Apricot Cream Cake
INGREDIENTS
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FILLING
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1 cup chopped dried apricots (1/4 to 1/2-inch pieces)
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1 cup water
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1/3 cup sugar
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1/3 cup chopped pecans
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TOPPING
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1/2 cup flaked coconut
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1/4 cup sugar
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1/4 cup chopped pecans
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1 tablespoon Crisco® Butter Flavor All-Vegetable Shortening, melted
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CAKE
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Pillsbury® Baking Spray with Flour
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1 (8 oz.) package low fat (Neufchatel) cream cheese, softened
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1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
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1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
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1 1/4 cups sugar
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2 large eggs
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1 teaspoon vanilla extract
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2 cups Pillsbury BEST® All Purpose Flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/3 cup milk
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GARNISH
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10 pecan halves
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Smucker's® Caramel Flavored Topping
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10 dried apricots, halved
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