BLOTKAKE NORWEGIAN ORANGE CREAM CAKE

A CREAM CAKE FILLING RECIPE

CAKE:

1 pkg. Pillsbury Plus yellow cake mix
1 c. dairy sour cream
3/4 c. orange juice
3 eggs
Butter cream or whipped cream frosting

FILLING:

1 1/2 c. milk
3 3/4 oz. instant vanilla pudding and pie filling mix
1/2 c. raspberry preserves
1/2 c. apricot preserves

Butter cream or whipped cream frosting. Heat oven 350 degrees. Grease and flour two 8 or 9 inch round cake pans. In large bowl combine all cake ingredients at low speed until moistened. Beat 2 minutes at highest speed. Pour batter evenly into prepared pans. Bake at 350 degrees for 25 to 30 minutes or toothpick comes out clean. Cool 10 minutes and remove from pans. Cool completely.

In small bowl, combine milk and pudding mix. Beat 2 minutes at low speed until well blended. Refrigerate until set, about 5 minutes. Slice cooled cake into 4 layers. Place #1 layer on serving plate. Spread with raspberry preserve. Top with #2 layer. Spread with vanilla pudding (taper at edges of the cake). Place #3 layer on filling, spread with apricot preserves. Top with #4 layer. Frost cake. May decorate with fresh raspberries and mint leaves or dot with additional raspberry and apricot preserves. Store in refrigerator. Serves 16.