Apricot Gooey Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cake mix, melted butter, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9x13-inch pan.
• Mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner's sugar. Pour over cake layer.
• Bake for 40 to 45 minutes. Cool.

Steps:

• Heat oven to 350 degrees.
• In small saucepan, combine apricots and water. Cook over med heat 15-20 mins or until tender, stirring frequently. Drain and puree apricots. Set aside.
• While apricots are cooking, grease and flour a 9-in square pan. In a small bowl, combine flour, baking powder, baking soda and salt. In large bowl, beat sugar and 1/3 cup butter until light and fluffy. Add vanilla, lemon extract and egg, beat well. Alternately add dry ingredients and 2/3 cup water to sugar mixture. Stir in 3 Tablespoons of apricot puree. Pour batter into prepared pan.
• Bake for 25-35 minutes or until done. Cool slightly.
• FROSTING: In small saucepan, combine brown sugar, 2 Tbls butter and remaining apricot puree. Bring to a boil and boil for 1 min, stirring constantly. Remove from heat and stir in coconut. Immediately spread over warm cake.

Steps:

• Preheat oven to 375 degrees F (190 C).
• Place the flour, salt, and baking powder in a large bowl. In a separate bowl, cream together the sugar, egg, and butter until smooth. Mix the powdered milk, water, and vanilla into the batter, stirring until well blended. Pour the batter into the flour and beat until smooth.
• Spread the batter into a greased 8 inch square pan, and sprinkle the diced apricots evenly over the top. Dust with cinnamon and sugar.
• Bake in the preheated oven approximately 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Steps:

• Grease and line a round cake pan.
• Combine dried apricots and nectar in a bowl and stand for 1 hour.
• Cream butter and sugar until light and fluffy.
• Beat in egg yolks one at a time.
• Stir in coconut, then half of the flour and baking powder and half the apricot mixture.
• Stir in remaining flour, baking powder and apricot and all the choc chips.
• Beat the egg whites in a small bowl until soft peaks forms, fold gently into cake mixture and spread batter into cake pan.
• Bake in preheated 350 degree F (180 degree C) oven for 1 1/4 hours.
• Stand for 5 minutes then turn onto a rack to cool.
• Dust with icing sugar to serve if desired.

Steps:

• Drain apricot halves. Mash apricots to make 1/2 cup and reserve the juice.
• Cream butter and gradually add sugar until creamed well together.
• Add 3 unbeaten eggs, one at a time, and beat well after each.
• Combine 1/2 cup of water with apricots and 1/2 cup of apricot juice.
• Add alternately with flour to the creamed mixture, beginning and ending with dry ingredients and blend well after each.
• Pour into 2 9-inch round layer pans, well greased and lightly floured on the bottom.
• Bake at 375 degrees for 35 to 40 minutes.
• Cool and frost with your favorite cream cheese icing *optional*.