Apricot Chocolate Cake Recipe 45

APRICOT & WHITE CHOCOLATE COFFEE CAKE

Steps:

• In a large bowl, combine the biscuit mix and sugar. Whisk the egg, milk and oil; stir into dry ingredients just until moistened. Fold in chips. Pour into a greased 9-in. round baking pan., Drop preserves by teaspoonfuls over batter. Cut through batter with a knife to swirl the preserves., For topping, combine biscuit mix and sugar in small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake at 400° for 20-25 minutes or until golden brown. Serve warm.

CINNAMON CHOCOLATE APRICOT COFFEE CAKE

Steps:

• 1. Place a rack in the center of oven and preheat to 350 degreesF. Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan inside.
• 2. For the streusel filling, place 2 tablespoons cake mix, the apricots, chocolate chips, and cinnamon in a small mixing bowl and stir until well combined. Set the bowl aside.
• 3. Place the remaining cake mix, the pudding mix, sour cream, oil, sugar, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scrapping the sides down again if needed. The batter should look thick and smooth. Pour two-thirds of the batter into the prepared pan and smooth the top with the rubber spatula. Spoon the filling over the third of the batter over the filling and smooth it out with the rubber spatula. Place the pan in the oven.
• 4. Bake the cake until it is light brown and springs back when lightly pressed with your finger. 40 to 45 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to complete cooling. Or transfer the cake to a serving platter to slice and eat while still warm. Sift the confectioners sugar over the top for garnish.
• 5. Store this cake, covered in aluminum foil or under a glass cake dome, at room temperature for up to 1 week. Or freeze it, wrapped in foil for up to 6 months. Thaw the cake overnight on the counter before serving.

CHOCOLATE APRICOT LAYER CAKE

Steps:

• HEAT oven to 325 degrees.
• Coat two 8 inch round cake pans with nonstick cooking spray.
• Line bottoms of pans with waxed paper, coat paper with spray.
• CAKE LAYERS: Prepare cake mix following package directions, using egg,water and oil.
• Add in chopped apricots and chopped almonds.
• Divide batter evenly between the 2 pans.
• Bake in 325 degrees, about 45 minutes.
• Let cool in pans for 15 minutes.
• Then turn out layers onto rack, carefully removing waxed paper.
• Let cool completely.
• FROSTING: In small saucepan heat heavy cream over medium- high heat until simmering.
• Place chopped chocolate in medium-size bowl.
• POUR heavy cream over the chocolate and stir it.
• Put in refrigator for at least 45 minutes.
• FILLING AND GARNISH: Place 1 cake layer on dish.
• Spread top layer with apricot preserves.
• Place 2nd cake layer on top of it.
• Frost sides and on top with frosting.
• Put sliced almonds on sides of cake.
• Refrigerate for at least 35 minutes.

CHOCOLATE-APRICOT COFFEE CAKE

Steps:

• Preheat oven to 325°. In a small bowl, combine first seven ingredients; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating well after each addition., Transfer half the batter to a greased and floured 10-in. fluted tube pan. Sprinkle filling over batter. Top with remaining batter. Bake 50-55 minutes or until a toothpick inserted in the center comes out clean. , Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

APRICOT CHOCOLATE CAKE RECIPE - (4/5)

Steps:

• Bring apricots and water to boil in a covered heavy saucepan, reduce heat, and simmer about 30 minutes, or until moisture is absorbed. Force apricots through a course sieve or a food mill. Measure 1/2 cup puree for cake and stir in lemon juice. Set remainder aside to use in Apricot Filling. Lightly grease (or line with parchment paper) only of three round 9-inch layer cake pans. Cream butter, sugar and vanilla together until light and fluffy. Beat in the 1/2 cup apricot puree a tablespoon at a time. Add eggs in fourths, beating well after each addition, alternately add dry mixture in fourths and milk in thirds to the creamed mixture. Turn batter equally into the pans and spread evenly. (Batter will fill pans about 1/3 full, so that cake layers will be thin.) Bake at 350 degrees for 25 to 30 minutes, or until toothpick comes out clean. Cool on racks 10 minutes, remove from pans to cool completely. Split each layer into two layers. Spread one layer with Apricot Filling and place on a serving plate. Spread one side of each of the remaining five layers with Chocolate Frosting. Stack layers, chocolate side down, spreading top of each layer with Apricot Filling. Frost sides of cake with remaining Chocolate Frosting. Note: The cooled cake layers will freeze well. Apricot Filling: Blend together in a saucepan sugar cornstarch and salt; blend in the reserved apricot puree and lemon juice. Bring to boiling over low heat and cook 3 minutes longer, stirring constantly. Cool slightly. Chocolate Frosting: Melt chocolate and set aside to cool. Stir sugar and eggs together in the top of a double boiler; cook, stirring constantly over simmering water until thick and amber colored. Cool. Cream butter until softened; blend in cooled chocolate and vanilla. Add sugar-egg mixture gradually, beating until smooth.