Apricot Cream Cake                        
 

Ingredients
1 pkg Classic 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
 

Directions:
Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake as directed on package.

Split each cake layer in half horizontally. Reserve 1 tablespoon 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 package 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.

Makes 12 servings.