How To make Raspberry Filled Apricot Cake
1 2.5oz pkg Yellow cake mix, pudding included.
1 1/3 cups apricot nectar
2 eggs
Filling 1 cup raspberry spreadable fruit or jam
Frosting 1 1oz- vanilla instant pudding mix-sugar free
1/2 cup skim or low fat milk
2 Tablespoons apricot nectar
1 8 oz frozen light whip topping thawed
3 Tablespoons coconut, toasted
Heat oven to 350 F Lightly grease and flour two 9-or 8-inch round cake pans. I n large bowl, combine cake mix, 1-1/3 cup apricot nectar and eggs at low speed until moistened; beat 2 min. at high speed. Pour into greased and floured pans . Bake 350 F for 25 to 35 min or until toothpick inserted in center comes out cle an. Cool 15 min; remove from pans. cool completely. to assemble cake, slice each cake layer in half horizontally to make 4 layers. Place 1 cake layer cut side up on serving plate;spread with 1/3 cup spreadable fruit. Repeat 2nd & 3rd layers with fruit. Top with remaining cake layer. In small bowl combine pudding mix, milk and 2 T apricot nectar; blend well. Ad d thawed whip topping beat at low speed 2 min. Frost sides and top of cake. Sprinkle top with toasted coconut. Refrigerate at least 2 hrs before serving. Store in refrig. Tip: to toast coconut, spread on cookie sheet; bake at 350 for 7 to 8 min. or u ntil golden brown, stirring occasionally. Bake at 350F for 25 or 35 min. (Bake 8-inch pans 30 to 40 min.
How To make Raspberry Filled Apricot Cake's Videos
Dump Cakes 2 Ways | The Pioneer Woman | Food Network
Ree Drummond's fruit-filled dump cakes could NOT be easier to make!
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Dump Cakes
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 15 min
Active: 15 min
Yield: 24 servings (each cake serves 12)
Ingredients
Cherry-Pineapple Dump Cake:
One 21-ounce can cherry pie filling
One 15-ounce can crushed pineapple
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter
Peach Dump Cake:
1 large can peaches in syrup
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter
Whipped cream, for serving
Directions
Preheat the oven to 350 degrees F.
For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
For the peach dump cake: Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.
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Dump Cakes 2 Ways | The Pioneer Woman | Food Network
White Chocolate Raspberry Crepe Cake Recipe
Explore a heavenly delight with our White Chocolate Raspberry Crepe Cake. Layers of delicate crepes filled with luscious white chocolate cream and tangy raspberry sauce create a perfect balance of flavors. Each bite is a taste sensation, as the creamy sweetness of white chocolate harmonizes with the bright burst of raspberry goodness.
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For printing check the full recipe on my blog:
#raspberrywhitechocolatecrepecake #crepecake #raspberrycrepecake
Ingredients
Makes about 10-12 servings
Crepe Batter
4 eggs
4 tbsp (60g) sugar
1/2 tsp (3g) salt
2 tsp (10g) vanilla extract
2 cups (480ml) milk
3 ½ cups (440g) all purpose flour
6 tbsp (80g) oil
2 cups (480ml) sparkling mineral water
Raspberry Filling
12 oz (350g) raspberries, fresh or frozen
1/3 cup (70g) sugar
2 tbsp (30ml) lemon juice
2 tsp (4g) cornstarch
White Chocolate Filling
5.5 oz (150) white chocolate, small pieces
¼ cup (60g) whipping cream
10 oz (300g) cream cheese, room temperature
3 tbsp (24g) powdered sugar
1 tsp (5g) vanilla extract
1 ½ cup (360g) whipping cream (35% fat), chilled
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Vegan Apricot Raspberry Cake | Tarta vegana de frambuesas y albaricoques
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Vegan Apricot Raspberry Cake
Ingredients (for a 18-20 cm. round tin):
70 g. margarine
115 g. sugar
180 g. flour
120 ml. soy milk
1 tbsp. vanilla sugar
1 tsp. baking powder
1 pinch of salt
Apricots
Raspberries
For the glaze:
1/2 cup. (125 ml.) powdered sugar
Aprox. 2 tsp. lemon or lime juice
Bake at 180-200 ºC for 45-50 minutes aprox. in a preheated oven at 180-200ºC.
*****
Tarta vegana de frambuesas y albaricoques
Ingredientes (para un molde redondo de 18-20 cm.):
70 g. margarina
115 g. azúcar
180 g. harina
120 ml. leche de soja
1 cda. azúcar avainillado
1 cta. levadura química
1 pizca de sal
Albaricoques
Frambuesas
Para el glaseado:
1 taza (125 ml.) azúcar glas
Aprox. 2 ctas. zumo de limón o lima
Hornear a 180-200 ºC durante 45-50 minutes aprox. en horno precalentado a 180-200ºC.
#vegan #veganrecipes #apricotraspberrycake #recetasveganas
Music: Singing Birds by Ken Verheecke under a Creative Commons Attribution License
Raspberry Filled Apricot - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Raspberry Filled Apricot Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 c : Raspberry Spreadable Fruit
1 1/3 c : Apricot Nectar
3 tb : Coconut, Toasted
1 pk : (2.5oz) Yellow Cake Mix,
1/2 c : Skim or Low Fat Milk
2 tb : Apricot Nectar
1 pk : (1oz) Vanilla Instant
2 : Eggs
1 : Container (8 oz) Frozen
Apricot Marmalade Cake Recipe
How to bake apricot marmalade cake at home in easy steps. Apricot marmalade cake recipe for details click
For more recipes visit Us:
1 Cup Apricot Marmalade
4 eggs
1 Cup Sugar
8 oz (226 g) Unsalted Butter
5 1/4 Cups All-Purpose Flour
1/4 Tsp Cardamom Powder
Preparations:
None.
Directions: visit aashpazi.com
Amazing Peach Cake Recipe
Filled with fresh, ripe peaches, this Peach Cake recipe is the perfect summer treat. It's soft, light, moist, and each bite is bursting with flavor from the sweet, juicy peaches. This homemake peach cake is so easy, and tastes like summer on a plate. And yes, you can use fresh or frozen peaches! Enjoy this cake with a cup of coffee or as an afternoon snack.
RECIPE:
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