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Prep 50min
Total2hr35min
Servings16
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Ingredients
Cake
2
cups Gold Medal™ all-purpose flour
3/4
cup almond flour
2
teaspoons baking powder
1/2
teaspoon salt
1 1/2
cups granulated sugar
3/4
cup butter, softened
1
cup milk
3
eggs
1/4
teaspoon almond extract
Frosting and Filling
6
cups powdered sugar
2/3
cup butter, softened
1/4
cup plus 2 to 3 tablespoons milk
1
teaspoon vanilla
1/2
teaspoon almond extract
1
jar (12-oz) apricot preserves (1 cup)
Garnish
3/4
cup toasted sliced almonds
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Steps
1
Heat oven to 350°F. Grease 2 (8-inch) round pans with shortening; lightly flour. In large bowl, combine all cake ingredients. Beat with electric mixer on low speed until blended. Beat on medium speed 2 minutes. Spread batter in pans.
2
Bake 35 to 40 minutes, or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Wrap each cake layer in plastic wrap; freeze 15 minutes or refrigerate 30 minutes. With long, sharp serrated knife, cut each cake layer horizontally into 2 layers.
3
Meanwhile, in large bowl, beat powdered sugar, 2/3 cup butter and 1/4 cup milk with electric mixer on low speed until blended. Beat in vanilla, almond extract and enough additional milk to make frosting smooth and spreadable.
4
In small bowl, stir preserves until softened. Cut up any large pieces of fruit. On serving plate, place 1 cake layer, cut side up. Frost with 3/4 cup frosting; spread 1/3 cup preserves to within 1/4 inch of edge. Repeat with second and third cake layers, frosting and preserves. Top with remaining cake layer, cut side down; frost top and side with remaining frosting. Press sliced almonds generously onto side of cake.
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To toast almonds, spread on cookie sheet. Bake 7 to 10 minutes at 350°F or until golden brown, stirring once.
Follow the recipe as directed and pour batter into 2 (9-inch) round pans; bake 25 to 30 minutes.
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