Shelly's Recipe

APRICOT CREAM CAKE

Category: Cakes from Cake Mixes

1 pkg Yellow Cake Mix
1 (18 oz) jar apricot preserves
1 (3.4 oz) pkg vanilla instant pudding and pie filling
3/4 cup milk
1 1/2 cups whipping cream
1/4 cup toasted flaked coconut
Apricot halves

Preheat oven to 350. Grease and flour two (9 inch) round cake pans. Prepare, bake and cool cake as directed on pkg. Split each cake layer in half horizontally. Reserve 1 tbsp preserves. Place one split cake layer on serving plate. Spread one-third remaining preserves on top. Repeat with remaining layers and preserves, leaving top plain.

Prepare pudding mix as directed on pkg using 3/4 cup milk. In a large bowl, beat whipping cream until soft peaks form. Fold whipping cream into pudding. Spread on sides and top of cake. Garnish with coconut, apricot halves and mint leaves. Warm reserved preserves to glaze apricot halves. Refrigerate until ready to serve.