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APRICOT NECTAR CREAM CHEESE CAKE

18.25-oz. pkg. butter cake mix
1/2 sticks margarine or butter
3/4 cup apricot nectar juice
3 eggs
2 Tablespoons lemon extract

4 oz cream cheese
1/4 cup sugar
1 1/2 tablespoons lemon juice

Juice of two lemons
1 cup sifted confectioners' sugar

Using an electric mixer, combine cream cheese, sugar and lemon
juice.

Pour cake mix into bowl. Mix in margarine with a fork. Pour in
apricot nectar juice. Stir. Add one egg at a time and mix. Add
lemon extract and beat with an electric mixer on medium speed for
3 minutes. Add the cream cheese mixture to the batter. Beat an
additional one-half to one minute.

Bake in a greased and floured bundt pan in a preheated 350-degree
oven for 45 minutes or until cake is golden brown. Glaze as soon
as cake is removed from oven.

Combine lemon juice and confectioners' sugar. Spoon over hot cake.

Variation: You can spread all of the Cream Cheese Mixture on top
of the cake batter in the bundt pan, and you will end up with a
layer of cream cheese at the bottom of the cake.

The recipe can also be used to make muffins, which should be baked
in muffin tins lined with paper holders at 350 degrees for about
15 to 20 minutes.

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