Apricot Gooey Cake Recipes

GOOEY BUTTER CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cake mix, melted butter, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9x13-inch pan.
• Mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner's sugar. Pour over cake layer.
• Bake for 40 to 45 minutes. Cool.

APRICOT GOOEY CAKE

Steps:

• Heat oven to 350 degrees.
• In small saucepan, combine apricots and water. Cook over med heat 15-20 mins or until tender, stirring frequently. Drain and puree apricots. Set aside.
• While apricots are cooking, grease and flour a 9-in square pan. In a small bowl, combine flour, baking powder, baking soda and salt. In large bowl, beat sugar and 1/3 cup butter until light and fluffy. Add vanilla, lemon extract and egg, beat well. Alternately add dry ingredients and 2/3 cup water to sugar mixture. Stir in 3 Tablespoons of apricot puree. Pour batter into prepared pan.
• Bake for 25-35 minutes or until done. Cool slightly.
• FROSTING: In small saucepan, combine brown sugar, 2 Tbls butter and remaining apricot puree. Bring to a boil and boil for 1 min, stirring constantly. Remove from heat and stir in coconut. Immediately spread over warm cake.

APRICOT CHOCOLATE CHIP CAKE

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.

APRICOT BUTTER CAKE

Steps:

• Drain apricot halves. Mash apricots to make 1/2 cup and reserve the juice.
• Cream butter and gradually add sugar until creamed well together.
• Add 3 unbeaten eggs, one at a time, and beat well after each.
• Combine 1/2 cup of water with apricots and 1/2 cup of apricot juice.
• Add alternately with flour to the creamed mixture, beginning and ending with dry ingredients and blend well after each.
• Pour into 2 9-inch round layer pans, well greased and lightly floured on the bottom.
• Bake at 375 degrees for 35 to 40 minutes.
• Cool and frost with your favorite cream cheese icing *optional*.