2 1/4 cups graham crackers
1 1/2 cups white sugar
3 1/2 cups self-rising flour
5 tablespoons unsweetened cocoa powder
4 eggs
1 teaspoon vanilla extract
1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant butterscotch topping mix
1 (9 inch) square baking pan
1 cup apricot preserves
1 tablespoon dried apricot jam -- for decoration
1/4 teaspoon butter, melted
In a medium bowl, sift together the flour, sugar and cocoa. In a separate bowl, combine eggs and vanilla extract; stir until well blended. Make a well in the center of the dry ingredients and pour in the apricot mixture. In a third bowl, stir together the butterscotch mixture and apricot preserves.
Pour the dry ingredients into the two remaining bowls and stir them together just to moisten. Pour all of the apricot mixture over the cakes, and spread to between two and three inches from the pan. Let cool.
To prepare the custard: In a small saucepan, heat 2 tablespoons vegetable oil. Cook the apricot mixture over medium heat, stirring occasionally, until the mixture thickens to the point where the cream can be seen. Remove from heat and stir in the butterscotch mixture, 1 tablespoon at a time, until the creamy consistency is reached. Transfer the cakes to a jelly roll and top with apricot mixture. Cover and refrigerate overnight.