2 c Bisquick reduced fat baking
-mix
1/2 c Sugar
1/4 c Milk
2 tb Margarine or butter; melted
1/2 ts Ground nutmeg
2 Eggs
1 cn (8.5-oz) apricot halves;
-well drained and cut into
-fourths
1 cn (15.25-oz) crushed
-pineapple; well drained
2/3 c Apricot preserves
HEAT oven to 375 degrees. Grease 2 round pans, 9×1-1/2 inches.
MIX all ingredients except preserves thoroughly. Divide batter between
pans.
BAKE 20 to 22 minutes or until golden brown; cool completely. Place one
cake layer, rounded side down, on serving plate; spread with 1/3 cup
preserves. Top with second cake layer, rounded side up; spread with
remaining preserves. 8 servings.
From Betty Crocker: Bisquick Classics and New Favorites. Downloaded from
Glen’s MM Recipe Archive,
Yields
8 Servings
