Layered Apricot Cake

I love cakes that start with a boxed mix and then build on it. This is a very easy cake to make.

1 Duncan Hines Yellow Cake Mix
18 ounce jar apricot preserves

Prepare the cake according to the directions on the box. Prepare two round cakes (9 inch in diameter). When the cakes are done and cooled, carefully slice each cake in two. You'll now have 4 layers.

Place one layer on the bottom. Spread 1/3 of the preserves over the first layer. Add second layer and again spread 1/3 of the preserves on top. Repeat one more time and then top with fourth layer of cake.

You can also make this cake with strawberry preserves. I am not a strawberry lover and so much prefer the apricot.

To frost the cake, you can use canned frosting or make your own.

A very easy frosting to make combines one small box of vanilla pudding, 3/4 cup milk and 1 1/2 cups whipping cream. Prepare the pudding using the 3/4 cup milk. Whip the whipping cream until stiff and then add to the pudding. Mix and frost the cake.

Audrey :)