Directions:
- Combine cake mix, sour cream, orange juice, and eggs until moist. Beat on high for 2 minutes.
- Pour into greased and floured round cake pans, and bake at 350°F for 25-30 minutes.
- While the cake is cooking, combine pudding mix and milk, and chill.
- Slice cooled cake into 4 even layers (I use thread to easily slice the cake layers).
- Layer cake in the following order: put a bottom cake layer on the plate, spread with black raspberry preserves, cake layer, pudding mixture, cake layer, apricot mixture, top cake layer. (Do not spread the fillings to the edge of the cake, be sure to leave a small border of cake so that they do not leak out of the sides).
- Frost the entire cake with plain Cool Whip.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.23 Kcal (851 kJ) | ||
| Calories from fat | 45.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.01g | 8% | |
|---|---|---|---|
| Cholesterol | 61.04mg | 20% | |
| Sodium | 221.98mg | 9% | |
| Potassium | 167.37mg | 4% | |
| Total Carbs | 35.38g | 12% | |
| Sugars | 28.4g | 114% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 4.12g | 8% | |
| Vitamin C | 9.6mg | 16% | |
| Iron | 0.3mg | 2% | |
| Calcium | 94.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 154.16 Kcal (645 kJ) | ||
| Calories from fat | 34.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.8g | 8% | |
|---|---|---|---|
| Cholesterol | 46.3mg | 20% | |
| Sodium | 168.38mg | 9% | |
| Potassium | 126.96mg | 4% | |
| Total Carbs | 26.84g | 12% | |
| Sugars | 21.54g | 114% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 3.13g | 8% | |
| Vitamin C | 7.3mg | 16% | |
| Iron | 0.2mg | 2% | |
| Calcium | 71.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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