Apricot Cake
Pan Size: 9×13-inch pan
Baking Time: 30-35 minutes
Temperature: 350°
- 1 box yellow cake mix
- 1 c. apricot nectar
- 4 eggs, separated
- 3/4 c. oil
Glaze:
- 2 tbsp. apricot nectar
- 3/4 c. powdered sugar
- Mix the cake mix, nectar, and beaten egg yolks.
- Beat in the oil.
- Beat the egg whites till stiff.
- Fold in the cake mixture to the beaten egg whites.
- Bake in a 9×13-inch pan at 350° for 30-35 minutes.
- Mix the powdered sugar with the nectar.
- Spread the mixture over the hot cake when done.
- Cake should be left in the pan. It tastes better when cooled.
