Quilter’S Cake

• 1 package yellow cake mix (regular size)
• 1 package (3.4 ounces) instant banana pudding mix
• 1 cup water
• 4 eggs
• 1/3 cup canola oil
• 1 cup shortening
• 6 cups confectioners' sugar
• 1 teaspoon vanilla or almond extract
• Pinch salt
• 5 to 6 tablespoons milk
• 1/2 cup seedless raspberry preserves
• 1/2 cup apricot preserves
• Round pastry tip #5, optional

1. In a large bowl, combine the cake mix, pudding mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Pour into two greased 9-in. square baking pans. Bake at 350u0b0 for 27-32 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes before removing to a wire rack to cool completely.
3. For frosting, in a large bowl, cream the shortening until fluffy. Gradually add the confectioners' sugar, vanilla, salt and enough milk to achieve desired spreading consistency; set aside 2/3 cup. Using remaining frosting, spread between layers and over top and sides of cake.
4. To make quilt design, divide the top into nine equal squares, using a ruler and making a gentle imprint in frosting with string or dental floss. Referring to Fig. 1, use a toothpick to gently draw each block design. Fill in design with preserves as shown in photo.
5. Cut a small hole in the bottom corner of a pastry or plastic bag; insert round tip if desired (or pipe directly from bag). Fill the bag with 1/3 cup reserved frosting and pipe an outline around each square. Prepare another plastic or pastry bag, inserting the star tip. Fill bag with remaining frosting; pipe around outer edge of top and bottom of cake. Holding the bag straight up and down, form stars on the corners of cake and squares.

yellow cake, water, eggs, canola oil, shortening, sugar, vanilla, salt, milk, seedless raspberry preserves, apricot preserves, pastry

Taken from www.tasteofhome.com/recipes/quilter-s-cake/ (may not work)