White Chocolate Layer Cake With Apricot Filling Recipes

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CHOCOLATE APRICOT LAYER CAKE



Chocolate Apricot Layer Cake image

Make and share this Chocolate Apricot Layer Cake recipe from Food.com.

Provided by Mary in LA.

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

1/2 cup vegetable oil
3 large eggs
1 (18 1/4 ounce) box devil's food cake mix
1 1/3 cups water
1/2 cup dried apricot, finely chopped
1/2 cup sliced almonds, finely chopped
frosting
1 cup heavy cream
8 ounces bittersweet chocolate, chopped (1 ounce each)
3/4 cup apricot preserves
1/2 cup sliced almonds

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.

APRICOT LAYER CAKE



Apricot Layer Cake image

"Pssst! Don't tell anyone this tender fruity layer cake starts with a convenient mix!" urges Eureka, Illinois farm woman Molly Knapp.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 12

1 package white cake mix (regular size)
1-1/4 cups water
3 large egg whites
1/3 cup canola oil
1 tablespoon grated orange zest
1 teaspoon orange or lemon extract
2/3 cup apricot preserves
BROWNED BUTTER FROSTING:
1/2 cup butter
3-1/2 to 4 cups confectioners' sugar
1/3 cup orange juice
1/4 cup chopped pecans

Steps:

  • In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on high for 2 minutes. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For frosting, in a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in confectioners' sugar and orange juice. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the apricot preserves. Top with a second layer; spread with 1/2 cup frosting. Top with a third layer; spread with remaining apricot preserves. Top with the remaining layer. Frost top and sides of cake with remaining frosting., Sprinkle with nuts. Store in the refrigerator.

Nutrition Facts : Calories 511 calories, Fat 20g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 376mg sodium, Carbohydrate 82g carbohydrate (63g sugars, Fiber 1g fiber), Protein 3g protein.

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