1 pkg. yellow cake mix
12 (3 oz.) pkg. lemon Jello
3/4 c. oil
4 eggs
1 tsp. lemon extract
1 tsp. vanilla extract
3/4 c. apricot nectar

SAUCE:

1 c. powdered sugar
Apricot nectar

Sift together cake mix and Jello. Add oil and nectar, add eggs, one at a time, beating after each one. Add both extracts. Bake in a greased, floured tube pan at 300 degrees for 1 hour and 15 minutes. Or bake in a 9x13 inch pan.

SAUCE: Mix powdered sugar and enough apricot nectar to make it syrupy thin, spoon over cake as soon as it is removed from the oven. Let set in pan until cold. This is delicious, also freezes great too.