Preheat oven to 350°F. Lightly grease bottoms of two 8x1-inch round cake pans. Grease and lightly flour bottoms and sides of pans. Set aside.
In large mixing bowl combine cake mix, gelatin, 3/4 cup of the apricot nectar, oil, eggs and 1 teaspoon lemon juice. Beat with electric mixer on low speed for 30 seconds. Beat at medium speed 2 minutes.
Spread batter in prepared pans. Bake 25 to 30 minutes or until toothpick inserted near centers of cakes comes out clean. Cool on wire rack 10 minutes.
Meanwhile, for glaze, combine remaining 1/2 cup apricot nectar and 1/4 cup lemon juice in saucepan. Bring to boiling. Add powdered sugar, stirring until clear. Remove from heat.
Prick tops to cake layers with fork. Slowly pour hot glaze over top of layers. Let cakes stand 2 minutes. Turn layers out of pans onto serving plate. Spread dessert topping between layers and over top of cake.
|Serving Size 1|
|Amount Per Serving|
|Calories 450||Calories from Fat 198|
|% Daily Value*|
|Total Fat 22g||34%|
|Saturated Fat 3g||17%|
|Trans fat 1g|
|Total Carbohydrate 58g||19%|
|Dietary Fiber 0.02g||0%|