This fantastic four-layer cake is perfect for birthdays or any special occasion. A moist sponge cake is layered with an apricot and amaretto filling and topped with a rich cream cheese icing.
I have been making this recipe for over four years, and here are my suggestions and/or recipe changes: 1) Substitute three cans of Solo apricot filling for the apricots (will make layer filling much thicker and tastier) 2) For cake mix, use Duncan Hines Butter Golden cake 3) Add two to three tablespoons of pure almond extract Enjoy! - 08 Apr 2007 (Review from Allrecipes US | Canada)
I made this cake for my sister's birthday and everyone loved it! I did make a few changes though. I used Chambord (raspberry liqueur) instead of Amaretto, substituted canned raspberries for apricots, added some raspberry fruit spread to the filling to give it a thicker consistency, and topped the icing with some fresh raspberries. It was so delicious. Only thing I will do differently next time is cut the icing measurements in half- it made way too much icing for one cake! - 06 Jun 2005 (Review from Allrecipes US | Canada)
this cake is very delicious indeed. the only downside to this cake it that it is somewhat of a costly cake to make. but all in all, it is very delicious. more of an adult type of cake. - 23 Jun 2001 (Review from Allrecipes US | Canada)