1 (2 layer) pkg. white or yellow cake mix
12 oz. apricot preserves
2 tbsp. Amaretto
Sliced almonds (optional)
1 1/2 c. whipping cream
1/3 c. almond cake and pastry filling (found in specialty sections of grocery
stores)

Prepare cake according to directions, using 8 inch pans. Cool. Cut layers in half horizontally, forming 4 layers. Stir together preserves and Amaretto. To assemble, spread 1 layer with 1/3 apricot mixture. Repeat with 2 more layers. Top with final layer. Beat cream until soft peaks form. Gently fold in pastry filling. Frost cake. Garnish with almonds. Chill.

Serves 12.