Apricot-Raspberry Torte - cooking recipe

Ingredients

1 yellow lite cake mix
1 1/3 c. apricot nectar
3 egg whites
1 c. raspberry jam
1 small box instant vanilla pudding
1/2 c. skim milk
2 Tbsp. apricot nectar
1 (8 oz.) Cool Whip Lite
3 Tbsp. toasted coconut

Preparation

Combine cake mix, nectar and egg whites.
Beat 2 minutes at high speed.
Pour into 2 (8-inch) pans, sprayed with Pam.
Bake at 350\u00b0 for 25 to 30 minutes until done.
Cool 15 minutes.
Turn out onto wire racks.
Cool.
Slice each cake in half horizontally to make 4 layers.
Spread jam between layers.