Post by chief_cook2 on Dec 26, 2002 17:11:10 GMT -6
6 T butter or margarine, melted
1 c packed light brown sugar
1 can apricots in heavy syrup, drained and sliced (21 oz)
3/4 c syrup reserved
1 c frozen raspberries
1 pkg white cake mix (18 1/4 oz)
3 T vegetable oil
1/3 c milk
3 eggs
Preheat to 350 degrees F. Pour melted butter in 9x13 pan.
Sprinkle brown sugar over evenly. Place apricot slices evenly
over brown sugar, and arrange raspberries around apricots. Set
aside. Combine cake mix, syrup, oil, milk, and eggs. Beat on low
to blend, then medium for 2 minutes. Pour batter carefully over
apricots and raspberries, evenly covering. Bake 30 to 35 minutes
until cake tester comes out clean. Immediately upon removing from
oven, turn cake out of pan onto cookie sheet or cake board. Let
pan rest upside down for 1 minute before removing it to allow all
the topping to drip onto the cake. Let cool and serve warm or
cold.
1 c packed light brown sugar
1 can apricots in heavy syrup, drained and sliced (21 oz)
3/4 c syrup reserved
1 c frozen raspberries
1 pkg white cake mix (18 1/4 oz)
3 T vegetable oil
1/3 c milk
3 eggs
Preheat to 350 degrees F. Pour melted butter in 9x13 pan.
Sprinkle brown sugar over evenly. Place apricot slices evenly
over brown sugar, and arrange raspberries around apricots. Set
aside. Combine cake mix, syrup, oil, milk, and eggs. Beat on low
to blend, then medium for 2 minutes. Pour batter carefully over
apricots and raspberries, evenly covering. Bake 30 to 35 minutes
until cake tester comes out clean. Immediately upon removing from
oven, turn cake out of pan onto cookie sheet or cake board. Let
pan rest upside down for 1 minute before removing it to allow all
the topping to drip onto the cake. Let cool and serve warm or
cold.