Recipe - Raspberry Filled Apricot Cake

1 pack (2.5oz) Yellow cake mix,
pudding included.
1 1/3 cup Apricot nectar
2 Eggs

FILLING
1 cup Raspberry spreadable fruit
or jam

FROSTING
1 pack (1oz) vanilla instant
pudding mixsugar free
One half cup Skim or low fat milk
2 tablespoon Apricot nectar
1 Container (8 oz) frozen
light whip topping thawed
3 tablespoon Coconut, toasted

Heat oven to 350 F Lightly grease and flour two 9or 8inch round cake
pans. In large bowl, combine cake mix, 11/3 cup apricot nectar and eggs at
low speed until moistened; beat 2 min. at high speed. Pour into greased and
floured pans. Bake 350 F for 25 to 35 min or until toothpick inserted in
center comes out clean. Cool 15 min; 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 min. Frost sides
and top of cake. Sprinkle top with toasted coconut. Refrigerate at least 2
hrs before serving. Store in refrig. Tip: to toast coconut, spread on
cookie sheet; bake at 350 for 7 to 8 min. or until golden brown, stirring
occasionally. Bake at 350F for 25 or 35 min. (Bake 8inch pans 30 to 40
min.

Recipe by: Pillsbury/Terry Tylock Posted to MCRecipe Digest V1 #602 by
"ttylock@ac.net" ttylock@ac.net on May 8, 1997