1        (2-layer)            chocolate or devil's food caxe mix or pudding included cake mix
  1        package (4-serving   jello instant pudding - Chocolate or Chocolate Fudge flavor
  4                             egg
  1        cup                  water
  1/2      cup                  oil
  2        cup                  milk, cold
  1        envlope              dream Whip whipped topping
  1        package (6-serving   jell-o pudding mix (instant)- chocolate or chocolate fudge flavor
  1/4      cup                  brewed coffee, cooled
  1        jar (10 oz)          apricot preserves

 (1.)  Combine cake mix, 4-serving size pudding mix, eggs, water and oil in
 large bowl.  Blend, then beat at medium sped of electric mixer for 4
 minutes.  Pour into two (2) greased and floured 9-inch layer pans.  Bake at
  350 for 30 - 35 minutes or until tester inserted in center comes out clean
  and cakes begin to pull away from sides of pans.  DO NOT UNDERBAKE.  Cool
 in pans about 15 minutes.  Remove from pans and finish cooling on racks.
 Split cakes, making 4 layers.

 (2.)  Combine milk, whipped topping and 6-serving size pudding mix in deep
 narrow-bottom mixer bowl.  Beat at low speed until well bleended.
 Gradually increase speed to high and whip until mixture forms soft peaks, 4
  - 6 minutes.

 (3.)  Sprinkle each layer with 1 tablespoon of the coffee.  Spread half of
 the jam on one layer and top with about 1 cup of the frosting.  Add the
 second layer and spread with 1 cip of frosting.  Repeat layers.  Garnich
 with chocolate swirls, if desired.  Chill