Orange Apricot Cake with Brown Butter Frosting
This cake is very rich. It is my very favorite to serve at showers and parties.

Yield: 12 servings

Cake:
1 - 18.5 ounce package pudding included white cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 1 tablespoon grated orange peel

• 1 teaspoon orange extract
• 3 egg whites

Frosting:
• 1/2 cup butter (do not use margarine)
• 3 to 4 cups powdered sugar
• 1/3 cup orange juice
Filling:
• 2/3 cup apricot preserves
Garnish:
• 1/3 cup chopped pecans

Preheat oven to 350 degrees F. Grease and flour two 8 or 9-inch round cake pans.

In a large mixing bowl, combine all cake ingredients at low speed until moistened. Beat 2 minuts at high speed. Pour batter into prepared pans.

Bake at 350 degrees F. for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool completely.

In a small heavy saucepan over medium heat, brown butter until a light golden brown, stirring constantly. Remove from heat and cool completely

In a large bowl, combine browned butter, 3 cups powdered sugar and orange juice at low speed until moistened. Beat 2 minutes at medium speed or until smooth and well blended. Beat in up to 1 cup additional powdered sugar if necessary for desired spreading connsistency.

To assemble cake, slice each cake layer in half horizontally; remove top half from each layer. Spread 1/3 cup of the preserves on bottom half of each layer; replace top half. Place 1 filled layer, top side down, on serving plate; spread with 1/2 cup of frosting. Top with second filled layer, top side up. Frost sides and top of cake with remaining frosting. Sprinkle nuts on top of frosted cake. Refrigerate until serving time. Store in refrigerator.