Served as dessert. Vegetarian dish.

Italian

1 (18 1/4 ounce) box Yellow Cake mix

INGREDIENTS TO PREPARE CAKE

1 1/4 cups Water

1/3 cup Vegetable Oil

3 Eggs

FILLING

1/4 cup Cornstarch

1/2 cup Sugar

2 cups whole Milk (do not substitute)

2 Eggs, well beaten

1 teaspoon Vanilla Flavoring

1 teaspoon Rum Flavoring

3/4 cup Amaretto Di Saronno Liqueur

1 (12 ounce) jar Apricot Preserves

TOPPING

1/4 cup Amaretto Di Saronno Liqueur

2 cups heavy Whipping Cream

1/3 cup mixed candied Fruit, chopped (optional)

Preheat Oven to 350*. Grease and flour 2, 9 inch round cake pans. Beat cake mix, water, eggs, and oil in a large bowl on low speed for 30 seconds, and then on medium speed for 2 minutes. Pour into prepared pans. Bake for 28-33 minutes, or until a toothpick inserted in center comes out clean. Cool on racks. Split each cake layer horizontally into two thin layers. Cover loosely, set aside. In a sauce pan, mix cornstarch and sugar. Gradually stir in milk and beaten eggs. Stir over low heat until mixture bubbles and thickens. Cool mixture then stir in vanilla and rum flavorings. Cover and chill. Place one cake layer on a cake plate or serving platter. Sprinkle with 1/3 of the Amaretto and spread with 1/3 of the apricot preserves, followed by 1/3 of the thickened egg mixture. Continue layering, ending with plain fourth cake layer. In a bowl whip cream and 1/4 cup of Amaretto until stiff. Spread mixture over the top and sides of the cake. Sprinkle outer edge of top with candied fruit, if desired. Chill until ready to serve.

Preparation time: 20 minutes

Cooking time: 1 1/4 hours

Serves: 10