Raspberry filled apricot cake

 
                       Raspberry Filled Apricot Cake
 
 Recipe By     : Pillsbury/Terry Tylock
 Serving Size  : 12   Preparation Time :0:30
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      2.5oz pkg     Yellow cake mix, pudding included.
    1 1/3  cups          apricot nectar
    2      eggs          
                         Filling
    1      cup           raspberry spreadable fruit or jam
                         Frosting
    1      1oz-          vanilla instant pudding mix-sugar free
      1/2  cup           skim or low fat milk
    2      Tablespoons   apricot nectar
    1      8 oz          frozen light whip topping thawed
    3      Tablespoons   coconut, toasted
 
 Heat oven to 350 F Lightly grease and flour two 9-or 8-inch round cake pans.  I
 n large bowl, combine cake mix, 1-1/3 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 cle
 an.  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.  Ad
 d 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 u
 ntil golden brown, stirring occasionally.
 Bake at 350F for 25 or 35 min. (Bake 8-inch pans 30 to 40 min.
 
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