Quick Apricot Torte
1 (14-oz) can apricots
2 tbs yellow jam, apricot, peach or pineapple
White rum, optional
2 cups whipped sweetened cream or whipped topping
Slice the cake into four layers.
Mash 4 or 6 halves or enough to make 1/2 cup, or blend apricots until smooth.
Stir in the jam.
Sprinkle cake layers with rum.
Set bottom layer of cake on a plate and spread with apricot mixture, pressing it in with the back of a spoon.
Cover with some of the cream.
Repeat with remaining layers, spreading any remaining apricot on top.
Run the straight edge of a knife around outside of cake to flatten or remove drips of cream and apricot.
Cover top and sides with remaining cream and chill until serving time.
Garnish with remaining apricot halves and Maraschino cherries.
Cuts into 8 to 10 wedges.