Apricot Nectar Cake

by Michelle Rastatter
(North, Carilina)

1 lemon-flavored 2-layer cake mix

1/2 cup granulated sugar
1 cup apricot nectar
1/2 cup Crisco oil
4 eggs
1 cup powdered sugar
1 tablespoon orange juice

Combine cake mix, granulated sugar, apricot nectar, and oil in a large bowl. Beat 2 minutes at medium speed. Add eggs, one at a time, beating after each. Pour batter into a well-greased Bundt pan. Bake at 325° for 45 minutes. Remove from pan. Drizzle with glaze of powdered sugar and orange juice.

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