4 whole eggs
1 box lemon supreme cake mix
1 box lemon jello powder (cook & serve)
3/4 c. apricot nectar juice (from 10 oz. can)
3 tsp. lemon flavoring

Separate eggs and beat whites until stiff. Mix 1 box lemon supreme cake mix and 1 box jello powder, 4 egg yolks, 3/4 c. apricot juice, 3 tsp. lemon flavoring and add egg whites last. Beat mixture for 4 minutes, at high speed. Bake in round tube pan in a preheated 325°F oven for 1 hour.

Apricot Icing:

2 cups powdered sugar
apricot nectar juice (reserved)

While cake is hot, mix powdered sugar and rest of the apricot nectar juice. Beat to blend. Pour over cake, let stand until cold.

Submitted by: Baking man 1