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Title: Apricot Pecan Friendship Cakes
Categories: Cake Dessert
Yield: 18 Servings
| 9 | Disposable foil tart pans, | |
| 4 1/2 inches in diameter & | ||
| 1 1/4 inch deep | ||
| CAKE | ||
| 16 | oz | Apricots in light syrup |
| 1 | pk | Pillsbury Plus Yellow Cake |
| Mix | ||
| 1/3 | c | Oil |
| 3 | Eggs | |
| 1 | c | Pecans, coarsely chopped |
| 1/2 | c | Miniature chocolate chips |
| GARNISH | ||
| 3 | tb | Corn syrup |
| 3 | tb | Honey |
| 36 | Pecan halves | |
Heat oven to 350 F. Grease and lightly flour tart pans. Drain apricots, reserving liquid. Coarsely chop apricots; set aside. Add water to reserved apricot liquid to make 1 cup. In large bowl, combine cake mix, reserved liquid, oil eggs at low speed until moistened; beat 2 minutes at high speed. Add chopped apricots, pecans and chocolate chips; mix well. Pour into greased an floured pans. Place 5 filled pans on ungreased cookie sheet. Cover remaining 4 filled pans with plastic wrap; refrigerate. Bake pans on a cookie sheet for 25 to 35 minutes or until tops spring back when touched lightly in center. Remove pans from cookie sheet; bake remaining filled pans. Cool cakes is pans 15 minutes; invert onto wire rack. Cool completely. In small saucepan, combine corn syrup and honey. Heat over medium heat for 1 to 2 minutes or until hot. Brush honey mixture over tops and sides of inverted cakes; place 4 pecan halves on top of each cake. Brush pecans with honey mixture. 9 miniature cakes; 18 servings.
Above 3500 feet; Add 1/3 cup flour to dry cake mix. Bake as directed.
Nutritional Info: 1/18th of Recipe; Cal.-280, Protein-3 gr., Carbo.-37 gr., Fat-15 gr., Chol.-36 mg., Sodium-200 mg.
Dietary Exchanges: 1 Starch, 1 Fruit, 3 Fat
: From: Pillsbury Classic Cookbook MealMastered By: Lois Porter, 1994
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