APRICOT BUTTER CAKE
3 cups cake flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup soft butter
1-1/2 cups granulated sugar
3 eggs
1 jar (7-1/2 oz) Jr apricots baby food
1 tsp vanilla
2/3 cup milk
Mix together flour, baking powder, soda and salt; set aside. In large mixing bowl, cream butter, gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in apricots and vanilla.
Add dry ingredients alternately with milk to creamed mixture, mixing lightly after each addition. Spoon batter into greased and floured pans and bake at 350F.
Two 9" round layer cake pans - 30 to 35 minutes
One 13"x9" rectangle - 40 to 45 minutes
24 paper lined muffin tins - 20 minutes
Cool cake in pan for 5 minutes, then turn out onto cake-cooling rack to cool completely before frosting.