Sunday, December 30, 2007

Lemon-Cheese Filled Cake

1 package yellow cake mix
¾ cup apricot nectar
¼ cup butter or margarine, softened
3 eggs

Filling:
2 packages (8 oz. Each) cream cheese, softened
½ cup sugar
2 tablespoons lemon juice
1 cup flaked coconut (optional)

Glaze:
2 cups powdered sugar
2 tablespoons lemon juice
2 tablespoons apricot nectar

Preheat oven to 350 degrees.

Grease and flour 10-inch bundt pan. In large bowl, combine first four ingredients; beat as directed on cake package. Spoon into prepared pan.

In small bowl, combine all filling ingredients; beat until smooth. Spoon filling over batter in pan, being careful no to let it touch sides of pan.

Bake 50 to 55 minutes or until top springs back when touched lightly in center. Cool upright in pan for 1 hour, remove from pan. Cool completely.

Combine all glaze ingredients until smooth; drizzle over cake.

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