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Amaretto Cream Cake

1 (18.25 ounce) package yellow cake mix
3 eggs
1 cup buttermilk
1/4 cup amaretto liqueur
1/4 cup vegetable oil
1 (15 ounce) can apricot halves, drained
2/3 cup amaretto liqueur
2 (8 ounce) packages cream cheese
3 tablespoons amaretto liqueur
4 cups sifted confectioners' sugar

Heat oven to 350 degrees F. Grease and flour 2 round 9-inch pans.

In a large bowl, combine cake mix, eggs, buttermilk, 1/4 cup amaretto and oil. Beat for 4 minutes on medium speed. Pour into 2 round 9-inch pans.

Bake at 350 degrees F for 35 minutes, or until a wooden pick inserted into the cake comes out clean. Cool completely. When cool, slice each layer in half horizontally, making 4 layers.

Make apricot filling by combining drained apricots and 1/2 cup plus 2 tablespoons amaretto in a blender. Process until smooth. Place bottom layer of cake on serving dish. Spread 1/3 of apricot filling on cake layer, then repeat with other layers. Frost with Amaretto Cheese Frosting.

To make Amaretto Cheese Frosting: In a medium bowl, beat cream cheese and 3 tablespoons amaretto until soft. Add confectioners' sugar and beat until smooth. Frost top and sides of cake.