1 package spice or carrot cake mix
1 cup water
1/3 cup Big Y vegetable oil
1/3 cup apple butter
2 cups coarsly chopped walnuts
1/4 cup Big Y semisweet chocolate chips, melted
1/4 cup chopped almonds
2 tablespoons dried apricots
2 tablespoons raisins
Maple Buttercream Frosting
4 tablespoons Big Y butter or margerine, softened
1/4 cup maple or pancake syrup
3 cups Big Y confectioner's sugar
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Preheat oven to 375. Grease and flour two 9-inch round baking pans.
Combine cake mix, water, eggs, oil and apple butter in medium bowl. Beat on low speed of mixer until blended; beat at medium speed 2 minutes.
Bake 35-40 minutes until toothpick inserted into center comes out clean. Let cool in pans on wire rack 10 minutes. Remove to racks; cool completely.
Place 1 cake layer on serving plate, top with Maple Buttercream frosting. Top with second layer; frost top and side of cake with frosting. Press walnuts into side of cake. Combine apricots, almonds and raisins. Sprinkle on top of cake.
Maple Buttercream Frosting:
In small bowl, beat butter and syrup until blended. Gradually beat in confectioner's sugar until smooth. |