Serves: 12
Total Calories: 322
Heat oven to 350°F. Grease and flour two 8- or 9-inch round cake pans. In large bowl, combine all cake ingredients at low speed until moistened. Beat 2 minutes at high speed. Pour batter into greased and floured pans.
Bake at 350°F. for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes remove from pans. Cool completely.
Meanwhile, in small heavy. saucepan over medium heat, brown butter until light golden brown, stirring constantly. Remove from heat cool completely. In large bowl, combine browned butter, 3 cups powdered sugar and orange juice at low speed until moistened. Beat 2 minutes at medium speed or until smooth and well blended. Beat in up to 1 cup additional powdered sugar if necessary for desired spreading consistency.
To assemble cake, slice each cake layer in half horizontally remove top half from each layer. Spread 1/3 cup of the preserves on bottom half of each layer replace top half. Place 1 filled layer top side down on serving plate spread with 1/2 cup of frosting mixture. Top with second filled layer, top side up. Frost sides and top of cake with remaining frosting. Sprinkle walnuts over cake. Refrigerate until serving time. Store in refrigerator.
HIGH ALTITUDE - Above 3,500 feet: Add 1/4 cup flour to dry cake mix increase water to 1 1/3 cups. Bake at 375°F. for 20 to 30 minutes..
Nutrition Per Serving: Calories 540 Protein 3g Carbohydrate 87g Fat 20g Sodium 370mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Brown Butter Apricot Cake recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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