How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Apricot Cakes for Two

Pick your flavor for this dessert. For an adult version, try apricot brandy or raspberry liqueur in the cake batter.

1.0 by 1 people
Rate me!
  • Makes: 12 servings
  • Yields: 6 cakes (2 servings per cake)
  • Prep: 1 hr
  • Cool: 1 hr 50 mins with crumb coat)
  • Bake: 15 mins 350°F

Apricot Cakes for Two



  1. Preheat oven to 350 degrees F. Grease and lightly flour a 15x10x1-inch baking pan. Set aside.
  2. In a large mixing bowl combine cake mix, water, brandy or nectar, and eggs. Beat with an electric mixer on low speed for 30 seconds; beat on medium speed for 3 minutes. Spread batter in the prepared pan. Bake about 15 minutes or until a toothpick inserted near center comes out clean. Remove pan to wire rack and cool for 10 minutes. Remove cake from pan and cool completely. Transfer cake to large cutting board.
  3. Using a 2- to 2 1/2-inch round cutter, cut cake into 12 rounds. (Cut remaining cake scraps into cubes and serve with fruit, ice cream, or yogurt.) For each cake, spread 1 tablespoon of the frosting on top of one cake round. Top with a second cake round. Spread a thin coating of frosting* on the sides of the cake to seal in any crumbs. Let cakes stand, uncovered, 1 hour or until crumb coat is set.
  4. To frost cake, carefully pick up each cake and add a thicker coating of frosting around the sides. Place cake on serving plate and frost top. Top each cake with edible flower petals or whole edible flowers, if desired. Makes 6 cakes (2 servings per cake).

From the Test Kitchen

*Test Kitchen Tip:

For the thin coating of frosting, transfer 3/4 cup of the prepared frosting to a small bowl. Stir in enough apricot nectar or raspberry juice blend (about 1 tablespoon) to make frosting of glazing consistency.

Apricot Butter Frosting



  1. In a very large mixing bowl beat butter until smooth. Gradually add powdered sugar, beating well. Slowly beat in apricot nectar or raspberry juice blend. Gradually beat in remaining sifted powdered sugar. Beat in enough additional apricot nectar to reach spreading consistency. Tint frosting a pale peach or pink color.

Nutrition Facts (Apricot Cakes for Two)

    Per serving:
  • 530 kcal cal.,
  • 16 g fat
  • (9 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 56 mg chol.,
  • 220 mg sodium,
  • 97 g carb.,
  • 83 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...