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1 hour 20 minutes
4 hours 20 minutes
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1 cup apricot nectar or juice
- 1/3 cup vegetable oil
- 1 teaspoon grated orange peel
- 2 eggs
- 2 tablespoons orange-flavored liqueur or apricot nectar
- 9 cups powdered sugar
- 3/4 cup apricot nectar or water
- 1/2 cup corn syrup
- 1/3 cup butter or margarine, melted
- 2 teaspoons almond extract
- Sliced almonds
- Orange peel
- Preheat oven to 350°F (325°F for dark or nonstick pan) and generously coat a 15x10x1-inch pan with baking spray that includes flour.
- In a large bowl, use an electric mixer to beat all cake ingredients (except liqueur) on low speed for 30 seconds, then increase to medium speed for 2 minutes, scraping the bowl occasionally. Transfer the batter to the pan.
- Bake the cake for 22 to 28 minutes until it springs back when lightly touched in the center. Brush the top of the cake with liqueur. Allow the cake to cool completely for about 20 minutes. For easier icing, freeze the cake for 1 hour before cutting.
- In a large bowl, whisk icing ingredients on low speed until powdered sugar is moistened, then beat on high speed until smooth. Adjust consistency by adding 2 to 3 teaspoons more apricot nectar until the icing is pourable.
- Prepare a cooling rack on a cookie sheet or waxed paper for easy cleanup. Cut the cake into 54 pieces. Transfer 6 pieces at a time onto the prepared rack. Generously spoon icing over the cake, ensuring even coverage on all sides. Allow the icing to set for about 2 hours before serving. Any excess dripping icing can be reused for efficiency.
- Garnish with almonds and orange peel to your liking, then place in a single layer in a sealed plastic container for storage.
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