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Apricot Cake Recipe

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     Apricot Cake

Category   Desserts - Breads
Sub Category   Low-fat

1 can (17 ounce) apricot halves in heavy syrup
1 box (18.25 ounce) yellow cake mix
1 cup apricot preserves
Canola cooking spray
1 box (4 – serving size) sugar-free instant vanilla pudding and pie filling mix
1 container (12 ounce) fat-free whipped topping.

Preheat oven to 350° F. Spray 9 x 13 baking dish with canola cooking spray.
In the blender purée the apricots with the syrup until there are no apricot chunks and the consistency is thick. In a medium bowl with a mixer; stir together the dry cake mix with the puréed apricots on the medium speed for 2 minutes.
Spread the cake batter into the prepared pan. Bake for 33 to 35 minutes or until the cake is golden brown and edges are loose from pan. Let the cake cool for approximately 10 minutes. Spread 1/3 cup of the apricot preserves over the cake
For the frosting in a medium bowl with a mixer, stir together the remaining 2/3 cup of apricot preserves with the dry pudding mix and whipped topping. Mix on low for about 1 minute or until well mixed.
Serving Suggestions
Calories- 266, Fat- 3 g, Carbohydrates- 58 g, Protein- 1 g, Yield- 15 servings

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