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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Pssst! Don't tell anyone this tender fruity layer cake starts with a convenient mix! urges Eureka, Illinois farm woman Molly Knapp. Ingredients:
1 package white cake mix (regular size) |
1-1/4 cups water |
3 egg whites |
1/3 cup canola oil |
1 tablespoon grated orange peel |
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 |
Directions:
1. 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.
2. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
3. 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 confectionersâ sugar and orange juice.
4. 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.
5. Sprinkle with nuts. Store in the refrigerator. Yield: 12 servings.
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