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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 is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Frosting:

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
Directions:
Directions:
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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