Apricot Layer Cake

• 1 package white cake mix (regular size)
• 1-1/4 cups water
• 3 large egg whites
• 1/3 cup canola oil
• 1 tablespoon grated orange zest
• 1 teaspoon orange or lemon extract
• 2/3 cup apricot preserves
• 1/2 cup butter
• 3-1/2 to 4 cups confectioners' sugar
• 1/3 cup orange juice
• 1/4 cup chopped pecans

1. In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on high for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
2. Bake at 350u0b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
3. For frosting, in a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in confectioners' sugar and orange juice.
4. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the apricot preserves. Top with a second layer; spread with 1/2 cup frosting. Top with a third layer; spread with remaining apricot preserves. Top with the remaining layer. Frost top and sides of cake with remaining frosting.
5. Sprinkle with nuts. Store in the refrigerator.

white cake, water, egg whites, canola oil, orange zest, orange, apricot preserves, butter, sugar, orange juice, pecans

Taken from www.tasteofhome.com/recipes/apricot-layer-cake/ (may not work)