Apricot Cake

Recipe by Holly Clegg

Ingredients

Apricot Cake:: 1/3cup canola oil; 1-- (16-ounce) can light apricot halves, drained and chopped; 1/2cup apricot nectar; 1-- (18 1/4-ounce) box light white cake mix; 1-- (3-ounce) box apricot gelatin; 3large eggs; 1teaspoon vanilla extract; 1teaspoon butter extract
Apricot Frosting:: 6tablespoons (3/4 stick) light stick margarine, at room temperature; 1-- (16-ounce) box confectioners' sugar; 1/4cup apricot nectar; 1teaspoon vanilla extract; 1/2teaspoon butter extract

Preheat oven to 350F. Coat three 9-inch cake pans with nonstick cooking spray and dust with flour.
To prepare cake: In a mixing bowl, combine oil, apricots and apricot nectar.
In another bowl, combine cake mix and gelatin. Add to liquid mixture and beat well. Add eggs and beat again. Mix in extracts. Pour evenly into the cake pans and bake 20 to 25 minutes, until center springs back when touched. Let cool 10 minutes in pans, then remove to wire racks.
To prepare frosting: In a mixing bowl, blend together margarine, confectioners' sugar, nectar, and vanilla and butter extracts until smooth. Frost cooled cake layers.