1 pk (2.5oz) Yellow cake mix,
-pudding included.
1 1/3 c Apricot nectar
2 Eggs
FILLING
1 c Raspberry spreadable fruit
-or jam
FROSTING
1 pk (1oz) vanilla instant
-pudding mix-sugar free
1/2 c Skim or low fat milk
2 tb Apricot nectar
1 Container (8 oz) frozen
-light whip topping thawed
3 tb Coconut, toasted
Heat oven to 350 F Lightly grease and flour two 9-or 8-inch round cake
pans. In 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 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 8-inch pans 30 to 40
min.
Yields
12 Servings
