A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Lemon Apricot Cake
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- #8958
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 package (18.25 ounce size) lemon cake mix
1 cup apricot nectar
3/4 cup vegetable oil
1/3 cup white sugar
4 eggs
2 cups confectioners' sugar
3 tablespoons lemon juice
1 dash vegetable oil
directions
Preheat oven to 325 degrees F. Grease one 10 inch tube or Bundt pan.
Combine the cake mix, white sugar, 3/4 cup vegetable oil, and apricot nectar together. Beat in the eggs one at a time, mixing well after each addition.
Pour the batter into the prepared pan. Bake at 325 degrees F for 1 hour. Let cake cool in pan for 10 minute then invert onto a serving dish and pour glaze over cake while it is still warm.
To Make Glaze: Combine the confectioners' sugar, lemon juice and the 3 drops of oil, mixing until smooth. Use immediately to pour over still warm cake.
added by
yikes_edoc
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 6, 2008
Very Good, moist and easy to make!! I will make it again...