Easter Cakes

Here's the cake I totally screwed up:

Apricot Nectar Cake (from my friend, Sally Hoffman)

1 lemon cake mix

1 small box lemon jello

1/2 cup sugar

4 dashes salt

1 cup apricot nectar (not juice)

3/4 cup oil

4 eggs

2 cups powdered sugar

juice of 1 lemon

Combine cake, jello, sugar (here's where I messed up by putting ALL the sugar in---just the 1/2 cup of granulated), salt, nectar, and oil. Add eggs one at a time, mixing well after each addition. Pour into greased and floured bundt pan. Bake at 350 for 45 minutes until toothpick comes out clean. Cool.

Remove cake from pan and make small holes in top. Combine powdered sugar with lemon juice and pour over cake. 

Fiddler on the Roof Cake

1 yellow cake mix

1 cup sour cream

3/4 cup oil

1/2 cup sugar

1/2 tsp. pure almond extract

1/2 tsp. salt

4 large eggs

1/4 cup cocoa

Chocolate Marshmallow Frosting

Preheat oven to 350. Grease and flour bundt pan. Mix cake, sour cream, oil, sugar, almond extract, salt, and eggs in a large bowl. Blend with mixer for 1 minute. Scrape sides and beat another 2 minutes on medium. Pour half the batter in pan. Add cocoa powder to the remaining batter. Mix well and pour over batter in pan. Run knife through to marbleize. Bake for 60 to 65 minutes. Cool for 20 minutes

Top with Chocolate Marshmallow Frosting.

Chocolate Marshmallow Frosting

2 cups powdered sugar

1/2 cup cocoa 

6 large marshmallows

1/2 stick butter

1/3 cup plus 1 T. milk

1 tsp. vanilla extract

Sift sugar and cocoa together in large bowl and set aside. Place marshmallows, butter and milk over low heat. Stir until marshmallows are melted, 3 to 4 minutes. Pour sugar/cocoa mixture over the marshmallow mixture. Add the vanilla and stir until smooth and satiny. Frost cake at once.