Preheat oven to 350 F.
Grease and lightly flour two 9-inch layer cake pans. Set aside.
Using an electric mixer, cream together the butter and the sugar until light and fluffy. Add eggs, one at a time, and beat well after each addition. Beat in the vanilla and the almond extracts.
Sift the flour, baking powder, baking soda and salt together. Stir the flour mixture, alternating with the sour cream, into the butter
mixture, beginning and ending with the flour.
Put 1/4 of the batter in each pan. Sprinkle half of the apricots over each batter, followed by 1/4 of the nuts and 1/4 of the brickle
chips. Divide the remaining batter and pour it into the pans, followed by the remaining nuts and chips. Bake for 35 to 40 mins.
Meanwhile, prepare the glaze by combining the sugar and almond extract in a small bowl and add just enough milk to make it
Cool the layers on racks. Drizzle the cooled cakes with the glaze.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (2203g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 5346 (71%)|
|Amt Per Serving||% DV|
|Total Fat 594g||792 %|
|Saturated Fat 337.8g||1689 %|
|Monounsaturated Fat 173.4g|
|Polyunsanturated Fat 35.2g|
|Cholesterol 3047.2mg||938 %|
|Sodium 8843.9mg||305 %|
|Potassium 3667.7mg||97 %|
|Total Carbohydrate 430.1g||126 %|
|Dietary Fiber 23g||92 %|
|Sugars, other 407g|
|Protein 142.1g||203 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 7534
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