JAM CAKE WITH CREAM FILLING

 CAKE:

1 box Duncan Hines yellow mix
1 box vanilla instant pudding
1/2 c. cooking oil
4 eggs
1 c. water

Beat 2 minutes, pour into 2 (13 1/2" x 15 1/2") pans. Bake at 350 degrees for about 15 minutes.

FILLING:

1 (8 oz.) jar apricot jam (or 10 oz.)
1 (16-18 oz.) jar raspberry or blackberry jam
2 (8 oz.) cartons sour cream mixed with 1 c. nuts

ICING:

5 tbsp. flour
1 c. milk
1 c. butter
1 c. sugar
1 tsp. vanilla

Cook flour and milk over heat until very thick. Cool and beat butter and sugar until fluffy. Add cold flour mix and vanilla, beat until creamy. Cut cake layers to make 4 thin layers.

FIRST LAYER: Spread 1/2 raspberry jam and 1/3 of sour cream mix.

SECOND LAYER: Spread apricot jam and 1/3 of sour cream mix.

THIRD LAYER: Repeat raspberry jam and rest of sour cream mix.

FOURTH LAYER: Spread butter icing over entire cake.

Refrigerate overnight.