Apricot Cake Recipe

In a mixing bowl, combine the first six ingredients; beat on low speed for 30 seconds or until moistened. Beat on high for 2 minutes.

Pour into two greased and floured 8-inch round cake pans. Bake at 350F degrees for 30 to 35 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack to cool completely.

Split each layer in half horizontally. Spread the cut side of each bottom layer with 1/3 cup apricot preserves; replace tops and set aside. For frosting, in a heavy saucepan, cook and stir butter over medium heat for 7 to 8 minutes or until golden brown.

Pour into a mixing bowl; add 3 cups confectioners' sugar and orange juice. Beat until smooth. Add enough of the remaining sugar to reach spreading consistency. Spread frosting between filled cakes; frost top and sides of cake. Sprinkle with nuts. Store in the refrigerator.