| From the kitchen of Judy Ramer, North Little Rock, Arkansas |
| Ingredients |
1 pkg. yellow cake mix
3/4 c. vegetable oil
1 pkg. lemon Jell-o
3/4 c. apricot nectar
4 whole eggs
2 T. lemon juice
TOPPING:
1 1/2 c. powdered sugar
1/4 c. lemon juice
1/4 c. apricot nectar
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| Directions |
Put all together - pour in ungreased 9x13 pan for 45 min. at 325 degrees.
Mix topping ingredients and pour on hot cake.
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| Comments |
| This is a recipe of my mother's. |
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