Whip the cream until soft peaks are formed, then fold in the pie filling. In a clean bowl whip the egg
white until stiff but not dry and fold into the cream and apricot mixture. Pour into a container, cover
and freeze until firm.
About 20 minutes before serving, transfer the ice cream to the refrigerator.
3/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa
2 teaspoons baking powder
2 teaspoons espresso powder
1/2 teaspoon baking soda
1 teaspoon salt
4 large eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
1 1/4 cups water
2 cups chopped semisweet chocolate or chocolate chips
3/4 cup cream (light, whipping, or heavy) or milk, or a combination*
Flavors of your choice (see filling directions below) Tips: Since you need 4 ounces of cream for the icing, and you’ll most likely buy an 8-ounce container, use 4 ounces cream in the filling supplemented with 2 ounces of milk.
1 1/3 cups chopped semisweet chocolate or chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans. Sift together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each egg is incorporated; stir in the vanilla. Beat in the flour mixture alternately with the milk. Divide batter into 3 bowls.
In the first bowl, stir in lemon zest and yellow food coloring; pour into prepared pan. In the second bowl, stir in orange zest and orange food coloring; pour into second prepared pan. In the last bowl, stir in the lime zest and green food coloring; pour into third prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 30 minutes. Let cool in pan for 5 minutes, then turn out onto a wire rack and cool completely.
Assemble the cake: stack the layers together with the Lemon Filling in between the layers. Frost sides and top with Orange Cream Frosting. Refrigerate until serving.