Apricot Layer Cake

Name: Apricot Layer Cake
Ingredients: 1 package white cake mix (regular size); 1-1/4 cups water; 3 large egg whites; 1/3 cup canola oil; 1 tablespoon grated orange zest; 1 teaspoon orange or lemon extract; 2/3 cup apricot preserves; 1/2 cup butter; 3-1/2 to 4 cups confectioners' sugar; 1/3 cup orange juice; 1/4 cup chopped pecans

11 ingredients

5 steps

Ingredients

1 package white cake mix (regular size)
1-1/4 cups water
3 large egg whites
1/3 cup canola oil
1 tablespoon grated orange zest
1 teaspoon orange or lemon extract
2/3 cup apricot preserves
1/2 cup butter
3-1/2 to 4 cups confectioners' sugar
1/3 cup orange juice
1/4 cup chopped pecans

Directions

1

In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on high for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
2

Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
3

For frosting, in a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in confectioners' sugar and orange juice.
4

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the apricot preserves. Top with a second layer; spread with 1/2 cup frosting. Top with a third layer; spread with remaining apricot preserves. Top with the remaining layer. Frost top and sides of cake with remaining frosting.
5

Sprinkle with nuts. Store in the refrigerator.