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Apricot Cream Cake with Apricot Whipped Cream Frosting Recipe

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This recipe for Apricot Cream Cake with Apricot Whipped Cream Frosting, by , is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Faye Schiwal
Added: Friday, June 12, 2009



2 cups whipped cream
1/4 cup powder sugar, sifted
1 jar apricot baby food

Apricot Cream Cake:

2 cans apricot (14 oz size) halves, divided
1/2 cup apricot syrup, reserved
1 pkg white cake mix
4 eggs
1/2 cup butter, melted

Frosting: In large bowel, beat whipping cream and sugar to stiff peaks. Fold in baby food gently, but thoroughly. Chill until using. makes about 4 cups.
Cake: In food processor, puree apricots to make 1 1/2 cups puree. In large mixing bowl, combine cake mix, eggs, apricot puree, and melted butter. Beat at medium speed. Spread batter in prepared pan dividing evenly. Using 2 - 9" round pans.
Bake for 30-35 minutes. Cool for about 10 minutes, remove from pans. Poke holes in top of warm cake with fork. Brush reserved apricot syrup over cakes using 1/4 cup per layer. Cool completely. Cut each layer in half for total of 4 cakes. Frost and layer. Frost with apricot whipped cream frosting, chill and serve.




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