Lemon Apricot Cake - cooking recipe

Ingredients

nonstick cooking spray
1 (18 1/4 ounce) package lemon cake mix
1 cup water
1 cup sour cream
3 eggs
1 (18 ounce) jar apricot preserves, divided
whipped topping (optional)

Preparation

Preheat oven to 350. Spray two 9-inch layer pans with cooking spray.
Combine cake mix, water, sour cream and eggs in large bowl. Mix on medium speed for 2 minutes, scraping bowl occasionally. Pour evenly into prepared pans.
Bake for 30 to 35 minutes or until wooden toothpick inserted in center comes out clean.
Cool in pans on wire rack for 15 minutes. Remove from pans; cool completely.
To serve, slice each layer in half horizontally making 4 layers. Place first layer on serving plate. Spread cake with 1/2 cup preserves.
Repeat layering with cake and preserves. Use remaining preserves for top of the cake allowing preserves to drip down the sides of the cake.
Serve each slice with a dollop of whipped topping, if desired.