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

Source: Better Homes and Gardens

Gallery

Recipe Summary

prep:
1 hr
cool:
1 hr 50 mins with crumb coat)
bake:
15 mins at 350°
Servings:
12
Yield:
6 cakes (2 servings per cake)
Advertisement

Apricot Cakes for Two

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Grease and lightly flour a 15x10x1-inch baking pan. Set aside.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
  • 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).

*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.

Nutrition Facts (Apricot Cakes for Two)

530 calories; total fat 16g; saturated fat 9g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 56mg; sodium 220mg; potassium 20mg; carbohydrates 97g; fiber 0g; sugar 83g; protein 2g; vitamin a 583IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 16mcg; vitamin b12 0mcg; calcium 30mg; iron 1mg.

Apricot Butter Frosting

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Advertisement

Reviews

Advertisement