Apricot Spice Cake

Ingredients

• FOR THE CAKE:
• 1 cup Sugar
• 1 cup Vegetable Oil
• 2 whole Eggs
• 2 cups All-purpose Flour
• ½ teaspoons Ground Cloves
• 1 teaspoon Cinnamon
• ½ teaspoons Salt
• 2 teaspoons Baking Soda, Dissolved In 1/4 Cup Hot Water
• 1 teaspoon Vanilla
• 2 cups Canned Apricots (Equivalent To A 15.25 Oz. Can), Undrained
• 1 cup Chopped Walnuts
• FOR PENUCHE ICING:
• ½ cups Butter Or Margarine
• 1 cup Brown Sugar, Packed
• ¼ cups Milk
• 1 teaspoon Vanilla
• 2 cups Powdered Sugar

Preparation Instructions

Combine sugar, oil and eggs in a large mixing bowl. Beat well. Add all remaining cake ingredients, except walnuts, and beat until apricots are completely broken up and combined with the other ingredients. Batter will be quite thin. Stir in walnuts.

Pour batter into a greased and floured 9″x13″ baking pan. Bake at 350°F. for 30 to 35 minutes. Frost with penuche icing.

To make icing, combine butter and brown sugar in a medium-sized saucepan. Bring to a boil, stirring constantly, and boil for 2 minutes. Stir in milk and return to boil, stirring.

Remove from heat and transfer mixture to a small mixing bowl. Add vanilla and powdered sugar and beat until smooth and creamy. Spread warm frosting over cake (cake can also be warm).