1 box (1 lb. 2 oz.) lemon supreme cake mix
1/2 c. sugar
1 c. apricot puree
1/2 c. vegetable oil
4 eggs
1 1/2 tsp. lemon extract
1 tbsp. lemon peel

TOPPING:

4 tbsp. butter
1/2 c. apricot puree
1 c. confectioners' sugar

2-9x13 INCH OR TUBE PAN - 40 SERVINGS
2 boxes (2 lb. 4 oz.) lemon supreme cake mix
1 c. sugar
2 c. apricot puree
1 c. vegetable oil
8 eggs
1 1/2 tsp. lemon extract
1 tbsp. lemon peel

TOPPING:

1/4 lb. butter (1/2 c.)
1 c. apricot puree
2 c. confectioners' sugar

18 x 26 INCH PAN - 60 SERVINGS
1 box (5 lb.) lemon supreme cake mix
2 c. sugar
4 1/2 c. apricot puree
2 1/4 c. vegetable oil
16 eggs
1 1/2 tsp. lemon extract
1 tbsp. lemon peel

TOPPING:

1/2 lb. (1 c.) butter
2 c. apricot puree
4 c. confectioners' sugar

Yellow cake can be used - add extract and peel.

Drain apricots and puree. Blend all ingredients in mixer. Beat 5 minutes at medium speed. Spread evenly into greased and floured pans. Bake at 350 degrees for 50 to 60 minutes or until center springs back. Cool 10 minutes. Remove from pan.

For Topping: Melt butter. Add puree and sugar. Blend. Punch holes in warm cake. Pour topping in and on cake. Refrigerate.