1 can (6.4 oz) blue color Betty Crocker Decorating Icing with tips
1 jar (2.25 oz) blue sugar crystals
Preheat oven to 325 degrees and prepared the Star of David Bundt pan by coating with cooking spray. Empty the contents of the cake mix into a large mixing bowl. Add the rose water, almond oil, eggs, as well as the vanilla and almond extracts, and butter flavorings plus the lemon and orange peel. Beat at medium speed using an electric mixer for two minutes. Use a sharp paring knife to finely chop the apricots prior to adding them, along with the coconut, to the mixture and beat 30 seconds more. Use your hands (or other flat object) to crush the sliced almonds into smaller pieces prior to opening the package and adding entire contents to the cake mixture, followed by the tiny chocolate chips. Then use a large spoon to gently fold the almonds and chocolate chips thoroughly into the batter. Transfer cake batter to the prepared pan and place pan into the oven.
Bake at 325 degrees for approximately 45 minutes (or until a tester into the top center of the cake comes out clean). Cool cake approximately 30 minutes and then invert pan onto serving plate.
Cake may be served undecorated at this point due to the intricate, multidimensional design of this pan. To decorate this cake, use the rosette tip for the blue icing and draw lines inside each of the six upper indentions of the Star of David, then sprinkle blue sugar crystals over the entire top of the cake. Refrigerate until served and refrigerate any uneaten portions.
Cake serves approximately 12 or more people (who probably will think the cake is so pretty that they won’t want to cut it)! Note: This unique cake could also be baked in the classic Bundt pan or another Bundt pan (if for some reason the Star of David pan is not appropriate).