1 box yellow cake mix
2 tsp. instant tea granules
1 pkg. vanilla instant pudding
1/2 c. corn oil
1 c. milk, room temperature
4 eggs, room temperature
1 grated lemon rind
1 tsp. vanilla

Blend above ingredients in large bowl. Pour into 2 well greased 9 inch cake pans. Bake at 350 degrees for 20-25 minutes. Unmold and cool on rack.

FILLING:

1 (3 oz.) can chow mein noodles
2 tbsp. butter
1/2 tsp. ground cinnamon
2 tbsp. packed brown sugar
1/3 c. apricot preserve

In frying pan, melt butter, brown sugar, and cinnamon. Add noodles and stir over low heat until noodles are well coated. Cool. Crumble coarsely and stir into apricot preserves. Spread between cake layers. Frost with white frosting. Decorate with remaining noodles.