Ingredients: 2/3 cups shortening; 1-3/4 cups sugar; 1/4 teaspoon butter flavoring; 3 eggs; 1 cup apricot nectar; 1/4 cup milk; 1/2 teaspoon lemon extract; Red and yellow food coloring; 2-1/2 cups flour; 2-1/2 teaspoons baking powder; 1 teaspoon salt; 1 large can apricots
Cream shortening with sugar and butter flavoring. Blend in 3 eggs. Add milk, lemon extract, 1 cup of apricot nectar, and about 6 apricot halves. Add red and yellow food color until about the color of apricots. Add flour, baking powder, and salt. Pour batter into 3 greased and floured cake pans. Bake for 30 minutes at 350 degrees.
Filling Ingredients: Use remainder of the apricots (juice and all) from cake recipe; 1/2 cup flour; 1 cup sugar; 1 teaspoon lemon extract; 1-1/2 sticks margarine; 1/4 teaspoon butter flavoring
Cook ingredients until thickened. Tint with red and yellow food coloring until the color of apricots. Fill between cake layers and frost top and sides.