APRICOT CAKE

1 2 layer white cake mix
1 cup apricot nectar-or flavor of your choice
4 eggs
1/2 cup oil
1 (3 1/2 ounce) package vanilla instant pudding mix

Beat (dry) 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 teaspoon 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.

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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 Whip and refrigerate.