*  Exported from  MasterCook  *

                      Raspberry Filled Apricot Cake

Recipe By     : Pillsbury/Terry Tylock
Serving Size  : 12   Preparation Time :0:30
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      2.5oz pkg     Yellow cake mix, pudding included.
   1 1/3  cups          apricot nectar
   2      eggs          
                        Filling
   1      cup           raspberry spreadable fruit or jam
                        Frosting
   1      1oz-          vanilla instant pudding mix-sugar free
     1/2  cup           skim or low fat milk
   2      Tablespoons   apricot nectar
   1      8 oz          frozen light whip topping thawed
   3      Tablespoons   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 minutes 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 minutes.  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
minutes or until golden brown, stirring occasionally.

Bake at 350F for 25 or 35 minutes (Bake 8-inch pans 30 to 40 minutes

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