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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe comes from my other mom , Jean Mahavier, wife of Dr. Bill Mahavier of Emory University. My dad has made this cake in many flavors. Our other favorites were cherry and blackberry. Ingredients:
4 eggs |
3/4 cup corn oil |
1 cup apricot, pulp |
2 teaspoons lemon juice |
1 (18 1/4 ounce) package yellow cake mix |
1 (3 ounce) package lemon jell-o gelatin |
3 tablespoons lemon juice |
1/3 cup powdered sugar |
Directions:
1. Cake:.
2. Preheat oven to 350°F Grease and flour bundt pan.
3. Blend all cake ingredients together.
4. Bake about 1 hour.
5. Cool cake about 10 minutes. Turn cake out.
6. Glaze:.
7. Mix glaze ingredients together.
8. Drizzle glaze over cake.
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