Have Your Cake, Eat It Too, AND Have Time to Spare!

It's no secret that I hate to cook. I am not very good at it, I can never seem to make the appropriate amount of food and no one in my house does leftovers (except the dogs, and this is becoming a problem). I DO, however, love to bake. I have to admit that I am the keeper and administrator of one of the very best chocolate sheet-cake recipes ever. However, I am not sure I am ready to divulge the secret of its deliciousness with the rest of the world yet, as it is one of the only things I can actually brag about when it comes to all things "mom". 

But anyway, the only thing that makes baking even more fun is cheating!! Some of my favorite "homemade" recipes are probably more like hybrids. Start with a cake mix, add a few ingredients to fancy it up, and voila... a homemade masterpiece. 

So, in the name of posting something that can actually be useful to others, here is my recipe for Lemon Apricot Cake. Enjoy! Oh, and boys (meaning Jay), don't spend too much time trying to figure out what this all means. Just print and hand off to your leader. She'll thank you.

1 pkg. lemon cake mix

3/4 c. oil

1 c. apricot nectar

1/2 c. sugar

4 eggs

mix the above ingredients, pour into a lightly greased bundt pan and bake for 1 hour (more or less) at 325 degrees.

glaze: one c. powdered sugar and 1 or 2 teaspoons of lemon juice. I usually just kind of eye it. I start with one teaspoon of the juice, stir, and add more until the mixture seems appropriately glaze-like. 

invert cake onto cake plate and drizzle with the glaze. I like to go heavy on the drizzling.