Blackberry Filled Apricot Cake Recipe

• 1 pkt (2.5z) Yellow cake mix, pudding included.
• 1 1/3 c. Apricot nectar
• 2 x Large eggs
• 1 c. Blackberry spreadable fruit or possibly jam
• 1 pkt (1oz) vanilla instant pudding mix-sugar free
• 1/2 c. Skim or possibly low fat lowfat milk
• 2 Tbsp. Apricot nectar
• 1 ct (8 ounce) frzn light whip topping thawed
• 3 Tbsp. Coconut, toasted

1. Heat oven to 350 F Lightly grease and flour two 9-or possibly 8-inch round cake pans.
2. In large bowl, combine cake mix, 1-1/3 c. apricot nectar and Large eggs at low speed till moistened; beat 2 minutes.
3. at high speed.
4. Pour into greased and floured pans.
5. Bake 350 F for 25 to 35 minutes or possibly till toothpick inserted in center comes out clean.
6. Cold 15 minutes; remove from pans.
7. cold completely.
8. to assemble cake, slice each cake layer in half horizontally to make 4 layers.
9. Place 1 cake layer cut side up on serving plate;spread with 1/3 c. spreadable fruit.
10. Repeat 2nd & 3rd layers with fruit.
11. Top with remaining cake layer.
12. In small bowl combine pudding mix, lowfat milk and 2 Tablespoons apricot nectar; blend well.
13. Add in thawed whip topping beat at low speed 2 minutes.
14. Frost sides and top of cake.
15. Sprinkle top with toasted coconut.
16. Chill at least 2 hours before serving.
17. Store in refrig.
18. Tip: to toast coconut, spread on cookie sheet; bake at 350 for 7 to 8 minutes.
19. or possibly till golden, stirring occasionally.
20. Bake at 350F for 25 or possibly 35 minutes.
21. (Bake 8-inch pans 30 to 40 minutes.

yellow cake, apricot nectar, eggs, vanilla instant pudding, milk, nectar, light whip topping thawed, coconut

Taken from cookeatshare.com/recipes/blackberry-filled-apricot-cake-86434 (may not work)