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Apricot Cream Cake

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Apricot preserves, generously spread between layers of Duncan Hines Classic Yellow Cake and cream cake, present a delightful alternative to berries. Garnish your Apricot Cream Cake with coconut flakes to create a tropical contrast.

  • Hands-On Time: 30 Minutes
  • Total Time: 1 Hour 45 Minutes
  • Servings: Makes 12 servings.
  • Difficulty: Super Simple
  • Rating:

Ingredients

  • Cake:
  • 1 package Classic Yellow Cake Mix
  • Filling:
  • 1 (18 oz.) jar apricot preserves
  • Frosting:
  • 1 (3.4 oz.) package vanilla instant pudding and pie filling
  • ¾ cup milk
  • 1½ cups whipping cream
  • ¼ cup toasted flaked coconut
  • apricot halves
  • mint leaves

Baking Instructions

  1. Preheat oven to 350ºF. Grease and flour two 9" round cake pans. Prepare, bake and cool cake as directed on package.
  2. Split each cake layer in half horizontally. Reserve 1 tbsp. preserves. Place one split cake layer on serving plate. Spread ⅓ remaining preserves on top. Repeat with remaining layers and preserves, leaving top plain.
  3. Prepare pudding mix as directed on package using ¾ cup milk. In a large bowl, beat whipping cream until soft peaks form. Fold whipping cream into pudding. Spread on sides and top of cake. Garnish with coconut, apricot halves and mint leaves. Warm reserved preserves to glaze apricot halves. Refrigerate until ready to serve.

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Tips

frosting land

frosting land

use something your comfortable with using and not something you have no idea what to do with !!! - sam


Easy Moist Cake Layers

Easy Moist Cake Layers

The way I ensure that my cake layers will be moist and never dry, is to invert the layer(s) on a serving plate or foil covered board while still quite warm and then wrap the top and sides of the layer(s) with plastic wrap. This seals in all the steam that would have otherwise escaped resulting in a very moist, but not soggy cake. Everyone always comments on how moist and delicious my cakes are and they are very surprised when they find out I use cake mixes (Duncan Hines of course)! Refrigerate the layers while still warm. This will help the layers firm up a bit. When completely cooled, the layers will be easy to frost and decorate. Let layers sit covered at room temp for 20 minutes or so before frosting. If your work area is humid, let the layers sit a little longer so the condensation will form on the plastic wrap and not on the cake itself. Remove plastic wrap and frost and decorate as desired.





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