You are here

Apricot Chocolate Custard Cake

Greek.Cookery's picture
Apricot Chocolate Custard Cake is a delicious dessert recipe that you will simply love to serve to your loved ones. I am sure, once you try this, you will always crave for some more.
  Eggs 5
  Chocolate custard 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Apricot preserves 1 Pound
  Salt 1⁄2 Teaspoon
  Chocolate sprinkles/Finely shaved chocolate 1⁄2 Cup (8 tbs)
  Vanilla 1 Teaspoon
  Flour 1 1⁄4 Cup (20 tbs), sifted

Grease two 9 inch layer cake pans, line with waxed paper, and grease again.
Beat eggs until light.
Gradually beat in sugar, salt, and vanilla and continue to beat until batter is thick and takes some time to level out when beater is withdrawn.
Use an electric beater for this if possible.
Carefully fold in flour, 2 tablespoons at a time, mixing until blended after each addition.
Pour batter into cake pans and bake in a 350 degree oven for 25 minutes.
Cool and split layers.
Spread chocolate custard between the layers.
Spread top and sides of cake with apricot preserves and cover sides with chocolate sprinkles or finely shaved chocolate.
Chill in refrigerator until ready to serve.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3528 Calories from Fat 490

% Daily Value*

Total Fat 55 g84%

Saturated Fat 16.5 g82.3%

Trans Fat 0 g

Cholesterol 1142 mg380.7%

Sodium 1886.9 mg78.6%

Total Carbohydrates 709 g236.3%

Dietary Fiber 4.2 g16.9%

Sugars 495.3 g

Protein 65 g129.1%

Vitamin A 72.4% Vitamin C 240%

Calcium 38.5% Iron 65.9%

*Based on a 2000 Calorie diet

Apricot Chocolate Custard Cake Recipe