YELLOW CAKE with APRICOT CREAM CHEESE FILLING and BUTTERCREAM FROSTINGYellow Cake with Apricot Cream Cheese Filling and Buttercream Frosting INGREDIENTS:
Preheat oven to 375*. In a large bowl, beat the eggs well. Add the sugar and vanilla and beat again. In a separate bowl mix the flour with the baking powder and salt. Mix the melted butter with the milk. Pour the milk/butter mixture into the egg mixture in a slow stream, beating as you go. Then, slowly add the flour mixture; beat until smooth. Generously grease and flour two 9-inch layer pans. Divide the batter betweeen the two pans. Bake until risen, golden brown and springy to the touch, about 20-22 minutes. Remove from the oven, let cool just 3 minutes and then turn out onto a cooling rack. Cool completely. Cut each cake layer in half horizontally. The cut cake layers will be filled with the Apricot Filling with Buttercream Frosting in the middle of the stacked cake, so the layers will be cake, filling, cake, frosting, cake, filling, topped with the last cake layer. Frost the entire cake and sides with Buttercream Frosting. APRICOT FILLING Beat 4oz. of softened cream cheese with 1/2 cup apricot jam, 1 1/2 cup powdered sugar and 1/4 tsp almond extract. Beat until well combined. BUTTERCREAM FROSTING Beat 1/2 cup of softened butter until light and fluffy. Beat in 2 1/2 cups powdered sugar, 1 tsp vanilla extract, 1/2 tsp almond extract and enough heavy cream to reach desired consistency.
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