White Mountain Apricot Torte
|Milk||1 1⁄2 Cup (24 tbs)|
|Vegetable shortening||3 Tablespoon, melted|
|Pancake mix||1 Cup (16 tbs)|
|Golden apricot filling||1 Cup (16 tbs)|
Beat eggs with milk and melted shortening in a medium size bowl; stir in pancake mix, then beat just until smooth.
Heat a 7 inch frying pan.
Test temperature by sprinkling on a few drops of water; when drops bounce about, temperature is right.
Pour batter.about 1/3 cup at a time, into pan, tilting pan to cover bottom completely.
Bake 1 to 2 minutes, or until bubbles appear on top and underside is golden; turn; brown other side.
Repeat with remaining batter to make 8 pancakes.
As pancakes are baked, spread with golden apricot filling and stack on an ovenproof plate; spoon snow mountain frosting on top.
Bake in very hot oven (450Â°) 5 minutes, or until peaks of frosting are tipped with gold.
Cut in wedges; serve hot.golden apricot filling Combine 1 cup apricot preserves (from a 12 ounce jar), 4 tablespoons (1/2 stick) butter or margarine, and 1/2 teaspoon rum flavoring or extract in a small saucepan.
Heat, stirring constantly, just until butter or margarine melts.snow mountain FROSTiNG Prepare 1 package fluffy white frosting mix, following label directions; fold in 1/4 cup flaked coconut (from an about-3-ounce can).