Apricot Chocolate Chip Cake Recipes

APRICOT CHOCOLATE CHIP CAKE

Apricot Chocolate Chip Cake image

Make and share this Apricot Chocolate Chip Cake recipe from Food.com.

Provided by dale7793

Categories Dessert

Time 2h15m

Yield 1 cake

Number Of Ingredients 9

Ingredients

1 cup finely chopped dried apricot
1 cup apricot nectar
125 g butter
2/3 cup raw sugar
2 eggs, separated
1 1/2 cups coconut
1 1/2 cups flour
3 teaspoons baking powder
1/2 cup chocolate chips

Steps:

Grease and line a round cake pan.
Combine dried apricots and nectar in a bowl and stand for 1 hour.
Cream butter and sugar until light and fluffy.
Beat in egg yolks one at a time.
Stir in coconut, then half of the flour and baking powder and half the apricot mixture.
Stir in remaining flour, baking powder and apricot and all the choc chips.
Beat the egg whites in a small bowl until soft peaks forms, fold gently into cake mixture and spread batter into cake pan.
Bake in preheated 350 degree F (180 degree C) oven for 1 1/4 hours.
Stand for 5 minutes then turn onto a rack to cool.
Dust with icing sugar to serve if desired.

Nutrition Facts : Calories 3944.2, Fat 221, SaturatedFat 155.2, Cholesterol 690.1, Sodium 2025.6, Carbohydrate 481.9, Fiber 41.8, Sugar 294.5, Protein 50.7

PRESSURE-COOKER CHOCOLATE-APRICOT DUMP CAKE

Pressure-Cooker Chocolate-Apricot Dump Cake image

Years ago, I used to prepare a dessert similar to this in the oven. I converted the recipe to my Instant Pot and now we can enjoy it quickly. Try it with white cake mix and blueberry pie filling, too. It's best served warm with ice cream or whipped cream. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1 can (21 ounces) apricot or peach pie filling
2 cups devil's food cake mix
1/2 cup chopped pecans, toasted
1/2 cup miniature semisweet chocolate chips, optional
1/2 cup butter, cubed
Vanilla ice cream, optional

Steps:

Spread pie filling in the bottom of a greased 1-1/2-qt. baking dish. Sprinkle with cake mix, pecans and, if desired, chocolate chips. Dot with butter. Cover baking dish with foil., Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 35 minutes. Quick-release pressure. Using foil sling, carefully remove baking dish. Let stand 10 minutes. If desired, serve warm cake with ice cream.

Nutrition Facts : Calories 360 calories, Fat 18g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 436mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.

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