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Apricot: Apricot Layer Cake

Source of Recipe

Molly K.


List of Ingredients

1 package (18-1/2 ounces) white cake mix
1-1/4 cups water
3 egg whites
1/3 cup vegetable oil
1 tablespoon grated orange peel
1 teaspoon orange or lemon extract
2/3 cup apricot preserves

BROWN BUTTER FROSTING:
1/2 cup butter (no substitutes)
3-1/2 to 4 cups confectioners' sugar
1/3 cup orange juice
1/4 cup chopped pecans




Recipe

In a mixing bowl, combine the first six ingredients; beat on low speed for 30 seconds or until moistened. Beat on high for 2 minutes. Pour into two greased and floured 8-in. round cake pans. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to wire racks; cool completely. Split each layer in half horizontally. Spread the cut side of each bottom layer with 1/3 cup of apricot preserves; replace tops and set aside. For frosting, in a heavy saucepan, cook and stir butter over medium heat for 7-8 minutes or until golden brown. Pour into a mixing bowl; add 3 cups confectioners' sugar and orange juice. Beat until smooth. Add enough of the remaining sugar to reach spreading consistency. Spread frosting between filled cakes; frost top and sides of cake. Sprinkle with nuts. Store in the refrigerator.

YIELD: 12 Servings