nectar
  • 2 x Large eggs
  • 1 c. Raspberry spreadable fruit or possibly jam
  • 1 pkt (1oz) vanilla instant pudding mix-sugar free
  • 1/2 c. Skim or possibly low fat lowfat milk
  • 2 Tbsp. Apricot nectar
  • 1 ct (8 ounce) frzn light whip topping thawed
  • 3 Tbsp. Coconut, toasted

Direcciones

  1. Heat oven to 350 F Lightly grease and flour two 9-or possibly 8-inch round cake pans. In large bowl, combine cake mix, 1-1/3 c. apricot nectar and Large eggs at low speed till moistened; beat 2 minutes. at high speed. Pour into greased and floured pans. Bake 350 F for 25 to 35 minutes or possibly till toothpick inserted in center comes out clean. Cold 15 minutes; remove from pans. cold completely. to assemble cake, slice each cake layer in half horizontally to make 4 layers.
  2. Place 1 cake layer cut side up on serving plate;spread with 1/3 c. spreadable fruit. Repeat 2nd & 3rd layers with fruit. Top with remaining cake layer. In small bowl combine pudding mix, lowfat milk and 2 Tablespoons apricot nectar; blend well. Add in thawed whip topping beat at low speed 2 minutes. Frost sides and top of cake. Sprinkle top with toasted coconut. Chill at least 2 hours before serving. Store in refrig. Tip: to toast coconut, spread on cookie sheet; bake at 350 for 7 to 8 minutes. or possibly till golden, stirring occasionally. Bake at 350F for 25 or possibly 35 minutes. (Bake 8-inch pans 30 to 40 minutes.