Apricot CAke
1 2 layer white cake mix
1 cup apricot nectar-or flavor of your choice
4 eggs
1/2 cup oil
1 31/2 ounce package vanilla instant pudding mix
Beat cake mix, nectar, oil. Add eggs and pudding mix. Beat for 4 minutes . Pour into greased floured Bundt pan. Bake 350 degrees for 55 minutes. Cool in pan 10 minutes. Remove and cool completely before frosting
FROSTING
Cream 6 tablespoons butter and 1/4 teapsoon vanilla. Add 4 cups Powdered sugar alternately with 3 tablespoons nectar. Beat well after each addition. May need additional sugar to make spreading as you desire.

Apricot Angel Cake
Heat 1 can apricot nectar with 2 cups sugar. Thicken with 8 tablespoons cornstarch. Cool. Take a baked angel food cake and tear into pieces and spoon apricot mixture over it. Top with Cool Whipe and refrigerate.