NORWEGIAN CREAM CAKE RECIPE

Prepare yellow cake mix according to package directions with 2 additional egg yolks. Bake in two 9-inch cake pans. Cool. Cut each layer in half horizontally to make 4 layers; use toothpicks to mark cutting lines.

ASSEMBLY:

Place one layer on serving plate, tuck strips of wax paper under edges of cake to keep plate clean. Spread with pineapple filling. Continue stacking layers in this order: cake, apricot filling, cake, raspberry filling, cake. Cover top and sides of cake with remaining whipped cream. Remove wax paper. Refrigerate 6-8 hours. 12-15 servings.

WHIPPED CREAM FOR FILLING AND FROSTING:

Whip 4 cups whipping cream until stiff. Add 7 tablespoons powdered sugar. (3 cups will be used for fillings, remainder for frosting.)

FILLING RECIPE:

For EACH of the 3 fillings, add gelatin to liquid; dissolve over hot water. Stir into fruit. Chill. When partially set, fold in 1 cup of sweetened WHIPPED cream.

PINEAPPLE: 1 large can crushed pineapple, drained. (Dissolve 2 tablespoons gelatin in 1 tablespoon juice.)

APRICOT: 1 large can apricots, drained and mashed. (Dissolve 2 tablespoons gelatin in 1 tablespoon juice.)

RASPBERRY: 1 cup thick raspberry jam (or strawberry). (Dissolve 2 tablespoons gelatin in 1 tablespoon water.)