INGREDIENTS
2 tsp
Lemon peel
6
Eggs
1/4 cup
Apricot preserves
1 1/2 cups
Butter or margarine
1/2 tsp
Baking powder
1/2 cup
Betty crocker dark chocolate frosting, Rich & Creamy
3 cups
Gold medal all-purpose unbleached flour
3 cups
Granulated sugar
1/2 tsp
Salt
1 tsp
Vanilla
1 cup
Vanilla frosting, Rich & Creamy
1/2 cup
Coconut, flaked toasted
1/2 cup
Pecans
1/2 cup
Pistachio nuts
1 lb
cake
1/2 cup
Milk
1/2 cup
Sour cream