ALMOND APRICOT CAKE

1 pkg. 2 layer white cake mix
1 (12 oz.) jar apricot preserves
2 tbsp. Amaretto
1 1/2 c. heavy cream
1/3 c. almond cake and pastry filling

Prepare and bake cake mix according to package directions, using two 8x8x2 inch baking pans. Cool 10 minutes on wire racks. Remove from pans; cool. Cut layers in half horizontally, forming four layers. Stir together preserves and Amaretto.

To assemble, spread one cake layer with 1/3 of the apricot mixture. Repeat with 2 more layers and the remaining apricot mixture. Top with final layer. Beat heavy cream to soft peaks. Gently fold in the almond filling. Using pastry tube and decorative tip, pipe whipped cream mixture over top and sides of cake. Chill.