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Apricot Cream Cake


Apricot Cream Cake Recipe

Ingredients:
  • FILLING
  • 1 cup chopped dried apricots (1/4 to 1/2-inch pieces)
  • 1 cup water
  • 1/3 cup sugar
  • 1/3 cup chopped pecans
  • TOPPING 1/2 cup flaked coconut
  • 1/4 cup sugar
  • 1/4 cup chopped pecans
  • 1 tablespoon Crisco® Butter Flavor All-Vegetable Shortening, melted
  • CAKE Pillsbury® Baking Spray with Flour
  • 1 (8 oz.) package low fat (Neufchatel) cream cheese, softened
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups Pillsbury BEST® All Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • GARNISH 10 pecan halves
  • Smucker's® Caramel Flavored Topping
  • 10 dried apricots, halved
Directions:
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