BCL - Apricot Nectar Cake II The Best Recipes

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Apricot Nectar Cake II

"Blend yellow cake mix and apricot nectar in this cake recipe to deliver a light and elegant dessert with a lemon-flavored glaze."

Ingredients :

1 (18.25 ounce) package yellow cake mix
4 eggs
3/4 cup vegetable oil
3/4 cup apricot nectar
1/3 cup hot water
2 cups confectioners' sugar
6 tablespoons lemon juice
1 (3 ounce) package lemon flavored Jell-O® mix

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube or Bundt pan.
Mix the cake mix, eggs, vegetable oil, and apricot nectar together.
Dissolve the gelatin in the hot water and add to cake batter. Mix well and pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes. Invert cake onto a plate and cool for several minutes. Pour glaze over cake while it is still warm.
To Make Glaze: Combine the confectioner's sugar and the lemon juice. Use immediately to pour over still warm cake.

Notes :

Reynolds® parchment can be used for easier cleanup/removal from the pan.

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