This is the first time I made this recipe. I adapted a Wilton cake recipe to make a cake with apricot and a Almond cream cheese frosting. I am sure this cake would had look beautiful if I would had used white chocolate curls and maybe fresh apricots.


2 1/4 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups milk
4 ounces white chocolate, chopped
1 teaspoon pure vanilla extract
3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cups granulated sugar
2 eggs
1/2 cup apricot preserves
White chocolate Cream Cheese Icing
White chocolate curls
Fresh Apricots

Cake Serves 12-16

Spray a 12 X 16 inch sheet pan. Preheat oven to 350°.

In a medium bowl mix the four, baking powder and salt. Heat the milk in a saucepan or microwave until hot but not boiling. Add the white chocolate and stir until it melts. Add vanilla and set aside. In a large bow mix the butter and sugar with a mixer until light and fluffy. Add eggs, one at a time, mix well. Add the four mixture with the chocolate mixture alternately and mix until just mixed. Pour into your pan.
Bake for 12 to 16 minutes or until it comes clean with a toothpick. Cool for about 10 minutes and then remove from the pan and cool.

When cake is cooled cut into quarters. On the serving plate using the preserves as the filling stack into layers. Decorate the cake with the cream cheese icing using almond flavoring instead of vanilla and curls if desired. Refrigerate until serving time.

Adapted from Wilton’s