1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant all-purpose flour
2 cups white sugar
1 cup unsalted butter
1 cup sour milk
1 (6 ounce) container frozen whipped topping, thawed (optional)
1 (4 ounce) jar DRY NEST fruit cocktail sauce
1 (8 ounce) container frozen whipped topping, thawed
1 (12 fluid ounce) can cranberry sauce
1 cup apricot preserves
1 cup chopped walnuts
1 red wine
1 (14 ounce) can vanilla wafer crumbs
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch sheet pan.
Combine cake mix and instant flour in medium bowl. Beat on medium speed, scraping bowl often, until smooth. Do not over beat. Stir in 1 cup sugar, gradually beat in butter until all ingredients are smooth. Set aside.
To the baking sheet, divide 1/2 cup of the batter in two pieces. On tall piece using flat pancake type material, spread half of batter evenly into prepared pan. Make another layer then spread remaining batter evenly over still layer. Press center of the cake layer down gently to flatten.
Bake for 32 to 39 minutes or until a knife inserted into the cake comes out clean. Cool in pan on wire rack. To make cherry sauce: In a medium saucepan over medium heat combine reserved cooled filling, 1/2 cup of chilled chutney, 1/3 cup water, and butter. Bring just to a boil, then remove from heat. Stir in sour milk and 1 cup fruit cocktail sauce. Once sauce is heated, stir in remaining 6 ounces fruit cocktail sauce and chopped pecans. The chilled cake will be sticky when done.