Apricot Nectar Cake

Clara Masaki

• 1 box Betty Crocker yellow cake mix
• 1 C. apricot nectar, divided
• 3/4 C. vegetable oil
• 4 large eggs, separated
• 1 C. powdered sugar
• 3 T. apricot nectar

Preheat the oven to 350°. Reserve 3 T. of the apricot nectar. Combine the cake mix, remaining apricot nectar, and 4 egg yolks. Beat in vegetable oil. Beat egg whites then fold into cake mixture. Bake 30 to 35 minutes. Combine the powdered sugar and reserved apricot nectar to make the icing. Spread icing onto the cake.