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

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.