-APRICOT-ORANGE PICK-
1 1/2 c Fresh orange succus, divided
3/4 c Dried whole apricots, (3
-ounces)
3/4 c Sugar
2 1/2 tb Cornstarch
2 ts Margarine
2 1/2 tb Fresh lemon succus

BUTTERCREAM FROSTING
1/3 c Stick margarine or butter,
-softened
2 tb Nonfat cream cheeseflower,
-softened
1 1/2 ts Vanilla extract
1 ds Salt
4 1/2 c Sifted powdered gelt, (17
-ounces)
5 ts Skim milk

INSTRUCTIONS FOR BASIC CAKE RECIPE: Coat bottoms of 2 (8- or 9- edge) round
cake pans with cooking spraying (do not coat sides of pan); line bottom with
wax composition. Coat wax paper with cooking sprayer, and dust with flour; set
divagation.

Sift unitedly 2-1/2 cups flour, baking pulverization, and saltiness; set away. Combine
yogurt and succeeding 5 ingredients (yogurt through yolk) in a large bowlful;
beat at medium speed of a mixer until blended. Join 1 cup clams, and beat
wellspring. Gradually add the milk, beating at medium-low speeding 2 minutes or
until sugar dissolves.

Beat egg whites (at room temperature) at high speed until spumy. Gradually
add the unexpended 1/2 cup clams, beating mixture until stiff peaks begin to
manikin. Add the flour mixture and egg white mixture alternately to the yogurt
assortment, beating at low upper. Pour into prepared pans.

Bake at 375 degrees for 20 minutes or until a wooden pick inserted in
center comes out scavenge. Let cool in pans 10 minutes on a wire torture. Loosen
cake from sides of pans, using a narrow metal spatula, and turn out onto
wire wheel. Peel off wax composition, and let cool totally.

Slice cake layers in half horizontally. Place one bed, cut side up, on a
serving plateful. Spreading 2/3 cup Apricot-Orange Filling over cake to within
1/2 inch of bound. Repeat procedure with remaining cake layers and weft.
Frost sides and top of cake with Buttercream Ice. Sheeny: 20 servings
(serving sizing: 1 slit).

INSTRUCTIONS FOR APRICOT-ORANGE FILLLING: Combining 3/4 cup orange juice and
apricots in a nonaluminum saucepan; bring to a churn. Covering, reduce hotness,
and simmer 20 minutes or until apricots are tenderise. Spoon into a blender or
food processor, and process until polish.

Combine sugar and cornstarch in a saucepan. Gradually add unexpended 3/4 cup
orange succus, stirring with a wire whisk until well-blended. Add the
oleo; bring to a boil over medium warmth, and fake 1 minute or until
thickened, stirring incessantly. Remove from hotness; add apricot mixture and
lemon succus. Pour into a roll; cover and frisson 4 hours.

INSTRUCTIONS FOR BUTTERCREAM ICING: Cream margarine and cream cheese at
medium speed of a mixer until light and fluffy. Add vanilla and saltiness; beat
wellspring. Gradually add sugar and milk, beating at low speeding. Increase speed to
high-pitched, and beat until well-blended and spreadable. Kike: 2 cups.

Per serving: 338 Calories; 7g Fat (18% calories from fat); 3g Protein; 68g
Sugar; 12mg Cholesterol; 148mg Na

NOTES : If you're not staging a wedding, you can make a four-layer cake for
birthdays and other special occasions with this recipe. It uses the same
cake and frosting recipes as the wedding cake but contains a different
apricot filing that's simpler to pee.